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5
7. Make sure that holes in plate line up
over drip tray.
8. Plug the cord into a standard electrical
outlet.
User Maintenance
• Never use the provided cleaning/scraping
tool on the hot grill or griddle surface. Use
only when cooking plate is cool.
• Never use metal utensils, as they will
scratch the nonstick grill plate. Instead,
use only wooden or heat-proof plastic
utensils.
• Never leave plastic utensils in contact with
the hot grill plate.
• After using, scrape excess food buildup
through holes and into drip tray, then wipe
off any residue with a paper towel before
proceeding with next recipe.
CLEANING AND CARE
CAUTION: BEFORE CLEANING
APPLIANCE, MAKE SURE IT HAS
COOLED DOWN COMPLETELY.
Once you have finished cooking, turn the
temperature control knob to the OFF
setting, and allow the unit to cool down
completely. Unplug the appliance from wall
outlet. Carefully slide the drip tray out from
the base and dispose of its contents. The
drip tray can be cleaned by hand or in the
dishwasher.
Use the cleaning/scraping tool to remove
any leftover food from the cooking plate.
The cleaning/scraping tool should be used
only on a cool surface.
Do not use during or immediately following
cooking, as the heat from the cooking plate
will cause the plastic to melt.
Do not use metallic objects such as knives
or forks for cleaning. Do not use a scouring
pad for cleaning. The nonstick coating can
be damaged.
Cooking plates are dishwasher-safe.
The housing base can be wiped clean with a
soft, dry cloth. For tough stains, dampen
cloth. Never use an abrasive cleaner or
harsh pad.
STORAGE
Always dry and assemble the grill (without
controller) before storing.
Ensure that the base, cooking plates and
drip tray are correctly positioned.
Store the temperature control probe in a
safe place. Do not knock or drop the probe,
as this can cause damage.
COOKED FOOD
TEMPERATURE CHART
Beef
Check internal temperature using an
instant-read thermometer.
Beef
The USDA recommends cooking all
ground beef to at least Medium (160°F)
doneness, or until center is light pink.
Pork
Always grill using an instant-read
thermometer until the internal temperature
reaches 160°F when tested.
Bacon
Cook bacon until crispy to taste.
(½ lb. at a time)
Poultry
Boneless poultry breast should be cooked
to an internal temperature of 170°F.
Ground poultry should be cooked to an
internal temperature of 165-170°F.
Seafood
Fin Fish – Cook until opaque and easily
flaked with a fork.
Scallops – Cook until opaque and firm.
Shrimp – Cook until shrimp turn orange/
red and flesh is pearly opaque.
Rare Bright red center,
lighter pink to outside
140°F
Medium Light pink center,
brown to outside
160°F
Well
done
Brown consistently
throughout
170°F+
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