Villaware V2160 Owner S Manual 2160_Booklet

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UNO™

Pa n i n i G r i l l

ProPress™Model

no. 2160

Directions &Recipes

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When using electrical appliances, basic safety precautions should always be followed,

including the following:

1. READ ALL INSTRUCTIONS.

2. Do not touch hot surfaces. Use handles or knobs.

3. To protect against electrical hazards do not immerse cords, plug or appliance in

water or other liquid.

4. Close supervision is necessary when any appliance is used by or near children.

5. Unplug from outlet when not in use and before cleaning. Allow to cool before putting

in or taking off parts, and before cleaning the appliance.

6. Do not operate any appliance with a damaged cord or plug or after the appliance

malfunctions, or has been damaged in any manner. Return appliance to VillaWare

Manufacturing Company for examination, repair or adjustment.

7. The use of accessory attachments not recommended by the appliance manufacturer

may cause injuries.

8. Do not use outdoors.

9. Do not let cord hang over edge of table, counter or touch hot surfaces.

10. Do not place on or near a hot gas or electric burner or in a heated oven.

11. Extreme caution must be used when moving an appliance containing hot oil or other liquid.

12. To disconnect, remove plug from wall outlet.

13. Do not use appliance for other than intended use.

SAVE THESE INSTRUCTIONS

HOUSEHOLD USE ONLY

POWER CORD

A short power cord is provided to reduce the hazards from entanglement or tripping over longer

cord. An extension cord may be used with care. However, be sure the marked electrical rating is

equal to or greater than the rating of this appliance. The extension cord should be positioned

such that it does not drape over the counter or tabletop where it can be pulled on by children or

tripped over. The electrical rating of this appliance is listed on the bottom panel of the unit.

Care should be taken not to allow cords to hang over the edge of a counter or tabletop where

it can be pulled on by children or animals or tripped over. If your appliance has a grounded

3-prong plug, you must use the compatible 3-wire extension cord.

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IMPORTANT SAFEGUARDS

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POLARIZED PLUG

This appliance has a polarized plug – one blade is wider than the other. To reduce the risk of

electric shock, this plug will fit into a polarized outlet only one way. If the plug does not fit

fully into the outlet, reverse it. If it still does not fit, contact a qualified electrician. Do not

attempt to defeat this safety feature by modifying the plug in any way.

FEATURES OF YOUR UNO™PANINI GRILL

Enjoy 2 cooking functions, exclusively with your VillaWare Panini Grill:

1. Grill hot, toasted Panini sandwiches, up to a full 3 inches thick.

2. Grill meats with the added design functionality of the side grease spout and tray. No other

Panini Grill has this added function of grilling healthy, fat free meats. An adjustable

temperature control is also provided to better control your cooking, and avoid burning.

Enjoy authentic Panini sandwiches and grilled foods. The heating element is embedded in the

grill’s cast-aluminum cooking surface, so it heats up quickly and stays hot.

SLarge 11"x9"grilling surface

SAdjustable temperature control

SRibbed cooking plate is specially designed so that all excess fats drain towards the side

spout and into the tray

SCommercial style ProPress™handle

SWide opening, floating top, self adjusts to all thicknesses

SSuperior release non-stick coating

SHigh polish, aluminum housing

SPower and ready light

HOW TO USE YOUR UNO™PANINI GRILL

For best results, follow these instructions. When your grill is new you may notice a slight

smoking or odor. This is normal with many heating appliances and will not recur. This does

not affect the safety of your appliance.

1. If grilling meats, place the side grease tray below the side spout. For Panini sandwiches,

grease tray is usually not needed.

2Set the adjustable temperature control to your desired setting. For Panini sandwiches,

the highest setting is usually recommended. For grilling meats, etc., adjust the

temperature according to your preference.

3. Close unit and plug unit into 110 – 120 volt AC wall outlet. The red power light will go

ON, indicating that the grill has power and has begun preheating. The red power light

will constantly remain ON until you have safely unplugged the appliance.

4. You may brush or spray olive or vegetable oil on the grids if desired.

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5. When the proper baking temperature is reached the green light will go ON. Initially it

will take about 8 – 10 minutes to reach baking temperature. Once heated up, cycle times

will be faster. Now you are ready to cook.

6. As you cook, the ready light will continue to go on and off. This means only that the

grill is maintaining ideal temperature. Simply continue to cook. You do not have to start

and stop cooking according to the light.

7. Place panini sandwich or meat on hot grill.

8. Periodically press down on the ProPress™handle to press the sandwich or to sear meat,

pressing excess fats towards the side spout and into the side grease tray.

9. When done, remove your grilled sandwich or meat using non-metallic utensils only.

SOME MEAT GRILLING HINTS

SUse boneless meat and poultry for even browning.

SFor extra flavor and tenderness, marinate meat at least one hour in refrigerator before grilling.

SWhen grilling chicken with skin, place skin side down for the best browning on both sides.

SBrush cut side of vegetables with oil or margarine.

CLEANING AND CARE

SUnplug appliance and let cool slightly. To ease clean up, it is best to do so while the

unit is still warm. If it is allowed to cool before cleaning, food will harden, making it

difficult to remove.

SUse cleaning tool provided to clean the grids. The “comb” end allows you to clean between

the ribs. The “rounded” handle end of the tool is for cleaning the front grease trough.

SWash the separate grease tray in sink. If placed in dishwasher, the outside finish of

the tray will become dull.

SWipe the top non-stick cooking plate with paper towel to clean off the majority

of the grease trough.

SYou may also pour hot soapy water into the bottom cooking plate, letting it flow

out the side spout into a bowl or container. You may rinse in this way also.

SShould any food become burned, and difficult to remove from the cooking plates,

pour a little cooking oil onto the hardened food. Let sit overnight until food softens.

Wipe off with paper towel or soft cloth.

SUse damp cloth for final clean up of the top plate, and the rest of the appliance.

SSimply wipe top housing with damp cloth and towel dry. Do not use any chemicals

or any other abrasives.

SDo not immerse appliance in water or any liquid. Do not place in dishwasher.

SWrap cord on prongs provided on bottom of unit. Waffler may be stored away in

stand-up position.

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Panini

Authentic Italian Panini encompasses virtually any type of toasted sandwich, served on a variety of

fresh breads. A flat bread with minimal crust is typical, as are hard “submarine style”, loaf shaped

rolls, about 7 – 8 inches in length. Foccacia and ciabatta breads are typical. Grill and serve.

Vegetarian Panini Recipe Ideas

SGrilled eggplant and roasted red pepper panini. Grill on focaccia bread with goat cheese and basil

SProvolone, fontina, sun-dried tomatoes, artichoke hearts, red onion, mushroom, fresh basil

with olive spread

SMozzarella, cheddar, black olive, green pepper, roasted red peppers, mushrooms and coleslaw

SHavarti, mozzarella, hot peppers, artichoke hearts, fresh tomatoes, mushrooms and pesto spread

SGorgonzola, provolone, black olive, green pepper, red onion, fresh basil and dijon mustard

Meat Panini Recipe Ideas

SRoast beef and caper panini. Grill on a baguette with caper mayonnaise, greens, feta cheese,

tomato and onion

STurkey and smoked mozzarella panini. Grill with chopped sun-dried tomato, leaf lettuce,

sliced tomato, on thick cut Italian bread

SPepperoni, salami, red onion, green pepper, mozzarella and herbed olive oil on focaccia

SProsciutto, provolone, sun-dried tomatoes, artichoke hearts, mushrooms and fresh basil

on Italian bread

SSmoked turkey, smoked cheddar, gorgonzola, hot peppers and pesto spread on Italian bread

STuna, mozzarella, artichoke hears and fresh basil with Dijon mustard on Italian bread

SBlack forest ham, swiss cheese, green peppers, sun-dried tomatoes and sprouts on

focaccia with dijon mustard

SChicken breast, fontina, roasted red peppers, red onion, black olive and pesto spread

on focaccia or Italian bread

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Recipes

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Chicken and Salsa Verde Panini

7 green olives, coarsely chopped

1small garlic clove, peeled and coarsely chopped

2tblsp capers, drained

grated zest of 1 lemon

3tblsp olive oil

4tblsp lemon juice

pinch of salt

freshly ground black pepper, to taste

2skinless, boneless roasted chicken breast halves, thinly sliced

4round or oblong sandwich rolls, split in halves

On a chopping board, combine the green olives, garlic, capers and lemon zest. Chop finely. Transfer

to a bowl. In a small jar combine the olive oil and lemon juice, shake until combined and pour over

the olive mixture. Stir in the salt and pepper. If not using right away, cover and refrigerate. Spread

bottom halves of rolls with the salsa verde, leaving some of the juices in the bowl. Top with the

slices of chicken breast. Brush the remaining juices over the inside of the top halves of the rolls,

place on top of bottom halves and press down lightly. Cut into halves and serve.

Panini À la Prosciutto and Scamorza

1 bunch arugula, washed, stemmed, dried and cut julienne style

1 tomato, cut into wedges

1⁄

4teaspoon salt

1⁄

8teaspoon freshly ground black pepper

2 tablespoons extra-virgin olive oil

2 slices Italian bread (about 1"thick)

2 slices Prosciutto

2 slices Scamorza cheese

1⁄

4teaspoon dried oregano

To ss the arugula with the tomato, salt, pepper, and 1 tablespoon of the olive oil. Heap onto a slice

of bread, then top with prosciutto and scamorza. Close with the second slice of bread, drizzle the

top with the remaining olive oil and oregano.

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Grilled Eggplant and Provolone Panini

1 large eggplant

7 oz provolone cheese

1 cup red pimento peppers

olive oil

oregano

salt and pepper

Wash eggplant and cut into thick slices. Grill on outdoor barbeque grill, stovetop grill pan or

indoor electric grill. Baste with olive oil while grilling. Cut panini in half horizontally. Divide

eggplant slices over the base of panini. Spread provolone and pimento peppers on top off eggplant.

Add salt, pepper and oregano. Grill until golden brown.

Cuban Sandwich

1 teaspoon fresh orange juice

1 teaspoon red wine vinegar

2 teaspoons olive oil

1 sourdough baguette, cut into an 8-inch length,

then lengthwise in half, inside scooped out a bit

1 teaspoon Dijon mustard

3 thin slices Monterey Jack cheese

4 to 5 thin slices of sweet pickles to cover length of sandwich

2 thin slices baked Virginia ham

2 to 3 very thin slices roasted pork

To make the vinaigrette, combine the orange juice, vinegar, and 1 teaspoon of the oil. Lightly

brush the inside of the bread halves with vinaigrette. Spread the mustard over the bottom half of

the bread. Cover with the cheese, pickles, ham, and pork. Then cover with the top bread half.

To serve, cut it in half diagonally, from corner to corner.

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RosemaryBeef Steaks

1

1⁄

4cup dry red wine or beef broth

1 1

⁄

2teaspoons chopped fresh or 1/2 teaspoon dried rosemary leaves

1

⁄

2teaspoon salt

1 clove garlic, finely chopped

4 beef rib eye steaks, 3⁄

4inch thick (about 1 pound)

Mix all ingredients except beef steaks in sealable heavy-duty plastic bag or shallow glass or plastic

dish. Add beef; turn to coat with marinade. Seal bag or cover dish and refrigerate at least one

hour, turning beef once.

Heat steam grill 8 minutes. Remove beef from marinade; discard marinade. Place beef on grill

around marinade cup; close lid. Grill 6 to 8 minutes or until medium doneness.

Makes 4 servings.

Tarragon Grilled Chicken

4 sprigs fresh tarragon*

4 boneless chicken breast halves (about 1 1

⁄

4pounds)

1

⁄

2teaspoon salt

Vegetable oil

Heat steam grill 8 minutes. Carefully place 1 tarragon sprig under skin of each chicken breast half.

Sprinkle chicken with salt.

Brush top and bottom grill plates with oil. Place chicken, skin sides down, on grill around marinade

cup; close lid. Grill 5 to 7 minutes or until juice is no longer pink when centers of thickest pieces are cut.

Makes 4 servings.

* If fresh tarragon is not available, sprinkle 1/2 teaspoon dried tarragon leaves under skin of each chicken breast half.

Lemon Pepper Shrimp

1 tablespoon vegetable oil

1 teaspoon grated lemon peel

1tablespoon lemon juice

1

⁄

2teaspoon freshly ground pepper

1 pound fresh or frozen raw large shrimp, peeled and deveined

Heat steam grill 8 minutes. Mix oil, lemon peel, lemon juice and pepper; toss with shrimp.

Place shrimp on grill around marinade cup; close lid. Grill 3 to 4 minutes or until shrimp are pink.

Makes 4 servings.

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Teriyaki Chicken & Grilled Pineapple

2tablespoons peach jam

1tablespoon teriyaki sauce

1

⁄

2teaspoon finely chopped ginger root or 1/8 teaspoon ground ginger

2 boneless, skinless chicken breast halves (about 3/4 pound)

vegetable oil

2 slices fresh pineapple (1/2 inch thick), rind and core removed

Heat steam grill 8 minutes. Mix jam, teriyaki sauce and ginger root; spread over both sides of

chicken. Brush top and bottom of grill plates with oil. Arrange chicken on outside edges of grill

and pineapple around marinade cup. Spread remaining jam mixture over pineapple. Close lid. Grill

6 to 8 minutes or until juice of chicken is no longer pink when center of thickest piece is cut.

Spoon juices from marinade cup over chicken.

Makes 2 servings.

Grilled Italian Vegetables

1 medium bell pepper

1 medium zucchini

8 medium mushroom caps (about 1 1

⁄

2inches)

2 tablespoons olive or vegetable oil

1 teaspoon Italian seasoning

grated parmesan cheese

Heat steam grill 8 minutes. Cut bell pepper lengthwise into fourths; cut each fourth crosswise

in half. Cut zucchini into 1

⁄

2inch slices. Toss bell pepper, zucchini, mushrooms and oil. Place

vegetables on grill around marinade cup and sprinkle with Italian seasoning. Close lid. Grill

3 to 4 minutes or until bell pepper is crisp and tender. Sprinkle with cheese before serving.

Makes 4 servings.

Thank you for purchasing yourVillaWare®

UNO™Panini Grill.

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FULL ONE YEAR WARRANTY

This VILLAWARE product is protected against defects in materials

and workmanship for one year from the date of original purchase. If the

product proves to be defective in materials or workmanship during this

period, it will be repaired free of charge.

This warranty does not apply to damage resulting from misuse, accidents

or alterations to the product, or to damages incurred in transit.

This warranty does not apply to cords or plugs.

All returns must be carefully packed and made transportation prepaid

with a description of the claimed defect.

Belgian &Classic Wa±e Makers

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VillaWare®Food Strainer

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Italian Style Gadgets &Utensils

...and hundreds more Classic Italian

Kitchenware products from VillaWare®

For additional information on the VillaWare product line, see your dealer or visit our website

at www.villaware.com

Other Fine VillaWare®Products...

© Copyright VillaWare Manufacturing Company, Cleveland, Ohio 44114. All rights reserved.

No part of this booklet may be reproduced without the written consent of VillaWare Mfg. Co.

VillaWare is a trademark of VillaWare Mfg. Co. Printed in China.

VillaWare Manufacturing Co.

3615 Superior Ave. #44

Cleveland, Ohio 44114

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