Wolfgang Puck SWPRGG100 Installation instructions

USE AND CARE
REVERSIBLE
GRILL/GRIDDLE
Model SWPRGG100
Wolfgang Puck is a trademark of Wolfgang Puck Worldwide
Actual product may differ slightly from images in this manual
IMPORTANT NOTICE
Please read operating instructions before using this
product. Please keep original box and packing materials
in the event that service is required.
Model SWPRGG100
Synergy Housewares, LLC.
Toll-free: 866-444-4033
Hours: M-F 9:00am-5:00pm EST
Website: warranty.synergyhousewares.com
Printed in China
For questions or concerns please contact customer service at:

IMPORTANT SAFEGUARDS
SAVE THESE INSTRUCTIONS
HOUSEHOLD USE ONLY
Read all instructions carefully.
Do not touch hot surfaces. Use handles or knobs.
To protect against electric shock, do not immerse cord or plug 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 any control to OFF, then remove plug from wall
outlet.
Do not use outdoors.
Caution: Use only with D G King Way Enterprise Co Ltd. Cat. No.
PO-0800 Appliance Plug.
Do not use appliance for other than intended use.
Caution: To reduce the risk of fire, use only with this Drip Tray in place.
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A short power-supply cord is provided to reduce the hazards
resulting from entanglement or tripping over a longer cord. An
extension cord may be used with care; however, be sure the marked
electrical rating is at least as great as the electrical rating of this
appliance. 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. The electrical rating of this appliance is listed on
the bottom panel of the unit.
This appliance has a polarized plug (one blade is wider than the
other). As a safety feature, 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 attempt to defeat
this safety feature.
When using electrical appliances, basic safety precautions should always
be followed, including the following:
The grill/griddle is designed for indoor use only. Carefully unpack the
grill and remove all packaging materials. To remove any dust that may
have accumulated during packaging, wipe the cooking surface and base
with a clean, damp cloth. Dry thoroughly. Do not use harsh or abrasive
cleaners on any part of the grill.
Warning: Do not immerse the cord or plug in water or other liquid. Do
not use metal scouring pads on any part of the appliance.
Place the grill on a dry, stable surface away from an open flame or hot
burners. This appliance requires 1800 watts and should be the only
appliance operating on the circuit. Plug the grill into a 120 volt 60 Hz AC
only outlet.
Before using, condition the nonstick surface. Spread 2 teaspoons of
vegetable oil with a soft cloth or folded paper towel over the entire grill
and griddle cooking surfaces. Assemble grill and set temperature to
250°F. When the grill has reached 250°F, turn off and cool completely.
The grill is now ready to use.
Before Your First Use
2 3

In the beginning, there was
Wolfgang Puck. There were
cooks and there were kitchens
and there were people eating
food, but the world had never
seen anything like Spago—
with its California cuisine, its
casual elegance, and its chef
whose genuine warmth and
love of craft redefined the
dining experience. And they
came—from LA and from
everywhere—to experience
the future. Wolfgang Puck
shaped the modern culinary
landscape: he was the first
celebrity chef, the inventor
of fusion cuisine, the first in
farm-to-table. His work is
inspired by California living,
and an insistence on only the
freshest ingredients. From
his legendary fine dining icons, his entrepreneurial spirit has built
an empire—from dining, to catering, to products for the home—
touching the lives of millions around the globe. Today, as always,
Chef Puck is earnestly, restlessly, tirelessly at work behind the scenes
inventing what’s next. He is driven by a genuine love of his craft, a
passion for what’s possible, and its potential to change the world.
Table of Contents
Important Safeguards
Before Your First Use
About Wolfgang Puck
Know Your Reversible Grill/Griddle
Using Your Reversible Grill/Griddle
Care & Cleaning
Grilling Tips
Grilling Guide & Charts
Quick & Easy Kabobs
Guide to Great Kabobs
Grilling Kabobs
Griddle Cooking Guide
Recipes
Limited Warranty
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Know Your Reversible
Grill/Griddle
Adjustable
Temperature
Probe
Grill Base with Safety Interlock Tab Drip Tray
Dual-Sided Scraper
Grease Drip Holes
Ribbed Grill Side
Flat Griddle Side
Actual product may differ slightly from images in this manual
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Using Your Grill/Griddle
Grill Scraper Cleaner
Use the slotted side of the cleaning
blade to clean the grill surface. Push
excess grease towards drip holes.
Griddle Scraper Cleaner
Use the flat side of the cleaning
blade to clean the griddle surface.
Push excess grease towards
drip holes.
Switching Grill Plate
Wait for the unit to completely
cool before moving. Grasp both
handles and lift cooking plate
straight up. Flip over and place
back onto the base.
Cleaning Drip Pan
Wait for the unit to completely
cool before moving any parts. The
drip tray should be hand washed
only in warm soapy water. Dry
thoroughly when completed.
Inserting Adjustable
Temperature Probe
The drip pan must be properly
placed within the base in order
to insert the temperature probe.
Do not attempt to defeat
this feature.
Place the appliance on a flat, level surface, such as a countertop or table.
Place the cooking surface onto the base with either the grill or griddle
surface up, according to your recipe.
Insert the adjustable temperature probe into the grill/griddle plate. Plug
the cord into a 120 volt 60 Hz AC only outlet.
When the grill/griddle is on, the orange READY light will come on. This
light is in the shape of an arrow, located on the adjustable temperature
probe. When the light goes out, the grill or griddle surface is preheated
to the selected temperature. This light will cycle on and off during
cooking, indicating that the surface temperature is being maintained.
Important: Your grill/griddle comes with a patented safety feature which
will not allow you to plug the temperature probe in unless the drip pan is
properly in place. Never Try To Defeat This Feature.
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Care and Cleaning
Before cleaning, be sure to unplug the cord from the outlet. Remove the
adjustable temperature probe from the cooking surface. If necessary,
wipe the cord with a damp cloth.
Caution: Do not immerse the cord or probe in water or any other liquid.
Allow the appliance to cool completely before cleaning. The cooking
plate can be placed in the bottom rack of the dishwasher, or washed by
hand. The drip tray and base should be hand washed only in warm soapy
water. Dry the drip pan completely when finished.
Do not put the hot cooking plate in cold water.
Be sure to always wash both the grill and griddle surfaces after each use
to remove any grease that may have accumulated. To avoid grease from
dripping outside of the base, always ensure that you are using your grill/
griddle on a level surface and that the drip holes are completely clear of
food particles.
Do not use scouring pads or harsh cleaners on either the cooking surface
or base. If necessary, use a nylon bristle brush or plastic scrubbing pad.
Do not let the cooking surface or base soak overnight. This could damage
the nonstick coating.
Grilling Tips
The nonstick cooking surface is metal utensil safe. However care should
be taken when using metal utensils with this product. Only use the
enclosed scraper to clean the griddle.
Be careful not to transfer germs from raw meat to cooked meat. Use
separate utensils and platters for raw and cooked meat or wash platter
used for raw meat before placing cooked meat on it.
Use a long-handled brush for basting foods during grilling.
Tender meat cuts, such as sirloin and tenderloin, are generally more
suitable for grilling than less-tender meat cuts, such as round or rump.
Many less-tender meat cuts can be grilled, but they benefit from the
tenderizing effects of marinating in an acid-based wet marinade.
A marinade is a seasoned mixture (wet or dry) in which foods are soaked
in order to absorb flavor and/or become more tender. The flavor grows
stronger the longer the marinade is left on the food before cooking. The
amount of time usually ranges from 1 hour to 24 hours.
A wet marinade usually consists of oil (vegetable or olive) to give
moisture, an acid (lemon juice, vinegar, wine, tomatoes or yogurt) to
tenderize, and flavorings (herbs and spices) to enhance or
add flavor.
A dry marinade, or spice rub, is a mixture of herbs, spices and salt that
is rubbed onto the food after the food has been lightly brushed with
vegetable oil. Generally, use 1 to 2 tablespoons dry marinade per pound of
meat.
Always marinate in a tightly covered nonmetal dish, and turn the
food occasionally. Be sure to refrigerate all meats while marinating.
Heavy plastic bags are also convenient for marinating – add the food
and marinade, then tightly seal the bag. Turn the bag now and then
to redistribute the marinade.
If leftover wet marinade is to be used as a sauce with the cooked
food, be sure to place it in a small pan and heat it to a rolling boil
before serving to eliminate any bacterial growth.
Similar to a stovetop frying pan, grease from high fat foods, such as
bacon or sausage, may splatter on countertop. Protect countertop
as necessary.
When grilling fish, use a large flat spatula or turner to turn the fish.
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Grilling Chart (Cont.)
SAUSAGE LINKS
Hot dogs and
other cooked
Bratwurst and
other uncooked
smoked or
fresh sausages
CHICKEN PIECES
Bone-in
Boneless breast
half with skin
Boneless, skinless
breast half
SHRIMP
Large raw,
shelled
and deveined
FISH
Whole, drawn
and scaled
Steaks, 3⁄4” thick
Fillets
Meat Time/Prep Doneness Test
4-6 min
400°F
12-15 min
300°F
25-35 min
350°F
20-35 min
350°F
15-20 min
350°F
8-12 min
350°F
10 min per
1/2” thick
350°F
15-20 min
350°F
10 min per
1/2” thick
350°F
Until hot (140˚F)
Until no longer pink in
center (180˚F)
Until juice in center
is no longer pink
Until juice in center
is no longer pink
Until juice in center
is no longer pink
Until pink and firm
Until fish flakes
easily with fork (160˚F)
Until fish flakes
easily with fork (160˚F)
Until fish flakes
easily with fork (160˚F)
Helpful Hints
Pierce 2 or 3 times to
prevent skin from bursting.
Turn 3 or 4 times when
grilling.
Grill bone-in chicken meaty
side down for the first 10
minutes, then turn every 5
minutes until done.
Brush lightly with
vegetable oil before grilling
and twice while grilling to
retain moisture.
Measure fish at thickest
point. Brush all fish lightly
with vegetable oil before
grilling and twice while
grilling to retain moisture.
Brush grill lightly with
vegetable oil before
grilling.
If fillets have skin, grill skin
sides up first.
Grilling Guide
Grilling Chart
BEEFSTEAKS
1" thick
3/4" thick
BURGERS
(3/4" thick)
Hamburgers
Turkey Burgers
PORK CHOPS
Rib and loin
1/2" thick
3/4" thick
PORK RIBS
Spare ribs
Country-style
Meat Time/Prep Doneness Test
10-15 min
MAX
14-16 min
400°F
15-20 min
400°F
10-12 min
12-15 min
12-15 min
350°F
25-30 min
350°F
25-35 min
350°F
Medium Rare - 145°F
Medium - 160°F
Well Done - 170°F
Medium (160°F) or until
no longer pink in center
in center
Until slightly pink
in center or 160°F
Until no longer pink in
center or 160˚F
Until no longer pink in
center or 160˚F
Helpful Hints
Slash fat around edge to
prevent curling (avoid
cutting into meat).
Slash fat around edge to
prevent curling (avoid
cutting into meat).
Turn ribs every 5
minutes.
Follow these guidelines for successful grilling:
Set the temperature control dial to the desired temperature.
Preheat the grill until the READY arrow light goes out, approximately
10 minutes.
Marinate meats before grilling for extra flavor and tenderness, if
desired. (Marinades with added sugar will cause meats to brown
more quickly.)
Before grilling, partially cook bone-in chicken, ribs and uncooked
smoked or fresh sausages for best results. If not partially cooked,
these meats may become overbrowned on the outside before the
center is done.
Turn food once during grilling unless otherwise directed.
If desired, brush with barbecue or other sauce during last 5 to 10
minutes of grilling.
Unplug from outlet and allow grill to cool completely before
disposing of drippings that have accumulated in the drip channel.
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Quick and Easy Kabobs
Sensational, succulent kabobs are quick and as easy as 1 - 2 - 3 to make!
Use these tips and charts to get started, then let your palate be your guide.
Here’s how:
Choose meat, vegetable and brush-on sauce from Guide to Great Kabobs
(page 15). Thread meat and vegetables on bamboo or metal skewers. Grill,
turning and brushing occasionally with sauce, until meat and vegetables are
done. Use the Grilling Kabobs chart (page 15) as a guide. Grill tasty kabobs in
no time!
Kabob Success Tips
Soak bamboo skewers in water at least 30 minutes to prevent burning.
Leave a little space between foods threaded on skewers (tightly packed
food will not cook evenly).
To prevent sticking (and to make cleanup easier), brush cooking
surface with vegetable oil before grilling.
Sauces that contain sugar burn easily. Brush them on kabobs only
during last 5 to 10 minutes of grilling.
To avoid food-borne illnesses caused by eating undercooked or raw
meat, boil the sauce you’ve dipped your basting brush into before
serving with cooked kabobs.
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Guide to Great Kabobs
1 1/2” pieces Franks
1 1/2" pieces fully
cooked Sausages
1" cubes Beef Bottom or
Round Steak
1" pieces Chicken or Turkey
Breast Meat
1" pieces Turkey, Beef or
Pork Tenderloin
1 1/4" cubes Boneless Lamb
Shoulder
1" cubes fully cooked
Smoked Ham
1" pieces Fish Fillet or Steak
(1" thick)
Large Raw Shrimp, peeled
and deveined
Sea Scallops
Meat Vegetable
Mushrooms
Cherry Tomatoes
1" pieces Bell Pepper
1 1/2" pieces Green Onion
or Leek
Whole Water Chestnuts
Pimiento-stuffed or pitted
Ripe Olives
Cauliflowerets or broccoli
flowerets
3/4" slices Zucchini
1" pieces partially cooked
Potato
2" pieces corn
Corn-on-the-Cob
Sauce
Italian Dressing
French Dressing
Italian Dressing
Honey-Mustard
Dressing
Italian Dressing
Spaghetti Sauce
Chili Sauce
Steak Sauce
Soy Sauce
Teriyaki Sauce
Grilling Kabobs
Fully cooked Meat or
Sausage
Beef, Veal or Lamb
Pork
Chicken and Turkey
Fish
Shrimp
Sea Scallops
Meat Time (min/temp.)
7-10 min / 350°F
12-15 min / 400°F
15-20 min / 350°F
15-20 min / 350°F
12-16 min / 350°F
8 - 12 min / 350°F
12-16 min / 350°F
Doneness Test
Until hot
Until desired doneness
Until no longer pink
Until no longer pink in center
Until fish flakes easily with fork
Until pink and firm
Until white

Griddle Cooking Guide Corn Flake Coated French Toast
4 servings
INGREDIENTS
8 slices bread (Challah, French, or white bread), cut 1" thick
3 large eggs, beaten
1/4 teaspoon salt
2 cups milk
1 tablespoon sugar
1 teaspoon vanilla
2 cups corn flakes, crushed
2 tablespoons butter
METHOD
1. Beat the eggs, milk, salt sugar and vanilla with a whisk until well
incorporated.
2. Preheat griddle side to 400°F for at least 10 minutes.
3. Soak the bread slices in the egg mixture.
4. Place the crushed corn flakes on a plate, press the french toast into
the corn flakes on each side. Shake to remove excess flakes
5. After the griddle has been preheated add the french toast.
6. Cook for 3 minutes per side or until golden brown and cooked
thoroughly.
PRESENTATION
These wonderful slices of eggplants dipped in egg and cheese make
a carbohydrate free alternative to bread. Use them for your favorite
sandwiches.
Eggs
Pancakes
Breakfast sausage links
Canadian bacon
Standard bacon strips
Ham Steaks
Vegetables
Sausages
Cheese sandwiches
French toast
Food Time (min)
3-5 min
4-6 min
3-6 min
15-20 min
3-5 min
25-30 min
5-10 min
12-15 min
4-6 min
8-10 min
Temperature
300°F
375°F
325°F
325°F
350°F
325°F
325°F
325°F
350°F
375°F
Follow these guidelines for successful grilling:
If you prefer cooking foods without added butter or oil, first season
the griddle surface to prevent any sticking. Season the griddle
surface after each cleaning or before initial use. To season, brush the
cool surface with a light coating of vegetable oil. Wait a few minutes;
then wipe the surface dry with a paper towel. The griddle is now
seasoned and ready for use.
Set the temperature control dial to the desired temperature.
Preheat the griddle until the READY arrow light goes out,
approximately 10 minutes.
When cooking with butter or oil, place on cold griddle before
preheating. Do not use more than 2 tablespoons of butter or oil.
Foods may be kept warm on the griddle prior to serving. Reduce
temperature to 200°F.
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Baby Pork Chops
with Cranberry Sauce
4 servings
INGREDIENTS
4 tablespoons unsalted butter
12 ounces fresh or frozen cranberries
3 tablespoons sugar
1 cup dry red wine
1 cup beef or chicken stock
salt & pepper
12 baby pork chops 3/8 to 1/2 inch thick
METHOD
1. Heat a saute pan. Add 2 tablespoons of butter. Stir in the cranberries
and sugar. Cook the cranberries for several minutes over moderate
heat until they begin to rupture. Remove from the heat.
2. In a separate saucepan reduce the wine by two thirds. Add the stock
and cream and reduce until slightly thickened. Add to the cranberries
and reduce to make a light sauce. Whisk in the remaining butter.
3. Salt and pepper to taste.
4. Preheat the grill side to 400°F for 10 minutes. Season the pork chops
with a light dusting of salt and pepper.
5. Grill pork chops for 3 minutes per side for medium.
6. To serve, nap the sauce on warmed plate, top with three pork chops,
by overlapping the bones. Serve immediately.
Citrus Marinated Swordfish
4 servings
INGREDIENTS
4 medium Swordfish steaks (approx 3/4 inch thick)
6 cloves garlic, minced
1 bunch fresh cilantro, chopped
1/2 cup olive oil
3 small serrano chiles, chopped
1 medium lime zest, grated
3 medium limes, juiced
METHOD
1. Place the swordfish steaks and all the ingredients in a large Ziploc
bag for at least 1 hour or overnight in the refrigerator.
2. When ready to prepare, preheat the grill to 400°F for 10 minutes.
3. Cook the swordfish for approx 6 minutes per side.
4. The swordfish will be flaky in the center when cooked thoroughly.
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Eggplant Antipasta Stacks
4 servings
INGREDIENTS
1 large Eggplant, cut into 1/4 inch rounds
2 large eggs, beaten
1 cup grated parmesan cheese
1/2 pound hard salami, shaved
1/4 pound sandwich pepperoni, sliced thin
8 slices provolone cheese, sliced thin
2 tablespoons pesto sauce
METHOD
1. Slice the eggplant and let soak in the beaten egg. Preheat the griddle
side to 400°F for 10 minutes.
2. Divide the meat and cheese in four equal stacks, spreading a tiny bit
of pesto between each slice.
3. Place the Parmesan cheese onto a plate, press the eggplant rounds
into the cheese and coat both sides. Place on griddle and cook for
2 - 3 minutes.
4. Turn the slices over and add the meat and cheese to half of the slices.
5. Place the other eggplant slices on top. Cook for 2 - 3 minutes, then
turn sandwich and cook remaining unbrowned side.
PRESENTATION
These wonderful slices of eggplants dipped in egg and cheese make
a carbohydrate free alternative to bread. Use them for your favorite
sandwiches.
Ginger Teriyaki Scallops
4 servings
INGREDIENTS
1 tablespoon grated onion
3 small garlic cloves, minced
1 tablespoon fresh ginger, grated
1 cup soy sauce
1 teaspoon sesame oil
1/2 cup sake or dry sherry
1/3 cup brown sugar
1 pound sea scallops
METHOD
1. Place all the ingredients except scallops into a small sauce pan and
warm gently until sugar has dissolved. Let cool.
2. Place scallops and half the liquid in a Ziploc bag and marinate in the
refrigerator for 1-3 hours.
3. Preheat the griddle side to 400°F for 10 minutes.
4. The scallops can be skewered or just placed individually onto the
griddle. Cook for 2 minutes on one side, then turn cook for 2 - 3
minutes longer. Do not over cook.
PRESENTATION
The scallops can be served on skewers, with sauce on the side for
dipping. Or stir fry some snow peas and red pepper strips, and place
scallops on top with extra sauce.
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Grilled Lamb Chops
4 servings
INGREDIENTS
1/2 cup olive oil
6 cloves garlic, minced
1/2 cup dry red wine
1 bunch rosemary, leaves removed
2 tablespoons chopped fresh thyme
12 baby lamb chops (Have butcher trim to lollipop cut), 1 inch thick
1/2 teaspoon kosher salt
1/2 teaspoon freshly cracked pepper
METHOD
1. Place all the ingredients in a large Ziploc bag, marinate in the
refrigerator for at least 2 hours.
2. Preheat the grill side to 400°F for 10 minutes.
3. Place lamb chops on grill and cook for 3 minutes per side for
medium rare.
PRESENTATION
This is wonderful served with a Balsamic Vinegar reduction for dipping.
Place 1/2 cup Balsamic vinegar in a small non reactive saucepan, reduce
by half, add 1/2 cup beef or chicken stock, reduce by half again. Add 1
tablespoon of butter while still simmering. When sauce is thick enough
to coat the back of a wooden spoon, almost syrup consistency, sauce
is done.
Grilled Shrimp
with Ginger and Lime
4 servings
INGREDIENTS
3 tablespoons fresh lime juice
3 tablespoons extra virgin olive oil
1 tablespoon fresh ginger, minced
1 tablespoon brown sugar
1 teaspoon lime zest, grated
1 teaspoon sesame oil
1 large garlic clove, minced
1 pound large shrimp, peeled and deveined
2 whole limes, cut into 4 wedges
2 tablespoons fresh cilantro, chopped
METHOD
1. In a large bowl, whisk together the lime juice, olive oil, ginger, brown
sugar, lime zest, sesame oil, and garlic. Add the shrimp. Cover and
marinate for 1-3 hours in the refrigerator.
2. Preheat the grill side to 400°F for 10 minutes. Thread the shrimp and
lime wedges onto 8 skewers, dividing them evenly and alternating
them.
3. Place the skewers onto grill, 3 minutes on one side, flip, and cook for
2-3 minutes more until shrimp are bright pink and curled.
PRESENTATION
Serve these shrimp as a light main course with rice or grilled vegetables,
or as an appetizer atop a bed of mixed greens.
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Grilled Tuna
with Mint Vinaigrette
4 servings
INGREDIENTS
1 1/2 pounds fresh tuna in 4 equal steaks
fresh ground white pepper
2 tablespoons fresh mint or basil (Plus 4 sprigs for garnish) – chopped
1/2 cup extra virgin olive oil
1 tablespoon lime juice
1 tablespoon white or red wine vinegar
1 tablespoon fresh parsley – minced
2 medium shallot – minced
6 ripe plum tomatoes – peeled, seeded and diced
2 cloves garlic – chopped
METHOD
1. Sprinkle the Tuna steaks with pepper, then marinate in 1 tablespoon
of mint and 2 tablespoons of olive oil for 1-3 hours in the refrigerator.
2. In a bowl, combine the remaining ingredients, taste for correct
seasoning. Reserve.
3. To prepare, preheat the grill side to 400°F for 10 minutes. Sprinkle the
tuna steaks with salt, and place on the grill.
4. Cook for 4 minutes per side for medium rare. To serve, nap the
individual serving plates with vinaigrette, place steak on top and
garnish with mint sprig.
Quick and Easy Grilled Shrimp
on Rosemary Skewers
5 servings
INGREDIENTS
1 pound large shrimp (36-40) – peeled and deveined
2 cups bottled italian dressing
1/4 cup chopped fresh parsley
10 large branches fresh rosemary
METHOD
1. Peel and devein shrimp and place into a large Ziploc bag with italian
dressing and chopped parsley. Marinate for 1 hour, in the refrigerator.
2. When ready to prepare, begin by preheating the grill side to 400°F
for 10 minutes. Beginning with the bottom of the rosemary, with
rosemary leaves pointing down, spear the shrimp and slide down the
rosemary branch. Repeat with 3 more shrimp per skewer.
3. Place skewers onto grill, cook for approx 3 minutes per side. Flip and
continue to cook till shrimp are pink, and curled.
PRESENTATION
These skewers are wonderful as an appetizer, or try them on top of a
greek salad.
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Sesame Crusted Tuna
4 servings
INGREDIENTS
1 1/2 pounds fresh tuna for equal steaks
1 teaspoon soy sauce
1 tablespoon sesame oil
sprinkle garlic salt
sprinkle white pepper
1/2 cup black and white sesame seeds (Or use just one of the colors)
METHOD
1. Preheat the griddle side to 400°F for 10 minutes. Mix the soy sauce
and sesame oil and brush the steaks with the combined mixture.
Sprinkle both sides of steaks modestly with garlic salt and white
pepper.
2. Place sesame seeds on a plate. Press the steaks into the seeds to
coat completely.
3. Place the steaks on griddle and cook for 4 minutes per side for
medium rare.
PRESENTATION
Serve this is wonderful served with a mayonnaise tinted with wasabi on
a bed of mixed field greens or a ginger vinaigrette.
Spicy Tomato and Basil
Bruschetta
12 Slices
INGREDIENTS
4 large ripe tomatoes, cored, and cut into 1/2 inch dice
1/2 cup chopped oven dried tomatoes (Or drained canned ones)
1/2 cup basil leaves, julienned
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon crushed red pepper flakes
12 slices country style italian bread, slice 3/4 inch thick
3 tablespoons extra virgin olive oil
1 tablespoon roasted garlic
METHOD
1. Preheat griddle or grill side to 400°F for 10 minutes. Place
tomatoes, 1/3 cup basil salt and peppers in a medium size bowl, toss
well & set aside.
2. Grill the bread until golden on both sides, approx 2 minutes per side.
Place toast onto a serving dish or platter.
3. In a small bowl mix together the olive oil and roasted garlic. Brush
this over both sides of bread. Using a slotted spoon, drain off excess
liquid, divide tomato mixture evenly between the bread slices.
Garnish with remaining basil.
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Western Omelette
Pepper Rings
4 servings
INGREDIENTS
2 large bell peppers, cut into 1/2 inch rings(All remaining pieces diced)
2 whole green onion, sliced
1/2 cup ham center slice, diced
1/2 cup shredded American cheese
8 large eggs, beaten
METHOD
1. Preheat the griddle side to 400°F for 10 minutes. Place the 8 pepper
rings on the griddle.
2. Toss the peppers, onions and diced ham. Divide mixture evenly
between the pepper rings.
3. Sprinkle the cheese evenly between pepper rings.
4. Pour the beaten eggs into the pepper rings. If any egg leaks from
the bottom, scrape up and place back inside.
5. Cook eggs for 2 minutes, then flip. Cook for 2 minutes longer until
eggs are cooked through.
PRESENTATION
Serve the pepper ring omelettes two per person with fresh salsa for a
brunch or breakfast idea.
Pistachio French Toast
4 servings
INGREDIENTS
For the French Toast:
2 cups heavy cream
6 eggs, beaten
1 1/2 cups pistachio nuts, slivered
1 loaf challah or brioche bread, thickly sliced
For Serving:
Butter
Maple syrup
Powered sugar
METHOD
1. Preheat the griddle side to 400°F for 10 minutes.
2. Beat the cream and eggs together in a bowl.
3. Spread the pistachio nuts on a plate.
4. Dip the bread slices into the egg mixture on both sides then dip one
side of the bread firmly into the pistachio nuts.
5. Place the bread slices, nut-side up, on the griddle and cook for
3-4 minutes or until golden brown.
6. Flip over then cook for an additional 2 minutes.
7. Remove then repeat with remaining bread.
8. Serve with butter, syrup and powered sugar.
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Limited WarrantyNotes
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, we 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 (866) 444-
4033.
THIS LIMITED WARRANTY COVERS UNITS PURCHASED AND USED WITHIN
THE UNITED STATES AND CANADA AND DOES NOT COVER:
• 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).
Proof of purchase required to validate the warranty.
Shipping and handling charges may apply.
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