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• Push and turn the knob to
350˚F (175˚C). Heat until you
see the first signs of smoke.
Turn off the heat. When
griddle is only slightly warm,
wipe off any excess oil. Let the
griddle cool completely.
• Repeat with another
teaspoon of oil. The brown
appearance will darken with
use.
18
GRIDDLE
The cast iron griddle plate
operates at 18,000 Btu/hr. It is
thermostatically controlled
which means once the set
temperature is reached, the
heat cycles to hold that setting.
Prior to use it is necessary to
"season" the griddle so foods
do not stick and the surface is
protected from moisture.
This process will change the
appearance.
BEFORE USING FOR
THE
FIRST TIME
• Clean surface with hot water
and a mild detergent. Rinse and
dry.
• Turn on ventilation hood.
• The griddle needs a "burn
in" period. Turn on griddle at
350˚F (175˚C) for 30 minutes to
clean oils from the bottom of
the griddle.
• To season, pour 1 teaspoon of
oil per 11-inch griddle in the
center; spread evenly with a
paper towel, avoiding the
corners. Be careful not to apply
too much oil. Excess oil will
leave a gummy residue and have
to be removed.
• Use peanut oil, and not corn
or olive oil to season.
GRIDDLE OPERATION
• To heat the griddle, push in
the knob and turn counter
clockwise to desired tempera-
ture. It is normal to hear a
clicking sound. This is the
electronic ignition lighting the
burner. When the burner is lit,
the thermostat will control the
temperature.
• Preheat for approximately
10 to 15 minutes. When the
griddle is preheated, the griddle
indicator light will go out. The
light will cycle on and off as the
thermostat needs more heat to
maintain the set temperature.
This will allow heat to be
evenly distributed and reach the
set temperature.
• For the 22-inch griddle,
there are two separate burners
with separate control knobs,
which act independently of
each other.
• To turn off the griddle, turn
the knob clockwise to the
"OFF" position.
W OLF G RIDDLE F EATURE
CAUTION
The stainless steel cover
must be removed prior to
operation of the griddle.