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FG_ReverseGrill manual2
6/13/06
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 completety 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.
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9
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 scaper 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.
10
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