
3
Care and Cleaning
Before initial use and after each subsequent use, wash griddle, drip tray, and multi-function tray in dishwasher or in warm, sudsy water,
rinse, and dry. Make sure to also clean the underside of the griddle, as necessary.
Clean the nonstick surface with a non-metal cleaning pad, such as Scotch-Brite* Multi-Purpose Scrub Sponge or Scotch-Brite* Dobie*
Cleaning Pad. Firm pressure can be applied, if necessary. Do not use steel wool or abrasive kitchen cleaners. Do not immerse Control
Masterheat control in water or let it come in contact with any liquid.
NOTICE: If you choose to wash the griddle in a dishwasher, the bottom of the griddle will likely discolor due to the caustic nature of dish-
washing detergents. In addition, a gray residue may form on the bottom of the griddle which may transfer onto towels and/or skin.
Soaking the griddle to loosen food residue is not necessary. If, however, soaking is desired, do not soak for more than two hours. Soaking
for more than two hours may damage the nonstick finish on the griddle.
In time, the nonstick finish may darken over the heating element due to a buildup of grease residue. This discoloration can be removed by
using a solution of one tablespoon of powdered automatic dishwasher detergent per one cup of hot water. Slide the drip tray into place.
Preheat griddle to 225°. Wearing rubber gloves, dip cleaning pad into cleaning solution and rub over the cooking surface being careful
not to get it on the decorative trim. Continue cleaning until the solution is gone. Turn the griddle off and allow to cool. Wash the griddle
in warm, soapy water and dry. After treating the griddle with a commercial cleaner, it is recommended that the cooking surface be wiped
lightly with a vegetable oil before using.
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, sudsy 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 stripping of screws and cracking of the plastic frame.
IMPORTANT: To ensure continued accuracy of the Control Masterheat control, avoid rough handling in use and storage.
Temperature-Timetable USDA Recommended Safe
Minimum Internal Food Temperatures
Food Setting Cooking Time
Bacon 325°–350° 5–8 minutes Use a meat thermometer for complete
accuracy when measuring meat temperatures.
Canadian Bacon 325°–350° 3–4 minutes
Eggs, fried 275°–300° 3–5 minutes Beef steaks 145°F
Fish 325°–375° 5–10 minutes Ground beef 160°F
French Toast 325°–350° 4–6 minutes Pork (ground, chops, steaks) 160°F
Ham, ½ inch thick 325°–350° 10–12 minutes Eggs 160°F
Ham, ¾ inch thick 325°–350° 14–16 minutes Fish 145°F
Hamburgers, ½ inch thick 325°–375° 8–12 minutes
Liver 325°–350° 5–10 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 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
* Scotch-Brite and Dobie are trademarks of 3M Company. Presto is not affiliated with this company.