Wolfgang Puck Electric Grill CRGG0030 User Manual

I M P O R T A N T N O T I C E  
If you have any problems with this unit,  
contact Consumer Relations for service  
PHONE: 1-800-275-8273.  
Please read operating instructions  
before using this product.  
Please keep original box and packing materials  
in the event that service is required.  
Indoor  
“Reversible”  
Electric Grill/  
Griddle  
W.P. APPLIANCES, INC.  
Toll Free (800) 275-8273 Email address: [email protected]  
Manual  
Model CRGG0030 Printed in China REV 1.0  
Wolfgang Puck is a trademark of Wolfgang Puck Worldwide, Inc  
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Table of Contents  
Important Safeguards  
Save These Instructions  
Before Your First Use  
About Wolfgang Puck  
Know Your Reversible Grill/Griddle  
Using Your Reversible Grill/Griddle  
Care & Cleaning  
1
2
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3
5
7
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Wolfgang Puck,  
owner of the famous  
Grilling Tips  
8
Spago restaurants and  
one of the most influential  
chef-restauranteurs in  
America, is credited with  
reviving California’s rich  
culinary heritage. His cooking  
innovations, a result of  
blending fresh California  
Grilling Guide & Charts  
Quick & Easy Kabobs  
Guide to Great Kabobs  
Griddle Cooking Guide  
Recipes  
9
11  
12  
13  
14  
26  
ingredients with his classical French techniques, are enjoyed by world leaders,  
stars and fellow chefs alike. He established other trend-setting restaurants  
like Postrio in San Francisco, Chinois on Main in Santa Monica, Granita,  
Vert and Trattoria del Lupo. Home chefs can also share Mr. Puck’s talents  
through his cookbooks and, of course, through his appliances!  
Limited Warranty  
3
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Grill Scraper Cleaner  
Know Your IndoorReversible”  
Electric Grill/Griddle  
Use the slotted side of the cleaning  
blade to clean the grill surface. Push  
excess grease towards drip holes  
Grease Drip Holes  
Grill Side  
Grill Surface  
Cool-Touch Handles  
Griddle Scraper Cleaner  
Temperature Control Holder  
Use the flat side of the cleaning blade  
to clean the griddle surface. Push  
excess grease towards drip holes  
Switching Grill Plate  
Wait for the unit to completely  
cool before moving. Grasp both handles  
and lift cooking plate straight up. Flip  
over and place back onto the base  
Grill Plate  
Base  
Grease Drip Holes  
Griddle Side  
Cleaning Drip Pan  
Wait for the unit to completely cool  
before moving any parts. The drip  
tray should be hand washed only  
in warm soapy water. Dry thoroughly  
when completed  
Base  
Washing Grill/Griddle & Base  
Wait for the unit to completely cool  
before moving. Your cooking plate  
and grill base (without drip pan)  
is dishwasher safe without the temper-  
ature controller attached. Place on the  
bottom rack  
Griddle Surface  
Due to minor design changes photo may differ slightly from unit purchased  
5
6
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Using Your Electric Grill/Griddle  
Grilling Tips  
Place the appliance on a flat, level surface, such as a countertop or table. Place  
the cooking surface onto the base with either the grill or griddle surface up,  
according to your recipe.  
1
2
The nonstick cooking surface is metal utensil safe. However care should be  
taken when using metal utensils with this product. Only use the enclosed  
scaper to clean the griddle  
Insert power point into the power point holder on the grill/griddle plate. Plug the  
cord into a 120 volt 60 Hz AC only outlet.  
Be careful not to transfer germs from raw meat to cooked meat. Use separate  
utensils and platters for raw and cooked meat or wash platter used for raw  
meat before placing cooked meat on it.  
When the grill/griddle is on, the red READY light will come on. This light is in the  
shape of an arrow, located on the power point. When the light goes out, the grill or  
griddle surface is preheated to the selected temperature. This light will cycle on  
and off during cooking, indicating that the surface temperature is being maintained.  
3
4
Use a long-handled brush for basting foods during grilling.  
Tender meat cuts, such as sirloin and tenderloin, are generally more suitable  
for grilling than less-tender meat cuts, such as round or rump.  
Important: Your grill/griddle comes with a patented safety feature which will not  
allow you to plug the temperature probe in unless the drp pan is properly in  
place. Never Try To Deat This Feature.  
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6
Many less-tender meat cuts can be grilled, but they benefit from the tender-  
izing effects of marinating in an acid-based wet marinade.  
A marinade is a seasoned mixture (wet or dry) in which foods are soaked in  
order to absorb flavor and/or become more tender. The flavor grows stronger  
the longer the marinade is left on the food before cooking. The amount of  
time usually ranges from 1 hour to 24 hours.  
Care and Cleaning  
A wet marinade usually consists of oil (vegetable or olive) to give moisture, an  
acid (lemon juice, vinegar, wine, tomatoes or yogurt) to tenderize, and  
flavorings (herbs and spices) to enhance or add flavor.  
Before cleaning, be sure to unplug the cord from the outlet. Remove the power  
point from the cooking surface. If necessary, wipe the cord with a damp cloth.  
Caution: Do not immerse the cord in water or other liquid.  
A dry marinade, or spice rub, is a mixture of herbs, spices and salt that is  
rubbed onto the food after the food has been lightly brushed with vegetable  
oil. Generally, use 1 to 2 tablespoons dry marinade per pound of meat.  
Allow the appliance to cool completely before cleaning.The cooking plate and  
base can be placed in the bottom rack of the dishwasher, or washed by hand.  
The drip tray should be hand washed only in warm soapy water. Dry the drip pan  
completety when finished.Do not put hot cooking surface in cold water.  
7
Always marinate in a tightly covered nonmetal dish, and turn the food  
occasionally. Be sure to refrigerate all meats while marinating. Heavy plastic  
bags are also convenient for marinating – add the food and marinade, then  
tightly seal the bag. Turn the bag now and then to redistribute the marinade.  
Be sure to always wash both the grill and griddle surfaces after each use to  
remove any grease that may have accumulated.  
Do not use scouring pads or harsh cleaners on either the cooking surface or base.  
If necessary, use a nylon bristle brush or plastic scrubbing pad.  
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9
If leftover wet marinade is to be used as a sauce with the cooked food, be  
sure to place it in a small pan and heat it to a rolling boil before serving to  
eliminate any bacterial growth.  
Do not let the cooking surface or base soak overnight. This could damage the  
nonstick coating.  
Grease from high fat foods, such as bacon or sausage, may splatter on  
countertop. Protect countertop as necessary.  
10 When grilling fish, use a large flat spatula or turner to turn the fish.  
7
8
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Grilling Guide  
Grilling Chart (cont.)  
Follow these guidelines for successful grilling:  
Meat  
Time/Temp.  
Doneness Test  
Helpful Hints  
1
2
3
Set the temperature control dial to the desired temperature. Preheat the grill  
until the READY arrow light goes out, approximately 10 minutes.  
PORK RIBS  
Spare ribs  
25 - 30 min.  
350°  
Until no longer pink  
in center or 160˚.  
Turn ribs every 5 minutes.  
Marinate meats before grilling for extra flavor and tenderness, if desired.  
(Marinades with added sugar will cause meats to brown more quickly.)  
Country-style  
25 to 35 min.  
350°  
Until no longer pink  
in center or 160˚  
Before grilling, partially cook bone-in chicken, ribs and uncooked smoked or  
fresh sausages for best results. If not partially cooked, these meats may  
become overbrowned on the outside before the center is done.  
SAUSAGE LINKS  
Hot dogs and  
other cooked,  
4 - 6 min.  
400°  
Until hot (140˚)  
Pierce 2 or 3 times to prevent skin  
from bursting.  
4
5
Turn food once during grilling unless otherwise directed.  
Bratwurst and  
other  
uncooked  
smoked or  
fresh sausages  
12 - 15 min.  
300°  
Until no longer pink  
in center (180˚)  
Turn 3 or 4 times while grilling.  
If desired, brush with barbecue or other sauce during last 5 to 10 minutes  
of grilling.  
6
Unplug from outlet and allow grill to cool completely before disposing of  
drippings that have accumulated in the drip channel.  
CHICKEN PIECES  
Bone-in  
25 - 35 min.  
350°  
Until juice in center  
is no longer pink  
Grill bone-in chicken meaty  
side down for the first 10 minutes,  
then turn every 5 minutes until done.  
Boneless breast  
half with skin  
20 - 35 min.  
350°  
Until juice in center  
is no longer pink  
Grilling Chart  
Boneless, skinless 15 - 20 min.  
Until juice in center  
is no longer pink  
breast half  
350°  
SHRIMP  
Large raw,  
shelled  
Meat  
Time/Temp.  
Doneness Test  
Helpful Hints  
8 - 12 min.  
350°  
Until pink and firm  
Brush lightly with vegetable oil  
before grilling and twice while  
grilling to retain moisture  
BEEFSTEAKS  
1” thick  
3 ⁄4” thick  
and deveined  
10 - 15 min.  
MAX  
Medium rare - 145˚  
Medium - 160˚  
Slash fat around edge to prevent  
curling (avoid cutting into meat).  
FISH  
Whole, drawn  
and scaled  
10 min. per  
1/2” thick  
350°  
Until fish flakes  
easily with fork (160˚)  
Measure fish at thickest point.  
Brush all fish lightly with vegetable  
oil before grilling and twice while  
grilling to retain moisture.  
Well done - 170˚  
BURGERS  
(34” thick)  
Hamburgers  
14 - 16 min.  
400°  
Medium (160°) or  
Until no longer pink  
Steaks, 3⁄4” thick 15 - 20 min.  
350°  
Until fish flakes  
easily with fork (160˚)  
Brush grill lightly with vegetable oil  
before grilling.  
Turkey burgers  
15 - 20 min.  
400°  
in center  
Fillets  
10 min. per  
1/2” thick  
350°  
Until fish flakes  
easily with fork (160˚)  
If fillets have skin, grill skin sides  
up first.  
PORK CHOPS  
Rib and loin  
1⁄2” thick  
10 - 12 min.  
12 - 15 min.  
12 - 15 min.  
350°  
Until slightly pink  
in center or 160°.  
Slash fat around edge to prevent  
curling (avoid cutting into meat).  
34” thick  
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10  
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Quick and Easy Kabobs  
Guide to Great Kabobs  
Sensational, succulent kabobs are quick and as easy as 1 - 2 - 3 to make! Use  
these tips and charts to get started, then let your palate be your guide. Here’s how:  
Meat  
Vegetable  
Sauce  
1 1⁄2” pieces Franks  
Mushrooms  
Italian Dressing  
French Dressing  
Choose meat, vegetable and brush-on sauce from Guide to Great Kabobs (page  
12). Thread meat and vegetables on bamboo or metal skewers. Grill, turning and  
brushing occasionally with sauce, until meat and vegetables are done. Use the  
Grilling Kabobs chart (page 12) as a guide. Grill tasty kabobs in no time!  
1 1⁄2” pieces fully  
cooked Sausages  
Cherry Tomatoes  
1” cubes Beef Bottom  
or Round Steak  
1” pieces Bell Pepper  
Italian Dressing  
Kabob Success Tips  
1” pieces Chicken  
or Turkey Breast meat  
1 1⁄2” pieces Green Onion  
or Leek  
Honey-Mustard  
Dressing  
Soak bamboo skewers in water at least 30 minutes to prevent burning.  
1” pieces Turkey, Beef  
or Pork Tenderloin  
Whole Water Chestnuts  
Italian Dressing  
Spaghetti Sauce  
Chili Sauce  
Leave a little space between foods threaded on skewers  
(tightly packed food will not cook evenly).  
1 1⁄4” cubes Boneless  
Lamb Shoulder  
Pimiento-stuffed  
or pitted Ripe Olives  
To prevent sticking (and to make cleanup easier), brush cooking surface with  
vegetable oil before grilling.  
1” cubes fully cooked  
Smoked Ham  
Cauliflowerets  
or Broccoli Flowerets  
Sauces that contain sugar burn easily. Brush them on kabobs only during last  
5 to 10 minutes of grilling.  
1” pieces Fish Fillet  
or Steak (1” thick)  
3⁄4” slices Zucchini  
Steak Sauce  
Soy Sauce  
To avoid food-borne illnesses caused by eating undercooked or raw meat,  
boil the sauce you’ve dipped your basting brush into before serving with  
cooked kabobs.  
Large Raw Shrimp,  
peeled and deveined  
1” pieces partially  
cooked Potato  
Sea Scallops  
2” pieces  
Teriyaki Sauce  
Corn-on-the-Cob  
Grilling Kabobs  
Meat  
Time (min/temp.)  
Doneness Test  
Fully cooked  
7 - 10, 350°  
Until hot  
Meat or Sausage  
Beef, Veal, Lamb  
Pork  
12 - 15, 425°  
15 - 20, 350°  
15 - 20, 350°  
12 - 16, 350°  
8 - 12, 350°  
12 - 16, 350°  
Until desired doneness  
Until no longer pink  
Chicken and Turkey  
Fish  
Until no longer pink in center  
Until fish flakes easily with fork  
Until pink and firm  
Shrimp  
Sea Scallops  
Until white  
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12  
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Griddle Cooking Guide  
Corn Flake Coated French Toast  
Follow these guidelines for successful griddle cooking:  
4 servings  
INGREDIENTS  
8 slices bread (Challah, French, or white bread), cut 1" thick  
3 large eggs, beaten  
1/4 teaspoon salt  
2 cups milk  
1
If you prefer cooking foods without added butter or oil, first season the  
griddle surface to prevent any sticking. Season the griddle surface after each  
cleaning or before initial use. To season, brush the cool surface with a light  
coating of vegetable oil. Wait a few minutes; then wipe the surface dry with a  
paper towel. The griddle is now seasoned and ready for use.  
1 tablespoon sugar  
1 teaspoon vanilla  
2 cups corn flakes, crushed  
2 tablespoons butter  
2
3
4
Set the temperature control dial to the desired temperature. Preheat the  
griddle until the READY arrow light goes out, approximately 10 minutes.  
When cooking with butter or oil, place on cold griddle before preheating.  
Do not use more than 2 tablespoons of butter or oil.  
METHOD  
1
2
3
4
Beat the eggs, milk, salt sugar and vanilla with a whisk until well incorporated.  
Preheat griddle side on high for at least 10 minutes.  
Soak the bread slices in the egg mixture.  
Foods may be kept warm on the griddle prior to serving. Reduce temperature  
to 200°.  
Place the crushed corn flakes on a plate, press the french toast into the corn  
flakes on each side. Shake to remove excess flakes  
Food  
Time (min)  
Temp  
Eggs  
3 - 5  
300°  
375°  
325°  
325°  
350°  
325°  
325°  
325°  
350°  
375°  
5
6
After the griddle has been preheated add the french toast.  
Pancakes  
4 - 6  
Cook for 3 minutes per side or until golden brown and cooked thoroughly.  
Breakfast sausage links  
Canadian bacon  
Standard bacon strips  
Ham Steaks  
3 - 6  
15 - 20  
3 - 5  
PRESENTATION  
To serve, cut french toast slices diagonally, serve with berry compote and dust  
with powdered sugar.  
25 - 30  
5 - 10  
12 - 15  
4 - 6  
Vegetables  
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host  
Sausages  
Cheese sandwiches  
French toast  
8 - 10  
13  
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Baby Pork Chops  
Citrus Marinated Swordfish  
with Cranberry Sauce  
4 servings  
4 servings  
INGREDIENTS  
INGREDIENTS  
4 tablespoons unsalted butter  
12 ounces fresh or frozen cranberries  
3 tablespoons sugar  
1 cup dry red wine  
1 cup beef or chicken stock  
salt & pepper  
4 medium Swordfish steaks (approx 3/4 inch thick)  
6 cloves garlic, minced  
1 bunch fresh cilantro, chopped  
1/2 cup olive oil  
3 small serrano chiles, chopped  
1 medium lime zest, grated  
3 medium limes, juiced  
12 baby pork chops 3/8 to 1/2 inch thick  
METHOD  
METHOD  
1
Heat a saute pan. Add 2 tablespoons of butter. Stir in the cranberries and  
sugar. Cook the cranberries for several minutes over moderate heat until they  
begin to rupture. Remove from the heat.  
1
Place the swordfish steaks and all the ingredients in a large Ziploc bag for at  
least 1 hour or overnight in the refrigerator.  
2
3
4
When ready to prepare, preheat the grill for at least 10 minutes on high.  
Cook the swordfish for approx 6 minutes per side.  
2
In a seperate saucepan reduce the wine by two thirds. Add the stock and  
cream and reduce until slightly thickened. Add to the cranberries and reduce  
to make a light sauce. Whisk in the remaining butter.  
The swordfish will be flaky in the center when cooked thoroughly.  
3
4
Salt and pepper to taste.  
PRESENTATION  
Preheat the grill side on high for 10 minutes. Season the pork chops with a  
light dusting of salt and pepper.  
This Swordfish is wonderful served over rice or a mixed lettuce salad with a fresh  
salsa topping.  
5
6
Grill pork chops for 3 minutes per side for medium.  
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host  
To serve, nap the sauce on warmed plate, top with three pork chops, by  
overlapping the bones. Serve immediately.  
Recipe courtesy of the "Wolfgang Puck Cookbook", Random House, 1996  
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Eggplant Antipasta Stacks  
Ginger Teriyaki Scallops  
4 servings  
4 servings  
INGREDIENTS  
INGREDIENTS  
1 large Eggplant, cut into 1/4 inch rounds  
2 large eggs, beaten  
1 tablespoon grated onion  
3 small garlic cloves, minced  
1 tablespoon fresh ginger, grated  
1 cup soy sauce  
1 teaspoon sesame oil  
1/2 cup sake or dry sherry  
1/3 cup brown sugar  
1 cup grated parmesan cheese  
1/2 pound hard salami, shaved  
1/4 pound sandwich pepperoni, sliced thin  
8 slices provolone cheese, sliced thin  
2 tablespoons pesto sauce  
1 pound sea scallops  
METHOD  
METHOD  
1
1
Slice the eggplant and let soak in the beaten egg. Preheat griddle on high for  
10 minutes.  
Place all the ingredients except scallops into a small sauce pan and warm  
gently until sugar has dissolved. Let cool.  
2
Divide the meat and cheese in four equal stacks, spreading a tiny bit of pesto  
between each slice.  
2
Place scallops and half the liquid in a Ziploc bag and marinate in the  
refrigerator for 1-3 hours.  
3
Place the Parmesan cheese onto a plate, press the eggplant rounds into the  
cheese and coat both sides. Place on griddle and cook for 2 - 3 minutes.  
3
4
Preheat griddle side on high for 10 minutes.  
4
5
Turn the slices over and add the meat and cheese to half of the slices.  
The scallops can be skewered or just placed individually onto the griddle.  
Cook for 2 minutes on one side, then turn cook for 2 - 3 minutes longer. Do  
not over cook.  
Place the other eggplant slices on top. Cook for 2- 3 minutes, then turn  
sandwich and cook remaining unbrowned side.  
PRESENTATION  
PRESENTATION  
The scallops can be served on skewers, with sauce on the side for dipping. Or stir  
fry some snow peas ans red pepper strips, and place scallops ontop with extra sauce.  
These wonderful slices of eggplants dipped in egg and cheese make a  
carbohydrate free alternative to bread. Use them for your favorite sandwiches.  
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host  
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host  
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Grilled Lamb Chops  
Grilled Shrimp  
with Ginger and Lime  
4 servings  
4 Servings  
INGREDIENTS  
INGREDIENTS  
3 tablespoons fresh lime juice  
3 tablespoons extra virgin olive oil  
1 tablespoon fresh ginger, minced  
1 tablespoon brown sugar  
1 teaspoon lime zest, grated  
1 teaspoon sesame oil  
1/2 cup olive oil  
6 cloves garlic, minced  
1/2 cup dry red wine  
1 bunch rosemary, leaves removed  
2 tablespoons chopped fresh thyme  
12 baby lamb chops (Have butcher trim to lollipop cut), 1 inch thick  
1/2 teaspoon kosher salt  
1 large garlic clove, minced  
1 pound large shrimp, peeled and deveined  
2 whole limes, cut into 4 wedges  
2 tablespoons fresh cilantro, chopped  
1/2 teaspoon freshly cracked pepper  
METHOD  
1
Place all the ingredients in a large Ziploc bag, marinate in the  
refrigerator for at least 2 hours.  
METHOD  
1
In a large bowl, whisk together the lime juice, olive oil, ginger, brown sugar,  
lime zest, sesame oil, and garlic. Add the shrimp. Cover and marinate for 1-3  
hours in the refrigerator  
2
3
Prepare grill by preheating on high for at least 10 minutes.  
Place lamb chops on grill and cook for 3 minutes per side for med rare.  
2
3
Preheat the grill side on high for ten minutes. Thread the shrimp and lime  
wedges onto 8 skewers, dividing them evenly and alternating them.  
PRESENTATION  
Place the skewers onto grill, 3 minutes on one side, flip, and cook for 2-3  
minutes more until shrimp are bright pink and curled.  
This is wonderful served with a Balsamic Vinegar reduction for dipping. Place 1/2  
cup Balsamic vinegar in a small non reactive saucepan, reduce by half, add 1/2  
cup beef or chicken stock, reduce by half again. Add 1 tablesppoon of butter while  
still simmering. When sauce is thick enough to coat the back of a wooden spoon,  
almost syrup consistency, sauce is done.  
PRESENTATION  
Serve these shrimp as a light main course with rice or grilled vegetables, or as an  
appetizer atop a bed of mixed greens.  
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host  
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host  
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Grilled Tuna  
with Mint Vinaigrette  
Quick and Easy Grilled Shrimp  
on Rosemary Skewers  
4 servings  
5 servings  
INGREDIENTS  
INGREDIENTS  
1 1/2 pounds fresh tuna in 4 equal steaks  
fresh ground white pepper  
2 tablespoons fresh mint or basil (Plus 4 sprigs for garnish) – chopped  
1/2 cup extra virgin olive oil  
1 pound large shrimp (36-40) – peeled and deveined  
2 cups bottled italian dressing  
1/4 cup chopped fresh parsley  
10 large branches fresh rosemary  
1 tablespoon lime juice  
1 tablespoon white or red wone vinegar  
1 tablespoon fresh parsley – minced  
2 medium shallot – minced  
6 ripe plum tomatoes – peeled, seeded and diced  
2 cloves garlic – chopped  
METHOD  
1
Peel and devein shrimp and place into a large Ziploc bag with italian dressing  
and chopped parsley. Marinate for 1 hour, in the refrigerator.  
2
When ready to prepare, begin by preheating grill side on high on high for 10  
minutes. Beginning with the bottom of the rosemary, with rosemary leaves  
pointing down, spear the shrimp and slide down the rosemary branch. Repeat  
with 3 more shrimp per skewer.  
METHOD  
1
Sprinkle the Tuna steaks with pepper, then marinate in 1 tablespoon  
of mint and 2 tablespoons of olive oil for 1-3 hours in the refrigerator.  
3
Place skewers onto grill, cook for approx 3 minutes per side. Flip and  
continue to cook till shrimp are pink, and curled.  
2
In a bowl, combine the remaining ingredients, taste for correct seasoning.  
Reserve.  
PRESENTATION  
3
4
To prepare, preheat grill side on high for 10 minutes.  
Sprinkle the Tuna steaks with salt, and place on the grill.  
These skewers are wonderful as an appetizer, or try them on top of a greek salad.  
Cook for 4 minutes per side for med. rare. To serve, nap the individual serving  
plates with vinaigrette, place steak on top and garnish with mint sprig.  
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host  
Recipe courtesy "Live, Love, Eat! The Best of Wolfgang Puck, Random House 2002  
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Sesame Crusted Tuna  
Spicy Tomato and Basil  
Bruschetta  
4 Servings  
INGREDIENTS  
1 1/2 pounds fresh tuna for equal steaks  
1 teaspoon soy sauce  
1 tablespoon sesame oil  
sprinkle garlic salt  
12 Slices  
INGREDIENTS  
4 large ripe tomatoes, cored, and cut into 1/2 inch dice  
1/2 cup chopped oven dried tomatoes (Or drained canned ones)  
1/2 cup basil leaves, julienned  
sprinkle white pepper  
1/2 cup black and white sesame seeds (Or you can use just one of the colors)  
1/2 teaspoon salt  
1/4 teaspoon freshly ground pepper  
METHOD  
1/4 teaspoon crushed red pepper flakes  
12 slices country style italian bread, slice 3/4 inch thick  
3 tablespoons extra virgin olive oil  
1
Preheat the griddle side on high for 10 minutes. Mix the soy sauce and  
sesame oil and brush the steaks with the combined mixture. Sprinkle both  
sides of steaks modestly with garlic salt and white pepper.  
1 tablespoon roasted garlic  
2
3
Place sesame seeds on a plate. Press the steaks into the seeds to  
coat completely.  
METHOD  
1
Preheat griddle or grill surface on high for 10 minutes. Place tomatoes, 1/3  
cup basil salt and peppers in a med size bowl, toss well & set aside.  
Place the steaks on griddle and cook for 4 minutes per side for medium rare.  
PRESENTATION  
Serve this is wonderful served with a mayonaise tinted with wasabi on  
a bed of mixed feild greens or a ginger vinagarette.  
2
Grill the bread until golden on both sides, approx 2 minutes per side. Place  
toast onto a serving dish or platter.  
3
In a small bowl mix together the olive oil and roasted garlic. Brush this over  
both sides of bread. Using a slotted spoon, drain off excess liquid, divide  
tomato mixture evenly between the bread slices. Garnish with remaining  
basil.  
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host  
Recipe courtesy "Live, Love, Eat! The Best of Wolfgang Puck, Random House 2002  
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Western Omlette  
Pepper Rings  
Limited Warranty  
This warranty covers all defects in workmanship or materials in the mechanical  
and electrical parts, arising under normal usage and care, in this product for a  
period of 12 months from the date of purchase provided you are able to present a  
valid proof-of-purchase. A valid proof-of-purchase is a receipt specifying item,  
date purchased, and cost of item. A gift receipt with date of purchase and item is  
also an acceptable proof-of-purchase. Product is intended for household use only.  
Any commercial use voids the warranty.  
4 Servings  
INGREDIENTS  
2 large bell peppers, cut into 1/2 inch rings(All remaining pieces diced)  
2 whole green onion, sliced  
1/2 cup ham center slice, diced  
1/2 cup shredded American cheese  
8 large eggs, beaten  
This warranty covers the original retail purchaser or gift recipient. During the  
applicable warranty period within normal household use, we will repair or replace,  
at our discretion, any mechanical or electrical part which proves defective, or  
replace unit with a comparable model.  
METHOD  
1
Preheat the griddle side for 10 minutes. Place the 8 pepper rings on the griddle.  
To obtain service under the terms of this warranty, call Toll Free (800) 275-8273.  
2
Toss the peppers, onions and diced ham. Divide mixture evenly between the  
pepper rings.  
THIS LIMITED WARRANTY COVERS UNITS PURCHASED AND USED WITHIN  
THE UNITED STATES AND DOES NOT COVER:  
3
4
Sprinkle the cheese evenly between pepper rings.  
Pour the beaten eggs into the pepper rings. If any egg leaks from the bottom,  
scrape up and place back inside.  
Damages from improper installation.  
Defects other than manufacturing defects.  
Damages from misuse, abuse, accident, alteration, lack of proper care and  
maintenance, or incorrect current or voltage.  
5
Cook eggs for 2 minutes, then flip. Cook for 2 minutes longer until eggs are  
cooked through.  
Damage from service by other than an authorized dealer or service center.  
PRESENTATION  
Serve the pepper ring omelettes two per person with fresh salsa for a brunch or  
breakfast idea.  
This warranty gives you special legal rights and you may also have other rights to  
which you are entitled which may vary from state to state.  
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host  
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