Cuisinart Griddler CGR-4NC Instruction Booklet

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

CuisinartTM Griddler

CGR-4NC

INSTRUCTION BOOKLET

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INTRODUCTION

Congratulations on your purchase of the CuisinartTM GriddlerTM. This product is actually five appliances in one. A hinged, floating cover and one set of removable and reversible cooking plates turn the GriddlerTM into a contact grill, panini press, full grill, full griddle, or half grill/half griddle. Dual temperature controls and indicator lights make this product easy to use. Dishwasher-safe plates, integrated drip tray and a cleaning/scraping tool make cleanup fast and easy.

PARTS AND FEATURES

1. Base and Cover

Solid construction with stainless steel self-adjusting cover

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

Removable and Reversible Cooking Plates

Nonstick and dishwasher safe for easy cleanup

Grill Side: Perfect for grilling

steak,

burgers, chicken and vegetables

b. Griddle Side: Prepare flawless

pancakes, eggs, bacon and seared scallops

Controls Indicator lights signal Power On and Ready to Cook

Selector Choose the Grill/Panini or Griddle function

Grill/Panini Adjust temperature from “warm” to “sear”

Griddle Adjust temperature from 200ºF to 425ºF (95°C to 220°C).

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

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

Plate Release Buttons Push in to release and remove cooking plates

Hinge Release Lever Allows the cover to extend back for cooking in the flat position

BEFORE THE FIRST USE

Remove all packaging materials and any promotional labels or stickers 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 CuisinartTM GriddlerTM for the first time, remove any dust from shipping by wiping the base, cover and controls with a damp cloth. Thoroughly clean cooking plates, drip tray and scraping tool. The plates, drip tray and cleaning tool are dishwasher safe. Refer to Assembly Instructions for plate removal.

THE GRIDDLERTM DOES IT ALL

The GriddlerTM is the ultimate kitchen appliance, offering you five separate cooking options. Simply flip the reversible cooking plates and adjust the hinge to use as a contact grill, panini press, full grill, full griddle, or half grill/half griddle. See Assembly Instructions and

Operating Instructions.

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.

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.

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 Selector 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.

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

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

Introduction ............................................ 3

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

Before the First Use ............................... 3

The Griddler

Does it All....................... 3

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

Operating Instructions ........................... 6

User Maintenance .................................. 7

Cleaning and Care ................................. 7

Storage ................................................... 8

Warranty ............................................... 28

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Contact Grill

Use the GriddlerTM 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. When cooked on the contact grill, food will cook quickly because you are grilling both sides of the food at the same time. The ribs on the grill side of the plates, combined with the grease spout at the rear of the plate, allow the grease to drip from the meat and drain off the plates.

When the GriddlerTM is used as a Contact Grill, the grill side of the plates is recommended. Rest the cover evenly on top of the food until it has reached the desired cooked temperature.

The GriddlerTM was designed with a unique handle and hinge that allow the cover to adjust to the thickness of the food. You can easily grill anything from a thinly sliced potato to a thick sirloin steak with even results.

When cooking more than one food item in the Contact Grill, it is important that the thickness of food items is consistent so the cover will close evenly on the food.

Panini Press

Use the GriddlerTM as a Panini Press to grill sandwiches, breads and quesadillas.

The word “panini” is Italian for grilled sandwiches. Panini can include any combination of ingredients such as vegetables, meat and cheese layered between two pieces of fresh-baked bread. The sandwich is then pressed between two grill or griddle plates to toast the bread and warm the sandwich. Experiment to make a variety of savory or sweet sandwiches for any meal. We recommend using fresh-baked bread to produce the best tasting panini. Popular breads used for panini are focaccia (a flat bread frequently baked with rosemary,

salt and onion on top), michetta (a small round roll with a crisp crust), ciabatta (a rectangular bread with a slightly domed crust) and thick slices of classic Italian bread.

When the GriddlerTM is used as a Panini Press, the grill side of the plates is recommended. We recommend the grill side of the plates because traditionalstyle panini sandwiches have grill marks on the bread. However, depending upon the type of sandwich you are preparing, you may wish to use the griddle side of the plates or any combination of the two. The GriddlerTM functions as a panini press in the same manner that it functions as a Contact Grill. The GriddlerTM was designed with a unique handle and hinge that allow 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 the sandwiches is consistent so the cover will close evenly on the panini.

Full Grill

Use the GriddlerTM as a Full Grill to cook burgers, steak, poultry (we do not recommend cooking bone-in chicken, since it does not cook evenly on a Full Grill), fish and vegetables.

Full Grill refers to using the GriddlerTM with the cover lying flat, creating a double, flat cooking surface. In this position, the foods you are grilling will have to be turned over for cooking. When the GriddlerTM is used as a Full Grill, the grill side of the plates should be used.

Cooking on the Full Grill is the most versatile method of using the GriddlerTM.

With the Full Grill, you have double the surface area (200 sq. inches or 500 cm2) for grilling. You have the option of cooking different types of foods on separate plates without combining their flavours, or cooking large amounts of the same type of food.

The Full Grill also accommodates different cuts of meat with varying thicknesses, allowing you to cook each piece to your liking.

Full Griddle

Use the GriddlerTM as a Full Griddle to cook pancakes, eggs, French toast, hash browns and breakfast meats.

When you use the GriddlerTM as a Full Griddle, open the cover so it lies flat, creating a double, flat cooking surface. In this position, the foods you are preparing will have to be turned over for cooking. When using this cooking function, the griddle side of the plates should be used.

Cooking on the Full Griddle is a wonderful way to prepare breakfast for two or for a large family. The large surface area allows you to cook a variety of different foods at the same time, or large amounts of your favourite food.

Half Grill/Half Griddle

Use the GriddlerTM as a Half Grill/Half Griddle in order to create full meals like bacon and eggs or steak and potatoes at the same time.

When using the GriddlerTM as a Half Grill/ Half Griddle, simply place the unit in the flat position and insert one plate with the grill side facing up, and another plate with the griddle side facing up. This cooking option allows you to use either the grill/ panini temperature or the griddle temperature selector.

ASSEMBLY INSTRUCTIONS

Place GriddlerTM on a clean flat surface where you intend to cook. The GriddlerTM can be positioned in three ways:

Closed Position – Upper plate/cover rests flat on lower plate/ base. This is your starting and heating position when using the Contact Grill or Panini Press functions.

Open Position – Upper plate/cover is open and in the 100° position. Open the cover to this position before using the GriddlerTM as a Contact Grill or Panini Press.

To adjust the GriddlerTM to this position, simply lift the handle until you feel it come to a locking position. The unit will stay in this position until you close the cover or continue to open it to the flat position.

The cover will stay in the upright position until you lower the handle for cooking. When this is done, the cover will release itself so that it lies flat on the top of the food you are preparing. This allows you to cook your food evenly from both top and bottom. When you lift the handle to open the GriddlerTM after cooking, the cover will remain in the flat position, parallel with the lower plate. In order to lock the cover back into the upright position, you must close the GriddlerTM, without any food in place, and open it again.

Flat Position – Upper plate/cover is level with lower plate/base. The upper and lower plates line up to create one large cooking

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Hinge

release

lever

Lower plate

release button

Upper plate

release button

surface. The GriddlerTM is in this position when it is used as a Full Grill, Full Griddle, or Half Grill/Half Griddle.

To adjust the GriddlerTM to this position, locate the hinge release lever on the right arm.

With your left hand on the handle, use your right hand to slide the lever toward you. Push the handle back until the cover rests flat on the counter. The unit will stay in this position until you lift the handle and cover to return it to the closed position.

If the GriddlerTM is already in the open position and you wish to adjust it to the flat position, pull the handle slightly toward you and then lift the hinge release lever. Push the handle back until the cover rests in the flat position. Pulling the handle forward slightly before lifting the hinge release lever will take some of the pressure off of the hinge and you will be able to adjust the GriddlerTM more easily.

To insert cooking plates

Adjust the GriddlerTM to the flat position (see page 5) with the controls directly in front of you. Insert one plate at a time. Each plate is designed to fit in either the upper housing or the lower housing of the GriddlerTM.

If you are facing the GriddlerTM, the drip spout should be at the rear of the plate. Locate the metal brackets at the center of the housing. Tilt the back end of the plate and line up the cutouts at the back of the plate with the metal brackets. Slide the plate underneath the brackets and push down the front end of the plate. It will snap into place. Turn the GriddlerTM around and insert the second plate on either its grill or griddle side into the upper housing as you did with the first plate.

To remove cooking plates

Once the GriddlerTM is cooled, adjust to flat position (see page 5). Locate the plate release button on one side of the unit. Press firmly on button and the plate will pop up slightly from the base. Grasp the plate with two hands, slide it out from under the metal brackets, and lift it out of the base. Press on the other plate release button to remove the other cooking plate in the same manner.

To position drip tray

One side of the base has a slot provided for the drip tray. Slide the drip tray into the base according to the instruction on the tray.

Grease from the food will run off the plates through the grease spout and into the drip tray. Grease should be safely disposed of after the GriddlerTM has cooled down completely. The drip tray can be cleaned in the dishwasher.

OPERATING INSTRUCTIONS

Once the GriddlerTM is assembled properly and you are ready to begin cooking, turn the Selector Dial to the left to choose the Griddle function or to the right to choose the Grill/Panini function, depending on what you intend to cook. When the knob is turned to either function, a red indicator light will illuminate to indicate that the power is on.

If you intend to use the GriddlerTM as a Contact Grill, Panini Press or Full Grill, turn the Grill/Panini control to the desired temperature for cooking. Settings range from Warm to Sear.

If you intend to use the GriddlerTM as a Full Griddle, turn the Griddle control to the desired temperature for cooking. Settings range from 200°F to 425°F.

If you intend to use the GriddlerTM as a Half Grill/Half Griddle, you may use either the grill/panini temperature or the griddle temperature.

If you intend to use the GriddlerTM as a Half Grill/Half Griddle, but you do not need the entire surface, use the bottom plate.

It may take up to 10 minutes to reach operating temperature, depending on the temperature level that was set. When the thermostat has reached operating temperature, a green indicator light inside the chosen control will indicate that the GriddlerTM is ready for cooking. During operation, the light will continue to turn on and off as the thermostat regulates the temperature. This is normal.

The temperature controls are used to set and maintain the temperature of the cooking surface. You may vary the setting of the control knob at any time during cooking, and may wish to do so depending on the types of foods on the cooking plate. Refer to the Cooked Food Temperature Chart on pages 16–17 of the Recipe Book for recommendations.

Always exercise caution when handling the GriddlerTM during cooking, as the GriddlerTM housing will become hot during use. To open the GriddlerTM, grasp the black plastic area 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 cover is made of 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 burns.

The lower housing is made of plastic and can become very warm. If you need to move the GriddlerTM during cooking, be sure to handle it from the base only while wearing an oven mitt. Do not touch the

cover. Allow the GriddlerTM to cool down before

handling (at least 30 minutes). NOTE: The first time you use the

GriddlerTM, it may have a slight odor and may smoke a bit. This is normal and common to appliances with nonstick surfaces.

The GriddlerTM comes with a black cleaning/scraping tool. This can be used for cleaning both the grill and griddle sides of the plates after you have finished cooking and the unit has cooled down completely (at least 30 minutes). Using the cleaning tool on a hot surface for too long will cause the plastic to melt.

USER MAINTENANCE

• Never use metal utensils, as they will scratch the nonstick plates. Instead, use only wooden or heat-proof plastic utensils.

• Never leave plastic utensils in contact with the hot grill plates. This includes the provided cleaning tool.

• In between recipes, use a wooden or heat-proof plastic utensil to scrape excess food buildup through grease channels and into drip tray, then wipe off any residue with a paper towel before proceeding with next recipe.

• Allow the Griddler

to cool down completely (at least 30 minutes) before cleaning.

CLEANING AND CARE

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

Once you have finished cooking, turn the Selector Dial control 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.

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 the drip tray once cooled. The drip tray can be cleaned by

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the

GRIDDLER

a guide to perfect meals

hand or in the dishwasher. Press the plate release buttons to remove

plates from the housing. Be sure that the plates have cooled completely before handling (at least 30 minutes). The cooking plates can be washed in the dishwasher. Do not use metallic objects such as knives or forks for cleaning. Do not use a scouring pad for cleaning; the nonstick coating can be damaged.

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

The housing base, cover and control knobs can be wiped clean with a soft, dry cloth. For tough stains, dampen cloth. Never use an abrasive cleaner or harsh pad.

STORAGE

Always make sure the GriddlerTM is cool and dry before storing.

The power cord can be wrapped around the back of the base for storing.

The cooking plates and drip tray should be stored in the GriddlerTM when not in use. The scraping tool can be stored in a drawer or cabinet.

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RECIPES

BRE A KFAST

Cinnamon Sugar Fren ch Toast ................................................ ........................ .......... 1 1

Blueberry Oat Butt ermilk Pancakes .................................................. ........................ 11

Breakfast Sausage ......................... ........................ ........................ ........................ ... 12

Weekend Breakf ast for Two .................... ........................ ........................ ................. 13

PANI NI

Asparagus, Prosciutto, Roasted Pepper & Font ina Panini ...... ............... .................... 14

Sopressata, Provolon e, Roasted Pepper & Pest o Panini .............. ............... ............. 1 4

Zucchini ai Quattro Formagg i Pa nini ............. ........................ ........................ ............. 15

Pizza Panini ...................... ........................ ........................ ........................ .................... 16

Chicken Quesadilla Wraps ............... ........................ ........................ ........................ . 16

THE M AIN COURS E

Not Fried Fi sh & Chips ................................... ........................ ........................ .......... 17

The Best Hamburger ............. ........................ ........................ ........................ ............ 18

Shrim p Fa jitas ......................................................... ........................ ........................ ... 19

Saga Blue Stuffed Beef Fillets wi th Herb C rust ........... ........................ ............. 20

Southweste rn Spiced Grilled Rib Ey e Steak s ................................... ....................21

Herb Grilled Boneless Pork Chops ........... ............... ........................ ....................... 21

Teriyaki Grilled Chi cken ........... ........................ ........................ ........................ ........ 2 2

SIDE DISHE S

Potato & Gorganzola C akes .............................. ........................ ........................ ....... 23

Grilled G reen Beans with Feta ..................... ........................ ........................ ........... 23

DE SSE RTS

Cheese & Raisin Danish on Swirl Bread Panini ..................................................... 24

Grilled Pound Cake wit h Cinnamon Glazed Pears ........................... ........................ 25

COO KIN G GUIDE AND FOOD TEMPE R ATURE CHA RT ............. 26-27

BREAKFAST

Cinnamon Sugar French Toast

GriddlerTM Position: Flat Selector: Griddle Plate Side: Griddle

Makes 4 servings (2 slices per ser ving)

8 slices (preferabl y thick slice d) cin namon swirl or cinnamon rai sin br ead 5 large eggs 1 cup (2 50 ml) evaporated fat-free mi lk (not recons titute d) ¼ cup (50 m l) hal f-and-h alf (may use fa t free) ¼ teaspoon (1 ml) sa lt 1 teaspoon (5 ml) grou nd cin namon 1 table spoon (15 ml) pur e vanil la ext ract 1 pinch nutmeg (fres hly gr ated)

Arrange the bread in two 8 x 8 x 2-inch (20 x 20 x 5 cm) glas s baking dishes. Whisk eggs, evaporated milk, half-and-half, salt, spices, and vanilla until smooth but not foamy. Pour the batter over bread. Turn the bread over, let sit 5 minutes, then turn the bread over again.

Preheat the CuisinartTM GriddlerTM to 325°F (160°C) with unit close d. When G riddler

is ready, open unit to extend flat and arrange the soaked bread on the hot griddle. Cook until deep golden brown on each side, about 4 to 5 minutes per side. French toast can be kept warm on a rack on a baking sheet in a low (200°F [95°C]) oven.

Nutriti onal inf ormation per se rving:

Calori es 308 ( 31% from fat) • c arb. 36 mg • pro. 17 • fat 10g • sa t. fat 4g

• chol. 271mg • sod. 947mg • c alc. 274mg • fi ber 3g

Blueberry Oat Buttermilk Pancakes

GriddlerTM Position: Flat Selector: Griddle Plate Side: Griddle

Makes 16 pancakes

1 cup (2 50 ml) blueb erries (fres h or frozen) 1 cup (2 50 ml) all-p urpose flour, di vided 11⁄3 cups ( 325 ml ) rolle d oats (regul ar, not quick oats) ¼ cup (5 0 ml) w hole wheat flour ¼ cup (50 m l) brow n sugar 1 teaspoon (5 ml) baki ng soda ½ teaspoon (2 ml) s alt 2 cups ( 500 m l) but termil k 2 large eggs, lightl y beate n 3 table spoons (45 ml) vegeta ble oil

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To cook the sausage patties on the full griddle, preheat the CuisinartTM GriddlerTM to 375°F with the unit closed. In the flat position, cook the sausage for 14 to 16 minutes total, turning once after 8 minutes. Cooking on the full griddle allows you to cook eggs or pancakes to accompany the sausage, either on one side of the GriddlerTM or when finished cooking the sausage.

Recipe note : If you have a CuisinartTM Food Processor, you may use it to chop your own freshly ground turkey and pork. Follow the instructions that accompany your processor. Af ter chopping the meat, you may add the chopped apples, onions and seasonings using the pulse until completely combined.

Nutriti onal inf ormation per sa usage p atty:

Calori es 75 (11% from fat) • carb. 1g • p ro. 11g • fat 3g • s at. fat 1g

• chol. 27mg • sod. 166m g • calc. 13mg • fib er 0g

Weekend Breakfast for 2

Griddle Position: Flat Selector: Griddle Plate Side: Half Grill/Half Griddle

4 slices bacon – stri ps or Ca nadian bacon – or sau sage pattie s 2 slices good q ualit y bread 2 teaspoons (10 ml ) unsalted bu tter, mel ted, divided 1 teaspoon (5 ml) unsa lted butter, di vided 2 large eggs kosher salt and fres hly gr ound black pepper to taste

Insert one plate on its grill side and another on its griddle side on the Cuisina rtTM GriddlerTM. Select Griddle and preheat to 350°F (180°C) with the unit closed. Open to extend flat. A rrange bacon, Canadian bacon, or sausage on grill plate and begin cooking.

While meat is cooking, brush both sides of each slice of bread with 2 teaspoons (10 ml) of the melted butter. Use a 3-inch (7.5 cm) round or square cookie cutter to cut a cente r out of each slice of bread. After meat has been cooking for 7 to 8 minutes, turn. Arrange buttered bread and cut-out centers on hot griddle plate. Let cook for 4 to 5 minutes until lightly golden brown and toasted. Turn. Add ½ teaspoon (2 ml) unsalte d butter to the griddle plate in the open center of each slice of bread. Break an egg into the center of each slice of bread. Let cook until whites are firm, about 4 to 5 minutes. If desired, carefully turn using a nonstick heat resistant spatula . Cook for 1 to 2 minute s, to desired preference. Transfe r to warmed plates. Season to taste with kosher salt and freshly ground pepper. Drain bacon or sausage on double layer of paper towels. Slice griddle toasted cut-out “center” of bread in half and use for dipping.

Nutriti onal inf ormation per se rving:

Calori es 479 (72% f rom fat)• carb. 20 g • pro. 13g • fat 38g • sat. f at 15g

• chol. 259mg • so d. 577mg • ca lc. 44mg • fiber 1g

Put the blueberries into a small bowl. Sprinkle with 1 tablespoon of the flour and toss to coat; reserve. Preheat Cuisinar tTM GriddlerTM to 375°F (190°C) with unit closed.

Put the remaining flour, oats, wheat flour, brown sugar (break up any lumps), baking soda, and salt into a medium bowl; stir with a whisk. Put the buttermilk, eggs and oil into a small bowl; stir. Add the liquid mixture to the dry ingredients and stir with a whisk until blended. Gently fold in the blueber ries.

When GriddlerTM has preheated, open unit to extend flat. Drop the batter onto the grill plates, using a scant quarter-cup measure. Cook the pancakes for 3½ to 4 minutes. When pancakes are bubbling on the top, turn and cook for an additional 2 to 3 minutes. Blueberr y Oat Pancakes are best served hot. Pancakes can be kept warm by placing them on a rack on a baking sheet in a low (175º–200°F [80°C - 95°C]) oven while cooking the remainder.

Serve with warm syrup and butter as desired.

Nutriti onal inf ormatio n per pa ncake:

Calori es 121 (29% fro m fat) • c arb. 18g • p ro. 4g • f at 4g • s at. fat 1g

• chol. 28mg • so d. 184 mg • c alc. 47mg • fi ber 1g

Breakfast Sausage

GriddlerTM Position: Closed or Flat Selector: Griddle Plate Side: Griddle

Makes 10 sausage pat ties (about 1¾ ounces [50 g] each)

12 oun ces (3 40 g) ground t urkey (ca n use ve ry le an) 4 ounces (115 g) lean gr ound p ork

⁄3 cup ( 75 ml) ve ry fi nely chopped tart apple 1 table spoon (15 ml) ver y fine ly minced oni on 2 table spoons (30 ml ) chop ped fresh par sley (1 t ables poon [15 ml] dried parsl ey) 1 teaspoon (5 ml) rubbed sag e ½ teaspoon (2 ml) t hyme 1 teaspoon (5 ml) koshe r salt ¼ teaspoon (1 ml) fresh ly ground bla ck pepper ¼ teaspoon (1 ml) pa prika

Put all ingredients into a medium bowl and mix as for meatloaf – combining thoroughly to distribute the seasonings evenly. Unlike ground meat for burgers, which should not be overmixed, it is important to completely mix the meat and seasonings. Shape into ten patties of equal size (about 1¾ ounces [50 g] each, 1½ to 2 inches [3.75 to 5 cm] in diameter). This may be done the night before, or sausage may be made ahead and frozen.

The sausage may be cooked using either the flat or closed griddle position. For closed griddle cooking, preheat the CuisinartTM GriddlerTM to 425°F (220°C) with the unit closed. Arrange the sausage patties evenly spaced on the hot griddle plate. Cook the patties for 5 to 6 minutes, until they have reac hed an internal temperature of 170°F [76°C]. This is a great, quick way to cook sausage for sausage biscuits or other break fast sandwiche s.

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PANINI

Asparagus, Prosciutto,

Roasted Pepper & Fontina Panini

GriddlerTM Position: Closed Selector: Grill/Panini Plate Side: Grill

Makes 4 servings

20 spears a spara gus 2 table spoons (30 ml ) extr a virgin olive oil, d ivided 4 ounces (115 g) shredded fontina cheese 1 teaspoon (5 ml) herb es de Provence 2 roaste d red p epper s (abou t one 12-ounce [345 g] jar, drai ned) 8 slices crusty cou ntry bread (each ab out 8 x 4 x ½ inches [20 x 10 x 1.25 cm]) 2 ounces (60 g) thinl y slic ed pros ciutt o (8 ver y thi n slices)

Preheat CuisinartTM GriddlerTM to High with the unit close d.

Trim asparagus and peel. Toss asparagus with 2 teaspoons (10 ml) of the olive oil. Lay the oiled asparagus on the bottom plate of the preheated grill. Cover and cook until crisp and bright, about 4 to 5 minutes. Reser ve. Put shredded cheese and herbes de Provence into a small bowl and toss to combine; reser ve. Drain roasted peppers well and pat dry.

Preheat conventional oven to 175ºF (80°C). Lightly brush one side of each slice of bread with the remaining olive oil. Place 4 slice s of bread on the work surface, oile d side down. Build the sandwiches in this order – shredded cheese, asparagus, roasted peppers, and prosciut to – using equal amounts of each item on each sandwich. Top with the remaining sliced bread, oiled side up.

Place two sandwiches on the bottom grill plate, evenly spaced. Lower cover and apply light pressure to handle for about 30 seconds. Grill panini for 3½ to 4 minutes. Remove to a rack and keep warm in preheated oven. Grill remaining 2 sandwiches in the same way. Cut in half on the diagonal to ser ve.

Nutriti onal inf ormatio n per se rving:

Calori es 366 (41% from fat) • ca rb. 34g • pro. 20g • fat 16g • sat. fat 7g

• chol. 46mg • so d. 1088mg • calc. 201mg • fiber 3g

Sopressata, Provolone,

Roasted Pepper & Pesto Panini

GriddlerTM Position: Closed Selector: Grill/Panini Plate Side: Grill

Makes 4 servings

1 long French baguette (about 22 inc hes [56 cm] long) 1 table spoon (15 ml) ext ra vir gin oli ve oil 4 teaspoons (2 0 ml) pesto 4 ounces (115 g) thinl y slice d sopr essata 2 roaste d red p epper s, dra ined 4 ounces (115 g) sliced provolo ne

Cut off the two heels of the baguette and cut the baguette into two 10-inch (25 cm) lengths. Cut each in half horizontally. Lightly brush the outside of each piece of bread with olive oil.

Spread each half with 1 teaspoon (5 ml) pesto. Evenly layer the sopressata on each bottom. Cut the roa sted peppers to lie flat. A rrange the roasted peppers over the sopressata. Top with a layer of the provolone. Place top on sandwich. Cut in half crosswise to make 4 sandwiches total.

Preheat CuisinartTM GriddlerTM to High with the unit close d. When G riddler

is ready, place the sandwiches on the bottom grill plate. Lower cover and press lightly on the handle for 30 seconds. Grill for 5 minutes, until the bread is golden, toasty and well marked, the filling is warm and cheese is melted. Serve warm.

Nutriti onal inf ormation per se rving:

Calori es 565 ( 31% from fat) • c arb. 69 g • pro. 27g • fa t 19g • sat. fat 8g

• chol. 39mg • so d. 1601mg • calc . 271mg • fiber 1g

Zucchini ai Quattro Formaggi Panini

GriddlerTM Position: Closed Selector: Grill/Panini Plate Side: Grill

Makes 4 servings

10 oun ces (2 90 g) s hredded zucc hini ½ teaspoon (2 ml) ko sher s alt 4 ounces (115 g) shredded fresh mozzarell a 2 ounces (60 g) shred ded fontina 2 ounces (60 g) shred ded sh arp pr ovolone 2 table spoons (30 ml ) fres hly gr ated Parmiagiano-Re ggiano or Asiago 1 teaspoon (5 ml) drie d basi l 8 slices crusty cou ntry bread (about 8 x 4 x ½ inches) (20 x 10 x 1.25 c m) 4 teaspoons (2 0 ml) ex tra virgin o live oil

Put the shredded zucchini into a colander and toss with salt. Let stand for 20 minutes. After 20 minutes, rinse and press out as much liquid as possible. Place in a clean tea towel and squeeze until no more liquid is released. Put into a medium bowl with the four cheeses and the basil. Toss gently to combine. You should have about 3 cups (750 ml).

Preheat CuisinartTM GriddlerTM to High with the unit close d. Preheat conventional oven to 175ºF (80°C). Lightly brush one side of each slice of bread with olive oil. Place 4 slices of bread on the wor k surface, oiled side down. Divide the shredded zucchini and cheese mixture evenly among the 4 slices of bread – making as even a layer as possible. Top with the remaining sliced bread, oiled side up.

Page 9

When GriddlerTM has preheated, place two sandwiches on the bottom grill plate, evenly spaced. Lower cover and apply light pressure to handle for about 30 seconds. G rill panini for 3½ to 4 minute s. Remove to a rack and keep warm in preheated oven. Grill remaining 2 sandwiches in the same way. Cut in half on the diagonal to serve.

Nutriti onal inf ormatio n per se rving:

Calori es 380 (49% from fa t) • carb . 28g • pr o. 20g • f at 21g • sat. fa t 10g

• chol. 52mg • sod. 665mg • calc. 39 0mg • fi ber 1g

Pizza Panini

GriddlerTM Position: Closed Selector: Grill/Panini Plate Side: Grill

Makes one 8-inch (20 cm) double- crusted panini, 2 to 4 servings

2 8-inch (20 cm) thi n-cru st pre -baked pizza crusts , such as Bobo li

½ table spoon (7 ml) extra v irgin olive oil or may use ol ive oil spray ¼ cup (5 0 ml) t hick marinar a sauc e* 4 ounc es (115 g) sliced par t-skim m ozzarella (ca n be in crease d to 6 ounces

[170 g] if a “chees ier” s andwich is preferred) or p rovolon e crumb led coo ked sausage or julien ned thinl y slic ed pepperoni , or coo ked thinly slice d vegetables s uch as mushro oms or zucchin i (opti onal)

Insert the plates on their grill side. Preheat CuisinartTM GriddlerTM to Medium-High with the unit closed.

Brush “bottom” sides of each crust with olive oil or lightly spray with cooking spray. Place one crust on work sur face, oiled side down. Top with sauce spread to within ½ inch (1.25 cm) 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 GriddlerTM. Grill for 8 to 9 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. Ser ve 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.

Nutriti onal inf ormatio n per se rving ( based o n 4 ser vings):

Calori es 260 ( 37% from fat ) • carb. 27g • pro. 15g • fa t 11g • sat. fat 1g

• chol. 20mg • so d. 574mg • calc . 276mg • fi ber 1g

Chicken Quesadilla Wraps

GriddlerTM Position: Closed Selector: Grill/Panini Plate Side: Grill

Makes 2 quesadilla wraps, 2 ser vings

1½ cups ( 375 ml) s hredd ed/chopp ed cooke d chicken* ½ cup (125 ml) cho pped cooked onion (sau téed until te nder) 2 table spoons (30 ml ) chop ped jal apeño pepper s

6 table spoons (90 ml) shredded l owfat Chedda r or Monterey J ack che ese 2 9-inch [23 cm] flour tort illas or wrap s (can u se pla in, herb, spi nach) 1 table spoon (15 ml) oli ve oil

Inser t the plates on the ir gril l side.

Preheat CuisinartTM GriddlerTM to High with the unit close d. In a small bowl, combine the chicken, onion, and jalapeño peppers. Sp rinkle half the cheese in the center of each tortilla. Top with the chicken mixture, keeping the chicken mix ture in a “log” about 1½ inches (9 cm) wide and 4 to 5 inches (10 to 12 cm) long in the center of the tortilla. Fold one side over the filling lengthwise to cover, fold top and bottom over short sides to cover, then fold last side over to close. Turn over so that flap is on bottom. Lightly brush the tops and bottoms of the wraps with the olive oil. Place quesadilla wraps on preheated GriddlerTM. Close, using medium-light pressure. Grill/bake for 3½ to 4 minutes, until tortilla is warm with grill markings, filling is warm and cheese is melted. Serve with salsa if de sired.

*This can be from a purchased roast or rotisserie chicken.

Nutriti onal inf ormation per se rving (o ne ques adilla):

Calori es 366 ( 24% from fat) • carb. 25g • pro. 43g • fat 10g • sat. fat 4g

• chol. 100mg • so d. 564mg • calc. 28 9mg • fib er 1g

THE MAIN COURSE

Not Fried Fish and Chips

GriddlerTM Position: Flat Selector: Griddle Plate Side: Half Grill/Half Griddle

Makes 2 servings

2 table spoons (30 ml ) extr a virgin olive oil, d ivided ½ tablesp oon (7 ml) fre sh lemo n juice ½ teaspoon (2 ml) g arlic powder ½ teaspoon (2 ml) d ried t hyme ¼ teaspoon (1 ml) kos her salt ¹⁄8 t easpoon (0.5 ml) pap rika ¹⁄8 teaspoon (0. 5 ml) cayenne 1 pound (500 g) floun der fi lets (or other bonele ss fish filet s such as hadd ock, hake, co d) 8 ounces (230 g) new red pota toes (ab out 2 to 3 inch es [5 to 8 cm] in diameter), scrubbed tart ar sau ce (rec ipe fol lows) slice d lemon wedges

Put 1 tablespoon (15 ml) of the olive oil into a medium bowl with the lemon juice, garlic powder, thyme, salt, paprika, and cayenne; stir to blend. Pat fish dr y and cut each filet into 2 pie ces lengthwise along the bone line. Add fish to bowl and toss gently to coat with seasoned oil mixture.

Page 10

Slice the potatoes into thin slices (approximately 4 mm or ¹/16 inch – this can be done easily in a CuisinartTM Food Processor). Place in a bowl and toss with the remaining olive oil.

Insert one plate on its grill side and another plate on its griddle side on the CuisinartTM GriddlerTM. Select Griddle and preheat to 425°F (220°C) with the unit closed. Preheat oven to 200°F (95°C).

Open preheated unit to extend flat. In 2 or 3 batches, arrange slice d potatoes on hot grill plate. Grill for 6 to 8 minutes on each side. As they are cooked, transfer to a platter and keep warm in the oven. When the last batch of potatoes is ready to turn, arrange the fish filets on the hot griddle. Cook for 4 to 5 minutes on each side.

Serve hot with grilled potatoes, tar tar sauce, and fresh lemon wedges.

Nutriti onal inf ormatio n per se rving:

Calori es 420 (3 6% from f at)• carb . 22g • pro. 45g • fat 16g • sat. fat 3g

• chol. 109mg • sod . 358mg • calc. 57mg • fiber 2g

The Best Hamburger

GriddlerTM Position: Closed Selector: Grill/Panini Plate Side: Grill

Makes 4 servings

1½ pounds (750 g) fres hly gr ound beef rou nd or c huck (15% lean) ¼ teaspoon (1 ml) kos her salt ¼ teaspoon (1 ml) fr eshly ground black pepper

Preheat CuisinartTM GriddlerTM to Sear with the unit closed.

Working the ground chuck as little as possible, shape into four 6-ounce (170 g) burger patties, about 4 inche s (10 cm) in diameter. The best way to do this is to use a 4-inch (10 cm) round cookie cutter: Put 6 ounces (170 g) of meat in the cookie cutter and gently press to fill the cookie cutter evenly. It is important that all the burgers be of the same height for optimal grilling results.

When GriddlerTM has preheated, place the burgers on the bottom grill plate, evenly spaced. Close the GriddlerTM and grill for 5 to 8 minutes (until the internal temperature reaches from 140°F to 165°F [60°C to 74°C]) depending on per sonal preference. Remove burgers and sprinkle with salt and pepper. Serve hot with your favourite condiments.

Nutriti onal inf ormatio n per se rving:

Calori es 254 (18% fro m fat) • c arb. 1g • pr o. 30g • fat 20g • sat. fat 8g

• chol. 87mg • sod. 324mg • calc. 7mg • fibe r 0g

Variations

Burgers may be seasoned for variety before they are grilled. Ge ntly stir one or a combination of these suggested seasonings or your own favourites into the meat, working the meat as lit tle as possible for best texture.

1 to 2 cloves finely mi nced garlic 2 to 3 finely choppe d green onion s

1 teaspoon (5 ml) minc ed fresh ging er 1 to 2 tablespoons (15 - 30 ml) soy sau ce 1 to 2 tablespoons (15 - 30 ml) Worcest ershi re sauce 1 table spoon (15 ml) minced capers 1 to 2 tablespoons (15 - 30 ml) minced impor ted ol ives 1 to 2 tablespoons (15 - 30 ml) barbecue sau ce hot sauce to t aste minced jalap eño pepper to taste

Shrimp Fajitas

GriddlerTM Position: Flat Selector: Griddle Plate Side: Half Grill/Half Griddle

Makes about 12 fajitas

Marin ade: 8 sprig s fresh cilan tro 1 table spoon (15 ml) fre sh lime juice 1 table spoon (15 ml) chi li powde r ¼ teaspoon (1 ml) cayenne 2 smash ed clove s of gar lic 1 jalap eño pep per, seed ed and sliced 1 table spoon (15 ml) ext ra vir gin oli ve oil 1 pound (500 g) large shrimp, peeled and deveine d

Vegetab les: ½ re d bell pepper, t hinly sliced ½ yel low bel l pepper, thinl y sliced 1 jalap eño pep per, seed ed and thinl y sliced 1 small onion, thinl y sliced 1 table spoon (15 ml) ext ra vir gin oli ve oil + extra for bru shing torti llas ¼ teaspoon (1 ml) ch ili powd er ¼ teaspoon (1 ml) kos her salt pinch cayenne peppe r 12 small (6 -inch [15 cm]) co rn tor tillas

Combine the marinade ingredients (cilantro, lime juice, chili powder, cayenne, garlic, jalapeño, and olive oil) in a medium stainless or glass mixing bowl and stir. Add the shrimp to marinade and refrigerate for an hour.

Insert one plate on its grill side and another on its griddle side on the Cuisina rtTM GriddlerTM. Select Griddle and preheat to 425°F with the unit closed.

In a mixing bowl toss sliced peppers and onion with the tablespoon of olive oil, ¼ teaspoon (1 ml) of chili powder, ¼ teaspoon (1 ml) of salt, and cayenne. When green indicator light illuminates, open the unit to ex tend flat and place vegetables on the grill side in a single layer, cooking them in two batches. Stir the vegetables occasionally during cooking and remove when tender and browned, about 8 minute s per batch; reserve.

While second batch of vegetables is cooking, brush tor tillas with oil, and be gin to warm 1 to 2 minutes per side on the griddle. Re serve.

Sprinkle shrimp with ¼ teaspoon (1 ml) of salt and grill for about 2 to 3 minutes per side. Ser ve all fajita ingredients with salsa, sour cream, and sliced avocado so each individual can prepare his/her own.

Page 11

Southwestern Spiced Grilled Rib Eye Steaks

GriddlerTM Position: Closed Selector: Grill/Panini Plate Side: Grill

Makes 2 to 4 servings

1 teaspoon (5 ml) grou nd cumin 1 teaspoon (5 ml) chil i powder ½ teaspoon (2 ml) basi l ½ teaspoon (2 ml) grou nd coriander ½ teaspoon (2 ml) oreg ano ½ teaspoon (2 ml) papr ika ½ teaspoon (2 ml) koshe r salt ½ teaspoon (2 ml) fres hly gr ound black pe pper 2 bone less rib eye or strip steaks, ¾-inch (2 cm) thick e ach (12 oun ces [3 40

g] each)

Put the cumin, chili powder, basil, coriander, oregano, paprika, salt, and pepper into a small bowl and stir to combine – there will be about 2 table spoons (30 ml). 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.

Insert plates on their grill side. Preheat the CuisinartTM GriddlerTM to Sear with the unit closed. When hot, arrange steaks evenly spaced on lower grill. Cover, using light pressure. Grill until steaks have reached desired level of doneness when tested with an instant-read thermometer. Grilling will take approximately 3 to 10 minutes. 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 ser ving to a llow temperature to even out, and fibers to relax and reabsorb the juices, making the steak more tender and juicy.

Nutriti onal inf ormation per se rving:

Calori es 386 (48% from fat ) • carb. 1g • pro. 48 g • fat 20 g • sat. fat 8g

• chol. 140mg • sod. 294mg • c alc. 19mg • fiber 0 g

Herb Grilled Boneless Pork Chops

GriddlerTM Position: Closed Selector: Grill/Panini Plate Side: Grill

Makes 4 servings

1 teaspoon (5 ml) herb es de Provence o r Ital ian herb blen d ½ teaspoon (2 ml) koshe r salt ½ teaspoon (2 ml) papr ika (swe et or hot, to t aste) ¼ teaspoon (1 ml) dry mustar d ¼ teaspoon (1 ml) fresh ly ground bla ck pepper 4 bone less po rk loin chops , all t he same thick ness (½ to ¾ in ch [1.2 to

2 cm]), each abo ut 5 ounces (145 g)

Nutriti onal inf ormatio n per fa jita:

Calori es 106 (29% from fat)• carb. 10g • pro. 9g • fat 3g • sat. fa t 0g

• chol. 57mg • sod. 146mg • calc. 5 5mg • fib er 1g

Saga Blue Stuffed Beef Filets

with Herb Crust

GriddlerTM Position: Closed Selector: Grill/Panini Plate Side: Grill

Makes 4 servings

2 table spoons (30 ml ) herb es de Pr ovence 1 teaspoon (5 ml) koshe r salt ½ teaspoon (2 ml) f reshl y ground black peppe r 4 beef tenderl oin filets, e ach abo ut 6 ou nces (170 g) – 1-inch ( 2.5 c m) thick 4 tablespoons (60 ml) col d Saga Blue cheese (may also use Br ie, mus hroom

Brie o r Camba zola ch eese) 1 table spoon (15 ml) good quali ty oli ve oil

Put the herbes de Provence, salt and pepper into a small bowl. Stir to blend; reserve.

Using a sharp knife, cut a horizontal slit in the side of a filet, then carefully cut into the cente r of the filet to create a pocket – do not cut all the way through to the sides. Repeat for each filet. Place one tablespoon (15 ml) of the cheese in each pocket – press the open sides together tightly. Drizzle the filets with the olive oil and rub in to coat completely and evenly. Sprinkle the filets on both sides with the herb mixture and press into the meat. Refrigerate for 20 to 30 minutes before grilling. (Filets may be prepared up to 8 hours ahead and refrigerated.)

Insert plates on their grill side. Preheat CuisinartTM GriddlerTM to Sear with the unit closed. When GriddlerTM is hot, arrange the f ilets evenly spaced on the grill. Cover, using light pressure.

Grill until steaks have reached desired level of doneness when tested with an instantread ther mometer. Grilling will take approximately 6 to 10 minutes. Grill until about 5° under temperature desired – meat will continue to cook while resting. Remove immediately. (Note: this type of beef has more flavour and better texture when cooked rare to medium.) Let meat rest for 5 to 10 minutes before serving.

Nutriti onal inf ormatio n per se rving:

Calori es 464 ( 55% from fa t) • carb . 1g • pro. 50 g • fat 27g • s at. fat 11g

• chol. 148mg • sod. 456mg • c alc. 57mg • fi ber 0g

Page 12

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.)

Insert plates on their grill side. Preheat CuisinartTM GriddlerTM to High with the unit closed. When hot, arrange the seasoned pork chops evenly spaced on the lower grill plate.

Close and grill for 4½ to 9 minutes – grilling time will depend on thickness and temperature of meat. Internal temperature of pork should register about 150°–160°F (70°C - 71°C) when teste d with an instant-read thermometer.

Nutriti onal inf ormatio n per se rving:

Calori es 289 (37% from fat) • carb. 0g • pro. 43g • fa t 12g • sat. f at 4g

• chol. 116mg • s od. 543m g • calc . 52mg • fi ber 0g

Teriyaki Grilled Chicken

GriddlerTM Position: Flat Selector: Grill/Panini Plate Side: Grill

Makes 4 servings

⁄3 cup ( 75 ml) low-sodiu m soy sa uce 3 table spoons (45 ml) rice v inegar 2 table spoons (30 ml ) dry or med ium dr y sherry (or may us e mirin) 2 table spoons (30 ml ) brown sugar, pa cked 2 teaspoons (10 ml ) powder ed ging er 1½ pounds (750 g) bone less, s kinle ss chic ken thi ghs

Put soy sauce, vinegar, sherr y, brown sugar, and ginger into a medium bowl and stir with a whisk to blend. Makes 2⁄3 cup (150 ml) marinade.

Trim all visible fat from chicken a nd add chicken to marinade in bowl; stir to coat. Allow to marinate for 20 to 30 minutes (may ma rinate longer – cover and refrigerate).

Preheat CuisinartTM GriddlerTM to High with the unit close d.

Drain the chicken, put the marinade into a small saucepan and bring to a boil. Reduce heat to low and simmer until chicken is ready (do not save and use marinade as a sauce unless you perform this step). Open preheated unit to extend flat. Arrange the chicken, “skin” side down, evenly spaced on the grill. Grill for 6 to 7 minutes per side – chicken juices should run clear and test 170°F (77°C) when checked with an instant-read thermometer. Transfer to warm plate and pour the simmered reser ved sauce over the chicken. Serve with steamed brown or white rice.

Nutriti onal inf ormatio n per se rving:

Calori es 486 ( 36% from fat) • ca rb. 30g • pro. 47g • fat 19g • sat. f at 5g

• chol. 162mg • sod. 1012mg • calc. 44 mg • fibe r 2g

SIDE DISHES

Potato & Gorgonzola Cakes

GriddlerTM Position: Flat Selector: Griddle Plate Side: Griddle

Makes 8 cakes

2 large (10 ounces [285 g] each) russe t potatoes, pe eled, thickl y slic ed 1 teaspoon (5 ml) koshe r salt , divi ded

⁄3 cup ( 75 ml) finely c rumbl ed Gorgonzola cheese* 1 large egg, li ghtly beaten 1 table spoon (15 ml) fin ely minced sh allot 1 table spoon (15 ml) cho pped fresh pa rsley 1 teaspoon (5 ml) extr a virg in olive oil

⁄8 teasp oon (0. 5 ml) f reshl y ground black pepper

Put potatoes into a medium saucepan and cover with 1 inch (2.5 cm) of water. Stir in ½ teaspoon (2 ml) salt. Bring to a boil over high heat. Reduce heat to medium and simmer for 15 to 18 minute s, or until potatoe s are fork tender. D rain, reserving ¼ cup (1 ml ) cooking liquid. Put potatoes into a bowl with the reserved liquid. Mash potatoes using a potato masher or ricer.

Measure out 2 cups (500 ml) of mashed potatoes and put into a medium bowl. (Discard extra potatoes or reserve for anothe r use.) Add cheese, beaten egg, shallot, parsley, olive oil, remaining salt, and pepper. Stir to blend.

Preheat CuisinartTM GriddlerTM to 375°F (190°C) with the unit closed, then open preheated unit to extend flat. Scoop out potato mixture using a ¼-cup (50 ml) measure. Arrange 4 scoops on each side of the griddle. Cook for 6 to 7 minutes per side, until golden and crispy on the outside and hot on the inside. Serve hot.

*Cheese may be varied according to pe rsonal preference. Try crumbled chèvre or feta , or grated Cheddar, G ouda, Parmesan, etc.

Nutriti onal inf ormation per ca ke:

Calori es 69 (37% from fat) • carb. 8g • pro. 3g • fat 3g • sat. fat 1g

• chol. 31mg • sod. 255m g • calc. 37mg • fiber 1g

Grilled Green Beans with Feta

GriddlerTM Position: Closed Selector: Grill/Panini Plate Side: Grill

Makes 4 servings

1 pound (500 g) gree n beans , rins ed 1½ teaspoons (7 ml) ext ra virgin ol ive oil ¼ teaspoon (1 ml) kosher salt 1 table spoon (15 ml) fre sh lemo n juice ½ teaspoon (2 ml) basi l ¹⁄8 teaspoon ( 0.5 ml ) freshly ground bl ack pep per

Page 13

Grilled Pound Cake

with Cinnamon Glazed Pears

Griddler

Position: Flat Selector: Griddle Plate Side: Half Grill/Half Griddle

Makes 8 servings

2 large pears , firm but rip e, peeled, ha lved an d cored 2 teaspoons (10 ml ) fresh lemon juice 1 table spoon (15 ml) uns alted butter, m elted 1 table spoon (15 ml) lig ht brown sugar 1 teaspoon (5 ml) grou nd cin namon 8 teaspoons (40 ml) un salted butte r, at room temper ature 8 slices pound cake, each abou t ½ to ¾- inch [1. 25 to 2 cm] thic k

Cut each pear half into eight slices. Put into a bowl with lemon juice and toss gently. Add melted butter, brown sugar, and cinnamon. Stir gently to coat. Let stand for 15 minutes.

Spread ½ teaspoon (2 ml) of the softened butter on each side of each slice of pound cake.

Insert one plate on its grill side and another on its griddle side on the Cuisina rtTM GriddlerTM. Select Griddle and preheat to 40 0°F (200°C) with the unit closed.

Arrange the pears in a single layer on the griddle, and cook for 4 to 5 minutes. Turn and cook for 3 to 4 minutes longer until tender and caramelized. While the pears a re cooking, arrange the pound cake on the grill and grill for 4 to 5 minutes on each side, until browned and warm.

Serve warm pears on warm grilled pound cake.

Nutriti onal Inf ormation per se rving:

Calori es 382 (5 6% from f at)• carb . 39g • pr o. 4g • f at 24g • sa t. fat 8g

• chol. 109mg • sod . 72mg • ca lc. 25mg • fiber 2g

¼ cup (5 0 ml) c rumbl ed feta cheese

Insert the plates on their grill side.

Preheat the CuisinartTM GriddlerTM to High with the unit close d. Remove tips and tops from green beans. Put into a bowl and drizzle with olive oil. Toss to coat. When GriddlerTM is hot, arrange half the green beans on the bottom grill plate. Close and grill for 5 to 6 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.

Nutriti onal inf ormatio n per se rving:

Calori es 61 (34% f rom fat) • carb. 9 g • pro. 3 g • fat 3 g • sat. f at 1g

• chol. 3mg • sod . 130mg • c alc. 64mg • fiber 4g

DESSERTS

Cheese & Raisin Danish

on Swirl Bread Panini

GriddlerTM Position: Closed Selector: Grill/Panini Plate Side: Grill or Griddle

Makes 2 panini

3 ounces (85 g) lowfa t cream chees e 1½ teaspoons (7 ml) granulat ed suga r ¼ teaspoon (1 ml) pure vanilla extra ct 2 table spoons (30 ml ) rais ins or dried tart cherri es 4 teaspoons (2 0 ml) softene d unsa lted bu tter 4 slices cinna mon swi rl toas ting b read powdered suga r for sp rinkl ing (opt ional)

Insert plates on grill or griddle side.

Preheat the CuisinartTM GriddlerTM to High with the unit close d while assembling panini. Put cream cheese, sugar, and vanilla into a small bowl and stir to combine. Add raisins and blend well.

Butter the bread slices on one side with butter and place them buttered sided down. Spread two slices with sweetened cream cheese/raisin mixture. Top with remaining bread, buttered side up, and press together lightly.

Place each panini on preheated G riddlerTM and close. Grill for about 2½ to 3 minute s, until bread is crisp and toasty with grill markings and filling is warm. Let stand 3 to 5 minutes on a rack before cutting (do not serve too soon). Cut and sprinkle with powdered sugar if desired before serving.

Nutriti onal inf ormatio n per se rving (o ne sand wich):

Calori es 449 (40 % from fa t) • carb . 56g • pr o. 11g • fat 20g • s at. fat 11g

• chol. 36mg • s od. 656mg • calc. 148mg • fibe r 1g

Page 14

Meat Preparation

Suggested Grilling

Temperatures and Times

Bacon

Not recommended for grilling on GriddlerTM in closed position. Cook on grill or griddle side of plates in flat position only.

High, until desired donenes s.

Beef, bone less steak, ¾ to 1-inch (1.8 -

2.5 cm) thick

Season to taste. Drain off marinade well if marinated before grilling.

Sear, in the closed position, 3 to 10 minutes. Sear, in the flat position, for 3 to 5 minutes per side.

Beef, filets, 1-inch (2.5 cm) thick

Season to taste Sear, 4 to 5 minutes.

Beef, hamburgers

Shape meat into burgers of even weight and thickness.

Sear, 5 to 8 minutes to degree of desired doneness. USDA recommends cooking ground meat to an internal temperature of 160°F (71°C) (nearly well done).

135° to 140°F (57°-60°C) – medium rare 145° to 150°F (62°-70°C) – me dium 150° to 155°F (70°-77°C) – medium well 165° to 170°F (74°-77°C) – well done

Ham steak

Dry thoroughly with paper towels; remove bone if the re is one.

High-Sear About 4 to 5 minute s.

Hot dogs, cooke d sausages

Splitting your hot dogs or sausages gives them a deeper grilled flavour.

High, in the closed position, 3 to 4 minutes if grilling split hot dogs or sausages. Whole sausages take 6 to 10 minutes in the closed position. If grilling in the flat position, always split the hot dogs or sausages. Flip after 3 to 4 minutes.

Cooking Guide and Food Temperature Chart

Following are suggested grilling times for the GriddlerTM, using the grill side of the plates in the closed position. Times are approximate and will vary with temperature of items being grilled. Only boneless poultr y, meat and seafood should be grilled – plates will maintain contact with bones, but will lose contact with meat as it cooks and it will appear “steamed.” Preheat GriddlerTM with the unit closed according to instructions before grilling.

Marinades can be used, but draining is sugge sted before placing on the hot Griddler. An instant-read thermometer or a probe-type thermometer is a handy tool for checking the internal temperature of foods grilled.

Meat Preparation

Suggested Grilling

Temperatures and Times

Sausages, uncooked

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

High. Grill for 14 to 18 minutes in the closed position, depending on thickness of sausage.

Lamb medallions, boneless, ¾inch (1.8 cm) thick

Season to taste or marinate. Sear, 3 to 5 minutes

Boneless pork loin chops

½ to 1-inch (1.25 to 2.5 cm) thick. All chops grilled at one time should be same thickness. Pale pink interior. Grilling too long will result in dried meat.

High, Grill for 4 to 9 minute s, depending on the thickness of the chops. Internal temperature of 160°F (71°C).

Chicken, boneless, skinless breast halves

Pound to an even thickness of ½ to ¾ inches (1.25 to 1.8 cm) (all to be grilled should be the same).

High, in the closed position, for 7 to 9 minutes. If grilling in the flat position, cook on high for 8 to 10 minutes per side. (internal temperature of 170°F [77°C] – juices will run clear with no signs of pink).

Chicken, boneless, skinless thighs

Spread to even thickness, remove all visible fat.

High, in the closed position, for 8 to 10 minutes. If grilling in the flat position, cook on high for 8 to 10 minutes per side. (internal temperature of 180°F [83°C] – juices will run clear with no signs of pink).

Pork tenderloin

Cut into ¾-inch (1.8 cm) thick medallions. may be pounded. Season to taste.

Sear, about 4 minutes, should be slightly pink in appearance or meat will be dry.

Turkey cutlets, ½-inch (1.25 cm) thick

Season to taste or marinate. Drain well if marinated.

High, 3½ to 4 minutes.

Scallops, sea

Remove tough “foot” (muscle) and discard. Dry well. Season to taste and/or rub with extra virgin olive oil.

Sear, in the closed position, 2 to 2½ minutes. If grilling in the flat position, sea r for 2 to 3 minutes per side. Do not overcook.

Shrimp

Shell and devein. D ry well. Season to taste and/or rub with extra virgin olive oil.

Sear, in the closed position, 2 to 2½ minutes. If grilling in the flat position, sea r for 1 to 2 minutes per side.

Fish steaks (sword, tuna, salmon/boned)

About ¾-inch (2.5 cm) thick to 1-inch thick.

High, 6 to 7½ minutes when grilling in the closed position. If using the flat position, cook on High for 7 to 8 minutes per side.

Portobello mushrooms

Cut into ½ -inch (1.25 cm) thick slices.

High, 6 to 8 minutes, until nicely brown and tender.

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Page 15

WARRANTY LIMITED THREE-YEAR

WARRANTY

We warrant that this Cuisinart product will be free of defects in material or workmanship under normal home use for 3 years from the date of original purchase.

This warranty covers manufacturer’s defects including mechanical and electrical defects. It does not cover damage from consumer abuse, unauthorized repairs or modifications, theft, misuse, or damage due to transportation or environmental conditions. Products with removed or altered identification numbers will not be covered.

This warranty is not available to retailers or other commercial purchasers or owners.

If your Cuisinart product should prove to be defective within the warranty period, we will repair it or replace it if necessary.

For warranty purposes, please register your product online at www.cuisinart.ca to facilitate verification of the date of original purchase or keep your original receipt for the duration of the limited warranty.

If the appliance should become defective within the warranty period, do not return the appliance to the store. Please contact our Customer Service Centre:

Toll-free phone number: 1-800-472-7606 Address:

Cuisinart Canada 100 Conair Parkway Woodbridge, Ont. L4H 0L2

Email:

[email protected]

Model:

CGR-4NC

To facilitate the speed and accuracy of your return, please enclose:

• $10.00 for shipping and handling of the product (cheque or money order)

• Return address and phone number

• Description of the product defect

• Product date code*/copy of original proof of purchase

• Any other information pertinent to the product’s return

* Product date code can be found on the

underside of the base of the product.

The product date code is a 4 or 5 digit number.

Example, 90630 would designate year, month & day (2009, June 30th).

Note: We recommend you use a traceable, insured delivery service for added protection. Cuisinart will not be held responsible for intransit damage or for packages that are not delivered to us.

To order replacement parts or accessories, call our Customer Service Centre at 1-800-472-7606.

For more information, please visit our website at www.cuisinart.ca

Cuisinart® is a registered

trademark of Cuisinart

100 Conair Parkway

Woodbridge, Ont. L4H 0L2

Consumer Call Centre E-mail:/

[email protected]

1-800-472-7606

Printed in China

09CC14887

Any other trademarks or service marks referred to herein are

the trademarks or service marks of their respective owners.

IB-8999-CAN