— 12 —
OPERATION
WARNING:
THE RANGE AND ITS PARTS ARE HOT. BE VERY CAREFUL WHEN OPERATING,
CLEANING OR SERVICING THE RANGE.
CONTROLS
THERMOSTAT DIAL - STANDARD OVEN
— Allows operator to regulate oven temperature from low to
500°F (260°C).
GRIDDLE BURNER KNOB -
STANDARD AND CONVECTION OVENS
— Regulates gas flow to the griddle or hot top burner. To
increase heat, turn knob counterclockwise; to decrease,
turn knob clockwise.
BEFORE FIRST USE
Griddle Seasoning
CAUTION: This griddle plate is steel, but the surface is relatively soft and can be scored
or dented by the careless use of a spatula or scraper. Be careful not to dent, scratch, or
gouge the plate surface. Do not try to knock off loose food that may be on the spatula by
tapping the corner edge of the spatula on the griddle surface.
A new griddle surface must be seasoned to do a good cooking job. The metal surface of the griddle is
porous. Food tends to get trapped in these pores and stick; therefore, it is important to “season” or “fill
up” these pores with cooking oil before cooking. Seasoning gives the surface a slick, hard finish from
which the food will release easily.
To season, heat griddle top section at a low burner setting. Pour one ounce of cooking oil per square
foot of surface over the griddle top section. With an insulated cloth, spread the oil over the entire griddle
surface to create a thin film. Wipe off any excess oil with an insulated cloth.
Repeat this procedure 2 to 3 times until the griddle has a slick surface.
