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tray, then wipe off any residue with a paper towel before proceeding
with next recipe.
CLEANING, CARE AND MAINTENANCE
CAUTION: BEFORE CLEANING APPLIANCE, MAKE SURE IT HAS
COOLED DOWN COMPLETELY.
Once you have finished cooking, allow the unit to cool down com-
pletely and then turn the temperature control knob to the OFF setting.
Unplug the appliance from wall outlet and remove the temperature
control probe from cooking plate.
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 scraping tool can be washed by hand or in the
dishwasher.
If you have been cooking seafood, wipe the cooking plate with lemon
juice to prevent seafood flavour from transferring to the next recipe.
Hold cooking plate by handles when removing. The cooking plate
can be washed by hand, using a soft sponge or cloth and hot water.
The cooking plate may be submerged in water, but
DO NOT wash in
the dishwasher.
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.
The temperature control can be wiped clean with a damp cloth.
Never submerge the temperature control or plug in water. Do not
place it in a dishwasher.
Wipe it clean with a damp cloth.
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.
Any other servicing should be performed by an authorized service
representative.
STORAGE
Always dry and assemble the grill (without controller) before storing.
Ensure that the base, cooking plate and drip tray are correctly
positioned.
Store the temperature control in a safe place. Do not knock or drop
the probe, as this can cause damage.
Rare
Bright red centre, lighter pink
to outside
140°F (60°C)
Medium
Light pink centre, brown to
outside
160°F (71°C)
Well-done
Brown consistently throughout
170°F+ (77°C)
COOKED FOOD TEMPERATURE CHART
Check internal temperature, using an instant read thermometer.
Beef
The USDA recommends
cooking all ground beef to at least
Medium (160°F/ 71°C) doneness
, or until centre is no longer pink.
Pork
Always grill using an instant read thermometer until the internal tem-
perature reaches 160°F (71°C) when tested.
Poultry
Boneless poultry breast should be cooked to an internal temperature
of 170°F (77°C).
Ground poultry should be cooked to an internal temperature of 165-
170°F (74-77°C).
(The Cuisinart
TM
Grill & Griddle is not recommended for cooking
bone-in poultry.)
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.
Bacon
Cook bacon until crispy to taste.
Hot Dogs/Smoked Sausages
Although they are “precooked”, we recommend cooking hot dogs
and smoked sausages until the internal temperature is 165°F (74°C)
when tested with an instant read thermometer.
