Cuisinart Elite Collection GR-150C, Instruction And Recipe Booklet

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2. Fit the Griddler
®
Deluxe with the grill plates and preheat both plates to 400°F
(200°C). While grill is preheating, season the salmon with the salt and brush with oil
on both sides of the fish.
3. Place the salmon on the lower grill plate, flesh side down. Cook for 4 to 5 minutes,
until the edges are cooked (interior of fish will only be cooked about halfway through
at this point). Flip the fish and then brush with some of the reserved glaze. Using the
cover height adjuster, carefully close the upper grill plate so the plate is just above
the top of the fish, but not touching it. Grill until cooked through, an additional 4 to 5
minutes (flesh will flake away with a fork, but still be bright pink inside).
4. With about 1 minute remaining, open the grill and brush the top of the fish with more
of the glaze and then flip to cook an additional minute. Remove and serve
immediately, brushing with more glaze and sprinkling with the sesame seeds.
Nutritional information per serving:
Calories 508 (39% from fat) • carb. 27g • pro. 53g • fat 23g • sat. fat 3g
• chol. 125mg • sod. 2329mg • calc. 37mg • fiber 0g
Rib-Eye Steaks
The Cuisinart
®
Griddler
®
Deluxe sears steaks to perfection. Use our grilling guide on
page 8 to cook steaks just the way you and your family like them,
from rare to well done.
Griddler
®
Deluxe Cooking Position: Closed
Plate Side: Grill
Makes 2 steaks
2 rib-eye steaks, 1 to 2 inches (2.5 to 5 cm) thick
2 teaspoons (10 ml) olive oil
½ teaspoon (2.5 ml) kosher salt
¼ teaspoon (1 ml) freshly ground black pepper
1. Marinate the steaks in the olive oil, salt and pepper for at least 1 hour.
2. Fit the Griddler ® Deluxe with the grill plates and preheat both plates to 450°F
(220°C), then set both plates to SEAR.
3. Place the marinated steaks on the lower grill plate. Close the unit and using the
cover height adjuster, adjusting the upper plate so it is just resting on the top of the
steaks. Allow to grill for 2 minutes on SEAR with an additional 1 to 2 minutes at
450°F (220°C), if using 1-inch (2.5 cm) steaks for rare, or an additional 3 to 4 minutes
for medium rare. (Refer to the Steak Chart on page 8 for more specific grilling times.)
4. Allow steaks to rest for at least 5 minutes, and then serve with any of the following
options.
Nutritional information per serving:
Calories 331 (35% from fat) • carb. 0g • pro. 52g • fat 12g • sat. fat 3g
• chol. 136mg • sod. 699mg • calc. 46mg • fiber 0g