Wolfgang Puck CRGG0030 - Manual (Page 8)

Griddle Cooking Guide
Follow these guidelines for successful griddle cooking:
1 If you prefer cooking foods without added butter or oil, first season the
griddle surface to prevent any sticking. Season the griddle surface after each
cleaning or before initial use. To season, brush the cool surface with a light
coating of vegetable oil. Wait a few minutes; then wipe the surface dry with a
paper towel. The griddle is now seasoned and ready for use.
2 Set the temperature control dial to the desired temperature. Preheat the
griddle until the READY arrow light goes out, approximately 10 minutes.
3 When cooking with butter or oil, place on cold griddle before preheating.
Do not use more than 2 tablespoons of butter or oil.
4 Foods may be kept warm on the griddle prior to serving. Reduce temperature
to 200°.
Corn Flake Coated French Toast
4 servings
INGREDIENTS
8 slices bread (Challah, French, or white bread), cut 1" thick
3 large eggs, beaten
1/4 teaspoon salt
2 cups milk
1 tablespoon sugar
1 teaspoon vanilla
2 cups corn flakes, crushed
2 tablespoons butter
METHOD
1 Beat the eggs, milk, salt sugar and vanilla with a whisk until well incorporated.
2 Preheat griddle side on high for at least 10 minutes.
3 Soak the bread slices in the egg mixture.
4 Place the crushed corn flakes on a plate, press the french toast into the corn
flakes on each side. Shake to remove excess flakes
5 After the griddle has been preheated add the french toast.
6 Cook for 3 minutes per side or until golden brown and cooked thoroughly.
PRESENTATION
To serve, cut french toast slices diagonally, serve with berry compote and dust
with powdered sugar.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
14 13
Food Time (min) Temp
Eggs 3 - 5 300°
Pancakes 4 - 6 375°
Breakfast sausage links 3 - 6 325°
Canadian bacon 15 - 20 325°
Standard bacon strips 3 - 5 350°
Ham Steaks 25 - 30 325°
Vegetables 5 - 10 325°
Sausages 12 - 15 325°
Cheese sandwiches 4 - 6 350°
French toast 8 - 10 375°