Pampered Chef Deluxe Electric Grill and Griddle Cooking Guide

Deluxe Electric Grill & Griddle

Cooking Guide

Contents

Get to Know Your Deluxe Electric Grill & Griddle 3–5

Getting Started: 3 Simple Recipes 6–7

Cooking Charts

Proteins 8–10

Sandwiches 11

Breakfast

Buttermilk Pancakes & Waffles

............................................................................. 12–13

Brioche French Toast 14–15

Chicken Sausage & Veggie Scramble 16–17

Lunch

Mushroom & Ricotta Sandwiches 18–19

Spinach and Artichoke Pizza 20–21

Greek Zucchini Fritters ........................................................................................... 22–23

Dinner

French Onion Sliders 24–25

BBQ Chicken & Cornbread Waffles 26–27

Hibachi Shrimp & Veggies With Yum Yum Sauce 28–29

Grilled Steaks & Asparagus With Rosemary Garlic Butter

Safety Tip

............................... 30–31

Always follow the Important Safeguards and safety instructions sections of the use and care manual when using your Deluxe Electric Grill & Griddle. Use heat-safe hand protection (oven mitts, potholders) when opening and closing the lid or when touching any hot surfaces.

Cleaning

See the use and care manual on how to clean your Deluxe Electric Grill & Griddle before using the first time.

Get to Know Your Grill & Griddle

Selector wheel/ start button

Hinge release lever

Control panel

Adjustable height and lid fastening lever (1–6 positions)Drip tray (probe storage)

Plate release buttons

Probe

Cooking plates

2 grill and 2 griddle

Meet the Accessories

Four Nonstick Cooking Plates

Cleaning tool

The two ridged grill plates and two smooth griddle plates are removable and interchangeable, offering endless possibilities. Waffle plates are also available.

Temperature Probe

Helps you cook steaks, burgers, chops, and more, however you like.

Drip Tray & Drip Shield

These slide out for easy cleaning after use (must be in when cooking). You can store the probe in the drip tray, but never leave the probe there while cooking.

Cleaning Tool

If you need a little help removing cooked-on food from the grill plates, this handy tool gets in the grooves for easy cleaning.

Settings

This is how you drive your grill. Turn the wheel to choose (or change) a preset and press to select. Same for time and temp. Then you'll press to start.

After selecting a cooking preset, you can press this to set the temperature before cooking or to change it during cooking (except in the Keep Warm setting).

This is how you set two different temperatures for the top and bottom plates. When pressed, TOP will flash, set the temp and press , then BTM will flash, repeat.

This lets you select the target internal temperature of foods like burgers, steaks, and chops so they're done the way you like them. (See Using the Probe section).

If the timer goes off and you want to cook your food a little longer, this is an easy way to add cooking time in 30-second intervals.

With this, no worries, you can cancel any operation at any time. We recommend pressing Cancel when cooking is done before the timer, and before switching off or unplugging.

After selecting a preset, you can press this before cooking to set a cooking time or during cooking to change a cooking time.

Presets

This is the default setting when the grill turns on. You can set your cook time in intervals of 30 seconds and temperature in intervals of 5°F or 1°C.

Default: 5 minutes at 450 ° F (230 ° C)

Steaks, fish, vegetables

Default: 3 minutes and 30 seconds at 450 ° F (230 ° C)

Grilled sandwiches, paninis, burritos, hot subs

Default: 2 minutes and 30 seconds at 375 ° F (190 ° C)

Burgers, boneless chicken, vegetables, pizza, chops, sandwiches, stir fry

Default: 5 minutes at 400 ° F (200 ° C)

French toast, eggs, pancakes, sausage, bacon, hot dogs

Default: 60 minutes at 350 ° F (180 ° C)

Keeps your food warm so it's ready when you are.

Default: 30 minutes at 140 ° F (60 ° C)

Cooking Positions

Closed

Use when you want the top plate to make contact with the food during cooking. You can cook with the lid completely closed (veggies, waffles, some sandwiches) or with the top plate touching the food, so it cooks evenly without being smashed (steak). Just press slightly on the top front edge to release the hinge and adjust the height lever.

Top Melt

Use when you want to heat your food without contact (melting cheese). Press slightly on the top front edge and the hinge will release so the plate can hover. You can adjust the height using the lever on the side.

Flat

Use when you want to cook on both plates at the same time. Just slide the hinge release lever toward you and push the handle back until it lays open and flat on the counter.

Setting the Cooking Time and Temperature

Your Deluxe Electric Grill & Griddle is set to when turned on. If you want to use this setting, press , turn the wheel to select a cooking time and press , then turn the wheel again to select the temperature and press . If you'd like another preset, turn the wheel to that setting and press , then turn the wheel to select a cooking time and press and the plates will begin preheating.

The plates will take about 5 minutes to preheat in the Closed position, and a little longer in the Flat position. Preheat in the position you'll start cooking, so if you're cooking in the Flat position, preheat in the Flat position. When you hear 3 beeps, preheating is done and you're ready to cook. Add the food, press to start the timer, and get ready for something delicious!

Using the Probe

The probe helps cook steaks, chops, burgers, or any food that's at least ½" (1-cm) thick to the temperature you want (although you'll get more accurate results if the food is 1"/2.5-cm thick or more). Here's how:

1. Plug the probe in, press PROBE , and set the cooking temperature (this is the plate temperature). Press and choose the temperature you'd like your food cooked to (this is the internal temperature) and press

2. Insert the probe into the thickest part of the food without touching any bones or the cooking plate.

You'll see the current internal temp of the food displayed. Note: The TIME button will not work when using the probe since your food will cook until it reaches your desired doneness.

3. When the plates are preheated, add the food. When you hear 5 beeps, it stops cooking and is ready just the way you like it!

3

Simple Recipes to Get You Started!

Interchangeable plates offer endless opportunities for something delicious.

All in a Day

These recipes showcase a wide variety of functions and settings so you can see just how easy it is to make something delicious, any time of the day or night.

Rest assured, when your day does a 180, so will your grill, turning out tried-and-true favorites while inspiring something new.

1. Set to

2. When preheated, place the bacon on the grill plate; cook 7–8 minutes for bacon or 3–4 minutes for plant-based bacon; turn halfway through cooking.

3. Meanwhile, brush the griddle plate with oil. Crack each egg onto the griddle; cook 4–5 minutes for sunny-side up eggs.

You can set different temperatures for the top and bottom plates, so the bottom won't burn while the top is melting.

cup (125

naan

oz. (125

1. Set to for 3 minutes. Press TOP/BTM to set the top to 480 ° F (250 ° C) and the bottom to 350 ° F (180 ° C).

2. Spread the pizza sauce on each piece of naan and sprinkle with cheese. When preheated, cook in the Top Melt position. Check after 2 minutes; when the cheese is melted, press CANCEL

3. Sprinkle with basil before serving.

Rare, medium, or well cook burgers, steaks, and more just the way you like.

6 beef patties (5–6 oz./150–175 g each)

slices cheddar cheese

burger buns

1. Press PROBE and set the plates to 400 ° F (200 ° C). Then set how you'd like it done. For example, 130 ° F (54 ° C) for medium-rare or 160 ° F (71° C) for well-done. When preheated, insert the probe into one and place the patties on the grill; cook in the Closed position.

2. When done, press CANCEL . Select for 1 minute. Press TOP/BTM and set the top to 400 ° F (200 ° C) and the bottom to 250 ° F (120 ° C).

3. When preheated, top each burger with cheese; cook in the Top Melt position until the cheese melts.

Proteins

1. Choose your desired doneness from the guide.

2. Adjust for thickness. The top plate should just touch the food and not press too firmly on the meat. You can unhinge the top plate and use the height lever to adjust (see Cooking Positions on p. 5).

3. General cooking time:

• When using the probe, set it 5°F (2°C) lower than your target doneness. After cooking, remove the meat from the grill and let it rest for at least 5 minutes before serving. The internal temperature will continue to rise while the meat is resting.

• Beef, pork, and lamb will take 3–8 minutes to cook depending on the doneness you choose.

• Chicken should be cooked to 165°F (74°C) and will take 4–9 minutes depending on the size.

• Fish and seafood should be cooked to at least 140°F (60°C) and will take 1–6 minutes depending on the size.

Protein Doneness Guide

CHICKEN/TURKEY

165°F (74°C)

BEEF/LAMB

Medium-rare: 135°F (57°C)

Medium-well: 155°F (68°C)

FISH

Medium: 140°F (60°C)

Well-done: 160°F (71°C)

PORK

Medium: 145°F (63°C)

Well-done: 160°F (71°C)

Beef/Pork Plates Preset Probe Position

Ribeye Steak

1" (2.5-cm) thick

New York Strip Steak

1–1½" (2.5–4-cm) thick

Flank Steak

½" (1-cm) thick

Filet

2" (5-cm) thick

Hamburgers

½" (1-cm) patties

Boneless Pork Chops

¾" (2-cm) thick

Pork Tenderloin

¾" (2-cm) medallions, trimmed of fat and silver skin

2 Grill Sear Yes Closed

2 Grill Sear Yes Closed

2 Grill Sear Yes Closed

2 Grill Sear Yes Closed

2 Grill or 2 Griddle

Grill Yes Closed

2 Grill Grill Yes Closed

2 Griddle Grill Yes Closed

Poultry Plates Preset Probe Position

Boneless, Skinless Chicken Breasts about ¾" (2-cm) thick

Chicken or Turkey Burgers ½" (1-cm) patties, brushed with oil

Boneless, Skinless Chicken Thighs even thickness, brushed with oil

Chicken Tenderloins brushed with oil

2 Grill or 2 Griddle

2 Grill or 2 Griddle

2 Grill or 2 Griddle

Grill

Yes Closed

2 Grill or 2 Griddle

Grill

Yes Closed

Grill

Yes Closed

Grill 2–3 minutes No Closed

Fish/Seafood Plates Preset Time Position

Cod Fillets brushed with oil

Salmon Fillets brushed with oil

Sea Scallops brushed with oil

Shrimp p eeled, deveined, tails removed; brushed with oil

Tilapia brushed with oil

2 Griddle Sear 3–5 minutes Closed

2 Griddle Sear 4–6 minutes Closed

2 Griddle Sear 2–3 minutes Closed

2 Griddle Sear 1–2 minutes, until pink and slightly firm

Closed

2 Griddle Sear 3–5 minutes Closed

Proteins (continued)

More Favorites Plates

Bacon

2 Grill or 2 Griddle

Breakfast Sausage Links arranged between ridges

Breakfast Sausage Patties

Hot Dogs

Preset/Time Position

Griddle, 7–8 minutes, turned once

2 Grill Griddle, 3–5 minutes, turned once

2 Grill Griddle, 8–9 minutes, turned once

Flat

2 Grill or 2 Griddle

Griddle, 8–10 minutes, turned several times

Flat

Flat

Flat

Sandwiches

1. Select the preset and time. When using , you'll also select the temperature.

2. Spread the sauce on the inside of each slice of the bread. For Grilled Cheese, spread the butter on the outside. Place the ingredients on the bread in the order listed.

3. When preheated, start the timer and begin cooking. Depending on the thickness, you can release the hinge and adjust the height (see Cooking Positions on p. 5).

Turkey Havarti Panini

Makes 1 sandwich

Chicken Burrito

Makes 1 burrito

2 Grill Preset Panini

Plates

Position Closed Time 2:30

2 slices sourdough bread

1 tbsp (15 mL) mayonnaise

1 tbsp (15 mL) oil-packed sun-dried tomatoes, chopped

2 slices Havarti cheese

¼ cup (60 mL) baby spinach

3 slices smoked turkey

Caprese Pesto Panini

Makes 1 sandwich

Plates

2 Griddle

Preset Panini

Position Closed Time 2:00

1 10" (25-cm) flour tortilla, warmed on the grill for 10 seconds

2 oz. (60 g) Monterey Jack cheese, coarsely grated

½ cup (125 g) black beans

2 grilled chicken tenderloins*, seasoned with ½ tsp (2 mL) of taco seasoning

1 tbsp (15 mL) sour cream

2 tbsp (30 mL) pico de gallo

3–4 slices avocado

*Grill according to the cooking chart on p. 9.

2 Grill Preset Panini

Plates

Position Closed Time 2:30

1 4" (10-cm) ciabatta roll, halved

1 tbsp (15 mL) basil pesto

3 slices fresh mozzarella cheese

3 slices vine-ripened tomatoes

¼ cup (60 mL) arugula

1 tsp (5 mL) balsamic glaze

Italian Sub

Ham & Cheese Panini

Makes 1 sandwich

Makes 1 sandwich

Plates

2 Griddle Preset Panini

1 submarine roll

Position Closed Time 3:00

1 tbsp (15 mL) Italian vinaigrette

2 slices black forest ham

2 slices Genoa salami

2 slices capicola

4–5 slices pickled peperoncini

1 slice provolone cheese, halved

Plates

2 Grill Preset Panini

2 slices rye bread

Position Closed Time 2:30

1 tbsp (15 mL) mayonnaise

1 tsp (5 mL) Dijon mustard

3 slices black forest ham

4–5 bread & butter pickles

2 slices white cheddar cheese

Grilled Cheese

Makes 1 sandwich

Plates

2 Griddle Preset Custom, 325°F (160°C)

2 slices sourdough bread

1 tbsp (15 mL) softened butter

2 slices cheddar cheese

1 slice Muenster cheese

Position Closed Time 5:30

Buttermilk Pancakes & Waffles

Each recipe:

Servings

Plates: 2 Griddle | Position: Flat

Pancakes

1½ cups (375 mL) all-purpose flour

1 tbsp (15 mL) sugar

1 tsp (5 mL) baking powder

½ tsp (2 mL) baking soda

¼ tsp (1 mL) salt

11⁄3 cups (325 mL) low-fat buttermilk

1 egg, lightly beaten

2 tbsp (30 mL) butter, melted

1 tsp (5 mL) vanilla extract

Oil for brushing

Directions

1. Combine the flour, sugar, baking powder, baking soda, and salt in a medium bowl; add the buttermilk, egg, melted butter, and vanilla. Whisk just until the dry ingredients are moistened (do not overmix). Let stand for 10 minutes without stirring.

2. Meanwhile, set to in the Flat position. When preheated, brush with oil and pour 1⁄3 cup (75 mL) of batter for each pancake. When the batter starts to bubble, turn over, cooking until both sides are lightly browned, about 2 minutes per side.

3. Press CANCEL when done.

U.S. nutrients per serving (2 pancakes): Calories 290, Total Fat 8 g, Saturated Fat 4.5 g, Cholesterol 65 mg, Sodium 600 mg, Carbohydrate 43 g, Fiber 1 g, Sugars 7 g (includes 3 g added sugars), Protein 9 g

Plates: 2 Waffle | Position: Closed

Waffles

1 cup (250 mL) all-purpose flour

¼ cup (60 mL) cornstarch

2 tbsp (30 mL) sugar

2 tsp (10 mL) baking powder

½ tsp (2 mL) baking soda

¼ tsp (1 mL) salt

1 cup (250 mL) low-fat buttermilk

1 egg, lightly beaten

3 tbsp (45 mL) butter, melted

1 tsp (5 mL) vanilla extract

Oil for brushing

Directions

1. Set to for 8 minutes at 375°F (190°C).

2. Combine the flour, cornstarch, sugar, baking powder, baking soda, and salt together in a medium bowl; add the buttermilk, egg, butter, and vanilla. Whisk just until the dry ingredients are moistened (do not overmix).

3. When preheated, brush with oil, add a heaping ½ cup (125 mL) of batter into each well on the bottom plate. Close the lid.

4. Cook until golden brown, about 1½–2 minutes. Repeat with the remaining batter. Press CANCEL when done.

Cook’s Tip

When making waffles ahead of time or in big batches, keep them crispy by placing them on a baking rack in a 250°F (120°C) oven.

U.S. nutrients per serving (1 waffle): Calories 290, Total Fat 11 g, Saturated Fat 6 g, Cholesterol 70 mg, Sodium 680 mg, Carbohydrate 41 g, Fiber 1 g, Sugars 9 g (includes 6 g added sugars), Protein 7 g

Brioche French Toast

TOTAL TIME204mins Servings

3 eggs

½ cup (125 mL) milk

¼ tsp (1 mL) orange zest

¼ tsp (1 mL) vanilla extract

¼ tsp (1 mL) salt

1 tbsp (15 mL) butter

8 slices Brioche bread, ½ –¾" (1–2-cm) thick

Optional: Powdered sugar, maple syrup, mixed berries

Plates 2 Griddle Position Flat

Directions

1. Set to in the Flat position.

2. Whisk the eggs, milk, orange zest, vanilla, and salt in a shallow bowl.

3. When preheated, add the butter to both plates.

4. Dip 1 bread slice at a time in the egg mixture, coating both sides, and place on the griddle.

Cook until golden brown, 1½–2 minutes per side.

5. Serve with syrup or powdered sugar and berries, if you ’d like.

Cook’s Tip

You can use any thickly sliced bread, but rich, sweet bread like brioche or challah makes this especially delicious.

U.S. nutrients per serving (2 slices): Calories 430, Total Fat 19 g, Saturated Fat 9 g, Cholesterol 220 mg, Sodium 530 mg, Carbohydrate 48 g, Fiber 5 g, Sugars 13 g (includes 1 g added sugars), Protein 14 g

Chicken

Sausage & Veggie Scramble

TOTAL TIME15 4mins Servings

Ingredients

4 eggs

¼ cup (60 mL) milk

¼ tsp (1 mL) salt

1⁄8 tsp (0.5 mL) red pepper flakes or hot sauce

1 tbsp (15 mL) butter

4 oz. (125 g) white mushrooms, sliced

2 green onions, sliced

Plates 2 Griddle Positions

Flat, Top Melt

1 cup (250 mL) loosely packed baby spinach

6 fully cooked chicken or turkey breakfast sausages, sliced

1 oz. (30 g) cheddar cheese, coarsely grated ( ¼ cup/60 mL)

2 plum tomatoes, coarsely chopped

Optional: ½ ripe avocado, diced

Directions

1. Set to in the Flat position.

2. Whisk the eggs, milk, salt, and red pepper flakes or hot sauce, if using, together in a large bowl; set aside.

3. When preheated, melt the butter on one side and add the sausage to the other.

4. Add the mushrooms and green onions to the melted butter and cook for 2 minutes, stirring occasionally. Add the spinach and continue cooking until the spinach is just wilted. Cook the sausage until lightly browned, stirring occasionally.

5. Pour the egg mixture slowly over the sausage, moving it away from the drip spout. As the eggs begin to set, fold and stir until the eggs are set but still moist.

6. Transfer the vegetable mixture onto eggs and sausage. Sprinkle with cheese and cook in the Top Melt position until the cheese melts, about 1 minute.

7. Serve topped with tomatoes and avocado, if you ’d like.

U.S. nutrients per serving: Calories 220, Total Fat 16 g, Saturated Fat 6 g, Cholesterol 250 mg, Sodium 470 mg, Carbohydrate 5 g, Fiber 1 g, Sugars 2 g (includes 0 g added sugars), Protein 15 g

Mushroom & Ricotta Sandwiches

TOTAL TIME254mins Servings

Ingredients

2 tbsp (30 mL) olive oil, divided

4 slices Italian-style bread

8 oz. (250 g) cremini mushrooms, sliced

½ medium red onion, coarsely chopped

½ tsp (2 mL) salt, divided

Directions

1. Set to for 10 minutes.

Positions Closed, Top Melt Plates 2 Grill

½ cup (125 mL) part-skim ricotta cheese

2 tbsp (30 mL) chopped chives, plus more for topping

1 garlic clove, pressed

1 oz. (30 g) Asiago cheese, shaved

2. Use 1 tbsp (15 mL) of oil to brush all sides of the bread slices. When preheated, cook in the Closed position until the bread is toasted and grill marks appear, 1–2 minutes; remove.

3. Place the mushrooms and onion in a large bowl. Add the remaining oil and 1/4 tsp (1 mL) of salt; toss to combine.

4. Add the vegetables to the grill; cook in the Closed position until browned, 4–5 minutes.

5. Combine the ricotta mixture with the chives, garlic, and remaining 1/4 tsp (1 mL) of salt in a small bowl.

6. Spread the ricotta on the bread, then top with the vegetables.

7. Top with the Asiago cheese and place back on the grill. Cook in the Top Melt position until the cheese melts, 1–2 minutes. Top with additional chives, if you’d like.

U.S. nutrients per serving: Calories 230, Total Fat 13 g, Saturated Fat 4 g, Cholesterol 15 mg, Sodium 560 mg, Carbohydrate 20 g, Fiber 1 g, Sugars 3 g (includes 0 g added sugars), Protein 10 g

Spinach and Artichoke Pizza

TOTAL TIME258mins Servings

Ingredients

1 tbsp (15 mL) cornmeal, divided

1 pkg (11 oz./311 g) refrigerated thin pizza dough

½ cup (125 mL) thawed and drained chopped spinach

1 jar (6 oz./170 g) quartered marinated artichoke hearts, drained and coarsely chopped

6 oz. (175 g) low moisture, part-skim mozzarella cheese, coarsely grated (1½ cups/375 mL), divided

Directions

1. Set to for 3 minutes.

Positions

Closed, Top Melt Plates 2 Grill

¼ cup (60 mL) low-fat plain Greek yogurt

2 oz. (60 g) reduced-fat (Neufchâtel) cream cheese

2 oz. (60 g) Parmesan cheese, finely grated (1 cup/250 mL)

2 garlic cloves, pressed

¼ tsp (1 mL) salt

Optional: Red pepper flakes

2. Sprinkle 1½ tsp (7 mL) of cornmeal on a cutting board. Unroll the pizza crust onto the board and sprinkle with the remaining cornmeal. Combine the spinach, artichokes, 1 cup (250 mL) of mozzarella and remaining ingredients in a large bowl.

3. When preheated, gently fold the dough in half and place on the bottom plate, then unfold and adjust to fit inside the grill. Cook in the Closed position until light golden brown, 2–2½ minutes (the pizza crust will be partially cooked at this stage). Leave the pizza crust on the grill. Press CANCEL

4. Select for 9 minutes. Press TOP/BTM, set to 480 ° F (250 ° C) on the top and 250 ° F (120 ° C) on the bottom. When preheated, spread the spinach mixture over the dough. Top with the remaining mozzarella and cook in the Top Melt position until the cheese is melted, 7–9 minutes.

5. Sprinkle with red pepper flakes, if you’d like.

Cook’s Tips

If the dough doesn’t perfectly fit on the bottom plate, you can fold under the excess dough to make it fit.

You can also use 1 lb. (450 g) prepared pizza dough or 5-Minute Dough (on our website), just grill for 3 minutes in step 3; continue as directed.

U.S. nutrients per serving: Calories 270, Total Fat 13 g, Saturated Fat 5 g, Cholesterol 20 mg, Sodium 730 mg, Carbohydrate 26 g, Fiber 0 g, Sugars 3 g, (includes 0 g added sugars), Protein 13 g

Greek Zucchini Fritters

TOTAL TIME20 mins Plates

2 Griddle Position Flat4 Servings

Yogurt Sauce

½ cup (125 mL) low-fat plain Greek yogurt

2 tbsp (30 mL) lemon juice

1 tbsp (15 mL) chopped dill

1 garlic clove, pressed

Fritters

2 cups (500 mL) packed, grated zucchini (about 1 large zucchini)

2 large eggs, lightly beaten

3 green onions, thinly sliced

½ cup (125 mL) crumbled feta cheese

½ cup (125 mL) all-purpose flour

½ tsp (2 mL) ground nutmeg

¼ tsp (1 mL) salt

Oil for brushing

Directions

1. For the yogurt sauce, combine all the ingredients in a small bowl; cover and refrigerate.

2. Set to for 8 minutes at 375°F (190°C).

3. For the fritters, combine all the ingredients, except the oil.

4. When preheated, brush the plates with the oil. Spoon ¼ cup (60 mL) of batter onto griddle; repeat with remaining batter to make 8 fritters; flatten each slightly with the back of a spoon.

5. Cook until deep golden brown, 3–4 minutes per side. Serve with the sauce.

Cook’s Tip

For even more flavor, you can make the yogurt sauce in advance. This gives the dill more time to bloom, deepening the flavor.

U.S. nutrients per serving (2 fritters and 2 tbsp/30 mL sauce): Calories 180, Total Fat 7 g, Saturated Fat 4 g, Cholesterol 115 mg, Sodium 370 mg, Carbohydrate 18 g, Fiber 1 g, Sugars 4 g (includes 0 g added sugars), Protein 12 g

French Onion Sliders

TOTAL TIME35 mins

Ingredients

Oil for brushing

1 small onion, thinly sliced

8 oz. (250 g) sliced deli rare roast beef

¾ tsp (4 mL) dried thyme leaves, divided

2 tbsp (30 mL) mayonnaise

Plates 2 Griddle Position Closed

2–3 tbsp (30–45 mL) prepared horseradish

1 pkg (12 oz./340 g) Hawaiian sweet rolls

2 oz. (60 g) Swiss cheese, coarsely grated ( ½ cup/125 mL)

2 tbsp (30 mL) butter, melted

1 garlic clove, pressed

Directions

1. Set to for 6 minutes at 350°F (180°C).

2. When preheated, brush the bottom plate with oil. Place the onion in an even layer. Cook in the Closed position until browned, 3–4 minutes, stirring occasionally.

3. Meanwhile, coarsely chop the beef. Add to the griddle and sprinkle with ½ tsp (2 mL) of thyme. Cook in the Closed position for 1 minute. When the timer is up, press CANCEL and remove the beef mixture from the griddle.

4. Set to for 10 minutes at 275°F (140°C).

5. Combine the mayonnaise and horseradish in a small bowl. Without separating the rolls, cut the bread in half horizontally. Spread the mayonnaise mixture on the bottom half, then add the beef, onions, and cheese. Place the remaining bread on top.

6. Melt the butter in a microwave-safe bowl for 30 seconds; add the garlic and remaining thyme and stir. Brush on the top of the bread.

7. When preheated, carefully move the sliders onto the bottom plate (see cook’s tip). Adjust the height to touch the tops of rolls and cook until the cheese is melted and the sandwiches are heated through.

Cook’s Tip

An easy way get the sliders onto the griddle is to assemble them on a cutting board then use a turner to guide and slide them onto the griddle.

U.S. nutrients per serving: Calories 390, Total Fat 11 g, Saturated Fat 3.5 g, Cholesterol 30 mg, Sodium 740 mg, Carbohydrate 53 g, Fiber 1 g, Sugars 16 g (includes 0 g added sugars), Protein 18 g

BBQ Chicken & Cornbread Waffles

TOTAL TIME20 mins

Cornbread Waffles

1 pkg (8.5 oz./240 g) corn muffin mix

1 egg

2⁄3 cup (150 mL) milk

2 tbsp (30 mL) melted butter

Oil for brushing

Directions

1. Set to for 6 minutes at 350°F (180°C).

Plates

2 Waffle Position Closed4

Chicken and Toppings

2 cups (500 mL) cooked shredded chicken

2⁄3 cup (150 mL) barbecue sauce

½ small red onion, thinly sliced

12 pickle slices

4 slices cheddar cheese

2. Whisk the waffle ingredients together in a small bowl until moistened; the batter will be slightly lumpy.

3. Brush the plates with oil and add ½ cup (125 mL) of batter into each well of the bottom plate. Cook in the Closed position until golden brown, 2–2½ minutes. Carefully remove the waffles and repeat with the remaining batter; set aside.

4. Meanwhile, combine the chicken and barbecue sauce in microwave-safe bowl and microwave until warm, about 2–3 minutes.

5. Set on for 3 minutes at 350°F (180°C).

6. Divide the barbecue chicken between two waffles and top with the onions, pickles, and cheese. Top with the remaining 2 waffles and carefully fit each sandwich back onto the bottom waffle plate; cook in the Closed position until the cheese is melted.

7. When ready, cut each sandwich in half diagonally to serve.

Cook’s Tip

You can make the waffles a day ahead and store them in an airtight container until you're ready to use.

U.S. nutrients per serving: Calories 620, Total Fat 23 g, Saturated Fat 12 g, Cholesterol 145 mg, Sodium 1270 mg, Carbohydrate 68 g, Fiber 0 g, Sugars 32 g (includes 0 g added sugars), Protein 32 g

Hibachi Shrimp & Veggies with Yum Yum Sauce

TOTAL TIME204mins Servings

Yum Yum Sauce

¼ cup (60 mL) mayonnaise

1 tbsp (15 mL) ketchup

1 tbsp (15 mL) milk

1 tsp (5 mL) toasted sesame oil

2 garlic cloves, pressed

½ tsp (2 mL) Sriracha sauce

¼ tsp (1 mL) fresh grated ginger

Veggies

½ medium yellow onion, cut into ½" (1-cm) wedges

2 cups (500 mL) broccoli florets

2 large carrots, peeled and thinly sliced (1½ cups/375 mL)

1 tbsp (15 mL) vegetable oil

1⁄8 tsp (0.5 mL) salt Optional: Sliced green onions

Directions

Plates

2 Griddle Positions Closed, Flat

Shrimp

1 lb. (450 g) large shrimp (31–40 count), peeled, deveined, and tails removed

1 tsp (5 mL) toasted sesame oil

1 tsp (5 mL) reducedsodium soy sauce

½ tsp (2 mL) fresh grated ginger

Optional: steamed rice for serving

1. For the sauce, combine all the ingredients in small bowl; cover and refrigerate.

2. Set on for 10 minutes.

3. For the veggies, toss all the ingredients together in a medium bowl. When preheated, add to the bottom plate in an even layer. Cook in the Closed position for 2 minutes.

4. Meanwhile, toss the shrimp with the remaining ingredients. Open the griddle to the Flat position. Add the shrimp to the top (empty half) in a single layer; cook until lightly browned and pink, 1–2 minutes per side. Stir the vegetables while the shrimp cooks.

5. Serve shrimp and veggies over rice with sauce. Top with green onions, if you’d like.

U.S. nutrients per serving (veggies,

and

Calories 260, Total Fat 18 g, Saturated Fat 3 g, Cholesterol 150 mg, Sodium 940 mg,

Protein

Grilled Steaks & Asparagus with Rosemary Garlic Butter

TOTAL TIME254mins Servings

Rosemary Garlic Butter

3 tbsp (45 mL) butter, softened

2 tsp (10 mL) finely chopped fresh rosemary

1 garlic clove, pressed

Plates

2 Grill

Steak and Asparagus

2 boneless New York strip steaks, 1–1½" (2.5–4-cm) thick (8–10 oz./250–283 g each)

1¼ tsp (6 mL) salt, divided

½ tsp (2 mL) black pepper

Position Closed Accessory Probe Oil for brushing

1 bunch asparagus, trimmed ½ small lemon

Directions

1. For the butter, combine all the ingredients in a small bowl; set aside.

2. Press PROBE . Set the plates to 400°F (200°C) and set your desired doneness (see the chart and cooking tips on p. 8).

3. When preheated, season both sides of the steaks with 1 tsp (5 mL) of salt (see cook’s tips) and the pepper. Insert the probe into thickest part of one steak. Brush the grill plates with oil and place the steaks on grill; cook in the Closed position.

4. When done, transfer to a cutting board and top with about ¾ of the butter mixture. Let stand for at least 5 minutes.

5. Meanwhile, set to for 3 minutes.

6. When preheated, add the asparagus in a single layer; season with the remaining salt. Close the lid and cook until crisp-tender, 2–3 minutes. Spread the remaining butter mixture over the asparagus and squeeze with lemon.

7. Cut the steak into thick slices and serve with the asparagus.

Cook’s Tips

When should you salt your steak? Salt needs an hour or more to penetrate the steak, so you can salt up to a day before cooking. If you don’t have at least an hour before cooking, it’s best to season right before cooking.

The secret to a juicy steak is letting it rest after cooking. This allows the juices to redistribute making it even more moist and tender. When resting the steak after cooking, it ’s best to set the internal temperature 5 ° F (2 ° C) below your target temperature since the meat will continue to cook as it rests. We love strip steak for this recipe, but ribeye and filet work just as well.

U.S. nutrients per serving: Calories 360, Total Fat 26 g, Saturated Fat 12 g, Cholesterol 115 mg, Sodium 720 mg, Carbohydrate 5 g, Fiber 2 g, Sugars 2 g (includes 0 g added sugars), Protein 26 g