Wolfgang Puck Kitchen Grill BCGL0030 User Manual

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.  
Please read operating instructions  
before using this product.  
Please keep original box and packing materials  
in the event that service is required.  
Panini Maker  
and  
Multipurpose  
Grill Manual  
W.P. APPLIANCES, INC.  
Toll Free (800) 275-8273 Email address: [email protected]  
Model BCGL0030 Printed in China REV 3.5  
All trademarks, service marks and trade names (collectively the “Marks”) are proprietary  
to Wolfgang Puck World Wide.  
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Table of Contents  
Important Safeguards  
About Wolfgang Puck  
Know Your Panini Maker  
Before Your First Use  
About Your Panini Maker  
Using Your Panini Maker  
Helpful Hints  
2
3
5
7
7
8
9
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 cooking innovations,  
Care and Cleaning  
Recipes  
9
10  
28  
29  
31  
Cooking Chart  
a result of blending  
fresh 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, 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  
Contact Information  
3
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Know Your Panini Maker  
Before Your First Use  
Carefully unpack the appliance and remove all packaging materials.  
Ensure that the unit is unplugged. Remove the cooking plates and wash  
in warm soapy water or place in the dishwasher.  
Caution: 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 “Adding and Removing Plates” on page 7.  
Adjustable Temperature Control •  
Green Power Indicator •  
To remove any dust that may have accumulated during packaging, wipe  
the exterior with a clean, damp cloth.  
Storage Lock (cannot be used  
Red Pre-Heat Light •  
with optional waffle plates)  
Important: Do not use harsh or abrasive cleansers on any part of  
the appliance.  
Front Handle  
Top Plate Lock  
About Your Wolfgang Puck  
Panini Maker  
Ribbed Grill Plate  
and Multipurpose Grill  
Bottom Plate  
Locks  
The English translation of Panini means little breads, or rolls and is  
equated with sandwiches. In the United States, Panini has come to denote a  
grilled Italian sandwich.  
Drip Drawer  
Side Handles •  
The Panini sandwiches of today are generally made using fresh, crusty  
Italian breads. Your Wolfgang Panini Maker uses the weight of the  
heated upper grill plate to grill both sides at the same time. Use your  
Panini Maker to prepare authentic Italian Panini’s and Cuban  
sandwiches, as well as to grill poultry, meat, fish, sausages, and a variety  
of other foods. Your Panini Maker 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.  
Grease Channel •  
With the purchase of the optional waffle plates or flat griddle plates, you  
can expand the versatility of this unit even further.  
• Cord Storage  
5
6
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Adding and Removing Plates  
Using Your Panini Maker  
Caution: Always ensure that your Panini Grill is unplugged and has  
completely cooled prior to removing or adding plates.  
Your Panini Maker is best used with thick, crusty breads, such as French,  
Italian, and focaccia. The top grill plate is weighted to compress and  
grill a Panini to perfection in about 3 minutes (depending on the bread,  
filling, and personal taste). Your Panini Maker can also be used to grill a  
variety of food items, such as meats, poultry, fish, and vegetables.  
Assembling the Plates  
1
Completely pull out Drip Drawer prior to use. Place drip tray  
Standing in front of your unit grasp the bottom plate  
and line of the two rear locking pins 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 front plate locks into place  
(see figure 1)  
underneath grease runoff so that any drippings will fall into the tray.  
2
Preheat the grill to the desired temperature. Close the cover and  
plug into a 120-volt 60 HZ AC outlet only. The red light will turn on  
indicating that the appliance is preheating. After approximately 8  
minutes, the green light will turn on indicating that the appliance  
is preheated and ready for use.  
figure 1  
3
Open the lid 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.  
The top plate is identified by the nub which  
appears on the reverse side towards the front (see  
figure 2). Align the two rear locking pins on the back  
of the top plate with the two receptacles in the top  
housing. Gently press the plate in until it locks  
into place.  
4
5
Place items to be cooked on the bottom grill plate.  
Lower the cover and cook the food according to desired temper-  
ature or doneness. Do not apply excessive force to close the lid and  
do not lock latch on handle.  
figure 2  
Note: The green ready light is thermostatically controlled and  
will cycle on and off during cooking to ensure that the correct  
temperature is maintained.  
Removing the Grill Plates  
With your unit in the open position, remove the  
bottom plate by pressing down on the bottom plate  
locks located on the front of the unit (see figure 3)  
while lifting the plate up and towards you.  
Important: Grill only with the lid in the closed position.  
6
When you have finished using your appliance, disconnect the  
plug from the wall and allow the unit to cool down completely  
before cleaning.  
figure 3  
With your unit in the open position, press down on  
the single top plate lock located in the center front  
of your unit while keeping one hand on the plate  
itself. (see figure 4). Guide the plate forward with  
your hand and lift up to remove.  
figure 4  
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8
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Helpful Hints  
Grilled Vegetable Panini  
Be sure to always wash the grill plates after each use to remove any  
residue that may have accumulated.  
4 servings  
INGREDIENTS  
Do not use sharp objects or attempt to cut food on top of the  
grill plates.  
1 large focaccia bread, halved horizontally  
1 large red pepper, quartered  
1 medium sweet onion, thinly sliced thin  
1 tablespoon Italian dressing  
1/2 cup pesto sauce  
1 medium eggplant, sliced in 1/2-inch rounds  
1/2 cup Fontina cheese, shredded  
Always preheat for 8 minutes until the green ready light illuminates  
before use. Have all ingredients in place before cooking starts.  
For best results, spread mayonnaise on both outer sides of panini  
sandwiches before cooking. This will give darker, crustier grill marks  
on the bread.  
Do not use metal utensils, as this may damage the nonstick surface  
of the grill plates.  
METHOD  
1
Set your adjustable temperature control between settings  
8 and 10 and allow your Panini Maker to preheat until the green  
ready light illuminates.  
If additional sandwiches are desired, lower the lid to preserve the  
heat while you prepare the additional sandwiches.  
2
3
4
Grill red pepper in Panini Maker for about 5 minutes, or until tender.  
Put onion and eggplant in a bowl and cover with Italian dressing.  
Let sandwiches cool slightly before eating. Cheese, especially,  
becomes very hot. Soft or melted fillings will firm slightly.  
Grill eggplant slices in Panini Maker for 4 to 5 minutes. Repeat with  
remaining eggplant and onion slices.  
The “High” setting on the dial was designed for searing and  
blackening. It is also excellent for grilling tuna steaks. Simply place a  
1-inch tuna steak on ribbed grill plates for 1 - 2 minutes for a perfect  
medium rare, or to desired doneness.  
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.  
Place assembled sandwiches in Panini Maker and toast until cheese  
melts, approximately 3 minutes.  
Care and Cleaning  
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host  
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.  
Caution: 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  
“Adding and Removing Plates” section on page 8 of this manual.The grill  
plates 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.  
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.  
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10  
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Salmon Panini  
Roast Beef Panini with  
Roquefort  
and Caramelized Shallots  
4 servings  
4 servings  
INGREDIENTS  
INGREDIENTS  
3 tablespoons unsalted butter  
6 large shallots, thinly sliced  
4 salmon fillets (3 to 4 ounces each), boned  
1 teaspoon olive oil  
1/4 teaspoon fresh thyme  
1/2 teaspoon salt  
Salt and pepper, to taste  
1/2 teaspoon pepper  
2 medium baguettes, halved  
1/4 teaspoon fresh dill weed  
1 loaf unsliced French bread  
4 tablespoons Russian salad dressing  
1 tablespoon capers  
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 adjustable temperature control between settings 9 and 10  
and  
METHOD  
allow your Panini Maker to preheat until the green ready light illumi-  
nates.  
1
Set your adjustable temperature control between settings  
8 and 10 and allow your Panini Maker 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 Panini Maker 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  
Panini Maker for 2 minutes to toast the bread.  
8
Slice into 4 pieces diagonally. Serve warm.  
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host  
11  
12  
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Turkey Reuben  
Barbecued Shrimp “BLT”  
4 servings  
4 servings  
INGREDIENTS  
Butter, if desired  
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  
INGREDIENTS  
1 teaspoon vegetable oil  
5 large shallots  
1/2 cup white wine  
1 tablespoon champagne vinegar  
1/2 cup heavy cream  
1/2 cup mayonnaise  
12 thin slices sourdough  
2 cups baby lettuces  
1/2 pound tomato, cut into 12 slices  
12 thick slices bacon,  
8 slices pumpernickel rye swirl bread  
1/2 cup unsalted butter,  
cut into small pieces  
cooked and drained  
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 adjustable temperature control between settings  
9 and 10 and allow your Panini Maker 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 adjustable temperature control between settings  
9 and 10 and allow your Panini Maker to preheat until the green  
ready light illuminates.  
3
Grill two sandwiches at a time in the Panini Maker 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  
Panini Maker 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 Panini Maker to toast the bread.  
Recipe courtesy Wolfgang Puck, Adventures in the Kitchen with  
Wolfgang Puck (Random House, 1991)  
13  
14  
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Meat Loaf Patties with  
Mushroom Sauce  
Mushroom Sauce  
8 servings  
INGREDIENTS  
INGREDIENTS  
5 slices eggplant  
2 tablespoons olive oil  
2 tablespoons olive oil  
1/2 pound mushrooms, thinly sliced  
1/2 cup Port wine  
1 cup brown stock  
6 tablespoons unsalted butter  
Salt and freshly ground pepper, to taste  
2 medium shallots, minced  
1/2 pound mushrooms, minced  
Salt and pepper, to taste  
1/2 cup heavy cream  
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 13)  
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 adjustable temperature control between settings  
9 and 10 and allow your Panini Maker 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 Panini Maker for 4  
minutes. Remove from Panini Maker 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 Panini Maker 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  
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Grilled Chicken Breast Panini  
with Artichokes and  
Beef Saté with  
Spicy Sichuan Sauce  
Sundried Tomato Pesto  
6 servings, 24 skewers  
INGREDIENTS  
4 Servings  
3/4 pound New York Strip or filet steak, trimmed  
INGREDIENTS  
Sichuan Sauce:  
Marinade:  
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  
6 tablespoons unsalted butter, divided  
2 cloves blanched garlic, finely chopped  
1 whole green onion, finely chopped  
1 cup chicken stock  
1/2 cup soy sauce  
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.  
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.  
1 large loaf Italian bread  
METHOD  
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.  
1
Set your adjustable temperature control between settings  
9 and 10 and allow your Panini Maker to preheat until the green  
ready light illuminates.  
Set your adjustable temperature control between settings  
9 and 10 and allow your Panini Maker to preheat until the green  
ready light illuminates.  
2
3
Place chicken breasts in a bowl. Add lemon juice, oil, thyme, garlic,  
salt and pepper. Marinate refrigerated for at least 1 hour.  
Preheat Panini Maker. When hot, 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 Panini Maker for 3-5 minutes.  
5
Grill steak skewers in Panini Maker 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  
platter. Arrange skewers around bowl and serve immediately.  
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host  
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host  
17  
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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  
Mint Vinaigrette:  
Marinade:  
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  
1 1/2 teaspoons curry powder  
1 teaspoon fresh ground pepper  
1/2 teaspoon salt  
1/2 teaspoon ground cumin  
2 tablespoons peanut oil  
Juice of 1 medium lemon  
METHOD  
1
Set your adjustable temperature control between settings  
9 and 10 and allow your Panini Maker 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  
6-inch skewer into each chicken strip lengthwise and arrange on a large  
platter or baking tray.  
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.  
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 Panini Maker. 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 adjustable temperature control between settings  
9 and 10 and allow your Panini Maker 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 Panini Maker 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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Cuban Sandwich  
Buffalo Chicken Panini  
2 Servings  
4 Servings  
INGREDIENTS  
INGREDIENTS  
1 loaf Cuban bread (Italian bread may be substituted)  
1/4 lb roast pork-sliced  
8 Slices soft white bread or one Baguette cut into 4  
2 tbsp mayonnaise  
1/4 lb boiled or maple glazed ham-sliced  
1/4 lb Swiss cheese  
4 Tbsps mayonnaise  
4 Tbsp. Blue cheese dressing  
2 Tbsp. Crystal hot sauce (more or less to your liking)  
2 Fried chicken breasts, de-boned and shredded.  
2 Tbsps honey Dijon mustard  
1/2 cup shredded mozzarella  
4 dill pickles-sliced lengthwise  
METHOD  
METHOD  
1
Set your adjustable temperature control between settings  
9 and 10 and allow your Panini Maker to preheat until the green  
ready light illuminates.  
1
Set your adjustable temperature control between settings  
9 and 10 and allow your Panini Maker 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 Tbsps of mayonnaise and 2 Tbsps  
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 Tbsp of mayonnaise.  
6
7
8
9
Top with some mozzarella.  
Top with remaining bread, mayo side up.  
Load onto Panini grill till golden brown.  
Serve immediately  
5
6
Slice in half and place in pre-heated Panini maker:  
Grill For 5-7 minutes or until the bread is crispy and the cheese  
has melted.  
7
Serve immediately.  
Recipe courtesy Marian Getz – Wolfgang Puck Café Lake Buena  
Vista, Florida  
Recipe courtesy Anna Barros, Wolfgang Puck HSN Food  
Stylist Coordinator  
21  
22  
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Cream Cheese and Jelly Panini’s  
Grilled Reuben Sandwich  
Serves 1  
Serves 4  
INGREDIENTS  
INGREDIENTS  
2 slices marble rye bread  
1 teaspoon mayonnaise  
8 Slices soft white bread  
2 tbsp soft butter  
1/4 lb Pastrami or Corned Beef – Sliced thin  
1 slice Swiss cheese  
2 tablespoons sauerkraut – drained  
1 teaspoon thousand island salad dressing  
1 4oz package cream cheese  
4 tbsp Jelly (use your favorite kind)  
METHOD  
1 teaspoon dijon mustard – optional  
1
Set your adjustable temperature control between settings  
9 and 10 and allow your Panini Maker to preheat until the green  
ready light illuminates.  
METHOD  
1
Set your adjustable temperature control between settings  
9 and 10 and allow your Panini Maker 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 till 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 Thousand Island, 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
9
Top with remaining bread, cream cheese side down.  
Load onto Panini grill till golden brown.  
Serve.  
4
5
Set a timer for 4 minutes.  
Remove from Panini Maker, allow to cool for several minutes before  
cutting with a sharp knife.  
Recipe courtesy Marian Getz – Wolfgang Puck Café Lake Buena  
Vista, Florida  
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host  
23  
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Monte Cristo Sandwich  
Panini Smores  
Dessert Sandwiches  
INGREDIENTS  
2 slices challah or white bread -- in 1 inch slices  
1/4 lb lean ham – shaved  
1/4 lb turkey breast – shaved  
2 slices Swiss cheese  
Serves 4  
INGREDIENTS  
8 Slices pound cake (store bought is fine)  
2 tsp soft butter  
2 large eggs – beaten  
1 teaspoon water  
2 graham crackers crumbled  
1 cup chocolate chips  
1/2 cup marshmallow fluff  
Powdered sugar for dusting  
METHOD  
1
Set your adjustable temperature control between settings 9 and 10  
and allow your Panini Maker to preheat until the green ready light  
illuminates.  
METHOD  
1
Set your adjustable temperature control between settings  
9 and 10 and allow your Panini Maker to preheat until the green  
ready light illuminates.  
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.  
3
Beat the eggs and water together in a bowl.  
2
3
4
5
Butter the sliced pound cake on one side.  
4
Soak the sandwiches in egg mixture. You may have to flip once  
depending on the size of the bowl.  
Lay cut side down onto plastic wrap.  
Spread all 8 slices on unbuttered side with marshmallow fluff  
5
6
7
Place sandwich in Panini maker.  
Set the timer for 4 minutes.  
Serve  
Sprinkle graham cracker crumbs onto 4 slices, top with  
chocolate chips  
6
Top with remaining pound cake, marshmallow fluff side down, and  
butter side up  
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host  
7
8
9
Load the 4 sandwiches onto the grill.  
Grill till golden.  
Sprinkle with powdered sugar  
10 Serve.  
Recipe courtesy Marian Getz – Wolfgang Puck Café Lake Buena  
Vista, Florida  
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Stuffed French Toast  
Panini Maker Grill Cooking Chart  
Ingredients  
Setting  
Minutes  
INGREDIENTS  
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  
9 - 10  
9 - 10  
9 - 10  
9 - 10  
9 - 10  
2
Flank/ skirt steak 1lb, 1” thick medium cooked  
Hamburgers – 1” thick medium  
5 – 7  
4 – 5  
5
Hot dogs – Jumbo  
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  
9 - 10  
9 - 10  
9 - 10  
9 - 10  
9 - 10  
9 - 10  
9 - 10  
9 - 10  
9 - 10  
3
5
4 – 5  
2 – 3  
5
METHOD  
1
Set your adjustable temperature control between settings  
9 and 10 and allow your Panini Maker 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
8
9
Spread the inside of each pocket with 2 teaspoons of cream cheese.  
Spread the inside of each pocket with the jam.  
Beat the eggs and cream sugar and Cinnamon.  
Soak the French toast well in egg mixture.  
Place French toast on the grill.  
POULTRY  
Boneless butterflied chicken (max 2.5lbs)  
Chicken breast boneless (4 oz each)  
Cornish game hen butterflied 1lb  
Frozen chicken breast 4 oz.  
9 - 10  
9 - 10  
9 - 10  
9 - 10  
9 - 10  
15 – 18  
4 – 6  
8 – 10  
8
Close the lid and set a timer for 4 minutes.  
Serve  
Turkey burgers – 1” thick  
6 – 8  
SEAFOOD  
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host  
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  
9 - 10  
9 - 10  
9 - 10  
9 - 10  
9 - 10  
9 - 10  
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 –  
9 - 10  
9 - 10  
9 - 10  
9 - 10  
9 - 10  
3 – 4  
4 – 6  
3
2
2
top & bottom sliced off, seeded  
Spanish onions – sliced – 1/2” thick  
Zucchini – sliced lengthwise – 1/2” thick  
9 - 10  
9 - 10  
9 - 10  
4 – 6  
2 – 3  
3 – 4  
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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 speci-  
fying 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.  
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.  
To obtain service under the terms of this warranty, call Toll Free (800)  
275-8273.  
THIS LIMITED WARRANTY COVERS UNITS PURCHASED AND USED  
WITHIN THE UNITED STATES AND DOES NOT COVER:  
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.  
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.  
29  
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