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Conditioning the oven
Conditioning will burn off any manufacturing residues and ensure that you get the best
results right from the start.
1
Insert all the shelves. See ‘Positioning the shelves’ for instructions.
2
Turn on the ventilation hood above your range on high.
3
Heat the empty oven at 450
o
F for:
30 minutes using BAKE
30 minutes using BROIL (some ovens only).
See sections ‘Using your oven for baking and roasting’ and ‘Using your oven for broiling’ for
instructions.
There will be a distinctive smell while you are conditioning the oven. This is normal, but make
sure the kitchen is well ventilated during the conditioning.
4
Once cooled, wipe out the oven with a damp cloth and mild detergent, and dry thoroughly.
Seasoning the griddle
1
Clean the griddle thoroughly with hot, soapy water to remove any protective coating.
2
Rinse with a mixture of 1 cup water and ¼ cup white vinegar, then dry thoroughly.
3
Pour 1 tsp vegetable (but not corn) oil into the center of the griddle, then rub it over its entire
surface, using a soft, heavy cloth.
4
Turn the griddle knob counterclockwise to 350
o
F.
5
When the oil begins to smoke, turn the knob clockwise back to OFF and allow the griddle to
cool.
6
Repeat steps 3 to 5.
7
Wipe the entire surface of the griddle using a soft, heavy cloth.
8
Apply a very thin layer of vegetable (but not corn) oil.
9
Check the grease drip-pan and clean if necessary. Discard any liquid or soiling that may have
collected in the grease drip-pan during the conditioning.
The griddle is now ready to use.
For best results, re-season the griddle after long periods of non-use.
Note: the griddle will darken with use. This is normal.
First use