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Additional Important Safeguards
CAUTION HOT SURFACES: This appliance generates heat and escap-
ing steam during use. Proper precautions must be taken to prevent the
risk of burns, fires, or other injury to persons or damage to property.
CAUTION: This appliance is hot during operation and retains heat for
some time after turning off. Always use oven mitts when handling hot
materials and allow metal parts to cool before cleaning. Do not place
anything on top of the appliance while it is operating or while it is hot.
1. All users of this appliance must read and understand this Owner's
Manual before operating or cleaning this appliance.
2. The cord to this appliance should be plugged into a 120V AC electri-
cal outlet only.
3. If this appliance begins to malfunction during use, immediately
unplug cord from outlet. Do not use or attempt to repair the malfunc-
tioning appliance.
4. Do not leave this appliance unattended during use.
5. When using this appliance, provide adequate air space above and on
all sides for air circulation. Do not allow this appliance to touch cur-
tains, wall coverings, clothing, dish towels or other flammable mate-
rials during use.
6. This appliance generates steam — do not operate in open position.
7.
Using pot holder, hold the top cover (Lid) open while placing or
removing food on the cooking surface to prevent accidental closing
and injury.
Grilled Garden Vegetable Sandwiches
A healthy alternative to fast-food lunches
2 zucchini, thinly sliced
1/2 small purple or red onion, thinly sliced
1 red pepper, seeded and thinly sliced
10 shiitake mushrooms, thinly sliced
1 cup eggplant, diced
1/4 cup extra virgin olive oil
1 clove garlic, finely minced
1 tsp. black pepper, coarsely ground
1 tsp. salt
4 onion rolls, split and toasted
1/4 cup lowfat Parmesan cheese, grated
In a small bowl, combine the zucchini, onion, pepper, mushrooms, egg-
plant, olive oil, garlic, pepper and salt. Allow the grill to preheat.
Carefully open the grill and layer one-fourth of the zucchini, onion, red
pepper, mushrooms and eggplant on the grilling plate.
Close the grill and cook for 4-6 minutes. Remove and grill the remaining
vegetables as directed above. Top each roll with equal portions of the
vegetables and sprinkle Parmesan cheese over each sandwich.
Serves 4
Chicken Cheese Quesadillas
A simple "quick-fix" for any time of the day.
2 boneless, skinless chicken breast halves
4 large flour tortillas
1 cup lowfat shredded cheddar cheese
2 Tbsp. green onion, chopped
1/2 cup prepared mild tomato salsa
Allow the grill to preheat. Place the chicken on the grill and cook for 9
minutes. Check the chicken with the tip of a knife. If the chicken is not
cooked completely through, continue grilling for 1 to 2 minutes. Cool and
chop into small pieces.
On one half of one tortilla, place one-fourth of the chicken, cheese, onion
and salsa. Fold the top half over the cheese and chicken. Place the que-
sadilla on the grill. Cook for 2-3 minutes and grill until the quesadilla is
lightly browned and the cheese is melted. Remove and grill the remain-
ing quesadillas as directed above.
Serves 4
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