3
Care and Cleaning
Before initial use and after each subsequent use, wash the drip tray, multi-function tray, and 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.
After each use, clean the nonstick surface with a nylon mesh scouring pad, such as Scotch-Brite* Non-Scratch Scrub Sponge, or a
damp cloth. Firm pressure can be applied. Do not use steel wool or abrasive kitchen cleaners.
NOTICE: Do not wash the griddle in the dishwasher. Repeated washings in a dishwasher will cause the nonstick properties of
the ceramic coating to slowly diminish. In addition, 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.
Soaking the griddle to loosen food residue is not necessary. If soaking the griddle is desired, do not soak for more than two hours.
Soaking for more than two hours may damage the nonstick nish.
In time, the ceramic coating may darken over the heating element due to a buildup of grease residue. To minimize or remove this
discoloration, sprinkle baking soda over the discolored area. Add enough water to make a paste. Allow paste to sit for several minutes
and then scour with a nylon mesh scouring pad or a damp cloth. Wash and dry thoroughly. Repeat the procedure, if necessary.
The cool touch frame on the griddle is easy to keep attractive and looking new. Simply wipe away spills and drips as they occur. Any
food residue remaining can be removed with warm, soapy water and a cleaning pad. Rinse and wipe dry.
Periodically check the frame attachment screws for looseness. Retighten, if necessary, with a standard slotted screwdriver.
NOTICE: Continuing to tighten, once secure, can result in the stripping of screws or cracking of the plastic frame.
IMPORTANT: To ensure continued accuracy of the Control Master
®
heat control, avoid rough handling in use and storage.
Temperature-Timetable
Food Setting Cooking Time
Bacon 325° to 350° 5 to 8 minutes
Bacon, Canadian 325° to 350° 3 to 4 minutes
Eggs, fried 275° to 300° 3 to 5 minutes
Fish 325° to 375° 5 to 10 minutes
French toast 325° to 350° 4 to 6 minutes
Ham, ½ inch thick 325° to 350° 10 to 12 minutes
Ham, ¾ inch thick 325° to 350° 14 to 16 minutes
Hamburgers, ½ inch thick 325° to 375° 8 to 12 minutes
Minute steak 375° to 400° 4 to 5 minutes
Pancakes 350° to 400° 2 to 3 minutes
Pork chops, ½ inch thick 325° to 375° 15 to 20 minutes
Pork chops, ¾ inch thick 325° to 375° 20 to 25 minutes
Potatoes, cottage fried 300° to 350° 10 to 12 minutes
Sandwiches, grilled 325° to 350° 5 to 10 minutes
Sausage, link 325° to 350° 20 to 30 minutes
Sausage, precooked 325° to 350° 10 to 12 minutes
Steak, beef, 1 inch thick, rare 350° to 400° 6 to 7 minutes
Steak, beef, 1 inch thick, medium 350° to 400° 10 to 12 minutes
Steak, beef, 1½ inches thick, rare 350° to 400° 8 to 10 minutes
Steak, beef, 1½ inches thick, medium 350° to 400° 18 to 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.
To Next Page
Loading...
