Electric Griddle
Griddle Safety ................................ 2
Parts & Features .......................... 3
How to Use Your Griddle.............. 3
Cleaning Your Griddle .................. 4
Recipes .......................................... 5
Customer Service.......................... 8
In USA: 1-800-851-8900
In Canada: 1-800-267-2826
840098400
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Parts & Features
1. Nonstick Griddle
2. Variable Heat Power Cord
3. Drip Tray
How to Use Your Griddle
1. Always use griddle on a dry, level,
Heat may be increased or decreased,
heat-resistant surface.
depending upon personal preference
and the type or amount of food being
prepared.
2. Make sure drip tray is in place.
3. Set power cord control to MIN.
8. When finished cooking, remove
food, turn temperature control to
MIN, and unplug unit.
Plug power cord into griddle.
4. Plug cord into electrical outlet.
5. Refer to the Cooking Chart for
NOTES:
selecting the correct heat setting.
• For best results, space foods evenly
on the griddle and do not overload
the griddle.
6. Preheat griddle 5 to 10 minutes until
desired temperature is reached.
7. When the indicator light on the
variable heat power cord goes out,
the cooking temperature has been
reached. You may now add the food.
• Only use wooden or plastic cooking
utensils to prolong the life of the
nonstick coating.
• Do not place any pot, pan, or dish on
the nonstick griddle surface.
3
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Cooking Chart
Food
Temperature
325°F
Time
2 to 3 minutes
8 to 10 minutes
4 to 5 minutes
4 to 5 minutes
15 to 20 minutes
10 to 15 minutes
15 minutes
Fried Eggs
French Toast
350°F
Grilled Cheese Sandwiches
Pancakes
375°F
375°F
Hamburgers (1⁄3 lb. each)
Bacon
350°F
350°F
Sausage Links and Patties
Hot Dogs
350°F
325°F
15 minutes
Cleaning Your Griddle
4. Clean variable heat power cord with
1. When finished cooking, turn variable
heat power cord control to MIN and
unplug from outlet.
2. Let griddle cool completely. Remove
power cord. Remove drip tray by lift-
ing up and then pulling out.
3. Clean griddle and drip tray with hot,
soapy water, using a plastic or nylon
scouring pad. Rinse then dry. Or
place the griddle and drip tray in
automatic dishwasher.
a damp cloth.
Do not use metal scouring pads or
abrasive cleansers. This will damage
the nonstick coating.
wWARNING: To reduce the risk of
shock, do not immerse Variable Heat
Power Cord in water or other liquid.
4
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Recipes
Pancake Basics!
•
Since pancake batter does not need
a lot of mixing, over-mixing is a fre-
quent mistake. The dry ingredients
and wet ingredients should be stirred
together until just mixed. A few
lumps will remain. If your batter looks
too thick you may add more liquid.
Using the liquid that is called for in
the recipe, add only one tablespoon
at a time until the batter reaches
desired consistency.
•
•
A properly preheated griddle is also
very important to perfect pancakes.
So don’t skip the preheating.
Once you have poured batter onto
the griddle, the pancakes should
only be turned once. When the top
of the pancake is covered with
bubbles it is ready to be turned.
The second side will not take as
long to cook as the first.
Your Favorite Pancakes
Make one batch of basic pancakes from your favorite scratch recipe or a boxed
mix. Preheat griddle according to directions. Pour batter by 1⁄4 cupfuls onto the
griddle. Sprinkle with one of the following mix-ins then turn and cook until done.
Use the suggested topping or regular syrup.
Mix-Ins:
Toppings:
Mini-Chocolate Chips
Chopped Pecans
Chopped Peanuts
Chopped Bananas
Cooked, Crumbled Bacon
Whipped Topping
Maple Syrup
Warmed Grape Jelly
Strawberry Preserves
Scrambled Eggs
Pancakes
1 cup flour
1 egg
2 teaspoons baking powder
1 cup milk
1⁄2 teaspoon salt
2 tablespoons sugar
3 tablespoons butter, melted
Preheat griddle to 375°F. Combine all ingredients in a bowl until just mixed. Using
1⁄4 cup per pancake, pour batter onto griddle. Cook approximately 4 to 5 minutes
turning once. Makes 10 pancakes.
5
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Buttermilk Pancakes
2 cups all purpose flour
3 tablespoons sugar
1⁄2 teaspoon salt
2 cups buttermilk
3 eggs
1 tablespoon baking powder
Preheat griddle to 375ºF. Stir together flour, sugar, baking powder and salt in large
bowl to blend. Combine buttermilk and eggs to blend. Add to dry ingredients and
stir until mixed. Pour batter by 1⁄4 cupfuls onto griddle. Cook about 3 to 4 minutes
turning once. Makes 20-22 pancakes.
Overnight Raisin Oatmeal Pancakes
2 cups quick cooking oats
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon baking soda
1⁄2 teaspoon ground cinnamon
1⁄2 teaspoon salt
21⁄2 cups milk
2 eggs
1⁄4 cup vegetable oil
1⁄2 cup flour
1⁄3 cup raisins
Mix together the oatmeal, milk, eggs and oil. Mix together the flour, sugar, baking
powder, baking soda, cinnamon and salt. Add to oatmeal mixture and stir to mix.
Cover and refrigerate overnight. The next morning, stir in raisins. Allow batter to sit
for 10 minutes before cooking. Preheat griddle to 375ºF. Pour batter by 1⁄4 cupfuls
onto griddle. Cook about 5 minutes turning once. Makes 16-18 pancakes.
Apple-Molasses Pancakes
11⁄2 cups milk
2 cups flour
2 tart apples such as Granny Smith,
11⁄2 teaspoons baking powder
peeled, cored, and cut in large chunks 1⁄4 teaspoon baking soda
1 egg
1⁄4 teaspoon salt
4 tablespoons butter, melted
2 tablespoons molasses
1⁄4 teaspoon cinnamon
Preheat griddle to 325ºF. Place milk, apple chunks, egg, butter and molasses in
blender jar.* Pulse or blend briefly (3 to 5 seconds) until apples are finely chopped.
In a large bowl, combine flour, baking powder, baking soda, salt and cinnamon.
Stir the dry ingredients to mix. Add apple/milk mixture and stir until just combined.
Batter will be thick but still pourable. Pour batter by 1⁄4 cupfuls onto griddle. Cook
for 3 to 4 minutes then turn pancakes and cook about 2 to 3 minutes more.
Makes 16-18 pancakes.
*If you do not have a blender, finely shred apples using a grater.
Peanut Butter and Jelly Pancakes
1⁄2 cup peanut butter
1 egg
1 tablespoon oil
Jelly or preserves
1 cup flour
1 tablespoon sugar
2 teaspoons baking powder
1⁄2 teaspoon salt
11⁄4 cups milk
Preheat griddle to 350°F. Combine flour, sugar, baking powder, and salt.
In a separate bowl combine milk, peanut butter, egg, and oil. Stir until combined,
then add to dry ingredients. Pour batter by 1⁄4 cupfuls onto griddle. Cook about
5 minutes turning once. Serve with jelly or preserves. Makes 14-16 pancakes.
6
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Blueberry Pancakes
21⁄2 cups flour
1 tablespoon vegetable oil
2 eggs
1 teaspoon salt
1 tablespoon baking powder
2 tablespoons sugar
2 cups milk
11⁄2 cups frozen blueberries; thawed,
rinsed, and dried on paper towel
Preheat griddle to 375ºF. In a large bowl, mix together flour, salt, baking powder
and sugar. In a small bowl, beat together oil, eggs and milk. Stir into flour mixture.
Fold in the blueberries. Pour batter by 1⁄4 cupfuls onto griddle. Cook about
5 minutes turning once. Makes 20-24 pancakes.
French Toast
1 tablespoon butter. melted
4 eggs
1⁄2 teaspoon vanilla
1⁄4 teaspoon cinnamon
8 slices of bread
1⁄2 teaspoon salt
1 cup milk
Preheat griddle to 350°F. Mix eggs, butter, salt, milk, vanilla, and cinnamon in a
large bowl. One at a time, dip slices of bread in the egg mixture to coat thoroughly
on both sides. Place bread onto the griddle and fry until golden brown, about 5
minutes per side. Makes 8 slices.
Campers’ Egg & Cinnamon Toast
4 slices bread
1 teaspoon cinnamon
4 eggs
Salt and pepper
Softened butter or margarine
1 tablespoon sugar
Preheat griddle to 325ºF. Lightly butter both sides of bread slices. Cut or tear a
3-inch hole in the center of each bread slice. (Hole must be big enough so most of
egg touches griddle. Save the centers; do not discard. In a small bowl combine
sugar and cinnamon. Sprinkle both sides of bread slices and centers with the cin-
namon-sugar. Place bread and centers on griddle and cook for about 2 minutes.
Flip all bread and centers over. Break one egg into each of the 4 holes. Season
with salt & pepper. Cook for about 4 minutes or to desired doneness. Flip again if
desired. Serve with the extra bread center sitting atop the egg. Makes 4 servings.
Johnnycakes
11⁄2 cups stone-ground cornmeal
1 teaspoon sugar
21⁄2 cups boiling water
1 teaspoon salt
Preheat griddle to 325ºF. Combine the cornmeal, salt and sugar in a large bowl.
Stirring constantly, slowly add the boiling water to the bowl. Set batter aside for
10 minutes. The batter should be thick but not stiff. Scoop 1⁄4 cup batter onto grid-
dle. The cakes should be thick (about 3⁄4 inch) and no more than 3 inches across.
Cook until the underside is a deep golden brown, 6 to 11 minutes. Turn the cakes
over and continue to cook for another 6 to 11 minutes. Makes about 10 cakes.
7
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Customer Service
Call our toll-free customer service numbers. Please note the model, type, and
series number on the variable heat power cord, or have the griddle close by when
you call. This will help us answer your questions.
LIMITED WARRANTY
This product is warranted to be free from defects in material and workmanship for a period
of two (2) years for Hamilton Beach Portfolio products or one (1) year for Hamilton Beach
products from the date of original purchase, except as noted below. During this period, we
will repair or replace this product, at our option, at no cost. THE FOREGOING WARRANTY
IS IN LIEU OF ANY OTHER WARRANTY, WHETHER EXPRESS OR IMPLIED, WRITTEN
OR ORAL INCLUDING ANY WARRANTY OF MERCHANTABILITY OR FITNESS FOR A
PARTICULAR PURPOSE. ANY LIABILITY IS EXPRESSLY LIMITED TO AN AMOUNT
EQUAL TO THE PURCHASE PRICE PAID, AND ALL CLAIMS FOR SPECIAL, INCIDENTAL
AND CONSEQUENTIAL DAMAGES ARE HEREBY EXCLUDED. There is no warranty with
respect to the following, which may be supplied with this product: glass parts, glass
containers, cutter/strainer, blades, and/or agitators. This warranty extends only to the
original consumer purchaser and does not cover a defect resulting from abuse, misuse,
neglect, use for commercial purposes, or any use not in conformity with the printed
directions. This warranty gives you specific legal rights, and you may also have other legal
rights which vary from state to state, or province to province. Some states or provinces do
not allow limitations on implied warranties or special, incidental or consequential damages,
so the foregoing limitations may not apply to you.
If you have a claim under this warranty, DO NOT RETURN THE APPLIANCE TO THE
STORE! Please call our CUSTOMER SERVICE NUMBER. (For faster service please have
model, series, and type numbers ready for operator to assist you.)
CUSTOMER SERVICE NUMBERS
In the U.S. 1-800-851-8900
In Canada 1-800-267-2826
KEEP THESE NUMBERS FOR FUTURE REFERENCE!
HAMILTON BEACH PROCTOR-SILEX,INC.
PROCTOR-SILEX CANADA,INC.
Picton, Ontario K0K 2T0
263 Yadkin Road
Southern Pines, North Carolina 28387
840098400
3/02
8
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