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LEVELING THE
GRIDDLE
1. After the range is in position, remove the
flue cover by carefully lifting it straight
upward. Then, remove the rear shipping
screw (see diagram).
2. Turn the outer
screws (see
diagram) to
level the grid-
dle or to pro-
vide a forward
slope to help
grease and oils
to drain away
from the food
being cooked.
SEASONING
The griddle is non-rusting stainless steel and
should be seasoned before the first use and
occasionally thereafter, if not used for an
extended period of time. Follow the direc-
tions below:
1. Clean the griddle thoroughly with hot,
soapy water.
2. Rinse with a mixture of 1 quart water
and 1 cup white vinegar. Dry thoroughly.
3. Pour 1 teaspoon vegetable oil into the
center of the griddle (do not use corn oil
as it gets sticky) and rub over the entire
surface of the griddle using a heavy cloth.
4. Turn the control knob to 350°F. When
smoke appears, turn the control off and
allow the griddle to cool.
5. Repeat steps 3 and 4.
6. After the griddle is cool, wipe the entire
surface of the griddle using a heavy cloth.
Apply a very thin layer of vegetable oil.
The griddle is now ready to use.
When properly seasoned, the griddle can be
used without additional oil. However, a light
mist of vegetable spray applied to a cool
griddle before cooking, makes delicate foods
easier to turn.
CLEANING
1. Using a square edged metal spatula, clean
the griddle of grease and food, while it is
still hot.
2. Cool to a lukewarm temperature, rub
the surface lightly with vegetable oil (do
not use corn oil, it gets sticky), and
thoroughly wipe the griddle with a heavy
coarse cloth or burlap to remove any
remaining food particles.
3. If grease or food soils remain, or if there
is heat discoloration, follow directions
below:
For grease build-up: Use 1 table-
spoon of vinegar in
1
/
2
cup water and
clean with a scouring pad.
For heat discoloration: Use a non-
toxic stainless steel cleaner.
For food soil: Use a griddle stone (fine
grained pumice) or a griddle pan cleaner.
These are available at a restaurant supply
store. Follow manufacturer’s directions.
Model PRG4810
• It is normal for the griddle to darken
with use.
• Never flood the hot griddle with
cold water. This could cause the
griddle to crack or warp.
• Do not pull the drip tray out during
or immediately after cooking on the
griddle. Hot grease may be running
from the griddle into the drip tray.
GRIDDLE (MODEL PRG4810 ONLY)
USING THE GRIDDLE
1. Season the griddle as described.
2. Before starting to cook on the griddle,
be sure the drip tray is empty and in
place.
3. Preheat the griddle at the specified set-
ting. The griddle light will turn off
when the griddle is preheated.
NO TES:
GRIDDLE GUIDE
Preheat at specified setting until the griddle light cycles off.
Control Approximate Cooking Time (Minutes)
Food Items Setting* 1st Side 2nd Side
Bacon 350° F 2-3 2-3
Eggs 250° F 2-3 1
French Toast 350° F 2-3 2-3
Grilled Cheese Sandwiches 350° F 2-3 2-3
Hamburgers 325° F 5-6 5-6
Pancakes 375° F 1-2 1-2
Sausage Patties 350° F 2-4 2-3
* These are suggested guides for control settings and times. Factors, such as low gas pressure, may
affect the times and control settings.
4. If hot soapy water, vinegar, scouring
powder, or steel wool pads are used to
clean the griddle, it MUST be reseasoned.
DRIP TRAY
The drip tray collects grease and other
liquids created while using the griddle. Check
the drip tray periodically to prevent grease
from spilling over. Empty the drip tray after
it is cool.
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8113P418-60 2/2/04, 2:01 PM8