Cuisinart CR-8C Instruction/recipe Booklet

Raclette

INSTRUCTION &

RECIPE BOOKLET

For your safety and continued enjoyment of this product, always read the instruction book carefully before using.

CR-8C

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IMPORTANT SAFEGUARDS

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

1. Read all instructions.

2. Keep appliance and electrical cord out of the reach of children.

3. Always switch appliance off before unplugging.

4. Unplug cord from outlet when not in use and before cleaning.

5. Allow appliance to cool before adding or removing parts.

6. Keep the electrical cord away from other sources of heat.

7. Do not immerse appliance or cord in water or other liquids.

8. Do not touch hot surfaces – use handles or knob.

9. Never carry the appliance while still hot – use extreme caution when
moving an appliance containing hot oil or other hot liquids.

10. Never place cloth or other flammable objects near appliance
while still hot.

11. When placing raclette dishes on the appliance, handles should be

positioned away from the heat sources; otherwise melting could occur.

12. Use only heat-resistant spatulas designed for nonstick cookware to
remove food from raclette dishes or on grill and griddle.

13. Place hot raclette dishes on heat resistant mat/surface.

14. Use only original accessory parts.

15. Do not use appliance for anything other than its intended use.

16. Do not operate any appliance with a damaged cord or plug. If the
appliance malfunctions or has been damaged in any manner, return
appliance to the nearest authorized service facility for examination,
repair or adjustment.

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

18. Do not use outdoors.

19. Do not let cord hang over edge of the table or counter or touch
hot surfaces.

20. Do not place on or near a hot gas or electric burner or in a heated oven.

21. To connect, plug cord into the wall outlet. To disconnect, turn control to off
then remove plug from the wall outlet.

22. CAUTION: To ensure continued protection against risk of electric shock,
connect to properly grounded outlets only.

SAVE THESE INSTRUCTIONS
FOR HOUSEHOLD USE ONLY

WARNING: TO REDUCE THE RISK OF ELECTRICAL SHOCK, COOK
ONLY ON THE REMOVABLE GRILL PLATE AND ENSURE THAT IT IS
PROPERLY INSTALLED.

SPECIAL CORD SET INSTRUCTIONS

A short power supply cord is provided to reduce the risk resulting from
entanglement or tripping over a longer cord.

An extension cord may be used if care is exercised in their use.
However, the marked electrical rating of the extension cord should be at least

as great as the electrical rating of the appliance, and the cord should be
arranged so that it will not drape over the countertop where it can be pulled
on by children or tripped over unintentionally. The extension cord should be
a grounding-type 3-wire cord.

NOTICE

This appliance must be grounded. In the event of an electrical short circuit,
grounding reduces the risk of electric shock by providing an escape wire
for the electric current. This appliance is equipped with a cord having a
grounding wire with a grounding plug. The plug must be plugged into an
outlet that is properly installed and grounded.

Contact a qualified electrician if the grounding instructions are not
completely understood or if doubt exists as to whether the appliance is
properly grounded. Do not modify the plug in any way.

WA R N I N G - Improper use of the grounding can result in risk of electric shock.

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TABLE OF CONTENTS

Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1

Special Cord Set Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1

Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2

Parts and Features . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2

Assembly Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3

Operating Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3

User Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

Cleaning and Care . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

Tips and Hints . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

Warranty . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16

INTRODUCTION

Raclette grilling has been a popular European entertaining experience for
generations. Now you can enjoy it right at home. The Cuisinart™Raclette lets
you entertain friends and family over leisurely, easy, interactive meals, cooked
right at the table! Europeans have been gathering around the raclette for
generations. Now it's your turn.

Our reversible cooking plate is both grill and griddle, which means you can
cook almost anything – fish, poultry, meats, vegetables, crêpes, fajitas and
quesadillas. You're limited only by your imagination. Melt savoury cheeses
and keep accompaniments hot in eight raclette dishes. They slide right under
the cooking plate, and each has its own tabletop holder. Try prosciutto with
asparagus and cheese, or sliced, grilled polenta. A temperature control dial
and indicator light take the guesswork out of cooking.

Check out the recipes in the back of the book and start a whole new trend
in entertaining!

PARTS AND FEATURES

1. Base – Elegant brushed stainless steel housing including grill
side supports

2. Reversible cooking plate – Large nonstick cooking surface. One side is a
grill surface; the other side is a griddle surface.

3. Temperature control dial and indicator light

4. Grill tray for raclette dishes

5. Eight individual raclette dishes

6. Eight individual heat-resistant spatulas

7. Eight individual dish holders for tabletop

8. Heating element with supporting bracket

2

1

8

5

6

4

3

2

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Before the first use:

Remove all packaging materials and any promotional labels or stickers from
the unit. Be sure all parts (listed above, Parts and Features) of your new
appliance have been included before discarding any packaging material.
You may want to keep the box and packing material for use at a later date.

Before using your Cuisinart™Raclette for the first time, remove any dust from
shipping by wiping the base with a damp cloth. Thoroughly clean both sides
of the cooking plate, spatulas, raclette dishes and raclette dish holders.
The cooking plate, spatulas, raclette dishes and raclette dish holders are
dishwasher-safe.

ASSEMBLY INSTRUCTIONS

1. Place base on a clean, flat surface where you intend to cook. Make sure
that the grill is secure and aligned with side supports.

2. The cooking plate has two sides: The grill side with ribbed surface is
intended for grilling small slices of steak, chicken, seafood and vegetables.
The griddle side with smooth surface is perfect for making eggs, pancakes,
and crêpes. Choose the side you intend to cook on and place the cooking
plate on the base with the chosen side facing up.

3. Plug the cord into a standard electrical outlet.

4. Raclette trays can be placed onto tray surface under the heating element
when cooking on the raclette grill.

OPERATING INSTRUCTIONS

Once the raclette is assembled properly and you are ready to begin cooking,
choose whether you want to use the grill or flat surface. Place the appliance
in the centre of the table. The grill plate is meant for cooking small pieces of
meat or your accompaniments to melted cheese (mushrooms, onions, small
sausages, etc.) The giddle surface is meant for cooking French toast,
pancakes, toasted cheese, sandwiches and more.The individual dishes
are meant for melting cheese.

The indicator light will illuminate to indicate that the power is on. First preheat
the grill at maximum temperature setting for 8–10 minutes. Before you are
ready to cook, turn the temperature knob to the desired temperature level.

During operation, the light will continue to turn on and off as the thermostat
regulates the temperature. This is normal.

The temperature control is used to set and maintain the temperature of the
cooking surface. Temperature range can accommodate recipes including
crêpes, shrimp, meat and vegetables. You may vary the setting of the control
knob at any time during cooking, and may wish to do so depending on the
types of foods on the cooking plate.

Note: The first time you use your raclette, it may have a slight odour and

smoke a bit. This is normal and common to appliances with a
nonstick surface.

To flip over to use reverse side of plate:

1. Turn temperature control knob to OFF setting.

2. Unplug appliance from wall outlet.

3. Allow to cool down completely.

4. Thoroughly clean cooking plate. (See Cleaning and Care, next page)

5. Remove plate from base, flip plate over, and return it to base.

6. Ensure that grill is secure and aligned with side supports.

7. Plug the cord into a standard electrical outlet and follow
operating instructions.

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USER MAINTENANCE

You may want to place an easy-to-clean tablecloth under the appliance to
protect the surface of your table while cooking.

In order to prevent damage to the nonstick coating, use a spatula to lift the
grilled food off the grill plate. Never use metal utensils, as they will scratch the
nonstick grill plate. Instead, use only wooden or heatproof plastic utensils.
Never leave plastic utensils in contact with the hot grill plate.

We recommend that you use the plastic spatulas supplied with the appliance
to take cheese out of the raclette dishes. To avoid damage to the coated
surface, never use knives or other metallic objects to cut food in the individual
pans or on the grill plates.

Do not leave the pans on the hot grill plate after use. Leftover food in the
pan will be burnt on, making cleaning more difficult. Use the supports
provided instead.

CLEANING AND CARE

CAUTION: BEFORE CLEANING APPLIANCE, MAKE SURE IT HAS
COOLED DOWN COMPLETELY.

Once you have finished cooking, turn the temperature control knob to the
OFF setting. Allow the unit to cool down completely and unplug the appliance
from wall outlet.

If you have been cooking seafood, wipe the cooking plate with lemon juice to
prevent seafood flavour from transferring to the next recipe.

The grill plate, individual cheese dishes, raclette holders and plastic spatulas
can be placed in the dishwasher, or washed by hand, using a soft sponge or
cloth and hot water.

Unplug the unit and allow the raclette to cool before cleaning. The base
can be wiped clean with a soft, dry cloth. Never use steel scouring pads,
abrasives or solvents.

Attention: Never immerse the appliance in water. Do not allow water to get

into the appliance.

STORAGE

Always dry and place grill on base before storing. Ensure that the base and
cooking plate are correctly positioned. Raclette accessories are designed to
stack neatly for convenient storage.

Store in a cool dry place.

TIPS AND HINTS

Many of the recipes that are listed are geared for four people, using two
dishes per person. However, all recipes are very easy to double, using one
dish per person.

Also, the recipes included are intended to inspire ideas for new recipes.
One of the great features of the Cuisinart™Raclette is that the possibilities
for recipe ideas and food combinations are endless. Many ingredients,
seasonings, and styles of cuisine can be substituted in each recipe.

It is important not to overload raclette dishes before using the grill.
You must be careful not to have any ingredients touch the grill directly, or be

too close to the heat source above, to prevent them from browning too quickly
or burning.

For all recipes it is best to have all your ingredients and side dishes ready
before you begin cooking.

Both thinly sliced and grated cheeses work best with the raclette because
they are easiest to melt.

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GRILLING

It is important to keep all raw meats well chilled right up until they are cooked.
Chicken Breast: If cooking a full breast, you will get best results when

chicken is pounded to an even thickness and the raclette is turned to the
highest setting.

Chicken cooks most evenly and rapidly when sliced into 1⁄2-inch (1.25 cm)
slices.

Ground beef: Best results occur when you form small, one-ounce (30 g)
cocktail-size burgers and cook on the highest setting. Five minutes on the first
side and five on the second produce a burger with nice browning, cooked
through with a hint of pink. This smaller size enables you to top with cheese
to melt under the grill.

Any other cuts of meat should be thinly sliced or pre-cooked before
raclette cooking.

Do not use the Cuisinart™Raclette to cook bone-in meats or poultry.
Sausages grill very well on the raclette. Uncooked varieties cook best if

browned on the outside, then split and browned again on both sides, or
poached and then grilled. Cooked sausages are best split and grilled on
both sides or sliced into rounds and grilled on both sides.

Bacon: Use the griddle side for bacon. IT IS VERY IMPORTANT to
prepare bacon as the last step of your meal as the unit needs to COOL
COMPLETELY before you can remove any grease that has formed.

Seafood: Oilier types of fish such as salmon, tuna, or mackerel, cook well on
the raclette grill. You will get best results when you cook fish fillets of even
thickness. Shrimp and scallops also work very well on the grill or griddle tops.

Vegetables: Most raw vegetables can cook directly on the grill/griddle.
Firmer varieties such as potatoes, winter squash, or carrots should be
partially cooked before cooking on the raclette.

Using skewers: Skewers may be used to hold meats, seafood, or vegetables
as they cook. Wooden skewers are recommended as the metal can scratch
and permanently damage the nonstick surface. For best results, soak

wooden skewers in water before using and provide a heatproof, plastic
tong for turning and lifting.

Fruit and Cheese Combinations

A classic version of dessert or perhaps a twist to an afternoon snack is
enjoying your favourite fruit paired with a complementary cheese. The raclette
makes it easy and fun. Simply heat fruit on the grill or griddle, place in the
individual dishes, top with cheese, melt under the grill, and serve. Or enjoy
fresh fruit (such as berries) and cheese directly in the raclette dish and then
placed under the grill to melt.

The possibilities are endless but here are some of our favourites:

Apples (particularly Granny Smith) and Cheddar, Manchego, or Gruyère
Assorted berries and Montrachet or Brie
Pineapple and brie
Strawberries (or any type of berry) and Explorateur or any other triple crème

cheese
Pears and Cambozola, Saga, Roquefort, Bleu D’Auvergne, Gouda, or

Taleggio
Apricots and/or blueberries and Camembert
Melon and smoked mozzarella

Another idea would be to grill your favourite fruit and serve it alongside
crème fraîche.

BREAKFAST GRIDDLE IDEAS

Here are just a few breakfast items that work well using the
Cuisinart™Raclette.

Pancakes
Hash browns
Scrambled eggs
Sausage patties
Bacon
English muffins
Crumpets

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Egg and cheese sandwich

Have the raclette preheated on medium-high, griddle side up.
Cook eggs directly on the griddle, or place the raclette dish directly on the

cooktop and crack the egg into the dish. Cook on top of the griddle for
4 minutes and then finish underneath the grill.

Butter and toast English muffin or slices of bread, and warm and brown
on griddle.

Place egg in raclette dish (if not already there) and place slice of cheese on
top and place dish under the grill.

Once cheese has melted, slide egg and cheese with individual spatula on to
bread, make your sandwich and go!

Individual omelettes

Have the raclette preheated on medium-high, griddle side up.
Scramble eggs with a touch of milk or cream. Place the raclette dish on the

griddle. Pour eggs into the dish to come up halfway. Place dish on the cook
top. Allow the bottom to set, about 3–4 minutes. Place dish under the grill and
leave for an additional 2 minutes until the edges start to set and puff, add
sliced or grated cheese and leave until melted and fully puffed – about
another 2 minutes. Slide out with spatula onto toasted bread or plate.

You can cook vegetables on the griddle first to add to your omelette, or use
up any leftover grilled veggies and/or meats.

The griddle is also perfect for making open-face melted cheese sandwiches,
potato pancakes, blinis, or mini crab cakes.

The Cuisinart™Raclette is great for relaxed, easy, tabletop cooking with
friends – a perfect companion to the Cuisinart™Electric Fondue Pot.

RECIPES

Raclette Recipes

Traditional – (Raclette cheese, grilled potatoes, grilled vegetables, dried

and cured meats, cornichons and gherkins, pickled onions,

and tomatoes)
Savoury crêpes – vegetarian
Sweet crêpes with sweet mascarpone cream, berry filling, and

chocolate sauce
Caramelized apple crêpes with Saga blue cheese and toasted walnuts
Italian sausage and peppers
Chicken and eggplant parmesan
Fajita-style quesadillas: traditional chicken and beef; mango with Brie
Grilled vegetable Napoleons (layers of grilled eggplant, zucchini, squash,

and peppers with a variety of cheeses)
Scallops with mushrooms and leeks with Mornay sauce
Tapas Party:

Grilled asparagus with fontina and prosciutto
Grilled shrimp and asparagus with polenta
Grilled melon with smoked mozzarella and prosciutto
Grilled smoked chorizo
Grilled shrimp and scallop skewers
Crostini
Grilled eggplant and sweet pepper crostini
Tomato and basil topping for crostini

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T R A D I T I O N A L R A C L E T T E

S e rve s 4

12 ounces (375 g) baby red potatoes
2 tablespoons (25 ml) extra virgin olive oil

1

⁄

2

teaspoon (2 ml) salt
1 onion, sliced, approximately 8 ounces (250 g)
10 ounces (300 g) button mushrooms, cut in half
11⁄2pounds (750 g) raclette cheese
16 ounces (500 g) varied dried meats, such as prosciutto

and Parma ham
1 10-ounce (300 g) jar cornichons, small gherkins, and/or pickled

onions, drained
1 loaf baguette-style bread
2 tomatoes, sliced (optional)

Assemble rac lette, grill s ide up. Tu rn to medium and preheat for
10 minutes.

Place potatoes in a 2-quart (1.9 L) saucepan and cover with water. Bring to
a boil and then red uce to a rolling simmer until potatoes can easily be
p i e rce d with the tip of a knife, ap proximately 20 minutes. Re move potatoes
f r om water, slice in halves or thick slices and re s e r ve in a mixing bowl.
Toss with 1 tablespoon (15 ml) of the olive oil and 1⁄4teaspoon (1 ml) of salt.

In a separate mixing bowl toss the onions and mushrooms with the
remaining tablespoon (1 5 ml) of olive oil and 1⁄4teaspoo n (1 ml) of salt.

Toss 2 cups (500 ml) of the potatoes, onions, a nd mushrooms on grill and
cook until vegetables are nicely browned, approximately 8–10 minutes.
Repeat until all vegetable s are grilled. Cut cheese into wide sl ices. Arr a n g e
on table with meats, cornichons , sliced baguette, and sliced to matoes .

Each g uest: plac e a slice of cheese in a racle tte dish. Place und er grill,
check after 5 minutes, and remove when cheese is melted and bubbling.
Using the raclette spatula, tur n cheese out onto an indiv idual plate of
mixed grilled veg etables and bread. The melted raclette cheese and
vegetables are eaten with the cornichons, ghe rkins, pic kled onions ,
sliced meats and brea ds, and tomatoes.

** This is a traditional version of Ra clette. However, this recipe c an be

a l t e red in a variety of ways. You can grill the baguette s lices. Brush both
sides of t he bread with olive oil and grill 2 minutes pe r side. You co uld
also place the vegetables and/or bre ad s lices directly into the raclett e
dishes with the cheese on top before yo u place under grill. Also, you
may change or increase the var iety of vegetab les. We do re c o m m e n d
using raclet te cheese, as it is most traditional. Othe r cheeses, however,
may be subst ituted to taste.

BASIC CRÊPE BAT T E R

Makes 2 cu ps (500 ml) batter/ appro ximately 20 crêpes

1 cup (250 ml) whole milk

1

⁄

4

cup (50 ml) unsalted butter

3

⁄

4

cup (75 ml) unbleached, all-purpose flour

1

⁄

2

teaspoon (2 ml) salt

3 large eggs

Wa rm milk in a s mall saucep an with the butter until it is melte d; set as ide.
In a small mixing bowl whisk toge ther the flour, salt, a nd e ggs until mixture
resemble s a thick and sticky batter. Whi sk in the milk and butter until the
batter is smooth. If time allows, leave the batter to rest in the re f r i g e r a t o r
for at least 1⁄2h o u r. Batte r is best used within 3 days.

S A V O U RY C R Ê P E S

Any ve getable, cheese, and even grilled meat comb inations

can be us ed for these delicious s avoury bund les

Makes 20 crêp e s

1 recipe Basic Crêpe Batter
12 ounces (375 g) button mushrooms, cut in half
8 ounces (250 g) onion, sliced
2 tablespoons (25 ml) extra virgin olive oil

1

⁄

4

teaspoon (1 ml) kosher salt

1 pound (500 g) Havarti cheese, sliced

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Assemble raclette, griddle side up. Tu r n to high and preheat for 10 minutes.
Pour 1⁄8cup (30 ml) of crêpe batter onto the griddle top and spread the batter
out thin and evenly with the raclette spatula, creating an oval /round shape.
Cook the c rêpe up to a minute on the first side, until the edges start to
b r own; then flip with a nonstick spatula and finish the other side in 30-60
seconds. Continue cooking crêpes until the bat ter is done. Stack finished
crêpes on top of each other on a plate and wrap loosely with plastic.

Reduce heat to medium-high. In a mixing bowl toss together the vegeta­bles with the olive oil and salt. Spread ve getables out onto the griddle top.
Cook f or 10 minutes, or until the vegetable s are nicely bro wned and tende r.

Once v egetables are c ooked, place crêpe in th e ra clette dish . La yer with
some cooked mushr ooms and onions and top with a slice of cheese .
Fold the crêpe like an envelope or package and then top with a second
slice of c heese. Pla ce un der grill and leave for 3-4 minu tes, or until the
cheese is melted and bubbly.

Tu rn out onto plate with the raclette spa tula.

Va r i a t i o n s : Add 2 teas poons (10 ml) of choppe d chi ves to the crêpe

b a t t e r. Add 1⁄2cup (125 ml) cooked wild rice to the batte r with
or without chive s.

This is definitely a recipe wh ere yo u ca n be as creative a s you want to be!

SWEET CRÊPE BAT T E R

Makes 2 cu ps batter/ appro ximately 20 cr êp e s

1

⁄

4

cup (50 ml) unsalted butter
1 cup (250 ml) whole milk

3

⁄

4

cup (175 ml) unbleached, all-purpose flour

1

⁄

2

teaspoon (2 ml) salt
2 tablespoons (25 ml) granulated sugar
3 large eggs
1 teaspoon (5 ml) pure vanilla extract

Melt butter with the milk in a s mall saucepan over low heat. Plac e the flour,
salt, and sugar in a mixing bowl.

Whisk in the e ggs and vanilla unt il mixture resembles a thick and sticky
b a t t e r. Whisk in the milk and butter until the batter is smooth. If time
allows, leav e the batter to re st in the refrigerator for at least 1⁄2h o u r.
Batter is best used withi n 3 days.

SWEET CRÊPES

Makes 20 crêp e s

1 recipe Sweet Crêpe Batter
11⁄2cups (375 ml) chocolate sauce
1 21-ounce (630 g) can of fruit pie filling

fresh berries

1 recipe Sweet Mascarpone Cream (page 9)

berry coulis (optional)
powdered sugar for garnish

Assemble rac lette, griddle side up. Tu r n to high and preheat for 10 minutes.

Pour 1⁄8cup (30 ml) of sweet c rêpe batter ont o the griddle top and spre a d
the ba tter out thin and evenly with the raclette spat ula, creating a n
o v a l / round shape. Cook th e cr êpe up to a minut e on the first side, un til the
edges start to brown, and then flip with a nonst ick spatula and finish the
other side in 30-60 seconds. Continue c ooking crêpes until the batter is
gone. Stack finished crêpe s on top of each other on a plate and wrap
loosely with plastic.

In a raclette dish place a tables poon (15 ml) of cho colate sa uce, place the
crêpe on top a nd then top with 2 tablespoons (25 ml) of fruit filling and a
few fresh b erries. Place under grill to warm for 2-3 minut es, turn out onto
plate with raclette spatul a.

S e rve with a dollop of the sweet mas carpone crea m, fresh b erries and
b e rry coulis on the side. Dus t with powdered suga r.

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SWEET MASCARPONE CREAM

Makes 2 cu ps (500 ml) of filling

1 8-ounce (250 g) container of mascarpone

1

⁄

2

cup (125 ml) heavy cream

1

⁄

2

cup (125 ml) granulated sugar
11⁄2teaspoon (7 ml) pure vanilla extract

Using an e lectric mixer whip the mascar pone, cream, sug ar, and vanilla in a
mixing bowl until soft peaks form, about 2 minutes.

Va r i a t i o n s : For an extra t reat, add a piece o f chocolate bar to the crêpe
with o r without fruit. Of course you can always spread Nutella on your
crêpes as well.

CARAMELIZED APPLE CRÊPES WITH BLUE CHEESE

AND TOASTED WA L N U T S

The flavour s in these crêpes work wonde rfully together.

1 recipe Sweet Crêpe Batter
9 ounces (280 g) Granny Smith apples or pears (about 2 each)
11⁄2tablespoon (25 ml) granulated sugar
1 tablespoon (15 ml) unsalted butter
4 ounces (125 g) Saga or Cambozola, thinly sliced
2 ounces (50 g) toasted walnuts, coarsely chopped

Assemble rac lette, griddle side up. Tu r n to high and preheat for 10 minutes.

Pour 1⁄8cup (30 ml) of crêpe batter onto the gridd le top and sp read the
batter out thinly and eve nly with the raclette spatula, creating an oval/ro u n d
shape. Cook the crêp e up to a minute on the first side, unt il the edges start
to brown, and then flip with a no nstic k spatula and finish the other side in
1 minute. Continue cooking crêpes until the batte r is gone . Stack finished
crêpes on top of each other on a plate and wrap loosely with plastic.

Reduce heat to medium. Allow 5 minutes for tempe rature to reduce .
Peel and core the ap ples slice into thin wedges. Toss apple slices with the
sugar in a mixing bowl. Place the butter on the griddle and let it melt.
Pour the a pples onto the griddle and stir so t hat each individual slice is
touching the griddle. Cook for at least 10 minutes, stirring the ap ples as
they c ook. After 10 minut es the apples should be soft with a hint of
caramel colour. After 15 minut es the caramel is more intense ; cook
a c c o rdi ng to your taste. R emove the apples a nd re s e r v e .

In the ind ividua l raclette dish place a crêpe and to p with a few slic es of
the caramelized apples and a slice of the cheese ; fold the cr êpe like an
envelope and top with an additional slice of cheese. Place unde r the grill
and cook for a bout 31⁄2minutes until the chee se is melted and bubbly.

Tu rn out onto plate with r aclette spatula and sprink le with the toasted
walnuts to serv e .

I T ALIAN SAUSAGE AND PEPPERS

S e rve s 4–6 peop le

12 ounces (375 g) red bell pepper, sliced
12 ounces (375 g) onion, sliced
6 ounces (175 g) white mushrooms, halved
2 tablespoons (25 ml) extra virgin olive oil

1

⁄

2

teaspoon (2 ml) kosher salt
2 pounds (1 kg) of sausage (hot or sweet or combination of the two)
1 pound (500 g) raclette cheese, sliced
1 baguette-style bread, sliced

Assemble rac lette, grill s ide up. Tu rn to medium and preheat for
10 minutes.

Place vegetables in a mixing bowl and toss with olive oil and salt. Grill the
vegetables in batches occas ionally stirring them as they cook. W hen they
a r e tende r and browned, afte r 10 minut es, remove and re s e r ve. Place
sausages on the grill and cook unt il they are b rowned on all sides. Remove
sausages and split them down the middle, re t u r n to g rill and continue

9

CR8 IB-5456-CAN-A ENG 3/2/05 7:05 PM Page 10

cooking both sides until nicely browned, about 15– 20 minutes for the
total cooking time. Remove sausages from grill and slice.

Place on table with grilled vegetab les, slice d che ese and bread.
Allow guests to fill their raclette dishes with slices of sausage and
vegetables, then top with cheese. Place dishes un der grill for at least
5 minutes until chee se is melted and b ubbly. Slide sausage and peppers
out with individual spatulas on to plate or piec e of baguette.

N o t e : To grill bread slices, simply brush the m with olive oil and grill

2 minutes per side.

CHICKEN AND EGGPLANT PARMESAN PA R T Y

This is a healthier version of “pa rmesan” as

the ch icken and eggplant are grilled .

Serves 4

1 pound (500 g) baby eggplant, peeled and thinly sliced lengthwise
2 tablespoons (25 ml) extra virgin olive oil

1

⁄

2

teaspoon (2 ml) kosher salt

11⁄2pounds (750 g) boneless chicken breast, thinly sliced

(1⁄4"/ 0.65 cm thick)
3 cups (750 ml) of your favourite marinara sauce
20 fresh basil leaves
1 pound (500 g) mozzarella cheese, sliced or shredded
4 ounces (125 g) Parmesan cheese
1 loaf baguette style bread, sliced

Assemble rac lette, grill s ide up. Tu rn to medium-high and preheat f or
10 minutes.

Place peeled eggplant slic es in a mixing bowl and toss with olive oil and

1

⁄4teaspoon (1 ml) of salt. (If you are using large eggpl ant you may want to

cut the slices in half so they can fit the raclette dishes.)

Place slices on the grill and cook for abo ut 5 min utes per side, until the
eggplant is nicely bro wned. Set asid e eggplant whe n all slices have
been grille d.

Sprinkle the chi cken with the remaini ng salt and place on grill.
Cook f or about 3 minutes per side ; the chicken shoul d be nicely
b rowned. Remove from g rill and set aside.

In an individual rac lette dish spoon 2 tablespoon s (25 ml) of the marinara
sauce. Tear a leaf of basil and place the pieces on the marinara, top with
some slices of eithe r eggplant or chicken or both. Cover with a mix of the
m o z z a rella and Parmesan cheeses and pl ace under the grill. T he che ese
is melted and bubbly –betwe en 8–10 minutes.

Tu rn out onto plate with the ind ividua l raclette spa tula and serve with
baguette and extra marinara sauce on the side.

**Note: Extra mar inara sauc e ca n be warmed in the raclette dishe s.

Place a dish filled halfway with marinara and place under grill
for 3–5 minutes.

FA J I TA-STYLE QUESADILLAS

The Cuisinar t™Raclette tur ns quesadillas at home into a fiesta!

S e rve s 4

11⁄2pounds (750 g) chicken breast, thinly sliced

(1⁄8-1⁄4"/ 0.31-0.63 cm slices)

Marinade:

8 sprigs fresh cilantro
1 tablespoon (15 ml) lime juice
1 tablespoon (15 ml) chili powder

1

⁄

4

teaspoon (1 ml) cayenne
2 smashed cloves of garlic
1 jalapeño pepper, seeded and sliced
2 teaspoons (10 ml) extra virgin olive oil
1 red or yellow bell pepper, thinly sliced (about 8 ounces/250 g)

10

CR8 IB-5456-CAN-A ENG 3/2/05 7:05 PM Page 11

1 red onion, thinly sliced (about 8 ounces / 250 g)
1 jalapeño pepper
1 tablespoon (15 ml) extra virgin olive oil, plus extra for

brushing tortillas

1

⁄

4

teaspoon (1 ml) chili powder

1

⁄

2

teaspoon (2 ml) kosher salt
1 pinch cayenne pepper
1 package corn tortillas, cut into quarters
1 pound (500 g) Monterey jack or Cheddar cheese, shredded

or sliced

Place chicken with marinad e ingredients in a sealab le plastic bag.
Marinate for at least an hour or overn i g h t .

Assemble rac lette, grill s ide up. Tu rn to medium-high and preheat f or
10 minutes.

In a mixing bowl toss sliced onions and pe ppers with a tables poon (15 ml)
of olive oil, chili powder, 1⁄4teaspoon (1 ml) of salt, and cayenn e.

Place vegetables on grill and cook for 10 minutes. St ir the vegeta bles
occasio nally during cooking, remo ve when tender and browned, set aside.

Remove chicken from bag, sprinkle with remaining 1⁄4teaspoo n (1 ml)
of salt. Grill chick en in 2 batche s, 3 minutes per side.

B r ush tortillas with oil, grill 1–2 minut es p er side.

Place 2 tortilla pieces in ra clette dish , top with grilled chicken, vegetables,
and cheese. Place und er grill for about 5 minute s unt il cheese is melted
and bubbly. Tu r n quesadilla out on to plate to eat.

Variations: Thi s recipe a lso works for beef and/ or pork. Or, increas e the

amount and variety of veggies for a vegetarian quesad illa.

MANGO AND BRIE QUESADILLAS

These quesad illas are like a taste of the Caribbe an.

S e rve s 4 (makes 12 mini quesadillas)

1 red bell pepper (about 8 ounces/ 250 g), thinly sliced
1 jalapeño (about 1⁄2ounce/14 g), seeded and thinly sliced
1 teaspoon (5 ml) extra virgin olive oil plus 1⁄4cup (15 ml)

for brushing

1

⁄

4

teaspoon (1 ml) kosher salt
2 green onions, chopped
1 package corn tortillas, each cut into quarters
1 mango, peeled and sliced
8 ounces (250 g) Brie cheese, sliced
1 avocado, sliced (optional)

Assemble rac lette, grill s ide up. Tu rn to medium-high and preheat f or
10 minutes.

Toss pepper and jalap éno in mixing bowl with teaspoon (5 ml) of olive oil
and salt. Grill for 5 minutes until the pe ppers become s oft and tender;
remove, re s e r ve, and toss with green onion.

Reduce heat to medium. Brush tortillas with oil and grill 1–2 minut es
per si de.

To assemble quesa dillas, place 1–2 p ieces of tortilla in raclette
dish, top with pepper s and onion and slices of Brie. Place un der
grill for 7–8 minutes unt il cheese is melte d, browned, and bubbly.
Slide quesadilla onto plate with sp atula and serv e with avocado slices.

Va r i a t i o n s : Black beans are a pe rfect accompaniment for these

quesadillas. Grilled shrimp is also a great addition to the
quesadilla filling .

11

CR8 IB-5456-CAN-A ENG 3/2/05 7:05 PM Page 12

GRILLED VEGETABLE NAPOLEONS

Layers of grilled vegetabl es a nd che ese, these savo ury Napoleons

make an elegant first cour se or side d ish.

S e rve s 8

10 ounces (300 g) baby eggplant, peeled and sliced lengthwise
4 tablespoons (60 ml) extra virgin olive oil
1 teaspoon (5 ml) kosher salt
12 ounces (375 g) asparagus, approximately 1 bunch, tough ends

removed, cut into 2 inch (5 cm) pieces
6 ounces (175 g) zucchini, cut in half and sliced lengthwise
6 ounces (175 g) summer squash, cut in half and sliced lengthwise
10 ounces (300 g) mixed bell peppers (red and yellow), sliced
1 pound (500 g) mozzarella cheese, sliced
32 fresh basil leaves
4 ounces (125 g) Parmigiano-Reggiano, shaved or grated

Assemble rac lette, grill s ide up. Tu rn to medium-high and preheat f or
10 minutes.

Toss eggplant slices with a tablespoon (15 ml) of olive oil a nd a 1⁄4t e a s p o o n
(1 ml) of salt in a mixing bowl. Place slices on grill, in one layer and coo k
for about 5 minutes per side until nicely browned. Re move from grill and
set re s e r v e .

In sa me mixing bowl, toss asparagus with ta blespo on (15 ml) of olive oil
and 1⁄4teaspoon (1 ml) of salt and then place on grill, also in a sing le layer.
Cook f or 10–15 minutes, until the asparagus is browned. Remove and
re s e r v e .

Toss zucchini and squa sh with table spoon (15 ml) of olive oil and

1

⁄4teaspoon (1 ml) of salt place slices on grill and cook 5 minutes per

side until nicely browned. Remove and re s e r v e .

Toss the sl iced peppers with the remaining ta blespoon (15 ml) of olive oil
and 1⁄4teaspoon (1 ml) of salt. Grill fo r about 6 minutes, until slightly bro w n
and te nder. Remove and re s e rv e .

In a raclette dish, laye r the vegetables alternately with the mozza rella,
s t a rting with the eggplant and ending with the asparagus and a sprinkle of
p a rmesan. Place at least one leaf of basil in between one of the layers of
each Napoleo n.

Place under grill and remo ve a fter 6 minutes, or when cheese is melted and
bubbling. Slide Napoleon onto plate using indi vidual spa tula.

* * N o t e : You may substitute your favour ite cheese for the mozzarella in

this re c i p e .

SCALLOPS, MUSHROOMS AND LEEKS

WITH MORNAY S A U C E

Makes appetizers for 8, main dish for 4

41⁄2ounces (135 g) leeks (approximately 2 small), dark green ends

removed, cleaned and sliced
10 ounces (300 g) white mushrooms, sliced
1-2 teaspoons (5-10 ml) of chopped fresh thyme
1 tablespoon (15 ml) extra virgin olive oil

1

⁄

2

teaspoon (2 ml) kosher salt
11⁄2pounds (750 g) fresh sea scallops, tough muscle removed

from the side of each if necessary

Mornay Sauce

4 tablespoons (60 ml) unsalted butter
5 tablespoons (75 ml) unbleached, all-purpose flour
11⁄2cups (375 ml) whole milk (you can substitute a lower fat

version here)
3 ounces (84 g) Gruyère cheese, shredded

1

⁄

4

teaspoon (1 ml) freshly ground pepper

1

⁄

8

teaspoon (0.5 ml) kosher salt

1

⁄

8

teaspoon (0.5 ml) freshly ground pepper

1

⁄

8

teaspoon (0.5 ml) nutmeg, preferably freshly grated

12

CR8 IB-5456-CAN-A ENG 3/2/05 7:05 PM Page 13

Assemble rac lette, either grill or griddle side up. Tu rn to medium-high
and preheat for 10 minutes.

Toss sliced leeks, mus hrooms, and thyme with the tablesp oon (15 ml)
of olive oil an d 1⁄4teaspo on (1 ml) of salt . Place on grill and c ook for
about 10–12 minutes until the vegetables are tender and browned.
Remove and re s e r v e .

While the vegetables are cooking prepare the Mornay sauce:

In a 2-qua rt (1.9 L) sa ucepan, melt the butter over medium low he at.
Add flour and stir into butter with a wooden spoon. Allow to cook for
2 minutes to elimina te any starchy taste from the flour. Slowly add the
milk, whisking the mixture as you pour. Whisk unt il the mixture becomes
smooth. Allow to simmer for a bout 5 minutes, whi sking every so often,
until the mixture thickens. Stir in the Gru y è re and wh isk so that the
cheese is entirely melted. Stir in 1⁄8teaspoon (0. 5 ml) salt, 1⁄8teaspoon
(0.5 ml) pepper, and nutmeg. Leave on the lowest setting until used.

Blot the scallops with a paper towel t o dr y, sprinkle b oth sides with the
remaining salt and freshly ground pepp er. Place the scallops on the
grill and cook for about 3–4 minut es on the first side and then flip.
For small scallops the total cooking time is 5–6 minutes, 7–8 minutes
for large s callops .

In a raclette dish, plac e 1 tablespoon (15 ml) of the leek and mushro o m
m i x t u re. Add one to two scallops depending on the ir size. With a spoon,
coat the tops of th e sca llops and some of the veget ables with the sauc e
(whisk the sauce again before using). Pl ace dish under the grill and leave
for about 2–3 minutes un til the sauce gets slightly brown and bubbly.
Tu rn the ingredients in the dish out onto plate with the spatula and
eat immedia tely.

Note: The recipe for the Morna y sauce may be more than yo u nee d for t his

dish. However, it is delicious served with grilled chicken, saus ages,
b r ead, a nd vegetab les, especially pota toes.

TAPAS PARTY

The following rec ipes are merely a sa mpling of idea s you can use as
a found ation for a tapas part y. Recommended side dishes to serve
with t apas are olives, roasted almonds, and plenty of crusty bread.
S e r ve sangria, sherry, or lager as a beverage.

GRILLED A S PARAGUS

WITH FONTINA AND PROSCIUTTO

S e rve s 4

1 tablespoon (15 ml) olive oil

1

⁄

2

teaspoon (2 ml) salt

12 ounces (375 g) asparagus, approximately one bunch, hard

end removed
12 slices of prosciutto

1

⁄

2

pound (250 g) fontina or raclette cheese, sliced

Assemble rac lette, grill s ide up. Tu rn to medium-high and preheat f or
10 minutes.

In a mixing bowl, toss the asparagus with the olive oil and salt.
S p r ead asparagus on grill and cook for abo ut 9–10 minute s unt il the
asparagus is nicely browned and tender. Place prosci utto slic es on the
grill and warm about 30 seconds p er side.

Place a slice of pro sciutto in a raclette d ish, top with 2–3 asparagus pieces
and a slice of chee se. Fold the ends of the prosciutto in to cov er th e
asparagus a nd che ese and then top with an additional slice of chees e.
Place each dish under the grill f or 3–4 minutes until the che ese is melted
and bubbly.

S e rve as is or on a slice of grille d bre a d .

13

CR8 IB-5456-CAN-A ENG 3/2/05 7:05 PM Page 14

GRILLED SHRIMP AND A S P ARAGUS ON POLENTA

Makes appetizers for 8, main dish for 4

1 pound (500 g) precooked polenta, thinly sliced*
2 tablespoons (25 ml) extra virgin olive oil, plus extra for brushing
12 ounces (325 g) asparagus, approximately one bunch, tough ends

removed and sliced into 1-inch (2.5 cm) pieces
11⁄2tablespoon (25 ml) basil chiffonade plus extra leaves for garnish
1 teaspoon (5 ml) lemon zest
1 teaspoon (5 ml) kosher salt
1 pinch crushed red pepper
1 pound (500 g) shrimp, peeled and deveined
3 ounces (84 g) chèvre
3 ounces (84 g) Italian fontina cheese, sliced

Assemble rac lette, grill s ide up. Tu rn to high and preheat for 10 minu tes.

B r ush bo th sides of polenta with olive oil. Place pole nta on grill and cook
for about 8 minutes per side until the polenta is crisp. Remove from grill
and set as ide.

In a mixing bowl toss asparag us with a tab lespoon (15 ml) of olive oil,

1

⁄2tablespo on (7 ml) of basil, 1⁄2teaspoon (2 ml) of lemon zest, and

1

⁄4teaspoon (1 ml) of salt. Toss aspa ragus on grill and cook for about

10–15 minutes unt il nicely browned. Remove from grill and se t asi de.

In the same mixing bowl, toss shrimp with tables poon (15 ml) of olive oil,
tablesp oon of basil, 1⁄2teaspoo n (2 ml) of lemon zest , 1⁄4teaspoo n (1 ml) of
salt, and pinch of crushed red pepper flakes. Place shr imp on grill so that
each piece is lying flat. Cook the shrimp about 21⁄2minutes per sid e.
Remove and set aside.

Place a grilled slic e of polenta in a raclette dish. Top with 2 shrimp that are
sliced in half and then some piec es of asparagus. Top with either some
small pieces of chèvre or a slice of fontina or a combination of the two.
Place dish under grill for about 4 minutes until the chee se is bub bly, bro w n ,
and crispy. Tu r n the polenta out onto plate with individu al spatula, garn i s h
with a dditional basil and enjoy.

* You may substitute sliced bread for p olenta.

Va r i a t i o n : Another great cheese to sub stitute or add to this combination is

P a r m i g i a n o - R e g g i a n o .

GRILLED MELON WITH

SMOKED MOZZARELLA AND PROSCIUTTO

S e rve s 4 for tapas

1

⁄

2

cantaloupe (about 1 pound/500 g, 9 ounces/255 g)

1

⁄

2

pound (250 g) smoked mozzarella, thinly sliced

16 slices prosciutto

Assemble rac lette, grill s ide up. Tu rn to medium and preheat for
10 minutes.

Remove rind from melon half. Slice in half and then into thin slices.
You sho uld have at least 20–24 slices.

Grill both the melon slices and the pro sciutto 1 minut e per side.

Place a me lon slice that is wrapp ed in prosciutto in raclette dish.
Top with a slice or two of the smoked mozzarella. Pl ace under grill for
about 6 minutes, or until the che ese melts and bubbles. Tu r n out onto plate
with individual spatula and enjoy.

GRILLED SMOKED CHORIZO

Plan on havi ng about 1⁄4pound (125 g) per person.

Slice chorizo int o rounds and grill 3–4 minut es p er s ide on pre h e a t e d
raclette me dium-high.

Use 4-i nch (10 cm) wooden skewers to remove and enjoy.

14

CR8 IB-5456-CAN-A ENG 3/2/05 7:05 PM Page 15

GRILLED SHRIMP AND SCALLOP S K E W E R S

Use 1⁄4pound (125 g) of seafood per person. Marinate the seafood in olive oil,
pinch of salt, and lemon zest.

Grill on preheated raclette using medium-high, 2–3 minutes per side for
shrimp, 3–5 minutes per side for scallops.

Use 4-inch (10 cm) wooden skewers to remove and enjoy.

C R O S T I N I

T h e re are endless ways to top crostini, a delicious appetize r tha t can
even become a small meal in itself.

The basic recipe for the crostini: preheat raclette to medium-high.
B r ush bre ad s lices with olive oil and the n toast 2–3 minutes per side,
depending on desired donenes s. Enjoy with just a rub of a crushe d garlic
clove and sprinkle of salt. Or top with grilled vegetables, meats, cheeses,
s p r eads, o r assorted topp ings.

GRILLED EGGPLANT AND SWEET PEPPER CROSTINI

S e rve s 4-6

10 ounces (300 g) eggplant, approximately 2 baby, peeled and

thinly sliced
3 tablespoons (45 ml) extra virgin olive oil, plus extra for drizzling

1

⁄

2

teaspoon (2 ml) kosher salt
2 tablespoons (25 ml) fresh basil, chopped
8 ounces (250 g) red bell pepper, (about 1 small pepper),

thinly sliced
2 garlic clove, crushed
121⁄4inch (0.63 cm) slices of baguette or 6 slices of Italian-style

bread cut in half
4 ounces (125 g) Parmigiano-Reggiano, thinly sliced or grated

Assemble rac lette, griddle side up. Tu r n to medium-high and prehea t for
10 minutes.

Toss eggplant slices in a mixing b owl with 2 ta blespo ons (25 ml) of
olive oil, 1⁄4teaspoo n (1 ml) of salt, and a tablespoon (15 ml) of the basil.
Place slices on griddle and cook about 6 minutes per side, unt il nicely
b rowned. Remove and re t u r n to mixing bowl.

Toss pepper slic es in a separate bowl with tablespoon (15 ml) of oil,

1

⁄4teaspoon (1 ml) of salt, and one garlic clove. Place on gridd le and
cook for about 5 minutes until peppers are tender and slightly bro w n e d .
Remove and toss with cooked eggplant sl ices.

B r ush bre ad s lices with olive oil and place o n griddle to cook for about
2 minutes per side. Once cooked, rub each slice with the remaining garlic
clove. Place brea d in raclette dish top with some of the eggplant and
pepper mixture and then the cheese. Place under grill until che ese is
melted – about 4 minutes. Serve drizzled with olive oil a nd a sprinkle
of bas il.

TO M ATO AND BASIL TOPPING FOR CROSTINI

Makes 2 cu ps (500 ml)

2 small garlic clove
3 tablespoon (45 ml) fresh basil leaves
2 pint (320 g) grape tomatoes
2 tablespoons (25 ml) extra virgin olive oil
1 teaspoon (5 ml) salt

Place garlic in the work bowl of a f ood process or and run for 30 seconds.
Add basil and pulse 4 times.

Add remaining ing redient s to wor k bowl. P ulse evenly 10 time s to re a c h
d e s i red consistency. Se ason to taste. Serve on top of cro s t i n i .

15

CR8 IB-5456-CAN-A ENG 3/2/05 7:05 PM Page 16

WARRANTY

LIMITED THREE-YEAR WARRANTY

This warranty supersedes all previous warranties on this Cuisinart® product.
This warranty is available to consumers only. You are a consumer if you own
a Cuisinart® product that was purchased at retail for personal, family or
household use. This warranty is not available to retailers or other commercial
purchasers or owners.

We warrant that this Cuisinart® product will be free of defects in material or
workmanship under normal home use for three years from the date of original
purchase.

For warranty purposes, we would like to suggest that you register your prod­uct on-line at www.cuisinart.ca to facilitate verification of the date of original
purchase. However, should you not wish to register on-line we recommend
the consumer to maintain original receipt indicating proof of purchase. In the
event that you do not have proof of purchase date, the purchase date for
purposes of this warranty will be the date of manufacture.

When calling our Authorized Service Centre for in warranty service please
make reference to your model number and the manufacturing date code. This
information can be found in the rating area on the body or underneath the
base of your unit. The model number will follow the word Model: CR-8C. The
manufacturing date code is a 4 or 5 digit number. Example, 40630 would
designate year, month & day (2004, June 30th).

If your Cuisinart® product should prove to be defective within the warranty
period, we will repair it or, if we think it necessary, replace it. To obtain
warranty service, please call our Consumer Service Centre toll-free at 1-800­472-7606 or write to:

Cuisinart Canada
156 Parkshore Drive
Brampton, Ont. L6T 5M1

To facilitate the speed and accuracy of your return, please also enclose
$10.00 for shipping and handling of the product. Please also be sure to
include a return address, description of the product defect, product serial
number, and any other information pertinent to the product’s return. Please
pay by cheque or money order.

NOTE: For added protection and secure handling of any Cuisinart® product
that is being returned, we recommend you use a traceable, insured delivery
service.

Cuisinart cannot be held responsible for in transit damage or for packages
that are not delivered to us. Lost and/or damaged products are not covered
under warranty.

Your Cuisinart® product has been manufactured to strict specifications and
has been designed for use with Cuisinart® authorized accessories and
replacement parts for your model.

These warranties expressly exclude any defects or damages caused by
accessories, replacement parts or repair service other than those that have
been authorized by Cuisinart. These warranties exclude all incidental or con­sequential damages.

BEFORE RETURNING YOUR CUISINART PRODUCT
Important: If the nonconforming product is to be serviced by someone other

than Cuisinart’s Authorized Service Centre, please remind the servicer to call
our Consumer Service Centre to ensure that the problem is properly diag­nosed, the product serviced with the correct parts, and to ensure that the
product is still under warranty.

16

CR8 IB-5456-CAN-A ENG 3/2/05 7:05 PM Page 17

©2005 Cuisinart

Cuisinart® is a registered

trademark of Cuisinart Canada

Cuisinart® est une marque de

commerce déposée de Cuisinar

156 Parkshore Drive

Brampton Ontario L6T 5M1

Consumer Call Centre email:

[e-mail]

Printed in China

Imprimé en Chine

04CC18091

IB-5456-CAN-A

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CR8 IB-5456-CAN-A ENG 3/2/05 7:05 PM Page 18