I M P O R T A N T N O T I C E
If you have any problems with this unit,
contact Consumer Relations for service
PHONE: 1-800-275-8273.
Please read operating instructions
before using this product.
Please keep original box and packing materials
in the event that service is required.
Indoor
“Reversible”
Electric Grill/
Griddle
W.P. APPLIANCES, INC.
Manual
Model CRGG0030 Printed in China REV 1.0
Wolfgang Puck is a trademark of Wolfgang Puck Worldwide, Inc
Table of Contents
Important Safeguards
Save These Instructions
Before Your First Use
About Wolfgang Puck
Know Your Reversible Grill/Griddle
Using Your Reversible Grill/Griddle
Care & Cleaning
1
2
2
3
5
7
7
Wolfgang Puck,
owner of the famous
Grilling Tips
8
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
Grilling Guide & Charts
Quick & Easy Kabobs
Guide to Great Kabobs
Griddle Cooking Guide
Recipes
9
11
12
13
14
26
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, Granita,
Vert and Trattoria del Lupo. Home chefs can also share Mr. Puck’s talents
through his cookbooks and, of course, through his appliances!
Limited Warranty
3
Grill Scraper Cleaner
Know Your Indoor“Reversible”
Electric Grill/Griddle
Use the slotted side of the cleaning
blade to clean the grill surface. Push
excess grease towards drip holes
• Grease Drip Holes
Grill Side
• Grill Surface
• Cool-Touch Handles
Griddle Scraper Cleaner
• Temperature Control Holder
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
• Grill Plate
• Base
• Grease Drip Holes
Griddle Side
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
• Base
Washing Grill/Griddle & Base
Wait for the unit to completely cool
before moving. Your cooking plate
and grill base (without drip pan)
is dishwasher safe without the temper-
ature controller attached. Place on the
bottom rack
• Griddle Surface
Due to minor design changes photo may differ slightly from unit purchased
5
6
Using Your Electric Grill/Griddle
Grilling Tips
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.
1
2
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
Insert power point into the power point holder on the grill/griddle plate. Plug the
cord into a 120 volt 60 Hz AC only outlet.
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.
When the grill/griddle is on, the red READY light will come on. This light is in the
shape of an arrow, located on the power point. 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.
3
4
Use a long-handled brush for basting foods during grilling.
Tender meat cuts, such as sirloin and tenderloin, are generally more suitable
for grilling than less-tender meat cuts, such as round or rump.
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 Deat This Feature.
5
6
Many less-tender meat cuts can be grilled, but they benefit from the tender-
izing effects of marinating in an acid-based wet marinade.
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.
Care and Cleaning
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.
Before cleaning, be sure to unplug the cord from the outlet. Remove the power
point from the cooking surface. If necessary, wipe the cord with a damp cloth.
Caution: Do not immerse the cord in water or other liquid.
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.
Allow the appliance to cool completely before cleaning.The cooking plate and
base can be placed in the bottom rack of the dishwasher, or washed by hand.
The drip tray should be hand washed only in warm soapy water. Dry the drip pan
completety when finished.Do not put hot cooking surface in cold water.
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.
Be sure to always wash both the grill and griddle surfaces after each use to
remove any grease that may have accumulated.
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.
8
9
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.
Do not let the cooking surface or base soak overnight. This could damage the
nonstick coating.
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.
7
8
Grilling Guide
Grilling Chart (cont.)
Follow these guidelines for successful grilling:
Meat
Time/Temp.
Doneness Test
Helpful Hints
1
2
3
Set the temperature control dial to the desired temperature. Preheat the grill
until the READY arrow light goes out, approximately 10 minutes.
PORK RIBS
Spare ribs
25 - 30 min.
350°
Until no longer pink
in center or 160˚.
Turn ribs every 5 minutes.
Marinate meats before grilling for extra flavor and tenderness, if desired.
(Marinades with added sugar will cause meats to brown more quickly.)
Country-style
25 to 35 min.
350°
Until no longer pink
in center or 160˚
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.
SAUSAGE LINKS
Hot dogs and
other cooked,
4 - 6 min.
400°
Until hot (140˚)
Pierce 2 or 3 times to prevent skin
from bursting.
4
5
Turn food once during grilling unless otherwise directed.
Bratwurst and
other
uncooked
smoked or
fresh sausages
12 - 15 min.
300°
Until no longer pink
in center (180˚)
Turn 3 or 4 times while grilling.
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.
CHICKEN PIECES
Bone-in
25 - 35 min.
350°
Until juice in center
is no longer pink
Grill bone-in chicken meaty
side down for the first 10 minutes,
then turn every 5 minutes until done.
Boneless breast
half with skin
20 - 35 min.
350°
Until juice in center
is no longer pink
Grilling Chart
Boneless, skinless 15 - 20 min.
Until juice in center
is no longer pink
breast half
350°
SHRIMP
Large raw,
shelled
Meat
Time/Temp.
Doneness Test
Helpful Hints
8 - 12 min.
350°
Until pink and firm
Brush lightly with vegetable oil
before grilling and twice while
grilling to retain moisture
BEEFSTEAKS
1” thick
3 ⁄4” thick
and deveined
10 - 15 min.
MAX
Medium rare - 145˚
Medium - 160˚
Slash fat around edge to prevent
curling (avoid cutting into meat).
FISH
Whole, drawn
and scaled
10 min. per
1/2” thick
350°
Until fish flakes
easily with fork (160˚)
Measure fish at thickest point.
Brush all fish lightly with vegetable
oil before grilling and twice while
grilling to retain moisture.
Well done - 170˚
BURGERS
(3⁄4” thick)
Hamburgers
14 - 16 min.
400°
Medium (160°) or
Until no longer pink
Steaks, 3⁄4” thick 15 - 20 min.
350°
Until fish flakes
easily with fork (160˚)
Brush grill lightly with vegetable oil
before grilling.
Turkey burgers
15 - 20 min.
400°
in center
Fillets
10 min. per
1/2” thick
350°
Until fish flakes
easily with fork (160˚)
If fillets have skin, grill skin sides
up first.
PORK CHOPS
Rib and loin
1⁄2” thick
10 - 12 min.
12 - 15 min.
12 - 15 min.
350°
Until slightly pink
in center or 160°.
Slash fat around edge to prevent
curling (avoid cutting into meat).
3⁄4” thick
9
10
Quick and Easy Kabobs
Guide to Great 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:
Meat
Vegetable
Sauce
1 1⁄2” pieces Franks
Mushrooms
Italian Dressing
French Dressing
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!
1 1⁄2” pieces fully
cooked Sausages
Cherry Tomatoes
1” cubes Beef Bottom
or Round Steak
1” pieces Bell Pepper
Italian Dressing
Kabob Success Tips
1” pieces Chicken
or Turkey Breast meat
1 1⁄2” pieces Green Onion
or Leek
Honey-Mustard
Dressing
•
•
Soak bamboo skewers in water at least 30 minutes to prevent burning.
1” pieces Turkey, Beef
or Pork Tenderloin
Whole Water Chestnuts
Italian Dressing
Spaghetti Sauce
Chili Sauce
Leave a little space between foods threaded on skewers
(tightly packed food will not cook evenly).
1 1⁄4” cubes Boneless
Lamb Shoulder
Pimiento-stuffed
or pitted Ripe Olives
•
•
•
To prevent sticking (and to make cleanup easier), brush cooking surface with
vegetable oil before grilling.
1” cubes fully cooked
Smoked Ham
Cauliflowerets
or Broccoli Flowerets
Sauces that contain sugar burn easily. Brush them on kabobs only during last
5 to 10 minutes of grilling.
1” pieces Fish Fillet
or Steak (1” thick)
3⁄4” slices Zucchini
Steak Sauce
Soy Sauce
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.
Large Raw Shrimp,
peeled and deveined
1” pieces partially
cooked Potato
Sea Scallops
2” pieces
Teriyaki Sauce
Corn-on-the-Cob
Grilling Kabobs
Meat
Time (min/temp.)
Doneness Test
Fully cooked
7 - 10, 350°
Until hot
Meat or Sausage
Beef, Veal, Lamb
Pork
12 - 15, 425°
15 - 20, 350°
15 - 20, 350°
12 - 16, 350°
8 - 12, 350°
12 - 16, 350°
Until desired doneness
Until no longer pink
Chicken and Turkey
Fish
Until no longer pink in center
Until fish flakes easily with fork
Until pink and firm
Shrimp
Sea Scallops
Until white
11
12
Griddle Cooking Guide
Corn Flake Coated French Toast
Follow these guidelines for successful griddle cooking:
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
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.
1 tablespoon sugar
1 teaspoon vanilla
2 cups corn flakes, crushed
2 tablespoons butter
2
3
4
Set the temperature control dial to the desired temperature. Preheat the
griddle until the READY arrow light goes out, approximately 10 minutes.
When cooking with butter or oil, place on cold griddle before preheating.
Do not use more than 2 tablespoons of butter or oil.
METHOD
1
2
3
4
Beat the eggs, milk, salt sugar and vanilla with a whisk until well incorporated.
Preheat griddle side on high for at least 10 minutes.
Soak the bread slices in the egg mixture.
Foods may be kept warm on the griddle prior to serving. Reduce temperature
to 200°.
Place the crushed corn flakes on a plate, press the french toast into the corn
flakes on each side. Shake to remove excess flakes
Food
Time (min)
Temp
Eggs
3 - 5
300°
375°
325°
325°
350°
325°
325°
325°
350°
375°
5
6
After the griddle has been preheated add the french toast.
Pancakes
4 - 6
Cook for 3 minutes per side or until golden brown and cooked thoroughly.
Breakfast sausage links
Canadian bacon
Standard bacon strips
Ham Steaks
3 - 6
15 - 20
3 - 5
PRESENTATION
To serve, cut french toast slices diagonally, serve with berry compote and dust
with powdered sugar.
25 - 30
5 - 10
12 - 15
4 - 6
Vegetables
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
Sausages
Cheese sandwiches
French toast
8 - 10
13
14
Baby Pork Chops
Citrus Marinated Swordfish
with Cranberry Sauce
4 servings
4 servings
INGREDIENTS
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
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
12 baby pork chops 3/8 to 1/2 inch thick
METHOD
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.
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
3
4
When ready to prepare, preheat the grill for at least 10 minutes on high.
Cook the swordfish for approx 6 minutes per side.
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.
The swordfish will be flaky in the center when cooked thoroughly.
3
4
Salt and pepper to taste.
PRESENTATION
Preheat the grill side on high for 10 minutes. Season the pork chops with a
light dusting of salt and pepper.
This Swordfish is wonderful served over rice or a mixed lettuce salad with a fresh
salsa topping.
5
6
Grill pork chops for 3 minutes per side for medium.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
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
15
16
Eggplant Antipasta Stacks
Ginger Teriyaki Scallops
4 servings
4 servings
INGREDIENTS
INGREDIENTS
1 large Eggplant, cut into 1/4 inch rounds
2 large eggs, beaten
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 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
1 pound sea scallops
METHOD
METHOD
1
1
Slice the eggplant and let soak in the beaten egg. Preheat griddle on high for
10 minutes.
Place all the ingredients except scallops into a small sauce pan and warm
gently until sugar has dissolved. Let cool.
2
Divide the meat and cheese in four equal stacks, spreading a tiny bit of pesto
between each slice.
2
Place scallops and half the liquid in a Ziploc bag and marinate in the
refrigerator for 1-3 hours.
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.
3
4
Preheat griddle side on high for 10 minutes.
4
5
Turn the slices over and add the meat and cheese to half of the slices.
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.
Place the other eggplant slices on top. Cook for 2- 3 minutes, then turn
sandwich and cook remaining unbrowned side.
PRESENTATION
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.
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
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
17
18
Grilled Lamb Chops
Grilled Shrimp
with Ginger and Lime
4 servings
4 Servings
INGREDIENTS
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
1/2 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 large garlic clove, minced
1 pound large shrimp, peeled and deveined
2 whole limes, cut into 4 wedges
2 tablespoons fresh cilantro, chopped
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.
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
3
Prepare grill by preheating on high for at least 10 minutes.
Place lamb chops on grill and cook for 3 minutes per side for med rare.
2
3
Preheat the grill side on high for ten minutes. Thread the shrimp and lime
wedges onto 8 skewers, dividing them evenly and alternating them.
PRESENTATION
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.
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.
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
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
19
20
Grilled Tuna
with Mint Vinaigrette
Quick and Easy Grilled Shrimp
on Rosemary Skewers
4 servings
5 servings
INGREDIENTS
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 pound large shrimp (36-40) – peeled and deveined
2 cups bottled italian dressing
1/4 cup chopped fresh parsley
10 large branches fresh rosemary
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
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.
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.
3
Place skewers onto grill, cook for approx 3 minutes per side. Flip and
continue to cook till shrimp are pink, and curled.
2
In a bowl, combine the remaining ingredients, taste for correct seasoning.
Reserve.
PRESENTATION
3
4
To prepare, preheat grill side on high for 10 minutes.
Sprinkle the Tuna steaks with salt, and place on the grill.
These skewers are wonderful as an appetizer, or try them on top of a greek salad.
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 Debra Murray, Wolfgang Puck HSN Guest Host
Recipe courtesy "Live, Love, Eat! The Best of Wolfgang Puck, Random House 2002
21
22
Sesame Crusted Tuna
Spicy Tomato and Basil
Bruschetta
4 Servings
INGREDIENTS
1 1/2 pounds fresh tuna for equal steaks
1 teaspoon soy sauce
1 tablespoon sesame oil
sprinkle garlic salt
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
sprinkle white pepper
1/2 cup black and white sesame seeds (Or you can use just one of the colors)
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
METHOD
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
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.
1 tablespoon roasted garlic
2
3
Place sesame seeds on a plate. Press the steaks into the seeds to
coat completely.
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.
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.
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 Debra Murray, Wolfgang Puck HSN Guest Host
Recipe courtesy "Live, Love, Eat! The Best of Wolfgang Puck, Random House 2002
23
24
Western Omlette
Pepper Rings
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.
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
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.
METHOD
1
Preheat the griddle side for 10 minutes. Place the 8 pepper rings on the griddle.
To obtain service under the terms of this warranty, call Toll Free (800) 275-8273.
2
Toss the peppers, onions and diced ham. Divide mixture evenly between the
pepper rings.
THIS LIMITED WARRANTY COVERS UNITS PURCHASED AND USED WITHIN
THE UNITED STATES AND DOES NOT COVER:
3
4
Sprinkle the cheese evenly between pepper rings.
Pour the beaten eggs into the pepper rings. If any egg leaks from the bottom,
scrape up and place back inside.
•
•
•
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.
5
Cook eggs for 2 minutes, then flip. Cook for 2 minutes longer until eggs are
cooked through.
•
Damage from service by other than an authorized dealer or service center.
PRESENTATION
Serve the pepper ring omelettes two per person with fresh salsa for a brunch or
breakfast idea.
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.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
25
26
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