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Resumen del manual
To be sure that the food is truly done, use a cooking thermometer. Food Temperature Time Directions Bacon 325°F / 165°C 8 – 16 min. DO NOT PREHEAT. Turn often. Eggs 350°F / 180°C 2 – 4 min. Turn halfway through cooking Fish steaks, 1” (2.5 cm) thick 400°F / 200°C 10 – 16 min. Turn halfway through cooking French toast 350°F / 180°C 6 – 12 min. Turn halfway through cooking Hamburger 350°F / 180°C 6 – 18 min. Turn halfway through cooking Ham slices 350°F / 180°C 15 – 20 min. Turn halfway through cooking Pancakes 375°F / 190°C 3 – 6 min. Pour batter onto griddle. When bubbles appear on top side, turn Pork chops, .” (1.25 cm) thick 350°F / 180°C 6 – 10 min. Brown both sides, then reduce temp to 325°F (165°C). Turn halfway through remaining cooking time Sandwiches 350°F / 180°C 5 – 8 min. Butter outside and brown both sides Sausage 325°F / 165°C 15 – 20 min. DO NOT PREHEAT. Turn often. Steaks, .” (2 cm) thick 400°F / 200°C Rare: 6 – 11 min. Med: 9 – 16 min. Well: 15 – 22 min. Turn halfway through cooking time Please note: To be sure your food is fully cooked the USDA recommends the following guidelines. Use a meat thermometer to test for doneness by inserting the meat thermometer into the center of the food being cooked and make sure the thermometer is not touching the bone or griddle plate. FOOD TO BE COOKED MEDIUM WELL DONE OR FULLY COOKED Chicken Breast 170.F 77.C Chicken Thigh 180.F 82.C Beef / Lamb / Veal 160.F 71.F 170.F 77.C Pork 160.F 71.C Reheated cooked meats and poultry 165.F 74.C COOKING HINTS AND TIPS • Use tender cuts of meat. • Marinate tougher cuts of meat to tenderize them before cooking. • To avoid drying out meat and fish, do not pierce with a utensil. • Better cooking results will be achieved with boneless cuts of meat, chicken and fish. • Cut edge of meat in several places to prevent curling. • When cooking fish or chicken breast fillets, tuck extremely thin parts under to prevent overcooking. • If cooking more than one item, select foods of even thickness. This will promote consistent doneness and appearance. • When cooking small portions, make sure meat is centered on griddle. When cooking larger portions, distribute evenly and allow 1 inch of space between foods to promote uniform cooking. • Some foods such as eggs and pancakes cook better if the nonstick surface is conditioned with vegetable shortening before preheating. If necessary, remove excess oil with a paper towel. • Adjust heat setting gradually and only as necessary. Cooking foods at too high a temperature can cause them to dry out. • If food is undercooked when removed from griddle, simply return to griddle for additional cooking time. Care and Cleaning This product contains no user serviceable parts. Refer service to qualified service personnel. CLEANING Warning: To avoid electric shock, unplug from outlet when not in use and before cleaning. Do not immerse temperature control probe, cord or plug in water or other liquid. Caution: To avoid accidental burns, allow griddle to cool thoroughly before cleaning. 1. Before cleaning, turn the temperature control knob to Off and unplug from the wall outlet. Remove temperature control probe, wipe with a damp cloth and dry thoroughly. 2. Place drip tray under front of griddle with the handle facing out. Using the spatula, scrape off any excess fat and food particles. 3. Empty the drip tray. 4. Wash griddle, drip tray and spatula in warm soapy water; rinse and dry thoroughly. Caution: temperature control probe and probe receptacle must always be completely dry before use. The drip tray and plastic spatula may be washed in the dishwasher, top-rack only. Do not wash griddle in the dishwasher. 5. Stubborn Build-up: If necessary, use a nonmetallic scrubbing pad to clean the griddle. Do not use steel wool, scouring pads or abrasive cleaners on any part of the appliance. STORAGE Unplug unit, allow to cool and clean before storing. Store in a clean, dry place. Never store griddle while it is hot or still plugged in. Never wrap cord tightly around the appliance, as this could cause the cord to fray and break. RECIPES Quick and Easy Pork Tenderloins 8 boneless pork tenderloins, . inch (1.25 cm) thick . cup (60 ml) low sodium soy sauce . tbsp. (7.5 ml) ground ginger 1 clove garlic, chopped . tsp. (1 ml) black pepper 1. Preheat griddle on 350°F/180°C for 10 minutes. 2. Remove all visible fat from pork. 3. Combine soy sauce, ginger, garlic and pepper in a flat glass pan. 4. Dip each tenderloin into soy ginger sauce and place onto the hot griddle. 5. Grill for 3 – 4 minutes, turn over and continue grilling another 3 – 4 minutes or until done according to your preference. Serves 4 – 8 The Classic Ruben 12 slices rye bread . lb. (340 g) deli corned beef, thinly sliced 1. cups (355 ml) sauerkraut, rinsed and well drained 6 slices Swiss cheese ./. cup (80 ml) butter, softened . cup (120 ml) Thousand Island dressing . cup (60 ml) catsup Salt and pepper to taste 1. Preheat griddle on 350°F/180°C for 10 minut...