14
US
CA
Using the griddle
The griddle will darken and ‘season’ with use, developing a natural non-stick coating. When it is
properly seasoned it can be used without any additional oil.
1
Remove the cover and check that the grease drip-pan is properly in place.
Important!
Never turn on or use the griddle with the cover in place.
Always keep the vents at the rear of the griddle frame clear of any object: airflow to the vents
must not be blocked.
2
If you haven’t used the griddle for a long time, re-season it. See section ‘First use - seasoning the
griddle’ for instructions.
3
Turn the griddle knob counterclockwise to the desired temperature.
There may be a delay of a minute or so before the griddle comes on. This is normal.
While the griddle is heating up, the halo around its knob will glow orange.
See the ‘Griddle cooking chart’ below for suggestions.
4
When the halo turns red (after about 15 minutes), the griddle is ready to use.
Note: the halo may alternate between red and orange during use as the griddle
maintains the set temperature.
5
When you have finished using the griddle, turn its knob clockwise back to
OFF
.
6
Clean the griddle and grease drip-pan after every use. The griddle should be cleaned very
carefully while it is still hot. See ‘Care and cleaning’ for instructions.
Important!
Clean the grease drip-pan after every use. Accumulated grease can be a fire hazard.
Griddle cooking chart
Food
Temperature setting
Eggs
225-250
o
F
Bacon, ham, pork chops
300-325
o
F
Sausage, grilled cheese sandwiches
325-350
o
F
Pancakes, French toast
350-375
o
F
Hash brown potatoes
400-425
o
F
