ENG
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ENG
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Owner’s Manual
ENG
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Section 02
ELECTRIC GRIDDLE SAFETY
FOR DAILY CLEANING:
STEP 01
Be sure that grease cup is
in place.
STEP 02
Wipe off surface with a
moist, soapy cloth or paper towel.
STEP 03
Wash off soap and dry.
SAFET Y TIPS
• Do not move the appliance when
in use. Allow the cooking vessel
to cool to 115°F (45 °C) before
moving or storing.
• Use long-handled, non-metal
utensils and oven mitts to protect
against burns and splatters.
• Do not allow the electric
components to come in contact
with water.
• Wash griddle surface before
initial use.
TURNING GRIDDLE OFF
• When not in use, turn OFF the
appliance by pressing and holding
the control knob button until the
temperature image disappears and
unplug the unit.
PROTECTING THE
NON-STICK SURFACE
• Do not cut directly on the
griddle surface.
• Only use plastic, rubber, wood,
and/or nyon cooking utensils on
the cooking surface.
• Avoid using anything that may
scratch the surface, including
metal scouring pads and abrasive
cleaners.
• Do not leave water on the griddle
surface for more than two hours.
• Do not wash the griddle top in the
dishwasher.
!
WA R N I N G
Keep children and pets away
from appliance at all times.
This appliance is not
intended for use by children.
Close supervision is neces-
sary when any appliance is
used by or near children.
!
WA R N I N G
This appliance is not
intended for and should
never be used as a heater.
Do not use for purposes
other than intended.
!
WA R N I N G
The use of alcohol, prescrip-
tion or non-prescription
drugs may impair the
consumer’s ability to prop-
erly assemble or safely
operate the appliance.
!
C AU T I O N
For residential and house-
hold use only.
DO NOT
use
for commercial cooking.
FOR DEEP CLEANING:
STEP 01
Be sure that grease cup is
in place.
STEP 02
Turn heat to low.
STEP 03
While wearing rubber
gloves, use one (1) tablespoon of
dishwashing detergent per one (1)
cup of hot water, and wipe down
the griddle surface with a cloth or
non-metal cleaning pad.
STEP 04
Turn off griddle, and
once cool, wipe off surface with a
moist, soapy cloth or paper towel.
STEP 05
Wash off soap and dry.
For Your Safety
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FOR YOUR SAFETY
Before proceeding, make certain that you understand the FOR YOUR
SAFETY section of this manual. Hazardous fire or explosion may result if
instructions are ignored.
Food safety is an important part
of enjoying the outdoor cooking
experience. To keep food safe from
harmful bacteria, follow these four
basic steps:
CLEAN:
Wash hands, utensils,
and surfaces with hot soapy water
before and after handling raw meat
and poultry.
SEPARATE:
Separate raw meats
and poultry from ready-to eat
foods to avoid cross contamina-
tion. Use clean platter and utensils
when removing cooked foods
from appliance.
COOK:
Cook meat and poultry
thoroughly to kill bacteria. Use ther-
mometer to ensure proper internal
food temperatures.
CHILL:
Refrigerate prepared foods
and leftovers promptly.
For more information visit
foodsafety.gov or Canadian
Partnership for Consumer Food
Safety Education online at
befoodsafe.ca
Poultry
165° F or 74° C
Juices should run clear and flesh
should not be pink.
Beef or Poultry Hamburger
160° F or 71° C
Juices should not be pink and flesh
should be brown in the middle.
Beef, Veal, & Lamb
Steaks/Chops
145° F or 63° C
Beef, Veal, & Lamb Roasts
145° F or 63° C
ALL cuts of Pork
160° F or 71° C
Juices should not be pink.
MEAT COOKING
TEMPERATURES
!
WA R N I N G
NEVER
partially cook meat
or poultry to finish cooking
later. Cook food completely
to destroy harmful bacteria.
HOW TO TELL IF
MEAT IS COOKED
THOROUGHLY
Meat and poultry cooked with this
appliance often browns very fast on
the outside.
Use a meat thermometer to be sure
food has reached a safe internal
temperature and cut into food to
check for visual signs of doneness.
When reheating takeout foods or
fully cooked meats like hot dogs,
cook to 165° F (74° C), or until
steaming hot.
Section 01
FOOD SAFETY
For Your Safety
Model 8001
03
