3
*Scotch-Brite and Dobie are registered trademarks of 3M Company. Presto is not affiliated with this company.
Care and Cleaning
To disassemble the griddle handles for cleaning and storage:
Initially, place the griddle cooking surface side down on the counter. Remove each of the handles by pulling the latch clips back until the
clips clear the edge of the latch clip catches (Fig. B). While holding the clips back, lift the handle from the griddle. With practice, you
will be able to open the clips and remove the handles while the griddle is in an upright position.
After each use, remove heat control and wash the griddle in warm, soapy water. Make sure to also clean the underside, as necessary. Rinse
and dry thoroughly.
Do not use steel wool or abrasive kitchen cleaners. Do not immerse 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. Washing it in the dishwasher will cause the nonstick
properties of the ceramic coating to slowly diminish. In addition, the decorative trim and the bottom of the griddle will likely discolor
due to the caustic nature of the dishwashing detergent. A gray residue may also form on the trim and griddle bottom and may transfer
onto towels and/or skin.
In time, the nonstick finish may darken over the heating element. To minimize or remove this discoloration, sprinkle baking soda over
the discolored area. Add enough water to make a paste. Allow paste to sit for several minutes and then scour with a plastic scouring pad,
such as Scotch-Brite* Dobie* Cleaning Pad, or a damp cloth. Wash and dry thoroughly. Repeat the procedure, if necessary.
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°–350°
5
–
8 minutes
Bacon, Canadian
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
Ham, ¾ inch thick
325°–350°
14–16 minutes
Hamburgers, ½ inch thick
325°–375°
8–12 minutes
Liver
325°–350°
5–10 minutes
Minute Steak
375°–400°
4–5 minutes
Pancakes
350°–400°
2–3 minutes
Pork Chops, ½ inch thick
325°–375°
15–20 minutes
Pork Chops, ¾ inch thick
325°–375°
20–25 minutes
Potatoes, cottage fried
300°–350°
10–12 minutes
Sausage, link
325°–350°
20–30 minutes
Sausage, precooked
325°–350°
10–12 minutes
Sandwiches, grilled
325°–350°
5–10 minutes
Steak, beef, 1 inch thick, rare
350°–400°
6–7 minutes
Steak, beef, 1 inch thick, medium
350°–400°
10–12 minutes
Steak, beef, 1½ inches thick, rare
350°–400°
8–10 minutes
Steak, beef, 1½ inches thick, medium
350°–400°
18–20 minutes
USDA Recommended Safe Minimum Internal Food Temperatures
Use a meat thermometer for complete accuracy when measuring meat temperatures.
Beef steaks
145°F
Ground beef
160°F
Pork (ground, chops, steaks)
160°F
Eggs
160°F
Fish
145°F
