INSTRUCTION & RECIPE BOOKLET Cuisinart® Griddler™ Combo CGR-55C For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
IMPORTANT SAFEGUARDS WARNING: TO REDUCE THE RISK OF FIRE OR ELECTRIC SHOCK, ONLY AUTHORIZED PERSONNEL SHOULD DO REPAIRS. When using an electrical appliance, basic safety precautions should always be followed, including the following: SAVE THESE INSTRUCTIONS FOR HOUSEHOLD USE ONLY 1. READ ALL INSTRUCTIONS. 2. Do not touch hot surfaces. Use handles and knobs. 3. To protect against fire, electric shock, and injury to persons, DO NOT IMMERSE CORD OR PLUG in water or other liquids. 4.
sandwiches (see figure B). Choose the side you intend to cook on and place the cooking plate on the base with the chosen side facing up. You can use a grill plate on one side and a griddle plate on the other side at the same time, if you like (see figure C). I t is important that you place the cooking plates onto the base correctly, or the Griddler™ Combo™ will not work. Locate the drip holes on one end of the cooking plate. A. Place the cooking plates onto the base with the drip holes lining B.
Seafood Fin Fish – Cook until opaque and easily flaked with a fork. Scallops – Cook until opaque and firm. Shrimp – Cook until shrimp turn orange/ red and flesh is pearly opaque. Hot Dogs/Smoked Sausages Although they are precooked, we recommend cooking hot dogs and smoked sausages until the internal temperature is 165°F (329°C) when tested with an instantread thermometer. Tips & Hints • Trim excess fats from meat before grilling/ griddling.
the GRIDDLE R ™ COMBO a guide to perfect meals ©2008 Cuisinart Cuisinart® is a registered trademark of Cuisinart 100 Conair Parkway, Woodbridge, Ontario Printed in China Consumer Call Centre Email: Consumer_Canada@Conair.com 08CC064 Any other trademarks or service marks of third parties referred to herein are the trademarks or service marks of their respective owners.
SAVORY & SWEET RECIPES Break fast Blueberry Sour Cream Pancakes................................................................. 11 Hash Brown Potatoes .................................................................................. 12 Main e ntrees Grilled Tomato Bruschetta ......................................................................... 12 Griddle Corn Cakes ................................................................................... 13 Grilled Vegetable Salad...........................
Hash Brown Potatoes Using 1 tablespoon (15 ml) of olive oil, brush the tomatoes with the oil; season with salt and pepper. Brush each slice of bread with the remaining oil. Makes 4 servings 2 ½ 2 /3 1 ¼ ½ 2 1 Fit the Cuisinart ® Griddler™ Combo with one grill plate and one griddle plate. Preheat the griddle side to medium and the grill side to high.
Shrimp Fajitas Serve with crème fraîche or sour cream and freshly chopped chives. Nutritional information per serving (1 corn cake): Calories 80 (20% from fat) • carb. 14g • pro. 3g • fat 2g • sat. fat 1g • chol. 20mg • sod. 200mg • calc.
Fish and Chips Grilled Swordfish with Chermoula Marinade A healthier version of the pub classic. This zesty Moroccan marinade is a great match for grilled fish and seafood. Makes 2 servings Makes 4 servings 2 ½ 1 ½ ¼ 1 /8 1 /8 1 Chermoula Marinade 6 small garlic cloves 1 teaspoon (5 ml) paprika ¾ teaspoon (3.75 ml) kosher salt ½ teaspoon (2 ml) freshly ground black pepper 1 teaspoon (5 ml) ground coriander ½ teaspoon (2 ml) ground cumin 1 teaspoon (5 ml) red pepper flakes 4 2 x ½-inch (5 x 1.
Tarragon Sea Scallops and Grilled Asparagus Serve hot as an entrée, or chill and serve on a bed of greens for a dinner salad. Makes 4 servings ¾ 1½ ¾ 12 5-6 1 /8 pound (375 ml) asparagus, trimmed and peeled tablespoons (25 ml) extra virgin olive oil, divided teaspoon (3.75 ml) kosher salt, divided large sea scallops, uniform in size, tough muscle removed sprigs fresh tarragon teaspoon (0.
Chicken and Vegetable Kebobs Beef Burgers with Spicy Potato Wedges Makes 6 servings Makes 4 servings Marinade ¼ cup (125 ml) fresh lemon juice (juice of about 1½ medium lemons) 2 teaspoons (10 ml) Dijon-style mustard ½ teaspoon (2 ml) kosher salt ½ teaspoon (2 ml) freshly ground black pepper 1 teaspoon (5 ml) fresh dill ½ teaspoon (2 mml) red pepper flakes ½ cup (125 ml) extra virgin olive oil 1 1 ¼ ½ ¼ 1½ 1 ½ ½ 12 6 2 1 6 ounces boneless, skinless chicken breasts, cut into 1½" (3.
Philadelphia Cheese Steaks These sandwiches are always a big hit. Makes 2 servings ¼ ¼ 2 1 8 3 2 medium green bell pepper, thinly sliced medium red bell pepper, thinly sliced ounces (60 g) mushrooms, thinly sliced medium onion, thinly sliced ounces (225 g) thinly sliced steak ounces (85 g) American or provolone cheese grinder rolls, split Fit the Cuisinart ® Griddler™ Combo with one grill plate and one griddle plate; preheat both to high.
Grilled Pound Cake with Cinnamon Glazed Pears Makes 8 servings 2 2 1 1 1 2 8 large pears, firm but ripe, peeled, halved and cored teaspoons (10 ml) fresh lemon juice tablespoon (15 ml) unsalted butter, melted tablespoon (15 ml) light brown sugar teaspoon (5 ml) ground cinnamon tablespoons (30 ml) unsalted butter, softened slices pound cake, ½-inch (1.
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