Cuisinart GC-17N User Manual

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INSTRUCTION BOOKLET

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Cuisinart® Griddler® Grill Centro GC-17N

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

Important SafeguardS

1. READ ALL INSTRUCTIONS.

2. Do not touch hot surfaces; use handles or knobs.

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

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

5. Unplug from outlet when not in use and before cleaning. Allow to cool before putting on or taking off parts, and before cleaning appliance.

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 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 temperature control 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 .

Repair

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. Longer extension cords are available and may be used if care is exercised in their use.

If a long 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.

ContentS

Important Safeguards.................................... 2

Parts and Features ...................................... 3

Before the First Use, Assembly Instructions .................. 3

Operating Instructions ................................... 4

User Maintenance ...................................... 6

Cleaning, Care and Maintenance........................... 6

Warranty ...............................................6

partS and featureS

1. Base – Elegant brushed stainless steel.

2. Reversible die-cast grill/griddle plate – Extra-large 9½" x 16" nonstick cooking surface. One side is a grill surface; the other side is a griddle surface.

3. 10-piece kebab skewer set

4. 10-piece hot dog roller set

5. Two pull-out kebab drawers with handles

6. Drip cup – Collects grease from grill/griddle.

7. Temperature control dial – Off, Low, Medium, High positions.

8. Kebab motor control switch

9. BPA-Free – All parts that come in contact with food are BPA-Free

before tHe fIrSt uSe

Remove all packaging materials and any promotional labels or stickers from your Cuisinart Parts and Features) of your new appliance 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 remove any dust from shipping by wiping the base and temperature control dial with a damp cloth.

Thoroughly clean both sides of the reversible grill/griddle plate, as well as the drip cup, kebab drawers, skewers and hot dog rollers.

The grill/griddle plate, skewers, hot dog rollers, heat shield, drip cup and kebab drawers can be handwashed or placed in the dishwasher for cleaning.

Never place the housing in water. Always use a damp cloth to clean these parts.

Griddler® Grill Centro. Be sure all parts (listed in,

Griddler® Grill Centro for the first time,

aSSembLY InStruCtIonS

1. Place base on a clean, flat surface where you intend to cook.

2. One end of the base has an opening provided for the drip cup. With the metal spout tilted slightly forward, slide the drip cup into the base and push in until the tab is locked (see figure A).

3. Insert kebab drawer by sliding the top rim of the back wall of drawer over the small round tabs on either side of opening. Push drawer back until front is securely in place behind round tabs. Push drawer into unit,

C.B.

TAB S

lifting it over the retaining bar to secure.

To remove drawer, allow to cool for 30 minutes. Remove all

skewers, then lift drawer up and over the round tabs, and pull it towards you.

4. The cooking plate has two sides: The grill side with ribbed surface is intended for grilling steaks, hamburgers, chicken, seafood and vegetables. The griddle side with smooth surface is perfect for frying bacon and eggs, pancakes, French toast and toasted sandwiches (see figure C). Choose the side you intend to cook on and place the grill/griddle plate on the base with the chosen side facing up. It is important that you place the grill/griddle plate onto the base correctly. Locate the drip hole on one end of the grill/griddle plate (see figure D). Place the grill/griddle plate onto the base with the drip holes lining up over the metal drip cup spout on the left side of the unit. If the grill/ griddle plate is placed on the base with the drip holes at the wrong end, it will not sit level.

5. Insert the drawers on the bottom of the unit under the grill/griddle plate (see figure E).

6. Plug the cord into a standard electrical outlet. You are now ready to begin cooking.

operatIng InStruCtIonS

Once the Cuisinart® Griddler® Grill Centro is assembled properly and you are ready to begin cooking, turn the temperature control dial to the desired temperature setting – High, Medium or Low (see figure F).

The indicator light on the top of the unit will illuminate to indicate that the unit is operating (see figure G). It may take 10 to 12 minutes to reach operating temperature, depending on the temperature level that has been selected. The temperature control dial is used to set and maintain the temperature of the cooking surface. Temperatures range from about 250°F on the Low setting, 375˚F on the Medium setting to 450°F on the High setting. You can vary the setting of the temperature control dial at any time during cooking, and may wish to do so depending on the types of foods on the grill/griddle plate. Refer to the Cooked Food Temperature Chart on page 3 of the recipe booklet for recommendations.

CAUTION: Handles will become hot during use. Always use a pot holder when touching any part of the unit when cooking. The grill/ griddle plate should not be removed from the base or flipped over while hot. Allow unit to cool down for at least 30 minutes before handling.

NOTE: The first time you use your Cuisinart® Griddler® Grill Centro, it may have a slight odor and smoke a bit. This is normal and common to appliances with a nonstick surface.

Reversing grill/griddle plate over to use reverse side

1. Turn temperature control dial to Off setting.

2. Unplug appliance from wall outlet.

3. Allow unit to cool down completely (at least 30 minutes).

4. Carefully slide out the drip cup by pressing down on the tab, and

gently pull out the cup to dispose of its contents (see figure H). Clean cup and replace in base. (See Cleaning and Care, page 6.)

5. Thoroughly clean grill/griddle plate. (See Cleaning and Care.)

6. Flip the plate over, and return to base.

Make sure that drip hole in plate lines up over drip cup (see figure H).

8. Reconnect the plug into a standard electrical outlet.

Using the kebab feature

1. Assemble the unit with the grill/griddle plate, kebab drawers, and drip cup in their proper positions. Note: grill/griddle plate must be on unit when using kebab feature. Please keep in mind that it is very hot when the unit is operating.

2. Turn the temperature control dial to desired temperature and preheat for approximately 10 to 12 minutes.

3. Prepare food according to your favorite kebab recipe and slide pieces onto skewers.

4. Pull drawers to open. Place skewers into the skewer slots so the star-like shape at the end of each handle is inserted into a gear slot in the front end of the kebab drawer. Close drawer securely.

Note: If using large

cubes of meat or seafood, you may only be able to cook six kebabs at once.

5. Press the kebab control switch to ON. The switch light will illuminate to let you know kebabs are rotating.

6. To check to see if kebabs are cooked, press the kebab control switch to stop skewers from turning and remove a kebab with a potholder. If more time is needed replace the skewer and press the kebab control switch to resume cooking.

Using the hot dog feature

1. Assemble the unit with the grill/griddle plate, kebab drawers, and drip cup in proper positions. Note: The grill/griddle plate must be on unit when using hot dog feature. Please keep in mind that it is very hot when the unit is operating.

2. Turn the temperature control dial to desired temperature and preheat for approximately 10 to 12 minutes.

3. Assemble the hot dog rollers by slipping the kebab skewers through the holes in each end of the hot dog roller caps.

4. Pull drawers to open. Place skewers with hot dog rollers into the skewer slots so the star-like shape at the end of each handle is inserted into a gear slot in the front end of the kebab drawer.

5. Using tongs, position the hot dogs in between two of the hot dog rollers. Four hot dogs will fit over each of the drawers. Close drawer securely.

Using kebab, hot dog and/or grill-griddle feature together

You may use different cooking features simultaneously. Follow instructions on page 4-5

uSer maIntenanCe

• Neverusemetalutensils,astheywillscratchthenonstickgrill/

griddle plate. Instead, use only wooden or heat-proof plastic utensils.

• Neverleaveplasticutensilsincontactwiththehotgrill/griddle

plate.

• Afterusing,scrapeexcessfoodbuildupthroughdripholeandinto

drip cup, then wipe off any residue with a paper towel before proceeding with next recipe.

CLeanIng, Care and maIntenanCe

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

Once you have finished cooking, turn the temperature control 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 before handling. Dispose of grease from the kebab drawers and drip cup once cooled. The kebab drawers and drip cup can be cleaned by hand or in the dishwasher.

The grill/griddle plate can be washed by hand, using a soft sponge or cloth and hot water. It may be washed in the dishwasher, as well.

Do not use metal objects such as knives or forks for cleaning the grill/ griddle plate. Do not use a scouring pad for cleaning. The nonstick coating can be damaged.

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

The drip cup, kebab drawers, skewers and hot dog rollers may be submerged in water or washed in the dishwasher.

The housing base, and temperature control dial can be wiped clean with a soft, dry cloth. For tough stains, dampen cloth. Never use abrasive cleaners or harsh pads.

Any other servicing should be performed by an authorized service representative.

Storage

Always dry and assemble your Cuisinart® Griddler® Grill Centro before storing. Ensure that the base, grill/griddle plate and kebab drawers are correctly positioned. The power cord can be wrapped around the back of the base for storing.

WarrantY LImIted tHree-Year WarrantY

This warranty is available to consumers only. You are a consumer if you own a Cuisinart 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 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.

If your Cuisinart 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,

Griddler® Grill Centro that was purchased at retail

Griddler® Grill Centro will be free of

Griddler® Grill Centro should prove to be defective

1-800-726-0190, for additional information from our Customer Service Representatives or send the defective product to Customer Service at Cuisinart, 7811 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 residents 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 damaged products are not covered under warranty.

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

Your Cuisinart

Griddler® Grill Centro has been manufactured to the strictest specifications and has been designed for use with the authorized accessories and replacement parts.

This warranty expressly excludes any defects or damages caused by accessories, replacement parts, or repair service other than those that have been authorized by Cuisinart.

This warranty does not cover any damage caused by accident, misuse, shipment or other ordinary household use.

This warranty excludes all incidental or consequential damages. Some states do not allow the exclusion or limitation of these damages, so these exclusions may not apply to you.

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 that 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 1-800-726-0190.

Cuisinart will be responsible for the cost of the repair, replacement, and shipping and handling for such products under warranty.

150 Milford Road

East Windsor, NJ 08520

Printed in China

10CE116461

A IB-10341A

Any trademarks or service marks of third parties referred to herein

are the trademarks or service marks of their respective owners.

• chol. 97mg • sod. 154mg • calc. 27mg • fiber 1g

Nutritional information per ser ving:

Calories 208 (57% from fat) • carb. 21g • pro. 2g • fat 13g • sat. fat 8g

and then finish with the strawberries.

6. To assemble: Top the grilled pound cake with the whipped cream

Reserve.

Hand Mixer, whip the cream to medium-stiff peaks.

Cuisinart Put the cream and sugar into a chilled mixing bowl. Using a

5. While the pound cake is grilling, prepare the whipped cream.

minutes per side, until medium grill marks are achieved. softened butter. Place on the hot grill plate and cook about 1½ to 2

4. While the strawberries are cooking, brush the pound cake with the

possible. reserve, scraping as much of the sugar off of the grill plate as for about 2 minutes, until softened and fragrant. Remove and strawberry mixture onto the grill plate. Cook, tossing occasionally,

3. Once the grill has preheated, for about 10 minutes, spoon the

mixing bowl with sugar, salt and mint; toss to combine.

2. While the grill is preheating, put the strawberries into a medium

plate, to Medium.

1. Preheat the Cuisinart® Griddler® Grill Centro, fitted with the grill

½ teaspoon granulated sugar ½ cup heavy cream, chilled 2 tablespoons unsalted butter, softened 1 pound cake (about 11 ounces), cut into 10 slices 1 teaspoon chopped fresh mint

pinch sea salt 1 teaspoon granulated sugar 1 pound strawberries, hulled and halved

Makes 10 servings

A great dessert for the summer months and it only takes 15 minutes.

chopped toasted nuts for a grilled fruit sundae.

Grilled Strawberry Shortcakes

• chol. 8mg • sod. 1mg • calc. 9mg • fiber 2g Calories 87 (29% from fat) • carb. 16g • pro. 1g • fat 3g • sat fat 2g

Nutritional information per serving (based on 8 servings):

section. *Many grocery stores sell peeled and cored pineapples in the produce

vary depending on the ripeness of the fruit. flip half-way through cooking, As always with fruit, cooking times only take about 1 to 1½ minutes. When grilling the fruit, carefully pineapple and mango should take about 2½ minutes. The bananas

5. The peach should take about 2½ to 3½ minutes to grill. The

sides of the fruit with the cinnamon butter.

4. Remove the fruit from the lemon water and pat dry. Brush both

Griddler® Grill Centro, fitted with the grill plate, to High.

Cuisinart

3. Ten minutes before the fruit has completed soaking, preheat the

butter and cinnamon together in a small bowl. Reserve.

2. While the fruit is chilling, prepare the cinnamon butter. Stir the

for 20 to 30 minutes. to fully cover the fruit. Stir in the lemon juice. Cover and refrigerate

1. Put the fruit into a large mixing bowl. Add enough water to the bowl

pinch ground cinnamon 2 tablespoons unsalted butter, melted juice of 1 lemon water (enough to cover the fruit) 1 mango, peeled, pitted and cut into 4 pieces 1 large peach, pitted and quartered

Grilled Fruit

• chol. 69mg • sod. 269mg • calc. 38mg • fiber 1g

Nutritional information per serving (based on 12 servings):

2 bananas, halved and then cut into 4 pieces

cut into ½- to ¾-inch slices*

½ medium fresh pineapple, peeled, cored,

Makes 6 to 8 servings

You may drizzle it with a little rum or liqueur and add a sprinkling of

Grilled fresh fruit makes a wonderful base for vanilla ice cream.

Calories 172 (39% from fat) • carb. 21g • pro. 5g • fat 8g • sat. fat 4g

chocolate sauce. indulgence, dollop some freshly whipped cream and drizzle with

6. Slice cooked bananas and serve on top of griddle cakes. For extra

about 10 to 15 minutes. Start them after the first round of cakes). Cook until just softened, booklet (these can cook concurrently with griddle cakes. onto skewers and fit as instructed on page 5 of the instruction until well combined. Add bananas and toss to coat. Thread evenly small mixing bowl, mix the butter and light brown sugar together

5. While the griddle cakes are cooking, prepare the bananas. In a

minutes; flip and cook until done, about 3½ minutes longer. griddle plate. Cook pancakes until bubbles form, about 3 to 4

4. Using a ¼- to ¹∕³-cup measure, drop batter onto the preheated

to the dry ingredients and stir until just blended. Do not overmix. vanilla extract. Whisk to combine. Add the buttermilk /egg mixture

3. Combine the buttermilk, eggs, 3 tablespoons of melted butter and

medium bowl. Stir with a whisk to blend. cocoa powder, salt, baking soda, and granulated sugar in a

2. While the grill is preheating (about 10 minutes), combine the flour,

plate, to Medium.

1. Preheat the Cuisinart® Griddler® Grill Centro, fitted with the griddle

2 to 3 firm bananas, each cut into 6 pieces 2 teaspoons light brown sugar 3 tablespoons unsalted butter, melted ½ teaspoon pure vanilla extract

to room temperature

3 tablespoons unsalted butter, melted and cooled 3 large eggs 1¼ cups buttermilk ¼ cup granulated sugar 1 teaspoon baking soda ¾ teaspoon sea salt ½ cup cocoa powder, sif ted 1½ cups unbleached, all-purpose flour

Makes ten to twelve servings

is a delicious way to end a meal.

Always a perfect match, this chocolate and banana pairing

Sushi Rice Cakes

green onions into rice. over warm rice and mix together well. Stir sesame oil, ginger and until salt and sugar are dissolved. Once dissolved, pour mixture

2. Put the rice vinegar, sugar and salt into a small saucepan. Heat just

plate, to Medium.

1. Preheat the Cuisinart® Griddler® Grill Centro, fitted with the griddle

2 teaspoons vegetable oil 2 green onions, finely chopped 1 teaspoon chopped ginger ½ teaspoon sesame oil

1½ cups rice), warm

4 cups cooked sushi rice (cooked from about 1 teaspoon kosher salt 2 tablespoons granulated sugar ¹∕³ cup rice vinegar

Makes 8 cakes

Chocolate Griddle Cakes with Bananas

Desserts

• chol. 0mg • sod. 291mg • calc. 3mg • fiber 1g

Nutritional Information per cake:

Calories 130 (2% from fat) • carb. 31g • pro. 3g • fat 0g • sat. fat 0g

dipping sauce.

5. Serve with grilled bok choy (see page 14) or serve alongside a soy

per side. cakes on the griddle and brown each side, about 6 to 7 minutes

Griddler® Grill

4. Rub the vegetable oil evenly over the griddle plates. Place rice

round disc. cup. With slightly dampened hands, form each into a flattened,

3. Divide rice evenly into 8 separate mounds using a ½-cup measuring

• chol. 0mg • sod. 982mg • calc. 114mg • fiber 2g Calories 69 (23% from fat) • ca rb. 13g • pro. 2g • fat 2g • sat. fat 0g

Nutritional Information per ser ving:

5. Pour any remaining marinade over grilled bok choy and serve.

visible and bok choy is cooked through. cut side down. Grill 4 to 5 minutes per side, until grill marks are

4. After the 10 minutes has elapsed, place the bok choy on the grill

Centro, fitted with the grill plate, to Medium.

3. While bok choy is marinating preheat the Cuisinart

for about 10 minutes.

2. Pour marinade over bok choy and stir to mix. Let bok choy marinate

juice and oil and pulse so that all ingredients are combined. finely chop. Add ketchup, fish sauce, soy sauce, brown sugar, lime

the work bowl of the Cuisinart® Mini Prep Food Processor. Pulse to

1. Prepare the marinade first by putting the jalapeño and ginger into

1 pound baby bok choy, cut in half vertically and rinsed well Bok Choy:

½ tablespoon vegetable oil 1 tablespoon fresh lime juice 1 tablespoon brown sugar 1 tablespoon soy sauce 3 tablespoons fish sauce ¼ cup plus 2 tablespoons ketchup 1 one-inch piece of ginger, peeled 1 medium jalapeño, seeded

Herb Roasted Potatoes

• chol. 8mg • sod. 27mg • calc. 2mg • fiber 1g

Nutritional information per ser ving:

Marinade:

Serves 4 to 6

This delicious dish pairs well with the Sushi Rice Cakes on page 15.

Grilled Baby Bok Choy

• chol. 0mg • sod. 184mg • calc. 12mg • fiber 2g

Nutritional information per ser ving:

Calories 109 (38% from fat) • carb. 15g • pro. 2g • fat 5g • sat. fat 1g

5. Serve hot or at room temperature.

minutes.

4. Let potatoes cook until tender and lightly browned, about 25

Fit skewers as instructed on page 5 of the instruction booklet.

3. Thread potatoes equally onto six of the provided skewers.

and rosemary, salt and pepper. bowl, toss the potatoes with the oil to coat. Add the reserved garlic

An easy way to make grilled corn.

Corn on the Cob

roughly chop. Add the garlic and process to chop. In a large mixing

¼ teaspoon freshly ground black pepper ½ teaspoon kosher salt 2 tablespoons ex tra virgin olive oil 1½ pounds small red potatoes, halved 1 garlic clove 1 tablespoon fresh rosemary

Makes 6 servings

Calories 64 (43% from fat) • carb. 9g • pro. 1g • fat 3g • sat. fat 2g

immediately. corn is browned on all sides, about 4 to 5 minutes total. Serve buttered corn on the grill plate. Turn about every minute, until the

3. Once the grill has preheated, for about 10 minutes, put the

Brush all sides of the corn with the dill butter.

2. While the grill is preheating, stir the butter and dill together.

plate, to Medium.

1. Preheat the Cuisinart® Griddler® Grill Centro, fitted with the grill

4 ears corn on the cob, shucked and each cut into 4 pieces 1 teaspoon chopped fresh dill 2 tablespoons salted butter, softened

Makes 8 servings

Sides

with the chopping blade. Pulse 5 times and then process to

Mini Chopper fitted

rosemary into the work bowl of a Cuisinart

2. While the grill is preheating, prepare the potatoes. Put the

1. Preheat the Cuisinart® Griddler® Grill Centro to High.

• chol. 80mg • sod. 633mg • calc. 26mg • fibe r 0g Calories 339 (84% from fat) • carb. 3g • pro. 10g • fat 32g • sat. fat 15g

Nutritional information per ser ving:

dipping sauce or drizzle over the tops of the scallops. lemon herb butter. You can also melt the butter and serve as a

6. To serve, place the scallops on a serving tray and dot with the

chopping blade. Process until thoroughly combined; reserve.

Mini Chopper fitted with the

zest into the work bowl of a Cuisinart

5. While the scallops are cooking, put the butter, parsley and lemon

4. Cook for about 20 minutes, or until scallops are fully opaque.

instruction booklet. wedges per skewer. Fit skewers as instructed on page 5 of the and then a scallop. You should have 3 scallops and 4 lemon wedges and marinated scallops, starting with one lemon wedge

3. Thread four of the provided skewers, alternating with the lemon

Griddler® Grill Centro to High.

preheat the Cuisinart

2. About 10 minutes before the scallops have completed marinating,

with plastic wrap; let marinate in the refrigerator for about 1 hour. mixing bowl and toss with the lemon juice mixture. Cover the bowl pepper. Gradually whisk in the olive oil. Put the scallops into a large

1. In a small bowl, whisk the lemon juice together with the salt and

2 lemons, cut into 24 small wedges 1 teaspoon lemon zest ¹∕³ cup parsley

and cut into ½-inch pieces

6 tablespoons unsalted butter, room temperature 12 large sea scallops, rinsed well and patted dry 2 tablespoons ex tra virgin olive oil ½ teaspoon freshly ground black pepper ¾ teaspoon sea salt 2 tablespoons fresh lemon juice

Makes 3 main course servings, or 6 first course servings

• chol. 33mg • sod. 217mg • calc. 25mg • fiber 1g

Nutritional information per ser ving:

Calories 161 (56% from fat) • carb. 4g • pro. 14g • fat 10g • sat. fat 2g

cooked.

5. Let skewers cook for 24 to 26 minutes, or until chicken is fully

as instructed on page 5 of the instruction booklet. vegetables onto six of the provided skewers. Fit skewers into place

Griddler® Grill Centro to High. Thread the chicken and

Cuisinart

4. Ten minutes before chicken has completed marinating, preheat the

1 to 2 hours. Cover the bowl with plastic wrap; let marinate in the refrigerator for mixing bowl and toss with the vegetables, oil, lime juice and rub.

3. Rinse the chicken and pat dry with paper towels. Put into a large

cool place.

2. Use immediately or contain in a sealed glass jar. Store in a dry,

Stir to combine.

1. Prepare spice rub. Put all spice rub ingredients into a small bowl.

2½ tablespoons fresh lime juice ¼ cup olive oil 6 small mushrooms (1 to 2 inches in diameter) 6 ounces winter squash, cut into 12 one-inch pieces 1 medium bell pepper, cut into 12 one-inch pieces ¾ pound skinless, boneless chicken, cut into 12 two-inch pieces

¼ teaspoon freshly ground black pepper ½ teaspoon sea or kosher salt pinch cayenne ½ teaspoon ground cinnamon ¼ teaspoon ground coriander ¾ teaspoon ground cumin Spice Rub

and serve on the side.

for a lighter meal, substitute extra virgin olive oil for the butter

The butter makes this dish rich and luxurious, but if you’re looking

Scallops with Lemon Herb Butter

and Vegetable Kebabs

Middle Eastern Spiced Chicken

Makes 6 servings

page 5 of the instruction booklet. Open buns flat and place on top

• chol. 69mg • sod. 1078mg • calc. 69mg • fiber 3g

Nutritional information per ser ving:

Calories 496 (63% from fat) • carb. 28g • pro. 17g • fat 35g • sat. fat 11g

link in each roll, topped with the sautéed peppers and onions.

5. Once sausages are fully cooked, prepare sandwiches. Place one

the remaining peppers/onions. them to the right side of the plate to keep them warm. Repeat with occasionally. Once the vegetables have cooked down some, move

Griddler® Grill Centro, fitted with the grill

to the griddle plate. Sauté vegetables for about 15 minutes, tossing

4. While sausages are cooking, add half of the pepper/onion mixture

Sausages take about 30 minutes to fully cook. 3 sausage links on each side, using the outer three rollers.

3. Once the rollers have preheated, for about 10 minutes, add

salt and pepper.

2. In a mixing bowl, toss the peppers and onions with the olive oil,

plate and the rollers, to High.

1. Preheat the Cuisinart® Griddler® Grill Centro, fitted with the griddle

6 French rolls or hoagie rolls, halved 6 hot Italian sausage links ¼ teaspoon freshly ground black pepper ½ teaspoon sea salt 2 tablespoons olive oil 4 small onions, cut into 1-inch pieces 4 bell peppers, mixed in colors, cut into 1-inch pieces

Makes 6 servings

Sausage with Peppers and Onions

• chol. 55mg • sod. 203mg • calc. 50mg • fiber 0g Calories 115 (52% from fat) • carb. 1g • pro. 13g • fat 6g • sat. fat 2g

Nutritional information per burger:

A healthy alternative to the beef burger.

Parmesan Turkey Burgers

• chol. 8mg • sod. 71mg • ca lc. 75mg • fiber 0g

Nutritional information per serving (2 tablespoons):

1½ minutes. of skewers, with motor off. A medium color takes about

concurrently with burgers. To do so, fit skewers as instructed on

4. Serve hot on grilled buns or English muffins. Buns can be toasted

should be 165°F when tested with an instant-read thermometer. well grilled and juices run clear. Internal temperature of meat evenly spaced on the grill. Cook for about 4 minutes per side, until

3. Once the grill is hot (about 10 minutes), arrange half of the burgers

plate, to High.

2. Preheat the Cuisinart

not grilling immediately. Sprinkle each side with the garlic powder and salt. Refrigerate if (3 ounces each) and shape into 4-inch burgers (about ¹∕³ cup each). but do not overwork the meat. Divide into 12 equal portions and black pepper. Using clean hands, stir to combine and mix well,

1. Put the turkey into a large bowl with the onion, parsley, cheese,

½ teaspoon sea salt, divided ½ teaspoon garlic powder ¼ teaspoon freshly ground black pepper ½ cup freshly ground Reggiano Parmesan or Asiago ¹∕³ cup finely chopped Italian parsley ¹∕³ cup finely chopped green onion 1¾ pounds ground turkey (7% fat works best)

Makes 6 burgers

Calories 61 (66% from fat) • carb. 2g • pro. 4g • fat 5g • sat. fat 2g

melt.

3. Before serving, sprinkle the Gruyère on top of the mushrooms to

additional 10 minutes. the remaining half. Let cook until fully softened and fragrant, an

¼ teaspoon ground cinnamon

mixture over to the right side of the griddle to keep warm and add tossing occasionally, for about 5 minutes. Move the mushroom bowl. Place half of the mixture on the preheated griddle. Let cook, ingredients, except for the Gruyère, together in a medium mixing

2. While griddle is preheating (about 10 minutes), toss all of the

plate, to Medium.

1. Preheat the Cuisinart® Griddler® Grill Centro, fitted with the griddle

3 ounces shredded Gruyere pinch freshly ground black pepper ¼ teaspoon sea salt 2 tablespoons olive oil 1½ teaspoons fresh thyme ½ large shallot, finely chopped 1 to 1¼

pounds sliced mushrooms (a mixture of any kind)

Makes about 1½ cups

Ketchup (Slider Topping)

• chol. 40mg • sod. 205mg • calc. 11mg • fiber 0g

Nutritional information per slider:

Mushrooms with Gruyère (Slider Topping)

• chol. 0mg • sod. 85mg • calc. 5mg • fiber 0g Calories 20 (10% from fat) • carb. 5g • pro. 0g • fat 0g • sat. fat 0g

Nutritional information per serving (1 tablespoon):

completely smooth. Taste and adjust seasoning accordingly. process about 45 seconds, or until mixture begins to thicken and is processor with the other ingredients. Pulse 2 to 3 times, and then

4. Add the sautéed vegetables back into the work bowl of the food

work bowl of the food processor.

3. While vegetables are sautéing, add the remaining ingredients to the

garlic and onion. Sauté until softened, about 5 minutes.

2. Heat the oil in a medium skillet set over medium-low heat. Add the

process until finely chopped. Processor fitted with the chopping blade. Pulse 2 times and then

1. Put the garlic and the onion into the work bowl of a Cuisinart® Food

¼ teaspoon ground all-spice pinch freshly ground black pepper

Sliders

suggestions below, or with some of your favorites.

½ teaspoon dry mustard ¾ teaspoon sea or kosher salt ¹∕³ cup cider vinegar ½ cup packed dark brown sugar 1 can (6 ounces) tomato paste 1 can (14.5 ounces) diced tomatoes, juices drained ½ tablespoon extra virgin olive oil ½ medium onion, cut into 1-inch pieces 1 garlic clove

Makes about 2 cups

Calories 145 ( 72% from fat) • carb. 0g • pro. 10g • fat 4g • sat. fat 4g

of our suggested toppings.

3. Grill for about 2 to 3 minutes per side. Serve immediately with any

patties). 2-ounce patties, about ¼-cup each (you should get about 16 to a large mixing bowl. Very gently mix together by hand. Form into

2. While the grill is preheating (about 10 minutes), add all ingredients

plate, to High.

1. Preheat the Cuisinart® Griddler® Grill Centro, fitted with the grill

½ teaspoon garlic powder 1 teaspoon freshly ground black pepper 1¼ teaspoons sea salt 2 pounds ground beef

Makes about 8 servings

Perfect for kids or as a fun dinner. Set up a toppings bar with our

• chol. 22mg • sod. 670mg • calc. 74mg • fiber 10g Calories 337 (39% from fat) • carb. 40g • pro. 13g • fat 15g • sat. fat 5g

Nutritional Information per serving based on ½ cup:

the mixture is just simmering. Simmer until tender, about 3 hours large stockpot. Bring mixture to a boil. Cover and reduce heat so that directions and put all ingredients plus an additional cup of water into a

Note:

The beans can also be cooked on the stove. Follow same

4. Serve warm.

taste and adjust seasoning accordingly.

3. When time elapses and slow cooker switches to Warm, stir beans,

timer for 16 hours.

Programmable Slow Cooker. Select Low and set the

the Cuisinart

2. Put the bacon with remaining ingredients into the cooking pot of

on a paper towel. heat. Sauté until cooked through. Remove cooked bacon and drain

1. Put the diced bacon into a medium skillet and place over medium

¼ teaspoon freshly ground black pepper 1¼ teaspoons kosher salt ½ teaspoon dry mustard ½ cup brown sugar, packed 2 tablespoons tomato paste 2 ounces molasses 6 ounces ketchup 2 garlic cloves, crushed 1 medium onion, cut into small dice 12 ounces water

drained and rinsed

1 pound navy beans, soaked in water overnight, 10 bacon slices, cut into small dice

• chol. 15mg • sod. 339mg • calc. 15mg • fibe r 1g Calories 77 (48% from fat) • car b. 5g • pro. 5g • fat 4g • sat. fat 1g

Nutritional Information per serving based on ¼ cup:

consistency. Taste and adjust seasoning accordingly. about 3 hours. If chili appears to be too dry, add water to desired then reduce the heat to a simmer. Simmer, stirring occasionally, for

3. Add the tomatoes, ketchup and water. Bring mixture to a boil and

cayenne and continue cooking until cooked through. is added to the pan. Stir in the salt, chili powder, oregano and

2. Add the ground beef and break apart with a wooden spoon once it

minutes. add the onion and garlic. Stir until soft and fragrant, about 3 to 5

1. Put the olive oil into a sauté pan over medium heat. Once hot,

2 cups water 2 ounces ketchup ²∕³ cup crushed tomatoes pinch cayenne powder ½ teaspoon oregano 2½ tablespoons chili powder 1 teaspoon kosher salt 8 ounces ground beef 4 garlic cloves, finely chopped 1 medium onion, finely chopped 1 teaspoon vegetable oil

Makes 6 cups

The perfect side dish to complement the hot dog bar.

Baked Beans (Hot Dog Topping)

The ideal chili to top your dog.

Hot Dog Chili (Hot Dog Topping)

Makes 2 to 2½ cups chili

• chol. 30mg • sod. 560mg • ca lc. 25mg • fiber 3g

Nutritional information per hot dog:

Calories 234 (54% from fat) • carb. 19g • pro. 10g • fat 15g • sat. fat 6g

4. Serve with desired toppings and sides

*If using melted butter, brush the inside of the buns before toasting.

• chol. 4mg • sod. 35mg • calc. 2mg • fiber 0g Calories 24 (53% from fat) • carb. 3g • pro. 0g • fat 2g • sat. fat 1g

Nutritional information per serving (2 tablespoons):

Taste and adjust seasonings accordingly. and onion. Add the grilled vegetables and parsley; toss to combine. of the cobs and place in the same mixing bowl that held the pepper

5. While pepper and onion are grilling, cut the grilled corn kernels off

4. Grill until softened, about 8 minutes, tossing occasionally.

butter, remaining salt, black pepper, chili powder and lemon juice.

3. While corn is grilling, toss pepper and onion with the remaining

time of 7 to 9 minutes. Reserve to cool. preheated grill, turning every 2½ to 3 minutes for a total cooking 1 tablespoon of the melted butter and pinch of salt. Place on

2. While grill is preheating (about 10 minutes), brush the corn with

plate, to Medium.

Hot Dogs

Here is the foundation for the perfect dog.

3 minutes per side. the hot dog buns on the griddle cut side down and toast, about 2 to

3. When the hot dogs have been cooking for about 20 minutes, place

rollers as instructed on page 5 of the instruction booklet.

2. Once preheated (about 10 minutes), place the hot dogs on the

plate and the rollers on the bottom of the grill, to High.

1. Preheat the Cuisinart® Griddler® Grill Centro, fitted with the griddle

melted butter (optional)* 8 hot dog buns 8 hot dogs

Makes 8 servings

1. Preheat the Cuisinart® Griddler® Grill Centro, fitted with the grill

1 tablespoon chopped parsley 1 teaspoon fresh lemon juice ¹⁄8 teaspoon chili powder ¹⁄8 teaspoon freshly ground black pepper ¼ teaspoon plus 1 pinch sea salt ½ red onion, thinly sliced 1 medium red bell pepper, thinly sliced 2 tablespoons unsalted butter, melted, divided 2 ears corn on the cob, shucked and each cut into 4 pieces

• chol. 154mg • sod. 260mg • calc. 24mg • fiber 0g Calories 682 (76% from fat) • carb. 0g • pro. 40g • fat 57g • sat. fat 21g

Nutritional information per ser ving:

4. Grill the steaks 4 to 5 minutes per side, or until desired doneness.

the hot grill plate.

3. Once the grill has preheated, for 10 minutes, place the steaks on

and pepper.

2. Coat each steak with ½ tablespoon of olive oil. Season with the salt

plate, to High.

1. Preheat the Cuisinart® Griddler® Grill Centro, fitted with the grill

Makes about 2 cups

Grilled Corn Slaw (Hot Dog Topping)

¼ teaspoon freshly ground black pepper, divided ¹⁄8 teaspoon kosher salt, divided

1 tablespoon extra virgin olive oil, divided 2 boneless rib-eye steaks (about 8 to 10 ounces each)

Makes 2 servings

minutes of cooking time, start cooking the steaks.

while grilling your steaks. Start with the potatoes and then after 15

Need a side dish? Prepare the Roasted Potato Skewers on page 14

Grilled Rib-Eye Steaks

• chol. 0mg • sod. 800mg • calc. 86mg • fiber 2g

Nutritional information per ser ving:

Calories 222 (60% from fat) • carb. 16g • pro. 8g • fat 16g • sat. fat 2g

fully cooked and lightly browned.

5. Cook kebabs for 18 to 20 minutes, or until tofu and vegetables are

skewers into place as instructed on page 5 of the instruction booklet. Thread the tofu and vegetables on six of the provided skewers. Fit

Griddler® Grill Centro to High.

the Cuisinart

3. Ten minutes before vegetables have finished marinating, preheat

with plastic wrap; let marinate in the refrigerator for 1 to 2 hours. Add the marinade and very gently toss to combine. Cover the bowl

2. Put all of the remaining ingredients into a large mixing bowl.

sealed glass jar. homogenous. If not using immediately, store in the refrigerator in a olive oil through the recessed area on the lid. Process until mustard, tahini and honey. Process until combined. Slowly add the chopping blade. Pulse to roughly chop. Add the soy sauce, of a Cuisinart® Mini Chopper or Food Processor fitted with the

1. Prepare the marinade. Put the garlic and ginger into the work bowl

6 small mushrooms (1 to 2 inches in diameter) 1 large bell pepper, cut into twelve 1-inch pieces 3 ounces eggplant, cut into twelve 1-inch pieces 7 to 8 ounces extra-firm tofu, cut into twelve 2-inch pieces

¼ cup ex tra virgin olive oil 2 tablespoons honey

and mixed vegetables.

Asian-Style Tofu Kebabs

• chol. 217mg • sod. 1432mg • calc. 438mg • fiber 3g

Nutritional information per quesadilla:

The soy ginger marinade is a wonder ful complement to the tofu

Calories 588 (47% from fat) • carb. 40g • pro. 38g • fat 31g • sat. fat 11g

cream, and guacamole.

warmed through, and the tortillas are crispy. Repeat. 2 to 3 minutes per side, until the cheese has melted, vegetables ¹⁄8 of the cheese. Top with tortilla oiled side up. Grill quesadillas

8 of the cheese, ¼ of the vegetables, ¼ of the shrimp, and another

¹⁄

Reserve.

tortilla with the vegetable oil.

about 8 to 10 minutes. Remove and reserve. on the preheated grill top. Toss frequently and cook until softened,

throughout, about 6 to 8 minutes. instruction booklet. Grill shrimp until fully cooked and opaque shrimp). Fit skewers into place as instructed on page 5 of the

¼ cup tahini 2 teaspoons Dijon-style mustard ½ cup reduced-sodium soy sauce 1 one-inch piece fresh ginger, peeled 2 garlic cloves Marinade

Makes 4 servings

Entrées

9. Cut each quesadilla into quarters. Serve with sides of salsa, sour

8. Place 2 tortillas on the grill, oiled side down. On each tortilla place

7. Once shrimp and vegetables have fully cooked, remove from grill.

6. While shrimp and vegetables are cooking, brush one side of each

5. While shrimp are cooking underneath, put the onions and peppers

skewers (about 3 shrimp per skewer, depending on the size of the remaining ¼ teaspoon salt. Thread shrimp onto 4 of the provided

4. Remove the shrimp from the marinade and sprinkle with the

Griddler® Grill Centro, fitted with the grill plate, to High.

Cuisinart

3. Ten minutes before shrimp have finished marinating, preheat the

salt and olive oil. Reserve.

2. In a separate mixing bowl, combine the peppers, onion, ½ teaspoon

bowl. Cover and refrigerate for about 30 minutes.

1. Toss the first seven ingredients together in a medium-large mixing

6 ounces Queso Fresco, shredded 2 teaspoons vegetable oil 8 small flour or corn tortillas 1 tablespoon olive oil ¾ teaspoon kosher salt, divided 1 medium red onion, about 6 ounces, thinly sliced

larger crowd, simply double the recipe.

1 jalapeno pepper, deseeded and thinly sliced 1 large bell pepper, cut into ¼-inch slices

Prosciutto-Wrapped Asparagus

half a piece of the prosciutto. spear with about a pinch of Parmesan, and then wrap each with with the olive oil, pepper and lemon juice. Top each asparagus

2. While the grill is preheating (about 10 minutes), toss the asparagus

plate, to Medium.

1. Preheat the Cuisinart® Griddler® Grill Centro, fitted with the grill

4 ounces thinly sliced prosciutto ¼ to ½

cup grated Parmesan

½ teaspoon fresh lemon juice pinch freshly ground black pepper ½ tablespoon extra virgin olive oil 8 ounces asparagus, trimmed

Makes about 8 servings

A quick hors d’oeuvre that is sure to impress. If you are expecting a

1½ tablespoons olive oil 2 teaspoons fresh lime juice ¼ teaspoon freshly ground black pepper 1 garlic clove, crushed 1 jalapeño pepper, deseeded and sliced ¼ cup cilantro, roughly chopped 1 pound large shrimp, deveined and shelled, rinsed well

Makes 4 quesadillas

Shrimp and Vegetable Quesadillas

• chol. 0mg • sod. 319mg • calc. 41mg • fiber 2g Calories 220 (52% from fat) • carb. 23g • pro. 4g • fat 13g • sat. fat 2g

Nutritional information per 1-cup serving:

Taste and adjust seasonings accordingly.

5. Pour dressing over salad and toss together with torn basil leaves.

result is an emulsified dressing. the small opening on the lid until all of the oil is added and the combine. With the machine running, add the olive oil slowly through chop. Add the Dijon mustard, vinegar, salt and pepper; pulse to Food Processor. Add the shallot to the work bowl; pulse to finely

• chol. 10mg • sod. 433mg • calc. 39mg • fiber 0g Calories 54 (54% from fat) • carb. 1g • pro. 6g • fat 3g • sat. fat 1g

Nutritional information per ser ving:

Mini Chopper or

4. Serve immediately.

prosciutto is crisped.

3. Grill for about 2 to 3 minutes per side, turning 3 to 4 times until

chopping blade into the work bowl of a Cuisinart

4. While vegetables are grilling, prepare the vinaigrette. Insert the

remove and add to bowl with croutons, tomatoes and cucumber. approximately 4 to 5 minutes per side. Once vegetables are grilled, pepper and onion on the grill and cook until tender on both sides, Add the chopped tomatoes and cucumber to the croutons. Put the grilling, remove and reserve in a separate large mixing bowl.

mixing bowl used for the croutons. When croutons have finished

3. While bread is grilling, toss pepper and onion slices together in the

and completely dried out, approximately 10 to 15 minutes. the grill surface. Grill on all sides until croutons are golden all over preheated for 10 minutes, spread oiled bread cubes evenly along

2. Toss bread cubes with 2 tablespoons of olive oil. Once grill has

plate, to Medium.

1. Preheat the Cuisinart® Griddler® Grill Centro, fitted with the grill

6 to 8 basil leaves, thinly sliced (chiffonade) ½ cup ex tra virgin olive oil ¼ teaspoon freshly ground black pepper ½ teaspoon sea salt 3 tablespoons red wine vinegar ½ teaspoon Dijon-style mustard 1 small shallot

¼-inch half moon slices

1 medium cucumber, peeled, deseeded and cut into 3 large, ripe tomatoes, diced, or 3 cups grape tomatoes 1 red onion, cut into ¼-inch slices

¼-inch slices

1 medium red bell pepper (approximately 6 ounces), cut into 2 tablespoons olive oil 6 cups 1-inch bread cubes, approximately 1-pound baguette

Makes about twelve 1-cup servings

bread is able to soak up all the tomato juices with the dressing.

This salad is especially delicious when tomatoes are ripe – the grilled

Panzanella Salad

¼ teaspoon of pepper, basil, and lemon juice or vinegar. with remaining teaspoon of olive oil, ¼ teaspoon of salt,

4. Once all vegetables are grilled, put back in mixing bowl and toss

batches. minutes per side. Vegetables should be cooked in at least 2 single layer. Grill vegetables until tender, approximately 4 to 5

3. Once preheated (about 10 minutes), put vegetables onto grill in a

kosher salt and ¼ teaspoon of black pepper. Toss with garlic, 2 tablespoons extra-virgin olive oil, ½ teaspoon of

2. While grill is heating, place all vegetables in a large mixing bowl.

to Medium.

1. Preheat Cuisinart® Griddler® Grill Centro, fitted with the grill plate,

1 teaspoon fresh lemon juice or balsamic vinegar 6 leaves basil, sliced thinly ½ teaspoon freshly ground black pepper, divided 1 teaspoon kosher salt, divided 2 tablespoons plus 1 teaspoon extra virgin olive oil, divided 3 garlic cloves, crushed 2 green onions, cut into 1-inch pieces

cut into ¼-inch slices

1 small fennel bulb, approximately 4 ounces,

cut into ¼-inch rounds

½ small eggplant, approximately 3 ounces, ends trimmed, ½ bunch asparagus, approximately 8 ounces, ends peeled

halved widthwise and cut into ¼-inch slices lengthwise

1 small zucchini, approximately 6 ounces, ends trimmed,

cut into ¼-inch slices widthwise

1 medium red pepper, approximately 6 ounces,

• chol. 0mg • sod. 456mg • calc. 50mg • fiber 4g Calories 99 (56% from fat) • carb. 10g • pro. 3g • fat 7g • sat. fat 1g

Nutritional information per 1-cup serving (based on five servings):

or at room temperature.

5. Taste and adjust seasoning accordingly. Serve immediately, warm

simple first course.

Grilled Vegetable Salad

Makes four to five 1-cup servings

A salad composed of grilled vegetables makes a beautiful and

1 teaspoon fresh lime juice 1 teaspoon Thai red chili paste 2 tablespoons tamari soy sauce ½ cup coconut milk 6 tablespoons creamy peanut butter 1 cup roasted, unsalted peanuts

• chol. 44mg • sod. 190mg • calc. 25mg • fiber 2g

Nutritional information per ser ving

Calories 343 (64% from fat) • carb. 9g • pro. 24g • fat 26g • sat. fat 15g

(based on 8 servings, with 2 tablespoons of the peanut sauce):

4. Serve immediately with the peanut sauce on the side for dipping.

through, about 20 minutes. page 5 of the instruction booklet. Let cook until fully cooked with the marinated chicken. Fit skewers into place as instructed on

Griddler® Grill Centro to High. Thread six of the skewers

Cuisinart

3. Ten minutes before chicken has finished marinating, preheat the

tablespoon of water at a time while the machine is running. and fish sauce and process until smooth. To thin out sauce, add a Add the peanut butter, coconut milk, tamari, chili paste, lime juice, roasted peanuts and pulse until peanuts are well processed. through the feed tube; process until finely chopped. Add the food processor running, drop the jalapeño, garlic and ginger

Makes 6 to 8 servings

2. While chicken is marinating, prepare the peanut sauce. With the

two hours. marinade. Cover with plastic and refrigerate for no more than and whisk in the coconut milk. Put the chicken into the satay processor bowl and pulse to roughly chop. Add to the mixing bowl

• chol. 457mg • sod. 541mg • calc. 84mg • fiber 2g

ingredients into a medium mixing bowl. Add cilantro to the food bowl and process until finely chopped. Put the chopped Put the garlic, green onion, ginger and lemongrass in the work

Food Processor.

1. Insert the metal chopping blade into a Cuisinart

stored in the refrigerator. Great in a stir-fry too! for this dish, but it keeps well for up to 2 weeks when wrapped and *This recipe of Peanut Sauce makes 1½ cups, more than you will need

2 to 3 tablespoons water 1 teaspoon fish sauce

1 one-inch piece fresh ginger, peeled 1 garlic clove 1 jalapeño pepper, halved and seeded Peanut Sauce:*

1 pound boneless chicken breast, cut into 1-inch pieces 1 can (14 ounces) coconut milk ¼ cup fresh cilantro

or about 1½ teaspoons chopped

1 one-inch piece of lemongrass, halved, 1 one-inch piece fresh ginger, peeled and halved 1 green onion, cut into 1-inch pieces 1 garlic clove Chicken Satay:

Chicken Satay with Peanut Dipping Sauce

Hors D’Oeuvres

Calories 408 (57% from fat) • ca rb. 20g • pro. 95g • fat 25g • sat. fat 8g

Nutritional information per serving (2 eggs, 2 sausage links and ¼ of potatoes):

with the sausages. desired doneness. Repeat with remaining eggs. Serve immediately the griddle plate. Let cook for about 2 minutes per side, or until

5. While the sausages are still cooking, break four of the eggs onto

keep warm. Reduce the temperature to Medium. Once fully cooked, push to the right side of the griddle plate to until fully cooked. Taste and adjust seasonings as desired.

Cook the potatoes for about 10 minutes, tossing occasionally, or instruction booklet and put the potato mixture on the griddle plate.

4. Place the sausages on the rollers as instructed on page 5 of the

Toss with the melted butter/oil, salt, pepper, thyme and onion. potatoes into ½-inch pieces and put into a medium mixing bowl.

3. While Grill Centro is preheating (about 10 minutes), cut the cooled

Griddler® Grill Centro, fitted with the griddle

plate and the rollers on the bottom of the grill, to High.

2. Preheat the Cuisinart

Reserve to cool. Cover and bring to a boil. Cook until potatoes are just fork-tender.

1. Put the potatoes into a large saucepan filled with salted water.

8 large eggs

thin breakfast sausage links

8 pre-cooked chicken breakfast sausage links or uncooked, ¼ small onion, finely chopped (about ¼ cup chopped) pinch dried thyme ¼ teaspoon freshly ground black pepper ¹⁄8 teaspoon sea salt 1½ to 2

tablespoons melted unsalted butter or olive oil

scrubbed and not peeled

1 pound potatoes (new red or Yukon gold, or a mix of both),

Makes four servings

A little bit of everything in this hearty start to the day.

Country Breakfast

• chol. 71mg • sod. 306mg • calc 81mg • fiber 1g

Calories 199 (34% from fat) • carb. 27g • pro. 6g • fat 8g • sat. fat 4g

Nutritional Information per ser ving (2 pancakes):

cooking for 5 minutes start cooking the pancakes. rollers to cook once the grill is preheated. Once they have been

Note:

For a complete breakfast put 8 breakfast sausages on the

used. baking sheet in a low oven (200°F). Repeat until all the batter is

Banana Buttermilk Pancakes

pancakes, you can keep them warm on a wire rack placed on a

6. Transfer to warm plates to serve. As you finish each batch of

3 to 4 minutes; flip and cook until done, about 2 minutes longer. slices on each pancake. Cook pancakes until bubbles form, about the griddle plate using a ¼-cup measure. Place 2 to 3 banana

5. Once griddle has preheated for 10 minutes, drop batter evenly onto

Be careful not to overmix.

4. Stir in the melted butter and then fold in the mashed banana.

Add to the flour mixture; whisk to combine.

3. In a separate bowl, whisk together the buttermilk, eggs and vanilla.

whisk to blend. Reserve. baking powder, salt and cinnamon into a medium bowl. Stir with a

2. Prepare the pancake batter. Put the flour, sugars, baking soda,

plate, to Medium.

1. Preheat the Cuisinart® Griddler® Grill Centro, fitted with the griddle

2 ripe bananas (½ mashed, 1½ cut into thin slices) ¼ cup unsalted butter, melted ¾ teaspoon pure vanilla extract 2 large eggs 1½ cups buttermilk ¼ teaspoon ground cinnamon ¼ teaspoon table salt ½ teaspoon baking powder 1 teaspoon baking soda ¼ cup light brown sugar ¼ cup granulated sugar 1¾ cups unbleached, all-purpose flour

Serves 8 people (16 pancakes)

A crispy exterior gives these pancakes a delightful texture.

Breakfast

1 to 2 minutes per side.

6 to 8 minutes, or until opaque throughout. of the provided skewers. Cook on High for

2 to 3 minutes per side.

minutes, or until opaque throughout. skewers. Cook on High for about 20 with lemon wedges on 6 of the provided discard. Pat dr y and thread alternately

7 minutes per side.

until fully cooked through and browned. Cook on High for about 20 minutes, or and thread on 6 of the provided skewers.

run clear when pierced.) internal temperature of 170˚F - and juices on High for 8 to 10 minutes per side. (An

cooked through and browned. High for about 10 minutes, or until fully

Temperatures and Times

Suggested Grilling

Skewers For skewers, cut into 1- to 2-inch pieces

Grill Pounded to ½ to ¾-inch in height. Cook

Rollers 8 sausages fit on the Rollers. Cook on

Skewer/Roller

Grill/Griddle/

Shrimp Grill Prepare as above. Cook on High, about

Shrimp Skewers Shell and devein, dry well. Thread onto 6

Sea Scallops Grill Prepare as above. Cook on High, about

Sea Scallops Skewers Remove tough “foot” (muscle) and

Fish Steaks Grill ¾- to 1-inch thick. Cook on High for 6 to

Chicken Boneless

uncooked Links (small), Breakfast

Meat

Suggested Grilling

cooked through and browned. High for about 20 minutes, or until fully

browned. High for about 20 minutes, or until nicely

cooked through and browned. High for about 20 minutes, or until fully

for medium). until desired doneness (about 15 minutes 6 of the provided skewers. Cook on High

per side, or until desired doneness. Grill on High. Cook about 3 to 4 minutes

done. to 155˚F - medium well; 165 to 170˚F - well medium rare; 145 to 150˚F - medium; 150 4 to 5 minutes per side. 135 to 140˚F 160˚F (nearly well done) which takes about ground meat to an internal temperature of doneness. USDA recommends cooking

Cook on High until desired doneness

Temperatures and Times

Rollers 8 sausages fit on the Rollers. Cook on

Skewers Cut into 1- to 2-inch pieces and thread on

Grill Pat steaks dry before cooking. Preheat

Grill Cook on High to degree of desired

Skewer/Roller

Grill/Griddle/

uncooked Sausage Links,

Sausage Links Precooked

Hot Dogs Rollers 8 hot dogs fit on the Rollers. Cook on

steak Beef, boneless

1-inch thick steak, ¾- to Beef, boneless

hamburgers Beef,

Bacon Grill/Griddle Place bacon on cold grill/griddle plate.

Meat

before grilling.

Grill Centro according to instructions

Griddler

the Cuisinart contact with meat as it cooks and it will appear “steamed.” Preheat

grilled – plates will maintain contact with bones, but will lose of foods grilled. thermometer is a handy tool for checking the internal temperature on the hot Griddler. An instant-read thermometer or a probe-type Marinades can be used, but draining is suggested before placing

Grill Centro, using the grill or griddle side of the plates.

being grilled. Only boneless poultry, meat and seafood should be

Times are approximate and will vary with temperature of items

Griddler

The following are suggested grilling times for the Cuisinart

COOkIng guIDE anD FOOD TEmPERaTuRE CHaRT

Grilled Strawberry Shortcakes ............................16

Grilled Fruit............................................16

Chocolate Griddle Cakes with Bananas .....................15

Desserts

Sushi Rice Cakes.......................................15

Grilled Baby Bok Choy ..................................14

Herb-Roasted Potatoes..................................14

Corn on the Cob .......................................14

Sides

Scallops with Lemon Herb Butter ..........................13

Middle Eastern Spiced Chicken and Vegetable Kebabs ........13

Sausage with Peppers and Onions.........................12

Parmesan Turkey Burgers ................................12

Mushrooms with Gruyère (Slider Topping) ...................11

Ketchup (Slider Topping) .................................11

Sliders ...............................................11

Baked Beans (Hot Dog Topping) ...........................10

Hot Dog Chili (Hot Dog Topping)...........................10

Grilled Corn Slaw (Hot Dog Topping) ........................9

Hot Dogs ..............................................9

Grilled Rib-Eye Steaks....................................8

Asian-Style Tofu Kebabs ..................................8

Entrées

Shrimp and Vegetable Quesadillas ..........................7

Prosciutto-Wrapped Asparagus ............................7

Panzanella Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

Grilled Vegetable Salad ...................................6

Chicken Satay with Peanut Dipping Sauce ...................5

Hors D’Oeuvres

Country Breakfast .......................................4

Banana Buttermilk Pancakes ..............................4

Breakfast

Cooking Guide and Food Temperature Chart .................3

RECIPES

Reverse Side

Booklet

Instruction

Grill Centro GC-17N

Cuisinart® Griddler

Starlite Electronic Pre-Press System

Version No.: GC17N IB-10341

Size: 203mm(W)X152mm(H)(New)

Material Cover: 157GSM MATT ARTPAPER

Inside: 120GSM GLOSS ARTPAPER

Coating: gloss varnishing in cover

Color Front. Cover: 4C + 1C(Black)

Back. Inside: 1C +1C

Date: 2011-01-25 Co-ordinator: Astor_You/Andy WS Chan

Client: G0124

Starlite No: 179288IBB

Proof: 1ST

Handled By: P000258

Cyan

10 20 30 40 50 60 70 80 90 100

5 10 20 30 40 50 60 70 80 90 100

BlackYellowMagenta

Cuisinart GC-17N User Manual

Specifications and Main Features

Frequently Asked Questions

User Manual