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Operating the Griddle
HSL-32 Hibachi Griddle Operator Manual
Griddle Tips and Tools
Tools
Many standard grilling tools are appropriate and helpful with the griddle, but these are highly
recommended:
Long, insulated gloves
– it’s a long hot reach across the griddle sometimes, and good gloves will protect
your hands and arms from whatever is going on below.
Infrared thermometer
– temperature control is important in any kind of cooking. Using a digital, infrared
thermometer lets you set the temperature on each side of the griddle for the food you’ll be cooking there.
Tongs
– tongs allow you to pick up, rotate, and maneuver many food items.
Spatula
– nothing flips a burger, or other flat food items, like a good spatula.
Wide blade scraper
– the scraper is an important tool to clean your grill. A long-handled scraper makes it
easier to reach across the griddle for cleaning.
Season the Griddle
Like a cast iron skillet, the griddle should be seasoned before cooking with it for the first time. For best
results and longevity, we recommend this process to prepare the griddle for use:
1.
Set the burner controls to warm
2.
Spray the surface with room temperature or warm water; wipe it off with a clean cloth to remove
any shipping debris
3.
Set the burner controls to HI and let the griddle heat for 10-15 minutes to burn off anything on it
4.
Spread 2 tablespoons canola oil (or other high temperature oil) all over the surface using paper
towels and tongs, and let the oil burn off
5.
Repeat twice (three burn offs total) to season the griddle
6.
Allow to cool
7.
Pour 2 tablespoons of canola oil (or other high temperature oil) on the griddle; spread evenly with
paper towels to put a protective coat the entire surface
Cooking Tips
Preheat the griddle before cooking, with the main burners on HIGH for at least 10 minutes. For cooking, use
an infrared thermometer to fine tune the temperature for the food on the griddle.
Do not leave the griddle unattended when the burners are lit.
