Deluxe Electric Grill & Griddle Cooking Guide

Deluxe Electric Grill & 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................................30–31

Safety Tip 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.

2

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

Cleaning tool

Meet the Accessories Four Nonstick Cooking Plates 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.

3

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)

4

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

5

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.

6

Breakfast

All-in-One Breakfast

Plates: 1 Grill, 1 Griddle | Position: Flat

6–7 slices bacon (meat or plant-based)

1 tsp (5 mL) oil

6 eggs Oil for brushing 1. S et to

.

2. W hen 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.

Lunch

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

Quick Naan Pizzas

Dinner

Your Perfect Cheeseburger

Plates: 2 Griddle | Position: Top Melt

Plates: 2 Grill | Position: Closed | Accessory: Probe

½ cup (125 mL) pizza sauce 2 pieces naan 4 oz. (125 g) part-skim mozzarella cheese, coarsely grated (1 cup/250 mL) Fresh basil, torn in pieces 1. S et 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. S pread 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.

6 beef patties (5–6 oz./150–175 g each) 6 slices cheddar cheese 6 burger buns

1. P ress 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. W hen 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. W hen preheated, top each burger with cheese; cook in the Top Melt position until the cheese melts.

7

Proteins 1. Choose your desired doneness from the guide.

Protein Doneness 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:

• W hen 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/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

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

Medium: 145°F (63°C) Well-done: 160°F (71°C)

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

Beef/Pork

Plates

Preset

Probe

Position

Ribeye Steak 1" (2.5-cm) thick

2 Grill

Sear

Yes

Closed

New York Strip Steak 1–1½" (2.5–4-cm) thick

2 Grill

Sear

Yes

Closed

Flank Steak ½" (1-cm) thick

2 Grill

Sear

Yes

Closed

Filet 2" (5-cm) thick

2 Grill

Sear

Yes

Closed

2 Grill or 2 Griddle

Grill

Yes

Closed

2 Grill

Grill

Yes

Closed

2 Griddle

Grill

Yes

Closed

Hamburgers ½" (1-cm) patties

Boneless Pork Chops ¾" (2-cm) thick Pork Tenderloin ¾" (2-cm) medallions, trimmed of fat and silver skin

8

Poultry

Plates

Preset

Probe

Position

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

2 Grill or 2 Griddle

Grill

Yes

Closed

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

2 Grill or 2 Griddle

Grill

Yes

Closed

Boneless, Skinless Chicken Thighs even thickness, brushed with oil

2 Grill or 2 Griddle

Grill

Yes

Closed

Chicken Tenderloins brushed with oil

2 Grill or 2 Griddle

Grill

No

Closed

2–3 minutes

Fish/Seafood

Plates

Preset

Time

Position

Cod Fillets brushed with oil

2 Griddle

Sear

3–5 minutes

Closed

Salmon Fillets brushed with oil

2 Griddle

Sear

4–6 minutes

Closed

Sea Scallops brushed with oil

2 Griddle

Sear

2–3 minutes

Closed

Shrimp peeled, deveined, tails removed; brushed with oil

2 Griddle

Sear

1–2 minutes, until pink and slightly firm

Closed

Tilapia brushed with oil

2 Griddle

Sear

3–5 minutes

Closed

9

Proteins (continued) More Favorites

Plates

Preset/Time

Position

Bacon

2 Grill or 2 Griddle

Griddle, 7–8 minutes, turned once

Flat

Breakfast Sausage Links arranged between ridges

2 Grill

Griddle, 3–5 minutes, turned once

Flat

Breakfast Sausage Patties

2 Grill

Griddle, 8–9 minutes, turned once

Flat

2 Grill or 2 Griddle

Griddle, 8–10 minutes, turned several times

Flat

Hot Dogs

Sandwiches 1. Select the preset and time. When using

, you'll also select the temperature.

2. S pread the sauce on the inside of each slice of the bread. For Grilled Cheese, spread the butter on the outside. P lace the ingredients on the bread in the order listed.

3. W hen 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 Plates

2 Grill

Preset

Panini

Makes 1 sandwich

Time

2:30

Position

Caprese Pesto Panini 2 Grill

Preset

Panini

Makes 1 sandwich

Time

2:30

Closed

Italian Sub Plates

Panini

Preset

Time

Panini

2:00

Position

Closed

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.

Time

3:00

1 submarine roll

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

Ham & Cheese Panini Plates

2 Grill

Makes 1 sandwich Preset

2 Griddle

Makes 1 burrito

Position

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

2 Griddle

Plates

Closed

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

Plates

Chicken Burrito

Preset

Panini

Time

2:30

Makes 1 sandwich Position

Closed

2 slices rye bread

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

Position

Closed

Grilled Cheese Plates

2 Griddle

Makes 1 sandwich Preset

Custom, 325°F (160°C)

Time

5:30

Position

Closed

2 slices sourdough bread 1 tbsp (15 mL) softened butter 2 slices cheddar cheese 1 slice Muenster cheese

11

Buttermilk Pancakes & Waffles Each recipe:

4

Servings

20 mins

TOTAL TIME

Plates: 2 Griddle | Position: Flat

Plates: 2 Waffle | Position: Closed

Pancakes

Waffles

1½

1

1 ½ ¼ 11⁄3

1

2

1

1 ¼

2

2 ½ ¼

1

1

3

1

cups (375 mL) all-purpose flour tbsp (15 mL) sugar tsp (5 mL) baking powder tsp (2 mL) baking soda tsp (1 mL) salt cups (325 mL) low-fat buttermilk egg, lightly beaten tbsp (30 mL) butter, melted tsp (5 mL) vanilla extract Oil for brushing

cup (250 mL) all-purpose flour cup (60 mL) cornstarch tbsp (30 mL) sugar tsp (10 mL) baking powder tsp (2 mL) baking soda tsp (1 mL) salt cup (250 mL) low-fat buttermilk egg, lightly beaten tbsp (45 mL) butter, melted tsp (5 mL) vanilla extract Oil for brushing

Directions

Directions

1. C ombine 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.

1. Set to

2. M eanwhile, 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.

for 8 minutes at 375°F (190°C).

ombine the flour, cornstarch, sugar, baking 2. C 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. W hen preheated, brush with oil, add a heaping ½ cup (125 mL) of batter into each well on the bottom plate. Close the lid.

4. C ook 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 (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

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

13

Brioche French Toast 4

Servings

20 mins

TOTAL TIME

Plates

2 Griddle

Position

Flat

3 eggs 1/2 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, 1/2–¾" (1–2-cm) thick Optional: Powdered sugar, maple syrup, mixed berries

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. S erve 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

14

Chicken Sausage & Veggie Scramble 4

Servings

15 mins

Plates

TOTAL TIME

2 Griddle

Positions

Flat, Top Melt

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

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 (1/4 cup/60 mL)

2 plum tomatoes, coarsely chopped Optional: ½ ripe avocado, diced

Directions 1. S et to

in the Flat position.

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

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

4. A dd 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. P our 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. T ransfer 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

16

Mushroom & Ricotta Sandwiches 4

25

Servings

mins

Plates

TOTAL TIME

2 Grill

Positions

Closed, Top Melt

Ingredients

2 4 8 ½ ½

tbsp (30 mL) olive oil, divided slices Italian-style bread oz. (250 g) cremini mushrooms, sliced medium red onion, coarsely chopped tsp (2 mL) salt, divided

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

Directions 1. Set to

for 10 minutes.

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 ¼ 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

18

Spinach and Artichoke Pizza 8

Servings

25 mins

Plates

TOTAL TIME

2 Grill

Positions

Closed, Top Melt

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

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

Directions 1. Set to

for 3 minutes.

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. S elect

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

20

Greek Zucchini Fritters 4

Servings

20 mins

TOTAL TIME

Yogurt Sauce

Fritters

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

Plates

2 Griddle

Position

Flat

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

22

French Onion Sliders 6

Servings

35 mins

TOTAL TIME

Plates

2 Griddle

Position

Closed

Ingredients

1

8 ¾

2

Oil for brushing small onion, thinly sliced oz. (250 g) sliced deli rare roast beef tsp (4 mL) dried thyme leaves, divided tbsp (30 mL) mayonnaise

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 (1/2 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. S et 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

24

BBQ Chicken & Cornbread Waffles 4

Servings

20 mins

Plates

TOTAL TIME

2 Waffle

Cornbread Waffles

Chicken and Toppings

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

2 ⁄3 ½ 12 4 2

Position

Closed

cups (500 mL) cooked shredded chicken cup (150 mL) barbecue sauce small red onion, thinly sliced pickle slices slices cheddar cheese

Directions 1. Set to

for 6 minutes at 350°F (180°C).

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

5. S et 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

26

Hibachi Shrimp & Veggies with Yum Yum Sauce 4

Servings

20 mins

Plates

TOTAL TIME

2 Griddle

Positions

Closed, Flat

Yum Yum Sauce

Veggies

Shrimp

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

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

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

Directions 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. S erve shrimp and veggies over rice with sauce. Top with green onions, if you’d like.

U.S. nutrients per serving (veggies, shrimp and sauce): Calories 260, Total Fat 18 g, Saturated Fat 3 g, Cholesterol 150 mg, Sodium 940 mg, Carbohydrate 9 g, Fiber 2 g, Sugars 4 g (includes 0 g added sugars), Protein 17 g

28

Grilled Steaks & Asparagus with Rosemary Garlic Butter 4

Servings

25 mins

Plates

TOTAL TIME

2 Grill

Position

Closed

Accessory

Probe

Rosemary Garlic Butter

Steak and Asparagus

3 tbsp (45 mL) butter, softened 2 tsp (10 mL) finely chopped fresh rosemary 1 garlic clove, pressed

2 boneless New York strip steaks, Oil for brushing 1–1½" (2.5–4-cm) thick 1 bunch asparagus, (8–10 oz./250–283 g each) trimmed 1¼ tsp (6 mL) salt, divided ½ small lemon ½ tsp (2 mL) black pepper

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

5. M eanwhile, 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.

30

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

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