Cook N Dine MO-60/MO-70 UltraDine Built-In Electric Teppanyaki Grill

• ThermoFlex Shallow Dip Technology: the patented one-piece plate is flat when switched off, and when heated the centre dips gently to form a shallow cooking pit that keeps juices, marinades and sauces pooled where they are needed.
• Hot cooking centre and warming ring: the centre heats up to around 230°C for searing and stir-frying, while a surrounding warming ring about 9cm wide runs roughly 50% cooler to keep cooked food warm.
• Teppanyaki wok effect: cook stir-fries, curries and saucy dishes in the dip, or add a little water and cover fish with a cloche to steam it.
• Cooks everything: grill, fry, sauté, steam, roast or broil steaks, chops, sausages, prawns, lobster, fish, eggs, bacon, burger patties and vegetables, and even make pancakes and desserts, all on one surface.
• Ultra slim built-in design: just 45mm of cooktop height with about 150mm of overall built-in height, so it sits neatly into a benchtop, outdoor kitchen or table.
• Concealed control box: the Type B control box fixes out of sight inside the cabinet, with only a slim round plate carrying the 1-10 dial and green and yellow indicator lights on show.
• Two round sizes: the MO-60 has a 600mm diameter surface and the MO-70 has a 700mm diameter surface with about 3290 sq/cm of cooking area including the warming area.
• 304 stainless steel top: 4mm thick food grade German stainless steel, cold pressed and hand-welded, with a silk-brushed finish that is hand finished and hard wearing.
• Precise heat control: a 1-10 dial with a thermostat gives contact heat from 55 to 230°C, and the plate reaches cooking temperature in 1.5 to 3 minutes.
• Flame-free, indoor and outdoor use: the electric element runs from a standard 10A power point, so there is no gas and no flame. The MO-70 data sheet lists an IPX4 rating for indoor and outdoor use.
• Secure mounting: stainless steel studs with washers and nuts hold the grill firmly in the cutout, so the plate can flex and dip freely while the unit stays in place.
• 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, and 2 indicator lights are fitted.
• Contact heat range: 55°C to 230°C (130°F to 450°F) on the cooking surface.
• Warm-up and cool-down: warm-up takes 1.5 to 3 minutes and cool-down takes 15 to 30 minutes.
• 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.
• Three heat areas: the hot cooking centre reaches up to about 230°C, and the warming ring around it (up to about 9cm wide) is roughly 50% lower than the set cooking temperature.
• 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 grill 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.
• Zone cooking: keep food moving with a spatula or tongs, and shift it between the hotter centre and the cooler edges to control how fast it cooks.
• Table-side serving: portion and plate directly from the grill surface and serve food as it finishes.
• Cooking guide: a cooking guide is included with the grill.

• Models: MO-60 and MO-70
• Type: Built-in electric teppanyaki grill
• Cooking surface diameter: 600mm (MO-60), 700mm (MO-70)
• Total cooking area (incl. warming area): ~3290 sq/cm (MO-70)
• Material: Food grade German stainless steel type 304 (V2A), 4mm cold pressed, hand-welded
• Finish: Silk-brushed stainless steel
• Power: 230V / 2250W / 10A
• Controls: Analog 1-10 dial, 2 indicator lights, thermostat, Type B concealed control box
• Contact heat: 55°C to 230°C
• Warm-up time: 1.5 to 3 minutes
• Cool-down time: 15 to 30 minutes
• Use: Indoor and outdoor
• Power cord: 3 metres, included
• Safety approvals: CE / GS / VDE, with UL approved electrical and electronic components

• Cut-out: cut a 540mm diameter hole for the MO-60 or a 640mm diameter hole for the MO-70. Do not cut or drill until the unit is on site, and do not cut off the mounting bolts.
• Surround: the unit must be surrounded on all four sides by at least 15cm of stone, wood or stainless steel. A counter top thickness of about 40mm is advised unless the material is reinforced.
• Mounting: mark the bolt holes and drill 8mm holes for the 5mm x 45mm studs. Slide the unit in without force, press down evenly and secure with the supplied nuts and washers from underneath using hand tools only. Re-tighten after a couple of uses.
• Sealing: apply a thin bead of silicone sealant (not glue) around the underside edges, keeping it out of the bolt holes. Sealing is mandatory when installed outside without weather cover.
• Stone and granite benchtops: speak to your stone supplier and installer ahead of time, and keep at least 150mm from the benchtop edge to the edge of the cooking top. Stainless steel angle brackets for rodding are available separately.
• Control box: fasten the Type B control box firmly to a non-moving surface inside the cabinet, using the supplied template. Do not open it, and do not snap, pull or twist the conduit.
• Electrical requirement: 230V, 2250W, 10A. Connect the 3 metre power cord firmly to the rear of the control box and plug it into a properly grounded 10A power point. Check the control box label for the correct voltage.
• Warranty note: the warranty is void if the thermostat capillary tube inside the conduit is damaged, or if the control box is opened.

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 Plus teppanyaki grills are designed and engineered in Germany and crafted by metal artisans in Weilheim, Bavaria. The cooking top is a single piece of 4mm silk-brushed 304 stainless steel, hand finished and built to last.

The Shallow Dip Technology gives the surface a gentle dip that creates a dual cooking zone. Food can be seared and stir-fried on the hotter zone while the cooler zone keeps cooked food warm. Because the plate flexes as it heats, the grill is held down by studs rather than glued, so the cut-out and benchtop need to be prepared with this movement in mind.

The MO-60 and MO-70 use the same 2250W element and controls, so the choice comes down to the size of the surface and the space in your benchtop. Because the control box is hidden inside the cabinet, plan the position of the dial plate and a nearby power point before the benchtop is cut.

• Teppanyaki grill: 1 x Cook N Dine UltraDine Plus built-in teppanyaki grill (MO-60 or MO-70, depending on the size selected).
• Control box: 1 x Type B control box with dial knob, extension and indicator lights.
• Mounting hardware: stainless steel studs, washers and nuts.
• Power cord: 1 x 3 metre power cord.
• Cooking guide: 1 x cooking guide.

• MO-70 PRODUCT DATA SHEET (PDF)
• MO-60 INSTALLATION GUIDE (PDF)
• MO-70 INSTALLATION GUIDE (PDF)