HSN_TriGrillManual0050 9/12/08 12:09 PM Page 1
I M P O R T A N T N O T I C E
PLEASE DO NOT RETURN TO STORE.
If you have any problems with this unit,
contact Consumer Relations for service
PHONE: 1-800-275-8273 or
visit our website at wphousewares.com
Please read operating instructions
before using this product.
Wolfgang Puck
Tri-Grill
Please keep original box and packing materials
in the event that service is required.
Use and Care
W.P. APPLIANCES, INC. Toll Free (800) 275-8273
Model BCGL0050 Printed in China REV 2.0
All trademarks, service marks and trade names (collectively the “Marks”) are proprietary
to Wolfgang Puck World Wide.
HSN_TriGrillManual0050 9/12/08 12:09 PM Page 3
Table of Contents
Important Safeguards
1
3
About Wolfgang Puck
Know Your Tri-Grill
Before Your First Use
About Your Tri-Grill
Using Your Tri-Grill
Grilling in FLOAT position
Grilling in FIXED position
Grilling in FLAT position
Assembling Plates
5
7
7
8
9
10
10
12
Wolfgang Puck,
owner of the famous
Spago restaurants and
one of the most influential
chef-restauranteurs in
America, is credited with
reviving California’s rich
culinary heritage. His
Removing Plates
13
Helpful Hints
14
14
15
Care and Cleaning
cooking innovations,
a result of blending fresh
Recipes
California 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, Trattoria del Lupo, and his latest creation, Cut,
a gourmet steakhouse in the Beverly Wilshire Hotel. Home chefs can
also share Mr. Puck’s talents through his cookbooks and, of course,
through his appliances!
Grilling Chart - FLOAT mode
Grilling Chart - FLAT mode
Griddle Chart - FLAT mode
Limited Warranty
34
35
37
38
Back
Contact Information
3
4
HSN_TriGrillManual0050 9/12/08 12:09 PM Page 5
Know Your Tri-Grill
Cool Touch Handle
Side Handle
(CAUTION: Hot Surface)
UPPER plate Housing
(CAUTION: Hot Surface)
UPPER plate lock
Removable UPPER plate
(CAUTION: Hot Surface)
Hinge Adjustment Knob
Removable LOWER plate
(CAUTION: Hot Surface)
Ready Light
Power Indicator
LOWER plate Housing
LOWER plate Lock
30-Minute Timer
Adjustable
Temperature Control
(0 - 450°)
Removable Drip Tray
(CAUTION: Hot Surface)
LOWER griddle plate
(located in storage
compartment at rear
of unit.)
Front Housing
(CAUTION: Hot Surface)
Cleaning Scraper
Rear of Unit
5
6
HSN_TriGrillManual0050 9/12/08 12:09 PM Page 7
Before Your First Use
Using Your Tri-Grill
Carefully unpack the appliance and remove all packaging materials.
Remove the cooking plates and wash in warm soapy water or place in
the dishwasher.
Place your Tri-Grill on a flat, level, stable surface. Your
Tri-Grill can be used in three different configurations.
The Hinge Selector (see figure 1) allows you to select
between Float, Flat, and Fixed Height. Always start in
the closed position (see figure 2) and then adjust the
Hinge Selector to your desired position. Ensure that
prior to preheating this appliance that you have the
desired plates locked into place.
We recommend a “trial run” at a high temperature to eliminate any
protective substance or oil that may have been used for packing and
shipping. Set the temperature to 450° and run for 15 minutes. You may
notice some smoking coming from your Tri-Grill during this initial phase.
figure 1
WARNING: Do not immerse the appliance, cord or plug in water.
Never operate this appliance without the grill plates locked into position
on the main housing. See “Assembling and Removing Plates” on pages
12 - 13.
WARNING: To prevent a serious burn injury, always
ensure that your Tri-Grill is unplugged and has
completely cooled prior to removing or adding
plates. Always dry plates thoroughly prior to
installing on the unit.
To remove any dust that may have accumulated during packaging, wipe
the exterior with a clean, damp cloth.
Do not use metal utensils as they will scratch the
nonstick coating, use only nylon or plastic utensils.
figure 2
Important: Do not use harsh or abrasive cleansers on any part of the
appliance.
Timer Feature
The Timer is a convenient feature for timing your cooking. The Timer bell
will ring once the set time has elapsed. Cooking will continue until you
manually turn the temperature control off. The Timer does not control
the power to your Tri-Grill.
About Your Tri-Grill
Your Wolfgang Puck Tri-Grill is a versatile appliance that allows you to
grill food with the plates in three different positions. Grill with the plates
in a FLOAT position, with the grill opened FLAT for grill and griddle
cooking, or in a FIXED HEIGHT position, which is perfect for melting
cheese on open-faced sandwiches or hamburgers.
FLOAT position
FLAT position
7
FIXED HEIGHT position
8
HSN_TriGrillManual0050 9/12/08 12:10 PM Page 9
Grilling in FLOAT Position
Grilling in FIXED Position
Cooking in the FLOAT position (see fig. 3) allows both
the LOWER and UPPER plate to contact the food.
Food cooks much faster than traditional open grill
cooking. Grease drains away to the drip tray located
below the LOWER plate. This position is most
commonly used to cook Panini Sandwiches.
The FIXED HEIGHT position is best used when you do
not want the UPPER plate to come in contact with
your food. Use at the end of the cooking process
when you want to melt cheese or heat a sauce on top
of your cooked item, or when cooking delicate items
that you do not want compressed.
The FLOAT position is best used with thick, crusty
breads, such as French, Italian, and focaccia. The top
grill plate will compress and grill a Panini to perfection
in about 3 minutes (depending on the bread, filling,
and personal taste). The FLOAT position can also be
used to grill a variety of food items, such as meats,
poultry, fish, and vegetables. Always preheat your
Tri-Grill in the closed position as shown in figure 1.
This is the perfect position when you want to make
open-faced sandwiches, melt cheese or bake.
figure 3
figure 6
1
Ensure that your drip tray is in position under the LOWER plate to
allow grease to fall into the drawer. (see fig. 4 for correct position.)
Do not allow the drip tray to protrude from the back of the unit
(see fig. 5). We recommend adding 3/4 of a cup of water to the drip
tray to help minimize smoking.
2
Always start in the FLOAT position with the grill closed as shown in
fig. 3. Plug into a 120-volt 60 HZ AC grounded outlet only. Preheat
the grill to the desired temperature. The red light will turn on
indicating that the appliance is preheating. After approximately 10
minutes, the green light will turn on indicating that the appliance is
preheated and ready for use.
1
Ensure that your drip tray is in position under
the LOWER plate to allow grease to fall into the
drawer. (see fig. 4 for correct position.) Do not
allow the drip tray to protrude from the back of
the unit (see fig. 5). We recommend adding 3/4
of a cup of water to the drip tray to help
minimize smoking.
figure 4
CORRECT
3
Set the Hinge Selector to FIXED, lift up the top housing by the black
handle until it is fully open. Add your ingredients to the LOWER
plate and then gently close until the top housing locks into place.
See fig. 6.
2
Preheat the grill to the desired temperature.
Your grill will not properly preheat unless the
grill is in the closed position. Close the cover
and plug into a 120-volt 60 HZ AC grounded
outlet only. The red light will turn on indicating
that the appliance is preheating. After approxi-
mately 10 minutes, the green light will turn on
indicating that the appliance is preheated and
ready for use.
figure 5
INCORRECT
4
There is only one position in FIXED mode. Do not force the top grill
plate down while in FIXED HEIGHT mode as you can damage the
Hinge Selector. When you wish to return to any other mode from
FIXED HEIGHT, simply lift the top plate housing by the handle and
set the Hinge Selector to the FLOAT position and close the grill.
Note: The green ready light is thermostatically controlled and will
cycle on and off during cooking to ensure that the correct temperature
is maintained.
Note: The green ready light is thermostatically controlled and will cycle
on and off during cooking to ensure that the correct temperature is
maintained.
WARNING! Open the grill using the black handle only, being careful
not to touch any hot surfaces such as the housing or grill plates. We
recommend the use of oven mitts or potholders to prevent the risk
of injury. Note: Extreme care must be used when operating this
appliance as surface temperatures get extremely hot.
WARNING! Open the grill using the black handle only, being careful not
to touch any hot surfaces such as the housing or grill plates. We
recommend the use of oven mitts or potholders to prevent the risk of
injury. Note: Extreme care must be used when operating this appliance
as surface temperatures get extremely hot.
5
When you have finished using your appliance, disconnect the plug
from the wall and allow the unit to cool completely before cleaning.
3
Place items to be cooked on the LOWER grill plate. Lower the cover
and cook the food according to desired temperature or doneness.
Do not apply excessive force to close the top plate
In this position your grill will open flat doubling the total cooking area
of the Tri-Grill. You can also substitute the LOWER grill plate with the
LOWER griddle plate which is located in the storage slot at the back
of this appliance (see fig. 8). The Griddle plate is perfect for grilling
pancakes, eggs, hash browns or even delicate crepes.
4
When you have finished using your appliance, disconnect the plug
from the wall and allow the unit to cool completely before cleaning.
9
10
HSN_TriGrillManual0050 9/12/08 12:10 PM Page 11
Grilling in FLAT Position
Assembling Plates
WARNING: To prevent a serious burn injury, always ensure that your
Tri-Grill is unplugged and has completely cooled prior to removing or
adding plates. Always dry plates thoroughly prior to installing on
the unit.
Note: When cooking on both LOWER and
UPPER plates in FLAT mode, ensure that
your food is spread evenly amongst both
plates. Always place the food with the
longest cooking time on the LOWER plate.
When cooking on one plate, only use
LOWER plate.
LOWER Plate
Standing in front of your unit, grasp the lower plate
(identified on the right side of the plate as LOWER)
and line up the two rear locking pins (see figure 9)
on the back of the plate with the receptacles in the
rear of the unit. Gently lay the plate down and apply
downward pressure to snap the LOWER plate into
figure 7
1 Ensure that your drip tray is in position
under the LOWER plate to allow grease to
fall into the drawer. (see fig. 4 for correct
position.) Do not allow the drip tray to
protrude from the back of the unit (see
fig. 5). We recommend adding 3/4 of a
cup of water to the drip tray to help
minimize smoking.
figure 9
place. You will hear a click indicating that the plate
has locked into place. To ensure that your plate is
locked, gently try to lift it up.
figure 8
UPPER Plate
2
Always start in the FLOAT position with the grill closed as shown
in fig. 3. Plug into a 120-volt 60 HZ AC grounded outlet only.
Preheat the grill to the desired temperature. The red light will turn
on indicating that the appliance is preheating. After approximately
10 minutes, the green light will turn on indicating that the appliance
is preheated and ready for use.
Standing in front of your unit, grasp the UPPER
plate (identified on the right side of the plate as
UPPER) and align the two rear locking pins on the
back of the UPPER plate with the two receptacles
in the top housing (see fig. 10). Gently press the
front of the UPPER plate in until you hear a click
figure 10
3
Set the Hinge Selector to the FLAT position. Open the top housing
by the black handle until is lays completely flat. To return to any
other mode, set the Hinge Selector to FLOAT and close the top
housing (see fig. 3).
indicating that the plate has locked into place. To
ensure that your plate is locked, gently try to pull
it out.
Note: The green ready light is thermostatically controlled and will
cycle on and off during cooking to ensure that the correct temperature
is maintained.
WARNING! Ensure that your plates are locked into place before
attempting to cook with this appliance. A serious burn injury can occur
if your top plate is improperly seated as it could fall out of the housing.
If you have followed the above instructions and your plate still does not
lock, or is not properly seated, do not use the appliance. Contact our
customer service center at 800-275-8273.
WARNING! Open the grill using the black handle only, being careful
not to touch any hot surfaces such as the housing or grill plates. We
recommend the use of oven mitts or potholders to prevent the risk
of injury. Note: Extreme care must be used when operating this
appliance as surface temperatures get extremely hot.
4
When you have finished using your appliance, disconnect
the plug from the wall and allow the unit to cool completely
before cleaning.
11
12
HSN_TriGrillManual0050 9/12/08 12:10 PM Page 13
Removing Plates
Helpful Hints
WARNING: To prevent a serious burn injury, always ensure that your
Tri-Grill is unplugged and has completely cooled prior to removing or
adding plates. Always dry plates thoroughly prior to installing on
the unit.
•
•
•
Be sure to always wash the grill plates after each use to remove any
residue that may have accumulated.
Do not use sharp objects or attempt to cut food on top of the grill
plates.
Always preheat for 10 minutes until the green ready light
illuminates before use. Have all ingredients in place before
cooking starts.
With your unit in the open position, remove the
LOWER plate by pressing the LOWER plate lock
button located on the right side of the unit. (see
fig. 11) while lifting the plate up and towards you.
•
For best results, spread mayonnaise on both outer sides of panini
sandwiches before cooking. This will give darker, crustier grill marks
on the bread.
figure 11
•
•
•
•
Do not use metal utensils, as this may damage the nonstick surface
of the grill plates.
With your unit in the open position, press down on
the UPPER plate lock button located in the center
front of your unit while keeping one hand on the
plate itself. (see fig. 12). Guide the plate forward with
your hand and lift up to remove.
If additional sandwiches are desired, lower the lid to preserve the
heat while you prepare the additional sandwiches.
Let sandwiches cool slightly before eating. Cheese especially,
becomes very hot. Soft or melted fillings will firm slightly.
For cheeseburgers, simply grill the hamburgers in the FLOAT
or FLAT position. Once complete, open the grill and add cheese.
Then select the FIXED HEIGHT position to melt the cheese.
figure 12
Care and Cleaning
Other than the cleaning mentioned in this manual, no other servicing or
maintenance of this appliance is required. Repairs, if necessary must be
performed by an authorized service center.
WARNING: Do not immerse the appliance, cord or plug in water. Before
cleaning and when finished using your appliance, unplug power cord
from outlet and allow to cool completely.
Remove the grill plates according to the instructions referenced in
the “Assembling and Removing Plates” section on pages 12-13 of this
manual. The grill plates and griddle plate can be hand washed in warm
soapy water or placed in the dishwasher. Always dry plates thoroughly
before assembling onto grill housing. To remove stubborn stains or food,
use a nylon brush or other utensil safe for nonstick surfaces. Wash the
drip tray and scraping tool in warm soapy water and dry thoroughly,
do not place either of these items in the dishwasher.
Do not use steel wool or scouring pads. Do not use abrasive cleansers.
Wipe the exterior with a clean, damp cloth. Dry all parts thoroughly
before using again or storing.
13
14
HSN_TriGrillManual0050 9/12/08 12:10 PM Page 15
Grilled Vegetable Panini
The English translation of Panini means little breads,
4 servings
or rolls and is equated with sandwiches. In the United
States, Panini has come to denote a grilled Italian
sandwich. The Panini sandwiches of today are generally
made using fresh, crusty Italian breads.
INGREDIENTS
1 large focaccia bread, halved horizontally
1 large red pepper, quartered
1 medium sweet onion, thinly sliced
1 tablespoon Italian dressing
1/2 cup pesto sauce
1 medium eggplant, sliced in 1/2-inch rounds
1/2 cup Fontina cheese, shredded
Recipes
METHOD
1
Set your Hinge Selector to FLOAT and the adjustable temperature
control to 425° and allow your Tri-Grill to preheat until the green
ready light illuminates.
Your Tri-Grill uses the weight of the heated UPPER grill
plate to grill both sides at the same time. Use your
Tri-Grill to prepare authentic Italian Panini’s and Cuban
sandwiches, as well as to grill poultry, meat, fish,
sausages, and a variety of other foods.
2
3
4
Grill red pepper in Tri-Grill for about 5 minutes, or until tender.
Put onion and eggplant in a bowl and cover with Italian dressing.
Grill eggplant slices in Tri-Grill for 4 to 5 minutes. Repeat with
remaining eggplant and onion slices.
5
6
Spread bottom slice of focaccia bread with pesto sauce and top
with cooked peppers. Top with grilled eggplant and onion. Top with
shredded Fontina cheese. Cover with top slice of focaccia bread.
Your Tri-Grill is designed to sear foods perfectly.
The special hinged top plate inherent on all Panini grills
allows the grill to be used on extra thick sandwiches
and food items.
Place assembled sandwiches in Tri-Grill and toast until cheese melts,
approximately 3 minutes.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
15
16
HSN_TriGrillManual0050 9/12/08 12:10 PM Page 17
Salmon Panini
Roast Beef Panini with
Roquefort
and Caramelized Shallots
4 servings
4 servings
INGREDIENTS
INGREDIENTS
4 salmon fillets (3 to 4 ounces each), boned
1 teaspoon olive oil
3 tablespoons unsalted butter
6 large shallots, thinly sliced
1/2 teaspoon salt
1/4 teaspoon fresh thyme
1/2 teaspoon pepper
Salt and pepper, to taste
1/4 teaspoon fresh dill weed
1 loaf unsliced French bread
4 tablespoons Russian salad dressing
1 tablespoon capers
2 medium baguettes, halved
Horseradish sauce or mustard, if desired
1 pound medium rare roast beef, thinly sliced
1 cup Roquefort cheese, crumbled
4 medium purple onion slices, razor thin
2 cups arugula, watercress or lettuce leaves
METHOD
1
Set your Hinge Selector to FLOAT and the adjustable temperature
control to 425° and allow your Tri-Grill to preheat until the green
ready light illuminates.
METHOD
1
Set your 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
In a small sauté pan, melt butter over medium-high heat. Add
shallots; season with thyme and salt and pepper to taste. Cook
shallots until golden brown.
2
Rub your fingers over salmon filets and check for bones. Remove
any you may find with tweezers.
3
Spread bread with horseradish sauce or mustard, if desired. Top with
roast beef. Top with shallots and cheese crumbles.
3
Rub salmon filets with olive oil and sprinkle with salt, pepper and dill.
4
Place salmon filets in grill, lower lid, and cook for 5 minutes or until
cooked through.
4
Grill baguettes in Tri-Grill for 4 minutes or until cheese melts.
5
While salmon is cooking, cut French bread in half horizontally.
Spread bread with Russian dressing. Sprinkle capers on bottom slice
of bread.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
6
7
When salmon is finished cooking, remove to cutting board, and while
grill is still hot, carefully wipe grill surfaces with a damp towel.
Slice salmon and place on top of capers. Top with onion slices and
lettuce leaves. Place top slice of bread on sandwich and cook in the
Tri-Grill for 2 minutes to toast the bread.
8
Slice into 4 pieces diagonally. Serve warm.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
17
18
HSN_TriGrillManual0050 9/12/08 12:10 PM Page 19
Turkey Reuben
Barbecued Shrimp “BLT”
4 servings
4 servings
INGREDIENTS
INGREDIENTS
Butter, if desired
1 teaspoon vegetable oil
5 large shallots
1/2 cup white wine
1 tablespoon champagne vinegar
1/2 cup heavy cream
1/2 cup unsalted butter,
cut into small pieces
1/2 cup mayonnaise
12 thin slices sourdough
2 cups baby lettuces
1/2 pound tomato, cut into 12 slices
12 thick slices bacon, cooked and
drained
1/2 pound Dill Havarti cheese (8 slices)
1 pound smoked turkey breast, thinly sliced
1/4 cup Russian salad dressing
1/2 cup coleslaw
8 slices pumpernickel rye swirl bread
salt and pepper, to taste
Juice of 1/2 medium lemon
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
3 tablespoons vegetable oil
1/2 pound medium shrimp,
peeled and cleaned
METHOD
1
Set your 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
To assemble one sandwich, butter the outside of each piece of
bread, if desired. On top of one slice of bread, spread Russian
dressing. Top with cheese and 1/4 pound of turkey. Top turkey with a
tablespoon or so of coleslaw. Top with another slice of cheese and
the top slice of bread. Repeat with remaining sandwiches.
METHOD
1
Set your Hinge Selector to FLOAT and the adjustable temperature
control to 425° and allow your Tri-Grill to preheat until the green
ready light illuminates.
3
Grill two sandwiches at a time in the Tri-Grill for 4 minutes.
2
Prepare the sauce: In a medium saucepan, heat 1 teaspoon vegetable
oil. Sweat shallots for about 2 minutes. Do not brown. Deglaze pan
with wine and vinegar and reduce slightly. Pour in cream and reduce
sauce by half. Whisk in butter and strain into a clean pan. Season
with lemon juice, salt and pepper. Keep warm.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
3
Sprinkle shrimp with 3 tablespoons vegetable oil. Grill shrimp in
Tri-Grill for 1-2 minutes. Do not overcook. Drain shrimp and cut in
half lengthwise.
4
To assemble one sandwich, spread a little mayonnaise on one slice of
bread and top with a little lettuce. Top with three slices of tomato,
season lightly with salt and pepper, and place bacon on top of
tomatoes.Top with second slice of bread, a thin layer of mayonnaise
and a little lettuce. Heat the shrimp by placing in the warm lemon
butter. Place warmed shrimp on lettuce. Top with third slice of
bread. Repeat with remaining sandwiches.
5
Place sandwiches in Tri-Grill to toast the bread.
Recipe courtesy Wolfgang Puck, Adventures in the Kitchen with
Wolfgang Puck (Random House, 1991)
19
20
HSN_TriGrillManual0050 9/12/08 12:10 PM Page 21
Meat Loaf Patties with
Mushroom Sauce
Mushroom Sauce
8 servings
INGREDIENTS
5 slices eggplant
INGREDIENTS
2 tablespoons olive oil
2 tablespoons olive oil
2 medium shallots, minced
1/2 pound mushrooms, thinly sliced
1/2 cup Port wine
1/2 pound mushrooms, minced
Salt and pepper, to taste
1/2 cup heavy cream
1 cup brown stock
6 tablespoons unsalted butter
Salt and freshly ground pepper, to taste
2 pounds ground lamb, pork, or veal (or a combination)
2 large eggs, lightly beaten
2 tablespoons minced garlic
2 teaspoons ground cumin
1 teaspoon fresh thyme, chopped
Mushroom Sauce (page 16)
METHOD
1
In a saucepan over medium-high heat, add olive oil.
2
3
Add mushrooms and continue to sauté for 3 to 4 minutes.
Pour in Port and reduce by half. Add stock and reduce just until the
sauce thickens slightly.
METHOD
4
5
Whisk in butter and season with salt and pepper to taste.
Keep warm.
1
Set your Hinge Selector to FLOAT and the adjustable temperature
control to 425° and allow your Tri-Grill to preheat until the green
ready light illuminates.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
2
3
Brush eggplant slices with olive oil and grill in Tri-Grill for
4 minutes. Remove from Tri-Grill and chop.
In a small skillet, heat 2 tablespoons olive oil. Sauté shallots in olive
oil until blond; add minced mushrooms, and season lightly with salt
and pepper. Cook over medium-high heat for 3 to 4 minutes. Pour in
cream and cook until all cream has been absorbed, stirring
occasionally. Cool.
4
5
In a large bowl, add chopped eggplant, mushroom mixture and
ground meat. Stir in eggs, garlic, cumin, thyme and salt and pepper
to taste. Form mixture into 8 patties.
Place patties four at a time in the Tri-Grill and cook for
4 minutes.
PRESENTATION
Serve meat loaf patties with roasted garlic mashed potatoes and
mushroom sauce.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
21
22
HSN_TriGrillManual0050 9/12/08 12:10 PM Page 23
Grilled Chicken Breast Panini
with Artichokes and
Beef Saté with
Spicy Sichuan Sauce
Sundried Tomato Pesto
4 Servings
6 servings, 24 skewers
INGREDIENTS
INGREDIENTS
4 medium boneless skinless chicken breasts, trimmed of fat
2 tablespoons lemon juice
6 tablespoons olive oil
1/2 teaspoon fresh thyme leaves
2 cloves garlic, minced
1 pinch kosher salt
1 pinch coarse ground pepper
1/2 cup sundried tomato pesto
1 can artichoke hearts, slice thin vertically
4 ounces chevré (goat) cheese
1 cup mixed baby lettuces
3/4 pound New York Strip or filet steak, trimmed
Marinade:
Sichuan Sauce:
1/2 cup soy sauce
6 tablespoons unsalted butter, divided
2 cloves blanched garlic, finely chopped
1 whole green onion, finely chopped
1 cup chicken stock
1 tablespoon honey
1 teaspoon chili flakes
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1/4 cup soy sauce
1 teaspoon chili flakes
METHOD
1
Cut steaks into 24 3x1-inch strips, each weighing about 1/2 ounce.
1 large loaf Italian bread
Using 24 6-inch bamboo skewers, stick a skewer into each strip
lengthwise and arrange on a large platter or baking pan. Refrigerate
until needed.
METHOD
1
Place chicken breasts in a bowl. Add lemon juice, oil, thyme, garlic,
salt and pepper. Marinate refrigerated for at least 1 hour.
2
3
4
Prepare marinade: In a small bowl,combine 1/2 cup soy sauce, honey,
1 teaspoon chili flakes, cumin and turmeric. Pour over meat, turning
to coat all sides. Let marinate, unrefrigerated, about 15 minutes.
2
Set your Hinge Selector to FLOAT and the adjustable temperature
control to 425° and allow your Tri-Grill to preheat until the green
ready light illuminates.
Set your Hinge Selector to FLOAT and the adjustable temperature
control to 425° and allow your Tri-Grill to preheat until the green
ready light illuminates.
3
Add chicken breasts, 2 at a time, and cook for 6 minutes or until
cooked through. Remove and place on a cutting board. Slice into
1/2-inch thick strips diagonally.
Prepare the sauce: In a small skillet, melt 2 tablespoons of butter.
Add garlic and green onion and sauté over medium-high heat for 2
minutes. Add chicken stock, 1/4 cup soy sauce and 1 teaspoon chili
flakes, cooking for 1-2 minutes longer. Strain into a clean pan
and whisk in remaining 4 tablespoons of butter. set aside and
keep warm.
4
5
Cut Italian loaf in half lengthwise, and then cut into two pieces.
Spread the inside of both sandwiches with sundried tomato pesto.
Stack the artichoke hearts and goat cheese inside of sandwiches.
Top with grilled chicken slices. Add the lettuces and grill each half of
sandwich in Tri-Grill for 3-5 minutes.
5
Grill steak skewers in Tri-Grill for about 4 minutes.
6
Cut each sandwich half in half diagonally, serve warm.
PRESENTATION
Pour the sauce into a small bowl and set in the center of a large serving
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
platter. Arrange skewers around bowl and serve immediately.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
23
24
HSN_TriGrillManual0050 9/12/08 12:10 PM Page 25
Chicken Saté with
Mint Vinaigrette
Chicken with
Garlic and Parsley
2 servings
6 servings, 24 skewers
INGREDIENTS
INGREDIENTS
1 whole chicken, approximately 2 pounds
1 small head of garlic, separated and peeled
1/4 cup Italian parsley leaves, chopped
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
2 tablespoons unsalted butter
2 boneless skinless chicken breasts (5 ounces each),
sliced into 12 strips each
Marinade:
Mint Vinaigrette:
1 1/2 teaspoons curry powder
1 teaspoon fresh ground pepper
1/2 teaspoon salt
1/2 teaspoon ground cumin
2 tablespoons peanut oil
2 large egg yolks, beaten
1/4 cup rice wine vinegar
2 tablespoons fresh mint, finely
chopped
1 tablespoon soy sauce
1/2 teaspoon ground coriander
1/2 cup peanut oil
Juice of 1 medium lemon
METHOD
1
Set your Hinge Selector to FLOAT and the adjustable temperature
control to 425° and allow your Tri-Grill to preheat until the green
ready light illuminates.
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
2
3
Halve and bone chicken completely, leaving the first wing
joint intact.
METHOD
1
Cut the chicken breasts into 12 - 3 x 1 inch strips lengthwise. Thread a
In a small saucepan, blanch garlic cloves in boiling water for
1 minute. Drain. Cut garlic into paper thin slices. Toss in a small
bowl with parsley,salt and pepper.
6-inch skewer into each chicken strip lengthwise and arrange on a large
platter or baking tray.
2
Prepare the marinade: In a small bowl, combine curry powder,
pepper, salt, and cumin. Spoon 2 tablespoons peanut oil over
chicken strips, turning to coat well, then sprinkle dry ingredients on
both sides. Marinate for 1 hour, refrigerated.
4
5
6
Stuff half of the garlic mixture into the pockets under the skin of the
chicken breasts and thighs.
Place the butterflied chicken in the Tri-Grill. Lower lid and grill the
chicken for 15 minutes, or until cooked through.
3
Prepare the vinaigrette: In a food processor or blender, combine egg
yolks, vinegar, mint, soy sauce and coriander. With motor running
slowly, pour in 1/2 cup peanut oil and blend until smooth. Transfer to
a bowl. Season with salt and pepper and refrigerate, covered,
until needed.
Heat butter in a sauté pan. Sauté remaining garlic mixture in butter
for several minutes. Add lemon juice and season with salt and
pepper to taste.
4
5
Set your Hinge Selector to FLOAT and the adjustable temperature
control to 425° and allow your Tri-Grill to preheat until the green
ready light illuminates.
PRESENTATION
Divide chicken in half and place on two preheated plates. Top with
sauteed garlic and parsley. Serve with fresh vegetables cooked al dente.
Grill half the skewers at a time in the Tri-Grill for 2 minutes. Repeat
with remaining skewers.
Recipe Courtesy Wolfgang Puck
PRESENTATION
Pour the vinaigrette into a small bowl. Arrange the skewers around the
bowl and serve immediately. Let your guests serve themselves.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
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HSN_TriGrillManual0050 9/12/08 12:10 PM Page 27
Cuban Sandwich
Buffalo Chicken Panini
2 Servings
4 Servings
INGREDIENTS
INGREDIENTS
1 loaf Cuban bread (Italian bread may be substituted)
1/4 pound roast pork-sliced
8 Slices soft white bread or one Baguette cut into 4
2 tablespoon mayonnaise
1/4 pound boiled or maple glazed ham-sliced
1/4 pound Swiss cheese
4 tablespoons mayonnaise
4 tablespoons Blue cheese dressing
2 tablespoon Crystal hot sauce (more or less to your liking)
2 Fried chicken breasts, de-boned and shredded
2 tablespoons honey Dijon mustard
1/2 cup shredded mozzarella
4 dill pickles-sliced lengthwise
METHOD
METHOD
1
Set your Hinge Selector to FLOAT and the adjustable temperature
control to 425° and allow your Tri-Grill to preheat until the green
ready light illuminates.
1
Set your 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
3
4
5
Use mayonnaise to butter the sliced bread on one side.
Lay mayo side down onto plastic wrap.
2
3
Slice bread loaf lengthwise, trim ends.
Spread both sides of loaf with 3 tablespoons of mayonnaise and 2
tablespoons of honey Dijon mustard.
In a mixing bowl stir blue cheese dressing and hot sauce together.
Add shredded fried chicken and divide between the 4 slices
of bread.
4
Layer cheese, pork, ham & pickle slices on one slice of bread. Cover
with second Slice Brush both top and bottom portions with the
remaining 1 tablespoon of mayonnaise.
6
7
8
Top with some mozzarella.
Top with remaining bread, mayo side up.
5
6
Slice in half and place in pre-heated Tri-Grill.
Place assembled sandwiches onto Tri-Grill and grill until golden
brown, approximately 4 minutes.
Grill For 5-7 minutes or until the bread is crispy and the cheese
has melted.
9
Serve immediately.
7
Serve immediately.
Recipe courtesy Marian Getz
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HSN_TriGrillManual0050 9/12/08 12:10 PM Page 29
Cream Cheese and Jelly Panini’s
Grilled Reuben Sandwich
Serves 1
Serves 4
INGREDIENTS
INGREDIENTS
2 slices marble rye bread
1 teaspoon mayonnaise
1/4 pound Pastrami or Corned Beef – Sliced thin
1 slice Swiss cheese
2 tablespoons sauerkraut – drained
1 teaspoon thousand island salad dressing
8 slices soft white bread
2 tablespoon soft butter
1 4 oz package cream cheese
4 tablespoons jelly (use your favorite kind)
METHOD
1 teaspoon dijon mustard – optional
1
Set your Hinge Selector to FLOAT and the adjustable temperature
control to 425° and allow your Tri-Grill to preheat until the green
ready light illuminates.
METHOD
1
Set your 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
3
4
Butter the sliced bread on one side.
Lay cut side down onto plastic wrap.
Soften cream cheese in a small bowl in the microwave for about 20
seconds or until soft.
2
3
Spread the mayonnaise on the outsides of the marble rye bread,
place them mayonnaise side down on a cutting board covered with
plastic wrap.
5
6
Spread cream cheese on unbuttered sides of all 8 slices of bread
Place the pastrami or corned beef on one slice of bread, top with
the sauerkraut and salad dressing, then top with cheese.
On 4 slices, spread the jelly on top of the cream cheese not quite to
the edges.
(If you choose to use the Dijon mustard, spread it on the bottom
slice of bread before placing meat on it.)
7
8
Top with remaining bread, cream cheese side down.
Place assembled sandwiches onto Tri-Grill and grill until
golden brown.
4
5
Place onto Tri-Grill and grill for approximately 4 minutes or until
golden brown.
Remove from Tri-Grill and allow to cool for several minutes before
cutting with a sharp knife.
Recipe courtesy Marian Getz
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
29
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HSN_TriGrillManual0050 9/12/08 12:10 PM Page 31
Monte Cristo Sandwich
Panini S’mores
Dessert Sandwiches
Serves 4
INGREDIENTS
INGREDIENTS
2 slices challah or white bread – in 1-inch slices
1/4 pound lean ham – shaved
1/4 pound turkey breast – shaved
2 slices Swiss cheese
8 Slices pound cake (store bought is fine)
2 teaspoons soft butter
2 graham crackers crumbled
1 cup chocolate chips
2 large eggs – beaten
1/2 cup marshmallow fluff
Powdered sugar for dusting
1 teaspoon water
METHOD
METHOD
1
Set your Hinge Selector to FLOAT and the adjustable temperature
control to 425° and allow your Tri-Grill to preheat until the green
ready light illuminates.
1
Set your 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
3
4
5
Butter the sliced pound cake on one side.
2
Begin assembling sandwich. Place ham on one slice of bread, add a
slice of cheese, then top with turkey and another slice of cheese.
Lay cut side down onto plastic wrap.
3
Beat the eggs and water together in a bowl.
Spread all 8 slices on unbuttered side with marshmallow fluff.
4
Soak the sandwiches in egg mixture. You may have to flip once
depending on the size of the bowl.
Sprinkle graham cracker crumbs onto 4 slices; top with
chocolate chips.
5
6
Place sandwich in Tri-Grill.
Grill for 4 minutes.
6
Top with remaining pound cake, marshmallow fluff side down, and
butter side up.
7
8
9
Place the 4 sandwiches onto the grill.
Grill until golden.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
Sprinkle with powdered sugar.
Recipe courtesy Marian Getz
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HSN_TriGrillManual0050 9/12/08 12:10 PM Page 33
Stuffed French Toast
Tri-Grill Grilling Chart
FLOAT Mode Only
INGREDIENTS
Ingredients
Temp
Minutes
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
BEEF
Fajita steak – thin strips
425
425
425
425
425
2
Flank/ skirt steak 1lb, 1” thick medium cooked
Hamburgers – 1” thick medium
Hot dogs – Jumbo
5 – 7
4 – 5
5
NY strip steak boneless – 3/4” thick medium
4 – 5
1 teaspoon cinnamon
Powdered sugar for dusting
PORK
Bacon strips medium thickness
Breakfast sausage 1” thick slices
Brown and serve sausage frozen links
Ham & brie – 1” thick
Hot dogs – Jumbo
Keilbasa/smoked 1” thick
Pork chops 1” bone in
425
425
425
425
425
425
425
425
425
3
5
4 – 5
2 – 3
5
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.
4
2
With the tip of a sharp knife, cut a horizontal pocket into each slice
of bread, about 3 inches long.
15 – 18
8 – 10
5
Pork chops 1” boneless
Pork chops(stuffed) 1” thick
3
4
5
6
7
Spread the inside of each pocket with 2 teaspoons of cream cheese.
Spread the inside of each pocket with the jam.
POULTRY
Beat the eggs, cream, sugar and cinnamon.
Boneless butterflied chicken (max 2.5lbs)
Chicken breast boneless (4 oz each)
Cornish game hen butterflied 1lb
Frozen chicken breast 4 oz.
425
425
425
425
425
15 – 18
4 – 6
8 – 10
8
Soak the French toast well in egg mixture.
Place French toast on the Tri-Grill and grill for 4 minutes.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
Turkey burgers – 1” thick
6 – 8
SEAFOOD
Perch fillet – 3/4” thick – skin-on
Salmon steak – 1.5” thick medium rare
Salmon steak – 1.5” thick well done
Sea scallops (jumbo) 1lb 1” thick
Shrimp – peeled deveined (16 -20)
Swordfish 1” thick steak for well
425
425
425
425
425
425
3 – 4
5
7
2
2 – 3
6
VEGETABLES
Asparagus spears 1lb medium spears
Eggplant – sliced rounds – 1” thick
Onions sliced 1/2” slices
Peppers julienned 3” strips
Portabello mushroom 1/2” slices
Red bell peppers – halved –
425
425
425
425
425
3 – 4
4 – 6
3
2
2
top & bottom sliced off, seeded
Spanish onions – sliced – 1/2” thick
Zucchini – sliced lengthwise – 1/2” thick
425
425
425
4 – 6
2 – 3
3 – 4
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HSN_TriGrillManual0050 9/12/08 12:10 PM Page 35
Tri-Grill Grilling Chart
Tri-Grill Grilling Chart
FLAT Mode Only
FLAT Mode Only
Meat
Time/Temp. Doneness Test
Helpful Hints
Meat
Time/Temp. Doneness Test
Helpful Hints
SHRIMP
BEEFSTEAKS
Large raw,
shelled
8 - 12 min.
350°
Until pink and firm
Brush lightly with vegetable oil
before grilling and twice while
grilling to retain moisture
1” thick
10 - 15 min.
MAX
Medium rare - 145˚
Slash fat around edge to prevent
curling (avoid cutting into meat).
3 ⁄4” thick
Medium - 160˚
and deveined
Well done - 170˚
FISH
BURGERS
Whole, drawn
and scaled
10 min. per
1/2” thick
Until fish flakes
easily with fork (160˚)
vegetable
Measure fish at thickest point.
Brush all fish lightly with
(3⁄4” thick)
Hamburgers
14 - 16 min.
400°
Medium (160°) or
Until no longer pink
350°
oil before grilling and twice while
grilling to retain moisture.
Turkey burgers
15 - 20 min.
400°
in center
Steaks, 3⁄4” thick 15 - 20 min.
Until fish flakes
Brush grill lightly with vegetable
PORK CHOPS
oil
350°
easily with fork (160˚) before grilling.
Rib and loin
1 ⁄2” thick
3⁄4” 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).
Fillets
10 min. per
1/2” thick
350°
Until fish flakes
If fillets have skin, grill skin sides
easily with fork (160˚) up first.
PORK RIBS
Spare ribs
25 - 30 min.
350°
Until no longer pink
in center or 160˚.
Turn ribs every 5 minutes.
Note: when cooking on both LOWER and UPPER plates in FLAT mode,
ensure that your food is spread evenly amongst both plates. Always
place the food with the longest cooking time on the LOWER plate.
When cooking on one plate, only use LOWER plate.
Country-style
25 to 35 min.
350°
Until no longer pink
in center or 160˚
SAUSAGE LINKS
Hot dogs and
other cooked,
4 - 6 min.
400°
Until hot (140˚)
Pierce 2 or 3 times to prevent
skin from bursting.
Bratwurst and
other
12 - 15 min.
300°
Until no longer pink
in center (180˚)
Turn 3 or 4 times while grilling.
uncooked
smoked or
fresh sausages
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 20 - 35 min.
half with skin 350°
Until juice in center
is no longer pink
Boneless, skinless 15 - 20 min.
breast half 350°
Until juice in center
is no longer pink
35
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HSN_TriGrillManual0050 9/12/08 12:10 PM Page 37
Tri-Grill Griddle Chart
Limited Warranty
FLAT Mode Only
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.
Follow these guidelines for successful griddle cooking:
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.
2
Set the temperature control dial to the desired temperature (or
see chart below). Preheat the griddle until the READY light goes
out, approximately 10 minutes.
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.
3
When cooking with butter or oil, place on cold griddle before
preheating. Do not use more than 2 tablespoons of butter or oil.
To obtain service under the terms of this warranty,
call Toll Free (800) 275-8273.
4
Foods may be kept warm on the griddle prior to serving. Reduce
temperature to 200°.
THIS LIMITED WARRANTY COVERS UNITS PURCHASED AND USED
WITHIN THE UNITED STATES AND DOES NOT COVER:
Food
Time (min)
Temp
Eggs
3 - 5
350°
350°
350°
350°
350°
325°
325°
325°
350°
350°
•
•
•
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.
Damage from service by other than an authorized dealer or
service center.
Pancakes
4 - 6
Breakfast sausage links
Canadian bacon
Standard bacon strips
Ham Steaks
3 - 6
•
15 - 20
3 - 5
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.
25 - 30
5 - 10
12 - 15
4 - 6
Vegetables
Sausages
Cheese sandwiches
French toast
8 - 10
37
38
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