ENGLISH
–5–
CLEANING, MAINTENANCE & STORAGE
CLEANING & MAINTENANCE
•
Remove the drip tray and clean it under water using mild detergent
and a non-abrasive sponge.
• Unplug the appliance and wait until it cools down completely before
cleaning.
•
Wipe the Lid, Cooking Plate and Cover with an absorbent paper tow
-
el or a soft cloth.
•
WARNING: Never immerse the appliance into water for cleaning as
electric shock may occur.
STORAGE
•
Make sure unit is unplugged and fully cooled.
• Attach clean drip tray to the contact grill.
• Lower top grill plate.
•
Store the cord on the bottom of the Contact Grill by wrapping it
around the back 2 legs and the central hub. Do not put any stress on
the cord where it enters unit, as this could cause it to fray and break
..
USDA COOKING GUIDELINES
The United States Department of Agriculture recommends that
meat and poultry be cooked to the following internal tempera-
tures to be certain harmful bacteria has been killed. Cook all food
to these minimum internal temperatures as measured with a
food thermometer before removing food from the heat source.
• Ground turkey and chicken: cooked to an internal temperature
of 165°F / 74°C
• Ground beef, veal and lamb: cooked to an internal tempera-
ture of 160°F / 71°C
• Whole chicken and turkey: cooked to an internal temperature
of 180°F/82°C, for breast to 170°F / 77°C
• Goose and duck: cooked to an internal temperature of 180°F /
82°C
• Fresh beef, veal and lamb: cooked to an internal temperature
of 145°F / 63°C
