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INSTRUCTION
BOOKLET
Recipe
Booklet
Reverse Side
® ®
GR-4N
Cuisinart Griddler
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
E IB-8999A
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ImpORTaNT SAVE THESE SafEGUaRdS INSTRUCTIONS 1. REad aLL INSTRUCTIONS. 2. Do not touch hot surfaces; use handles or knobs. FOR HOUSEHOLD 3. To protect against fire, electric shock, USE ONLY and injury to persons, dO NOT ImmERSE CORd OR pLUG in water or other liquids. SpECIaL CORd SET 4. Close supervision is necessary when INSTRUCTIONS any appliance is used by or near A short power-supply cord is provided to children. reduce the risks resulting from becoming 5. Unplug from outl
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2 INTROdUCTION 1 Congratulations on your purchase of the 3a 7 ® ® Cuisinart Griddler . This product is actually five appliances in one. A hinged, 3b 8 floating cover and one set of removable and reversible cooking plates turn the ® Griddler into a contact grill, panini press, full grill, full griddle, or half grill/half 7 griddle. Dual temperature controls and 5 indicator lights make this product easy to 4c 1 use. Dishwasher-safe plates, integrated 4a 4b drip tray and a cleaning/scrapin
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Contact Grill salt and onion on top), michetta (a small ® round roll with a crisp crust), ciabatta (a Use the Griddler as a Contact Grill to rectangular bread with a slightly domed cook burgers, boneless pieces of meat crust) and thick slices of classic Italian and thin cuts of meat and vegetables. bread. The Contact Grill function works best ® When the Griddler is used as a Panini when you want to cook something in a Press, the grill side of the plates is short amount of time or when
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With the Full Grill, you have double the aSSEmBLY surface area (200 sq. inches) for grilling. INSTRUCTIONS You have the option of cooking different ® types of foods on separate plates without Place Griddler on a clean flat surface ® combining their flavors, or cooking large where you intend to cook. The Griddler amounts of the same type of food. can be positioned in three ways: The Full Grill also accommodates Closed position – Upper plate/cover different cuts of meat with varying rest
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up to create one large cooking surface. To remove cooking plates ® The Griddler is in this position when it is ® Once the Griddler is cooled, adjust to used as a Full Grill, Full Griddle, or Half flat position (see page 5). Locate the plate Grill/Half Griddle. release button ® To adjust the Griddler to this position, on one side of locate the hinge release lever on the the unit. Press right arm. firmly on button and the With your left hand on the handle, use plate will pop your righ
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® ® If you intend to use the Griddler as a Full Allow the Griddler to cool down before Griddle, turn the Griddle control to the handling (at least 30 minutes). desired temperature for cooking. Settings NOTE: The first time you use the range from 200°F to 425°F. ® Griddler , it may have a slight odor and ® If you intend to use the Griddler as a Half may smoke a bit. This is normal and Grill/Half Griddle, you may use either the common to appliances with nonstick grill/panini temperature or t
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Press the plate release buttons to remove WaRRaNTY plates from the housing. Be sure that the plates have cooled completely before LImITEd THREE-YEaR handling (at least 30 minutes). The WaRRaNTY cooking plates can be washed in the dishwasher. Do not use metallic objects This warranty is available to consumers only. You ® ® are a consumer if you own a Cuisinart Griddler such as knives or forks for cleaning. Do that was purchased at retail for personal, not use a scouring pad for cleaning
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® ® Your Cuisinart Griddler has been manufactured to the strictest specifications and has been designed for use with the authorized accessories and replacement parts. This warranty expressly excludes any defects or damages caused by accessories, replacement parts, or repair service other than those that have been authorized by Cuisinart. This warranty does not cover any damage caused by accident, misuse, shipment or other ordinary household use. This warranty excludes all incidental or
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Suggested Grilling Meat Preparation Temperatures and Times Lamb medallions, Season to taste or marinate. Sear, 3 to 5 minutes boneless, ¾-inch thick ½ to 1-inch thick. All chops grilled at one time should be High, Grill for 4 to 9 minutes, Boneless pork same thickness. Pale pink depending on the thickness of the loin chops interior. Grilling too long will chops. Internal temperature of 160°F. result in dried meat. High, in the closed position, for 7 to 9 Chicken, minutes. If grilling i
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Cooking Guide and F ood T emperature Chart ® Following are suggested grilling times for the Griddler , 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 poultry, meat and seafood should be grilled – plates will maintain contact with ® bones, but will lose contact with meat as it cooks and it will appear “steamed.” Preheat Griddler with the unit closed according to instructions before grilling.
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1½ teaspoons granulated sugar ¼ teaspoon pure vanilla extract 2 tablespoons raisins or dried tart cherries 4 teaspoons softened unsalted butter 4 slices cinnamon swirl toasting bread powdered sugar for sprinkling (optional) Insert plates on grill or griddle side. ® ® Preheat the Cuisinart Griddler to High with the unit closed 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
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Measure out 2 cups of mashed potatoes and put into a medium bowl. (Discard extra potatoes or reserve for another use.) Add cheese, beaten egg, shallot, parsley, olive oil, remaining salt, and pepper. Stir to blend. ® ® Preheat Cuisinart Griddler to 375°F with the unit closed, then open preheated unit to extend flat. Scoop out potato mixture using a ¼-cup 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
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T eriyaki Grilled Chicken ® Griddler Position: Flat Selector: Grill/Panini Plate Side: Grill Makes 4 servings 1 ⁄3 cup low-sodium soy sauce 3 tablespoons rice vinegar 2 tablespoons dry or medium dry sherry (or may use mirin) 2 tablespoons brown sugar, packed 2 teaspoons powdered ginger 1½ pounds boneless, skinless chicken thighs Put soy sauce, vinegar, sherry, brown sugar, and ginger into a medium bowl and stir with a whisk to 2 blend. Makes ⁄ cup marinade. 3 Trim all visible fat from chicke
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½ teaspoon ground coriander ½ teaspoon oregano ½ teaspoon paprika ½ teaspoon kosher salt ½ teaspoon freshly ground black pepper 2 b oneless rib eye or strip steaks, ¾-inch thick each (12 ounces 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 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 hou
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While second batch of vegetables is cooking, brush tortillas with oil, and begin to warm 1 to 2 minutes per side on the griddle. Reserve. Sprinkle shrimp with ¼ teaspoon of salt and grill for about 2 to 3 minutes per side. Serve all fajita ingredients with salsa, sour cream, and sliced avocado so each individual can prepare his/her own. Nutritional information per fajita: Calories 106 (29% from fat)• carb. 10g • pro. 9g • fat 3g • sat. fat 0g • chol. 57mg • sod. 146mg • calc. 55mg • fiber 1
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Variations Burgers may be seasoned for variety before they are grilled. Gently stir one or a combination of these suggested seasonings or your own favorites into the meat, working the meat as little as possible for best texture. 1 to 2 cloves finely minced garlic 2 to 3 finely chopped green onions 1 teaspoon minced fresh ginger 1 to 2 tablespoons soy sauce 1 to 2 tablespoons Worcestershire sauce 1 tablespoon minced capers 1 to 2 tablespoons minced imported olives 1 to 2 tablespoons barbecue
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½ teaspoon garlic powder ½ teaspoon dried thyme ¼ teaspoon kosher salt ¹⁄ teaspoon paprika 8 ¹⁄ teaspoon cayenne 8 1 pound flounder filets (or other boneless fish filets such as haddock, hake, cod) 8 ounces new red potatoes (about 2 to 3 inches in diameter), scrubbed tartar sauce (recipe follows) sliced lemon wedges Put 1 tablespoon of the olive oil into a medium bowl with the lemon juice, garlic powder, thyme, salt, paprika, and cayenne; stir to blend. Pat fish dry and cut each filet into
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Arrange cheese slices over sauce, add sausage, pepperoni or sliced vegetables if using. Top with ® second crust, oiled side up. Place on preheated Griddler . 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. Serve while warm. * If sauce seems thin or watery, thicken it by placing it in a strainer lined with a coffee filter for abo
