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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 flat, stable, firm 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
Beef, Pork, Veal, & Lamb
Ground Beef
All Poultry
Fish
** Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs
may increase your risk of foodborne illness, especially if you have certain
medical conditions.
Minimum Internal Temperature
145 degrees and rest 3 minutes
160 degrees
165 degrees
145 degrees
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