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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 to desired temperature. The indicator light on the temperature control probe will
illuminate as soon as the dial is rotated. The light 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 as necessary.
NOTE:
During cooking, the light will go on and off indicating that the Grill is maintaining
proper temperature.
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 in this Instruction Manual.
Time/Temperature Chart
FOOD
TEMPERATURE
TIME
DIRECTIONS
Chicken
350° F
20-25 min. Rotate halfway into cooking time
Bacon
325° - 350° F
8-14 min.
Set to appropriate temperature – turn as required
Sausage
325° - 350° F
20-30 min. Set to appropriate temperature – turn as required
French Toast 350° F
6-10 min.
Rotate halfway into cooking time
Hamburger
350° F
3-14 min.
Rotate halfway into cooking time
Ham Slices
350° F
14-18 min.
Rotate halfway into cooking time
Sandwiches 350° F
6-10 min.
Butter outside and brown both sides
Pork Chops
350° F
20-30 m.
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 min.
7-12 min.
13-18 min.
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.
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