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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.
Helpful Hints
• 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
• 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.
Care and Cleaning
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.
®
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
Grilling Time Chart
Beef
Steaks,
1-inch thick (medium)
Hamburger (well done)
heat control.
®
Chicken
Breast, boneless/skinless
Breast, with bone
Drumstick/Thigh
Wing
Fish and Seafood
Fillet, 1-inch thick
Shrimp
Kabobs
Beef (medium)
Vegetable
Lamb chops
Pork Chops
Sausage
Veal
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.
BEEF, VEAL, OR LAMB—STEAKS, CHOPS
POULTRY—BREASTS, THIGHS, WINGS,
DRUMSTICKS
2
Food
Setting* Approximate Grilling Time
-inch to
⁄
3
4
400°
(well done)
400°
400°
350°
400°
400°
400°
400°
400°
400°
(well done)
400°
400°
1-inch thick (medium)
400°
-inch to 1-inch thick
⁄
3
4
Boneless
400°
With bone
400°
Precooked
325° - 350°
Uncooked
400°
1-inch thick (medium)
Boneless
400°
145°F Medium rare
160°F Medium
170°F Well done
170°F Cook until juices run clear
(total in minutes)
10 - 15 minutes
16 - 20 minutes
15 - 16 minutes
18 - 25 minutes
30 - 35 minutes
20 - 22 minutes
16 - 20 minutes
10 minutes
4 - 6 minutes
8 - 10 minutes
12 - 14 minutes
8 - 12 minutes
16 - 20 minutes
16 - 18 minutes
14 - 16 minutes
8 - 10 minutes
12 - 15 minutes
8 - 10 minutes
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