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GRIDDLE CARE
• Use a metal spatula and
scrape grease into the grease
collection tray.
• When the surface has cooled,
wipe it with a paper towel to
remove excess grease or oil.
• Scrape griddle clean. Pour
1/2 cup warm water onto
griddle. Pour 1 teaspoon FDA
approved commercial griddle
cleaner (available at restaurant
supply outlet) and scrape
griddle grease into grease
collection tray. Empty grease
collection tray. Rinse griddle
with 1/2 cup warm water. Dry
the griddle with paper towels.
• Clean grease collection tray
after each use. Do not allow
grease to accumulate in the
tray and become a fire hazard.
• To remove grease collection
tray, gently pull the tray
towards yourself to lift it out.
Clean grease collection tray
with soapy water and a clean
cloth, or is dishwasher safe.
Replace the grease collection
tray.
GRIDDLE COOKING CHART
Refer to the "Wolf Cooking Guide Charts" on pages 45-49
Suggested Temperature Food
200˚F (95˚C) Hold cooked food at a
serving temperature
250˚F (120˚C) Eggs
350˚F (175˚C) French toast, pancakes
sandwiches, bacon, sausage,
pork chops, and flattened
boneless chicken breasts
400˚F (205˚C) Vegetables, sliced or grated
W OLF G RIDDLE F EATURE
• Re-apply a small amount of
oil to the griddle after each
cleaning.
• Occasionally remove the
seasoning, clean thoroughly
and re-apply. To remove it, add
white vinegar and water, or
club soda to a slightly warm
surface. Scrub with a fine wire
brush or a fine-grit griddle
brick. Repeat application if
necessary. Be certain to apply a
light coat of oil after cleaning
for seasoning.
CAUTION
Be particularly cautious
when cooking food high in
fat. It can become hot
enough to ignite.