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Idiomas disponibles
TROUBLEShOOTING
PROBLEM
POSSIBLE CAUSE
Finish on cooking
Metal utensils have
plates is scratched or
been used.
has cut marks.
The green ready light
The heating
turns on and off.
elements are cycling.
Marks on food are
Appliance was not
very light. The food
fully preheated
looks steamed.
before use.
There is food buildup
Plates were not
on the cooking plates.
properly cleaned
after use.
Food is dry and burnt.
Food is overcooked.
Appliance does not
Appliance is not
turn on.
plugged in.
Cooking plates have
The water from
white spots.
cleaning has dried
on the surface of the
plates.
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SOLUTION
Always use silicone,
heatproof plastic or
wood utensils to avoid
scratching nonstick
surface of the plates.
Never use metal spatulas,
skewers, tongs, forks or
knives.
This is normal. The green
light turns on when the set
temperature is reached.
However, it will cycle on
and off to indicate the
correct temperature is
being maintained.
Always preheat at least 8
minutes before cooking
any foods.
Use nylon scrubbing pad
and hot, soapy water to
clean the plates. Do not
use steel wool scrubbing
pads or abrasive cleaners.
Particularly for the floating
hinge position since food
is cooking from both
sides, it cooks much faster
than in a skillet or under
a broiler. Use COOKING
CHART as a guide and
check food at lowest time
stated on chart.
Check to be sure appliance
is plugged into working
outlet.
Dry plates immediately
after washing.
RECIPES
Find additional recipes for healthy, gourmet meals at
www.georgeforemancooking.com
PROSCUITTO CAPRESSA PANINI
2 ciabatta rolls, split lengthwise or 2-4" wide pieces
6 thin slices prosciutto
1 small fresh mozzarella ball, sliced
1 medium tomato, sliced
4 large fresh basil leaves
2 tbsp. extra virgin olive oil
Place bread, cut side up on cutting board. Top each slice of bread with
prosciutto, mozzarella slices, tomato, and basil. Cover with remaining slices of
bread and brush outside of sandwich with olive oil.
Place on preheated grill set at HIGH and close lid. Grill about 5 minutes or until
sandwich is golden and cheese is melted.
Makes 2 sandwiches.
GRILLED vEGETABLE PANINI
4 slices seeded Italian bread
2 tbsp. extra virgin olive oil
2 fresh or jarred roasted red peppers
4 slices fresh or jarred roasted eggplant
2 cups shredded Mozzarella cheese
2 tbsp. shredded Parmesan cheese
2 tbsp. bottled Italian dressing
Brush outside of bread with olive oil. Place bread, cut side up on cutting
board. Top each slice of bread with peppers, eggplant and cheeses. Drizzle
dressing over cheese and vegetables. Cover with remaining slices of bread.
Place on preheated grill set at HIGH and close lid. Grill about 4 minutes or until
sandwich is golden and cheese is melted.
Makes 2 sandwiches.
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