Product manual

5
CLEANING
NEVER clean any electrical unit by immersing it in water. Turn unit off and allow it to cool down before surface cleaning.
Always clean equipment thoroughly before first use. Clean unit daily. Except where noted on charts: use warm, soap
water. Mild cleansers and PLASTIC scouring pads may be used to remove baked on food and water scale on metal
units. Unplug electrical units before cleaning or servicing. All service should be performed by an American Wyott author-
ized service agency.
Empty the grease drawer daily. Clean the unit regularly. A clean unit looks better, lasts longer and performs better.
KEEP GRIDDLE PLATE SURFACE CLEAN. To produce evenly cooked, perfectly browned griddle products, keep the
griddle free of carbonized grease.
Carbonized grease on the surface hinders the transfer of heat from the griddle surface to food. This results in spotty
browning and loss of cooking efficiency and, worst of all, carbonized grease tends to cling to the griddled foods, giving
them a highly unsatisfactory and unappetizing appearance. To keep the griddle clean and operating at peak efficiency,
follow these simple instructions.
AFTER EACH USE, clean the griddle with a wire brush or flexible spatula.
ONCE A DAY, thoroughly clean splash back, sides and front. Remove the grease drawer and chute, empty and wash
them out in the same manner as any ordinary cooking utensil.
ONCE A WEEK, clean the griddle surface thoroughly. If necessary, use a griddle stone, wire brush or steel wool on the
surface. Rub with the grain of the metal while the griddle is still warm. A detergent may be used on the plate surface to
help clean it, but care must be taken to be sure the detergent is thoroughly removed. After removal of the detergent, the
surface of the plate should then be covered with a thin film of oil to prevent rusting. Clean stainless steel surfaces with a
damp cloth and polish with a soft, dry cloth. To remove discoloration, use a nonabrasive cleaner. After each “weekly”
type of cleaning, the griddle must be reseasoned. If the griddle usage is very high, consider going through the “weekly”
cleaning procedures more often than once a week.
ELECTRIC GRIDDLES
SUGGESTED TEMPERATURES AND TIMES FOR GRIDDLING
FOOD CONTROL
SETTING
(FAHRENHEIT)
TIME IN
MINUTES
American fried potatoes 375º 3 to 4
Bacon 350º 6
Boiled ham 375º 2
Beef tenderloin 400º 5 to 7
Canadian bacon 350º 3 to 4
Hamburgers 350º 3 to 4
Club steak 450º 3 to 5
Ham steak 400º 10
Sausage links or patties 350º 3 to 4
French toast 400º 4 to 5
Pancakes 375º 2
Scrambled eggs 300º 3 to 4
Hard fried eggs 225º to 300º 3 to 4
Soft fried eggs 250º to 300º 2 to 3
Sunny side-up eggs 225º to 300º 3 to 4
NOTE: These are only suggested griddle temperatures and cooking times. You may want to try others. For exam-
ple, some restaurants are cooking hamburgers at 300ºF and under.