Hamilton Beach Grill 31585 - Manuel (Page 4)

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How to Clean
1. Let grill cool. Carefully dispose of
any grease.
2. Wash grill and base in hot, soapy
water. Use a nylon or plastic scour­
ing pad and a non-abrasive liquid
cleanser. Do not use metal scouring
pads.
3. Rinse and let dry.
4. The grill and base can also be
washed in a dishwasher after cooling
and disposing of any grease.
Great Grilling Tips
5. The power cord should not be
immersed in water or placed in the
dishwasher. To clean, wipe with a
damp cloth.
NOTE; Do not leave the grill on to “burn
off” any food or drippings remaining on
the grill surface after cooking. In addition
to causing unnecessary smoke this can
reduce the life of the nonstick coating
and may present a fire hazard.
• Please remember that your grill is
coated with a nonstick surface and
that plastic utensils should always
be used.
• If grilling vegetables, fish, or lean
meat, spray the grilling surface with
a cooking spray. If grilling meat with
any amount of fat, or if the food has
been marinated, there is no need to
treat the grill.
• For best results, preheat the grill
10 minutes before grilling.
Cooking Chart
Skewers are available in most large
supermarkets. If using the disposable,
wooden type skewers, soak the
skewers in water about 10 minutes
before threading on food. This pre­
vents the skewer from scorching and
makes a more attractive presentation.
If using a marinade with oil, place grill
near an exhaust hood. Oil or fat will
produce some smoke.
Food Approximate Time
(Minutes)
Doneness Test
Bacon 4 to 8 Desired doneness
Steaks, beef
]/
2 -inch thick
8 to 15 Until desired
doneness
Pork chops,
boneless
15 to 20 Until no longer pink
Chicken pieces,
bone-in
25 to 30 Pierce with knife;
juice runs clear
Hamburgers
’/ 2 -inch thick
8 to 10 No pink meat
Sausage links
or patties 12 to 15 minutes No pink meat