Wolfgang Puck CRGG0030 Using Your Electric Grill/Griddle, Care and Cleaning, Grilling Tips

Using Your Electric Grill/Griddle

Place the appliance on a flat, level surface, such as a countertop or table. Place the cooking surface onto the base with either the grill or griddle surface up, according to your recipe.

Insert power point into the power point holder on the grill/griddle plate. Plug the cord into a 120 volt 60 Hz AC only outlet.

When the grill/griddle is on, the red READY light will come on. This light is in the shape of an arrow, located on the power point. When the light goes out, the grill or griddle surface is preheated to the selected temperature. This light will cycle on and off during cooking, indicating that the surface temperature is being maintained.

Important: Your grill/griddle comes with a patented safety feature which will not allow you to plug the temperature probe in unless the drp pan is properly in place. Never Try To Deat This Feature.

Care and Cleaning

Before cleaning, be sure to unplug the cord from the outlet. Remove the power point from the cooking surface. If necessary, wipe the cord with a damp cloth.

Caution: Do not immerse the cord in water or other liquid.

Allow the appliance to cool completely before cleaning.The cooking plate and base can be placed in the bottom rack of the dishwasher, or washed by hand. The drip tray should be hand washed only in warm soapy water. Dry the drip pan completety when finished.Do not put hot cooking surface 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.

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.

Grilling Tips

1The 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

2Be 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.

3Use a long-handled brush for basting foods during grilling.

4Tender meat cuts, such as sirloin and tenderloin, are generally more suitable for grilling than less-tender meat cuts, such as round or rump.

5Many less-tender meat cuts can be grilled, but they benefit from the tender- izing effects of marinating in an acid-based wet marinade.

6A 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.

7Always 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.

8If 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.

9Grease from high fat foods, such as bacon or sausage, may splatter on countertop. Protect countertop as necessary.

10When grilling fish, use a large flat spatula or turner to turn the fish.

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