Zojirushi EB-CC15 Indoor Electric Grill User Manual

Zojirushi EB-CC15 Indoor Electric Grill

IMPORTANT SAFEGUARDS

When using electrical appliances, basic safety precautions should always be followed, including the following:

1. Read all instructions, keep these instructions for future use.
2. Do not touch hot surfaces; use handles or knobs.
3. To protect against a risk of electric shock, do not immerse the cord assembly or plug in water or other liquid.
4. Close supervision is necessary when any appliance is used by or near children.
5. Unplug from the outlet when not in use and before cleaning. Allow to cool before putting on or taking off parts.
6. Do not leave the appliance unattended when in use.
7. Do not operate any appliance with a damaged cord or plug, or after the appliance malfunctions or has been damaged in any manner. Return the appliance to an authorized service center for examination, repair,  or adjustment.
8. Do not use outdoors.
9. The use of accessory attachments not recommended by the appliance manufacturer may cause injuries:
10. Do not lthe et the cord hang over the edge of the 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. Always use the appliances on a dry, level surface.
13. Extreme caution must be used when moving an appliance containing hot oil or other hot liquids.
14. Always attach the plug to the appliance first, then plug the cord into the wall outlet. To disconnect, turn any control to “off”, then remove the plug from the wall outlet. · · ·
15. To use, plug the cord into the electrical outlet. To disconnect, grasp the plug and remove it from the outlet.
16. Do not use the grill for other intended use.
17. Do not operate in the presence of explosive and/or flammable fumes.
18. This product is intended for household/domestic use only and ot for commercial or industrial use.
19. To reduce the risk of fire and personal injury, cook only with a drip tray in place.

SAVE THESE INSTRUCTIONS

Polarized Plug – The appliance has a polarized plug – one blade is wider than the other. To reduce the risk of electric shock, this plug will fit into a polarized outlet only one way. If the plug does not fit fully into the outlet, reverse it. If it still does not fit, contact a qualified electrician. Do not attempt to defeat this safety feature by modifying the plug in any way.

The Electrical Cord – To avoid a circuit overload, do not operate another high-wattage appliance on the same circuit. The cord length of this appliance has been selected to reduce the possibilities of tangling or tripping over a longer cord. If additional cord length is needed, an extension cord rated not less than 11 amperes, 120 volts may be used. If using an extension, be sure to arrange it so that it cannot be pulled or tripped over.

Parts Names

How to Use

1. Remove all packaging materials and any promotional labels from the cooking grid and metal drip tray.
2. Detach the temperature controller and clean the cooking grid and metal drip tray by washing with soap and water, but should not be immersed in water or placed in the dishwasher. Rinse and dry thoroughly. Make sure the interior of the socket is fully dry.
3. Condition the cooking surface by applying a light coating of vegetable oil or using a nonstick cooking spray. Wipe off excess oil.
4. Set base on countertop. Place the metal drip tray in an appropriate position in the center of the base.
5. Attach the cooking grid to the base (The terminal 1 receptacle of the cooking grid should be on the same side as the Safety interlock).
6. Plug the variable temperature controller into the terminal of the cooking grid, then plug it into the outlet. Always make sure the temperature dial is set to OFF before inserting or removing the temperature controller.
7. Adjust the temperature dial to the maximum setting. The indicator light on the control probe will light. Preheat for 8-1 O minutes. The light will cycle on and off during preheat. This is normal.
8. Be sure the temperature control dial is on Hi (8-10) for best browning results and grill marks when barbecuing hamburger, steaks, hot dogs, sausage, fish steaks, chicken breasts, and other meat. Usthe e the Low or Medium setting to reheat previously cooked foods, to keep foods warm, and when grilling more delicate foods with a lower cooking temperature.
9. Use the following chart as a guideline for food amounts and cooking times. Recipe cooking times are estimates. Cooking time will vary based on the temperature of the grill, the surrounding air, and the food itself. Watch food carefully and adjust the cooking time as necessary. Turn frequently for more even cooking.

Be sure to securely insert the temperature controller as far as it will go so that the seal disappears. Improper insertion may cause an accident or product breakdown due to abnormal heating.

About the safety interlock

This grill is designed to prevent the temperature controller from being inserted unless the metal drip tray and the cooking grid are securely attached. In addition, when the temperature controller is plugged into the terminal of the cooking grid, the cooking grid cannot be detached from the base. Never use excess force to insert the temperature controller or detach the cooking grid because this may lead to product failure.

Cooking Chart

Cleaning Instructions

1. When finished cooking, turn the temperature control dial to OFF, then unplug from the outlet and allow the grill to cool completely before cleaning.
2. Unplug the power cord at all times when you clean any part of the grill.
3. Pull out the temperature controller. If cleaning is necessary, wipe the unit with a slightly damp cloth.
4. Lift the cooking grid off the base and pour off any excess grease from the metal drip tray.
5. The cooking grid can be washed in hot, soapy water, but should not be immersed in water or placed in the dishwasher.
6. Metal drip tray and plastic base are dishwasher safe or may be washed by hand in soapy water. _
7. Do not use steel wool pads or harsh, abrasive cleaners on the cooking surface as they ma.y damage the nonstick coating. Never use a caustic oven cleaner, as this will damage the cooking grid and metal drip tray surface.
8. To remove cooked-on food, use a plastic bristle brush, polyester, or nylon mesh pad. Be sure to clean the handles after each use. Dry thoroughly with a soft cloth or paper towel.
9. The temperature controller should not be immersed in water or any other liquid. To clean, wipe with a damp cloth.
10. After cleaning, don’t immediately attach the temperature controller to the grill.

Grilling Tips

1. To prevent scratching the cooking grid surface, always use plastic utensils.. Never cook food on the cooking grid.
2. If grilling vegetables, fish, or lean meat, spray the grilling surface with a cooking spray or a light coating of vegetable oil. If grilling meat with any amount of fat, or if the food has been marinated, there is no need to treat the grill.
3. For best results, preheat the grill 10 minutes before grilling.
4. Recipe cooking times are estimates. Cooking time will vary based on the temperature of the grill, the environment, and the food itself. Watch food carefully while grilling and adjust the cooking time as necessary.

Recipe Booklet

HOT PEPPERED STEAKS WITH HORSERADISH SAUCE

• 4 medium-sized sirloin steaks(1 –1 ½ pound)
• 3 tablespoons seasoned, cracked pepper

4 servings

(Horseradish Sauce)

• 2 tablespoons brandy
• 4 tablespoons beef stock
• 3 tablespoons heavy cream
• 1 tablespoon prepared horseradish
• 1 /2 teaspoon suger
• salt, to taste

1. Sprinkle and press the pepper onto both sides of the meat.
2. Put the sirloin steaks on the preheated cooking grid and cook them to the desired doneness.
3. To make the Horseradish Sauce, boil the brandy in a pan and then add all remaining ingredients. Mix the sauce until it is smooth.
4. Serve with the horseradish sauce.

SWEET AND SOUR MARINATED PORK KABOBS

• 1 pound boneless pork
• 1 large red pepper
• 1 large green pepper
• 1 /4 small pineapple, peeled
• 4 to 6 skewers
• 1 teaspoon cornstarch

4 servings

(Marinade)

• 2 cups pineapple juice
• 1 cup orange juice
• 4 tablespoons white vinegar
• 2 tablespoons brown sugar
• 2 teaspoons chili garlic,  minced

1. Prepare the marinade.
2. Cut pork into 1-inch square cubes and put the pieces of pork in a shallow bowl made of glass or enamel. Pour half of the prepared marinade on the pork and marinate it in the refrigerator for one hour.
3. Alternatively, skewer the marinated pork with green pepper and pineapple cut into 3/4-inch square cubes. Prepare 4 to 6 skewers.
4. To make the Sweet and Sour Sauce, add cornstarch to the remaining marinade and then boil and mix the sauce until it is smooth.
5. Put the skewered food on the preheated cooking grid and cook it completely, turning several times.
6. Serve with the sweet and sour sauce.

GRILLED SPICY PRAWN

• 8 small prawns or 4 big prawns

2 to 4 servings

(Marinade)

• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1 tablespoon Cajun seasoning mix
• 1 tablespoon fresh lime juice
• 1 teaspoon fresh minced ginger
• 1 teaspoon mustard paste

1. Make a slit in the back of the prawn shells and devein them.
2. Marinate the prawns for 1 to 5 hours. (* If the prawns are shelled, marinate them for 5 to 1 O minutes.)
3. Put the prawns on the preheated cooking grid and cook both sides.
4. Serve the prawns on ·plates.

SALMON STEAKS WITH FRUIT SALSA

• 4 salmon steaks
• 2 tablespoons seasoned pepper

4 servings

(Marinade)

• 2 tablespoons lemon juice
• 2 tablespoons lime juice
• 1 tablespoon chopped fresh thyme

(Fruit Salsa)

• 1 /2 small papaya,  peeled
• 1/4 small pineapple peeled
• parsley chopped to taste
• 2 tablespoons lime juice
• 1 tablespoon sugar
• salt, to taste

1. Sprinkle the seasoned pepper onto the salmon.
2. Pour the prepared marinade over the -lmon and marinate it in the refrigerator for one hour.
3. Put the salmon steaks on the preheated cooking grid and cook them completely, periodically basting the steaks with the marinade.
4. To make the Fruit Salsa, cut the papaya and pineapple into cubes and mix them with the remaining ingredients.
5. Serve with the fruit salsa.

TOMATO WITH BAKED BREAD ITALIAN

4 to 8 appetizer servings

• 2 large red ripe tomatoes (about 1 pound),  and   diced
• 1 /3 cup coarsely chopped fresh basil
• 1 tablespoon peeled and diced oni (, optional)
• 2 tablespoons extra-virgin olive oil, a clove of garlic, peeled and minced
• 1 teaspoon balsamic or red wine vinegar
• Salt and pepper, to taste
• 8 slices crusty French bread, cut diagonally,  about 3/4 inch thick, garlic salt, to taste

1. Mix all ingredients except for the bread and garlic salt in a glass or enamel bowl, and let stand for about 30 minutes at room temperature.
2. Put the bread on the preheated cooking grid and brown both sides.
3. Sprinkle the garlic salt onto one side of the browned bread.
4. Dish the bread onto plates and serve with a generous amount of the sauce made in step 1.

Specifications

For more manuals by Zojirushi, visit ManualsLibraryy

Zojirushi EB-CC15 Indoor Electric Grill- FAQs