FG_ReverseGrill manual2 6/13/06 12:04 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.

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

Wolfgang Puck

Indoor “Reversible”

Electric Grill/Griddle manual

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W.P. APPLIANCES, INC. Toll Free (800) 275-8273

Model WPRGG0010 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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IMPORTANT SAFEGUARDS

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

1 Read all instructions.

2 Do not touch hot surfaces. Use handles or knobs.

3 To protect against electric shock, do not immerse 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 has been damaged in any manner.

Return appliance to the nearest authorized service facility for examination, repair or adjustment.

7 The use of accessory attachments not recommended by the appliance manufacturer may cause injuries.

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

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

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

11 Always attach plug to appliance first, then plug cord in the outlet.

To disconnect, remove plug from wall outlet.

12 Do not use outdoors.

13 Use only with plug provided.

14 Do not use appliance for other than intended use.

SAVE THESE INSTRUCTIONS

HOUSEHOLD USE ONLY

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A short power-supply cord is provided to reduce the hazards resulting from entanglement or tripping over a longer cord. An extension cord may be used with care; however, be sure the marked electrical rating is at least as great as the electrical rating of this appliance. The extension cord should be positioned such that it does not drape over the counter or table top where it can be pulled on by children or tripped over. The electrical rating of this appliance is listed on the bottom panel of the unit.

This appliance has a polarized plug (one blade is wider than the other). As a safety feature, this plug will fit in a polarized outlet only one way. If the plug does not fit fully in the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do not attempt to defeat this safety feature

Before Your First Use

The grill/griddle is designed for indoor use only. Carefully unpack the grill and remove all packaging materials. To remove any dust that may have accumulated during packaging, wipe the cooking surface and base with a clean, damp cloth. Dry thoroughly. Do not use harsh or abrasive cleaners on any part of the grill.

Warning: Do not immerse the cord or plug in water or other liquid. Do not use metal scouring pads on any part of the appliance.

Place the grill on a dry, stable surface away from an open flame or hot burners. This appliance requires 1800 watts and should be the only appliance operating on the circuit. Plug the grill into a 120 volt 60 Hz AC only outlet.

Before using, condition the nonstick surface. Spread 2 teaspoons of vegetable oil with a soft cloth or folded paper towel over the entire grill and griddle cooking surfaces. Assemble grill and set temperature to

250°. When the grill has reached 250°, turn off and cool completely.

The grill is now ready to use.

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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, 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!

3

Table of Contents

Important Safeguards

Save These Instructions

Before Your First Use

About Wolfgang Puck 3

Know Your Reversible Grill/Griddle 5

Using Your Reversible Grill/Griddle 8

Care & Cleaning 9

1

2

2

Grilling Tips

Grilling Guide & Charts

Quick & Easy Kabobs

Guide to Great Kabobs

Griddle Cooking Guide

Recipes

Limited Warranty

16

30

13

14

10

11

15

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FG_ReverseGrill manual2 6/13/06 12:04 PM Page 7

Know Your Indoor “Reversible”

Electric Grill/Griddle

Ribbed Grill Side

Grill Base with Safety Interlock Tab

• Base

Drip Tray

• Handles

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Flat Griddle Side

Grease Drip Holes

Adjustable

Temperature Probe

• Adjustable Temperature

Control Probe

5 6

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Grill Scraper Cleaner

Use the slotted side of the cleaning blade to clean the grill surface. Push excess grease towards drip holes.

Griddle Scraper Cleaner

Use the flat side of the cleaning blade to clean the griddle surface.

Push excess grease towards drip holes.

Switching Grill Plate

Wait for the unit to completely cool before moving. Grasp both handles and lift cooking plate straight up. Flip over and place back onto the base.

Cleaning Drip Pan

Wait for the unit to completely cool before moving any parts. The drip tray should be hand washed only in warm soapy water. Dry thoroughly when completed

Inserting Adjustable

Temperature Probe

The drip pan must be properly placed within the base in order to insert the temperature probe.

Do not attempt to defeat this feature.

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Using Your Electric

Grill / Griddle

Place the appliance on a flat, level surface, such as a countertop or table.

Place the cooking surface onto the base with either the grill or griddle surface up, according to your recipe.

Insert the adjustable temperature probe into the grill/griddle plate. Plug the cord into a 120 volt 60 Hz AC only outlet.

When the grill/griddle is on, the orange READY light will come on. This light is in the shape of an arrow, located on the adjustable temperature probe. When the light goes out, the grill or griddle surface is preheated to the selected temperature. This light will cycle on and off during cooking, indicating that the surface temperature is being maintained.

Important : Your grill/griddle comes with a patented safety feature which will not allow you to plug the temperature probe in unless the drp pan is properly in place. Never Try To Defeat This Feature.

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Care and Cleaning

Before cleaning, be sure to unplug the cord from the outlet. Remove the adjustable temperature probe from the cooking surface. If necessary, wipe the cord with a damp cloth.

Caution: Do not immerse the cord or probe in water or any other liquid.

Allow the appliance to cool completely before cleaning.

The cooking plate can be placed in the bottom rack of the dishwasher, or washed by hand. The drip tray and base should be hand washed only in warm soapy water. Dry the drip pan completety when finished.

Do not put the hot cooking plate in cold water.

Be sure to always wash both the grill and griddle surfaces after each use to remove any grease that may have accumulated. To avoid grease from dripping outside of the base, always ensure that you are using your grill/griddle on a level surface and that the drip holes are completely clear of food particles.

Do not use scouring pads or harsh cleaners on either the cooking surface or base. If necessary, use a nylon bristle brush or plastic scrubbing pad.

Do not let the cooking surface or base soak overnight. This could damage the nonstick coating.

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Grilling Tips

1 The nonstick cooking surface is metal utensil safe. However care should be taken when using metal utensils with this product. Only use the enclosed scaper to clean the griddle

2 Be careful not to transfer germs from raw meat to cooked meat. Use separate utensils and platters for raw and cooked meat or wash platter used for raw meat before placing cooked meat on it.

3 Use a long-handled brush for basting foods during grilling.

4 Tender meat cuts, such as sirloin and tenderloin, are generally more suitable for grilling than less-tender meat cuts, such as round or rump.

5 Many less-tender meat cuts can be grilled, but they benefit from the tenderizing effects of marinating in an acid-based wet marinade.

6 A marinade is a seasoned mixture (wet or dry) in which foods are soaked in order to absorb flavor and/or become more tender. The flavor grows stronger the longer the marinade is left on the food before cooking. The amount of time usually ranges from 1 hour to 24 hours.

A wet marinade usually consists of oil (vegetable or olive) to give moisture, an acid (lemon juice, vinegar, wine, tomatoes or yogurt) to tenderize, and flavorings (herbs and spices) to enhance or add flavor.

A dry marinade, or spice rub, is a mixture of herbs, spices and salt that is rubbed onto the food after the food has been lightly brushed with vegetable oil. Generally, use 1 to 2 tablespoons dry marinade per pound of meat.

7 Always marinate in a tightly covered nonmetal dish, and turn the food occasionally. Be sure to refrigerate all meats while marinating.

Heavy plastic bags are also convenient for marinating – add the food and marinade, then tightly seal the bag. Turn the bag now and then to redistribute the marinade.

8 If leftover wet marinade is to be used as a sauce with the cooked food, be sure to place it in a small pan and heat it to a rolling boil before serving to eliminate any bacterial growth.

9 Similar to a stovetop frying pan, grease from high fat foods, such as bacon or sausage, may splatter on countertop. Protect countertop as necessary.

10 When grilling fish, use a large flat spatula or turner to turn the fish.

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Grilling Guide

Follow these guidelines for successful grilling:

1 Set the temperature control dial to the desired temperature.

Preheat the grill until the READY arrow light goes out, approximately

10 minutes.

2 Marinate meats before grilling for extra flavor and tenderness, if desired. (Marinades with added sugar will cause meats to brown more quickly.)

3 Before grilling, partially cook bone-in chicken, ribs and uncooked smoked or fresh sausages for best results. If not partially cooked, these meats may become overbrowned on the outside before the center is done.

4 Turn food once during grilling unless otherwise directed.

5 If desired, brush with barbecue or other sauce during last 5 to 10 minutes of grilling.

6 Unplug from outlet and allow grill to cool completely before disposing of drippings that have accumulated in the drip channel.

Grilling Chart

Meat

BEEFSTEAKS

1” thick

3 ⁄4” thick

Time/Temp. Doneness Test

10 - 15 min.

MAX

BURGERS

(3 ⁄4” thick)

Hamburgers

Turkey burgers

14 - 16 min.

400°

15 - 20 min.

400°

PORK CHOPS

Rib and loin

1 ⁄ 2” thick

3 ⁄4” thick

10 - 12 min.

12 - 15 min.

12 - 15 min.

350°

Medium (160°) or

Until no longer pink in center

Until slightly pink in center or 160°.

Helpful Hints

Medium rare - 145˚

Medium - 160˚

Well done - 170˚

Slash fat around edge to prevent curling (avoid cutting into meat).

Slash fat around edge to prevent curling (avoid cutting into meat).

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Grilling Chart (cont.)

Meat Time/Temp. Doneness Test

PORK RIBS

Spare ribs 25 - 30 min.

350°

Country-style 25 to 35 min.

350°

SAUSAGE LINKS

Hot dogs and other cooked,

4 - 6 min.

400°

Bratwurst and other uncooked smoked or fresh sausages

12 - 15 min.

300°

CHICKEN PIECES

Bone-in 25 - 35 min.

350° done.

Boneless breast 20 - 35 min.

half with skin 350°

Boneless, skinless 15 - 20 min.

breast half 350°

SHRIMP

Large raw, shelled and deveined

FISH

Whole, drawn and scaled

8 - 12 min.

350°

10 min. per

1/2” thick

350°

Steaks, 3⁄4” thick 15 - 20 min.

350°

Fillets 10 min. per

1/2” thick

350°

Until no longer pink in center or 160˚.

Until no longer pink in center or 160˚

Turn ribs every 5 minutes.

Until hot (140˚)

Until no longer pink in center (180˚)

Pierce 2 or 3 times to prevent skin from bursting.

Turn 3 or 4 times while grilling.

Until juice in center is no longer pink

Until juice in center is no longer pink

Until juice in center is no longer pink

Until pink and firm

Helpful Hints

Grill bone-in chicken meaty side down for the first 10 minutes, then turn every 5 minutes until

Brush lightly with vegetable oil before grilling and twice while grilling to retain moisture

Until fish flakes Measure fish at thickest point.

easily with fork (160˚) Brush all fish lightly with vegetable oil before grilling and twice while grilling to retain moisture.

Until fish flakes Brush grill lightly with vegetable oil easily with fork (160˚) before grilling.

Until fish flakes If fillets have skin, grill skin sides easily with fork (160˚) up first.

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Quick and Easy Kabobs

Sensational, succulent kabobs are quick and as easy as 1 - 2 - 3 to make!

Use these tips and charts to get started, then let your palate be your guide. Here’s how:

Choose meat, vegetable and brush-on sauce from Guide to Great

Kabobs (page 12). Thread meat and vegetables on bamboo or metal skewers. Grill, turning and brushing occasionally with sauce, until meat and vegetables are done. Use the Grilling Kabobs chart (page 12) as a guide. Grill tasty kabobs in no time!

Kabob Success Tips

• Soak bamboo skewers in water at least 30 minutes to prevent burning.

• Leave a little space between foods threaded on skewers

(tightly packed food will not cook evenly).

• To prevent sticking (and to make cleanup easier), brush cooking surface with vegetable oil before grilling.

• Sauces that contain sugar burn easily. Brush them on kabobs only during last 5 to 10 minutes of grilling.

• To avoid food-borne illnesses caused by eating undercooked or raw meat, boil the sauce you’ve dipped your basting brush into before serving with cooked kabobs.

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Guide to Great Kabobs

Meat

1 1⁄2” pieces Franks

1 1⁄2” pieces fully cooked Sausages

1” cubes Beef Bottom or Round Steak

1” pieces Chicken or Turkey Breast meat

1” pieces Turkey, Beef or Pork Tenderloin

1 1⁄4” cubes Boneless

Lamb Shoulder

1” cubes fully cooked

Smoked Ham

1” pieces Fish Fillet or Steak (1” thick)

Large Raw Shrimp, peeled and deveined

Sea Scallops

Vegetable

Mushrooms

Cherry Tomatoes

Sauce

Italian Dressing

French Dressing

1” pieces Bell Pepper

1 1⁄2” pieces Green Onion or Leek

Whole Water Chestnuts

Honey-Mustard

Dressing

Italian Dressing

Pimiento-stuffed or pitted Ripe Olives

Cauliflowerets or Broccoli Flowerets

3⁄4” slices Zucchini

Italian Dressing

Spaghetti Sauce

Chili Sauce

Steak Sauce

1” pieces partially cooked Potato

2” pieces

Corn-on-the-Cob

Soy Sauce

Teriyaki Sauce

Meat

Fully cooked

Meat or Sausage

Beef, Veal, Lamb

Pork

Chicken and Turkey

Fish fork

Shrimp

Sea Scallops

Grilling Kabobs

Time (min/temp.)

7 - 10, 350°

12 - 15, 425°

15 - 20, 350°

15 - 20, 350°

12 - 16, 350°

8 - 12, 350°

12 - 16, 350°

Doneness Test

Until hot

Until desired doneness

Until no longer pink

Until no longer pink in center

Until fish flakes easily with

Until pink and firm

Until white

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Griddle Cooking Guide

Follow these guidelines for successful griddle cooking:

1 If you prefer cooking foods without added butter or oil, first season the griddle surface to prevent any sticking. Season the griddle surface after each cleaning or before initial use. To season, brush the cool surface with a light coating of vegetable oil. Wait a few minutes; then wipe the surface dry with a paper towel. The griddle is now seasoned and ready for use.

2 Set the temperature control dial to the desired temperature.

Preheat the griddle until the READY arrow light goes out, approximately 10 minutes.

3 When cooking with butter or oil, place on cold griddle before preheating. Do not use more than 2 tablespoons of butter or oil.

4 Foods may be kept warm on the griddle prior to serving. Reduce temperature to 200°.

Food

Eggs

Pancakes

Breakfast sausage links

Canadian bacon

Standard bacon strips

Ham Steaks

Vegetables

Sausages

Cheese sandwiches

French toast

Time (min)

3 - 5

4 - 6

3 - 6

15 - 20

3 - 5

25 - 30

5 - 10

12 - 15

4 - 6

8 - 10

Temp

300°

375°

325°

325°

350°

325°

325°

325°

350°

375°

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Corn Flake Coated French Toast

4 servings

INGREDIENTS

8 slices bread (Challah, French, or white bread), cut 1" thick

3 large eggs, beaten

1/4 teaspoon salt

2 cups milk

1 tablespoon sugar

1 teaspoon vanilla

2 cups corn flakes, crushed

2 tablespoons butter

METHOD

1 Beat the eggs, milk, salt sugar and vanilla with a whisk until well incorporated.

2 Preheat griddle side on high for at least 10 minutes.

3 Soak the bread slices in the egg mixture.

4 Place the crushed corn flakes on a plate, press the french toast into the corn flakes on each side. Shake to remove excess flakes

5 After the griddle has been preheated add the french toast.

6 Cook for 3 minutes per side or until golden brown and cooked thoroughly.

PRESENTATION

To serve, cut french toast slices diagonally, serve with berry compote and dust with powdered sugar.

Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host

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Baby Pork Chops with Cranberry Sauce

4 servings

INGREDIENTS

4 tablespoons unsalted butter

12 ounces fresh or frozen cranberries

3 tablespoons sugar

1 cup dry red wine

1 cup beef or chicken stock salt & pepper

12 baby pork chops 3/8 to 1/2 inch thick

METHOD

1 Heat a saute pan. Add 2 tablespoons of butter. Stir in the cranberries and sugar. Cook the cranberries for several minutes over moderate heat until they begin to rupture. Remove from the heat.

2 In a seperate saucepan reduce the wine by two thirds. Add the stock and cream and reduce until slightly thickened. Add to the cranberries and reduce to make a light sauce. Whisk in the remaining butter.

3 Salt and pepper to taste.

4 Preheat the grill side on high for 10 minutes. Season the pork chops with a light dusting of salt and pepper.

5 Grill pork chops for 3 minutes per side for medium.

6 To serve, nap the sauce on warmed plate, top with three pork chops, by overlapping the bones. Serve immediately.

Recipe courtesy of the "Wolfgang Puck Cookbook", Random House,

1996

Citrus Marinated Swordfish

4 servings

INGREDIENTS

4 medium Swordfish steaks (approx 3/4 inch thick)

6 cloves garlic, minced

1 bunch fresh cilantro, chopped

1/2 cup olive oil

3 small serrano chiles, chopped

1 medium lime zest, grated

3 medium limes, juiced

METHOD

1 Place the swordfish steaks and all the ingredients in a large

Ziploc bag for at least 1 hour or overnight in the refrigerator.

2 When ready to prepare, preheat the grill for at least 10 minutes on high.

3 Cook the swordfish for approx 6 minutes per side.

4 The swordfish will be flaky in the center when cooked thoroughly.

PRESENTATION

This Swordfish is wonderful served over rice or a mixed lettuce salad with a fresh salsa topping.

Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host

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Eggplant Antipasta Stacks

4 servings

INGREDIENTS

1 large Eggplant, cut into 1/4 inch rounds

2 large eggs, beaten

1 cup grated parmesan cheese

1/2 pound hard salami, shaved

1/4 pound sandwich pepperoni, sliced thin

8 slices provolone cheese, sliced thin

2 tablespoons pesto sauce

METHOD

1 Slice the eggplant and let soak in the beaten egg. Preheat griddle on high for 10 minutes.

2 Divide the meat and cheese in four equal stacks, spreading a tiny bit of pesto between each slice.

3 Place the Parmesan cheese onto a plate, press the eggplant rounds into the cheese and coat both sides. Place on griddle and cook for

2 - 3 minutes.

4 Turn the slices over and add the meat and cheese to half of the slices.

5 Place the other eggplant slices on top. Cook for 2 - 3 minutes, then turn sandwich and cook remaining unbrowned side.

PRESENTATION

These wonderful slices of eggplants dipped in egg and cheese make a carbohydrate free alternative to bread. Use them for your favorite sandwiches.

Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host

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Ginger Teriyaki Scallops

4 servings

INGREDIENTS

1 tablespoon grated onion

3 small garlic cloves, minced

1 tablespoon fresh ginger, grated

1 cup soy sauce

1 teaspoon sesame oil

1/2 cup sake or dry sherry

1/3 cup brown sugar

1 pound sea scallops

METHOD

1 Place all the ingredients except scallops into a small sauce pan and warm gently until sugar has dissolved. Let cool.

2 Place scallops and half the liquid in a Ziploc bag and marinate in the refrigerator for 1-3 hours.

3 Preheat griddle side on high for 10 minutes.

4 The scallops can be skewered or just placed individually onto the griddle. Cook for 2 minutes on one side, then turn cook for 2 - 3 minutes longer. Do not over cook.

PRESENTATION

The scallops can be served on skewers, with sauce on the side for dipping. Or stir fry some snow peas ans red pepper strips, and place scallops ontop with extra sauce.

Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host

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Grilled Lamb Chops

4 Servings

INGREDIENTS

1/2 cup olive oil

6 cloves garlic, minced

1/2 cup dry red wine

1 bunch rosemary, leaves removed

2 tablespoons chopped fresh thyme

12 baby lamb chops (Have butcher trim to lollipop cut), 1 inch thick

1/2 teaspoon kosher salt

1/2 teaspoon freshly cracked pepper

METHOD

1 Place all the ingredients in a large Ziploc bag, marinate in the refrigerator for at least 2 hours.

2 Prepare grill by preheating on high for at least 10 minutes.

3 Place lamb chops on grill and cook for 3 minutes per side for med rare.

PRESENTATION

This is wonderful served with a Balsamic Vinegar reduction for dipping.

Place 1/2 cup Balsamic vinegar in a small non reactive saucepan, reduce by half, add 1/2 cup beef or chicken stock, reduce by half again. Add 1 tablesppoon of butter while still simmering. When sauce is thick enough to coat the back of a wooden spoon, almost syrup consistency, sauce is done.

Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host

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Grilled Shrimp with Ginger and Lime

4 servings

INGREDIENTS

3 tablespoons fresh lime juice

3 tablespoons extra virgin olive oil

1 tablespoon fresh ginger, minced

1 tablespoon brown sugar

1 teaspoon lime zest, grated

1 teaspoon sesame oil

1 large garlic clove, minced

1 pound large shrimp, peeled and deveined

2 whole limes, cut into 4 wedges

2 tablespoons fresh cilantro, chopped

METHOD

1 In a large bowl, whisk together the lime juice, olive oil, ginger, brown sugar, lime zest, sesame oil, and garlic. Add the shrimp. Cover and marinate for 1-3 hours in the refrigerator

2 Preheat the grill side on high for ten minutes. Thread the shrimp and lime wedges onto 8 skewers, dividing them evenly and alternating them.

3 Place the skewers onto grill, 3 minutes on one side, flip, and cook for

2-3 minutes more until shrimp are bright pink and curled.

PRESENTATION

Serve these shrimp as a light main course with rice or grilled vegetables, or as an appetizer atop a bed of mixed greens.

Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host

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Grilled Tuna with Mint Vinaigrette

4 servings

INGREDIENTS

1 1/2 pounds fresh tuna in 4 equal steaks fresh ground white pepper

2 tablespoons fresh mint or basil (Plus 4 sprigs for garnish) – chopped

1/2 cup extra virgin olive oil

1 tablespoon lime juice

1 tablespoon white or red wone vinegar

1 tablespoon fresh parsley – minced

2 medium shallot – minced

6 ripe plum tomatoes – peeled, seeded and diced

2 cloves garlic – chopped

METHOD

1 Sprinkle the Tuna steaks with pepper, then marinate in 1 tablespoon of mint and 2 tablespoons of olive oil for 1-3 hours in the refrigerator.

2 In a bowl, combine the remaining ingredients, taste for correct seasoning. Reserve.

3 To prepare, preheat grill side on high for 10 minutes.

Sprinkle the Tuna steaks with salt, and place on the grill.

4 Cook for 4 minutes per side for med. rare. To serve, nap the individual serving plates with vinaigrette, place steak on top and garnish with mint sprig.

Recipe courtesy "Live, Love, Eat! The Best of Wolfgang Puck, Random

House 2002

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Quick and Easy Grilled Shrimp on Rosemary Skewers

5 servings

INGREDIENTS

1 pound large shrimp (36-40) – peeled and deveined

2 cups bottled italian dressing

1/4 cup chopped fresh parsley

10 large branches fresh rosemary

METHOD

1 Peel and devein shrimp and place into a large Ziploc bag with italian dressing and chopped parsley. Marinate for 1 hour, in the refrigerator.

2 When ready to prepare, begin by preheating grill side on high on high for 10 minutes. Beginning with the bottom of the rosemary, with rosemary leaves pointing down, spear the shrimp and slide down the rosemary branch. Repeat with 3 more shrimp per skewer.

3 Place skewers onto grill, cook for approx 3 minutes per side. Flip and continue to cook till shrimp are pink, and curled.

PRESENTATION

These skewers are wonderful as an appetizer, or try them on top of a greek salad.

Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host

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Sesame Crusted Tuna

4 Servings

INGREDIENTS

1 1/2 pounds fresh tuna for equal steaks

1 teaspoon soy sauce

1 tablespoon sesame oil sprinkle garlic salt sprinkle white pepper

1/2 cup black and white sesame seeds

(Or you can use just one of the colors)

METHOD

1 Preheat the griddle side on high for 10 minutes. Mix the soy sauce and sesame oil and brush the steaks with the combined mixture.

Sprinkle both sides of steaks modestly with garlic salt and white pepper.

2 Place sesame seeds on a plate. Press the steaks into the seeds to coat completely.

3 Place the steaks on griddle and cook for 4 minutes per side for medium rare.

PRESENTATION

Serve this is wonderful served with a mayonaise tinted with wasabi on a bed of mixed feild greens or a ginger vinagarette.

Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host

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Spicy Tomato and Basil

Bruschetta

12 Slices

INGREDIENTS

4 large ripe tomatoes, cored, and cut into 1/2 inch dice

1/2 cup chopped oven dried tomatoes (Or drained canned ones)

1/2 cup basil leaves, julienned

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

1/4 teaspoon crushed red pepper flakes

12 slices country style italian bread, slice 3/4 inch thick

3 tablespoons extra virgin olive oil

1 tablespoon roasted garlic

METHOD

1 Preheat griddle or grill surface on high for 10 minutes. Place tomatoes, 1/3 cup basil salt and peppers in a med size bowl, toss well & set aside.

2 Grill the bread until golden on both sides, approx 2 minutes per side.

Place toast onto a serving dish or platter.

3 In a small bowl mix together the olive oil and roasted garlic. Brush this over both sides of bread. Using a slotted spoon, drain off excess liquid, divide tomato mixture evenly between the bread slices.

Garnish with remaining basil.

Recipe courtesy "Live, Love, Eat! The Best of Wolfgang Puck, Random

House 2002

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Western Omlette

Pepper Rings

4 Servings

INGREDIENTS

2 large bell peppers, cut into 1/2 inch rings(All remaining pieces diced)

2 whole green onion, sliced

1/2 cup ham center slice, diced

1/2 cup shredded American cheese

8 large eggs, beaten

METHOD

1 Preheat the griddle side for 10 minutes. Place the 8 pepper rings on the griddle.

2 Toss the peppers, onions and diced ham. Divide mixture evenly between the pepper rings.

3 Sprinkle the cheese evenly between pepper rings.

4 Pour the beaten eggs into the pepper rings. If any egg leaks from the bottom, scrape up and place back inside.

5 Cook eggs for 2 minutes, then flip. Cook for 2 minutes longer until eggs are cooked through.

PRESENTATION

Serve the pepper ring omelettes two per person with fresh salsa for a brunch or breakfast idea.

Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host

Recipe Notes

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Recipe Notes

Meijer.com

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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