GRIDDLE COOKING TIPS
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Make sure the GRIDDLE PLATE is wiped clean before cooking. Wipe griddle clean as needed when cooking in batches.
Set the TEMPERATURE CONTROL KNOB to the desired temperature. Before adding any food to your GRIDDLE PLATE, preheat
the appliance until the GREEN READY INDICATOR LIGHT illuminates, approximately 8 - 10 minutes.
The Dura-Electric
(TM)
nonstick cooking surface is metal utensil safe; however, care should be taken when using metal
utensils with this product. Never cut food on the GRIDDLE PLATE.
Be careful not to cross contaminate raw meat with cooked meat. Use separate utensils and platters for raw and cooked
proteins.
Tender meat cuts, such as steaks, boneless chicken breasts and thighs, bacon, fish fillets, and shrimp, are generally more
suitable for cooking on your griddle than less-tender meat cuts, such as beef chuck and pork ribs.
For best results, partially cook bone-in chicken, ribs, and smoked or fresh sausages before adding them to the griddle. If
not partially cooked, these meats may become overbrowned on the outside before the center is done or before the meat is
tender.
Cooked meats may leave behind brown bits on the GRIDDLE PLATE. If these bits are not black, these can be used to make
a tasty sauce. Drizzle broth or wine over the browned bits, then whisk to loosen the browned bits and liquid and allow
them to collect in a clean DRIP TRAY. Drizzle these collected juices over your cooked meat.
Grease from high-fat foods, such as bacon or sausage, may splatter onto countertop. Protect countertop as necessary.
Some foods may be kept warm on the griddle prior to serving. Reduce temperature to 200°F.
Remove proteins from the GRIDDLE PLATE and allow them to rest for at least a quarter of the time they are cooked before
slicing.
Unplug from outlet and allow the appliance to cool completely before disposing of drippings that have accumulated in the
DRIP TRAY.
Follow these guidelines for successful griddle cooking:
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