3
Care and Cleaning
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. The cooking surface and handles may be cleaned 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.
Do not use steel wool or abrasive kitchen cleaners on the cooking surface or handles.
Do not immerse Control Master
heat control in water or let it come in contact with any liquid.
If necessary, the decorative trim may be cleaned with a soap filled steel wool pad to remove baked-on grease or food particles. For easier
cleaning, fold the legs under the griddle. Do not use the soap filled steel wool pad to clean any other griddle surface.
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. A gray residue may also form on the griddle bottom 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 with a commercial cleaner, it is recommended that the cooking surface be wiped
lightly with vegetable oil before using.
Periodically check the screws on the griddle frames for looseness. Retighten, if necessary, with a Phillips screwdriver.
NOTICE:
Continuing to tighten, once secure, can result in stripping of screws or cracking of frames.
IMPORTANT:
To ensure continued accuracy of the Control Master
heat control, avoid rough handling in use and storage.
Temperature–Timetable
Food
Temperature
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˝ thick
325°–350°
10–12 minutes
¾˝ thick
325°–350°
14–16 minutes
Hamburgers, ½˝ thick
325°–375°
8–12 minutes
Minute Steak
375°–400°
4–5 minutes
Pancakes
350°–400°
2–3 minutes
Pork Chops
½˝ thick
325°–375°
15–20 minutes
¾˝ 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˝ thick
Rare
350°–400°
6–7 minutes
Medium
350°–400°
10–12 minutes
Steak, Beef, 1½˝ thick
Rare
350°–400°
8–10 minutes
Medium
350°–400°
18–20 minutes
* Scotch-Brite and Dobie are trademarks of 3M Company. Presto is not affiliated with this company.
