3
Care and Cleaning
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.
Clean the nonstick surface with a nylon mesh scouring pad, such as Scotch-Brite* Non-Scratch Scrub Sponge, or a damp cloth. Firm Firm
pressure can be applied.pressure can be applied.
Do not use steel wool or abrasive kitchen cleaners. Do not immerse the Control MasterDo not use steel wool or abrasive kitchen cleaners. Do not immerse the Control Master
®®
heat control in water or let it come in heat control in water or let it come in
contact with any liquid. contact with any liquid.
NOTICE: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 and a gray residue may form, which may transfer onto towels and/or skin.
Soaking the griddle to loosen food residue is not necessary. If soaking is desired, do not soak for more than two hours as this may
damage the nonstick coating.
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 the 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 outside finish of the griddle is easy to keep attractive and looking new. Simply wipe away spills and drips as they occur. If food
should happen to burn on, it can be removed with warm, sudsy water and a cleaning pad. Rinse and wipe dry.
Periodically check the handle screws for looseness and retighten them when necessary.
NOTICE: Continuing to tighten, once secure, can result in stripping of screws or cracking of handles and legs.
IMPORTANT: To ensure continued accuracy of the Control Master
®
heat control, avoid rough handling in use and storage.
Temperature-Timetable
Food Setting Cooking Time Food Setting Cooking Time
Bacon 325°–350° 5–8 minutes Pork chops, ½ inch thick 325°–375° 15–20 minutes
Bacon, Canadian 325°–350° 3–4 minutes Pork chops, ¾ inch thick 325°–375° 20–25 minutes
Eggs, fried 275°–300° 3–5 minutes Potatoes, cottage fried 300°–350° 10–12 minutes
Fish 325°–375° 5–10 minutes Sausage, link 325°–350° 20–30 minutes
French toast 325°–350° 4–6 minutes Sausage, precooked 325°–350° 10–12 minutes
Ham, ½ inch thick 325°–350° 10–12 minutes Sandwiches, grilled 325°–350° 5–10 minutes
Ham, ¾ inch thick 325°–350° 14–16 minutes Steak, beef, 1 inch thick, rare 350°–400° 6–7 minutes
Hamburgers, ½ inch thick 325°–375° 8–12 minutes Steak, beef, 1 inch thick, medium 350°–400° 10–12 minutes
Minute steak 375°–400° 4–5 minutes Steak, beef, 1½ inches thick, rare 350°–400° 8–10 minutes
Pancakes 350°–400° 2–3 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, steak) 160°F
*Scotch-Brite is a registered trademark of 3M Company. Presto is not affiliated with this company.
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