Idiomas disponibles
Idiomas disponibles
Question:
The Regulator and Hose supplied with my gas grid-
dle does not fit the older LP Gas tank I've used for
years. Why not?
Answer:
The U.S. Government regulates gas appliances and LP
Gas tanks. When regulations are changed the LP Gas
tank fittings are altered to insure compliance. If your LP
Gas tank does not fit the Regulator and Hose supplied
with your new griddle, the tank is outdated and must be
replaced. Note: Effective April 1,2002
all LP Gas tanks
sold must include an "OPD" Overfill Prevention Device.
The OPD tanks are identified by their triangular-shaped
valve wheel. This internal device prevents the LP Gas
tank from being overfilIed. Tanks without an OPD valve
can not be refilled.
After every use (after your griddle has cooled down), wipe
stainless surfaces with a soft, soapy cloth or sponge then
rinse with water. Be sure to remove all food particles,
sauces or marinades from stainless steel because these
can be highly acidic and damaging to stainless surfaces.
Never use abrasive cleaners, scrubbers
or stiff wire
brushes of any type on your griddle.
Use a heat resistant Stainless Steel Cleaner and rub or
wipe in the direction of the stainless steel grain or polish
lines NOT against the grain.
Question:
What causes griddle parts to rust and what affect does
it have on my griddle?
Answer:
Rusting is a natural oxidation process and will not
affect the short term performance of your griddle.
To slow the rusting process on griddle cooking surface
we recommend greasing the cooking surface before and
after each cookout. Use a brush to apply a thin layer of
cooking oil or vegetable shortening onto the griddle. We
do not suggest spray type oils unless they are specified
for high-temperature cooking. If your griddle is porcelain
coated, be sure to coat the entire cooking
surface
including edges and any areas with chipped porcelain.
Routine care and maintenance is required to preserve the
appearance and corrosion resistance of stainless steel.
The fact is stainless steel can corrode, rust and discolor
under certain conditions. Rust is caused when regular steel
particles in the atmosphere become attached to the stain-
less steel surface. Steel particles can also become at-
tached to your griddle if you use steel wool or stiff wire
brushes to clean the griddle instead of non-abrasive cloth,
sponge or nylon cleaning tools. In coastal areas rust pits
can develop on stainless surfaces that cannot be fully re-
moved. Bleach and other chlorine based solutions used
for household and pool cleaning can also cause corrosion
to stainless steel.
Weathering, extreme heat, smoke from cooking and ma-
chine oils used in the manufacturing process of stainless
steel can cause stainless steel to turn tan in color. Although
there are many factors which can affect the surface ap-
pearance of stainless steel, they do not affect the integrity
of the steel or the performance of the griddle. To help main-
tain the finish of stainless steel follow these cleaning pro-
cedures for the best results:
WARNING: To ensure that it is safe to eat, food must
be cooked to the minimum internal temperatures listed
in the table below.
USDA* Safe Minimum Intemal Temperatures
Fish
145° F
Pork
160° F
Egg Dishes
160° F
Steaks and Roasts of Beef, Veal or Lamb
145° F
Ground Beef, Veal or Lamb
160° F
Whole Poultry (Turkey, Chicken, Duck, etc.)
165° F
Ground or Pieces Poultry (Chicken Breast, etc.)
165° F
* United
States
Department
of Agriculture
A-2
You may also review FAQ's, Troubleshooting
and Care & Maintenance Tips online at
www.qrandhall.com.
