Cuisinart CUI3337 Owner Manual

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INSTRUCTION AND RECIPE BOOKLET

Griddler® Elite

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

GR-300

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IMPORTANT SAFEGUARDS

1. READ ALL INSTRUCTIONS.

2. Unplug from outlet when not in use and

before cleaning. Allow to cool before putting on or taking off parts, and before cleaning appliance.

3. Do not touch hot surfaces; use handles, knobs or buttons.

4. To protect against fire, electric shock, and injury to persons, DO NOT IMMERSE CORD OR PLUG in water or other liquids.

5. Close supervision is necessary when any appliance is used by or near children.

6. Do not operate any appliance with a damaged cord or plug, or after the appliance has malfunctioned or has been damaged in any manner. Return the appliance to the nearest Cuisinart Repair Center for examination, repair or adjustment.

7. The use of accessory attachments not recommended by Cuisinart may result in fire, electrical shock, or risk of injury to persons.

8. Do not use outdoors.

9. Do not let power cord hang over edge of table or counter, or touch hot surfaces.

10. Do not place on or near hot gas or electric burners, or in a heated oven.

11. Unplug the unit when finished using.

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

13. Extreme caution must be exercised when moving an appliance containing hot oil or other hot liquids.

14. To disconnect, turn PLATE SELECT dial to OFF setting, then remove plug from wall outlet.

15. WARNING: TO REDUCE THE RISK OF

FIRE OR ELECTRIC SHOCK, ONLY AUTHORIZED PERSONNEL SHOULD DO REPAIRS.

16. Do not operate your appliance in an appliance garage or under a wall cabinet.

When storing in an appliance garage always unplug the unit from the electrical outlet. Not doing so could create a risk of

fire, especially if the appliance touches the walls of the garage or the door touches the unit as it closes.

SAVE THESE INSTRUCTIONS

FOR HOUSEHOLD USE ONLY

SPECIAL CORD SET INSTRUCTIONS

A short power-supply cord is provided to reduce the risks resulting from becoming entangled in or tripping over a longer cord. Extension cords may be used if care is exercised in their use.

If an extension cord is used, the marked electrical rating of the extension cord should be at least as great as the electrical rating of the appliance, and 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 animals, or tripped over.

NOTICE

This appliance has a polarized plug (one blade is wider than the other) to reduce the risk of electric shock. This plug will fit in a polarized outlet only one way. If the plug does not fit fully in the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do not modify the plug in any way.

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CONTENTS

Important Safeguards ..................................... 3

Features and Benefits ..................................... 4

Getting to Know Your Control Panel .............. 5

Before the First Use ........................................ 5

Assembly Instructions .................................... 5

The Griddler® Elite Positions .......................... 6

Operating the Griddler® Elite .......................... 6

Operating the Timer ........................................ 8

Cleaning and Care .......................................... 9

User Maintenance ........................................... 9

Storage .......................................................... 10

Troubleshooting Chart ................................... 11

Warranty ........................................................ 12

FEATURES AND BENEFITS

1. Base and Cover Solid construction with stainless steel self-adjusting cover.

2. Panini-Style Handle Sturdy cast-metal handle adjusts cover to accommodate thickness of food.

3. Control Panel See page 5 for more details.

4. Removable, Reversible and Embedded

Cooking Plates

Nonstick and dishwasher safe for easy cleanup.

a. Grill Side: Perfect for grilling steak,

burgers, chicken and vegetables.

b. Griddle Side: Prepare pancakes,

eggs, bacon and seared scallops.

5. Drip Tray Collects grease and removes from base for easy cleanup (dishwasher safe).

6. Cleaning/Scraping Tool Helps clean grill and griddle plates after cooking.

7. Plate Release Buttons Push in to release and remove cooking plates.

8. Hinge Release Lever Allows the cover to extend back to the Flat position.

9. Cover Height Adjuster Features 6 preset height positions for top melting. Locks cover closed to store.

BPA Free (not shown)

All materials that come in contact with food are BPA free.

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GETTING TO KNOW YOUR CONTROL PANEL

a. Plate Select Dial & Temperature Dials

Use the PLATE SELECT dial to select LOWER and UPPER plates and to turn unit off. Use the UPPER and LOWER temperature dials to select temperature of each plate.

b. Time Directionals

Use to set cooking time. Press and hold to scroll quickly; press and release to advance more slowly.

c. Upper and Lower Plate Sear Buttons

Press to sear at 500˚F for up to two minutes.

d. Start/Stop Button

Starts/stops cooking selection.

e. Blue Backlit LCD Display

Shows plate temperatures, timer and PREHEAT/ READY.

BEFORE THE FIRST USE

Remove all packaging materials and any labels or stickers from your grill. Be sure all parts (see Features and Benefits) have been included before discarding any packaging materials. You may want to keep the box and packing materials for use at a later date.

Before using your Cuisinart first time, remove any dust from shipping by wiping the base, cover and controls with a damp cloth. Thoroughly clean cooking plates, drip tray and scraping tool; all are dishwasher safe. Refer to Assembly Instructions for plate removal.

Griddler® Elite for the

ASSEMBLY INSTRUCTIONS

Place base on a clean, flat surface where you intend to cook, with the controls directly in front of you.

To insert the cooking plates:

1. Choose the side(s) you intend to cook on. The two cooking plates each have two sides:

a. Grill side: ribbed surface intended for grilling

steaks, hamburgers, chicken, seafood and vegetables. Also can be used for panini and other toasted sandwiches.

b. Griddle side: smooth surface intended for

cooking bacon and eggs, pancakes and French toast. Also can be used for panini and other toasted sandwiches.

b.a.

2. Identify the lower and upper plates. The word LOWER or UPPER is embossed on both sides of each plate.

3. Locate the connector prongs on the plate(s) and line up with the appropriate connection blocks. Slide the connector prongs into the blocks and push down the front end of the plate(s). They will snap into place.

NOTE: If the plate(s) are not inserted properly

and completely into the connection blocks, the plate(s) will not heat up. This is a safety feature that prevents the user from operating the grill when it is not assembled correctly.

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4. Slide the drip tray into the base at the rear of the unit from the right side.

5. Plug the cord into a standard electrical outlet. The blue backlight on the LCD screen will illuminate, indicating the unit is energized. The LCD will display the current settings.

NOTE: If the START/STOP button is not

pressed within 10 minutes, the unit will enter SLEEP mode. The blue backlight on the LCD screen will turn off and the screen’s display will go blank.

6. Just follow the instructions below to position the unit, and you’re ready to cook!

GRIDDLER® ELITE POSITIONS

STORAGE Position – Upper plate/cover rests flat

on the lower plate/base and cover height adjuster is in Lock position.

PREHEAT Position – Upper plate/ cover rests flat on the lower plate/base and cover height adjuster is in Unlock position.

OPEN COOKING Position – To Cook on Lower Plate Only: Lift the handle so upper plate/cover is vertical. Plate does not “float” in this position.

CLOSED COOKING Position –

To Contact Grill or Panini Press: Start with unit in Open Cooking position. Lower top carefully until plate contacts food. Hinge will automatically release the plate, allowing it to “float” and rest evenly on food.

To To p Me l t: Start with unit in Open Cooking position. Wearing an oven mitt, press down slightly on front of upper plate/cover to release hinge, allowing plate to “float.” Lower it to close to the desired height, then slide the cover height adjuster into a notch to set the position.

NOTE: After Closed Cooking, you can lock the upper plate/cover back into place by simply closing the unit without any food in it.

FLAT COOKING Position – To Cook on Full Grill, Full Griddle or Half Grill/Half Griddle: Upper plate/ cover opens to lie flat, level with the lower plate/ base.

To adjust to this position from the Preheat position, open unit and slide the hinge release lever up while pushing the handle back. The upper plate/cover will sit flat, resting on the handle.

To adjust to this position from Closed Cooking position, first close the unit, resting upper plate/ cover flat on lower plate/base. You will hear the upper plate click into place. Open unit and slide the hinge release lever up while pushing the handle back. The upper plate/ cover will sit flat, resting on the handle.

To adjust to this position from Open Cooking position, grasp handle and pull slightly forward, then slide the hinge release lever up while pushing the handle back. The upper plate/cover will sit flat, resting on the handle.

OPERATING THE GRIDDLER

Standard Cooking

1. Turn the PLATE SELECT dial to the desired plate selection.

You can choose the upper plate,

lower plate, or both plates, depending on how and what you want to cook. We recommend the following plate selections:

Cooking Option Plate Selection

Contact Grill Both

Panini Press Both

Full Grill Both

Full Griddle Both

Half Grill and Half Griddle Both

Half Grill or Half Griddle Lower or Upper Top Melt Both

ELITE

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The selected plate(s) and the corresponding

temperature(s) will appear on the LCD screen.

2. Turn the temperature dial for the selected plate(s) to the desired setting – from Warm to 450°F. The temperature readout(s) in the LCD screen will change as you turn the dial.

NOTE: Warm setting will display

as 200°F.

In the example below, the lower plate

temperature has been set to 350˚F.

NOTE: If both plates are selected, when the

first plate reaches temperature it will show READY and the unit will beep 1 time; you can begin cooking on this plate if you choose. The second plate will continue to preheat until it reaches temperature, at which time it will show READY and the unit will beep 3 times.

In the example below, the upper plate

temperature has been set to 250˚F and is ready, and the lower plate temperature has been set to 350˚F and is still preheating.

3. Once the desired temperature setting(s) have been selected, press the START/STOP button.

NOTE: If the START/STOP button is not

pressed within 10 minutes, the unit will enter sleep mode. Turn any knob or press any button to reactivate the unit.

a. The LED light around the START/STOP

button will illuminate and the unit will beep one time.

b. In the LCD screen, PREHEAT will appear and

the selected temperature(s) will flash as the plate(s) heat up. It may take up to 20 minutes to reach operating temperature, depending on the temperature(s) selected.

c. When the plate(s) reach temperature, the

selected temperature(s) will stop flashing, READY will display, and the unit will beep 3 times.

4. To change the temperature(s) at any time during operation, simply turn the temperature dial of the selected plate(s) to the new setting.

a. If the plate(s) are in PREHEAT mode, they will

continue to preheat to new selection.

b. If the plate(s) are in READY mode and the

temperature(s) are lowered, READY will remain on display as the unit adjusts to the lower temperature(s).

c. If the plate(s) are in READY mode and the

temperature(s) is raised, PREHEAT will display and the higher selected temperature will flash as the plate(s) heat up. Once the higher temperature(s) is reached, READY will display, the temperature(s) will stop flashing, and the unit will beep 3 times.

5. To change the plate selection at any time during operation, simply turn the PLATE SELECT dial to the new selection and adjust the plate(s) temperature (if necessary). PREHEAT will display for new selected plate(s) and the temperature will flash as the plate(s) heat up. Once the new temperature(s) are reached, READY will display, the temperature(s) will stop flashing, and the unit will beep 3 times.

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6. To stop the unit from heating, simply press the START/STOP button.

NOTE: If the unit is on and heated for more

than 2 hours, it will automatically shut off. This is a safety feature of the Griddler

Elite.

SEAR Function

You can sear foods at 500°F for up to 2 minutes.

1. Follow Standard Cooking, Step 1.

2. Press UPPER SEAR and/or LOWER SEAR button to initiate SEAR function. SEAR will appear in place of the temperature(s) in the LCD screen.

In the example below, the lower plate has been

set to SEAR.

example below, both plate temperatures have been set to SEAR and the upper plate is ready while the lower plate is still preheating.

In the example shown below, both plates have

been set to SEAR, but only the upper plate has reached SEAR temperature. The lower plate is still preheating.

6. The 02:00 minute countdown timer will flash ten times to allow enough time to put the food on the plate(s).

3. Press the START/STOP button. The LED light around the START/STOP button will illuminate and the unit will beep one time.

4. In the LCD screen, PREHEAT will display and SEAR will flash while the plate(s) heat up to 50 0°.

5. When the plate(s) reach the SEAR temperature, SEAR will stop flashing, READY will display and the unit will beep 3 times.

NOTE: If both plates are selected for SEAR,

when the first plate reaches temperature it will show READY and the unit will beep 1 time; you can begin cooking on this plate if you choose. The second plate will continue to preheat until it reaches temperature, at which time it will show READY and the unit will beep 3 times. In the

7. After 10 seconds, the 2-minute countdown will begin. To sear for less than 2 minutes, simply press the arrow down button at any time during 10-second delay or countdown to decrease the time. You cannot sear for more than 2 minutes at a time.

8. When the countdown is complete, the unit will beep 3 times to indicate the SEAR cycle has finished, and the unit will adjust to the temperature(s) selected on the corresponding temperature knobs.

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9. To cancel SEAR, press the SEAR button(s) again and the unit will adjust to the temperature(s) selected on the corresponding temperature knobs.

OPERATING THE TIMER

The 60-minute timer can be activated at any time the unit is on, except in the middle of a SEAR cycle.

1. Press the up or down arrow button to initiate time-set mode. The LCD screen will display a blinking 00:00.

2. Press the up and down arrows to add or subtract time. Time can be set in 30-second intervals up to 10 minutes, then 1-minute intervals up to 60 minutes. Press and hold the buttons to scroll through time more quickly. Timer will stop blinking and automatically start to count down when no time-set buttons have been pressed for 3 seconds.

3. To add or subtract time during countdown, simply press the up or down arrow buttons.

4. When the countdown is complete, the unit will beep 3 times.

5. To stop and reset the timer, press and hold both the up and down arrow buttons at the same time for 2 seconds. Timer will default to 00:00.

6. To turn the unit off, simply turn PLATE SELECT dial to OFF.

NOTE: If timer is in use and either SEAR button

is pressed, the SEAR cycle will override the previously set timer.

CLEANING AND CARE

1. Once you have finished cooking, turn the PLATE SELECT dial to the OFF position and unplug the power cord from the wall outlet.

Allow the unit to cool down for at least 30 minutes.

2. Use the cleaning/scraping tool to remove any leftover food from the cooking plate(s).

3. Dispose of grease from the drip tray once cooled.

4. Press the plate release buttons to remove cooking plates from the housing. Be sure that the plates have cooled completely before handling (at least 30 minutes).

5. Wipe down the plates to remove any leftover food. The cooking plates, drip tray and cleaning/scraping tool can be cleaned by hand or on the top shelf of the dishwasher. The housing base, cover and control panel can be wiped clean with a soft, dry cloth. For tough stains, dampen cloth. Never use an abrasive cleaner or harsh pad.

USER MAINTENANCE

• The first time you use the Griddler® Elite it may have a slight odor and may smoke a bit. This is common to appliances with nonstick surfaces.

• Always exercise caution when handling the

• Never use metal utensils, which will scratch the

• Never leave plastic utensils in contact with the

• In between recipes, use a wooden or heat-

• Allow the Griddler

• Any other servicing should be performed by an

Griddler the unit using the handle only. Do not touch the arms or top cover during or immediately after cooking, as they become hot during use. We recommend you wear oven mitts when handling the Griddler

nonstick plates. Instead, use wooden or heatproof plastic utensils.

hot grill plates. This includes the cleaning tool that is included.

proof plastic utensil to scrape excess food buildup through grease channels and into the drip tray. Wipe off any residue with a paper towel before proceeding with next recipe.

completely (at least 30 minutes) before cleaning.

authorized service representative.

Elite during cooking. Open and close

Elite to prevent burns.

Elite to cool down

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STORAGE

• Wrap the power cord around the cord storage clips at the back of the base.

• Store clean cooking plates and drip tray in the unit.

• Lock unit closed by sliding the cover height adjuster to the Lock position.

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Troubleshooting Chart

Subject Question Answer/Solution

Check to make sure your unit is plugged into a functional outlet.

Contact Customer Service at 1-800-726-0190.

If the PLATE SELECT dial is not turned to ON within 10 minutes of the unit being plugged in, the

Elite will enter SLEEP mode. All lights will

Griddler turn off. Turn the PLATE SELECT dial to ON to “wake up” the unit and operate the unit as normal.

It is possible the unit overheated. Wait for the unit to cool down and try again. If it does not turn back on, contact Customer Service at 1-800-726-0190.

If already cooking and you want to change the temperature of the current plate selection, you do not need to hit START/STOP button again. Doing so will turn the unit off. Simply change the temperature dial for the current plate selection and the unit will adjust automatically.

If your Griddler not change any settings, it will shut off automatically after 2 hours. This is a safety feature.

Confirm you have inserted the plates correctly into the connection blocks. If the plates are not fitted correctly and securely, they will not heat up. This is a safety feature.

Yes. To change temperature of your current plate selection, simply turn the plate’s temperature dial and the unit will adjust automatically. To change your plate selection, simply turn the PLATE SELECT dial and set your new temperature.

Yes. Simply press the SEAR button(s) and the plates will preheat to sear temperature. We recommend you take the food off during preheating to SEAR. Once the SEAR cycle is complete, the unit will revert back to previously selected temperatures.

You can only sear for 2 minutes max. However if you would like to sear for less than 2 minutes, simply press the down arrow button.

Yes, all removable parts are dishwasher safe. Do not immerse or put the base of the unit in the dishwasher. Clean it and the control panel with a clean damp cloth.

Use the scraper tool provided to scrape off any excess food buildup. Do not use metal utensils to clean the plates as they can damage the nonstick coating.

Elite is not turned off or if you do

Power

Programming

Cleaning

Why won’t my unit turn on?

Why is my unit turning itself off?

Why won’t the plates get hot?

Can I change my temperature or plate selection when the unit is already cooking?

Can I sear when I’m already cooking?

Can I adjust my SEAR cycle time?

Are the parts and accessories dishwasher safe?

Food residue is sticking to the plates. How do I clean them without damaging them?

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WARRANTY LIMITED THREE-YEAR

WARRANTY

This warranty is available to consumers only. You are a consumer if you own a Cuisinart that was purchased at retail for personal, family or household use. Except as otherwise required under applicable law, this warranty is not available to retailers or other commercial purchasers or owners.

We warrant that your Cuisinart free of defects in materials and workmanship under normal home use for 3 years from the date of original purchase.

We recommend that you visit our website, www. cuisinart.com for a fast, efficient way to complete your product registration. However, product registration does not eliminate the need for the consumer to maintain the original proof of purchase in order to obtain the warranty benefits. 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.

CALIFORNIA RESIDENTS ONLY

California law provides that for In-Warranty Service, California residents have the option of returning a nonconforming product (A) to the store where it was purchased or (B) to another retail store which sells Cuisinart products of the same type.

The retail store shall then, at its discretion, either repair the product, refer the consumer to an independent repair facility, replace the product, or refund the purchase price less the amount directly attributable to the consumer’s prior usage of the product. If the above two options do not result in the appropriate relief to the consumer, the consumer may then take the product to an independent repair facility if service or repair can be economically accomplished. Cuisinart and not the consumer will be responsible for the reasonable cost of such service, repair, replacement, or refund for nonconforming products under warranty.

California residents may also, according to their preference, return nonconforming products directly to Cuisinart for repair, or if necessary, replacement, by calling our Consumer Service Center toll-free at 1-800726-0190. Cuisinart will be responsible for the cost of the repair, replacement, and shipping and handling for such products under warranty.

BEFORE RETURNING YOUR CUISINART® PRODUCT

If your Cuisinart defective within the warranty period, we will repair it, or if we think necessary, replace it. To obtain warranty service, simply call our toll-free number 1-800-726-0190 for additional information from our Customer Service Representatives or send the defective product to

Griddler® Elite should prove to be

Griddler® Elite

Griddler® Elite will be

Customer Service at Cuisinart, 7475 North Glen Harbor Blvd., Glendale, AZ 85307.

To facilitate the speed and accuracy of your return, please enclose $10.00 for shipping and handling of the product.

Please pay by check or money order (California resi dents need only supply proof of purchase and should call 1-800-726-0190 for shipping instructions).

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 dam aged products are not covered under warranty.

Please be sure to include your return address, daytime phone number, description of the product defect, prod uct model # (located on bottom of product), original date of purchase, and any other information pertinent to the product’s return.

Your Cuisinart to the strictest specifications and has been designed for use only in 120 volt outlets and only with authorized accessories and replacement parts.

This warranty expressly excludes any defects or dam ages caused by attempted use of this unit with a converter, as well as use with accessories, replacement parts or repair service other than those authorized by Cuisinart. This warranty does not cover any damage caused by accident, misuse, shipment or other than ordinary household use. This warranty excludes all inci dental or consequential damages. Some states do not allow the exclusion or limitation of these damages, so these exclusions may not apply to you. You may also have other rights, which vary from state to state.

Important: If the nonconforming product is to be ser viced by someone other than Cuisinart’s Authorized Service Center, please remind the servicer to call our Consumer Service Center at 1-800-726-0190 to ensure that the problem is properly diagnosed, the product is serviced with the correct parts, and to ensure that the product is still under warranty.

Griddler® Elite has been manufactured

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150 Milford Road

East Windsor, NJ 08520

Printed in China

15CE014232

IB-11143-ESP

Other trademarks or service marks referred to herein are the

trademarks or ser vice marks of their respective owners.

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RECIPES

COOKING GUIDE AND FOOD TEMPERATURE CHART ............................ 15

PIZZA CHART ............................................................................................ 16

SANDWICH CHART ................................................................................... 18

STEAK CHART ........................................................................................... 20

RECIPES ..................................................................................................... 21

Perfect Pancakes .................................................................................. 21

Challah French Toast ........................................................................... 21

Crab Cakes .......................................................................................... 22

Garlic and Herb Marinated Lamb Chops ........................................... 23

Grilled Pizza ......................................................................................... 24

Blini ...................................................................................................... 24

Classic Tomato Bruschetta ................................................................... 25

Stuffed Portabellas ............................................................................... 26

The All American Burger ..................................................................... 27

Cuban Sandwich ................................................................................. 28

Croque Monsieur/Madame ................................................................. 28

Middle-Eastern Sandwich .................................................................... 29

Fish Tacos ............................................................................................. 30

Grilled Vegetables................................................................................ 31

The Perfect Combination: Grilled Potato “Chips” and Onion Rings .... 31

Grilled Pork Chop, Cuban-Style ............................................................32

Grilled Tuna with Soy Dipping Sauce ................................................. 33

Rib-Eye Steaks ...................................................................................... 33

Sal sa Ve rd e .......................................................................................... 34

Tuscan Marinade ................................................................................ 34

Compound Herb Butter ........................................................................ 35

Steak and Roast Rub ........................................................................... 35

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Cooking Guide

and Food Temperature Chart

Food Preparation

Bacon Place in a single layer.

Beef, bo neless steak (refer to the

Steak Chart for specific times and temperatures)

Chicken Breasts

(boneless)

Chicken Thighs (boneless)

Fish Steaks (sword, tuna, salmon/boned)

Beef, hamburgers

Beef, cheeseburgers

Sausages, uncooked

Panini

(see Sand wich Char t for delicious fillings)

Open-Faced Sandwiches

(see Sand wich Char t for some great recipes)

Up to 2 inches thick. Season to taste. Drain off marinade completely if marinated before grilling.

Pound to an even thickness of no more than 1 inch.

Spread to even thickness. Grill; Closed, Open or Flat

No more than 1 to 2 inches thick.

Shape meat into burgers of even weight and thickness.

Prick links with tines of fork or tip of paring knife.

Brush tops and bottoms of bread with oil before grilling.

Prepare desired sandwiches to a height of 1½ inches.

Plate and

Position

Grill or Griddle; Flat or Open

Grill; Closed, Open or Flat

Grill; Closed

Grill; Closed and Open (with cover height adjuster)

Grill or Griddle; Open or Closed

Grill or Griddle; Closed

Grill or Griddle; Closed (with adjustable hinge)

Suggested Grilling

Temperatures and Times

Place bacon on cold plates. Turn to 450°F. Cook until desired doneness. Should take about 15 minutes for 1 pound of bacon (if using the flat position).

When cooking in the Closed position, preheat to SEAR (with 450°F as the default). Put the steak(s) on the preheated lower grill plate. Using the adjust able hinge, set the upper plate so it is just sitting on top of the steak, but not pressing it. Sear for 2 minutes, then the grill will revert to 450°F. Cook for 2 to 5 minutes, depending on thickness and desired doneness.

When cooking in the Open or Flat positions, preheat to 450°F. Put the steaks on the preheated grill plates. Cook for about 4 to 6 minutes per side, depending on the thickness of the steaks and desired doneness.

When cooking in the Closed position, preheat to 400°F. Cook for 7 to 9 minutes in the closed position, or 8 to 10 minutes per side in the flat position. (Internal temperatur e should be 170˚F - juices will run clear with no signs of pink.)

When cooking in the Closed position, preheat to 400°F. Cook for 8 to 10 minutes in the closed position, or 8 to 10 minutes per side in the flat position. (Internal temperatur e should be 180˚F - juices will run clear with no signs of pink.)

400˚F, 6 to 7 ½ minutes when grilling in the closed position. 7 to 8 minutes per side in the flat position.

450°F. Put the burgers on the preheated lower grill plate. Using the cover height adjuster, set the upper plate so it is just sit ting on top of the burgers, but not pressing them. Grill burger s for about 5 to 8 minutes, depending on thickness and desired doneness.

Same as above, but once burger is nearly cooked, with about 1½ minutes remaining (it is helpful to use the timer with this recipe), carefully open upper plate, place piece of cheese on top of burgers, and then using the cover height adjuster, close upper plate so that it is sitting right above the top of the cheesebur ger, not touching it. Cook until cheese is just melted.

450°F. Put the links on the preheated grill/griddle plates the grill ribs are perfect for holding the links in place, and allow for easy turning for even cooking. Grill for about 5 minutes per side in the Open position, or about 12 minutes (turning halfway through) in the Closed position, depending on the thickness of the sausages.

Preheat both plates to 350°F. Put the prepared sandwiches on the preheated lower grill/griddle plate. Close the top. Allow sandwiches to cook for about 4 to 6 minutes, depending on thickness of sandwiches.

Preheat lower plate to 350°F; upper plate to 450°F. Put the prepared sandwiches on the preheated lower grill/griddle plate. Using the cover height adjuster, close upper plate until it is sitting right above the top of the sandwich, not touching it. Cook sandwich until cheese on top is fully melted and lightly browned.

continues next page

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Food Preparation

Quesadillas

Eggs

French Toast Prepare French toa st as desired. Griddle; Open

Steak & Eggs

Vege tables

Pizza (see Pizza Chart

for great recipe ideas)

Prepare quesadillas according to your favorite recipe.

Fried or over-easy. Up to 5 eggs per plate.

Up to 2 inches thick. Season to taste. Drain off marinade well if marinated before grilling.

Have vegetables evenly cut. Season or marinate if desired.

Prepare pizza dough or use purchased; prepare desired toppings.

Plate and

Position

Grill or Griddle; Closed

Griddle; Open or Flat

Grill and Griddle; Open

Grill; Open, Flat or Closed (if closed, be sure that the vegetables are all the exact same thickness, or results will be uneven)

Grill; Closed and Open (with cover height adjuster)

Suggested Grilling

Temperatures and Times

Preheat both plates to 400°F. Put the prepared quesadilla on the preheated lower plate. Close the top and using the cover height adjuster, set the upper plate so it is just sitting on top of the quesadillas. Grill for about 2 to 3 minutes, depending on thickness and filling of the quesadillas.

350°F. Break the eggs onto the hot griddle plates. Flip once whites are set, about 2 to 3½ minutes, and then remove when cooked to desired doneness.

350°F. Flip after 2 to 3 minutes, depending on thickness. Cook for an additional 2 to 3 minutes.

Preheat lower plate to 350°F; upper plate to 450°F. Put the seasoned steak(s) on the preheated upper grill plate. Grill for about 4 to 6 minutes per side, depending on thickness and desired doneness. After flipping steak(s) to cook the second side, add the eggs to the preheated griddle plate and cook for 2 to 3 minutes per side. At that time, the steaks should be done as well.

400°F. Grill until tender. This will vary depending on the types of vegetables used, but should take between 20 and 30 minutes. Refer to our recipe on page 19 for more specifics.

Grill dough on SEAR /450°F with the unit closed. Then let the temperature revert to 450°F. Open to add toppings and using the cover height adjuster, close upper plate until it is sitting right above the top of the pizza, not touching it. Cook until cheese/toppings are melted and browned, about 10 to 15 minutes.

Pizza Chart

The Cuisinar t kitchen could go on for pages with delicious recipes for tasty piz zas, and you have your favorites too, but here is a small selection of some combinations and tips that will hopefully bring some new flavors to your table. The adjustable hinge lever and top-browning feature of the Cuisinart Elite makes it the perfect tool for grilled pizzas. You can always star t out with our classic Grilled Pizza on page 12 and build from there, or you can take some components from the options below as a fun treat for your family.

Food Ingredients Preparation Cooking Procedure

EggplantPestoTom ato

¾ to 1 pound pizza dough

olive oil for brushing

¼ cup prepared pesto

½ small eg gplant , ½-inch-thick round slices - grilled for 4 minutes per side

1 cup halved cherr y tomatoes

salt and pepper, to taste

2 ounces fresh mozz arella , sliced into 1- to 2-inch pieces

Cooking Position and Plates: Closed; Grill or Griddle

Preheat Temperature: 450°F upper and lower

Roll dough out to about 10-inch rectangle, to f it shape of plate as best you can.

Brush top and bottom of dough with olive oil.

Grill oiled pizza dough for about 5 minutes in the Closed position.

Open grill and carefully top with pesto, eggplant, tomatoes, salt, pepper and mozzarella.

Using the cover height adjuster, close upper plate until it is sitting right above the top of the pizza, not touching it. Cook until cheese/toppings are melted, about 10 to 15 minutes.

Griddler®

continues next page

Page 17

Food Ingredients Preparation Cooking Procedure

MushroomFontina

Bacon-Olive

Ricotta, Fig and Prosciutto

Sausage, Onion a nd Pecorino

¾ to 1 pound pizza dough

olive oil for brushing

6 cups mushrooms

3 tablespoons olive oil

¼ teaspoon salt

pepper, to taste

4 sprigs fresh thyme, leaves only (stems discarded)

1 garlic clove, finely chopped

½ small shallot, sliced

2 to 3 tablespoons grated Parmesan

3 ounces Fontina, shredded

¾ to 1 pound pizza dough

olive oil for brushing

½ cup pizza sauce

2 garlic cloves, thinly sliced

6 slices bacon, cooked and crumbled

½ cup halved and pitted olives , green or black

2 pinches dried fines herbes

¼ cup shredded Parmesan

¾ to 1 pound pizza dough

olive oil for brushing

½ cup ricotta, strained

1 tablespoons grated Parmesan

salt and pepper, to taste

figs, sliced

prosciutto, torn into small pieces

Brie, sliced

blue cheese, crumbled

honey, for finishing

¾ to 1 pound pizza dough

olive oil for brushing

1 to 2 links Italian sausage, cooked and crumbled

½ cup pizza sauce

1 medium onion, sliced and griddled/ grilled

¼ cup shaved/thinly sliced pecorino

Cooking Position and Plates: Open and Closed; Griddle

Preheat Temperature: 350°F upper and lower

Roll dough out to about 10-inch rectangle, to f it shape of plate as best you can. Brush top and bottom of dough with olive oil. Cover lightly with plastic wrap until ready to use. Toss mushrooms, 3 tablespoons oil, salt , pepper, thyme, garlic and shallot together.

Cooking Position and Plates: Closed; Grill or Griddle

Preheat Temperature: 450°F upper and lower

Roll dough out to about 10-inch rectangle, to f it shape of plate as best you can. Brush top and bottom of dough with olive oil. Cover lightly with plastic wrap until ready to use.

Cooking Position and Plates: Closed; Grill or Griddle

Preheat Temperature: 450°F upper and lower

Roll dough out to about 10-inch rectangle, to f it shape of plate as best you can. Brush top and bottom of dough with olive oil. Cover lightly with plastic wrap until ready to use.

Stir together the ricotta, Parmesan, salt and pepper.

Cooking Position and Plates: Closed; Griddle

Preheat Temperature: 450°F upper and lower

Roll dough out to about 10-inch rectangle, to f it shape of plate as best you can. Brush top and bottom of dough with olive oil. Cover lightly with plastic wrap until ready to use.

Sauté mushroom mixture on hot griddle plates in the Open position until softened, about 6 to 10 minutes. Remove and reserve.

Increa se temper ature to 450°F on both plates.

Once preheated, place oiled dough on the lower griddle plate; close upper plate and allow to cook for about 5 minutes.

Open unit and carefully top dough with reserved mushroom mixture and both cheeses.

Using the cover height adjuster, close upper plate until it is sitting right above the top of the pizza, not touching it. Cook until cheese is melted, about 10 to 15 minutes.

If bacon was not already cooked, it may be cooked on the 450°F griddle plates. Then remove and grill pizza dough, closed, for 5 minutes.

Open unit and carefully top dough with remaining ingredients, f inishing with the cheese.

Using the cover height adjuster, close upper plate until it is sitting right above the top of the pizza, not touching it. Cook until cheese is melted, about 10 to 15 minutes.

Grill oiled dough on the hot grill/griddle plates for 5 minutes.

Open unit and carefully top dough with the ricott a mixture, figs, prosciutto, Brie and blue cheese.

Using the cover height adjuster, close upper plate until it is sitting right above the top of the pizza, not touching it. Cook until cheese is melted, about 10 to 15 minutes.

Before serving, drizzle with honey.

If sausage has not yet been cooked, grill sausage on the hot griddle plates until browned, about 8 minutes. (For best results, halve sausage lengthwise if using pr ecooked. If using raw, prick links all over and then grill for a minute or t wo on each side.) Let sausage cool slightly and crumble or slice as desired.

If onion has not yet been cooked, toss in some oil with salt and pepper. Place on hot griddle plates after removing sausage and allow to cook until softened, about 5 to 6 minutes. Remove and reser ve.

Grill oiled dough on the hot griddle plates, closed, for 5 minutes.

Open unit and carefully top dough with the sauce, reser ved onion and sausage and cheese.

Using the cover height adjuster, close upper plate until it is sitting right above the top of the pizza, not touching it. Cook until cheese is melted, about 10 to 15 minutes.

continues next page

Page 18

Sandwich Chart

A sandwich is a beautiful thing - simple and comfor ting. Add some heat to cheese and bread and create the perfect lunch. Like any good meal, the per fect sandwich star ts with the best ingredients that you can find. Use a nice heart y bread, good oil or butter, and fresh, in-season ingredients. Don't stop there, for your pantr y probably has some great additions - roasted red peppers can add a lot of flavor to simple gr illed chicken. Mayonnaise and mus tards can do wonders. Have leftover barbequed chicken from the grill last night? Shred it and put it on bread. The options are endless. Place on the hot grill, press or top brown, and your sandwich will be ready before you can f inish setting the table. The extra-large cooking surface allows you to make up to four sandwiches at a time.

Sandwich Type Prep It Build It Cook It

Open grill carefully and place prepared sandwiches on the hot plate.

Close grill and set the cover height adjuster so the upper plate is just sitting on top of the bread (about the 2nd notch, depending on the thickness of your bread). Allow to cook for about 5 minutes, or until bread is crispy and cheese is fully melted.

Open grill carefully and place prepared sandwiches on the hot plate.

Close grill to press the sandwich. Allow to cook for about 5 minutes, or until bread is crispy and cheese is fully melted.

Open grill carefully and place prepared sandwiches on the hot plate.

Using the cover height adjuster, close upper plate until it is sitting right above the top of the sandwich, not touching it. Cook until cheese is melted, about 5 to 7 minutes.

Open grill carefully and place prepared sandwiches on the hot plate.

Close grill to press the sandwich. Allow to cook for about 5 minutes, or until bread is crispy and cheese is fully melted.

The Perfect Grilled Cheese

(with variations)

The C lassic Italian

The Melt

The M eat Lovers

Grill Position and Plates: Closed; Grill or Griddle

Preheat Temperature: 350°F upper and lower

Ingredients: Your favorite sliced bread • softened butter • a good melting cheese: classic American ,

Panini

Swiss varieties, Cheddar, etc.

If you're feeling adventurous, or just want a change from the ordinary, get some other ingredients ready: sliced deli pickles, sliced tomato, some bacon from yesterday's breakfast.

Grill Position and Plates: Closed; Griddle or Grill

Preheat Temperature: 350°F upper and lower

Ingredients: Ciabatta or a rustic Italian bread (for ciabat ta, cut into enough for 4 sandwiches; for

Panini

Italian, cut 8 slices) • olive oil for brushing on bread • 8 ounces of a variety of Italian meat s (prosciutto, mortadella, salami, sopressata, etc.)

• 2 roasted red peppers, drained and sliced • 4 ounces of provolone • salt and pepper

Grill Position and Plates: Open; Grill or Griddle

Preheat Temperature: 450°F upper ; 350°F lower

Open-

Ingredients: 4 slices of your favorite sandwich

Faced

bread • 1 cup of either chicken, tuna, turkey or egg salad • 4 slices (about 4 ounces) Swiss, Cheddar or American cheese

Grill Position and Plates: Closed; Grill or Griddle

Preheat Temperature: 350°F upper and lower

Ingredients: 8 slices of your favorite sandwich bread • softened butter, for br ushing bread

Panini

• brown deli mustard • 16 ounces of your favorite deli meats (roast beef, turkey, ham, pastrami, etc .)

• 6 to 8 ounces Swiss cheese

While grill is preheating, assemble your sandwiches:

Lightly brush one side of each slice of bread with the softened butter.

Layer the cheese on top of half of the un-buttered slices (if using optional fillings, layer them in between the cheese). Top with the other pieces of the bread, with the buttered side facing up.

While grill is preheating, assemble your sandwiches:

Lightly brush one side of each slice of bread with the oil.

Layer the meats on the bottom half of each bread slice, oiled side down. Top with the roasted pepper, then provolone. Sprinkle with salt and pepper if desired. Top with the other pieces of bread, oiled side facing up.

While grill is preheating, assemble your sandwiches:

Lay the four slices of bread on a plate or tray. Top with the salad, and then with the cheese.

While grill is preheating, assemble your sandwiches:

Lightly brush one side of each slice of bread with the sof tened but ter. Brush the inside of 4 of the slices with the mustard.

Evenly distribute the meat on top of half of the bread, buttered side down.

Top with the Swiss, and then place the other slice of bread, mustard-side down, on top.

Page 19

Sandwich Type Prep It Build It Cook It

Open grill carefully and place prepared sandwiches on the hot plate.

Close grill and set the cover height adjuster so upper plate is just sitting on top of the bread. Allow to cook for about 5 minutes, or until bread is crispy and cheese is fully melted.

Open grill carefully and place prepared sandwiches on the hot plate.

Using the cover height adjuster, close upper plate until it is sitting right above the top of the sandwich, not touching it. Allow to cook for about 5 minutes, or until bread is crispy and cheese is fully melted.

The Californian

The Gobbler

Grill Position and Plates: Closed; Grill or Griddle

Preheat Temperature: 450°F upper and lower

Ingredients: 8 slices of your favorite sandwich bread • olive oil for br ushing bread • grilled

Panini

chicken breast*, sliced • sprouts • avocado, sliced

• tomato, sliced • Cheddar

*This can be coated with olive oil, salt and pepper and then grilled befor ehand, or use any leftover chicken that you may have.

Grill Position and Plates: Closed; Grill or Griddle

Preheat Temperature: 350°F upper and lower

Open-

Ingredients: 4 slices of white sandwich bread

Faced

• butter for brushing bread • mayonnaise • sliced turkey • prepared stuffing • cranber ry sauce

• Swiss cheese

While grill is preheating, assemble your sandwiches:

Lightly brush one side of each slice of bread with the olive oil.

Evenly distribute the chicken, sprout s, avocado, tomato and cheddar on 4 slices of the bread, with the oiled side down. Top with the other slices of bread , oiled side up.

While grill is preheating, assemble your sandwiches:

Lightly brush one side of each slice of bread with the but ter. Spread mayonnaise on the inside of the slices.

Evenly distribute the turkey, stuffing, cranberry sauce and Swiss cheese on the 4 slices of bread, with the buttered side down.

The Nicoise Panini

Chocolate Panini

Panini

Grill Position and Plates: Closed; Grill or Griddle

Preheat Temperature: 350°F upper and lower

Ingredients: 8 slices of thickly cut rustic-style bread • olive oil, for brushing bread • tapenade

• grilled tuna steak*, sliced • sliced tomatoes

Grill Position and Plates: Closed; Grill or Griddle Preheat Temperature: 350°F upper and lower

Ingredients: 8 slices of good quality rustic bread

• olive oil, for brushing bread • 4 ounces semisweet chocolate, chopped (you may also use

, about 2 tablespoons per sand wich)

Nutella

While grill is preheating, assemble your sandwiches:

lightl y brush one side of each slice of bread with the oil.

Evenly distribute the tuna and tomatoes on 4 slices of the bread, with the oiled side down. Spread the tapenade on the inside of the other 4 slices. Top sandwiches with these slices, tapenade facing down.

While grill is preheating, assemble your sandwiches: Lightly brush one side of each slice of bread with the oil.

Top the un-oiled side of four pieces with the chocolate. Top with the other slices of bread, oiled sides facing up.

Open grill carefully and place prepared sandwiches on the hot plate.

Close grill and set the cover height adjuster so upper plate is just sitting on top of the bread. Allow to cook for about 5 minutes, or until bread is crispy.

Open grill carefully and place prepared sandwiches on the hot plate. Close grill and set the cover height adjuster so upper plate is just sitting on top of the bread. Allow to cook for about 5 minutes, or until bread is crispy and chocolate is melted.

Page 20

Steak Chart

The SEAR function grills steaks to perfection. Here is a simple guide to cooking to your personal preference. We give instructions for grilling the steaks in the Closed position, but they can easily be done in the Open position as well - just flip the steaks halfway through, and remember to always monitor the temperature.

Steak

Doneness

Rare (120-125°F)

Medium-Rare

(130-135°F)

Medium (140-145°F)

Medium-Well

(150-155°F )

Well (160°F+)

Preparation Plate and Position

Up to 2 inches thick. Season to taste. Drain off marinade completely if marinated before grilling.

Grill; Closed

Suggested Grilling

Temperatures and Times

Sear (with 450°F as the default). Put the steak(s) on the preheated lower grill plate. Using the cover height adjuster, set the upper plate so it is just sitting on top of the steak, but not pressing it. Sear for 2 minutes.

Page 21

RECIPES

Perfect Pancakes

This is a great all-purpose pancake recipe to have up your sleeve for breakfast

next weekend. It can be dressed up by mixing in fresh or frozen fruit, or nuts

Griddler Plate Side: Griddle

Makes about twelve 4-inch pancakes 2 large eggs

¾ cup reduced-fat milk ½ teaspoon pure vanilla extract 1 cup plus 2 tablespoons unbleached, all-purpose flour 1 tablespoon baking powder 1 tablespoon granulated sugar ½ teaspoon table salt 2 tablespoons unsalted butter, melted (plus more for griddle plates if desired)

1. Fit the grill with the griddle plates and preheat both plates to 350°F.

2. Put the eggs, milk and vanilla in a small bowl and whisk to blend until smooth; reserve.

3. Using a ¼-cup measure, drop batter onto preheated griddle (if you like extra buttery

4. Transfer to warm plates to serve. As you finish each batch of pancakes, you can keep them

Elite Cooking Position: Flat

Combine flour, baking powder, sugar and salt in a separate, medium bowl. Stir with a whisk to blend. Add the egg/milk mixture and stir until just blended. Stir in the melted, cooled butter. Do not over mix, or cooked pancakes will be thin and tough – batter should be a bit lumpy.

pancakes, put about ½ tablespoon of butter on each plate and melt before dropping batter on plates). Cook pancakes until bubbles form, about 2 minutes; flip and cook until done, about 2 minutes longer.

warm on a wire rack placed on a baking sheet in a low oven (200°F). Repeat until all the batter is used.

Nutri tional information per serving (2 pancakes):

Calories 150 (35% from fat) • car b. 20g • pro. 4g • fa t 6g • sat. fat 3g

• chol. 74mg • sod. 453mg • calc. 83mg • fiber 0g

and chocolate chips.

Challah French Toast

Egg-rich Challah bread makes a rich and delicious French toast. Topped with fresh fruit,

Griddler Plate Side: Griddle

Makes 8 to 10 servings 8 large eggs

1½ cups milk (we used reduced fat, but any variety will do) 1 tablespoon pure vanilla extract 2 tablespoons pure maple syrup 1 teaspoon ground cinnamon 1 pinch ground nutmeg

Elite Cooking Position: Flat

it makes breakfast a real treat for your family!

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1 to 2 pinches table salt 8

to 10 slices ¾-inch thick challah bread (Depending on the size of the loaf, you will

find between 8 and 10 slices will soak up all of the batter. Should be about ¾

of a 1-pound loaf.) confectioners’ sugar, for serving fresh fruit, for serving

1. Put the eggs, milk, vanilla, maple syrup, cinnamon, nutmeg and salt into a medium bowl.

Whisk to fully combine and pour into a 13 x 9-inch baking dish.

2. Soak half of the bread, turning so both sides are saturated.

3. Fit the grill with the griddle plates and preheat both plates to 350°F. Once hot, put the

soaked French toast on the hot griddle.* Cook 3 to 4 minutes per side. If all bread does not fit on the griddle plates at one time, soak remaining bread, while first batch of French toast is cooking.

4. Remove and reserve the cooked French toast and then repeat with remaining soaked bread,

if necessar y.

5. To serve, dust with confectioners’ sugar and top with fresh fruit and maple syrup, if desired.

*The French toast can also be cooked in the closed griddle position. Preheat both plates to 350°F in the closed position, put 2 to 4 pieces on the plate, depending on how many f it, and close the Griddler. Cooking time will be only about 2 to 3 minutes and you do not need to flip! Repeat with the remaining soaked bread.

Calories 189 (32% from fat) • carb. 24g • pro. 7g • fat 7g • sat. fat 2g

Nutritional information per slice:

• chol. 171mg • sod. 203mg • calc. 102mg • fiber 1g

Crab Cakes

Fresh crab is ideal, but high-quality canned or frozen crab works well too.

Griddler Plate Side: Griddle

Makes sixteen crab cakes 16 ounces lump crabmeat

1 large red bell pepper, cut into a small dice 1 jalapeño, seeded and finely chopped 4 green onions (including some of the flavorful green part), chopped (about 1 garlic clove, f inely chopped ¼ teaspoon sea or kosher salt 1 large egg, lightly beaten 1½ cups panko (Japanese style breadcrumbs), plus ½ cup for dredging ½ cup mayonnaise 1 teaspoon Worcestershire sauce 1 teaspoon Dijon mustard 1½ teaspoons Old Bay hot sauce, to taste (optional) vegetable oil, for brushing the pan lemon wedges, for serving

1. Look through crabmeat to make sure there are no shells or cartilage, being careful not to

Elite Cooking Position: Flat

seasoning

tear the meat into small pieces. Reserve in refrigerator.

⁄3 cup)

Page 23

2. In a medium to large bowl, mix the peppers, green onions, garlic, salt, egg, 1½ cups of the

panko, mayonnaise, Worcestershire, Dijon, Old Bay and hot sauce (if using). Add the crabmeat and very gently mix all of the ingredients together (it is best to do this with clean hands to avoid over-mixing, but you can do it with a spoon if you are careful to keep the crabmeat intact).

3. Using your hands, shape the mixture into ¼-cup round cakes (no higher than ½-inch) and

place them on a clean plate, separating the layers with wax paper. Cover with plastic and refrigerate for 1 hour before cooking (this helps keep the crab cakes together when cooking, and melds the flavors).

4. Fit the grill with griddle plates and preheat both plates to 400°F. Brush the griddle plates

with a little vegetable oil (this will help to crisp and lightly brown the crab cakes).

5. While the unit is preheating, lightly dredge the crab cakes in the remaining panko.

6. When the griddle is hot, cook the crab cakes in batches, approximately 8 minutes per side.

Crab cakes should be a deep golden brown on both sides.

7. Serve immediately with lemon wedges.

Nutritional information per crab cake:

Calories 119 (5% from fat) • carb. 5g • pro. 4g • fat . 9g •

sat. fat 1g • chol. 41mg • sod. 278mg • calc. 29mg • f iber 0g

Garlic and Herb Marinated Lamb Chops

Pull out all the stops with this gourmet hors d’oeuvre. These lamb chops also make a great

Griddler Plate Side: Grill

Makes 4 to 6 servings

to 2 garlic cloves, finely chopped

1 1 tablespoon fresh rosemary, chopped ¼ teaspoon freshly ground black pepper ¼ cup olive oil

to 2 pounds loin lamb chops, approximately 6 chops

1¾ ½ teaspoon sea or kosher salt

special occasion dinner, paired with grilled vegetables and potatoes.

Elite Cooking Position: Flat

1. Combine the garlic, rosemary, black pepper and olive oil in a bowl. Dip chops in marinade

to coat both sides and place in a shallow baking dish. Scrape out the remaining marinade with a rubber spatula and drizzle over the chops. At this point chops can be refrigerated for up to 24 hours.

2. One hour before grilling remove chops from refrigerator so they can come to room

temperature.

3. Fit the grill with the grill plates and preheat both plates to 425°F. Then, set both plates on

SEAR. Sprinkle salt on both sides of lamb chops.

4. When the unit has preheated, place the lamb chops evenly spaced across the lower plate.

Using the cover height adjuster, carefully close the upper grill plates so the plate is just touching the top of the chops (this is so the juices are not pressed out of the lamb). Grill for two minutes on SEAR and then about 4 to 6 minutes on 425°F for medium rare.

Page 24

Nutritional Information per serving (based on 6 servings):

Calories 358 (72% from fat) • carb. 1g • pro. 24g • fat 28g • sat. fat 10g

• chol. 87mg • sod. 208mg • calc. 18mg • f iber 0g

Grilled Pizza

Pizza on the grill has been big for a while, now you can prepare this favorite treat indoors.

Following are simple instructions for a Margherita pizza, but your options are endless.

Refer to the Pizza Chart on page 4 for more delicious flavor combinations.

Griddler Plate Side: Griddle or Grill

Makes 6 servings ¾

olive oil, for brushing dough ½ cup pizza sauce

sea or kosher salt, to taste

1. Fit the grill with the griddle or grill plates and preheat both plates to 450°F.

2. While the unit is heating, roll out the dough to a rectangle slightly smaller than the plate,

3. Once the unit has preheated, place oiled dough on lower plate, spreading it carefully to fill

4. Keeping the upper plate at 450°F, reduce the lower plate to Warm. Open unit; top dough

Elite Cooking Position: Closed

to 1 pound prepared pizza dough (½ pound is good for personal size)

⁄3 to ½ cup shredded or sliced mozzarella

about 10 inches wide. Brush both sides with olive oil.

the plate. Close the upper plate and cook for about 5 minutes.

with the sauce, cheese and salt; set the cover height adjuster at the highest notch and close the upper plate until it is just sitting above the cheese. Let the pizza cook until the cheese is fully melted about 10 minutes.

5. Remove pizza, let rest for a few minutes, then slice and serve.

Calories 141 (36% from fat) • carb. 20g • pro. 4g • fat 5g • sat. fat 1g

Nutritional information per serving:

• chol. 3mg • sod. 310mg • calc. 37mg • fiber 1g

Blini

Whip these up for your next party. They are both crispy and tender and irresistible

Griddler Plate Side: Griddle

Makes about 32 two-inch pancakes 1 pound Yukon Gold potatoes

½ teaspoon active dry yeast ¾ cup unbleached, all-purpose flour 1 teaspoon baking powder 3 tablespoons sour cream 2 large eg gs 1 large eg g yolk 2 tablespoons whole milk

when topped with a bit of smoked salmon and créme fraiche.

Elite Cooking Position: Flat

Page 25

1¾ teaspoons sea or kosher salt ground white pepper, to taste 2 large eg g whites 1 pinch cream of tartar 1 tablespoon oil or clarified butter, * plus more as needed

1. Put the potatoes, whole and left with the peel left on, in a large stockpot . Add cold

water until potatoes are fully submerged. Bring to a boil and cook until potatoes are tender. Once cool enough to touch, peel the potatoes with a paring knife. Press through a ricer. Transfer potatoes to a large mixing bowl.

2. Add the yeast, flour and baking powder and mix together until just combined (be sure not

to overwork). Add the sour cream, 2 eggs, 1 yolk, milk, salt and pepper to taste. Using a hand mixer, or in the bowl of a stand mixer fitted with the mixing paddle, mix until mixture is very creamy and well-mixed, about 3 to 5 minutes.

3. In a large, clean mixing bowl, whip the 2 egg whites with the cream of tartar to soft peaks

(egg whites should droop a bit when lifted with the whisk. You do not want them to be too stiff). Lighten the potato mixture with about

⁄3 of the whipped eg g whites by gently stirring,

and then fold the remaining into the lightened potato mixture.

4. Fit the Cuisinart

Griddler® Elite with the griddle plates and preheat both plates to 350°F. Spread the oil/clarified butter on the hot griddle plates (about ½ tablespoon per plate). Once oil/butter is hot, drop about 1 tablespoon of batter per blini (a 1½-inch small, ladle works well). Cook about 3 to 4 minutes per side or until golden brown and cooked through.

5. Repeat with remaining batter.

6. To serve: top with smoked salmon, caviar, horseradish sauce, smoked trout and/or crème fraiche and chopped chives.

*If choosing to use clarified butter you can either purchase Ghee in specialty or gourmet stores, or in the international section of some grocery stores. If you want to make it yourself, melt 1 stick (or desired amount) of but ter in a small saucepan. Once melted skim off any foam on the sur face and then pour butter into a separate container, being careful to not pour in any white solids or the whey - strain through a cheese cloth if necessary. The benefit of clarified butter is that it is able to be heated to higher temperatures without burning, which makes it excellent for sautéing.

Calories 33 (31% from fat) • carb. 4g • pro. 1g • fat 1g • sat. fat 0g

Nutritional information per blini:

• chol. 18mg • sod. 151mg • calc. 8mg • f iber 0g

Classic Tomato Bruschetta

The Griddler® Elite's independently heated plates makes the perfect bruschetta easy,

Griddler Plate Side: Grill

Makes 16 bruschetta 16 slices (½-inch thick) French bread

4 tablespoons extra virgin olive oil, divided, plus 1 teaspoon 1 pint grape tomatoes, quar tered (about 1½ cups) ½ teaspoon sea or kosher salt ¼ teaspoon freshly ground black pepper

keeping bread warm on the bottom while melting cheese on top.

Elite Cooking Position: Flat and Closed

Page 26

6 small garlic cloves, chopped 3 medium fresh basil leaves, thinly sliced (chiffonade) ½ ounce Parmesan, grated or finely shredded

1. Fit the grill with the grill plates and preheat both plates to 450˚F.

2. Brush each side of the bread with about 2 tablespoons of the olive oil. Once the unit has

preheated, put all pieces of oiled bread onto the hot plates and grill about 3 to 5 minutes per side, until lightly browned.

3. While bread is grilling, prepare topping. In a small bowl, stir together the tomatoes, salt,

pepper, garlic and basil with the remaining oil.

4. Keeping the upper plate at 450˚F, reduce the lower plate to Warm. Move all toasted bread

to the lower plate and distribute the tomato mixture evenly on each piece, then top with the Parmesan. Setting the cover height adjuster at the highest notch, close the upper plate until it is sitting just above the Parmesan, but not touching it . Let the bruschetta cook until the cheese is just melted, about 5 minutes.

5. Ser ve immediately.

Calories 67 (34% from fat) • carb. 9g • pro. 2g • fat 3g • sat. fat 1g

Nutritional information per bruschetta:

• chol. 1mg • sod. 138mg • calc. 21mg • f iber 1g

Stuffed Portabellas

A great way to start dinner. Pass a plate of these around while you are waiting

Griddler Plate Side: Griddle

Makes 6 servings 6 portabella caps, stems removed and saved or discarded

3 garlic cloves

½ teaspoon dried basil ¾ teaspoon dried oregano 2 tablespoons chopped fresh parsley ¼ teaspoon fresh thyme leaves ¼ teaspoon lemon zest ½ teaspoon sea or kosher salt ½ teaspoon freshly ground black pepper ¼ cup extra virgin olive oil, divided ¾ cup grated Parmesan 6 portabella caps, stems removed and saved for a separate use or discarded

1. Fit the grill with the grill plates and preheat both plates to 450˚F.

2. While the unit is preheating, chop the garlic in a Cuisinart Food Processor or Chopper. Add

Elite Cooking Position: Closed

⁄4 cup panko (Japanese-style) breadcrumbs

the panko, herbs, zest, salt and pepper and process until combined. Transfer to a mixing bowl and add 2 tablespoons of oil and the Parmesan. Reserve.

for the rest of your meal to finish cooking.

3. Brush the tops and bottoms of the mushrooms with 2 tablespoons of the oil. Place on the

lower preheated grill plates and using the cover height adjuster, gently close so that the

Page 27

upper plate is just slightly touching the tops of the mushrooms. Grill 30 seconds to 1 minute, or until grill marks are visible.

4. Keeping the top plate at 450˚F, reduce the bottom plate to Warm. Open the grill and evenly divide the mushroom mixture among the tops of the grilled portabellos. Setting the cover height adjuster at the highest notch, close the upper plate until it is sitting just above the mushrooms. Let the mushrooms brown until the breadcrumb mixture is toasted, about 3 to 5 minutes.

5. Serve immediately.

Calories 205 (68% from fat) • carb. 9g • pro. 9g • fat 16g • sat. fat 5g

Nutritional information per mushroom:

• chol. 15mg • sod. 404mg • calc. 190mg • f iber 1g

The All American Burger

Start with the best beef you can find, then simply season, partially griddle,

top with blue cheese, and finish cooking. The Cuisinart

Griddler Plate Side: Grill

Makes 6 servings 2 pounds ground beef round or chuck (freshly ground if possible)

1½ teaspoons sea or kosher salt ¾ teaspoon freshly ground black pepper ½ teaspoon garlic powder 3 tablespoons crumbled blue cheese, divided

1. Fit the grill with the grill plates and preheat both plates to 450˚F.

2. Working the ground chuck as little as possible, mix in a large bowl with the salt, pepper and

3. When the unit has preheated, place the burgers on the lower grill plate, evenly spaced.

4. Contact grill for 5 minutes for rare burgers. Then open the unit and top with the blue

Elite Cooking Position: Closed

garlic powder. Shape into six 6-ounce patties, about 4 inches in diameter. The best way to do this is to use a 4-inch round cookie cutter: Put 6 ounces of meat at a time into the cookie cutter and gently press to evenly fill. All burgers should be the same thickness for optimal results. Use your thumb to press a dimple into the center of each patty.

Using the cover height adjuster, close the upper plate so the hinge is set to the position where the upper grill plate is just sitting on the burgers without pressing them.

cheese, ½ tablespoon per burger. Setting the cover height adjuster, close the upper grill plate so it is sitting over the blue cheese but not touching it. Grill for an additional 2 minutes, or until the cheese is just melted.

Griddler® Elite does it all!

5. Remove burgers and serve immediately.

Note: For toasted buns, cut in half and grill in the closed position, with the adjustable hinge left in the position where it was just touching the tops of the burgers. Grill for about 30 seconds right af ter removing burgers.

Calories 283 (54% from fat) • carb. 0g • pro. 31g • fat 16g • sat. fat 7g

Nutritional information per burger:

• chol. 101mg • sod. 549mg • calc. 42mg • f iber 0g

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Cuban Sandwich

A hearty, sweet and tangy sandwich, the Cuisinart Cuban starts with our grilled pork chops,

Griddler Plate Side: Grill

Makes 4 servings 4 Portuguese rolls, split

2 4 teaspoons mustard, divided (use your favorite variety, we used golden-brown) 6 ounces sliced Swiss cheese 8 medium-thin slices of ham (about 6 ounces) 2 cooked pork chops (page 19), very thinly sliced 1 large sour or dill pickle, sliced

1. Fit the Cuisinart

2. Lightly brush the outside of each roll with the softened butter.

3. Spread the inside of each half with 1 teaspoon mustard. Evenly divide the Swiss, ham, pork

4. When the unit is ready, place the sandwiches on the lower grill plate. Lower cover and

Elite Cooking Position: Closed

to 4 tablespoons unsalted butter, softened

and pickles and place on the bottom of each roll, starting and ending with the cheese.

press lightly on the handle for 30 seconds. Grill for 5 minutes, until the bread is golden, toast y and well marked, the filling is warm and cheese is melted. Halve each sandwich and serve warm.

but you can use thinly sliced pork roast if you prefer.

Griddler® Elite with the grill plates and preheat both plates to 350˚F.

Calories 656 (51% from fat) • carb. 24g • pro. 54g • fat 37g • sat. fat 18g

Nutritional information per serving:

• chol. 165mg • sod. 1139mg • calc. 455mg • fiber 2g

Croque Monsieur/Madame

A classic French bistro lunch, be it topped with an eg g (Croque Madame) or not

(Croque Monsieur), this gourmet open-faced grilled cheese and ham with béchamel is

Griddler Plate Side: Griddle

Makes 2 servings 2 slices hearty white bread

1 tablespoon unsalted butter, softened 2 teaspoons Dijon mustard or aioli 6 slices good quality ham (about 4 ounces) 3 ounces shredded Gruyére béchamel, for serving (recipe below) 2 large eg gs (if making the sandwich into a croque madame)

1. Fit the grill with the griddle plates and preheat with the upper plate set to 450°F and the

2. Brush the bot tom side of the bread with the softened butter. Spread 1 teaspoon of the

Elite Cooking Position: Closed and Open

lower plate set to 350°F. Press the SEAR button for the upper plate only.

Dijon/aioli on the top of each piece of the bread. Top with the ham and then Gruyère, evenly divided between the two sandwiches.

about as rich as a sandwich can get.

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3. Once the grill has preheated, place the assembled sandwiches on the lower plate and setting the cover height adjuster on the highest notch, close the upper plate until it is sitting just above the Gruyère. Let the sandwich cook until the cheese is fully melted on top, about 8 to 10 minutes. Note: As the cheese melts down, you can lower the upper plate a notch or two to get the best results.

4. Remove sandwiches from the grill. Pour about 1 to 2 tablespoons of béchamel over each one and serve immediately for Croques Monsieurs.

5. If you wish to make this into a croque madame, after removing the sandwich, fry two eggs on the hot griddle plate and place one on top of each sandwich, then top with the béchamel.

Béchamel Sauce

3 tablespoons unsalted butter 2 tablespoons unbleached, all-purpose flour 1½ cups whole milk 2 pinches sea or kosher salt pinch ground nutmeg

1. Melt the butter in a saucepan placed over medium heat. Once the butter melts, stir in the flour and cook over medium heat while stirring occasionally, about 3 minutes.

2. Whisk in the milk a little at a time so that mixture is smooth and homogenous. Turn heat to medium-high and bring the sauce to a heavy simmer. Reduce heat and gently simmer until sauce thickens and coats the back of a spoon. Continue to whisk the sauce while heating to ensure it does not burn on the bottom.

3. Remove from heat and season with salt and nutmeg.

Calories 543 (56% from fat) • carb. 29g • pro. 30g • fat 34g • sat. fat 18g

Nutritional information per sandwich:

• chol. 114mg • sod. 1256mg • calc. 528mg • f iber 2g

Middle-Eastern Sandwich

With a nod to the Mediterranean for this delicious combination of flavors,

Griddler Plate Side: Grill

Makes 4 servings ½ medium to large eggplant, cut into eight ½-inch slices

olive oil, for brushing sea or kosher salt freshly ground black pepper 8 pitas, split ½ cup hummus ½ cup tabbouleh 4 ounces feta, thinly sliced

1. Fit the grill with the grill plates and preheat both plates to 400˚F.

2. While the unit is heating, brush the eggplant slices with the olive oil and sprinkle with salt

Elite Cooking Position: Closed

and pepper.

the Cuisinart

Griddler® Elite makes the perfect panini.

Page 30

3. Once unit has reached temperature, place the eggplant slices on the lower grill plate and close. Grill eggplant about 3½ to 4 minutes. Remove and reserve. Lower the temperature of both the upper and lower plates to 350˚F.

4. Lightly brush the outside of each pita half with olive oil. Spread the inside of each half with hummus. Evenly divide the tabbouleh and feta among the sandwiches.

5. Place the sandwiches on the lower grill plate. Lower cover and press lightly on the handle for 30 seconds. Grill in the Closed position for about 10 minutes, or until the bread is toasted and well marked, the filling is warm and cheese is melted. Cut each sandwich into thirds and serve warm.

Calories 367 (37% from fat) • carb. 47g • pro. 12g • fat 16g • sat. fat 5g

Nutritional information per serving:

• chol. 25mg • sod. 757mg • calc. 262mg • fiber 7g

Fish Tacos

Need a fun dinner par ty idea? Set up a make-your-own taco bar with all of the f ixings! It’s little

work for the host so you can enjoy these light and simple tacos with your guests.

Griddler Plate Side: Grill

Makes 8 Tacos

Fish:

1¼ pounds fish fillet (snapper or similar type fish), about 1-inch thick ¼ cup olive oil 3 tablespoons fresh lime juice ¼ teaspoon chili powder ½ teaspoon sea or kosher salt ½ jalapeño, halved, seeded and thinly sliced 2 tablespoons chopped cilantro

Taco s:

2 cups shredded cabbage, about ¼ small to medium head 2 teaspoons vegetable oil 1¼ teaspoons sea or kosher salt pinch freshly ground black pepper juice of one lime 1 tablespoon chopped fresh cilantro, plus more for serving 8 6-inch corn tor tillas ½ avocado sliced hot sauce, to taste lime wedges for serving

Elite Cooking Position: Flat

1. Place all of the fish ingredients in a shallow glass baking dish, turning fish once or twice to fully coat. Cover and marinate for about 30 minutes.

2. While fish is marinating, put the shredded cabbage, oil, salt, pepper, lime juice and chopped cilantro in a mixing bowl. Toss to combine; reserve.

3. When fish is just about done marinating, fit the grill with the grill plates and preheat both plates to 400˚F.

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4. Remove fish from marinade, place on preheated grill plates and grill for 2 to 4 minutes on each side, depending on the thickness of the fish. Remove and reserve. Lower the temperature of both the upper and lower plates to Warm.

Assemble Tacos: Place tor tillas on the grill plates to warm. Remove when warm and evenly divide the grilled f ish among the tacos, topping them with the cabbage slaw, and then the avocado. Add a little hot sauce and a squeeze of lime.

Calories 193 (32% from fat) • carb. 17g • pro. 16g • fat 7g • sat. fat 1g

Nutritional information per serving:

• chol. 26mg • sod. 185mg • calc. 34mg • f iber 2g

Grilled Vegetables

As a side dish or served over a mixed greens salad, grilled vegetables never disappoint!

Griddler Plate Side: Grill

Makes 4 to 6 servings ½ medium to large eggplant, cut into ¼-inch thick slices

1 medium red or yellow pepper, quartered and cut into ¼-inch slices 1 small to medium summer squash or zucchini, cut into ¼-inch rounds 8 spears asparagus, trimmed and halved lengthwise 2 garlic cloves, smashed 3 tablespoons olive oil ½ teaspoon sea or kosher salt pinch freshly ground black pepper 2 sprigs fresh thyme

1. Fit the Cuisinart

2. While the unit is preheating, toss all of the ingredients together. Once hot, put the

3. Remove and serve immediately.

Elite Cooking Position: Flat

Griddler® Elite with the grill plates and preheat both plates to 400˚F.

vegetables on the grill. Tossing occasionally, cook until grill marks are visible and vegetables are tender, about 25 to 30 minutes.

Nutritional information per serving (based on 6 servings):

Calories 86 (70% from fat) • carb. 5g • pro. 1g • fat 7g • sat. fat 1g

• chol. 0mg • sod. 134mg • calc. 17mg • fiber 3g

The Perfect Combination: Grilled Potato

"Chips" and Onion Rings

Whether served with a perfectly seared steak (page 21) or our All-American Burger

Griddler Plate Side: Griddle/Grill

Makes 6 servings

Grilled Potato “Chips”:

¾ pound red potatoes, scrubbed and ver y thinly sliced

Elite Cooking Position: Flat

(page 15), Onion Rings and “Chips” make the meal.

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1 tablespoon extra virgin olive oil ½ teaspoon sea or kosher salt pinch freshly ground black pepper

Onion Rings:

1 large onion, cut into

⁄3 to ½-inch slices 1 tablespoon extra virgin olive oil ¼ teaspoon sea or kosher salt

⁄8 teaspoon freshly ground black pepper

⁄8 teaspoon paprika

1. Fit the grill with one grill and one griddle plate and preheat both to 450˚F.

2. While the unit is preheating, put all of the “Chips” ingredients into one mixing bowl

and toss, and all of the Onion Rings ingredients into a separate bowl and toss.

3. Once the unit has preheated, place the potatoes on the hot griddle side and the onions on

the hot grill side.

4. The potatoes will take about 8 to 10 minutes per side – you want them to be very crispy so

you may have to grill in batches in single layers. The onions will take about 5 minutes per side, or until grill marks are well defined.

5. Remove and serve immediately, sprinkling with more salt if desired.

Nutritional information per serving:

Calories 50 (80% from fat) • carb. 2g • pro. 0g • fat 5g • sat. fat 1g

• chol. 0mg • sod. 196mg • calc. 6mg • f iber 0g

Grilled Pork Chop, Cuban-Style

Latin f lavors work well with pork. Be sure to get the thick-cut pork chops

for the best flavor, and don’t overcook, which dries pork out.

Griddler Plate Side: Grill

Makes 4 servings 4 thick-cut boneless pork chops, about 2½ pounds in total

¼ cup olive oil ½ teaspoon dried oregano ½ teaspoon ground cumin ¼ pinch freshly ground black pepper

Elite Cooking Position: Closed

to ½ teaspoon sea or kosher salt

1. Place all of the ingredients in a shallow glass baking dish, turning chops to coat. Cover and

marinate for 1 to 2 hours.

2. Once pork has marinated, fit the grill with the grill plates and preheat both plates to 425˚F.

3. Place the marinated chops on the preheated lower grill plate. Close the unit and using

the cover height adjuster, adjust the upper plate so it is just resting on top of the chops. Grill for about 7 minutes, depending on thickness, or until the internal temperature registers 130˚F.

4. Remove chops from grill and let rest until internal temperature is about 140˚F.

Page 33

Serving tips: These are great with spicy grilled potatoes and veget ables. Thinly sliced, they are perfect for our Cuban Sandwich on page 16.

Calories 564 (53% from fat) • carb. 5g • pro. 59g • fat 33g • sat. fat 9g

Nutritional information per serving:

• chol. 196mg • sod. 255mg • calc. 65mg • fiber 0g

Grilled Tuna with Soy Dipping Sauce

Sliced, seared tuna makes for a beautiful presentation, whether on top of a salad,

Griddler Plate Side: Grill

Makes two steaks 2 teaspoons sea or kosher salt

½ teaspoon chili powder ¼ teaspoon chipotle pepper (or substitute pinch of cayenne) ¼ teaspoon paprika 1 pound tuna steak (about 2 small steaks, each 1½ inches thick) 1 to 2 tablespoons extra virgin olive oil, in a shallow baking dish or plate

1. In a small bowl, mix the salt and spices together. Rub onto tuna and then coat the fish on

2. Fit the grill with the griddle plates and preheat both plates to 450°F, then set both plates

3. Place the tuna on the lower griddle plate. Close the unit and using the cover height adjuster,

4. Allow steaks to rest for a few minutes before serving.

Elite Cooking Position: Closed

both sides with olive oil.

to SEAR.

adjust the upper plate so it is just resting on the top of the fish. Grill for 2 minutes on SEAR for rare tuna, or add an additional minute at 450°F for medium-rare/medium.

or alongside some grilled vegetables.

Calories 311 (25% from fat) • carb. 1g • pro. 56g • fat 8g • sat. fat 1g

Nutritional information per serving:

• chol. 88mg • sod. 2293mg • calc. 11mg • fiber 0g

Rib-Eye Steaks

The Cuisinart® Griddler® Elite sears steaks to perfection. Use our grilling guide on page 8

to cook steaks just the way you and your family like them, from rare to well done.

Griddler Plate Side: Grill

Makes two steaks 2 rib-eye steaks, 1 to 2 inches thick

2 teaspoons olive oil ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper

1. Marinate the steaks in the olive oil, salt and pepper for at least 1 hour.

2. Fit the grill with the grill plates and preheat both plates to 450°F, then set both

Elite Cooking Position: Flat

plates to SEAR .

Page 34

3. Place the marinated steak on the lower grill plate. Close the unit and using the cover height

adjuster, adjusting the upper plate so it is just resting on the top of the steaks. Allow to grill for 2 minutes on SEAR if using 1-inch steaks for rare, or add an additional minute at 450°F for medium rare. Add about 30 to 60 seconds cooking time if using 2-inch steaks.

4. Allow steaks to rest for a few minutes, and then ser ve with any of the following

sauce options.

Calories 331 (35% from fat) • carb. 0g • pro. 52g • fat 12g • sat. fat 3g

Nutritional information per serving:

• chol. 136mg • sod. 699mg • calc. 46mg • f iber 0g

Salsa Verde

This bright “sauce” gives your favorite steak a delicious new kick.

Makes about ½ cup 2 strips (1 x 3-inch) jalapeño pepper, seeded

3 green onions, trimmed and cut into 1-inch pieces 2 cups packed fresh parsley, washed and very well dried ½ teaspoon sea or kosher salt ¼ teaspoon freshly ground black pepper 1 tablespoon red wine vinegar (more to taste) 1 tablespoon extra virgin olive oil

1. In a small food processor, finely chop the jalapeño and onions; scrape down the sides of the

work bowl. Add the parsley, ¼ teaspoon of salt and pepper; pulse to chop. With the unit running, add the vinegar and process until all ingredients are chopped and well blended. Still running, add the olive oil and process until homogenous.

2. Taste and adjust seasoning accordingly.

Calories 11 (68% from fat) • carb. 1g • pro. 0g • fat 12g • sat. fat 3g

Nutritional information per serving:

• chol. 0mg • sod. 54mg • calc. 13mg • fiber 0g

Tuscan Marinade

Just the right amounts of flavor to brighten up some grilled steaks. This marinade is perfect

for a spring or summer meal - star t with our Classic Tomato Bruschetta on page 13 to munch

on while your steaks are cooking to perfection.

Makes enough for two 1-inch steaks 1 tablespoon olive oil

½ teaspoon grated lemon zest ½ teaspoon sea or kosher salt ½ teaspoon fresh rosemar y ½ teaspoon freshly ground black pepper

1. In a small bowl, combine all ingredients. Pour over steaks to fully coat and marinate

for 1 hour.

2. Follow instructions in chart on page 8 for grilling steaks.

Page 35

Calories 67 (97% from fat) • carb. 0g • pro. 0g • fat 7g • sat. fat 1g

Nutritional information per serving:

• chol. 0mg • sod. 390mg • calc. 3mg • fiber 0g

Compound Herb Butter

A bit of this butter on top of a hot steak takes it to the next level. Also try to put a pat of the

Makes ½ cup 1 small garlic clove

½ tablespoon fresh oregano 1 sprig of thyme, leaves reserved and stems discarded 2 chives, cut into 1-inch pieces ½ teaspoon sea or kosher salt 1 stick good quality butter, room temperature

1. In a small food processor, chop the garlic, oregano, thyme and chives. Scrape down the sides

2. Form into a log and wrap well in wax paper. Chill well.

3. Slice and place on top of grilled steaks prior to serving.

butter inside of a burger before grilling for some extra richness and flavor.

of the work bowl and add the salt and butter. Process until completely smooth.

Calories 51 (99% from fat) • carb. 0g • pro. 0g • fat 6g • sat. fat 4g

Nutritional information per serving:

• chol. 15mg • sod. 49mg • calc. 2mg • fiber 0g

Steak and Roast Rub

Another option to add great flavor to your grilled steaks, this is also a great all-purpose

Makes about ¼ cup 2 tablespoons coarse sea or kosher salt

1 tablespoon black peppercorns ½ tablespoon whole coriander ½ tablespoon dill seed 2 teaspoons ancho chili powder 2 teaspoons garlic powder

1. Put all spices into the Cuisinart

and blend.

2. Rub 1 tablespoon (more or less as desired), onto each 1-inch steak.

3. Store remaining rub in a sealed glass jar in a dry, cool place.

seasoning for any beef roast, from eye-round to tenderloin.

Spice Grinder. Pulse about 10 to 12 times to chop

Calories 51 (99% from fat) • carb. 0g • pro. 0g • fat 6g • sat. fat 4g

Nutritional information per serving:

• chol. 15mg • sod. 49mg • calc. 2mg • fiber 0g

Page 36

NOTES:

Cuisinart CUI3337 Owner Manual

Specifications and Main Features

Frequently Asked Questions

User Manual