TOP PLATE RELEASE SWITCH
BOTTOM PLATE RELEASE SWITCH
12
11
CHANGING PLATES
HELPFUL TIPS
NOTE: Never leave unit plugged in while changing the plates. Always make sure to
cool the unit completely before changing plates.
Between uses, clean the surface of
the plates with a damp cloth and wipe dry.
IMPORTANT: Grill unit must be used with BOTH PLATES inserted on top and bottom
at all times.
1. The unit must be in the full open position for plate change.
Open the unit to the flat position by pressing on the Hinge
Switch with one hand and moving the handle back with the
other hand.
2. Continue to push the open cover back until it rests flat and
aligns with the bottom plate. The unit will stay in this position
until you pull the handle back into the closed position.
3. Once the unit is in flat position, press on the top or bottom
Plate Release Switch located on the right side of the grill unit.
The plate will pop out slightly. Remove the plate by lifting it
out and up. Repeat for the remaining plate.
4. Choose the desired plates to be inserted. Insert one plate at a time. Make note that each
plate is labeled with “UPPER” and “LOWER” and should be inserted accordingly.
5. Align the metal brackets on the grill unit with the notches in the plate and slide the plate
into the brackets. Press down lightly to snap into place. Repeat for the remaining plate.
Internal Food Temperatures Guide
This is a list of the internal temperatures that different foods must reach to kill bacteria.
These are
not
the temperatures to use to cook the food. You may also refer to the
markings on your meat thermometer.
Medium Rare Beef, Lamb or Veal
Fish and Shellfish
Medium Beef, Lamb or Veal
Ground Beef or Ground Pork
Pork
Ground Chicken or Ground Turkey
Well Done Beef, Lamb, Pork or Veal
Chicken Breast
Chicken Thighs or Wings
145ºF
145ºF
160ºF
160ºF
160ºF
165ºF
170ºF
170ºF
180ºF
When cooking poultry, always cook to the internal temperature of 170-180ºF. Another sign
for cooked poultry is when the juices run clear.
Fish is done when it looks opaque and flakes easily with a fork. Shellfish such as shrimp,
crab, or lobster will turn reddish pink on the outside and opaque on the inside.
Refer to pp.7-10 for Parts Identification.
