CucinaPro 1448 User manual

CucinaProM
Builtfor the Gourme t Trade
Electric Griddle and
Crepe Maker
#1448

IMPORTANT SAFEGUARD S
When using electrical appliances, basic safety precautions should a lw ays be
followed, including:
1: Read all instructions.
2.
Do not touch hot surfaces, instead use the handles.
3. To protect against electrical shock, do not immerse power cord, plug or
appliance in water or any other
liquid.
4. If the power cord is damaged, the manufacturer (or a similarly qualified
person) must replace it in order to avoid a hazard.
5. Do not use outdoors
6. Close supervision is necessary when any appliance is being used by or
near children.
7. Avoid contact
with moving parts.
8.
The use of attachments not recommended or sold by the manufacturer may
cause fire, electric shock or injur y.
9. Unplug from outlet when not in use and before cleaning. Allow appliance to
cool
comp letely before putting on or taking off parts.
10.
Do not operate any appliance with a damaged power cord or plug or after
the appliance malfunctions or
is dropped or damaged in any manner.
Return appliance to manufacturer
of its service agent for examination,
repair or electrical or mechanical adjustment.
11 . Do not let the power cord hang over the edge of a table or counter or touch
any hot surface.
12.
Do not use , !he appliance for other than intended use.
13. Do not place on or near a hot gas or electric burner, or in a heated oven.
14.
To disconnect, remove the plug from the wall outlet.
15. Do not clean the appliance
with metal scouring pads. Pieces can break off
from the pad and touch electrical parts, creating a risk of electrical shock.
POLARIZED PLUG
This appliance has a polarized plug (o ne blade is wider than the other). To reduce
the risk of electric shock, this plug will fit in a polarized outlet only one way. If the
plug does not
fit fully in the outlet, reverse the plug. If it still does not fit, contact a
qualified electrician.
Do not modify the plug in any way.
2

SAVE THESE INSTRUCTIO NS
HOUSEHOLD USE ONLY
Lo nger ex t ens ion cords m ay be u sed if ca re is exerci sed in their use. If an
extension cord is used, t he marked electrical rating should be at least as great as
the electri ca l rating of the appliance. Ar ra n ge the longer cord so that it will not
dra
pe o ve r the co un te r top or tabletop where it ca n be pu ll ed on by children
How to Use Your Electric Skillet
Place the un it on a level surface, never aga inst a wall or in a corner or aga i nst
cu r ta in s. It should be free-standing and kept away from any flamma~ l e material.
T
he cooki ng surface can become extremely hot while the appliance' is in use.
Make su re th at no one touches the hot parts of the unit during use and the cooling
down period. A
ll ow the un it to cool down before cleaning, transporting or storing.
Never cut the cr
epes on the baking plate! Use only heatproof plastic or wooden
utensils so as not to scratch the non-stick coating on the baking plate.
First Use
Remove the unit from box and properly dispose of packing material s.
Wi pe the unit wi th a damp cloth and let dry well.
Insert the plug into a wall outl
et. Move the temperature selection switch fully to
the right to level 5 and switch the crepe maker on using the
On/Off switch.
The
re d light lights us and the un it starts to heat.
Pre -heat the unit for 4 minutes (until the green indicator light comes on) at the
highest temperature
(5) and then turn it off and let it cool.
The first time the unit is
used , a slight odor ma y de velop. This is entirely harmless.
Pl
ease make sure that there is adequate ventilation.
Cooking
Set up the crepe maker as above and once it reaches cooking temperature (gre en
light comes on) pour some crepe batter onto the baking pla te, spreading it with a
circular movement
us i ng the batter spreader. Moisten the batter spreader before
use. This prevents the batter from st icking to it.
When you pour the batter onto the hot baking plate, you might hear some slight
crackli
ng noi ses caused by differences in temperature and voltage. This does not
damage the appliance.
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The green light will go on and off repeatedly during use . This indicates when the
unit is heating up in order to maintain the required temperature.
Allow the crepe to cook until the surface is no longer liquid and the crepe can be
moved slightly.
Insert a spatula under a third of the crepe,
lift the crepe and turn it over.
Leave the crepe to cook briefly until done. Lift it slightly
with the spatula to check.
The crepe should be visibly cooked through but not yet brown. Cooked this
way, it
can be easily folded or rolled.
Remove the crepe from baking plate.
If you wish to cook another crepe and the last crepe was too dark, move the
temperature selection switch
down slightly.
When finished, remove the plug from the wall outlet and let the appliance cool.
Spread or fill the crepe according to taste and fold it or roll it.
Cleaning
Remove the plug from the wall socket and allow the crepe baker to cool.
Take a damp cloth and clean the surface, and edges. ·
The batter spreader can be washed, but do not allow it to soak in wat
er.
Once dry, store in a safe place.
Recipes
Basic Crepe Batter
Yields about 22 six-inch crepes
4 Large eggs
1 1/2 Cups milk; more as needed
1 1/2 Cups all-purpose
flour
1/4 Teaspoon salt
2-3 Tablespoons butter, for basting the crepe maker
cooking surface
Combine the
eggs and milk in a bowl, add the flour and salt and whisk
until smooth.
4

Separatel y, combine the flour and salt in a large bowl. Push the flour aside to
make a
well in the center. Break the eggs into the center and pour in 3/4 Cup of
the milk mixture. Whisking constantl y, gradually draw the flour until you ha ve a
thick mixture. Add another 3/4 Cup of the milk mixture. Whisk until the mixture
forms a smooth batter.
Strain the batter, to remove any lumps, into a quart size measuring cup with a
spout and let the batter rest
at room temperature for 30 minutes.
Me lt the butter and use a pastry brush tci put a coating to the cooking plate before
pouring and cooking. Transfer the crepe to a
cooling rack. Proceed with the
remaining batter.
Once cool, stack the crepes between sheets of "':,axed paper.
Keeping Crepes Warm
If you want to serve crepes, warm without baking, broiling or frying them, cov er
the stack of crepes as they are made using a cover made of foil.
freezing or Refrigerating Your Crepes
Crepes will keep up to a month in the freezer, a week in the refrigerator. Stack a
batch on a sheet
or foil or waxed paper, then insert into a large plastic food
storage bag and
twist and fasten opening, pressing out as much air as possible.
To use the crepes, all ow the crepes to warm up to room temperature. They will
peel apart with a gentle pull. If you are in a hurry, the stack can be warmed by
covering them
with foil in a flat pan in a low oven.
Fresh Mushroom Crepes
1 Batch crepes (about 16)
1 Pound fresh mushrooms
1/4 Cup butter
1/2 Teaspoon
sa lt
1/4 Teaspoon pepper
1/2 Teaspoon seasoned salt
2 Cubes beef
bouillon
4 Tablespoons dry white wine
1 Cup sour cream
2 Tablespoons minced chives
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Slice mushrooms and saute in melted butter in a skillet for about 4 minutes.
Add salt, pepper, seasoned salt,
bouillon and wine. Cook over medium heat
several minutes. Stir in sour cream and chives. Heat,
but do not boil. Spoon about
4 tablespoons mushrooms and sauce onto center of crepes, browned side out
and fold over.
Blueberry Blintzes
Batch crepes (a bout 10)
1 1/2 Cups Ricotta cheese
4 Ounces cream cheese
3 Tablespoons confectioners' sugar
1 Lemon, zested or finely grated
1 Egg
Combine ricotta, cream cheese, confectioners' sugar, lemon zest and egg. Blend until
smooth then chill
filling to firm it up so that it doesn't squirt out of the crepes.
Spoon about 1/4 cup
of the cheese filling along the lower third of the crepe.
Fold the bottom edge away from you to just cover the
filling , then fold the 2 sides
in towards the center. Roll the crepe away from you a couple
of times finishing
with the seam side down . Put on a plate seam side down until all your blintzes are
done. Then in a skillet over medium heat, brush
with melted butter and pan-fry the
blintzes a few
at a time until they brown and crisp quickly. Drain on paper towel
and serve hot.
Blueberry Sayee
2 Tablespoons butter
2 Pints blueberries, cleaned
3/4 Cups sugar
1 Teaspoon sugar
1 Teaspoon cornstarch
juice of 1 lemon
Combine the butter, blueberries,
sugar, cornstarch and lemon juice in a small pot
over medium-high heat. Bring up to a low boil and stir gently until the berries
break down and release their juice. The consistency should remain a
bit chunky.
As it cools down slightly, it will thicken up a bit.
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Strawberry Sauce
3 Cups fresh strawberries
1
/2 Cup sugar
1/4 Cup water
1 Tablespoon cornstarch
Dash salt
1 Teaspoon butter
Wash and hull strawberries; crush 1 cup. Slice remainder and
set aside. Combine
crushed berries,
sugar, water, cornstarch and salt. Cook over medium heat, stirring
constantly, until mixture thickens and boils. Boil and stir 1 minute. Add butter and
fold in sliced berries.
I
wou ld also consider spreading on fruit jams and marmalades such as Apricot,
Blackberry or Raspberry.
Crepe Serving Hints
Starting with a pile of flat crepes, you can use them in a number of ways, depend-
ing on whether you
want a simple crepe or a fancy filled crepe. They can be
served cold, warm or hot, baked, broiled
or crisp-fried in oil.
Here are some ideas on handling crepes
FOLD IN QUARTERS: When served plain (or spread with a thin filling ) and
served in sauce, or used hot off the pan for
dipping in an appetizer dip.
ROLLED: When filled with a few spoonfuls of an entree or dessert mixture
and
quickly baked or broiled, or filled with cold mousse, ice cream or
whipped cream.
STACKED: To make a cake (gateau) or in a casserole dish, with appropriate
fillings and toppings, served hot or cold.
Create Your Own Fillings
Crepes welcome many kinds of fillings. Tr y them hot off the gr iddle brushed with
unsalted butter and jam, make up your own filling or try some of these suggestions.
Fill
with hunks of cooked crabmeat and ripe avocado.
Line
with a shaved piece of ham and sprinkle with grated cheese. Fold in half and
heat until the cheese melts.
Spread with cream cheese mixed
with dill & chives. La yer some thinly sliced
smoked salmon. Roll and cut into slices.
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Full One-Year Warranty
This CucinaPro product is protected aga inst defects in materials and wo rkmanship for
one year from the date of original pu rc h ase . If the product proves to be defecti ve in
materials or workmans
hi p during t hi s pe ri od, it will be repaired free of charge.
This warranty does not apply to damage resulting from mi
suse , accidents or
alterations to the produ ct , or to damages incurred in transit. This warranty does
not apply to electrical cords or piu gs .
All returns must
be carefully packed and made transportation prepaid with a
descri
pt ion of the claimed defect.
CucinaPro ·
Built for the Gou rmet Trade
www.cucinapro.com
[email protected]
© 2007 CucinaPro, Inc ., • All rights reserved.