10
How To Tell If Meat Is Grilled
Thoroughly
•
Meat and poultry cooked on a griddle or oven
often browns very fast on the outside. Use
a meat thermometer to be sure food has
reached a safe temperature, and cut into food
to check for visual signs of being done.
• Whole poultry should reach 165° F/74°C.
Juices should run clear and flesh should not
be pink.
• Hamburgers made of any ground meat or
poultry should reach 160° F/71°C , and be
brown in the middle with no pink juices. Beef,
veal and lamb steaks, roasts and chops can
be cooked to 145° F/63°C . All cuts of pork
should reach 160° F/71°C.
• NEVER partially grill meat or poultry and
finish cooking later. Cook food completely to
destroy harmful bacteria.
•
When reheating takeout foods or fully cooked
meats like hot dogs, grill to 165° F/64°C , or
until steaming hot dogs, grill to 165°F/74°C, or
until steaming hot.
GRIDDLE CARE & SEASONING GUIDE
Griddle Care & Seasoning
Follow these simple cleaning and seasoning
steps for optimal performance and long life
of your Blackstone Griddle. We strongly
recommend that the unit be covered when left
outside for any length of time, especially during
the winter months.
What is Seasoning?
Seasoning is the preparation of steel or cast iron
cookware for use. There are two reasons for
seasoning: To coat the cookware to prevent rust
and to create a natural, permanent stick resistant
cooking surface.
Seasoning is an easy, but very important first
step when using the Blackstone Griddle. Unlike
synthetically coated griddles, steel and cast iron
can be seasoned repeatedly, constantly restoring
the cooking surface.
Remember:
Seasoning is an ongoing process
that takes time and repeated use before a griddle
or pan develops a shiny, black surface like your
grandmother’s cast iron cookware. The more
often you cook on and season your griddle, the
more non-stick the surface will become.
Cleaning and Seasoning
FIRST TIME:
Blackstone Griddles are pre-
seasoned with cooking oil to prevent rust and
damage during shipping. For first time use, wash
the griddle in hot, soapy water. THIS IS THE
ONLY TIME YOU SHOULD USE SOAP ON THE
GRIDDLE. Rinse and dry completely with paper
towels. Proceed with seasoning instructions.
AFTER EACH USE:
To clean the griddle after
each use, scrape gently with a spatula and wipe
down the griddle surface with a paper towel.
For tough food residue, pour hot water onto
the griddle surface and let it boil the residue
off. Wipe again with a paper towel and dry
completely. ¼ cup of table salt can also be
used to buff off stuck on food. Proceed with
Seasoning Instructions.
SEASONING INSTRUCTIONS:
Remove all
food debris with spatula or scraper. Apply a very
thin, even coating of oil (flax oil, extra virgin olive
oil, vegetable oil, peanut oil, etc.) to the griddle
surface.
Use a paper towel to spread the oil evenly across
the cooking surface of the griddle. Turn on
griddle to medium high. You will start to see the
oil smoke and the griddle top will discolor. This is
good. Keep heating griddle until the smoke stops
(15-25 Minutes). Turn the griddle off and allow it
to cool down. Repeat this 3-4 times as needed.
Store in a cool, dry place with a griddle cover.
