KitchenAid KDRS463VSS Use & Care Guide - Page 14

Griddle Charts The settings and times are guidelines only and may need to be adjusted for individual tastes. Preheat Chart TEMPERATURE 250°F (121°C) 300°F (149°C) 350°F (177°C) 400°F (204°C) 450°F (232°C) 500°F (260°C) TIME TO PREHEAT (in minutes) 10 14 15 20 25 27 Cooking Chart FOOD SETTING Sausage patties and links 325°F (163°C) Bacon slices 350°F (177°C) Ham steak (fully cooked) 325°F (163°C) Frankfurters and precooked sausages 325°F (163°C) Ground meat patties 350°F (177°C) Grilled sandwiches 325°F (163°C) Fish steaks, fillets 325°F (163°C) Eggs 300°F (149°C) Hash brown potatoes 400°F to 425°F (204°C to 218°C) French toast 350°F (177°C) Pancakes 350°F (177°C) COOK TIME TOTAL MINUTES 12-18 7-11 5-7 8-15 10-15 3-5 8-15 3-5 8-12 5-7 2-4 After Each Use: 1. Turn the griddle off and let cool. 2. Scrape griddle residue into drip tray using heat resistant plastic or wooden utensils. 3. Rinse griddle with hot, soapy water. 4. Remove and clean the drip tray and the area below. Gently tip the drip tray so that the contents are not spilled when removing. 5. Clean using a nylon scrub pad with soapy water and rinse with hot water. 6. Dry griddle, drip tray and area below griddle with paper towels to remove excess grease and oil. Cookware IMPORTANT: Do not leave empty cookware on a hot surface cooking area, element or surface burner. Ideal cookware should have a flat bottom, straight sides, and a well-fitting 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. Cookware with nonstick surfaces should not be used under the broiler. Use the following chart as a guide for cookware material characteristics. COOKWARE CHARACTERISTICS Aluminum ■ Heats quickly and evenly. ■ Suitable for all types of cooking. ■ Medium or heavy thickness is best for most cooking tasks. Cast iron ■ Heats slowly and evenly. ■ Good for browning and frying. ■ Maintains heat for slow cooking. Ceramic or Ceramic glass ■ Follow manufacturer's instructions. ■ Heats slowly, but unevenly. ■ Ideal results on low to medium heat settings. Copper ■ Heats very quickly and evenly. Earthenware ■ Follow manufacturer's instructions. ■ Use on low heat settings. Porcelain enamel-onsteel or cast iron ■ See stainless steel or cast iron. Stainless steel ■ Heats quickly, but unevenly. ■ A core or base of aluminum or copper on stainless steel provides even heating. Home Canning When canning for long periods, alternate the use of surface burners between batches. This allows time for the most recently used areas to cool. ■ Center the canner on the grate. ■ Do not place canner on 2 surface burners at the same time. ■ For more information, contact your local agricultural department. Companies that manufacture home canning products can also offer assistance. 14