Culinary Arts and Management Workbook

Griddle

Principle Uses

• Short order cooking of larger quantities of foods

Special Characteristics

• A slick, level surface
• May be separate or part of range top
• May be gas or electric
• Usually equipped with removable trays to catch excess grease and food particles during use

Operating Hints

• Surface must be "seasoned" until a slick coating is formed before use
• Form slick coating by preheating to 300 degrees F and wiping on a thin coating of unsalted shortening with a clean, dry cloth. Let stand 2 minutes. Repeat process until surface is slick
• During use, dull spots can be restored with a clean shortening saturated cloth
• Never throw cold water or ice on a hot grill--it may warp
• Do not use pots and pans on the grill
• Take care not to mar the surface when scraping or cleaning
• Areas may be set at different temperatures for simultaneous cooking of various foods

Cleaning

• Avoid abrasives and products dangerous to food
• Clean after each use
• First, cool and scrape with stiff spatula
• Second, scrub with pumice or screens with the grain of the surface
• Third, wipe residue away with a damp cloth
• Remove trays, empty, wash and replace
• Use a mild detergent solution to clean controls and outer surfaces
• Re-season the cooking surface