KitchenAid KDRP462LSS Use and Care Guide - Page 13
Griddle Accessory, Home Canning, Cookware - accessories
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To Use: 1. Push in and turn knob to LITE/HI. The flame will ignite in 30-40 seconds. Allow griddle to preheat for 10 minutes. Place food on griddle. 2. If preheating is not required, start cooking food at desired temperature setting. GRIDDLE CHART The settings and times are guidelines only and may need to be adjusted for individual tastes. FOOD SETTING COOK TIME TOTAL MINUTES Sausage Patties and Links 325°F (163°C) 12-18 Bacon Slices 350°F (177°C) 7-11 Ham Steaks (fully 325°F (163°C) 5-7 cooked) Ground Meat Patties 350°F (177°C) 10-15 Frankfurters and Precooked Sausages 325°F (163°C) 8-15 Fish Steaks, Fillets 325°F (163°C) 8-15 Eggs 300°F (149°C) 3-5 Hash Brown Potatoes 400°F to 425°F (204°C to 218°C) 8-12 French Toast 350°F (177°C) 5-7 Pancakes 350°F (177°C) 2-4 Grilled Sandwiches 325°F (163°C) 3-5 Griddle Accessory First Time Use: 1. Before cooking for the first time, wash the griddle in warm soapy water with a sponge. Rinse with warm water and towel dry. 2. Preheat griddle on medium setting for 5 minutes. Allow griddle to cool completely. 3. Apply a light coating of vegetable oil or non-stick cooking spray to griddle. To Use: 1. Place griddle over surface cooking grate, and push in and turn the control knob to the MED setting. Preheat griddle for 5 minutes. 2. Place foods on griddle, and choose correct temperature setting for foods according to your recipe. A nonstick cooking spray is recommended when cooking foods that typically have little or no fat. Cleaning and Storing the Griddle Accessory: REMEMBER: Allow the griddle to cool completely before cleaning. Clean the griddle shortly after removing food. Make sure the burner has been turned off before cleaning. Wash the griddle after each use in hot, soapy water, and use a nonabrasive or plastic scrub pad to remove food residue. After cleaning, dry the griddle surface with a soft cloth or sponge. To protect the griddle finish and prevent scratching, it is recommended that the griddle be stored separately from other cookware. If the griddle must be stacked with other cookware, place a paper towel on top of the griddle surface. Home Canning When canning for long periods, alternate the use of surface cooking areas, elements or surface burners between batches. This allows time for the most recently used areas to cool. s Center the canner on the grate or largest surface cooking area or element. Canners should not extend more than 1 in. (2.5 cm) outside the cooking area. s Do not place canner on two surface cooking areas, elements or surface burners at the same time. s For more information, contact your local U.S. Government Agricultural Department Extension Office. In Canada, contact Agriculture Canada. Companies that manufacture home canning products can also offer assistance. The griddle accessory is a non-stick rectangular pan with extra low sides, and is made of heavy-weight hand-cast aluminum. The griddle is ideal for cooking pancakes, eggs, bacon, grilled cheese sandwiches and hamburgers. s Do not use knives or metal utensils on the griddle surface. Use only plastic or nylon cooking utensils. s Do not preheat on HI. Excessive heat will cause discoloration, shorten the life of the surface, and may warp griddle and cause damage to the cooktop. s Do not pour cold water on a hot griddle. This may warp the griddle, producing an uneven cooking surface. s The griddle must be level to operate properly. s Use oven mitts when removing the griddle from the surface burners. s Do not wash griddle in the dishwasher. Cookware IMPORTANT: Never leave empty cookware on a hot surface cooking area, element or surface burner. Ideal cookware should have a flat bottom, straight sides, a wellfitting lid and the material should be of medium-to-heavy thickness. Rough finishes may scratch the cooktop. 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 cooktop or grates. 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. 13