10 F-38251 (08-09) REV D
BEFORE FIRST USE
Cleaning
Clean the range and all accessories with water and a mild detergent. Rinse thoroughly and wipe dry with a soft
clean cloth.
Griddle Seasoning
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 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.
FRENCH PLATES
French plates are most efficient when used with utensils having a maximum inside diameter of 10" (254)
or a minimum inside diameter of 9" (229). Stock pots of 9, 12 and 16 qt. capacities are recommended for bulk
cooking. (Fig. 7)
NOTE: It is important that the utensil used has a flat bottom that sits uniformly on the surface of the plate.
Utensils with curved bottoms (either through design or warped from use) will have poor contact and therefore
poor heat transfer. This will result in poor cooking performance.
Fig. 7
