3
Some discoloration may occur inside the griddle drip tray. This is normal. The amount of discoloration will vary depending
on the foods cooked and the temperature setting used. This discoloration is only visible from the inside of the drip tray and
will not affect the performance of the griddle.
After treating the griddle with a commercial cleaner, it is recommended that the cooking surface be wiped lightly with a
cooking oil before using.
The cool touch base on the griddle is easy to keep attractive and looking new. Simply wipe away spills and drips as they oc-
cur. Any food residue remaining can be removed with warm, sudsy water and a cleaning pad. Rinse and wipe dry.
IMPORTANT: To ensure continued accuracy of the Control Master
heat control, avoid rough handling in use and storage.
TEMPERATURE–TIMETABLE
Approximate Cooking
Food Temperature Time in Minutes
Bacon 325° - 350° 5 - 8
Canadian Bacon 325° - 350° 3 - 4
Eggs, Fried 275° - 300° 3 - 5
Fish 325° - 375° 5 - 10
French Toast 325° - 350° 4 - 6
Ham
1
⁄
2
˝ thick 325° - 350° 10 - 12
3
⁄
4
˝ thick 325° - 350° 14 - 16
Hamburgers
1
⁄
2
˝ thick 325° - 375° 8 - 12
Liver 325° - 350° 5 - 10
Minute Steak 375° - 400° 4 - 5
Pancakes 350° - 400° 2 - 3
Pork Chops,
1
⁄
2
˝ thick 325° - 375° 15 - 20
3
⁄
4
˝ thick 325° - 375° 20 - 25
Potatoes, cottage fried 300° - 350° 10 - 12
Sausage, link 325° - 350° 20 - 30
precooked 325° - 350° 10 - 12
Sandwiches, grilled 325° - 350° 5 - 10
Steak, Beef 1˝ thick
Rare 350° - 400° 6 - 7
Medium 350° - 400° 10 - 12
Steak, Beef 1
1
⁄
2
˝ thick
Rare 350° - 400° 8 - 10
Medium 350° - 400° 18 - 20
To Next Page
Loading...
