Bedienungsanleitung Cuisinart GR47BE (Seite 18 von 75) (Deutsch, Englisch, Holländisch, Französisch, Italienisch, Portugiesisch, Spanisch)

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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 oating 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 avour.

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 rst.

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 tted 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 o 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 o as the thermostat monitors the temperature during

cooking. This is normal.

N.B: The rst 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 o any residue with a paper towel before proceeding with the next recipe.

When you have nished 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 sh until esh is opaque throughout. Ensure

food is thoroughly cooked before serving. Please also see the recipes in the booklet included..

Meat Preparation Grill Posi-

tion Temp Time

Chicken breast bone-

less, skin removed

Pound to an even thickness

of 15-20mm (½ to ¾”).

Closed 210°C 7-9 minutes

Fully or half

open

210°C 8-10 minutes per side

Chicken thighs, bone-

less, skin removed

Spread to an even thickness,

remove all visible fat

Closed 210°C 8-10 minutes.

Fully or half

open

210°C 8-10 minutes per side

Beef steak, boneless,

20-25mm (¾” to 1”)

thick

Season to taste. If marinated

drain well before cooking

Closed 230°C 3-10 minutes depending

on your preparation.

Fully or half

open

230°C 3-10 minutes depending

on your preparation.

Beef, llets, 25mm (1”)

thick

Season to taste. If marinated

drain well before cooking

Closed 230°C 4-5 minutes.

Beef, hamburgers Beef, hamburgers Closed 230°C 5-8 minutes.

Pork tenderloin Cut into ¾” (20mm) thick

medallions, may be pounded.

Season to taste

Closed 230°C 4 minutes. Pork should be

slightly pink in appear-

ance, overcooking will

result in dry meat.

Boneless pork loin

chops, 15-25mm (½

to 1”).

All chops should be same

thickness

Closed 210°C 4-9 minutes. Pork should

be slightly pink in appear-

ance, overcooking will

result in dry meat.

Sausages, uncooked Prick links with tines of fork or

tip of knife.

Closed 210°C 14-18 minutes depending

on thickness.

Fish Steaks (sword,

tuna, salmon, boned)

20-25mm (¾” to 1”)

thick

Closed 210°C 6-7 ½ minutes.

Fully or half

open

210°C 7-8 minutes per side.

Prawns Dry well. Season to taste

and or rub with extra virgin

olive oil

Closed 230°C 2-2 ½ minutes.

Fully or half

open

230°C 1-2 minutes per side.

Scallops Dry well. Season to taste

and or rub with extra virgin

olive oil

Closed 230°C 2-2 ½ minutes.

Fully or half

open

230°C 1-2 minutes per side.

Do not overcook.

Portobello mush-

rooms, 15mm (½”)

thick slices

Closed 210°C 6-8 minutes until nicely

brown and tender.

Cuisinart GR47BE Seite 18

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