2001_3_22_135_LAG 5/15/01 4:34 PM Page 16
CARE AND CLEANING
This appliance requires little maintenance. It contains no user serviceable parts. Do not try to repair it yourself. Refer it to qualified personnel if servicing is needed.
CLEANING THE GRILL PLATE AND THE DRIP TRAY
1.Unplug unit and allow to cool completely before attempting to clean.
2.Remove grill plate from base.
3.Slide out drip tray, and pour grease into a disposable receptacle.
The grill plate and drip tray should be cleaned after each use with a dish detergent or dishwasher liquid and warm water. Always use a sponge or soft cloth for cleaning; DO NOT use abrasive scouring pads or powders. NOTE: Grill plate and drip tray are
CLEANING THE BASE:
The base of the appliance can be cleaned with a sponge and warm, soapy water. DO NOT use scouring pads or abrasive cleaners. Although cleaning of the heating element is not required, it can be wiped with a dry paper towel to remove food deposits after it has been allowed to cool completely. CAUTION: NEVER IMMERSE THE BASE OF THE
APPLIANCE WITH HEATING ELEMENT AND CORD IN WATER.
Dry all parts thoroughly before using.
STORING THE UNIT:
Unplug appliance and store in a clean, dry place. Do not put stress on the cord where it enters the unit, as it could cause the cord to fray and break.
GRILLING GUIDE & RECIPES
GRILLING GUIDE
Allow grill to preheat
| FOOD | AMOUNT | MINUTES | TIPS & SUGGESTIONS |
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| Bacon | Up to 5 slices | 7 - 8 | Grill to desired doneness. |
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| Chicken | Up to 2, 5 - 7 oz. |
| For even cooking, use small |
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| Breast Halves, | 15 - 25 | sections. Grill until juices run |
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| Boneless |
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| clear. |
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| Chicken | Up to 8 | 6 - 8 | To seal in juices, lightly spray |
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| Tenders |
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| tenders with |
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| cooking spray before grilling. |
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| Fish Steaks | 16- 25 | Grill until opaque and flakes |
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| easily with fork. |
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| Frankfurters | Up to 10, 1 lb (454g) | 8 - 10 | Use warming plate to |
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| heat rolls. |
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| Grilled Fruits | Cover grill | Variable | Slice evenly approx. 1/4" |
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| & Vegetables | surface | (@ | (.64cm) thick. Brush both sides |
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| with butter or oil. Season |
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| as desired. |
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GRILLING GUIDE & RECIPES
GRILLING GUIDE
Allow grill to preheat
| FOOD | AMOUNT | MINUTES | TIPS & SUGGESTIONS | |
| Ham Slice | 1, @ 1/2" (1.27cm) | 5 - 7 | Cook on grill. Place pineapple | |
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| thick, 8" (20cm) diam. | slices on warming plate. | ||
| Hamburgers | Up to 4 (1/4 lb ea.) | 10 - 12 | Grill to desired doneness. | |
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| Place buns on warming plate. |
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| Pork Chops, | Up to 4, @ 3/4" | Grill to desired doneness. | ||
| Boneless | (1.91cm) thick |
| Keep grilled apple slices warm | |
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| on warming plate. | |
| Sausage Patties/ | 10 - 20 | Cook on grill, turning often | ||
| Breakfast Links | up to 10 small links |
| until thoroughly cooked. | |
| Beefsteaks | Up to 2, 3/4" | 11 - 13 | Grill to desired doneness. | |
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| Warm sautéed onions, | ||
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| mushrooms on warming plate. | |
MARINATING MEAT
There are two types of marinades - wet and dry. These mixtures use spices and seasonings and, in the case of wet marinades, an
•A wet marinade combines vegetable or olive oil for moisture, an
•A dry marinade, also known as a spice rub, combines herbs, spices and salt in
a mixture that is rubbed onto food that has been lightly brushed with vegetable oil to make the mixture adhere to the food. (The general rule is one to two tablespoons of dry marinade per pound of meat.)
Always store food that is marinating in the refrigerator. Place food and marinade in a tightly covered
RECIPES
BASIL CHICKEN BREASTS 1/3 cup packed basil leaves
1 clove garlic
2 tablespoons olive oil
2 halves chicken breast, about 6 oz (170g) each
1. Preheat grill on High setting.
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