Cuisinart Griddle Griddler Deluxe Gr 150
User Manual: Cuisinart Griddle Griddler Deluxe
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Griddler® Deluxe GR-150
INSTRUCTION BOOKLET
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
Recipe
Booklet
Reverse Side
3
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 both
Temperature Knobs of UPPER
PLATE and LOWER PLATE 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.
4
CONTENTS
Important Safeguards ............................ 3
Features and Benefits ............................ 4
Before the First Use ............................... 5
Assembly Instructions ........................... 5
Griddler® Deluxe Positions .................... 5
Operating the Griddler® Deluxe ............. 6
Cleaning and Care ................................. 7
User Maintenance .................................. 7
Storage ................................................... 7
Troubleshooting Chart ........................... 8
Warranty ................................................. 9
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
4. Removable and Reversible
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, heat tortillas, even sear
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 (dishwasher safe).
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
for storage.
BPA Free (not shown)
All materials that come in contact
with food are BPA free.
1
2
3
4a
4b
5
6
7
7
9
8
5
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 in the
event that the unit has to be shipped in
the future.
Before using your Cuisinart® Griddler®
Deluxe for the first time, wipe 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 below 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. Locate the metal brackets at the back
of the housing. Tilt the back end of the
plate and line up the cutouts at the
back of the plate with the metal
brackets. Slide the plate underneath
the brackets and push down the front
end of the plate. It will snap into place.
Insert the second plate into the upper
housing as you did with the first plate.
3. Slide the drip tray into the base at the
rear of the unit from the right side.
4. Plug the cord into a standard
electrical outlet.
5. Just follow the instructions below
to position the unit, and you’re ready
to cook!
GRIDDLER® DELUXE
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. If necessary, press down slightly
on front of upper plate/cover wearing
oven mitt to release hinge.
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
b.a.
6
desired height, then slide the cover height
adjuster into a notch to set the position.
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, put on oven mitts, 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® DELUXE
Standard Cooking
1. Make sure the Griddler® Deluxe is in
the PREHEAT position. We recommend
you preheat with grill in the closed
position.
2. Turn the UPPER PLATE and/or LOWER
PLATE temperature to the desired
setting – from Warm to 450°F.
See below for recommendations:
3. A red indicator light on the selected
control will illuminate to indicate that
the power is on. It may take up to 12
minutes to reach operating temperature,
depending on the temperature level
that was set.
NOTE: The first time you use the
Griddler® Deluxe, it may have a slight
odor and may smoke a bit. This is
normal and common to appliances with
nonstick surfaces.
4. When the thermostat has reached
operating temperature, a green
indicator light inside the chosen control
will indicate that the Griddler® Deluxe is
ready for cooking.
5. You may vary the setting of the control
knob at any time during cooking.
6. To turn the plate(s) off, simply turn the
temperature dial(s) to the OFF position.
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® Deluxe. To reactivate, simply
turn either dial.
SEAR Function
You can sear foods at 500°F for up to
2 minutes. NOTE: We do not recommend
putting food on the grill during preheat.
1. Follow Standard Cooking, Step 1.
2. Press UPPER SEAR and/or LOWER
SEAR button to initiate SEAR function.
The LED light in the UPPER PLATE
and/or LOWER PLATE temperature dial
will go off.
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
7
3. The LED light around the UPPER SEAR
and/or LOWER SEAR button(s) will
illuminate red indicating the unit is
heating to 500˚F.
4. When the plate(s) reach the SEAR
temperature, the LED light around the
UPPER SEAR and/or LOWER SEAR
button(s) will turn green and will flash
ten times to allow enough time to put
the food on the plate(s).
5. After 10 seconds, the green light will
stop flashing and the upper and/or
lower plates will sear for 2 minutes.
6. When the sear cycle has finished, the
LED light around the UPPER SEAR
and/or LOWER SEAR button(s) will go
off and the unit will adjust to the
temperature(s) selected on the
corresponding temperature knobs.
7. To cancel SEAR, press the SEAR
button(s) again. The LED light(s) will
turn off and the unit will adjust to the
temperature(s) selected on the
corresponding temperature knobs.
CLEANING AND CARE
1. Once you have finished cooking, turn
Plate Selector dial(s) 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
• Alwaysexercisecautionwhenhandling
the Griddler® Deluxe 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®
Deluxe to prevent burns.
• Neverusemetalutensils,whichwill
scratch the nonstick plates. Instead,
use wooden or heat-proof plastic
utensils.
• Neverleaveplasticutensilsincontact
with the hot grill plates. This includes
the cleaning tool that is included.
• Inbetweenrecipes,usecleaning/
scraping tool 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.
• AllowtheGriddler® Deluxe to cool
down completely (at least 30 minutes)
before cleaning.
• Anyotherservicingshouldbe
performed by an authorized service
representative.
STORAGE
• Wrapthepowercordaroundthe
cord storage clips at the back of
the base.
8
• Storecleancookingplatesanddrip
tray in the unit.
• Lockunitclosedbyslidingthecover
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?
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 your Griddler® Deluxe 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. To reactivate, simply turn
either dial.
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 temperature dial
for your new selection.
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 SEAR preheat. Once the
SEAR cycle is complete, the unit will revert
back to previously selected temperatures.
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 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
9
WARRANTY
LIMITED THREE-YEAR
WARRANTY
This warranty is available to consumers only. You
are a consumer if you own a Cuisinart® Griddler®
Deluxe 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®
Deluxe 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 that 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® Deluxe 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, 7811 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
residents need only supply proof of purchase and
should call 1-800-726-0190 for shipping instruc-
tions).
NOTE: For added protection and secure handling
of any Cuisinart product that is being returned, we
recommend you use a traceable, insured delivery
service. Cuisinart cannot be held responsible for
in-transit damage or for packages that are not
delivered to us. Lost and/or damaged products are
not covered under warranty.
Please be sure to include your return address,
daytime phone number, description of the product
defect, product model # (located on bottom of
product), original date of purchase, and any other
information pertinent to the product’s return.
Your Cuisinart® Griddler® Deluxe has been manu-
factured to the strictest specifications and has
been designed for use only in 120 volt outlets and
only with authorized accessories and replace-
ment parts. This warranty expressly excludes any
defects or damages caused by attempted use
of this unit with a converter, 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 inciden-
tal 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 serviced 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.
NOTES
10
NOTES
11
12
NOTES
©2012 Cuisinart
150 Milford Road
East Windsor, NJ 08520
Printed in China
12CE123604
Any trademarks or service marks referred to herein are the
trademarks or service marks of their respective owners.
A IB-11144
13
23
NOTES
22
½ tablespoon whole coriander
½ tablespoon dill seed
2 teaspoons ancho chili powder
2 teaspoons garlic powder
1. Put all spices into a 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 an airtight container 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
Chocolate griddle Cakes
Serve these cakes dusted with confectioners’ sugar, drizzled with maple syrup, or with a dollop
of freshly whipped cream and a drizzle of chocolate sauce for a simple dessert.
Griddler® Deluxe Cooking Position: Flat
Plate Side: Griddle
Makes 8 griddle cakes
¾ cup unbleached, all-purpose flour
¼ cup cocoa powder, sifted
¼ teaspoon kosher salt
½ teaspoon baking soda
2 tablespoons granulated sugar
¾ cup buttermilk, room temperature
1 large egg, room temperature
1½ tablespoons unsalted butter, melted and cooled to room temperature
¼ teaspoon pure vanilla extract
1. Fit the Griddler® Deluxe with the griddle plates and preheat to 350°F.
2. While the grill is preheating combine the flour, cocoa powder, salt, baking soda, and
granulated sugar in a medium bowl. Stir with a whisk to blend.
3. Combine the buttermilk, egg, melted butter and vanilla. Whisk to combine. Add the
buttermilk/egg mixture to the dry ingredients and stir until just blended. Do not over-mix.
4. Using a ¼-cup measure, drop batter onto the preheated griddle plates. Cook cakes until
bubbles form on the surface, about 3 to 4 minutes; flip and cook until done, about 3½
minutes longer.
Nutritional information per griddle cake:
Calories 89 (31% from fat) • carb. 13g • pro. 3g • fat 3g • sat. fat 2g
• chol. 30mg • sod. 148mg • calc. 32mg • fiber 0g
21
Tuscan Marinade
Just the right amount 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 12 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 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 put a pat of the butter inside a burger before grilling for extra richness and flavor.
Makes ½ cup
1 small garlic clove, peeled
½ tablespoon fresh oregano
1 sprig of thyme, leaves only (stems discarded)
2 chives, cut into 1-inch pieces
½ teaspoon kosher salt
1 stick good quality butter, room temperature
1. In a small food processor or chopper, 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. Place butter onto a piece of plastic wrap and roll into the shape of a log, twisting the ends
of the plastic to seal. Chill well.
3. Slice and put 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 kosher salt (be sure that it is coarse)
1 tablespoon black peppercorns
Continues to next page
20
1. In a small saucepan, combine the soy sauce, mirin, brown sugar, garlic, ginger, zest, juice,
sesame oil and scallion. Set over medium heat and bring to a boil. Allow to cook until
mixture is reduced by about half and the liquid has become thick and syrupy – this should
take around 20 minutes, depending on the stove being used. Set aside to cool slightly.
2. Fit the Griddler® Deluxe with the grill plates and preheat both plates to 400°F. While grill is
preheating, season the salmon with the salt and brush with oil on both sides of the fish.
3. Place the salmon on the lower grill plate, flesh side down. Cook for 4 to 5 minutes, until the
edges are cooked (interior of fish will only be cooked about halfway through at this point).
Flip the fish and then brush with some of the reserved glaze. Using the cover height
adjuster, carefully close the upper grill plate so the plate is just above the top of the fish, but
not touching it. Grill until cooked through, an additional 4 to 5 minutes (flesh will flake away
with a fork, but still be bright pink inside).
4. With about 1 minute remaining, open the grill and brush the top of the fish with more of
the glaze and then flip to cook an additional minute. Remove and serve immediately,
brushing with more glaze and sprinkling with the sesame seeds.
Nutritional information per serving:
Calories 508 (39% from fat) • carb. 27g • pro. 53g • fat 23g • sat. fat 3g
• chol. 125mg • sod. 2329mg • calc. 37mg • fiber 0g
Rib-Eye Steaks
The Cuisinart® Griddler® Deluxe 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® Deluxe Cooking Position: Closed
Plate Side: Grill
Makes 2 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 Griddler® Deluxe with the grill plates and preheat both plates to 450°F, then set
both plates to SEAR.
3. Place the marinated steaks 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 with an additional 1 to 2 minutes at 450°F, if using 1-inch steaks for
rare, or an additional 3 to 4 minutes for medium rare. (Refer to the Steak Chart on page 8
for more specific grilling times.)
4. Allow steaks to rest for at least 5 minutes, and then serve with any of the following 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
19
Garlic and Herb Marinated Lamb Chops
Pull out all the stops with this gourmet dish. These lamb chops make a great special-occasion
dinner paired with grilled vegetables and potatoes.
Griddler® Deluxe Cooking Position: Flat
Plate Side: Grill
Makes 4 to 6 servings
1 to 2 garlic cloves, peeled and 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 kosher salt
1. Combine the garlic, rosemary, black pepper and olive oil in a medium stainless bowl. Place
chops in marinade to coat all sides. Scrape out the remaining marinade with a rubber spatula
and drizzle over the chops and refrigerate for up to 24 hours.
2. One hour before grilling, remove chops from refrigerator so they can come to room
temperature.
3. Fit the Griddler® Deluxe with the grill plates and preheat both plates to 425°F. Then, set
both plates to 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 plate 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
Teriyaki Glazed Salmon
Grilled salmon makes a beautiful presentation, whether on top of a salad
or alongside some grilled vegetables.
Griddler® Deluxe Cooking Position: Closed
Plate Side: Grill
Makes 4 servings
1 cup soy sauce, reduced sodium
¼ cup mirin (Japanese rice wine)
3 tablespoons packed light brown sugar
3 small garlic cloves, grated (will come to about 1 teaspoon after grating)
1 ½-inch piece fresh ginger, peeled and grated
1 medium orange, zested and then half juiced (about 1 teaspoon zest, ¼ cup juice)
2 tablespoons sesame oil
1 scallion, trimmed and cut into 2-inch pieces
2 pounds salmon fillet (or four 8-oz fillets)
¼ teaspoon kosher salt
½ tablespoon olive oil
¼ teaspoon sesame seeds, for serving
Continues to next page
18
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 Chops, 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® Deluxe 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
¼ to ½ teaspoon kosher salt
pinch freshly ground black pepper
1. Put 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 Griddler® Deluxe with the grill plates and preheat both
plates to 425˚F.
3. Place the 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 14.
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
17
Grilled Vegetables
As a side dish or served over a mixed green salad, grilled vegetables never disappoint!
Griddler® Deluxe 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 asparagus spears, trimmed and halved lengthwise
2 garlic cloves, peeled and smashed
3 tablespoons olive oil
½ teaspoon kosher salt
pinch freshly ground black pepper
2 sprigs fresh thyme
1. Fit the Griddler® Deluxe 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 20) or our All-American Burger
(page 13), onion rings and “chips” make the meal.
Griddler® Deluxe 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 1⁄3 to ½-inch slices
1 tablespoon extra virgin olive oil
¼ teaspoon sea or kosher salt
1⁄8 teaspoon freshly ground black pepper
1⁄8 teaspoon paprika
1. Fit the Griddler® Deluxe with one grill and one griddle plate and preheat both to 450˚F.
Continues to next page
16
6. Remove rolls, top with smothered chicken and serve immediately.
Nutritional information per sandwich:
Calories 559 (41% from fat) • carb. 25g • pro. 57g • fat 25g • sat. fat 6g
• chol. 155mg • sod. 876mg • calc. 165mg • fiber 3g
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® Deluxe 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 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 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. Put 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 Griddler® Deluxe 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 warmed through 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
15
1. Fit the Griddler® Deluxe with the grill plates and preheat the top plate to 450°F and the
bottom plate to 350°F.
2. While the grill is preheating, spread 1/2 tablespoon each of the mustard and fig jam on top
of each slice of bread. Evenly divide the turkey, sliced apple and then the Cheddar on top of
each piece of bread.
3. When the unit is ready, place the sandwiches on the lower grill plate. Using the cover height
adjuster, close the upper plate so the hinge is set to the position where the upper grill plate
sitting just above the cheese but not touching it.
4. Cook sandwiches for 5 to 7 minutes, or until cheese is melted.
Nutritional information per sandwich:
Calories 413 (40% from fat) • carb. 34g • pro. 29g • fat 14g • sat. fat 9g
• chol. 82mg • sod. 1499mg • calc. 355mg • fiber 5g
smothered Chicken sub
This hearty sandwich comes together in no time, as everything is done directly on the grill.
Griddler® Deluxe Cooking Position: Closed
Plate Side: Grill
Makes 4 servings
1 small onion, thinly sliced
1 medium red bell pepper, thinly sliced
1 medium yellow bell pepper, thinly sliced
10 white button mushrooms, thinly sliced (or you may purchase about 1½ cups
sliced mushrooms)
¾ teaspoon kosher salt, divided
½ teaspoon freshly ground black pepper, divided
¼ cup olive oil, divided
4 medium to large boneless, skinless chicken breasts (about 2 pounds)
4 thin slices Provolone
4 hero rolls (7 inches in length – also called French or grinder rolls), split width-wise,
but not cut all the way through
1. Fit the Griddler® Deluxe with the grill plates and preheat both plates to 400°F.
2. While the grill is preheating, toss the onion, peppers and mushrooms with ½ teaspoon of
the salt, ¼ teaspoon of the pepper and 2 tablespoons of the olive oil. Once grill is ready,
place the vegetables on the lower grill plate. Close cover and grill until tender, about 10
minutes. Remove and reserve vegetables.
3. While vegetables are cooking, season chicken breasts on both sides with the remaining salt,
pepper and oil. Once vegetables have been removed, place chicken breasts on the lower
plate. Close cover and grill for about 7 to 9 minutes, or until chicken is cooked through.
With about 1 to 2 minutes remaining, evenly divide the grilled vegetables onto the chicken,
and then top with a slice of cheese. Using the cover height adjuster, close the upper plate so
the hinge is set to the position where the upper grill plate is sitting just above the cheese
but not touching it. Allow to cook until cheese is melted.
4. Using tongs or a heat-proof spatula, carefully remove the chicken and allow to rest for a few
minutes.
5. While chicken is resting, place rolls, cut side down, on the hot grill. Close cover and grill for
about 3 to 4 minutes to lightly toast.
Continues to next page
14
5. Remove burgers and serve immediately.
NOTE: For toasted buns, halve the buns and grill in the Closed position, using the cover height
adjuster so that the upper plate is just touching the tops of the buns. Grill for about 30 seconds
right after finishing 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® Deluxe Cooking Position: Closed
Plate Side: Grill
Makes 4 servings
4 Portuguese rolls, split
2 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 18), very thinly sliced
1 large sour or dill pickle, sliced
1. Fit the Griddler® Deluxe with the grill plates and preheat both plates to 400˚F.
2. Lightly brush the outside of each roll with the softened butter.
3. Spread the inside of each half of the roll with 1 teaspoon mustard. Evenly divide the
Swiss, ham, pork and pickles and put on the bottom of each roll, starting and ending with
the cheese. Top with the other halves of the rolls, buttered side up.
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 roll is golden, and well
toasted, 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
open-Faced Turkey sandwich
A simple and delicious sandwich to celebrate autumn – but can easily be enjoyed year round.
Griddler® Deluxe Cooking Position: Closed
Plate Side: Grill
Makes 4 servings
4 slices whole grain or multigrain bread
2 tablespoons whole grain Dijon mustard
2 tablespoons fig jam
12 ounces sliced turkey
1 large Granny Smith apple, cored and thinly sliced
6 ounces sliced sharp Cheddar
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13
¾ cup grated Parmesan
6 portabella caps, stems removed and saved for a separate use or discarded
1. Fit the Griddler® Deluxe 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 the remaining 2 tablespoons of the oil.
Place on the lower preheated grill plate and using the cover height adjuster, gently close so
that the upper plate is just 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 portabellas. 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, grill, top with blue cheese,
and finish cooking. The Cuisinart® Griddler® Deluxe does it all!
Griddler® Deluxe Position: Closed
Plate Side: Grill
Makes 6 servings
2 pounds ground beef round or chuck (freshly ground if possible)
1½ teaspoons kosher salt
¾ teaspoon freshly ground black pepper
½ teaspoon garlic powder
3 tablespoons crumbled blue cheese, divided
6 hamburger buns, for serving
1. Fit the Griddler® Deluxe 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 6 patties, about 4 inches in diameter. The best way to do this is to
use a 4-inch round cookie cutter: Divide meat equally into six portions, put each into 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 (this will result in a medium-rare burger by the
end of cooking). 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.
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12
Classic Tomato Bruschetta
The Griddler® Deluxe’s independently heated plates make the perfect bruschetta easy,
keeping bread warm on the bottom while melting cheese on top.
Griddler® Deluxe Cooking Position: Flat and Closed
Plate Side: Grill
Makes 16 bruschetta
16 slices (½-inch thick) French bread (baguette)
4 tablespoons extra virgin olive oil, divided, plus 1 teaspoon
1 pint grape tomatoes, quartered (about 1½ cups)
½ teaspoon 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 Griddler® Deluxe with the grill plates and preheat both plates to 450˚F.
2. Using 2 tablespoons of the oil, brush all the bread on both sides. 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® Deluxe Cooking Position: Closed
Plate Side: Grill
Makes 6 servings
3 garlic cloves, peeled
¾ cup panko (Japanese-style) breadcrumbs
2 tablespoons chopped fresh parsley
¾ teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon fresh thyme leaves
¼ teaspoon lemon zest
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
¼ cup extra virgin olive oil, divided
Continues to next page
11
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
put 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 Griddler® Deluxe with the griddle plates and preheat both plates to 400°F. Brush the
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
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 for topping
combinations are endless. Refer to the Pizza Chart on page 4 for more delicious
flavor combinations.
Griddler® Deluxe Cooking Position: Closed
Plate Side: Griddle or Grill
Makes 6 servings
¾ to 1 pound prepared pizza dough (½ pound is good for personal size)
olive oil, for brushing dough
½ cup pizza sauce
1⁄3 to ½ cup shredded or sliced mozzarella
kosher salt, to taste
1. Fit the Griddler® Deluxe with the griddle or grill plates and preheat both plates at 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
10
8 to 10 slices challah bread, ¾-inch thick (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 in the milk mixture, turning so both sides are saturated.
3. Fit the Griddler® Deluxe with the griddle plates and preheat both plates to 350°F. Once
preheated, put the soaked bread on the hot griddle.* Cook 3 to 5 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 in a warm oven 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® Deluxe Cooking Position: Flat
Plate Side: Griddle
Makes 16 crab cakes
1 pound lump crabmeat
1 large red bell pepper, finely chopped
1 jalapeño, seeded and finely chopped
4 green onions (including some of the flavorful green part), chopped
1 garlic clove, peeled and finely chopped
¼ teaspoon 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 griddle
lemon wedges, for serving
1. Pick through crabmeat to make sure there are no shells or cartilage, being careful not to
tear the meat into small pieces. Reserve in refrigerator.
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9
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® Deluxe 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 and cooled (plus more for griddle plates if desired)
1. Fit the Griddler® Deluxe 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 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 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 to 3 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 rich and delicious French toast.
Topped with fresh fruit, it makes breakfast a real treat for your family!
Griddler® Deluxe Position: Flat
Plate Side: Griddle
Makes 8 to 10 servings
8 large eggs
1½ cups reduced-fat milk
1 tablespoon pure vanilla extract
2 tablespoons pure maple syrup
1 teaspoon ground cinnamon
1 pinch ground nutmeg
1 to 2 pinches table salt
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8
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. Remember to always monitor the temperature of your
steaks to achieve desired doneness.
Preparation: Season to taste. Drain off marinade completely if marinated before grilling. Bring to
room temperature for best results.
Plate and Position Grill; Closed
Cooking Instructions Two-minute 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.
Steak Tips
• Allow steaks to sit at room temperature at least 15 minutes before grilling.
• Allow steaks to rest at 5 minutes after grilling so juices are able to redistribute before cutting.
Otherwise all of that delicious juice will be on your plate and not in your steak.
• For the larger 2-inch steaks grill all 4 surfaces for even cooking.
Steak Doneness 1" thick steak 1.5" thick steak 2” thick steak
Rare (120-125°F) SEAR + 1 - 2 minutes SEAR + 2 - 3 minutes SEAR + 5 - 8 minutes
Medium-Rare (130-135°F) SEAR + 2 - 4 minutes SEAR + 3 - 5 minutes SEAR + 8 - 12 minutes
Medium (140-145°F) SEAR + 4 - 5 minutes SEAR + 5 -6 minutes SEAR + 12 - 18 minutes
Medium-Well (150-155°F) SEAR + 5 - 6 minutes SEAR + 6 - 7 minutes SEAR + 18 - 25 minutes
Well (160°F+) SEAR + 6 minutes and up SEAR + 7 minutes and up SEAR + 25 minutes and up
7
Sandwich Type Prep It Build It Cook It
The
Californian Panini
Grill Position and Plates: Closed; Grill or Griddle
Preheat Temperature: 400°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: 400°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. Top with the
other slices of bread, buttered
side up.
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 Niçoise Panini
Grill Position and Plates: Closed; Grill or Griddle
Preheat Temperature: 400°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 Panini
Grill Position and Plates: Closed; Grill or Griddle
Preheat Temperature: 400°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.
6
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 melt, 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: 400°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.
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: 400°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; 400°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: 400°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.
5
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 in the closed position 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 tablespoon 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
1 medium onion, sliced and
griddled/grilled
½ cup pizza sauce
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.
4
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 cover height adjuster and top-melting feature of the Cuisinart® Griddler®
Deluxe makes it the perfect tool for grilled pizzas. You can always start out with our classic Grilled Pizza on
page 11 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
(with cover height
adjuster)
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 4 eggs
per plate. Griddle; Open or Flat
Preheat to 350°F. Break the eggs onto the hot griddle plates.
Flip once whites are set, about 3 to 3½ minutes, and then
remove when cooked to desired doneness.
French Toast Prepare French toast as desired. Griddle; Open Preheat to 350°F. Flip after 3 to 5 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 10 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 3 to 3½ minutes per side. At that time, the steaks should
be done as well (or shortly thereafter, depending on the
thickness).
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)
Preheat to 400°F. Grill until tender. This will vary depending
on the types of vegetables used, but should take between
10 and 30 minutes. Refer to our recipe on page 17 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 450°F with the unit closed. 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.
33
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 20 to 25 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.
Allow to come to room temperature
for best results.
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 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, then the grill will revert to 450°F.
Cook for 2 to 5 minutes, depending on thickness and desired
doneness. Rest for 5 minutes before serving.
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. Rest for 5 minutes
before serving.
Chicken Breasts
(boneless)
Pound to an even thickness of no
more than 1 inch. Grill; Closed
Preheat to 400°F. Cook for 7 to 9 minutes. (Internal
temperature should be 165˚F - juices will run clear with no
signs of pink.)
Chicken Thighs
(boneless) Spread to even thickness. Grill; Closed
Preheat to 400°F. Cook for 8 to 10 minutes. (Internal
temperature should be 170˚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
Preheat to 400˚F. Cook for 6½ to 7 minutes when grilling in
the Closed position. 7 to 12 minutes in the Flat position,
flipping halfway through. Timing depends on the firmness of
the fish.
Beef, hamburgers Shape meat into burgers of even
weight and thickness.
Grill; Closed (with cover
height adjuster)
Preheat to 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 4 to 8 minutes, depending on
thickness and desired doneness.
Beef,
cheeseburgers
Shape meat into burgers of even
weight and thickness.
Grill; Closed (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, fresh Prick links with tines of fork
or tip of paring knife. Grill or Griddle; Closed
Preheat to 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. Close the
top. Grill for about 12 minutes (turning halfway through)
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 400°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 cover height
adjuster)
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, about 5 to 7 minutes, depending on the type of
sandwich.
2
Table of Contents
Cooking guide and Food TemperaTure CharT .............................. 3
pizza CharT .............................................................................................. 4
sandwiCh CharT ..................................................................................... 6
sTeak CharT ............................................................................................. 8
reCipes ....................................................................................................... 9
Perfect Pancakes ...................................................................................... 9
Challah French Toast ............................................................................... 9
Crab Cakes ............................................................................................ 10
Grilled Pizza ........................................................................................... 11
Classic Tomato Bruschetta ..................................................................... 12
Stuffed Portabellas ................................................................................. 12
The All-American Burger ....................................................................... 13
Cuban Sandwich ................................................................................... 14
Open-Faced Turkey Sandwich .............................................................. 14
Smothered Chicken Sub ......................................................................... 15
Fish Tacos ............................................................................................... 16
Grilled Vegetables ................................................................................. 17
The Perfect Combination: Grilled Potato “Chips” and Onion Rings ...... 17
Grilled Pork Chops, Cuban-Style ............................................................ 18
Garlic and Herb Marinated Lamb Chops ............................................. 19
Teriyaki Glazed Salmon .......................................................................... 19
Rib-Eye Steaks ........................................................................................ 20
Tuscan Marinade .................................................................................. 21
Compound Herb Butter .......................................................................... 21
Steak and Roast Rub ............................................................................. 21
Chocolate Griddle Cakes ....................................................................... 22
Instruction
Booklet
Reverse Side
The GRIDDLER® DELuxE
a guide to perfect meals
Starlite Electronic Pre-Press System
Version No.: GR150 IB-11114
Size: 140mm(W)X216mm(H) (New)
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Color Front. Cover: 4C + 1C(Black)
Back. Inside: 1C +1C (Black)
Date: 2012-06-15 Co-ordinator: Astor_You/Scias Liu
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