Using The Integrated Drip Tray; Cooking With The Griddle & Grill - Cuisinart Griddle & Grill Instructions Manual

Closed Position
The Griddle & Grill can be used in the closed position as a contact
grill/panini press and is ideal for quick cooking as the heat comes
from both sides of the plates. The floating hinge design means
that the space between the top and bottom plate adjusts to the
thickness of your food. When cooking more than one item at a time,
try to ensure the thickness of the food is consistent to ensure even
cooking for each piece of food.
To achieve this position simply place food on the bottom plate, place your left hand on the handle,
use your right hand to tap the top of the grill using light pressure until the lid is level with the base
unit and is resting on your food. You can apply light pressure using the handle to press whilst cooking
to lock in flavour.
C. USING THE INTEGRATED DRIP TRAY
The Griddle & Grill has a clever fat drainage system. Fat is drained via a small recess at the rear of the
plates, allowing fat and grease to drip down into the integrated tray.
To insert the drip tray, insert it into the slot on the right side of the lower housing, the edge of the drip
tray with the curved shape should be inserted first.
To remove the drip tray, simply slide the tray out of the slot. Grease should be disposed of safely after
cooking. The drip tray can be washed in the dishwasher.
D. COOKING WITH THE GRIDDLE & GRILL
Once the plates and drip tray are fitted and the cooking position has been selected, you are ready to
start cooking with the Griddle & Grill.
1. Ensure the unit is plugged into the mains power supply.
2. Select the required temperature using the temperature dial. The red light will illuminate to indicate
the grill is on and is heating up. When the Griddle & Grill reaches the required temperature the
green light will illuminate.
3. Set the timer dial once you have placed the ingredients to be cooked on the grill.
NOTE: The timer does not switch the Griddle and Grill off when the timer countdown is
complete. It will make an audible sound when the timer reaches the end.
4. The green light will continue to turn on and off as the thermostat monitors the temperature during
cooking. This is normal.
N.B: The first time you use the appliance, it may have a slight odour and may smoke a little. This is
normal and common to appliances with a non-stick surface.
Use wooden or heatproof plastic utensils only. Never leave plastic utensils in contact with the hot
grill plate.
In between recipes, scrape excess food build-up through the grease channel and into the drip tray,
then wipe off any residue with a paper towel before proceeding with the next recipe.
When you have finished cooking, turn the temperature dial to zero and unplug the power cord from
the mains. Allow the appliance to cool completely before handling. The following table is provided
as a guide only to help you with cooking. The cooking guide provides suggested cooking times for
contact grilling fresh food. Cooking times may vary depending on overall thickness and density of
food. Cook poultry and meat until juices run clear, cook fish until flesh is opaque throughout. Ensure
food is thoroughly cooked before serving. Please also see the recipes in the booklet included..
22
Meat Preparation
Chicken breast bone- Pound to an even thickness
less, skin removed of 15-20mm (½ to ¾").
Chicken thighs, bone- Spread to an even thickness,
less, skin removed remove all visible fat
Beef steak, boneless, Season to taste. If marinated
20-25mm (¾" to 1") drain well before cooking
thick
Beef, fillets, 25mm (1") Season to taste. If marinated
thick drain well before cooking
Beef, hamburgers Beef, hamburgers
Pork tenderloin Cut into ¾" (20mm) thick
medallions, may be pounded.
Season to taste
Boneless pork loin All chops should be same
chops, 15-25mm (½ thickness
to 1").
Sausages, uncooked Prick links with tines of fork or
tip of knife.
Fish Steaks (sword,
tuna, salmon, boned)
20-25mm (¾" to 1")
thick
Prawns Dry well. Season to taste
and or rub with extra virgin
olive oil
Scallops Dry well. Season to taste
and or rub with extra virgin
olive oil
Portobello mush-
rooms, 15mm (½")
thick slices
Grill Posi-
Temp Time
tion
Closed 210°C 7-9 minutes
Fully or half 210°C 8-10 minutes per side
open
Closed 210°C 8-10 minutes.
Fully or half 210°C 8-10 minutes per side
open
Closed 230°C 3-10 minutes depending
on your preparation.
Fully or half 230°C 3-10 minutes depending
open on your preparation.
Closed 230°C 4-5 minutes.
Closed 230°C 5-8 minutes.
Closed 230°C 4 minutes. Pork should be
slightly pink in appear-
ance, overcooking will
result in dry meat.
Closed 210°C 4-9 minutes. Pork should
be slightly pink in appear-
ance, overcooking will
result in dry meat.
Closed 210°C 14-18 minutes depending
on thickness.
Closed 210°C 6-7 ½ minutes.
Fully or half 210°C 7-8 minutes per side.
open
Closed 230°C 2-2 ½ minutes.
Fully or half 230°C 1-2 minutes per side.
open
Closed 230°C 2-2 ½ minutes.
Fully or half 230°C 1-2 minutes per side.
open Do not overcook.
Closed 210°C 6-8 minutes until nicely
brown and tender.
23