6
CARE AND MAINTENANCE:
WARNING:
Ensure the grill is unplugged from the electrical outlet and allow it to cool before
handling or cleaning it.
CLEANING:
1.
Ensure that the appliance is completely cooled before cleaning. Remove drip tray and
the temperature control dial from the socket before cleaning the product.
2.
Empty the drip tray and drain excess oil on the surface.
3.
Thoroughly wipe the plate and drip tray with a hot, soapy cloth/sponge, ensuring that
water or soap does not enter the socket. Cord is not dishwasher safe and cannot be
immersed in water at any time.
CAUTION:
After use, do not pour cold water onto the product, as the sudden
temperature change may damage the product or create a burn hazard.
NOTE:
Do not place the grill or cord in a dishwasher.
NOTE:
Do not use bleach or abrasive cleansers/scouring pads to clean the product, as
they may damage the non-stick finish.
4. Rinse with hot water and thoroughly dry.
5.
Ensure the socket and electrical pins are completely dry before storing or resuming use.
6.
If cleaning the temperature control dial is necessary, wipe with a soft damp cloth sponge
and dry thoroughly.
NOTE:
Do not immerse in water or place temperature control dial in
a dishwasher.
GRILLING CHART*
Food
Recommended
Temperature
Approximate
Cooking Time
Minimum Internal
Temperature
Bacon
325°F / 163°C
12 to 15 minutes
-
Chicken Boneless Breasts
(3/4 inch thick)
350°F / 176°C
20 to 25 minutes
165°F / 74°C
Hamburgers (3/4 inch thick)
375°F / 190°C
15 to 20 minutes
160°F / 71°C
Pork Chops (3/4 inch thick)
350°F / 176°C
14 to 16 minutes
145°F / 63°C
Bratwurst / raw sausages
350°F / 176°C
25 to 30 minutes
145°F / 63°C
Beef Steak
(3/4 inch thick – medium rare)
400°F / 204°C
10 to 15 minutes
145°F / 63°C
Hot Dogs
350°F / 176°C
8 to 10 minutes
-
Fish fillets
350°F / 176°C
10 to 15 minutes
145°F / 63°C
Vegetables
375°F / 190°C
8 to 12 minutes
-
*Flip food halfway through cooking time
*The grilling chart is for reference only. Actual cooking time may vary according to the type, size,
and thickness of food.
*Consuming raw or undercooked meats, poultry, seafood or shellfish may increase your risk of foodborne illness.
