The griddle and its parts are hot. Use care when operating, cleaning and servicing the
griddle. Failure to observe safety precautions may result in serious injury or death to
The griddle plate is steel, but the surface is relatively soft and can be scored or dented by
carelessly using a spatula. Be careful not to dent, scratch, or gouge the plate surface. Do not
try to knock off loose food that may be on the spatula by tapping the corner or the edge of
the spatula on the griddle surface.
Seasoning the Griddle
1. The griddle is shipped with a protective coating of grease. Remove this grease when the griddle plate
(1) is being cleaned prior to its first use. Using a mild detergent and hot water, wash the griddle well,
rinse thoroughly with a clean, damp cloth, and wipe dry.
2. The metal surface (1) of the griddle is porous. Food tends to get trapped in these pores and stick;
therefore, it is important to "season" or fill up these pores with cooking oil before cooking on any metal
surfaced griddle. Seasoning gives the surface a slick, hard finish from which the food will release
3. To season, heat the griddle to 400F; when 400F is reached, the indicator light goes off. Pour on a
small amount of cooking oil (about one ounce per square foot of surface). With a cloth, spread the oil
over the entire griddle surface to create a thin film. Wait two minutes, then wipe off excess oil. Repeat