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GC-15
User Manual
17 pgs318.86 Kb0
User Manual 2
7 pgs1.17 Mb0

Cuisinart GC-15 User Manual

Instruction
Booklet
Reverse Side
Cuisinart® Compact Grill Centro GC-15
RECIPES
Breakfast
Hors D’Oeuvres
Entrées
Asian-Style Tofu Kebabs ................................10
Hot Dogs .............................................10
Grilled Corn Slaw (Hot Dog Topping) .......................11
Hot Dog Chili (Hot Dog Topping)...........................11
Baked Beans (Hot Dog Topping)...........................12
Middle Eastern Spiced Chicken and Vegetable Kebabs ........12
Scallops with Lemon Herb Butter ..........................13
Sausage with Peppers and Onions.........................13
Sides
Corn on the Cob .......................................14
Herb Roasted Potatoes .................................. 14
Grilled Baby Bok Choy ..................................15
Sushi Rice Cakes.......................................15
Desserts
Chocolate Griddle Cakes with Bananas .....................16
Grilled Fruit............................................16
Grilled Strawberry Shortcakes ............................17
2
COOKING GUIDE AND FOOD TEMPERATURE CHART
The following are suggested Grilling times for the Cuisinart® Compact Grill Centro, using the Grill or griddle side of the plates. Times are approximate and will vary with temperature of items being Grilled. Only boneless poultry, meat and seafood should be Grilled – plates will maintain contact with bones, but will lose contact with meat as it cooks and it will appear “steamed.” Preheat the Cuisinart
®
Compact Grill Centro according to instructions
before Grilling.
Marinades can be used, but draining is suggested before placing on the hot Griddler. An instant-read thermometer or a probe-type thermometer is a handy tool for checking the internal temperature of foods Grilled.
Meat
Bacon Grill/Griddle Place bacon on cold Grill/griddle plate.
Beef, hamburgers
Beef, boneless steak, ¾- to 1-inch thick
Beef, boneless steak
Hot Dogs Rollers 5 hot dogs fit on the Rollers. Cook on
Precooked Sausage Links
Sausage Links, uncooked
Grill/Griddle/
Skewer/Roller
Cook on High until desired doneness
Grill Cook on High to degree of desired
Grill Pat steaks dry before cooking. Preheat
Skewers Cut into 1- to 2-inch pieces and thread on
Rollers 5 sausages fit on the Rollers. Cook on
Rollers 5 sausages fit on the Rollers. Cook on
doneness. USDA recommends cooking ground meat to an internal temperature of 160˚F (nearly well done) which takes about 5 to 7 minutes per side. 135 to 140˚F ­medium rare; 145 to 150˚F - medium; 150 to 155˚F - medium well; 165 to 170˚F - well done.
Grill on High. Cook about 4 to 5 minutes per side, or until desired doneness.
3 of the provided skewers. Cook on High until desired doneness (about 15 minutes for medium).
High for about 15 minutes, or until fully cooked through and browned.
High for about 12 minutes, or until nicely browned.
High for about 12 minutes, or until fully cooked through and browned.
Suggested Grilling
Temperatures and Times
Meat
Breakfast Links (small), uncooked
Boneless Chicken
Boneless Chicken
Fish Steaks Grill ¾- to 1-inch thick. Cook on High for 6 to
Sea Scallops Skewers Remove tough “foot” (muscle) and
Sea Scallops Grill Prepare as above. Cook on High, about
Shrimp Skewers Shell and devein, dry well. Thread onto 3
Shrimp Grill Prepare as above. Cook on High, about
Grill/Griddle/
Skewer/Roller
Grill Cook on High for about 2 minutes per
Grill Pounded to ½ to ¾-inch in height. Cook
Skewers For skewers, cut into 1- to 2-inch pieces
side, or until fully cooked through and browned.
on High for 10 to 12 minutes per side. (An internal temperature of 170˚F - and juices run clear when pierced.)
and thread on 3 of the provided skewers. Cook on High for about 20 to 25 minutes, or until fully cooked through and browned.
8 minutes per side.
discard. Pat dry and thread alternately with lemon wedges on 3 of the provided skewers. Cook on High for about 20 minutes, or until opaque throughout.
3 to 4 minutes per side.
of the provided skewers. Cook on High for 6 to 8 minutes, or until opaque throughout.
2 to 3 minutes per side.
Suggested Grilling
Temperatures and Times
3
Breakfast
Banana Buttermilk Pancakes
A crispy exterior gives these pancakes a delightful texture.
Serves 4 people (8 pancakes)
1 cup unbleached, all-purpose flour 2 tablespoons granulated sugar 2 tablespoons light brown sugar ½ teaspoon baking soda ¼ teaspoon baking powder
1
8
∕
teaspoon table salt
1
8
∕
teaspoon ground cinnamon ¾ cup buttermilk, plus 2 tablespoons, at room temperature 1 large egg, at room temperature ½ teaspoon pure vanilla extract 2 tablespoons unsalted butter, melted and cooled to room
temperature
1 ripe banana (¼ mashed, ¾ cut into thin slices)
1. Preheat the Cuisinart® Compact Grill Centro, fitted with the griddle
plate, to Medium.
2. Prepare the pancake batter. Put the flour, sugars, baking soda,
baking powder, salt and cinnamon into a medium bowl. Stir with a whisk to blend. Reserve.
3. In a separate bowl, whisk together the buttermilk, eggs and vanilla.
Add to the flour mixture; whisk to combine.
4. Stir in the melted butter and then fold in the mashed banana. Be
careful not to over mix.
5. Once griddle has preheated for 10 minutes, drop batter evenly onto
the griddle plate using a ¼-cup measure. Place 2 to 3 banana slices on each pancake. Cook pancakes until bubbles form, about 3 to 4 minutes; flip and cook until done, about 2 to 3 minutes longer.
6. Transfer to warm plates to serve. As you finish each batch of pancakes, you can keep them warm on a wire rack placed on a baking sheet in a low oven (200°F). Repeat until all the batter is used.
Note:
For a complete breakfast, put 5 breakfast sausages on the rollers to cook once the Grill is preheated. Once they have been cooking for 5 minutes start cooking the pancakes.
Nutritional Information per serving (2 pancakes):
Calories 222 (31% from fat) • carb. 32g • pro. 7g • fat 8g • sat. fat 4g
• chol. 71mg • sod. 310mg • calc 92mg • fiber 1g
Country Breakfast
A little bit of ever ything in this hearty start to the day.
Makes two servings
½ pound potatoes (new red or Yukon gold, or a mix of both), scrubbed and not peeled 1 tablespoon melted unsalted butter or olive oil pinch sea salt pinch freshly ground black pepper pinch dried thyme 2 tablespoons finely chopped small onion (about ¼ small onion) 4 pre-cooked chicken breakfast sausage links (pricked with the tines of a fork all over) 4 large eggs
1. Put the potatoes into a large saucepan filled with salted water.
Cover and bring to a boil. Cook until potatoes are just fork-tender. Reserve to cool.
2. Preheat the Cuisinart
plate and the rollers on the bottom of the Grill, to High.
3. While Grill Centro is preheating (about 10 minutes), cut the cooled
potatoes into ½-inch pieces and put into a medium mixing bowl.
®
Compact Grill Centro, fitted with the griddle
4
Toss with the melted butter/oil, salt, pepper, thyme and onion.
4. Place the sausages on the rollers as instructed on page 5 of the instruction booklet and put the potato mixture on the griddle plate. Cook the potatoes for about 10 minutes, tossing occasionally, or until fully cooked. Taste and adjust seasonings as desired.
Once fully cooked, push to the right side of the griddle plate to
keep warm. Reduce the temperature to Medium. (Check on sausages - they will only take 10 to 12 minutes).
5. While the sausages are still cooking, break four of the eggs onto the griddle plate. Let cook for about 2 minutes per side, or until desired doneness. Repeat with remaining eggs. Serve immediately with the sausages.
Nutritional information per serving (2 eggs, 2 sausage links and ¼ of potatoes):
Calories 425 (58% from fat) • carb. 21g • pro. 23g • fat 27g • sat. fat 9g
• chol. 457mg • sod. 541mg • calc. 85mg • fiber 2g
Hors D’Oeuvres
Chicken Satay with Peanut Dipping Sauce
Makes 2 servings
Chicken Satay: 1 small garlic clove 1 green onion, cut into 1-inch pieces 1 ½-inch piece fresh ginger, peeled and halved 1 ½-inch piece of lemongrass, halved, or about 1 teaspoon chopped 2 tablespoons fresh cilantro ¾ cup coconut milk ½ pound boneless chicken breast , cut into 1-inch pieces Peanut Sauce:* ½ jalapeño pepper, halved and seeded 1 small garlic clove 1 ½-inch piece fresh ginger, peeled ½ cup roasted, unsalted peanuts
3 tablespoons creamy peanut butter ¼ cup coconut milk 1 tablespoon tamari soy sauce ½ teaspoon Thai red chili paste ½ teaspoon fresh lime juice ½ teaspoon fish sauce 1 to 2 tablespoons water
1. Insert the metal chopping blade into a Cuisinart® Food Processor. Put the garlic, green onion, ginger and lemongrass in the work bowl and process until finely chopped. Put the chopped ingredients into a medium mixing bowl. Add cilantro to the food processor bowl and pulse to roughly chop. Add to the mixing bowl and whisk in the coconut milk. Put the chicken into the satay marinade. Cover with plastic and refrigerate for no more than two hours.
2. While chicken is marinating, prepare the peanut sauce. With the food processor running, drop the jalapeño, garlic and ginger through the feed tube; process until finely chopped. Add the roasted peanuts and pulse until peanuts are well processed. Add the peanut butter, coconut milk, tamari, chili paste, lime juice, and fish sauce and process until smooth. To thin out sauce, add a tablespoon of water at a time while the machine is running.
3. Ten minutes before chicken has finished marinating, preheat the Cuisinart
®
Compact Grill Centro to High. Thread three of the skewers with the marinated chicken. Fit skewers into place as instructed on page 5 of the instruction booklet. Let cook until fully cooked through, about 20 to 25 minutes.
4. Serve immediately with the peanut sauce on the side for dipping.
*This recipe of Peanut Sauce makes about 1 cup, more than you will need for this dish, but it keeps well for up to 2 weeks when wrapped and stored in the refrigerator. Great in a stir-fry too!
(base d on 2 servings, with 2 tablespoons of the pe anut sauce):
Calories 431 (61% from fat) • carb. 10g • pro. 33g • fat 30g • sat. fat 19g
Nutritional information per serving
• chol. 66mg • sod. 222mg • calc. 35mg • fiber 2g
5
Grilled Vegetable Salad
A salad composed of Grilled vegetables makes
a beautiful and simple first course.
Makes two 1-cup servings
½ medium to large red pepper, approximately 4 ounces, cut into ¼-inch slices widthwise ½ small zucchini, approximately 3 ounces, ends trimmed, halved widthwise and cut into ¼-inch slices lengthwise 4 ounces trimmed asparagus ¼ small eggplant, approximately 3 ounces, ends trimmed, cut into ¼-inch rounds 1 green onion, cut into 1-inch pieces 1 garlic clove, crushed 1 tablespoon plus 1 teaspoon extra virgin olive oil, divided ½ teaspoon kosher salt, divided ¼ teaspoon freshly ground black pepper, divided 3 leaves basil, sliced thinly ½ teaspoon fresh lemon juice or balsamic vinegar
1. Preheat Cuisinart® Compact Grill Centro, fitted with the Grill plate, to Medium.
2. While Grill is heating, place all vegetables in a large mixing bowl. Toss with garlic, 1 tablespoon extra-virgin olive oil, ½ teaspoon of kosher salt and ¼ teaspoon of black pepper.
3. Once preheated (about 10 minutes), put vegetables onto Grill in a single layer. Grill vegetables until tender, approximately 4 to 5 minutes per side. Vegetables should be cooked in at least 2 batches.
4. Once all vegetables are Grilled, put back in mixing bowl and toss with remaining teaspoon of olive oil, salt and pepper, basil, and lemon juice or vinegar.
5. Taste and adjust seasoning accordingly. Serve immediately, warm or at room temperature.
Nutritional information per 1-cup serving:
Calories 126 (62% from fat) • c arb. 10g • pro. 3g • fat 10g • sat. fat 1g
• chol. 0mg • sod. 541mg • calc. 37mg • fiber 5g
Prosciutto-Wrapped Asparagus
A quick hors d’oeuvre that is sure to impress. If you are expecting a
larger crowd, simply double the recipe.
Makes about 4 servings
12 spears trimmed asparagus (about 6 ounces) 1 teaspoon extra virgin olive oil pinch freshly ground black pepper ¼ teaspoon fresh lemon juice 2 to 3 tablespoons coarsely grated or shredded Parmesan 2 to 3 ounces thinly sliced prosciut to
1. Preheat the Cuisinart® Compact Grill Centro, fitted with the Grill plate, to Medium.
2. While the Grill is preheating (about 10 minutes), toss the asparagus with the olive oil, pepper and lemon juice. Top each asparagus spear with about a pinch of Parmesan, and then wrap each with half a piece of the prosciutto.
3. Grill for about 2 to 3 minutes per side, turning 3 to 4 times until prosciutto is crisped.
4. Serve immediately.
Nutritional information per serving:
Calories 63 (50% from fat) • carb. 2g • pro. 6g • fat 4g • sat. fat 1g
• chol. 10mg • sod. 434mg • calc. 46mg • fiber 1g
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