Broil King USG-10 - Manual

To remove this discoloration, use a commercial cleaner designed for cleaning
nonstick surfaces. These cleaners are available at most grocery and hardware
stores. For best results, follow the manufacturer’s instructions, being careful
that any cleaning solution coming in contact with the exterior of the appliance is
wiped off. After treating the griddle with a commercial cleaner, it is
recommended that the cooking surface be wiped lightly with a cooking oil before
using.
The outside finish of the griddle is easy to keep attractive and looking new.
Simply wipe away spills and drips as they occur. If food should happen to burn
on, it is easily removed with warm, sudsy water and a dish cloth. Any food
residue remaining can be whisked away with a gentle stroke of a nylon mesh
pad. Rinse and wipe dry.
IMPORTANT: To insure continued accuracy of the heat control, avoid rough
handling in use and storage. Any maintenance required for this product other
than normal household care and cleaning, should be performed by our Factory.
Ultra Large Griddle
Use & Care Manual
Models USG-10, USG-10G
6/15/2006
RV04
TEMPERATURE / APPROXIMATE COOKING TIMES
Approximate Cooking
Food Temperature Time in Minutes
Bacon 300 ° -325 ° 5-8
Canadian Bacon 275 ° -300 ° 3-4
Eggs, Fried 250 ° -275 ° 3-5
Eggs, Scrambled 250 ° -275 ° 3-5
Fish 325 ° -375 ° 5-10
French Toast 300 ° -325 ° 4-6
Ham 1/2" thick 325 ° -350 ° 12-14
3/4" thick 325 ° -350 ° 14-16
Hamburgers 1/2" thick 325 ° -375 ° 8-12
Liver 325 ° -350 ° 5-10
Minute Steak 375 ° -400 ° 4-5
Pancakes 300 ° -325 ° 2-3
Pork Chops, 1/2" thick 325 ° -375 ° 15-20
3/4" thick 325 ° -375 ° 20-25
Potatoes, cottage fried 300 ° -350 ° 10-12
Sausage, link 300 ° -325 ° 20-30
precooked 325 ° -350 ° 10-12
Sandwiches, grilled 300 ° -325 ° 5-10
Steak, Beef 1 " thick
Rare 350 ° -400 ° 6-7
Medium 350 ° -400 ° 10-12
Steak, Beef 1 1/2 " thick
Rare 350 ° -400 ° 8-10
Medium 350 ° -400 ° 18-20
4
LIMITED TWO-YEAR WARRANTY
This product is warranted to be free from defects in material and workmanship
under normal use and service for a for a period of two (2) years from the date
of purchase by the user thereof, or for maximum period of thirty (30) months
from the date of manufacture if unit was a gift (refer to ink stamp or black dated
sticker on appliance. Removing sticker voids the warranty.)
To obtain service during warranty period, call BroilKing* at 860-738-2200
for a Return Authorization Number to write on the carton. Then return the
appliance, insured and freight prepaid, to the BroilKing factory: BroilKing Corp.,
143 Colebrook River Road, Winsted, CT 06098, Phone: 860-738-2200, Fax:
860-738-9404). Proof of purchase is required when requesting warranty service
- SAVE YOUR SALES RECEIPT. Send a copy of your receipt along with a note
stating your name, address, phone number, and the nature of the problem, and
requesting warranty service. Be sure to package the unit carefully; we are not
responsible for damage occurring during shipment to the repair facility.
This warranty is extended only to the original purchaser and does not apply
to shipping damage, accidental breakage, alteration, tampering, misuse or
abuse, commercial use, unreasonable use, or to damage to the product (not
resulting from defect or malfunction) while in the possession of the consumer.
Lost or broken cordsets, breakage of glass, nonstick or other coatings are not
covered by this warranty.
BroilKing Corp. disclaims all responsibility for consequential, incidental, or
commercial losses caused by the use of this product. Some states do not allow
this exclusion or limitation of incidental or consequential losses, so the
foregoing disclaimer may not apply to you. This warranty gives you specific
legal rights, and you may also have other legal rights, which vary from state to
state. Warranty is applicable only in USA and Canada*. *Canadian customers
contact BroilKing at 860-738-2200 for Canadian Service locations.)
BroilKing Corp.
143 Colebrook River Road, Winsted, CT 06098
(860) 738-2200 * Fax (860) 738-9404
Website: www.broilking.com * E-mail: [email protected]