User Manual

Before Using the Grill
Wipe the stainless steel
surfaces with a damp cloth
to remove any residue from
previous grilling sessions.
Your Kenyon grill came with
a sample bottle of stainless
steel cleaner. Use this cleaner
once a month to keep your grill
looking like new.
The touch control area is ceramic glass
which is sealed from the effects of rain,
snow and ice. To clean the glass, use a glass
cleaner and soft towel. If stains appear, use a
ceramic glass cleaner which can be found in
your local grocery store.
13
14
15
7
Stuffed French Toast
16 slices Thin Sliced Bread
1 lb. Cream Cheese (softened)
½ cup Peach Preserves (or your favorite)
4 T. Butter
French Toast Batter:
5 Large eggs thoroughly beaten
1 cup Milk
1 T. Cinnamon, ground
½ t. Allspice, ground
½ t. Coriander, ground
2 oz. Water (Dark Rum, Optional)
In a large bowl place the eggs and beat with a wire whisk. Add the milk and beat again until
incorporated. In a separate smaller bowl pour water or Rum (if you prefer) and add dry ingredients, mix
thoroughly. Once the dry ingredients have been mixed, add to the egg and milk mixture and beat again
until mixed. By doing this you avoid the clumps that come with making batter.
Method of Preparation:
This will require the use of your griddle. Preheat your ‘All Seasons Grill’ on medium high heat (6 bars)
for approximately ten minutes.
Once the cream cheese has softened mix with the peach preserves. Divide equally onto eight slices
of bread and spread evenly. Place the remaining eight slices on top to make a sandwich. When your
griddle has been preheated, add two tablespoons of butter and move around to coat the griddle.
Reserve the rest of the butter for the remaining pieces of French Toast. Take the sandwich and dip into
the mixture and ip it over to coat both sides of your bread.
Quickly do this to three more “sandwiches”. You will now have four pieces of stuffed French Toast on
your griddle.
Be careful not to burn. Flip the sandwiches over and continue cooking until both sides are browned
nicely.
At this point you either serve with some nicely warmed maple syrup and butter, or you can keep warm
in a low oven until you nish the remaining pieces of French Toast.