West Bend 6113, L5789 User Manual

RILL & PANINI PRESS

Instruction Manual

www.registerfocus.com

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

Using Your Grill & Panini Press................................................................................ 3

Helpful Hints............................................................................................................. 5

Cleaning Your Grill & Panini Press........................................................................... 6

Recipes .................................................................................................................... 6

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

SAVE THIS INSTRUCTION MANUAL FOR FUTURE REFERENCE

 2009 West Bend®, a Brand of Focus Electrics, LLC.

www.focuselectrics.com

IMPORTANT SAFEGUARDS

To prevent personal injury or property damage, read and follow all instructions and warnings.

When using electrical appliances, basic safety precautions should always be followed including:

• Read all instructions, including these important safeguards and the care and use instructions in this manual.

• Do not touch hot surfaces. Use handles or knobs and hot pads or oven mitts.

• Always unplug from outlet when not in use and before cleaning. Allow to cool

before putting on or taking off parts and before cleaning.

• Close supervision is necessary when this appliance is used by or near children.

• Do not operate any appliance with a damaged cord or plug, after the appliance

malfunctions, or has been damaged in any manner. For service information see warranty page.

• The use of accessory attachments not recommended by Focus Electrics may cause injuries.

• Do not use this appliance outdoors.

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

• Do not place on or near a hot gas or electric burner, or in a heated oven.

• Extreme caution must be used when moving an appliance containing hot oil or

other hot liquids.

• Do not use appliance for other than intended use.

• To protect against electric shock, do not immerse cord, plugs, or other electric

parts in water or other liquids.

• Do not attempt to repair this appliance yourself.

• Longer extension cords are available, but care must be excersized in their use.

While use of an extension cord is not recommended, if you must use one, ensure that the marked electrical rating of the extension cord is equal to or greater than that of the appliance. If the plug is of the grounded type, the extension cord must be a grounding-type 3-wire cord. To avoid pulling, tripping or entanglement, position the extension cord so that it does not hang over the edge of the counter, table or other area where it can be pulled on by children or tripped over.

• Use an electrical outlet that accommodates the polarized plug on the appliance.

Grill Plates

Hinge Release Button

On a polarized plug, one blade of the plug is wider than the other. If the plug does not fit fully into the outlet or extension cord, reverse the plug. If the plug still does not fit, contact a qualified electrician. Do not attempt to modify the plug in any way.

• Do not use an outlet or extension cord if the plug fits loosely or if the outlet or

extension cord feels hot.

• For household use only.

SAVE THESE INSTRUCTIONS

Top Plate

Release Button

Indicator Lights

Grease Tray

SING YOUR GRILL & PANINI PRESS

Bottom Plate Release Button

Tilt Feet

BEFORE USING FOR THE FIRST TIME: Press the top and bottom plate release buttons to release the grill plates. Wash the plates and grease tray in hot, soapy water. Rinse and dry thoroughly. Wipe the exterior with a clean, soft, slightly dampened (not wet) cloth. Dry thoroughly, then replace the plates on the grill. Place the grease tray in position in the bottom of the grill. After cleaning, condition the non-stick finish by lightly wiping two teaspoons of cooking oil with a paper towel or a soft cloth over the entire surface. Let the cooking oil remain on the finish. Do not use butter or shortening to condition the non-stick surface.

TO G

RILL

1. Always operate the Grill & Panini Press on a dry, level, heat-resistant surface.

2. To use as a contact grill, place the food to be cooked on the bottom plate and close the top over the food. This is a great way to cook burgers, steaks, boneless meats or anything that may benefit from the speed of grilling both sides of the food simultaneously. The ribs on the grill plates allow excess grease to drain away from the bottom. When multiple items are placed on the cooking surface, ensure the pieces are all about the same thickness so the top plate contacts them evenly and all the items cook at the same speed.

3. To use as a flat surface grill, press the tilt feet located on the bottom front of the appliance, into position. Open the grill to 180 degrees by pressing the hinge release button on the right side of the handle. Tilt the upper grill plate so that grease drips into the grease tray.

4. Plug the cord into a 120 volt, AC outlet ONLY. The red power light will illuminate. While the grill is preheating (approximately 5 minutes), prepare the foods to be grilled. The green ready light will light up when the Grill & Panini Press is ready to use.

5. Grill foods to recommended food-safe temperatures. Always check with a meat thermometer to ensure that the center is cooked completely.

MEAT

Beef Rare 140°F/60°C

Medium 160°F/71°C Well 170°F/76°C

Pork Fresh 170°F/76°C

Smoked 160°F/71°C Canned 140°F/60°C

Lamb 170°F to 180°F/76°C to 82°C

Veal 170°F/76°C

Poultry 180°F/82°C

6. Disconnect the cord from the electrical outlet and allow the Grill & Panini Press to cool before removing the plates for cleaning.

7. Clean your appliance after each use by following the directions in the “Cleaning Your Grill & Panini Press” section.

INTERNAL TEMPERATURES

TO M

AKE PANINIS:

1. Always operate the Grill & Panini Press on a dry, level, heat-resistant surface. Plug the cord into a 120 volt, AC outlet ONLY. The red power light will illuminate. While the Grill & Panini Press is preheating (approximately 5 minutes), prepare the sandwiches. The green ready light will light up when the Grill & Panini Press is ready to use.

2. Carefully lift the hinged top plate and place the sandwiches onto the bottom plate. Close the top plate onto the sandwiches. The top plate is fitted with a floating hinge that is designed to evenly press down on the food being grilled.

3. Making Paninis on the Grill & Panini Press should take approximately 5 to 8 minutes, depending on the type and thickness of the bread and the fillings used. Carefully lift the top plate to view the toasting process. When sandwiches are toasted, remove them from the Grill & Panini Press with a plastic spatula. NOTE: Never use metal utensils as they can cause damage to the non-stick coating on the grill plates.

4. Disconnect the cord from the electrical outlet and allow the Grill & Panini Press to cool before removing the plates for cleaning.

5. Clean your appliance after each use by following the directions in the “Cleaning Your Grill & Panini Press” section.

• A small amount of smoke and/or odor may occur upon heating due to the release of manufacturing oils – this is normal.

• Some minor expansion/contraction sounds may occur during heating and cooling – this is normal.

ELPFUL HINTS

Bread – Most types of bread can be used. Raisin bread, brioche or other sweet

breads, which have a high sugar content, tend to brown more quickly. Due to the non-stick coated grill plates, it is not necessary to use any butter or margarine on the outside of your toasted snacks. Fillings – If using fruit, try to use canned or pre-cooked fruit as fresh fruit may give off juices when heated. Be careful when biting into sandwiches containing fillings like cheeses and jams, as they retain more heat which can burn if eaten too quickly.

Avoid using metal utensils as they may permanently damage the non-stick cooking surfaces.

Do not use spray-on or aerosol type non-stick coatings, as this will affect the performance of the non-stick surfaces of the grill plates.

LEANING YOUR GRILL & PANINI PRESS

NOTE: To prevent a build up of cooking stains on the non-stick grill plates, it is

important to clean the Grill & Panini Press after each use.

1. Unplug the cord from the electrical outlet. Allow the Grill & Panini Press to cool after use, before cleaning and storage.

2. Press the upper and lower plate release buttons and remove the grill plates. Wash in hot, soapy water. Rinse and dry thoroughly.

3. Clean the exterior of the Grill & Panini Press by wiping with a slightly dampened soft cloth. Remove stubborn spots with a cloth moistened (not wet) with sudsy water or a mild, non-abrasive cleaner. Dry thoroughly. NOTE: Do not use scouring pads, harsh detergents, solvents, polish, abrasive, or aerosol cleaners as they may damage the surfaces of the appliance.

4. The grill plates and grease tray can be cleaned in a dishwasher, positioned so they do not touch one another or other objects being washed. If washing the grease tray in the dishwasher, place in the top rack only.

5. Each time the grill plates are cleaned in a dishwasher, the non-stick surface should be reconditioned with cooking oil to ensure stick-free cooking.

NOTE: The underside of the grill plates may oxidize, or develop a white residue, due to the minerals that are in water. This will not affect the cooking ability of the plates and can easily be wiped off with a dry towel or nylon scrubber.

ECIPES

Breakfast Burgers

¾ lb Ground Turkey, lean ¼ lb Ground Pork  cup tart Apple, finely chopped 1tbsp. Onion, minced ¼ tsp. Paprika ½ tsp. Thyme 1 tbsp. Parsley, minced 1 tsp. Rubbed Sage ¼ tsp. Ground Pepper 1 tsp. Salt

1. Thoroughly mix all ingredients in a medium bowl. Ensure that the

seasonings are distributed evenly through the meat.

2. Form meat into patties and grill in contact grill position or 180° flat grill

position. Grill patties until internal temperature is at least 170°F.

3. Serve breakfast burgers open faced with desired toppings, or enjoy as a

breakfast side dish.

Vegetable and Mozzarella Panini

1 Sweet Red Pepper; halved, seeded, and cut into strips 1 medium Zucchini, cut into strips 1 Eggplant, cut into strips 3 tbsp. Olive Oil 1 tsp. Salt 1 tsp. Ground Black Pepper 1 French Baguette 3 cups Mozzarella Cheese, sliced ¼ cup fresh Basil Leaves 1 tbsp. Balsamic Vinegar

1. Brush vegetables lightly with some of the olive oil then season with salt and

pepper and grill for 5 minutes on each side.

2. Remove vegetables from grill and cool for several minutes.

3. Slice bread into sandwich sized slices and brush insides lightly with olive oil

then lightly grill the insides of the bread about 1 minute.

4. Assemble the still warm sandwich by alternating layers of vegetables,

mozzarella cheese and basil.

Roast Beef and Sun Dried Tomato Mayo Panini

¼ cup Mayonnaise 2 tbsp. Oil-packed Sun-dried Tomatoes, minced 1 tbsp. prepared Horseradish 1 tbsp. Ketchup

 cup Red Onion, slivered  cup Pickled Sweet Cherry Peppers, sliced

4 slices Sourdough Bread, ½ inch thick ½ cup Cheddar Cheese, shredded 6 ounces Roast Beef, deli-sliced thinly pinch of Cayenne pinch of Red Pepper Flakes

1. In a bowl, combine mayonnaise, tomatoes, garlic, horseradish, ketchup and

cayenne. Mix well.

2. In a small bowl, toss onion, peppers and pepper flakes together.

3. Spread butter on one side of each bread slice. Spread the mayonnaise

mixture on the other side.

4. Sprinkle cheese then top with roast beef. Top roast beef with the pepper

mixture.

5. Place other bread slice on top of pepper mixture, buttered side up.

6. Toast on the preheated Grill & Panini Press.

The World's Greatest Grilled Cheese

8 Sourdough Bread Slices 8 Mozzarella Cheese Slices 8 Cheddar Cheese Slices

1. Place 4 bread slices, butter or oiled sides down, on wax paper, and layer

each with 2 mozzarella cheese slices and 2 Cheddar cheese slices. Top with remaining bread slices, butter or oiled sides up.

2. Toast in the preheated Grill & Panini Press, about 5 to 8 minutes or until

golden brown.

Variations:

Mexi-Melt Grilled Cheese: Substitute 8 slices of Monterey Jack cheese with

sliced peppers for Mozzarella and Cheddar. Spread cheese evenly with ½ cup refried beans, and sprinkle with ¼ cup fresh cilantro.

Apple-Cheddar Grilled Cheese: Substitute 4 slices of Cheddar cheese for

Mozzarella. Layer cheese and top evenly with 1 thinly sliced Gala apple. Sprinkle with pepper to taste.

Sweet-and-Spicy Grilled Cheese: Substitute 8 slices of Havarti cheese for

Mozzarella and Cheddar. Layer cheese on bread and spread cheese evenly with ½ cup of red pepper jelly.

Turkey Bacon Guacamole Panini

3 tbsp. Guacamole 1 loaf Cibatta Bread 6 slices Deli-style Turkey Breast 3 slices Bacon, cooked  cup Asiago Cheese, grated Lettuce, Sweet Onion, Parsley, Cilantro to taste

1. Slice cibatta bread into sandwich sized slices, cover each half with cheese.

2. Toast in the Grill & Panini Press until cheese is melted.

3. Open sandwiches and add turkey, bacon, lettuce, tomato, parsley, Cilantro,

and guacamole as desired.

Gyro Chicken Panini

1 Skinless Chicken Breast half, cooked and sliced thinly ½ - 1 Tomato, sliced ¼ cup Feta Cheese Kalamata Olive, sliced ½ tsp. Olive Oil Pita Bread Cucumber Yogurt Sauce

1. Brush the sides of of each pita with olive oil. Fill the pita with the ingredients

desired.

2. Place on preheated Grill & Panini Press and cook until crispy on the outside

and warm on the inside. Cut into six to eight wedges.

3. Serve with cucumber yogurt sauce.

Steak and Grilled Vegetable Panini

1 large Yellow Bell Pepper, thinly sliced 1 8-oz. package Baby Portobello Mushrooms, sliced 1 small Red Onion, thinly sliced 2 tbsp. Red Wine Vinaigrette ¾ tsp. Salt ¾ tsp. Cracked Pepper 1Beef Steak, cooked 1 cup Fresh Baby Spinach, tightly packed 8 Ciabatta Bread Slices ½ cup Fontina Cheese

1. Toss bell pepper, mushrooms, and onion with 1 tbsp. vinaigrette, ¼ tsp.

salt, and ¼ tsp. pepper.

2. Grill or sauté vegetables until tender.

3. Sprinkle steak with remaining ½ tsp. salt and ½ tsp. pepper. Let steak stand

5 minutes, then carve steak into strips.

4. Toss spinach with remaining 1tbsp. vinaigrette. Divide the spinach among 4

bread slices. Top with cheese, steak, vegetables, and remaining bread slices. Sandwiches will be very full.

5. Cook sandwiches in the preheated Grill & Panini Press for 5 to 8 minutes,

or until bread is a light golden brown.

Baby Burgers

1½ lb. Lean Ground Beef ½ Onion, finely chopped 1 tbsp. Worcestershire Sauce 1 clove Garlic Salt and Pepper to taste 4 slices Bacon, cooled and crumbled Dinner Rolls

1. Mix ingredients in a medium sized bowl until well combined. Form burger

into small-sized patties.

2. Grill in contact grill position or 180° flat grill position. Grill patties until

internal temperature is at least 140°F.

3. Serve baby burgers open faced with desired toppings, or enjoy as a side

dish.

Beef Kebabs

1½ lbs Beef Sirloin Steak, cut in 1-inch cubes 1 Cup Marinade 12 Medium Mushrooms 1 Large Onion, cut in 1-inch pieces 1 Green Pepper, cut in 1-inch pieces 1 Red Pepper, cut in 1-inch pieces 12 Cherry tomatoes

1. Marinate the beef cubes in the refrigerator for several hours. Try the

marinades listed below for ideas.

2. Drain the beef cubes thoroughly before grilling.

3. Thread onto skewers, alternating meat and vegetables. Leave space

between for even cooking.

4. Preheat Grill & Panini Press and place the kebabs lengthwise on the grill plates. Grill to desired doneness, turning occasionally.

Be creative. Use these marinades with your favorite meats to spice up grilling.

Teriyaki Marinade

/3 cup Soy sauce

/3 cup Dry white wine

/3 cup Vegetable oil 2 tbsp. Dried minced onion 1 tbsp. Sugar 1 clove Garlic, minced ¼ tsp. Ground ginger

1. Combine all ingredients in a small bowl, set aside.

2. Place beef, chicken or pork in 9x13-inch baking pan. Pour the prepared marinade over the meat; cover and place in the refrigerator for several hours. Spoon marinade over the meat occasionally.

3. Drain the meat thoroughly before grilling. Makes approximately 1 cup.

Lemon Butter

¼ Cup Butter 1 tbsp. Dried parsley flakes 1 tbsp. Lemon juice ½ tsp. Onion salt ¼ tsp. Pepper

1. Melt the butter in a small saucepan over low heat. Add the remaining ingredients; stir to combine. Use to baste fish, seafood, meats or vegetables during grilling.

Dill Butter

¼ Cup Butter ¼ tsp. Onion powder 1 tsp. Dried dill weed

1. Melt butter in small saucepan over low heat. Add remaining ingredients; stir to combine. Use to baste fish, seafood, meats or vegetables during grilling.

Italian Herb Rub

2 tsp. Italian herb seasoning ¾ tsp. Salt ½ tsp. Garlic powder ¼ tsp. Pepper

1. Combine all ingredients in a small bowl. Rub into the surface of the meat before grilling.

Sweet Dessert Panini

1 cup Hazelnut Spread 8 slices White Bread, cut ½-inch thick 2 Bananas, sliced lengthwise 16 Marshmallows, cut into halves Butter, softened Powdered sugar, for dusting

1. Butter one side of each slice of bread and place 4 bread slices, butter or oiled sides down, on wax paper. Spread all of the unbuttered sides of the bread with a thin layer hazelnut spread. Add banana slices and marshmallows. Make into a sandwich.

2. Place each sandwich on the pre-heated grill for about 5 minutes. Once cooked, put sandwiches on a platter and dust with powdered sugar.

Chocolate-Strawberry Panini

¼ cup Chocolate-hazelnut Spread 12 slices Pound Cake, cut ½” thick 6 fresh Strawberries, hulled and very thinly sliced

1. Spread the chocolate-hazelnut spread over 1 side of all of the pound cake slices. Arrange the sliced strawberries over 6 cake slices. Cover with the remaining cake slices, chocolate side down.

2. Grill each sandwich until the pound cake is crisp and golden and the fillings are warm, about 2 minutes.

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