3
Care and Cleaning
Do not immerse the Control Master
heat control in water or let it come in contact with any liquid.
After each use, remove the heat control and wash the griddle in warm, soapy water. Rinse and dry thoroughly. Make sure to also clean
the underside of the griddle, as necessary. Clean the nonstick surface with a non-metal cleaning pad, such as Scotch-Brite* Multi-Purpose
Scrub Sponge or Scotch-Brite* Dobie* Cleaning Pad. Firm pressure can be applied, if necessary.
Do not use steel wool or abrasive
kitchen cleaners.
Soaking the griddle to loosen food residue is not necessary. If, however, soaking is desired,
do not soak for more than two hours.
Soaking for more than two hours may damage the nonstick finish on the griddle.
NOTICE:
To maintain the appearance of the griddle,
do not wash it in the dishwasher.
The decorative trim and the bottom of the griddle
will likely discolor due to the caustic nature of the dishwasher detergent. In addition, a gray residue may form on the bottom of the griddle
which may transfer onto towels and/or skin.
In time, the nonstick finish may darken over the heating element due to a buildup of grease residue. This discoloration can be removed
by using a solution of one tablespoon of powdered automatic dishwasher detergent per one cup of hot water. Slide the drip tray into
place. Preheat griddle to 225°. Wearing rubber gloves, dip cleaning pad into cleaning solution and rub over the cooking surface being
careful not to get it on the decorative trim. Continue cleaning until the solution is gone. Turn the griddle off and allow to cool. Wash the
griddle in warm, soapy water and dry.
After treating the griddle, it is recommended that the cooking surface be wiped lightly with vegetable oil before using.
Periodically check the leg handle assembly screws for looseness. Retighten, if necessary, with a Phillips screwdriver.
NOTICE:
Continuing to tighten, once secure, can result in stripping of screws and cracking of leg handle assemblies.
IMPORTANT:
To ensure continued accuracy of the Control Master
heat control, avoid rough handling in use and storage.
Temperature-Timetable
Food
Setting
Approximate Cooking Time
Bacon
325°–350°
5–8 minutes
Canadian Bacon
325°–350°
3–4 minutes
Eggs, Fried
275°–300°
3–5 minutes
Fish
325°–375°
5–10 minutes
French Toast
325°–350°
4–6 minutes
Ham
½ inch thick
325°–350°
10–12 minutes
¾ inch thick
325°–350°
14–16 minutes
Hamburgers, ½ inch thick
325°–375°
8–12 minutes
Minute Steak
375°–400°
4–5 minutes
Pancakes
350°–400°
2–3 minutes
Pork Chops
½ inch thick
325°–375°
15–20 minutes
¾ inch thick
325°–375°
20–25 minutes
Potatoes, Cottage Fried
300°–350°
10–12 minutes
Sausage
Links
325°–350°
20–30 minutes
Precooked
325°–350°
10–12 minutes
Sandwiches, Grilled
325°–350°
5–10 minutes
Steak, Beef
1 inch thick, rare
350°–400°
6–7 minutes
1 inch thick, medium
350°–400°
10–12 minutes
1½ inch thick, rare
350°–400°
8–10 minutes
1½ inch thick, medium
350°–400°
18–20 minutes
* Scotch-Brite and Dobie are trademarks of 3M Company. Presto is not affiliated with 3M Company.
