Deluxe Electric Grill & Griddle Cooking Guide
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. 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 Deluxe Electric Grill & Griddle Cooking Guide 2
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. Selector wheel/ start button Get to Know Your Grill & Griddle platesCooking 2 grill and 2 griddle ProbetoolCleaning panelControl heightAdjustableand lid fastening lever (1–6 positions)Drip tray (probe storage) Plate release buttonsHingerelease lever 3
Default: 5 minutes at 400 ° F (200 ° C)
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.
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.
Default: 5 minutes at 450 ° F (230 ° C)
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).
4
Keeps your food warm so it's ready when you are.
Default: 30 minutes at 140 ° F (60 ° C)
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 Afterunplugging.selecting a preset, you can press this before cooking to set a cooking time or during cooking to change a cooking time.
Default: 2 minutes and 30 seconds at 375 ° F (190 ° C)
Burgers, boneless chicken, vegetables, pizza, chops, sandwiches, stir fry
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 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: 3 minutes and 30 seconds at 450 ° F (230 ° C)
French toast, eggs, pancakes, sausage, bacon, hot dogs
SettingsPresets
Grilled sandwiches, paninis, burritos, hot subs
Steaks, fish, vegetables
Default: 60 minutes at 350 ° F (180 ° C)
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.
Cooking Positions
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.
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.
Setting the Cooking Time and Temperature
UseClosedwhen you want the top plate to make contact with the food during cooking.
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:
UseFlat when you want to cook on both plates at the same time.
5
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!
Note: The TIME button will not work when using the probe since your food will cook until it reaches your desired doneness.
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.
Using the Probe
Just slide the hinge release lever toward you and push the handle back until it lays open and flat on the counter.
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!
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
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Rest assured, when your day does a 180, so will your grill, turning out tried-and-true favorites while inspiring something new. Set to 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. Meanwhile, brush the griddle plate with oil. Crack each egg onto the griddle; cook 4–5 minutes for sunny-side up eggs. slices bacon (meat or plant-based) tsp (5 mL) oil Oileggsfor brushing BreakfastBreakfast 1 Grill, 1 Griddle | Position: Flat offer opportunities something delicious.
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3. When preheated, top each burger with cheese; cook in the Top Melt position until the cheese melts.
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½ cup (125 mL) pizza sauce
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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.
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).
Quick Naan Pizzas
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).
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.
Plates: 2 Griddle | Position: Top Melt Plates: 2 Grill | Position: Closed | Accessory: Probe
6 slices cheddar cheese
6 burger buns
2 pieces naan 4 oz. (125 g) part-skim mozzarella cheese, coarsely grated (1 cup/250 mL) Fresh basil, torn in pieces 6 beef patties (5–6 oz./150–175 g each)
Proteins 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 Hamburgers ½" (1-cm) patties 2 Grillor 2 Griddle Grill Yes Closed Boneless Pork Chops ¾" (2-cm) thick 2 Grill Grill Yes Closed Pork Tenderloin ¾" (2-cm) medallions, trimmed of fat and silver skin 2 Griddle Grill Yes Closed 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) 8
Poultry Plates Preset Probe Position Boneless, Skinless Chicken Breasts about ¾" (2-cm) thick 2 Grillor 2 Griddle Grill Yes Closed Chicken or Turkey Burgers ½" (1-cm) patties, brushed with oil 2 Grillor 2 Griddle Grill Yes Closed Boneless, Skinless Chicken Thighs even brushedthickness,withoil 2 Grillor 2 Griddle Grill Yes Closed Chicken Tenderloins brushed with oil 2 Grillor 2 Griddle Grill 2–3 minutes No Closed 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 p eeled, 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 Grillor 2 Griddle Griddle, 7–8 minutes, turned once Flat SausageBreakfastLinks arranged between ridges 2 Grill Griddle, 3–5 minutes, turned once Flat SausageBreakfastPatties 2 Grill Griddle, 8–9 minutes, turned once Flat Hot Dogs 2 Grillor 2 Griddle turned8–10Griddle,minutes,severaltimes Flat
3 slices black
¼ cup (60 mL) arugula
4–5 slices pickled peperoncini
2 slices
1 tbsp (15 mL) oil-packed sun-dried tomatoes, chopped
2
3–4
pickles 2 slices white
1
2 slices Genoa salami
2 grilled chicken tenderloins*, seasoned with ½ tsp (2 mL) of taco seasoning
softened
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 slices vine-ripened tomatoes
3 slices smoked turkey
¼ cup (60 mL) baby spinach
1 tsp (5 mL) balsamic glaze
1 submarine roll
½ cup (125 g) black beans
1 tbsp (15 mL) basil pesto
1 4" (10-cm) ciabatta roll, halved
2 slices sourdough bread
1. Select the preset and time. When using , you'll also select the temperature.
1 tbsp (15 mL) mayonnaise
2 slices sourdough
2 oz. (60 g) Monterey Jack cheese, coarsely grated
&
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).
1 slice provolone cheese, halved
2 slices capicola
1 tbsp (15 mL) Italian vinaigrette
1 tbsp (15 mL) sour cream tbsp (30 mL) pico de gallo slices according to the cooking chart on p. 9. rye bread tbsp (15 mL) mayonnaise tsp (5 mL) Dijon mustard forest ham bread butter cheddar cheese bread tbsp (15 mL) butter
1 10" (25-cm) flour tortilla, warmed on the grill for 10 seconds
1
4–5
2 slices Havarti cheese
3 slices fresh mozzarella cheese
2 slices black forest ham
1
avocado *Grill
Sandwiches
2 slices cheddar cheese 1 slice Muenster cheese Turkey Havarti Panini Caprese Pesto Panini Italian Sub Chicken Burrito Ham & Cheese Panini Grilled Cheese Plates 2 Grill Preset Panini Position Closed Time 2:30 Plates 2 Grill Preset Panini Position Closed Time 2:30 Plates 2 Griddle Preset Panini Position Closed Time 3:00 Plates 2 Griddle Preset Panini Position Closed Time 2:00 Plates 2 Griddle Preset 325°FCustom,(160°C) Position Closed Time 5:30 Plates 2 Grill Preset Panini Position Closed Time 2:30 Makes 1 sandwich Makes 1 sandwich Makes 1 sandwich Makes 1 burrito Makes 1 sandwich Makes 1 sandwich 11
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. When preheated, brush with oil, add a heaping ½ cup (125 mL) of batter into each well on the bottom plate. Close the lid.
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
1 tsp (5 mL) baking powder
Each
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).
1 cup (250 mL) low-fat buttermilk
1 cup (250 mL) all-purpose flour cup (60 mL) cornstarch
1 egg, lightly beaten
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.
4. Cook until golden brown, about 1½–2 minutes. Repeat with the remaining batter. Press CANCEL when done.
Plates: 2 Griddle | Flat Plates: 2 Waffle | Position: Closed
Buttermilk Pancakes & Waffles
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
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.
1 egg, lightly beaten
¼ tsp (1 mL) salt
2 tsp (10 mL) baking powder
Directions
3. Press CANCEL when done.
2 tbsp (30 mL) butter, melted 1 tsp (5 mL) vanilla extract Oil for brushing
¼
½ tsp (2 mL) baking soda tsp (1 mL) salt
1 tbsp (15 mL) sugar
Servingsrecipe:
Waffles
Position:
1½ cups (375 mL) all-purpose flour
Pancakes
11⁄3 cups (325 mL) low-fat buttermilk
2 tbsp (30 mL) sugar
¼
3 tbsp (45 mL) butter, melted 1 tsp (5 mL) vanilla extract Oil for brushing
½ tsp (2 mL) baking soda
TOTAL TIME204mins
13
Brioche French Toast 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 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. 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 Cook’s Tip You can use any thickly sliced bread, but rich, sweet bread like brioche or challah makes this especially delicious. TOTAL TIME204mins Servings Plates 2 Griddle Position Flat 14
3. When preheated, melt the butter on one side and add the sausage to the other.
Chicken Sausage & Veggie Scramble 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
Optional: ½ ripe avocado, diced
1 tbsp (15 mL) butter 4 oz. (125 g) white mushrooms, sliced 2 green onions, sliced
Ingredients
1. Set to in the Flat position.
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.
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.
7. Serve topped with tomatoes and avocado, if you ’d like.
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
1 cup (250 mL) loosely packed baby spinach
2. Whisk the eggs, milk, salt, and red pepper flakes or hot sauce, if using, together in a large bowl; set aside.
4 eggs ¼ cup (60 mL) milk ¼ tsp (1 mL) salt 1⁄8 tsp (0.5 mL) red pepper flakes or hot sauce
Directions
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.
TOTAL TIME15 4mins Servings Plates 2 Griddle Positions Flat, Top Melt 16
5. Combine the ricotta mixture with the chives, garlic, and remaining 1/4 tsp (1 mL) of salt in a small bowl.
4. Add the vegetables to the grill; cook in the Closed position until browned, 4–5 minutes.
Mushroom & Ricotta Sandwiches 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
6. Spread the ricotta on the bread, then top with the vegetables.
1. Set to for 10 minutes.
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.
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 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
TOTAL TIME254mins Servings Positions Closed, Top Melt Plates 2 Grill 18
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.
Directions
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.
Ingredients
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
Spinach and Artichoke Pizza 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
1 tbsp (15 mL) cornmeal, divided 1 pkg (11 oz./311 g) refrigerated thin pizza dough
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.
Servings Positions Closed, Top Melt Plates 2 Grill
2 oz. (60 g) Parmesan cheese, finely grated (1 cup/250 mL) 2 garlic cloves, pressed ¼ tsp (1 mL) salt
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. 258mins 20
Directions
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
½ cup (125 mL) thawed and drained chopped spinach 1 jar (6 oz./170 g) quartered marinated artichoke hearts, drained and coarsely chopped
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.
TOTAL TIME
2 oz. (60 g) reduced-fat (Neufchâtel) cream cheese
1. Set to for 3 minutes.
5. Cook until deep golden brown, 3–4 minutes per side. Serve with the sauce.
1 tbsp (15 mL) chopped dill 1 garlic clove, pressed 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.
½ cup (125 mL) crumbled feta cheese
2 large eggs, lightly beaten 3 green onions, thinly sliced
¼ tsp (1 mL) salt Oil for brushing
½ cup (125 mL) all-purpose flour
2 tbsp (30 mL) lemon juice
TOTAL TIME20 mins Plates 2 Griddle Position Flat4 Servings Fritters
2 cups (500 mL) packed, grated zucchini (about 1 large zucchini)
½ cup (125 mL) low-fat plain Greek yogurt
3. For the fritters, combine all the ingredients, except the oil.
½ tsp (2 mL) ground nutmeg
1. For the yogurt sauce, combine all the ingredients in a small bowl; cover and refrigerate.
22
Directions
Greek Zucchini Fritters 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
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.
Yogurt Sauce
2. Set to for 8 minutes at 375°F (190°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.
TOTAL TIME35 mins Plates 2 Griddle Position Closed6 Servings 24
2 oz. (60 g) Swiss cheese, coarsely grated ( ½ cup/125 mL) 2 tbsp (30 mL) butter, melted 1 garlic clove, pressed
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.
Ingredients Oil for brushing 1 small onion, thinly sliced 8 oz. (250 g) sliced deli rare roast beef
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).
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.
French Onion Sliders 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 Directions
2–3 tbsp (30–45 mL) prepared horseradish
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.
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.
1. Set to for 6 minutes at 350°F (180°C).
¾ tsp (4 mL) dried thyme leaves, divided 2 tbsp (30 mL) mayonnaise
1 pkg (12 oz./340 g) Hawaiian sweet rolls
Cornbread Waffles
2⁄3 cup (150 mL) barbecue sauce
4. Meanwhile, combine the chicken and barbecue sauce in microwave-safe bowl and microwave until warm, about 2–3 minutes.
Directions
Cook’s Tip You can make the waffles a day ahead and store them in an airtight container until you're ready to use.
BBQ Chicken & Cornbread Waffles 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
2 cups (500 mL) cooked shredded chicken
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.
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.
2. Whisk the waffle ingredients together in a small bowl until moistened; the batter will be slightly lumpy.
4 slices cheddar cheese
7. When ready, cut each sandwich in half diagonally to serve.
TOTAL TIME20 mins Plates 2 Waffle Position Closed4 Servings 26
1 pkg (8.5 oz./240 g) corn muffin mix
5. Set on for 3 minutes at 350°F (180°C).
½ small red onion, thinly sliced 12 pickle slices
1 egg 2⁄3 cup (150 mL) milk 2 tbsp (30 mL) melted butter Oil for brushing Chicken and Toppings
1. Set to for 6 minutes at 350°F (180°C).
1 tbsp (15 mL) vegetable oil
1 tbsp (15 mL) ketchup
1 tsp (5 mL) toasted sesame oil
5. Serve shrimp and veggies over rice with sauce. Top with green onions, if you’d like.
1 tbsp (15 mL) milk
2. Set on for 10 minutes.
Hibachi Shrimp & Veggies with Yum Yum Sauce 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
1 tsp (5 mL) toasted sesame oil
¼ tsp (1 mL) fresh grated ginger Veggies
¼ cup (60 mL) mayonnaise
½ medium yellow onion, cut into ½" (1-cm) wedges
2 large carrots, peeled and thinly sliced (1½ cups/375 mL)
TOTAL TIME204mins Servings
Plates 2 Griddle Positions
2 garlic cloves, pressed ½ tsp (2 mL) Sriracha sauce
Closed, Flat 28
Directions
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.
2 cups (500 mL) broccoli florets
Optional: Sliced green onions
1 lb. (450 g) large shrimp (31–40 count), peeled, deveined, and tails removed
1⁄8 tsp (0.5 mL) salt
Yum Yum Sauce
Optional:gingersteamed rice for serving
1 tsp (5 mL) reducedsodium soy sauce
½ tsp (2 mL) fresh grated
1. For the sauce, combine all the ingredients in small bowl; cover and refrigerate.
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.
Shrimp
Directions
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).
Steak and Asparagus
Grilled Steaks & Asparagus with Rosemary Garlic Butter 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
Plates 2 Grill Position Closed Accessory Probe Oil for brushing 1 bunch trimmedasparagus, ½ small lemon 30
TOTAL TIME254mins Servings
7. Cut the steak into thick slices and serve with the 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
5. Meanwhile, set to for 3 minutes.
1. For the butter, combine all the ingredients in a small bowl; set aside.
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.
Rosemary Garlic Butter 3 tbsp (45 mL) butter, softened 2 tsp (10 mL) finely chopped fresh rosemary 1 garlic clove, pressed 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.
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.
We love strip steak for this recipe, but ribeye and filet work just as well.
4. When done, transfer to a cutting board and top with about ¾ of the butter mixture. Let stand for at least 5 minutes.
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