Cuisinart GR-300WSP1 Griddler, Elite, Silver, User Manual

Griddler

Elite

GR-300

INSTRUCTION AND

RECIPE BOOKLET

For your safety and continued enjoyment of this product, always read the instruction book carefully before using.

IMPORTANT

SAFEGUARDS

1. READ ALL INSTRUCTIONS.

2. Unplug from outlet when not in use and

before cleaning. Allow to cool before

putting on or taking off parts, and before

cleaning appliance.

3. Do not touch hot surfaces; use handles,

knobs or buttons.

4. To protect against fire, electric shock, and

injury to persons, DO NOT IMMERSE

CORD OR PLUG

in water or other liquids.

5. Close supervision is necessary when any

appliance is used by or near children.

6. Do not operate any appliance with a

damaged cord or plug, or after the

appliance has malfunctioned or has been

damaged in any manner. Return the

appliance to the nearest Cuisinart Repair

Center for examination, repair or adjustment.

7. The use of accessory attachments not

recommended by Cuisinart may result in

fire, electrical shock, or risk of 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 hot gas or electric

burners, 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. To disconnect, turn PLATE SELECT dial to

OFF setting, then remove plug from wall

outlet.

15. WARNING: TO REDUCE THE RISK OF

FIRE OR ELECTRIC SHOCK, ONLY

AUTHORIZED PERSONNEL SHOULD DO

REPAIRS.

16. Do not operate your appliance in an

appliance garage or under a wall cabinet.

When storing in an appliance garage

always unplug the unit from the electrical

outlet. Not doing so could create a risk of

fire, especially if the appliance touches the

walls of the garage or the door touches the

unit as it closes.

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. Extension cords may

be used if care is exercised in their use.

If an 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

Important Safeguards ..................................... 3

Features and Benefits ..................................... 4

Getting to Know Your Control Panel .............. 5

Before the First Use ........................................ 5

Assembly Instructions .................................... 5

The Griddler

Elite Positions .......................... 6

Operating the Griddler

Elite .......................... 6

Operating the Timer ........................................ 8

Cleaning and Care .......................................... 9

User Maintenance ........................................... 9

Storage .......................................................... 10

Troubleshooting Chart ................................... 11

Warranty ........................................................ 12

FEATURES AND BENEFITS

1. Base and Cover

Solid construction with stainless steel

self-adjusting cover.

2. Panini-Style Handle

Sturdy cast-metal handle adjusts cover

to accommodate thickness of food.

3. Control Panel

See page 5 for more details.

4. Removable, Reversible and Embedded

Cooking Plates

Nonstick and dishwasher safe for

easy cleanup.

a. Grill Side: Perfect for grilling steak,

burgers, chicken and vegetables.

b. Griddle Side: Prepare pancakes,

eggs, bacon and seared scallops.

5. Drip Tray

Collects grease and removes from base for easy

cleanup (dishwasher safe).

6. Cleaning/Scraping Tool

Helps clean grill and griddle plates

after cooking.

7. Plate Release Buttons

Push in to release and remove

cooking plates.

8. Hinge Release Lever

Allows the cover to extend back to

the Flat position.

9. Cover Height Adjuster

Features 6 preset height positions

for top melting. Locks cover closed

to store.

BPA Free (not shown)

All materials that come in contact

with food are BPA free.

BEFORE THE

FIRST USE

Remove all packaging materials and any labels or

stickers from your grill. Be sure all parts (see

Features and Benefits) 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

Elite for the

first time, remove any dust from shipping by

wiping the base, cover and controls with a damp

cloth. Thoroughly clean cooking plates, drip tray

and scraping tool; all are dishwasher safe. Refer

to Assembly Instructions for

plate removal.

ASSEMBLY

INSTRUCTIONS

Place base on a clean, flat surface where you

intend to cook, with the controls directly in front

of you.

To insert the cooking plates:

1. Choose the side(s) you intend to cook on. The

two cooking plates each have two sides:

a. Grill side: ribbed surface intended for grilling

steaks, hamburgers, chicken, seafood and

vegetables. Also can be used for panini and

other toasted sandwiches.

b. Griddle side: smooth surface intended for

cooking bacon and eggs, pancakes and French

toast. Also can be used for panini and other

toasted sandwiches.

2. Identify the lower and upper plates. The word

LOWER or UPPER is embossed on both sides

of each plate.

3. Locate the connector prongs on the plate(s)

and line up with the appropriate connection

blocks. Slide the connector prongs into the

blocks and push down the front end of the

plate(s). They will snap into place.

NOTE: If the plate(s) are not inserted properly

and completely into the connection blocks, the

plate(s) will not heat up. This is a safety feature

that prevents the user from operating the grill

when it is not assembled correctly.

GETTING TO KNOW YOUR CONTROL PANEL

a. Plate Select Dial & Temperature Dials

Use the PLATE SELECT dial to select LOWER

and UPPER plates and to turn unit off. Use the

UPPER and LOWER temperature dials to select

temperature of each plate.

b. Time Directionals

Use to set cooking time. Press and hold

to scroll quickly; press and release to advance

more slowly.

c. Upper and Lower Plate Sear Buttons

Press to sear at 500˚F for up to

two minutes.

d. Start/Stop Button

Starts/stops cooking selection.

e. Blue Backlit LCD Display

Shows plate temperatures, timer and PREHEAT/

READY.

b.a.

4. Slide the drip tray into the base at the rear of

the unit from the right side.

5. Plug the cord into a standard electrical outlet.

The blue backlight on the LCD screen will

illuminate, indicating the unit is energized. The

LCD will display the current settings.

NOTE: If the START/STOP button is not

pressed within 10 minutes, the unit will enter

SLEEP mode. The blue backlight on the LCD

screen will turn off and the screen’s display will

go blank.

6. Just follow the instructions below

to position the unit, and you’re ready

to cook!

GRIDDLER

ELITE

POSITIONS

STORAGE Position – Upper plate/cover rests flat

on the lower plate/base and cover height adjuster

is in Lock position.

PREHEAT Position – Upper plate/

cover rests flat on the lower plate/base and cover

height adjuster is in

Unlock position.

OPEN COOKING Position – To Cook on Lower

Plate Only: Lift the handle so upper plate/cover is

vertical. Plate does not “float” in this position.

CLOSED COOKING Position –

To Contact Grill or Panini Press: Start

with unit in Open Cooking position.

Lower top carefully until plate contacts food.

Hinge will automatically release the plate, allowing

it to “float” and rest evenly

on food.

To Top Melt: Start with unit in Open Cooking

position. Wearing an oven mitt, press down

slightly on front of upper plate/cover to release

hinge, allowing plate to “float.” Lower it to close to

the desired height, then slide the cover height

adjuster into a notch to set the position.

NOTE: After Closed Cooking, you can lock the

upper plate/cover back into place by simply

closing the unit without any food in it.

FLAT COOKING Position – To Cook on Full Grill,

Full Griddle or Half Grill/Half Griddle: Upper plate/

cover opens to lie flat, level with the lower plate/

base.

To adjust to this position from the Preheat

position, open unit and slide the hinge release

lever up while pushing the handle back. The upper

plate/cover will sit flat, resting on the handle.

To adjust to this position from Closed Cooking

position, first close the unit, resting upper plate/

cover flat on lower plate/base. You will hear the

upper plate click into place. Open unit and slide

the hinge release lever up while pushing the

handle back. The upper plate/ cover will sit flat,

resting on the handle.

To adjust to this position from Open Cooking

position, grasp handle and pull slightly forward,

then slide the hinge release lever up while pushing

the handle back. The upper plate/cover will sit flat,

resting on the handle.

OPERATING

THE GRIDDLER

ELITE

Standard Cooking

1. Turn the PLATE SELECT dial to the desired

plate selection.

You can choose the upper plate,

lower plate, or both plates, depending on how

and what you want to cook.

We recommend the following plate selections:

Cooking Option Plate Selection

Contact Grill Both

Panini Press Both

Full Grill Both

Full Griddle Both

Half Grill and Half Griddle Both

Half Grill or Half Griddle Lower or Upper

Top Melt Both

The selected plate(s) and the corresponding

temperature(s) will appear on the LCD screen.

2. Turn the temperature dial for the selected

plate(s) to the desired setting – from Warm to

450°F. The temperature readout(s) in the LCD

screen will change as you turn the dial.

NOTE: Warm setting will display

as 200°F.

In the example below, the lower plate

temperature has been set to 350˚F.

3. Once the desired temperature setting(s) have

been selected, press the START/STOP button.

NOTE: If the START/STOP button is not

pressed within 10 minutes, the unit will enter

sleep mode. Turn any knob or press any button

to reactivate the unit.

a. The LED light around the START/STOP

button will illuminate and the unit will beep one

time.

b. In the LCD screen, PREHEAT will appear and

the selected temperature(s) will flash as the

plate(s) heat up. It may take up to 20 minutes to

reach operating temperature, depending on the

temperature(s) selected.

c. When the plate(s) reach temperature, the

selected temperature(s) will stop flashing,

READY will display, and the unit will beep 3

times.

NOTE: If both plates are selected, when the

first plate reaches temperature it will show

READY and the unit will beep 1 time; you can

begin cooking on this plate if you choose. The

second plate will continue to preheat until it

reaches temperature, at which time it will show

READY and the unit will beep 3 times.

In the example below, the upper plate

temperature has been set to 250˚F and is ready,

and the lower plate temperature has been set to

350˚F and is still preheating.

4. To change the temperature(s) at any time during

operation, simply turn the temperature dial of

the selected plate(s) to the new setting.

a. If the plate(s) are in PREHEAT mode, they will

continue to preheat to new selection.

b. If the plate(s) are in READY mode and the

temperature(s) are lowered, READY will remain

on display as the unit adjusts to the lower

temperature(s).

c. If the plate(s) are in READY mode and the

temperature(s) is raised, PREHEAT will display

and the higher selected temperature will flash

as the plate(s) heat up. Once the higher

temperature(s) is reached, READY will display,

the temperature(s) will stop flashing, and the

unit will beep 3 times.

5. To change the plate selection at any time during

operation, simply turn the PLATE SELECT dial

to the new selection and adjust the plate(s)

temperature (if necessary). PREHEAT will

display for new selected plate(s) and the

temperature will flash as the plate(s) heat up.

Once the new temperature(s) are reached,

READY will display, the temperature(s) will stop

flashing, and the unit will beep 3 times.

6. To stop the unit from heating, simply press the

START/STOP button.

NOTE: If the unit is on and heated for more

than 2 hours, it will automatically shut off. This

is a safety feature of the Griddler

Elite.

SEAR Function

You can sear foods at 500°F for up to

2 minutes.

1. Follow Standard Cooking, Step 1.

2. Press UPPER SEAR and/or LOWER SEAR

button to initiate SEAR function. SEAR will

appear in place of the temperature(s) in the LCD

screen.

In the example below, the lower plate has been

set to SEAR.

3. Press the START/STOP button. The LED light

around the START/STOP button will illuminate

and the unit will beep one time.

4. In the LCD screen, PREHEAT will display and

SEAR will flash while the plate(s) heat up to

500°.

5. When the plate(s) reach the SEAR temperature,

SEAR will stop flashing, READY will display and

the unit will beep 3 times.

NOTE: If both plates are selected for SEAR,

when the first plate reaches temperature it will

show READY and the unit will beep 1 time; you

can begin cooking on this plate if you choose.

The second plate will continue to preheat until it

reaches temperature, at which time it will show

READY and the unit will beep 3 times. In the

example below, both plate temperatures have

been set to SEAR and the upper plate is ready

while the lower plate is still preheating.

In the example shown below, both plates have

been set to SEAR, but only the upper plate has

reached SEAR temperature. The lower plate is

still preheating.

6. The 02:00 minute countdown timer will flash ten

times to allow enough time to put the food on

the plate(s).

7. After 10 seconds, the 2-minute countdown will

begin. To sear for less than 2 minutes, simply

press the arrow down button at any time during

10-second delay or countdown to decrease the

time. You cannot sear for more than 2 minutes

at a time.

8. When the countdown is complete, the unit will

beep 3 times to indicate the SEAR cycle has

finished, and the unit will adjust to the

temperature(s) selected on the corresponding

temperature knobs.

9. To cancel SEAR, press the SEAR button(s)

again and the unit will adjust to the

temperature(s) selected on the corresponding

temperature knobs.

OPERATING THE TIMER

The 60-minute timer can be activated at any time

the unit is on, except in the middle of a SEAR

cycle.

1. Press the up or down arrow button to initiate

time-set mode. The LCD screen will display a

blinking 00:00.

2. Press the up and down arrows to add or

subtract time. Time can be set in 30-second

intervals up to 10 minutes, then 1-minute

intervals up to 60 minutes. Press and hold the

buttons to scroll through time more quickly.

Timer will stop blinking and automatically start

to count down when no time-set buttons have

been pressed for 3 seconds.

3. To add or subtract time during countdown,

simply press the up or down arrow buttons.

4. When the countdown is complete, the unit will

beep 3 times.

5. To stop and reset the timer, press and hold

both the up and down arrow buttons at the

same time for 2 seconds. Timer will default to

00:00.

6. To turn the unit off, simply turn PLATE SELECT

dial to OFF.

NOTE: If timer is in use and either SEAR button

is pressed, the SEAR cycle will override the

previously set timer.

CLEANING AND CARE

1. Once you have finished cooking, turn the

PLATE SELECT dial to the OFF position and

unplug the power cord from the wall outlet.

Allow the unit to cool down for at least 30

minutes.

2. Use the cleaning/scraping tool to remove any

leftover food from the cooking plate(s).

3. Dispose of grease from the drip tray once

cooled.

4. Press the plate release buttons to remove

cooking plates from the housing. Be sure that

the plates have cooled completely before

handling (at least 30 minutes).

5. Wipe down the plates to remove any leftover

food. The cooking plates, drip tray and

cleaning/scraping tool can be cleaned by hand

or on the top shelf of the dishwasher. The

housing base, cover and control panel can be

wiped clean with a soft, dry cloth. For tough

stains, dampen cloth. Never use an abrasive

cleaner or harsh pad.

USER MAINTENANCE

• The first time you use the Griddler

Elite it may

have a slight odor and may smoke a bit. This is

common to appliances with nonstick surfaces.

• Always exercise caution when handling the

Griddler

Elite during cooking. Open and close

the unit using the handle only. Do not touch the

arms or top cover during or immediately after

cooking, as they become hot during use. We

recommend you wear oven mitts when handling

the Griddler

Elite to prevent burns.

• Never use metal utensils, which will scratch the

nonstick plates. Instead, use wooden or heat-

proof plastic utensils.

• Never leave plastic utensils in contact with the

hot grill plates. This includes the cleaning tool

that is included.

• In between recipes, use a wooden or heat-

proof plastic utensil to scrape excess food

buildup through grease channels and into the

drip tray. Wipe off any residue with a paper

towel before proceeding with next recipe.

• Allow the Griddler

Elite to cool down

completely (at least 30 minutes) before

cleaning.

• Any other servicing should be performed by an

authorized service representative.

STORAGE

• Wrap the power cord around the cord

storage clips at the back of the base.

• Store clean cooking plates and drip tray in

the unit.

• Lock unit closed by sliding the cover height

adjuster to the Lock position.

Subject Question Answer/Solution

Power

Why won’t my unit turn on?

Check to make sure your unit is plugged into a

functional outlet.

Contact Customer Service at 1-800-726-0190.

Why is my unit turning itself off?

If the PLATE SELECT dial is not turned to ON

within 10 minutes of the unit being plugged in, the

Griddler

Elite will enter SLEEP mode. All lights will

turn off. Turn the PLATE SELECT dial to ON to

“wake up” the unit and operate the unit as normal.

It is possible the unit overheated. Wait for the unit

to cool down and try again. If it does not turn back

on, contact Customer Service at 1-800-726-0190.

If already cooking and you want to change the

temperature of the current plate selection, you do

not need to hit START/STOP button again. Doing

so will turn the unit off. Simply change the

temperature dial for the current plate selection and

the unit will adjust automatically.

If your Griddler

Elite is not turned off or if you do

not change any settings, it will shut off

automatically after 2 hours. This is a safety feature.

Why won’t the plates get hot?

Confirm you have inserted the plates correctly into

the connection blocks. If the plates are not fitted

correctly and securely, they will not heat up. This is

a safety feature.

Programming

Can I change my temperature

or plate selection when the unit

is already cooking?

Yes. To change temperature of your current plate

selection, simply turn the plate’s temperature dial

and the unit will adjust automatically. To change

your plate selection, simply turn the PLATE

SELECT dial and set your new temperature.

Can I sear when I’m

already cooking?

Yes. Simply press the SEAR button(s) and the

plates will preheat to sear temperature. We

recommend you take the food off during preheating

to SEAR. Once the SEAR cycle is complete, the

unit will revert back to previously selected

temperatures.

Can I adjust my SEAR

cycle time?

You can only sear for 2 minutes max. However if

you would like to sear for less than 2 minutes,

simply press the down arrow button.

Cleaning

Are the parts and accessories

dishwasher safe?

Yes, all removable parts are dishwasher safe. Do

not immerse or put the base of the unit in the

dishwasher. Clean it and the control panel with a

clean damp cloth.

Food residue is sticking to the

plates. How do I clean them

without damaging them?

Use the scraper tool provided to scrape off any

excess food buildup. Do not use metal utensils

to clean the plates as they can damage the

nonstick coating.

Troubleshooting Chart

WARRANTY

LIMITED THREE-YEAR

WARRANTY

This warranty is available to consumers only. You are

a consumer if you own a Cuisinart

Griddler

Elite

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 purchasers or owners.

We warrant that your Cuisinart

Griddler

Elite will be

free of defects in materials and workmanship under

normal home use for 3 years from the date of original

purchase.

We recommend that you visit our website, www.

cuisinart.com for a fast, efficient way to complete your

product registration. However, product registration does

not eliminate the need for the consumer to maintain

the original proof of purchase in order to obtain the

warranty benefits. 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.

CALIFORNIA RESIDENTS ONLY

California law provides that for In-Warranty Service,

California residents have the option of returning a

nonconforming product (A) to the store where it was

purchased or (B) to another retail store which sells

Cuisinart products of the same type.

The retail store shall then, at its discretion, either repair

the product, refer the consumer to an independent

repair facility, replace the product, or refund the

purchase price less the amount directly attributable to

the consumer’s prior usage of the product. If the above

two options do not result in the appropriate relief to the

consumer, the consumer may then take the product

to an independent repair facility if service or repair

can be economically accomplished. Cuisinart and not

the consumer will be responsible for the reasonable

cost of such service, repair, replacement, or refund for

nonconforming products under warranty.

California residents may also, according to their

preference, return nonconforming products directly to

Cuisinart for repair, or if necessary, replacement, by

calling our Consumer Service Center toll-free at 1-800-

726-0190. Cuisinart will be responsible for the cost of

the repair, replacement, and shipping and handling for

such products under warranty.

BEFORE RETURNING YOUR

CUISINART

PRODUCT

If your Cuisinart

Griddler

Elite should prove to be

defective within the warranty period, we will repair it,

or if we think necessary, replace it. To obtain warranty

service, simply call our toll-free number 1-800-726-0190

for additional information from our Customer Service

Representatives or send the defective product to

Customer Service at Cuisinart, 7475 North Glen Harbor

Blvd., Glendale, AZ 85307.

To facilitate the speed and accuracy of your return,

please enclose $10.00 for shipping and handling of the

product.

Please pay by check or money order (California resi

dents need only supply proof of purchase and should

call 1-800-726-0190 for shipping instructions).

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 dam

aged products are not covered under warranty.

Please be sure to include your return address, daytime

phone number, description of the product defect, prod

uct model # (located on bottom of product), original

date of purchase, and any other information pertinent to

the product’s return.

Your Cuisinart

Griddler

Elite has been manufactured

to the strictest specifications and has been designed

for use only in 120 volt outlets and only with authorized

accessories and replacement parts.

This warranty expressly excludes any defects or dam

ages caused by attempted use of this unit with a con-

verter, as well as use with accessories, replacement

parts or repair service other than those authorized by

Cuisinart. This warranty does not cover any damage

caused by accident, misuse, shipment or other than

ordinary household use. This warranty excludes all inci

dental or consequential damages. Some states do not

allow the exclusion or limitation of these damages, so

these exclusions may not apply to you. You may also

have other rights, which vary from state to state.

Important: If the nonconforming product is to be ser

viced by someone other than Cuisinart’s Authorized

Service Center, please remind the servicer to call our

Consumer Service Center at 1-800-726-0190 to ensure

that the problem is properly diagnosed, the product is

serviced with the correct parts, and to ensure that the

product is still under warranty.

150 Milford Road

East Windsor, NJ 08520

Printed in China

15CE014232

Other trademarks or service marks referred to herein are the

trademarks or service marks of their respective owners.

IB-11143-ESP

RECIPES

COOKING GUIDE AND FOOD TEMPERATURE CHART ............................ 15

PIZZA CHART ............................................................................................ 16

SANDWICH CHART ................................................................................... 18

STEAK CHART ........................................................................................... 20

RECIPES ..................................................................................................... 21

Perfect Pancakes .................................................................................. 21

Challah French Toast ........................................................................... 21

Crab Cakes .......................................................................................... 22

Garlic and Herb Marinated Lamb Chops ........................................... 23

Grilled Pizza ......................................................................................... 24

Blini ...................................................................................................... 24

Classic Tomato Bruschetta ................................................................... 25

Stuffed Portabellas ............................................................................... 26

The All American Burger ..................................................................... 27

Cuban Sandwich ................................................................................. 28

Croque Monsieur/Madame ................................................................. 28

Middle-Eastern Sandwich .................................................................... 29

Fish Tacos ............................................................................................. 30

Grilled Vegetables................................................................................ 31

The Perfect Combination: Grilled Potato “Chips” and Onion Rings .... 31

Grilled Pork Chop, Cuban-Style ............................................................32

Grilled Tuna with Soy Dipping Sauce ................................................. 33

Rib-Eye Steaks ...................................................................................... 33

Salsa Verde .......................................................................................... 34

Tuscan Marinade ................................................................................ 34

Compound Herb Butter ........................................................................ 35

Steak and Roast Rub ........................................................................... 35

continues next page

Cooking Guide

and Food Temperature Chart

Food Preparation

Plate and

Position

Suggested Grilling

Temperatures and Times

Bacon Place in a single layer.

Grill or Griddle; Flat or

Open

Place bacon on cold plates. Turn to 450°F. Cook until desired

doneness. Should take about 15 minutes for 1 pound of bacon

(if using the flat position).

Beef, boneless

steak (refer to the

Steak Chart for specific

times and temperatures)

Up to 2 inches thick.

Season to taste. Drain off marinade

completely if marinated before grilling.

Grill; Closed, Open or Flat

When cooking in the Closed position, preheat to SEAR (with

450°F as the default). Put the steak(s) on the preheated lower

grill plate. Using the adjustable hinge, set the upper plate so

it is just sitting on top of the steak, but not pressing it. Sear

for 2 minutes, then the grill will revert to 450°F. Cook for 2

to 5 minutes, depending on thickness and desired doneness.

When cooking in the Open or Flat positions, preheat to

450°F. Put the steaks on the preheated grill plates. Cook for

about 4 to 6 minutes per side, depending on the thickness of

the steaks and desired doneness.

Chicken Breasts

(boneless)

Pound to an even thickness of no

more than 1 inch.

Grill; Closed, Open or Flat

When cooking in the Closed position, preheat to 400°F.

Cook for 7 to 9 minutes in the closed position, or 8 to 10

minutes per side in the flat position. (Internal temperature

should be 170˚F - juices will run clear with no signs of pink.)

Chicken Thighs

(boneless)

Spread to even thickness. Grill; Closed, Open or Flat

When cooking in the Closed position, preheat to 400°F.

Cook for 8 to 10 minutes in the closed position, or 8 to 10

minutes per side in the flat position. (Internal temperature

should be 180˚F - juices will run clear with no signs of pink.)

Fish Steaks (sword,

tuna, salmon/boned)

No more than 1

to 2 inches thick.

Grill; Closed, Open or Flat

400˚F, 6 to 7 ½ minutes when grilling in the closed position.

7 to 8 minutes per side in the flat position.

Beef, hamburgers

Shape meat into burgers of even

weight and thickness.

Grill; Closed

450°F. Put the burgers on the preheated lower grill plate.

Using the cover height adjuster, set the upper plate so it is

just sitting on top of the burgers, but not pressing them. Grill

burgers for about 5 to 8 minutes, depending on thickness and

desired doneness.

Beef,

cheeseburgers

Shape meat into burgers of even

weight and thickness.

Grill; Closed and Open

(with cover height

adjuster)

Same as above, but once burger is nearly cooked, with

about 1½ minutes remaining (it is helpful to use the timer

with this recipe), carefully open upper plate, place piece of

cheese on top of burgers, and then using the cover height

adjuster, close upper plate so that it is sitting right above the

top of the cheeseburger, not touching it. Cook until cheese is

just melted.

Sausages, uncooked

Prick links with tines of fork

or tip of paring knife.

Grill or Griddle; Open or

Closed

450°F. Put the links on the preheated grill/griddle plates -

the grill ribs are perfect for holding the links in place, and

allow for easy turning for even cooking. Grill for about 5

minutes per side in the Open position, or about 12 minutes

(turning halfway through) in the Closed position, depending on

the thickness of the sausages.

Panini

(see Sandwich Chart for

delicious fillings)

Brush tops and bottoms of bread

with oil before grilling.

Grill or Griddle; Closed

Preheat both plates to 350°F. Put the prepared sandwiches on

the preheated lower grill/griddle plate. Close the top. Allow

sandwiches to cook for about 4 to 6 minutes, depending on

thickness of sandwiches.

Open-Faced

Sandwiches

(see Sandwich Chart for

some great recipes)

Prepare desired sandwiches

to a height of 1½ inches.

Grill or Griddle; Closed

(with adjustable hinge)

Preheat lower plate to 350°F; upper plate to 450°F. Put the

prepared sandwiches on the preheated lower grill/griddle plate.

Using the cover height adjuster, close upper plate until it is

sitting right above the top of the sandwich, not touching it.

Cook sandwich until cheese on top is fully melted and lightly

browned.

Pizza Chart

The Cuisinart kitchen could go on for pages with delicious recipes for tasty pizzas, and you have your

favorites too, but here is a small selection of some combinations and tips that will hopefully bring some

new flavors to your table. The adjustable hinge lever and top-browning feature of the Cuisinart

Griddler

Elite makes it the perfect tool for grilled pizzas. You can always start out with our classic Grilled Pizza on

page 12 and build from there, or you can take some components from the options below as a fun treat for

your family.

continues next page

Food Preparation

Plate and

Position

Suggested Grilling

Temperatures and Times

Quesadillas

Prepare quesadillas according to your

favorite recipe.

Grill or Griddle; Closed

Preheat both plates to 400°F. Put the prepared quesadilla on

the preheated lower plate. Close the top and using the cover

height adjuster, set the upper plate so it is just sitting on top

of the quesadillas. Grill for about 2 to 3 minutes, depending

on thickness and filling of the quesadillas.

Eggs

Fried or over-easy. Up to 5 eggs

per plate.

Griddle; Open or Flat

350°F. Break the eggs onto the hot griddle plates. Flip once

whites are set, about 2 to 3½ minutes, and then remove

when cooked to desired doneness.

French Toast Prepare French toast as desired. Griddle; Open

350°F. Flip after 2 to 3 minutes, depending on thickness.

Cook for an additional 2 to 3 minutes.

Steak & Eggs

Up to 2 inches thick.

Season to taste. Drain off marinade

well if marinated before grilling.

Grill and Griddle; Open

Preheat lower plate to 350°F; upper plate to 450°F. Put the

seasoned steak(s) on the preheated upper grill plate. Grill for

about 4 to 6 minutes per side, depending on thickness and

desired doneness. After flipping steak(s) to cook the second

side, add the eggs to the preheated griddle plate and cook

for 2 to 3 minutes per side. At that time, the steaks should

be done as well.

Vegetables

Have vegetables evenly cut. Season or

marinate if desired.

Grill; Open, Flat or Closed

(if closed, be sure that

the vegetables are all the

exact same thickness, or

results will be uneven)

400°F. Grill until tender. This will vary depending on the

types of vegetables used, but should take between 20 and 30

minutes. Refer to our recipe on page 19 for more specifics.

Pizza (see Pizza Chart

for great recipe ideas)

Prepare pizza dough or use

purchased; prepare desired toppings.

Grill; Closed and Open

(with cover height

adjuster)

Grill dough on SEAR/450°F with the unit closed. Then let

the temperature revert to 450°F. Open to add toppings and

using the cover height adjuster, close upper plate until it is

sitting right above the top of the pizza, not touching it. Cook

until cheese/toppings are melted and browned, about 10 to

15 minutes.

Food Ingredients Preparation Cooking Procedure

Eggplant-

Pesto-

Tomato

¾ to 1 pound pizza dough

olive oil for brushing

¼ cup prepared pesto

½ small eggplant, ½-inch-thick round

slices - grilled for 4 minutes per side

1 cup halved cherry tomatoes

salt and pepper, to taste

2 ounces fresh mozzarella, sliced into

1- to 2-inch pieces

Cooking Position and Plates: Closed; Grill

or Griddle

Preheat Temperature: 450°F upper and

lower

Roll dough out to about 10-inch

rectangle, to fit shape of plate as best

you can.

Brush top and bottom of dough with

olive oil.

Grill oiled pizza dough for about 5 minutes in the

Closed position.

Open grill and carefully top with pesto, eggplant,

tomatoes, salt, pepper and mozzarella.

Using the cover height adjuster, close upper plate

until it is sitting right above the top of the pizza,

not touching it. Cook until cheese/toppings are

melted, about 10 to 15 minutes.

continues next page

Food Ingredients Preparation Cooking Procedure

Mushroom-

Fontina

¾ to 1 pound pizza dough

olive oil for brushing

6 cups mushrooms

3 tablespoons olive oil

¼ teaspoon salt

pepper, to taste

4 sprigs fresh thyme, leaves only

(stems discarded)

1 garlic clove, finely chopped

½ small shallot, sliced

2 to 3 tablespoons grated Parmesan

3 ounces Fontina, shredded

Cooking Position and Plates: Open and

Closed; Griddle

Preheat Temperature: 350°F upper and

lower

Roll dough out to about 10-inch

rectangle, to fit shape of plate as best

you can. Brush top and bottom of dough

with olive oil. Cover lightly with plastic

wrap until ready to use. Toss

mushrooms, 3 tablespoons oil, salt,

pepper, thyme, garlic and shallot

together.

Sauté mushroom mixture on hot griddle plates in

the Open position until softened, about 6 to 10

minutes. Remove and reserve.

Increase temperature to 450°F on both plates.

Once preheated, place oiled dough on the lower

griddle plate; close upper plate and allow to cook

for about 5 minutes.

Open unit and carefully top dough with reserved

mushroom mixture and both cheeses.

Using the cover height adjuster, close upper plate

until it is sitting right above the top of the pizza,

not touching it. Cook until cheese is melted, about

10 to 15 minutes.

Bacon-Olive

¾ to 1 pound pizza dough

olive oil for brushing

½ cup pizza sauce

2 garlic cloves, thinly sliced

6 slices bacon, cooked and crumbled

½ cup halved and pitted olives, green

or black

2 pinches dried fines herbes

¼ cup shredded Parmesan

Cooking Position and Plates: Closed; Grill

or Griddle

Preheat Temperature: 450°F upper and

lower

Roll dough out to about 10-inch

rectangle, to fit shape of plate as best

you can. Brush top and bottom of dough

with olive oil. Cover lightly with plastic

wrap until ready to use.

If bacon was not already cooked, it may be cooked

on the 450°F griddle plates. Then remove and grill

pizza dough, closed, for 5 minutes.

Open unit and carefully top dough with remaining

ingredients, finishing with the cheese.

Using the cover height adjuster, close upper plate

until it is sitting right above the top of the pizza,

not touching it. Cook until cheese is melted, about

10 to 15 minutes.

Ricotta,

Fig and

Prosciutto

¾ to 1 pound pizza dough

olive oil for brushing

½ cup ricotta, strained

1 tablespoons grated Parmesan

salt and pepper, to taste

figs, sliced

prosciutto, torn into

small pieces

Brie, sliced

blue cheese, crumbled

honey, for finishing

Cooking Position and Plates: Closed; Grill

or Griddle

Preheat Temperature: 450°F upper and

lower

Roll dough out to about 10-inch

rectangle, to fit shape of plate as best

you can. Brush top and bottom of dough

with olive oil. Cover lightly with plastic

wrap until ready to use.

Stir together the ricotta, Parmesan, salt

and pepper.

Grill oiled dough on the hot grill/griddle plates for

5 minutes.

Open unit and carefully top dough with the ricotta

mixture, figs, prosciutto, Brie and blue cheese.

Using the cover height adjuster, close upper plate

until it is sitting right above the top of the pizza,

not touching it. Cook until cheese is melted, about

10 to 15 minutes.

Before serving, drizzle with honey.

Sausage,

Onion and

Pecorino

¾ to 1 pound pizza dough

olive oil for brushing

1 to 2 links Italian sausage, cooked

and crumbled

½ cup pizza sauce

1 medium onion, sliced and griddled/

grilled

¼ cup shaved/thinly sliced pecorino

Cooking Position and Plates: Closed;

Griddle

Preheat Temperature: 450°F upper and

lower

Roll dough out to about 10-inch

rectangle, to fit shape of plate as best

you can. Brush top and bottom of dough

with olive oil. Cover lightly with plastic

wrap until ready to use.

If sausage has not yet been cooked, grill sausage

on the hot griddle plates until browned, about 8

minutes. (For best results, halve sausage lengthwise

if using precooked. If using raw, prick links all

over and then grill for a minute or two on each

side.) Let sausage cool slightly and crumble or slice

as desired.

If onion has not yet been cooked, toss in some oil

with salt and pepper. Place on hot griddle plates

after removing sausage and allow to cook until

softened, about 5 to 6 minutes. Remove and

reserve.

Grill oiled dough on the hot griddle plates, closed,

for 5 minutes.

Open unit and carefully top dough with the sauce,

reserved onion and sausage and cheese.

Using the cover height adjuster, close upper plate

until it is sitting right above the top of the pizza,

not touching it. Cook until cheese is melted, about

10 to 15 minutes.

Sandwich Chart

A sandwich is a beautiful thing - simple and comforting. Add some heat to cheese and bread and create the

perfect lunch. Like any good meal, the perfect sandwich starts with the best ingredients that you can find.

Use a nice hearty bread, good oil or butter, and fresh, in-season ingredients. Don't stop there, for your

pantry probably has some great additions - roasted red peppers can add a lot of flavor to simple grilled

chicken. Mayonnaise and mustards can do wonders. Have leftover barbequed chicken from the grill last night?

Shred it and put it on bread. The options are endless. Place on the hot grill, press or top brown, and your

sandwich will be ready before you can finish setting the table. The extra-large cooking surface allows you to

make up to four sandwiches at a time.

Sandwich Type Prep It Build It Cook It

The Perfect

Grilled

Cheese

(with variations)

Panini

Grill Position and Plates: Closed; Grill or Griddle

Preheat Temperature: 350°F upper and lower

Ingredients: Your favorite sliced bread • softened

butter • a good melting cheese: classic American,

Swiss varieties, Cheddar, etc.

If you're feeling adventurous, or just want a

change from the ordinary, get some other

ingredients ready: sliced deli pickles, sliced

tomato, some bacon from yesterday's breakfast.

While grill is preheating, assemble

your sandwiches:

Lightly brush one side of each slice of

bread with the softened butter.

Layer the cheese on top of half of the

un-buttered slices (if using optional

fillings, layer them in between the

cheese). Top with the other pieces of

the bread, with the buttered side

facing up.

Open grill carefully and

place prepared sandwiches

on the hot plate.

Close grill and set the cover

height adjuster so the

upper plate is just sitting

on top of the bread (about

the 2nd notch, depending

on the thickness of your

bread). Allow to cook for

about 5 minutes, or until

bread is crispy and cheese

is fully melted.

The Classic

Italian

Panini

Grill Position and Plates: Closed; Griddle or Grill

Preheat Temperature: 350°F upper and lower

Ingredients: Ciabatta or a rustic Italian bread (for

ciabatta, cut into enough for 4 sandwiches; for

Italian, cut 8 slices) • olive oil for brushing on

bread • 8 ounces of a variety of Italian meats

(prosciutto, mortadella, salami, sopressata, etc.)

• 2 roasted red peppers, drained and sliced • 4

ounces of provolone • salt and pepper

While grill is preheating, assemble

your sandwiches:

Lightly brush one side of each slice

of bread with the oil.

Layer the meats on the bottom half

of each bread slice, oiled side down.

Top with the roasted pepper, then

provolone. Sprinkle with salt and

pepper if desired. Top with the other

pieces of bread, oiled side facing up.

Open grill carefully and

place prepared sandwiches

on the hot plate.

Close grill to press the

sandwich. Allow to cook

for about 5 minutes, or

until bread is crispy and

cheese is fully melted.

The Melt

Open-

Faced

Grill Position and Plates: Open; Grill or Griddle

Preheat Temperature: 450°F upper; 350°F lower

Ingredients: 4 slices of your favorite sandwich

bread • 1 cup of either chicken, tuna, turkey or

egg salad • 4 slices (about 4 ounces) Swiss,

Cheddar or American cheese

While grill is preheating, assemble

your sandwiches:

Lay the four slices of bread on a

plate or tray. Top with the salad,

and then with the cheese.

Open grill carefully and

place prepared sandwiches

on the hot plate.

Using the cover height

adjuster, close upper plate

until it is sitting right

above the top of the

sandwich, not touching it.

Cook until cheese is

melted, about 5 to 7

minutes.

The Meat

Lovers

Panini

Grill Position and Plates: Closed; Grill or Griddle

Preheat Temperature: 350°F upper and lower

Ingredients: 8 slices of your favorite sandwich

bread • softened butter, for brushing bread

• brown deli mustard • 16 ounces of your favorite

deli meats (roast beef, turkey, ham, pastrami, etc.)

• 6 to 8 ounces Swiss cheese

While grill is preheating, assemble

your sandwiches:

Lightly brush one side of each slice

of bread with the softened butter.

Brush the inside of 4 of the slices

with the mustard.

Evenly distribute the meat on

top of half of the bread, buttered

side down.

Top with the Swiss, and then place

the other slice of bread, mustard-side

down, on top.

Open grill carefully and

place prepared sandwiches

on the hot plate.

Close grill to press the

sandwich. Allow to cook

for about 5 minutes, or

until bread is crispy and

cheese is fully melted.

Sandwich Type Prep It Build It Cook It

The

Californian

Panini

Grill Position and Plates: Closed; Grill or Griddle

Preheat Temperature: 450°F upper and lower

Ingredients: 8 slices of your favorite sandwich

bread • olive oil for brushing bread • grilled

chicken breast*, sliced • sprouts • avocado, sliced

• tomato, sliced • Cheddar

*This can be coated with olive oil, salt and

pepper and then grilled beforehand, or use any

leftover chicken that you may have.

While grill is preheating, assemble

your sandwiches:

Lightly brush one side of each slice

of bread with the olive oil.

Evenly distribute the chicken, sprouts,

avocado, tomato and cheddar on 4

slices of the bread, with the oiled

side down. Top with the other slices

of bread, oiled side up.

Open grill carefully and

place prepared sandwiches

on the hot plate.

Close grill and set the

cover height adjuster so

upper plate is just sitting

on top of the bread. Allow

to cook for about 5

minutes, or until bread

is crispy and cheese is

fully melted.

The

Gobbler

Open-

Faced

Grill Position and Plates: Closed; Grill or Griddle

Preheat Temperature: 350°F upper and lower

Ingredients: 4 slices of white sandwich bread

• butter for brushing bread • mayonnaise • sliced

turkey • prepared stuffing • cranberry sauce

• Swiss cheese

While grill is preheating, assemble

your sandwiches:

Lightly brush one side of each slice

of bread with the butter. Spread

mayonnaise on the inside of the

slices.

Evenly distribute the turkey, stuffing,

cranberry sauce and Swiss cheese on

the 4 slices of bread, with the

buttered side down.

Open grill carefully and

place prepared sandwiches

on the hot plate.

Using the cover height

adjuster, close upper plate

until it is sitting right

above the top of the

sandwich, not touching it.

Allow to cook for about

5 minutes, or until bread

is crispy and cheese is

fully melted.

The Nicoise Panini

Grill Position and Plates: Closed; Grill or Griddle

Preheat Temperature: 350°F upper and lower

Ingredients: 8 slices of thickly cut rustic-style

bread • olive oil, for brushing bread • tapenade

• grilled tuna steak*, sliced • sliced tomatoes

While grill is preheating, assemble

your sandwiches:

lightly brush one side of each slice of

bread with the oil.

Evenly distribute the tuna and

tomatoes on 4 slices of the bread,

with the oiled side down. Spread the

tapenade on the inside of the other

4 slices. Top sandwiches with these

slices, tapenade facing down.

Open grill carefully and

place prepared sandwiches

on the hot plate.

Close grill and set the

cover height adjuster so

upper plate is just sitting

on top of the bread. Allow

to cook for about 5

minutes, or until bread is

crispy.

Chocolate

Panini

Grill Position and Plates: Closed; Grill or Griddle

Preheat Temperature: 350°F upper and lower

Ingredients: 8 slices of good quality rustic bread

• olive oil, for brushing bread • 4 ounces semi-

sweet chocolate, chopped (you may also use

Nutella

, about 2 tablespoons per sandwich)

While grill is preheating, assemble

your sandwiches: Lightly brush one

side of each slice of bread with

the oil.

Top the un-oiled side of four pieces

with the chocolate. Top with the

other slices of bread, oiled sides

facing up.

Open grill carefully and

place prepared sandwiches

on the hot plate. Close

grill and set the cover

height adjuster so upper

plate is just sitting on top

of the bread. Allow to

cook for about 5 minutes,

or until bread is crispy

and chocolate is melted.

Steak Chart

The SEAR function grills steaks to perfection. Here is a simple guide to cooking to your personal preference.

We give instructions for grilling the steaks in the Closed position, but they can easily be done in the Open

position as well - just flip the steaks halfway through, and remember to always monitor the temperature.

Steak

Doneness

Preparation Plate and Position

Suggested Grilling

Temperatures and Times

Rare (120-125°F)

Up to 2 inches thick.

Season to taste. Drain off

marinade completely if

marinated before grilling.

Grill; Closed

Sear (with 450°F as the default). Put the steak(s) on

the preheated lower grill plate. Using the cover height

adjuster, set the upper plate so it is just sitting on top

of the steak, but not pressing it. Sear for 2 minutes.

Medium-Rare

(130-135°F)

Up to 2 inches thick.

Season to taste. Drain off

marinade completely if

marinated before grilling.

Grill; Closed

Sear (with 450°F as the default). Put the steak(s) on

the preheated lower grill plate. Using the cover height

adjuster, set the upper plate so it is just sitting on top

of the steak, but not pressing it. Sear for 2 minutes,

and then cook 1 minute at 450°F.

Medium (140-145°F)

Up to 2 inches thick.

Season to taste. Drain off

marinade completely if

marinated before grilling.

Grill; Closed

Sear (with 450°F as the default). Put the steak(s) on

the preheated lower grill plate. Using the cover height

adjuster, set the upper plate so it is just sitting on top

of the steak, but not pressing it. Sear for 2 minutes,

and then cook 2 to 2½ minutes on 450°F.

Medium-Well

(150-155°F)

Up to 2 inches thick.

Season to taste. Drain off

marinade completely if

marinated before grilling.

Grill; Closed

Sear (with 450°F as the default). Put the steak(s) on

the preheated lower grill plate. Using the cover height

adjuster, set the upper plate so it is just sitting on top

of the steak, but not pressing it. Sear for 2 minutes,

and then cook 2 to 3½ minutes at 450°F.

Well (160°F+)

Up to 2 inches thick.

Season to taste. Drain off

marinade completely if

marinated before grilling.

Grill; Closed

Sear (with 450°F as the default). Put the steak(s) on

the preheated lower grill plate. Using the cover height

adjuster, set the upper plate so it is just sitting on top

of the steak, but not pressing it. Sear for 2 minutes,

and then cook for 3 to 5 minutes, depending on

thickness and desired doneness.

RECIPES

Perfect Pancakes

This is a great all-purpose pancake recipe to have up your sleeve for breakfast

next weekend. It can be dressed up by mixing in fresh or frozen fruit, or nuts

and chocolate chips.

Griddler

Elite Cooking Position: Flat

Plate Side: Griddle

Makes about twelve 4-inch pancakes

2 large eggs

¾ cup reduced-fat milk

½ teaspoon pure vanilla extract

1 cup plus 2 tablespoons unbleached, all-purpose flour

1 tablespoon baking powder

1 tablespoon granulated sugar

½ teaspoon table salt

2 tablespoons unsalted butter, melted (plus more for griddle plates if desired)

1. Fit the grill with the griddle plates and preheat both plates to 350°F.

2. Put the eggs, milk and vanilla in a small bowl and whisk to blend until smooth; reserve.

Combine flour, baking powder, sugar and salt in a separate, medium bowl. Stir with a whisk

to blend. Add the egg/milk mixture and stir until just blended. Stir in the melted, cooled

butter. Do not over mix, or cooked pancakes will be thin and tough – batter should be

a bit lumpy.

3. Using a ¼-cup measure, drop batter onto preheated griddle (if you like extra buttery

pancakes, put about ½ tablespoon of butter on each plate and melt before dropping batter

on plates). Cook pancakes until bubbles form, about 2 minutes; flip and cook until done,

about 2 minutes longer.

4. 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). Repeat until all the

batter is used.

Nutritional information per serving (2 pancakes):

Calories 150 (35% from fat) • carb. 20g • pro. 4g • fat 6g • sat. fat 3g

• chol. 74mg • sod. 453mg • calc. 83mg • fiber 0g

Challah French Toast

Egg-rich Challah bread makes a rich and delicious French toast. Topped with fresh fruit,

it makes breakfast a real treat for your family!

Griddler

Elite Cooking Position: Flat

Plate Side: Griddle

Makes 8 to 10 servings

8 large eggs

1½ cups milk (we used reduced fat, but any variety will do)

1 tablespoon pure vanilla extract

2 tablespoons pure maple syrup

1 teaspoon ground cinnamon

1 pinch ground nutmeg

1 to 2 pinches table salt

to 10 slices ¾-inch thick challah bread (Depending on the size of the loaf, you will

find between 8 and 10 slices will soak up all of the batter. Should be about ¾

of a 1-pound loaf.)

confectioners’ sugar, for serving

fresh fruit, for serving

1. Put the eggs, milk, vanilla, maple syrup, cinnamon, nutmeg and salt into a medium bowl.

Whisk to fully combine and pour into a 13 x 9-inch baking dish.

2. Soak half of the bread, turning so both sides are saturated.

3. Fit the grill with the griddle plates and preheat both plates to 350°F. Once hot, put the

soaked French toast on the hot griddle.* Cook 3 to 4 minutes per side. If all bread does not

fit on the griddle plates at one time, soak remaining bread, while first batch of French toast

is cooking.

4. Remove and reserve the cooked French toast and then repeat with remaining soaked bread,

if necessary.

5. To serve, dust with confectioners’ sugar and top with fresh fruit and maple syrup, if desired.

*The French toast can also be cooked in the closed griddle position. Preheat both plates to

350°F in the closed position, put 2 to 4 pieces on the plate, depending on how many fit, and

close the Griddler. Cooking time will be only about 2 to 3 minutes and you do not need to flip!

Repeat with the remaining soaked bread.

Nutritional information per slice:

Calories 189 (32% from fat) • carb. 24g • pro. 7g • fat 7g • sat. fat 2g

• chol. 171mg • sod. 203mg • calc. 102mg • fiber 1g

Crab Cakes

Fresh crab is ideal, but high-quality canned or frozen crab works well too.

Griddler

Elite Cooking Position: Flat

Plate Side: Griddle

Makes sixteen crab cakes

16 ounces lump crabmeat

1 large red bell pepper, cut into a small dice

1 jalapeño, seeded and finely chopped

4 green onions (including some of the flavorful green part), chopped (about

⁄3 cup)

1 garlic clove, finely chopped

¼ teaspoon sea or kosher salt

1 large egg, lightly beaten

1½ cups panko (Japanese style breadcrumbs), plus ½ cup for dredging

½ cup mayonnaise

1 teaspoon Worcestershire sauce

1 teaspoon Dijon mustard

1½ teaspoons Old Bay

seasoning

hot sauce, to taste (optional)

vegetable oil, for brushing the pan

lemon wedges, for serving

1. Look through crabmeat to make sure there are no shells or cartilage, being careful not to

tear the meat into small pieces. Reserve in refrigerator.

2. In a medium to large bowl, mix the peppers, green onions, garlic, salt, egg, 1½ cups of the

panko, mayonnaise, Worcestershire, Dijon, Old Bay and hot sauce (if using). Add the

crabmeat and very gently mix all of the ingredients together (it is best to do this with clean

hands to avoid over-mixing, but you can do it with a spoon if you are careful to keep the

crabmeat intact).

3. Using your hands, shape the mixture into ¼-cup round cakes (no higher than ½-inch) and

place them on a clean plate, separating the layers with wax paper. Cover with plastic and

refrigerate for 1 hour before cooking (this helps keep the crab cakes together when

cooking, and melds the flavors).

4. Fit the grill with griddle plates and preheat both plates to 400°F. Brush the griddle plates

with a little vegetable oil (this will help to crisp and lightly brown the crab cakes).

5. While the unit is preheating, lightly dredge the crab cakes in the remaining panko.

6. When the griddle is hot, cook the crab cakes in batches, approximately 8 minutes per side.

Crab cakes should be a deep golden brown on both sides.

7. Serve immediately with lemon wedges.

Nutritional information per crab cake:

Calories 119 (5% from fat) • carb. 5g • pro. 4g • fat. 9g •

sat. fat 1g • chol. 41mg • sod. 278mg • calc. 29mg • fiber 0g

Garlic and Herb Marinated Lamb Chops

Pull out all the stops with this gourmet hors d’oeuvre. These lamb chops also make a great

special occasion dinner, paired with grilled vegetables and potatoes.

Griddler

Elite Cooking Position: Flat

Plate Side: Grill

Makes 4 to 6 servings

to 2 garlic cloves, finely chopped

1 tablespoon fresh rosemary, chopped

¼ teaspoon freshly ground black pepper

¼ cup olive oil

1¾

to 2 pounds loin lamb chops, approximately 6 chops

½ teaspoon sea or kosher salt

1. Combine the garlic, rosemary, black pepper and olive oil in a bowl. Dip chops in marinade

to coat both sides and place in a shallow baking dish. Scrape out the remaining marinade

with a rubber spatula and drizzle over the chops. At this point chops can be refrigerated for

up to 24 hours.

2. One hour before grilling remove chops from refrigerator so they can come to room

temperature.

3. Fit the grill with the grill plates and preheat both plates to 425°F. Then, set both plates on

SEAR. Sprinkle salt on both sides of lamb chops.

4. When the unit has preheated, place the lamb chops evenly spaced across the lower plate.

Using the cover height adjuster, carefully close the upper grill plates so the plate is just

touching the top of the chops (this is so the juices are not pressed out of the lamb). Grill for

two minutes on SEAR and then about 4 to 6 minutes on 425°F for medium rare.

Nutritional Information per serving (based on 6 servings):

Calories 358 (72% from fat) • carb. 1g • pro. 24g • fat 28g • sat. fat 10g

• chol. 87mg • sod. 208mg • calc. 18mg • fiber 0g

Grilled Pizza

Pizza on the grill has been big for a while, now you can prepare this favorite treat indoors.

Following are simple instructions for a Margherita pizza, but your options are endless.

Refer to the Pizza Chart on page 4 for more delicious flavor combinations.

Griddler

Elite Cooking Position: Closed

Plate Side: Griddle or Grill

Makes 6 servings

to 1 pound prepared pizza dough (½ pound is good for personal size)

olive oil, for brushing dough

½ cup pizza sauce

⁄3 to ½ cup shredded or sliced mozzarella

sea or kosher salt, to taste

1. Fit the grill with the griddle or grill plates and preheat both plates to 450°F.

2. While the unit is heating, roll out the dough to a rectangle slightly smaller than the plate,

about 10 inches wide. Brush both sides with olive oil.

3. Once the unit has preheated, place oiled dough on lower plate, spreading it carefully to fill

the plate. Close the upper plate and cook for about 5 minutes.

4. Keeping the upper plate at 450°F, reduce the lower plate to Warm. Open unit; top dough

with the sauce, cheese and salt; set the cover height adjuster at the highest notch and close

the upper plate until it is just sitting above the cheese. Let the pizza cook until the cheese is

fully melted about 10 minutes.

5. Remove pizza, let rest for a few minutes, then slice and serve.

Nutritional information per serving:

Calories 141 (36% from fat) • carb. 20g • pro. 4g • fat 5g • sat. fat 1g

• chol. 3mg • sod. 310mg • calc. 37mg • fiber 1g

Blini

Whip these up for your next party. They are both crispy and tender and irresistible

when topped with a bit of smoked salmon and créme fraiche.

Griddler

Elite Cooking Position: Flat

Plate Side: Griddle

Makes about 32 two-inch pancakes

1 pound Yukon Gold potatoes

½ teaspoon active dry yeast

¾ cup unbleached, all-purpose flour

1 teaspoon baking powder

3 tablespoons sour cream

2 large eggs

1 large egg yolk

2 tablespoons whole milk

1¾ teaspoons sea or kosher salt

ground white pepper, to taste

2 large egg whites

1 pinch cream of tartar

1 tablespoon oil or clarified butter, * plus more as needed

1. Put the potatoes, whole and left with the peel left on, in a large stockpot. Add cold

water until potatoes are fully submerged. Bring to a boil and cook until potatoes are tender.

Once cool enough to touch, peel the potatoes with a paring knife. Press through a ricer.

Transfer potatoes to a large mixing bowl.

2. Add the yeast, flour and baking powder and mix together until just combined (be sure not

to overwork). Add the sour cream, 2 eggs, 1 yolk, milk, salt and pepper to taste. Using a

hand mixer, or in the bowl of a stand mixer fitted with the mixing paddle, mix until mixture

is very creamy and well-mixed, about 3 to 5 minutes.

3. In a large, clean mixing bowl, whip the 2 egg whites with the cream of tartar to soft peaks

(egg whites should droop a bit when lifted with the whisk. You do not want them to be too

stiff). Lighten the potato mixture with about

⁄3 of the whipped egg whites by gently stirring,

and then fold the remaining into the lightened potato mixture.

4. Fit the Cuisinart

Griddler

Elite with the griddle plates and preheat both plates to 350°F.

Spread the oil/clarified butter on the hot griddle plates (about ½ tablespoon per plate).

Once oil/butter is hot, drop about 1 tablespoon of batter per blini (a 1½-inch small, ladle

works well). Cook about 3 to 4 minutes per side or until golden brown and cooked

through.

5. Repeat with remaining batter.

6. To serve: top with smoked salmon, caviar, horseradish sauce, smoked trout and/or crème

fraiche and chopped chives.

*If choosing to use clarified butter you can either purchase Ghee in specialty or gourmet

stores, or in the international section of some grocery stores. If you want to make it yourself,

melt 1 stick (or desired amount) of butter in a small saucepan. Once melted skim off any foam

on the surface and then pour butter into a separate container, being careful to not pour in any

white solids or the whey - strain through a cheese cloth if necessary. The benefit of clarified

butter is that it is able to be heated to higher temperatures without burning, which makes it

excellent for sautéing.

Nutritional information per blini:

Calories 33 (31% from fat) • carb. 4g • pro. 1g • fat 1g • sat. fat 0g

• chol. 18mg • sod. 151mg • calc. 8mg • fiber 0g

Classic Tomato Bruschetta

The Griddler

Elite's independently heated plates makes the perfect bruschetta easy,

keeping bread warm on the bottom while melting cheese on top.

Griddler

Elite Cooking Position: Flat and Closed

Plate Side: Grill

Makes 16 bruschetta

16 slices (½-inch thick) French bread

4 tablespoons extra virgin olive oil, divided, plus 1 teaspoon

1 pint grape tomatoes, quartered (about 1½ cups)

½ teaspoon sea or kosher salt

¼ teaspoon freshly ground black pepper

6 small garlic cloves, chopped

3 medium fresh basil leaves, thinly sliced (chiffonade)

½ ounce Parmesan, grated or finely shredded

1. Fit the grill with the grill plates and preheat both plates to 450˚F.

2. Brush each side of the bread with about 2 tablespoons of the olive oil. Once the unit has

preheated, put all pieces of oiled bread onto the hot plates and grill about 3 to 5 minutes

per side, until lightly browned.

3. While bread is grilling, prepare topping. In a small bowl, stir together the tomatoes, salt,

pepper, garlic and basil with the remaining oil.

4. Keeping the upper plate at 450˚F, reduce the lower plate to Warm. Move all toasted bread

to the lower plate and distribute the tomato mixture evenly on each piece, then top with

the Parmesan. Setting the cover height adjuster at the highest notch, close the upper plate

until it is sitting just above the Parmesan, but not touching it. Let the bruschetta cook until

the cheese is just melted, about 5 minutes.

5. Serve immediately.

Nutritional information per bruschetta:

Calories 67 (34% from fat) • carb. 9g • pro. 2g • fat 3g • sat. fat 1g

• chol. 1mg • sod. 138mg • calc. 21mg • fiber 1g

Stuffed Portabellas

A great way to start dinner. Pass a plate of these around while you are waiting

for the rest of your meal to finish cooking.

Griddler

Elite Cooking Position: Closed

Plate Side: Griddle

Makes 6 servings

6 portabella caps, stems removed and saved or discarded

3 garlic cloves

⁄4 cup panko (Japanese-style) breadcrumbs

½ teaspoon dried basil

¾ teaspoon dried oregano

2 tablespoons chopped fresh parsley

¼ teaspoon fresh thyme leaves

¼ teaspoon lemon zest

½ teaspoon sea or kosher salt

½ teaspoon freshly ground black pepper

¼ cup extra virgin olive oil, divided

¾ cup grated Parmesan

6 portabella caps, stems removed and saved for a separate use or discarded

1. Fit the grill with the grill plates and preheat both plates to 450˚F.

2. While the unit is preheating, chop the garlic in a Cuisinart Food Processor or Chopper. Add

the panko, herbs, zest, salt and pepper and process until combined. Transfer to a mixing

bowl and add 2 tablespoons of oil and the Parmesan. Reserve.

3. Brush the tops and bottoms of the mushrooms with 2 tablespoons of the oil. Place on the

lower preheated grill plates and using the cover height adjuster, gently close so that the

upper plate is just slightly touching the tops of the mushrooms. Grill 30 seconds to 1

minute, or until grill marks are visible.

4. Keeping the top plate at 450˚F, reduce the bottom plate to Warm. Open the grill and evenly

divide the mushroom mixture among the tops of the grilled portabellos. Setting the cover

height adjuster at the highest notch, close the upper plate until it is sitting just above the

mushrooms. Let the mushrooms brown until the breadcrumb mixture is toasted, about 3 to

5 minutes.

5. Serve immediately.

Nutritional information per mushroom:

Calories 205 (68% from fat) • carb. 9g • pro. 9g • fat 16g • sat. fat 5g

• chol. 15mg • sod. 404mg • calc. 190mg • fiber 1g

The All American Burger

Start with the best beef you can find, then simply season, partially griddle,

top with blue cheese, and finish cooking. The Cuisinart

Griddler

Elite does it all!

Griddler

Elite Cooking Position: Closed

Plate Side: Grill

Makes 6 servings

2 pounds ground beef round or chuck (freshly ground if possible)

1½ teaspoons sea or kosher salt

¾ teaspoon freshly ground black pepper

½ teaspoon garlic powder

3 tablespoons crumbled blue cheese, divided

1. Fit the grill with the grill plates and preheat both plates to 450˚F.

2. Working the ground chuck as little as possible, mix in a large bowl with the salt, pepper and

garlic powder. Shape into six 6-ounce patties, about 4 inches in diameter. The best way to

do this is to use a 4-inch round cookie cutter: Put 6 ounces of meat at a time into the

cookie cutter and gently press to evenly fill. All burgers should be the same thickness for

optimal results. Use your thumb to press a dimple into the center of each patty.

3. When the unit has preheated, place the burgers on the lower grill plate, evenly spaced.

Using the cover height adjuster, close the upper plate so the hinge is set to the position

where the upper grill plate is just sitting on the burgers without pressing them.

4. Contact grill for 5 minutes for rare burgers. Then open the unit and top with the blue

cheese, ½ tablespoon per burger. Setting the cover height adjuster, close the upper grill

plate so it is sitting over the blue cheese but not touching it. Grill for an additional 2

minutes, or until the cheese is just melted.

5. Remove burgers and serve immediately.

Note: For toasted buns, cut in half and grill in the closed position, with the adjustable hinge left

in the position where it was just touching the tops of the burgers. Grill for about 30 seconds

right after removing burgers.

Nutritional information per burger:

Calories 283 (54% from fat) • carb. 0g • pro. 31g • fat 16g • sat. fat 7g

• chol. 101mg • sod. 549mg • calc. 42mg • fiber 0g

Cuban Sandwich

A hearty, sweet and tangy sandwich, the Cuisinart Cuban starts with our grilled pork chops,

but you can use thinly sliced pork roast if you prefer.

Griddler

Elite Cooking Position: Closed

Plate Side: Grill

Makes 4 servings

4 Portuguese rolls, split

to 4 tablespoons unsalted butter, softened

4 teaspoons mustard, divided (use your favorite variety, we used golden-brown)

6 ounces sliced Swiss cheese

8 medium-thin slices of ham (about 6 ounces)

2 cooked pork chops (page 19), very thinly sliced

1 large sour or dill pickle, sliced

1. Fit the Cuisinart

Griddler

Elite with the grill plates and preheat both plates to 350˚F.

2. Lightly brush the outside of each roll with the softened butter.

3. Spread the inside of each half with 1 teaspoon mustard. Evenly divide the Swiss, ham, pork

and pickles and place on the bottom of each roll, starting and ending with the cheese.

4. When the unit is ready, place the sandwiches on the lower grill plate. Lower cover and

press lightly on the handle for 30 seconds. Grill for 5 minutes, until the bread is golden,

toasty and well marked, the filling is warm and cheese is melted. Halve each sandwich and

serve warm.

Nutritional information per serving:

Calories 656 (51% from fat) • carb. 24g • pro. 54g • fat 37g • sat. fat 18g

• chol. 165mg • sod. 1139mg • calc. 455mg • fiber 2g

Croque Monsieur/Madame

A classic French bistro lunch, be it topped with an egg (Croque Madame) or not

(Croque Monsieur), this gourmet open-faced grilled cheese and ham with béchamel is

about as rich as a sandwich can get.

Griddler

Elite Cooking Position: Closed and Open

Plate Side: Griddle

Makes 2 servings

2 slices hearty white bread

1 tablespoon unsalted butter, softened

2 teaspoons Dijon mustard or aioli

6 slices good quality ham (about 4 ounces)

3 ounces shredded Gruyére

béchamel, for serving (recipe below)

2 large eggs (if making the sandwich into a croque madame)

1. Fit the grill with the griddle plates and preheat with the upper plate set to 450°F and the

lower plate set to 350°F. Press the SEAR button for the upper plate only.

2. Brush the bottom side of the bread with the softened butter. Spread 1 teaspoon of the

Dijon/aioli on the top of each piece of the bread. Top with the ham and then Gruyère,

evenly divided between the two sandwiches.

3. Once the grill has preheated, place the assembled sandwiches on the lower plate and setting

the cover height adjuster on the highest notch, close the upper plate until it is sitting just

above the Gruyère. Let the sandwich cook until the cheese is fully melted on top, about 8

to 10 minutes. Note: As the cheese melts down, you can lower the upper plate a notch or

two to get the best results.

4. Remove sandwiches from the grill. Pour about 1 to 2 tablespoons of béchamel over each

one and serve immediately for Croques Monsieurs.

5. If you wish to make this into a croque madame, after removing the sandwich, fry two eggs

on the hot griddle plate and place one on top of each sandwich, then top with the béchamel.

Béchamel Sauce

3 tablespoons unsalted butter

2 tablespoons unbleached, all-purpose flour

1½ cups whole milk

2 pinches sea or kosher salt

pinch ground nutmeg

1. Melt the butter in a saucepan placed over medium heat. Once the butter melts, stir in the

flour and cook over medium heat while stirring occasionally, about 3 minutes.

2. Whisk in the milk a little at a time so that mixture is smooth and homogenous. Turn heat to

medium-high and bring the sauce to a heavy simmer. Reduce heat and gently simmer until

sauce thickens and coats the back of a spoon. Continue to whisk the sauce while heating to

ensure it does not burn on the bottom.

3. Remove from heat and season with salt and nutmeg.

Nutritional information per sandwich:

Calories 543 (56% from fat) • carb. 29g • pro. 30g • fat 34g • sat. fat 18g

• chol. 114mg • sod. 1256mg • calc. 528mg • fiber 2g

Middle-Eastern Sandwich

With a nod to the Mediterranean for this delicious combination of flavors,

the Cuisinart

Griddler

Elite makes the perfect panini.

Griddler

Elite Cooking Position: Closed

Plate Side: Grill

Makes 4 servings

½ medium to large eggplant, cut into eight ½-inch slices

olive oil, for brushing

sea or kosher salt

freshly ground black pepper

8 pitas, split

½ cup hummus

½ cup tabbouleh

4 ounces feta, thinly sliced

1. Fit the grill with the grill plates and preheat both plates to 400˚F.

2. While the unit is heating, brush the eggplant slices with the olive oil and sprinkle with salt

and pepper.

3. Once unit has reached temperature, place the eggplant slices on the lower grill plate and

close. Grill eggplant about 3½ to 4 minutes. Remove and reserve. Lower the temperature of

both the upper and lower plates to 350˚F.

4. Lightly brush the outside of each pita half with olive oil. Spread the inside of each half with

hummus. Evenly divide the tabbouleh and feta among the sandwiches.

5. Place the sandwiches on the lower grill plate. Lower cover and press lightly on the handle

for 30 seconds. Grill in the Closed position for about 10 minutes, or until the bread is

toasted and well marked, the filling is warm and cheese is melted. Cut each sandwich into

thirds and serve warm.

Nutritional information per serving:

Calories 367 (37% from fat) • carb. 47g • pro. 12g • fat 16g • sat. fat 5g

• chol. 25mg • sod. 757mg • calc. 262mg • fiber 7g

Fish Tacos

Need a fun dinner party idea? Set up a make-your-own taco bar with all of the fixings! It’s little

work for the host so you can enjoy these light and simple tacos with your guests.

Griddler

Elite Cooking Position: Flat

Plate Side: Grill

Makes 8 Tacos

Fish:

1¼ pounds fish fillet (snapper or similar type fish), about 1-inch thick

¼ cup olive oil

3 tablespoons fresh lime juice

¼ teaspoon chili powder

½ teaspoon sea or kosher salt

½ jalapeño, halved, seeded and thinly sliced

2 tablespoons chopped cilantro

Tacos:

2 cups shredded cabbage, about ¼ small to medium head

2 teaspoons vegetable oil

1¼ teaspoons sea or kosher salt

pinch freshly ground black pepper

juice of one lime

1 tablespoon chopped fresh cilantro, plus more for serving

8 6-inch corn tortillas

½ avocado sliced

hot sauce, to taste

lime wedges for serving

1. Place all of the fish ingredients in a shallow glass baking dish, turning fish once or twice to

fully coat. Cover and marinate for about 30 minutes.

2. While fish is marinating, put the shredded cabbage, oil, salt, pepper, lime juice and chopped

cilantro in a mixing bowl. Toss to combine; reserve.

3. When fish is just about done marinating, fit the grill with the grill plates and preheat both

plates to 400˚F.

4. Remove fish from marinade, place on preheated grill plates and grill for 2 to 4 minutes

on each side, depending on the thickness of the fish. Remove and reserve. Lower the

temperature of both the upper and lower plates to Warm.

Assemble Tacos: Place tortillas on the grill plates to warm. Remove when warm and evenly

divide the grilled fish among the tacos, topping them with the cabbage slaw, and then the

avocado. Add a little hot sauce and a squeeze of lime.

Nutritional information per serving:

Calories 193 (32% from fat) • carb. 17g • pro. 16g • fat 7g • sat. fat 1g

• chol. 26mg • sod. 185mg • calc. 34mg • fiber 2g

Grilled Vegetables

As a side dish or served over a mixed greens salad, grilled vegetables never disappoint!

Griddler

Elite Cooking Position: Flat

Plate Side: Grill

Makes 4 to 6 servings

½ medium to large eggplant, cut into ¼-inch thick slices

1 medium red or yellow pepper, quartered and cut into ¼-inch slices

1 small to medium summer squash or zucchini, cut into ¼-inch rounds

8 spears asparagus, trimmed and halved lengthwise

2 garlic cloves, smashed

3 tablespoons olive oil

½ teaspoon sea or kosher salt

pinch freshly ground black pepper

2 sprigs fresh thyme

1. Fit the Cuisinart

Griddler

Elite with the grill plates and preheat both plates to 400˚F.

2. While the unit is preheating, toss all of the ingredients together. Once hot, put the

vegetables on the grill. Tossing occasionally, cook until grill marks are visible and vegetables

are tender, about 25 to 30 minutes.

3. Remove and serve immediately.

Nutritional information per serving (based on 6 servings):

Calories 86 (70% from fat) • carb. 5g • pro. 1g • fat 7g • sat. fat 1g

• chol. 0mg • sod. 134mg • calc. 17mg • fiber 3g

The Perfect Combination: Grilled Potato

"Chips" and Onion Rings

Whether served with a perfectly seared steak (page 21) or our All-American Burger

(page 15), Onion Rings and “Chips” make the meal.

Griddler

Elite Cooking Position: Flat

Plate Side: Griddle/Grill

Makes 6 servings

Grilled Potato “Chips”:

¾ pound red potatoes, scrubbed and very thinly sliced

1 tablespoon extra virgin olive oil

½ teaspoon sea or kosher salt

pinch freshly ground black pepper

Onion Rings:

1 large onion, cut into

⁄3 to ½-inch slices

1 tablespoon extra virgin olive oil

¼ teaspoon sea or kosher salt

⁄8 teaspoon freshly ground black pepper

⁄8 teaspoon paprika

1. Fit the grill with one grill and one griddle plate and preheat both to 450˚F.

2. While the unit is preheating, put all of the “Chips” ingredients into one mixing bowl

and toss, and all of the Onion Rings ingredients into a separate bowl and toss.

3. Once the unit has preheated, place the potatoes on the hot griddle side and the onions on

the hot grill side.

4. The potatoes will take about 8 to 10 minutes per side – you want them to be very crispy so

you may have to grill in batches in single layers. The onions will take about 5 minutes per

side, or until grill marks are well defined.

5. Remove and serve immediately, sprinkling with more salt if desired.

Nutritional information per serving:

Calories 50 (80% from fat) • carb. 2g • pro. 0g • fat 5g • sat. fat 1g

• chol. 0mg • sod. 196mg • calc. 6mg • fiber 0g

Grilled Pork Chop, Cuban-Style

Latin flavors work well with pork. Be sure to get the thick-cut pork chops

for the best flavor, and don’t overcook, which dries pork out.

Griddler

Elite Cooking Position: Closed

Plate Side: Grill

Makes 4 servings

4 thick-cut boneless pork chops, about 2½ pounds in total

¼ cup olive oil

½ teaspoon dried oregano

½ teaspoon ground cumin

to ½ teaspoon sea or kosher salt

pinch freshly ground black pepper

1. Place all of the ingredients in a shallow glass baking dish, turning chops to coat. Cover and

marinate for 1 to 2 hours.

2. Once pork has marinated, fit the grill with the grill plates and preheat both plates to 425˚F.

3. Place the marinated chops on the preheated lower grill plate. Close the unit and using

the cover height adjuster, adjust the upper plate so it is just resting on top of the chops.

Grill for about 7 minutes, depending on thickness, or until the internal temperature

registers 130˚F.

4. Remove chops from grill and let rest until internal temperature is about 140˚F.

Serving tips: These are great with spicy grilled potatoes and vegetables. Thinly sliced, they are

perfect for our Cuban Sandwich on page 16.

Nutritional information per serving:

Calories 564 (53% from fat) • carb. 5g • pro. 59g • fat 33g • sat. fat 9g

• chol. 196mg • sod. 255mg • calc. 65mg • fiber 0g

Grilled Tuna with Soy Dipping Sauce

Sliced, seared tuna makes for a beautiful presentation, whether on top of a salad,

or alongside some grilled vegetables.

Griddler

Elite Cooking Position: Closed

Plate Side: Grill

Makes two steaks

2 teaspoons sea or kosher salt

½ teaspoon chili powder

¼ teaspoon chipotle pepper (or substitute pinch of cayenne)

¼ teaspoon paprika

1 pound tuna steak (about 2 small steaks, each 1½ inches thick)

1 to 2 tablespoons extra virgin olive oil, in a shallow baking dish or plate

1. In a small bowl, mix the salt and spices together. Rub onto tuna and then coat the fish on

both sides with olive oil.

2. Fit the grill with the griddle plates and preheat both plates to 450°F, then set both plates

to SEAR.

3. Place the tuna on the lower griddle plate. Close the unit and using the cover height adjuster,

adjust the upper plate so it is just resting on the top of the fish. Grill for 2 minutes on SEAR

for rare tuna, or add an additional minute at 450°F for medium-rare/medium.

4. Allow steaks to rest for a few minutes before serving.

Nutritional information per serving:

Calories 311 (25% from fat) • carb. 1g • pro. 56g • fat 8g • sat. fat 1g

• chol. 88mg • sod. 2293mg • calc. 11mg • fiber 0g

Rib-Eye Steaks

The Cuisinart

Griddler

Elite sears steaks to perfection. Use our grilling guide on page 8

to cook steaks just the way you and your family like them, from rare to well done.

Griddler

Elite Cooking Position: Flat

Plate Side: Grill

Makes two steaks

2 rib-eye steaks, 1 to 2 inches thick

2 teaspoons olive oil

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

1. Marinate the steaks in the olive oil, salt and pepper for at least 1 hour.

2. Fit the grill with the grill plates and preheat both plates to 450°F, then set both

plates to SEAR.

3. Place the marinated steak on the lower grill plate. Close the unit and using the cover height

adjuster, adjusting the upper plate so it is just resting on the top of the steaks. Allow to grill

for 2 minutes on SEAR if using 1-inch steaks for rare, or add an additional minute at 450°F

for medium rare. Add about 30 to 60 seconds cooking time if using 2-inch steaks.

4. Allow steaks to rest for a few minutes, and then serve with any of the following

sauce options.

Nutritional information per serving:

Calories 331 (35% from fat) • carb. 0g • pro. 52g • fat 12g • sat. fat 3g

• chol. 136mg • sod. 699mg • calc. 46mg • fiber 0g

Salsa Verde

This bright “sauce” gives your favorite steak a delicious new kick.

Makes about ½ cup

2 strips (1 x 3-inch) jalapeño pepper, seeded

3 green onions, trimmed and cut into 1-inch pieces

2 cups packed fresh parsley, washed and very well dried

½ teaspoon sea or kosher salt

¼ teaspoon freshly ground black pepper

1 tablespoon red wine vinegar (more to taste)

1 tablespoon extra virgin olive oil

1. In a small food processor, finely chop the jalapeño and onions; scrape down the sides of the

work bowl. Add the parsley, ¼ teaspoon of salt and pepper; pulse to chop. With the unit

running, add the vinegar and process until all ingredients are chopped and well blended. Still

running, add the olive oil and process until homogenous.

2. Taste and adjust seasoning accordingly.

Nutritional information per serving:

Calories 11 (68% from fat) • carb. 1g • pro. 0g • fat 12g • sat. fat 3g

• chol. 0mg • sod. 54mg • calc. 13mg • fiber 0g

Tuscan Marinade

Just the right amounts of flavor to brighten up some grilled steaks. This marinade is perfect

for a spring or summer meal - start with our Classic Tomato Bruschetta on page 13 to munch

on while your steaks are cooking to perfection.

Makes enough for two 1-inch steaks

1 tablespoon olive oil

½ teaspoon grated lemon zest

½ teaspoon sea or kosher salt

½ teaspoon fresh rosemary

½ teaspoon freshly ground black pepper

1. In a small bowl, combine all ingredients. Pour over steaks to fully coat and marinate

for 1 hour.

2. Follow instructions in chart on page 8 for grilling steaks.

Nutritional information per serving:

Calories 67 (97% from fat) • carb. 0g • pro. 0g • fat 7g • sat. fat 1g

• chol. 0mg • sod. 390mg • calc. 3mg • fiber 0g

Compound Herb Butter

A bit of this butter on top of a hot steak takes it to the next level. Also try to put a pat of the

butter inside of a burger before grilling for some extra richness and flavor.

Makes ½ cup

1 small garlic clove

½ tablespoon fresh oregano

1 sprig of thyme, leaves reserved and stems discarded

2 chives, cut into 1-inch pieces

½ teaspoon sea or kosher salt

1 stick good quality butter, room temperature

1. In a small food processor, chop the garlic, oregano, thyme and chives. Scrape down the sides

of the work bowl and add the salt and butter. Process until completely smooth.

2. Form into a log and wrap well in wax paper. Chill well.

3. Slice and place on top of grilled steaks prior to serving.

Nutritional information per serving:

Calories 51 (99% from fat) • carb. 0g • pro. 0g • fat 6g • sat. fat 4g

• chol. 15mg • sod. 49mg • calc. 2mg • fiber 0g

Steak and Roast Rub

Another option to add great flavor to your grilled steaks, this is also a great all-purpose

seasoning for any beef roast, from eye-round to tenderloin.

Makes about ¼ cup

2 tablespoons coarse sea or kosher salt

1 tablespoon black peppercorns

½ tablespoon whole coriander

½ tablespoon dill seed

2 teaspoons ancho chili powder

2 teaspoons garlic powder

1. Put all spices into the Cuisinart

Spice Grinder. Pulse about 10 to 12 times to chop

and blend.

2. Rub 1 tablespoon (more or less as desired), onto each 1-inch steak.

3. Store remaining rub in a sealed glass jar in a dry, cool place.

Nutritional information per serving:

Calories 51 (99% from fat) • carb. 0g • pro. 0g • fat 6g • sat. fat 4g

• chol. 15mg • sod. 49mg • calc. 2mg • fiber 0g

NOTES:

Cuisinart GR-300WSP1 Griddler, Elite, Silver,

Product's Documents

User Manual

Specifications

Cuisinart GR-300WSP1 Questions and Answers

Related Products

Cuisinart CGWM-041 - 360° Griddle Cooking Center

Cuisinart GG-2 Grill & Griddle

Cuisinart CGG-9748 28 Outdoor Griddle Hood

Cuisinart MCP45-25NSP1 Double Burner Griddle

Cuisinart GG45-25P1 Double Burner Griddle

Cuisinart CGWM-056 360 Xl Griddle Outdoor Cooking Station

Cuisinart GR-300WSP1 Griddler, Elite, Silver,

Product's Documents

User Manual

Specifications

Cuisinart GR-300WSP1 Questions and Answers

Related Products

Cuisinart CGWM-041 - 360°­ Griddle Cooking Center

Cuisinart GG-2 Grill & Griddle

Cuisinart CGG-9748 28 Outdoor Griddle Hood

Cuisinart MCP45-25NSP1 Double Burner Griddle

Cuisinart GG45-25P1 Double Burner Griddle

Cuisinart CGWM-056 360 Xl Griddle Outdoor Cooking Station

Cuisinart CGWM-041 - 360° Griddle Cooking Center