HSN_PaniniManual 3/20/07 10:12 PM Page 1 I M P O R TA N T N OT I C E PLEASE DO NOT RETURN TO STORE. If you have any problems with this unit, contact Consumer Relations for service PHONE: 1-800-275-8273 or visit our website at wppotsandpans.com Please read operating instructions before using this product. Please keep original box and packing materials in the event that service is required. W.P. APPLIANCES, INC. Toll Free (800) 275-8273 Model BCGL0035 Printed in China REV 2.
HSN_PaniniManual 3/20/07 10:12 PM Page 1 IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed, including the following: 1 Read all instructions carefully. 2 Do not touch hot surfaces. Use handles only. 3 To protect against risk of electric shock, do not immerse appliance, cord, or plug in water or other liquid. 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.
HSN_PaniniManual 3/20/07 10:12 PM Page 3 Table of Contents Important Safeguards 1 About Wolfgang Puck 3 Know Your Panini Maker 5 Before Your First Use 6 About Your Panini Maker 6 Adding/Removing Plates 7 Using Your Panini Maker 8 Helpful Hints 9 Care and Cleaning 9 Wolfgang Puck, owner of the famous Spago restaurants and one of the most influential chef-restauranteurs in America, is credited with reviving California’s rich culinary heritage.
HSN_PaniniManual 3/20/07 10:12 PM Page 5 Know Your Panini Maker Before Your First Use Carefully unpack the appliance and remove all packaging materials. Ensure that the unit is unplugged. Remove the cooking plates and wash in warm soapy water or place in the dishwasher. Adjustable Temperature Control • • Top Plate Lock button Green Ready Light • • Storage Lock (cannot be used Red Power Indicator • with optional waffle plates) Caution: Do not immerse the appliance, cord or plug in water.
HSN_PaniniManual 3/20/07 10:12 PM Page 7 Adding and Removing Plates Using Your Panini Maker Caution: To prevent a serious burn injury, always ensure that your Panini Grill is unplugged and has completely cooled prior to removing or adding plates. Always dry plates thoroughly prior to installing on the unit. Your Panini Maker is best used with thick, crusty breads, such as French, Italian, and focaccia.
HSN_PaniniManual 3/20/07 10:12 PM Page 9 Helpful Hints • Be sure to always wash the grill plates after each use to remove any residue that may have accumulated. • Do not use sharp objects or attempt to cut food on top of the grill plates. • Always preheat for 8 minutes until the green ready light illuminates before use. Have all ingredients in place before cooking starts. • For best results, spread mayonnaise on both outer sides of panini sandwiches before cooking.
HSN_PaniniManual 3/20/07 10:12 PM Page 11 Salmon Panini Roast Beef Panini with Roquefort and Caramelized Shallots 4 servings 4 servings INGREDIENTS INGREDIENTS 4 salmon fillets (3 to 4 ounces each), boned 1 teaspoon olive oil 1/2 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon fresh dill weed 1 loaf unsliced French bread 4 tablespoons Russian salad dressing 1 tablespoon capers 4 medium purple onion slices, razor thin 2 cups arugula, watercress or lettuce leaves 3 tablespoons unsalted butter 6 larg
HSN_PaniniManual 3/20/07 10:12 PM Page 13 Turkey Reuben Barbecued Shrimp “BLT” 4 servings 4 servings INGREDIENTS INGREDIENTS Butter, if desired 1/2 pound Dill Havarti cheese (8 slices) 1 pound smoked turkey breast, thinly sliced 1/4 cup Russian salad dressing 1/2 cup coleslaw 8 slices pumpernickel rye swirl bread 1 teaspoon vegetable oil 5 large shallots 1/2 cup white wine 1 tablespoon champagne vinegar 1/2 cup heavy cream 1/2 cup unsalted butter, cut into small pieces Juice of 1/2 medium lemon 1
HSN_PaniniManual 3/20/07 10:12 PM Page 15 Meat Loaf Patties with Mushroom Sauce Mushroom Sauce 8 servings INGREDIENTS INGREDIENTS 5 slices eggplant 2 tablespoons olive oil 2 medium shallots, minced 1/2 pound mushrooms, minced Salt and pepper, to taste 1/2 cup heavy cream 2 pounds ground lamb, pork, or veal (or a combination) 2 large eggs, lightly beaten 2 tablespoons minced garlic 2 teaspoons ground cumin 1 teaspoon fresh thyme, chopped Mushroom Sauce (page 16) 2 tablespoons olive oil 1/2 pound mu
HSN_PaniniManual 3/20/07 10:12 PM Page 17 Grilled Chicken Breast Panini with Artichokes and Sundried Tomato Pesto Beef Saté with Spicy Sichuan Sauce 4 Servings 6 servings, 24 skewers INGREDIENTS INGREDIENTS 4 medium boneless skinless chicken breasts, trimmed of fat 2 tablespoons lemon juice 6 tablespoons olive oil 1/2 teaspoon fresh thyme leaves 2 cloves garlic, minced 1 pinch kosher salt 1 pinch coarse ground pepper 1/2 cup sundried tomato pesto 1 can artichoke hearts, slice thin vertically 4 oun
HSN_PaniniManual 3/20/07 10:12 PM Page 19 Chicken Saté with Mint Vinaigrette Chicken with Garlic and Parsley 6 servings, 24 skewers 2 servings INGREDIENTS INGREDIENTS 2 boneless skinless chicken breasts (5 ounces each), sliced into 12 strips each 1 whole chicken, approximately 2 pounds 1 small head of garlic, separated and peeled 1/4 cup Italian parsley leaves, chopped 1/4 teaspoon kosher salt 1/4 teaspoon fresh ground pepper 2 tablespoons unsalted butter Juice of 1 medium lemon Marinade: Mint
HSN_PaniniManual 3/20/07 10:12 PM Page 21 Cuban Sandwich Buffalo Chicken Panini 2 Servings 4 Servings INGREDIENTS INGREDIENTS 1 loaf Cuban bread (Italian bread may be substituted) 1/4 pound roast pork-sliced 1/4 pound boiled or maple glazed ham-sliced 1/4 pound Swiss cheese 4 tablespoons mayonnaise 2 tablespoons honey Dijon mustard 4 dill pickles-sliced lengthwise 8 Slices soft white bread or one Baguette cut into 4 2 tablespoon mayonnaise 4 tablespoons Blue cheese dressing 2 tablespoon Crystal h
HSN_PaniniManual 3/20/07 10:12 PM Page 23 Cream Cheese and Jelly Panini’s Grilled Reuben Sandwich Serves 4 Serves 1 INGREDIENTS INGREDIENTS 8 slices soft white bread 2 tablespoon soft butter 1 4 oz package cream cheese 4 tablespoons jelly (use your favorite kind) 2 slices marble rye bread 1 teaspoon mayonnaise 1/4 pound Pastrami or Corned Beef – Sliced thin 1 slice Swiss cheese 2 tablespoons sauerkraut – drained 1 teaspoon thousand island salad dressing 1 teaspoon dijon mustard – optional METHOD
HSN_PaniniManual 3/20/07 10:12 PM Page 25 Monte Cristo Sandwich Panini S’mores Dessert Sandwiches Serves 4 INGREDIENTS INGREDIENTS 2 slices challah or white bread – in 1-inch slices 1/4 pound lean ham – shaved 1/4 pound turkey breast – shaved 2 slices Swiss cheese 2 large eggs – beaten 1 teaspoon water 8 Slices pound cake (store bought is fine) 2 teaspoons soft butter 2 graham crackers crumbled 1 cup chocolate chips 1/2 cup marshmallow fluff Powdered sugar for dusting METHOD METHOD 1 Set your a
HSN_PaniniManual 3/20/07 10:12 PM Page 27 Stuffed French Toast Sourdough Waffles INGREDIENTS 4 servings 1 loaf Raisin Nut Bread, or Challah (sliced into 2-inch thick slices) 8 teaspoons cream cheese 4 teaspoons strawberry jam 4 large eggs 1/2 cup cream 1 teaspoon sugar 1 teaspoon cinnamon Powdered sugar for dusting INGREDIENTS METHOD 1 5 1/2 cups sourdough starter (see recipe next page) 1/2 cup nonfat milk 8 tablespoons unsalted butter, melted 1 large egg 1 cup all-purpose flour 2 tablespoon suga
HSN_PaniniManual 3/20/07 10:12 PM Page 29 Sourdough Starter Chocolate Soufflé Waffles For Sourdough Waffles referenced on page 28 4 servings Makes 4 cups INGREDIENTS INGREDIENTS 4 large egg yolks 4 tablespoons sugar 4 ounces of semi-sweet chocolate morsels, melted 5 large egg whites 3 cups all-purpose flour 2 cups nonfat milk 1 cup plain yogurt 1 small potato, peeled and finely grated METHOD METHOD 1 Using the waffle plates, preheat your Panini Maker to setting 9 until the green ready light i
HSN_PaniniManual 3/20/07 10:12 PM Page 31 Panini Maker Grill Cooking Chart Ingredients Setting Minutes 9 - 10 9 - 10 9 - 10 9 - 10 9 - 10 2 5–7 4–5 5 4–5 9 - 10 9 - 10 9 - 10 9 - 10 9 - 10 9 - 10 9 - 10 9 - 10 9 - 10 3 5 4–5 2–3 5 4 15 – 18 8 – 10 5 9 - 10 9 - 10 9 - 10 9 - 10 9 - 10 15 – 18 4–6 8 – 10 8 6–8 9 - 10 9 - 10 9 - 10 9 - 10 9 - 10 9 - 10 3–4 5 7 2 2–3 6 9 - 10 9 - 10 9 - 10 9 - 10 9 - 10 3–4 4–6 3 2 2 9 - 10 9 - 10 9 - 10 4–6 2–3 3–4 Recipe Notes BEEF Fajita steak – thin stri
HSN_PaniniManual 3/20/07 10:12 PM Page 33 Recipe Notes Limited Warranty This warranty covers all defects in workmanship or materials in the mechanical and electrical parts, arising under normal usage and care, in this product for a period of 12 months from the date of purchase provided you are able to present a valid proof-of-purchase. A valid proof-of-purchase is a receipt specifying item, date purchased, and cost of item.