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
•When grilling, the temperature of the grates may be increased or decreased by adjusting the Control Master® heat control.
•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.
Grilling Time Chart
Food |
| Setting* | Approximate Grilling Time | |
|
|
| (total in minutes) | |
|
|
|
|
|
Beef |
|
|
|
|
Steaks, |
|
|
| |
400° | 10 | - 15 minutes | ||
(well done) | 400° | 16 | - 20 minutes | |
Hamburger (well done) | 400° | 15 | - 16 minutes | |
Chicken |
|
|
|
|
Breast, boneless/skinless | 350° | 18 | - 25 minutes | |
Breast, with bone | 400° | 30 | - 35 minutes | |
Drumstick/Thigh | 400° | 20 | - 22 minutes | |
Wing |
| 400° | 16 | - 20 minutes |
Fish and Seafood |
|
|
| |
Fillet, | 400° |
| 10 minutes | |
Shrimp |
| 400° |
| 4 - 6 minutes |
Kabobs |
|
|
|
|
Beef (medium) |
| 400° | 8 | - 10 minutes |
(well done) | 400° | 12 | - 14 minutes | |
Vegetable |
| 400° | 8 | - 12 minutes |
Lamb chops |
|
|
|
|
(medium) | 400° | 16 | - 20 minutes | |
Pork Chops |
|
|
|
|
|
|
| ||
Boneless |
| 400° | 16 | - 18 minutes |
With bone |
| 400° | 14 | - 16 minutes |
Sausage |
|
|
|
|
Precooked | 325° - 350° | 8 | - 10 minutes | |
Uncooked |
| 400° | 12 | - 15 minutes |
Veal |
|
|
|
|
(medium) |
|
|
| |
Boneless |
| 400° | 8 | - 10 minutes |
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.
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 |
| BEEF, VEAL, OR | |
160°F | Medium |
| 145°F Medium rare |
HAM |
|
| 160°F Medium |
160°F |
|
| 170°F Well done |
140°F | Reheated |
| |
| DRUMSTICKS | ||
160°F | Medium |
| 170°F Cook until juices run clear |
170°F | Well done |
|
|
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