TSCDIST_JumboPanini 7/9/07 2:45 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
Professional Series
Large Panini Maker with
Adjustable Thermostat
Use and Care
Please keep original box and packing materials
in the event that service is required.
W.P. APPLIANCES, INC. Toll Free (800) 275-8273
Model WPJP0020C Printed in China REV 1.0
All trademarks, service marks and trade names (collectively the “Marks”) are proprietary
to Wolfgang Puck World Wide.
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TSCDIST_JumboPanini 7/9/07 2:45 PM Page 3
Table of Contents
Important Safeguards
1
2
Additional Safety Information
About Wolfgang Puck
Know Your Panini Maker
Before Your First Use
About Your Panini Maker
Using Your Panini Maker
Helpful Hints
3
5
7
7
8
Wolfgang Puck,
9
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
Care and Cleaning
Recipes
10
11
cooking innovations,
a result of blending fresh
Cooking Chart
39
42
back
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!
Limited Warranty
Contact Information
3
4
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TSCDIST_JumboPanini 7/9/07 2:45 PM Page 5
Know Your Panini Maker
Adjustable Thermostat
Red Power Indicator
Green Ready Light
Cool Touch Handle
(black portion only)
Caution: Open the
lid using the black cool-
touch handle only, being
careful not to touch
any other surfaces such
as the housing or
grill plates.
Grill Plate Lock
Grease Channel
Drip Tray
Caution: Never use your
Panini maker without the
drip tray in place.
Nylon Cleaning Brush
Detailed View of
Adjustable Thermostat
Cord Storage
5
6
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TSCDIST_JumboPanini 7/9/07 2:45 PM Page 7
Before Your First Use
Using Your Panini Maker
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.
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.
Caution: Do not immerse the appliance, cord or plug in water.
To remove any dust that may have accumulated during packaging, wipe
the exterior with a clean, damp cloth.
1
Completely pull out Drip Tray prior to use. Place drip tray
underneath grease channel so that any drippings will fall into
the tray.
Important: Do not use harsh or abrasive cleansers on any part of
the appliance.
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.
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.
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 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 Paninis 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.
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.
Note: The green ready light is thermostatically controlled and will
cycle on and off during cooking to ensure that the correct
temperature is maintained.
Important: Grill only with the lid in the closed position.
6
When you have finished using your appliance, unplug power
cord from outlet and allow the unit to cool down completely
before cleaning.
7
8
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TSCDIST_JumboPanini 7/9/07 2:45 PM Page 9
Helpful Hints
Care and Cleaning
•
•
•
•
Be sure to always wash the grill plates after each use to remove any
residue that may have accumulated.
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.
Do not use sharp objects or attempt to cut food on top of the grill
plates.
Caution: Do not immerse the appliance, cord or plug in water.
Always preheat for 8 minutes until the green ready light illuminates
before use. Have all ingredients in place before cooking starts.
Before cleaning and when finished using your appliance, unplug power
cord from outlet and allow to cool completely. Before cleaning and when
finished using your appliance, unplug power cord from outlet and allow
to cool completely. Wipe the inside and the edges of the grilling plates
with a clean, damp cloth. To remove stubborn stains or food, use the
nylon brush included with your unit, or other utensils regarded as safe
for nonstick surfaces.
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.
If additional sandwiches are desired, lower the lid to preserve the
heat while you prepare the additional sandwiches.
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.
Let sandwiches cool slightly before eating. Cheese, especially,
becomes very hot. Soft or melted fillings will firm slightly.
For easy storage, use the cord wrap on the underside of the unit.
Your Panini Maker is designed to stand vertically, taking up the least
amount of storage space. See figure 4.
•
For easy cleanup, you can lay your food on a piece of parchment
paper, leaving a two-inch border on each side. Place a second piece
of parchment paper over your food, fold three sides in, and press to
make a sealed seam. Fold in one more time and press. Load packet
onto the panini with open end positioned over the drip tray so fat
can freely flow into the tray.
Figure 4
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10
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TSCDIST_JumboPanini 7/9/07 2:45 PM Page 11
Grilled Vegetable Panini
Open Faced Mushroom
Sandwich
4 servings
INGREDIENTS
4 servings
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
INGREDIENTS
4 slices sourdough bread from round loaf
20 cremini mushrooms, thinly sliced
1 clove garlic, finely minced
Olive oil, to taste
Kosher salt, to taste
METHOD
METHOD
1
Preheat Panini Maker to “HIGH” before assembling your sandwiches.
1
Preheat Panini Maker to a medium setting, around 8- 10.
2
Arrange the mushroom slices in pretty rows to cover surface of
bread slices.
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.
3
In a small bowl combine a few tablespoons of the olive oil with the
minced garlic. Drizzle over the tops of the mushroom slices. Sprinkle
with salt.
Grill eggplant slices in Panini Maker for 4 to 5 minutes. Repeat with
remaining eggplant and onion slices.
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.
4
5
Place sandwiches onto the Panini Maker and gently close the lid.
Set a timer for 3 minutes.
Bread should be toasty and mushrooms should have beautiful grill
marks. Remove and serve hot.
Place assembled sandwiches onto Panini Maker and toast until
cheese melts, approximately 3 minutes.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
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TSCDIST_JumboPanini 7/9/07 2:45 PM Page 13
Salmon Panini
Roast Beef Panini
with Roquefort
and Caramelized Shallots
4 servings
INGREDIENTS
4 salmon fillets (3 to 4 ounces each), boned
1 teaspoon olive oil
1/2 teaspoon salt
4 servings
INGREDIENTS
3 tablespoons unsalted butter
6 large shallots, thinly sliced
1/4 teaspoon fresh thyme
Salt and pepper, to taste
2 medium baguettes, halved
1/2 teaspoon pepper
1/4 teaspoon fresh dill weed
1 loaf unsliced French bread
4 tablespoons Russian salad dressing
1 tablespoon capers
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
METHOD
1
Preheat Panini Maker to “HIGH”.
1
Preheat Panini Maker to a medium setting, around 8- 10.
2
Rub your fingers over salmon filets and check for bones. Remove
any you may find with tweezers.
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.
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.
3
Spread bread with horseradish sauce or mustard, if desired. Top with
roast beef. Top with shallots and cheese crumbles.
5
While salmon is cooking, cut French bread in half horizontally.
Spread bread with Russian dressing. Sprinkle capers on bottom slice
of bread.
4
Grill baguettes in Panini Maker for 4 minutes or until cheese melts.
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
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TSCDIST_JumboPanini 7/9/07 2:45 PM Page 15
Toad in the Hole
Salami and Parmesan
Flat Bread
4 servings
INGREDIENTS
4 servings
4 slices white bread, cut 2-inches thick from a round loaf
Soft butter
INGREDIENTS
8 egg roll wrapper skins (available in the produce section)
16 slices hard salami, thinly sliced
8 eggs
Kosher salt
1/2 cup freshly grated parmesan cheese
Fresh cracked pepper
METHOD
METHOD
1
Preheat Panini Maker to “HIGH”.
1
Preheat Panini Maker to “HIGH”.
2
Working on a sheet of plastic wrap, lay 4 egg roll wrappers
down. Cover each with 4 slices of salami, trimming if necessary
to avoid overlapping.
2
Generously butter both sides of bread slices. Lay slices onto a piece
of plastic wrap. Using a small glass or bottom of a ladle, make 2
impressions, spaced evenly, pressing to make two “wells” on each
slice of bread.
3
Sprinkle with parmesan. Top with remaining egg roll wrappers.
Place assembled breads onto Panini Maker.
3
Crack each egg into a separate cup.
Note: you will only be able to do 2 at a time if your egg roll
wrappers measure 8.25”x8”.
4
Place bread onto Panini Maker and slip one egg into each “well.”
Sprinkle with salt and pepper and lower the lid carefully. Note: If your
bread is too soft when loading into the grill, leave the ends of an
open pair of tongs in the grill before closing the lid to avoid popping
the delicate yolks.
4
Cook 2 minutes. Remove and serve hot.
Variations: You can use many different meats, cheeses and
vegetables. The key is very thin, even slices with no overlap.
5
Grill for 2 minutes for a runny yolk. Remove and enjoy.
Option: Before adding egg, add 1 piece crumbled bacon or julienned
ham to the “well.”
15
16
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TSCDIST_JumboPanini 7/9/07 2:45 PM Page 17
Turkey Reuben
Barbecued Shrimp “BLT”
4 servings
4 servings
INGREDIENTS
INGREDIENTS
8 slices pumpernickel rye swirl bread
Butter, if desired
1 teaspoon vegetable oil
5 large shallots
1/4 cup Russian salad dressing
1/2 pound (8 slices) dill havarti cheese
1 pound smoked turkey breast, thinly sliced
1/2 cup coleslaw
1/2 cup white wine
1 tablespoon champagne vinegar
1/2 cup heavy cream
1/2 cup unsalted butter, cut into small pieces
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
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
salt and pepper, to taste
METHOD
1
Preheat Panini Maker to a medium setting, around 8- 10.
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.
3
Grill two sandwiches at a time in the Panini Maker for 4 minutes.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
METHOD
1
Preheat Panini Maker to a medium setting, around 8- 10.
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.
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)
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TSCDIST_JumboPanini 7/9/07 2:45 PM Page 19
Meat Loaf Patties with
Mushroom Sauce
Mushroom Sauce
INGREDIENTS
8 servings
2 tablespoons olive oil
1/2 pound mushrooms, thinly sliced
1/2 cup port wine
1 cup brown stock
6 tablespoons unsalted butter
Salt and freshly ground pepper, to taste
INGREDIENTS
5 slices eggplant
2 tablespoons olive oil
2 medium shallots, minced
1/2 pound mushrooms, minced
Salt and pepper, to taste
1/2 cup heavy cream
METHOD
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 20)
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.
4
5
Whisk in butter and season with salt and pepper to taste.
Keep warm.
METHOD
1
Preheat Panini Maker to “HIGH”.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
2
Brush eggplant slices with olive oil and grill in Panini Maker for 4
minutes. Remove from Panini Maker and chop.
3
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
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TSCDIST_JumboPanini 7/9/07 2:45 PM Page 21
Hot Summer Biscuits
The Elvis
8 servings
4 servings
INGREDIENTS
INGREDIENTS
8 raw biscuits, homemade or frozen, unbaked
8 slices white bread, cut 1 1/2-inches thick from a round loaf
8 tablespoons peanut butter
8 ripe bananas, peeled and halved
1 cup mini marshmallows
Very soft butter for spreading
Maple syrup
METHOD
1
Preheat Panini Maker to “HIGH”.
2
Grill biscuits for 3-4 minutes depending on the size. They will puff
up, double in size and be delicious.
Powdered sugar
METHOD
Option: Split hot biscuits, top with Canadian bacon and cheese,
cover with top biscuit and return to panini on sandwich setting and
cook 1-2 minutes more for a hot ham and cheese biscuit.
1
Preheat Panini Maker to a medium setting, around 8- 10.
Butter 1 side of each slice of bread generously.
Lay 4 slices buttered side down onto plastic wrap.
2
3
4
Spread peanut butter evenly onto tops of bread slices. Top with
2 slices of banana laid to follow contour of bread, creating a
depression in the center. Fill this center with marshmallows. Top with
remaining slices of bread. Grill on Panini Maker and cook 4 minutes
or until golden brown. Remove. Serve with maple syrup and
powdered sugar.
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TSCDIST_JumboPanini 7/9/07 2:45 PM Page 23
Grilled Chicken Breast Panini
with Artichokes and
Beef Saté with
Spicy Szechuan 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 large loaf Italian bread
1/2 cup sundried tomato pesto
1 can artichoke hearts, sliced thin vertically
4 ounces chevré (goat) cheese
1 cup mixed baby lettuces
3/4 pound New York Strip or filet steak, trimmed
Marinade:
Szechuan 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.
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
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
Preheat Panini Maker to “HIGH”. When hot, 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.
3
Preheat Panini Maker to “HIGH”.
4
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.
3
Cut Italian loaf in half lengthwise, and then cut into two pieces.
4
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.
5
Cut each sandwich 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
23
24
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TSCDIST_JumboPanini 7/9/07 2:45 PM Page 25
Chicken Saté With
Mint Vinaigrette
Chicken With Garlic and Parsley
2 servings
INGREDIENTS
6 servings, 24 skewers
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
INGREDIENTS
2 boneless skinless chicken breasts, 5 ounces each
1/4 teaspoon fresh ground pepper
2 tablespoons unsalted butter
Juice of 1 medium lemon
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
METHOD
1
Preheat Panini Maker to “HIGH”.
2
Halve and bone chicken completely, leaving the first wing
joint intact.
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
3
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.
METHOD
1
Cut each chicken breast into 12 - 3 x 1 inch strips lengthwise.
Thread a 6-inch skewer into each chicken strip lengthwise and
arrange on a large platter or baking tray.
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.
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.
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.
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.
PRESENTATION
Divide chicken in half and place on two preheated plates. Top with
sauteed garlic and parsley. Serve with fresh vegetables cooked al dente.
4
5
Preheat Panini Maker to “HIGH” for 10 minutes.
Recipe courtesy Wolfgang Puck
Grill half the skewers at a time in the Panini Maker for 2 minutes.
Repeat with remaining skewers.
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
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TSCDIST_JumboPanini 7/9/07 2:45 PM Page 27
Cuban Sandwich
Buffalo Chicken Panini
2 servings
4 servings
INGREDIENTS
INGREDIENTS
1 loaf cuban bread (Italian bread may be substituted)
1/4 lb roast pork, sliced
8 slices soft white bread or one baguette cut into 4 pieces
2 tablespoons mayonnaise
1/4 lb boiled or maple glazed ham, sliced
1/4 lb swiss cheese
4 tablespoons mayonnaise
4 tablespoons blue cheese dressing
2 tablespoons Crystal hot sauce (more or less to your liking)
2 fried chicken breasts, de-boned and shredded.
1/2 cup shredded mozzarella
2 tablespoons honey dijon mustard
4 dill pickles, sliced lengthwise
METHOD
METHOD
1
Preheat Panini Maker to a medium setting, around 8- 10.
Use mayonnaise to butter the sliced bread on one side.
Lay mayonnaise-side down onto plastic wrap.
1
Preheat Panini Maker to a medium setting, around 8- 10.
Slice bread loaf lengthwise, trim ends.
2
3
4
5
2
3
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.
Grill on Panini Maker until golden brown. Serve immediately.
5
6
Slice in half and place in pre-heated Panini maker:
Grill For 5-7 minutes or until the bread is crispy and the cheese
has melted. Serve immediately.
Recipe courtesy Marian Getz, Wolfgang Puck Chef
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TSCDIST_JumboPanini 7/9/07 2:45 PM Page 29
Easy Clean-up Bacon
Walnut, Brie, Pear
and Honey Sandwiches
6 slices
4 servings
INGREDIENTS
INGREDIENTS
6 slices, excellent quality thick-cut bacon
Sheet of parchment
8 slices 1”-thick walnut bread
1 small wheel of brie cheese, sliced 1/3” thick, rind on
1/4 teaspoons tupelo honey or desired type
2 fragrant and ripe pears, sliced thin, seeds removed
Very soft butter for spreading
METHOD
1
Preheat Panini Maker to “HIGH”.
2
Lay the bacon on bottom half of parchment paper vertically, evenly
spaced leaving a 2” border on each side.
METHOD
1
Preheat Panini Maker to a medium setting, around 8- 10.
Butter one side of the 8 slices of bread
3
4
Fold top part of parchment over slices. Fold sides in and press to
make a sealed seam. Fold in one more time and press. Load packet
onto the panini with open end positioned over the drip tray so that
fat from the bacon can freely flow into the tray. Lower the lid and
cook 2 minutes.
2
3
Working on a sheet of plastic wrap, lay 4 slices of bread, buttered
sides down, top with slices of brie, divided evenly. Drizzle with
honey. Top with pear slices and remaining bread, buttered side out.
Grill on Panini Maker for 3-4 minutes or until brie is just starting to
melt. Remove from grill, serve and enjoy
Using tongs, grasp packet from the back and tip to pour out
any grease into the drip tray. Remove to counter or plate, open
and serve.
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TSCDIST_JumboPanini 7/9/07 2:45 PM Page 31
Bacon Crackers
Bagna Cauda Flat Bread Crisps
4 servings
4 servings
INGREDIENTS
INGREDIENTS
4 egg roll wrapper skins (available in produce section)
8 slices excellent quality thick-cut bacon
3 cloves garlic, minced
1 tablespoon mashed anchovies, excellent quality
1/2 cup extra virgin olive oil
Kosher salt, to taste
Fresh cracked pepper, to taste
4 egg roll wrappers, available in produce section
METHOD
1
Preheat Panini Maker to “HIGH”.
2
3
Lay egg roll wrappers on a piece of plastic wrap.
METHOD
Top half of one side of skins with 2 slices of bacon, taking care not
to overlap.
1
Preheat Panini Maker to “HIGH”.
4
5
Fold over the other half of the egg roll wrapper to cover the bacon.
Trim any bacon that might be hanging out of the wrapper.
2
3
4
Stir first 5 ingredients together in a small bowl. This is the Bagna Couda.
On a sheet of plastic wrap, lay out the 4 egg roll wrappers
Cook on Panini Maker for 2 1/2 to 3 minutes or until deep brown.
Remove onto paper towels and let rest 2 minutes to cool and get
crispy. Serve after cooling.
Brush generously with the Bagna Couda. Fold wrappers in half and
place onto the Panini Maker. Cook 2-3 minutes or until deep brown.
Remove to paper towels and blot away any extra olive oil.
Serve warm.
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TSCDIST_JumboPanini 7/9/07 2:45 PM Page 33
Cream Cheese and Jelly
Paninis
Grilled Reuben Sandwich
1 serving
INGREDIENTS
4 servings
2 slices marble rye bread
1 teaspoon mayonnaise
INGREDIENTS
1/4 pound pastrami or corned beef, sliced thin
1 slice swiss cheese
8 slices soft white bread
2 tablespoons soft butter
2 tablespoons sauerkraut, drained
1 teaspoon Thousand Island dressing
1 4-ounce package cream cheese
4 tablespoons jelly (use your favorite kind)
1 teaspoon Dijon mustard, optional
METHOD
METHOD
1
Preheat Panini Maker to a medium setting, around 8- 10.
Butter the sliced bread on one side.
1
Preheat Panini Maker to a medium setting, around 8- 10.
2
3
4
2
Spread the mayonnaise on the outsides of the marble rye bread, and
place them mayonnaise side down on a cutting board covered
with plastic wrap.
Lay cut side down onto plastic wrap.
Soften cream cheese in a small bowl in the microwave for about 20
seconds or until soft.
3
Place the pastrami or corned beef on one slice of bread, top with
the sauerkraut and Thousand Island, then top with cheese.
5
6
Spread cream cheese on unbuttered sides of all 8 slices of bread
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.
Grill in Panini Maker until golden brown. Serve.
4
5
Grill on Panini Maker for 4 minutes.
Remove from Panini Maker. Allow to cool for several minutes before
cutting with a sharp knife.
Recipe courtesy Marian Getz, Wolfgang Puck Chef
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
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TSCDIST_JumboPanini 7/9/07 2:45 PM Page 35
Monte Cristo Sandwich
Panini S’mores
Dessert Sandwiches
1 serving
INGREDIENTS
4 servings
2 slices challah or white bread, cut in 1-inch slices
1/4 pound lean ham, shaved
1/4 pound turkey breast, shaved
2 slices Swiss cheese
2 large eggs, beaten
1 teaspoon water
INGREDIENTS
8 slices pound cake
2 teaspoons soft butter
1/2 cup marshmallow fluff
2 graham crackers, crumbled
1 cup chocolate chips
METHOD
Powdered sugar for dusting
1
Preheat Panini Maker to a medium setting, around 8- 10.
METHOD
2
Place ham on one slice of bread, add a slice of cheese, then top with
turkey and another slice of cheese.
1
Preheat Panini Maker to a medium setting, around 8- 10.
Butter the sliced pound cake on one side.
3
Beat the eggs and water together in a bowl.
2
3
4
5
4
Soak the sandwiches in egg mixture. You may have to flip once
depending on the size of the bowl.
Lay buttered-side down onto plastic wrap.
Spread all 8 slices on unbuttered side with marshmallow fluff.
5
Grill sandwich in Panini Maker for 4 minutes. Serve.
Sprinkle graham cracker crumbs onto 4 slices, top with
chocolate chips
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
6
7
Top with remaining pound cake, marshmallow fluff side down,
and butter side up.
Grill the 4 sandwiches on the Panini Maker until golden. Sprinkle
with powdered sugar. Serve.
Recipe courtesy Marian Getz, Wolfgang Puck Chef
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TSCDIST_JumboPanini 7/9/07 2:45 PM Page 37
Stuffed French Toast
Grilled Chocolate Sandwich
4 - 6 servings
4 servings
INGREDIENTS
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
8 slices soft white bread
1/2 cup Nutella
(a chocolate hazelnut spread found by the peanut butter section)
1/4 cup excellent quality white chocolate pieces
1/4 cup excellent quality bittersweet chocolate
1/2 cup toasted chopped hazelnuts
Very soft butter for spreading
1 teaspoon cinnamon
Powdered sugar for dusting
METHOD
METHOD
1
Preheat Panini Maker to a medium setting, around 8- 10.
1
Preheat Panini Maker to a medium setting, around 8- 10.
2
Working on a sheet of plastic wrap, butter the 8 slices of bread on
one side and lay 4 slices down, butter side down.
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
Top the 4 slices with 2 tablespoons of Nutella.
Sprinkle with both chocolates, distributed evenly.
Top with remaining 4 slices of bread, buttered side out.
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.
Beat the eggs, cream, sugar and cinnamon.
Sprinkle top of sandwiches with hazelnuts, distributed evenly,
pressing nuts into the bread lightly.
Soak the French toast well in egg mixture.
Place French toast on the Panini Maker. Close the lid and set a timer
for 4 minutes. Serve.
7
Cook on Panini Maker for 3 minutes or until golden brown.
Serve warm.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
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TSCDIST_JumboPanini 7/9/07 2:45 PM Page 39
Panini Maker Grill Cooking Chart
Recipe Notes
All items below should be grilled on highest setting.
Ingredients
Minutes
BEEF
Fajita steak – thin strips
2
Flank/skirt steak– 1lb., 1” thick, medium
Hamburgers – 1” thick, medium
Hot dogs – Jumbo
5 – 7
4 – 5
5
NY strip steak boneless – 3/4” thick medium
4 – 5
PORK
Bacon strips– medium thickness
Breakfast sausage – 1” thick slices
Brown and serve sausage frozen links
Ham & brie – 1” thick
3
5
4 – 5
2 – 3
5
Hot dogs – Jumbo
Keilbasa, smoked 1” thick
4
Pork chops, bone in – 1” thick
Pork chops, boneless – 1” thick
Pork chops (stuffed) – 1” thick
15 – 18
8 – 10
5
POULTRY
Boneless butterflied chicken (max 2.5 lbs)
Chicken breast, boneless (4 oz. each)
Cornish game hen, butterflied – 1lb.
Frozen chicken breast – 4 oz.
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, well done
3 – 4
5
7
2
2 – 3
6
VEGETABLES
Asparagus spears, 1lb. medium
Eggplant, sliced rounds – 1” thick
Onions, sliced 1/2” slices
Peppers, julienned 3” strips
Portabello mushroom, 1/2” slices
Red bell peppers, halved,
3 – 4
4 – 6
3
2
2
top & bottom sliced off, seeded
Spanish onions, sliced – 1/2” thick
Zucchini, sliced lengthwise – 1/2” thick
4 – 6
2 – 3
3 – 4
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TSCDIST_JumboPanini 7/9/07 2:45 PM Page 41
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 NORTH AMERICA 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.
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