Cook N Dine TS-90/TS-120/TS-150 UltraDine Electric Teppanyaki Table

• All-in-one teppanyaki dining: cook and dine at the same table, with the cooking surface built straight into the tabletop.
• ThermoFlex Shallow Dip Technology: the patented one-piece plate dips gently at the centre as it heats, keeping juices, marinades and sauces pooled in the cooking zone, then flattens as it cools.
• Dual zone cooking: a hot cooking centre for searing and stir-frying, and a cold dining area around it for plates, glasses and serving dishes.
• Three round sizes: TS-90 (900mm), TS-120 (1200mm) and TS-150 (1430mm), all 730mm high, to suit anything from an intimate dinner to a large group.
• 4mm 304 stainless steel top: food grade German stainless steel, cold pressed and hand-welded, with a hand finished silk-brushed surface that is hard wearing.
• Precise heat control: a 1-10 dial with a thermostat gives contact heat from 55 to 230°C.
• Quick warm-up: the cooking centre is ready in about 1.5 to 3 minutes, and cools in about 15 to 30 minutes.
• Flame-free, indoor and outdoor use: electric cooking with no gas or flame, and an IPX4 rating for indoor and outdoor use.
• Simple assembly: the pedestal stand connects with a threaded rod and levels with adjustment nuts, using hand tools only.
• Safety approvals: CE, GS and VDE safety approvals, with UL approved electrical and electronic components.

• Temperature control: turn the 1-10 control dial to set the heat. A thermostat holds the temperature, with a warm-up light and an operating light on the control box.
• Contact heat range: 55°C to 230°C (130°F to 450°F) on the cooking surface.
• Warm-up and cool-down: about 1.5 to 3 minutes to heat up and 15 to 30 minutes to cool down.
• Shallow dip: the flat plate dips gently at the centre as it heats, keeping juices and marinades in the cooking pit, and flattens back to its original shape as it cools.
• Dual zones: a hot cooking centre and a cold dining area around the edge.
• First use seasoning: wipe the plate with a damp cloth and dry it, spread a thin coat of food-grade oil, then heat on medium-high for 5 to 10 minutes. Some light smoke is normal while the oil bonds to the steel. Let the plate cool slightly and wipe away excess oil.
• Preheating: let the table heat fully before adding oil or food. Flick a few drops of water on the plate: if they bead up and skitter across before evaporating, it is ready to cook.
• Oil: use a thin, even film of a high smoke point oil such as rice bran, canola or grapeseed oil. Avoid olive oil, which burns at searing temperatures and can taste bitter.
• Cooking order: cook proteins such as chicken thigh, beef strips, prawns and scallops first, then move on to vegetables like zucchini, mushrooms, corn, Asian greens, bean sprouts and onion.
• Sauces and marinades: add soy sauce, sesame oil or a marinade directly onto the plate. The dip keeps it pooled in the centre so it reduces and coats the food.
• Steaming: add a little water to the centre of the plate, cover fish with a cloche and let the steam cook it gently.

• Models: TS-90, TS-120 and TS-150
• Type: Freestanding electric teppanyaki table
• Size: TS-90 Ø 900mm x H 730mm, TS-120 Ø 1200mm x H 730mm, TS-150 Ø 1430mm x H 730mm
• Material: Food grade German stainless steel type 304 (V2A), 4mm cold pressed, hand-welded
• Finish: Silk-brushed stainless steel
• Power: TS-90 230V / 2250W / 10A, TS-120 230V / 2250W / 10A, TS-150 230V / 2500W / 15A
• Controls: Analog 1-10 dial, 2 indicator lights, thermostat
• Contact heat: 55°C to 230°C
• Warm-up / cool-down: 1.5 to 3 minutes / 15 to 30 minutes
• Use: Indoor and outdoor, IPX4 rated
• Power cord: 3 metres included
• Safety approvals: CE / GS / VDE, with UL approved electrical and electronic components

• Step 1: open the box and remove the lid. The tabletop is packed bottom up, so leave it in the box to protect the surface from scratching during assembly. Remove the packaging from the threaded rod, place the metal plate (if provided) on the heating element enclosure, insert the rod (nut down) into the centred hole and turn it clockwise until hand tight. Do not use power tools.
• Step 2: slide the stand (tube) over the threaded rod, guiding the rod through the holes in the inner brackets at each end of the stand.
• Step 3: turn the pedestal disk upside down, position its hole over the threaded rod and turn it clockwise, supporting it with your hands, until it is firmly connected to the stand and the tabletop.
• Step 4: turn the assembled table upright and level it with the adjustment nuts under the pedestal disk. Check the voltage label, connect the power cord to the table and plug it into a grounded three-prong power outlet.
• Electrical requirement: 230V. The TS-90 and TS-120 are rated 2250W / 10A and the TS-150 is rated 2500W / 15A. Use a properly grounded power point.

Warranty coverage

Cook N Dine is a 100% Australian-owned company and the exclusive Australian distributor of UltraDine® teppanyaki grills, manufactured by Gunter Bechtold GmbH in Weilheim, Bavaria, Germany. Every UltraDine® product is backed by a comprehensive manufacturer's warranty, giving you confidence in the quality and craftsmanship of every grill.

• All UltraDine® teppanyaki grills & tables (domestic/private use): 2 years — Full manufacturer's product warranty
  Parts: 12 months — Replacement parts
  Commercial use: 12 months — Parts and labour

Proof of purchase is required for all warranty claims.

What's covered

• Manufacturing defects in materials and workmanship
• Repair or replacement of faulty products within the applicable warranty period
• Replacement of defective parts within the applicable warranty period

What's not covered

• Incorrect installation or failure to follow manufacturer guidelines
• Misuse, abuse, accidental damage, or neglect
• Damage caused by power surges or incorrect electrical supply
• Normal wear and tear
• Repairs or modifications carried out by unauthorised parties
• Commercial use beyond the 12-month commercial warranty period

Conditions

• Must be installed and used in accordance with the product user guide
• Must be used for its intended domestic purpose
• Products must be inspected for damage prior to installation
• Proof of purchase must be provided with all claims
• Commercial use is warranted for 12 months only

Making a claim

Contact Cook N Dine on 1300 655 031 or via the contact form at cookndine.com.au/contact-us. Please have your proof of purchase and product details ready when submitting your claim.

Australian Consumer Law

Our goods come with guarantees that cannot be excluded under the Australian Consumer Law. You are entitled to a replacement or refund for a major failure and compensation for reasonably foreseeable loss or damage. You are also entitled to have the goods repaired or replaced if they fail to be of acceptable quality and the failure does not amount to a major failure.

Cook N Dine's UltraDine teppanyaki tables are designed and engineered in Germany and crafted by metal artisans in Weilheim, Bavaria. Unlike the built-in cooktops in the range, the table is a complete piece of furniture, so there is no benchtop cut-out and no cabinetry to build around.

The three sizes step up in seating and in presence. The TS-90 suits an intimate table for a few people, the TS-120 gives a family-sized table, and the TS-150 is a large statement table. The TS-150 is custom made to order.

Because the cooking is electric and flame-free, the table can be used on a covered patio, a balcony or inside the home, and the stand levels on uneven floors with its adjustment nuts. The data sheet lists upgrade power options for the TS-120 (2500W / 15A or 3000W / 15A) and the TS-150 (3000W / 15A).

• Teppanyaki table: 1 x Cook N Dine UltraDine teppanyaki table (TS-90, TS-120 or TS-150, depending on the size selected), with stainless steel top, pedestal stand and control box.
• Power cord: 1 x 3 metre power cord with standard 3-prong grounded plug.
• Assembly parts: threaded rod with stop nut, stand tube, pedestal foot disk and adjustment nuts.

• TS-90 / TS-120 / TS-150 PRODUCT DATA SHEET (PDF)
• TS-90 / TS-120 / TS-150 INSTALLATION GUIDE (PDF)