Hamilton Beach 25450 - Panini Press Gourmet Sandwich Maker User manual

Panini Press
840111000
Important Safeguards . . . . . . . . 2
Know Your Panini Press. . . . . . . 3
Operating Instructions . . . . . . . . 4
Cleaning . . . . . . . . . . . . . . . . . . . 5
Recipes. . . . . . . . . . . . . . . . . . . . 6
Customer Service . . . . . . . . . . . 12
In USA: 1-800-851-8900
In Canada: 1-800-267-2826
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Consumer Safety Information
IMPORTANT SAFEGUARDS
SAVE THESE INSTRUCTIONS!
When using electrical appliances, basic safety precautions should always be followed
including the following:
1. Read all instructions.
2. Do not touch hot surfaces. Use handles
or knobs.
3. To protect against risk of electrical shock,
do not immerse appliance, cord or plug in
water or other liquid.
4. Close supervision is necessary when any
appliance is used by or near children.
5. 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.
6. Do not operate any appliance with a
damaged cord or plug, or after the
appliance malfunctions or is dropped or
damaged in any manner. Call our toll-free
customer service number for information on
examination, repair, or adjustment.
7. Do not use outdoors.
8. The use of accessory attachments not
recommended by Hamilton Beach/
Proctor-Silex, Inc. may cause injuries or
damage to the unit.
9. Do not let cord hang over edge of table or
counter, or touch hot surfaces, including
stove.
10. Do not place on or near a hot gas or
electric burner, or in a heated oven.
11. Extreme caution must be used when
moving an appliance containing hot oil
or other hot liquids.
12. Do not use appliance for other than
intended purpose.
This appliance is intended for household
use only.
This appliance is equipped with a grounded-
type 3-wire cord (3-prong plug). This type of
plug will only fit into an electrical outlet
made for a 3-prong plug. This is a safety
feature intended to help reduce the risk of
electrical shock. If the plug should fail to fit
contact a qualified electrician to replace the
obsolete outlet. Do not attempt to defeat
the safety purpose of the grounding pin by
modifying the plug in any way.
To reduce risk of electrical shock, do not
immerse the unit in water.
To avoid an electrical circuit overload do
not use another high wattage appliance on
the same circuit with the panini press.
The length of the cord used on this appli-
ance was selected to reduce the hazards
of becoming tangled in, or tripping over a
longer cord. If a longer cord is necessary an
approved grounded extension cord may be
used. The electrical rating of the extension
cord must be equal to or greater than the
rating of the unit. Care must be taken to
arrange the extension cord so that it will not
drape over the countertop or tabletop
where it can be pulled on by children or
accidentally tripped over.
An extension cord should be connected to
the appliance first, before it is plugged into
the outlet.
Always use a hot mitt to protect hand when
opening the panini press.
CAUTION: Escaping steam may cause
burns.
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5. Cover Lock
6. Storage Latch
Know Your Panini Press
Parts and Features
1. Cover
2. Nonstick Cooking Surfaces
3. Base
4. Indicator Lights
Indicator Lights:
Your panini press features two
indicator lights.
Red indicates that power is on.
Green indicates that the unit is
pre-heated and ready to use.
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Operating Instructions
BEFORE FIRST USE: Please wash the cooking surfaces of the panini press as
instructed under “Cleaning.”
1. Plug into 120 volt AC outlet.
2. Preheat sandwich press for 6
minutes. The red light comes on and
remains lit as long as the panini
press is plugged into an outlet.
Once the unit has reached the
proper temperature, the green light
will come on. Keep cover closed.
3. When preheated, raise cover. Place
food to be cooked onto cooking
surface and lower cover to desired
height. Lock the cover at the desired
height by turning the locking knob, if
desired.
IMPORTANT: Exterior surfaces
become hot during cooking!
4. Unlock the cover, then use a hot mitt
and carefully
lift cover and
check food to
see if cooked
to desired
doneness.
Do not cut
food on non-
stick cooking
surface. If additional cooking time
is needed, lower cover.
5. When food is cooked to desired
doneness, remove the food and
unplug the sandwich press. Let cool
before cleaning.
4
Panini Press Tips
•ALWAYS PREHEAT THE
PANINI PRESS 6 MINUTES
BEFORE USING.
•Read the Use & Care Guide before
using the sandwich press.
•Use vegetable cooking spray for
convenient, stick-free cooking. Or if
you prefer, brush cooking surfaces
with vegetable oil before preheating.
•Use plastic utensils on the nonstick
cooking surfaces. Do not use metal
utensils as they will damage the non-
stick surface.
•Thicker sandwiches may shift when
being pressed. Use a plastic spatula
to reposition. Place sandwich in cen-
ter of press.
•Use caution when pushing down on
the handle, as unit may tip forward
and could burn your hand.
•When a recipe calls for fruit, lock the
cover in place above the fruit so that
it heats but does not contact the
fruit.
•There is no need to press down on
the handle. The weight of the cover
will grill the top of the sandwich.
•Cleanup is easy! Let sandwich
press cool down. Wipe cooking
surfaces with damp paper towel
or dish cloth.
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Cleaning
1. Unplug panini press from electrical
outlet and allow to cool.
2. Wipe cooking surfaces with a paper
towel to remove drippings.
3. Use plastic spatula to scrape away
cooked-on food or grease.
4. Use a damp sponge with a small
amount of dishwashing detergent to
scrub cooking surfaces. See
illustration.
Rinse out
sponge and
wipe surfaces
clean. Use a
clean, damp
cloth to wipe
surfaces again.
5. Do not use steel wool or any type
of abrasive cleaner to clean the
panini press, as it will damage the
nonstick cooking surface and void
the warranty.
6. Use a clean, damp cloth to wipe
clean the outside of panini press.
7. The unit can be stored with the lid
latch locked,
sitting upright
on the hinge
side.
DO NOT IMMERSE THE UNIT IN
WATER. DO NOT CLEAN THE UNIT
IN THE DISHWASHER.
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Recipes
NOTE: The panini press is not intended for cooking raw meats.
What is panini? Panini sandwiches are an Italian classic. These grilled stuffed
sandwiches offer unlimited possibilities, both as a lunch time treat and anytime.
Popular Bread Types
Bread sizes and shapes vary by bakery and region. It may be necessary to adapt
sandwich press recipes to fit the number of bread slices that can be cooked at
one time.
Baguette
A crisp-crusted French bread formed in a long, narrow loaf, typically
about 3 inches wide and 15 inches long.
French Bread
A light, crusty, yeast bread made with water. French bread is available in many
different shapes.
Italian Bread
A bread that is similar to French bread, but the loaves are typically shorter
and plumper.
Sourdough Bread
A bread with a slightly sour, tangy flavor from the leavening that has a special
yeast starter.
Turkey Club
8 1⁄2″thick slices Italian bread
1⁄4lb. deli turkey slices,
divided into 4 servings
1⁄2cup BBQ sauce
8 slices tomato
Preheat panini press. Spread olive oil on one side of each slice of bread.
Place 4 slices of bread, oil side down, on the panini press. Place turkey, 2 slices of
tomatoes, 2 strips of bacon, one piece of cheddar cheese, 2 tablespoon sautéed
onions, and BBQ sauce on each slice of bread. Cover with remaining 4 slices of
bread, olive oil side up. Close panini press. Cook 3 to 5 minutes or until desired
brownness.
Makes 4 sandwiches.
8 bacon strips, cooked
4 slices cheddar cheese
1⁄2cup sautéed onions (optional)
Olive oil
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Red Peppers and Goat Cheese
8 1⁄2″thick slices French bread
4 oz. goat cheese
3 scallions, finely chopped
1 cup roasted red peppers,
divided into 4 servings
Prepare goat cheese spread by mixing goat cheese, scallions, parsley, basil, and
garlic. Preheat panini press. Spread olive oil on one side of each slice of bread.
Place 4 slices of bread, oil side down, on the panini press. Spread prepared goat
cheese and roasted red peppers on each bread slice. Cover with remaining 4
slices of bread, olive oil side up. Close panini press. Cook 3 to 5 minutes or until
desired brownness.
Makes 4 sandwiches.
Reuben
8 1⁄2″thick slices sourdough bread
1⁄2lb. prepared corned beef,
divided into four servings
1⁄2cup sauerkraut
Preheat panini press. Spread olive oil on one side of each slice of bread.
Place 4 slices of bread, oil side down, on the panini press. Place corned beef,
2 tablespoons sauerkraut, and 1 slice of Swiss cheese on each slice of bread.
Cover with remaining 4 slices of bread, olive oil side up. Close panini press.
Cook 3 to 5 minutes or until desired brownness.
Makes 4 sandwiches.
Reuben Twist
8 1⁄2″thick slices sourdough bread
1⁄2lb. deli turkey slices, divided into
four servings
1⁄2cup coleslaw
Preheat panini press. Spread olive oil on one side of each slice of bread.
Place 4 slices of bread, oil side down, on the panini press. Place turkey,
2 tablespoons coleslaw, and 1 slice of Swiss cheese on each slice of bread.
Cover with remaining 4 slices of bread, olive oil side up. Close panini press.
Cook 3 to 5 minutes or until desired brownness.
Makes 4 sandwiches.
1 tablespoon parsley
1 tablespoon basil
1 teaspoon garlic, rinsed
Olive oil
4 slices Swiss cheese
Olive oil
4 slices Swiss cheese
Olive oil
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Chicken Pesto
8 1⁄2″thick slices Italian bread
1⁄2lb. chicken breast strips, cooked
divided into four servings
4 tablespoons pesto sauce
Preheat panini press. Spread olive oil on one side of each slice of bread.
Place 4 slices of bread, oil side down, on the panini press. Place chicken,
1 tablespoon pesto sauce, 1⁄4cup spinach, 2 slices tomato, and 1 slice provolone
cheese on each slice of bread. Cover with remaining 4 slices of bread, olive oil
side up. Close panini press. Cook 3 to 5 minutes or until desired brownness.
Makes 4 sandwiches.
Italian Beef
8 1⁄2″thick slices Italian bread
1⁄2lb. deli roast beef, divided into
four servings
1⁄2cup sautéed onions
1⁄2cup sliced mushrooms
Preheat panini press. Spread olive oil on one side of each slice of bread.
Place 4 slices of bread, oil side down, on the panini press. Place roast beef,
2 tablespoons sautéed onions, 2 tablespoons sliced mushrooms, 1 slice cheese,
2 red pepper rings, and 2 tablespoons Italian salad dressing on each slice of
bread. Cover with remaining 4 slices of bread, olive oil side up. Close panini
press. Cook 3 to 5 minutes or until desired brownness.
Makes 4 sandwiches.
Italian Hero
8 1⁄2″thick slices Italian bread
1⁄4lb. deli ham, divided into four servings
1⁄4lb. deli salami, divided into
four servings
1⁄4lb. deli turkey, divided into
four servings
Preheat panini press. Spread olive oil on one side of each slice of bread.
Place 4 slices of bread, oil side down, on the panini press. Place ham, salami,
turkey, 1 slice provolone cheese, 2 green pepper rings, and 2 slices tomato on
each slice of bread. Cover with remaining 4 slices of bread, olive oil side up.
Close panini press. Cook 3 to 5 minutes or until desired brownness.
Makes 4 sandwiches.
1 cup spinach
8 slices tomato
4 slices provolone cheese
Olive oil
4 slices cheddar cheese
8 red pepper rings
1⁄2cup Italian salad dressing
Olive oil
4 slices provolone cheese
8 green pepper rings
8 slices tomato
Olive oil
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Prosciutto and Mozzarella
8 1⁄2″thick slices Italian bread
1⁄4lb. prosciutto, divided into
four servings
4 moist sun-dried tomatoes, chopped,
divided into four servings
Preheat panini press. Spread olive oil on one side of each slice of bread.
Place 4 slices of bread, oil side down, on the panini press. Place prosciutto,
1 slice mozzarella cheese, and sun-dried tomato on each slice of bread.
Cover with remaining 4 slices of bread, olive oil side up. Close panini press.
Cook 3 to 5 minutes or until desired brownness.
Makes 4 sandwiches.
Chicken and Feta
8 1⁄2″thick slices French bread
1⁄2lb. cooked chicken strips, divided into
four servings
2 cups Romaine lettuce, chopped
Preheat panini press. Spread olive oil on one side of each slice of bread.
Place 4 slices of bread, oil side down, on the panini press. Place chicken,
1⁄2cup Romaine lettuce, and 2 tablespoons feta cheese on each slice of bread.
Cover with remaining 4 slices of bread, olive oil side up. Close panini press.
Cook 3 to 5 minutes or until desired brownness.
Makes 4 sandwiches.
Fontina
8 1⁄2″thick slices French bread
4 slices fontina, cut to fit bread
1⁄2cup mushrooms, sliced
Preheat panini press. Spread olive oil on one side of each slice of bread.
Place 4 slices of bread, oil side down, on the panini press. Place 1 slice
fontina, 2 tablespoons mushrooms, and 2 tablespoons roasted red peppers
on each slice of bread. Cover with remaining 4 slices of bread, olive oil side up.
Close panini press. Cook 3 to 5 minutes or until desired brownness.
Makes 4 sandwiches.
4 slices mozzarella cheese
Olive oil
8 tablespoons feta cheese
Olive oil
1⁄2cup roasted red peppers, sliced
Olive oil
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Chicken Quesadilla
4 flour tortillas
2 cups chicken, cooked and chopped,
divided into four servings
1⁄2cup cheddar cheese, shredded
Preheat panini press. Fold tortilla in half. Place on panini press. Insert chicken and
2 tablespoons cheese in tortilla. Close panini press. Cook 2 to 3 minutes or until
cheese melts. Remove from press and cut into 3 triangles. Repeat with remaining
ingredients.
Makes 4 quesadillas.
Quick Pizza
1 can refrigerator pizza crust
1 cup pizza sauce
1 cup mozzarella cheese, shredded
Preheat panini press. Open refrigerator pizza crust and cut into four oblong
pieces. Place 1 piece of pizza crust onto panini press. Close panini press. Cook 1
to 2 minutes. Open press and top crust with pizza sauce, mozzarella cheese, and
optional toppings. Lower top of panini press and lock hinge to rest above pizza.
Cook for 2 to 3 minutes, or until cheese melts. Repeat with remaining ingredients.
Makes 4 servings.
Easy Fruit Turnovers
1 can refrigerator crescent rolls
1 can fruit pie filling
1⁄2cup sugar
1 teaspoon cinnamon
Preheat panini press. Open refrigerator crescent rolls and cut into four oblong
pieces. Place 1 piece of dough onto panini press. Close panini press. Cook 1 to 2
minutes. Open press and top with fruit pie filling. Lower top of panini press and
lock cover to rest above turnover. Cook for 2 to 3 minutes to warm fruit. Repeat
with additional dough and pie filling. Combine sugar and cinnamon, and sprinkle
over turnovers. Cut turnovers in half.
Makes 8 servings.
24 slices pepperoni (optional)
8 green pepper rings (optional)
4 fresh mushrooms, sliced (optional)
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