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®
IMPORTANT SAFETY INFORMATION
A short power supply cord (or cord set) is provided to reduce the
risk resulting from becoming entangled in or tripping over a longer
cord. Longer cord sets or extension cords may be used if care is
™
properly exercised in their use.
Indoor Electric Grill
If an extension cord is used, the marked electrical rating should
be at least as great as the electrical rating of the appliance. The
INSTRUCTIONS AND RECIPES
longer cord should be arranged so that it will no
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6.Turn heat control to “OFF” when cooking is completed. Unplug heat control from wall outlet then from appliance. Allow unit to cool to a Grilling Time Chart comfortable temperature before removing drip pan or cleaning the Grill. Food Setting* Approximate Grilling Time (total in minutes) Helpful Hints Beef • The closed grilling area (see page 1, Fig. A) is ideal for grilling 3 Steaks, ⁄4-inch to small foods, such as sliced mushrooms which may fall through 1-inch thick (medium) 400° 10
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Salmon with Cilantro Butter Vegetable Recipes 1 ⁄4 cup butter, room temperature Vegetable Grill 3 tablespoons minced cilantro 1 1 red pepper, cut into quarters lengthwise and seeded 1 ⁄2 tablespoons lemon juice 1 1 green pepper, cut into quarters lengthwise and seeded ⁄4 teaspoon salt 1 1 yellow pepper, cut into quarters lengthwise and seeded ⁄8 teaspoon pepper 2 small zucchini, cut in half lengthwise 2 pounds salmon fillets 2 yellow crockneck squash, cut in half lengthwise Olive oil 3
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Teriyaki Chicken Breasts Basic Barbecue Sauce 3 ⁄4 cup soy sauce 2 tablespoons olive oil 1 ⁄4 cup dry sherry 1 onion, finely chopped 2 tablespoons honey 3 cloves garlic, minced 1 5 cloves garlic, minced 1 ⁄2 cups tomato sauce 1 1 ⁄2 teaspoon red pepper flakes ⁄2 cup cider vinegar 1 2 pounds boneless, skinless chicken breasts ⁄4 cup Worcestershire sauce 1 ⁄3 cup sugar In a small bowl, combine soy sauce, sherry, honey, garlic, and red 1 teaspoon chili powder pepper flakes. Place chi
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Spicy Pork Chops 1 ⁄4 cup thick and chunky hot salsa 2 tablespoons water 2 tablespoons orange marmalade 1 4 boneless pork chops, ⁄2-inch thick Combine salsa, water, and marmalade. Place pork chops in a large plastic bag or glass dish and pour salsa mixture over chops. Cover and marinate in the refrigerator for several hours, turning pork chops several times. Set heat control at 325° and preheat Grill. Remove pork chops from marinade. Grill 20 minutes or until done, basting with marinade
