Bertazzoni PRO90 6 MFE S XT - Инструкция по эксплуатации - Страница 15

15 

THE GRIDDLE 

 
Using the Griddle       The Griddle is manufactured from 5mm thick stainless steel designed for a high    

heat retention across the plate. The very high cooking temperature makes the 
Griddle ideal for searing meats and vegetables and for oriental style recipes. Some 
suggested uses include: steaks, burgers, chicken, fish and other meats, vegetables 
such as peppers, mushrooms and aubergines, stir fries,  kebabs, toasted 
sandwiches, naan and pitta breads, fried and scrambled eggs, griddle cakes, 
crumpets, English muffins and drop scones.  

To assemble the Griddle:  

                                       1 Remove the pan supports that cover the 2 central burners.  

   2 Screw the feet to the underside of the Griddle. The two longest feet go to the rear 

and the two shortest go to the front (towards the drip tray).  

   3 Carefully position the Griddle onto the hob, ensuring that it is seated correctly and 

resting on the stainless hob.  

Care must be taken when handling the Griddle. It’s heavy!  
Please do not use over dual wok burner 

                                       To use the Griddle: 

For instructions on how to season the Griddle, see next section. The Griddle can 
smoke during use so always turn your extractor hood on before you start cooking. 

1 To light the burner. push in and turn the control knob to the large flame position. 
Hold the control knob in far 5-10 seconds after the flame has lit to activate the flame 
failure device, before releasing.  If the flame extinguishes wait one minute before  
attempting to re-ignite.  
2 Pre-heat on full power for 5 minutes.  
3 Add a small amount of oil and then the food.  
4 Adjust the front and back flames as required. 

The Griddle is hottest in the central front and back areas and cooler at the outer 
edges. You can control the cooking temperature by moving the food to the outer 
edges after the initial searing, similar to the way you would use a barbecue. To avoid 
excess spitting use the minimum amount of oil when cooking on the Griddle. 

Use a spatula for turning and serving food. You can also remove any food residues 
at the end of  cooking using a spatula. The high temperature of the Griddle makes 
plastic tools unsuitable for use with it. Do not be tempted to move or turn the food 
too quickly or often. Wait until the food sears and is released from the cooking 
surface before turning. 

The following table gives a guide to cooking temperatures and times:  

- 

These times are purely advisory and will depend on the size and cut of the food  

- 

Always ensure that food (poultry and fish in particular) is cooked through before 
serving.  

Food Flame 

Cooking 

Fried egg 

Low 

3 minutes 

Aubergine, onions and courgettes (sliced 5mm thick) 

Medium 

10 minutes 

Whole prawns (shell on) 

Medium 

5 minutes 

Chicken breast 

Low 

17 minutes 

Fish (200g) 

Low 

15 minutes 

Steak (2,5cm thick) 

High 
High 
High 

Rare 2 minutes per side 

Medium 4 minutes per side 

Well done 6 minutes per side 

Sauté potatoes 

Medium 

5-7 minutes 

Burgers, beef, lamb and vegetables 

Medium 

10 minutes