Caution: Condensation may collect on inside of lid when cooking. Use caution when opening lid.
7.When finished cooking, turn temperature control probe to OFF position. Indicator light will go out. Unplug and allow to cool before disassembling and cleaning. See CARE AND CLEANING.
Note: The temperature control probe may be turned to setting 1 to keep foods warm for short periods of time.
HINTS FOR GRILLING
•Use tender cuts of meat for grilling.
•Marinate tougher cuts of meat to tenderize before grilling.
•To avoid drying out meat and fish, turn only once and do not pierce.
•To turn meat and fish, use a large flat plastic or wooden spatula to support food while turning.
•For roasting, place meat or chicken to be roasted in a shallow baking pan. Do not cover pan with a lid or foil. Using oven mitts, carefully place pan on preheated grill, taking care not to scratch nonstick surface. Place lid on grill.
Note: Just resting a baking container on top of nonstick grill surface will not damage it.
• Use only plastic or wooden utensils on nonstick surface.
Caution: Grill surfaces are hot during use. Allow grill, grease tray, lid and grill base to cool completely before handling and cleaning.
USING INDOORS
To use your grill indoors, simply lift grill base off pedestal tube and place on a
Important: Never use grill without the grill base in place.
Caution: Some countertop finishes are more affected by heat than others; make sure countertop surface can withstand temperatures of 150°F to prevent discoloration or other damage to countertop surface.
SUGGESTED COOKING CHARTS
The following are meant to be used as a guideline only. The times reflect a full grill of food. Cooking time will depend upon thickness and cut being used. Use a cooking thermometer as a test for doneness. If the food needs longer cooking, check periodically to avoid overcooking the food.
GRILLING CHART
Note: Grill food according to recommended time or until desired doneness. Turn halfway through cooking time or more often, if necessary.
Tip: Boneless cuts of meat will grill more evenly and will not scratch nonstick surface.
Tip: Leave lid on during cooking to decrease cooking time and keep food moist and juicy.
Tip: Let thick cuts of meat rest for 5 minutes before serving.
Food | Temperature |
| Time |
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|
Chicken breast halves | 4 | 15 | – 25 minutes |
Fish, 1” thick | 4 | 10 | – 20 minutes |
Hamburgers, 4 oz. ea. | 4 | 5 – 10 minutes | |
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Pork chops, 1” thick | 4 | 10 | – 20 minutes |
Sausage, fresh | 3 | 10 | – 15 minutes |
(Do not preheat!) |
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|
Steak, 1” thick | 5 | 5 – 15 minutes | |
Shrimp, large, 26 – 30 | 4 | 4 | – 5 minutes |
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Roasting Chart |
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Food | Amount | Temp | Time |
Beef pot roast | 2 – 3 lbs. | 3 | 2 – 3 hrs. |
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Chicken, whole fryer | 3 – 4 lbs. | 5 | 1 – 1½ hrs. |
Ham, fresh | 5 – 7 lbs. | 5 | 1½ – 2½ hrs. |
Pork roast | 2 – 4 lbs. | 4 | 1¼ – 2¼ hrs. |
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Baked potato, wrapped in foil | 1 – 6 potatoes | 4 | 1 – 1½ hrs. |
5 | 6 |
