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GRIDDLE CHART
The settings and times are guidelines only and may need to be
adjusted for individual tastes.
Home Canning
When canning for long periods, alternate the use of surface
cooking areas, elements or surface burners between batches.
This allows time for the most recently used areas to cool.
■
Center the canner on the grate or largest surface cooking
area or element. Canners should not extend more than 1 in.
(2.5 cm) outside the cooking area.
■
Do not place canner on two surface cooking areas, elements
or surface burners at the same time.
■
For more information, contact your local U.S. Government
Agricultural Department Extension Office. In Canada, contact
Agriculture Canada. Companies that manufacture home
canning products can also offer assistance.
Cookware
IMPORTANT:
Never leave empty cookware on a hot surface
cooking area, element or surface burner.
Ideal cookware should have a flat bottom, straight sides, a well-
fitting lid and the material should be of medium-to-heavy
thickness.
Rough finishes may scratch the cooktop. Aluminum and copper
may be used as a core or base in cookware. However, when used
as a base it can leave permanent marks on the cooktop or grates.
Cookware material is a factor in how quickly and evenly heat is
transferred, which affects cooking results. A nonstick finish has
the same characteristics as its base material. For example,
aluminum cookware with a nonstick finish will take on the
properties of aluminum.
Use the following chart as a guide for cookware material
characteristics.
FOOD SETTING COOK TIME
TOTAL MINUTES
Sausage Patties
and Links
325°F (163°C) 12-18
Bacon Slices
350°F (177°C) 7-11
Ham Steaks
(fully cooked)
325°F (163°C) 5-7
Ground Meat
Patties
350°F (177°C) 10-15
Frankfurters and
Precooked
Sausages
325°F (163°C) 8-15
Fish Steaks,
Fillets
325°F (163°C) 8-15
Eggs
300°F (149°C) 3-5
Hash Brown
Potatoes
400°F to 425°F
(204°C to 218°C)
8-12
French Toast
350°F (177°C) 5-7
Pancakes
350°F (177°C) 2-4
Grilled
Sandwiches
325°F (163°C) 3-5
COOKWARE CHARACTERISTICS
Aluminum
■
Heats quickly and evenly.
■
Suitable for all types of cooking.
■
Medium or heavy thickness is best for
most cooking tasks.
Cast iron
■
Heats slowly and evenly.
■
Good for browning and frying.
■
Maintains heat for slow cooking.
Ceramic or
Ceramic glass
■
Follow manufacturer’s instructions.
■
Heats slowly, but unevenly.
■
Ideal results on low to medium heat
settings.
Copper
■
Heats very quickly and evenly.
Earthenware
■
Follow manufacturer’s instructions.
■
Use on low heat settings.
Porcelain
enamel-
on-steel or
cast iron
■
See stainless steel or cast iron.
Stainless steel
■
Heats quickly, but unevenly.
■
A core or base of aluminum or copper
on stainless steel provides even
heating.