12 Inch Grill
Inclu es
Model #8230
Please keep these instructions
and your
12 Inch Grill
When using this electrical appliance, safety precautions
should always be observed, including the following:
n Do not leave appliance when plugged in. Unplug from outlet
when not in use.
Do not use any metal utensils on the non-stick surface.
Do not touch hot surfaces. Use handle on lid.
Do not use outdoors or on a wet surface.
To protect against electric shock do not immerse cord or
plug in water or other liquid.
The use of accessory attachments not recommended by the
appliance manufacturer may cause injuries.
Do not let cord hang over edge of table or counter, or touch
hot surfaces.
Do not place on or near a hot gas or electric burner, or in a
heated oven.
A fire may occur if the appliance is covered or touching
flammable material including curtains, draperies, walls, etc.
when in operation.
Do not place any of the following materials in the appliance:
paper, cardboard, plastic, etc.
Do not allow unit to be used as a toy. Close attention is
necessary when used by or near children.
Extreme caution must be used when moving an appliance
containing hot oil or other hot liquids.
Always attach plug to appliance first, then plug cord in the
wall outlet. To disconnect, turn any control to “off”, then
remove plug from wall outlet.
Do not use appliance for other than intended use.
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.
Do not clean with metal scouring pads. Pieces can break
off the pad and touch electrical parts, involving a risk of
electrical shock.
Do not use with damaged cord or plug. If the appliance is
not working as it should, has been dropped, damaged, left
outdoors, or dropped into water, return it to an authorized
service center for proper service and replacement or repair.
The manufacturer does not recommend using an extension
cord with this unit. However, if one is used, it must have a
rating equal to or exceeding the rating of this appliance.
Do not handle plug or appliance with wet hands.
This unit has a polarized plug (one blade is wider than the
other). This plug will fit in a polarized outlet only one way,
as a safety feature. Reverse the plug if the plug does not
fully fit in the outlet. Contact a qualified electrician
if it still does not fit. Do not attempt to defeat this safety
This unit is recommended for household, indoor use only.
Cool-Touch Handle
Tempered Glass Lid
Grill Pan
Temperature Control
Thermostat Socket
Thermostat Plug
-Leads into thermostat socket
Outer Housing
Thermostat Pin Socket
Indicator Light
Power Cord
12 Inch Grill
Before First Use
1. Remove all packing material from the unit.
2. Wash the grill pan, outer housing, drip tray and lid
in warm soapy water. Rinse and dry thoroughly.
Note: This appliance can be completely immersed
in water.
WARNING: Never immerse the power cord, plug, or
temperature control into water or other liquids. This
may cause an electrical shortage and bodily harm. Do
not use abrasive scouring pads or steel wool to clean
the grill pan. It may scratch the coating.
Operating the Unit
Assembling the knob on the lid:
1. Position the knob over the hole of the lid.
2. Push the screw through the hole on the bottom
side of the lid.
3. Screw tightly into lid.
4. Periodically, tighten screw if needed.
Insert the grill pan:
1. Position the grill pan into the outer housing,
making sure the power receptacle fits into the
opening on the outer housing.
2. Push down on the grill pan to lock it into place. You
should hear a snap as it locks.
Connecting the thermostat control:
1. Make sure the temperature control is in the “Off”
2. Plug the thermostat plug into the unit and then
plug the power cord into a wall outlet.
Preparing the grill pan for the first time:
1. Spray or brush the grill pan with cooking oil.
2. Set the temperature control knob to the
recommended cooking temperature.
3. When the indicator light goes off, the unit is
preheated and ready to use.
NOTE: To protect the premium quality non-stick
surface, use only plastic, nylon or wooden utensils.
1. Turn the temperature control to the desired setting.
The red indicator light will illuminate.
2. The indicator light will go off when the grill pan has
reached the set temperature.
Note: During operation, the indicator light will go on
and off indicating that the proper temperature is being
3. When finished cooking, turn the temperature
control to the “Off” position and unplug the power
4. Allow the unit to cool before cleaning.
1. Disconnect the power plug from the wall outlet and
remove the thermostat plug from the appliance.
2. Allow the unit to cool down completely.
3. Take the grill pan out of the outer housing.
4. Wash the grill pan, outer housing, drip tray, and lid
in warm soapy water. Rinse and dry thoroughly.
Note: This appliance can be completely immersed
in water.
WARNING: Never immerse the power cord, plug, or
temperature control into water or other liquids. This
may cause an electrical shortage and bodily harm. Do
not use abrasive scouring pads or steel wool to clean
the grill pan. It may scratch the coating.
Estimated Cooking Chart
Chicken Breasts
Pork Chops
Sausage Links
Steak (rare - well done)
Cooking Time
15-20 minutes
30-35 minutes
15-20 minutes
15 minutes
30-35 minutes
25-30 minutes
15-20 minutes
20 minutes
25-30 minutes
12 Inch Grill
Barbecued Pork Sandwich
Servings: 4
2 cups cooked pork, shredded or sliced very thin
11/2 cups barbecued sauce
4 large sandwich rolls, buttered
1. Set temperature to 300°F.
2. Add pork and barbecue sauce. Stir well, allow to reach
a boil.
3. Lower the temperature to warming. Simmer for 30
4. Serve a generous amount on a buttered roll. Serve with
a knife, fork, and a large napkin.
This is the perfect way to utilize that left over pork
roast. In fact, you are likely to want to cook some extra
so you can have some leftover for this dish.
Barbecue Shrimp, Quick-n-Easy
Servings: 8
32 jumbo shrimp, peeled and deveined
2 cups of your favorite barbecued sauce
1. In a bowl, combine the shrimp and the barbecue sauce.
2. Marinate in the refrigerator for about 1 hour.
3. Preheat the skillet to 300°F.
4. Place shrimp in preheated skillet. Cover with the lid and
cook about 4-5 minutes.
Beef Stew
Beef Stroganoff
Servings: 4
Servings: 4
1/4 cup vegetable oil
1/3 cup tomato paste
3/4 cup red wine
2 /2 lbs. stewing beef ( /2 ” cubes)
salt and pepper to taste
1 qt. brown stock
4 tbsp. flour
3 tbsp. fresh parsley, chopped
1/2 tsp. dried thyme
4 white potatoes
1 cup dice onion
2 bay leaves
3/4 cup carrots, 1” pieces
1 tsp. chopped garlic
3/4 cup celery
3 tbsp. olive oil
2 lbs. beef tenderloin, sliced 1/3” thick or sirloin tip
2 tbsp. butter
1/2 cups mushrooms, 1/4” slices
1/2 cup onion, sliced thin
1/2 cup sour cream
1 cup prepared beef gravy
1 tbsp. dijon mustard
salt and black pepper to taste
1. Set temperature to 375°F. Keep lid off. Heat oil in
2. Season meat with salt, pepper and flour. Add to hot oil.
Brown on all sides. Brown meat in 2-3 batches if
necessary. Set aside.
3. Combine potatoes, onion, carrot, celery and garlic in
skillet (add 1-2 tbsp. of oil to skillet if if necessary).
Cook for about 10 minutes, allowing some browning to
4. Lower to 325°F. Add paste. Cook about 5 minutes. Add
wine, let it boil about 5 minutes to remove alcohol.
5. Return browned meat with juices to skillet. Cover meat
with stock, add seasonings and allow mixture to come
to a boil. Reduce temperature to warming.
6. Simmer 21/2 to 3 hours or until tender. Turn the unit off.
1. Set temperature to 350°F.
2. Heat oil. Saute beef until desired doneness. Remove and
keep warm.
3. Add butter to the skillet. Saute mushrooms and onions.
4. Lower to 300°F. Add sour cream, gravy and dijon
mustard. Simmer for 2 minutes.
5. Return the beef to the skillet. Heat through. Season with
salt and pepper. Turn the unit off.
6. Steamed rice, noodles or risotto go well with this
12 Inch Grill
Chicken-Broccoli Stir Fry
Chicken Provencal
Serves: 4
3 tbsp. peanut oil
/2 cup chicken stock
4-5 oz. boneless chicken breasts cut in 1” strips
1 cup onion, large dice
2 cloves garlic, minced
2 tbsp. fresh ginger, minced
2 medium bunches of broccoli, stems removed
Serves: 4
Stir Fry Sauce
/2 cup oyster soy sauce
/4 cup soy sauce
11/2 tbsp. cornstarch
/4 cup red wine
2 tbsp. sugar
salt and black pepper to taste
1. Set the unit at 350°F. Heat oil while keeping the lid off.
2. Add onions, garlic and ginger. Stir fry for about 1 minute.
Add chicken strips and stir fry until chicken is barely
cooked through, about 2 minutes.
3. Add the stock to the skillet. Place the broccoli in the
skillet. Cover with the lid. Steam until the broccoli is
tender, about 5 minutes.
4. Add the sauce mixture to the pot and stir. Continue
cooking until the mixture thickens.
5. Adjust seasoning with salt and black pepper. Serve over
steamed rice.
3 tbsp. oil
/2 cup black olives, chopped
4-5 oz. each chicken breasts,3 tbsp. fresh basil, chopped
flour seasoned with
2 tbsp. tomato paste
salt and pepper
2 anchovy fillets, mashed
/2 cup onion, finely diced
/2 tsp. black pepper
2 cloves garlic, minced
1 cup white wine
2 cups chopped fresh plum tomatoes
1. Set temperature to 350°F, heat oil.
2 Brown floured chicken breasts. Remove. Add onions and
garlic. Cook until softened (about 2 minutes).
3. Return chicken to the skillet. Add remaining ingredients.
Mix. Lower the temperature to 300°F.
4. Cook with the lid on until chicken is well-done and sauce
is slightly thickened (about 15 minutes).
5. Adjust flavor with salt and pepper if necessary.
Potatoes Pizzaiola
Quarter Pound Deni Burger
Serves: 4-6
Serves: 4
3 tbsp. oil
11/4 cups onion, medium to large dice
1 clove garlic, minced
6 baking potatoes, peeled and quartered
2 tbsp. fresh parsley
11/2 cups canned whole Italian plum tomatoes,
drained and chopped
2 tsp. dried oregano
1 tsp. black pepper
3 tbsp. sugar
2 tsp. salt
2 lbs. lean ground beef
1 cup finely ground oatmeal (easily done in blender)
4 tbsp. ketchup
4 tbsp. worcestershire sauce
4 tbsp. finely chopped onion
4 tbsp. minced fresh parsley
2 eggs
salt and pepper to taste
1. Set temperature to 340°F, add oil.
2. Add onions and saute until soft, with lid off. Add garlic
and saute for one minute.
3. Saute the potatoes in batches, allowing some browning.
4. Lower the temperature to 300°F. Return the potatoes to
the skillet.
5. Combine the remaining ingredients. Replace the lid.
6. Cook until the potatoes are soft and tender
(about 20 -25 minutes).
2. Shape into four patties about 3/4'' thick.
3. Preheat grill to 350°F.
4. Place hamburgers on preheated grill. Add salt and
pepper to taste. Replace the lid and grill until well done
(about 12 minutes).
1. Combine all of the above ingredients.
12 Inch Grill
Sausage and Peppers
Serves: 4
2 tbsp. oil
2 cups mushrooms, sliced
2 lbs. Italian sausage links
1 cup prepared gravy
1/2 tsp. ground rosemary
1 cup onions, diced
2 cloves garlic, minced
salt and black pepper
2 cups sliced green and red peppers
to taste
1. Set temperature to 300°F. Add the oil to the skillet. Prick
sausage links with a fork. Place links in the hot oil and
brown until almost fully cooked. Set aside.
2. Add onions and garlic to the skillet and saute in the oil
that has accumulated from the sausage. Add peppers and
mushrooms and cook until softened. If desired, the
temperature can be raised to 350°F to shorten the
cooking time, then return to 300°F.
3. Cut sausage into 1” pieces and add them to the mixture,
along with the gravy.
4. Add the rosemary, and season with salt and pepper. Cover
with the lid. Cook for about 20 minutes to allow the
flavors to blend.
5. Serve with rice or pasta. Your favorite sausages or peppers
can be substituted.
Sauteed Tenderloin Tips with Mushrooms
and a Red Wine Sauce
Serves: 4
11/2 lbs. beef tenderloin tips
/2 cup red wine
2 tbsp. olive oil
/2 cup beef stock
2 tbsp. butter
2 tsp. fresh rosemary leaves
2 tbsp. shallots, fine dice
1 tbsp. parsley
1 clove garlic, minced
salt and pepper to taste
2 cups mushrooms, sliced thin
1. Set the temperature to 375°F.
2. Heat oil in the skillet. Brown tenderloin tips, set aside.
3. Lower the temperature to 300°F. Remove any excess oil.
4 Add butter and melt. Add shallots and garlic. Saute until
softened. Some browning is desirable. Stir in the
mushrooms and saute until softened. Remove the
mushrooms with the spatula and reserve with the beef
tenderloin tips.
5. Add wine, beef stock, rosemary and parsley. Allow the
ingredients to come to a boil. At this point let the mixture
boil long enough for the alcohol to be cooked off. The
mixture should lose its watery look (about 5 minutes, the
heat setting may be raised for this process).
6. Return the beef and mushrooms to the skillet. Heat
through. Season with salt and pepper. Serve with rice or
Steak Diane
Stuffed Artichokes
Serves: 4
Serves: 4
3 tbsp. olive oil
2 tbsp. dijon mustard
2 lbs. beef tenderloin tip steak cut into 1/2 inch strips
1 tsp. fresh rosemary leaves
/3 cup sour cream
/2 cup onions, medium diced
1 tbsp. fresh parsley, chopped
2 cups mushrooms
/4” slices
salt and pepper to taste
4 artichokes, stems and outer leaves removed
/2 cup olive oil
3 cups chicken stock
1. Set temperature to 350°F. Heat oil in skillet.
2. Saute beef until almost cooked through. Remove beef
and keep warm.
3. Add onions and mushrooms to the oil and saute until soft.
4. Lower to 300°F. Return meat and any collected juices to
the skillet.
5. Add remaining ingredients and simmer for about 5
6. Add salt and pepper to taste. If needed, a small amount
of beef stock can be used to thin before serving.
Stuffing Mixture:
2 cups dry breadcrumbs
1 cup grated romano cheese
2 tbsp. fresh parsley, minced
3 tbsp. onion, minced
2 cloves garlic, minced
/2 tsp. black pepper
2 tsp. salt
1. Mix all the stuffing ingredients together. Divide the
stuffing mixture among the artichokes. Press the mixture
down into the artichoke. The stuffed artichoke will almost
double in size. Place the stuffed artichoke in the skillet.
Drizzle the oil over the artichokes. Add enough of the
stock to come up about 1/3 of the artichoke.
2. Set the temperature to 300°F. Allow the contents to come
to a boil and boil for 5 minutes. Lower the temperature to
warming. Cover and cook for about 11/2 hours or until the
artichokes are tender.
To serve: Stuffed artichokes are usually served as a course.
Some prefer to serve them as a starter.
If you have any questions
or problems regarding the
operation of your Deni Circular
Grill, call our customer service
department toll free:
Monday through Friday
8:30 a.m. to 5:00 p.m.
(Eastern Standard Time)
or email us at
Your Deni Circular Grill is warranted for one year from date of purchase or receipt
against all defects in material and workmanship. Should your appliance prove defective
within one year from date of purchase or receipt, return the unit, freight prepaid, along
with an explanation of the claim. If purchased in the U.S.A. or other country, please
send to: Keystone Manufacturing Company, Inc. 33 Norris Street, Buffalo, NY 14207.
If purchased in Canada, please send to: Keystone Manufacturing Company, Inc., 151
Cushman Road, St. Catharines, Ontario L2M 6T4. (Please package your appliance
carefully in its original box and packing material to avoid damage in transit. Keystone
is not responsible for any damage caused to the appliance in return shipment.) Under
this warranty, Keystone Manufacturing Company, Inc. undertakes to repair or replace
any parts found to be defective.
This warranty is only valid if the appliance is used solely for household purposes in
accordance with the instructions. This warranty is invalid if the unit is connected to an
unsuitable electrical supply, or dismantled or interfered with in any way or damaged
through misuse.
We ask that you kindly fill in the details on your warranty card and return it within
one week from date of purchase or receipt.
This warranty gives you specific legal rights. You may also have other rights which
vary from state/province to state/province.
Deni by Keystone Manufacturing Company, Inc.®
© 2008 Keystone Manufacturing Company, Inc.
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