7
6
Care and Cleaning
This appliance contains no user-serviceable parts. Refer service to qualified service personnel.
Caution: To avoid accidental burns, allow grill to cool thoroughly before cleaning.
1. 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.
2. Wipe plates with damp sponge. Wipe dry with cloth or paper towel.
3. Empty drip tray, clean with warm soapy water. Wipe dry.
4. Reinstall grill plates making sure they are securely attached to grill body.
Note:
Removable grill plates are also dishwasher safe. If washing grill plates in a dishwasher,
wipe uncoated side with a dry towel to prevent discoloration.
5. Do not use steel wool, scouring pads or abrasive cleaners on any part of the grill.
6. Wipe outside of unit with warm, damp sponge. Dry with soft, dry cloth.
7. Do not immerse in water or any other liquid.
8. Any servicing requiring disassembly other than the above cleaning must be preformed by a
qualified electrician.
Caution: Make sure to hold cover open by hand while cleaning to prevent accidental
closing and injury.
Important: heat continues to be ON until grill is unplugged.
8. Allow drip tray to cool before removing it from under grill. Wash and dry drip tray after
each use.
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.
FOOD
COOKING TIME
COMMENTS
MEAT
Hamburger (5 oz.) Fresh
Frozen
4 – 6 minutes
5 – 6 minutes
¾-inch thick
Cooked to medium (160ºF)
Flank steak (¾ lb.)
Skirt steak (½ lb.)
6 – 8 minutes
4 – 6 minutes
¾-inch thick
Cooked to medium rare (145ºF)
Cooked to medium (160ºF)
NY strip steak (shell steak) (6 oz.)
6 – 8 minutes
¾-inch thick
Cooked to medium rare (145ºF)
Beef tenderloin (5 oz.)
4 – 6 minutes
¾-inch thick
Cooked to medium rare (145ºF)
Beef kabobs
5 – 7 minutes
Cooked to medium (160ºF)
Pork loin chops, boneless
4 – 6 minutes
¾-inch thick
Cooked to 160ºF
Pork loin chops, bone in
4 – 6 minutes
½ -inch thick
Cooked to 160ºF
Sausage, link or patty
4 – 6 minutes
Cooked to 160°F
Hot dogs
4 – 5 minutes
Cooked to 168°F
Bacon
6 – 8 minutes
Smoked pork loin chops,
boneless
4 – 6 minutes
Cooked to 160ºF
Lamb chops, loin
5 – 7 minutes
¾-inch thick
Cooked to medium (160ºF)
POULTRY
Chicken breast, boneless and
skinless (8 oz.)
11 – 13 minutes
Cooked to 170ºF
Chicken tenderloins 4 to 6 pieces
4 – 6 minutes
Cooked to 170ºF
Turkey tenderloin (½ lb.)
9 – 11 minutes
Cooked to 170ºF
Turkey burgers (5 oz.)
4 – 6 minutes
Cooked to 170ºF
FISH
Tilapia fillets (6 oz., ea.)
5 – 7 minutes
Cooked to 145ºF
Trout fillet 6 oz.
4 – 6 minutes
Cooked to 145ºF
FOOD
COOKING TIME
COMMENTS
Salmon fillet (8 oz. piece)
5 – 7 minutes
Cooked to 145ºF
Salmon steak (6 – 8 oz.)
7 – 9 minutes
Cooked to 145ºF
Tuna steak (6 oz.)
4 – 6 minutes
Cooked to 145ºF
Shrimp
3 – 4 minutes
Cooked to 145ºF
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.
FOOD TO BE COOKED
MEDIUM
WELL DONE OR
FULLY COOKED
Chicken breast
170ºF
Chicken thigh
180ºF
Beef / Lamb / Veal
160ºF
170ºF
Pork
160ºF
Reheated cooked meats
and poultry
165ºF
Important: Use only silicone, heatproof 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.
