5
3. CLEANING
NEVER clean any electrical unit by immersing it in water. Turn unit off and allow it to cool down before
surface cleaning. Always clean equipment thoroughly before first use. Clean unit daily. Except where noted
on charts: use warm, soap water. Mild cleansers and PLASTIC scouring pads may be used to remove
baked on food and water scale on metal units. Unplug electrical units before cleaning or servicing. All
service should be performed by a Bakers Pride authorized service agency.
Empty the grease drawer as required. Do not allow grease to overflow. Clean the unit regularly. A clean unit
looks better, lasts longer and performs better.
KEEP GRIDDLE PLATE SURFACE CLEAN (See below). To produce evenly cooked, perfectly browned
griddle products, keep the griddle free of carbonized grease.
Carbonized grease on the surface hinders the transfer of heat from the griddle surface to food. This results
in spotty browning and loss of cooking efficiency and, worst of all, carbonized grease tends to cling to the
griddled foods, giving them a highly unsatisfactory and unappetizing appearance. To keep the griddle clean
and operating at peak efficiency, follow these simple instructions.
AFTER EACH USE, clean the griddle with a wire brush, fine grain stone or flexible spatula. Occasionally
clean the griddle with vinegar when the griddle is cool, or club soda while the griddle is still hot. This will help
maintain a clean, new look.
ONCE A DAY, thoroughly clean splash back, sides and front. Remove the grease drawer, empty and wash
out in the same manner as any ordinary cooking utensil.
ONCE A WEEK, clean the griddle surface thoroughly. If necessary, use a griddle stone, wire brush or steel
wool on the surface. Rub with the grain of the metal while the griddle is still warm. A detergent may be used
on the plate surface to help clean it, but care must be taken to be sure the detergent is thoroughly removed.
After removal of the detergent, the surface of the plate should then be covered with a thin film of oil to
prevent rusting. Clean stainless steel surfaces with a damp cloth and polish with a soft, dry cloth. To remove
discoloration, use a non-abrasive cleaner. After each "weekly" type of cleaning, the griddle must be re-
seasoned. If the griddle usage is very high, consider going through the "weekly" cleaning procedures more
often than once a week.
OPERATING SEASONING
A new griddle surface must be seasoned to do a good cooking job and to prevent rust. The metal surface of
the griddle is porous. Food tends to get trapped in these pores and stick; therefore, it is important to
"season" or "fill up" these pores with griddling "fat" before cooking on any metal surfaced griddle.
Seasoning gives the surface a slick, hard finish from which the food will release easily.
To season, heat the griddle to a low (300°F to 350°F) temperature and pour on a small amount of cooking
oil, about one ounce per square foot of surface. Spread the oil over the entire griddle surface with a cloth to
create a thin film. Wipe off any excess oil with a cloth.
Repeat the procedure 2 to 3 times until the griddle has a slick, mirror-like surface.
!
!
CAUTION:
This griddle plate is steel, but the surface is relatively soft and can be scored or
dented by carelessly using a spatula. Be careful not to dent, scratch, or gouge the plate
surface. Do not try to knock off loose food that may be on the spatula by tapping the corner
or the edge of the spatula on the griddle surface.
4. MAINTENANCE INSTRUCTIONS
A. MAINTENANCE
To provide proper operation and insure the safety of the user, this equipment must be maintained and
serviced by a trained maintenance person or an authorized service agency at regular intervals. Disconnect
the power supply to appliance before cleaning or servicing.
Summary of Contents for CookLine XTG-36
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