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Care and Cleaning
Before cleaning, be sure to unplug the cord from the outlet. Remove the
adjustable temperature probe from the cooking surface. If necessary,
wipe the cord with a damp cloth.
Caution: Do not immerse the cord or probe in water or any other liquid.
Allow the appliance to cool completely before cleaning. The cooking
plate can be placed in the bottom rack of the dishwasher, or washed by
hand. The drip tray and base should be hand washed only in warm soapy
water. Dry the drip pan completely when finished.
Do not put the hot cooking plate in cold water.
Be sure to always wash both the grill and griddle surfaces after each use
to remove any grease that may have accumulated. To avoid grease from
dripping outside of the base, always ensure that you are using your grill/
griddle on a level surface and that the drip holes are completely clear of
food particles.
Do not use scouring pads or harsh cleaners on either the cooking surface
or base. If necessary, use a nylon bristle brush or plastic scrubbing pad.
Do not let the cooking surface or base soak overnight. This could damage
the nonstick coating.
10
Grilling Tips
1
The nonstick cooking surface is metal utensil safe. However care should
be taken when using metal utensils with this product. Only use the
enclosed scraper to clean the griddle.
2
Be careful not to transfer germs from raw meat to cooked meat. Use
separate utensils and platters for raw and cooked meat or wash platter
used for raw meat before placing cooked meat on it.
3
Use a long-handled brush for basting foods during grilling.
4
Tender meat cuts, such as sirloin and tenderloin, are generally more
suitable for grilling than less-tender meat cuts, such as round or rump.
5
Many less-tender meat cuts can be grilled, but they benefit from the
tenderizing effects of marinating in an acid-based wet marinade.
6
A marinade is a seasoned mixture (wet or dry) in which foods are soaked
in order to absorb flavor and/or become more tender. The flavor grows
stronger the longer the marinade is left on the food before cooking. The
amount of time usually ranges from 1 hour to 24 hours.
A wet marinade usually consists of oil (vegetable or olive) to give
moisture, an acid (lemon juice, vinegar, wine, tomatoes or yogurt) to
tenderize, and flavorings (herbs and spices) to enhance or
add flavor.
A dry marinade, or spice rub, is a mixture of herbs, spices and salt that
is rubbed onto the food after the food has been lightly brushed with
vegetable oil. Generally, use 1 to 2 tablespoons dry marinade per pound of
meat.
7
Always marinate in a tightly covered nonmetal dish, and turn the
food occasionally. Be sure to refrigerate all meats while marinating.
Heavy plastic bags are also convenient for marinating – add the food
and marinade, then tightly seal the bag. Turn the bag now and then
to redistribute the marinade.
8
If leftover wet marinade is to be used as a sauce with the cooked
food, be sure to place it in a small pan and heat it to a rolling boil
before serving to eliminate any bacterial growth.
9
Similar to a stovetop frying pan, grease from high fat foods, such as
bacon or sausage, may splatter on countertop. Protect countertop
as necessary.
10
When grilling fish, use a large flat spatula or turner to turn the fish.
11
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