Wolfgang Puck TRI-GRILL BCGL0050, Use And Care Manual

Page: 18 / 20

34
Tri-Grill Grilling Chart
Ingredients Temp Minutes
BEEF
Fajita steak – thin strips 425 2
Flank/ skirt steak 1 lb, 1” thick medium cooked 425 5 – 7
Hamburgers – 1” thick medium 425 4 – 5
Hot dogs – Jumbo 425 5
NY strip steak boneless – 3/4” thick medium 425 4 – 5
PORK
Bacon strips medium thickness 425 3
Breakfast sausage 1” thick slices 425 5
Brown and serve sausage frozen links 425 4 – 5
Ham & brie – 1” thick 425 2 – 3
Hot dogs – Jumbo 425 5
Keilbasa/smoked 1” thick 425 4
Pork chops 1” bone in 425 15 – 18
Pork chops 1” boneless 425 8 – 10
Pork chops(stuffed) 1” thick 425 5
POULTRY
Boneless butterflied chicken (max 2.5 lbs) 425 15 – 18
Chicken breast boneless (4 oz each) 425 4 – 6
Cornish game hen butterflied 1lb 425 8 – 10
Frozen chicken breast 4 oz. 425 8
Turkey burgers – 1” thick 425 6 – 8
SEAFOOD
Perch fillet – 3/4” thick – skin-on 425 3 – 4
Salmon steak – 1.5” thick medium rare 425 5
Salmon steak – 1.5” thick well done 425 7
Sea scallops (jumbo) 1 lb 1” thick 425 2
Shrimp – peeled deveined (16 -20) 425 2 – 3
Swordfish 1” thick steak for well 425 6
VEGETABLES
Asparagus spears 1 lb medium spears 425 3 – 4
Eggplant – sliced rounds – 1” thick 425 4 – 6
Onions sliced 1/2” slices 425 3
Peppers julienned 3” strips 425 2
Portabello mushroom 1/2 ” slices 425 2
Red bell peppers – halved –
top & bottom sliced off, seeded 425 4 – 6
Spanish onions – sliced – 1/2” thick 425 2 – 3
Zucchini – sliced lengthwise – 1/2” thick 425 3 – 4
FLOAT Mode Only
33
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 Hinge Selector to FLOAT and the adjustable Hinge Selector
to FLOAT and the adjustable temperature control to 425° and allow
your Tri-Grill 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, cream, sugar and cinnamon.
6 Soak the French toast well in egg mixture.
7 Place French toast on the Tri-Grill and grill for 4 minutes.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
HSN_TriGrillManual0050 9/12/08 12:10 PM Page 33