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Griddle
Griddle installed on right side of cooktop
To Use the Griddle:
1. Locate the griddle on the right side grate, as shown. The
locating feet on the bottom of the griddle will engage the grate
tines to keep the griddle from sliding.
2. Before each use, brush on a thin layer of cooking oil to keep
food from sticking. Cooking sprays may leave a sticky residue
on the griddle that is hard to remove.
3. Preheat the griddle for 5 minutes. Preheating the griddle slowly
will ensure even heat distribution and will avoid warping the
griddle.
4. For preheating and cooking, set the front burner to the lowest
heat setting and the rear burner to medium-high heat for best
performance.
NOTE: The griddle may also be used on the left side grate. For
best results, the rear burner setting should be set to Medium-
Low or Medium, and the front burner setting should be set to
Low.
To Clean the Griddle:
1. Let the griddle cool, and then empty the drip tray.
2. See the "General Cleaning" section for cleaning instructions.
3. Store griddle in a cool dry place.
Cookware
IMPORTANT: Do not leave empty cookware on a hot surface
cooking area, element or surface burner.
Ideal cookware should have a flat bottom, straight sides and a
well-fitting lid, and the material should be of medium-to-heavy
thickness.
Rough finishes may scratch the cooktop or coils. Aluminum and
copper may be used as a core or base in cookware. However,
when used as a base they can leave permanent marks on the
surfaces.
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.
Cookware with nonstick surfaces should not be used under the
broiler.
Check for flatness by placing the straight edge of a ruler across
the bottom of the cookware. While you rotate the ruler, no space
or light should be visible between it and the cookware.
Use the following chart as a guide for cookware material
characteristics.
Cookware
Characteristics
Aluminum
Heats quickly and evenly.
■
Suitable for all types of cooking.
■
Medium or heavy thickness is best for most
■
cooking tasks.
May leave aluminum residues, which may
■
be diminished if cleaned immediately after
cooking.
Heats slowly and evenly.
Cast iron
■
Good for browning and frying.
■
Maintains heat for slow cooking.
■
Rough edges or burrs may scratch the
■
cooktop.
Follow manufacturer's instructions.
Ceramic
■
or Ceramic
Heats slowly, but unevenly.
■
glass
Ideal results on low to medium heat
■
settings.
May scratch the cooktop.
■
Copper
Heats very quickly and evenly.
■
May leave copper residues, which may be
■
diminished if cleaned immediately after
cooking.
Can leave a permanent stain or bond to the
■
cooktop if overheated.
Follow manufacturer's instructions.
Earthenware
■
Use on low heat settings.
■
May scratch the cooktop.
■
See stainless steel or cast iron.
Porcelain
■
enamel-on-
Porcelain enamel bakeware without the
■
steel or cast
metal base may bond to the cooktop if
iron
overheated.
Stainless
Heats quickly, but unevenly.
■
steel
A core or base of aluminum or copper on
■
stainless steel provides even heating.
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