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
pressure can be applied.
Do not use steel wool or abrasive kitchen cleaners. Do not immerse the Control Master
®
heat control in water or let it come in
contact with any liquid.
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.
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.
Periodically check the screws on the griddle frames and legs for looseness. Retighten, if necessary, with a standard slotted screwdriver.
NOTICE: Continuing to tighten, once secure, can result in the stripping of screws or the cracking of frames and legs.
IMPORTANT: To ensure continued accuracy of the Control Master
®
heat control, avoid rough handling in use and storage.
* Scotch-Brite is a registered trademark of 3M Company. Presto is not affiliated with this company.
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
Temperature–Timetable
Food Setting Cooking Time Food Setting Cooking Time
Bacon 325°–350° 5–8 minutes Pork Chops, ¾ inch thick 325°–375° 20–25 minutes
Canadian bacon 325°–350° 3–4 minutes Potatoes, cottage fried 300°–350° 10–12 minutes
Eggs, fried 275°–300° 3–5 minutes Sausage, link 325°–350° 20–30 minutes
Fish 325°–375° 5–10 minutes Sausage, precooked 325°–350° 10–12 minutes
French toast 325°–350° 4–6 minutes Sandwiches, grilled 325°–350° 5–10 minutes
Ham, ½ inch thick 325°–350° 10–12 minutes Steak, beef
Ham, ¾ inch thick 325°–350° 14–16 minutes 1 inch thick, rare 350°–400° 6–7 minutes
Hamburgers, ½ inch thick 325°–375° 8–12 minutes 1 inch thick, medium 350°–400° 10–12 minutes
Minute steak 375°–400° 4–5 minutes 1½ inch thick, rare 350°–400° 8–10 minutes
Pancakes 350°–400° 2–3 minutes 1½ inch thick, medium 350°–400° 18–20 minutes
Pork Chops, ½ inch thick 325°–375° 15–20 minutes
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