7
6
Please note:
To be sure your food is fully cooked, the USDA recommends the following
guidelines. Use a kitchen timer. Using a meat thermometer, 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
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.
Care and Cleaning
This appliance contains no user-serviceable parts. Refer service to qualified service personnel.
CLEANING
Caution: To avoid accidental burns, allow grill to cool thoroughly before cleaning.
1. Before cleaning, unplug grill from wall outlet and allow to cool.
Important: heat will continue to be ON until the appliance is unplugged.
2. Place drip tray under front of grill. Use plastic spatula to scrape off any excess fat and food
particles left on the grill plates; runoff will drip into the drip tray.
3. Use a warm, soapy sponge to wipe plates clean, then rinse sponge and wipe again to remove
any soapy residue. Dry thoroughly with an absorbent paper towel.
4. Empty drip tray and wash in warm, soapy water; dry thoroughly with a paper towel or cloth.
5. To remove stubborn buildup, use a nylon or nonmetallic scrubbing pad to clean the
grill plates.
Important: Do not use metallic scrubbing pads, steel wool or any abrasive cleaners to clean
any part of your grill; use only nylon or nonmetallic scrubbing pads.
6. To clean the grill cover, wipe with a warm, damp sponge and dry with a soft, dry cloth.
Important: Do not immerse body of grill in water or any other liquid.
7. Any servicing requiring disassembly other than the above cleaning must be preformed
by a qualified electrician.
Caution: Make sure to hold grill cover while cleaning to prevent accidental closing and injury.
STORAGE
Always make sure grill is clean and dry before storing.
Food to be cooked
Rare 145˚F
Medium 160˚F
Well 170˚F
Salmon filet
2½ min
3 min
4½ min
Salmon steak
4 min
6 min
10 min
Sword fish
7 min
9 min
10 min
Tuna steak
6 min
8 min
10 min
White fish
4 min
5½ min
7 min
Shrimp
1½ min
2½ min
3½ min
Turkey burgers (4 oz.)
7 min
8 min
9 min
Turkey burgers (8 oz.)
8 min
9 min
10 min
Pork loin
5 min
6 min
Hamburguers (4 oz.)
7 min
8min
9 min
Hamburguers (8 oz.)
8 min
9 min
10 min
Chicken breasts
(boneless/skinless)
9 min
Link sausage
4 min
5min
Sliced sausage (¾” thick)
6 min
7 min
Fajita beef
(½” thick slices)
1½ min
2 min
2½ min
T-bone steak
8 min
9 min
10 min
NY strip steak
4 min
7 min
10 min
Flank steak
7 min
8 min
10 min
Onions & peppers (brush
with oil)
8½ min
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 74ºC
SUGGESTED GRILLING ChART
The following are meant to be used as a guideline only. The times reflect a full grill
of food. Cooking times will depend upon thickness and cut being used. Use a
cooking thermometer as a test for doneness. If the food needs longer cooking, check
periodically to avoid overcooking the food.
