Wolfgang Puck Gas Grill BCGL0050 User Manual

HSN_TriGrillManual0050 9/12/08 12:09 PM Page 1  
I M P O R T A N T N O T I C E  
PLEASE DO NOT RETURN TO STORE.  
If you have any problems with this unit,  
contact Consumer Relations for service  
PHONE: 1-800-275-8273 or  
visit our website at wphousewares.com  
Please read operating instructions  
before using this product.  
Wolfgang Puck  
Tri-Grill  
Please keep original box and packing materials  
in the event that service is required.  
Use and Care  
W.P. APPLIANCES, INC. Toll Free (800) 275-8273  
Model BCGL0050 Printed in China REV 2.0  
All trademarks, service marks and trade names (collectively the “Marks”) are proprietary  
to Wolfgang Puck World Wide.  
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HSN_TriGrillManual0050 9/12/08 12:09 PM Page 3  
Table of Contents  
Important Safeguards  
1
3
About Wolfgang Puck  
Know Your Tri-Grill  
Before Your First Use  
About Your Tri-Grill  
Using Your Tri-Grill  
Grilling in FLOAT position  
Grilling in FIXED position  
Grilling in FLAT position  
Assembling Plates  
5
7
7
8
9
10  
10  
12  
Wolfgang Puck,  
owner of the famous  
Spago restaurants and  
one of the most influential  
chef-restauranteurs in  
America, is credited with  
reviving California’s rich  
culinary heritage. His  
Removing Plates  
13  
Helpful Hints  
14  
14  
15  
Care and Cleaning  
cooking innovations,  
a result of blending fresh  
Recipes  
California 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, Trattoria del Lupo, and his latest creation, Cut,  
a gourmet steakhouse in the Beverly Wilshire Hotel. Home chefs can  
also share Mr. Puck’s talents through his cookbooks and, of course,  
through his appliances!  
Grilling Chart - FLOAT mode  
Grilling Chart - FLAT mode  
Griddle Chart - FLAT mode  
Limited Warranty  
34  
35  
37  
38  
Back  
Contact Information  
3
4
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HSN_TriGrillManual0050 9/12/08 12:09 PM Page 5  
Know Your Tri-Grill  
Cool Touch Handle  
Side Handle  
(CAUTION: Hot Surface)  
UPPER plate Housing  
(CAUTION: Hot Surface)  
UPPER plate lock  
Removable UPPER plate  
(CAUTION: Hot Surface)  
Hinge Adjustment Knob  
Removable LOWER plate  
(CAUTION: Hot Surface)  
Ready Light  
Power Indicator  
LOWER plate Housing  
LOWER plate Lock  
30-Minute Timer  
Adjustable  
Temperature Control  
(0 - 450°)  
Removable Drip Tray  
(CAUTION: Hot Surface)  
LOWER griddle plate  
(located in storage  
compartment at rear  
of unit.)  
Front Housing  
(CAUTION: Hot Surface)  
Cleaning Scraper  
Rear of Unit  
5
6
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HSN_TriGrillManual0050 9/12/08 12:09 PM Page 7  
Before Your First Use  
Using Your Tri-Grill  
Carefully unpack the appliance and remove all packaging materials.  
Remove the cooking plates and wash in warm soapy water or place in  
the dishwasher.  
Place your Tri-Grill on a flat, level, stable surface. Your  
Tri-Grill can be used in three different configurations.  
The Hinge Selector (see figure 1) allows you to select  
between Float, Flat, and Fixed Height. Always start in  
the closed position (see figure 2) and then adjust the  
Hinge Selector to your desired position. Ensure that  
prior to preheating this appliance that you have the  
desired plates locked into place.  
We recommend a “trial run” at a high temperature to eliminate any  
protective substance or oil that may have been used for packing and  
shipping. Set the temperature to 450° and run for 15 minutes. You may  
notice some smoking coming from your Tri-Grill during this initial phase.  
figure 1  
WARNING: Do not immerse the appliance, cord or plug in water.  
Never operate this appliance without the grill plates locked into position  
on the main housing. See “Assembling and Removing Plates” on pages  
12 - 13.  
WARNING: To prevent a serious burn injury, always  
ensure that your Tri-Grill is unplugged and has  
completely cooled prior to removing or adding  
plates. Always dry plates thoroughly prior to  
installing on the unit.  
To remove any dust that may have accumulated during packaging, wipe  
the exterior with a clean, damp cloth.  
Do not use metal utensils as they will scratch the  
nonstick coating, use only nylon or plastic utensils.  
figure 2  
Important: Do not use harsh or abrasive cleansers on any part of the  
appliance.  
Timer Feature  
The Timer is a convenient feature for timing your cooking. The Timer bell  
will ring once the set time has elapsed. Cooking will continue until you  
manually turn the temperature control off. The Timer does not control  
the power to your Tri-Grill.  
About Your Tri-Grill  
Your Wolfgang Puck Tri-Grill is a versatile appliance that allows you to  
grill food with the plates in three different positions. Grill with the plates  
in a FLOAT position, with the grill opened FLAT for grill and griddle  
cooking, or in a FIXED HEIGHT position, which is perfect for melting  
cheese on open-faced sandwiches or hamburgers.  
FLOAT position  
FLAT position  
7
FIXED HEIGHT position  
8
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HSN_TriGrillManual0050 9/12/08 12:10 PM Page 9  
Grilling in FLOAT Position  
Grilling in FIXED Position  
Cooking in the FLOAT position (see fig. 3) allows both  
the LOWER and UPPER plate to contact the food.  
Food cooks much faster than traditional open grill  
cooking. Grease drains away to the drip tray located  
below the LOWER plate. This position is most  
commonly used to cook Panini Sandwiches.  
The FIXED HEIGHT position is best used when you do  
not want the UPPER plate to come in contact with  
your food. Use at the end of the cooking process  
when you want to melt cheese or heat a sauce on top  
of your cooked item, or when cooking delicate items  
that you do not want compressed.  
The FLOAT position is best used with thick, crusty  
breads, such as French, Italian, and focaccia. The top  
grill plate will compress and grill a Panini to perfection  
in about 3 minutes (depending on the bread, filling,  
and personal taste). The FLOAT position can also be  
used to grill a variety of food items, such as meats,  
poultry, fish, and vegetables. Always preheat your  
Tri-Grill in the closed position as shown in figure 1.  
This is the perfect position when you want to make  
open-faced sandwiches, melt cheese or bake.  
figure 3  
figure 6  
1
Ensure that your drip tray is in position under the LOWER plate to  
allow grease to fall into the drawer. (see fig. 4 for correct position.)  
Do not allow the drip tray to protrude from the back of the unit  
(see fig. 5). We recommend adding 3/4 of a cup of water to the drip  
tray to help minimize smoking.  
2
Always start in the FLOAT position with the grill closed as shown in  
fig. 3. Plug into a 120-volt 60 HZ AC grounded outlet only. Preheat  
the grill to the desired temperature. The red light will turn on  
indicating that the appliance is preheating. After approximately 10  
minutes, the green light will turn on indicating that the appliance is  
preheated and ready for use.  
1
Ensure that your drip tray is in position under  
the LOWER plate to allow grease to fall into the  
drawer. (see fig. 4 for correct position.) Do not  
allow the drip tray to protrude from the back of  
the unit (see fig. 5). We recommend adding 3/4  
of a cup of water to the drip tray to help  
minimize smoking.  
figure 4  
CORRECT  
3
Set the Hinge Selector to FIXED, lift up the top housing by the black  
handle until it is fully open. Add your ingredients to the LOWER  
plate and then gently close until the top housing locks into place.  
See fig. 6.  
2
Preheat the grill to the desired temperature.  
Your grill will not properly preheat unless the  
grill is in the closed position. Close the cover  
and plug into a 120-volt 60 HZ AC grounded  
outlet only. The red light will turn on indicating  
that the appliance is preheating. After approxi-  
mately 10 minutes, the green light will turn on  
indicating that the appliance is preheated and  
ready for use.  
figure 5  
INCORRECT  
4
There is only one position in FIXED mode. Do not force the top grill  
plate down while in FIXED HEIGHT mode as you can damage the  
Hinge Selector. When you wish to return to any other mode from  
FIXED HEIGHT, simply lift the top plate housing by the handle and  
set the Hinge Selector to the FLOAT position and close the grill.  
Note: The green ready light is thermostatically controlled and will  
cycle on and off during cooking to ensure that the correct temperature  
is maintained.  
Note: The green ready light is thermostatically controlled and will cycle  
on and off during cooking to ensure that the correct temperature is  
maintained.  
WARNING! Open the grill using the black handle only, being careful  
not to touch any hot surfaces such as the housing or grill plates. We  
recommend the use of oven mitts or potholders to prevent the risk  
of injury. Note: Extreme care must be used when operating this  
appliance as surface temperatures get extremely hot.  
WARNING! Open the grill using the black handle only, being careful not  
to touch any hot surfaces such as the housing or grill plates. We  
recommend the use of oven mitts or potholders to prevent the risk of  
injury. Note: Extreme care must be used when operating this appliance  
as surface temperatures get extremely hot.  
5
When you have finished using your appliance, disconnect the plug  
from the wall and allow the unit to cool completely before cleaning.  
3
Place items to be cooked on the LOWER grill plate. Lower the cover  
and cook the food according to desired temperature or doneness.  
Do not apply excessive force to close the top plate  
In this position your grill will open flat doubling the total cooking area  
of the Tri-Grill. You can also substitute the LOWER grill plate with the  
LOWER griddle plate which is located in the storage slot at the back  
of this appliance (see fig. 8). The Griddle plate is perfect for grilling  
pancakes, eggs, hash browns or even delicate crepes.  
4
When you have finished using your appliance, disconnect the plug  
from the wall and allow the unit to cool completely before cleaning.  
9
10  
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HSN_TriGrillManual0050 9/12/08 12:10 PM Page 11  
Grilling in FLAT Position  
Assembling Plates  
WARNING: To prevent a serious burn injury, always ensure that your  
Tri-Grill is unplugged and has completely cooled prior to removing or  
adding plates. Always dry plates thoroughly prior to installing on  
the unit.  
Note: When cooking on both LOWER and  
UPPER plates in FLAT mode, ensure that  
your food is spread evenly amongst both  
plates. Always place the food with the  
longest cooking time on the LOWER plate.  
When cooking on one plate, only use  
LOWER plate.  
LOWER Plate  
Standing in front of your unit, grasp the lower plate  
(identified on the right side of the plate as LOWER)  
and line up the two rear locking pins (see figure 9)  
on the back of the plate with the receptacles in the  
rear of the unit. Gently lay the plate down and apply  
downward pressure to snap the LOWER plate into  
figure 7  
1 Ensure that your drip tray is in position  
under the LOWER plate to allow grease to  
fall into the drawer. (see fig. 4 for correct  
position.) Do not allow the drip tray to  
protrude from the back of the unit (see  
fig. 5). We recommend adding 3/4 of a  
cup of water to the drip tray to help  
minimize smoking.  
figure 9  
place. You will hear a click indicating that the plate  
has locked into place. To ensure that your plate is  
locked, gently try to lift it up.  
figure 8  
UPPER Plate  
2
Always start in the FLOAT position with the grill closed as shown  
in fig. 3. Plug into a 120-volt 60 HZ AC grounded outlet only.  
Preheat the grill to the desired temperature. The red light will turn  
on indicating that the appliance is preheating. After approximately  
10 minutes, the green light will turn on indicating that the appliance  
is preheated and ready for use.  
Standing in front of your unit, grasp the UPPER  
plate (identified on the right side of the plate as  
UPPER) and align the two rear locking pins on the  
back of the UPPER plate with the two receptacles  
in the top housing (see fig. 10). Gently press the  
front of the UPPER plate in until you hear a click  
figure 10  
3
Set the Hinge Selector to the FLAT position. Open the top housing  
by the black handle until is lays completely flat. To return to any  
other mode, set the Hinge Selector to FLOAT and close the top  
housing (see fig. 3).  
indicating that the plate has locked into place. To  
ensure that your plate is locked, gently try to pull  
it out.  
Note: The green ready light is thermostatically controlled and will  
cycle on and off during cooking to ensure that the correct temperature  
is maintained.  
WARNING! Ensure that your plates are locked into place before  
attempting to cook with this appliance. A serious burn injury can occur  
if your top plate is improperly seated as it could fall out of the housing.  
If you have followed the above instructions and your plate still does not  
lock, or is not properly seated, do not use the appliance. Contact our  
customer service center at 800-275-8273.  
WARNING! Open the grill using the black handle only, being careful  
not to touch any hot surfaces such as the housing or grill plates. We  
recommend the use of oven mitts or potholders to prevent the risk  
of injury. Note: Extreme care must be used when operating this  
appliance as surface temperatures get extremely hot.  
4
When you have finished using your appliance, disconnect  
the plug from the wall and allow the unit to cool completely  
before cleaning.  
11  
12  
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HSN_TriGrillManual0050 9/12/08 12:10 PM Page 13  
Removing Plates  
Helpful Hints  
WARNING: To prevent a serious burn injury, always ensure that your  
Tri-Grill is unplugged and has completely cooled prior to removing or  
adding plates. Always dry plates thoroughly prior to installing on  
the unit.  
Be sure to always wash the grill plates after each use to remove any  
residue that may have accumulated.  
Do not use sharp objects or attempt to cut food on top of the grill  
plates.  
Always preheat for 10 minutes until the green ready light  
illuminates before use. Have all ingredients in place before  
cooking starts.  
With your unit in the open position, remove the  
LOWER plate by pressing the LOWER plate lock  
button located on the right side of the unit. (see  
fig. 11) while lifting the plate up and towards you.  
For best results, spread mayonnaise on both outer sides of panini  
sandwiches before cooking. This will give darker, crustier grill marks  
on the bread.  
figure 11  
Do not use metal utensils, as this may damage the nonstick surface  
of the grill plates.  
With your unit in the open position, press down on  
the UPPER plate lock button located in the center  
front of your unit while keeping one hand on the  
plate itself. (see fig. 12). Guide the plate forward with  
your hand and lift up to remove.  
If additional sandwiches are desired, lower the lid to preserve the  
heat while you prepare the additional sandwiches.  
Let sandwiches cool slightly before eating. Cheese especially,  
becomes very hot. Soft or melted fillings will firm slightly.  
For cheeseburgers, simply grill the hamburgers in the FLOAT  
or FLAT position. Once complete, open the grill and add cheese.  
Then select the FIXED HEIGHT position to melt the cheese.  
figure 12  
Care and Cleaning  
Other than the cleaning mentioned in this manual, no other servicing or  
maintenance of this appliance is required. Repairs, if necessary must be  
performed by an authorized service center.  
WARNING: Do not immerse the appliance, cord or plug in water. Before  
cleaning and when finished using your appliance, unplug power cord  
from outlet and allow to cool completely.  
Remove the grill plates according to the instructions referenced in  
the “Assembling and Removing Plates” section on pages 12-13 of this  
manual. The grill plates and griddle plate can be hand washed in warm  
soapy water or placed in the dishwasher. Always dry plates thoroughly  
before assembling onto grill housing. To remove stubborn stains or food,  
use a nylon brush or other utensil safe for nonstick surfaces. Wash the  
drip tray and scraping tool in warm soapy water and dry thoroughly,  
do not place either of these items in the dishwasher.  
Do not use steel wool or scouring pads. Do not use abrasive cleansers.  
Wipe the exterior with a clean, damp cloth. Dry all parts thoroughly  
before using again or storing.  
13  
14  
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HSN_TriGrillManual0050 9/12/08 12:10 PM Page 15  
Grilled Vegetable Panini  
The English translation of Panini means little breads,  
4 servings  
or rolls and is equated with sandwiches. In the United  
States, Panini has come to denote a grilled Italian  
sandwich. The Panini sandwiches of today are generally  
made using fresh, crusty Italian breads.  
INGREDIENTS  
1 large focaccia bread, halved horizontally  
1 large red pepper, quartered  
1 medium sweet onion, thinly sliced  
1 tablespoon Italian dressing  
1/2 cup pesto sauce  
1 medium eggplant, sliced in 1/2-inch rounds  
1/2 cup Fontina cheese, shredded  
Recipes  
METHOD  
1
Set your Hinge Selector to FLOAT and the adjustable temperature  
control to 425° and allow your Tri-Grill to preheat until the green  
ready light illuminates.  
Your Tri-Grill uses the weight of the heated UPPER grill  
plate to grill both sides at the same time. Use your  
Tri-Grill to prepare authentic Italian Panini’s and Cuban  
sandwiches, as well as to grill poultry, meat, fish,  
sausages, and a variety of other foods.  
2
3
4
Grill red pepper in Tri-Grill for about 5 minutes, or until tender.  
Put onion and eggplant in a bowl and cover with Italian dressing.  
Grill eggplant slices in Tri-Grill for 4 to 5 minutes. Repeat with  
remaining eggplant and onion slices.  
5
6
Spread bottom slice of focaccia bread with pesto sauce and top  
with cooked peppers. Top with grilled eggplant and onion. Top with  
shredded Fontina cheese. Cover with top slice of focaccia bread.  
Your Tri-Grill is designed to sear foods perfectly.  
The special hinged top plate inherent on all Panini grills  
allows the grill to be used on extra thick sandwiches  
and food items.  
Place assembled sandwiches in Tri-Grill and toast until cheese melts,  
approximately 3 minutes.  
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host  
15  
16  
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HSN_TriGrillManual0050 9/12/08 12:10 PM Page 17  
Salmon Panini  
Roast Beef Panini with  
Roquefort  
and Caramelized Shallots  
4 servings  
4 servings  
INGREDIENTS  
INGREDIENTS  
4 salmon fillets (3 to 4 ounces each), boned  
1 teaspoon olive oil  
3 tablespoons unsalted butter  
6 large shallots, thinly sliced  
1/2 teaspoon salt  
1/4 teaspoon fresh thyme  
1/2 teaspoon pepper  
Salt and pepper, to taste  
1/4 teaspoon fresh dill weed  
1 loaf unsliced French bread  
4 tablespoons Russian salad dressing  
1 tablespoon capers  
2 medium baguettes, halved  
Horseradish sauce or mustard, if desired  
1 pound medium rare roast beef, thinly sliced  
1 cup Roquefort cheese, crumbled  
4 medium purple onion slices, razor thin  
2 cups arugula, watercress or lettuce leaves  
METHOD  
1
Set your Hinge Selector to FLOAT and the adjustable temperature  
control to 425° and allow your Tri-Grill to preheat until the green  
ready light illuminates.  
METHOD  
1
Set your Hinge Selector to FLOAT and the adjustable temperature  
control to 425° and allow your Tri-Grill to preheat until the green  
ready light illuminates.  
2
In a small sauté pan, melt butter over medium-high heat. Add  
shallots; season with thyme and salt and pepper to taste. Cook  
shallots until golden brown.  
2
Rub your fingers over salmon filets and check for bones. Remove  
any you may find with tweezers.  
3
Spread bread with horseradish sauce or mustard, if desired. Top with  
roast beef. Top with shallots and cheese crumbles.  
3
Rub salmon filets with olive oil and sprinkle with salt, pepper and dill.  
4
Place salmon filets in grill, lower lid, and cook for 5 minutes or until  
cooked through.  
4
Grill baguettes in Tri-Grill for 4 minutes or until cheese melts.  
5
While salmon is cooking, cut French bread in half horizontally.  
Spread bread with Russian dressing. Sprinkle capers on bottom slice  
of bread.  
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host  
6
7
When salmon is finished cooking, remove to cutting board, and while  
grill is still hot, carefully wipe grill surfaces with a damp towel.  
Slice salmon and place on top of capers. Top with onion slices and  
lettuce leaves. Place top slice of bread on sandwich and cook in the  
Tri-Grill for 2 minutes to toast the bread.  
8
Slice into 4 pieces diagonally. Serve warm.  
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host  
17  
18  
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HSN_TriGrillManual0050 9/12/08 12:10 PM Page 19  
Turkey Reuben  
Barbecued Shrimp “BLT”  
4 servings  
4 servings  
INGREDIENTS  
INGREDIENTS  
Butter, if desired  
1 teaspoon vegetable oil  
5 large shallots  
1/2 cup white wine  
1 tablespoon champagne vinegar  
1/2 cup heavy cream  
1/2 cup unsalted butter,  
cut into small pieces  
1/2 cup mayonnaise  
12 thin slices sourdough  
2 cups baby lettuces  
1/2 pound tomato, cut into 12 slices  
12 thick slices bacon, cooked and  
drained  
1/2 pound Dill Havarti cheese (8 slices)  
1 pound smoked turkey breast, thinly sliced  
1/4 cup Russian salad dressing  
1/2 cup coleslaw  
8 slices pumpernickel rye swirl bread  
salt and pepper, to taste  
Juice of 1/2 medium lemon  
1/4 teaspoon salt  
1/4 teaspoon fresh ground pepper  
3 tablespoons vegetable oil  
1/2 pound medium shrimp,  
peeled and cleaned  
METHOD  
1
Set your Hinge Selector to FLOAT and the adjustable temperature  
control to 425° and allow your Tri-Grill to preheat until the green  
ready light illuminates.  
2
To assemble one sandwich, butter the outside of each piece of  
bread, if desired. On top of one slice of bread, spread Russian  
dressing. Top with cheese and 1/4 pound of turkey. Top turkey with a  
tablespoon or so of coleslaw. Top with another slice of cheese and  
the top slice of bread. Repeat with remaining sandwiches.  
METHOD  
1
Set your Hinge Selector to FLOAT and the adjustable temperature  
control to 425° and allow your Tri-Grill to preheat until the green  
ready light illuminates.  
3
Grill two sandwiches at a time in the Tri-Grill for 4 minutes.  
2
Prepare the sauce: In a medium saucepan, heat 1 teaspoon vegetable  
oil. Sweat shallots for about 2 minutes. Do not brown. Deglaze pan  
with wine and vinegar and reduce slightly. Pour in cream and reduce  
sauce by half. Whisk in butter and strain into a clean pan. Season  
with lemon juice, salt and pepper. Keep warm.  
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host  
3
Sprinkle shrimp with 3 tablespoons vegetable oil. Grill shrimp in  
Tri-Grill for 1-2 minutes. Do not overcook. Drain shrimp and cut in  
half lengthwise.  
4
To assemble one sandwich, spread a little mayonnaise on one slice of  
bread and top with a little lettuce. Top with three slices of tomato,  
season lightly with salt and pepper, and place bacon on top of  
tomatoes.Top with second slice of bread, a thin layer of mayonnaise  
and a little lettuce. Heat the shrimp by placing in the warm lemon  
butter. Place warmed shrimp on lettuce. Top with third slice of  
bread. Repeat with remaining sandwiches.  
5
Place sandwiches in Tri-Grill to toast the bread.  
Recipe courtesy Wolfgang Puck, Adventures in the Kitchen with  
Wolfgang Puck (Random House, 1991)  
19  
20  
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HSN_TriGrillManual0050 9/12/08 12:10 PM Page 21  
Meat Loaf Patties with  
Mushroom Sauce  
Mushroom Sauce  
8 servings  
INGREDIENTS  
5 slices eggplant  
INGREDIENTS  
2 tablespoons olive oil  
2 tablespoons olive oil  
2 medium shallots, minced  
1/2 pound mushrooms, thinly sliced  
1/2 cup Port wine  
1/2 pound mushrooms, minced  
Salt and pepper, to taste  
1/2 cup heavy cream  
1 cup brown stock  
6 tablespoons unsalted butter  
Salt and freshly ground pepper, to taste  
2 pounds ground lamb, pork, or veal (or a combination)  
2 large eggs, lightly beaten  
2 tablespoons minced garlic  
2 teaspoons ground cumin  
1 teaspoon fresh thyme, chopped  
Mushroom Sauce (page 16)  
METHOD  
1
In a saucepan over medium-high heat, add olive oil.  
2
3
Add mushrooms and continue to sauté for 3 to 4 minutes.  
Pour in Port and reduce by half. Add stock and reduce just until the  
sauce thickens slightly.  
METHOD  
4
5
Whisk in butter and season with salt and pepper to taste.  
Keep warm.  
1
Set your Hinge Selector to FLOAT and the adjustable temperature  
control to 425° and allow your Tri-Grill to preheat until the green  
ready light illuminates.  
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host  
2
3
Brush eggplant slices with olive oil and grill in Tri-Grill for  
4 minutes. Remove from Tri-Grill and chop.  
In a small skillet, heat 2 tablespoons olive oil. Sauté shallots in olive  
oil until blond; add minced mushrooms, and season lightly with salt  
and pepper. Cook over medium-high heat for 3 to 4 minutes. Pour in  
cream and cook until all cream has been absorbed, stirring  
occasionally. Cool.  
4
5
In a large bowl, add chopped eggplant, mushroom mixture and  
ground meat. Stir in eggs, garlic, cumin, thyme and salt and pepper  
to taste. Form mixture into 8 patties.  
Place patties four at a time in the Tri-Grill and cook for  
4 minutes.  
PRESENTATION  
Serve meat loaf patties with roasted garlic mashed potatoes and  
mushroom sauce.  
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host  
21  
22  
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HSN_TriGrillManual0050 9/12/08 12:10 PM Page 23  
Grilled Chicken Breast Panini  
with Artichokes and  
Beef Saté with  
Spicy Sichuan Sauce  
Sundried Tomato Pesto  
4 Servings  
6 servings, 24 skewers  
INGREDIENTS  
INGREDIENTS  
4 medium boneless skinless chicken breasts, trimmed of fat  
2 tablespoons lemon juice  
6 tablespoons olive oil  
1/2 teaspoon fresh thyme leaves  
2 cloves garlic, minced  
1 pinch kosher salt  
1 pinch coarse ground pepper  
1/2 cup sundried tomato pesto  
1 can artichoke hearts, slice thin vertically  
4 ounces chevré (goat) cheese  
1 cup mixed baby lettuces  
3/4 pound New York Strip or filet steak, trimmed  
Marinade:  
Sichuan Sauce:  
1/2 cup soy sauce  
6 tablespoons unsalted butter, divided  
2 cloves blanched garlic, finely chopped  
1 whole green onion, finely chopped  
1 cup chicken stock  
1 tablespoon honey  
1 teaspoon chili flakes  
1/2 teaspoon ground cumin  
1/2 teaspoon turmeric  
1/4 cup soy sauce  
1 teaspoon chili flakes  
METHOD  
1
Cut steaks into 24 3x1-inch strips, each weighing about 1/2 ounce.  
1 large loaf Italian bread  
Using 24 6-inch bamboo skewers, stick a skewer into each strip  
lengthwise and arrange on a large platter or baking pan. Refrigerate  
until needed.  
METHOD  
1
Place chicken breasts in a bowl. Add lemon juice, oil, thyme, garlic,  
salt and pepper. Marinate refrigerated for at least 1 hour.  
2
3
4
Prepare marinade: In a small bowl,combine 1/2 cup soy sauce, honey,  
1 teaspoon chili flakes, cumin and turmeric. Pour over meat, turning  
to coat all sides. Let marinate, unrefrigerated, about 15 minutes.  
2
Set your Hinge Selector to FLOAT and the adjustable temperature  
control to 425° and allow your Tri-Grill to preheat until the green  
ready light illuminates.  
Set your Hinge Selector to FLOAT and the adjustable temperature  
control to 425° and allow your Tri-Grill to preheat until the green  
ready light illuminates.  
3
Add chicken breasts, 2 at a time, and cook for 6 minutes or until  
cooked through. Remove and place on a cutting board. Slice into  
1/2-inch thick strips diagonally.  
Prepare the sauce: In a small skillet, melt 2 tablespoons of butter.  
Add garlic and green onion and sauté over medium-high heat for 2  
minutes. Add chicken stock, 1/4 cup soy sauce and 1 teaspoon chili  
flakes, cooking for 1-2 minutes longer. Strain into a clean pan  
and whisk in remaining 4 tablespoons of butter. set aside and  
keep warm.  
4
5
Cut Italian loaf in half lengthwise, and then cut into two pieces.  
Spread the inside of both sandwiches with sundried tomato pesto.  
Stack the artichoke hearts and goat cheese inside of sandwiches.  
Top with grilled chicken slices. Add the lettuces and grill each half of  
sandwich in Tri-Grill for 3-5 minutes.  
5
Grill steak skewers in Tri-Grill for about 4 minutes.  
6
Cut each sandwich half in half diagonally, serve warm.  
PRESENTATION  
Pour the sauce into a small bowl and set in the center of a large serving  
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host  
platter. Arrange skewers around bowl and serve immediately.  
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host  
23  
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HSN_TriGrillManual0050 9/12/08 12:10 PM Page 25  
Chicken Saté with  
Mint Vinaigrette  
Chicken with  
Garlic and Parsley  
2 servings  
6 servings, 24 skewers  
INGREDIENTS  
INGREDIENTS  
1 whole chicken, approximately 2 pounds  
1 small head of garlic, separated and peeled  
1/4 cup Italian parsley leaves, chopped  
1/4 teaspoon kosher salt  
1/4 teaspoon fresh ground pepper  
2 tablespoons unsalted butter  
2 boneless skinless chicken breasts (5 ounces each),  
sliced into 12 strips each  
Marinade:  
Mint Vinaigrette:  
1 1/2 teaspoons curry powder  
1 teaspoon fresh ground pepper  
1/2 teaspoon salt  
1/2 teaspoon ground cumin  
2 tablespoons peanut oil  
2 large egg yolks, beaten  
1/4 cup rice wine vinegar  
2 tablespoons fresh mint, finely  
chopped  
1 tablespoon soy sauce  
1/2 teaspoon ground coriander  
1/2 cup peanut oil  
Juice of 1 medium lemon  
METHOD  
1
Set your Hinge Selector to FLOAT and the adjustable temperature  
control to 425° and allow your Tri-Grill to preheat until the green  
ready light illuminates.  
1/4 teaspoon salt  
1/4 teaspoon fresh ground pepper  
2
3
Halve and bone chicken completely, leaving the first wing  
joint intact.  
METHOD  
1
Cut the chicken breasts into 12 - 3 x 1 inch strips lengthwise. Thread a  
In a small saucepan, blanch garlic cloves in boiling water for  
1 minute. Drain. Cut garlic into paper thin slices. Toss in a small  
bowl with parsley,salt and pepper.  
6-inch skewer into each chicken strip lengthwise and arrange on a large  
platter or baking tray.  
2
Prepare the marinade: In a small bowl, combine curry powder,  
pepper, salt, and cumin. Spoon 2 tablespoons peanut oil over  
chicken strips, turning to coat well, then sprinkle dry ingredients on  
both sides. Marinate for 1 hour, refrigerated.  
4
5
6
Stuff half of the garlic mixture into the pockets under the skin of the  
chicken breasts and thighs.  
Place the butterflied chicken in the Tri-Grill. Lower lid and grill the  
chicken for 15 minutes, or until cooked through.  
3
Prepare the vinaigrette: In a food processor or blender, combine egg  
yolks, vinegar, mint, soy sauce and coriander. With motor running  
slowly, pour in 1/2 cup peanut oil and blend until smooth. Transfer to  
a bowl. Season with salt and pepper and refrigerate, covered,  
until needed.  
Heat butter in a sauté pan. Sauté remaining garlic mixture in butter  
for several minutes. Add lemon juice and season with salt and  
pepper to taste.  
4
5
Set your Hinge Selector to FLOAT and the adjustable temperature  
control to 425° and allow your Tri-Grill to preheat until the green  
ready light illuminates.  
PRESENTATION  
Divide chicken in half and place on two preheated plates. Top with  
sauteed garlic and parsley. Serve with fresh vegetables cooked al dente.  
Grill half the skewers at a time in the Tri-Grill for 2 minutes. Repeat  
with remaining skewers.  
Recipe Courtesy Wolfgang Puck  
PRESENTATION  
Pour the vinaigrette into a small bowl. Arrange the skewers around the  
bowl and serve immediately. Let your guests serve themselves.  
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host  
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HSN_TriGrillManual0050 9/12/08 12:10 PM Page 27  
Cuban Sandwich  
Buffalo Chicken Panini  
2 Servings  
4 Servings  
INGREDIENTS  
INGREDIENTS  
1 loaf Cuban bread (Italian bread may be substituted)  
1/4 pound roast pork-sliced  
8 Slices soft white bread or one Baguette cut into 4  
2 tablespoon mayonnaise  
1/4 pound boiled or maple glazed ham-sliced  
1/4 pound Swiss cheese  
4 tablespoons mayonnaise  
4 tablespoons Blue cheese dressing  
2 tablespoon Crystal hot sauce (more or less to your liking)  
2 Fried chicken breasts, de-boned and shredded  
2 tablespoons honey Dijon mustard  
1/2 cup shredded mozzarella  
4 dill pickles-sliced lengthwise  
METHOD  
METHOD  
1
Set your Hinge Selector to FLOAT and the adjustable temperature  
control to 425° and allow your Tri-Grill to preheat until the green  
ready light illuminates.  
1
Set your Hinge Selector to FLOAT and the adjustable temperature  
control to 425° and allow your Tri-Grill to preheat until the green  
ready light illuminates.  
2
3
4
5
Use mayonnaise to butter the sliced bread on one side.  
Lay mayo side down onto plastic wrap.  
2
3
Slice bread loaf lengthwise, trim ends.  
Spread both sides of loaf with 3 tablespoons of mayonnaise and 2  
tablespoons of honey Dijon mustard.  
In a mixing bowl stir blue cheese dressing and hot sauce together.  
Add shredded fried chicken and divide between the 4 slices  
of bread.  
4
Layer cheese, pork, ham & pickle slices on one slice of bread. Cover  
with second Slice Brush both top and bottom portions with the  
remaining 1 tablespoon of mayonnaise.  
6
7
8
Top with some mozzarella.  
Top with remaining bread, mayo side up.  
5
6
Slice in half and place in pre-heated Tri-Grill.  
Place assembled sandwiches onto Tri-Grill and grill until golden  
brown, approximately 4 minutes.  
Grill For 5-7 minutes or until the bread is crispy and the cheese  
has melted.  
9
Serve immediately.  
7
Serve immediately.  
Recipe courtesy Marian Getz  
27  
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HSN_TriGrillManual0050 9/12/08 12:10 PM Page 29  
Cream Cheese and Jelly Panini’s  
Grilled Reuben Sandwich  
Serves 1  
Serves 4  
INGREDIENTS  
INGREDIENTS  
2 slices marble rye bread  
1 teaspoon mayonnaise  
1/4 pound Pastrami or Corned Beef – Sliced thin  
1 slice Swiss cheese  
2 tablespoons sauerkraut – drained  
1 teaspoon thousand island salad dressing  
8 slices soft white bread  
2 tablespoon soft butter  
1 4 oz package cream cheese  
4 tablespoons jelly (use your favorite kind)  
METHOD  
1 teaspoon dijon mustard – optional  
1
Set your Hinge Selector to FLOAT and the adjustable temperature  
control to 425° and allow your Tri-Grill to preheat until the green  
ready light illuminates.  
METHOD  
1
Set your Hinge Selector to FLOAT and the adjustable temperature  
control to 425° and allow your Tri-Grill to preheat until the green  
ready light illuminates.  
2
3
4
Butter the sliced bread on one side.  
Lay cut side down onto plastic wrap.  
Soften cream cheese in a small bowl in the microwave for about 20  
seconds or until soft.  
2
3
Spread the mayonnaise on the outsides of the marble rye bread,  
place them mayonnaise side down on a cutting board covered with  
plastic wrap.  
5
6
Spread cream cheese on unbuttered sides of all 8 slices of bread  
Place the pastrami or corned beef on one slice of bread, top with  
the sauerkraut and salad dressing, then top with cheese.  
On 4 slices, spread the jelly on top of the cream cheese not quite to  
the edges.  
(If you choose to use the Dijon mustard, spread it on the bottom  
slice of bread before placing meat on it.)  
7
8
Top with remaining bread, cream cheese side down.  
Place assembled sandwiches onto Tri-Grill and grill until  
golden brown.  
4
5
Place onto Tri-Grill and grill for approximately 4 minutes or until  
golden brown.  
Remove from Tri-Grill and allow to cool for several minutes before  
cutting with a sharp knife.  
Recipe courtesy Marian Getz  
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host  
29  
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HSN_TriGrillManual0050 9/12/08 12:10 PM Page 31  
Monte Cristo Sandwich  
Panini S’mores  
Dessert Sandwiches  
Serves 4  
INGREDIENTS  
INGREDIENTS  
2 slices challah or white bread – in 1-inch slices  
1/4 pound lean ham – shaved  
1/4 pound turkey breast – shaved  
2 slices Swiss cheese  
8 Slices pound cake (store bought is fine)  
2 teaspoons soft butter  
2 graham crackers crumbled  
1 cup chocolate chips  
2 large eggs – beaten  
1/2 cup marshmallow fluff  
Powdered sugar for dusting  
1 teaspoon water  
METHOD  
METHOD  
1
Set your Hinge Selector to FLOAT and the adjustable temperature  
control to 425° and allow your Tri-Grill to preheat until the green  
ready light illuminates.  
1
Set your Hinge Selector to FLOAT and the adjustable temperature  
control to 425° and allow your Tri-Grill to preheat until the green  
ready light illuminates.  
2
3
4
5
Butter the sliced pound cake on one side.  
2
Begin assembling sandwich. Place ham on one slice of bread, add a  
slice of cheese, then top with turkey and another slice of cheese.  
Lay cut side down onto plastic wrap.  
3
Beat the eggs and water together in a bowl.  
Spread all 8 slices on unbuttered side with marshmallow fluff.  
4
Soak the sandwiches in egg mixture. You may have to flip once  
depending on the size of the bowl.  
Sprinkle graham cracker crumbs onto 4 slices; top with  
chocolate chips.  
5
6
Place sandwich in Tri-Grill.  
Grill for 4 minutes.  
6
Top with remaining pound cake, marshmallow fluff side down, and  
butter side up.  
7
8
9
Place the 4 sandwiches onto the grill.  
Grill until golden.  
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host  
Sprinkle with powdered sugar.  
Recipe courtesy Marian Getz  
31  
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HSN_TriGrillManual0050 9/12/08 12:10 PM Page 33  
Stuffed French Toast  
Tri-Grill Grilling Chart  
FLOAT Mode Only  
INGREDIENTS  
Ingredients  
Temp  
Minutes  
1 loaf Raisin Nut Bread, or Challah (sliced into 2-inch thick slices)  
8 teaspoons cream cheese  
4 teaspoons strawberry jam  
4 large eggs  
1/2 cup cream  
1 teaspoon sugar  
BEEF  
Fajita steak – thin strips  
425  
425  
425  
425  
425  
2
Flank/ skirt steak 1lb, 1” thick medium cooked  
Hamburgers – 1” thick medium  
Hot dogs – Jumbo  
5 – 7  
4 – 5  
5
NY strip steak boneless – 3/4” thick medium  
4 – 5  
1 teaspoon cinnamon  
Powdered sugar for dusting  
PORK  
Bacon strips medium thickness  
Breakfast sausage 1” thick slices  
Brown and serve sausage frozen links  
Ham & brie – 1” thick  
Hot dogs – Jumbo  
Keilbasa/smoked 1” thick  
Pork chops 1” bone in  
425  
425  
425  
425  
425  
425  
425  
425  
425  
3
5
4 – 5  
2 – 3  
5
METHOD  
1
Set your Hinge Selector to FLOAT and the adjustable Hinge Selector  
to FLOAT and the adjustable temperature control to 425° and allow  
your Tri-Grill to preheat until the green ready light illuminates.  
4
2
With the tip of a sharp knife, cut a horizontal pocket into each slice  
of bread, about 3 inches long.  
15 – 18  
8 – 10  
5
Pork chops 1” boneless  
Pork chops(stuffed) 1” thick  
3
4
5
6
7
Spread the inside of each pocket with 2 teaspoons of cream cheese.  
Spread the inside of each pocket with the jam.  
POULTRY  
Beat the eggs, cream, sugar and cinnamon.  
Boneless butterflied chicken (max 2.5lbs)  
Chicken breast boneless (4 oz each)  
Cornish game hen butterflied 1lb  
Frozen chicken breast 4 oz.  
425  
425  
425  
425  
425  
15 – 18  
4 – 6  
8 – 10  
8
Soak the French toast well in egg mixture.  
Place French toast on the Tri-Grill and grill for 4 minutes.  
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host  
Turkey burgers – 1” thick  
6 – 8  
SEAFOOD  
Perch fillet – 3/4” thick – skin-on  
Salmon steak – 1.5” thick medium rare  
Salmon steak – 1.5” thick well done  
Sea scallops (jumbo) 1lb 1” thick  
Shrimp – peeled deveined (16 -20)  
Swordfish 1” thick steak for well  
425  
425  
425  
425  
425  
425  
3 – 4  
5
7
2
2 – 3  
6
VEGETABLES  
Asparagus spears 1lb medium spears  
Eggplant – sliced rounds – 1” thick  
Onions sliced 1/2” slices  
Peppers julienned 3” strips  
Portabello mushroom 1/2slices  
Red bell peppers – halved –  
425  
425  
425  
425  
425  
3 – 4  
4 – 6  
3
2
2
top & bottom sliced off, seeded  
Spanish onions – sliced – 1/2” thick  
Zucchini – sliced lengthwise – 1/2” thick  
425  
425  
425  
4 – 6  
2 – 3  
3 – 4  
33  
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HSN_TriGrillManual0050 9/12/08 12:10 PM Page 35  
Tri-Grill Grilling Chart  
Tri-Grill Grilling Chart  
FLAT Mode Only  
FLAT Mode Only  
Meat  
Time/Temp. Doneness Test  
Helpful Hints  
Meat  
Time/Temp. Doneness Test  
Helpful Hints  
SHRIMP  
BEEFSTEAKS  
Large raw,  
shelled  
8 - 12 min.  
350°  
Until pink and firm  
Brush lightly with vegetable oil  
before grilling and twice while  
grilling to retain moisture  
1” thick  
10 - 15 min.  
MAX  
Medium rare - 145˚  
Slash fat around edge to prevent  
curling (avoid cutting into meat).  
3 ⁄4” thick  
Medium - 160˚  
and deveined  
Well done - 170˚  
FISH  
BURGERS  
Whole, drawn  
and scaled  
10 min. per  
1/2” thick  
Until fish flakes  
easily with fork (160˚)  
vegetable  
Measure fish at thickest point.  
Brush all fish lightly with  
(34” thick)  
Hamburgers  
14 - 16 min.  
400°  
Medium (160°) or  
Until no longer pink  
350°  
oil before grilling and twice while  
grilling to retain moisture.  
Turkey burgers  
15 - 20 min.  
400°  
in center  
Steaks, 3⁄4” thick 15 - 20 min.  
Until fish flakes  
Brush grill lightly with vegetable  
PORK CHOPS  
oil  
350°  
easily with fork (160˚) before grilling.  
Rib and loin  
1 2” thick  
34” 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).  
Fillets  
10 min. per  
1/2” thick  
350°  
Until fish flakes  
If fillets have skin, grill skin sides  
easily with fork (160˚) up first.  
PORK RIBS  
Spare ribs  
25 - 30 min.  
350°  
Until no longer pink  
in center or 160˚.  
Turn ribs every 5 minutes.  
Note: when cooking on both LOWER and UPPER plates in FLAT mode,  
ensure that your food is spread evenly amongst both plates. Always  
place the food with the longest cooking time on the LOWER plate.  
When cooking on one plate, only use LOWER plate.  
Country-style  
25 to 35 min.  
350°  
Until no longer pink  
in center or 160˚  
SAUSAGE LINKS  
Hot dogs and  
other cooked,  
4 - 6 min.  
400°  
Until hot (140˚)  
Pierce 2 or 3 times to prevent  
skin from bursting.  
Bratwurst and  
other  
12 - 15 min.  
300°  
Until no longer pink  
in center (180˚)  
Turn 3 or 4 times while grilling.  
uncooked  
smoked or  
fresh sausages  
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 20 - 35 min.  
half with skin 350°  
Until juice in center  
is no longer pink  
Boneless, skinless 15 - 20 min.  
breast half 350°  
Until juice in center  
is no longer pink  
35  
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HSN_TriGrillManual0050 9/12/08 12:10 PM Page 37  
Tri-Grill Griddle Chart  
Limited Warranty  
FLAT Mode Only  
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.  
Follow these guidelines for successful griddle cooking:  
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.  
2
Set the temperature control dial to the desired temperature (or  
see chart below). Preheat the griddle until the READY light goes  
out, approximately 10 minutes.  
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.  
3
When cooking with butter or oil, place on cold griddle before  
preheating. Do not use more than 2 tablespoons of butter or oil.  
To obtain service under the terms of this warranty,  
call Toll Free (800) 275-8273.  
4
Foods may be kept warm on the griddle prior to serving. Reduce  
temperature to 200°.  
THIS LIMITED WARRANTY COVERS UNITS PURCHASED AND USED  
WITHIN THE UNITED STATES AND DOES NOT COVER:  
Food  
Time (min)  
Temp  
Eggs  
3 - 5  
350°  
350°  
350°  
350°  
350°  
325°  
325°  
325°  
350°  
350°  
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.  
Damage from service by other than an authorized dealer or  
service center.  
Pancakes  
4 - 6  
Breakfast sausage links  
Canadian bacon  
Standard bacon strips  
Ham Steaks  
3 - 6  
15 - 20  
3 - 5  
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.  
25 - 30  
5 - 10  
12 - 15  
4 - 6  
Vegetables  
Sausages  
Cheese sandwiches  
French toast  
8 - 10  
37  
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