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CLEANING, MAINTENANCE & STORAGE
CLEANING & MAINTENANCE
• Remove the drip tray and clean it under water using mild detergent and a non-abra-
sive sponge.
• Unplug the appliance and wait until it cools down completely before cleaning.
• Wipe the Lid, Cooking Plate and Cover with an absorbent paper towel or a soft cloth.
WARNING: Never immerse the appliance into water for cleaning as electric
shock may occur.
STORAGE
• Make sure unit is unplugged and fully cooled.
• Attach clean drip tray to the contact grill.
• Lower top grill plate.
• Store the cord on the bottom of the Contact Grill by wrapping it around the back 2
legs and the central hub. Do not put any stress on the cord where it enters unit, as
this could cause it to fray and break.
USDA COOKING GUIDELINES
The United States Department of Agriculture recommends that meat and poultry be
cooked to the following internal temperatures to be certain harmful bacteria has been
killed. Cook all food to these minimum internal temperatures as measured with a food
thermometer before removing food from the heat source.
• Ground turkey and chicken: cooked to an internal temperature of 165°F / 74°C
• Ground beef, veal and lamb: cooked to an internal temperature of 160°F / 71°C
• Whole chicken and turkey: cooked to an internal temperature of 180°F/82°C, for
breast to 170°F / 77°C
• Goose and duck: cooked to an internal temperature of 180°F / 82°C
• Fresh beef, veal and lamb: cooked to an internal temperature of 145°F / 63°C
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