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Griddle/simmer plate operation – Viking F20143D User Manual

Page 5

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Griddle Cooking Chart

Food

o

F

o

C

Eggs

250-300

121-149

Bacon

325-350

163-177

Pancakes

375-400

191-205

French Toast

400

205

Fish Fillets

300

149

Hamburger

350

177

Steaks

350

177

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Griddle/Simmer Plate

Turning the thermostat counter clockwise to any “on” position activates
a glo-bar igniter and opens an electromechanical valve in the system to
start the gas valve. The griddle has a power “ON” light which glows
when the griddle thermostat is turned on. The light cycles on and off
with the burner.

Griddle/Simmer Plate Operation

•Turn the griddle control knob to desired temperature setting. Wait

until light cycles off for indication that the desired temperature has
been reached.

•Always turn off when not in use, or lower the heat between cooking

loads.

Cooking Tips
•Wait until light cycles off for indication that the desired temperature

has been reached.

•Use liquid cooking oil, cooking sprays, or butter for eggs, pancakes,

French toast, fish and sandwiches. This will help reduce sticking.
Meats usually have enough natural oils.

•Remove food particles with a metal spatula during cooking to make

the cleanup easier and to avoid including those particles in the food.

•Do not overheat the griddle. Turn it off when not in use, or lower

heat between cooking loads.

•After using and cleaning the griddle, the surface should be wiped with

a light film of cooking oil to protect the finish from rust and corrosion.

Surface Cooking Tips
•Use low or medium flame heights when cooking in utensils that are

poor conductors of heat, such as glass, ceramic, and cast-iron.
Reduce the flame height until it covers approximately 1/3 of the
utensil diameter. This will ensure more even heating within the utensil
and reduce the likelihood of burning or scorching the food.

•Reduce the flame if it is extending beyond the bottom of the utensil.

A flame that extends along the sides of the utensil is potentially
dangerous, heats the utensil handle and kitchen instead of the food,
and wastes energy.

•Reduce the flame height to the minimum level necessary to perform

the desired cooking process. Remember that food cooks just as
quickly at a gentle boil as it does at a rolling boil. Maintaining a
higher boil than is necessary wastes energy, cooks away moisture, and
causes a loss in food flavor and nutrient level.

•The minimum utensil diameter recommended is 6”(15 cm). Utensils

as small as 4”(10 cm) is possible but not recommended.

TEMPERATURE SETTING GUIDELINES*

HEAT SETTING

USE

Simmer

Melting small quantities.
Steaming rice.

Simmer

Simmering small quantities, sauces.

Low

Melting large quantities

Low - Med

Low-temperature frying. (eggs, etc.)
Simmering large quantities
Heating milk, cream sauces, gravies, puddings.

Med

Sauteing and browning
Braising, pan-frying
Maintaining slow boil on large quantities.

Med-HI

High-temperature frying.
Pan broiling
Maintaining fast boil on large quantities

HI

Boiling water quickly.
Deep-fat frying in large utensil

*NOTE: The above information is given as guide only. You may need

to vary the heat settings to suit your personal requirements.

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