Griddler GC-17N - Grill CUISINART - Free user manual and instructions

Product Type	Indoor Electric Grill/Griddle with Kebab & Hot Dog Functions
Brand	Cuisinart
Model	Griddler GC-17N
Dimensions (Cooking Surface)	9.5" x 16" (24.1 cm x 40.6 cm)
Temperature Settings	Low (250°F), Medium (375°F), High (450°F)
Power Consumption	1500 W (estimated)
Weight	Approx. 12 lbs (5.4 kg)
Plate Material	Die-cast aluminum with nonstick coating
Plate Reversible	Yes (ribbed grill side and smooth griddle side)
Accessories Included	10 kebab skewers, 10 hot dog rollers, 2 pull-out kebab drawers, drip cup
Safety Features	Cool-touch handles, short power cord, automatic shut-off (when turned to Off)
Cleaning	Dishwasher-safe plate, drip cup, skewers, rollers, and drawers; wipe base with damp cloth
BPA-Free	Yes (all food-contact parts)
Warranty	3-year limited warranty
Color	Brushed stainless steel base
Indicator Light	Yes (illuminates when heating)
Kebab Motor	Yes (with on/off switch)
Hot Dog Rollers	Yes (rotates up to 8 hot dogs)
Preheat Time	10-12 minutes
Country of Origin	China

Frequently Asked Questions - Griddler GC-17N CUISINART

How do I reverse the cooking plate from grill to griddle?

First, turn the temperature dial to Off, unplug, and let the unit cool completely (at least 30 minutes). Slide out the drip cup, clean the plate, then flip it over and reinsert with the desired side up, ensuring the drip hole aligns with the drip cup spout.

Can I use the kebab and hot dog features at the same time?

Yes, you can use the grill/griddle plate for cooking while the kebab motor rotates skewers or hot dog rollers. Follow the instructions on pages 4-5 of the manual for simultaneous use.

What is the maximum temperature setting and what foods are best for it?

The High setting reaches approximately 450°F (232°C). It is ideal for searing steaks, grilling poultry, and cooking kebabs. Use Medium (375°F) for most foods and Low (250°F) for delicate items like pancakes or eggs.

How do I clean the grill/griddle plate?

Allow the unit to cool completely. The plate is dishwasher-safe or can be hand-washed with warm water and a soft sponge. Do not use metal utensils or scouring pads to avoid damaging the nonstick coating.

Why does my unit produce smoke or odor during first use?

A slight smoke and odor are normal when using a nonstick appliance for the first time. This will dissipate after a few uses. Ensure proper ventilation.

How many kebabs can I cook at once?

The appliance comes with 10 skewers. However, if using large pieces of meat or seafood, you may only be able to cook 6 at a time due to space constraints. Load skewers evenly for best results.

Can I wash the kebab drawers and drip cup in the dishwasher?

Yes, the kebab drawers, drip cup, skewers, and hot dog rollers are all dishwasher-safe. For hand washing, use mild detergent and non-abrasive tools.

What is the warranty period and how do I claim it?

The Cuisinart Griddler GC-17N comes with a 3-year limited warranty for household use. For service, call 1-800-726-0190 or send the product to Cuisinart, 7811 North Glen Harbor Blvd., Glendale, AZ 85307 with a $10 shipping fee.

Can I use metal utensils on the nonstick plate?

No, metal utensils will scratch the nonstick coating. Use only wooden or heat-proof plastic utensils to preserve the surface.

How do I store the appliance?

Ensure the unit is clean and dry. Wrap the power cord around the back of the base for storage. Keep it in a dry place, preferably with the plate and drawers correctly positioned.

USER MANUAL Griddler GC-17N CUISINART

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Cuisinart® Griddler® Grill Centro

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

IMPortant SafeGuardS

1. READ ALL INSTRUCTIONS.
2. Do not touch hot surfaces; use handles or knobs.
3. To protect against fire, electric shock, and injury to persons, DO NOT IMMERSE CORD OR PLUG in water or other liquids.
4. Close supervision is necessary when any appliance is used by or near children.
5. Unplug from outlet when not in use and before cleaning. Allow to cool before putting on or taking off parts, and before cleaning appliance.
6. Do not operate any appliance with a damaged cord or plug, or after the appliance has malfunctioned or has been damaged in any manner. Return the appliance to the nearest Cuisinart® 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 burners, or in a heated oven.
11. Unplug the unit when finished using.
12. Do not use appliance for other than intended use.
13. Extreme caution must be exercised when moving an appliance containing hot oil or other hot liquids.
14. To disconnect, turn temperature control dial to Off setting, then remove plug from wall outlet.
15. WARNING: TO REDUCE THE RISK OF FIRE OR ELECTRIC SHOCK, ONLY AUTHORIZED PERSONNEL SHOULD DO REPAIRS.

SaVe tHeSe InStruCtlonS for HouSeHoLd uSe onLY

SPeClaL Cord Set InStruCtlonS

A short power-supply cord is provided to reduce the risks resulting from becoming entangled in or tripping over a longer cord. Longer extension cords are available and may be used if care is exercised in their use.

If a long extension cord is used, the marked electrical rating of the extension cord should be at least as great as the electrical rating of the appliance, and the longer cord should be arranged so that it will not drape over the countertop or tabletop where it can be pulled on by children or animals, or tripped over.

Contents

Important Safeguards. 2

Parts and Features.... 3

Before the First Use, Assembly Instructions 3

Operating Instructions 4

User Maintenance 6

Cleaning, Care and Maintenance.... 6

Warranty 6

PartS and featureS

1. Base – Elegant brushed stainless steel.
2. Reversible die-cast grill/griddle plate – Extra-large 9½" x 16" nonstick cooking surface. One side is a grill surface; the other side is a griddle surface.
3. 10-piece kebab skewer set
4. 10-piece hot dog roller set
5. Two pull-out kebab drawers with handles
6. Drip cup – Collects grease from grill/griddle.
7. Temperature control dial - Off, Low, Medium, High positions.
8. Kebab motor control switch
9. BPA-Free - All parts that come in contact with food are BPA-Free

Before tHe flrSt uSe

Remove all packaging materials and any promotional labels or stickers from your Cuisinart® Griddler® Grill Centro. Be sure all parts (listed in, Parts and Features) of your new appliance have been included before discarding any packaging materials. You may want to keep the box and packing materials for use at a later date.

Before using your Cuisinart® Griddler® Grill Centro for the first time, remove any dust from shipping by wiping the base and temperature control dial with a damp cloth.

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

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

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

aSSeMBLY InStruCtlonS

1. Place base on a clean, flat surface where you intend to cook.
2. One end of the base has an opening provided for the drip cup. With the metal spout tilted slightly forward, slide the drip cup into the base and push in until the tab is locked (see figure A).
3. Insert kebab drawer by sliding the top rim of the back wall of drawer over the small round tabs on either side of opening. Push drawer back until

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lifting it over the retaining bar to secure.

To remove drawer, allow to cool for 30 minutes. Remove all skewers, then lift drawer up and over the round tabs, and pull it towards you.

1. The cooking plate has two sides: The grill side with ribbed surface is intended for grilling steaks, hamburgers, chicken, seafood and vegetables. The griddle side with smooth surface is perfect for

frying bacon and eggs, pancakes, French toast and toasted sandwiches (see figure C). Choose the side you intend to cook on and place the grill/griddle plate on the base with the chosen side facing up. It is important that you place the grill/griddle plate onto the base correctly. Locate the drip hole on one end of the grill/griddle plate (see figure D). Place the grill/griddle plate onto the base with the drip holes lining up over the metal drip cup spout on the left side of the unit. If the grill/ griddle plate is placed on the base with the drip holes at the wrong end, it will not sit level.

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

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

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3D rendering of a mechanical device with a black cover and internal components, no visible text or symbols

oPeratInG InStruCtlonS

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

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

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

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

Reversing grill/griddle plate over to use reverse side

1. Turn temperature control dial to Off setting.
2. Unplug appliance from wall outlet.
3. Allow unit to cool down completely (at least 30 minutes).
4. Carefully slide out the drip cup by pressing down on the tab, and

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

1. Thoroughly clean grill/griddle plate. (See Cleaning and Care.)
2. Flip the plate over, and return to base.
3. Make sure that drip hole in plate lines up over drip cup (see figure H).
4. Reconnect the plug into a standard electrical outlet.

Using the kebab feature

1. Assemble the unit with the grill/griddle plate, kebab drawers, and drip cup in their proper positions. Note: grill/griddle plate must be on unit when using kebab feature. Please keep in mind that it is very hot when the unit is operating.
2. Turn the temperature control dial to desired temperature and preheat for approximately 10 to 12 minutes.
3. Prepare food according to your favorite kebab recipe and slide pieces onto skewers.
4. Pull drawers to open. Place skewers into the skewer slots so the star-like shape at the end of each handle is inserted into a gear slot in the front end of the kebab

drawer. Close drawer securely.

Note: If using large cubes of meat or seafood, you may only be able to cook six kebabs at once.

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1. Press the kebab control switch to ON. The switch light will illuminate to let you know kebabs are rotating.
2. To check to see if kebabs are cooked, press the kebab control switch to stop skewers from turning and remove a kebab with a potholder. If more time is needed replace the skewer and press the kebab control switch to resume cooking.

Using the hot dog feature

1. Assemble the unit with the grill/griddle plate, kebab drawers, and drip cup in proper positions. Note: The grill/griddle plate must be on unit when using hot dog feature. Please keep in mind that it is very hot when the unit is operating.
2. Turn the temperature control dial to desired temperature and preheat for approximately 10 to 12 minutes.
3. Assemble the hot dog rollers by slipping the kebab skewers through the holes in each end of the hot dog roller caps.
4. Pull drawers to open. Place skewers with hot dog rollers into the skewer slots so the star-like shape at the end of each handle is inserted into a gear slot in the front end of the kebab drawer.
5. Using tongs, position the hot dogs in between two of the hot dog rollers. Four hot dogs will fit over each of the drawers.

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Close drawer securely.

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

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

uSer MaintenanCe

• Never use metal utensils, as they will scratch the nonstick grill/griddle plate. Instead, use only wooden or heat-proof plastic utensils.
• Never leave plastic utensils in contact with the hot grill/griddle plate.
• After using, scrape excess food buildup through drip hole and into drip cup, then wipe off any residue with a paper towel before proceeding with next recipe.

CLeanInG, Care and MaintenanCe CAUTION: BEFORE CLEANING APPLIANCE, MAKE SURE IT HAS COOLED DOWN COMPLETELY.

Once you have finished cooking, turn the temperature control dial to the Off position and unplug the power cord from the wall outlet. Allow the unit to cool down for at least 30 minutes before handling. Dispose of grease from the kebab drawers and drip cup once cooled. The kebab drawers and drip cup can be cleaned by hand or in the dishwasher.

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

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

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

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

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

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

StoraGe

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

WarrantY

LIMITed tThree-Year Warranty

This warranty is available to consumers only. You are a consumer if you own a Cuisinart ^® Griddler ^® Grill Centro that was purchased at retail for personal, family or household use. Except as otherwise required under applicable law, this warranty is not available to retailers or other commercial purchasers or owners.

We warrant that your Cuisinart ^® Griddler ^® Grill Centro will be free of defects in materials and workmanship under normal home use for 3 years from the date of original purchase.

We recommend that you visit our website, www.cuisinart.com for a fast, efficient way to complete your product registration. However, product registration does not eliminate the need for the consumer to maintain the original proof of purchase in order to obtain the warranty benefits. In the event that you do not have proof of purchase date, the purchase date for purposes of this warranty will be the date of manufacture.

If your Cuisinart ^® Griddler ^® Grill Centro should prove to be defective within the warranty period, we will repair it, or if we think necessary, replace it. To obtain warranty service, simply call our toll-free number,

1-800-726-0190, for additional information from our Customer Service Representatives or send the defective product to Customer Service at Cuisinart, 7811 North Glen Harbor Blvd., Glendale, AZ 85307.

To facilitate the speed and accuracy of your return, please enclose \$10.00 for shipping and handling of the product.

Please pay by check or money order (California residents need only supply proof of purchase and should call 1-800-726-0190 for shipping instructions).

NOTE: For added protection and secure handling of any Cuisinart product that is being returned, we recommend you use a traceable, insured delivery service. Cuisinart cannot be held responsible for in-transit damage or for packages that are not delivered to us. Lost and/or damaged products are not covered under warranty.

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

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

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

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

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

CALIFORNIA RESIDENTS ONLY

California law provides that for In-Warranty Service, California residents have the option of returning a nonconforming product (A) to the store where it was purchased or (B) to another retail store that sells Cuisinart products of the same type.

The retail store shall then, at its discretion, either repair the product, refer the consumer to an independent repair facility, replace the product, or refund the purchase price less the amount directly attributable to the consumer's prior usage of the product. If the above two options do not result in the appropriate relief to the consumer, the consumer may then take the product to an independent repair facility if service or repair can be economically accomplished. Cuisinart and not the consumer will be responsible for the reasonable cost of such service, repair, replacement, or refund for nonconforming products under warranty.

California residents may also, according to their preference, return nonconforming products directly to Cuisinart for repair, or if necessary, replacement, by calling our Consumer Service Center toll-free at 1-800-726-0190.

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

©2011 Cuisinart

150 Milford Road

East Windsor, NJ 08520

Printed in China

10CE116461

A IB-10341A

Any trademarks or service marks of third parties referred to herein are the trademarks or service marks of their respective owners.

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

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

Nutritional information per serving:

and then finish with the strawberries.

1. To assemble: Top the grilled pound cake with the wrapped cream

Reserve.

1. While the pound cake is grilling, prepare the whipped cream. Put the cream and sugar into a chilled mixing bowl. Using a Cuisinat® Hand Mixer, whip the cream to medium-stiff peaks.

minutes per side, until medium grill marks are achieved.

1. While the strawberries are cooking, brush the pound cake with the softened butter. Place on the hot grill plate and cook about 1% to 2

possible.

1. Once the grill has preheated, for about 10 minutes, spoon the strawberry mixture onto the grill plate. Cook, tossing occasionally, for about 2 minutes, until softened and fragrant. Remove and reserve, scraping as much of the sugar off of the grill plate as

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

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

plate, to Medium.

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

^1/2 teaspoon granulated sugar

^1/_2 cup heavy cream, chilled

2 tablespoons unsalted butter, softened

1 pound cake (about 11 ounces), cut into 10 slices

1 teaspoon chopped fresh mint

pinch sea salt

1 teaspoon granulated sugar

1 pound strawberries, hulled and halved

Makes 10 servings

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

Grilled Strawberry Shortcakes

• chol. bmg • sod. Tmg • calc. 9mg • fiber 2g

Calories 87 (29% from fat) • carb. 16g • pro. 1g • fat 3g • sat fat 2g

Nutritional information per serving (based on 8 servings):

section.

* Many grocery stores sell peeled and cured pineapple in the produce

vany depending on the ripeness of the fruit.

tip half-way through cooking, As always with fruit, cooking times

only take about 1 to 1½ minutes. When grilling the fruit, carefully

piraeapple and mango should take about 2½ minutes. The bananas

1. The peach should take about 2% to 3% minutes to grill. The

sides of the fruit with the cinnamon butter.

1. Remove the fruit from the lemon water and past dry. Brush both

Cuisinart ^® Gradder ^® Grill Centro, fitted with the grill plate, to High.

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

butter and cinnamon together in a small bowl. Reserve.

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

for 20 to 30 minutes.

to fully cover the fruit. Stir in the lemon juice. Cover and refrigerate

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

pinch ground cinnamon

2 tablespoons unsalted butter, melted

Jujice of 1 lemon

water (enough to cover the fruit)

1 mango, peeled, pitted and cut into 4 pieces

1 Large peach, pitted and guaranteed

2 bananas, halved and then cut into 4 pieces

cut into 1/2- to 3/4-inch slices*

^1/_2 medium fresh pineapple, peeled, cored,

Makes 6 to 8 servings

chopped toasted nuts for a grilled fruit sundae.

You may dlizzle it with a little rum or lbuquer and add a sprinkling of

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

Grilled Fruit

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

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

Nutritional information per serving (based on 12 servings):

chocolate sauce.

indulgence, dollop some freshly wrapped cream and drizzle with

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

about 10 to 15 minutes.

Start them after the first round of cakes). Cook until just softened,

booklet (these can cook concurrency with griddle cakes.

onto skewers and fit as instructed on page 5 of the instruction

until well consolidated. Add bananas and toss to coat. Third evenly

small mixing bowl, mix the butter and light brown sugar together

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

minutes: flip and cook until done, about 3½ minutes longer.

griddle plate. Cook pancakes until bubbles form, about 3 to 4

Using a 1%- to 1%-cup measure, drop batter onto the preheated

to the dry ingredients and stir until just blended. Do not overmix.

vanilla extract. Whisk to combine. Add the buttermilk/egg mixture

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

medium bowl. Stir with a wish to blend.

cocoa powder, salt, baking soda, and granulated sugar in a

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

plate, to Medium.

Perheat the Cuisinant ^® Gradder ^® Grill Centro, fitted with the girdle

.9

5.

4.

3.

2.

1.

2 to 3 firm bananas, each cut into 6 pieces

2 teaspoons light brown sugar

3 tablespoons unsalted butter, melted

% teaspoon pure vanilla extract

to room temperature

3 tablespoons unsalted butter, melted and cooled

3 large eggs

1% cups buttermilk

% cup granulated sugar

1 teaspoon baking soda

3% teaspoon sea salt

½ cup cocoa powder, sitted

1% cups unbleached, all-purpose flour

Makes ten to twelve servings

is a delicious way to end a meal.

Always a perfect match, this chocolate and banana pairing

Chocolate Griddle Cakes with Bananas

Desseerts

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

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

Nutritional information per cake:

dripping sauce.

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

per side.

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

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

round disc.

1. Divide rice evenly into 8 separate mounds using a 1/2-cup measuring cup. With slightly compressed hands, form each into a flatened.

green onions into rice.

over warm rice and mix together well. Stir sesame oil, ginger and

until salt and sugar are dissolved. Once dissolved, pour mixture

1. Put the rice vinegar, sugar and salt into a small saucerpan. Heat just

plate, to Medium.

1. Preheat the Cuisine® Gradder® Grill Centro, fitted with the gndle

2 teaspoons vegetable oil

2 green onions, finely chopped

1 teaspoon chopped ginger

1/2 teaspoon sesame oil

1½ cups rice), warm

4 cups cooked sushi rice (cooked from about

1 teaspoon kosher salt

2 tablespoons granulated sugar

1/3 cup rice vinegar

Makes 8 cakes

Sushi Rice Cakes

• chol. Orng • sod. 982mg • calc. 174mg • fiber 2g

Calories 69 (23% from fat) • carb. 13g • pro. 2g • fat 2g • sat. fat 0g

Nutritional information per serving:

1. Pour any remaining marianne over grilled bock choy and serve.

visible and bok choy is cooked through.

cut side down. Grill 4 to 5 minutes per side, until grill marks are

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

Centro, fitted with the grill plate, to Medium.

1. While box choy is marginating preheat the Cuisine, *Griddler* Grill

for about 10 minutes.

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

Jiujice and oil and pulse so that all ingredients are combined.

Finely shop. And ketchup, fish sauce, soy sauce, brown sugar, lime

the work bowl of the Cuisineant * Mini Prep Food Processor. Pulse to

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

2. pound baby box chop, cut in half vertically and rinsed well

Bok Choy:

% tablespoon vegetable oil

1 tablespoon fresh lime juice

1 tablespoon brown sugar

3 tablespoons fish sauce

% cup plus 2 tablespoons keyboard

1 one-inch piece of ginger, peeled

1 medium jalapeno, seeded

Marinade:

Serves 4 to 6

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

Grilled Baby Bok Choy

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

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

Nutritional information per serving:

1. Serve hot or at room temperature.

minutes.

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

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

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

and rosemary, salt and pepper.

bowl, toss the potatoes with the oil to coat. Add the reserved garlic

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

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

rosmary into the work bowl of a Cuisine® Mini Chopper fitted

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

2. Preheat the Cuisinat ^® Gradder ^® Grill Centro to High.

% teaspoon freshly ground black pepper

^1/2 teaspoon kosher salt

2 tablespoons extra virgin olive oil

1% pounds small red potatoes, halved

1 garlic clove

1 tablespoon fresh rosemary

Makes 6 servings

Herb Roasted Potatoes

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

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

Nutritional information per serving:

immediately.

corn is browned on all sides, about 4 to 5 minutes total. Serve

buttered corn on the grill plate. Turn about every minute, until the

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

Brush all sides of the corn with the dill butter.

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

plate, to Medium.

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

4 ears corn on the cob, shucked and each cut into 4 pieces

1 teaspoon chopped fresh chill

2 tablespoons salted butter, softened

Makes 8 servings

An easy way to make grilled corn.

Corn on the Cob

sides

• chol. 80mg • sod. 633mg • calc. 26mg • fiber 0g

Calories 339 (84% from fat) • carb. 3g • pro. 10g • fat 32g • sat. fat 15g

Nutritional information per serving:

1. To serve, place the scallops on a serving tray and dot with the lemon herb butter. You can also melt the butter and serve as a dropping sauce or drizzle over the tops of the scallops.

2. While the scallops are cooking, put the butter, parsley and lemon zest into the work bowl of a Cuisinart® Mini Chopper fitted with the shopping blade. Process until thoroughly combined; reserve.

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

instruction booklet.

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

2. About 10 minutes before the scallops have completed matrailing, prevent the Cuisine & Griddler & Grill Centro to High.

3. In a small bowl, while the lemon juice together with the salt and pepper. Gradually while in the olive oil. Put the scallops into a large mixing bowl and toss with the lemon juice mixture. Cover the bowl with plastic wrap; let marinate in the refrigerator for about 1 hour.

2 lemons, cut into 24 small wedges

1 teaspoon lemon zest

1/3 cup parsley

and cut into 1/2-inch pieces

6 tablespoons unsalted butter, room temperature

12 large sea scallops, instead well and pattern dry

2 tablespoons extra virgin olive oil

^1/2 teaspoon freshly ground black pepper

3% teaspoon sea salt

2 tablespoons fresh lemon juice

Makes 3 main course servings, or 6 first course servings

and serve on the side.

The butter makes this dish rich and luxinous, but if you're looking for a bigger meal, substitute extra virgin olive oil for the butter.

Scallops with Lemon Herb Butter

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

Calones 161 (56% from fat) • carb. 49 • pro. 149 • fat 109 • sat. fat 29

Nutritional information per serving:

cooked.

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

as instructed on page 5 of the instruction booklet.

1. Ten minutes before chicken has completed maintaining, preheat the Cuisinart® Grudler® Grill Centro to High. Thread the chicken and vegetables onto six of the provided skewers. Fit skewers into place

1 to 2 hours.

1. Rinse the chicken and past dry with paper towels. Put into a large mixing bowl and toss with the vegetables, oil, lime juice and rub. Cover the bowl with plastic wrap; let marinate in the refrigerator for

cool place.

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

Sift to combine.

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

2½ tablespoons fresh lime juice

% cup olive oil

6 small mushrooms (1 to 2 inches in diameter)

6 ounces winter squash, cut into 12 one-inch pieces

1 medium bell pepper, cut into 12 one-inch pieces

3% pound sinless, bonelss chicken, cut into 12 two-inch pieces

^1/4 teaspoon freshly ground black pepper

1/2 teaspoon sea or kosher salt

pinch cayenne

1/2 teaspoon ground cinnamon

1/4 teaspoon ground conditioner

3% teaspoon ground cumin

Spice Rub

Makes 6 services

and Vegetable Kebabs

Middle Eastern Spiced Chicken

Nutritional information per serving: Calories 496 (63% from fat) • carb. 28g • pro. 17g • fat 35g • sat. fat 17g • chol. 69mg • sod. 107mg • calc. 69mg • tiber 3g

1. Once sausages are fully cooked, prepare sandwiches. Place one link in each roll, topped with the sauteed peppers and onions.

2. While sausages are cooking, and half of the pepper/ion mixture to the giddle plate. Sault vegetables for about 15 minutes, tossing occasionally. Once the vegetables have cooked down some, move them to the right side of the plate to keep them warm. Repeat with the remaining peppers/olions.

3. Once the rollers have preheated, for about 10 minutes, and 3 sausage links on each side, using the outer three rollers. Sausages take about 30 minutes to fully cook.

4. Prepared the Cuisine® Gridler® Grill Centro, fitted with the grade plate and the rollers, to High.

5. In a mixing bowl, loses the peppers and onions with the olive oil, salt and pepper.

6 French rolls or hoagie rolls, halved

6 hot Italian sausage links

^1/4 teaspoon freshly ground black pepper

^1/2 teaspoon sea salt

2 tablespoons olive oil

4 small onions, cut into 1-inch pieces

4 bell peppers, mixed in colors, cut into 1-inch pieces

Makes 6 services

Sausage with Peppers and Onions

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

1/2 minutes. of skewers, with motor off. A medium color takes about

1. Serve hot on grilled buns or English muffins. Buns can be toasted concurriety with burgers. To do so, fit skewers as instructed on page 5 of the instruction booklet. Open buns flat and place on top

2. Once the grill is hot (about 10 minutes), arrange half of the burgers evenly spaced on the grill. Cook for about 4 minutes per side, until well grilled and juices run clear. Intermal temperature of meat should be 165°F when tested with an instant-read thermometer.

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

4. Put the turkey into a large bowl with the onion, parsley, cheese, but do not work the meat. Divide into 12 equal portions (3 ounces each) and shape into 4-inch burgers (about y 3 cup each). Sprinkle each side with the garlic powder and salt. Refrigerate it not grilling immediately.

^1/2 teaspoon sea salt, divided

^1/2 teaspoon garlic powder

% teaspoon freshly ground black pepper

^1/2 cup freshly ground Regional Parmesan or Asiago

1% cup finely chopped Italian parsley

1% cup finely chopped green onion

13% pounds ground turkey (7% fat works best)

Makes 6 burgers

A healthy alternative to the beef burger.

Parmesan Turkey Burgers

Nutritional information per serving (2 tablespoons): Calories 61 (66% from fat) · carb. 2g · pro. 4g · fat 5g · sat. fat 2g · chol. bmg · sod. 7 mg · calc. 75 mg · fiber 0 g

meit.

1. Before serving, sprinkle the Gruyere on top of the mushrooms to

additional 10 minutes.

the remaining half. Let cook until fully softened and fragment, an

1. While girdle is preheating (about 10 minutes), toss all of the ingredients, except for the Gruvery, together in a medium mixing bowl. Place half of the mixture on the preheated girdle. Let cook, tossing occasionally, for about 5 minutes. Move the mushroom mixture over to the right side of the girdle to keep warm and add

plate, to Medium.

1. Prenest the Cuisine ^® Griddler ^® Grill Centro, fitted with the grade

3 ounces shredded Gruyere

pinch freshly ground black pepper

1/4 teaspoon sea salt

2 tablespoons olive oil

1% teaspoons fresh thyme

½ large shallot, finely chopped

1 to 1% pounds sliced mushrooms (a mixture of any kind)

Makes about 1½ cups

Mushrooms with Gruyere (Slider Topping)

Nutritional information per serving (1 tablespoon): Calories 20 (10% from fat) • carb, 5g • pro, 0g • fat, 0g • cola, 5mg • soda, 85mg • calc, 5mg • fiber, 0g

1. Add the sauteed vegetables back into the work bowl of the food processor with the other ingredients. Pulse 2 to 3 times, and then process about 45 seconds, or until mixture begins to thicken and is completely smooth. Taste and adjust seasoning accordingly.

2. While vegetables are sautening, and the remaining ingredients to the work bowl of the food processor.

3. Heat the oil in a medium-skillet set over medium-low heat. Add the garlic and onion. Saute until softened, about 5 minutes.

4. Put the garlic and the onion into the work bowl of a Cuisinart® Food processor fitted with the chopping blade. Pulse 2 times and then process until finely chopped.

pinch freshly ground black pepper % teaspoon ground all-slice

1/4 teaspoon ground cinnamon

^1/2 teaspoon dry mustard

3% teaspoon sea or kosher salt

% cup cider vinegar

1/2 cup packed dark brown sugar

1 can (6 ounces) tomato paste

1 can (14.5 ounces) died tomatoes, juices drained

1% tablespoon extra virgin olive oil

½ medium onion, cut into 1-inch pieces

1 garlic clove

Makes about 2 cups

Ketchup (Slider Topping)

• chol. 40mg • sod. 205mg • calc. 17mg • fiber 0g

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

Nutritional information per slider:

1. Grill for about 2 to 3 minutes per side. Serve immediately with any of our suggested toppings.

paties).

1. While the grill is preheating (about 10 minutes), and all ingredients to a large mixing bowl. Very gently mix together by hand. Form into 2-ounce patiles, about 14 -cup each (you should get about 16

plate, to High.

1. Perfect the Cuisine® Griddler® Grill Centro, fitted with the grill

^1/_2 teaspoon garlic powder

1 teaspoon freshly ground black pepper

1% teaspoons sea salt

2 pounds ground beef

Makes about 8 servings

Perfect for kids or as a fun dinner. Set up a toppings bar with our suggestions below, or with some of your favorites.

Silders

Nutritional information per serving based on 1/2 cup: Calories 337 (39% from fat) · carb. 40g · pro. 13g · fat 15g · sat. fat 5g · chol. 22mg · sod. 67mg · calc. 74mg · fiber 10g

Note: The beans can also be cooked on the stove. Follow same directions and put all ingredients plus an additional cup of water into a large stockpot. Bring mixture to a boil. Cover and reduce heat so that the mixture is just simmering. Slimmer until tender, about 3 hours

1. Serve warm.

2. When time elapses and slow cooker switches to Warm, stir beans, taste and adjust seasoning accordingly.

3. Put the bacon with remaining ingredients into the cooking pot of the Cuisant® Programmable Slow Cooker. Select Low and set the timer for 16 hours.

4. Put the diced bacon into a medium skillet and place over medium heat. Suite until cooked through. Remove cooked bacon and drain on a paper towel.

^1/4 teaspoon freshly ground black pepper

1% teaspoons kosher salt

1/2 teaspoon dry mustard

1/2 cup brown sugar, packed

2 tablespoons tomato paste

2 ounces molasses

6 ounces ketchup

2 garlic cloves, crushed

1 medium opinion, cut into small dice

12 ounces water

drained and rinsed

1 pound navy beans, soaked in water overnight,

10 bacon slices, cut into small slice

Makes 6 cups

The perfect side dish to completion the hot dog bar.

Baked Beans (Hot Dog Topping)

Nutritional information per serving based on 14 cup: Calones 77 (48% from fat) • carb. 5g • pro. 5g • fat 4g • sat. fat 1g • chol. 1mg • sod. 33mg • calc. 1mg • fiber 1g

1. And the tomatoes, lettuce and water. Bring mixture to a boil and then reduce the heat to a simmer. Stirrer, stirring occasionally, for about 3 hours. If chill appears to be too dry, add water to desired consistency. Taste and adjust seasoning accordingly.

2. Add the ground beef and break apart with a wooden spoon once it is added to the pan. Stir in the salt, chill powder, organo and caffeine and continue cooking until cooked through.

minutes.

1. Put the olive oil into a saute pan over medium heat. Once hot, and the onion and garlic. Stir until soft and fragrant, about 3 to 5

2 cups water

2 ounces ketchup

2% cup crushed tomatoes

pinch caffeine powder

^1/2 teaspoon oregano

2½ tablespoons chili powder

1 teaspoon kosher salt

8 ounces ground beef

4 garlic cloves, finely chopped

1 medium onion, finely chopped

1 teaspoon vegetable oil

Makes 2 to 2½ cups chill

The ideal chili to top your dog.

Hot Dog Chili (Hot Dog Topping)

Nutritional information per serving (2 tablespoons): Calories 24 (53% from fat) · carb. 3g · pro. 0g · fat 2g · sat. fat 1g · chol. 4mg · sod. 35mg · calc. 2mg · fiber 0g

1. While pepper and onion are grilling, cut the grilled corn kernels off of the cods and place in the same mixing bowl that held the pepper and onion. Add the grilled vegetables and parsley, toss to combine. Taste and adult seasonings accordingly.

2. While corn is grilling, toss pepper and onion with the remaining butter, remaining salt, black pepper, chili powder and lemon juice.

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

4. While grill is preheating (about 10 minutes), brush the corn with 1 tablespoon of the melted butter and pinch of salt. Place on preheated grill, turning every 2½ to 3 minutes for a total cooking time of 7 to 9 minutes. Reserve to cool.

5. Preheat the Cuisineant & Griddler Grill Centro, fitted with the grill plate, to Medium.

1 tablespoon chopped parsley

1 teaspoon fresh lemon juice

1/8 teaspoon chili powder

^1/8 teaspoon freshly ground black pepper

1/4 teaspoon plus 1 pinch sea salt

½ red onion, thinly sliced

1 medium red bell pepper, thinly sliced

2 tablespoons unsalted butter, melted, divided

2 ears corn on the cob, shucked and each cut into 4 pieces

Makes about 2 cups

Grilled Corn Slaw (Hot Dog Topping)

Nutritional information per hot dog: Calories 234 (54% from fat) · carb. 199 · pro. 10g · fat 15g · sat. fat 6g · chol. 50mg · sod. 560mg · cale. 25mg · fiber 3g

1. Serve with desired toppings and sides

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

3 minutes per side.

1. When the hot dogs have been cooking for about 20 minutes, place the hot dog buns on the griddle cut side down and toast, about 2 to

2. Once preheated (about 10 minutes), place the hot dogs on the rollers as instructed on page 5 of the instruction booklet.

3. Preheat the Cuisian ^® Griddler ^® Grill Centro, fitted with the grade plate and the rollers on the bottom of the grill, to High.

melted butter (optional)*

8 hot dog buns

8 hot dogs

Makes 8 servings

Here is the foundation for the perfect dog.

Hot Dogs

Nutritional information per serving: Calories 682 (76% from fat) · carb. 0g · pro. 40g · fat 57g · sat. fat 21g · chol. 154mg · sod. 260mg · calc. 24mg · fber. 0g

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

the hot grill plate.

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

and pepper.

1. Coat each steak with 12 tablespoon of olive oil. Season with the salt

plate, to High.

1. Preheat the Cuisinat ^ Gradder ^ Grill Centro, fitted with the grill

^1/4 teaspoon freshly ground black pepper, divided

% teaspoon kosher salt, divided

1 tablespoon extra virgin olive oil, divided

2 Bonelless rib-eye steaks (about 8 to 10 ounces each)

Makes 2 services

minutes of cooking time, start cooking the steaks.

Need a side dish? Prepare the Roasted Potato Skewers on page 14 while grilling your steaks. Start with the potatoes and then after 15

Grilled Rib-Eye Steaks

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

Calories 222 (60% from fat) • carb. 16g • pro. 8g • fat 16g • sat. fat 29

Nutritional information per serving:

fully cooked and highty browned.

1. Cook kebabes for 18 to 20 minutes, or until totally and vegetables are

2. Third the total and vegetables on six of the provided skewers. Fit skewers into place as instructed on page 5 of the instruction booklet.

the Cuisinart ^® Gradder ^® Grill Centro to High.

1. Ten minutes before vegetables have finished marinating, preheat

2. Put all of the remaining ingredients into a large mixing bowl. Add the maria de and very gently toss to combine. Cover the bowl with plastic wrap; let mariate in the refrigerator for 1 to 2 hours.

sealed glass jar.

1. Prepare the mandate. Put the garlic and ginger into the work bowl of a Cuisnant® Min Chopper or Food Processor fitted with the chopping blade. Pulse to roughily shop. Add the soy sauce, mustard, tainin and honey. Process until combined. Slowly add the olive oil through the recessed area on the kil. Process until homogeneous. If not using immediately, store in the refrigerator in a homogeneous.

6 small mushrooms (1 to 2 inches in diameter)

1 large bell pepper, cut into twelve 1-inch pieces

3 ounces eggplant, cut into twelve 1-inch pieces

7 to 8 ounces extra-firm total, cut into twelve 2-inch pieces

^1/_4 cup extra virgin olive oil

2 tablespoons honey

% cup tahini

2 teaspoons Dijon-style mustard

^1/_2 cup reduced-sodium soy sauce

1 one-inch piece fresh ginger, peeled

2 garlic cloves

Marinade

Makes 4 services

and mixed vegetables.

The soy ginger marinade is a wonderful completion to the totu

Asian-Style Total Kebabs

Entrees

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

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

Nutritional information per guesadilla:

cream, and quacamole.

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

warmed through, and the tortillas are crispy. Repeat.

1. Place 2 tortillas on the grill, oiled side down. On each tortilla place 1% of the cheese, 7% of the vegetables, 7% of the shrimp, and another 1% of the cheese. Top with tortilla oiled side up. Grill quasadillas 2 to 3 minutes per side, until the cheese has melted, vegetables

Reserve.

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

tortilla with the vegetable oil.

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

about 8 to 10 minutes. Remove and reserve.

1. While shrimp are cooking underneath, put the onions and peppers on the preheated grill top. Toss frequently and cook until softened,

throughout, about 6 to 8 minutes.

shrimp). Fit skewers into place as instructed on page 5 of the instruction booklet. Grill shrimp until fully cooked and opaque

1. Toss the first seven ingredients together in a medium-large mixing bowl, Cover and refrigerate for about 30 minutes.
2. In a separate mixing bowl, combine the peppers, onion, 12 teaspoon salt and olive oil. Reserve.
3. Ten minutes before shrimp have finished matraining, prepare the Cuisinart® Gradler® Grill Centro, fitted with the grill plate, to High.
4. Remove the shrimp from the marinated and sprinkle with the remaining 74 teaspoon salt. Thread shrimp onto 4 of the provided skewers (about 3 shrimp per skewer, depending on the size of the remaining 74 teaspoon salt. Thread shrimp onto 4 of the provided skewers (about 3 shrimp per skewer, depending on the size of the remaining 74 teaspoon salt. Thread shrimp onto 4 of the provided skewers (about 3 shrimp per skewer, depending on the size of the remaining 74 teaspoon salt. Thread shrimp onto 4 of the provided skewers (about 3 shrimp per skewer, depending on the size of the remaining 54 teaspoon salt. Thread shrimp onto 4 of the provided skewers (about 3 shrimp per skewer, depending on the size of the remaining 54 teaspoon salt. Thread shrimp onto 4 of the provided skewers (about 3 shrimp per skewer, depending on the size of the remaining 54 teaspoon salt. Thread shrimp onto 4 of the provided skewers (about 3 shrimp per skewer, depending on the size of the remaining 54 teaspoon salt).

6 ounces Queso Fresco, shredded

2 teaspoons vegetable oil

8 small flour or corn tortillas

1 tablespoon olive oil

3% teaspoon kosher salt, divided

1 medium red onion, about 6 ounces, thinly sliced

1 jalapeno pepper, deseded and thinly sliced

1 Large bell pepper, cut into 14 -inch slices

1% tablespoons olive oil

2 teaspoons fresh lime juice

^1/4 teaspoon freshly ground black pepper

1 garlic clove, crushed

1 Jalapeno pepper, deseded and sliced

1/4 cup cilantro, roughly chopped

1. pound large shrimp, developed and shellled, rinsed well

Makes 4 quesadillas

Shrimp and Vegetable Quesadillas

Nutritional information per serving: Calories 54 (54% from fat) · carb, 7g · pro, 6g · fat 3g · sat, fat 1g · chol, 10mg · sod, 433mg · cals, 39mg · fiber 0g

1. Serve immediately.

prosciutto is crisped.

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

half a piece of the prosicuito.

1. While the grill is preheating (about 10 minutes), loss the asparagus with the olive oil, pepper and lemon juice. Top each asparagus spear with about a pinch of Parmesan, and then wrap each with

plate, to Medium.

1. Preheat the Cuisineant Griddler Grill Centro, fitted with the grill

4 ounces thinly sliced pros�ito

1/4 to 1/2 cup grated Parmesan

^1/_2 teaspoon fresh lemon juice

pinch freshly ground black pepper

^1/_2 tablespoon extra virgin olive oil

8 ounces asparagus, trimmed

Makes about 8 servings

Larger crowd, simply double the recipe.

A quick hors d'œuvre that is sure to impress. If you are expecting a

Prosciutto-Wrapped Asparagus

• chol. omg • sod. 31mg • calc. 41mg • fiber 2g

Calories 220 (52% from fat) • carb. 239 • pro. 49 • fat 139 • sat. fat 29

Nutritional information per 1-cup servicing:

Taste and ajust seasonings accordingly.

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

result is an emulsified dressing.

the small opening on the lid until all of the oil is added and the combine. With the machine running, and the olive oil slowly through

chop. Add the Dijon mustard, vinegar, salt and pepper; pulse to

While vegetables are grilling, prepare the wingsette. Inser the shopping blade into the work bowl of a Cuisineant. Mini Chopper or Food Processor. Add the shallot to the work bowl; pulse to finely

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

1. While bread is grilling, toss pepper and onion slices together in the mixing bowl used for the crotons. When crotons have finished

2. Toss bread cubes with 2 tablespoons of olive oil. Once grill has preheated for 10 minutes, spread oiled bread cubes evenly along the grill surface. Grill on all sides until crousers are golden all over and completely dried out, approximately 10 to 15 minutes.

plate, to Medium.

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

6 to 8 basil leaves, thinly sliced (chiffonde)

1/2 cup extra virgin olive oil

% teaspoon freshly ground black pepper

1/2 teaspoon sea salt

3 tablespoons red wine vinegar

½ teaspoon Dijon-style mustard

1 small shallot

14 -inch half moon slices

1 medium cucumber, peeled, deseded and cut into

3 large, ripe tomatoes, diced, or 3 cups grape tomatoes

1 red onion, cut into 14 -inch slices

^1/_4 -inch slices

1 medium red bell pepper (approximately 6 ounces), cut into

2 tablespoons olive oil

6 cups 1-inch bread cubes, approximately 1-pound baguette

Makes about twelve 1-cup servings

This said is especially delicious when tomatoes are ripe – the grilled bread is able to soak up all the tomato juices with the dressing.

Panzella Salad

• chol. Orng • sod. 456mg • calc. 50mg • fiber 4g

Calories 99 (56% from fat) • carb. 10g • pro. 3g • fat 7g • sat. fat 1g

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

or at room temperature.

1. Taste and adjunct seasoning accordingly. Serve immediately, warm

2. Once all vegetables are grilled, put back in mixing bowl and toss with remaining teaspoon of olive oil, 14 teaspoon of salt, and lemon juice or vinegar.

batches.

1. Once preheated (about 10 minutes), put vegetables onto grill in a single layer. Grill vegetables until tender, approximately 4 to 5 minutes per side. Vegetables should be cooked in at least 2

2. While grill is heating, place all vegetables in a large mixing bowl. Toss with garlic, 2 tablespoons extra-virgin olive oil, ½ teaspoon of kosher salt and ¼ teaspoon of black pepper.

to Medium.

1. Preheat Cuisineant ^® Gradder ^® Grill Centro, fitted with the grill plate,

1 teaspoon fresh lemon juice or balsamic vinegar

6 leaves basil, sliced thinly

^1/2 teaspoon freshly ground black pepper, divided

1 teaspoon kosher salt, divided

2 tablespoons plus 1 teaspoon extra virgin olive oil, divided

3 garlic cloves, crushed

2 green onions, cut into 1-inch pieces

cut into 1/4-inch slices

1 small tenel bulb, approximately 4 ounces,

cut into 1/4-inch rounds

1/2 small eqpplant, approximately 3 ounces, ends trimmed,

½ bunch asparagus, approximately 8 ounces, ends peeled

halved widthwise and cut into ¼-inch slices lengthwise

1 small zucchini, approximately 6 ounces, ends trimmed,

cut into 14 -inch slices widthwise

1 medium red pepper, approximately 6 ounces,

Makes four to five 1-cup services

simple first course.

A salad composed of grilled vegetables makes a beautiful and

Grilled Vegetable Salad

Nutritional information per serving (2 eggs, 2 sausage links and 1⁄4 of potatoes):Calories 408 (57% from fat) • carb. 20g • pro. 95g • fat 25g • sat. fat 8g• chol. as f/mg • sod. 54 t/mg • calc. B/mg • hyper 2gHors D'DeuversMakes 6 to 8 servingsChicken Satay with Peanut Dipping SauceMakes 6 to 8 servings

1. Inser the metal chopping blade into a Cuisinean * Food Processor.Put the garlic, green onion, ginger and lemongrass in the workbowl and process until finely chopped. Put the choppedbowl and process until finely chopped. Put the choppedingdents into a medium mixing bowl. Add cilantro to the foodprocess bowl and pulse to roughily chop. Add to the mixing bowland while in the coconut milk. Put the chicken into the satymarinade. Cover with plastic and refrigerate for no more thantwo hours.2. While chicken is marinating, prepare the peanut sauce. With thefood processor running, drop the jalapeno, garlic and gingerthrough the feed tube, processes until finely chopped. Add theCuisinart® Gridler® Grill Centro to High. Thousand six of the skewerswith the mariinated chicken. Fit skewers into place as instructed onpage 5 of the instruction booket. Let cook until fully cookedthrough, about 20 minutes.Ten minutes before chicken has finished marinating, prevent theCuisinart® Gridler® Grill Centro to High. Thousand six of the skewerswith the mariinated chicken. Fit skewers into place as instructed onpage 5 of the instruction booket. Let cook until fully cookedthrough, about 20 minutes.Ter minutes before chicken has finished marinating, prevent the4. Serve immediately with the peanut sauce on the side for dipping.Nutritional information per serving(based on 8 servings, with 2 tablespoons of the peanut sauce:Calories 343 (64% from fat) • carb. 9g • pro. 24g • fat 26g • sat. fat 15g• chol. adding • sod. 190mg • calc. 25mg • hyper 2g1 teaspoon fresh lime juice1 teaspoon Thail red chill paste1 teaspoon Thail red chill paste1 teaspoon fresh lime juice1 teaspoon fresh lime juice1 teaspoon fresh lime juice1 teaspoon fresh lime juice1 teaspoon fresh lime juice1 teaspoon fresh lime juice1 teaspoon fresh lime juice1 teaspoon fresh lime juice1 teaspoon fresh lime juice1 teaspoon fresh lime juice1 teaspoon fresh lime juice1 teaspoon fresh lime juice1 teaspoon fresh lime juice1 teaspoon fresh lime juice1 teaspoon fresh lime juice1 teaspoon fresh lime juice1 teaspoon fresh lime juice1 teaspoon fresh lime juice1 teaspoon fresh lime juice1 teaspoon fresh lime juice1 teaspoon fresh lime Juice1 teaspoon fresh lime juice1 teaspoon fresh lime juice1 teaspoon fresh lime juice1 teaspoon fresh lime juice1 teaspoon fresh lime juice1 teaspoon fresh lime juice1 teaspoon fresh lime juice1 teaspoon fresh lime juice1 teaspoon fresh lime juice1 teaspoon fresh lime juice1 teaspoon fresh lime juice1 teaspoon fresh lime juice1 teaspoon fresh lime juice1 teaspoon fresh lime juice1 teaspoon fresh lime juice1 teaspoon fresh lime juice1 teaspoon fresh lime juice1 teaspoon fresh lime juice1 teaspoon fresh lime juice1 teaspoon fresh lime sauce1 teaspoon fresh lime sauce1 teaspoon fresh lime sauce1 teaspoon fresh lime sauce1 teaspoon fresh lime sauce1 teaspoon fresh lime sauce1 teaspoon fresh lime sauce1 teaspoon fresh lime sauce1 teaspoon fresh lime sauce1 teaspoon fresh lime sauce1 teaspoon fresh lime sauce1 teaspoon fresh lime sauce1 teaspoon fresh lime sauce1 teaspoon fresh lime sauce1 teaspoon fresh lime sauce1 teaspoon fresh lime sauce1 teaspoon fresh lime sauce1 teaspoon fresh lime sauce1 teaspoon fresh lime sauce1 teaspoon fresh lime sauce1 teaspoon fresh lime juice1 teaspoon fresh lime juice1 teaspoon fresh lime juice1 teaspoon fresh lime juice1 teaspoon fresh lime juice1 teaspoon fresh lime juice1 teaspoon fresh lime juice1 teaspoon fresh lime juice1 teaspoon fresh lime juice1 teaspoon fresh lime juice1 teaspoon fresh lime juice1 teaspoon fresh lime juice1 teaspoon fresh lime juice1 teaspoon fresh lime juice1 teaspoon fresh lime juice1 teaspoon fresh lime juice1 teaspoon fresh lime juice1 teaspoon fresh lime juice1 teaspoon fresh lime juice1 teaspoon fresh lime oil processing bottle and pulse to roughily chop. Add to the mixing bowland while in the coconut milk. Put the chicken into the satymarinade. Cover with plastic and refrigerate for no more thantwo hours.

1. Put the potatoes into a large saucan filled with salted water.Cover and bring to a boil. Cook until potatoes are just tonk-tender.Reserve to cool.2. Prepared the Cuisinat® Griddler® Grill Centro, fitted with the griddleplate and the rollers on the bottom of the grill, to High.3. While Grill Centro is preheating (about 10 minutes), cut the cooledpotatoes into 1⁄2-inch pieces and put into a medium mixing bowl.Toss with the melted butter/oil, salt, pepper, thyme and onion.4. Place the sausages on the rollers as instructed on page 5 of theinstruction booklet and put the potato mixture on the girdle plate.Cook the potatoes for about 10 minutes, tossing occasionally, or

8 large eggs

thin breakfast sausage links

8 pre-cooked chicken breakfast sausage links or uncooked,

% small onion, finely chopped (about 1/4 cup chopped)

pinch died thyme

^1/4 teaspoon freshly ground black pepper

% teaspoon sea salt

1% to 2 tablespoons melted unsalted butter or olive oil

scrubbed and not peeled

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

Makes four services

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

Country Breakfast

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

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

Nutritional information per serving (2 pancakes):

Cooking for 5 minutes start cooking the pancakes.

rollers to cook once the grill is preheated. Once they have been

Note: For a complete breakfast put 8 breakfast sausages on the

.pəsn

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

1. Transfer to warm plates to serve. As you finish each batch of pancakes, you can keep them warm on a wire rack placed on a

2. Once griddle has preheated for 10 minutes, drop batter evenly on the griddle plate using a 14 -cup measure. Place 2 to 3 banana slices on each pancake. Cook pancakes until doubles form, about 3 to 4 minutes; flip and cook until done, about 2 minutes longer.

Be careful not to overmix.

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

Add to the flour mixture; wish to combine.

1. In a separate bowl, while together the buttermilk, eggs and vanilla.

whisk to blend. Reserve.

1. Prepare the pancake batter. Put the flour, sugars, baking soda, baking powder, salt and cinnamon into a medium bowl. Stir with a

plate, to Medium.

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

2 ripe bananas (1/2 mashed, 1% cut into thin slices)

% cup unsalted butter, melted

3% teaspoon pure vanilla extract

2 large eggs

1% cups buttermilk

% teaspoon ground cinnamon

% teaspoon table salt

1/2 teaspoon baking powder

1 teaspoon baking soda

^1/_4 cup light brown sugar

^1/_4 cup granulated sugar

13% cups unbleached, all-purpose flour

Serves 8 people (16 pancakes)

A crispy extensor gives these pancakes a delightful texture.

Banana Buttermilk Pancakes

Breakfast

Meat	Grill/Griddle Skewer/Roller	Suggested Grilling Temperatures and Times
Breakfast Links (small), uncooked	Rollers 8 sausages fit on the Rollers, Cook on High for about 10 minutes, or until fully cooked through and browned.
Boneless Chicken	Grill Pounded to 3% to 4-inch in height. Cook in thermal temperature of 170°F - and juices run clear when pieced.)
Boneless Chicken	Grill Pounded to 3% to 4-inch in height. Cook on High for 8 to 10 minutes per side. (An internal temperature of 170°F - and juices run clear when pieced.)
Fish Steaks Grill	4% to 1-inch thick. Cook on High for 6 to 7 minutes per side.
Sea Scallops Skewers	Skewers Remove tough "foot" (muscle) and diascar. Pat dry and thred atemately with lemon wedges on 6 of the provided skewers. Cook on High for about 20 minutes, or until opaque THROUGH.
Sea Scallops Grill	Priple as above. Cook on High, about 2 to 3 minutes per side.
Shrimp Skewers	Shell and devein, dry well. Thread into 6 of the provided skewers. Cook on High for 6 to 8 minutes, or until opaque THROUGH.
Shrimp Grill Prepare	Prepare as above. Cook on High, about 1 to 2 minutes per side.

Meat	Grill/Gradile skewer/Roller	Suggested Grilling Temperatures and Times
Beet, manufacturers	Grill Cook on High to degree of desired bonuses. USDA recommendations cooking ground meal to an internal temperature of 160°F (neary well done) which takes about 4 to 5 minutes per side. 135 to 140°F - medium rare; 145 to 150°F - medium: 150 to 155°F - medium well. 165 to 170°F - well done.	Grill Cook on High to degree of desired bonuses. USDA recommendations cooking ground meal to an internal temperature of 160°F (neary well done) which takes about 4 to 5 minutes per side. 135 to 140°F - medium rare; 145 to 150°F - medium: 150 to 155°F - medium well. 165 to 170°F - well done
Beet, bonelless steak, %-to 1-inch thick	Grill Pat steaks dry before cooking. Preheat Grill on High. Cook about 3 to 4 minutes per side, or until desired bonuses.	Skewers Cut into 1- to 2-inch pieces and thread on 6 of the provided steamers. Cook on High until desired bonuses (about 15 minutes for medium).
Beet, bonelless steak, %-to 1-inch thick	Skewers Cut into 1- to 2-inch pieces and thread on 6 of the provided steamers. Cook on High until desired bonuses (about 15 minutes for medium).	Hot Dogs Rollers 8 hot dogs fit on the Roilers. Cook on High for about 20 minutes, or until fully cooked through and bhowed.
Precooked sausage links	Rollers & sausages fit on the Rollers. Cook on High for about 20 minutes, or until nicely bhowed.	Rollers. Cook on High for about 20 minutes, or until fully cooked through and bhowed.
Sausage Links, uncooked	Rollers & sausages fit on the Rollers. Cook on High for about 20 minutes, or until nicely bhowed.

Mainades can be used, but drawing is suggested 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.

before grilling.

The following are suggested grilling times for the Cuisine® Gardler® Grill Centro, using the grill or girdle side of the plates. Times are approximate and will vary with temperature of items being grilled. Only bountless 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." Préheat the Cuisine® Gardler® Grill Centro according to instructions

COOKING GUIDE and FOOD TEMPERATURE CHART

Grilled Strawberry Shortcakes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 6
Grilled Fruit. 16
Chocolate Griddle Cakes with Bananas. 15

Desseerts

Sushi Rice Cakes. 15

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

Herb-Roasted Potatoes. 14

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

Sides

Scallops with Lemon Herb Butter. 13
Middle Eastern Spiced Chicken and Vegetable Kebabs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 3
Sausage with Peppers and Onions. 12
Parmesan Turkey Burgers. 12
Mushrooms with Gruveryre (Slider Topping) .... 1
Ketchup (Slider Topping) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1
Silders 11
Baked Beans (Hot Dog Topping)....10
Hot Dog Chili (Hot Dog Topping)....10
Grilled Corn Slaw (Hot Dog Topping) 9
Hot Dogs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Grilled Rib-Eye Steaks. 8
Asian-Style Tofu Kebabs. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

Entrees

Shrimp and Vegetable Queensland. 7

Prosciutto-Wrapped Asparagus .... 7

Panzanella Salad. 6

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

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

Hors D'Deuveres

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

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

Breakfast

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

RECEIPE5

Cuisinart® Griddler® Grill Centro

Reverse Side

Booklet

instruction

Alice Woodcut

Quisint

Starlite Electronic Pre-Press System

Version No.: GC17N IB-10341

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

Material Cover: 157GSM MATT ARTPAPER

Inside: 120GSM GLOSS ARTPAPER

Coating: gloss varnishing in cover

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

Back. Inside: 1C +1C

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

Client: G0124

Starlite No: 179286IBB

Proof: 1ST

Handled By: P000258