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cloth to wipe up any accumulation of
grease in the recessed section of the
griddle under the removable grease
well. The grease well needs to be
cleaned after each use of the griddle.
if grease is permitted to accumulate, a
fire hazard could occur, since the
griddle burner is near the grease well.
Rub the surface of a warm griddle
with unsalted solid shortening or
vegetable oil. Wipe it with burlap or
another rough cloth to remove any
residue. Stubborn spots may be
removed by rubbing the surface with
a rough-grained nylon scrubbing pad
with cooking oil.
walls. Correct pan placement allows
air circulation for proper baking and
browning.
• Do not place pans in the oven
directly over each other. Stagger the
pans so that air flow will not be
inhibited. See Figure 14.
• Always keep oven vent ducts
unobstructed.
moderate baking range is 350 degrees
to 425 degrees.
Baking
When baking, follow the recipe
instructions. Use correct ingredients,
measure them carefully, and use the
correct type and size utensil suggested
in the recipe. Remember to preheat
properly, if needed. Avoid frequent
opening of the oven during preheating
and baking, as this causes heat loss
and the temperature to vary.
When baking cakes in glass baking
dishes, lower the oven temperature 25
degrees to prevent browning of the
bottom and sides before the top
becomes brown.
Also when using glass bakeware it
would be better to increase the preheat
time to have exact stabilization of the
oven’s temperature. To do so, allow 20
minutes time for temperatures up to
350 degrees and 30 minutes for
temperatures up to 425 degrees. Avoid
opening the door as much as possible.
Don’t be concerned if condensation
occurs on the oven window. This is
normal and usually disappears after the
oven has operated for a short time.
Broiling
No definite time can be given for
broiling meats because of varying
thickness, amount of fat, and personal
taste. Be careful when handling hot
broiler pans; be careful of the hot
grease. Serious injury can result due to
spillage of hot grease. Never leave a
dirty broiler pan in place, always clean
it and return it to the broiler assembly.
Unauthorized broiler pan substitutes
should never be used. Excess fat
should be trimmed to eliminate the
possibility of flame up. The meat
could be ruined or fire could occur
causing loss of property and bodily
injury.
When broiling fatty meats, the lowest
broil position must be used. We
recommend the lowest positions at all
times.
Always broil with the oven door and
broiler door closed. When broiling is
completed, turn the dial to “OFF” and
If “cooked in” food spots can’t be
removed with the scrubbing pad you
may need to use a pumice grill stone
that is available from restaurant
supply houses. The Grillmaster Grill
Stone, by U.S. Pumice Company, is a
porous abrasive pumice block that
cleans a griddle with just the right
amount of abrasive action.
To use:
1. Pour liberal amount of cooking oil
on warm (not hot) grill plate.
2. Sprinkle grill plate with generous
amount of table salt.
3. Scour in one direction only until all
carbon and food are removed. Do
not over-scour as this removes the
“cure” and causes sticking.
4. Wipe clean with a dry cloth.
Do not use hot, soapy water to clean
the griddle. This will remove the
cooked-in seasoning of the griddle.
Never flood a hot griddle with cold
water! This can cause griddle plate
warping and/or cracking.
Use of Oven
• Preheat not more than ten to twelve
minutes.
• Allow at least one inch space
around oven pans and the oven
Aluminum Foil in
Oven and Broiler
Aluminum foil is a cause of many
range fires. Make certain that vents or
air openings aren’t covered by the
foil. If the vents located along the
sides of the oven bottom are blocked,
poor cooking and burner performance
will result. Never cover a rack with
aluminum foil.
Oven Temperature
Selection
It’s important to select a proper
temperature setting. Never set the dial
to a higher degree than needed with
the intention of lowering the setting at
a later time. This will not speed up
the action. It can cause the oven to
cycle slower and cause the
temperatures to vary so that cooking
results may be unsatisfactory. The
oven will maintain a more even
temperature if the oven control dial is
set directly from “OFF” to the
desired temperature and not turned
back toward “OFF”. Imagine that the
control has three sections: 1. Low
Temp. 2. Bake 3. Broil. The “Low
Temp” has a temperature range of
140 degrees to 200 degrees. This
section is used to keep food at serving
temperature. The bake cycle is from
250 degrees to 550 degrees. This can
be termed as the very low range (250
degrees to 275 degrees) to extremely
hot (500 degrees to 525 degrees). The
WARNING!!!
ALWAYS ALLOW GRIDDLE TO
COOL PRIOR TO CLEAN UP
OR REMOVAL FOR STORAGE.
FIG. 14 PAN POSITIONING–TOP RACK
(LEFT), BOTTOM RACK (RIGHT)
12