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Wolfgang Puck BCGL0035 manual

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Table of contents for the manual

  • Page 1

    W olfgang Puck Panini Mak er and Multipurpose Grill Use and Car e IMPORT ANT NO TICE PLEASE DO NO T RETURN T O ST ORE. If y ou hav e any pr oblems with this unit, contact C onsumer Relations for service PHONE: 1-800-27 5-827 3 or visit our w ebsite at wppotsandpans.c om Please r ead operating instructions befor e using this product. Please k eep or[...]

  • Page 2

    1 2 IMPORT ANT S AFEGU ARDS When using electrical appliances, basic safety pr ecautions should alwa ys be follo wed, including the follo wing: 1 Read all instructions car efully . 2 Do not touch hot surf aces. Use handles only . 3 T o protect against risk of electric shock, do not immerse applianc e, cor d, or plug in water or other liquid. 4 Close[...]

  • Page 3

    3 4 T able of Cont ents Important Safeguar ds 1 About W olf gang Puck 3 Kno w Y our Panini Mak er 5 Befor e Y our First Use 6 About Y our P anini Maker 6 A dding/Removing Plat es 7 Using Y our P anini Maker 8 Helpful Hints 9 Car e and Cleaning 9 Recipes 10 Cooking Chart 31 Limited W arranty 34 Contact Information Back W olf gang Puck, owner of the [...]

  • Page 4

    5 6 Kno w Y our Panini Mak er • Ribbed Grill Plate • Drip Dra wer Green R eady Light • Red Po wer Indicator • Side Handles • Adjus table T emperature C ontrol • Grease Channel • • Bottom Plate Lock Button (not shown) • T op Plate Lock butt on • Front Handle (only use the black portion of the handle to open and close the unit, po[...]

  • Page 5

    7 8 A dding and Remo ving Plates Caution: T o pre vent a serious burn injury , al ways ensure that y our Panini Grill is unplugged and has complet ely cooled prior to r emoving or adding plates. Al ways dry plates thoroughly prior to ins talling on the unit. Standing in front of y our unit grasp the bott om plate and line up the two r ear locking p[...]

  • Page 6

    9 10 Grilled V egetable Panini 4 servings INGREDIENTS 1 large f ocaccia bread, halv ed horizontally 1 large r ed pepper , quartered 1 medium sw eet onion, thinly sliced 1 tablespoon Italian dres sing 1/2 cup pes to sauce 1 medium eggplant, sliced in 1/ 2-inch rounds 1/2 cup F ontina cheese, shredded METHOD 1 Set y our adjustable temperatur e contr [...]

  • Page 7

    11 12 Salmon Panini 4 servings INGREDIENTS 4 salmon fillets (3 to 4 ounc es each), boned 1 teaspoon oliv e oil 1/2 t easpoon salt 1/2 t easpoon pepper 1/ 4 teaspoon fresh dill w eed 1 loaf unsliced Fr ench bread 4 tablespoons Russian salad dr essing 1 tablespoon capers 4 medium purple onion slices, r azor thin 2 cups arugula, wat ercr ess or lettuc[...]

  • Page 8

    13 14 Barbecued Shrimp “BL T” 4 servings INGREDIENTS 1 teaspoon v egetable oil 5 large shallots 1/2 cup whit e wine 1 tablespoon champagne vinegar 1/2 cup hea vy cream 1/2 cup unsalt ed butter , cut into small piec es Juice of 1/ 2 medium lemon 1/ 4 teaspoon salt 1/ 4 teaspoon fresh gr ound pepper 3 tablespoons v egetable oil 1/2 pound medium s[...]

  • Page 9

    15 16 Mushr oom Sauce Meat Loaf P atties with Mushr oom Sauce 8 servings INGREDIENTS 5 slices eggplant 2 tablespoons oliv e oil 2 medium shallots, minced 1/2 pound mushr ooms, minced Salt and pepper , to taste 1/2 cup hea vy cream 2 pounds ground lamb , pork, or veal ( or a combination) 2 large eggs, lightly beat en 2 tablespoons minced garlic 2 te[...]

  • Page 10

    17 18 Grilled Chick en Br east P anini with Artichok es and Sundried T omat o Pest o 4 Servings INGREDIENTS 4 medium boneless skinless chick en breasts, trimmed of f at 2 tablespoons lemon juice 6 tablespoons oliv e oil 1/2 t easpoon fresh thyme lea ves 2 clo ves garlic, minced 1 pinch kosher salt 1 pinch coarse gr ound pepper 1/2 cup sundried t om[...]

  • Page 11

    19 20 Chick en with Garlic and Parsle y 2 servings INGREDIENTS 1 whole chicken, appr o ximately 2 pounds 1 small head of garlic, separat ed and peeled 1/ 4 cup Italian parsley leav es, chopped 1/ 4 teaspoon kosher salt 1/ 4 teaspoon fresh gr ound pepper 2 tablespoons unsalted butt er Juice of 1 medium lemon METHOD 1 Set y our adjustable temperatur [...]

  • Page 12

    21 22 Cuban Sandwich 2 Servings INGREDIENTS 1 loaf Cuban bread (Italian br ead may be substitut ed) 1/ 4 pound roast pork -sliced 1/ 4 pound boiled or maple glazed ham-sliced 1/ 4 pound Swiss cheese 4 tablespoons may onnaise 2 tablespoons honey Dijon mus tard 4 dill pickles-sliced length wise METHOD 1 Set y our adjustable temperatur e contr ol betw[...]

  • Page 13

    23 24 Cr eam Cheese and Jelly Panini’ s Serves 4 INGREDIENTS 8 slices soft whit e bread 2 tablespoon soft butter 1 4 oz pack age cream cheese 4 tablespoons jelly (use y our fav orite kind) METHOD 1 Set y our adjustable temperatur e contr ol between settings 9 and 10 and allow y our Panini Mak er to preheat until the gr een ready light illuminat e[...]

  • Page 14

    25 26 Mont e Crist o Sandwich INGREDIENTS 2 slices challah or whit e bread – in 1-inch slices 1/ 4 pound lean ham – shav ed 1/ 4 pound turke y breast – sha ved 2 slices Swis s cheese 2 large eggs – beat en 1 teaspoon w ater METHOD 1 Set y our adjustable temperatur e contr ol between settings 9 and 10 and allow y our Panini Mak er to preheat[...]

  • Page 15

    27 28 Stuffed Fr ench T oast INGREDIENTS 1 loaf Raisin Nut Bread, or Challah ( sliced into 2-inch thick slic es) 8 teaspoons cr eam cheese 4 teaspoons str awberry jam 4 large eggs 1/2 cup cr eam 1 teaspoon sugar 1 teaspoon cinnamon Pow dered sugar for dus ting METHOD 1 Set y our adjustable temperatur e contr ol between settings 9 and 10 and allow y[...]

  • Page 16

    29 30 Sour dough Starter For Sourdough W affles referenced on page 28 Mak es 4 cups INGREDIENTS 3 cups all-purpose flour 2 cups nonfat milk 1 cup plain y ogurt 1 small potato , peeled and finely grated METHOD 1 In a small bowl, hand whisk all the ingr edients until smooth. Co ver with a clean to wel and set in a w arm place until the batter begins [...]

  • Page 17

    32 Recipe Not es 31 Panini Mak er Grill Cooking Chart Ingredients Setting Minutes BEEF Fajita s teak – thin strips 9 - 1 0 2 Flank/ skirt steak 1 lb , 1” thick medium cooked 9 - 1 0 5 – 7 Hamburgers – 1” thick medium 9 - 1 0 4 – 5 Hot dogs – Jumbo 9 - 1 0 5 NY strip st eak boneless – 3/ 4” thick medium 9 - 1 0 4 – 5 PORK Bacon s[...]

  • Page 18

    33 34 Limit ed W arr anty This w arranty co v ers all defects in workmanship or mat erials in the mechanical and electrical parts, arising under normal usage and care , in this product f or a period of 12 months from the date of pur chase pro vided y ou are able to pr esent a valid pr oof-of-purchase. A v alid proof-of-pur chase is a rec eipt speci[...]