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IMPORTANCE OF GRIDDLE SEASONING
It is very important to maintain a seasoned griddle surface
in order to maintain optimum performance and long life of
the unit. Seasoning your griddle serves two purposes:
a)It prevents rust and corrosion.
b)It creates a permanent non-stick cooking surface.
Seasoning is a process that continuously improves
throughout the life of your griddle. Proper care and
maintenance as well as seasoning after each use will result
in a better cooking experience.
FIRST TIME USE
Your griddle comes pre-seasoned with a coating of cooking
oil to prevent corrosion and damage during the shipping
process. Before using your griddle for the first time, wash
the top and insides of the griddle surface with hot, soapy
water. Never use soap on your griddle AFTER FIRST USE.
Rinse and dry completely then continue to seasoning steps.
The doneness of meat, whether rare, medium, or well done,
is affected to a large degree by the thickness of the cut.
Expert chefs say it is impossible to have a rare doneness
with a thin cut of meat.
The cooking time is affected by the kind of meat, the size and
shape of the cut, the temperature of the meat when cooking
begins, and the degree of doneness desired.
When defrosting meats it is recommended that it be done
overnight in the refrigerator as opposed to a microwave. This
in general yields a juicier cut of meat.
Seasoning Your Griddle
SEASONING YOUR GRIDDLE
1.
Thoroughly clean off food residue.
2.
Evenly apply a generous amount of cooking oil (flax
seed, olive, vegetable, etc.) to the hot griddle surface.
3.
Using a paper towel, carefully spread cooking oil to
entire hot griddle surface.
4.
Allow griddle to cool completely before storing in a cool,
dry place.
AFTER EACH USE
To clean your griddle following each use, gently scrape any
remaining food residue with a spatula and wipe with a towel.
To remove stuck food, pour hot water onto griddle surface
to loosen residue or use ¼ cup of table salt to act as an
abrasive. Next, follow steps for "SEASONING YOUR
GRIDDLE".
Use a spatula instead of tongs or a fork to turn the meat, as
a spatula will not puncture the meat and let the juices run out.
To get the juiciest meats, add seasoning or salt after the
cooking is finished on each side and turn the meat only once
(juices are lost when the meat is turned several times). Turn
the meat just after the juices begin to bubble to the surface.
Trim any excess fat from the meat before cooking. To
prevent steaks or chops from curling during cooking, slit the
fat around the edges at 51mm / 2-in. intervals.
DO NOT LEAVE THE GRILL UNATTENDED WHILE
COOKING.
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