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HSN_PaniniManual 3/20/07 10:12 PM Page 1
IMPORTANT NOTICE
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 Wolfgang Puck
Please read operating instructions
Panini Maker and Multipurpose Grill
before using this product.
Please keep original box and packing materials
Use and Care
in the event that service is required.
W.P. APPLIANCES, INC. Toll Free (800) 275-8273
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HSN_PaniniManual 3/20/07 10:12 PM Page 1 IMPORTANT SAFEGUARDS ADDITIONAL SAFETY INFORMATION When using electrical appliances, basic safety precautions should always be GROUNDING INSTRUCTIONS: This appliance must be grounded. It is followed, including the following: equipped with a 3-wire cord having a grounded plug. The plug must be plugged into an outlet which is properly installed and grounded. 1 Read all instructions carefully. WARNING: Improper use of the grounded wire can result in the
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HSN_PaniniManual 3/20/07 10:12 PM Page 3 Table of Contents Important Safeguards 1 About Wolfgang Puck 3 Know Your Panini Maker 5 Before Your First Use 6 About Your Panini Maker 6 Adding/Removing Plates 7 Using Your Panini Maker 8 Wolfgang Puck, owner of the famous Helpful Hints 9 Spago restaurants and one of the most influential chef-restauranteurs in Care and Cleaning 9 America, is credited with reviving California’s rich culinary heritage. His Recipes 10 cooking innovations, a result of
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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 Adjustable Temperature Control • • Top Plate Lock button operate this appliance without the grill plates locked into position on the main housing. See “Addin
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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 Your Panini Maker is best used with thick, crusty breads, such as French, Panini Grill is unplugged and has completely cooled prior to removing Italian, and focaccia. The top grill plate is weighted to compress and or adding plates. Always dry plates thoroughly prior to installing on grill a Panini to perfection in about 3 minutes (depe
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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 4 servings residue that may have accumulated. INGREDIENTS • Do not use sharp objects or attempt to cut food on top of the grill 1 large focaccia bread, halved horizontally plates. 1 large red pepper, quartered • Always preheat for 8 minutes until the green ready light illuminates 1 medium sweet onion, thinly sliced before use. Have all ing
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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 3 tablespoons unsalted butter 1 teaspoon olive oil 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 2 medium baguettes, halved 1 loaf unsliced French bread Horseradish sauce or mustard, if
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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 1/2 cup mayonnaise 1/2 pound Dill Havarti cheese (8 slices) 5 large shallots 12 thin slices sourdough 1 pound smoked turkey breast, thinly sliced 1/2 cup white wine 2 cups baby lettuces 1/4 cup Russian salad dressing 1 tablespoon champagne vinegar 1/2 pound tomato, cut into 12 slices 1/2 cup coleslaw 1/2 cup heavy cream 12 t
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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 INGREDIENTS 5 slices eggplant 2 tablespoons olive oil 2 tablespoons olive oil 1/2 pound mushrooms, thinly sliced 2 medium shallots, minced 1/2 cup Port wine 1/2 pound mushrooms, minced 1 cup brown stock Salt and pepper, to taste 6 tablespoons unsalted butter 1/2 cup heavy cream Salt and freshly ground pepper, to taste 2 pounds ground lamb, pork, or veal (or a combination) 2 la
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HSN_PaniniManual 3/20/07 10:12 PM Page 17 Grilled Chicken Breast Panini Beef Saté with with Artichokes and Spicy Sichuan Sauce Sundried Tomato Pesto 4 Servings 6 servings, 24 skewers INGREDIENTS INGREDIENTS 4 medium boneless skinless chicken breasts, trimmed of fat 3/4 pound New York Strip or filet steak, trimmed 2 tablespoons lemon juice Marinade: Sichuan Sauce: 6 tablespoons olive oil 1/2 cup soy sauce 6 tablespoons unsalted butter, divided 1/2 teaspoon fresh thyme leaves 1 tablespoon ho
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HSN_PaniniManual 3/20/07 10:12 PM Page 19 Chicken Saté with Chicken with Mint Vinaigrette Garlic and Parsley 2 servings 6 servings, 24 skewers INGREDIENTS INGREDIENTS 1 whole chicken, approximately 2 pounds 2 boneless skinless chicken breasts (5 ounces each), 1 small head of garlic, separated and peeled sliced into 12 strips each 1/4 cup Italian parsley leaves, chopped Marinade: Mint Vinaigrette: 1/4 teaspoon kosher salt 1 1/2 teaspoons curry powder 2 large egg yolks, beaten 1/4 teaspoon f
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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) 8 Slices soft white bread or one Baguette cut into 4 1/4 pound roast pork-sliced 2 tablespoon mayonnaise 1/4 pound boiled or maple glazed ham-sliced 4 tablespoons Blue cheese dressing 1/4 pound Swiss cheese 2 tablespoon Crystal hot sauce (more or less to your liking) 4 tablespoons mayonnaise 2 Fried chicken breasts,
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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 8 slices soft white bread 1 teaspoon mayonnaise 2 tablespoon soft butter 1/4 pound Pastrami or Corned Beef – Sliced thin 1 4 oz package cream cheese 1 slice Swiss cheese 4 tablespoons jelly (use your favorite kind) 2 tablespoons sauerkraut – drained 1 teaspoon thousand island salad dressing METHOD 1 teaspoon dijon mustard – optio
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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 8 Slices pound cake (store bought is fine) 1/4 pound lean ham – shaved 2 teaspoons soft butter 1/4 pound turkey breast – shaved 2 graham crackers crumbled 2 slices Swiss cheese 1 cup chocolate chips 2 large eggs – beaten 1/2 cup marshmallow fluff Powdered sugar for dusting 1 teaspoon water METHOD METHOD 1 Set yo
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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) INGREDIENTS 8 teaspoons cream cheese 5 1/2 cups sourdough starter (see recipe next page) 4 teaspoons strawberry jam 1/2 cup nonfat milk 4 large eggs 8 tablespoons unsalted butter, melted 1/2 cup cream 1 large egg 1 teaspoon sugar 1 cup all-purpose flour 1 teaspoon cinnamon 2 tablespoon sugar Powdered sugar for dusting 1
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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 4 servings Makes 4 cups INGREDIENTS 4 large egg yolks INGREDIENTS 4 tablespoons sugar 3 cups all-purpose flour 4 ounces of semi-sweet chocolate morsels, melted 2 cups nonfat milk 5 large egg whites 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 METHOD the green ready light
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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 9 - 10 2 Flank/ skirt steak 1lb, 1” thick medium cooked 9 - 10 5 – 7 Hamburgers – 1” thick medium 9 - 10 4 – 5 Hot dogs – Jumbo 9 - 10 5 NY strip steak boneless – 3/4” thick medium 9 - 10 4 – 5 PORK Bacon strips medium thickness 9 - 10 3 Breakfast sausage 1” thick slices 9 - 10 5 Brown and serve sausage frozen links 9 - 10 4 – 5 Ham & brie – 1” th
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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 p
