Cuisinart GEW 509 IB-3A3 Installation and operation manual

the
GRIDDLER
a guide to perfect meals
™
Instruction
Booklet
Reverse Side
IB-5280(0,0) 17pp 6/25/04 8:10 PM Page 1

SAVORY RECIPES
ON THE CLOSED GRILL
Grilled Green Beans with Feta . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3
Honey Dijon Grilled Turkey Cutlets . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3
Mustard & Herb Grilled Pork Chops . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4
The Best Hamburgers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5
THE PANINI PRESS
Grill Plates:
Grilled Fresh Mozzarella & Tomato Panini . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6
Sopressata, Provolone, Roasted Pepper & Pesto Panini . . . . . . . . . . . . . . . . . . .6
Asparagus, Prosciutto, Roasted Pepper & Fontina Panini . . . . . . . . . . . . . . . . .7
Zucchini a Quattro Formaggio Panini . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8
Griddle Plates:
Cuban Sandwiches . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9
Chicken Quesadillas . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9
Grilled Reubens . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10
ON THE FLAT GRILL
Teriyaki Grilled Chicken & Pineapple . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11
Spicy Grilled Flank Steak . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11
Grilled Bananas with Vanilla Yogurt Cream . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12
ON THE GRIDDLE
Blueberry Oat Buttermilk Pancakes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .13
Cinnamon Sugar French Toast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14
Breakfast Sausages . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14
Potato & Gorgonzola Cakes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .15
COOKED FOOD TEMPERATURE CHART . . . . . . . . . . . .17
IB-5280(0,0) 17pp 6/25/04 8:10 PM Page 2

ON THE CLOSED GRILL
Grilled Green Beans with Feta
Griddler™Position: Closed
Selector: Grill/Panini
Plates: Grill
Makes 4 servings
1 pound green beans, rinsed and drained
11⁄2teaspoons extra virgin olive oil
1⁄4teaspoon kosher salt
1 tablespoon fresh lemon juice
1⁄2teaspoon basil
1⁄8teaspoon freshly ground black pepper
1⁄4cup crumbled feta cheese
Preheat Griddler™on High.
Remove tips and tops from green beans. Place in a bowl and drizzle with
olive oil.Toss to coat.
When Griddler™has preheated, arrange half the green beans on the bottom grill
plate. Close and grill for 8 minutes. Using a pair of heatproof tongs for nonstick
cookware, remove the green beans and transfer to a bowl. Sprinkle with half
the salt. Grill remaining green beans and add to the bowl. Sprinkle with the
remaining salt, lemon juice, basil and pepper; toss to coat. Arrange green beans
in a shallow serving bowl and sprinkle with crumbled feta cheese. If you want to
add some more color, garnish with some diced tomatoes or diced roasted
red pepper.
Nutritional information per serving (1⁄4cup):
Calories 61 (23% from fat) • carb 9g • pro. 3g • fat 3g • sat. fat 1g •
chol. 3mg • sod. 130mg • calc. 64mg • fiber 4g
Honey Dijon Grilled Turkey Cutlets
Griddler™Position: Closed
Selector: Grill/Panini
Plates: Grill
Makes 4 servings
2 tablespoons dry sherry
2 tablespoons Dijon-style mustard
2 tablespoons honey
1⁄2tablespoon light soy sauce
1⁄4teaspoon powdered ginger
4 turkey breast cutlets, each about 5-6 ounces and 1⁄2-inch thick
3
IB-5280(0,0) 17pp 6/25/04 8:10 PM Page 3

Place sherry, mustard, honey, soy, and ginger in a bowl; whisk to blend.
Place turkey in marinade and let stand 15 minutes (it may be marinated longer
if placed in refrigerator).
Preheat Griddler™on High. When Griddler™has preheated, drain the turkey
cutlets and arrange on the bottom grill plate – discard remaining marinade.
Close and grill for 5 minutes (add 30 to 60 seconds if meat has been marinated
in the refrigerator for 1 hour or longer). Serve.
Nutritional information per serving:
Calories 227 (7% from fat) • carb. 11g • pro. 42g • fat 2g • sat. fat 1g •
chol. 79mg • sod. 393mg • calc. 27mg • fiber 0g
Mustard & Herb Grilled Pork Chops
Griddler™Position: Closed
Selector: Grill/Panini
Plates: Grill
Makes 4 servings
2 tablespoons Dijon-style mustard
2 tablespoons extra virgin olive oil
1 tablespoon raspberry (or other fruit flavor) vinegar
1 tablespoon herbes de Provence
1 tablespoon water
4 boneless pork loin chops, each about 3⁄4-inch thick, about 5 ounces*
Place the mustard, olive oil, vinegar, herbes de Provence, and water in a small
bowl.Whisk until emulsified (this may also be done in a blender or mini food
processor). Reserve.
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 ready, allow the excess marinade to drip off
the chops and arrange the chops evenly spaced on the bottom grill plate.
Close grill. Grill for 6 to 8 minutes, until the pork chops have reached an
internal temperature of 160°F; do not overcook or the pork may become dry.
Remove to a warm platter and allow to rest for 5 minutes before serving.
*When grilling in the closed position, it is important that the pork chops all be
the same thickness for best results.
Nutritional information per serving:
Calories 334 (44% from fat) • carb. 2g • pro. 43g • fat 16g • sat. fat 4g •
chol. 133mg • sod. 272mg • calc. 14mg • fiber 0g
4
IB-5280(0,0) 17pp 6/25/04 8:10 PM Page 4

The Best Hamburgers
Griddler™Position: Closed
Selector: Grill/Panini
Plates: Grill
Makes 4 servings
11⁄2pounds freshly ground beef round or chuck (15% lean)
1⁄4teaspoon kosher salt
1⁄4teaspoon freshly ground black pepper
Preheat Griddler™on High.
Working the ground chuck as little as possible, shape into four 6-ounce burger
patties, about 4 inches in diameter. (The best way to do this is to use a 4-inch
round cookie cutter). Place 6 ounces of meat in the cookie cutter and gently
press to fill the cookie cutter evenly. It is important that all the burgers be of the
same height for optimal grilling results.)
When Griddler™has preheated place the burgers on the bottom grill plate,
evenly spaced. Close the Griddler™and grill for 4 to 6 minutes (until the internal
temperature reaches from 140°F to 165°F) depending on personal preference.
Remove burgers and sprinkle with salt and pepper. Serve hot with your
favorite condiments.
Nutritional information per serving (1⁄4cup):
Calories 254 (181% from fat) • carb 1g • pro. 30g • fat 20g • sat. fat 8g •
chol. 87mg • sod. 324mg • calc. 7mg • fiber 0g
Variations:
Burgers may be seasoned for variety before they are grilled. Gently stir
suggested seasonings or your own favorites into the meat, working the meat
as little as possible for best texture.
1-2 cloves finely minced garlic
2-3 finely chopped green onions
1 teaspoon minced fresh ginger
1-2 tablespoons soy sauce
1-2 tablespoons Worcestershire sauce
1 tablespoon minced capers
1-2 tablespoons minced imported olives
1-2 tablespoons barbecue sauce
hot sauce to taste
minced jalapeno pepper to taste
5
IB-5280(0,0) 17pp 6/25/04 8:10 PM Page 5

THE PANINI PRESS
Grilled Fresh Mozzarella, Tomato &
Basil Panini Sandwiches
Griddler™Position: Closed
Selector: Grill/Panini
Plates: Grill
Makes 2 servings
4 slices (1⁄2-inch thick) crusty artisan bread* or individual focaccia
sliced horizontally
1 tablespoon extra virgin olive oil
4 ounces sliced fresh mozzarella (or fresh smoked mozzarella)
4-6 thin tomato slices (to fit across bread)
kosher or sea salt and freshly ground pepper
8 large basil leaves
Preheat Griddler™on High.
Lightly brush one side of each slice of bread with olive oil. Place two slices on
work surface oiled side down. Layer with cheese and tomato. Season lightly with
salt and pepper if desired. Stack basil leaves and roll into a cylinder. Slice the
cylinder, using a sharp knife to get shreds of basil. Sprinkle the tomato with the
basil shreds.Top with the other slices of bread, oiled side up.
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.
*You can use plain artisan country bread or a flavored bread such as roasted
garlic or rosemary bread. Slices should be about 7x31⁄2x1⁄2inches each.
Nutritional information per sandwich:
Calories 365 (49% from fat) • carb. 29g • pro. 17g • fat 20g • sat. fat 9g •
chol. 44mg • sod. 579mg • calc. 309mg • fiber 1g
Sopressata, Provolone,
Roasted Pepper & Pesto Panini
Griddler™Position: Closed
Selector: Grill/Panini
Plates: Grill
Makes 4 servings
1 long French baguette (about 22 inches long, 8 ounces)
4 ounces thinly sliced Sopressata
2 roasted red peppers, drained
6
IB-5280(0,0) 17pp 6/25/04 8:10 PM Page 6

4 ounces sliced provolone
4 teaspoons pesto
1 teaspoon extra virgin olive oil
Cut off the two heels of the baguette and cut the baguette into two 10-inch
lengths. Cut each in half horizontally.
Spread each half with 1 teaspoon pesto. Evenly layer the Sopressata on each
bottom. Cut the roasted peppers to lay flat. Arrange the roasted peppers over
the sopressata. Top with a layer of the provolone. Place top on sandwich.
Cut in half crosswise to make 4 sandwiches total.
Preheat Griddler™on High. When ready, open and place the sandwiches on the
bottom grill plate. Lower cover and press lightly on the handle for 30 seconds.
Grill for 5 minutes, until the bread is golden, toasty and well marked, the filling is
warm and cheese is melted. Serve warm.
Nutritional information per serving:
Calories 565 (31% from fat) • carb. 69g • pro. 27g • fat 19g • sat. fat 8g •
chol. 39mg • sod. 1601mg • calc. 271mg • fiber 1g
Asparagus, Prosciutto,
Roasted Pepper & Fontina Panini
Griddler™Position: Closed
Selector: Grill/Panini
Plates: Grill
Makes 4 servings
20 spears asparagus
4 ounces shredded Fontina cheese
1 teaspoon herbes de Provence
2 roasted red peppers (about one 12-ounce jar, drained)
8 slices crusty country bread (each about 8x4x1⁄2)
4 teaspoons extra virgin olive oil
2 ounces thinly sliced Prosciutto (8 very thin slices)
Trim asparagus and peel.To cook to crisp tender, place in boiling water for about
2 minutes; drain and refresh in ice water to stop cooking – drain well before
using. Place shredded cheese and herbes de Provence in a small bowl and toss to
combine; reserve. Drain roasted peppers well and pat dry.
Preheat Griddler™on High. Lightly brush one side of each slice of bread with the
olive oil. Place 4 slices of bread on the work surface, oiled side down. Build the
sandwiches in this order – shredded cheese, asparagus, roasted peppers, and
Prosciutto – using equal amounts of each item on each sandwich.Top with the
remaining sliced bread, oiled side up.
When Griddler™has preheated, place two sandwiches on the bottom grill plate,
evenly spaced. Lower cover and apply light pressure to handle for about 30
7
IB-5280(0,0) 17pp 6/25/04 8:10 PM Page 7

seconds. Grill panini for 3 to 3-1⁄2minutes. Remove to a rack and keep warm
(in oven preheated to 175°F). Grill remaining 2 sandwiches in the same way.
Cut in half on the diagonal to serve.
Nutritional information per serving:
Calories 366 (41% from fat) • carb. 34g • pro. 20g • fat 16g • sat. fat 7g •
chol. 46mg • sod. 1088mg • calc. 201mg • fiber 3g
Zucchini a Quattro Formaggio Panini
Griddler™Position: Closed
Selector: Grill/Panini
Plates: Grill
Makes 4 servings
10 ounces zucchini, shredded (medium shred)
1⁄2teaspoon kosher salt
4 ounces fresh mozzarella, shredded
2 ounces Fontina, shredded
2 ounces sharp Provolone, shredded
2 tablespoons freshly grated Reggiano Parmesan or Asiago
1 teaspoon dried basil
8 slices crusty country bread (about 8x4x1⁄2)
4 teaspoons extra virgin olive oil
Place shredded zucchini in a colander and toss with salt. Let stand for 20
minutes. After 20 minutes, rinse and press out as much liquid as possible.
Place in a clean tea towel and squeeze until no more liquid is released. Place
in a medium bowl with the four cheeses and the basil.Toss gently to combine.
You should have about 3 cups.
Preheat Griddler™on High. Lightly brush one side of each slice of bread
with olive oil. Place 4 slices of bread on the work surface, oiled side down.
Divide the shredded zucchini and cheese mixture evenly among the 4 slices of
bread – making as even a layer as possible.Top with the remaining sliced bread,
oiled side up.
When Griddler™has preheated, place two sandwiches on the bottom grill plate,
evenly spaced. Lower cover and apply light pressure to handle for about 30
seconds. Grill panini for 3 to 3-1⁄2minutes. Remove to a rack and keep warm
in an oven preheated to 175°F. Grill remaining 2 sandwiches in the same way.
Cut in half on the diagonal to serve.
Nutritional information per serving:
Calories 380 (49% from fat) • carb. 28g • pro. 20g • fat 21g • sat. fat 10g •
chol. 52mg • sod. 665mg • calc. 390mg • fiber 1g
8
IB-5280(0,0) 17pp 6/25/04 8:10 PM Page 8

Cuban Sandwiches
Griddler™Position: Closed
Selector: Grill/Panini
Plates: Griddle
Makes 2 servings
2 Cuban, French, Italian or Portuguese rolls, about 21⁄2to 3 ounces each
1 tablespoon unsalted butter, softened
1 tablespoon lowfat mayonnaise
1 tablespoon brown deli mustard or Dijon-style mustard
3 ounces thinly sliced ham
3 ounces thinly sliced roast pork
2 ounces Swiss cheese
4 long “sandwich” style slices dill pickle
Cut roll horizontally for sandwiches; place on work surface, cut sides up.
Spread each cut side lightly with butter. Place mayonnaise and mustard in a small
bowl; stir to blend. Spread mayonnaise/mustard mixture evenly on all 4 halves.
Divide the ham, pork, Swiss cheese evenly and use to build sandwiches in that
order.Top with pickle slices, then top half of roll.
Preheat Griddler™on Low-Medium.When ready, arrange the sandwiches evenly
spaced on the bottom griddle. Bake for 3 to 5 minutes, until bread is lightly
browned and toasty, filling is warmed and cheese is melted. Serve hot.
Nutritional information per serving:
Calories 513 (36% from fat) • carb. 42g • pro. 39g • fat 20g • sat. fat 9g •
chol. 87mg • sod. 1697mg • calc. 366mg • fiber 0g
Chicken Quesadillas
Griddler™Position: Closed
Selector: Grill/Panini
Plates: Griddle
Makes 4 quesadillas
4 8-inch flour tortillas
2 teaspoons unsalted butter, melted
1 cup shredded cooked chicken (about 5-6 ounces)
2 ounces reduced fat shredded sharp cheddar cheese
1⁄3cup sliced black olives (one 2.25oz. can, drained)
1⁄4cup finely sliced green onion (about 3 green onions)
1 tablespoon finely chopped jalapeño pepper
salsa
Lightly brush one side of each tortilla with 1⁄2teaspoon melted butter. 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
9
IB-5280(0,0) 17pp 6/25/04 8:10 PM Page 9

stir to blend. Divide mixture equally among the 4 tortillas, placing to one side of
the tortilla. Fold each tortilla in half.
When Griddler™has preheated 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. Place on a rack in a low
(175-200°F) oven to keep warm. Repeat cooking for remaining 2 quesadillas.
Cut quesadillas into wedges and serve with salsa.
Nutritional information per serving (1 quesadilla):
Calories 255 (27% from fat) • carb. 27g • pro. 20g. • fat 8g • sat. fat 2g •
chol. 42mg • sod. 556mg • calc. 169mg • fiber 2g
Grilled Reubens
Griddler™Position: Closed
Selector: Grill/Panini
Plates: Griddle
Makes 4 servings
3⁄4cup sauerkraut
8 teaspoons unsalted butter, softened
8 slices rye or pumpernickel bread
4 tablespoons prepared fat free or regular Thousand Island
or Russian dressing, divided
4 ounces reduced fat sliced Swiss or Jarlsberg cheese
8 ounces thinly sliced corned beef
Rinse the sauerkraut and drain. Press out all water and place on a triple
thickness of paper towels.
Brush one side of each slice of bread with softened butter. Place 4 slices bread
on work surface, buttered side down. Spread each of those slices with dressing.
Layer each with 1⁄2ounce sliced cheese, 2 ounces corned beef, 3 tablespoons
sauerkraut, and the remaining cheese.Top with the remaining bread,
buttered side up.
Preheat the Cuisinart™Griddler™on Medium. When ready arrange the
sandwiches (depending on the shape of the bread, you will be able to cook 2
or 4 sandwiches) evenly spaced on the bottom griddle plate. Close and apply
medium pressure for 10 seconds. Cook until bread is toasty, filling is warm and
cheese is melted, about 4 to 5 minutes. Serve warm with mustard.
Nutritional information per serving (1⁄4cup):
Calories 490 (233% from fat) • carb 40g • pro. 27g • fat 26g • sat. fat 12g •
chol. 94mg • sod. 1489mg • calc. 409mg • fiber 5g
10
IB-5280(0,0) 17pp 6/25/04 8:10 PM Page 10