INSTRUCTION AND RECIPE BOOKLET
Cuisinart Griddler Express
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.

IMPORTANT SAFEGUARDS

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 fire, electric shock, and injury to persons, DO NOT IMMERSE CORD OR PLUG in water or other liquids. 4. Close supervision is necessary when any appliance is used by or near children. 5. Unplug from outlet when not in use and before cleaning. Allow to cool before putting on or taking off parts, and before cleaning appliance. 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 burner, 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 control 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.
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. Longer extension cords are available and may be used if care is exercised in their use. If a long extension cord is used, the marked electrical rating of the extension cord should be at least as great as the electrical rating of the appliance, and the longer cord should be arranged so that it will not drape over the countertop or tabletop where it can be pulled on by children or animals, or tripped over.

NOTICE

This appliance has a polarized plug (one blade is wider than the other). To reduce the risk of electric shock, this plug will fit in a polarized outlet only one way. If the plug does not fit fully in the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do not modify the plug in any way.

CONTENTS

Introduction. 1 Parts and Features. 2 Before the First Use. 2 Contact Grill. 2 Panini Press. 2 Assembly Instructions. 3 Operating Instructions. 3 User Maintenance. 3 Cleaning and Care. 3 Storage. 3 Recipes. 4 Recommended Cooking Temperature Chart. 13 Warranty. 14

INTRODUCTION

Plug in your Griddler Express and get ready to add a little variety to brunch, lunch and dinner! You'll find yourself grilling more than ever, because you can do it right on your countertop. This contact grill cooks both sides of food at once. Burgers are healthier because the Griddler Express drains away unhealthy fat as it cooks. And wait until you make panini! Filled with your choice of fresh vegetables, proteinrich meats and cheese, or deep, dark chocolate, theyll give you delicious new ways to please family and friends. Enjoy this two-in-one appliance, constructed of classically elegant, always brilliant, polished stainless steel.
SAVE THESE INSTRUCTIONS FOR HOUSEHOLD USE ONLY

PARTS AND FEATURES

1. Base and Cover: Shiny chrome housing with self-adjusting cover and sturdy base 2. Panini-Style Handle: Sturdy cast metal handle adjusts cover to accommodate food with varying thicknesses 3. Grilling Plates: Nonstick plates are perfect for panini or grilling steak, burgers, chicken and vegetables 4. Temperature Control Knob: Allows you to choose Off, Low, Medium or High settings 5. Indicator Lights: (not shown) Red and green lights signal power on and ready to cook 6. Drip Cup: Collects grease and is dishwasher-safe 7. Cleaning/Scraping Tool: Helps clean grill plates after cooking

CONTACT GRILL

Use the Griddler Express as a contact grill to cook burgers, boneless pieces of meat and thin cuts of meat and vegetables. The contact grill function works best when you want to cook something in a short amount of time or when you are looking for a healthy method of grilling. Food will cook quickly because you are grilling both sides of the food at the same time. The grill plates combined with the grease spout at the corner of the plate allow the grease to drip from the meat and drain off the plates. When cooking more than one piece of food at a time, it is important that the thickness of all pieces is the same so the cover will close evenly on the food.

STORAGE

Always make sure the Griddler Express is cool and dry before storing. The power cord can be wrapped around the bottom of the base for storing.

Recipes

Mini Tomato, Basil & Mozzarella Panini
Makes 9 mini panini 18 slices crusty French bread (slices about 3x2x1/4 inches) 9 slices mozzarella (size of bread slice) slices ripe, firm tomato (size of French bread slice) large fresh basil leaves, rinsed and dried olive oil or olive oil cooking spray Preheat the Cuisinart Griddler Express on medium setting. Assemble the mini panini by topping each of 9 slices of bread with a slice of mozzarella, a slice of tomato (may be lightly sprinkled with kosher or sea salt and freshly ground pepper), basil leaf, and another slice of bread. Lightly brush or spray each sandwich. Turn and brush or spray the other slice of bread. Arrange panini evenly spaced on the Griddler Express. Close lid. Apply light pressure for 10 seconds. Bake panini for 2 1/2 to 3 1/2 minutes until cheese is warm and partially melted, and bread is desired level of golden brown and toasty. Serve warm.
Nutritional information per serving (one sandwich): Calories 110 (32% from fat) carb. 12g pro. 7g fat 4g sat. fat 2g chol. 8mg sod. 205mg calc. 110mg fiber 0g
cut into 1/2 -inch strips ounces Baby Swiss cheese, very thinly sliced ounces very thinly sliced red onion (optional)
Preheat the Cuisinart Griddler Express on medium setting. Combine pesto and mayonnaise. Lightly brush one side of each slice of bread with the olive oil. Lay 4 slices of bread on the work surface, oiled side down. Spread lightly with pesto mayonnaise. Build the sandwiches in this order smoked turkey, roasted peppers, cheese, onion if using using equal amounts of each item on each sandwich. Top with the remaining sliced bread that has been spread lightly with the pesto mayonnaise, oiled side up. Preheat oven to 175 if desired to keep panini warm when finished cooking. Lay sandwiches evenly spaced on the bottom grill plate of the preheated Griddler Express depending on the size of the bread, you may only fit two at a time. Close Griddler Express and apply light pressure to handle for about 30 seconds. Grill panini for 3 to 5 minutes. Remove to a rack and keep warm in oven. If necessary, grill remaining sandwiches in the same way. Cut in half on the diagonal and serve warm.

Grilled Reubens

Makes 4 servings
/4 cup sauerkraut teaspoons unsalted butter, softened slices rye or pumpernickel bread tablespoons prepared fat-free or regular Thousand Island or Russian dressing, divided ounces reduced-fat sliced Swiss ounces thinly sliced corned beef spicy mustard
Rinse the sauerkraut and drain. Press out all water and place on a triple thickness of paper towels. Brush one side of each slice of bread with softened butter. Place 4 slices bread on work surface buttered side down. Spread each of those slices with dressing. Layer each with 1/2 ounce sliced cheese, 2 ounces corned beef, 3 tablespoons sauerkraut, and the remaining cheese. Top with the remaining bread, buttered side up. Preheat the Cuisinart Griddler Express on medium setting. Arrange the sandwiches (depending on the shape of the bread, you will be able to cook 2 or 4 sandwiches) evenly spaced on the bottom griddle plate. Close Griddler and apply medium pressure for 10 seconds. Cook until bread is toasty, filling is warm and cheese is melted, about 4 to 5
Cut roll horizontally for sandwiches; place on work surface cut sides up. Spread each cut side lightly with butter. Place mayonnaise and mustard in a small bowl, stir to blend. Evenly spread mayonnaise/mustard mixture on the cut side of all 4 roll halves. Divide the ham, pork, Swiss cheese evenly and use to build sandwiches in that order. Top with pickle slices, then top half of roll. Preheat the Cuisinart Griddler Express on medium setting. Arrange the sandwiches evenly spaced on the bottom griddle. Cover and bake for 3 to 5 minutes, until bread is lightly browned and toasty, filling is warm and cheese is melted. Serve hot.
Nutritional information per serving (one sandwich): Calories 525 (36% from fat) carb. 43g pro. 39g fat 21g sat. fat 10g chol. 87mg sod. 2097mg calc. 347mg fiber 1g

Mushroom and Brie Panini

Makes 2 large panini, 4 servings 4

1/2 1/8

teaspoons extra virgin olive oil tablespoons finely chopped shallots ounces white button mushrooms, very thinly sliced teaspoon thyme teaspoon freshly ground black pepper slices (about 8x4x1/2 inches each) crusty Italian bread teaspoons unsalted butter, softened ounces thinly sliced Brie
Preheat Cuisinart Griddler Express on medium setting. Spread one side of each slice of bread with butter. Place 4 slices of bread buttered side down. Halve and core pears and cut into thin slices. Cut cheese into thin slices no wider than bread slices. Divide cheese into 4 equal portions and arrange on bread. Top with pear slices. Top with remaining slices of bread, buttered side up. Arrange sandwiches on preheated Griddler Express and close lid. Grill for 3 to 4 minutes, until cheese is melted, pears are warmed and slightly softened, and bread is crispy and browned. Let rest on a wire rack for 2 to 3 minutes before cutting. Serve warm.

Nutritional information per serving (one sandwich): Calories 336 (47% from fat) carb. 29g pro. 20g fat 20g sat. fat 10g chol. 46mg sod. 761mg calc. 788mg fiber 9g
Heat olive oil in a 10-inch skillet over medium high heat. When shimmering, add shallots and saut until transparent, about 11/2 to 2 minutes. Add mushrooms to pan and saut until golden and no longer watery, about 5 to 6 minutes. Stir in thyme, cook 1 minute. Remove from heat and stir in freshly ground pepper to taste. Transfer to a plate and let cool. Preheat Cuisinart Griddler Express on medium setting. Spread one teaspoon of butter on one side of each slice of bread. Spread cooked and cooled mushrooms evenly over the unbuttered side of each of 2 slices of bread. Arrange sliced Brie evenly over mushrooms. Top with remaining slices of bread, buttered side up. When Griddler Express is hot, arrange sandwiches evenly spaced on the lower grill plate. Close and apply light pressure for 10 seconds. Grill until sandwiches are golden crispy brown with grill markings, and cheese is melted. Transfer sandwiches to a wire rack if not serving immediately. Cut sandwiches in halves or quarters to serve.
Nutritional information per serving (one half sandwich): Calories 282 (50% from fat) carb. 25g pro. 11g fat 16g sat. fat 8g chol. 39mg sod. 444mg calc. 95mg fiber 2g
Grilled Bruschetta with Assorted Toppings
Freshly grilled bread makes a quick hors doeuvre. Top while warm with one of our toppings f ro m below or one from your own recipe collection. sliced French or Italian Bread, 1/4- to 3/4-inchthick slices all slices must be of similar thickness. For fancier bruschetta, use a decorative cutter to cut shapes/rounds out of sliced Italian country bread or a French boule. extra virgin olive oil or flavored olive oil fresh garlic, peeled, cut in half Preheat Cuisinart Griddler Express on high. Lightly brush sliced bread on both sides with olive oil. If desired, rub with cut garlic. Arrange evenly spaced on preheated Griddler Express. Grill until browned, toasty and crisp, about 1 to 2 minutes. Bruschetta toasts many be prepared ahead. Reheat on a wire rack in a slow oven. Serve with Fresh Tomato Insalata, Artichoke & Green Olive Tapenade or Roasted Mushroom & Red Pepper Tapenade. Recipes follow.

Sliced Pear & Roquefort on 7-Grain Bread Panini
Makes 4 panini slices 7- or 9-grain bread (about 1 ounce per slice) teaspoons unsalted butter, softened ripe, but firm pears (suggestion red Bartlett) ounces Roquefort cheese 6 1

1/ 2 1/ 2

Fresh Tomato Insalata
Makes about 2 cups (about 2 tablespoons per serving) cup chopped red and or yellow tomato 1/ 4 -inch chop cup shredded Parmesan cheese (can use Asiago or aged provolone) cup diced peeled and seeded cucumber 1/ 4-inch dice

1/ 4 1/ 4

cup finely chopped red onion cup shredded fresh basil clove garlic, peeled and finely chopped tablespoon red wine vinegar or white balsamic vinegar tablespoon extra virgin olive oil kosher salt and freshly ground pepper to taste
11/ 2 tablespoons rinsed and drained capers 1
Nutritional information per serving (made without optional cheese): Calories 44 (66% from fat) carb. 3g pro. 1g fat 4g sat. fat 1g chol. 0mg sod. 247mg calc. 14mg fiber 1g
Roasted Mushroom & Red Pepper Tapenade
Makes about 2 cups (about 2 tablespoons per serving) 12 ounces cremini mushrooms 3

1/ 2 1/ 3 1/ 3

Place all ingredients in a bowl and stir gently. Allow to stand for 30 minutes to allow flavors to develop. Drain and use to top grilled bruschetta.
Nutritional information per serving: Calories 24 (62% from fat) carb. 1g pro. 1g fat 2g sat. fat 1g chol. 2mg sod. 79mg calc. 40mg fiber 0g
ounces shiitake mushrooms (tough stems removed) cloves garlic, peeled and thinly sliced tablespoons extra virgin olive oil teaspoon kosher salt cup chopped roasted red bell pepper cup chopped toasted walnuts tablespoons chopped fresh parsley crumbled Gorgonzola cheese for garnish (optional)
Artichoke & Green Olive Tapenade
Makes about 3 cups (about 2 tablespoons per serving) 3
tablespoons extra virgin olive oil teaspoon saffron (loosely packed) cans (about 13 ounces each) artichoke hearts, well drained* and chopped cup drained and halved pitted green olives (may use pimiento-stuffed), chopped cup toasted pine nuts, roughly chopped tablespoons chopped fresh parsley teaspoon fresh lemon juice teaspoon finely chopped lemon zest kosher salt and freshly ground black pepper to taste

Preheat oven to 425F. Line a baking sheet with foil. Quarter mushrooms and place in a resealable food storage bag with sliced garlic, olive oil, and salt. Shake to coat mushrooms with oil. Arrange in a single layer on prepared baking sheet and place in preheated 425F oven. Roast until most of the liquid has been given up, about 30 to 40 minutes. Remove from oven and let cool. Finely chop roasted mushrooms and garlic. (This can be done in a Cuisinart Food Processor.) Place in a medium bowl and stir in roasted red pepper, walnuts, and parsley. Use to top warm grilled bruschetta. Garnish with crumbled Gorgonzola cheese. (Alternatively, Gorgonzola to taste may be gently stirred into chopped mushroom mixture.)
Nutritional information per serving (without Gorgonzola): Calories 55 (63% from fat) carb. 4g pro. 1g fat 4g sat. fat 0g chol. 0mg sod. 69mg calc. 5mg fiber 1g
Place olive oil and saffron in a bowl. Stir and let stand for 20 to 30 minutes. Add chopped artichoke hearts, chopped olives, pine nuts, parsley, lemon juice, and zest. Stir to blend. Let stand for 30 minutes before serving to allow the flavors to blend. Season to taste with salt and freshly ground pepper. *Halve, drain on several layers of paper towels, then gently press excess moisture from drained artichoke hearts. Optional: Add 1 cup shredded mozzarella to the artichoke mixture.

The Best Burgers

Makes 4 servings 11/ 2 pounds freshly ground chuck (minimum 85% lean)
teaspoon kosher salt teaspoon freshly ground black pepper
Preheat the Cuisinart Griddler Express on the high setting. Working the ground chuck as little as possible, shape into 4 six-ounce burger patties about 4 inches in diameter. (The best way to do this is to use a 4-inch round cookie cutter. Place 6 ounces of meat in the cookie cutter and gently press to fill the cookie cutter evenly. It is important that all the burgers be of the exact same height for optimal grilling results.) Place the burgers evenly spaced on the bottom grill plate of the Cuisinart Griddler Express. Close and grill for 4 to 6 minutes (until the internal temperature reaches from 140F to 165F) depending on personal preference. Remove burgers and sprinkle with salt and pepper. Serve hot with your favorite condiments and buns, rolls, or bread.

teaspoon freshly ground black pepper For serving: toasted or grilled bread or buns,
(this is important as the citrus will begin to cook the chicken and toughen it). While marinating the chicken, preheat the Cuisinart Griddler Express on high setting. When grill is hot and chicken has finished marinating, drain the chicken well and discard marinade. Arrange the chicken on the hot grill, spacing evenly, and close using medium pressure. Grill for 6 to 8 minutes. Chicken will be opaque with distinct grill markings, and juices will run clear, not pink. Check internal temperature of chicken with an instant-read thermometer, the temperature should be 170-175F. Chicken can be served hot, or cooled, covered and refrigerated for another use such as a salad. Tip: If fresh herbs are not available, substitute 1 tablespoon of a dried herb such as basil, oregano, rosemary, or thyme.
Nutritional information per serving: Calories 155 (18% from fat) carb. 2g pro. 31g fat 3g sat. fat 1g chol. 79mg sod. 546mg calc. 23mg fiber 0g
Grilled Jamaican-Style Jerk Turkey Cutlets
You may prepare your own jerk seasoning, or use 11/2 tablespoons of a prepared seasoning. Makes 4 servings
ounce very finely minced onion teaspoon brown sugar teaspoon thyme teaspoon kosher salt teaspoon freshly ground black pepper teaspoon cayenne teaspoon ground allspice teaspoon ground cinnamon teaspoon ground ginger teaspoon freshly ground nutmeg boneless turkey breast cutlets (about 5-6 ounces each)
1/ 2 1/ 2 1/ 2 1/ 4 1/ 8 1/ 8
Herb Grilled Boneless Pork Chops

1/ 2 1/ 2 1/ 4 1/ 4

Combine onion, brown sugar, thyme, salt, pepper, cayenne, allspice, cinnamon, ginger, and nutmeg and stir to blend. This can be done using a mortar and pestle or Cuisinart MiniPrep or MiniChopper. Rub the seasoning on dry turkey cutlets and let stand 15 minutes. Preheat the Cuisinart Griddler Express on high setting. When hot, arrange the prepared turkey cutlets evenly spaced on the lower grill. Cover using medium pressure and grill for 3 to 4 minutes. Turkey will have grill marks with juices running clear, and it will test 170-175F when tested with an instant-read thermometer.
Nutritional information per serving: Calories 188 (29% from fat) carb. 3g pro. 29g fat 6g sat. fat 2g chol. 99mg sod. 448mg calc. 21mg fiber 0g

teaspoon herbes de Provence or Italian herb blend teaspoon kosher salt teaspoon paprika (sweet or hot, to taste) teaspoon dry mustard teaspoon freshly ground black pepper boneless pork loin chops, all the same thickness (1/ 2 to 3/ 4 inch), each about 5 ounces
Combine herbs, salt, paprika, dry mustard, and pepper. Blend well. Rub evenly on pork chops. Let stand for 15 to 20 minutes. (Or may be done early in day, covered and refrigerated.) Preheat Cuisinart Griddler Express on high setting. When hot, arrange the seasoned pork chops evenly spaced on the lower grill plate. Close and grill for 41/2 to 6 minutes grilling time will depend on thickness and temperature of meat. Internal temperature of pork should register about 155-160F when tested with an instant-read thermometer.
Nutritional information per serving: Calories 289 (37% from fat) carb. 0g pro. 43g fat 12g sat. fat 4g chol. 116mg sod. 543mg calc. 52mg fiber 0g
Optional Brine Brining makes some meats that can be dry, flavorful and moist. If you have the time, try this brine with turkey cutlets. Combine 1 tablespoon each brown sugar and kosher salt in a bowl with 1 cup boiling water. Stir until sugar and salt are completely dissolved. Add 2 cups ice cubes and 1 cup cold water or cider. Stir until mixture is completely cold. Place turkey cutlets in cold brine. Refrigerate for 30 to 60 minutes. Drain and rinse before using. Tip: if your turkey cutlets have been frozen, place the frozen cutlets in the brine and refrigerate during the day they will thaw and brine at the same time. 9
Southwestern Spiced Grilled Rib Eye Steaks
Makes 2 to 4 servings 1 1
1/ 2 1/ 2 1/ 2 1/ 2 1/ 2 1/ 2
6 ounces each (same thickness)* lemon wedges for garnish Place minced garlic, basil, salt, peppers, and lemon juice in a small bowl. Whisk to blend. While whisking, add the oil in a slow steady stream; whisk until completely emulsified. Dry the shrimp completely. Place in a bowl with the marinade and toss to coat. Let stand 20 to 30 minutes. Preheat the Cuisinart Griddler Express on High setting. When Griddler Express is hot, drain shrimp. Arrange evenly spaced on the lower grill plate and close using light pressure. Grill shrimp for 21/2 to 3 minutes. Transfer to warmed plates and garnish with lemon wedges to serve.

Nutritional information per serving (shrimp): Calories 340 (38% from fat) carb. 5g pro. 46g fat 14g sat. fat 2g chol. 345mg sod. 670mg calc. 138mg fiber 0g
teaspoon ground cumin teaspoon chili powder teaspoon basil teaspoon ground coriander teaspoon oregano teaspoon paprika teaspoon kosher salt teaspoon freshly ground black pepper boneless rib eye or strip steaks, 3/ 4-inch thick each (12 ounces each)
Place the cumin, chili powder, basil, coriander, oregano, paprika, salt, and pepper in a small bowl and stir to combine there will be about 2 tablespoons. Reserve. Dry steaks and rub evenly with prepared spice rub. Let stand 20 to 30 minutes or rub, cover and refrigerate for up to 12 hours. Preheat the Cuisinart Griddler Express on high setting. When hot, arrange steaks evenly spaced on lower grill. Cover using light pressure. Grill until steaks have reached desired level of doneness when tested with an instant-read thermometer. Grilling will take approximately 4 to 10 minutes. Grill until about 5 under temperature desired meat will continue to cook while resting. Remove immediately. Let steaks stand for 5 to 10 minutes before serving to allow temperature to even out, and fibers to relax and reabsorb the juices, making the steak more tender and juicy.
Nutritional information per serving: Calories 386 (48% from fat) carb. 1g pro. 48g fat 20g sat. fat 8g chol. 140mg sod. 294mg calc. 19mg fiber 0g
*Grill swordfish for 4 to 5 minutes do not overcook or it will become dry. Internal temperature should be 145F or more to taste when tested with an instant read thermometer. Cooks Tip: When shrimp are grilled, they have a much better texture after a short period of brining. To brine the shrimp, place 1 tablespoon each kosher salt and brown sugar in a medium bowl and add one cup boiling water. Stir until salt and sugar are completely dissolved. Add 12 ice cubes and 1 cup cold water; stir until brine is cold. When cold, add shrimp and brine the shrimp for 30 to 60 minutes in the refrigerator.
Grilled Green Beans with Feta

Lemon Basil Shrimp

Makes 2 servings 1 1

1/ 2 1/ 8 1/ 8

pound green beans, rinsed teaspoon kosher salt tablespoon fresh lemon juice teaspoon basil teaspoon freshly ground black pepper
11/ 2 teaspoons extra virgin olive oil 1

1/ 2 1/ 8 1/ 4

clove garlic, peeled and finely minced teaspoon basil teaspoon kosher salt teaspoon freshly ground black pepper teaspoon red pepper flakes tablespoons fresh lemon juice cup extra virgin olive oil shrimp (16-20 count), peeled and deveined, or 2 swordfish steaks, 10
cup crumbled feta cheese Preheat the Cuisinart Griddler Express on high setting. Remove tips and tops from green beans. Place in a bowl and drizzle with olive oil. Toss to coat.
When Griddler Express is hot, arrange half the green beans on the bottom grill plate. Close and grill for 4 to 5 minutes. Using a pair of heatproof tongs for nonstick cookware, remove the green beans and transfer to a bowl. Sprinkle with half the salt. Grill remaining green beans and add to the bowl. Sprinkle with the remaining salt, lemon juice, basil and pepper; toss to coat. Arrange green beans in a shallow serving bowl and sprinkle with crumbled feta cheese.
Nutritional information per serving: Calories 61 (34% from fat) carb. 9g pro. 3g fat 3g sat. fat 1g chol. 3mg sod. 130mg calc. 64mg fiber 4g
onion. Drizzle with Lemon Dill Dressing and serve warm, or cover, refrigerate and serve chilled.
Nutritional information per serving: Calories 304 (46% from fat) carb. 40g pro. 4g fat 17g sat. fat 2g chol. 0mg sod. 324mg calc. 41mg fiber 5g
Grilled White & Sweet Potato Salad with Lemon Dill Dressing
Makes 4 servings 12 ounces sliced sweet potato*, 1/ 81/ 4-inch thick 12 ounces sliced white potato*, 1/ 81/ 4-inch thick 1 tablespoons extra virgin olive oil, divided tablespoons fresh lemon juice tablespoon finely chopped shallot
*It is important that the potatoes be sliced to an even thickness to maintain optimum contact with upper and lower grilling surfaces at the same time. Slicing can be done using a mandoline, or even easier using a Cuisinart Food Processor fitted with the 4- or 6-mm slicing disc. White/yellow potatoes sliced 4-mm thick will take about 4 to 4 1/2 minutes to grill until tender. White/yellow potatoes sliced 6-mm thick will take about 5 to 51/2 minutes to grill until tender. Sweet potatoes will take about 30 to 45 seconds less to grill until tender.

Grilled Portobello Salad

cup extra virgin olive oil tablespoons white balsamic vinegar tablespoon water clove garlic, peeled and minced tablespoon minced onion or shallot teaspoon thyme teaspoon kosher salt teaspoon freshly ground pepper

Safe Handling Practices: Keep raw foods separate from cooked foods. Do not use utensils or plates that have held raw meats/ poultry/seafood for lifting or serving cooked meats. Discard all marinades that have touched raw meat.

WARRANTY

LIMITED THREE-YEAR WARRANTY
This warranty supersedes all previous warranties on the Cuisinart Griddler Express. This warranty is available to consumers only. You are a consumer if you own a Cuisinart Griddler Express that was purchased at retail for personal, family or household use. Except as otherwise required under applicable state law, this warranty is not available to retailers or other commercial purchasers or owners. We warrant that your Cuisinart Griddler Express will be free of defects in material or workmanship under normal home use for three years from the date of original purchase. We suggest that you complete and return the enclosed product registration card promptly to facilitate verification of the date of original purchase. However, return of the product registration is not a condition of these warranties. If your Cuisinart Griddler Express should prove to be defective within the warranty period, we will repair it, or if we think necessary, replace it. To obtain warranty service, please call our Consumer Service Center toll-free at 1-800-726-0190 or write to: Cuisinart 150 Milford Road East Windsor, NJ 08520 To facilitate the speed and accuracy of your return, please also enclose $10.00 for shipping and handling of the product (California residents need only supply proof of purchase and should call 1-800-726-0190 for shipping instructions). Please also be sure to include a return address, description of the product defect, product serial number, and any other information pertinent to the products return. Please pay by check or money order. 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. Your Cuisinart Griddler Express has been manufactured to strict specifications and has been designed for use with the Cuisinart Griddler Express accessories and replacement parts. These warranties expressly exclude any defects or damages caused by accessories, replacement parts or repair service other than those that have been authorized by Cuisinart.
These warranties do not cover any damage caused by accident, misuse, shipment or other than ordinary household use. These warranties exclude all incidental or consequential damages. Some states do not allow the exclusion of or limitation of incidental or consequential damages, so the foregoing limitation may not apply to you. CALIFORNIA RESIDENTS ONLY California law provides that for In-Warranty Service, California residents have the option of returning a nonconforming product (A) to the store where it was purchased or (B) to another retail store which sells Cuisinart products of the same type. The retail store shall then, according to its preference, 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 consumers prior usage of the product. If either of the above two options does 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 800726-0190. Cuisinart will be responsible for the cost of the repair, replacement, and shipping and handling for such nonconforming products under warranty. BEFORE RETURNING YOUR CUISINART PRODUCT Important: If the nonconforming product is to be serviced by someone other than Cuisinarts Authorized Service Center, please remind the servicer to call our Consumer Service Center to ensure that the problem is properly diagnosed, the product serviced with the correct parts, and to ensure that the product is still under warranty.

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INTRODUCTION

Plug in your Griddler Express and get ready to add a little variety to brunch, lunch and dinner! You'll find yourself grilling more than ever, because you can do it right on your countertop. This contact grill cooks both sides of food at once. Burgers are healthier because the Griddler Express drains away unhealthy fat as it cooks. And wait until you make panini! Filled with your choice of fresh vegetables, protein-rich meats and cheese, or deep, dark chocolate, theyll give you delicious new ways to please family and friends. Enjoy this two-in-one appliance, constructed of classically elegant, always brilliant, polished stainless steel.

PARTS AND FEATURES

1. Base and Cover: Shiny chrome housing with self-adjusting cover and sturdy base 2. Panini-Style Handle: Sturdy cast metal handle adjusts cover to accommodate food with varying thicknesses 3. Grilling Plates: Nonstick plates are perfect for panini or grilling steak, burgers, chicken and vegetables 4. Temperature Control Knob: Allows you to choose Off, Low, Medium or High settings 5. Indicator Lights: (not shown) Red and green lights signal power on and ready to cook 6. Drip Cup: Collects grease and is dishwasher-safe 7. Cleaning/Scraping Tool: Helps clean grill plates after cooking

CONTACT GRILL

Use the Griddler Express as a contact grill to cook burgers, boneless pieces of meat and thin cuts of meat and vegetables. The contact grill function works best when you want to cook something in a short amount of time or when you are looking for a healthy method of grilling. Food will cook quickly because you are grilling both sides of the food at the same time. The grill plates combined with the grease spout at the corner of the plate allow the grease to drip from the meat and drain off the plates. When cooking more than one piece of food at a time, it is important that the thickness of all pieces is the same so the cover will close evenly on the food.

PANINI PRESS

Use the Griddler Express as a panini press to grill sandwiches, breads and quesadillas. The word panini is an Italian term for grilled sandwiches. Panini can include any combination of ingredients such as vegetables, meat and cheese layered between two pieces of freshly baked bread. The sandwich is then pressed between two grill plates to toast the bread and warm the filling. Experiment with a variety of savoury or sweet sandwiches for any meal. We recommend using freshly baked bread to produce the best-tasting panini. Popular breads used for panini are focaccia, michette, ciabatta and thick slices of Italian bread. The Griddler Express functions as a panini press in the same manner that it functions as a contact grill. The Griddler Express was designed with a unique handle and hinge that allows the cover to adjust to the thickness of the sandwich you are preparing, and to rest there evenly. Light pressure can be applied to the handle to press and heat the sandwich to your liking. When cooking two or more panini, it is important that the thickness of all sandwiches is the same so the cover will close evenly on the panini.

CLEANING AND CARE

CAUTION: BEFORE CLEANING THE APPLIANCE, MAKE SURE IT HAS COOLED DOWN COMPLETELY.
Once you have finished cooking, turn the temperature selector knob to the OFF position and unplug the power cord from the wall outlet. Allow unit to cool. Use the cleaning/scraping tool to remove any leftover food from the cooking plate. The scraping tool can be washed by hand or in the dishwasher. Dispose of grease from drip cup. The drip cup can be cleaned by hand or in the dishwasher. If you have been cooking seafood, wipe the grill plates with lemon juice to prevent seafood flavour transferring to the next recipe. The housing base, cover, handle and control knob can be wiped with a soft, dry cloth. For tough stains, dampen cloth. Never use an abrasive cleaner or harsh pad.

STORAGE

Always make sure the Griddler Express is cool and dry before storing. The power cord can be wrapped around the bottom of the base for storing.

Recipes

Mini Tomato, Basil & Mozzarella Panini
Makes 9 mini panini 18 slices crusty French bread (slices about 7.5x5x0.6cm) 9 slices mozzarella (size of bread slice) slices ripe, firm tomato (size of French bread slice) large fresh basil leaves, rinsed and dried olive oil or olive oil cooking spray Preheat the Cuisinart Griddler Express on medium setting. Assemble the mini panini by topping each of 9 slices of bread with a slice of mozzarella, a slice of tomato (may be lightly sprinkled with kosher or sea salt and freshly ground pepper), basil leaf, and another slice of bread. Lightly brush or spray each sandwich. Turn and brush or spray the other slice of bread. Arrange panini evenly spaced on the Griddler Express. Close lid. Apply light pressure for 10 seconds. Bake panini for 2 1/2 to 3 1/2 minutes until cheese is warm and partially melted, and bread is desired level of golden brown and toasty. Serve warm.
Nutritional information per serving (one sandwich): Calories 110 (32% from fat) carb. 12g pro. 7g fat 4g sat. fat 2g chol. 8mg sod. 205mg calc. 110mg fibre 0g
230g thinly sliced smoked turkey breast roasted red peppers, well-drained, cut into 12mm strips 115g Baby Swiss cheese, very thinly sliced 60g very thinly sliced red onion (optional)
Preheat the Cuisinart Griddler Express on medium setting. Combine pesto and mayonnaise. Lightly brush one side of each slice of bread with the olive oil. Lay 4 slices of bread on the work surface, oiled side down. Spread lightly with pesto mayonnaise. Build the sandwiches in this order smoked turkey, roasted peppers, cheese, onion if using using equal amounts of each item on each sandwich. Top with the remaining sliced bread that has been spread lightly with the pesto mayonnaise, oiled side up. Preheat oven to 80C if desired to keep panini warm when finished cooking. Lay sandwiches evenly spaced on the bottom grill plate of the preheated Griddler Express depending on the size of the bread, you may only fit two at a time. Close Griddler Express and apply light pressure to handle for about 30 seconds. Grill panini for 3 to 5 minutes. Remove to a rack and keep warm in oven. If necessary, grill remaining sandwiches in the same way. Cut in half on the diagonal and serve warm.

Cubano Sandwiches

(Recipe can be increased keep grilled sandwiches warm in a 80C oven on a rack on a baking sheet, loosely covered with foil while grilling subsequent batches.)
Makes 2 sandwiches Cuban, French, Italian or Portuguese rolls, about 70-85g each tablespoon unsalted butter, softened tablespoon lowfat mayonnaise tablespoon brown deli mustard or Dijon-style mustard 85g thinly sliced ham 85g thinly sliced roast pork 60g light Swiss cheese long sandwich style slices dill pickle

Grilled Reubens

Makes 4 servings
cup sauerkraut teaspoons unsalted butter, softened slices rye or pumpernickel bread tablespoons prepared fat-free or regular Thousand Island or Russian dressing, divided 170g reduced-fat sliced Swiss 220g thinly sliced corned beef spicy mustard
Rinse the sauerkraut and drain. Press out all water and place on a triple thickness of paper towels. Brush one side of each slice of bread with softened butter. Place 4 slices bread on work surface buttered side down. Spread each of those slices with dressing. Layer each with 15g sliced cheese, 60g corned beef, 3 tablespoons sauerkraut, and the remaining cheese. Top with the remaining bread, buttered side up. Preheat the Cuisinart Griddler Express on medium setting. Arrange the sandwiches (depending on the shape of the bread, you will be able to cook 2 or 4 sandwiches) evenly spaced on the bottom griddle plate. Close Griddler and apply medium pressure for 10 seconds. Cook until bread is toasty, filling is
Cut roll horizontally for sandwiches; place on work surface cut sides up. Spread each cut side lightly with butter. Place mayonnaise and mustard in a small bowl, stir to blend. Evenly spread mayonnaise/mustard mixture on the cut side of all 4 roll halves. Divide the ham, pork, Swiss cheese evenly and use to build sandwiches in that order. Top with pickle slices, then top half of roll. Preheat the Cuisinart Griddler Express on medium setting. Arrange the sandwiches evenly spaced on the bottom griddle. Cover and bake for 3 to 5 minutes, until bread is lightly browned and toasty, filling is warm and cheese is melted. Serve hot.
Nutritional information per serving (one sandwich): Calories 525 (36% from fat) carb. 43g pro. 39g fat 21g sat. fat 10g chol. 87mg sod. 2097mg calc. 347mg fibre 1g

Mushroom and Brie Panini

Makes 2 large panini, 4 servings 1

1/2 1/8

teaspoons extra virgin olive oil tablespoons finely chopped shallots 120g white button mushrooms, very thinly sliced teaspoon thyme teaspoon freshly ground black pepper slices (about 20x10x1.2cm each) crusty Italian bread teaspoons unsalted butter, softened 120g thinly sliced Brie

Preheat Cuisinart Griddler Express on medium setting. Spread one side of each slice of bread with butter. Place 4 slices of bread buttered side down. Halve and core pears and cut into thin slices. Cut cheese into thin slices no wider than bread slices. Divide cheese into 4 equal portions and arrange on bread. Top with pear slices. Top with remaining slices of bread, buttered side up. Arrange sandwiches on preheated Griddler Express and close lid. Grill for 3 to 4 minutes, until cheese is melted, pears are warmed and slightly softened, and bread is crispy and browned. Let rest on a wire rack for 2 to 3 minutes before cutting. Serve warm.
Nutritional information per serving (one sandwich): Calories 336 (47% from fat) carb. 29g pro. 20g fat 20g sat. fat 10g chol. 46mg sod. 761mg calc. 788mg fibre 9g
Heat olive oil in a 26cm skillet over medium high heat. When simmering, add shallots and saut until transparent, about 11/2 to 2 minutes. Add mushrooms to pan and saut until golden and no longer watery, about 5 to 6 minutes. Stir in thyme, cook 1 minute. Remove from heat and stir in freshly ground pepper to taste. Transfer to a plate and let cool. Preheat Cuisinart Griddler Express on medium setting. Spread one teaspoon of butter on one side of each slice of bread. Spread cooked and cooled mushrooms evenly over the unbuttered side of each of 2 slices of bread. Arrange sliced Brie evenly over mushrooms. Top with remaining slices of bread, buttered side up. When Griddler Express is hot, arrange sandwiches evenly spaced on the lower grill plate. Close and apply light pressure for 10 seconds. Grill until sandwiches are golden crispy brown with grill markings, and cheese is melted. Transfer sandwiches to a wire rack if not serving immediately. Cut sandwiches in halves or quarters to serve.
Nutritional information per serving (one half sandwich): Calories 282 (50% from fat) carb. 25g pro. 11g fat 16g sat. fat 8g chol. 39mg sod. 444mg calc. 95mg fibre 2g
Grilled Bruschetta with Assorted Toppings
Freshly grilled bread makes a quick hors doeuvre. Top while warm with one of our toppings from below or one from your own recipe collection. sliced French or Italian Bread, 6mm to 18mm thick slices all slices must be of similar thickness. For fancier bruschetta, use a decorative cutter to cut shapes/rounds out of sliced Italian country bread or a French boule. extra virgin olive oil or flavoured olive oil fresh garlic, peeled, cut in half Preheat Cuisinart Griddler Express on high. Lightly brush sliced bread on both sides with olive oil. If desired, rub with cut garlic. Arrange evenly spaced on preheated Griddler Express. Grill until browned, toasty and crisp, about 1 to 2 minutes. Bruschetta toasts may be prepared ahead. Reheat on a wire rack in a slow oven. Serve with Fresh Tomato Insalata, Artichoke & Green Olive Tapenade or Roasted Mushroom & Red Pepper Tapenade. Recipes follow.

*A smoked Cheddar may be substituted for sharp Cheddar this will impart a smoky flavour into the burgers
Lemon Herb Grilled Chicken

1/ 2 1/ 2 1/ 2 1/ 3

boneless, skinless chicken breast halves (150g each) green onion, trimmed, cut into 2.5cm pieces tablespoon fresh parsley leaves, finely chopped tablespoon fresh rosemary, finely chopped teaspoon kosher salt teaspoon freshly ground pepper cup extra virgin olive oil tablespoons fresh lemon juice
1-2 tablespoons minced imported olives 1-2 tablespoons barbecue sauce hot sauce to taste minced jalapeo pepper to taste
Mushroom & Cheddar Turkey Burgers

Makes 4 burgers 1

700g ground turkey (6-7% fat) 120g finely chopped fresh mushrooms 60g reduced-fat shredded sharp Cheddar cheese* tablespoons chopped fresh chives tablespoon Worcestershire sauce teaspoon freshly ground black pepper 8
Trim all fat from chicken. Place a chicken breast between 2 sheets of plastic wrap and use a flat pounder to pound to an even thickness, about 12mm. Repeat with remaining chicken. Place the green onion, parsley, rosemary, salt, and pepper in a bowl. Add the olive oil and lemon juice, stir with a whisk until emulsified. Pour over the chicken and stir to coat completely. Allow to marinate for 15 minutes no longer
(this is important as the citrus will begin to cook the chicken and toughen it). While marinating the chicken, preheat the Cuisinart Griddler Express on high setting. When grill is hot and chicken has finished marinating, drain the chicken well and discard marinade. Arrange the chicken on the hot grill, spacing evenly, and close using medium pressure. Grill for 6 to 8 minutes. Chicken will be opaque with distinct grill markings, and juices will run clear, not pink. Check internal temperature of chicken with an instant-read thermometer, the temperature should be 75-80C. Chicken can be served hot, or cooled, covered and refrigerated for another use such as a salad. Tip: If fresh herbs are not available, substitute 1 tablespoon of a dried herb such as basil, oregano, rosemary, or thyme.
Nutritional information per serving: Calories 155 (18% from fat) carb. 2g pro. 31g fat 3g sat. fat 1g chol. 79mg sod. 546mg calc. 23mg fibre 0g
Grilled Jamaican-Style Jerk Turkey Cutlets
You may prepare your own jerk seasoning, or use 11/2 tablespoons of a prepared seasoning. Makes 4 servings 1 1

1/ 2 1/ 2 1/ 2 1/ 4 1/ 8 1/ 8
15g very finely minced onion teaspoon brown sugar teaspoon thyme teaspoon kosher salt teaspoon freshly ground black pepper teaspoon cayenne teaspoon ground allspice teaspoon ground cinnamon teaspoon ground ginger teaspoon freshly ground nutmeg boneless turkey breast cutlets (about 140-170g each)
Herb Grilled Boneless Pork Chops

1/ 2 1/ 2 1/ 4 1/ 4

Combine onion, brown sugar, thyme, salt, pepper, cayenne, allspice, cinnamon, ginger, and nutmeg and stir to blend. This can be done using a mortar and pestle or Cuisinart MiniPrep or MiniChopper. Rub the seasoning on dry turkey cutlets and let stand 15 minutes. Preheat the Cuisinart Griddler Express on high setting. When hot, arrange the prepared turkey cutlets evenly spaced on the lower grill. Cover using medium pressure and grill for 3 to 4 minutes. Turkey will have grill marks with juices running clear, and it will test 75-80C when tested with an instant-read thermometer.
Nutritional information per serving: Calories 188 (29% from fat) carb. 3g pro. 29g fat 6g sat. fat 2g chol. 99mg sod. 448mg calc. 21mg fibre 0g
teaspoon herbes de Provence or Italian herb blend teaspoon kosher salt teaspoon paprika (sweet or hot, to taste) teaspoon dry mustard teaspoon freshly ground black pepper boneless pork loin chops, all the same thickness (12mm-18mm), each about 140g
Combine herbs, salt, paprika, dry mustard, and pepper. Blend well. Rub evenly on pork chops. Let stand for 15 to 20 minutes. (Or may be done early in day, covered and refrigerated.) Preheat Cuisinart Griddler Express on high setting. When hot, arrange the seasoned pork chops evenly spaced on the lower grill plate. Close and grill for 41/2 to 6 minutes grilling time will depend on thickness and temperature of meat. Internal temperature of pork should register about 70C when tested with an instant-read thermometer.
Nutritional information per serving: Calories 289 (37% from fat) carb. 0g pro. 43g fat 12g sat. fat 4g chol. 116mg sod. 543mg calc. 52mg fibre 0g
Optional Brine Brining makes some meats that can be dry, flavourful and moist. If you have the time, try this brine with turkey cutlets. Combine 1 tablespoon each brown sugar and kosher salt in a bowl with 1 cup boiling water. Stir until sugar and salt are completely dissolved. Add 2 cups ice cubes and 1 cup cold water or cider. Stir until mixture is completely cold. Place turkey cutlets in cold brine. Refrigerate for 30 to 60 minutes. Drain and rinse before using. Tip: if your turkey cutlets have been frozen, place the frozen cutlets in the brine and refrigerate during the day they will thaw and brine at the same time.

Southwestern Spiced Grilled Rib Eye Steaks
Makes 2 to 4 servings 1 1
1/ 2 1/ 2 1/ 2 1/ 2 1/ 2 1/ 2
prawns (16-20 count), peeled and deveined, or 2 swordfish steaks, 170g each (same thickness)* lemon wedges for garnish
teaspoon ground cumin teaspoon chili powder teaspoon basil teaspoon ground coriander teaspoon oregano teaspoon paprika teaspoon kosher salt teaspoon freshly ground black pepper boneless rib eye or strip steaks, 18mm thick each (340g each)
Place minced garlic, basil, salt, peppers, and lemon juice in a small bowl. Whisk to blend. While whisking, add the oil in a slow steady stream; whisk until completely emulsified. Dry the prawns completely. Place in a bowl with the marinade and toss to coat. Let stand 20 to 30 minutes. Preheat the Cuisinart Griddler Express on High setting. When Griddler Express is hot, drain prawns. Arrange evenly spaced on the lower grill plate and close using light pressure. Grill prawns for 21/2 to 3 minutes. Transfer to warmed plates and garnish with lemon wedges to serve.
Nutritional information per serving (shrimp): Calories 340 (38% from fat) carb. 5g pro. 46g fat 14g sat. fat 2g chol. 345mg sod. 670mg calc. 138mg fibre 0g
Place the cumin, chili powder, basil, coriander, oregano, paprika, salt, and pepper in a small bowl and stir to combine there will be about 2 tablespoons. Reserve. Dry steaks and rub evenly with prepared spice rub. Let stand 20 to 30 minutes or rub, cover and refrigerate for up to 12 hours. Preheat the Cuisinart Griddler Express on high setting. When hot, arrange steaks evenly spaced on lower grill. Cover using light pressure. Grill until steaks have reached desired level of doneness when tested with an instant-read thermometer. Grilling will take approximately 4 to 10 minutes. Grill until about 15C under temperature desired meat will continue to cook while resting. Remove immediately. Let steaks stand for 5 to 10 minutes before serving to allow temperature to even out, and fibres to relax and reabsorb the juices, making the steak more tender and juicy.
Nutritional information per serving: Calories 386 (48% from fat) carb. 1g pro. 48g fat 20g sat. fat 8g chol. 140mg sod. 294mg calc. 19mg fibre 0g
*Grill swordfish for 4 to 5 minutes do not overcook or it will become dry. Internal temperature should be 60C or more to taste when tested with an instant read thermometer. Cooks Tip: When prawns are grilled, they have a much better texture after a short period of brining. To brine the prawns, place 1 tablespoon each kosher salt and brown sugar in a medium bowl and add one cup boiling water. Stir until salt and sugar are completely dissolved. Add 12 ice cubes and 1 cup cold water; stir until brine is cold. When cold, add prawns and brine the prawns for 30 to 60 minutes in the refrigerator.

Grilled Green Beans with Feta

Lemon Basil Prawns

Makes 2 servings 1 1

1/ 2 1/ 8 1/ 8

450g green beans, rinsed teaspoon kosher salt tablespoon fresh lemon juice teaspoon basil teaspoon freshly ground black pepper cup crumbled feta cheese
11/ 2 teaspoons extra virgin olive oil 1

1/ 2 1/ 8 1/ 4

clove garlic, peeled and finely minced teaspoon basil teaspoon kosher salt teaspoon freshly ground black pepper teaspoon red pepper flakes tablespoons fresh lemon juice cup extra virgin olive oil 10
Preheat the Cuisinart Griddler Express on high setting. Remove tips and tops from green beans. Place in a bowl and drizzle with olive oil. Toss to coat. When Griddler Express is hot, arrange half the green beans on the bottom grill plate. Close and grill for 4 to 5 minutes. Using a pair of heatproof tongs for nonstick cookware, remove the green beans and transfer to a bowl. Sprinkle with half the salt. Grill remaining green beans and add to the bowl. Sprinkle with the remaining salt, lemon juice, basil and pepper; toss to coat. Arrange green beans in a shallow serving bowl and sprinkle with crumbled feta cheese.
Nutritional information per serving: Calories 61 (34% from fat) carb. 9g pro. 3g fat 3g sat. fat 1g chol. 3mg sod. 130mg calc. 64mg fibre 4g
grill until tender, about 4 to 6 minutes, depending on thickness. As potatoes finish grilling, arrange them on a platter and sprinkle with remaining salt. When all potatoes are grilled, top with sliced celery and chopped red onion. Drizzle with Lemon Dill Dressing and serve warm, or cover, refrigerate and serve chilled.
Nutritional information per serving: Calories 304 (46% from fat) carb. 40g pro. 4g fat 17g sat. fat 2g chol. 0mg sod. 324mg calc. 41mg fibre 5g
Grilled White & Sweet Potato Salad with Lemon Dill Dressing
Makes 4 servings 1 11/ 2 1

3/ 4 1/ 2 1/ 4

*It is important that the potatoes be sliced to an even thickness to maintain optimum contact with upper and lower grilling surfaces at the same time. Slicing can be done using a mandoline, or even easier using a Cuisinart Food Processor fitted with the 4- or 6-mm slicing disc. White/yellow potatoes sliced 4-mm thick will take about 4 to 4 1/2 minutes to grill until tender. White/yellow potatoes sliced 6-mm thick will take about 5 to 51/2 minutes to grill until tender. Sweet potatoes will take about 30 to 45 seconds less to grill until tender.

Grilled Portobello Salad

340g sliced sweet potato*, 3-6mm thick 340g sliced white potato*, 3-6mm thick tablespoons extra virgin olive oil, divided tablespoons fresh lemon juice tablespoon finely chopped shallot teaspoons dry dill weed (or 1 tablespoon fresh) teaspoon Dijon-style mustard teaspoon kosher salt, divided cup thinly sliced celery cup chopped red onion

cup extra virgin olive oil tablespoons white balsamic vinegar tablespoon water clove garlic, peeled and minced tablespoon minced onion or shallot teaspoon thyme teaspoon kosher salt teaspoon freshly ground pepper 500g thickly sliced portobello mushrooms* cup finely chopped red bell pepper cup finely chopped yellow bell pepper

1/ 2 1/ 4

1/ 3 1/ 3
In separate bowls, toss each type of sliced potato with 1 tablespoon extra virgin olive oil. Preheat the Cuisinart Griddler Express on Medium setting. Place the lemon juice, chopped shallot, dill weed, mustard, and 1/4 teaspoon of the salt in a medium bowl. Stir with a whisk. While whisking, add the remaining 3 tablespoons of olive oil in a steady stream and whisk until the mixture is an emulsion. Reserve. When Griddler Express is hot, arrange one type of the potato slices on the lower grill. Cover and 11
Place the olive oil, vinegar, water, garlic, onion, thyme, salt, and pepper in a food processor fitted with the metal blade or a blender. Process or blend until emulsified. Pour over the sliced portobellos and toss gently to coat. Let stand for 10 to 15 minutes. Preheat the Cuisinart Griddler Express on high setting. When the Griddler Express is hot, arrange one third of the sliced portobellos on the bottom grill, cut side down. Close and grill for 3 minutes. Remove and place on a platter. Repeat with the remaining sliced portobellos.
Sprinkle with the chopped red and yellow peppers and serve. May be served warm or chilled. Grilled portobellos also make a very good filling for grilled panini use in place of or in addition to meat. Try the Grilled Portobello Salad as a filling for panini made on country Italian bread with smoked mozzarella cheese. *Sliced portobello mushrooms are available in the produce sections of most well-stocked grocery stores. The pre-sliced portobellos are evenly sliced, resulting in a very good grilled mushroom.
Nutritional information per serving: Calories 111 (71% from fat) carb. 7g pro. 2g fat 9g sat. fat 1g chol. 0mg sod. 60mg calc. 13mg fibre 1g
White Chocolate Mascarpone & Orange Panini on Challah
Makes 2 panini, 4 to 8 servings
cup mascarpone cheese* tablespoon turbinado (or may use superfine sugar) tablespoons (35g) white chocolate morsels or chopped white chocolate (not summer coating) teaspoon pure almond extract (can substitute vanilla extract) teaspoons unsalted butter, softened slices challah bread (about 13x13x1.2cm each) tablespoons orange marmalade powdered sugar, sliced oranges, fresh raspberries, blueberries or sliced straw berries, mint leaves for garnish

Chocolate Strawberry Panini
Makes 2 panini (serves 4) 8 slices crusty country Italian loaf (each about 10x7.5x1.2cm) or challah bread 230g bittersweet or semisweet chocolate, chopped finely (3mm pieces) large strawberries, stemmed, thinly sliced powdered sugar for dusting cinnamon for dusting fresh strawberries and mint for garnish Preheat the Cuisinart Griddler Express in the closed griddle position to 175C. Brush one side of each slice of bread with melted butter. Place 4 slices of bread on work surface, buttered side down. Top each one evenly with chopped chocolate, then sliced strawberries. Place remaining bread on top of the chocolate buttered side up. Carefully place panini on the bottom griddle plate. Close grill and apply medium pressure to the handle for seconds. Bake the panini for 5 minutes, until the chocolate is melted and the bread is toasted golden brown and crispy. Remove, cut into halves or quarters and dust lightly with powdered sugar and cinnamon. Serve hot, but not immediately, as the melted chocolate can burn the tongue.
Nutritional information per serving (one half sandwich): Calories 418 (51% from fat) carb. 50g pro. 5g fat 26g sat. fat 14g chol. 12mg sod. 177mg calc. 47mg fibre 5g
11/ 2 tablespoons unsalted butter, melted 1 8
Place mascarpone, sugar, white chocolate morsels, and extract in a small bowl and stir until sugar is dissolved. This may be done ahead and refrigerated until ready to use. Preheat Cuisinart Griddler Express on medium setting. Evenly butter one side of each slice of challah. Place 2 slices on work surface, butter side down, and spread half the mascarpone/white chocolate mixture evenly to within 12mm of the edges of each piece of challah. Top each evenly with 11/2 tablespoons of the orange marmalade. Place the remaining challah on top, evenly spaced, buttered side up. Arrange the panini on the preheated grill, evenly spaced and lower lid with light pressure. Bake for about 2 minutes, until bread is golden crispy browned with grill markings, and filling is warmed and slightly melted. Transfer to a wire rack and let stand for several minutes. Cut in halves or quarters. Sprinkle with powdered sugar, garnish with fresh berries, orange slices and mint to serve. *A double cream to triple cream cheese made from cows milk, soft and delicate most similar to clotted cream. Available in most well-stocked grocery and specialty food stores.

Nutritional information per serving (based on 8 servings): Calories 191 (55% from fat) carb. 18g pro. 3g fat 11g sat. fat 6g chol. 35mg sod. 116mg calc. 57mg fibre 0g
Grilled Pound Cake with Ice Cream and Cassis Berry Sauce

Makes 8 servings 3

1/ 3 1/ 4
with a scoop of ice cream or frozen yoghurt, then chocolate sauce, Cassis Berry Sauce (recipe follows) or Cassis Berry Sauce and softly whipped cream.
Nutritional information per serving (one grilled pound cake slice only): Calories 226 (57% from fat) carb. 23g pro. 2g fat 15g sat. fat 9g chol. 99mg sod. 144mg calc. 19mg fibre 0g
tablespoons packed brown sugar cup unsalted butter, softened to room temperature teaspoon pure almond or vanilla extract 300g-350g loaf shape pound cake (frozen do not thaw) Cassis Berry Sauce, ice cream, frozen yoghurt or whipped cream

Cassis Berry Sauce

Makes about 3 cups sauce cup seedless raspberry preserves tablespoons crme de Cassis cup fresh blueberries cup fresh raspberries cup sliced fresh strawberries 1 1
Crumble the brown sugar into a bowl so that there are no lumps. Add the softened butter and extract. Stir to blend. Use a serrated knife to slice the frozen pound cake into 8 equal slices it is important that the slices all be the same thickness. Spread both sides of each slice with the brown sugar butter. Place in refrigerator until ready to cook. Ten minutes before serving, preheat the Cuisinart Griddler Express on low setting. When hot, arrange the slices of the butter/brown sugar coated pound cake on the bottom griddle plate. Close, apply light pressure to lid for 10 seconds, and cook for 3 to 4 minutes. Remove from Griddler Express and arrange on dessert plates. For a special dessert, top warm cake
Place preserves and crme de Cassis in a medium bowl. Stir until completely blended. Gently stir in the berries. Let stand 30 minutes or longer before serving to allow flavours to blend.
Nutritional information per serving (about 13 cup): Calories 46 (4% from fat) carb. 10g pro. 0g fat 0g sat. fat 0g chol. 0mg sod. 2mg calc. 7mg fibre 2g
Recommended Internal Cooking Temperatures Chart
Use a probe-type meat thermometer while cooking, or check after grilling using an instant-read thermometer to ensure that food has been cooked to safe temperatures. Beef Rare Medium Rare Medium Well Done Ground Pork Pork Chops Poultry White Meat Dark Meat Ground Turkey or Chicken Hot Dogs Lamb Medium Rare Medium Well Done Seafood 55C (not recommended by FDA) 60C 70C 75C + 70C 65C + 75C 85C 80C 75C 60C 70C 75C + 60C

Safe Handling Practices: Keep raw foods separate from cooked foods. Do not use utensils or plates that have held raw meats/ poultry/seafood for lifting or serving cooked meats. Discard all marinades that have touched raw meat.

WARRANTY

LIMITED THREE-YEAR WARRANTY
This warranty supersedes all previous warranties on the Cuisinart Griddler Express. This warranty is available to consumers only. You are a consumer if you own a Cuisinart Griddler Express that was purchased at retail for personal, family or household use. Except as otherwise required under applicable state law, this warranty is not available to retailers or other commercial purchasers or owners. We warrant that your Cuisinart Griddler Express will be free of defects in material or workmanship under normal home use for three years from the date of original purchase. We suggest that you complete and return the enclosed product registration card promptly to facilitate verification of the date of original purchase. However, return of the product registration is not a condition of these warranties. If your Cuisinart Griddler Express should prove to be defective within the warranty period, we will repair it, or if we think necessary, replace it. To obtain warranty service, please call our Consumer Service Centre toll-free at 971 (AUST), 000 (NZ), or write to: Cuisinart Australia 24 Salisbury Road Asquith NSW 2077 or Cuisinart New Zealand 44 Apollo Drive Mairangi Bay Auckland New Zealand Please also be sure to include a return address, description of the product defect, product serial number, and any other information pertinent to the products return. 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. Your Cuisinart Griddler Express has been manufactured to strict specifications and has been designed for use with the Cuisinart Griddler Express accessories and replacement parts. These warranties expressly exclude any defects or damages caused by accessories, replacement parts or repair service other than those that have been authorised by Cuisinart.
These warranties do not cover any damage caused by accident, misuse, shipment or other than ordinary household use. These warranties exclude all incidental or consequential damages. BEFORE RETURNING YOUR CUISINART PRODUCT Important: If the nonconforming product is to be serviced by someone other than Cuisinarts Authorised Service Centre, please remind the servicer to call our Consumer Service Centre to ensure that the problem is properly diagnosed, the product serviced with the correct parts, and to ensure that the product is still under warranty.

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