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.

Please read operating instructions before using this product.

Please keep original box and packing materials in the event that service is required.

W.P. APPLIANCES, INC.

Toll Free (800) 275-8273 Email address: [email protected]

Website: www.wolfgangpuck-kitchenware.com

Model BCGL0030 Printed in China REV 3.5

All trademarks, service marks and trade names (collectively the “Marks”) are proprietary to Wolfgang Puck World Wide.

Panini Maker and

Multipurpose

Grill Manual

IMPORTANT SAFEGUARDS

When using electrical appliances, basic safety precautions should always be followed, including the following:

1 Read all instructions carefully.

2 Do not touch hot surfaces. Use handles only.

3 To protect against risk of electric shock, do not immerse appliance, cord, or plug in water or other liquid.

4 Close supervision is necessary when any appliance is used by or near children.

5 Unplug from outlet when not in use and before cleaning. Allow to cool before putting on or taking off parts, and before cleaning the appliance.

6 Do not operate any appliance with a damaged cord or plug or after the appliance malfunctions or is dropped or damaged in any manner. Return the appliance to an authorized service facility for examination, repair, or electrical or mechanical adjustment.

7 Never use this appliance without the drip tray in place underneath grease spout.

8 The use of accessory attachments not recommended or sold by the appliance manufacturer may cause fire, electric shock, or injury.

9 Do not use outdoors.

10 Do not let cord hang over edge of table or counter or touch hot surfaces, including the stove.

11 Extreme caution must be used when moving an appliance containing hot oil or other hot liquids.

12 Do not use this appliance for other than intended use.

13 This appliance is for household use only.

14 Extreme care must be used when operating this appliance as surface temperatures get extremely hot.

15 Do not place on or near a hot gas or electric burner, or in a heated oven.

SAVE THESE INSTRUCTIONS

HOUSEHOLD USE ONLY

GROUNDING INSTRUCTIONS

This appliance must be grounded. It is equipped with a three-wire detachable cord having a grounded plug. The plug must be plugged into an outlet that is properly installed and grounded.

WARNING: Improper use of the grounded wire can result in a risk of electric shock. Consult a qualified electrician, if necessary. Do not attempt to defeat this safety feature by modifying the plug.

A short detachable power supply cord is provided to reduce the hazards resulting from entanglement or tripping over a long cord. If is necessary to use an extension cord, it should be positioned such that it should not drape over the counter or tabletop where it can be pulled on by children or tripped over and:

A) Use only a three-wire extension cord with a three-blade grounding plug.

B) The marked rating of the extension cord must be equal to or greater than the rating of this appliance. Electrical rating is listed on the bottom of this unit.

2

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 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, Granita, Vert and Trattoria del Lupo. Home chefs can also share Mr. Puck’s talents through his cookbooks and, of course, through his appliances!

3

Table of Contents

Important Safeguards

About Wolfgang Puck

Know Your Panini Maker

Before Your First Use

About Your Panini Maker

Using Your Panini Maker

Helpful Hints

Care and Cleaning

Recipes

Cooking Chart

Limited Warranty

Contact Information

9

9

7

8

5

7

2

3

29

31

10

28

Know Your Panini Maker

Adjustable Temperature Control •

Green Power Indicator •

Red Pre-Heat Light •

Side Handles •

• Storage Lock (cannot be used with optional waffle plates)

• Front Handle

• Top Plate Lock

• Ribbed Grill Plate

• Bottom Plate

Locks

• Drip Drawer

Grease Channel •

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.

To remove any dust that may have accumulated during packaging, wipe the exterior with a clean, damp cloth.

Important: Do not use harsh or abrasive cleansers on any part of the appliance.

About Your Wolfgang Puck

Panini Maker and Multipurpose Grill

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.

The Panini sandwiches of today are generally made using fresh, crusty

Italian breads. Your Wolfgang 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.

With the purchase of the optional waffle plates or flat griddle plates, you can expand the versatility of this unit even further.

• Cord Storage

5 6

Adding and Removing Plates

Caution: Always ensure that your Panini Grill is unplugged and has completely cooled prior to removing or adding plates.

Assembling the Plates

Standing in front of your unit grasp the bottom plate and line of the two rear locking pins 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

(see figure 1) figure 1

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. figure 2

Removing the Grill Plates

With your unit in the open position, remove the bottom plate by pressing down on the bottom plate locks located on the front of the unit (see figure 3) while lifting the plate up and towards you. figure 3

With your unit in the open position, press down on the single top plate lock 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

Using Your Panini Maker

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 tray underneath grease runoff so that any drippings will fall into the tray.

2 Preheat the grill to the desired temperature. 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.

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.

4 Place items to be cooked on the bottom grill plate.

5 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, disconnect the plug from the wall and allow the unit to cool down completely before cleaning.

8

Helpful Hints

• Be sure to always wash the grill plates after each use to remove any residue that may have accumulated.

• Do not use sharp objects or attempt to cut food on top of the grill plates.

• 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.

• If additional sandwiches are desired, lower the lid to preserve the heat while you prepare the additional sandwiches.

• Let sandwiches cool slightly before eating. Cheese, especially, becomes very hot. Soft or melted fillings will firm slightly.

• 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.

Care and Cleaning

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 8 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

Grilled Vegetable Panini

4 servings

INGREDIENTS

1 large focaccia bread, halved horizontally

1 large red pepper, quartered

1 medium sweet onion, thinly sliced thin

1 tablespoon Italian dressing

1/2 cup pesto sauce

1 medium eggplant, sliced in 1/2-inch rounds

1/2 cup Fontina cheese, shredded

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 Grill red pepper in Panini Maker for about 5 minutes, or until tender.

3 Put onion and eggplant in a bowl and cover with Italian dressing.

4 Grill eggplant slices in Panini Maker for 4 to 5 minutes. Repeat with remaining eggplant and onion slices.

5 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.

6 Place assembled sandwiches in Panini Maker and toast until cheese melts, approximately 3 minutes.

Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host

10

Salmon Panini

4 servings

INGREDIENTS

4 salmon fillets (3 to 4 ounces each), boned

1 teaspoon olive oil

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon fresh dill weed

1 loaf unsliced French bread

4 tablespoons Russian salad dressing

1 tablespoon capers

4 medium purple onion slices, razor thin

2 cups arugula, watercress or lettuce leaves

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 Rub your fingers over salmon filets and check for bones. Remove any you may find with tweezers.

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.

5 While salmon is cooking, cut French bread in half horizontally.

Spread bread with Russian dressing. Sprinkle capers on bottom slice of bread.

6 When salmon is finished cooking, remove to cutting board, and while grill is still hot, carefully wipe grill surfaces with a damp towel.

7 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

Roast Beef Panini with

Roquefort and Caramelized Shallots

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

Horseradish sauce or mustard, if desired

1 pound medium rare roast beef, thinly sliced

1 cup Roquefort cheese, crumbled

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 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 Spread bread with horseradish sauce or mustard, if desired. Top with roast beef. Top with shallots and cheese crumbles.

4 Grill baguettes in Panini Maker for 4 minutes or until cheese melts.

Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host

12

Turkey Reuben

4 servings

INGREDIENTS

Butter, if desired

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

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.

3 Grill two sandwiches at a time in the Panini Maker for 4 minutes.

Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host

13

Barbecued Shrimp “BLT”

4 servings

INGREDIENTS

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

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 Set your adjustable temperature control between settings

9 and 10 and allow your Panini Maker to preheat until the green ready light illuminates.

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)

14

Meat Loaf Patties with

Mushroom Sauce

8 servings

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

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 13)

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 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 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.

5 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

Mushroom Sauce

INGREDIENTS

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

METHOD

1 In a saucepan over medium-high heat, add olive oil.

2 Add mushrooms and continue to sauté for 3 to 4 minutes.

3 Pour in Port and reduce by half. Add stock and reduce just until the sauce thickens slightly.

4 Whisk in butter and season with salt and pepper to taste.

5 Keep warm.

Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host

16

Grilled Chicken Breast Panini with Artichokes and

Sundried Tomato Pesto

4 Servings

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

1 large loaf Italian bread

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 Place chicken breasts in a bowl. Add lemon juice, oil, thyme, garlic, salt and pepper. Marinate refrigerated for at least 1 hour.

3 Preheat Panini Maker. 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.

4 Cut Italian loaf in half lengthwise, and then cut into two pieces.

5 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.

6 Cut each sandwich half in half diagonally, serve warm.

Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host

17

Beef Saté with

Spicy Sichuan Sauce

6 servings, 24 skewers

INGREDIENTS

3/4 pound New York Strip or filet steak, trimmed

Marinade:

1/2 cup soy sauce

1 tablespoon honey

1 teaspoon chili flakes

1/2 teaspoon ground cumin

1/2 teaspoon turmeric

Sichuan Sauce:

6 tablespoons unsalted butter, divided

2 cloves blanched garlic, finely chopped

1 whole green onion, finely chopped

1 cup chicken stock

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.

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.

3 Set your adjustable temperature control between settings

9 and 10 and allow your Panini Maker to preheat until the green ready light illuminates.

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.

5 Grill steak skewers in Panini Maker for about 4 minutes.

PRESENTATION

Pour the sauce into a small bowl and set in the center of a large serving platter. Arrange skewers around bowl and serve immediately.

Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host

18

Chicken Saté with

Mint Vinaigrette

6 servings, 24 skewers

INGREDIENTS

2 boneless skinless chicken breasts (5 ounces each), sliced into 12 strips each

Marinade:

1 1/2 teaspoons curry powder

1 teaspoon fresh ground pepper

1/2 teaspoon salt

1/2 teaspoon ground cumin

2 tablespoons peanut oil

Mint Vinaigrette:

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

1/4 teaspoon salt

1/4 teaspoon fresh ground pepper

METHOD

1 Cut the chicken breasts 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.

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.

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.

4 Set your adjustable temperature control between settings

9 and 10 and allow your Panini Maker to preheat until the green ready light illuminates.

5 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

19

Chicken with

Garlic and Parsley

2 servings

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

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.

2 Halve and bone chicken completely, leaving the first wing joint intact.

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.

4 Stuff half of the garlic mixture into the pockets under the skin of the chicken breasts and thighs.

5 Place the butterflied chicken in the Panini Maker. Lower lid and grill the chicken for 15 minutes, or until cooked through.

6 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.

PRESENTATION

Divide chicken in half and place on two preheated plates. Top with sauteed garlic and parsley. Serve with fresh vegetables cooked al dente.

Recipe Courtesy Wolfgang Puck

20

Cuban Sandwich

2 Servings

INGREDIENTS

1 loaf Cuban bread (Italian bread may be substituted)

1/4 lb roast pork-sliced

1/4 lb boiled or maple glazed ham-sliced

1/4 lb Swiss cheese

4 Tbsps mayonnaise

2 Tbsps honey Dijon mustard

4 dill pickles-sliced lengthwise

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 Slice bread loaf lengthwise, trim ends.

3 Spread both sides of loaf with 3 Tbsps of mayonnaise and 2 Tbsps of honey Dijon mustard.

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 Tbsp of mayonnaise.

5 Slice in half and place in pre-heated Panini maker:

6 Grill For 5-7 minutes or until the bread is crispy and the cheese has melted.

7 Serve immediately.

Recipe courtesy Anna Barros, Wolfgang Puck HSN Food

Stylist Coordinator

Buffalo Chicken Panini

4 Servings

INGREDIENTS

8 Slices soft white bread or one Baguette cut into 4

2 tbsp mayonnaise

4 Tbsp. Blue cheese dressing

2 Tbsp. Crystal hot sauce (more or less to your liking)

2 Fried chicken breasts, de-boned and shredded.

1/2 cup shredded mozzarella

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 Use mayonnaise to butter the sliced bread on one side.

3 Lay Mayo side down onto plastic wrap.

4 In a mixing bowl stir blue cheese dressing and hot sauce together.

5 Add shredded fried chicken and divide between the 4 slices of bread.

6 Top with some mozzarella.

7 Top with remaining bread, mayo side up.

8 Load onto Panini grill till golden brown.

9 Serve immediately

Recipe courtesy Marian Getz – Wolfgang Puck Café Lake Buena

Vista, Florida

21 22

Cream Cheese and Jelly Panini’s

Serves 4

INGREDIENTS

8 Slices soft white bread

2 tbsp soft butter

1 4oz package cream cheese

4 tbsp Jelly (use your favorite kind)

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 Butter the sliced bread on one side.

3 Lay cut side down onto plastic wrap.

4 Soften cream cheese in a small bowl in the microwave for about 20 seconds or till soft.

5 Spread cream cheese on unbuttered sides of all 8 slices of bread

6 On 4 slices, spread the jelly on top of the cream cheese not quite to the edges.

7 Top with remaining bread, cream cheese side down.

8 Load onto Panini grill till golden brown.

9 Serve.

Recipe courtesy Marian Getz – Wolfgang Puck Café Lake Buena

Vista, Florida

Grilled Reuben Sandwich

Serves 1

INGREDIENTS

2 slices marble rye bread

1 teaspoon mayonnaise

1/4 lb Pastrami or Corned Beef – Sliced thin

1 slice Swiss cheese

2 tablespoons sauerkraut – drained

1 teaspoon thousand island salad dressing

1 teaspoon dijon mustard – optional

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 Spread the mayonnaise on the outsides of the marble rye bread, place them mayonnaise side down on a cutting board covered with plastic wrap.

3 Place the pastrami or corned beef on one slice of bread, top with the sauerkraut and Thousand Island, then top with cheese.

(If you choose to use the Dijon mustard, spread it on the bottom slice of bread before placing meat on it.)

4 Set a timer for 4 minutes.

5 Remove from Panini Maker, allow to cool for several minutes before cutting with a sharp knife.

Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host

23 24

Monte Cristo Sandwich

INGREDIENTS

2 slices challah or white bread -- in 1 inch slices

1/4 lb lean ham – shaved

1/4 lb turkey breast – shaved

2 slices Swiss cheese

2 large eggs – beaten

1 teaspoon water

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 Begin assembling sandwich. Place ham on one slice of bread, add a slice of cheese, then top with turkey and another slice of cheese.

3 Beat the eggs and water together in a bowl.

4 Soak the sandwiches in egg mixture. You may have to flip once depending on the size of the bowl.

5 Place sandwich in Panini maker.

6 Set the timer for 4 minutes.

7 Serve

Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host

Panini Smores

Dessert Sandwiches

Serves 4

INGREDIENTS

8 Slices pound cake (store bought is fine)

2 tsp soft butter

2 graham crackers crumbled

1 cup chocolate chips

1/2 cup marshmallow fluff

Powdered sugar for dusting

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 Butter the sliced pound cake on one side.

3 Lay cut side down onto plastic wrap.

4 Spread all 8 slices on unbuttered side with marshmallow fluff

5 Sprinkle graham cracker crumbs onto 4 slices, top with chocolate chips

6 Top with remaining pound cake, marshmallow fluff side down, and butter side up

7 Load the 4 sandwiches onto the grill.

8 Grill till golden.

9 Sprinkle with powdered sugar

10 Serve.

Recipe courtesy Marian Getz – Wolfgang Puck Café Lake Buena

Vista, Florida

25 26

Stuffed French Toast

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

1 teaspoon cinnamon

Powdered sugar for dusting

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 With the tip of a sharp knife, cut a horizontal pocket into each slice of bread, about 3 inches long.

3 Spread the inside of each pocket with 2 teaspoons of cream cheese.

4 Spread the inside of each pocket with the jam.

5 Beat the eggs and cream sugar and Cinnamon.

6 Soak the French toast well in egg mixture.

7 Place French toast on the grill.

8 Close the lid and set a timer for 4 minutes.

9 Serve

Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host

27

Panini Maker Grill Cooking Chart

Minutes Ingredients Setting

BEEF

Fajita steak – thin strips 9 - 10

Flank/ skirt steak 1 lb, 1” thick medium cooked 9 - 10

Hamburgers – 1” thick medium

Hot dogs – Jumbo

9 - 10

9 - 10

NY strip steak boneless – 3/4” thick medium 9 - 10

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

Pork chops 1” boneless

Pork chops(stuffed) 1” thick

9 - 10

9 - 10

9 - 10

9 - 10

9 - 10

9 - 10

9 - 10

9 - 10

9 - 10

POULTRY

Boneless butterflied chicken (max 2.5 lbs)

Chicken breast boneless (4 oz each)

Cornish game hen butterflied 1lb

Frozen chicken breast 4 oz.

Turkey burgers – 1” thick

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) 1 lb 1” thick

Shrimp – peeled deveined (16 -20)

Swordfish 1” thick steak for well

VEGETABLES

Asparagus spears 1 lb 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 – top & bottom sliced off, seeded

Spanish onions – sliced – 1/2” thick

Zucchini – sliced lengthwise – 1/2” thick

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9 - 10

9 - 10

9 - 10

9 - 10

9 - 10

9 - 10

9 - 10

9 - 10

9 - 10

9 - 10

9 - 10

9 - 10

9 - 10

9 - 10

9 - 10

9 - 10

9 - 10

9 - 10

9 - 10

2

5 – 7

4 – 5

5

4 – 5

3

2

3 – 4

4 – 6

2

4 – 6

2 – 3

3 – 4

3

5

4 – 5

2 – 3

5

4

15 – 18

8 – 10

5

15 – 18

4 – 6

8 – 10

8

6 – 8

7

2

3 – 4

5

2 – 3

6

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 THE UNITED STATES 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 state to state.

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