Xpress GTXpress 101 Instructions Manual

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Summary of Contents for Xpress GTXpress 101

Page 2 IMPORTANT SAFEGUARDS When using electrical appliances, especially when children are present, basic safety precautions should always be followed, including the following: READ ALL INSTRUCTIONS BEFORE USING. 1. Read all instructions. 2. Do not touch hot surfaces. Use handles and knobs. 3.
Page 3 7 minutes. It will really hit the spot! I know that after you’ve tried it, you’ll find the GT Xpress 101 indispensable and you’ll use it every day, so I’ve included plenty of recipes from which to choose.
Page 4 Flexible hinge allows rising during cooking. Nonstick finish provides easy cleanup. Cooking wells designed for single-size portions. Ready light goes out when the unit is preheated. Cord Wrap for convenient cord storage. Lifting tool for easy removal of cooked foods. Stores on end to save space.
Page 5 Before using for the first time, wipe the interior and exterior surfaces of the unit with a soft, damp cloth to remove any dust that may have accumulated during packaging. Dry completely with a soft, dry cloth. We recommend a one-time seasoning of the nonstick surface of the cooking wells before using to ensure the nonstick release performance of the finish.
Page 6 Most of the recipes included provide 2 servings. When cooking for more than 2, wrap the first batch in foil and keep warm on top of the GT Xpress 101 while the second batch is cooking.
Page 7 CLEANING AND STORAGE After use and before cleaning or storing, remove plug and wait for the unit to cool completely. Wipe the inside and the edges of the wells with a damp, soft cloth. Should egg or filling be difficult to remove, use a cleaning pad marked safe for nonstick cooking surfaces.
Page 8 8 brown ‘n serve sausages 1 package (6 ounces) complete pancake mix 1 cup water Place 4 sausages in each well of GT Xpress 101 prior to preheating. Cook 2 to 3 minutes until light goes out. Remove 2 sausages from each well.
Page 9 French Toast and Ham Wrap 1 egg, lightly beaten 1/4 cup milk 1/2 teaspoon cinnamon 1/4 teaspoon vanilla 2 large slices of cinnamon or raisin bread 2 slices ham nonstick cooking spray Combine the egg, milk, cinnamon and vanilla in a shallow bowl. Soak the bread slices in the mixture and allow the bread to soak up the liquid.
Page 10 2 eggs, beaten with 2 Tablespoons milk and salt and pepper to taste 2 slices American cheese Place half the sausage slices in each well of GT Xpress 101 prior to preheating. Cook 2 to 3 minutes until light goes out. Divide beaten egg, milk and seasonings between 2 cooking wells.
Page 11 Low-Cholesterol Biscuit Breakfast Bake - substitute 1/2 cup egg substitute for the eggs, reduced-fat cheese for the cheese and Canadian bacon for the bacon. Xpress Breakfast 2 eggs, beaten 2 large English muffins, split and cut in half vertically 2 slice Canadian bacon or pre-cooked smoked bacon or 1 slice ham,...
Page 12 Breakfast Hash 1 cup frozen, shredded hash brown potatoes 1/4 teaspoon garlic powder 2 Tablespoons chopped onions 1/2 cup shredded cheddar cheese 2 fully-cooked frozen breakfast sausage links, chopped 3 eggs, lightly beaten 1/2 teaspoon salt 1/4 teaspoon pepper Combine all ingredients. Spoon 1/2 of the mixture into each well. Cook 10 minutes or until well browned.
Page 13 Steak and Egg Omelet Leftover Makeover 1 piece of leftover grilled steak, chopped 1/2 leftover baked potato, chopped sauteed mushrooms, chopped 3 eggs, beaten 2 Tablespoons shredded cheese, optional Place half the chopped steak, potato and mushrooms in each well. Pour half the beaten eggs into each well.
Page 14 Fried Eggs nonstick cooking spray or 1/4 teaspoon butter or margarine 2 eggs Salt and pepper Spray wells with vegetable oil spray. Carefully crack an egg into each well. Cook 2 to 3 minutes to desired doneness. Serves 1 to 2. Poached Eggs nonstick cooking spray 1/3 cup water...
Page 15 Veggie and Cheese Omelet Veggie and Cheese Omelet 3 eggs, lightly beaten 1 Tablespoon milk 1 Tablespoon chopped onion 2 mushrooms, chopped 2 Tablespoon chopped red peppers 1 Tablespoons chopped green peppers 1 slice cheese, chopped 1/4 teaspoon garlic powder 1/2 teaspoon salt 1/4 teaspoon pepper Combine all ingredients.
Page 16 Asparagus and Beef Rollups 2 (4-ounce) thinly sliced top round sandwich steaks, pounded 2 slices Swiss cheese 4 asparagus spears, trimmed hollandaise sauce Place one piece of cheese on each piece of pounded beef. Add 2 asparagus spears to each. Roll up jellyroll fashion. Place the rolls seam side down into the wells.
Page 17 Seafood Stuffed Salmon 2 skinless salmon filets 2/3 cup cooked shrimp or crabmeat or mixture of both, finely chopped Slice salmon filets vertically without going all the way across, to form pockets for stuffing. Stuff each with half the chopped seafood. Place one half in each well.
Page 18 Egg, Cheese and Canadian Bacon Bake 4 slices Canadian bacon 2 eggs 2 Tablespoons shredded cheddar cheese Carefully place 2 slices of Canadian bacon into each well. Crack one egg into each well. Cook 7 to 8 minutes. Sprinkle with cheese. Serves 2. Scrambled Egg, Cheese and Canadian Bacon Bake - substitute beaten eggs for whole eggs.
Page 19 Monte Cristo Sandwich 4 slices Italian bread 2 teaspoons mayonnaise 2 teaspoons mustard 2 slices ham 2 slices Swiss cheese 1 egg, lightly beaten 3 Tablespoons milk. 1/8 teaspoon each onion powder, garlic powder and pepper nonstick cooking spray Spread the bread with mayonnaise and mustard. Place cheese and ham on bread.
Page 20 Grilled Turkey Bacon Ranch Rollup 2 (8-inch) flour tortillas 4 Tablespoons ranch dressing fresh spinach leaves 4 to 6 slices deli turkey 4 slices pre-cooked bacon 2 slices cheese (Monterey jack, provolone, etc.) Spread with half the dressing on each tortilla. Top each with half spinach, turkey, bacon and cheese.
Page 21 Veggie Pitawich 1/2 cup vegetables (mushrooms, onions, peppers, olives), chopped or thin sliced non-stick cooking spray 1 (6-inch) pita bread, cut in half vertically forming two pockets 1/4 cup shredded mozzarella cheese 2 Tablespoons pizza sauce Spray wells with nonstick cooking spray add vegetables. Cook about 2 minutes stirring once if necessary, until lightly browned.
Page 22 Whole Wheat Pitawich 1 (6-inch) whole wheat pita bread, cut in half vertically forming two pockets 4 teaspoons maple or honey mustard 6 spinach leaves 2 ounces ham 6 small slices tomato Spread 1/2 the mustard on the inside of each of the pitas. Fill with the remaining ingredients.
Page 23 Melted Cheese and Tomato Sandwiches 4 slices Italian bread 4 slices cheese 2 to 4 thin slices tomatoes 2 teaspoons pesto, mayonnaise or your favorite sandwich spread nonstick cooking spray Spread each slice of bread with mayo or chosen condiment. Place cheese and tomatoes on bread.
Page 24 Stuffed Chicken Breasts 1 boneless skinless chicken breast, cut in half 1 cup instant stuffing mix, divided 1/4 cup hot water 1 Tablespoon soft margarine nonstick cooking spray Meanwhile, mix 1/2 cup stuffing mix, hot water and margarine in a small bowl.
Page 25 Veal Birds 1/4 cup dry stuffing mix 3 Tablespoons water or broth 1 Tablespoon chopped onion 1 mushroom, chopped 2 (4-ounce) thin slices veal cutlet, pounded 2 thin slices provolone cheese Combine stuffing mix, water, onion, and mushrooms. Spread 1/2 half the mixture on each slice of veal to within 1/2 inch of the edges and top the cheese.
Page 26 Mexican Grilled Stuffed Burritos Leftover Makeover 2 (8-inch) flour tortillas 4 Tablespoons refried beans, rice or combination of both 4 Tablespoons cooked meat (chicken, beef or pork), shredded 2 Tablespoons salsa 4 Tablespoons shredded Monterey jack or cheddar, 2 slices American cheese Spread half the refried beans/rice in the center of each tortilla.
Page 27 Shrimp Stuffed Salmon Patties 1/2 cup cooked baby shrimp 1/2 teaspoon garlic salt 1 teaspoon minced parsley 1 7-ounce package pink salmon 1 egg 1/2 cup breadcrumbs 1 stalk celery, finely chopped 2 green onions, finely sliced 1 teaspoon dill 1 teaspoon seasoned salt 1/4 cup mayonnaise nonstick cooking spray...
Page 28 “Doggie Bag” Burritos Leftover Makeover 2 (8-inch) flour tortillas Cooked steak, cut into thin strips 6 Tablespoons chopped, cooked potato, mushrooms, and/or vegetables 4 Tablespoons shredded cheese 2 Tablespoons steak sauce (optional) Spread half the steak and vegetables in the center of each tortilla leaving 1-inch along perimeter.
Page 29 Quick and Possible Pies “Pie” Batter 1 cup milk 1 egg 1/2 cup baking mix Mix all ingredients together in a covered shaker. Extra can be stored in the refrigerator for a day or two. Pizza Burger Pies 1/2 cup ground beef, cooked and drained 2 Tablespoons pizza sauce 1/2 cup shredded mozzarella cheese 1/2 cup pie batter...
Page 30 Veggie Pizza Pies 1/2 cup total of any of the following: sliced olives, green peppers, onion, and/or mushrooms 2 Tablespoons pizza sauce 1/2 cup mozzarella cheese 1/2 cup pie batter Divide vegetables between 2 wells and Cook 1 minute. Divide sauce and cheese between the two wells.
Page 31 Quiche Lorraine 1/2 (9-inch) refrigerator pie crust, cut in 2 pieces 1 egg, lightly beaten 2 Tablespoons chopped ham 1 Tablespoon chopped onion 1 mushroom, chopped 1/3 cup shredded Swiss cheese 1/2 cup half and half or light cream 1/4 teaspoon garlic powder 1/8 teaspoon each salt and pepper Carefully fit pie crust into wells.
Page 32 Spinach Calzone - substitute 1/4 cup chopped fresh spinach for pepperoni. Sausage Calzone - substitute 1/4 cup chopped cooked sausage for pepperoni. Xpress Rice 1 cup instant rice 1 cup water or chicken broth 1/2 cup finely chopped vegetables (broccoli, carrots, onions, green or red peppers, etc.)
Page 33 Stuffed Soup 1 can (18.8 ounces) prepared chicken and corn chowder 2 1/2 cups chicken-flavored dry stuffing mix 3 ounces shredded cheddar cheese Combine all ingredients. Spoon 3/4 cup of mixture into each well. Cook 7 minutes, or until golden brown. Repeat and cook the remaining two servings.
Page 34 Tuna Puffs 1 1/2 cups mashed potatoes 1 egg 1/2 teaspoon seasoned salt 1 can tuna, drained Mix all ingredients together in a bowl. Divide between two wells. Cook 7 minutes until puffed and golden brown. Serves 2. Hot Dog and Mashed Potato Bake 2 hot dogs 3/4 cup mashed potatoes Make a lengthwise cut in each hot dog being careful not to cut...
Page 35 Hawaiian Cornbread 1 pouch (6.4 to 6.5 ounces) or one small box (7 to 8.5 ounces) corn muffin mix 1/2 cup well-drained crushed pineapple Mix corn muffin mix according to package directions. Fold in pineapple. Fill each well with 1/2-cup batter. Cook 9 to 10 minutes or until toothpick inserted in center comes out clean.
Page 36 Eggplant Vegetable Boats 1 white or purple eggplant (5 inches long), cut in half lengthwise 1/2 cup canned diced tomatoes with herbs or roasted garlic 1 Tablespoon grated parmesan cheese 1/4 teaspoon each salt, pepper, garlic and onion powder 1/4 cup Italian-flavored bread crumbs nonstick cooking spray.
Page 37 Lemon Cherry Pies 1/2 (9-inch) prepared refrigerated pie crust. cut in half 1/2 cup prepared lemon pie filling 1/4 cup prepared cherry pie filling Carefully fit one piece of pie crust into each well. Cook 8 minutes. Allow to cool completely before filling. Spoon half the lemon filling into each of the shells and top with the cherries.
Page 38 Chocolate Cake for 4 1 small box (9 ounces) chocolate cake mix, prepared according to package directions. Place 1/4 of batter in each well. Cook 7 to 8 minutes or until tooth- pick inserted in the center comes out clean. Repeat with remaining batter.
Page 39 Ice Cream Cakewich 2 cakes from above, cooled and split horizontally Half gallon any flavor ice cream in a round carton Remove cover from ice cream carton. Using a sharp knife, slice a 1 inch slice from the top of the carton including the ice cream. Replace lid on carton of ice cream and return to freezer.
Page 40 “Almost Instant” Coconut Custard Pies 1 egg 1/4 cup coconut 1/4 cup baking mix 1/2 cup milk 2 Tablespoons sugar 1 Tablespoon butter or margarine, softened a few drops of vanilla extract Place all ingredients in a covered shaker or blender and mix well. Divide mixed ingredients between the two cooking wells.
Page 41 One (1) Year Limited Warranty This product is inspected and tested before leaving our factory. It is warranted to be free of any manufacturing defects under normal use and conditions for one (1) year from date of original purchase. During that period, should the product fail to operate properly, please call our toll-free customer service number for assistance at 1-800- 357-9213.