6
to prevent scratching. Wash a small area at a time and rinse the washed area with a clean sponge
dipped into a disinfectant and wipe dry with a soft clean cloth before it can dry.
Use only stainless steel, wood or plastic tools to scrape off heavy deposits of grease or oil. Do not
use ordinary steel scrapers or knives, as particles of iron may become embedded and rust.
NEVER USE STEEL WOOL.
GRIDDLES
PREPARING A NEW GRIDDLE:
1.
Remove the protective coating on the surface using a mild detergent.
2.
Thoroughly rinse the griddle with vinegar and a water solution (3/4-cup vinegar per quart of
water) and dry.
SEASONING THE GRIDDLE:
1.
Using a clean cloth, rub a thin and even layer of oil into the griddle surface.
Oil should be an
unsalted shortening or high temperature cooking oil.
2.
Set the griddle thermostat to 66
C (150
F) and heat the griddle surface until the oil begins to
caramelize (turn a golden brown colour).
3.
Scrape off the caramelized oil with a standard spatula.
4.
Repeat step 1, and set the griddle thermostat to 135
C (275
F).
5.
Repeat steps 2 &3. The griddle is now seasoned and ready for use.
GRIDDLES -CONTINUED
CLEANING INSTRUCTIONS (AFTER EACH USE)
1.
Using a traditional 64mm-76mm (2 ½”-3”) scraper or spatula scrape the griddle surface (to
remove food particles and oil residues) towards the grease trough using even back to front
strokes. Deposit debris into the chute.
2.
Using a clean cloth, rub a thin and even layer of oil into the griddle surface.
