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A good user manual
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Table of contents for the manual
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Page 1
For your safety and continued enjoyment of this product, always r ead the instruction book carefully before using. Griddler ™ overstuffed sandwich maker CGR-S MC INSTRUCTION BOOKLET & RECIPES IB-7639-CAN[...]
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Page 2
2 CONTENTS Imp or ta nt S afeg ua rd s .................................. 2 Ins tr uc tio ns fo r Use ..................................... 3 Sp ec ia l Featu re s .......................................... 3 Ti ps a nd Hi nts .............................................. 4 Cle an ing a nd M ai ntena nc e .......................... 4 Stor ag e ...[...]
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Page 3
3 IN ST R UC TI ON S FO R USE 1. Before using your Cuisinart ® Griddler™ overstuffed sandwich maker for the first time, remove all protective paper and wrapping. Remove any dust from shipping by wiping the plates with a damp cloth. 2. Preheat the sandwich maker . Close lid and plug cord into a 120V AC wall outlet. The red light will go on to sig[...]
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Page 4
4 Tips And Hints Pre he at your Cui sin ar t ® Gr id dle r ™ over stuf fe d sa ndwi ch m ake r com pl etel y befo re u si ng. For s an dwi che s th at a re qu ick to a s se mb le, p rep ar e sa ndw ic h fix in gs wh ile gr ill i s pr eh eati ng. T he li d to the s an dwi ch ma ker sh oul d be c lo se d whi le it i s pr eh eat ing a s well a s in[...]
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Page 5
5 W ARRANTY LIMITED THREE-YEAR W ARRANTY Th is wa rr an t y sup er s ed e s all p revi ou s war ra nti es o n thi s Cui si na r t ® pr od uc t. Th is war ra nt y i s availa bl e to c on su me rs onl y . Y o u ar e a co ns ume r if yo u own a Cui si na r t ® pr odu ct t hat wa s pu rch as e d at re tai l for pe r so nal, fam ily o r hou se ho ld u[...]
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Page 6
6 ©2008 Cuisinart Cuisinart® is a register ed trademark of Cuisinart 100 Conair Parkway Woodbridge, Ont L4H 0L2 Consumer Call Centre Email: Consumer_Canada@Conair .com 1-800-472-7607 Printed in China 08CC067 A n y o t h e r t r a d e m a r k s o r s e r v i c e m a r k s o f t h i r d p a r t i e s r e fe r r e d to h e r e i n a r e t h e t r a [...]
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Page 7
7 t h e G R I D D L E R ™ o v e r s t u f f ed sa n d wi c h m a k er a g u i d e to pe r f e c t m ea l s[...]
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Page 8
8 S A V OR Y & S WEET RECIPES BR E A K F A S T In divid ual S pin ach a nd Go at C he es e F ri t t at as ......................................................... 9 Breakfa st o n th e G o .................................................................................................. 1 0 F rench T oast ......................................[...]
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Page 9
9 BREAKF AS T Individual Spinach and Goat Cheese F r itt at as Just one of man y delicious fr itt atas that y ou can make in your overstuf fed sandwich maker! M a ke s 4 i n d i v id u a l f r i t t a t a s ½ te a s po o n (2 m l ) ol i ve o il 1 ga r l ic c l ove , sm a s h ed 1 pa c ke d c u p s p i na c h l ea ve s 4 la r g e e gg s 1 t a bl e [...]
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Page 10
1 0 Breakf ast on t he Go M a ke s 2 s a n d w i c h e s , o r 4 s e r v i n g s 4 la r g e e gg s co ok i n g s p ra y 4 s li c e s w h i te o r w ho l e w he a t b re a d ¼ cu p ( 5 0 m l ) s h r e d d ed C h e dd a r 2 t a bl e s po o n s ( 3 0 m l ) m el t ed b u t t e r Pr e h e a t t h e G r i d d l e r™ o ve r s tu f f e d s a n d w i c h[...]
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Page 11
1 1 THE MAIN COURSE Gr illed BL T with P r ovolone This upscale version is delicious with the added cheeses. M a ke s 2 s a n d w i c h e s 4 s li c e s s o u rd o u gh b r e ad 6 s li c e s b a co n , co o ked ½ c up (125 m l ) a r ug u l a 1 to m at o, s li c e d p in c h kos h e r s al t p in c h f re s h l y gr o u nd p e p p e r 1 ½ ou n c e[...]
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Page 12
1 2 O n c e g r e e n i n d i c a to r i s o n , p l a c e s a n d w i c h e s i n h e a t e d s a n d w i c h p l a te s a n d c l o s e . T oa s t s a n d w i c h e s fo r a b o u t 5 m i n u te s , u n t i l b r e a d i s ev e n l y g o l d e n a n d to a s t e d . C u t s a n d wi c h e s a l o n g t h e p e r f o r a t e d e d g e a n d s e r [...]
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Page 13
1 3 L a y t w o s l i c e s o f b r e a d o n a wo r k s u r f a c e . Pl a c e 3 s l i c e s o f p r o s c i u t t o o n e a c h s l i c e o f b r e a d a n d to p e a c h w i t h 2 s l i c e s o f to m a t o. D i s t r i b u t e f r e s h m oz z a r e l l a a n d b a s i l l e av e s e q u a l l y b e t w e e n t h e t wo s a n dw i c h e s . P l[...]
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Page 14
1 4 Gr illed Smoked T urkey with Br ie and Apples These ingredients create a great f lavour combination. M a ke s 2 s a n d w i c h e s 4 s li c e s m u l t ig r a i n b r e a d 4 ou n c es (1 15 g) s mo ke d t ur key, sl i c ed ½ te a s po o n (2 m l ) gr a i ny m u s t ar d 1 ou n c e (3 0 g) B ri e , s l i c ed a n d c hi l l e d 8 t hi n s l i[...]
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Page 15
1 5 T oasted A vocado, Cheese, and T omato So simple but so delicious! M a ke s 2 s a n d w i c h e s 4 s li c e s m u l t ig r a i n b r e a d ½ avo ca d o, s l ic e d 4 s li c e s t o ma to 1 ou n c e (3 0 g) s li c e d C h e d da r ¼ te a s po o n (1 m l ) kos h e r sa l t ¼ te a s po o n (1 m l ) fr e s h l y g r o u nd p e p p er 1 ½ t a b[...]
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Page 16
1 6 Three-Cheese Calzones with Sausage and P esto M a ke s 8 c a l zo n e s ½ te a s po o n (2 m l ) ol i ve o il 6 ou n c es (1 70 g) f r es h I t a li a n s au s a g e ( h o t o r s we et ), ca s i n gs r e mo ve d 2 ga r l ic c l ove s , s ma s h e d an d p e el e d ¾ c up (1 75 m l ) r ic ot t a ¾ c up (1 75 m l ) s h r ed d e d mo z z ar e [...]
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Page 17
1 7 I n a s m a ll b o w l c o m b i ne c h i c ke n b r e a s t , g r e e n o n i o n s , b l a c k b e a n s , g r e e n c h i l e s , s a l t a n d p e p p e r. Pr e h e a t t h e G r i d d l e r™ o ve r s tu f f e d s a n d w i c h m a ke r t o hi g h . Pl a c e t h e to r t i l l a s o n a wo r k s u r f a c e . Pl a c e ½ c u p (1 25 m l )[...]
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Page 18
1 8 S’mores This campfire classic is a big hit with kids of all ages. M a ke s 2 s a n d w i c h e s 4 s li c e s c h a l la h o r w hi t e br e a d 1 ½ ou n c e (4 3 g) s em i sw ee t c h oc ol a t e b a r ¼ cu p ( 5 0 m l ) m i n i ma r s h m a ll ow s 2 t a bl e s po o n s ( 3 0 m l ) u ns a l te d b u t t er, m e lt e d Pr e h e a t t h e G[...]
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Page 19
1 9 Notes:[...]
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Page 20
20 Notes:[...]