Fisher & Paykel CG602M, Руководство пользователя

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Using the skillet/griddle (optional extra)
Your skillet will offer you a quick, hot method of
cooking which is ideal for tender cuts of meat,
panini, chargrilled vegetables, pikelets and
pancakes.
Best results are obtained by placing the skillet
over the large skillet burner on the Jet 9 series
gas cooktop or over the left hand burners on the
Titan models.
Always use medium to high temperatures and heat the skillet well before cooking on it. Oil the
food with Olive Oil Spray prior to cooking, not the skillet, to avoid splattering and smoking.
Skillet/griddle first use
Your new skillet comes with a finish which is intended to burn off with seasoning. The
seasoning process will naturally blacken the skillet.
Wash your skillet thoroughly in warm water with detergent. Use a scouring pad to remove any
residue that might be on the skillet. Rinse thoroughly and dry. This may be helped by warming
the skillet on a burner.
Coat the skillet, including handles, liberally with vegetable oil and place in oven at 150°C for 1
hour. Remove from the oven and allow to cool. Wipe excess oil from skillet with a paper towel.
Cleaning your skillet/griddle
Place in hot water with a small amount of detergent while still warm. If there is food residue
left on the plate, scrub with a wire barbeque brush to remove it. Make sure that the skillet is
completely dry. Do not use abrasive cleaners on your skillet/griddle.
Cooking tips
Skillet cooked steaks are best turned only once about halfway through the cooking time. The
skillet needs to have reached a high temperature to prevent the meat stewing in its own juices.
Test if steaks are cooked by pressing with tongs, the less movement there is, the more cooked
the steak is. Don’t cut the steak to see if it is cooked, as this releases the juices and dries the
steak out.
Capsicums, eggplant, tomato halves & zucchini are some of the vegetables ideal for char
grilling on the ridged side of the skillet, flat breads are wonderful cooked on the flat side.
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