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Using your cooktop
Using a SimmerMat (if supplied)
A SimmerMat helps control the temperature of the
cooking surface for gentle cooking or the long slow
simmering that is needed for some foods. Use at low
heat only.
To simmer
First bring the food to the boil over high heat.
Then turn the burner off and carefully place the
SimmerMat over the burner on the trivet/pan
support, with the points facing upward. Re-light the
burner, turn to Low and place your saucepan on top
of the SimmerMat.
Using a griddle (if supplied)
Cooking with a griddle
A griddle is ideal for cooking a variety of foods. The
surfaces of a cast-iron griddle will become more and
more non-stick as cooking oils become baked in. This
‘seasoning’ process can be started by coating both
surfaces of the griddle with cooking oil and baking in
the oven at 150
O
C (300
O
F) for about an hour.
Heat the griddle for a few minutes before using.
Brush the food, not the griddle, with oil, to reduce
splatter and smoking.
Cook steak and vegetables at high temperatures on the ribbed side of the griddle. Turn the steak
only once, about halfway through the cooking time. To test, press the surface of the steak. The
softer the meat is, the ‘rarer’ or less well done it will be.
Griddle scones, pancakes, pikelets, polenta and eggs are best cooked slowly at medium to low
temperatures on the flat side of the griddle.
Important!
Prolonged cooking with the griddle at high temperatures may damage the cooktop.
Cleaning a cast-iron griddle
Leave the griddle to cool before cleaning. Scrape away any food residue and wash in warm soapy
water.
Do not scour to the bare metal when cleaning the griddle or you will remove the non-stick
coating that has built up during cooking.
Dry the griddle thoroughly and wipe with a thin coating of cooking oil to prevent rust forming,
especially when the griddle is new.
Fig.12 Only use the griddle on the Fish burner
Fig.11 Only use the SimmerMat
on the Auxilliary burner