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7
Operating Instructions
1. Turn temperature control probe to the OFF position.
2. Plug the temperature control probe securely into Grill’s control probe socket.
3. Plug cord into any standard 120 V AC wall outlet.
IMPORTANT: ALWAYS PLUG CORD INTO GRILL FIRST, THEN INTO WALL OUTLET.
4. Preheat Grill for approximately 10 minutes before cooking. To preheat, turn the temperature control
todesired temperature. The indicator light on the temperature control probe will illuminate as soon as
thedial is rotated. Thelight will go out once the selected temperature has been reached.
5. Add food and cook according to the recipe. Adjust temperature control dial from 200ºF to 400ºF
asnecessary.
NOTE: During cooking, the light will go on and off indicating that the Grill is maintaining
propertemperature.
CAUTION: Grill surfaces are hot during use.
CAUTION: DO NOT USE COOKING SPRAYS. THEY CAN CAUSE A BUILD-UP ON THE COOKING
PLATES AND MAY AFFECT THE NON-STICK PERFORMANCE OF THE PRODUCT.
6. When cooking has been completed, turn the temperature control to the OFF position. The indicator light
on the temperature control probe will turn off.
7. Unplug cord from wall outlet. Let the Grill cool completely.
8. Remove temperature control probe from Grill. Follow the Care & Cleaning Instructions described
inthisInstruction Manual.
Time/Temperature Chart
FOOD
TEMPERATURE
TIME DIRECTIONS
Chicken 350° F 20-25 minutes Rotate halfway into cooking time
Bacon 325° - 350° F 8-14 minutes
Set to appropriate temperature –
turn as required
Sausage 325° - 350° F 20-30 minutes
Set to appropriate temperature –
turn as required
French Toast 350° F 6-10 minutes Rotate halfway into cooking time
Hamburger 350° F 3-14 minutes Rotate halfway into cooking time
Ham Slices 350° F 14-18 minutes Rotate halfway into cooking time
Sandwiches 350° F 6-10 minutes Butter outside and brown bothsides
Pork Chops 350° F 20-30 minutes
Brown both sides then reduce temperature
to 325° F. Rotate halfway into cooking time
Steaks
400° F – Rare
400° F – Medium
400° F – Well
4-6 minutes
7-12 minutes
13-18 minutes
Rotate halfway into cooking time
USDA Cooking Guidelines
NOTE: The United States Department of Agriculture recommends that meat and poultry be cooked to
the following internal temperatures to be sure any harmful bacteria has been killed. Ground turkey and
chicken should be cooked to an internal temperature of 165˚F / 74˚C and ground beef, veal, lamb and pork
be cooked to an internal temperature 160˚F / 71˚C. Whole chicken and turkey should be cooked to an internal
temperature of 180˚F / 82˚C; 170˚F / 77˚C for the breast. Goose and duck should be cooked to an internal
temperature of 180˚F / 82˚C. Fresh beef, veal and lamb, etc., should be cooked to an internal temperature
of at least 145˚F / 63˚C. Fresh pork should be cooked to an internal temperature of at least 160˚F / 71˚C.
When re-heating meat and poultry products, they should also be cooked to an internal temperature of
165˚F / 74˚C.
SO-315662_14750, 14789_BELLA_Smokeless Grill_IM_R10.indd 7 2019-03-25 8:25 AM
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