Curtis Stone DURA-ELECTRIC CSGDL0010 User manual

DURA-ELECTRIC(TM) GRIDDLE
CSGDL0010
INSTRUCTION MANUAL
CONTACT
If you have any problems with this unit, please contact our customer service department at [phone].
Please read operating instructions before using this product.
Please keep original box and packaging materials in the event that service is required.
XI.
Printed In ChinaMODEL: CSGDL0010IS APPLIANCES, INC. Toll Free [phone]
27

CONTENTS
I.
II.
III.
IV.
V.
VI.
VII.
VIII.
IX.
X.
XI.
IMPORTANT SAFEGUARDS
ADDITIONAL SAFETY INFORMATION
BEFORE YOUR FIRST USE
GRIDDLE PARTS LIST
USING YOUR DURA-ELECTRIC(TM) GRIDDLE
CARE AND CLEANING
GRIDDLE COOKING TIPS
RECIPES
NOTES
WARRANTY
CONTACT
IMPORTANT SAFEGUARDS
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
Read all instructions carefully.
Do not touch hot surfaces. Use handles or knobs.
To protect against electric shock, do not immerse cord, plugs or body in water or other liquid.
Close supervision is necessary when any appliance is used by or near children.
Unplug from outlet when not in use and before cleaning. Allow to cool before putting on or taking off parts, and before
cleaning the appliance.
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 authorized service facility for examination, repair, or adjustment.
The use of accessory attachments not recommended by the appliance manufacturer may cause injuries.
Do not let cord hang over the edge of table or counter, or touch hot surfaces.
Do not place on or near a hot gas or electric burner, or in a heated oven.
Extreme caution must be used when moving an appliance containing hot oil or other hot liquids.
To disconnect, turn the temperature control knob to MIN, then remove plug from wall outlet.
Do not use outdoors.
Do not use appliance for other than intended use.
I.
SAVE THESE INSTRUCTIONS
HOUSEHOLD USE ONLY
When using electrical appliances, basic safety precautions should always be followed:
1 2

GRIDDLE PARTS LISTIV.
Figure 1
ADDITIONAL SAFETY INFORMATION
This appliance must be grounded. It is equipped with a 3-prong cord having a grounded plug. The plug must be plugged into a
120volt/60 Hz AC outlet which is properly installed and grounded.
This appliance requires 1,630 watts and should be the only appliance operating on the circuit.
A short power-supply cord is provided to reduce the hazards resulting from entaglement or tripping over a longer cord. An
extension cord may be used with care; however, be sure the marked electrical rating is at least 1,630 watts or greater. The
extension cord should be positioned such that it does not drape over the counter or table top where it can be pulled on by
children or tripped over.
This appliance is designed for indoor use only.
Warning: Do not immerse the BODY or plug in water or other liquid. Do not use metal scouring pads on any part of the
appliance.
II.
BEFORE YOUR FIRST USE
Carefully unpack the appliance and remove all packaging materials.
Remove any dust that may have accumulated during packaging by wiping the GRIDDLE PLATE and BODY with a clean, damp
cloth. Dry thoroughly. Do not use harsh or abrasive cleaners or metal scouring pads on any part of the appliance.
Assemble appliance according to the instructions provided in “V. USING YOUR DURA-ELECTRIC(TM) GRIDDLE”. Plug the appliance
into a 120 volt/60 Hz AC outlet only. Once plugged in, the RED POWER INDICATOR LIGHT will illuminate.
Condition the GRIDDLE PLATE before the initial use and after each cleaning. Spread 2 teaspoons of vegetable oil with a soft
cloth or folded paper towel over the entire cooking surface. Using the TEMPERATURE CONTROL KNOB, turn the temperature to
450°F; when the griddle reaches the set temperature the GREEN READY INDICATOR LIGHT will illuminate, signifying that the grill
is preheated. You can now turn the knob to the MIN position and unplug the appliance. Wipe any excess oil from the cooking
surface before storing. The appliance is now ready to use. Allow the appliance to cool completely before storing.
III.
GRIDDLE
PLATE
BODY
RETRACTABLE REAR FEET
(LOCATED UNDER LEFT & RIGHT SIDE HANDLE)
TEMPERATURE CONTROL KNOB
DRIP TRAY TABS
(SHADED FOR
ILLUSTRATION ONLY)
GREEN READY
INDICATOR LIGHT
RED POWER
INDICATOR LIGHT
REMOVABLE
DRIP TRAY
3 4

USING YOUR DURA-ELECTRIC(TM) GRIDDLE
Please read this manual thoroughly before use, follow all recommendations, and keep it in a safe place for future
reference.
V.
1.
2.
3.
Place the appliance on a flat, level, stable surface, such as a counter-top or table. Your griddle comes with RETRACTABLE
REAR FEET that will raise the back of the griddle when you are cooking high-fat foods. This allows the grease to flow
faster to the DRIP TRAY. To raise the back of the griddle, simply flip the RETRACTABLE REAR FEET open to extend.
Warning: Extend the feet prior to cooking to avoid a burn injury from reaching behind a hot GRIDDLE PLATE.
Place the DRIP TRAY TABS into the receptacles on the front of the griddle, ensuring that the front slope of the griddle is
aligned in the DRIP TRAY.
Warning: To prevent grease from dripping onto your table or counter-tops, always use your griddle with the DRIP TRAY in
place.
Plug the electric griddle into the wall outlet. The RED POWER INDICATOR LIGHT will remain lit as long as the appliance
is plugged in. Select the desired temperature according to your recipe. The GREEN READY INDICATOR LIGHT will illuminate
when the selected temperature has been reached. The GREEN READY INDICATOR LIGHT will cycle on and off during the
cooking process, indicating that the surface temperature is being maintained.
CARE AND CLEANING
Before cleaning, be sure to unplug the cord from the outlet. Allow the appliance and parts to cool completely before
cleaning.
Caution: Remove the DRIP TRAY by lifting the DRIP TRAY TABS out of the front of the BODY. Discard the contents before
cleaning. The DRIP TRAY can be hand-washed in warm soapy water or placed in the dishwasher.
The GRIDDLE PLATE can be cleaned by placing the empty DRIP TRAY back on the BODY and cleaning the GRIDDLE PLATE
with a warm soapy sponge or dishcloth. Rinse with water which will be captured by the DRIP TRAY.
The BODY can be cleaned with a slightly damp soapy cloth and wiped clean.
Dry all parts completely when finished.
Be sure to always clean this appliance after each use to remove any grease that may have accumulated.
Do not use metal scouring pads or harsh cleaners on either the GRIDDLE PLATE or BODY. If necessary, use a nylon bristle
brush or scrubbing pad.
VI.
1.
2.
3.
4.
5.
6.
7.
5 6

GRIDDLE COOKING TIPSVII.
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
Make sure the GRIDDLE PLATE is wiped clean before cooking. Wipe griddle clean as needed when cooking in batches.
Set the TEMPERATURE CONTROL KNOB to the desired temperature. Before adding any food to your GRIDDLE PLATE, preheat
the appliance until the GREEN READY INDICATOR LIGHT illuminates, approximately 8 - 10 minutes.
The Dura-Electric(TM) nonstick cooking surface is metal utensil safe; however, care should be taken when using metal
utensils with this product. Never cut food on the GRIDDLE PLATE.
Be careful not to cross contaminate raw meat with cooked meat. Use separate utensils and platters for raw and cooked
proteins.
Tender meat cuts, such as steaks, boneless chicken breasts and thighs, bacon, fish fillets, and shrimp, are generally more
suitable for cooking on your griddle than less-tender meat cuts, such as beef chuck and pork ribs.
For best results, partially cook bone-in chicken, ribs, and smoked or fresh sausages before adding them to the griddle. If
not partially cooked, these meats may become overbrowned on the outside before the center is done or before the meat is
tender.
Cooked meats may leave behind brown bits on the GRIDDLE PLATE. If these bits are not black, these can be used to make
a tasty sauce. Drizzle broth or wine over the browned bits, then whisk to loosen the browned bits and liquid and allow
them to collect in a clean DRIP TRAY. Drizzle these collected juices over your cooked meat.
Grease from high-fat foods, such as bacon or sausage, may splatter onto countertop. Protect countertop as necessary.
Some foods may be kept warm on the griddle prior to serving. Reduce temperature to 200°F.
Remove proteins from the GRIDDLE PLATE and allow them to rest for at least a quarter of the time they are cooked before
slicing.
Unplug from outlet and allow the appliance to cool completely before disposing of drippings that have accumulated in the
DRIP TRAY.
Follow these guidelines for successful griddle cooking:
7 8

Whole Wheat Buttermilk Pancakes with Kumquat-Maple Syrup
METHOD
1.
2.
Preheat the griddle to 350°F.
Set a heavy medium saucepan on preheated griddle. Add maple syrup and bring to a boil. Stir in kumquats and remove
from heat. Cover and set aside until ready to serve. Maintain griddle temperature.
Serves: 6 (makes 12 pancakes)
INGREDIENTS
Syrup:
3/4 cup pure maple syrup
1 cup sliced kumquats
Pancakes:
3/4 cup all purpose flour
3/4 cup whole wheat flour
1/2 cup instant oats
3 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk
2 large eggs
1 tablespoon canola oil
Organic nonstick cooking spray
3 tablespoons unsalted butter, room temperature
To make syrup:
Meanwhile, to make pancakes:
3.
4.
5.
In a large bowl, whisk flours, oats, sugar, baking powder, baking soda, and salt to blend. In a medium bowl, whisk
buttermilk, eggs, and oil to blend. Pour buttermilk mixture into flour mixture and stir just until moist but still lumpy.
Spray griddle with nonstick spray. Using about 1/3 cup of batter for each pancake, spoon batter onto griddle and cook for
2 to 3 minutes per side, or until pancakes are golden brown and puffed. Wipe griddle with paper towels and spray with
nonstick spray before cooking each batch of pancakes.
Serve pancakes with butter and kumquat-maple syrup.
RECIPESVIII. The Breakfast Plate
METHOD
1.
2.
3.
4.
5.
6.
Preheat the griddle to 450°F.
Season steaks generously with salt and pepper. Brush griddle with 1 tablespoon of oil and place steaks on griddle. Cook
steaks for about 4 minutes per side for medium-rare doneness. Remove steaks from griddle and set aside to rest.
While steaks are cooking, season tomatoes with salt and pepper and place on griddle around steaks. Cook tomatoes for
about 6 minutes, turning halfway through cooking, or until surfaces are caramelized. Remove from griddle and keep warm.
Brush griddle plate with remaining 1 tablespoon oil and crack eggs onto griddle plate. Cook eggs, turning as needed, to
desired doneness.
Butter both sides of sourdough slices and place on griddle for about 2 minutes per side, or until toasted.
Slice steaks across the grain. Divide steak slices, tomatoes, eggs, and sourdough toasts among 4 plates and serve.
Serves: 4
INGREDIENTS
Two 10-ounce ribeye steaks
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
2 beefsteak tomatoes, cored and halved
8 large eggs
4 slices sourdough bread
4 tablespoons butter
9 10

Pesto Chicken with Zucchini and Peppers
METHOD
1.
2.
3.
4.
5.
Preheat the griddle to 400°F.
Gently separate skin of chicken breasts from meat to form a pocket. Using your fingers, spread about 1 tablespoon of
pesto under skin of each chicken breast. Season with salt and pepper.
Brush 1 tablespoon of oil over griddle. Place chicken, skin side down, on griddle, pressing chicken breast flat onto the
griddle plate. Cook for about 7 minutes, or until skin is crisp and golden. Flip chicken over and cook for about 5 minutes,
or until chicken is golden brown on bottom and cooked through. Transfer chicken to a carving board to rest.
Meanwhile, heat remaining 1 tablespoon oil on griddle. Place zucchini and peppers on griddle and season with salt and
pepper. Cook, turning halfway, for about 8 minutes, or until zucchini have browned and peppers have begun to soften.
Transfer to a medium bowl and toss with remaining 1 cup of pesto.
Slice chicken breasts and place alongside roasted vegetables. Drizzle with any remaining pesto and serve.
Serves: 4
INGREDIENTS
Four 7-ounce boneless chicken breasts with skin on, tenderloin removed, and lightly pounded to an even thickness
1 1/4 cups Basil Pesto (recipe follows), divided
Kosher salt and freshly ground black pepper
2 tablespoons olive oil, divided
3 medium zucchini, cut into 1-inch slices
1 red bell pepper, seeded, cut into 1-inch pieces
1 yellow bell pepper, seeded, cut into 1-inch pieces
Basil Pesto
METHOD
1.
2.
In a food processor, pulse pine nuts, garlic, salt, and red pepper flakes together until nuts and garlic are finely chopped.
Add basil and Parmesan cheese and pulse about 10 times to chop basil. With machine running, gradually pour in olive oil.
Transfer pesto to a container and float a thin layer of olive oil on top. Cover and keep refrigerated, but bring to room
temperature before using.
Makes: about 1 1/4 cups
INGREDIENTS
1/4 cup pine nuts, toasted
2 garlic cloves
1/4 teaspoon kosher salt
1/4 teaspoon red pepper flakes
1 1/2 cups lightly packed fresh basil leaves
1/2 cup freshly grated Parmesan cheese (about 2 ounces)
1/3 cup extra-virgin olive oil, plus more to cover pesto
11 12

Brie and Gruyère Grilled Cheese Sandwiches with Apricot Jam
METHOD
1.
2.
3.
Preheat the griddle to 400°F.
Spread apricot jam over one side of each bread slice. Top half of bread slices with half of Gruyère, followed by half
of Brie. Place a slice of ham on each sandwich, if using. Divide remaining Gruyère and Brie among sandwiches. Place
remaining bread slices, apricot jam side down, on sandwiches.
Brush the griddle plate with oil and place sandwiches on top, then brush top sides of sandwiches with oil. Cook for about
6 minutes per side, or until browned and cheese has melted. Cool 1 minute before serving.
Serves: 4
INGREDIENTS
Eight 1/2-inch-thick slices ciabatta or French bread
1/2 cup apricot jam
8 ounces Gruyère cheese, shredded (about 2 cups)
3 ounces double-cream Brie cheese, rind trimmed and cut into 1/4-inch-thick slices
4 slices Black Forest ham, optional
Olive oil, for brushing
Seared Shrimp and Asparagus with Lemon Vinaigrette
METHOD
1.
2.
3.
4
Preheat the griddle to 450°F.
Grate zest from lemon into a small bowl. Squeeze 2 tablespoons of juice from lemon into bowl and whisk in shallots.
Gradually whisk in 2 tablespoons of oil and season to taste with salt and pepper.
Spread asparagus and shrimp on griddle. Coat with remaining 2 tablespoons oil and season with salt and pepper. Cook,
turning occasionally, for about 6 minutes, or until shrimp are almost opaque throughout and asparagus are crisp-tender.
On a platter, toss asparagus with enough vinaigrette to coat. Season to taste with salt and pepper. Top with shrimp.
Drizzle more vinaigrette over shrimp and serve.
Serves: 4
INGREDIENTS
1 lemon
2 tablespoons finely chopped shallots
1/4 cup extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper
1/2 pound medium-thin asparagus, woody ends trimmed
1 pound large (21 to 30 count) shrimp, peeled, tails left on, and deveined
13 14

Fish Tacos with Pico De Gallo
METHOD
1.
2.
3.
4.
Preheat the griddle to 425°F.
In a wide shallow bowl, whisk oil, chopped cilantro, and garlic to blend. Lightly coat fish with oil mixture and season with
salt and pepper. Brush griddle plate lightly with oil. Add fish to griddle for 2 to 3 minutes per side, or until barely opaque
when flaked in thickest part with tip of a small knife. Using a spatula, transfer fish to a cutting board and let stand for 2
minutes.
Meanwhile, place limes cut-side down on griddle for about 2 minutes, or until beginning to char on bottom. Remove from
griddle. Add tortillas to griddle and cook, turning halfway through, for about 1 minute, until warmed.
Coarsely break or cut fish into large flaky chunks and divide it among tortillas. Top with cabbage, crema, cilantro leaves,
and pico de gallo. Serve hot with grilled limes.
Serves: 4
INGREDIENTS
2 tablespoons olive oil
1 tablespoon finely chopped fresh cilantro
1 garlic clove, finely chopped
1 1/4 pounds fresh mahi mahi fillet, cut into 8 pieces
Kosher salt and freshly ground black pepper
2 limes, halved
Eight 6-inch corn tortillas
2 cups very thinly sliced green cabbage
1/4 cup Mexican crema or sour cream
Fresh cilantro leaves, for garnish
Pico de Gallo (recipe follows)
Pico de Gallo
METHOD
1. In a medium bowl, toss tomatoes, onions, jalapeños, cilantro, lemon juice, and salt together. Set aside at room
temperature for about 30 minutes to allow flavors to blend, tossing occasionally.
Makes: about 1 1/2 cups
INGREDIENTS
4 ripe plum tomatoes (about 1 pound total), cut into 1/2-inch pieces
1 small white onion, finely chopped
2 red jalapeño peppers, seeded and finely chopped
1/4 cup finely chopped fresh cilantro
3 tablespoons fresh lemon juice
1 teaspoon kosher salt
15 16

Crab Cakes with Homemade Tartar Sauce
METHOD
1.
2.
3.
4.
5.
In a large bowl, whisk first 8 ingredients. Mix in crabmeat and panko, breaking up crabmeat slightly. Let stand 15 minutes.
Form crab mixture into 12 patties and place them on a baking sheet that is lined with waxed paper. Cover and refrigerate
at least 1 hour and up to 1 day.
Preheat the griddle to 350°F.
Melt butter on griddle and add oil. Cook crab cakes for 3 to 4 minutes per side, or until golden and cooked through.
Mound lettuce on 4 plates. Set 2 crab cakes on each plate. Top with tartar sauce and serve with lemon wedges.
Serves: 4
INGREDIENTS
1/4 cup mayonnaise
1/4 cup minced green onions
2 large eggs
1 1/2 tablespoons fresh lemon juice
1 tablespoon finely grated lemon peel
1 tablespoon finely chopped fresh flat-leaf parsley
2 teaspoons finely chopped fresh tarragon
1/4 teaspoon freshly ground black pepper
1 pound fresh lump crabmeat (preferably Alaskan king)
1 cup panko (Japanese breadcrumbs)
4 tablespoons unsalted butter
1 1/2 tablespoons canola oil
3 cups mixed baby green lettuce leaves
Tartar Sauce (recipe follows)
Lemon wedges
Tartar Sauce
METHOD
1. In a medium bowl, mix all ingredients to blend. Season with salt and pepper. Cover and refrigerate up to
2 days.
Makes: about 1 1/2 cups
INGREDIENTS
1 cup mayonnaise
1/4 cup grated peeled cored Granny Smith apple
1/4 cup finely chopped dill pickle
1/4 cup finely chopped onion
1 1/2 tablespoons chopped fresh parsley
1 1/2 tablespoons drained capers
1 1/2 tablespoons fresh lemon juice
2 teaspoons chopped fresh tarragon
Kosher salt and freshly ground black pepper
17 18

Mushroom-Chipotle Quesadillas
METHOD
1.
2.
3.
4.
5.
Preheat the griddle to 375°F.
In a medium bowl, toss mushrooms with olive oil and season with salt and pepper. Place mushrooms on griddle and cook,
turning halfway through cooking, for about 10 minutes, or until dark golden brown. Transfer to a cutting board and thinly
slice mushrooms.
Meanwhile, thinly slice kale into small strips. In a large bowl, toss kale and chipotles. Add hot sliced mushrooms and
toss to combine and wilt kale. Mix in Jack cheese and queso fresco. Season to taste with salt and pepper.
Brush one side of each tortilla with canola oil. Turn tortillas oil side down on work surface. Sprinkle a heaping 1 cup of
mushroom-cheese mixture over bottom half of each tortilla, then fold other half of tortilla over filling and press lightly to
compact.
Place quesadillas on griddle for about 3 minutes per side, or until golden brown and crisp on outside and cheese has
melted inside. Transfer to a cutting board, cut into wedges, and serve hot.
Serves: 4
INGREDIENTS
4 ounces fresh shiitake mushrooms, stems removed
4 ounces fresh oyster mushrooms, stems removed
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
1/4 bunch cavolo nero kale (Tuscan kale), stems removed
2 chipotle chilies in adobo sauce, finely chopped
1 1/2 cups shredded Monterey Jack cheese (about 6 ounces)
1/2 cup crumbled queso fresco (about 2 ounces)
Four 9-inch flour or whole wheat tortillas
About 2 tablespoons canola oil, for brushing
Veggie Fried Rice
METHOD
1.
2.
3.
4.
5.
Preheat the griddle to 425°F.
Add 1 tablespoon of oil to preheated griddle. Add the eggs and cook, flipping over once, for about 1 minute per side, or
until set. Coarsely chop eggs with spatula. Transfer eggs to plate and set aside.
Add remaining 3 tablespoons of oil to griddle and add carrots and onions. Cook, turning vegetables frequently, for about 5
minutes, or until just tender.
Add cold rice to vegetables and cook, turning rice and vegetables frequently, for about 2 minutes, or until rice is heated
through. Stir in cooked eggs and most of the green onions. Add soy sauce and sesame oil and continue to cook 1 minute
longer.
Transfer fried rice to a serving platter and sprinkle with remaining green onions.
Serves: 4
INGREDIENTS
3 cups cooked long grain white rice, chilled
4 tablespoons vegetable oil, divided
2 large eggs, beaten to blend
2 medium carrots, peeled, finely diced
1 small yellow onion, finely diced
3/4 cup thinly sliced green onions
1/3 cup reduced-sodium soy sauce
1 teaspoon toasted sesame oil
19 20

Cheesy Burgers with Bacon and Onions
METHOD
1.
2.
3.
4.
5.
6.
Form ground beef into four patties. Flatten patties so they are slightly larger than diameter of buns.
Preheat the griddle to 450°F.
Place bacon on griddle for about 4 minutes per side, or until golden brown and crisp. Meanwhile, lay onions on a baking
sheet and drizzle with 1 tablespoon of oil, then season with salt and pepper.
When bacon has finished cooking, place onions where bacon was cooking. Cook for about 5 minutes per side, or until
browned and onions are tender. Transfer onions to a bowl and toss with vinegar.
Coat patties with remaining 1 tablespoon oil and season with salt and pepper. Place patties on griddle for about 5
minutes, or until browned on bottom. Turn patties over, top with cheese, and cook for about 5 minutes for medium-rare
doneness. Set patties aside to rest for 3 minutes. Meanwhile, toast buns on griddle for about 1 minute, or until your
desired shade is reached.
Place burger patties on toasted buns and garnish with bacon, grilled onions, and arugula.
Serves: 4
INGREDIENTS
1 1/3 pounds ground beef chuck
4 slices thick-cut bacon
1 red onion, cut into 1/4-inch-thick rounds
2 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
1 tablespoon balsamic vinegar
4 slices cheddar cheese, preferably white cheddar
4 large brioche burger buns, split open
2 cups (not packed) baby arugula
Potato Rösti
METHOD
1.
2.
3.
4.
Using large holes on a box grater, shred potatoes and shallot. Place shredded potato-shallot mixture into center of a
kitchen towel, gather corners of towel, and squeeze potato-shallot mixture in towel, extracting as much liquid as possible.
In a medium bowl, toss drained potato-shallot mixture with 1 tablespoon of oil, salt, and pepper.
Preheat the griddle to 375°F.
Brush remaining 1 tablespoon oil over griddle. Form potato-shallot mixture into four 4-inch-diameter patties on griddle
and cook for about 6 minutes, or until golden brown and crisp on bottom. Flip rösti over. Melt butter between rösti,
allowing butter to melt into each rösti and pressing rösti to flatten them. Cook for about 6 minutes, or until rösti are
golden brown and crisp on bottom. Serve immediately with desired accompaniments.
Serves: 4
INGREDIENTS
3 russet potatoes, peeled
1 large shallot, peeled
2 tablespoons olive oil, divided
3/4 teaspoon kosher salt
1/8 teaspoon freshly cracked black pepper
1 tablespoon butter
Optional Accompaniments:
Sour cream and applesauce
Smoked salmon, capers, and sour cream
21 22

Salmon with Orzo, Feta, and Fresh Herbs
METHOD
1.
2.
3.
Bring a large saucepan of salted water to a boil over high heat. Add orzo and cook, stirring often, for about 8 minutes, or
until just tender. Drain orzo in a sieve and set aside.
In a medium bowl, whisk vinegar, shallots, and garlic. Gradually whisk in oil. Season with salt and pepper.
In a large bowl, toss warm orzo, spinach, tomatoes, pine nuts, basil, and parsley with vinaigrette. Season with salt and
pepper.
Serves: 4
INGREDIENTS
Orzo:
1 1/2 cups orzo
3 tablespoons red wine vinegar
3 tablespoons finely chopped shallots
2 garlic cloves, finely chopped
1/3 cup extra-virgin olive oil
2 ounces fresh baby spinach
1 1/2 cups cherry tomatoes, cut in half
Salmon:
Four 5-ounce skinless salmon fillets
Olive oil, for coating fish
To make orzo salad:
1/2 cup pine nuts, toasted
1/3 cup thinly sliced fresh basil leaves
1 tablespoon coarsely chopped fresh parsley
1 cup crumbled feta cheese (4 ounces)
1 tablespoon chopped fresh chives, for garnish
Kosher salt and freshly ground black pepper
Meanwhile, to cook salmon:
4.
5.
6.
Preheat the griddle to 425°F.
Coat salmon with oil, place salmon on griddle, and cook for 4 minutes. Flip fillets over and cook for an additional 2
minutes, or until fish is opaque with slightly rosy in center.
Mound salad on platter or four dinner plates and sprinkle with cheese. Top with salmon, sprinkle with chives, and serve.
NOTESIX.
23 24

NOTES 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. A gift receipt with
date of purchase and item is also an acceptable proof-of-purchase. Product is intended for household use only. Any commercial
use voids the warranty.
This warranty covers the original retail purchaser or gift recipient. During the applicable warranty period within normal
household use, I.S. Appliances, Inc. will repair or replace, at our discretion, any mechanical or electrical part which proves
defective, or replace unit with a comparable model.
To obtain service under the terms of this warranty, call Toll Free [phone].
THIS LIMITED WARRANTY COVERS UNITS PURCHASED AND USED WITHIN THE UNITED STATES AND CANADA AND DOES NOT COVER:
X.
•
•
•
•
Damages from improper installation.
Defects other than manufacturing defects.
Damages from misuse, abuse, accident, alteration, lack of proper care and maintenance, or incorrect current or voltage.
Damage from service by other than an authorized dealer or service center.
This warranty gives you special legal rights and you may also have other rights to which you are entitled which may vary from
state (province) to state (province). Shipping and handling charges may apply.
25 26