KitchenAid KDRP487MSS User Guide - Page 13

FOOD SETTING Pork Chops 1" (2.5 cm) Ham Slices ¹ ₂" (1.3 cm) Frankfurters and Precooked Sausages Chicken Quarters Breasts, boneless Fish Steaks ³⁄₄ - 1" (1.9-2.5 cm) MED MED-HI MED MED-LO MED MED COOK TIME TOTAL MINUTES 35-55 8-12 8-15 50-80 20-40 10-15 Griddle (on some models) A B A. Griddle B. Drip tray The griddle, made of brushed, cold-rolled steel, is similar to those used in commercial kitchens. The griddle is packaged with a protective grease coating covered with paper that must be removed completely with hot, soapy water. Rinse, dry, and season the griddle immediately after removing the protective coating or the griddle will rust. See the "General Cleaning" section for more information. s It is normal for the griddle to darken with use. s Do not place any pots or pans on the seasoned griddle to keep food warm. s The griddle must be level to operate properly. s Do not pour cold water on a hot griddle. This may warp the griddle, producing an uneven cooking surface. To Season or Reseason the Griddle: Seasoning the griddle is important because it keeps food from sticking during cooking and averts rusting. 1. Pour 1 tsp (5 mL) of vegetable oil onto the center of the griddle and spread evenly over the entire surface with a paper towel. Do not use corn or olive oil. 2. Push in and turn knob to 350°F (177°C) setting. When the oil begins to smoke, turn the control knob to the OFF position and allow the griddle to cool. Wipe off excess oil with a paper towel. 3. Apply a thin layer of vegetable oil to the entire surface of the griddle. The griddle is now ready to use. 4. After each use, reseason the griddle using steps 1 through 3. 5. The griddle can be used without additional vegetable oil after it has been properly seasoned. Using the Griddle: 1. Position the drip tray under the front edge of the griddle to catch grease and food residue. 2. Push in and turn the control knob to desired temperature. 3. Allow 10 to 15 minutes for the griddle to preheat to the temperature selected. 4. Place food on the griddle and cook to desired doneness. After Each Use: 1. Turn the griddle off and let cool. Rinse griddle with ½ cup (125 mL) hot, soapy water. 2. Scrape griddle residue into drip tray. 3. Remove and clean the drip tray and the area below. Use care when tipping the drip tray so that the contents are not spilled when removing. 4. Rinse griddle with ½ cup (125 mL) hot water. Dry griddle and drip tray with paper towel to remove excess grease and oil. 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 Steak (fully cooked) 325°F (163°C) 5-7 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 13