Cuisinart Griddler Combo CGR-55C Operational manual

For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
Cuisinart®Griddler™ Combo
CGR-55C
INSTRUCTION
& RECIPE
BOOKLET
IB-7640-CAN

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INTRODUCTION
Congratulations on your purchase of the
Cuisinart®Griddler™Combo.
More than a grill, and more than a griddle,
the Griddler Combo is the ultimate
countertop appliance! The two large
reversible nonstick plates let you grill on one
side, and griddle on the other; easy to
remove and reverse, you can transform your
cooktop to match your menu. Use the
griddle for pancakes, eggs or hash browns,
then flip the plates to the grill surface to
evenly grill poultry, meats, seafood and
vegetables. Or use half grill/half griddle to
prepare any menu combination—the
possibilities are endless!
PARTS AND FEATURES
1. Base – Elegant painted phenolic
housing, with stainless steel accents.
2. Removable, Reversible Cooking
Plates – Grill on one side, griddle on
the other, each dishwasher-safe
cooking plate is 7.5" x 9" (19 x 22 cm)
3. Temperature Control – Three
adjustable settings, OFF position and
indicator lights.
4. Drip Tray – Collects grease and is
removable.
5. Cleaning/Scraping Tool – Helps
clean grill or griddle after cooking.
6. Convenient Handles
7. Plate Release –
Unlocks cooking
plates for easy removal.
BEFORE THE FIRST USE
Remove all packaging materials and any
promotional labels or stickers from your grill.
Be sure all parts (listed above, Parts and
Features ) of your new appliance have been
included before discarding any packaging
materials. You may want to keep the box
and packing materials for use at a later date.
Before using your Cuisinart®Griddler™
Combo for the first time, remove any dust
from shipping by wiping the base and
temperature control with a damp cloth.
Thoroughly clean both sides of the cooking
plates, drip tray and scraping tool. The
cooking plates can be submerged in water
for cleaning. The drip tray and scraping tool
are dishwasher safe.
Never place the temperature control with
power cord in the dishwasher, nor should
you immerse it in water. Always use a damp
cloth to clean these parts.
ASSEMBLY
INSTRUCTIONS
1. Place base on a clean, flat surface
where you intend to cook.
2. The middle of the base has a slot for
the drip tray. Slide the drip tray into the
base.
3. The cooking plates have two sides: The
grill side with ribbed surface is intended
for grilling steaks, hamburgers, chicken,
seafood and vegetables (see figure A).
The griddle side with smooth surface is
perfect for frying bacon and eggs,
pancakes, French toast and toasted
IMPORTANT
SAFEGUARDS
When using an electrical appliance, basic
safety precautions should always be
followed, including the following:
1. READ ALL INSTRUCTIONS.
2. Do not touch hot surfaces. Use handles
and knobs.
3. To protect against fire, electric shock,
and injury to persons, DO NOT
IMMERSE CORD OR PLUG in water or
other liquids.
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. Allow to cool before
putting on or taking off parts, and
before cleaning appliance.
6. Do not operate any appliance with a
damaged cord or plug or after the
appliance malfunctions or has been
damaged in any manner. Return
appliance to the nearest Customer
Service (see Warranty for details) for
examination, repair or adjustment.
7. The use of accessory attachments not
recommended by Cuisinart may result
in fire, electrical shock or injury to
persons.
8. Do not use outdoors.
9. Do not let power cord hang over edge
of table or counter, or touch hot
surfaces.
10. Do not place on or near a hot gas or
electric burner, or in a heated oven.
11. Unplug the unit when finished using.
12. Do not use appliance for other than
intended use.
13. Extreme caution must be exercised
when moving an appliance containing
hot oil or other hot liquids.
14. Always attach plug to appliance first,
then plug cord into the wall outlet. To
disconnect, turn control to OFF setting,
then remove plug from wall outlet.
WARNING: TO REDUCE THE RISK OF
FIRE OR ELECTRIC SHOCK, ONLY
AUTHORIZED PERSONNEL SHOULD DO
REPAIRS.
SAVE THESE
INSTRUCTIONS
FOR HOUSEHOLD
USE ONLY
SPECIAL CORD SET
INSTRUCTIONS
A short power-supply cord is provided to
reduce the risks resulting from becoming
entangled in or tripping over a longer cord.
Longer extension cords are available and
may be used if care is exercised in their use.
If a long extension cord is used, the marked
electrical rating of the extension cord should
be at least as great as the electrical rating of
the appliance, and the longer cord should be
arranged so that it will not drape over the
countertop or tabletop where it can be pulled
on by children or animals, or tripped over.
NOTICE
This appliance has a polarized plug (one
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.
CONTENTS
Introduction................................................. 3
Parts and Features ..................................... 3
Before the First Use.................................... 3
Assembly Instructions ................................ 3
Operating Instructions ................................ 4
Cleaning and Care...................................... 5
Storage........................................................ 5
Cooked Food Temperature Chart .............. 5
Tips and Hints............................................. 6
Warranty...................................................... 7
Recipes ...................................................... 10
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1
5
2
3
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4

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sandwiches (see figure B). Choose the
side you intend to cook on and place
the cooking plate on the base with the
chosen side facing up. You can use a
grill plate on one side and a griddle
plate on the other side at the same
time, if you like (see figure C).
It is important that you place the
cooking plates onto the base correctly,
or the Griddler™Combo™will not work.
Locate the drip
holes on one
end of the
cooking plate.
Place the
cooking plates
onto the
base with
the drip
holes lining
up over the
drip tray.
Slide cooking
plate under the
locking clips at
centre edge.
Then press
down the
cooking plate and locked by release
button at handle. This is a safety
feature that prevents the user from
operating the Griddler™Combo when it
is not assembled correctly.
4. Plug the cord into a standard electrical
outlet. You are now ready to begin
cooking.
A cleaning/scraping tool has also been
included with your Griddler™Combo. This
has been designed to aid in cleaning your
grill, but is not intended for use during or
immediately following cooking. The cleaning
/scraping tool should be used only after
your grill has been turned off and has
cooled down completely (at least 30
minutes). It should never be used on a hot
grill/griddle surface as the heat will cause
the plastic to melt.
OPERATING
INSTRUCTIONS
Once the Griddler™Combo is assembled
properly and you are ready to begin
cooking, turn the temperature control knob
to the desired temperature level.
The red indicator light will illuminate to
indicate that the power is on. It may take 10
to 15 minutes to reach operating
temperature, depending on the temperature
level that has been set. When the
thermostat has reached the desired
temperature, the red indicator light will turn
off and the green indicator light will turn on,
indicating that the Griddler™Combo is ready
for cooking.
During operation, the indicator lights will
continue to turn on and off as the
thermostat regulates the temperature. This
is normal.
The temperature control is used to set and
maintain the temperature of the cooking
surface. Temperatures range from about
250°F (120°C) on the Low setting to 400°F
(200°C) on the High setting. You can vary
the setting of the control knob at any time
during cooking, and may wish to do so,
depending on the types of foods on the
cooking plates. Refer to the Cooked Food
Temperature Chart on page 5 for
recommendations.
CAUTION: Handles will become hot during
use. The cooking plate should not be
removed from the base or flipped over while
hot. Allow unit to cool down for at least 30
minutes before handling.
NOTE: The first time you use your Griddler™
Combo, it may have a slight odour and
smoke a bit. This is normal and common to
appliances with a nonstick surface.
To use reverse side of plate
1. Turn temperature control knob to
OFF setting.
2. Unplug appliance from wall outlet.
3. Allow unit to cool down completely.
4. Carefully slide out the drip tray and
dispose of its contents. Clean tray and
replace in base (see Cleaning and
Care).
5. Thoroughly clean cooking plates (see
Cleaning and Care).
6. Slide release bottom at handle to
release the cooking plate. Hold cooking
plates by the handles when removing
from base, flipping plates over, and
returning to base.
7. Make sure that holes in plate line up
over drip tray.
8. Plug the cord into a standard electrical
outlet.
User Maintenance
• Never use the provided cleaning/scraping
tool on the hot grill or griddle surface. Use
only when cooking plate is cool.
• Never use metal utensils, as they will
scratch the nonstick grill plate. Instead,
use only wooden or heat-proof plastic
utensils.
• Never leave plastic utensils in contact with
the hot grill plate.
• After using, scrape excess food buildup
through holes and into drip tray, then wipe
off any residue with a paper towel before
proceeding with next recipe.
CLEANING AND CARE
CAUTION: BEFORE CLEANING
APPLIANCE, MAKE SURE IT HAS
COOLED DOWN COMPLETELY.
Once you have finished cooking, turn the
temperature control knob to the OFF
setting, and allow the unit to cool down
completely. Unplug the appliance from wall
outlet. Carefully slide the drip tray out from
the base and dispose of its contents. The
drip tray can be cleaned by hand or in the
dishwasher.
Use the cleaning/scraping tool to remove
any leftover food from the cooking plate.
The cleaning/scraping tool should be used
only on a cool surface.
Do not use during or immediately following
cooking, as the heat from the cooking plate
will cause the plastic to melt.
Do not use metallic objects such as knives
or forks for cleaning. Do not use a scouring
pad for cleaning. The nonstick coating can
be damaged.
Cooking plates are dishwasher-safe.
The housing base can be wiped clean with a
soft, dry cloth. For tough stains, dampen
cloth. Never use an abrasive cleaner or
harsh pad.
STORAGE
Always dry and assemble the grill (without
controller) before storing.
Ensure that the base, cooking plates and
drip tray are correctly positioned.
Store the temperature control probe in a
safe place. Do not knock or drop the probe,
as this can cause damage.
COOKED FOOD
TEMPERATURE CHART
Beef
Check internal temperature using an
instant-read thermometer.
Beef
The USDA recommends cooking all
ground beef to at least Medium
(160°F [320°C]) doneness, or until centre
is light pink.
Pork
Always grill using an instant-read
thermometer until the internal temperature
reaches 160°F (320°C) when tested.
Bacon
Cook bacon until crispy to taste.
(½ lb. [250 g] at a time)
Poultry
Boneless poultry breast should be cooked
to an internal temperature of 170°F (338°C).
Ground poultry should be cooked to an
internal temperature of 165-170°F (329 -
338°C).
Rare Bright red centre,
lighter pink to outside 140°F (284°C)
Medium Light pink centre,
brown to outside 160°F (320°C)
Well
done Brown consistently
throughout 170°F+ (338°C)
A.
B.
C.

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Seafood
Fin Fish – Cook until opaque and easily
flaked with a fork.
Scallops – Cook until opaque and firm.
Shrimp – Cook until shrimp turn orange/
red and flesh is pearly opaque.
Hot Dogs/Smoked Sausages
Although they are precooked, we
recommend cooking hot dogs and smoked
sausages until the internal temperature is
165°F (329°C) when tested with an instant-
read thermometer.
TIPS & HINTS
• Trim excess fats from meat before grilling/
griddling.
• Do not press down on meats, poultry or
seafood when grilling/griddling – this will
press out the juices, which keep the
texture of the meat moist and tender.
• To create a “diamond” pattern on meats
and fish when grilling, brush item lightly
with olive oil. Cook on the first side
without turning, for 2 to 3 minutes. Then
rotate 45 degrees and cook for 2 to 3
minutes longer or until that side is done.
Repeat on other side.
• Firm-fleshed fish can be cooked directly
on either the grill or griddle surface.
Smaller items such as shrimp or scallops
can be skewered if desired (if using
wooden skewers, soak first to prevent
burning).
• For the best burgers, handle the meat as
little as possible. Press 5 to 6 ounces
(145-170 g) lean ground meat into 4-inch
(10 cm) rounds – a large round cookie
cutter makes a good template. Grill, then
season with salt and pepper to taste.
• The grill can be used to grill foods other
than meats. Grilled garlic bread or Texas
toast can be made by brushing melted
butter seasoned with garlic and herbs on
thickly sliced artisan breads, then grilling
until golden brown. Vegetables can be
grilled as an entrée or side dish, and fruits
can be grilled for desserts.
• The griddle is the perfect appliance for
preparing grilled cheese sandwiches for a
group. Lightly brush bread with melted
butter or olive oil, add your favourite
fillings, and grill on the griddle side,
preheated to medium-high. Turn when
toasty, crisp and deep golden, about 3 to
4 minutes per side.
• French toast is simple to prepare on the
griddle. Use your favourite recipe using
egg and milk mixture to soak bread, then
cook on griddle preheated to medium
heat.
• To prepare bacon, place the bacon strips
on the cold griddle (½ lb. [250 g] at a time).
Heat to medium-high, and cook until
desired crispiness is reached, turning
once or twice while cooking.
• Simplify chopping and blending tasks
while preparing the following recipes, by
using a Cuisinart®Food Processor,
Chopper/Grinder or Blender.
LIMITED THREE-YEAR
WARRANTY
This warranty is available to consumers only. You
are a consumer if you own a Cuisinart®Griddler™
Combo that was purchased at retail for personal,
family or household use. Except as otherwise
required under applicable law, this warranty is not
available to retailers or other commercial purchas-
ers or owners.
We warrant that your Cuisinart®Griddler™Combo
will be free of defects in materials and workmanship
under normal home use for 3 years from the date of
original purchase.
For warranty purposes, we would like to suggest
that you register your product on-line at
www.cuisinart.ca to facilitate verification of the date
of original purchase. However, should you not wish
to register on-line we recommend the consumer
to maintain original receipt indicating proof of pur-
chase. In the event that you do not have proof of
purchase date, the purchase date for purposes of
this warranty will be the date of manufacture.
When calling our Authorized Service Centre for in
warranty service please make reference to your
model number and the manufacturing date code.
This information can be found in the rating area on
the body or underneath the base of your unit. The
model number will follow the word Model: CGR55C.
The manufacturing date code is a 4 or 5 digit
number sometimes followed by a letter. Example,
80630K would designate year, month & day
(2008, June 30th).
If your GriddlerTM Combo should prove to be defec-
tive within the warranty period, we will repair it or, if
we think it necessary, replace it. To obtain warranty
service, please call our Consumer Service Centre
toll-free at 1-800-472-7606 or write to:
Cuisinart Canada
100 Conair Parkway
Woodbridge, ON L4H 0L2
To facilitate the speed and accuracy of your return,
please also enclose $10.00 for shipping and han-
dling of the product. Please also be sure to include
a return address, description of the product defect,
product serial number, and any other information
pertinent to the product’s return. Please pay by
cheque or money order.
NOTE: For added protection and secure handling
of any Cuisinart®product that is being returned, we
recommend you use a traceable, insured delivery
service.
Cuisinart cannot be held responsible for in-transit
damage or for packages that are not delivered to
us. Lost and/or damaged products are not covered
under warranty. Please be sure to include your
return address, daytime phone number, descrip-
tion of the product defect, product model number
(located on bottom of product), original date of
purchase, and any other information pertinent to
the product’s return.
Your Cuisinart®Griddler™Combo has been manu-
factured to the strictest specifications and has been
designed for use with the Cuisinart®GriddlerTM
Combo authorized accessories and replacement
parts for your model.
These warranties expressly exclude any defects
or damages caused by accessories, replacement
parts or repair service other than those that have
been authorized by Cuisinart. These warranties
exclude all incidental or consequential damages.
BEFORE RETURNING YOUR
CUISINART®PRODUCT
Important: If the nonconforming product is to
be serviced by someone other than Cuisinart’s
Authorized Service Centre, please remind the
servicer to call our Consumer Service Centre to
ensure that the problem is properly diagnosed,
the product serviced with the correct parts, and to
ensure that the product is still under warranty.

8
©2008 Cuisinart
Cuisinart® is a registered
trademark of Cuisinart
100 Conair Parkway,
Woodbridge, Ontario
Printed in China
Consumer Call Centre Email:
[e-mail]
08CC064
Any other trademarks or service marks of third parties referred to herein
are the trademarks or service marks of their respective owners.
the
GRIDDLER™
COMBO
a guide to perfect meals

10
11
Blueberry Sour Cream Pancakes
A great dish to serve at any brunch.
Makes about twelve 3½-inch (9 cm) pancakes
1¼ cups (300 ml) unbleached, all-purpose flour
3 tablespoons (45 ml) granulated sugar
2 teaspoons (10 ml) baking powder
¼ teaspoon (2 ml) baking soda
¾ teaspoon (3.75 ml) table salt
1/3cup (75 ml) sour cream, may use reduced-fat sour cream
¾ cup (175 ml) reduced-fat milk
1 large egg
1 teaspoon (5 ml) pure vanilla extract
2 tablespoons (30 ml) unsalted butter, melted and cooled slightly
1 cup (250 ml) blueberries
Fit the Cuisinart®Griddler™Combo with both griddle plates and preheat both to
medium.
Place the flour, sugar, baking powder, baking soda and salt in a medium bowl. Stir
with a whisk to blend. Reserve.
In a separate bowl, whisk the sour cream, milk, egg and vanilla together. Add to
the flour mixture; whisk to combine. Stir in the melted butter. Fold in the
blueberries. Do not overmix.
Once grill is preheated, drop batter evenly onto each griddle plate using a ¼-cup
(50 ml) measure, three pancakes per side. Cook pancakes until bubbles form,
about 3 to 3½ minutes; flip and cook until done, about 1 to 1½ minutes longer.
Transfer to warm plates to serve. As you finish each batch of pancakes, you can
keep them warm on a wire rack placed on a baking sheet in a low oven (200°F
[95°C]). Repeat until all the batter is used.
Nutritional information per serving (3 pancakes):
Calories 300 (32% from fat) • carb. 48g • pro. 8g • fat 12g • sat. fat 7g • chol. 80mg • sod. 810mg
• calc. 129mg • fiber 2g
SAVORY & SWEET
RECIPES
BREAKFAST
Blueberry Sour Cream Pancakes................................................................11
Hash Brown Potatoes .................................................................................12
MAIN ENTREES
Grilled Tomato Bruschetta ........................................................................12
Griddle Corn Cakes .................................................................................. 13
Grilled Vegetable Salad..............................................................................14
Shrimp Fajitas .............................................................................................. 15
Fish and Chips ............................................................................................16
Grilled Swordfish with Chermoula Marinade............................................. 17
Tarragon Sea Scallops and Grilled Asparagus........................................ 18
Honey Glazed Chicken with Griddled Veggies..........................................19
Chicken and Vegetable Kebobs ..................................................................20
Beef Burgers with Spicy Potato Wedges ..................................................21
Philadelphia Cheese Steaks ......................................................................22
Grilled Rib Eye Steaks with Onion Rings.................................................23
Grilled Rosemary and Garlic Lamb Chops..................................................23
DESSERTS
Grilled Pound Cake with Cinnamon Glazed Pears ....................................24
Crêpes with Berries and Sweetened Cream.............................................24

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13
Fit the Cuisinart®Griddler™Combo with one grill plate and one griddle plate.
Preheat the griddle side to medium and the grill side to high.
Using 1 tablespoon (15 ml) of olive oil, brush the tomatoes with the oil; season with
salt and pepper. Brush each slice of bread with the remaining oil.
Once the grill is preheated, place the tomatoes, cut side down, on the griddle
plate. Cook for about 30 to 45 seconds per side.
While the tomatoes are cooking, place the oiled bread on the grill side. Cook for 3
to 4 minutes per side, until bread is warmed with nice grill marks.
Once the tomatoes are cooked, cut into large pieces and transfer to a small bowl.
Toss with the remaining ingredients.
To serve, divide the tomato mixture among the 8 pieces of the grilled bread.
Nutritional information per serving:
Calories 130 (33% from fat) • carb. 18g • pro. 3g • fat 5g • sat. fat 1g • chol. 0mg • sod. 360mg
• calc. 40mg • fiber 1g
Griddle Corn Cakes
Makes 12 servings
1 jalapeño, seeded and cut into 4 pieces
¾ cup unbleached, all-purpose flour (+ ½ cup if using frozen corn)
1/3cup (50 ml) yellow cornmeal (+ 1/3cup [75 ml] if using frozen corn)
1 teaspoon (5 ml) kosher salt
pinch freshly ground black pepper
½ teaspoon (2 ml) baking powder
1 teaspoon (1 ml) granulated sugar
3 ears fresh corn (or about 2½ cups [625 ml] kernels), divided
1 large egg, lightly beaten
½ cup (125 ml) reduced-fat buttermilk
1 tablespoon (30 ml) unsalted butter, melted
crème fraîche or sour cream (optional)
chopped fresh chives, for garnish (optional)
Place the jalapeño in the bowl of a Cuisinart®Food Processor, fitted with the metal
chopping blade. Pulse until roughly chopped. Add flour, cornmeal, salt, pepper,
baking powder, and sugar. Pulse 3 to 4 times to combine. If using fresh corn, cut
kernels from cob using a serrated knife. Add two cups of kernels to the flour
mixture. Pulse 4 to 5 times; scrape down sides of the bowl. With the food
processor running, slowly add the egg and buttermilk to the mixture. Process until
well combined.
Transfer mixture to a large bowl. Stir in reserved corn.
Fit the Cuisinart®Griddler™Combo with both griddle plates and preheat to high.
Once the grill is preheated, brush the griddle plates with the butter. Using a
1/3
-cup
(75 ml) measure, scoop six portions of batter onto the hot griddle. Cook 4 to 6
minutes per side, or until well browned. Repeat with remaining cakes.
Hash Brown Potatoes
Makes 4 servings
2 8- to 10-ounce (225 - 285 g) russet potatoes, baked and cooled
½ cup (125 ml) chopped onion
2/3cup (150 ml) chopped red pepper
1 teaspoon (5 ml) kosher salt
¼ teaspoon (1 ml) freshly ground black pepper
½ teaspoon (2 ml) chopped fresh thyme
2 tablespoons (30 ml) unsalted butter, melted
1 tablespoon (15 ml) chopped fresh parsley
Fit the Cuisinart®Griddler™Combo with the griddle plates and preheat both to
high.
Cut the potatoes into ½-inch (1.25 cm) cubes.
Place the potatoes in a medium bowl with the onion, red pepper, salt, pepper and
thyme. Stir gently to combine. Drizzle with the butter; stir to coat.
Once the grill is preheated, place the potato mixture on the griddle in a single
layer. Allow to cook for 15 minutes, turning the mixture every 2 to 3 minutes, until
browned, crispy and hot. After the potatoes have cooked for about 10 to 12
minutes, sprinkle with chopped parsley.
Transfer the potatoes to a bowl and keep warm in a 250°F (120°C) oven if not
serving immediately.
Nutritional information per serving:
Calories 170 (31% from fat) • carb. 27g • pro. 3g • fat 6g • sat. fat 4g • chol. 15mg • sod. 640mg
• calc. 27mg • fiber 3g
Grilled Tomato Bruschetta
Make this delicious first course in summer when tomatoes are at their best.
Makes 8 servings
2 tablespoons (30 ml) extra virgin olive oil, divided
3 tomatoes, halved
½ teaspoon (2 ml) kosher salt
¼ teaspoon (1 ml) freshly ground black pepper
1/3loaf French bread, cut into eight 1-inch (2.5 cm) slices
¼ ounce (7 g) grated Parmesan
4 medium basil leaves, thinly sliced (chiffonade)
4 small garlic cloves, chopped
1 teaspoon (5 ml) olive oil

14
15
Shrimp Fajitas
Makes 8 fajitas
Marinade
8 sprigs fresh cilantro
1 tablespoon (15 ml) fresh lime juice
1 tablespoon (15 ml) chili powder
¼ teaspoon (1 ml) cayenne
2 smashed garlic cloves
1 jalapeño, seeded and sliced
1 tablespoon (15 ml) extra virgin olive oil
Vegetables
½ red pepper, thinly sliced
½ yellow pepper, thinly sliced
1 small onion, thinly sliced
1 jalapeño, seeded and thinly sliced
1 tablespoon (15 ml) extra virgin olive oil, plus more for brushing tortillas
¼ teaspoon (1 ml) chili powder
¼ teaspoon (1 ml) kosher salt
pinch cayenne
12 6-inch (15 cm) corn tortillas
¾ pound (375 g) large shrimp, peeled and deveined
¼ teaspoon (1 ml) kosher salt
Combine the marinade ingredients in a medium bowl; stir to combine. Add the
shrimp; refrigerate for 1 hour.
Fit the Cuisinart®Griddler™Combo with one griddle plate and one grill plate;
preheat both to high.
In a medium bowl, toss the peppers and onions with the jalapeño, olive oil and
spices.
Once the grill is preheated, place half of the vegetables on the grill side. Stir the
vegetables occasionally during cooking; remove when tender and browned, about
8 minutes per batch. Reserve; repeat with second batch.
While the second batch of vegetables is cooking, brush tortillas with oil; warm 1 to
2 minutes per side on the griddle. Reserve.
Sprinkle shrimp with the salt; grill for about 2 to 3 minutes per side.
Serve all fajita ingredients with desired toppings (salsa, sour cream, sliced
avocado) so each individual can assemble his/her own.
Nutritional information per serving (1 fajita):
Calories 110 (35% from fat) • carb. 16g • pro. 3g • fat 5g • sat. fat 1g • chol. 5mg • sod. 90mg
• calc. 57mg • fiber 2g
Serve with crème fraîche or sour cream and freshly chopped chives.
Nutritional information per serving (1 corn cake):
Calories 80 (20% from fat) • carb. 14g • pro. 3g • fat 2g • sat. fat 1g • chol. 20mg • sod. 200mg
• calc. 60mg • fiber 1g
Grilled Vegetable Salad
Makes 4 servings
½ medium eggplant, thinly sliced
1 small red or yellow pepper, thinly sliced
6 asparagus spears, trimmed and peeled
½ medium summer squash or zucchini, thinly sliced
¼ teaspoon kosher salt (1 ml)
1/8teaspoon (0.5 ml) freshly ground black pepper
2 tablespoons (30 ml) extra virgin olive oil
2 cups (500 ml) mixed greens
Fit the Cuisinart®Griddler™Combo with the grill plates and preheat to high.
In a large bowl, mix the sliced vegetables with the salt, pepper and olive oil. Toss
to combine.
Once the grill is preheated, evenly distribute ½ of the vegetables over the grill
plates. Grill, 2 to 3 minutes per side, until vegetables are tender. Repeat with
remaining vegetables.
Serve over mixed greens. Pair with favorite vinaigrette.
Nutritional information per serving:
Calories 90 (64% from fat) • carb. 7g • pro. 2g • fat 7g • sat. fat 1g • chol. 0mg • sod. 150mg
• calc. 34mg • fiber 3g

16
17
Fish and Chips
A healthier version of the pub classic.
Makes 2 servings
2 tablespoons (30 ml) extra virgin olive oil, divided
½ tablespoon (2 ml) fresh lemon juice
1 garlic clove, chopped
½ teaspoon (2 ml) dried thyme
¼ teaspoon (1 ml) kosher salt
1/8teaspoon (0.5 ml) paprika
1/8teaspoon (0.5 ml) cayenne
1 pound flounder fillets (or other boneless white fish such as haddock,
hake, cod)
8 ounces (226 g) new red potatoes (about 2 to 3 inches [5-6 cm] in
diameter), scrubbed
tartar sauce
lemon wedges
Fit the Cuisinart®Griddler™Combo with one griddle plate and one grill plate;
preheat both to high.
Place 1 tablespoon (0.15 ml) of the olive oil in a medium bowl with the lemon juice,
garlic and spices; stir to blend. Pat fish dry and cut each fillet into 2 pieces
lengthwise along the bone line. Add fish to bowl; toss gently to coat.
Slice the potatoes into thin slices (if using a Cuisinart®Food Processor, use the 4-
mm disc). Place in a large bowl; toss with remaining olive oil.
Once the grill is preheated, arrange sliced potatoes on the hot grill plate in three
batches. Grill for 5 to 6 minutes per side. As they are cooked, transfer to a platter
and keep warm in a 200°F oven. When the last batch of potatoes is ready to turn,
arrange the fish on the hot griddle. Cook for 3 to 4 minutes per side.
Serve hot with tartar sauce and fresh lemon wedges.
Nutritional information per serving:
Calories 390 (36% from fat) • carb. 19g • pro. 43g • fat 15g • sat. fat 2g • chol. 100mg • sod. 420mg
• calc. 58mg • fiber 2g
Grilled Swordfish with Chermoula Marinade
This zesty Moroccan marinade is a great match for grilled fish and seafood.
Makes 4 servings
Chermoula Marinade
6 small garlic cloves
1 teaspoon (5 ml) paprika
¾ teaspoon (3.75 ml) kosher salt
½ teaspoon (2 ml) freshly ground black pepper
1 teaspoon (5 ml) ground coriander
½ teaspoon (2 ml) ground cumin
1 teaspoon (5 ml) red pepper flakes
4 2 x ½-inch (5 x 1.25 cm) strips lemon peel, white pith removed
¾ cup (175 ml) fresh cilantro, roughly chopped
¼ cup (50 ml) fresh parsley, roughly chopped
1/3cup (75 ml) fresh lemon juice
2 tablespoons (30 ml) white wine vinegar
1 cup (250 ml) extra virgin olive oil
1/3cup (75 ml) pitted whole kalamata olives, finely chopped
2 boneless swordfish fillets (¾ - 1 pound [375 - 500 g] each)
Place the garlic in a Cuisinart®Mini Chopper. Pulse to finely chop. Add the
paprika, salt, pepper, coriander, cumin, red pepper flakes and lemon peel. Pulse
until a paste forms. Transfer mixture to a small bowl. Add the cilantro, parsley,
lemon juice and vinegar. Slowly whisk in the olive oil. Add the olives; reserve ¼
cup (50 ml) marinade. Place the swordfish in a 9 x 13-inch (23 x 33 cm) baking
dish; add the remaining marinade to cover the fish. Cover with plastic wrap; let fish
marinate 1 to 2 hours. Bring to room temperature before grilling.
Fit the Cuisinart®Griddler™Combo with both of the grill plates and preheat to high.
Once grill is preheated, lay the swordfish on the hot grill plates, one fillet per side.
Grill 4 minutes on the first side; flip; grill second side for 5 minutes. Reduce the
heat to medium on both sides of the grill. Grill an additional minute on both sides.
To serve, place the swordfish on a platter and top with the reserved chermoula
marinade.
Nutritional information per serving:
Calories 720 (77% from fat) • carb. 6g • pro. 35g • fat 62g • sat. fat 10g • chol. 65mg • sod. 690mg
• calc. 51mg • fiber 2g

18
19
Tarragon Sea Scallops and Grilled Asparagus
Serve hot as an entrée, or chill and serve on a bed of greens for a dinner salad.
Makes 4 servings
¾ pound (375 ml) asparagus, trimmed and peeled
1½ tablespoons (25 ml) extra virgin olive oil, divided
¾ teaspoon (3.75 ml) kosher salt, divided
12 large sea scallops, uniform in size, tough muscle removed
5-6 sprigs fresh tarragon
1/8teaspoon (0.5 ml) freshly ground black pepper
freshly grated lemon zest
lemon wedges
Fit the Cuisinart®Griddler™Combo with one griddle plate and one grill plate;
preheat both to high.
Coat asparagus with ½ tablespoon (7 ml) olive oil; sprinkle with ½ teaspoon (7 ml)
of salt. Reserve.
Pat scallops dry. Combine the remaining olive oil with the tarragon, ground pepper
and remaining salt.
Once the grill is preheated, arrange asparagus on the grill plate and grill until
crisp-tender, about 3 to 5 minutes per side depending on the thickness of the
spears. Do this in several batches – do not overcrowd the grill. When ready to grill
the last batch of asparagus, arrange the seasoned scallops on the hot griddle side
of the grill. Cook for 2 to 4 minutes on each side, until firm and lightly golden – do
not overcook; overcooking will toughen the scallops.
Serve hot, garnished with a sprinkling of freshly grated lemon zest and lemon
wedges, or chill and serve atop a salad.
Nutritional information per serving:
Calories 80 (55% from fat) • carb. 5g • pro. 5g • fat 5g • sat. fat 1g • chol. 5mg • sod. 470mg
• calc. 46mg • fiber 2g
Honey Glazed Chicken with Griddled Veggies
Makes 2 servings
Chicken
2 boneless, skinless chicken breasts (5-6 ounces [145 - 170 g] each)
1 tablespoon (30 ml) extra virgin olive oil
¼ teaspoon (1 ml) kosher salt
¼ teaspoon (1 ml) freshly ground black pepper
Glaze
1½ tablespoons (25 ml) honey
1 tablespoon (15 ml) white wine vinegar
½ tablespoon (7 ml) Dijon-style mustard
¼ teaspoon (1 ml) freshly ground black pepper
3 tablespoons (45 ml) low-sodium soy sauce
Vegetables
½ medium zucchini, halved and cut into ½-inch (1.25 cm) semicircles
½ cup (125 ml) corn kernels (fresh or frozen)
½ medium-small onion, thinly sliced
1 tablespoon (15 ml) unsalted butter, melted
3 large fresh basil leaves, thinly sliced (chiffonade)
¼ teaspoon (1 ml) kosher salt, divided
¼ teaspoon (1 ml) freshly ground black pepper, divided
Fit the Cuisinart®Griddler™Combo with one griddle plate and one grill plate.
Preheat the grill side to high and the griddle side to medium.
Coat the chicken breasts with the olive oil; sprinkle with salt and pepper. Reserve.
Combine all ingredients for glaze. Brush each side of the chicken breasts with the
glaze.
In a medium bowl, toss the zucchini, corn and onion with the butter, basil, and half
of the salt and pepper.
Place the chicken on the preheated grill plate. Cook on each side for 3 to 3½
minutes, reapplying the glaze after each turn. Continue cooking for a total of about
10 minutes, or until the chicken is fully cooked.
While the chicken is cooking, arrange the vegetables on the preheated griddle
plate. Cook, stirring occasionally, 6 to 8 minutes, or until zucchini is tender and
lightly browned.
Nutritional information per serving:
Calories 610 (58% from fat) • carb. 30g • pro. 35g • fat 40g • sat. fat 10g • chol. 105mg • sod. 2150mg
• calc. 63mg • fiber 4g

20
21
Chicken and Vegetable Kebobs
Makes 6 servings
Marinade
¼ cup (125 ml) fresh lemon juice (juice of about 1½ medium lemons)
2 teaspoons (10 ml) Dijon-style mustard
½ teaspoon (2 ml) kosher salt
½ teaspoon (2 ml) freshly ground black pepper
1 teaspoon (5 ml) fresh dill
½ teaspoon (2 mml) red pepper flakes
½ cup (125 ml) extra virgin olive oil
12 ounces boneless, skinless chicken breasts, cut into 1½" (3.8 cm)
pieces
6 bamboo skewers
2 small zucchini, cut into twelve 1 x 1-inch (2.5 x 2.5 cm) pieces
1 small red pepper, cut into twelve 1-inch (2.5 cm) pieces
6 baby portobella mushrooms
In a small mixing bowl, combine all the marinade ingredients except for the olive
oil. Once the mixture is well combined, slowly whisk in the olive oil. Pour into a
1- to 2-gallon (3.75 - 7.5 L) resealable plastic bag. Add chicken and toss to coat.
Refrigerate 1 to 3 hours to marinate. Bring to room temperature before grilling.
Soak 6 skewers in water for 10 minutes before adding meat and vegetables.
Fit the Cuisinart®Griddler™Combo with both of the grill plates and preheat to high.
Divide chicken and vegetables among skewers – each skewer should have 2
pieces of chicken, 2 pieces of zucchini, 2 pieces of pepper, and 1 mushroom.
Once the grill is preheated, arrange the prepared kebobs across the grill plates
evenly. Grill for 15 to 18 minutes, turning a quarter-turn every 4 minutes, or until
chicken is completely cooked and vegetables are tender with nice grill marks.
Nutritional information per serving:
Calories 240 (70% from fat) • carb. 4g • pro. 14g • fat 19g • sat. fat 3g • chol. 35mg • sod. 250mg
• calc. 17mg • fiber 1g
Beef Burgers with Spicy Potato Wedges
Makes 4 servings
1 pound (500 g) potatoes, cut into ½-inch (1.25 cm) wedges
1 tablespoon (15 ml) vegetable oil
¼ teaspoon (1 ml) freshly ground black pepper
½ teaspoon (2 ml) kosher salt
¼ teaspoon (1 ml) chili powder
1½ pounds (750 g) ground chuck
1 medium onion, very finely chopped or grated
½ teaspoon (2 ml) kosher salt
½ teaspoon (2 ml) freshly ground black pepper
Fit the Cuisinart®Griddler™Combo with one griddle plate and one grill plate;
preheat both to high.
In a large bowl, toss the potatoes with the oil and spices. Reserve.
In a separate large bowl, gently mix the ground meat with the onion, salt and
pepper. Form into 6-ounce (170 g) patties, making a small indent in the center of
each patty (this keeps the burgers even in size while grilling).
Once the grill is preheated, place half of the potato wedges on the griddle side of
the grill. Flip after browned, about 5 to 7 minutes. Continue cooking on opposite
side for an additional 5 to 7 minutes. Repeat with remaining potatoes.
Once the second batch of potatoes has been placed on the griddle plate, evenly
space the burgers on the grill side. Flip the burgers between 5 to 6 minutes, and
continue cooking on opposite side until desired doneness.
Nutritional information per serving:
Calories 540 (48% from fat) • carb. 23g • pro. 47g • fat 28g • sat. fat 10g • chol. 155mg • sod. 700mg
• calc. 53mg • fiber 3g

22
23
Philadelphia Cheese Steaks
These sandwiches are always a big hit.
Makes 2 servings
¼ medium green bell pepper, thinly sliced
¼ medium red bell pepper, thinly sliced
2 ounces (60 g) mushrooms, thinly sliced
1 medium onion, thinly sliced
8 ounces (225 g) thinly sliced steak
3 ounces (85 g) American or provolone cheese
2 grinder rolls, split
Fit the Cuisinart®Griddler™Combo with one grill plate and one griddle plate;
preheat both
to high.
Once the grill has preheated, grill the peppers and mushrooms on one side and
the onions on the opposite side. Grill, turning often, for about 6 to 8 minutes. Once
the peppers are grilled and tender, turn the heat to low to keep warm. Transfer the
onions, once golden, to the same side.
Add half of the steak to the griddle on high. Grill for about 1 minute, turning after
30 seconds, until meat is fully cooked. Add half of the cheese on top of meat to
melt. Repeat with remaining meat and cheese.
To assemble, divide the meat and cheese between the two grinder rolls. Top with
the grilled vegetables. Serve immediately.
Nutritional information per serving:
Calories 610 (59% from fat) • carb. 28g • pro. 34g • fat 40g • sat. fat 19g • chol. 115mg • sod. 930mg
• calc. 296mg • fiber 3g
Grilled Rib Eye Steaks with Onion Rings
A delicious combination for an easy meal that is sure to impress.
Makes 2 servings
2 boneless rib eye steaks (about 8-10 ounces [225 - 283 g] each)
4½ tablespoons (65 ml) extra virgin olive oil, divided
½ teaspoon (2 ml) kosher salt, divided
¾ teaspoon (3.75 ml) freshly ground black pepper
1 large onion, cut into 1/3to ½-inch (0.84 - 1.25 cm) slices
1/8teaspoon (0.5 ml) paprika
Fit the Cuisinart®Griddler™Combo with one griddle plate and one grill plate;
preheat both to high.
Coat each steak with 1½ tablespoons (25 ml) of olive oil. Season with 1/8teaspoon
(0.5 ml) of salt and ¼ teaspoon (1 ml) pepper. Reserve.
In a medium bowl, toss the onions with ¼ teaspoon (1 ml), ¼ teaspoon (1 ml)
pepper and paprika. Reserve.
Once the grill has preheated, place the steaks on the grill side and the onions on
the griddle side.
Grill the steaks 4 to 5 minutes per side, or until desired doneness. Griddle the
onion rings for a total of 10 to 12 minutes, flipping every 2 to 3 minutes.
Nutritional information per serving:
Calories 710 (66% from fat) • carb. 8g • pro. 52g • fat 52g • sat. fat 12g • chol. 150mg • sod. 1040mg
• calc. 47mg • fiber 1g
Grilled Rosemary and Garlic Lamb Chops
So easy and so delicious!
Serves 4 to 6
2 to 3 garlic cloves, finely chopped
1 tablespoon (15 ml) chopped fresh rosemary
¼ teaspoon (1 ml) freshly ground black pepper
¼ cup (50 ml) olive oil
2 pounds (1 kg) loin lamb chops, approximately 6 chops
½ teaspoon (2 ml) kosher salt
Combine chopped garlic, rosemary, black pepper, and olive oil together in a bowl.
Dip chops in marinade to coat both sides and place in a shallow baking dish to
accommodate all of the chops. Once all chops are dipped, scrape the remaining
marinade out on top of the chops with a rubber spatula. At this point chops can be
refrigerated for up to 24 hours.
One hour before grilling remove chops from refrigerator so they can come to room
temperature.
Fit Cuisinart Griddler™Combo with both grill plates. Turn both sides to high.
Sprinkle lamb on both sides with salt.
When grill is preheated, place the lamb chops evenly spaced across the two
plates.
Grill approximately 7 to 8 minutes per side or on all sides for a total of 15 minutes
for
medium rare.
Nutritional information per serving (based on 6 servings):
Calories 140 (58% from fat) • carb. 0g • pro. 14g • fat 9g • sat. fat 2g • chol. 45mg • sod.170mg
• calc. 13mg • fiber 0g

24
25
Grilled Pound Cake with Cinnamon Glazed Pears
Makes 8 servings
2 large pears, firm but ripe, peeled, halved and cored
2 teaspoons (10 ml) fresh lemon juice
1 tablespoon (15 ml) unsalted butter, melted
1 tablespoon (15 ml) light brown sugar
1 teaspoon (5 ml) ground cinnamon
2 tablespoons (30 ml) unsalted butter, softened
8 slices pound cake, ½-inch (1.25 cm) thick
Fit the Cuisinart®Griddler™Combo with one griddle plate and one grill plate;
preheat both to high.
Cut each pear half into eight slices. Place in a medium bowl with lemon juice; toss
gently. Add butter, brown sugar and cinnamon. Stir gently to coat. Let stand for 15
minutes.
Brush softened butter on each side of each slice of pound cake.
Once preheated, arrange the pears in a single layer on the griddle plate; cook 3 to
4 minutes per side, or until tender and caramelized. While the pears are cooking,
arrange the pound cake on the preheated grill plate. Grill 3 to 4 minutes per side,
until browned and warm.
Serve pears on the warmed pound cake.
Nutritional information per serving:
Calories 180 (49% from fat) • carb. 23g • pro. 2g • fat 10g • sat. fat 6g • chol. 80mg • sod. 120mg
• calc. 20mg • fiber 2g
Crêpes with
Berries and Sweetened Cream
This delicious dessert is a great idea to serve for your next special occasion.
Makes 4 crêpes
Crêpes
1 tablespoon (15 ml) unsalted butter
¼ cup (50 ml) whole milk
1/3cup (75 ml) unbleached, all-purpose flour
1/8teaspoon (0.5 ml) table salt
2 teaspoons (10 ml) granulated sugar
1 large egg
¼ teaspoon (1 ml) pure vanilla extract
Chocolate Sauce
3 ounces (85 g) semisweet chocolate, chopped (or about 1/3cup (75 ml)
semisweet chocolate chips)
¼ cup (50 ml) heavy cream
½ tablespoon (7 ml) light corn syrup
¼ teaspoon (1 ml) pure vanilla extract
pinch sea salt
Vanilla Whipped Cream
½ cup (125 ml) heavy cream
¼ teaspoon (1 ml) pure vanilla extract
2 teaspoons (10 ml) granulated sugar
11/3cups (325 ml) mixed berries
(raspberries, blueberries, strawberries)
Prepare the crêpes:
Melt butter with the milk in a small saucepan over low heat.
While butter is melting, combine the flour, salt and sugar in a medium bowl. Whisk
to combine. Whisk in the egg and vanilla until mixture resembles a thick and sticky
batter. Whisk in the milk and butter mixture until the batter is smooth. If time
allows, leave the batter to rest in the refrigerator for 30 minutes.
Prepare the chocolate sauce:
Place the chocolate in a medium bowl; reserve.
In a small, heavy-bottomed saucepan, combine the cream, corn syrup, vanilla and
salt. Set over low heat and bring to a strong simmer. Immediately pour over the
reserved chocolate and let sit for five minutes before whisking to combine.
Reserve.
Prepare the vanilla whipped cream:
In a large bowl, whisk the cream, vanilla and sugar together until medium-stiff
peaks have formed. Reserve.
Fit the Cuisinart®Griddler™Combo with the griddle plates and preheat both to
medium.
Once the grill is preheated, pour ¼ cup (50 ml) batter onto each griddle plate and
spread out very thin and evenly with a small offset spatula or small silicone
spatula. Cook the crêpes for 2 to 3 minutes, until the edges start to brown; flip and
cook for an additional 1 to 2 minutes. Repeat to finish batter.
Serve each with a dollop of the vanilla cream and fresh berries; drizzle the
chocolate sauce over.
Nutritional information per serving (1 crêpe):
Calories 400 (60% from fat) • carb. 35g • pro. 5g • fat 27g • sat. fat 16g • chol. 125mg • sod. 190mg
• calc. 95mg • fiber 3g

NOTES
NOTES