Wolf AGM36 用户手册
USING THE GRIDDLE
To preheat, turn the burners on about 20-25 minutes before cooking.
A uniform and systematic approach to loading the griddle will produce the most consistent
product results.
The griddle plate is steel, but the surface is relatively soft and can be scored or dented by
careless use of a spatula or scraper. Be careful not to dent, scratch, or gouge the plate
surface. Do not try to knock off loose food that may be on the spatula by tapping the
corner or the edge of the spatula on the griddle surface.
ZONE COOKING
A uniform and systematic approach to loading the griddle will produce the most consistent
product results.
The griddle plate is steel, but the surface is relatively soft and can be scored or dented by
careless use of a spatula or scraper. Be careful not to dent, scratch, or gouge the plate
surface. Do not try to knock off loose food that may be on the spatula by tapping the
corner or the edge of the spatula on the griddle surface.
ZONE COOKING
This griddle features a tubular U-shaped burner in 12” sections, each controlled by
independent thermostats. Each 12” section is a separate cooking zone, and allows
cooking a wide variety of products over a single griddle plate. The chart below is a
suggested usage of zone cooking.
When zone cooking, it is suggested that you start with your lowest temperature setting at
either side of the griddle, increasing the zone temperature as you move up the zone line.
These zone cooking guidelines will vary depending on product temperatures, size and
shape. This guide should be adjusted to suit your product and operational cooking
preference.
independent thermostats. Each 12” section is a separate cooking zone, and allows
cooking a wide variety of products over a single griddle plate. The chart below is a
suggested usage of zone cooking.
When zone cooking, it is suggested that you start with your lowest temperature setting at
either side of the griddle, increasing the zone temperature as you move up the zone line.
These zone cooking guidelines will vary depending on product temperatures, size and
shape. This guide should be adjusted to suit your product and operational cooking
preference.
ZONE 1
(300°F)
ZONE 2
(350°F)
ZONE 3
(350°F)
ZONE 4
(400°F)
PRODUCT
P a n c a k e s
F r e n c h T o a s t
B a c o n
F r e n c h T o a s t
B a c o n
O m e l e t
H a s h B r o w n s
C a n a d i a n B a c o n
H a s h B r o w n s
C a n a d i a n B a c o n
PRODUCT
S a u s a g e
E g g s ( H a r d F r i e d )
E g g s ( S c r a m b l e d )
B u r g e r ( W e l l D o n e )
S t e a k ( W e l l D o n e )
C h i c k e n B r e a s t
F r o z e n F o o d s
P o r k C h o p s
E g g s ( H a r d F r i e d )
E g g s ( S c r a m b l e d )
B u r g e r ( W e l l D o n e )
S t e a k ( W e l l D o n e )
C h i c k e n B r e a s t
F r o z e n F o o d s
P o r k C h o p s
E g g s ( S u n n y S i d e U p )
B o i l e d H a m
S t e a k ( M e d i u m W e l l )
F r e s h B u r g e r ( M e d i u m W e l l )
S m a l l F r o z e n B u r g e r ( M e d i u m W e l l )
B o i l e d H a m
S t e a k ( M e d i u m W e l l )
F r e s h B u r g e r ( M e d i u m W e l l )
S m a l l F r o z e n B u r g e r ( M e d i u m W e l l )
PRODUCT
S t e a k ( R a r e )
S t i r F r y V e g e t a b l e s
S a l m o n
F i s h C a k e s
L o b s t e r
S c a m p i
S t i r F r y V e g e t a b l e s
S a l m o n
F i s h C a k e s
L o b s t e r
S c a m p i
- 8 -