HSN_PaniniManual 3/20/07 10:12 PM Page 1
I M P O R T A N T N O T I C E
PLEASE DO NOT RETURN TO STORE.
If you have any problems with this unit,
contact Consumer Relations for service
PHONE: 1-800-275-8273 or
visit our website at wppotsandpans.com
Please read operating instructions
before using this product.
Wolfgang Puck
Panini Maker and Multipurpose Grill
Please keep original box and packing materials
in the event that service is required.
Use and Care
W.P. APPLIANCES, INC. Toll Free (800) 275-8273
Model BCGL0035 Printed in China REV 2.0
All trademarks, service marks and trade names (collectively the “Marks”) are proprietary
to Wolfgang Puck World Wide.
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HSN_PaniniManual 3/20/07 10:12 PM Page 3
Table of Contents
Important Safeguards
About Wolfgang Puck
Know Your Panini Maker
Before Your First Use
About Your Panini Maker
Adding/Removing Plates
Using Your Panini Maker
Helpful Hints
1
3
5
6
6
7
8
Wolfgang Puck,
owner of the famous
Spago restaurants and
one of the most influential
chef-restauranteurs in
America, is credited with
reviving California’s rich
culinary heritage. His
9
Care and Cleaning
Recipes
9
10
31
34
cooking innovations,
a result of blending fresh
California ingredients with his classical French techniques, are enjoyed
by world leaders, stars and fellow chefs alike. He established other
trend-setting restaurants like Postrio in San Francisco, Chinois on
Main in Santa Monica, Vert and Trattoria del Lupo, and his latest creation,
Cut, a gourmet steakhouse in the Beverly Wilshire Hotel. Home chefs
can also share Mr. Puck’s talents through his cookbooks and, of
course, through his appliances!
Cooking Chart
Limited Warranty
Contact Information
Back
3
4
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HSN_PaniniManual 3/20/07 10:12 PM Page 5
Know Your Panini Maker
Before Your First Use
Carefully unpack the appliance and remove all packaging materials.
Ensure that the unit is unplugged. Remove the cooking plates and wash
in warm soapy water or place in the dishwasher.
Caution: Do not immerse the appliance, cord or plug in water. Never
operate this appliance without the grill plates locked into position on the
main housing. See “Adding and Removing Plates” on page 7.
Adjustable Temperature Control •
• Top Plate Lock button
Green Ready Light •
Red Power Indicator •
To remove any dust that may have accumulated during packaging, wipe
the exterior with a clean, damp cloth.
• Storage Lock (cannot be used
with optional waffle plates)
Important: Do not use harsh or abrasive cleansers on any part of the
appliance.
About Your Panini Maker
The English translation of Panini means little breads, or rolls and is
equated with sandwiches. In the United States, Panini has come to denote a
grilled Italian sandwich.
• Front Handle
(only use the black
portion of the handle
to open and close the
unit, pot holders may
be necessary to avoid
burn or injury.)
The Panini sandwiches of today are generally made using fresh, crusty
Italian breads. Your Panini Maker uses the weight of the heated upper
grill plate to grill both sides at the same time. Use your Panini Maker to
prepare authentic Italian Panini’s and Cuban sandwiches, as well as to
grill poultry, meat, fish, sausages, and a variety of other foods. Your
Panini Maker is designed to sear foods perfectly. The special hinged top
plate inherent on all Panini grills allows the grill to be used on extra thick
sandwiches and food items.
• Bottom Plate
Lock Button
(not shown)
Side Handles •
• Ribbed Grill Plate
• Drip Drawer
Grease Channel •
• Cord Storage
5
6
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HSN_PaniniManual 3/20/07 10:12 PM Page 7
Adding and Removing Plates
Using Your Panini Maker
Caution: To prevent a serious burn injury, always ensure that your
Panini Grill is unplugged and has completely cooled prior to removing
or adding plates. Always dry plates thoroughly prior to installing on
the unit.
Your Panini Maker is best used with thick, crusty breads, such as French,
Italian, and focaccia. The top grill plate is weighted to compress and
grill a Panini to perfection in about 3 minutes (depending on the bread,
filling, and personal taste). Your Panini Maker can also be used to grill a
variety of food items, such as meats, poultry, fish, and vegetables.
1
Completely pull out Drip Drawer prior to use. Place drip drawer
underneath grease channel so that any drippings will fall into
the drawer.
Assembling the Plates
Standing in front of your unit grasp the bottom plate
and line up the two rear locking pins (see figure 1)
on the back of the plate with the receptacles in the
rear of the unit. Gently lay the plate down and apply
downward pressure to snap the front plate locks
into place. You will hear a click indicating that the
2
Preheat the grill to the desired temperature. Your grill will not
properly preheat unless the grill is in the closed position. Close the
cover and plug into a 120-volt 60 HZ AC outlet only. The red light will
turn on indicating that the appliance is preheating. After approximately
8 minutes, the green light will turn on indicating that the appliance is
preheated and ready for use.
plate has locked into place. To ensure that your plate
is locked, gently try to lift it up.
figure 1
3
Open the lid using the black handle only, being careful not to touch
any hot surfaces such as the housing or grill plates. We recommend
the use of oven mitts or potholders to prevent the risk of injury.
The top plate is identified by the nub which appears
on the reverse side towards the front (see figure 2).
Align the two rear locking pins on the back of the
top plate with the two receptacles in the top
housing. Gently press the plate in until it locks
into place.
4
5
Place items to be cooked on the bottom grill plate.
Lower the cover and cook the food according to desired
temperature or doneness. Do not apply excessive force to close the
lid and do not lock latch on handle.
figure 2
Note: The green ready light is thermostatically controlled and will
cycle on and off during cooking to ensure that the correct
temperature is maintained.
Removing the Plates
With your unit in the open position, remove the
bottom plate by pressing the bottom plate lock
button located on the right side of the unit. (see
figure 3) while lifting the plate up and towards you.
Important: Grill only with the lid in the closed position.
6
When you have finished using your appliance, disconnect
the plug from the wall and allow the unit to cool down completely
before cleaning.
figure 3
With your unit in the open position, press down on
the top plate lock button located in the center front
of your unit while keeping one hand on the plate
itself. (see figure 4). Guide the plate forward with
your hand and lift up to remove.
figure 4
7
8
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HSN_PaniniManual 3/20/07 10:12 PM Page 9
Helpful Hints
Grilled Vegetable Panini
•
•
•
•
Be sure to always wash the grill plates after each use to remove any
residue that may have accumulated.
4 servings
INGREDIENTS
Do not use sharp objects or attempt to cut food on top of the grill
plates.
1 large focaccia bread, halved horizontally
1 large red pepper, quartered
1 medium sweet onion, thinly sliced
1 tablespoon Italian dressing
1/2 cup pesto sauce
1 medium eggplant, sliced in 1/2-inch rounds
1/2 cup Fontina cheese, shredded
Always preheat for 8 minutes until the green ready light illuminates
before use. Have all ingredients in place before cooking starts.
For best results, spread mayonnaise on both outer sides of panini
sandwiches before cooking. This will give darker, crustier grill marks
on the bread.
•
•
Do not use metal utensils, as this may damage the nonstick surface
of the grill plates.
METHOD
1
Set your adjustable temperature control between settings
8 and 10 and allow your Panini Maker to preheat until the green
ready light illuminates.
If additional sandwiches are desired, lower the lid to preserve the
heat while you prepare the additional sandwiches.
2
3
4
Grill red pepper in Panini Maker for about 5 minutes, or until tender.
Put onion and eggplant in a bowl and cover with Italian dressing.
•
•
Let sandwiches cool slightly before eating. Cheese, especially,
becomes very hot. Soft or melted fillings will firm slightly.
Grill eggplant slices in Panini Maker for 4 to 5 minutes. Repeat with
remaining eggplant and onion slices.
The “High” setting on the dial was designed for searing and
blackening. It is also excellent for grilling tuna steaks. Simply place
a 1-inch tuna steak on ribbed grill plates for 1 - 2 minutes for
a perfect medium rare, or to desired doneness.
5
6
Spread bottom slice of focaccia bread with pesto sauce and top
with cooked peppers. Top with grilled eggplant and onion. Top with
shredded Fontina cheese. Cover with top slice of focaccia bread.
Place assembled sandwiches in Panini Maker and toast until cheese
melts, approximately 3 minutes.
Care and Cleaning
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
Other than the cleaning mentioned in this manual, no other servicing or
maintenance of this appliance is required. Repairs, if necessary must be
performed by an authorized service center.
Caution: Do not immerse the appliance, cord or plug in water. Before
cleaning and when finished using your appliance, unplug power cord
from outlet and allow to cool completely.
Remove the grill plates according to the instructions referenced in the
“Adding and Removing Plates” section on page 7 of this manual.The grill
plates can be hand washed in warm soapy water or placed in the
dishwasher. Always dry plates thoroughly before assembling onto grill
housing. To remove stubborn stains or food, use a nylon brush or other
utensil safe for nonstick surfaces.
Do not use steel wool or scouring pads. Do not use abrasive cleansers.
Wipe the exterior with a clean, damp cloth. Dry all parts thoroughly
before using again or storing.
9
10
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HSN_PaniniManual 3/20/07 10:12 PM Page 11
Salmon Panini
Roast Beef Panini with
Roquefort
and Caramelized Shallots
4 servings
4 servings
INGREDIENTS
INGREDIENTS
4 salmon fillets (3 to 4 ounces each), boned
1 teaspoon olive oil
3 tablespoons unsalted butter
6 large shallots, thinly sliced
1/2 teaspoon salt
1/4 teaspoon fresh thyme
1/2 teaspoon pepper
Salt and pepper, to taste
1/4 teaspoon fresh dill weed
1 loaf unsliced French bread
4 tablespoons Russian salad dressing
1 tablespoon capers
2 medium baguettes, halved
Horseradish sauce or mustard, if desired
1 pound medium rare roast beef, thinly sliced
1 cup Roquefort cheese, crumbled
4 medium purple onion slices, razor thin
2 cups arugula, watercress or lettuce leaves
METHOD
1
Set your adjustable temperature control between settings
9 and 10 and allow your Panini Maker to preheat until the green
ready light illuminates.
METHOD
1
Set your adjustable temperature control between settings
8 and 10 and allow your Panini Maker to preheat until the green
ready light illuminates.
2
In a small sauté pan, melt butter over medium-high heat. Add
shallots; season with thyme and salt and pepper to taste. Cook
shallots until golden brown.
2
Rub your fingers over salmon filets and check for bones. Remove
any you may find with tweezers.
3
Spread bread with horseradish sauce or mustard, if desired. Top with
roast beef. Top with shallots and cheese crumbles.
3
Rub salmon filets with olive oil and sprinkle with salt, pepper and dill.
4
Place salmon filets in grill, lower lid, and cook for 5 minutes or until
cooked through.
4
Grill baguettes in Panini Maker for 4 minutes or until cheese melts.
5
While salmon is cooking, cut French bread in half horizontally.
Spread bread with Russian dressing. Sprinkle capers on bottom slice
of bread.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
6
7
When salmon is finished cooking, remove to cutting board, and while
grill is still hot, carefully wipe grill surfaces with a damp towel.
Slice salmon and place on top of capers. Top with onion slices and
lettuce leaves. Place top slice of bread on sandwich and cook in the
Panini Maker for 2 minutes to toast the bread.
8
Slice into 4 pieces diagonally. Serve warm.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
11
12
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HSN_PaniniManual 3/20/07 10:12 PM Page 13
Turkey Reuben
Barbecued Shrimp “BLT”
4 servings
4 servings
INGREDIENTS
INGREDIENTS
Butter, if desired
1 teaspoon vegetable oil
5 large shallots
1/2 cup white wine
1 tablespoon champagne vinegar
1/2 cup heavy cream
1/2 cup unsalted butter,
cut into small pieces
1/2 cup mayonnaise
12 thin slices sourdough
2 cups baby lettuces
1/2 pound tomato, cut into 12 slices
12 thick slices bacon, cooked and
drained
1/2 pound Dill Havarti cheese (8 slices)
1 pound smoked turkey breast, thinly sliced
1/4 cup Russian salad dressing
1/2 cup coleslaw
8 slices pumpernickel rye swirl bread
salt and pepper, to taste
Juice of 1/2 medium lemon
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
3 tablespoons vegetable oil
1/2 pound medium shrimp,
peeled and cleaned
METHOD
1
Set your adjustable temperature control between settings 9 and 10
and allow your Panini Maker to preheat until the green ready light
illuminates.
2
To assemble one sandwich, butter the outside of each piece of
bread, if desired. On top of one slice of bread, spread Russian
dressing. Top with cheese and 1/4 pound of turkey. Top turkey with a
tablespoon or so of coleslaw. Top with another slice of cheese and
the top slice of bread. Repeat with remaining sandwiches.
METHOD
1
Set your adjustable temperature control between settings
9 and 10 and allow your Panini Maker to preheat until the green
ready light illuminates.
3
Grill two sandwiches at a time in the Panini Maker for 4 minutes.
2
Prepare the sauce: In a medium saucepan, heat 1 teaspoon vegetable
oil. Sweat shallots for about 2 minutes. Do not brown. Deglaze pan
with wine and vinegar and reduce slightly. Pour in cream and reduce
sauce by half. Whisk in butter and strain into a clean pan. Season
with lemon juice, salt and pepper. Keep warm.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
3
Sprinkle shrimp with 3 tablespoons vegetable oil. Grill shrimp in
Panini Maker for 1-2 minutes. Do not overcook. Drain shrimp and cut
in half lengthwise.
4
To assemble one sandwich, spread a little mayonnaise on one slice of
bread and top with a little lettuce. Top with three slices of tomato,
season lightly with salt and pepper, and place bacon on top of
tomatoes.Top with second slice of bread, a thin layer of mayonnaise
and a little lettuce. Heat the shrimp by placing in the warm lemon
butter. Place warmed shrimp on lettuce. Top with third slice of
bread. Repeat with remaining sandwiches.
5
Place sandwiches in Panini Maker to toast the bread.
Recipe courtesy Wolfgang Puck, Adventures in the Kitchen with
Wolfgang Puck (Random House, 1991)
13
14
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HSN_PaniniManual 3/20/07 10:12 PM Page 15
Meat Loaf Patties with
Mushroom Sauce
Mushroom Sauce
8 servings
INGREDIENTS
5 slices eggplant
INGREDIENTS
2 tablespoons olive oil
2 tablespoons olive oil
2 medium shallots, minced
1/2 pound mushrooms, thinly sliced
1/2 cup Port wine
1/2 pound mushrooms, minced
Salt and pepper, to taste
1/2 cup heavy cream
1 cup brown stock
6 tablespoons unsalted butter
Salt and freshly ground pepper, to taste
2 pounds ground lamb, pork, or veal (or a combination)
2 large eggs, lightly beaten
2 tablespoons minced garlic
2 teaspoons ground cumin
1 teaspoon fresh thyme, chopped
Mushroom Sauce (page 16)
METHOD
1
In a saucepan over medium-high heat, add olive oil.
2
3
Add mushrooms and continue to sauté for 3 to 4 minutes.
Pour in Port and reduce by half. Add stock and reduce just until the
sauce thickens slightly.
METHOD
4
5
Whisk in butter and season with salt and pepper to taste.
Keep warm.
1
Set your adjustable temperature control between settings
9 and 10 and allow your Panini Maker to preheat until the green
ready light illuminates.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
2
3
Brush eggplant slices with olive oil and grill in Panini Maker for
4 minutes. Remove from Panini Maker and chop.
In a small skillet, heat 2 tablespoons olive oil. Sauté shallots in olive
oil until blond; add minced mushrooms, and season lightly with salt
and pepper. Cook over medium-high heat for 3 to 4 minutes. Pour in
cream and cook until all cream has been absorbed, stirring
occasionally. Cool.
4
5
In a large bowl, add chopped eggplant, mushroom mixture and
ground meat. Stir in eggs, garlic, cumin, thyme and salt and pepper
to taste. Form mixture into 8 patties.
Place patties four at a time in the Panini Maker and cook for
4 minutes.
PRESENTATION
Serve meat loaf patties with roasted garlic mashed potatoes and
mushroom sauce.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
15
16
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HSN_PaniniManual 3/20/07 10:12 PM Page 17
Grilled Chicken Breast Panini
with Artichokes and
Beef Saté with
Spicy Sichuan Sauce
Sundried Tomato Pesto
4 Servings
6 servings, 24 skewers
INGREDIENTS
INGREDIENTS
4 medium boneless skinless chicken breasts, trimmed of fat
2 tablespoons lemon juice
6 tablespoons olive oil
1/2 teaspoon fresh thyme leaves
2 cloves garlic, minced
1 pinch kosher salt
1 pinch coarse ground pepper
1/2 cup sundried tomato pesto
1 can artichoke hearts, slice thin vertically
4 ounces chevré (goat) cheese
1 cup mixed baby lettuces
3/4 pound New York Strip or filet steak, trimmed
Marinade:
Sichuan Sauce:
1/2 cup soy sauce
6 tablespoons unsalted butter, divided
2 cloves blanched garlic, finely chopped
1 whole green onion, finely chopped
1 cup chicken stock
1 tablespoon honey
1 teaspoon chili flakes
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1/4 cup soy sauce
1 teaspoon chili flakes
METHOD
1
Cut steaks into 24 3x1-inch strips, each weighing about 1/2 ounce.
1 large loaf Italian bread
Using 24 6-inch bamboo skewers, stick a skewer into each strip
lengthwise and arrange on a large platter or baking pan. Refrigerate
until needed.
METHOD
1
Place chicken breasts in a bowl. Add lemon juice, oil, thyme, garlic,
salt and pepper. Marinate refrigerated for at least 1 hour.
2
3
4
Prepare marinade: In a small bowl,combine 1/2 cup soy sauce, honey,
1 teaspoon chili flakes, cumin and turmeric. Pour over meat, turning
to coat all sides. Let marinate, unrefrigerated, about 15 minutes.
2
Set your adjustable temperature control between settings
9 and 10 and allow your Panini Maker to preheat until the green
ready light illuminates.
Set your adjustable temperature control between settings
9 and 10 and allow your Panini Maker to preheat until the green
ready light illuminates.
3
Add chicken breasts, 2 at a time, and cook for 6 minutes or until
cooked through. Remove and place on a cutting board. Slice into
1/2-inch thick strips diagonally.
Prepare the sauce: In a small skillet, melt 2 tablespoons of butter.
Add garlic and green onion and sauté over medium-high heat for 2
minutes. Add chicken stock, 1/4 cup soy sauce and 1 teaspoon chili
flakes, cooking for 1-2 minutes longer. Strain into a clean pan
and whisk in remaining 4 tablespoons of butter. set aside and
keep warm.
4
5
Cut Italian loaf in half lengthwise, and then cut into two pieces.
Spread the inside of both sandwiches with sundried tomato pesto.
Stack the artichoke hearts and goat cheese inside of sandwiches.
Top with grilled chicken slices. Add the lettuces and grill each half of
sandwich in Panini Maker for 3-5 minutes.
5
Grill steak skewers in Panini Maker for about 4 minutes.
6
Cut each sandwich half in half diagonally, serve warm.
PRESENTATION
Pour the sauce into a small bowl and set in the center of a large serving
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
platter. Arrange skewers around bowl and serve immediately.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
17
18
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HSN_PaniniManual 3/20/07 10:12 PM Page 19
Chicken Saté with
Mint Vinaigrette
Chicken with
Garlic and Parsley
2 servings
6 servings, 24 skewers
INGREDIENTS
INGREDIENTS
1 whole chicken, approximately 2 pounds
1 small head of garlic, separated and peeled
1/4 cup Italian parsley leaves, chopped
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
2 tablespoons unsalted butter
2 boneless skinless chicken breasts (5 ounces each),
sliced into 12 strips each
Marinade:
Mint Vinaigrette:
1 1/2 teaspoons curry powder
1 teaspoon fresh ground pepper
1/2 teaspoon salt
1/2 teaspoon ground cumin
2 tablespoons peanut oil
2 large egg yolks, beaten
1/4 cup rice wine vinegar
2 tablespoons fresh mint, finely
chopped
1 tablespoon soy sauce
1/2 teaspoon ground coriander
1/2 cup peanut oil
Juice of 1 medium lemon
METHOD
1
Set your adjustable temperature control between settings
9 and 10 and allow your Panini Maker to preheat until the green
ready light illuminates.
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
2
3
Halve and bone chicken completely, leaving the first wing
joint intact.
METHOD
1
Cut the chicken breasts into 12 - 3 x 1 inch strips lengthwise. Thread a
In a small saucepan, blanch garlic cloves in boiling water for 1
minute. Drain. Cut garlic into paper thin slices. Toss in a small bowl
with parsley,salt and pepper.
6-inch skewer into each chicken strip lengthwise and arrange on a large
platter or baking tray.
2
Prepare the marinade: In a small bowl, combine curry powder,
pepper, salt, and cumin. Spoon 2 tablespoons peanut oil over
chicken strips, turning to coat well, then sprinkle dry ingredients on
both sides. Marinate for 1 hour, refrigerated.
4
5
6
Stuff half of the garlic mixture into the pockets under the skin of the
chicken breasts and thighs.
Place the butterflied chicken in the Panini Maker. Lower lid and grill
the chicken for 15 minutes, or until cooked through.
3
Prepare the vinaigrette: In a food processor or blender, combine egg
yolks, vinegar, mint, soy sauce and coriander. With motor running
slowly, pour in 1/2 cup peanut oil and blend until smooth. Transfer to
a bowl. Season with salt and pepper and refrigerate, covered,
until needed.
Heat butter in a sauté pan. Sauté remaining garlic mixture in butter
for several minutes. Add lemon juice and season with salt and
pepper to taste.
4
5
Set your adjustable temperature control between settings
9 and 10 and allow your Panini Maker to preheat until the green
ready light illuminates.
PRESENTATION
Divide chicken in half and place on two preheated plates. Top with
sauteed garlic and parsley. Serve with fresh vegetables cooked al dente.
Grill half the skewers at a time in the Panini Maker for 2 minutes.
Repeat with remaining skewers.
Recipe Courtesy Wolfgang Puck
PRESENTATION
Pour the vinaigrette into a small bowl. Arrange the skewers around the
bowl and serve immediately. Let your guests serve themselves.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
19
20
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HSN_PaniniManual 3/20/07 10:12 PM Page 21
Cuban Sandwich
Buffalo Chicken Panini
2 Servings
4 Servings
INGREDIENTS
INGREDIENTS
1 loaf Cuban bread (Italian bread may be substituted)
1/4 pound roast pork-sliced
8 Slices soft white bread or one Baguette cut into 4
2 tablespoon mayonnaise
1/4 pound boiled or maple glazed ham-sliced
1/4 pound Swiss cheese
4 tablespoons mayonnaise
4 tablespoons Blue cheese dressing
2 tablespoon Crystal hot sauce (more or less to your liking)
2 Fried chicken breasts, de-boned and shredded
2 tablespoons honey Dijon mustard
1/2 cup shredded mozzarella
4 dill pickles-sliced lengthwise
METHOD
METHOD
1
Set your adjustable temperature control between settings
9 and 10 and allow your Panini Maker to preheat until the green
ready light illuminates.
1
Set your adjustable temperature control between settings
9 and 10 and allow your Panini Maker to preheat until the green
ready light illuminates.
2
3
4
5
Use mayonnaise to butter the sliced bread on one side.
Lay mayo side down onto plastic wrap.
2
3
Slice bread loaf lengthwise, trim ends.
Spread both sides of loaf with 3 tablespoons of mayonnaise and 2
tablespoons of honey Dijon mustard.
In a mixing bowl stir blue cheese dressing and hot sauce together.
Add shredded fried chicken and divide between the 4 slices
of bread.
4
Layer cheese, pork, ham & pickle slices on one slice of bread. Cover
with second Slice Brush both top and bottom portions with the
remaining 1 tablespoon of mayonnaise.
6
7
8
Top with some mozzarella.
Top with remaining bread, mayo side up.
5
6
Slice in half and place in pre-heated Panini maker:
Place assembled sandwiches onto Panini Maker and grill until golden
brown, approximately 4 minutes.
Grill For 5-7 minutes or until the bread is crispy and the cheese
has melted.
9
Serve immediately.
7
Serve immediately.
Recipe courtesy Marian Getz
Recipe courtesy Anna Barros
21
22
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HSN_PaniniManual 3/20/07 10:12 PM Page 23
Cream Cheese and Jelly Panini’s
Grilled Reuben Sandwich
Serves 1
Serves 4
INGREDIENTS
INGREDIENTS
2 slices marble rye bread
1 teaspoon mayonnaise
1/4 pound Pastrami or Corned Beef – Sliced thin
1 slice Swiss cheese
2 tablespoons sauerkraut – drained
1 teaspoon thousand island salad dressing
8 slices soft white bread
2 tablespoon soft butter
1 4 oz package cream cheese
4 tablespoons jelly (use your favorite kind)
METHOD
1 teaspoon dijon mustard – optional
1
Set your adjustable temperature control between settings
9 and 10 and allow your Panini Maker to preheat until the green
ready light illuminates.
METHOD
1
Set your adjustable temperature control between settings
9 and 10 and allow your Panini Maker to preheat until the green
ready light illuminates.
2
3
4
Butter the sliced bread on one side.
Lay cut side down onto plastic wrap.
Soften cream cheese in a small bowl in the microwave for about 20
seconds or until soft.
2
3
Spread the mayonnaise on the outsides of the marble rye bread,
place them mayonnaise side down on a cutting board covered with
plastic wrap.
5
6
Spread cream cheese on unbuttered sides of all 8 slices of bread
Place the pastrami or corned beef on one slice of bread, top with
the sauerkraut and salad dressing, then top with cheese.
On 4 slices, spread the jelly on top of the cream cheese not quite to
the edges.
(If you choose to use the Dijon mustard, spread it on the bottom
slice of bread before placing meat on it.)
7
8
Top with remaining bread, cream cheese side down.
Place assembled sandwiches onto Panini Maker and grill until
golden brown.
4
5
Place onto Panini Maker and grill for approximately 4 minutes or
until golden brown.
Remove from Panini Maker and allow to cool for several minutes
before cutting with a sharp knife.
Recipe courtesy Marian Getz
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
23
24
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HSN_PaniniManual 3/20/07 10:12 PM Page 25
Monte Cristo Sandwich
Panini S’mores
Dessert Sandwiches
Serves 4
INGREDIENTS
INGREDIENTS
2 slices challah or white bread – in 1-inch slices
1/4 pound lean ham – shaved
1/4 pound turkey breast – shaved
2 slices Swiss cheese
8 Slices pound cake (store bought is fine)
2 teaspoons soft butter
2 graham crackers crumbled
1 cup chocolate chips
2 large eggs – beaten
1/2 cup marshmallow fluff
Powdered sugar for dusting
1 teaspoon water
METHOD
METHOD
1
Set your adjustable temperature control between settings
9 and 10 and allow your Panini Maker to preheat until the green
ready light illuminates.
1
Set your adjustable temperature control between settings
9 and 10 and allow your Panini Maker to preheat until the green
ready light illuminates.
2
3
4
5
Butter the sliced pound cake on one side.
2
Begin assembling sandwich. Place ham on one slice of bread, add a
slice of cheese, then top with turkey and another slice of cheese.
Lay cut side down onto plastic wrap.
3
Beat the eggs and water together in a bowl.
Spread all 8 slices on unbuttered side with marshmallow fluff.
4
Soak the sandwiches in egg mixture. You may have to flip once
depending on the size of the bowl.
Sprinkle graham cracker crumbs onto 4 slices; top with
chocolate chips.
5
6
Place sandwich in Panini maker.
Grill for 4 minutes.
6
Top with remaining pound cake, marshmallow fluff side down, and
butter side up.
7
8
9
Place the 4 sandwiches onto the grill.
Grill until golden.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
Sprinkle with powdered sugar.
Recipe courtesy Marian Getz
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HSN_PaniniManual 3/20/07 10:12 PM Page 27
Stuffed French Toast
Sourdough Waffles
4 servings
INGREDIENTS
1 loaf Raisin Nut Bread, or Challah (sliced into 2-inch thick slices)
8 teaspoons cream cheese
4 teaspoons strawberry jam
4 large eggs
1/2 cup cream
1 teaspoon sugar
INGREDIENTS
5 1/2 cups sourdough starter (see recipe next page)
1/2 cup nonfat milk
8 tablespoons unsalted butter, melted
1 large egg
1 cup all-purpose flour
2 tablespoon sugar
1 teaspoon cinnamon
Powdered sugar for dusting
1 1/2 teaspoons baking powder
1/4 teaspoon salt
METHOD
1
Set your adjustable temperature control between settings
9 and 10 and allow your Panini Maker to preheat until the green
ready light illuminates.
METHOD
1
In a large bowl, combine the starter, milk, melted butter and egg.
2
In a small bowl, sift together the flour, sugar, baking powder and salt.
Add to the starter mixture and stir until well combined. Let proof,
covered, in a warm spot until bubbles begin to form, about 1/2 hour.
2
With the tip of a sharp knife, cut a horizontal pocket into each slice
of bread, about 3 inches long.
3
4
5
6
7
Spread the inside of each pocket with 2 teaspoons of cream cheese.
Spread the inside of each pocket with the jam.
3
Using the waffle plates, preheat your Panini Maker to setting 9 until
the green ready light illuminates.
Beat the eggs, cream, sugar and cinnamon.
4
Using a 4-ounce ladle, or a 1/2 cup dry measuring cup, ladle the
batter into each quadrant of the bottom waffle plate. Cook for
approximately 7 - 8 minutes, or until desired shade is reached.
Soak the French toast well in egg mixture.
Place French toast on the Panini Maker and grill for 4 minutes.
PRESENTATION
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
Serve immediately with warm maple syrup or fruit syrup. Garnish with
fresh fruit, such as sliced oranges, peaches or berries.
Recipe courtesy Wolfgang Puck, Adventures in the Kitchen with
Wolfgang Puck (Random House, 1991)
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HSN_PaniniManual 3/20/07 10:12 PM Page 29
Sourdough Starter
Chocolate Soufflé Waffles
For Sourdough Waffles referenced on page 28
Makes 4 cups
4 servings
INGREDIENTS
4 large egg yolks
4 tablespoons sugar
4 ounces of semi-sweet chocolate morsels, melted
5 large egg whites
INGREDIENTS
3 cups all-purpose flour
2 cups nonfat milk
1 cup plain yogurt
1 small potato, peeled and finely grated
METHOD
1
Using the waffle plates, preheat your Panini Maker to setting 9 until
the green ready light illuminates.
METHOD
1
In a small bowl, hand whisk all the ingredients until smooth. Cover
with a clean towel and set in a warm place until the batter begins to
bubble and there is a somewhat sour smell, about 24 hours.
2
3
With a hand mixer, beat the egg yolks. Add the sugar and beat until
it is a light yellow color, ensuring that the sugar is well dissolved.
Melt the chocolate and let cool slightly. In a separate bowl, beat the
egg whites until they form stiff peaks. Beat the melted chocolate
into the egg yolk mixture and mix well.
2
Place in a covered container and refrigerate for at least 3 days.
Recipe courtesy Wolfgang Puck, Adventures in the Kitchen with
Wolfgang Puck (Random House, 1991)
4
5
Gently fold the stiff egg whites, about 1/3 at a time, into the
chocolate mixture.
Spray or brush the waffle plates with butter. Spread batter evenly
over bottom waffle plate and lower lid. Cook for 5 - 7 minutes.
PRESENTATION
Serve warm topped with a scoop of your favorite ice cream drizzled
with hot fudge.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
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HSN_PaniniManual 3/20/07 10:12 PM Page 31
Panini Maker Grill Cooking Chart
Recipe Notes
Ingredients
Setting
Minutes
BEEF
Fajita steak – thin strips
Flank/ skirt steak 1lb, 1” thick medium cooked
Hamburgers – 1” thick medium
Hot dogs – Jumbo
NY strip steak boneless – 3/4” thick medium
9 - 10
9 - 10
9 - 10
9 - 10
9 - 10
2
5 – 7
4 – 5
5
4 – 5
PORK
Bacon strips medium thickness
Breakfast sausage 1” thick slices
Brown and serve sausage frozen links
Ham & brie – 1” thick
Hot dogs – Jumbo
Keilbasa/smoked 1” thick
Pork chops 1” bone in
9 - 10
9 - 10
9 - 10
9 - 10
9 - 10
9 - 10
9 - 10
9 - 10
9 - 10
3
5
4 – 5
2 – 3
5
4
15 – 18
8 – 10
5
Pork chops 1” boneless
Pork chops(stuffed) 1” thick
POULTRY
Boneless butterflied chicken (max 2.5lbs)
Chicken breast boneless (4 oz each)
Cornish game hen butterflied 1lb
Frozen chicken breast 4 oz.
9 - 10
9 - 10
9 - 10
9 - 10
9 - 10
15 – 18
4 – 6
8 – 10
8
Turkey burgers – 1” thick
6 – 8
SEAFOOD
Perch fillet – 3/4” thick – skin-on
Salmon steak – 1.5” thick medium rare
Salmon steak – 1.5” thick well done
Sea scallops (jumbo) 1lb 1” thick
Shrimp – peeled deveined (16 -20)
Swordfish 1” thick steak for well
9 - 10
9 - 10
9 - 10
9 - 10
9 - 10
9 - 10
3 – 4
5
7
2
2 – 3
6
VEGETABLES
Asparagus spears 1lb medium spears
Eggplant – sliced rounds – 1” thick
Onions sliced 1/2” slices
Peppers julienned 3” strips
Portabello mushroom 1/2” slices
Red bell peppers – halved –
9 - 10
9 - 10
9 - 10
9 - 10
9 - 10
3 – 4
4 – 6
3
2
2
top & bottom sliced off, seeded
Spanish onions – sliced – 1/2” thick
Zucchini – sliced lengthwise – 1/2” thick
9 - 10
9 - 10
9 - 10
4 – 6
2 – 3
3 – 4
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HSN_PaniniManual 3/20/07 10:12 PM Page 33
Recipe Notes
Limited Warranty
This warranty covers all defects in workmanship or materials in the
mechanical and electrical parts, arising under normal usage and care, in
this product for a period of 12 months from the date of purchase
provided you are able to present a valid proof-of-purchase. A valid
proof-of-purchase is a receipt specifying item, date purchased, and cost
of item. A gift receipt with date of purchase and item is also an
acceptable proof-of-purchase. Product is intended for household use
only. Any commercial use voids the warranty.
This warranty covers the original retail purchaser or gift recipient.
During the applicable warranty period within normal household use, we
will repair or replace, at our discretion, any mechanical or electrical
part which proves defective, or replace unit with a comparable model.
To obtain service under the terms of this warranty,
call Toll Free (800) 275-8273.
THIS LIMITED WARRANTY COVERS UNITS PURCHASED AND USED
WITHIN CANADA AND DOES NOT COVER:
•
•
•
Damages from improper installation.
Defects other than manufacturing defects.
Damages from misuse, abuse, accident, alteration, lack of proper
care and maintenance, or incorrect current or voltage.
•
Damage from service by other than an authorized dealer or service
center.
This warranty gives you special legal rights and you may also
have other rights to which you are entitled which may vary from
province to province.
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