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3
Care and Cleaning
Do not immerse the Control Master
®
heat control in water or let it come in contact with any liquid.
After each use, remove the heat control and wash the griddle in warm, soapy water. Rinse and dry thoroughly. Also clean the underside
of the griddle. Clean the nonstick surface with a non-metal cleaning pad, such as Scotch-Brite* Multi-Purpose Scrub Sponge* or Scotch-
Brite* Dobie* Cleaning Pad. Firm pressure can be applied, if necessary. Do not use steel wool or abrasive kitchen cleaners.
Soaking the griddle to loosen food residue is not necessary. However, if soaking is desired, do not soak for more than two hours. Soaking
for more than two hours may damage the nonstick finish on the griddle.
NOTICE: To maintain the appearance of the griddle, do not wash it in the dishwasher. The bottom of the griddle will likely discolor due
to the caustic nature of the dishwasher detergent. In addition, a gray residue may form on the bottom of the griddle which may transfer
onto towels and/or skin.
In time, the nonstick finish may darken over the heating element due to a buildup of grease residue. This discoloration can be removed by
using a solution of one tablespoon of powdered automatic dishwasher detergent per one cup of hot water. Slide the drip tray into place.
Preheat griddle to 225°. Wearing rubber gloves, dip a non-metal cleaning pad into cleaning solution and rub over the cooking surface;
do not come touch the hot cooking surface with the gloves. Continue cleaning until the solution is gone. Turn the griddle off and allow
to cool. Wash the griddle in warm, soapy water and dry. After treating the griddle it is recommended that the cooking surface be wiped
lightly with vegetable oil before using.
Some discoloration may occur inside the griddle drip tray. This is normal. The amount of discoloration will vary depending on the foods
cooked and the temperature setting used. This discoloration is only visible from the inside of the drip tray and will not affect the perfor-
mance of the griddle.
The cool-touch base on the griddle is easy to keep attractive and looking new. Simply wipe away spills and drips as they occur. Any food
residue remaining can be removed with warm, soapy water and a non-metal cleaning pad. Rinse and wipe dry.
Periodically check the screws on the griddle frames and legs for looseness. Retighten, if necessary, with a standard slotted screwdriver.
NOTICE: Overtightening can result in the stripping of screws or the cracking of frames and legs.
IMPORTANT: To ensure continued accuracy of the Control Master
®
heat control, avoid rough handling in use and storage.
Temperature–Timetable
Food Temperature Cooking Time Food Temperature Cooking Time
Bacon 325°–350° 5–8 minutes Pork Chops, ¾ inch thick 325°–375° 20–25 minutes
Canadian bacon 325°–350° 3–4 minutes Potatoes, cottage fried 300°–350° 10–12 minutes
Eggs, fried 275°–300° 3–5 minutes Sausage, link 325°–350° 20–30 minutes
Fish 325°–375° 5–10 minutes Sausage, precooked 325°–350° 10–12 minutes
French toast 325°–350° 4–6 minutes Sandwiches, grilled 325°–350° 5–10 minutes
Ham, ½ inch thick 325°–350° 10–12 minutes Steak, beef
Ham, ¾ inch thick 325°–350° 14–16 minutes 1 inch thick, rare 350°–400° 6–7 minutes
Hamburgers, ½ inch thick 325°–375° 8–12 minutes 1 inch thick, medium 350°–400° 10–12 minutes
Minute steak 375°–400° 4–5 minutes 1½ inch thick, rare 350°–400° 8–10 minutes
Pancakes 375°–400° 2–3 minutes 1½ inch thick, medium 350°–400° 18–20 minutes
Pork Chops, ½ inch thick 325°–375° 15–20 minutes
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