7
6
Note:
Allow the griddle to preheat for at least 5 minutes before grilling. If desired, use a kitchen
timer.
6. To turn griddle off, turn the right temperature control dial to OFF.
COOKING
Important: Always wear oven gloves when your hands come near the grill or griddle.
1. When the appropriate preheat indicator light goes off, carefully place the items to be
cooked on the bottom grilling plate or the griddle surface with the plastic spatula or a pair
of tongs; do not use your fingers.
Note:
If using the grill, use an oven glove to carefully close the lid.
Important Tips:
• Always use heatproof plastic, nylon or wood utensils to avoid scratching nonstick surface of
grilling plate. Never use metal skewers, tongs, forks or knives.
• Don’t wrap food in plastic film or polythene bags. Use cooking foil which will stand the heat
without burning or melting.
• Do not overload grill.
2. Allow the food to cook for the desired time.
3. Use cooking times found in the SUGGESTED GRILLING CHART. If desired, use a kitchen
timer.
Important: Do not leave the appliance unattended during use.
4. After selected time, the food should be done.
Important: Don’t leave food to cool on the grill—remove it while it’s still hot. The nonstick
surfaces will only remain nonstick if it is treated and cleaned properly.
5. If using the grill, use an oven glove to carefully open the lid.
6. Remove cooked food with the plastic spatula or tongs.
Note:
Always use heatproof plastic, nylon or wood utensils to avoid scratching nonstick surface
of grilling plate. Never use metal skewers, tongs, forks or knives.
7. When you’ve finished, turn all temperature controls to OFF and unplug from the power
outlet.
Important: heat continues to be ON until grill is unplugged.
8. Let the grill and griddle cool completely.
9. Allow drip tray to cool. Use oven gloves to remove it from under the grill.
Important: Be sure the liquid in drip tray has cooled before attempting to remove it.
10. Wash and dry the drip tray after each use.
EMPTYING ThE DRIP TRAY
Put on oven gloves, remove the drip tray and empty it into a heatproof bowl; wipe with a paper
towel and replace it under the grill. Use caution as the drip tray may be hot.
Important: Use only silicone, plastic and wooden utensils when cooking on the grill. Silicone
utensils are especially good because they do not discolor or melt with the high temperature.
SUGGESTED GRILLING ChART
The following are mean to be used as a guideline only. The times reflect a full grill of food.
Cooking time will depend upon thickness and cut being used. Use a cooking thermomometer
as a test for doneness. If the food needs longer cooking, check periodically to avoid
overcooking the food.
Please note:
To be sure your food is fully cooked, the USDA recommends the following
guidelines. Use a kitchen timer. Using a meat thermometer cook test for doneness by
inserting the meat thermometer into the center of the food being cooked and make sure the
thermometer is not touching the bone or grill plates.
FOOD TO BE COOKED
MEDIUM
WELL DONE OR
FULLY COOKED
Chicken Breast
170ºF 77ºC
Chicken Thigh
180ºF 82ºC
Beef / Lamb/Veal
160ºF 71ºC
170ºF 77ºC
Pork
160ºF 71ºC
Reheated cooked meats and
poultry
165ºF 74°C
When cooking the following items, we recommend setting your grill to MED:
Food to be Cooked
Rare
145°F (63°C)
Medium
160°F (71°C)
Well
170°F (77°C)
Salmon Filet, 1” thick, 8 oz each, (3)
7 min
8 min
Salmon Steak, 1” thick, 10 oz each
8 min
9 min
Sword Fish, 1” thick, 6 oz each
8 min
9 min
Tuna Steak, 1” thick, 6 oz each
6 min
8 min
White Fish, ½” thick, 6 oz each
4 min
6 min
Turkey Burger, ¾” thick, 4 oz each
8 min
Turkey Burger, ¾” thick, 8 oz each
12 min
Sea Scallops, 1” thick, 1 oz each
3½ min
4½ min
Shrimp, split shell, med size, ½ lb.
5 min
Center Cut Pork Chops, ½” thick, 6 oz each
10 min
11 min
Center Cut Pork Loin, 1” thick, 8 oz each
12 min
14 min
Frozen Hamburger, 3/4” thick, 4 oz each
12 min
13 min
Frozen Hamburger, 1” thick, 8 oz each
15 min
18 min
Chicken Breast (boneless/skinless)
1½” thick, 6 – 8 oz each
9 min
Frozen Chicken Breast
(boneless/skinless)
1½” thick, 6 – 8 oz each
13 min
Chicken Breast, bone-in, up to 2½” thick,
6 – 8 oz each
23 min
Link Sausage
5 min
7 min
Sliced Sausage, ½” thick
6 min
7 min
