Napoleon Grills Kitchen Grill CR 8C User Manual

CR8 IB-5456-CAN-A ENG 3/2/05 7:05 PM Page 1  
INSTRUCTION &  
RECIPE BOOKLET  
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.  
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CR8 IB-5456-CAN-A ENG 3/2/05 7:05 PM Page 3  
TABLE OF CONTENTS  
PARTS AND FEATURES  
1. Base – Elegant brushed stainless steel housing including grill  
side supports  
Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1  
Special Cord Set Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1  
Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2  
Parts and Features . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2  
Assembly Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3  
Operating Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3  
User Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4  
Cleaning and Care . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4  
Tips and Hints . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4  
Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6  
Warranty . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16  
2. Reversible cooking plate – Large nonstick cooking surface. One side is a  
grill surface; the other side is a griddle surface.  
3. Temperature control dial and indicator light  
4. Grill tray for raclette dishes  
5. Eight individual raclette dishes  
6. Eight individual heat-resistant spatulas  
7. Eight individual dish holders for tabletop  
8. Heating element with supporting bracket  
2
INTRODUCTION  
Raclette grilling has been a popular European entertaining experience for  
generations. Now you can enjoy it right at home. The CuisinartRaclette lets  
you entertain friends and family over leisurely, easy, interactive meals, cooked  
right at the table! Europeans have been gathering around the raclette for  
generations. Now it's your turn.  
5
8
Our reversible cooking plate is both grill and griddle, which means you can  
cook almost anything – fish, poultry, meats, vegetables, crêpes, fajitas and  
quesadillas. You're limited only by your imagination. Melt savoury cheeses  
and keep accompaniments hot in eight raclette dishes. They slide right under  
the cooking plate, and each has its own tabletop holder. Try prosciutto with  
asparagus and cheese, or sliced, grilled polenta. A temperature control dial  
and indicator light take the guesswork out of cooking.  
1
3
4
6
Check out the recipes in the back of the book and start a whole new trend  
in entertaining!  
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Before the first use:  
OPERATING INSTRUCTIONS  
Remove all packaging materials and any promotional labels or stickers from  
the unit. Be sure all parts (listed above, Parts and Features) of your new  
appliance have been included before discarding any packaging material.  
You may want to keep the box and packing material for use at a later date.  
Once the raclette is assembled properly and you are ready to begin cooking,  
choose whether you want to use the grill or flat surface. Place the appliance  
in the centre of the table. The grill plate is meant for cooking small pieces of  
meat or your accompaniments to melted cheese (mushrooms, onions, small  
sausages, etc.) The giddle surface is meant for cooking French toast,  
pancakes, toasted cheese, sandwiches and more.The individual dishes  
are meant for melting cheese.  
Before using your Cuisinart Raclette for the first time, remove any dust from  
shipping by wiping the base with a damp cloth. Thoroughly clean both sides  
of the cooking plate, spatulas, raclette dishes and raclette dish holders.  
The cooking plate, spatulas, raclette dishes and raclette dish holders are  
dishwasher-safe.  
The indicator light will illuminate to indicate that the power is on. First preheat  
the grill at maximum temperature setting for 8–10 minutes. Before you are  
ready to cook, turn the temperature knob to the desired temperature level.  
ASSEMBLY INSTRUCTIONS  
During operation, the light will continue to turn on and off as the thermostat  
regulates the temperature. This is normal.  
1. Place base on a clean, flat surface where you intend to cook. Make sure  
that the grill is secure and aligned with side supports.  
The temperature control is used to set and maintain the temperature of the  
cooking surface. Temperature range can accommodate recipes including  
crêpes, shrimp, meat and vegetables. You may vary the setting of the control  
knob at any time during cooking, and may wish to do so depending on the  
types of foods on the cooking plate.  
2. The cooking plate has two sides: The grill side with ribbed surface is  
intended for grilling small slices of steak, chicken, seafood and vegetables.  
The griddle side with smooth surface is perfect for making eggs, pancakes,  
and crêpes. Choose the side you intend to cook on and place the cooking  
plate on the base with the chosen side facing up.  
Note: The first time you use your raclette, it may have a slight odour and  
smoke a bit. This is normal and common to appliances with a  
nonstick surface.  
3. Plug the cord into a standard electrical outlet.  
4. Raclette trays can be placed onto tray surface under the heating element  
when cooking on the raclette grill.  
To flip over to use reverse side of plate:  
1. Turn temperature control knob to OFF setting.  
2. Unplug appliance from wall outlet.  
3. Allow to cool down completely.  
4. Thoroughly clean cooking plate. (See Cleaning and Care, next page)  
5. Remove plate from base, flip plate over, and return it to base.  
6. Ensure that grill is secure and aligned with side supports.  
7. Plug the cord into a standard electrical outlet and follow  
operating instructions.  
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Attention: Never immerse the appliance in water. Do not allow water to get  
USER MAINTENANCE  
into the appliance.  
You may want to place an easy-to-clean tablecloth under the appliance to  
protect the surface of your table while cooking.  
In order to prevent damage to the nonstick coating, use a spatula to lift the  
grilled food off the grill plate. Never use metal utensils, as they will scratch the  
nonstick grill plate. Instead, use only wooden or heatproof plastic utensils.  
Never leave plastic utensils in contact with the hot grill plate.  
STORAGE  
Always dry and place grill on base before storing. Ensure that the base and  
cooking plate are correctly positioned. Raclette accessories are designed to  
stack neatly for convenient storage.  
We recommend that you use the plastic spatulas supplied with the appliance  
to take cheese out of the raclette dishes. To avoid damage to the coated  
surface, never use knives or other metallic objects to cut food in the individual  
pans or on the grill plates.  
Store in a cool dry place.  
Do not leave the pans on the hot grill plate after use. Leftover food in the  
pan will be burnt on, making cleaning more difficult. Use the supports  
provided instead.  
TIPS AND HINTS  
Many of the recipes that are listed are geared for four people, using two  
dishes per person. However, all recipes are very easy to double, using one  
dish per person.  
Also, the recipes included are intended to inspire ideas for new recipes.  
One of the great features of the CuisinartRaclette is that the possibilities  
for recipe ideas and food combinations are endless. Many ingredients,  
seasonings, and styles of cuisine can be substituted in each recipe.  
CLEANING AND CARE  
CAUTION: BEFORE CLEANING APPLIANCE, MAKE SURE IT HAS  
COOLED DOWN COMPLETELY.  
Once you have finished cooking, turn the temperature control knob to the  
OFF setting. Allow the unit to cool down completely and unplug the appliance  
from wall outlet.  
It is important not to overload raclette dishes before using the grill.  
You must be careful not to have any ingredients touch the grill directly, or be  
too close to the heat source above, to prevent them from browning too quickly  
or burning.  
If you have been cooking seafood, wipe the cooking plate with lemon juice to  
prevent seafood flavour from transferring to the next recipe.  
For all recipes it is best to have all your ingredients and side dishes ready  
before you begin cooking.  
The grill plate, individual cheese dishes, raclette holders and plastic spatulas  
can be placed in the dishwasher, or washed by hand, using a soft sponge or  
cloth and hot water.  
Both thinly sliced and grated cheeses work best with the raclette because  
they are easiest to melt.  
Unplug the unit and allow the raclette to cool before cleaning. The base  
can be wiped clean with a soft, dry cloth. Never use steel scouring pads,  
abrasives or solvents.  
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CR8 IB-5456-CAN-A ENG 3/2/05 7:05 PM Page 6  
wooden skewers in water before using and provide a heatproof, plastic  
tong for turning and lifting.  
GRILLING  
It is important to keep all raw meats well chilled right up until they are cooked.  
Fruit and Cheese Combinations  
Chicken Breast: If cooking a full breast, you will get best results when  
chicken is pounded to an even thickness and the raclette is turned to the  
highest setting.  
Chicken cooks most evenly and rapidly when sliced into 12-inch (1.25 cm)  
slices.  
A classic version of dessert or perhaps a twist to an afternoon snack is  
enjoying your favourite fruit paired with a complementary cheese. The raclette  
makes it easy and fun. Simply heat fruit on the grill or griddle, place in the  
individual dishes, top with cheese, melt under the grill, and serve. Or enjoy  
fresh fruit (such as berries) and cheese directly in the raclette dish and then  
placed under the grill to melt.  
Ground beef: Best results occur when you form small, one-ounce (30 g)  
cocktail-size burgers and cook on the highest setting. Five minutes on the first  
side and five on the second produce a burger with nice browning, cooked  
through with a hint of pink. This smaller size enables you to top with cheese  
to melt under the grill.  
The possibilities are endless but here are some of our favourites:  
Apples (particularly Granny Smith) and Cheddar, Manchego, or Gruyère  
Assorted berries and Montrachet or Brie  
Pineapple and brie  
Strawberries (or any type of berry) and Explorateur or any other triple crème  
cheese  
Pears and Cambozola, Saga, Roquefort, Bleu D’Auvergne, Gouda, or  
Taleggio  
Apricots and/or blueberries and Camembert  
Any other cuts of meat should be thinly sliced or pre-cooked before  
raclette cooking.  
Do not use the CuisinartRaclette to cook bone-in meats or poultry.  
Sausages grill very well on the raclette. Uncooked varieties cook best if  
browned on the outside, then split and browned again on both sides, or  
poached and then grilled. Cooked sausages are best split and grilled on  
both sides or sliced into rounds and grilled on both sides.  
Melon and smoked mozzarella  
Another idea would be to grill your favourite fruit and serve it alongside  
crème fraîche.  
Bacon: Use the griddle side for bacon. IT IS VERY IMPORTANT to  
prepare bacon as the last step of your meal as the unit needs to COOL  
COMPLETELY before you can remove any grease that has formed.  
BREAKFAST GRIDDLE IDEAS  
Seafood: Oilier types of fish such as salmon, tuna, or mackerel, cook well on  
the raclette grill. You will get best results when you cook fish fillets of even  
thickness. Shrimp and scallops also work very well on the grill or griddle tops.  
Here are just a few breakfast items that work well using the  
CuisinartRaclette.  
Pancakes  
Vegetables: Most raw vegetables can cook directly on the grill/griddle.  
Firmer varieties such as potatoes, winter squash, or carrots should be  
partially cooked before cooking on the raclette.  
Hash browns  
Scrambled eggs  
Sausage patties  
Bacon  
English muffins  
Crumpets  
Using skewers: Skewers may be used to hold meats, seafood, or vegetables  
as they cook. Wooden skewers are recommended as the metal can scratch  
and permanently damage the nonstick surface. For best results, soak  
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Egg and cheese sandwich  
Have the raclette preheated on medium-high, griddle side up.  
RECIPES  
Raclette Recipes  
Cook eggs directly on the griddle, or place the raclette dish directly on the  
cooktop and crack the egg into the dish. Cook on top of the griddle for  
4 minutes and then finish underneath the grill.  
Traditional – (Raclette cheese, grilled potatoes, grilled vegetables, dried  
and cured meats, cornichons and gherkins, pickled onions,  
and tomatoes)  
Butter and toast English muffin or slices of bread, and warm and brown  
on griddle.  
Savoury crêpes – vegetarian  
Sweet crêpes with sweet mascarpone cream, berry filling, and  
chocolate sauce  
Place egg in raclette dish (if not already there) and place slice of cheese on  
top and place dish under the grill.  
Caramelized apple crêpes with Saga blue cheese and toasted walnuts  
Italian sausage and peppers  
Once cheese has melted, slide egg and cheese with individual spatula on to  
bread, make your sandwich and go!  
Chicken and eggplant parmesan  
Individual omelettes  
Fajita-style quesadillas: traditional chicken and beef; mango with Brie  
Have the raclette preheated on medium-high, griddle side up.  
Grilled vegetable Napoleons (layers of grilled eggplant, zucchini, squash,  
and peppers with a variety of cheeses)  
Scramble eggs with a touch of milk or cream. Place the raclette dish on the  
griddle. Pour eggs into the dish to come up halfway. Place dish on the cook  
top. Allow the bottom to set, about 3–4 minutes. Place dish under the grill and  
leave for an additional 2 minutes until the edges start to set and puff, add  
sliced or grated cheese and leave until melted and fully puffed – about  
another 2 minutes. Slide out with spatula onto toasted bread or plate.  
Scallops with mushrooms and leeks with Mornay sauce  
Tapas Party:  
Grilled asparagus with fontina and prosciutto  
Grilled shrimp and asparagus with polenta  
Grilled melon with smoked mozzarella and prosciutto  
Grilled smoked chorizo  
You can cook vegetables on the griddle first to add to your omelette, or use  
up any leftover grilled veggies and/or meats.  
The griddle is also perfect for making open-face melted cheese sandwiches,  
potato pancakes, blinis, or mini crab cakes.  
Grilled shrimp and scallop skewers  
Crostini  
The Cuisinart Raclette is great for relaxed, easy, tabletop cooking with  
friends – a perfect companion to the CuisinartElectric Fondue Pot.  
Grilled eggplant and sweet pepper crostini  
Tomato and basil topping for crostini  
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** This is a traditional version of Raclette. However, this recipe can be  
a l t e red in a variety of ways. You can grill the baguette slices. Brush both  
sides of the bread with olive oil and grill 2 minutes per side. You could  
also place the vegetables and/or bread slices directly into the raclette  
dishes with the cheese on top before you place under grill. Also, you  
may change or increase the variety of vegetables. We do recommend  
using raclette cheese, as it is most traditional. Other cheeses, however,  
may be substituted to taste.  
TRADITIONAL RACLETTE  
S e rve s 4  
12  
ounces (375 g) baby red potatoes  
tablespoons (25 ml) extra virgin olive oil  
teaspoon (2 ml) salt  
onion, sliced, approximately 8 ounces (250 g)  
ounces (300 g) button mushrooms, cut in half  
pounds (750 g) raclette cheese  
ounces (500 g) varied dried meats, such as prosciutto  
and Parma ham  
10-ounce (300 g) jar cornichons, small gherkins, and/or pickled  
onions, drained  
2
1
2
1
10  
112  
16  
BASIC CRÊPE BATTER  
Makes 2 cups (500 ml) batter/ approximately 20 crêpes  
1
1
cup (250 ml) whole milk  
cup (50 ml) unsalted butter  
cup (75 ml) unbleached, all-purpose flour  
teaspoon (2 ml) salt  
1
4
1
2
loaf baguette-style bread  
tomatoes, sliced (optional)  
3
2
4
1
Assemble raclette, grill side up. Turn to medium and preheat for  
10 minutes.  
3
large eggs  
Wa rm milk in a small saucepan with the butter until it is melted; set aside.  
In a small mixing bowl whisk together the flour, salt, and eggs until mixture  
resembles a thick and sticky batter. Whisk in the milk and butter until the  
batter is smooth. If time allows, leave the batter to rest in the refrigerator  
for at least 12 hour. Batter is best used within 3 days.  
Place potatoes in a 2-quart (1.9 L) saucepan and cover with water. Bring to  
a boil and then reduce to a rolling simmer until potatoes can easily be  
p i e rce d with the tip of a knife, approximately 20 minutes. Remove potatoes  
from water, slice in halves or thick slices and reserve in a mixing bowl.  
1
Toss with 1 tablespoon (15 ml) of the olive oil and 4 teaspoon (1 ml) of salt.  
In a separate mixing bowl toss the onions and mushrooms with the  
SAVOURY CRÊPES  
1
remaining tablespoon (15 ml) of olive oil and 4 teaspoon (1 ml) of salt.  
Any vegetable, cheese, and even grilled meat combinations  
can be used for these delicious savoury bundles  
Toss 2 cups (500 ml) of the potatoes, onions, and mushrooms on grill and  
cook until vegetables are nicely browned, approximately 8–10 minutes.  
Repeat until all vegetables are grilled. Cut cheese into wide slices. Arrange  
on table with meats, cornichons, sliced baguette, and sliced tomatoes.  
Makes 20 crêp e s  
1
recipe Basic Crêpe Batter  
12  
8
ounces (375 g) button mushrooms, cut in half  
ounces (250 g) onion, sliced  
tablespoons (25 ml) extra virgin olive oil  
teaspoon (1 ml) kosher salt  
pound (500 g) Havarti cheese, sliced  
Each guest: place a slice of cheese in a raclette dish. Place under grill,  
check after 5 minutes, and remove when cheese is melted and bubbling.  
Using the raclette spatula, turn cheese out onto an individual plate of  
mixed grilled vegetables and bread. The melted raclette cheese and  
vegetables are eaten with the cornichons, gherkins, pickled onions,  
sliced meats and breads, and tomatoes.  
2
1
4
1
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Assemble raclette, griddle side up. Tur n to high and preheat for 10 minutes.  
Melt butter with the milk in a small saucepan over low heat. Place the flour,  
salt, and sugar in a mixing bowl.  
1
Pour ⁄8 cup (30 ml) of crêpe batter onto the griddle top and spread the batter  
out thin and evenly with the raclette spatula, creating an oval/round shape.  
Cook the crêpe up to a minute on the first side, until the edges start to  
brown; then flip with a nonstick spatula and finish the other side in 30-60  
seconds. Continue cooking crêpes until the batter is done. Stack finished  
crêpes on top of each other on a plate and wrap loosely with plastic.  
Whisk in the eggs and vanilla until mixture resembles a thick and sticky  
batter. Whisk in the milk and butter until the batter is smooth. If time  
allows, leave the batter to rest in the refrigerator for at least 2 hour.  
1
Batter is best used within 3 days.  
Reduce heat to medium-high. In a mixing bowl toss together the vegeta-  
bles with the olive oil and salt. Spread vegetables out onto the griddle top.  
Cook for 10 minutes, or until the vegetables are nicely browned and tender.  
SWEET CRÊPES  
Once vegetables are cooked, place crêpe in the raclette dish. Layer with  
some cooked mushrooms and onions and top with a slice of cheese.  
Fold the crêpe like an envelope or package and then top with a second  
slice of cheese. Place under grill and leave for 3-4 minutes, or until the  
cheese is melted and bubbly.  
Makes 20 crêp e s  
1
1 ⁄2  
1
recipe Sweet Crêpe Batter  
cups (375 ml) chocolate sauce  
21-ounce (630 g) can of fruit pie filling  
fresh berries  
1
Tur n out onto plate with the raclette spatula.  
1
recipe Sweet Mascarpone Cream (page 9)  
berry coulis (optional)  
Variations: Add 2 teaspoons (10 ml) of chopped chives to the crêpe  
powdered sugar for garnish  
1
batter. Add 2 cup (125 ml) cooked wild rice to the batter with  
or without chives.  
Assemble raclette, griddle side up. Turn to high and preheat for 10 minutes.  
This is definitely a recipe where you can be as creative as you want to be!  
1
Pour ⁄8 cup (30 ml) of sweet crêpe batter onto the griddle top and spre a d  
the batter out thin and evenly with the raclette spatula, creating an  
o v a l / round shape. Cook the crêpe up to a minute on the first side, until the  
edges start to brown, and then flip with a nonstick spatula and finish the  
other side in 30-60 seconds. Continue cooking crêpes until the batter is  
gone. Stack finished crêpes on top of each other on a plate and wrap  
loosely with plastic.  
SWEET CRÊPE BATTER  
Makes 2 cups batter/ approximately 20 crêpes  
1
4
cup (50 ml) unsalted butter  
cup (250 ml) whole milk  
cup (175 ml) unbleached, all-purpose flour  
teaspoon (2 ml) salt  
tablespoons (25 ml) granulated sugar  
large eggs  
teaspoon (5 ml) pure vanilla extract  
In a raclette dish place a tablespoon (15 ml) of chocolate sauce, place the  
crêpe on top and then top with 2 tablespoons (25 ml) of fruit filling and a  
few fresh berries. Place under grill to warm for 2-3 minutes, turn out onto  
plate with raclette spatula.  
1
3
4
1
2
2
3
1
S e rve with a dollop of the sweet mascarpone cream, fresh berries and  
b e rry coulis on the side. Dust with powdered sugar.  
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CR8 IB-5456-CAN-A ENG 3/2/05 7:05 PM Page 10  
Reduce heat to medium. Allow 5 minutes for temperature to reduce.  
Peel and core the apples slice into thin wedges. Toss apple slices with the  
sugar in a mixing bowl. Place the butter on the griddle and let it melt.  
Pour the apples onto the griddle and stir so that each individual slice is  
touching the griddle. Cook for at least 10 minutes, stirring the apples as  
they cook. After 10 minutes the apples should be soft with a hint of  
caramel colour. After 15 minutes the caramel is more intense; cook  
a c c o rdi ng to your taste. Remove the apples and reserve.  
SWEET MASCARPONE CREAM  
Makes 2 cups (500 ml) of filling  
1
8-ounce (250 g) container of mascarpone  
cup (125 ml) heavy cream  
cup (125 ml) granulated sugar  
1
2  
1
2
1
1 ⁄2  
teaspoon (7 ml) pure vanilla extract  
Using an electric mixer whip the mascarpone, cream, sugar, and vanilla in a  
mixing bowl until soft peaks form, about 2 minutes.  
In the individual raclette dish place a crêpe and top with a few slices of  
the caramelized apples and a slice of the cheese; fold the crêpe like an  
envelope and top with an additional slice of cheese. Place under the grill  
and cook for about 312 minutes until the cheese is melted and bubbly.  
Variations: For an extra treat, add a piece of chocolate bar to the crêpe  
with or without fruit. Of course you can always spread Nutella on your  
crêpes as well.  
Tur n out onto plate with raclette spatula and sprinkle with the toasted  
walnuts to serve.  
CARAMELIZED APPLE CRÊPES WITH BLUE CHEESE  
AND TOASTED WALNUTS  
ITALIAN SAUSAGE AND PEPPERS  
The flavours in these crêpes work wonderfully together.  
S e rve s 4–6 people  
1
9
1 ⁄2  
1
4
2
recipe Sweet Crêpe Batter  
ounces (280 g) Granny Smith apples or pears (about 2 each)  
tablespoon (25 ml) granulated sugar  
tablespoon (15 ml) unsalted butter  
ounces (125 g) Saga or Cambozola, thinly sliced  
ounces (50 g) toasted walnuts, coarsely chopped  
12  
12  
6
ounces (375 g) red bell pepper, sliced  
ounces (375 g) onion, sliced  
ounces (175 g) white mushrooms, halved  
tablespoons (25 ml) extra virgin olive oil  
teaspoon (2 ml) kosher salt  
pounds (1 kg) of sausage (hot or sweet or combination of the two)  
pound (500 g) raclette cheese, sliced  
baguette-style bread, sliced  
1
2
1
2
2
1
1
Assemble raclette, griddle side up. Turn to high and preheat for 10 minutes.  
1
Pour ⁄8 cup (30 ml) of crêpe batter onto the griddle top and spread the  
Assemble raclette, grill side up. Turn to medium and preheat for  
10 minutes.  
batter out thinly and evenly with the raclette spatula, creating an oval/round  
shape. Cook the crêpe up to a minute on the first side, until the edges start  
to brown, and then flip with a nonstick spatula and finish the other side in  
1 minute. Continue cooking crêpes until the batter is gone. Stack finished  
crêpes on top of each other on a plate and wrap loosely with plastic.  
Place vegetables in a mixing bowl and toss with olive oil and salt. Grill the  
vegetables in batches occasionally stirring them as they cook. When they  
are tender and browned, after 10 minutes, remove and reserve. Place  
sausages on the grill and cook until they are browned on all sides. Remove  
sausages and split them down the middle, return to grill and continue  
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CR8 IB-5456-CAN-A ENG 3/2/05 7:05 PM Page 11  
cooking both sides until nicely browned, about 15–20 minutes for the  
total cooking time. Remove sausages from grill and slice.  
Place slices on the grill and cook for about 5 minutes per side, until the  
eggplant is nicely browned. Set aside eggplant when all slices have  
been grilled.  
Place on table with grilled vegetables, sliced cheese and bread.  
Allow guests to fill their raclette dishes with slices of sausage and  
vegetables, then top with cheese. Place dishes under grill for at least  
5 minutes until cheese is melted and bubbly. Slide sausage and peppers  
out with individual spatulas on to plate or piece of baguette.  
Sprinkle the chicken with the remaining salt and place on grill.  
Cook for about 3 minutes per side; the chicken should be nicely  
b rowned. Remove from grill and set aside.  
In an individual raclette dish spoon 2 tablespoons (25 ml) of the marinara  
sauce. Tear a leaf of basil and place the pieces on the marinara, top with  
some slices of either eggplant or chicken or both. Cover with a mix of the  
m o z z a rella and Parmesan cheeses and place under the grill. The cheese  
is melted and bubbly–between 8–10 minutes.  
Note: To grill bread slices, simply brush them with olive oil and grill  
2 minutes per side.  
Tur n out onto plate with the individual raclette spatula and serve with  
baguette and extra marinara sauce on the side.  
CHICKEN AND EGGPLANT PARMESAN PARTY  
This is a healthier version of “parmesan” as  
the chicken and eggplant are grilled.  
**Note: Extra marinara sauce can be warmed in the raclette dishes.  
Place a dish filled halfway with marinara and place under grill  
for 3–5 minutes.  
Serves 4  
1
pound (500 g) baby eggplant, peeled and thinly sliced lengthwise  
tablespoons (25 ml) extra virgin olive oil  
teaspoon (2 ml) kosher salt  
2
FAJITA-STYLE QUESADILLAS  
The CuisinartRaclette turns quesadillas at home into a fiesta!  
1
2
1
1 ⁄2  
pounds (750 g) boneless chicken breast, thinly sliced  
(14"/ 0.65 cm thick)  
S e rve s 4  
3
20  
1
4
1
cups (750 ml) of your favourite marinara sauce  
fresh basil leaves  
pound (500 g) mozzarella cheese, sliced or shredded  
ounces (125 g) Parmesan cheese  
112  
pounds (750 g) chicken breast, thinly sliced  
( ⁄8 -14"/0.31-0.63 cm slices)  
1
Marinade:  
loaf baguette style bread, sliced  
8
1
sprigs fresh cilantro  
tablespoon (15 ml) lime juice  
tablespoon (15 ml) chili powder  
teaspoon (1 ml) cayenne  
Assemble raclette, grill side up. Turn to medium-high and preheat for  
10 minutes.  
1
1
4
Place peeled eggplant slices in a mixing bowl and toss with olive oil and  
1
2
1
2
1
smashed cloves of garlic  
4
teaspoon (1 ml) of salt. (If you are using large eggplant you may want to  
cut the slices in half so they can fit the raclette dishes.)  
jalapeño pepper, seeded and sliced  
teaspoons (10 ml) extra virgin olive oil  
red or yellow bell pepper, thinly sliced (about 8 ounces/250 g)  
10  
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1
1
1
red onion, thinly sliced (about 8 ounces/ 250 g)  
jalapeño pepper  
tablespoon (15 ml) extra virgin olive oil, plus extra for  
brushing tortillas  
teaspoon (1 ml) chili powder  
teaspoon (2 ml) kosher salt  
MANGO AND BRIE QUESADILLAS  
These quesadillas are like a taste of the Caribbean.  
S e rve s 4 (makes 12 mini quesadillas)  
1
2
4
1
1
1
1
red bell pepper (about 8 ounces/250 g), thinly sliced  
jalapeño (about 1⁄  
ounce/14 g), seeded and thinly sliced  
2
1
1
1
pinch cayenne pepper  
1
teaspoon (5 ml) extra virgin olive oil plus 4 cup (15 ml)  
for brushing  
package corn tortillas, cut into quarters  
pound (500 g) Monterey jack or Cheddar cheese, shredded  
or sliced  
1
4
teaspoon (1 ml) kosher salt  
2
1
1
8
1
green onions, chopped  
package corn tortillas, each cut into quarters  
mango, peeled and sliced  
ounces (250 g) Brie cheese, sliced  
avocado, sliced (optional)  
Place chicken with marinade ingredients in a sealable plastic bag.  
Marinate for at least an hour or overnight.  
Assemble raclette, grill side up. Turn to medium-high and preheat for  
10 minutes.  
Assemble raclette, grill side up. Turn to medium-high and preheat for  
10 minutes.  
In a mixing bowl toss sliced onions and peppers with a tablespoon (15 ml)  
1
of olive oil, chili powder, 4 teaspoon (1 ml) of salt, and cayenne.  
Toss pepper and jalapéno in mixing bowl with teaspoon (5 ml) of olive oil  
and salt. Grill for 5 minutes until the peppers become soft and tender;  
remove, reserve, and toss with green onion.  
Place vegetables on grill and cook for 10 minutes. Stir the vegetables  
occasionally during cooking, remove when tender and browned, set aside.  
1
Remove chicken from bag, sprinkle with remaining 4 teaspoon (1 ml)  
Reduce heat to medium. Brush tortillas with oil and grill 1–2 minutes  
per side.  
of salt. Grill chicken in 2 batches, 3 minutes per side.  
Brush tortillas with oil, grill 1–2 minutes per side.  
To assemble quesadillas, place 1–2 pieces of tortilla in raclette  
dish, top with peppers and onion and slices of Brie. Place under  
grill for 7–8 minutes until cheese is melted, browned, and bubbly.  
Slide quesadilla onto plate with spatula and serve with avocado slices.  
Place 2 tortilla pieces in raclette dish, top with grilled chicken, vegetables,  
and cheese. Place under grill for about 5 minutes until cheese is melted  
and bubbly. Tur n quesadilla out on to plate to eat.  
Variations: Black beans are a perfect accompaniment for these  
quesadillas. Grilled shrimp is also a great addition to the  
quesadilla filling.  
Variations: This recipe also works for beef and/or pork. Or, increase the  
amount and variety of veggies for a vegetarian quesadilla.  
11  
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CR8 IB-5456-CAN-A ENG 3/2/05 7:05 PM Page 13  
In a raclette dish, layer the vegetables alternately with the mozzarella,  
s t a rting with the eggplant and ending with the asparagus and a sprinkle of  
p a rmesan. Place at least one leaf of basil in between one of the layers of  
each Napoleon.  
GRILLED VEGETABLE NAPOLEONS  
Layers of grilled vegetables and cheese, these savoury Napoleons  
make an elegant first course or side dish.  
S e rve s 8  
Place under grill and remove after 6 minutes, or when cheese is melted and  
bubbling. Slide Napoleon onto plate using individual spatula.  
10  
4
ounces (300 g) baby eggplant, peeled and sliced lengthwise  
tablespoons (60 ml) extra virgin olive oil  
**Note: You may substitute your favourite cheese for the mozzarella in  
1
teaspoon (5 ml) kosher salt  
this recipe.  
12  
ounces (375 g) asparagus, approximately 1 bunch, tough ends  
removed, cut into 2 inch (5 cm) pieces  
6
6
10  
1
32  
4
ounces (175 g) zucchini, cut in half and sliced lengthwise  
ounces (175 g) summer squash, cut in half and sliced lengthwise  
ounces (300 g) mixed bell peppers (red and yellow), sliced  
pound (500 g) mozzarella cheese, sliced  
fresh basil leaves  
ounces (125 g) Parmigiano-Reggiano, shaved or grated  
SCALLOPS, MUSHROOMS AND LEEKS  
WITH MORNAY SAUCE  
Makes appetizers for 8, main dish for 4  
1
4 ⁄2  
ounces (135 g) leeks (approximately 2 small), dark green ends  
removed, cleaned and sliced  
ounces (300 g) white mushrooms, sliced  
teaspoons (5-10 ml) of chopped fresh thyme  
tablespoon (15 ml) extra virgin olive oil  
teaspoon (2 ml) kosher salt  
Assemble raclette, grill side up. Turn to medium-high and preheat for  
10 minutes.  
10  
1-2  
1
2
Toss eggplant slices with a tablespoon (15 ml) of olive oil and a 14 teaspoon  
(1 ml) of salt in a mixing bowl. Place slices on grill, in one layer and cook  
for about 5 minutes per side until nicely browned. Remove from grill and  
set reserve.  
1
1
1 ⁄2  
pounds (750 g) fresh sea scallops, tough muscle removed  
from the side of each if necessary  
Mornay Sauce  
In same mixing bowl, toss asparagus with tablespoon (15 ml) of olive oil  
1
and ⁄4 teaspoon (1 ml) of salt and then place on grill, also in a single layer.  
4
tablespoons (60 ml) unsalted butter  
Cook for 10–15 minutes, until the asparagus is browned. Remove and  
reserve.  
5
tablespoons (75 ml) unbleached, all-purpose flour  
cups (375 ml) whole milk (you can substitute a lower fat  
version here)  
112  
Toss zucchini and squash with tablespoon (15 ml) of olive oil and  
1
3
ounces (84 g) Gruyère cheese, shredded  
teaspoon (1 ml) freshly ground pepper  
teaspoon (0.5 ml) kosher salt  
teaspoon (0.5 ml) freshly ground pepper  
teaspoon (0.5 ml) nutmeg, preferably freshly grated  
4  
teaspoon (1 ml) of salt place slices on grill and cook 5 minutes per  
1
4  
side until nicely browned. Remove and reserve.  
1
8
8
1
Toss the sliced peppers with the remaining tablespoon (15 ml) of olive oil  
1
1
and ⁄4 teaspoon (1 ml) of salt. Grill for about 6 minutes, until slightly bro w n  
8
and tender. Remove and reserve.  
12  
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CR8 IB-5456-CAN-A ENG 3/2/05 7:05 PM Page 14  
Assemble raclette, either grill or griddle side up. Turn to medium-high  
and preheat for 10 minutes.  
TAPAS PARTY  
The following recipes are merely a sampling of ideas you can use as  
a foundation for a tapas party. Recommended side dishes to serve  
with tapas are olives, roasted almonds, and plenty of crusty bread.  
Serve sangria, sherry, or lager as a beverage.  
Toss sliced leeks, mushrooms, and thyme with the tablespoon (15 ml)  
1
of olive oil and 4 teaspoon (1 ml) of salt. Place on grill and cook for  
about 10–12 minutes until the vegetables are tender and browned.  
Remove and reserve.  
While the vegetables are cooking prepare the Mornay sauce:  
In a 2-quart (1.9 L) saucepan, melt the butter over medium low heat.  
Add flour and stir into butter with a wooden spoon. Allow to cook for  
2 minutes to eliminate any starchy taste from the flour. Slowly add the  
milk, whisking the mixture as you pour. Whisk until the mixture becomes  
smooth. Allow to simmer for about 5 minutes, whisking every so often,  
until the mixture thickens. Stir in the Gru y è re and whisk so that the  
GRILLED ASPARAGUS  
WITH FONTINA AND PROSCIUTTO  
S e rve s 4  
1
tablespoon (15 ml) olive oil  
teaspoon (2 ml) salt  
1
2
1
1
cheese is entirely melted. Stir in 8 teaspoon (0.5 ml) salt, 8 teaspoon  
(0.5 ml) pepper, and nutmeg. Leave on the lowest setting until used.  
12  
ounces (375 g) asparagus, approximately one bunch, hard  
end removed  
slices of prosciutto  
Blot the scallops with a paper towel to dry, sprinkle both sides with the  
remaining salt and freshly ground pepper. Place the scallops on the  
grill and cook for about 3–4 minutes on the first side and then flip.  
For small scallops the total cooking time is 5–6 minutes, 7–8 minutes  
for large scallops.  
12  
1
2
pound (250 g) fontina or raclette cheese, sliced  
Assemble raclette, grill side up. Turn to medium-high and preheat for  
10 minutes.  
In a raclette dish, place 1 tablespoon (15 ml) of the leek and mushro o m  
m i x t u re. Add one to two scallops depending on their size. With a spoon,  
coat the tops of the scallops and some of the vegetables with the sauce  
(whisk the sauce again before using). Place dish under the grill and leave  
for about 2–3 minutes until the sauce gets slightly brown and bubbly.  
Tur n the ingredients in the dish out onto plate with the spatula and  
eat immediately.  
In a mixing bowl, toss the asparagus with the olive oil and salt.  
Spread asparagus on grill and cook for about 9–10 minutes until the  
asparagus is nicely browned and tender. Place prosciutto slices on the  
grill and warm about 30 seconds per side.  
Place a slice of prosciutto in a raclette dish, top with 2–3 asparagus pieces  
and a slice of cheese. Fold the ends of the prosciutto in to cover the  
asparagus and cheese and then top with an additional slice of cheese.  
Place each dish under the grill for 3–4 minutes until the cheese is melted  
and bubbly.  
Note: The recipe for the Mornay sauce may be more than you need for this  
dish. However, it is delicious served with grilled chicken, sausages,  
bread, and vegetables, especially potatoes.  
S e rve as is or on a slice of grilled bre a d .  
13  
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CR8 IB-5456-CAN-A ENG 3/2/05 7:05 PM Page 15  
* You may substitute sliced bread for polenta.  
GRILLED SHRIMP AND ASPARAGUS ON POLENTA  
Makes appetizers for 8, main dish for 4  
Variation: Another great cheese to substitute or add to this combination is  
Par migiano-Reggiano.  
1
2
12  
pound (500 g) precooked polenta, thinly sliced*  
tablespoons (25 ml) extra virgin olive oil, plus extra for brushing  
ounces (325 g) asparagus, approximately one bunch, tough ends  
removed and sliced into 1-inch (2.5 cm) pieces  
tablespoon (25 ml) basil chiffonade plus extra leaves for garnish  
teaspoon (5 ml) lemon zest  
GRILLED MELON WITH  
SMOKED MOZZARELLA AND PROSCIUTTO  
112  
1
S e rve s 4 for tapas  
1
teaspoon (5 ml) kosher salt  
1
1
pinch crushed red pepper  
2
2
cantaloupe (about 1 pound/500 g, 9 ounces/255 g)  
pound (250 g) smoked mozzarella, thinly sliced  
slices prosciutto  
1
1
3
pound (500 g) shrimp, peeled and deveined  
ounces (84 g) chèvre  
16  
3
ounces (84 g) Italian fontina cheese, sliced  
Assemble raclette, grill side up. Turn to medium and preheat for  
10 minutes.  
Assemble raclette, grill side up. Turn to high and preheat for 10 minutes.  
Brush both sides of polenta with olive oil. Place polenta on grill and cook  
for about 8 minutes per side until the polenta is crisp. Remove from grill  
and set aside.  
Remove rind from melon half. Slice in half and then into thin slices.  
You should have at least 20–24 slices.  
Grill both the melon slices and the prosciutto 1 minute per side.  
In a mixing bowl toss asparagus with a tablespoon (15 ml) of olive oil,  
1
1
Place a melon slice that is wrapped in prosciutto in raclette dish.  
Top with a slice or two of the smoked mozzarella. Place under grill for  
about 6 minutes, or until the cheese melts and bubbles. Tur n out onto plate  
with individual spatula and enjoy.  
2
tablespoon (7 ml) of basil, 2 teaspoon (2 ml) of lemon zest, and  
teaspoon (1 ml) of salt. Toss asparagus on grill and cook for about  
1
4
10–15 minutes until nicely browned. Remove from grill and set aside.  
In the same mixing bowl, toss shrimp with tablespoon (15 ml) of olive oil,  
1
1
tablespoon of basil, 2 teaspoon (2 ml) of lemon zest, 4 teaspoon (1 ml) of  
salt, and pinch of crushed red pepper flakes. Place shrimp on grill so that  
each piece is lying flat. Cook the shrimp about 212 minutes per side.  
Remove and set aside.  
GRILLED SMOKED CHORIZO  
Plan on having about 14 pound (125 g) per person.  
Place a grilled slice of polenta in a raclette dish. Top with 2 shrimp that are  
sliced in half and then some pieces of asparagus. Top with either some  
small pieces of chèvre or a slice of fontina or a combination of the two.  
Place dish under grill for about 4 minutes until the cheese is bubbly, brown,  
and crispy. Turn the polenta out onto plate with individual spatula, garnish  
with additional basil and enjoy.  
Slice chorizo into rounds and grill 3–4 minutes per side on preheated  
raclette medium-high.  
Use 4-inch (10 cm) wooden skewers to remove and enjoy.  
14  
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CR8 IB-5456-CAN-A ENG 3/2/05 7:05 PM Page 16  
Assemble raclette, griddle side up. Turn to medium-high and preheat for  
10 minutes.  
GRILLED SHRIMP AND SCALLOP SKEWERS  
Use 14 pound (125 g) of seafood per person. Marinate the seafood in olive oil,  
pinch of salt, and lemon zest.  
Toss eggplant slices in a mixing bowl with 2 tablespoons (25 ml) of  
1
olive oil, 4 teaspoon (1 ml) of salt, and a tablespoon (15 ml) of the basil.  
Grill on preheated raclette using medium-high, 2–3 minutes per side for  
shrimp, 3–5 minutes per side for scallops.  
Place slices on griddle and cook about 6 minutes per side, until nicely  
b rowned. Remove and return to mixing bowl.  
Use 4-inch (10 cm) wooden skewers to remove and enjoy.  
Toss pepper slices in a separate bowl with tablespoon (15 ml) of oil,  
1
4
teaspoon (1 ml) of salt, and one garlic clove. Place on griddle and  
cook for about 5 minutes until peppers are tender and slightly bro w n e d .  
Remove and toss with cooked eggplant slices.  
CROSTINI  
Brush bread slices with olive oil and place on griddle to cook for about  
2 minutes per side. Once cooked, rub each slice with the remaining garlic  
clove. Place bread in raclette dish top with some of the eggplant and  
pepper mixture and then the cheese. Place under grill until cheese is  
melted – about 4 minutes. Serve drizzled with olive oil and a sprinkle  
of basil.  
T h e re are endless ways to top crostini, a delicious appetizer that can  
even become a small meal in itself.  
The basic recipe for the crostini: preheat raclette to medium-high.  
Brush bread slices with olive oil and then toast 2–3 minutes per side,  
depending on desired doneness. Enjoy with just a rub of a crushed garlic  
clove and sprinkle of salt. Or top with grilled vegetables, meats, cheeses,  
spreads, or assorted toppings.  
TO M ATO AND BASIL TOPPING FOR CROSTINI  
Makes 2 cups (500 ml)  
GRILLED EGGPLANT AND SWEET PEPPER CROSTINI  
2
3
2
2
1
small garlic clove  
S e rve s 4-6  
tablespoon (45 ml) fresh basil leaves  
pint (320 g) grape tomatoes  
tablespoons (25 ml) extra virgin olive oil  
teaspoon (5 ml) salt  
10  
ounces (300 g) eggplant, approximately 2 baby, peeled and  
thinly sliced  
3
2  
tablespoons (45 ml) extra virgin olive oil, plus extra for drizzling  
teaspoon (2 ml) kosher salt  
1
Place garlic in the work bowl of a food processor and run for 30 seconds.  
Add basil and pulse 4 times.  
2
8
tablespoons (25 ml) fresh basil, chopped  
ounces (250 g) red bell pepper, (about 1 small pepper),  
thinly sliced  
Add remaining ingredients to work bowl. Pulse evenly 10 times to reach  
d e s i red consistency. Season to taste. Serve on top of crostini.  
2
12  
garlic clove, crushed  
1
4
inch (0.63 cm) slices of baguette or 6 slices of Italian-style  
bread cut in half  
4
ounces (125 g) Parmigiano-Reggiano, thinly sliced or grated  
15  
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CR8 IB-5456-CAN-A ENG 3/2/05 7:05 PM Page 17  
To facilitate the speed and accuracy of your return, please also enclose  
$10.00 for shipping and handling of the product. Please also be sure to  
include a return address, description of the product defect, product serial  
number, and any other information pertinent to the product’s return. Please  
pay by cheque or money order.  
WARRANTY  
LIMITED THREE-YEAR WARRANTY  
This warranty supersedes all previous warranties on this Cuisinart® product.  
This warranty is available to consumers only. You are a consumer if you own  
a Cuisinart® product that was purchased at retail for personal, family or  
household use. This warranty is not available to retailers or other commercial  
purchasers or owners.  
NOTE: For added protection and secure handling of any Cuisinart® product  
that is being returned, we recommend you use a traceable, insured delivery  
service.  
We warrant that this Cuisinart® product will be free of defects in material or  
workmanship under normal home use for three years from the date of original  
purchase.  
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.  
For warranty purposes, we would like to suggest that you register your prod-  
purchase. However, should you not wish to register on-line we recommend  
the consumer to maintain original receipt indicating proof of purchase. 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.  
Your Cuisinart® product has been manufactured to strict specifications and  
has been designed for use with Cuisinart® authorized accessories and  
replacement parts for your model.  
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 exclude all incidental or con-  
sequential damages.  
When calling our Authorized Service Centre for in warranty service please  
make reference to your model number and the manufacturing date code. This  
information can be found in the rating area on the body or underneath the  
base of your unit. The model number will follow the word Model: CR-8C. The  
manufacturing date code is a 4 or 5 digit number. Example, 40630 would  
designate year, month & day (2004, June 30th).  
BEFORE RETURNING YOUR CUISINART PRODUCT  
Important: If the nonconforming product is to be serviced by someone other  
than Cuisinart’s Authorized Service Centre, please remind the servicer to call  
our Consumer Service Centre to ensure that the problem is properly diag-  
nosed, the product serviced with the correct parts, and to ensure that the  
product is still under warranty.  
If your Cuisinart® product should prove to be defective within the warranty  
period, we will repair it or, if we think it necessary, replace it. To obtain  
warranty service, please call our Consumer Service Centre toll-free at 1-800-  
472-7606 or write to:  
Cuisinart Canada  
156 Parkshore Drive  
Brampton, Ont. L6T 5M1  
16  
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CR8 IB-5456-CAN-A ENG 3/2/05 7:05 PM Page 18  
Cookware/  
Batterie de cuisine  
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Fours grilloirs  
Blenders/  
Mélangeurs  
Food Processors/  
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Discover the complete line of Cuisinart® brand premier kitchen appliances  
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©2005 Cuisinart  
Cuisinart® is a registered  
trademark of Cuisinart Canada  
Cuisinart® est une marque de  
commerce déposée de Cuisinar  
156 Parkshore Drive  
Brampton Ontario L6T 5M1  
Consumer Call Centre email:  
Printed in China  
Cuisinart® offre un vaste choix de produits haut de gamme pour votre cuisine. Découvrez nos  
robots de culinaires, mini-robots de cuisine, batteurs à main, mélangeurs, grille-pains et fours  
grilloirs, cafetières, batteries de cuisine et sorbetières, en visitant notre site Internet :  
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04CC18091  
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