9
INITIAL START-UP
INITIAL PREHEAT
Prior to putting any range into full time operation at normal cooking
temperatures, it must be thoroughly dried out. Moisture absorption in the
closed spaces, in the insulation, and even inside the heating elements can
cause future trouble if not properly treated.
Griddles
To “dry out” the griddle, set the thermostat to 250
°
F. Allow the unit to operate
at least 15 minutes at this heat level. Set the thermostat to 350
°
F and allow
another 15 minutes to elapse. Set the thermostat to 450
°
F and allow the unit
to maintain the temperature for a minimum of 4 hours. More time may be
required if the unit has to operate in a moist environment.
If the unit is out of use for three or more days, a one-hour preheat schedule
should be used, especially when exposed to high humidity and/or cool
temperatures.
Before any griddle plate can be put into full operation it will need to be
properly seasoned. To do this, turn the griddle to 200
°
F and wait for the red
heat indicator lamp to shut off. Once the indicator lamp has shut off, apply a
thin coat of high-grade, non-salted vegetable oil t the griddle surface with a
metal spatula or towel. Wait approximately five minutes and re-coat any dry
spots. Repeat this procedure at 300
°
F and at 400
°
F.
French Plates
To “dry out” the French plates, set the 6-heat switch to position three. Allow
the unit to operate at least 15 minutes at this heat level. Set the 6-heat switch
to position four and allow another 15 minutes to elapse. Set the 6-heat to
position six and allow the unit to maintain the temperature for a minimum of 4
hours. More time may be required if the unit has to operate in a moist
environment.
If the unit is out of use for three or more days, a one-hour preheat schedule
should be used, especially when exposed to high humidity and/or cool
temperatures.