3
Care and Cleaning
To remove the handles for cleaning and for storage, place the griddle on the counter with the cooking surface down. Pull both latch clip
levers back at the same time and lift the handle from the griddle.
Before initial use and after each subsequent use, remove the heat control and wash the griddle in warm, soapy water; rinse and dry
thoroughly. Also clean the underside of the griddle. Clean the nonstick surface with a non-metal cleaning pad, such as Scotch-Brite*
Multi-Purpose Scrub Sponge or Scotch-Brite* Non-Scratch Scrub Sponge. Apply pressure if needed.
Do not use steel wool or abrasive kitchen cleaners. Do not immerse the Control Master
®
heat control in water or let it come in
contact with any liquid.
NOTICE:
To maintain the appearance of the griddle, do not wash it in the dishwasher. The bottom of the griddle will likely discolor due
to the caustic nature of the dishwasher detergent and a gray residue may form which may transfer onto towels or skin.
In time, the nonstick finish may darken over the heating element due to a buildup of grease residue. Slide the drip tray into place and
preheat the griddle to 225°. Wearing rubber gloves, dip a cleaning pad into a cleaning solution of one tablespoon of powdered automatic
dishwasher detergent per one cup of hot water and rub it over the cooking surface.
Continue cleaning until the solution is gone. Turn the griddle off and allow it to cool. Wash the griddle in warm, soapy water; rinse and dry.
After treating the griddle, wipe the cooking surface lightly with vegetable oil before using. Soaking the griddle to loosen food residue is
not necessary. However, if soaking is desired, do not soak for more than two hours as this may damage the nonstick finish on the griddle.
Important:
To ensure continued accuracy of the Control Master
®
heat control, avoid rough handling in use and storage.
Temperature-Timetable
Food
Setting
Cooking Time
Bacon
325° to 350°
5 to 8 minutes
Bacon, Canadian
325° to 350°
3 to 4 minutes
Eggs, fried
275° to 300°
3 to 5 minutes
Fish
325° to 375°
5 to 10 minutes
French toast
325° to 350°
4 to 6 minutes
Ham, ½ inch thick
325° to 350°
10 to 12 minutes
Ham, ¾ inch thick
325° to 350°
14 to 16 minutes
Hamburgers, ½ inch thick
325° to 375°
8 to 12 minutes
Minute steak
375° to 400°
4 to 5 minutes
Pancakes
350° to 400°
2 to 3 minutes
Pork chops, ½ inch thick
325° to 375°
15 to 20 minutes
Pork chops, ¾ inch thick
325° to 375°
20 to 25 minutes
Potatoes, cottage fried
300° to 350°
10 to 12 minutes
Sausage, link
325° to 350°
20 to 30 minutes
Sausage, precooked
325° to 350°
10 to 12 minutes
Sandwiches, grilled
325° to 350°
5 to 10 minutes
Steak, beef, 1 inch thick, rare
350° to 400°
6 to 7 minutes
Steak, beef, 1 inch thick, medium
350° to 400°
10 to 12 minutes
Steak, beef, 1½ inches thick, rare
350° to 400°
8 to 10 minutes
Steak, beef, 1½ inches thick, medium
350° to 400°
18 to 20 minutes
USDA Recommended Safe Minimum Internal Food Temperatures
Beef steaks
145°F
Use a meat thermometer for
complete accuracy when
measuring
meat temperatures.
Eggs
160°F
Fish
145°F
Ground beef
160°F
Pork (ground, chops, steaks)
160°F
*Scotch-Brite is a trademarks of 3M. Presto is not affiliated with this company.
