PRG Professional Ranges Care and Use
Page 23
Section Four: Using the Cooktop
Using the Griddle
GR IDDLE GREASE PAN
Tip and Lift
Use care when tipping the tray so
that the contents are not spilled
when it is removed.
GREASE TRAY
The grease tray is positioned
slightly under the front edge
of the steel griddle to catch
grease or food residue
scraped from the surface
with a metal spatula.
GRIDDLE BURNER
The built-in griddle has an alumi-
nized steel tube burner, typical of
those used in restaurant griddles.
The burner is ignited by an electric
glow bar. This device eliminates the
need for the continuous burning
pilot light. When the glow bar
reaches a temperature hot enough
GRIDDLE KNOB
The griddle thermostat has an infi-
nite number of heat settings be-
tween 150 and 500
°
F. There are no
fixed positions on the control knob.
To turn on the griddle, press then
rotate the control knob counter-
clockwise to the desired tempera-
ture setting. The glow igniter turns
on. As soon as it is hot (approxi-
mately 60 to 90 seconds), the gas
safety valve opens and the burner
ignites.
Griddle Control Knob
NOTE
1. It is normal for the griddle
to darken with use.
2. The Griddle can be used
without any additional
grease or shortening, after
it has been properly
seasoned. However, grease
or shortening may be used
depending on the flavor
desired.
3. The griddle must be level
or tilted slightly forward
for proper operation.
Contact your authorized
ser vicer if the griddle
needs to be leveled.
4. When used with propane
gas, a slight pop or flash
may occur at the burner
ports a few seconds after
the burner has been
turned off. This usually
occurs after the burner has
been on awhile. This is a
normal function of your
griddle.
5. Remove and clean the
grease tray after every use.
➥
GRIDDLE COOKING CHART
FOOD
TEMPERATURE
Eggs
225˚F to 250˚F
Bacon, Ham,
300˚F to 325˚F
Pork Chops
Sausage, Grilled
325˚F to 350˚F
Cheese Sandwiches
Pancakes,
350˚F to 375˚F
French Toast
Hash Brown
400˚F to 425˚F
to ignite the gas, a safety
valve opens and gas flows to
the burner and ignites. The
griddle burner is rated at
15,000 BTU HR.
THE GRIDDLE
(Available on some models)
The griddle is packaged with a pro-
tective grease coating that must be
completely removed with a spatula,
paper towels, (in crevices use a
table knife or toothpick) and
cleaned with hot sudsy water. Rinse
with vinegar/water and season
now
or it will rust.
TO SEASON OR RE-SEA-
SON YOUR GRIDDLE
Seasoning is an important pro-
cess which keeps food from
sticking during cooking and
prevents rusting. Once the
griddle is seasoned, it can be
used with or without additional
grease or shortening.
1.
Pour 1 teaspoon of vegetable oil
onto the center of the griddle.
Do not use corn oil.
Spread
oil over entire surface with a
paper towel or coarse cloth.
2.
Turn the control knob to a 350˚
setting. When the oil begins to
smoke, turn the control knob
OFF. Allow griddle to cool.
Wipe off excessive oil with pa-
per towel or cloth.
3.
Repeat steps 1 and 2.
4.
When the griddle is cool, wipe it
clean with a paper towel. Apply
a
very thin
layer of vegetable
oil. The griddle is now ready to
use.
Do not place another
utensil on the seasoned
griddle to simmer or keep
food warm.
USING THE GRIDDLE
1.
Check that the drip tray is in
place with one side tucked un-
der the griddle overhang.
2.
Push down and turn the control
knob to a temperature sug-
gested on the Griddle Cooking
Chart.
3.
Allow 10 to 15 minutes for the
griddle to preheat to the tem-
perature selected.
4.
Place the food on the griddle
and cook to desired
doneness.
