Fisher and Paykel CG365DWACX1 CG365 Gas Cooktops USer Guide & Installation - Page 24

Using saucepans, Griddle

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US 22 Cookware CA (EN) Using saucepans Do not let large saucepans or frying pans overlap the countertop as this can deflect heat and damage the countertop surface. Hold the handle of the saucepan to prevent movement of cookware when stirring. Saucepans should have a thick flat base. Food in a saucepan with an uneven base will take longer to cook. Extremely heavy saucepans may bend the grate or deflect the flame. Match the bottom of your saucepans to the burner and be sure that they are stable. This will give you the most efficient cooking. Griddle Using the griddle (GC365D only) A griddle is ideal for cooking a variety of foods. Cook steak, tender cuts of meat, panini and chargrilled vegetables on the ribbed side and griddle scones, pancakes, pikelets, polenta and eggs on the flat side. The surfaces of a cast-iron griddle will become more and more non-stick as cooking oils become baked in. This 'seasoning' process can be started by coating both surfaces of the griddle with cooking oil and baking in the oven at 300 OF (150 OC) for about an hour. Cooking with a griddle Only use the griddle over the two left-hand burners. Heat the griddle for a few minutes before using. Brush the food, not the griddle, with oil, to reduce splatter and smoking. Cook steak and vegetables at high temperatures on the ribbed side of the griddle. Turn the steak only once, about halfway through the cooking time and test by pressing the surface of the steak. The softer the meat is, the 'rarer' or less well done it will be. Griddle scones, pancakes, pikelets, polenta and eggs are best cooked slowly at medium to low temperatures on the flat side of the griddle. Important! Prolonged cooking with the griddle at high temperatures may damage the cooktop. Cleaning a cast-iron griddle Leave the griddle to cool before cleaning. Scrape away any food residue and wash in warm soapy water. Do not scour to the bare metal when cleaning or you will remove the non-stick coating that has built up during cooking. Dry the griddle thoroughly and wipe with a thin coating of cooking oil to prevent rust forming, especially when the griddle is new.

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22
Cookware
Using saucepans
Do not let large saucepans or frying pans overlap the countertop as this can deflect heat and
damage the countertop surface.
Hold the handle of the saucepan to prevent movement of cookware when stirring.
Saucepans should have a thick flat base.
Food in a saucepan with an uneven base will take
longer to cook.
Extremely heavy saucepans may bend the grate or deflect the flame.
Match the bottom of your saucepans to the burner and be sure that they are stable.
This will
give you the most efficient cooking.
Griddle
Using the griddle ±GC365D only²
A griddle is ideal for cooking a variety of foods. Cook steak, tender cuts of meat, panini and char-
grilled vegetables on the ribbed side and griddle scones, pancakes, pikelets, polenta and eggs
on the flat side.
The surfaces of a cast-iron griddle will become more and more non-stick as cooking oils become
baked in. This ‘seasoning’ process can be started by coating both surfaces of the griddle with
cooking oil and baking in the oven at 300
O
F (150
O
C) for about an hour.
Cooking with a griddle
Only use the griddle over the two left-hand burners.
Heat the griddle for a few minutes before using.
Brush the food, not the griddle, with oil, to reduce splatter and smoking.
Cook steak and vegetables at high temperatures on the ribbed side of the griddle. Turn the steak
only once, about halfway through the cooking time and test by pressing the surface of the steak.
The softer the meat is, the ‘rarer’ or less well done it will be.
Griddle scones, pancakes, pikelets, polenta and eggs are best cooked slowly at medium to low
temperatures on the flat side of the griddle.
Important!
Prolonged cooking with the griddle at high temperatures may damage the cooktop.
Cleaning a cast-iron griddle
Leave the griddle to cool before cleaning. Scrape away any food residue and wash in warm soapy
water.
Do not scour to the bare metal when cleaning or you will remove the non-stick coating that has
built up during cooking.
Dry the griddle thoroughly and wipe with a thin coating of cooking oil to prevent rust forming,
especially when the griddle is new.
US
CA
(EN)