Cuisinart®Griddler Express
™
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
GR-2
INSTRUCTION AND
RECIPE BOOKLET
1
IMPORTANT
SAFEGUARDS
When using electrical appliances, basic
safety precautions should always be
followed, including the following:
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 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
burner, 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 control 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.
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.
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.
CONTENTS
Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . 1
Parts and Features . . . . . . . . . . . . . . . . . . . . . 2
Before the First Use . . . . . . . . . . . . . . . . . . . . 2
Contact Grill . . . . . . . . . . . . . . . . . . . . . . . . . . 2
Panini Press . . . . . . . . . . . . . . . . . . . . . . . . . . 2
Assembly Instructions . . . . . . . . . . . . . . . . . . 3
Operating Instructions . . . . . . . . . . . . . . . . . . 3
User Maintenance . . . . . . . . . . . . . . . . . . . . . 3
Cleaning and Care . . . . . . . . . . . . . . . . . . . . . 3
Storage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Recommended Cooking Te m p e r a t u r e Chart . 13
Warranty . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
INTRODUCTION
Plug in your Griddler Express™ and get ready
to add a little variety to brunch, lunch and dinner! You'll find yourself grilling more than ever,
because you can do it right on your countertop.
This contact grill cooks both sides of food at
once. Burgers are healthier because the
Griddler Express™ drains away unhealthy fat as
it cooks. And wait until you make panini! Filled
with your choice of fresh vegetables, proteinrich meats and cheese, or deep, dark chocolate, they’ll give you delicious new ways to
please family and friends. Enjoy this two-in-one
appliance, constructed of classically elegant,
always brilliant, polished stainless steel.
PARTS AND FEATURES
1. Base and Cover: Shiny chrome housing
with self-adjusting cover and sturdy base
2. Panini-Style Handle: Sturdy cast metal
handle adjusts cover to accommodate food
with varying thicknesses
3. Grilling Plates: Nonstick plates are perfect
for panini or grilling steak, burgers, chicken
and vegetables
4. Temperature Control Knob: Allows
you to choose Off, Low, Medium or High
settings
5. Indicator Lights: (not shown)
Red and green lights signal “power on”
and “ready to cook”
6. Drip Cup: Collects grease and is
dishwasher-safe
7. Cleaning/Scraping Tool: Helps clean grill
plates after cooking
BEFORE THE FIRST USE
Remove all packaging materials and any
promotional labels from your grill. Be sure
all parts (listed under 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 Griddler Express™ for the
first time, remove any dust accumulated during
shipping by wiping the base, cover, grill plates
and temperature knob with a damp cloth.
Thoroughly clean drip cup and cleaning tool
by using soapy water or dishwasher.
CONTACT GRILL
Use the Griddler Express™ as a contact grill to
cook burgers, boneless pieces of meat and thin
cuts of meat and vegetables.
The contact grill function works best when you
want to cook something in a short amount of
time or when you are looking for a healthy
method of grilling. Food will cook quickly
because you are grilling both sides of the food
at the same time. The grill plates combined with
the grease spout at the corner of the plate allow
the grease to drip from the meat and drain off
the plates.
When cooking more than one piece of food at
a time, it is important that the thickness of all
pieces is the same so the cover will close
evenly on the food.
PANINI PRESS
Use the Griddler Express™ as a panini press
to grill sandwiches, breads and quesadillas.
The word “panini” is an Italian term for grilled
sandwiches. Panini can include any combination of ingredients such as vegetables, meat
and cheese layered between two pieces of
freshly baked bread. The sandwich is then
pressed between two grill plates to toast the
bread and warm the filling. Experiment with a
variety of savory or sweet sandwiches for any
meal. We recommend using freshly baked bread
to
produce the best-tasting panini. Popular breads
used for panini are focaccia, michette, ciabatta
and thick slices of Italian bread.
The Griddler Express™ functions as a panini
press in the same manner that it functions as
a contact grill. The Griddler Express™ was
designed with a unique handle and hinge
that allows the cover to adjust to the thickness
of the sandwich you are preparing, and to
rest there evenly. Light pressure can be
applied to the handle to press and heat the
sandwich to your liking.
When cooking two or more panini, it is important that the thickness of all sandwiches is the
same so the cover will close evenly on the panini.
2
1
2
3
6
4
7
A S S E M B LY INSTRUCTIONS
1. Place the Griddler Express™ on a clean flat
surface where you intend to cook.
2. Position drip cup directly below the grease
spout.
3. Turn temperature control to the Off position
and plug the cord into a standard electrical
outlet.
4. When unit is in the Off position and plugged
in, the green light will be illuminated.
5. Your Griddler Express™ is now ready for use.
OPERATING
INSTRUCTIONS
Once the Griddler Express™ is assembled
p r operly and you are ready to begin cooking,
t u rn the Te m p e r a t u r e Control Knob toward the
back of the unit and select the desired temperat u r e setting, Low, Medium or High. When the
knob is turned from the Off setting to any tempera t u r e
setting, the indicator light will switch from green
to red to indicate that the power is on and the
unit is heating up.
It may take up to 5 minutes to reach operating
t e m p e r a t u r e, depending on the temperature
setting selected. When the thermostat has
reached operating temperature, the green
indicator light will illuminate; your Griddler
E x p r ess™ is ready for cooking. During
operation, the light will continue to switch
f r om green to red as the thermostat regulates
the temperature. This is normal.
The temperature control is used to set and
maintain the temperature of the cooking surface.
You may vary the setting of the temperature
c o n t r ol knob at any time during cooking.
Always exercise caution when handling the
Griddler Express™ during cooking. To open the
Griddler Express™ grasp the black plastic are a
of the handle. This part of the handle stays cool
to the touch while cooking. The arms are made
of die-cast aluminum and will become hot during
use. Do not touch them during or immediately
following cooking.
The Griddler Express™ housing will become hot
during use. The cover is made of polished
stainless steel and will become very hot and
should not be touched during or immediately
following cooking. If you need to adjust the cover,
be sure to use an oven mitt to prevent burn s .
Allow the Griddler Express™ to cool down
b e f o r e handling (at least 30 minutes).
N OT E : The first time you use your Griddler
E x p r ess™, it may have a slight odor and may
smoke a bit. This is normal and common to
appliances with a nonstick surface.
The Griddler Express™ comes with a black
cleaning/scraping tool. This can be used for
cleaning the grill plates after you have finished
cooking and the unit has cooled down completel y. Using the cleaning tool on a hot surface for
too long will cause plastic to melt.
USER MAINTENANCE
Never use metal utensils, as they will scratch
the nonstick plates. Instead, use only wooden
or heatproof plastic utensils.
Never leave plastic utensils in contact with the
hot grill plates. This includes the cleaning tool
p r o v i d e d .
In between recipes, scrape excess food buildup
t h r ough grease channels and into drip cup, and
then wipe off any residue with a paper towel
b e f o r e proceeding with the next re c i p e .
Allow the Griddler Express™ to cool down
completely (at least 30 minutes) before cleaning.
CLEANING AND CARE
CAUTION: BEFORE CLEANING THE
APPLIANCE, MAKE SURE IT HAS
COOLED DOWN COMPLETELY.
Once you have finished cooking, turn the
t e m p e r a t u r e selector knob to the OFF position
and unplug the power cord from the wall outlet.
Allow unit to cool.
Use the cleaning/scraping tool to remove any
leftover food from the cooking plate. The scraping
tool can be washed by hand or in the dishwasher.
Dispose of grease from drip cup. The drip cup
can be cleaned by hand or in the dishwasher.
If you have been cooking seafood, wipe the grill
plates with lemon juice to prevent seafood flavor
transferring to the next recipe.
The housing base, cover, handle and contro l
knob can be wiped with a soft, dry cloth. For
tough stains, dampen cloth. Never use an
abrasive cleaner or harsh pad.
S T O R A G E
Always make sure the Griddler Express™ is
cool and dry before storing.
The power cord can be wrapped around the
bottom of the base for storing.
3
Recipes
Mini Tomato, Basil
& Mozzarella Panini
Makes 9 mini panini
18 slices crusty French bread
(slices about 3x2x1/4
inches)
9 slices mozzarella (size of bread slice)
9 slices ripe, firm tomato
(size of French bread slice)
9 large fresh basil leaves, rinsed and dried
olive oil or olive oil cooking spray
Preheat the Cuisinart®Griddler Express™ on
medium setting.
Assemble the mini panini by topping each of 9
slices of bread with a slice of mozzarella, a slice
of tomato (may be lightly sprinkled with kosher
or sea salt and freshly ground pepper), basil
leaf, and another slice of bread. Lightly brush or
spray each sandwich. Turn and brush or spray
the other slice of bread.
Arrange panini evenly spaced on the Griddler
Express™. Close lid. Apply light pressure for
10 seconds. Bake panini for 21/2 to 31/2 minutes
until cheese is warm and partially melted, and
bread is desired level of golden brown and
toasty.
Serve warm.
Nutritional information per serving (one sandwich):
Calories 110 (32% from fat) • carb. 12g • pro. 7g • fat 4g
• sat. fat 2g • chol. 8mg • sod. 205mg • calc. 110mg • fiber 0g
Smoked Turkey, Roasted
Pepper & Baby Swiss
Panini with Pesto
Mayonnaise
Makes 4 panini
8 slices crusty country bread or artisan
wheat bread (about 7x31/2 x1/2 inches)
4 teaspoons extra virgin olive oil
or melted butter (can use half of each)
3 tablespoons light or regular mayonnaise
1 tablespoon prepared pesto
8 ounces thinly sliced smoked
turkey breast
2 roasted red peppers, well-drained,
cut into 1/2-inch strips
4 ounces Baby Swiss cheese,
very thinly sliced
2 ounces very thinly sliced
red onion (optional)
Preheat the Cuisinart®Griddler Express™ on
medium setting.
Combine pesto and mayonnaise. Lightly brush
one side of each slice of bread with the olive oil.
Lay 4 slices of bread on the work surface, oiled
side down. Spread lightly with pesto mayonn a i s e . Build the sandwiches in this order –
smoked turkey, roasted peppers, cheese, onion
if using
– using equal amounts of each item on each
sandwich. Top with the remaining sliced bread
that has been spread lightly with the pesto
mayonnaise, oiled side up.
Preheat oven to 175° if desired to keep panini
warm when finished cooking.
Lay sandwiches evenly spaced on the bottom
grill plate of the preheated Griddler Express™–
depending on the size of the bread, you may
only fit two at a time. Close Griddler Express™
and apply light pressure to handle for about 30
seconds. Grill panini for 3 to 5 minutes. Remove
to a rack and keep warm in oven. If necessary,
grill remaining sandwiches in the same way. Cut
in half on the diagonal and serve warm.
Nutritional information per serving (one sandwich):
Calories 439 (43% from fat) • carb. 36g • pro. 25g • fat 21g
• sat. fat 8g • chol. 56mg • sod. 1400mg • calc. 294mg • fiber
2g
Pizza Panini
Makes one 8-inch double-crusted panini,
2 to 4 servings
1
/2 tablespoon extra virgin olive oil
or may use olive oil spray
2 8-inch thin-crust pre-baked pizza crusts,
such as Boboli
®
1
/4 cup thick marinara sauce*
4 ounces sliced part-skim mozzarella
(can be increased to 6 ounces if a
“cheesier” sandwich is preferred)
or provolone
crumbled cooked sausage or julienned
thinly sliced pepperoni, or cooked thinly
sliced vegetables such as mushrooms or
zucchini (optional)
P r eheat Cuisinart®Griddler Express™on
m e d i u m setting.
4
Brush “bottom” sides of each crust with olive oil
or lightly spray. Place one crust on work surface, oiled side down. Top with sauce spread to
within 1⁄2 inch of all edges. Arrange cheese slices
over sauce, add sausage, pepperoni or sliced
vegetables if using. Top with second crust, oiled
side up. Place on preheated Griddler Express™.
Grill for 7 to 8 minutes, until crust is crispy and
well marked with grill lines, and filling is hot.
Remove pizza panini and let rest for 5 minutes
on a wire rack. Use a pizza wheel to cut into 4
or more wedges. Serve while warm.
*If sauce seems thin or watery, thicken it by
placing it in a strainer lined with a coffee filter
for about 20 to 30 minutes.
Nutritional information per serving (based on 4 servings):
Calories 260 (37% from fat) • carb. 27g • pro. 15g
• fat 11g • sat. fat 1g • chol. 20mg • sod. 574mg
• calc. 276mg • fiber 1g
Grilled Reubens
Makes 4 servings
3
/4cup sauerkraut
8 teaspoons unsalted butter, softened
8 slices rye or pumpernickel bread
4 tablespoons prepared fat-free or regular
Thousand Island or Russian dressing,
divided
6 ounces reduced-fat sliced Swiss
8 ounces thinly sliced corned beef
spicy mustard
Rinse the sauerkraut and drain. Press out all
water and place on a triple thickness of paper
towels.
Brush one side of each slice of bread with softened butter. Place 4 slices bread on work surface buttered side down. Spread each of those
slices with dressing. Layer each with 1/2ounce
sliced cheese, 2 ounces corned beef, 3 tablespoons sauerkraut, and the remaining cheese.
Top with the remaining bread, buttered side up.
Preheat the Cuisinart®Griddler Express™on
medium setting. Arrange the sandwiches
(depending on the shape of the bread, you
will be able to cook 2 or 4 sandwiches) evenly
spaced on the bottom griddle plate. Close
Griddler™and apply medium pressure for 10
seconds. Cook until bread is toasty, filling is
warm and cheese is melted, about 4 to 5
minutes. Serve warm with mustard.
Tip: For a change, use cocktail rye bread to
make Grilled Reubens – these are great for a
casual gathering. Cooking time will be reduced
as cocktail rye bread is quite thin.
Nutritional information per serving (one sandwich):
Calories 490 (47% from fat) • carb. 40g • pro. 27g
• fat 26g • sat. fat 12g • chol. 94mg • sod. 1489mg
• calc. 409mg • fiber 5g
Cubano Sandwiches
(Recipe can be increased – keep grilled sandwiches warm
in a 175°F oven on a rack on a baking sheet, loosely
covered with foil while grilling subsequent batches.)
Makes 2 sandwiches
2 Cuban, French, Italian or Portuguese
rolls, about 21/2-3 ounces each
1 tablespoon unsalted butter, softened
1 tablespoon lowfat mayonnaise
1 tablespoon brown deli mustard
or Dijon-style mustard
3 ounces thinly sliced ham
3 ounces thinly sliced roast pork
2 ounces light Swiss cheese
4 long “sandwich” style slices dill pickle
Cut roll horizontally for sandwiches; place on
work surface cut sides up. Spread each cut
side lightly with butter. Place mayonnaise and
m u s t a r d in a small bowl, stir to blend. Evenly
spread mayonnaise/mustard mixture on the cut
side of all 4 roll halves. Divide the ham, pork,
Swiss cheese evenly and use to build sandwiches in that order. Top with pickle slices, then
top half
of roll.
Preheat the Cuisinart®Griddler Express™on
medium setting. Arrange the sandwiches evenly
spaced on the bottom griddle. Cover and bake
for 3 to 5 minutes, until bread is lightly browned
and toasty, filling is warm and cheese is melted.
Serve hot.
Nutritional information per serving (one sandwich):
Calories 525 (36% from fat) • carb. 43g • pro. 39g
• fat 21g • sat. fat 10g • chol. 87mg • sod. 2097mg
• calc. 347mg • fiber 1g
5
Mushroom
and Brie Panini
Makes 2 large panini, 4 servings
2 teaspoons extra virgin olive oil
2 tablespoons finely chopped shallots
4 ounces white button mushrooms,
very thinly sliced
1
/2 teaspoon thyme
1
/8 teaspoon freshly ground black pepper
4 slices (about 8x4x1/2
inches each)
crusty Italian bread
4 teaspoons unsalted butter, softened
4 ounces thinly sliced Brie
Heat olive oil in a 10-inch skillet over medium
high heat. When shimmering, add shallots and
sauté until transparent, about 11/2 to 2 minutes.
Add mushrooms to pan and sauté until golden
and no longer watery, about 5 to 6 minutes. Stir
in thyme, cook 1 minute. Remove from heat and
stir in freshly ground pepper to taste. Transfer to
a plate and let cool. Preheat Cuisinart®Griddler
Express™on medium setting.
Spread one teaspoon of butter on one side of
each slice of bread. Spread cooked and cooled
mushrooms evenly over the unbuttered side of
each of 2 slices of bread. Arrange sliced Brie
evenly over mushrooms. Top with remaining
slices of bread, buttered side up. When Griddler
Express™is hot, arrange sandwiches evenly
spaced on the lower grill plate. Close and apply
light pressure for 10 seconds. Grill until sandwiches are golden crispy brown with grill markings, and cheese is melted. Transfer sandwiches to a wire rack if not serving immediately. Cut
sandwiches in halves or quarters to serve.
Nutritional information per serving (one half sandwich):
Calories 282 (50% from fat) • carb. 25g • pro. 11g
• fat 16g • sat. fat 8g • chol. 39mg • sod. 444mg
• calc. 95mg • fiber 2g
Sliced Pear & Roquefort
on 7-Grain Bread Panini
Makes 4 panini
8 slices 7- or 9-grain bread
(about 1 ounce per slice)
8 teaspoons unsalted butter, softened
2 ripe, but firm pears
(suggestion – red Bartlett)
4 ounces Roquefort cheese
Preheat Cuisinart®Griddler Express™ on
medium setting. Spread one side of each slice
of bread with butter. Place 4 slices of bread buttered side down. Halve and core pears and cut
into thin slices. Cut cheese into thin slices no
wider than bread slices. Divide cheese into 4
equal portions and arrange on bread. Top with
pear slices. Top with remaining slices of bread,
buttered side up.
Arrange sandwiches on preheated Griddler
Express™ and close lid. Grill for 3 to 4 minutes,
until cheese is melted, pears are warmed and
slightly softened, and bread is crispy and
browned. Let rest on a wire rack for 2 to 3
minutes before cutting. Serve warm.
Nutritional information per serving (one sandwich):
Calories 336 (47% from fat) • carb. 29g • pro. 20g
• fat 20g • sat. fat 10g • chol. 46mg • sod. 761mg
• calc. 788mg • fiber 9g
Grilled Bruschetta with
Assorted Toppings
F r eshly grilled bread makes a quick hors d’oeuvre .
Top while warm with one of our toppings f ro m
below or one from your own recipe collection.
sliced French or Italian Bread,1/4- to 3/4-inch-
thick slices – all slices must be of similar thickness. For “fancier” bruschetta, use a decorative
cutter to cut shapes/rounds out of sliced Italian
country bread or a French boule.
extra virgin olive oil or flavored olive oil fresh
garlic, peeled, cut in half
Preheat Cuisinart®Griddler Express™
on high.
Lightly brush sliced bread on both sides with
olive oil. If desired, rub with cut garlic. Arrange
evenly spaced on preheated Griddler Express™.
Grill until browned, toasty and crisp, about 1 to
2 minutes. Bruschetta toasts many be prepared
ahead. Reheat on a wire rack in a slow oven.
Serve with Fresh Tomato Insalata, Artichoke &
Green Olive Tapenade or Roasted Mushroom &
Red Pepper Tapenade. Recipes follow.
Fresh Tomato Insalata
Makes about 2 cups
(about 2 tablespoons per serving)
1 cup chopped red and or yellow tomato
–1/4
-inch chop
1
/2cup shredded Parmesan cheese
(can use Asiago or aged provolone)
1
/2cup diced peeled and seeded cucumber
–1/4-inch dice
6
1
/4 cup finely chopped red onion
1
/4 cup shredded fresh basil
11/2 tablespoons rinsed and drained capers
1 clove garlic, peeled and finely chopped
1 tablespoon red wine vinegar
or white balsamic vinegar
1 tablespoon extra virgin olive oil
kosher salt and freshly ground pepper
to taste
Place all ingredients in a bowl and stir gently.
Allow to stand for 30 minutes to allow flavors to
develop. Drain and use to top grilled bruschetta.
Nutritional information per serving:
Calories 24 (62% from fat) • carb. 1g • pro. 1g
• fat 2g • sat. fat 1g • chol. 2mg • sod. 79mg
• calc. 40mg • fiber 0g
Artichoke & Green Olive
Tapenade
Makes about 3 cups (about 2 tablespoons per
s e r v i n g )
3 tablespoons extra virgin olive oil
1
/2teaspoon saffron (loosely packed)
2 cans (about 13 ounces each) artichoke
hearts, well drained* and chopped
1
/2cup drained and halved pitted green
olives (may use pimiento-stuffed),
chopped
1
/3 cup toasted pine nuts, roughly chopped
3 tablespoons chopped fresh parsley
1 teaspoon fresh lemon juice
1
/2teaspoon finely chopped lemon zest
kosher salt and freshly ground black
pepper to taste
Place olive oil and saffron in a bowl. Stir and let
stand for 20 to 30 minutes. Add chopped artichoke hearts, chopped olives, pine nuts, parsley, lemon juice, and zest. Stir to blend. Let
stand for 30 minutes before serving to allow the
flavors to blend. Season to taste with salt and
freshly ground pepper.
*Halve, drain on several layers of paper towels,
then gently press excess moisture from drained
artichoke hearts.
Optional: Add 1 cup shredded mozzarella to
the artichoke mixture.
Nutritional information per serving
(made without optional cheese):
Calories 44 (66% from fat) • carb. 3g • pro. 1g
• fat 4g • sat. fat 1g • chol. 0mg • sod. 247mg
• calc. 14mg • fiber 1g
Roasted Mushroom
& Red Pepper Tapenade
Makes about 2 cups (about 2 tablespoons per
s e r v i n g )
12 ounces cremini mushrooms
8 ounces shiitake mushrooms
(tough stems removed)
2 cloves garlic, peeled and thinly sliced
3 tablespoons extra virgin olive oil
1
/2teaspoon kosher salt
1
/3cup chopped roasted red bell pepper
1
/3cup chopped toasted walnuts
2 tablespoons chopped fresh parsley
crumbled Gorgonzola cheese
for garnish (optional)
Preheat oven to 425°F. Line a baking sheet with
foil. Quarter mushrooms and place in a resealable food storage bag with sliced garlic, olive
oil, and salt. Shake to coat mushrooms with oil.
Arrange in a single layer on prepared baking
sheet and place in preheated 425°F oven. Roast
until most of the liquid has been given up,
about 30 to 40 minutes. Remove from oven and
let cool.
Finely chop roasted mushrooms and garlic.
(This can be done in a Cuisinart®Food
Processor.) Place in a medium bowl and stir in
roasted red pepper, walnuts, and parsley. Use
to top warm grilled bruschetta. Garnish with
crumbled Gorgonzola cheese. (Alternatively,
Gorgonzola to taste may be gently stirred into
chopped mushroom mixture.)
Nutritional information per serving (without Gorgonzola):
Calories 55 (63% from fat) • carb. 4g • pro. 1g
• fat 4g • sat. fat 0g • chol. 0mg • sod. 69mg
• calc. 5mg • fiber 1g
The Best Burgers
Makes 4 servings
11/2pounds freshly ground chuck
(minimum 85% lean)
1
/4teaspoon kosher salt
1
/4 teaspoon freshly ground black pepper
7
Preheat the Cuisinart®Griddler Express™ on
the high setting.
Working the ground chuck as little as possible,
shape into 4 six-ounce burger patties about
4 inches in diameter. (The best way to do this
is to use a 4-inch round cookie cutter. Place 6
ounces of meat in the cookie cutter and gently
p r ess to fill the cookie cutter evenly. It is import a n t that all the burgers be of the exact same
height for optimal grilling results.)
Place the burgers evenly spaced on the bottom
grill plate of the Cuisinart®Griddler Express™.
Close and grill for 4 to 6 minutes (until the intern a l temperature reaches from 140°F to 165°F)
depending on personal preference.
Remove burgers and sprinkle with salt and
pepper. Serve hot with your favorite condiments
and buns, rolls, or bread.
Nutritional information per serving:
Calories 254 (48% from fat) • carb. 0g • pro. 33g
• fat 14g • sat. fat 3 • chol. 105mg • sod. 182mg
• calc. 10mg • fiber 0g
Variations: Burgers may be pre-seasoned
before they are grilled. Gently stir suggested
seasonings or your own favorites into the meat.
Work the meat as little as possible for best texture.
1-2 cloves finely minced garlic
2-3 finely chopped green onions
1 teaspoon minced fresh ginger
1-2 tablespoons soy sauce
1-2 tablespoons Worcestershire sauce
1 tablespoon minced capers
1-2 tablespoons minced imported olives
1-2 tablespoons barbecue sauce
hot sauce to taste
minced jalapeño pepper to taste
Mushroom & Cheddar
Turkey Burgers
Makes 4 burg e r s
11/2pounds ground turkey (6-7% fat)
4 ounces finely chopped fresh mushrooms
2 ounces reduced-fat shredded
sharp Cheddar cheese*
2 tablespoons chopped fresh chives
1 tablespoon Worcestershire sauce
1
/4teaspoon freshly ground black pepper
For serving: toasted or grilled bread or buns,
ketchup, mustard, or other condiments,
sliced tomatoes, onions, lettuce, etc.
Preheat Cuisinart®Griddler Express™ on High
setting.
Place turkey, chopped mushrooms, shredded
Cheddar, chopped chives, Worcestershire, and
pepper in a large bowl. Stir to blend, but do this
as gently as possible so as not to make the
m e a t become dense like a meatloaf or meatballs. Shape into 4 burgers, each about 33/4
inches
in diameter and all of the same thickness.
Arrange on preheated Griddler Express™ evenly
spaced, and close lid. Grill for 7 to 8 minutes,
until burg e r s are nicely browned, juices run clear
(not pink), and measure 170°F when tested with
an instant-read thermometer.
Nutritional information per serving:
Calories 234 (19% from fat) • carb. 2g • pro. 46g
• fat 5g • sat. fat 2g • chol. 93mg • sod. 249mg
• calc. 156mg • fiber 1g
*A smoked Cheddar may be substituted for
sharp Cheddar – this will impart a smoky flavor
into the burgers
Lemon Herb
Grilled Chicken
Makes 4 servings
4 boneless, skinless chicken breast halves
(5-6 ounces each)
1 green onion, trimmed, cut into 1 inch
pieces (include several inches of green)
1 tablespoon fresh parsley leaves,
finely chopped
1
/2 tablespoon fresh rosemary, finely
chopped
1
/2teaspoon kosher salt
1
/2teaspoon freshly ground pepper
1
/3 cup extra virgin olive oil
3 tablespoons fresh lemon juice
Trim all fat from chicken. Place a chicken breast
between 2 sheets of plastic wrap and use a flat
pounder to pound to an even thickness, about
1
⁄2-inch. Repeat with remaining chicken.
Place the green onion, parsley, rosemary, salt,
and pepper in a bowl. Add the olive oil and
lemon juice, stir with a whisk until emulsified.
Pour over the chicken and stir to coat completel y. Allow to marinate for 15 minutes – no longer
8
(this is important as the citrus will begin to
“cook” the chicken and toughen it).
While marinating the chicken, preheat the
Cuisinart®Griddler Express™ on high setting.
When grill is hot and chicken has finished marinating, drain the chicken well and discard marinade. Arrange the chicken on the hot grill, spacing
e v e n l y, and close using medium pressure. Grill
for 6 to 8 minutes. Chicken will be opaque with
distinct grill markings, and juices will run clear,
not pink.
Check internal temperature of chicken with an
instant-read thermometer, the temperature
should be 170°-175°F. Chicken can be served
hot, or cooled, covered and refrigerated for
another use such as a salad.
Tip: If fresh herbs are not available, substitute
1 tablespoon of a dried herb such as basil,
oregano, rosemary, or thyme.
Nutritional information per serving:
Calories 155 (18% from fat) • carb. 2g • pro. 31g
• fat 3g • sat. fat 1g • chol. 79mg • sod. 546mg
• calc. 23mg • fiber 0g
Herb Grilled Boneless
Pork Chops
Makes 4 servings
1 teaspoon herbes de Provence
or Italian herb blend
1
/2teaspoon kosher salt
1
/2 teaspoon paprika (sweet or hot, to taste)
1
/4
teaspoon dry mustard
1
/4teaspoon freshly ground black pepper
4 boneless pork loin chops, all the same
thickness (1/2 to 3/4 inch), each about
5 ounces
Combine herbs, salt, paprika, dry mustard, and
pepper. Blend well. Rub evenly on pork chops.
Let stand for 15 to 20 minutes. (Or may be done
early in day, covered and refrigerated.)
Preheat Cuisinart®Griddler Express™on high
setting. When hot, arrange the seasoned pork
chops evenly spaced on the lower grill plate.
Close and grill for 41/2to 6 minutes – grilling
time will depend on thickness and temperature
of meat. Internal temperature of pork should
register about 155°-160°F when tested with an
instant-read thermometer.
Nutritional information per serving:
Calories 289 (37% from fat) • carb. 0g • pro. 43g
• fat 12g • sat. fat 4g • chol. 116mg • sod. 543mg
• calc. 52mg • fiber 0g
Grilled Jamaican-Style
Jerk Turkey Cutlets
You may prepare your own “jerk” seasoning, or
use 11/2 tablespoons of a prepared seasoning.
Makes 4 servings
1
/2 ounce very finely minced onion
1 teaspoon brown sugar
1 teaspoon thyme
1 teaspoon kosher salt
1
/2 teaspoon freshly ground black pepper
1
/2
teaspoon cayenne
1
/2 teaspoon ground allspice
1
/4teaspoon ground cinnamon
1
/8teaspoon ground ginger
1
/8
teaspoon freshly ground nutmeg
4 boneless turkey breast cutlets
(about 5-6 ounces each)
Combine onion, brown sugar, thyme, salt,
pepper, cayenne, allspice, cinnamon, ginger,
and nutmeg and stir to blend. This can be done
using a mortar and pestle or Cuisinart
®
MiniPrep®or MiniChopper. Rub the seasoning
on dry turkey cutlets and let stand 15 minutes.
Preheat the Cuisinart®Griddler Express™on
high setting. When hot, arrange the prepared
turkey cutlets evenly spaced on the lower grill.
Cover using medium pressure and grill for 3 to
4 minutes. Turkey will have grill marks with
juices running clear, and it will test 170°-175°F
when tested with an instant-read thermometer.
Nutritional information per serving:
Calories 188 (29% from fat) • carb. 3g • pro. 29g
• fat 6g • sat. fat 2g • chol. 99mg • sod. 448mg
• calc. 21mg • fiber 0g
Optional Brine
Brining makes some meats that can be dry,
flavorful and moist. If you have the time, try this
brine with turkey cutlets. Combine 1 tablespoon
each brown sugar and kosher salt in a bowl
with 1 cup boiling water. Stir until sugar and salt
are completely dissolved. Add 2 cups ice cubes
and 1 cup cold water or cider. Stir until mixture
is completely cold. Place turkey cutlets in cold
brine. Refrigerate for 30 to 60 minutes. Drain
and rinse before using. Tip: if your turkey cutlets have been frozen, place the frozen cutlets
in the brine and refrigerate during the day – they
will thaw and brine at the same time.
9
Southwestern Spiced
Grilled Rib Eye Steaks
Makes 2 to 4 servings
1 teaspoon ground cumin
1 teaspoon chili powder
1
/2 teaspoon basil
1
/2 teaspoon ground coriander
1
/2 teaspoon oregano
1
/2
teaspoon paprika
1
/2teaspoon kosher salt
1
/2 teaspoon freshly ground black pepper
2 boneless rib eye or strip steaks, 3/4-inch
thick each (12 ounces each)
Place the cumin, chili powder, basil, coriander,
oregano, paprika, salt, and pepper in a small
bowl and stir to combine – there will be about 2
tablespoons. Reserve. Dry steaks and rub evenly with prepared spice rub. Let stand 20 to 30
minutes – or rub, cover and refrigerate for up to
12 hours.
Preheat the Cuisinart®Griddler Express™on
high setting. When hot, arrange steaks evenly
spaced on lower grill. Cover using light pre s s u r e .
Grill until steaks have reached desired level of
doneness when tested with an instant-read therm o m e t e r. Grilling will take approximately 4 to 10
m i n u t e s . Grill until about 5° under temperature
desired – meat will continue to cook while resting. Remove immediately. Let steaks stand for 5
to 10 minutes before serving to allow temperature
to even out, and fibers to relax and re a b s o r b the
juices, making the steak more tender and juicy.
Nutritional information per serving:
Calories 386 (48% from fat) • carb. 1g • pro. 48g
• fat 20g • sat. fat 8g • chol. 140mg • sod. 294mg
• calc. 19mg • fiber 0g
Lemon Basil Shrimp
Makes 2 servings
1 clove garlic, peeled and finely minced
1 teaspoon basil
1
/2
teaspoon kosher salt
1
/8teaspoon freshly ground black pepper
1
/8teaspoon red pepper flakes
3 tablespoons fresh lemon juice
1
/4cup extra virgin olive oil
shrimp (16-20 count), peeled and
deveined, or 2 swordfish steaks,
6 ounces each (same thickness)*
lemon wedges for garnish
Place minced garlic, basil, salt, peppers, and
lemon juice in a small bowl. Whisk to blend.
While whisking, add the oil in a slow steady
stream; whisk until completely emulsified.
Dry the shrimp completely. Place in a bowl with
the marinade and toss to coat. Let stand 20 to
30 minutes. Preheat the Cuisinart®Griddler
Express™ on High setting.
When Griddler Express™ is hot, drain shrimp.
Arrange evenly spaced on the lower grill plate
and close using light pressure. Grill shrimp for
21/2
to 3 minutes.
Transfer to warmed plates and garnish with
lemon wedges to serve.
Nutritional information per serving (shrimp):
Calories 340 (38% from fat) • carb. 5g • pro. 46g
• fat 14g • sat. fat 2g • chol. 345mg • sod. 670mg
• calc. 138mg • fiber 0g
*Grill swordfish for 4 to 5 minutes – do not overcook or it will become dry. Internal temperature
should be 145°F or more to taste when tested
with an instant read thermometer.
Cook’s Tip: When shrimp are grilled, they have
a much better texture after a short period of
brining. To brine the shrimp, place 1 tablespoon
each kosher salt and brown sugar in a medium
bowl and add one cup boiling water. Stir until
salt and sugar are completely dissolved. Add 12
ice cubes and 1 cup cold water; stir until brine
is cold. When cold, add shrimp and brine the
shrimp for 30 to 60 minutes in the refrigerator.
Grilled Green Beans
with Feta
Makes 4 servings
1 pound green beans, rinsed
11/2 teaspoons extra virgin olive oil
1
/4teaspoon kosher salt
1 tablespoon fresh lemon juice
1
/2teaspoon basil
1
/8teaspoon freshly ground black pepper
1
/4cup crumbled feta cheese
Preheat the Cuisinart®Griddler Express™ on
high setting.
Remove tips and tops from green beans. Place
in a bowl and drizzle with olive oil. Toss to coat.
10
When Griddler Express™ is hot, arrange half the
green beans on the bottom grill plate. Close and
grill for 4 to 5 minutes. Using a pair of heatproof
tongs for nonstick cookware, remove the green
beans and transfer to a bowl. Sprinkle with half
the salt. Grill remaining green beans and add to
the bowl. Sprinkle with the remaining salt,
lemon juice, basil and pepper; toss to coat.
Arrange green beans in a shallow serving bowl
and sprinkle with crumbled feta cheese.
Nutritional information per serving:
Calories 61 (34% from fat) • carb. 9g • pro. 3g
• fat 3g • sat. fat 1g • chol. 3mg • sod. 130mg
• calc. 64mg • fiber 4g
Grilled White & Sweet
Potato Salad with Lemon
Dill Dressing
Makes 4 servings
12 ounces sliced sweet potato*,
1
/8–1/4-inch thick
12 ounces sliced white potato*,
1
/8–1/4-inch thick
5 tablespoons extra virgin olive oil,
divided
2 tablespoons fresh lemon juice
1 tablespoon finely chopped shallot
11/2teaspoons dry dill weed
(or 1 tablespoon fresh)
1 teaspoon Dijon-style mustard
3
/4teaspoon kosher salt, divided
1
/2
cup thinly sliced celery
1
/4 cup chopped red onion
In separate bowls, toss each type of sliced
potato with 1 tablespoon extra virgin olive oil.
Preheat the Cuisinart®Griddler Express™ on
Medium setting.
Place the lemon juice, chopped shallot, dill weed,
m u s t a r d, and 1/4teaspoon of the salt in a medium
bowl. Stir with a whisk. While whisking, add the
remaining 3 tablespoons of olive oil in a steady
s t r eam and whisk until the mixture is an emuls i o n . Reserve.
When Griddler Express™is hot, arrange one
type of the potato slices on the lower grill.
Cover and grill until tender, about 4 to 6 minutes,
depending on thickness. As potatoes finish
grilling, arrange them on a platter and sprinkle
with remaining salt. When all potatoes are
grilled, top with sliced celery and chopped re d
onion. Drizzle with Lemon Dill Dressing and
serve warm, or cover, refrigerate and serve
c h i l l e d .
Nutritional information per serving:
Calories 304 (46% from fat) • carb. 40g • pro. 4g
• fat 17g • sat. fat 2g • chol. 0mg • sod. 324mg
• calc. 41mg • fiber 5g
*It is important that the potatoes be sliced to an
even thickness to maintain optimum contact
with upper and lower grilling surfaces at the
same time. Slicing can be done using a mandoline, or even easier using a Cuisinart®F o o d
P r ocessor fitted with the 4- or 6-mm slicing disc.
White/yellow potatoes sliced 4-mm thick will
take about 4 to 41/2minutes to grill until tender.
White/yellow potatoes sliced 6-mm thick will take
about 5 to 51/2
minutes to grill until tender. Sweet
potatoes will take about 30 to 45 seconds less
to grill until tender.
Grilled Portobello Salad
Makes 4 servings
1
/4 cup extra virgin olive oil
2 tablespoons white balsamic vinegar
1 tablespoon water
1 clove garlic, peeled and minced
1 tablespoon minced onion or shallot
1 teaspoon thyme
1
/2teaspoon kosher salt
1
/4teaspoon freshly ground pepper
18 ounces thickly sliced
portobello mushrooms*
1
/3cup finely chopped red bell pepper
1
/3 cup finely chopped yellow bell pepper
Place the olive oil, vinegar, water, garlic, onion,
thyme, salt, and pepper in a food processor fitted with the metal blade or a blender. Process
or blend until emulsified. Pour over the sliced
portobellos and toss gently to coat. Let stand
for 10 to 15 minutes.
Preheat the Cuisinart®Griddler Express™on
high setting. When the Griddler Express™is
hot, arrange one third of the sliced portobellos
on the bottom grill, cut side down. Close and
grill for 3 minutes. Remove and place on a platter. Repeat with the remaining sliced portobellos.
Sprinkle with the chopped red and yellow p e pp e r s and serve. May be served warm or chilled.
Grilled portobellos also make a very good filling
for grilled panini – use in place of or in addition
11
to meat. Try the Grilled Portobello Salad as a
filling for panini made on country Italian bread
with smoked mozzarella cheese.
*Sliced portobello mushrooms are available in
the produce sections of most well-stocked grocery stores. The pre-sliced portobellos are evenl y sliced, resulting in a very good grilled mushro o m .
Nutritional information per serving:
Calories 111 (71% from fat) • carb. 7g • pro. 2g
• fat 9g • sat. fat 1g • chol. 0mg • sod. 60mg
• calc. 13mg • fiber 1g
Chocolate Strawberry
Panini
Makes 2 panini (serves 4)
8 slices crusty country Italian loaf (each
about 4x3x1/2 inches) or challah bread
11/2 tablespoons unsalted butter, melted
8 ounces bittersweet or semisweet
chocolate, chopped finely
(1/8-inch pieces)
8 large strawberries, stemmed,
thinly sliced
powdered sugar for dusting
cinnamon for dusting
fresh strawberries and mint for garnish
Preheat the Cuisinart®Griddler Express™in the
closed griddle position to 350°F.
Brush one side of each slice of bread with melted butter. Place 4 slices of bread on work surface, buttered side down. Top each one evenly
with chopped chocolate, then sliced strawberr i e s . Place remaining bread on top of the chocolate buttered side up.
C a r efully place panini on the bottom griddle
plate. Close grill and apply medium pre s s u re to
the handle for 20 – 30 seconds. Bake the panini
for 5 minutes, until the chocolate is melted and
the bread is toasted golden brown and crispy.
Remove, cut into halves or quarters and dust
lightly with powdered sugar and cinnamon.
Serve hot, but not immediately, as the melted
chocolate can burn the tongue.
Nutritional information per serving (one half sandwich):
Calories 418 (51% from fat) • carb. 50g • pro. 5g
• fat 26g • sat. fat 14g • chol. 12mg • sod. 177mg
• calc. 47mg • fiber 5g
White Chocolate
Mascarpone & Orange
Panini on Challah
Makes 2 panini, 4 to 8 servings
1
/2 cup mascarpone cheese*
1
/2 tablespoon turbinado (or may use
superfine sugar)
3 tablespoons (11/2 ounces) white
chocolate morsels or chopped
white chocolate (not summer coating)
1
/4 teaspoon pure almond extract
(can substitute vanilla extract)
4 teaspoons unsalted butter, softened
4 slices challah bread
(about 5x5x1/2 inches each)
3 tablespoons orange marmalade
powdered sugar, sliced oranges, fresh
raspberries, blueberries or sliced straw
berries, mint leaves for garnish
Place mascarpone, sugar, white chocolate
morsels, and extract in a small bowl and stir
until sugar is dissolved. This may be done
ahead and refrigerated until ready to use.
Preheat Cuisinart®Griddler Express™on medium setting.
Evenly butter one side of each slice of challah.
Place 2 slices on work surface, butter side
down, and spread half the mascarpone/white
chocolate mixture evenly to within 1/2inch of the
edges of each piece of challah. Top each evenly
with 11/2tablespoons of the orange marmalade.
Place the remaining challah on top, evenly
spaced, buttered side up. Arrange the panini on
the preheated grill, evenly spaced and lower lid
with light pressure. Bake for about 2 minutes,
until bread is golden crispy browned with grill
markings, and filling is warmed and slightly
melted. Transfer to a wire rack and let stand for
several minutes. Cut in halves or quarters.
Sprinkle with powdered sugar, garnish with
fresh berries, orange slices and mint to serve.
*A double cream to triple cream cheese made
from cow’s milk, soft and delicate – most similar
to clotted cream. Available in most well-stocked
grocery and specialty food stores.
Nutritional information per serving (based on 8 servings):
Calories 191 (55% from fat) • carb. 18g • pro. 3g
• fat 11g • sat. fat 6g • chol. 35mg • sod. 116mg
• calc. 57mg • fiber 0g
12
Grilled Pound Cake with
Ice Cream and Cassis
Berry Sauce
Makes 8 servings
3 tablespoons packed brown sugar
1
/3 cup unsalted butter, softened
to room temperature
1
/4 teaspoon pure almond or vanilla extract
1 10–12 ounces loaf shape pound cake
(frozen – do not thaw)
Cassis Berry Sauce, ice cream,
frozen yogurt or whipped cream
Crumble the brown sugar into a bowl so that
there are no lumps. Add the softened butter and
extract. Stir to blend.
Use a serrated knife to slice the frozen pound
cake into 8 equal slices – it is important that the
slices all be the same thickness. Spread both
sides of each slice with the brown sugar butter.
Place in refrigerator until ready to cook.
Ten minutes before serving, preheat the
Cuisinart®Griddler Express™on low setting.
When hot, arrange the slices of the
butter/brown sugar coated pound cake on the
bottom griddle plate. Close, apply light pressure
to lid for 10 seconds, and cook for 3 to 4 minutes. Remove from Griddler Express™and
arrange on dessert plates. For a special dessert,
top warm cake with a scoop of ice cream or
frozen yogurt, then chocolate sauce, Cassis
Berry Sauce (recipe
follows) or Cassis Berry Sauce and softly
whipped cream.
Nutritional information per serving
(one grilled pound cake slice only):
Calories 226 (57% from fat) • carb. 23g • pro. 2g
• fat 15g • sat. fat 9g • chol. 99mg • sod. 144mg
• calc. 19mg • fiber 0g
Cassis Berry Sauce
Makes about 3 cups sauce
1
/4 cup seedless raspberry preserves
2 tablespoons crème de Cassis
1 cup fresh blueberries
1 cup fresh raspberries
1 cup sliced fresh strawberries
Place preserves and crème de Cassis in a
medium bowl. Stir until completely blended.
Gently stir in the berries. Let stand 30 minutes
or longer before serving to allow flavors to
blend.
Nutritional information per serving (about 1⁄3cup):
Calories 46 (4% from fat) • carb. 10g • pro. 0g
• fat 0g • sat. fat 0g • chol. 0mg • sod. 2mg
• calc. 7mg • fiber 2g
13
Safe Handli ng Practices: Keep raw foods separate from cooked foods. Do not use utensil s or plates that have held raw meats/
p o u l t r y/seafood for lifting or serving cooked meats. Discard all ma rinades that have touched raw meat.
Recommended Inte r nal Cooking Te m p e ra t u res Chart
Use a probe-type meat thermometer while cooking, or check after grilling using an
i n s t a n t - read thermometer to ensure that food has been cooked to safe temperatures.
Beef
Rare 130°-135°F (not recommended by FDA)
Medium Rare 140°-145°F
Medium 155°-160°F
Well Done 170°F +
Ground Pork 160°F
Pork Chops 150°F +
Poultry
White Meat 170°F
Dark Meat 180°F
Ground Turkey or Chicken 175°F
Hot Dogs 165°F
Lamb
Medium Rare 145°F
Medium 155°-160°F
Well Done 170°+
Seafood 140° - 145°F
14
WARRANTY
LIMITED THREE-YEAR WARRANTY
This warranty supersedes all previous
warranties on the Cuisinart®Griddler Expre s s ™ .
This warranty is available to consumers only. You
are a consumer if you own a Cuisinart®G r i d d l e r
E x p r e s s ™
that was purchased at retail for personal,
family or household use. Except as otherwise
required under applicable state law, this warranty
is not available to retailers or other commercial
purchasers or owners.
We warrant that your Cuisinart®Griddler Expre s s ™
will be free of defects in material or workmanship
under normal home use for three years from the date
of original purchase.
We suggest that you complete and return the
enclosed product registration card promptly to
facilitate verification of the date of original purchase.
However, return of the product registration is not a
condition of these warranties.
If your Cuisinart®Griddler Expre s s ™
should prove
to be defective within the warranty period, we will
repair it, or if we think necessary, replace it. To obtain
warranty service, please call our Consumer Service
Center toll-free at 1-800-726-0190 or write to:
Cuisinart
150 Milford Road
East Windsor, NJ 08520
To facilitate the speed and accuracy of your return,
please also enclose $10.00 for shipping and handling
of the product (California residents need only supply
proof of purchase and should call 1-800-726-0190
for shipping instructions). Please also be sure to
include a return address, description of the product
defect, product serial number, and any other information
pertinent to the product’s return. Please pay by
check or money order.
NOTE: For added protection and secure handling
of any Cuisinart®product that is being returned, we
recommend you use a traceable, insured delivery
service. Cuisinart cannot be held responsible for
in-transit damage or for packages that are not
delivered to us. Lost and/or damaged products
are not covered under warranty.
Your Cuisinart®Griddler Expre s s ™
has been
manufactured to strict specifications and has
been designed for use with the Cuisinart®Griddler
Express™ accessories and replacement parts. These
warranties expressly exclude any defects or damages
caused by accessories, replacement parts or repair
service other than those that have been authorized
by Cuisinart.
These warranties do not cover any damage caused
by accident, misuse, shipment or other than ordinary
household use.
These warranties exclude all incidental or consequential damages. Some states do not allow the
exclusion of or limitation of incidental or consequential damages, so the foregoing limitation 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 which sells
Cuisinart®products of the same type. The retail store
shall then, according to its preference, 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 either of
the above two options does 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 800726-0190. Cuisinart will be responsible for the cost of
the repair, replacement, and shipping and handling
for such nonconforming products under warranty.
BEFORE RETURNING YOUR
CUISINART®PRODUCT
Important: If the nonconforming product is to be
serviced by someone other than Cuisinart’s
Authorized Service Center, please remind the
servicer to call our Consumer Service Center to
ensure that the problem is properly diagnosed, the
product serviced with the correct parts, and to
ensure that the product is still under warranty.
© 2005 Cuisinart
Cuisinart®is a registered trademark of Cuisinart
150 Milford Road, East Windsor, NJ 08520
Printed in China
05CU26498
IB-6396
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