Griddle Cooking Guide
Follow these guidelines for successful griddle cooking:
1
If you prefer cooking foods without added butter or oil, first season
the griddle surface to prevent any sticking. Season the griddle
surface after each cleaning or before initial use. To season, brush the
cool surface with a light coating of vegetable oil. Wait a few minutes;
then wipe the surface dry with a paper towel. The griddle is now
seasoned and ready for use.
2
Set the temperature control dial to the desired temperature.
Preheat the griddle until the READY arrow light goes out, approxi-
mately 10 minutes.
3
When cooking with butter or oil, place on cold griddle before
preheating. Do not use more than 2 tablespoons of butter or oil.
4
Foods may be kept warm on the griddle prior to serving. Reduce
temperature to 200°.
Corn Flake Coated French Toast
4 servings
INGREDIENTS
8 slices bread (Challah, French, or white bread), cut 1" thick
3 large eggs, beaten
1/4 teaspoon salt
2 cups milk
1 tablespoon sugar
1 teaspoon vanilla
2 cups corn flakes, crushed
2 tablespoons butter
METHOD
1
Beat the eggs, milk, salt sugar and vanilla with a whisk until well incor-
porated.
2
Preheat griddle side on high for at least 10 minutes.
3
Soak the bread slices in the egg mixture.
4
Place the crushed corn flakes on a plate, press the french toast into
the corn flakes on each side. Shake to remove excess flakes
5
After the griddle has been preheated add the french toast.
6
Cook for 3 minutes per side or until golden brown and cooked
thoroughly.
PRESENTATION
To serve, cut french toast slices diagonally, serve with berry compote
and dust with powdered sugar.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
14
13
Food
Time (min)
Temp
Eggs
3 - 5
300°
Pancakes
4 - 6
375°
Breakfast sausage links
3 - 6
325°
Canadian bacon
15 - 20
325°
Standard bacon strips
3 - 5
350°
Ham Steaks
25 - 30
325°
Vegetables
5 - 10
325°
Sausages
12 - 15
325°
Cheese sandwiches
4 - 6
350°
French toast
8 - 10
375°
2006_ReverseGrill manual0035 7/27/06 1:19 PM Page 15
