6.Turn heat control to “OFF” when cooking is completed. Unplug heat
control from wall outlet then from appliance. Allow unit to cool to a
comfortable temperature before removing drip pan or cleaning the Grill.
• The closed grilling area (see page 1, Fig. A) is ideal for grilling
small foods, such as sliced mushrooms which may fall through
the open-grate grilling area.
• When grilling, the temperature of the grates may be increased or
decreased by adjusting the Control Master
®
heat control.
• Preheat Grill for 10 minutes for best results.
• Before grilling, trim meat of excess fat to prevent smoking.
• Soak wooden skewers in water for 30 minutes to 1 hour before
using to prevent burning.
• Use plastic tongs or spatulas for turning meat, poultry, and fish.
Forks can pierce meat, allowing flavorful juices to escape.
• Marinate or rub lean meat, poultry, and fish with a small amount
of vegetable oil to enhance flavors, retain moisture, and prevent
sticking on the Grill.
• Plastic, resealable bags work well for marinating. Place
marinade ingredients, meat, fish, or poultry in bag, seal, mix
well, and put in refrigerator for several hours or according to
recipe instructions.
• To speed the cooking time of larger cuts of meat or poultry, tent
the Grill with a piece of aluminum foil.
• Prevent the transfer of bacteria by using separate plates for raw
and cooked meat, fish, and poultry.
Before initial use and after each subsequent use, wash Grill
thoroughly in warm sudsy water, rinse, and dry. Do not immerse
Control Master
®
heat control in water or let it come in contact with
any liquid.
Food residue can be removed by scrubbing with a fine cleansing
pad - nylon mesh or other ordinary cleansing pad. Do not use steel
wool or abrasive kitchen cleaners.
IMPORTANT: To insure continued accuracy of the Control
Master
®
heat control, avoid rough handling in use and storage.
Helpful Hints
Care and Cleaning
Grilling Time Chart
Food
Setting* Approximate Grilling Time
(total in minutes)
Beef
Steaks,
3
⁄
4
-inch to
1-inch thick (medium)
400°
10 - 15 minutes
(well done)
400°
16 - 20 minutes
Hamburger (well done)
400°
15 - 16 minutes
Chicken
Breast, boneless/skinless
350°
18 - 25 minutes
Breast, with bone
400°
30 - 35 minutes
Drumstick/Thigh
400°
20 - 22 minutes
Wing
400°
16 - 20 minutes
Fish and Seafood
Fillet, 1-inch thick
400°
10 minutes
Shrimp
400°
4 - 6 minutes
Kabobs
Beef (medium)
400°
8 - 10 minutes
(well done)
400°
12 - 14 minutes
Vegetable
400°
8 - 12 minutes
Lamb chops
1-inch thick (medium) 400°
16 - 20 minutes
Pork Chops
3
⁄
4
-inch to 1-inch thick
Boneless
400°
16 - 18 minutes
With bone
400°
14 - 16 minutes
Sausage
Precooked
325° - 350°
8 - 10 minutes
Uncooked
400°
12 - 15 minutes
Veal
1-inch thick (medium)
Boneless
400°
8 - 10 minutes
After cooking, serve or keep food warm by reducing the heat
setting.
* The light on the heat control will remain on at the 400° setting.
It will cycle on and off at 350° and lower settings.
Internal Meat Temperatures
These internal meat temperatures are recommended by the U.S. Department of Agriculture. Use a meat thermometer for complete accuracy when
measuring meat temperatures.
BEEF, VEAL, LAMB, OR PORK—GROUND
160°F
Medium
HAM
160°F
140°F
Reheated
PORK—STEAKS, CHOPS
160°F
Medium
170°F
Well done
BEEF, VEAL, OR LAMB—STEAKS, CHOPS
145°F Medium rare
160°F Medium
170°F Well done
POULTRY—BREASTS, THIGHS, WINGS,
DRUMSTICKS
170°F Cook until juices run clear
2
