3
Care and Cleaning
To remove the handles for cleaning and for storage, place the griddle on the counter with the cooking surface down. Pull both latch
clips back at the same time and lift the handle from the griddle.
Before initial use and after each subsequent use, remove the heat control and wash the griddle (including the bottom) in warm, soapy
water. Rinse and dry thoroughly. Do not immerse the Control Master
heat control in water or let it come in contact with any
liquid.
Clean the nonstick surface with a nylon mesh scouring pad, such as Scotch-Brite* Non-Scratch Scrub Sponge, or a damp cloth. Do
not use steel wool or abrasive kitchen cleaners.
NOTICE: Do not wash the griddle in the dishwasher. Repeated washings in the dishwasher will cause the nonstick properties of the
ceramic finish to slowly diminish. In addition, the decorative trim and the bottom of the griddle will likely discolor due to the caustic
nature of the dishwasher detergent. A gray residue may also form, which may transfer onto towels and/or skin.
In time, the ceramic finish may darken over the heating element due to a buildup of grease residue. To minimize or remove this,
sprinkle baking soda over the discolored area. Add enough water to make a paste.
Allow the paste to sit for several minutes and then scour with a nylon mesh scouring pad or a damp cloth. Wash, rinse, and dry
thoroughly. Repeat the procedure, if necessary.
Soaking the griddle to loosen food residue is not necessary. However, if soaking is desired, do not soak for more than two hours as this
may damage the ceramic nonstick finish.
Important: To ensure the continued accuracy of the Control Master
heat control, avoid rough handling in use and storage.
Temperature-Timetable
Food Temperature Cooking Time
Bacon 325°–350° 5–8 minutes
Bacon, Canadian 325°–350° 3–4 minutes
Eggs, fried 275°–300° 3–5 minutes
Fish 325°–375° 5–10 minutes
French toast 325°–350° 4–6 minutes
Ham, ½ inch thick 325°–350° 10–12 minutes
Ham, ¾ inch thick 325°–350° 14–16 minutes
Hamburgers, ½ inch thick 325°–375° 8–12 minutes
Minute steak 375°–400° 4–5 minutes
Pancakes 350°–400° 2–3 minutes
Pork chops, ½ inch thick 325°–375° 15–20 minutes
Pork chops, ¾ inch thick 325°–375° 20–25 minutes
Potatoes, cottage fried 300°–350° 10–12 minutes
Sausage, link 325°–350° 20–30 minutes
Sausage, precooked 325°–350° 10–12 minutes
Sandwiches, grilled 325°–350° 5–10 minutes
Steak, beef, 1 inch thick, rare 350°–400° 6–7 minutes
Steak, beef, 1 inch thick, medium 350°–400° 10–12 minutes
Steak, beef, 1½ inches thick, rare 350°–400° 8–10 minutes
Steak, beef, 1½ inches thick, medium 350°–400° 18–20 minutes
USDA Recommended Safe Minimum Internal Food Temperatures
Beef steaks 145°F
Use a meat
thermometer for
complete accuracy
when measuring
meat temperatures.
Eggs 160°F
Fish 145°F
Ground beef 160°F
Pork (ground, chops, steaks) 160°F
* Scotch-Brite is a registered trademark of 3M Company. Presto is not affiliated with this company.
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