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CLEANING AND CARE
CAUTION: BEFORE CLEANING
APPLIANCE, MAKE SURE IT IS
UNPLUGGED AND COOLED
DOWN COMPLETELY.
Once you have finished cooking, turn the
Selector control to the Off position and
unplug the power cord from the wall outlet.
Allow the unit to cool down for at least 30
minutes before handling.
Use the cleaning/scraping tool to remove
any leftover food from the cooking plate.
The scraping tool can be washed by hand
or in the dishwasher.
Dispose of grease from drip cups. The drip
cups can be cleaned by hand or in the dish-
washer.
Press the Plate Release buttons to remove
plates from the housing. Be sure that the
plates have cooled completely before han-
dling (at least 30 minutes). The cooking
plates can be washed in the dishwasher. Do
not use metallic objects such as knives or
forks for cleaning. Do not use a scouring
pad for cleaning. The nonstick coating can
be damaged.
If you have been cooking seafood, wipe the
cooking plate with lemon juice to prevent
seafood flavor transferring to the next reci-
pe.
The housing base, cover and control knobs
can be wiped clean with a soft, dry cloth.
For tough stains, dampen cloth. Never use
an abrasive cleaner or harsh pad.
STORAGE
Always make sure the Griddler
™
Jr. is cool
and dry before storing.
The power cord can be wrapped around the
back of the base for storing.
COOKED FOOD
TEMPERATURE CHART
Check internal temperature, using an
instant-read thermometer.
Beef
The USDA recommends cooking all
ground beef to at least Medium (160°F)
doneness, or until center is no longer pink.
Pork
Always grill using an instant-read
thermometer until the internal temperature
reaches 160°F when tested.
Poultry
Boneless poultry breast should be cooked
to an internal temperature of 170°F.
Ground poultry should be cooked to an
internal temperature of 165-170°F.
Seafood
Fish – Cook until opaque and easily
flaked with a fork.
Scallops – Cook until opaque and firm.
Shrimp – Cook until shrimp turn orange/
red and flesh is pearly opaque.
Bacon
Cook bacon until crispy to taste
(½ lb. at a time)
Hot Dogs/Smoked Sausages
Although they are precooked, we
recommend cooking hot dogs and smoked
sausages until the internal temperature is
165°F when tested with an instant read
thermometer.
Beef
Rare Bright red center,
lighter pink to outside
140°F
Medium Light pink center,
brown to outside
160°F
Well
done
Brown consistently
throughout
170°F+