INSTRUCTION BOOKLET AND RECIPES Cuisinart™ Griddler™ CGR-4C For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
SPECIAL CORD SET INSTRUCTIONS: IMPORTANT SAFEGUARDS A short power-supply cord is provided to reduce the risks resulting from becoming entangled in or tripping over a longer cord. 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.
BEFORE THE FIRST USE: PARTS AND FEATURES Remove all packaging materials and any promotional labels or stickers from your grill. Be sure all parts (listed under Parts and Features) of your new appliance have been included before discarding any packaging materials. You may want to keep the box and packing materials for use at a later date. 1. Base and Cover: Solid construction with stainless steel self-adjusting cover 2.
When cooking more than one food item in the contact grill, it is important that the thickness of food items is consistent so the cover will close evenly on the food. Open Grill: Use the Griddler™ as an Open Grill to cook burgers, steak, poultry (we do not recommend cooking bone-in chicken, since it does not cook evenly on an open grill), fish and vegetables. Cooking on the Open Grill is the most versatile method of using the Griddler™. In the open position, you have double the surface area (200 sq.
ASSEMBLY INSTRUCTIONS: flat on the counter. The unit will stay in this position until you lift the cover off the table and return it to the closed position. Place Griddler™ on a clean flat surface where you intend to cook. If the Griddler™ is Hinge already in the open Release position and you wish Lever to adjust it to the flat position, pull the handle towards you and then lift the hinge release lever. Push the handle back until the cover rest in the flat position.
will indicate that the Griddler™ is ready for cooking. During operation, the light will continue to turn on and off as the thermostat regulates the temperature. This is normal. Position drip cups: When using the Griddler™ as a Contact Grill or Panini Press, only one drip cup is needed. Place the cup directly below the grease spout while cooking. Grease from the food will run off the plates through the grease spout and into the drip cups. Grease should be safely disposed of after cooking.
We suggest you complete and return the enclosed product registration card promptly to facilitate verification of the date of original purchase. However, return of the product registration card 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.
the GRIDDLER ™ a guide to perfect meals 7
SAVOURY RECIPES ON THE CLOSED GRILL Grilled Portobello Salad Honey Dijon Grilled Turkey Cutlets Mustard & Herb Grilled Pork Chops The Best Hamburgers 9 10 10 11 THE PANINI PRESS Grill Plates: Grilled Fresh Mozzarella & Tomato Panini Sopressata, Provolone, Roasted Pepper & Pesto Panini Smoked Turkey, Tomato & Gouda Panini Griddle Plates: Chicken Quesadillas Croque Monsieurs Grilled Reubens 12 13 14 14 15 16 ON THE FLAT GRILL Marinated Grilled Chicken Teriyaki Grilled Chicken & Pineapple Grilled Lime Sage
Grilled Portobello Salad Griddler™ Function: Closed Selector: Grill/Panini Plates: Grill Makes 6 servings 4 2 1 1 1 1 1/2 1/4 18 1/3 1/3 tablespoons (60 ml) extra virgin olive oil tablespoons (25 ml) balsamic vinegar tablespoon (15 ml) water clove garlic, peeled and minced tablespoon (15 ml) minced onion or shallot teaspoon (5 ml) thyme teaspoon (2 ml) kosher salt teaspoon (1 ml) freshly ground pepper ounces (540 g) thickly sliced Portobello mushrooms* cup (75 ml) finely chopped red bell pepper cup (75 ml)
Honey Dijon Grilled Turkey Cutlets Griddler™ Function: Closed Selector: Grill/Panini Plates: Grill Makes 4 servings 2 2 2 1/2 1/4 4 tablespoons (25 ml) dry sherry tablespoons (25 ml) Dijon-style mustard tablespoons (25 ml) honey tablespoon (7 ml) light soy sauce teaspoon (1 ml) powdered ginger turkey breast cutlets, each about 5-6 ounces (150-175 g) and 1/2-inch (1.25 cm) thick Place sherry, mustard, honey, soy, and ginger in a bowl; whisk to blend.
Trim any excess fat from the pork chops. Place in a shallow bowl or pie plate and add marinade. Coat thoroughly. Let marinate for 15 to 20 minutes at room temperature (for marinating longer, cover and refrigerate – remove from refrigerator 20 minutes before grilling). Preheat Griddler™ on High. When green indicator light comes on, allow the excess marinade to drip off the chops and arrange the chops evenly spaced on the bottom grill plate. Close grill.
Variations: Burgers may be seasoned for variety before they are grilled. Gently stir suggested seasonings or your own favourites into the meat, working the meat as little as possible for best texture.
Place the sandwiches on the preheated grill plates. Close the Griddler™. Press lightly for 30 seconds and bake for 3 to 4 minutes until bread is grill marked and crispy, and cheese is melted. Serve hot. *Can use plain artisan country bread or a flavoured bread such as roasted garlic or rosemary bread. Slices should be about 7x3-1/2x1/2 inches (17.5x8.75x1.25 cm) each. Nutritional information per sandwich: Calories 365 (49% from fat) • carb. 29g • pro. 17g • fat 20g • sat. fat 9g • chol. 44mg • sod.
Smoked Turkey, Tomato & Gouda Panini Griddler™ Function: Closed Selector: Grill/Panini Plates: Grill Makes 4 servings 8 4 2 4 8 12 2 slices crusty country bread [about 7x3-1/2x1/2 (17.5x8.75x1.
Place on the work surface, buttered side down. Preheat Griddler™ on Low-Medium. Place chicken, olives, green onion, and jalapeño pepper in a medium bowl and stir to blend. Divide mixture equally among the 4 tortillas, placing to one side of the tortilla. Fold each tortilla in half. Place 2 tortillas on the bottom griddle and close. Bake quesadillas for 5 to 6 minutes – until chicken is hot, cheese is melted, and tortillas are lightly golden brown and crispy.
Grilled Reubens Griddler™ Function: Closed Selector: Grill/Panini Plates: Griddle Makes 4 servings 3/4 8 8 4 4 8 cup (175 ml) sauerkraut teaspoons (40 ml) unsalted butter, softened slices rye or pumpernickel bread tablespoons (60 ml) prepared fat free or regular Thousand Island or Russian dressing, divided ounces (125 g) reduced fat sliced Swiss or Jarlsberg cheese ounces (250 g) thinly sliced corned beef Rinse the sauerkraut and drain. Press out all water and place on a triple thickness of paper towels.
ON THE FLAT GRILL Marinated Grilled Chicken Griddler™ Function: Flat Selector: Grill/Panini Plates: Grill Makes 6 servings 1/4 1/4 1/4 1 1 1/2 2 1/4 1/4 1/4 2-3 6 cup (50 ml) extra virgin olive oil cup (50 ml) balsamic vinegar cup (50 ml) red currant jelly tablespoon (15 ml) Dijon-style mustard tablespoon (15 ml) fresh lemon juice tablespoon (7 ml) finely minced garlic teaspoons (10 ml) light soy sauce teaspoon (1 ml) ground coriander teaspoon (1 ml) ground cumin teaspoon (1 ml) ground ginger dashes hot sa
Teriyaki Grilled Chicken & Pineapple Griddler™ Function: Flat Selector: Grill/Panini Plates: Grill Makes 4 servings 1/3 3 2 2 2 1-1/2 8 cup (75 ml) low-sodium soy sauce tablespoons (45 ml) rice vinegar tablespoons (25 ml) dry or medium dry sherry (or may use mirin) tablespoons (25 ml) brown sugar, packed teaspoons (10 ml) powdered ginger pounds (750 g) boneless, skinless chicken thighs slices fresh pineapple, 1/2-inch (1.
Grilled Lime Sage Swordfish Griddler™ Function: Flat Selector: Grill/Panini Plates: Grill Makes 8 servings 2 1/4 1 1/3 1/2 1 1/2 8 2 zest of 2 limes, finely chopped cloves garlic, peeled, finely chopped cup (50 ml) fresh sage leaves, finely chopped tablespoon (15 ml) fresh rosemary leaves, finely chopped cup (75 ml) fresh lime juice cup (125 ml) extra virgin olive oil teaspoon (5 ml) kosher salt teaspoon (2 ml) freshly ground pepper portions swordfish steak, 5-6 ounces (150-175 g) each avocados, peeled and
1 3/4 1/2 1 teaspoon (5 ml) freshly ground (coarse) black pepper teaspoon (4 ml) cayenne pepper teaspoon (2 ml) white pepper beef flank steak, about 2 pounds (1 kg) Place the salt, paprika, thyme, granulated garlic, minced onion, black pepper, cayenne, and white pepper in a blender or food processor and process for 20 to 30 seconds. Makes about 1/4 cup (50 ml) Spicy Rub. Trim any visible fat from the flank steak, using a sharp knife.
Place the remaining flour, oats, wheat flour, brown sugar (break up any lumps), baking soda, and salt in a medium bowl; stir with a whisk. Place the buttermilk, eggs and oil in a small bowl; stir. Add the liquid mixture to the dry ingredients and stir with a whisk until blended. Gently fold in the blueberries. When ready, drop the batter onto the grill plates, using a scant quarter cup (50 ml) measure. Bake the pancakes for 2 to 3 minutes.
Breakfast Sausages Griddler Function: Closed or Flat Selelctor: Griddle Plates: Griddle ™ Makes 10 sausage patties [about 1-3/4 ounces (50 g) each] 12 4 1/3 1 2 1 1/2 1 1/4 1/4 ounces (375 g) ground turkey (can use very lean) ounces (125 g)lean ground pork cup (75 ml) very finely chopped tart apple tablespoon (15 ml) very finely minced onion tablespoons (25 ml) chopped fresh parsley [1 tablespoon (15 ml) dried parsley] teaspoon (5 ml) rubbed sage teaspoon (2 ml) thyme teaspoon (5 ml) kosher salt teaspoon
Southwestern Spiced Shrimp & Scallops Griddler™ Function: Flat Selector: Griddle Plates: Griddle Makes 4 entrée servings or 16 appetizer servings 1 1 1/2 1/2 1/2 1/2 1/2 1/2 16 16 2 teaspoon (5 ml) ground cumin teaspoon (5 ml) chili powder teaspoon (2 ml) basil teaspoon (2 ml) ground coriander teaspoon (2 ml) oregano teaspoon (2 ml) paprika teaspoon (2 ml) kosher salt teaspoon (2 ml) freshly ground black pepper extra large (16-20 count) shrimp (peeled, leaving on tail shell, deveined) large sea scallops ta
Cooked Food Temperature Chart Check internal temperature, using an instant read thermometer. Rare Medium Well-done Bright red centre, lighter pink to outside Light pink centre, brown to outside Brown consistently throughout 140°F (60°C) 160°F (71°C) 170°F+(77°C)+ Beef The USDA recommends cooking all ground beef to at least Medium [160°F (71°C)] doneness, or until centre is no longer pink. Pork Always grill using an instant read thermometer until the internal temperature reaches 160°F (71°C) when tested.
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