Presto Grill-N-Lite 9010 Instructions And Recipes Manual

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™

Indoor Electric Grill

INSTRUCTIONS AND RECIPES

This is a Listed appliance. The following important safeguards
are recommended by most portable appliance manufacturers.

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.

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.

7. The use of accessory attachments not recommended by the
appliance manufacturer may cause injuries.

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.

13. Always attach heat control to appliance  rst, then plug cord
into wall outlet. To disconnect, turn control to “OFF” then remove
plug from wall outlet.

14. Do not use appliance for other than intended use.

SAVE THESE INSTRUCTIONS

THIS PRODUCT IS FOR HOUSEHOLD USE ONLY.

ControlMaster®
Heat Control

Closed Nonstick
Grilling Area

Open-Grate
Nonstick Grilling Area

FIG. A

Drip Pan

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  t in a polarized outlet
one way. If the plug does not  t fully in the outlet, reverse the plug.
If it still does not  t, contact a quali ed electrician. Do not attempt
to defeat this safety feature.

How to Use

Before using for the  rst time, become familiar with the Grill­n-Lite™ Indoor Electric Grill, Fig. A. Wash Grill and drip pan
according to “Care and Cleaning” instructions, page 2.

1. Set Grill on a  at, 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.

Side View of

Drip Pan Guides

Notch

Never operate Grill without the drip pan in place as doing so
could damage the countertop.

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.

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.

5.Prepare food, place food on Grill, and cook according to grilling
time chart (page 2) or recipe (pages 3-5).

Drip Pan

NOTE: This Grill features a DiamondCoat® deluxe nonstick
 nish 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  nish.

1

Ridge

FIG. B

Notch

FIG. C

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6.Turn heat control to “OFF” when cooking is completed. Unplug heat
control from wall outlet then from appliance. Allow unit to cool to a
comfortable temperature before removing drip pan or cleaning the Grill.

Helpful Hints

Grilling Time Chart

Food Setting* Approximate Grilling Time
(total in minutes)

• The closed grilling area (see page 1, Fig. A) is ideal for grilling
small foods, such as sliced mushrooms which may fall through
the open-grate grilling area.

• When grilling, the temperature of the grates may be increased or
decreased by adjusting the Control Master® heat control.

• Preheat Grill for 10 minutes for best results.

• Before grilling, trim meat of excess fat to prevent smoking.

• Soak wooden skewers in water for 30 minutes to 1 hour before
using to prevent burning.

• Use plastic tongs or spatulas for turning meat, poultry, and sh.
Forks can pierce meat, allowing avorful juices to escape.

• Marinate or rub lean meat, poultry, and sh with a small amount
of vegetable oil to enhance avors, retain moisture, and prevent
sticking on the Grill.

• Plastic, resealable bags work well for marinating. Place
marinade ingredients, meat, sh, or poultry in bag, seal, mix
well, and put in refrigerator for several hours or according to
recipe instructions.

• To speed the cooking time of larger cuts of meat or poultry, tent
the Grill with a piece of aluminum foil.

• Prevent the transfer of bacteria by using separate plates for raw
and cooked meat, sh, and poultry.

Care and Cleaning

Beef

Steaks,
1-inch thick (medium) 400° 10 - 15 minutes
(well done) 400° 16 - 20 minutes
Hamburger (well done) 400° 15 - 16 minutes

Chicken

Breast, boneless/skinless 350° 18 - 25 minutes
Breast, with bone 400° 30 - 35 minutes
Drumstick/Thigh 400° 20 - 22 minutes
Wing 400° 16 - 20 minutes

Fish and Seafood

Fillet, 1-inch thick 400° 10 minutes
Shrimp 400° 4 - 6 minutes

Kabobs

Beef (medium) 400° 8 - 10 minutes
(well done) 400° 12 - 14 minutes
Vegetable 400° 8 - 12 minutes

Lamb chops
1-inch thick (medium) 400° 16 - 20 minutes

Pork Chops

Boneless 400° 16 - 18 minutes
With bone 400° 14 - 16 minutes

3

4

⁄

-inch to

3

4

⁄

-inch to 1-inch thick

Before initial use and after each subsequent use, wash Grill
thoroughly in warm sudsy water, rinse, and dry. Do not immerse
Control Master
any liquid.

Food residue can be removed by scrubbing with a ne cleansing
pad - nylon mesh or other ordinary cleansing pad. Do not use steel
wool or abrasive kitchen cleaners.

IMPORTANT: To insure continued accuracy of the Control
Master® heat control, avoid rough handling in use and storage.

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heat control in water or let it come in contact with

Sausage

Precooked 325° - 350° 8 - 10 minutes
Uncooked 400° 12 - 15 minutes

Veal

1-inch thick (medium)
Boneless 400° 8 - 10 minutes

After cooking, serve or keep food warm by reducing the heat
setting.
* The light on the heat control will remain on at the 400° setting.
It will cycle on and off at 350° and lower settings.

Internal Meat Temperatures

These internal meat temperatures are recommended by the U.S. Department of Agriculture. Use a meat thermometer for complete accuracy when
measuring meat temperatures.

BEEF, VEAL, LAMB, OR PORK—GROUND
160°F Medium
HAM
160°F
140°F Reheated
PORK—STEAKS, CHOPS
160°F Medium
170°F Well done

BEEF, VEAL, OR LAMB—STEAKS, CHOPS
145°F Medium rare
160°F Medium
170°F Well done
POULTRY—BREASTS, THIGHS, WINGS,
DRUMSTICKS
170°F Cook until juices run clear

2

Vegetable Recipes

Vegetable Grill

1 red pepper, cut into quarters lengthwise and seeded
1 green pepper, cut into quarters lengthwise and seeded
1 yellow pepper, cut into quarters lengthwise and seeded
2 small zucchini, cut in half lengthwise
2 yellow crockneck squash, cut in half lengthwise
3 large button mushrooms, cut in half lengthwise
1 large red onion, cut crosswise into 1⁄2-inch slices
1 white onion quartered by cutting down through the stem end
1 cup olive oil
2 teaspoons chopped fresh cilantro
1 tablespoon lemon juice

1

⁄2 teaspoon salt

1

⁄4 teaspoon pepper

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.

Vegetable Kabobs

1

⁄4 cup red wine vinegar
1 tablespoon olive oil
2 teaspoons garlic powder
2 teaspoons dried rosemary

1

⁄8 teaspoon pepper
8 large mushrooms, cut into 1⁄4-inch slices
1 large yellow pepper, cored, seeded, and cut into chunks
1 large green pepper, cored, seeded, and cut into chunks
1 red onion, cut into chunks
2 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.

Salmon with Cilantro Butter

1

⁄4 cup butter, room temperature
3 tablespoons minced cilantro
11⁄2 tablespoons lemon juice

1

⁄4 teaspoon salt

1

⁄8 teaspoon pepper
2 pounds salmon llets
Olive oil
1 cup water
Salt and pepper

Combine butter, cilantro, lemon juice, 1⁄4 teaspoon salt, and 1⁄8
teaspoon pepper. Shape into a log about 1-inch in diameter, wrap,
and refrigerate several hours or until rm. 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.

Shrimp – Garlic Skewers

2 pounds jumbo shrimp

1

⁄3 cup olive oil

1

⁄3 cup tomato sauce
3 large cloves garlic, minced
2 tablespoons white wine vinegar
2 tablespoons chopped fresh basil

1

⁄4 teaspoon salt

1

⁄2 teaspoon fresh ground pepper
12 large whole cloves garlic

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.

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

Halibut with Pepper Butter

1

⁄4 cup butter, room temperature

1 teaspoon chili powder

1

⁄4 teaspoon red pepper akes
1⁄8 teaspoon salt
4 halibut steaks, 1-inch thick
Olive oil
Salt and pepper

Combine butter, chili powder, red pepper akes, and 1⁄8 teaspoon
salt. Shape into a log about 1-inch in diameter, wrap and refrigerate
several hours or until rm. 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.

Poultry Recipes

Herby Chicken Breasts

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

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.

3

Teriyaki Chicken Breasts

3

⁄4 cup soy sauce

1

⁄4 cup dry sherry
2 tablespoons honey
5 cloves garlic, minced

1

⁄2 teaspoon red pepper akes
2 pounds boneless, skinless chicken breasts

In a small bowl, combine soy sauce, sherry, honey, garlic, and red
pepper akes. 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.

Buffalo Wings

1 cup apple cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons olive oil
1 tablespoon hot red pepper sauce
1 teaspoon red pepper akes
1 teaspoon salt
1 teaspoon pepper
3 pounds chicken wings
1 cup crumbled blue cheese

2

⁄3 cup sour cream
2 large cloves garlic, minced
2 teaspoons Worcestershire sauce
Salt and pepper

1

⁄2 cup milk

In a bowl, combine vinegar, Worchestershire sauce, oil, red pepper
sauce, red pepper akes, 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.

Meat Recipes

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.

Basic Barbecue Sauce

2 tablespoons olive oil
1 onion, nely chopped
3 cloves garlic, minced
11⁄2 cups tomato sauce

1

⁄2 cup cider vinegar

1

⁄4 cup Worcestershire sauce

1

⁄3 cup sugar

1 teaspoon chili powder

1

⁄2 teaspoon crushed red pepper

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

1 15-ounce can tomato sauce
1 teaspoon onion powder

1

⁄4 cup vinegar

1

⁄4 cup mild molasses

1 tablespoon cooking oil

Combine all ingredients in a saucepan. Heat to boiling, stirring
constantly. Boil and stir 3 minutes.

Fast and Easy Barbecue Sauce

3

⁄4 cup dark corn syrup

1

⁄2 cup ketchup

1

⁄4 cup Worcestershire Sauce
3 tablespoons Dijon mustard
1 teaspoon ground ginger

Thoroughly combine all ingredients in a mixing bowl.

Steak with Spice Rub

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

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.

4

Spicy Pork Chops

1

⁄4 cup thick and chunky hot salsa
2 tablespoons water
2 tablespoons orange marmalade
4 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

You may also email your inquiries to [e-mail]. Inquiries
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 specically 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 rst 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, to the nearest Presto Authorized Service Station, or to the Factory Service Department.
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 specic 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.

©2003 by National Presto Industries, Inc. 72211.02
Patent Pending

NATIONAL PRESTO INDUSTRIES, INC.

Eau Claire, WI 54703-3703

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