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a slick, hard finish fromwhich the food with releaseeasily.
To season, heat the griddle to a low (300§F to 350§F) temperature and pour on a small amount of cooking
oil, about one ounce per square foot of surface. Spread the oil over the entire griddle surface with a cloth to
create a thin film. Wipe off any excess oil with a cloth.
Repeat the procedure2 to 3 times until the griddlehas a slick, mirror-likesurface.
The individual controls operate each 12" wide cooking zone and the signal lights indicate power is being
applied to the heaters. When the light is out, with the dial set on a temperature setting, the griddle plate has
reached the desired temperature. The lights will intermittently come on during cooking cycles to indicate
temperature is beingmaintained.
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CAUTION:
This 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.
CLEANING
NEVER clean any electrical unit by immersing it in water. Turn unit off and allow it to cool down before
surface cleaning.Always clean equipment thoroughly before first use. Clean unit daily. Except where noted
on charts: use warm, soap water. Mild cleansers and PLASTIC scouring pads may be used to remove
baked on food and water scale on metal units. Unplug electrical units before cleaning or servicing. All
serviceshould beperformed byanAmericanWyottauthorizedservice agency.
Empty the grease drawer daily. Clean the unit regularly.Aclean unit looks better, lasts longer and performs
better.
KEEP GRIDDLE PLATE SURFACE CLEAN. To produce evenly cooked, perfectly browned griddle
products, keep the griddle free of carbonized grease.
Carbonized grease on the surface hinders the transfer of heat from the griddle surface to food. This results
in spotty browning and loss of cooking efficiency and, worst of all, carbonized grease tends to cling to the
griddled foods, giving them a highly unsatisfactory and unappetizing appearance.To keep the griddle clean
and operating at peak efficiency, follow these simple instructions.
AFTER EACH USE, cleanthe griddle with a wire brush or flexiblespatula.
ONCEADAY, thoroughly clean splash back, sides and front. Remove the grease drawer and chute, empty
and wash them out in the samemanner as any ordinarycooking utensil.
ONCEA WEEK, clean the griddle surface thoroughly. If necessary, use a griddle stone, wire brush or steel
wool on the surface. Rub with the grain of the metal while the griddle is still warm.Adetergent may be used
on the plate surface to help clean it, but care must be taken to be sure the detergent is thoroughly removed.
After removal of the detergent, the surface of the plate should then be covered with a thin film of oil to
prevent rusting. Cleanstainless steel surfaceswith a damp cloth and polishwith a soft, dry cloth.To remove
discoloration, use a nonabrasive cleaner. After each "weekly" type of cleaning, the griddle must be
reseasoned. If the griddle usage is very high, consider going through the "weekly" cleaning procedures
more often than once a week.
