®
IMPORTANT SAFETY INFORMATION
A short power supply cord (or cord set) is provided to reduce the
risk resulting from becoming entangled in or tripping over a longer
cord. Longer cord sets or extension cords may be used if care is
properly exercised in their use.
If an extension cord is used, the marked electrical rating should
be at least as great as the electrical rating of the appliance. The
longer cord should be arranged so that it will not drape over the
countertop or tabletop where it can be pulled on by children or
tripped over.
Connect the power supply cord to a polarized outlet only. As a
safety feature, this appliance has a polarized plug (one blade is
wider than the other). This plug will only fit in a polarized outlet
one way. If the plug does not fit fully in the outlet, reverse the plug.
If it still does not fit, contact a qualified electrician. Do not attempt
to defeat this safety feature.
™
Indoor Electric Grill
INSTRUCTIONS AND RECIPES
Listed appliance. The following important safeguards
are recommended by most portable appliance manufacturers.
This is a
IMPORTANT SAFEGUARDS
To reduce the risk of personal injury or property damage, when
using electrical appliances basic safety precautions should always
be followed, including the following:
1. Read all instructions.
2. Do not touch hot surfaces. Use handles or knobs.
3. To protect against electrical shock, do not immerse control, cord,
or plug in water or other liquid.
How to Use
Before using for the first time, become familiar with the Grill-
n-Lite™ Indoor Electric Grill, Fig. A. Wash Grill and drip pan
according to “Care and Cleaning” instructions, page 2.
4. Close supervision is necessary when any appliance is used by or
near children.
5. Unplug from outlet when not in use and before cleaning. Allow
to cool before putting on or taking off parts, and before cleaning
the appliance.
6. Do not operate any appliance with a damaged cord or plug or in
the event the appliance malfunctions or has been damaged in any
manner. Do not operate if the legs become cracked or damaged.
Return the appliance to the Presto Factory Service Department or
to the nearest Presto Authorized Service Station for examination,
repair, or adjustment.
1. Set Grill on a flat, dry countertop.
2. Insert drip pan. Note: Each handle assembly has a built-in drip
pan guide (Fig. B) which holds the drip pan (Fig. C) in its proper
position. These guides are located below the grilling surface. To
insert the drip pan, position it so it is resting on both drip pan
guides, and slide the drip pan under the Grill. When the notches
under the drip pan rim meet with the ridges on the drip pan guide,
the drip pan will drop into the correct location. Always insert or
remove the drip pan from the side closest to you.
7. The use of accessory attachments not recommended by the
appliance manufacturer may cause injuries.
Side View of
8. Do not operate Grill without drip pan in place.
9. Do not use outdoors.
10. Do not let cord hang over edge of table or counter or touch hot
surfaces.
11. Do not place on or near a hot gas or electric burner or in a
heated oven.
12. It is recommended that this appliance not be moved when it
contains hot oil or other hot liquid.
Drip Pan Guides
Ridge
FIG. B
FIG. C
Drip Pan
Notch
Notch
Never operate Grill without the drip pan in place as doing so
could damage the countertop.
13. Always attach heat control to appliance first, then plug cord
into wall outlet. To disconnect, turn control to “OFF” then remove
plug from wall outlet.
®
3. Insert the Control Master heat control into the Grill so the two
electrical pins on the Grill are fully inserted into the heat control.
®
14. Do not use appliance for other than intended use.
4. Plug cord into a polarized outlet, and turn Control Master
heat control to proper temperature (see page 2 for cooking
temperatures). Preheat Grill for 10 minutes. The recommended
setting for most grilling is 400°. The light on the control will
remain on at that setting. At the other recommended and “keep
warm” settings, the light usually will cycle on and off. Cycling at
lower temperatures is normal.
SAVE THESE INSTRUCTIONS
THIS PRODUCT IS FOR HOUSEHOLD USE ONLY.
Closed Nonstick
Grilling Area
ControlMaster®
Heat Control
FIG. A
5.Prepare food, place food on Grill, and cook according to grilling
time chart (page 2) or recipe (pages 3-5).
NOTE: This Grill features a DiamondCoat deluxe nonstick
®
finish for stick-free cooking. To help protect this special
surface, use nylon, plastic, or wooden utensils. Using metal
utensils or cutting foods on the cooking surface may damage
the nonstick finish.
Open-Grate
Nonstick Grilling Area
Drip Pan
1
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Salmon with Cilantro Butter
Vegetable Recipes
1
⁄
cup butter, room temperature
tablespoons minced cilantro
4
Vegetable Grill
3
11⁄2 tablespoons lemon juice
1
1
1
2
2
3
1
1
1
2
1
red pepper, cut into quarters lengthwise and seeded
green pepper, cut into quarters lengthwise and seeded
yellow pepper, cut into quarters lengthwise and seeded
small zucchini, cut in half lengthwise
yellow crockneck squash, cut in half lengthwise
large button mushrooms, cut in half lengthwise
large red onion, cut crosswise into 1⁄2-inch slices
white onion quartered by cutting down through the stem end
cup olive oil
1
⁄
⁄
teaspoon salt
teaspoon pepper
pounds salmon fillets
Olive oil
cup water
Salt and pepper
4
1
8
2
1
1
1
Combine butter, cilantro, lemon juice, ⁄4 teaspoon salt, and ⁄8
teaspoon pepper. Shape into a log about 1-inch in diameter, wrap,
and refrigerate several hours or until firm. Set heat control at 375°
and preheat Grill. Brush salmon lightly with olive oil; sprinkle with
salt and pepper. Grill salmon 10 minutes or until done. Salmon is
done when it turns opaque. Top each serving with a slice of cilantro
butter.
teaspoons chopped fresh cilantro
tablespoon lemon juice
1
⁄
teaspoon salt
2
1
⁄
teaspoon pepper
4
1
teaspoon chopped fresh parsley
Set heat control at 375° and preheat Grill. Prepare vegetables.
Combine olive oil, cilantro, lemon juice, salt, pepper, and parsley.
Coat vegetables with olive oil mixture. Grill vegetables 8 to 12
minutes, turning them 3 or 4 times and brushing with olive oil
mixture.
Shrimp – Garlic Skewers
2
pounds jumbo shrimp
cup olive oil
cup tomato sauce
1
⁄
3
1
⁄
3
3
2
2
large cloves garlic, minced
tablespoons white wine vinegar
tablespoons chopped fresh basil
teaspoon salt
Vegetable Kabobs
1
⁄
cup red wine vinegar
4
1
⁄
4
1
2
2
tablespoon olive oil
1
⁄
teaspoon fresh ground pepper
2
teaspoons garlic powder
12 large whole cloves garlic
teaspoons dried rosemary
1
⁄
teaspoon pepper
8
Peel and devein shrimp. In a bowl, combine olive oil, tomato sauce,
minced garlic, wine vinegar, basil, salt, and pepper. Place shrimp
in a large plastic bag or glass dish and pour tomato marinade over
shrimp. Gently toss or stir to coat evenly. Cover and refrigerate
1 hour, tossing or stirring shrimp 2 or 3 times. Place the whole
cloves of garlic into a saucepan of boiling water and boil 3 minutes.
Remove garlic cloves and set aside.
8
1
1
1
2
large mushrooms, cut into 1⁄4-inch slices
large yellow pepper, cored, seeded, and cut into chunks
large green pepper, cored, seeded, and cut into chunks
red onion, cut into chunks
yellow squash, cut into 1⁄2-inch slices
10 cherry tomatoes
In a bowl, combine wine vinegar, olive oil, garlic powder, rosemary,
and pepper. Place prepared vegetables in a large plastic bag or glass
dish and pour wine vinegar marinade over vegetables. Gently toss
or stir to coat with marinade. Cover and refrigerate 4 to 8 hours.
Set heat control at 400° and preheat Grill. Thread vegetables on
skewers and grill 8 to 12 minutes, turning occasionally.
Set heat control at 375° and preheat Grill. Thread shrimp and garlic
cloves alternately onto the skewers, bending each shrimp almost in
half and passing the skewer through the body twice. Place skewers
on grill and cook turning them frequently. Brush shrimp and garlic
with reserved marinade while grilling. Grill 9 to 12 minutes or until
shrimp turns pink.
Seafood Recipes
Poultry Recipes
Halibut with Pepper Butter
Herby Chicken Breasts
1⁄4 cup butter, room temperature
1 teaspoon chili powder
1⁄4 teaspoon red pepper flakes
1⁄8 teaspoon salt
1 teaspoon marjoram leaves
1 teaspoon garlic salt
3⁄4 teaspoon pepper
1 teaspoon ground ginger
4 boneless skinless chicken breasts
1 delicious apple, cut into 1⁄2-inch slices
4 halibut steaks, 1-inch thick
Olive oil
Salt and pepper
Combine marjoram leaves, salt, pepper, and ginger. Rub mixture
onto all surfaces of the chicken breasts. Cover chicken and
refrigerate several hours. Set heat control at 350° and preheat
Grill. Grill chicken breasts 20 to 25 minutes or until done, turning
occasionally. Place apple slices on Grill during last 5 minutes,
turning once. If desired, brush chicken breasts with melted butter
during last 2 minutes.
1
Combine butter, chili powder, red pepper flakes, and ⁄8 teaspoon
salt. Shape into a log about 1-inch in diameter, wrap and refrigerate
several hours or until firm. Set heat control at 400° and preheat
Grill. Brush halibut lightly with olive oil and sprinkle with salt and
pepper. Grill halibut 10 minutes or until done, turning once. Fish is
done when it turns opaque. Cut pepper butter into 4 slices and place
on halibut steaks.
3
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Teriyaki Chicken Breasts
Basic Barbecue Sauce
3⁄4 cup soy sauce
2
1
3
tablespoons olive oil
onion, finely chopped
cloves garlic, minced
1⁄4 cup dry sherry
2 tablespoons honey
5 cloves garlic, minced
1⁄2 teaspoon red pepper flakes
2 pounds boneless, skinless chicken breasts
In a small bowl, combine soy sauce, sherry, honey, garlic, and red
pepper flakes. Place chicken breasts in a large plastic bag or glass
dish and pour soy sauce mixture over chicken. Cover and marinate,
in the refrigerator, for several hours.
Set heat control at 350° and preheat Grill. Remove chicken breasts
from marinade and grill them 20 to 25 minutes or until done,
turning occasionally.
11⁄2 cups tomato sauce
1
⁄
⁄
⁄
cup cider vinegar
2
4
3
1
1
cup Worcestershire sauce
cup sugar
1
teaspoon chili powder
teaspoon crushed red pepper
1
⁄
2
Place oil in saucepan. Using medium heat, sauté onion and garlic.
Stir in remaining ingredients and bring sauce to a simmer. Reduce
heat and simmer uncovered 30 minutes, stirring frequently, or until
sauce has thickened slightly.
Glazed Barbecue Sauce
Buffalo Wings
1
1
15-ounce can tomato sauce
teaspoon onion powder
cup vinegar
1 cup apple cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons olive oil
1 tablespoon hot red pepper sauce
1 teaspoon red pepper flakes
1 teaspoon salt
1
⁄
4
1
⁄
cup mild molasses
4
1
tablespoon cooking oil
Combine all ingredients in a saucepan. Heat to boiling, stirring
constantly. Boil and stir 3 minutes.
1 teaspoon pepper
3 pounds chicken wings
1 cup crumbled blue cheese
2⁄3 cup sour cream
Fast and Easy Barbecue Sauce
3
⁄
⁄
⁄
cup dark corn syrup
cup ketchup
cup Worcestershire Sauce
tablespoons Dijon mustard
teaspoon ground ginger
4
2
4
1
1
2 large cloves garlic, minced
2 teaspoons Worcestershire sauce
Salt and pepper
3
1
1⁄2 cup milk
Thoroughly combine all ingredients in a mixing bowl.
Steak with Spice Rub
In a bowl, combine vinegar, Worchestershire sauce, oil, red pepper
sauce, red pepper flakes, salt, and pepper. Place chicken wings in
a large plastic bag or glass dish and pour vinegar mixture over the
wings. Gently toss or stir to coat evenly. Cover and marinate, in the
refrigerator, for several hours, stirring wings occasionally.
In a small bowl thoroughly mix the remaining ingredients to make
a blue cheese sauce. Cover and refrigerate. Set heat control at 375°
and preheat Grill. Remove chicken wings from marinade and grill
25 to 30 minutes or until done, turning frequently and brushing
with marinade. Serve with blue cheese sauce.
3 tablespoons brown sugar
1⁄4 teaspoon salt
1⁄2 teaspoon pepper
1⁄4 teaspoon coriander
4 cloves garlic, minced
2 pounds sirloin steak, 11⁄2-inches thick
Olive oil
1 large onion, cut into 1⁄2-inch slices
1 large tomato, cut into 1⁄2-inch slices
Meat Recipes
In a small bowl, combine brown sugar, salt, pepper, coriander, and
garlic. Rub steak lightly with olive oil and then with brown sugar
mixture. Cover steak and refrigerate several hours.
Set heat control at 375° and preheat Grill. Grill steak 15-18
minutes for medium doneness, turning once. Brush onion slices
lightly with olive oil and place on Grill during the last 10 minutes,
turning once. Brush tomato slices lightly with olive oil and place
on Grill during the last 5 minutes, turning once.
Spareribs with Barbecue Sauce
4 pounds baby back or country style spareribs
Choice of one of the following Barbecue Sauces or your
favorite Barbecue Sauce
Set heat control at 325°. Grill spareribs 45 minutes or until done,
turning them occasionally. Brush with Barbecue Sauce during last
10 minutes.
4
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Spicy Pork Chops
1
⁄
cup thick and chunky hot salsa
tablespoons water
4
2
2
4
tablespoons orange marmalade
boneless pork chops, 1⁄2-inch thick
Combine salsa, water, and marmalade. Place pork chops in a large
plastic bag or glass dish and pour salsa mixture over chops. Cover
and marinate in the refrigerator for several hours, turning pork
chops several times. Set heat control at 325° and preheat Grill. Remove
pork chops from marinade. Grill 20 minutes or until done, basting with
marinade last 5 minutes.
Consumer Service Information
If you have any questions regarding the operation of your Presto®
appliance or need parts for your appliance, call our Consumer Service
Department weekdays between 8:00 AM to 4:30 PM (Central Time) at
1-800-877-0441 or write:
NATIONAL PRESTO INDUSTRIES, INC.
Consumer Service Department
3925 North Hastings Way, Eau Claire, WI 54703-3703
will be answered promptly by telephone, letter, or email. When writing,
please include a phone number and a time when you can be reached during
weekdays if possible.
Any maintenance required for this product, other than normal household
care and cleaning, should be performed by our Factory Service Department
or any Presto Authorized Service Station. Be sure to indicate date of
purchase and a description of defect when sending an appliance for repair.
Send appliances for repair to:
CANTON SALES AND STORAGE COMPANY
Presto Factory Service Department
555 Matthews Dr., Canton, MS 39046-0529
Appliances may also be repaired at any Presto Authorized Service Station.
Check your yellow pages for Service Stations near you.
The Presto Factory Service Department and Presto Authorized Service
Stations are equipped to service all PRESTO® appliances and supply
genuine PRESTO® parts. Genuine PRESTO® replacement parts are
manufactured to the same exacting quality standards as PRESTO®
appliances and are engineered specifically to function properly with its
appliances. Presto can only guarantee the quality and performance of
genuine PRESTO® parts. “Look-alikes” might not be of the same quality
or function in the same manner. To ensure that you are buying genuine
PRESTO® replacement parts, look for the PRESTO® trademark.
PRESTO® Limited Warranty
This quality PRESTO® appliance is designed and built to provide many years of satisfactory
performance under normal household use. Presto pledges to the original owner that should
there be any defects in material or workmanship during the first two years after purchase,
we will repair or replace it at our option. Our pledge does not apply to damage caused by
shipping. To obtain service under the warranty, return this PRESTO® appliance, shipping
prepaid,tothenearestPrestoAuthorizedServiceStation,ortotheFactoryServiceDepartment.
When returning a product, please include a description of the defect and indicate the date
the appliance was purchased.
We want you to obtain maximum enjoyment from using this PRESTO® appliance and ask
that you read and follow the instructions enclosed. Failure to follow instructions, damage
caused by improper replacement parts, abuse or misuse will void this pledge. This warranty
gives you specific legal rights, and you may also have other rights which vary from state
to state. This is Presto's personal pledge to you and is being made in place of all other
express warranties.
NATIONAL PRESTO INDUSTRIES, INC.
Eau Claire, WI 54703-3703
©2003 by National Presto Industries, Inc.
72211.02
Patent Pending
5
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