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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 dishwasher-safe.

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 10-15 minutes before cooking.

 

FOOD

AMOUNT

MINUTES

TIPS & SUGGESTIONS

 

 

Bacon

Up to 5 slices

7 - 8

Grill to desired doneness.

 

 

 

 

 

 

 

 

Chicken

Up to 2, 5 - 7 oz.

 

For even cooking, use small

 

 

Breast Halves,

(142-200g) each

15 - 25

sections. Grill until juices run

 

 

Boneless

 

 

clear.

 

 

Chicken

Up to 8

6 - 8

To seal in juices, lightly spray

 

 

Tenders

 

 

tenders with non-stick

 

 

 

 

 

cooking spray before grilling.

 

 

Fish Steaks

1-2, 3/4"-11/4"

16- 25

Grill until opaque and flakes

 

 

 

(1.91-3.18cm thick)

 

easily with fork.

 

 

Frankfurters

Up to 10, 1 lb (454g)

8 - 10

Use warming plate to

 

 

 

 

 

heat rolls.

 

 

Grilled Fruits

Cover grill

Variable

Slice evenly approx. 1/4"

 

 

& Vegetables

surface

(@ 4-15)

(.64cm) thick. Brush both sides

 

 

 

 

 

with butter or oil. Season

 

 

 

 

 

as desired.

 

GRILLING GUIDE & RECIPES

GRILLING GUIDE

Allow grill to preheat 10-15 minutes before cooking.

 

FOOD

AMOUNT

MINUTES

TIPS & SUGGESTIONS

 

Ham Slice

1, @ 1/2" (1.27cm)

5 - 7

Cook on grill. Place pineapple

 

 

thick, 8" (20cm) diam.

slices on warming plate.

 

Hamburgers

Up to 4 (1/4 lb ea.)

10 - 12

Grill to desired doneness.

 

 

 

 

Place buns on warming plate.

 

 

Pork Chops,

Up to 4, @ 3/4"

17-20

Grill to desired doneness.

 

Boneless

(1.91cm) thick

 

Keep grilled apple slices warm

 

 

 

 

on warming plate.

 

Sausage Patties/

2-3 patties or

10 - 20

Cook on grill, turning often

 

Breakfast Links

up to 10 small links

 

until thoroughly cooked.

 

Beefsteaks

Up to 2, 3/4" -1"

11 - 13

Grill to desired doneness.

 

 

(1.91-2.54cm) thick

 

Warm sautéed onions,

 

 

 

 

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 acid-based liquid to make meat more tender and flavorful. The longer the marinade is left on the food before it is cooked, the stronger the flavor. Marinating times can vary from one hour to as long as twenty-four hours.

A wet marinade combines vegetable or olive oil for moisture, an acid-based liquid such as lemon juice, wine, tomatoes (juice and pulp) or yogurt for tenderizing, and herbs and spices for flavor.

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 non-metal dish, removing the cover only to turn the food occasionally. Heavy plastic bags may also be used for marinating. Place the food and marinade inside the bag, seal the bag tightly and store in refrigerator. Turn the bag every so often to redistribute marinade.

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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Windmere GG400 manual Care and Cleaning, Grilling Guide & Recipes