Use and Care Manual

General Grilling Procedure

If the Cast Iron Professional Indoor Electric Grill has not been used before, follow instructions on page 5 for

“Using Cast Iron Professional Indoor Electric Grill for First Time.”

• Makesurethegrillinonaat,stable,rmsurfaceandthatthetemperaturecontroldialisatitslowestsetting.

• Ensurethatthedriptrayiscleanandslideitfullyinplace.(Thegrillwillnotturnonifthetrayisnotinits

proper position.)

• Fillthetraywithenoughcleanwatersothatthelevelisbetweenthe“Min”and“Max”indicatorsstamped

in the tray

• Placethecastirongrillplateontopofthegrill(makesuretheaccessholeisintheupperrighthandcorner)

• Insertthepowercordinto120voltoutlet.

• TurnontheOn/Offrockerswitchsothatitisilluminated

• Adjustthetemperaturecontroldialtothedesiredsetting.

• Allowthegrilltocometotemperature.Itisreadytocookin15minutesorwhenthegreen“ready”light

illuminates. Please note that the green light may take longer than 15 minutes to come on when the grill is at its

highest setting, but the grill will be ready to cook.

• Placefoodtobegrilledonthecastirongrillplatesurface,tryingtodistributethefoodasevenlyaspossible.

• Forextendedgrillingperiods,makesuretomaintaintheminimumwaterlevelinthedriptray.Ifthewaterruns

out, the grill may start to smoke. Reﬁll the tray by pulling the tray slightly forward, using both hands, and add

water to the max ﬁll line (see Figure 3). Always turn off and unplug the unit before reﬁlling. (Caution: the drip tray

and the water in the drip tray may be very hot!)

• Itisrecommendedtouseameatthermometertoensureallfoodisthoroughlycooked.**Thefollowingare

general guidelines for minimum internal temperatures. Cooking times will vary depending on the starting

temperature and the thickness of the cut of meat.

• AlwaysusethelatestUSDATemperatureGuidelinesfordoneness.

Product Minimum Internal Temperature

Beef, Pork, Veal, & Lamb 145 degrees and rest 3 minutes

Ground Beef 160 degrees

All Poultry 165 degrees

Fish 145 degrees

** Consuming raw or undercooked meats, poultry, seafood, shellﬁsh, or eggs

may increase your risk of foodborne illness, especially if you have certain

medical conditions.