HSN_TriGrillManual0050 9/12/08 12:09 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 wphousewares.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 BCGL0050 Printed in China REV 2.
HSN_TriGrillManual0050 9/12/08 12:09 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 or knobs. 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.
HSN_TriGrillManual0050 9/12/08 12:09 PM Page 3 Table of Contents 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. His cooking innovations, a result of blending fresh California ingredients with his classical French techniques, are enjoyed by world leaders, stars and fellow chefs alike.
HSN_TriGrillManual0050 9/12/08 12:09 PM Page 5 Know Your Tri-Grill Cool Touch Handle Side Handle (CAUTION: Hot Surface) UPPER plate Housing (CAUTION: Hot Surface) UPPER plate lock Removable UPPER plate (CAUTION: Hot Surface) Hinge Adjustment Knob Removable LOWER plate (CAUTION: Hot Surface) Ready Light Power Indicator LOWER plate Housing LOWER plate Lock 30-Minute Timer Adjustable Temperature Control (0 - 450°) Removable Drip Tray (CAUTION: Hot Surface) LOWER griddle plate (located in storage c
HSN_TriGrillManual0050 9/12/08 12:09 PM Page 7 Before Your First Use Using Your Tri-Grill Carefully unpack the appliance and remove all packaging materials. Remove the cooking plates and wash in warm soapy water or place in the dishwasher. We recommend a “trial run” at a high temperature to eliminate any protective substance or oil that may have been used for packing and shipping. Set the temperature to 450° and run for 15 minutes.
HSN_TriGrillManual0050 9/12/08 12:10 PM Page 9 Grilling in FLOAT Position Grilling in FIXED Position Cooking in the FLOAT position (see fig. 3) allows both the LOWER and UPPER plate to contact the food. Food cooks much faster than traditional open grill cooking. Grease drains away to the drip tray located below the LOWER plate. This position is most commonly used to cook Panini Sandwiches.
HSN_TriGrillManual0050 9/12/08 12:10 PM Page 11 Grilling in FLAT Position figure 7 figure 8 Note: When cooking on both LOWER and UPPER plates in FLAT mode, ensure that your food is spread evenly amongst both plates. Always place the food with the longest cooking time on the LOWER plate. When cooking on one plate, only use LOWER plate. 1 Ensure that your drip tray is in position under the LOWER plate to allow grease to fall into the drawer. (see fig. 4 for correct position.
HSN_TriGrillManual0050 9/12/08 12:10 PM Page 13 Removing Plates WARNING: To prevent a serious burn injury, always ensure that your Tri-Grill is unplugged and has completely cooled prior to removing or adding plates. Always dry plates thoroughly prior to installing on the unit. With your unit in the open position, remove the LOWER plate by pressing the LOWER plate lock button located on the right side of the unit. (see fig. 11) while lifting the plate up and towards you.
HSN_TriGrillManual0050 9/12/08 12:10 PM Page 15 Grilled Vegetable Panini The English translation of Panini means little breads, or rolls and is equated with sandwiches. In the United States, Panini has come to denote a grilled Italian sandwich. The Panini sandwiches of today are generally made using fresh, crusty Italian breads.
HSN_TriGrillManual0050 9/12/08 12:10 PM Page 17 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
HSN_TriGrillManual0050 9/12/08 12:10 PM Page 19 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 l
HSN_TriGrillManual0050 9/12/08 12:10 PM Page 21 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 po
HSN_TriGrillManual0050 9/12/08 12:10 PM Page 23 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
HSN_TriGrillManual0050 9/12/08 12:10 PM Page 25 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:
HSN_TriGrillManual0050 9/12/08 12:10 PM Page 27 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 Cry
HSN_TriGrillManual0050 9/12/08 12:10 PM Page 29 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
HSN_TriGrillManual0050 9/12/08 12:10 PM Page 31 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
HSN_TriGrillManual0050 9/12/08 12:10 PM Page 33 Stuffed French Toast Tri-Grill Grilling Chart FLOAT Mode Only INGREDIENTS Ingredients 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 METHOD 1 Set your Hinge Selector to FLOAT and the adjustable Hinge Selector to FLOAT and the adjustable temperature control to 425° and allow your Tri-Gril
HSN_TriGrillManual0050 Meat 9/12/08 12:10 PM Page 35 Tri-Grill Grilling Chart Tri-Grill Grilling Chart FLAT Mode Only FLAT Mode Only Time/Temp. Doneness Test Helpful Hints Meat Time/Temp. Doneness Test BEEFSTEAKS 1” thick 3 ⁄4” thick 10 - 15 min. MAX Medium rare - 145˚ Medium - 160˚ Well done - 170˚ Slash fat around edge to prevent curling (avoid cutting into meat). Large raw, shelled and deveined 8 - 12 min. 350° 14 - 16 min. 400° Medium (160°) or Until no longer pink 15 - 20 min.
HSN_TriGrillManual0050 9/12/08 12:10 PM Page 37 Tri-Grill Griddle Chart Limited Warranty FLAT Mode Only Follow these guidelines for successful griddle cooking: 1 If you prefer cooking foods without added butter or oil, first season the griddle surface to prevent any sticking. Season the griddle surface after each cleaning or before initial use. To season, brush the cool surface with a light coating of vegetable oil. Wait a few minutes; then wipe the surface dry with a paper towel.