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12 F-38251 (09-13) REV F
The French (solid surface) Plates are rated for 2000 Watts and are controlled by an infinite heat switch. A
French (solid surface) Plate will reach cooking temperature from room temperature in 5 to 7 minutes at a HI
switch setting.
Each control knob is marked HI, MED, LO, MED-LO, and VERY-LO. The HI setting is full heat. Use the HI
setting to start cooking quickly and to bring water to a boil.
Some DO'S and DO NOT'S of Surface Cooking
DO use utensils to fit the tops (9" to 10" [229 to 254 mm] inside diameter).
DO use flat-bottomed, straight-sided pots and pans.
DO use covers for stock pot work. Water will boil much sooner and much less heat is required for cooking in
a covered container. Less water may be used, thereby retaining vitamins and minerals in the food.
DO turn off plates a few minutes before cooking is completed to use the heat stored in the plate.
DO NOT allow surface plates to idle unloaded at HI switch settings. The surface plates will reach
very high temperatures, and this can cause the casting to warp or dome. Plates idled at a setting of
MED-LO and turned to HI when loaded, will perform bulk cooking jobs just as rapidly, without
damage to the plates. Damage caused by plates left running unloaded on HI will void the warranty.
HOT TOPS
Hot Tops can make up for the irregularity of stock pots that have an inside diameter of over 10”. Pots can
overlap from one Hot Top section to another without any loss of heating area.
It is important that the utensil used has a flat bottom that sits uniformly on the surface of the
hot top plate. Utensils with curved bottoms (either through design or warped from use) will have poor
contact and therefore poor heat transfer. This will result in poor cooking performance.
The Hot Top section is rated for 2500 Watts and are controlled by snap action thermostatic controller, with
knob indicator marks from 0 to 10 (with 10 being the highest temperature setting). A Hot Top section will
reach cooking temperature from room temperature in 15 to 20 minutes at a 10 thermostat setting.
Some DO’S of Hot Top Cooking
DO use flat-bottomed, straight-sided pots and pans.
DO use covers for stock pot work. Water will boil much sooner and much less heat is required for cooking in
a covered container. Less water may be used, thereby retaining vitamins and minerals in the food.
GRIDDLE
See BEFORE FIRST USE in this manual for griddle seasoning procedure.