IMPORTANT NOTICE
PLEASE DO NOT RETURN TO STORE.
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
Panini Maker
service is required.
W. P. APPLIANCES, INC.
Toll Free (800) 275-8273
All trademarks, service marks, and trade names (collectively the "Marks") are
proprietary to Wolfgang Puck Inc. or other respective owners that have granted
Wolfgang Puck Inc. the right and license to use such Marks.
BCGL0005 - February 2002
Printed in China
HOUSEHOLD USE ONLY
Model BCGL0005
Using Your Panini Maker
Before Your First Use
Your Panini Maker is best used with thick, crusty breads, such as
French, Italian, and focaccia. The top grill plate is weighted to
compress and grill a Panini to perfection in about 3 minutes
(depending on the bread, filling, and personal taste). Your Panini
Maker can also be used to grill a variety of food items, such as meats,
poultry, fish, and vegetables.
Carefully unpack the appliance and remove all packaging materials.
Wash the grill surfaces with a damp cloth and dry thoroughly. When
cleaning the nonstick grill plates, always ensure that the unit is not
plugged in.
Caution: Do not immerse the appliance, cord or plug in water.
1. Preheat the grill. Close the cover and plug into a 120-volt 60 HZ
AC outlet only. Caution: The unit is ON whenever it is
plugged in. Both the green and red lights will turn on indicating
that the appliance is preheating. After approximately 5 minutes,
the green light will go out indicating that the appliance is
preheated and ready for use.
To remove any dust that may have accumulated during packaging,
wipe the exterior with a clean, damp cloth.
Important: Do not use harsh or abrasive cleansers on any part of the
appliance.
2. Open the lid using the black cool-touch handle only, being careful
not to touch any hot surfaces such as the housing or grill plates.
3. Place items to be cooked on the bottom grill plate.
4. Lower the cover and cook the food according to desired temper-
ature or doneness. Do not apply excessive force to close the lid
and do not lock latch on handle.
About Your Wolfgang Puck Panini Maker
The English translation of Panini means little breads, or rolls and is
equated with sandwiches. In the United States, Panini has come to
denote a grilled Italian sandwich.
Note: The red warm-up light and green ready light are thermosta-
tically controlled and will cycle during cooking to ensure that the
correct temperate is maintained.
The Panini sandwiches of today are generally made using fresh, crusty
Italian breads. Your Wolfgang Panini Maker uses the weight of the
heated upper grill plate to grill both sides at the same time. Use your
Panini Maker to prepare authentic Italian Panini’s and Cuban
sandwiches, as well as to grill poultry, meat, fish, sausages, and a
variety of other foods. Your Panini Maker 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.
Important: Grill only with the lid in the closed position.
5. Remove the food using plastic or wooden utensils only to avoid
damaging the nonstick coating. Never use metal tongs, forks, or a
knife as these can damage the nonstick surface.
6. When you have finished using your appliance, disconnect the
plug from the wall and allow the unit to cool down completely
before cleaning.
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GRILLED VEGETABLE PANINI
4 servings
Helpful Hints
• Be sure to always wash the grill plates after each use to remove
any residue that may have accumulated.
INGREDIENTS
1 large focaccia bread, halved horizontally
1 large red pepper, quartered
1 medium sweet onion, thinly sliced thin
1 tablespoon Italian dressing
1/2 cup pesto sauce
1 medium eggplant, sliced in 1/2-inch rounds
1/2 cup Fontina cheese, shredded
• Do not use sharp objects or attempt to cut food on top of the grill
plates.
• Always preheat for 5 minutes before use. Have all ingredients in
place before cooking starts.
• For best results, spread mayonnaise on both outer sides of panini
sandwiches before cooking. This will give darker, crustier grill
marks on the bread.
METHOD
1. Preheat Panini Maker.
• Remove cooked food from the Panini Maker with a plastic
or wooden spatula. Do not use metal utensils, as this may
damage the nonstick surface of the grill plates.
2. Grill red pepper in Panini Maker for about 5 minutes, or until tender.
3. Put onion and eggplant in a bowl and cover with Italian dressing.
4. Grill eggplant slices in Panini Maker for 4 to 5 minutes. Repeat with remaining
eggplant and onion slices.
• If additional sandwiches are desired, lower the lid to preserve
the heat while you prepare the additional sandwiches.
5. 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.
• Let sandwiches cool slightly before eating. Cheese,
especially, becomes very hot. Soft or melted fillings will
firm slightly.
6. Place assembled sandwiches in Panini Maker and toast until cheese melts,
approximately 3 minutes.
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.
Caution: 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. Wipe the inside
and the edges of the grilling plates with a clean, damp cloth. To
remove stubborn stains or food, use a nylon brush or other utensil
safe for nonstick surfaces. 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.
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SALMON PANINI
ROAST BEEF PANINI
WITH ROQUEFORT AND
CARAMELIZED SHALLOTS
4 servings
INGREDIENTS
4 salmon fillets (3 to 4 ounces each), boned
1 teaspoon olive oil
4 servings
1/2 teaspoon salt
1/2 teaspoon pepper
INGREDIENTS
3 tablespoons unsalted butter
6 large shallots, thinly sliced
1/4 teaspoon fresh thyme
1/4 teaspoon fresh dill weed
1 loaf unsliced French bread
4 tablespoons Russian salad dressing
1 tablespoon capers
4 medium purple onion slices, razor thin
2 cups arugula, watercress or lettuce leaves
Salt and pepper, to taste
2 medium baguettes, halved
Horseradish sauce or mustard, if desired
1 pound medium rare roast beef, thinly sliced
1 cup Roquefort cheese, crumbled
METHOD
1. Preheat Panini Maker.
METHOD
1. Preheat Panini Maker.
2. Rub your fingers over salmon filets and check for bones. Remove any you may
find with tweezers.
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.
3. Rub salmon filets with olive oil and sprinkle with salt, pepper and dill.
3. Spread bread with horseradish sauce or mustard, if desired. Top with roast beef.
Top with shallots and cheese crumbles.
4. Place salmon filets in grill, lower lid, and cook for 5 minutes or until cooked
through.
4. Grill baguettes in Panini Maker 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.
6. When salmon is finished cooking, remove to cutting board, and while grill is still
hot, carefully wipe grill surfaces with a damp towel.
7. 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 Panini Maker for 2 minutes
to toast the bread.
10. Slice into 4 pieces diagonally. Serve warm.
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9
TURKEY REUBEN
BARBECUED SHRIMP "BLT"
4 servings
4 servings
INGREDIENTS
Butter, if desired
INGREDIENTS
1 teaspoon vegetable oil
5 large shallots
1/2 cup white wine
1 tablespoon champagne vinegar
1/2 cup heavy cream
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
1/2 cup unsalted butter, cut into small pieces
Juice of 1/2 medium lemon
1/4 teaspoon salt
8 slices pumpernickel rye swirl bread
METHOD
1/4 teaspoon fresh ground pepper
3 tablespoons vegetable oil
1/2 pound medium shrimp, peeled and cleaned
1/2 cup mayonnaise
12 thin slices sourdough
2 cups baby lettuces
1. Preheat Panini Maker.
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.
1/2 pound tomato, cut into 12 slices
12 thick slices bacon, cooked and drained
salt and pepper, to taste
3. Grill two sandwiches at a time in the Panini Maker for 4 minutes.
METHOD
1. Preheat Panini Maker.
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.
3. Sprinkle shrimp with 3 tablespoons vegetable oil. Grill shrimp in Panini Maker 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 Panini Maker to toast the bread.
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Mushroom Sauce
MEAT LOAF PATTIES WITH
MUSHROOM SAUCE
INGREDIENTS
2 tablespoons olive oil
8 servings
1/2 pound mushrooms, thinly sliced
1/2 cup Port wine
INGREDIENTS
1 cup brown stock
5 slices eggplant
2 tablespoons olive oil
6 tablespoons unsalted butter
Salt and freshly ground pepper, to taste
2 medium shallots, minced
1/2 pound mushrooms, minced
Salt and pepper, to taste
METHOD
In a saucepan over medium-high heat, add olive oil. 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. Whisk in butter and season with salt and pepper to
taste. Keep warm.
1/2 cup heavy cream
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 13)
METHOD
1. Preheat Panini Maker.
2. Brush eggplant slices with olive oil and grill in Panini Maker for 4 minutes.
Remove from Panini Maker and chop.
3. 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. 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.
5. Place patties four at a time in the Panini Maker and cook for 4 minutes.
PRESENTATION
Serve meat loaf patties with roasted garlic mashed potatoes and mushroom sauce.
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13
GRILLED CHICKEN BREAST PANINI
WITH ARTICHOKES AND
BEEF SATÉ WITH
SPICY SICHUAN SAUCE
6 servings, 24 skewers
SUNDRIED TOMATO PESTO
Serving Size : 4
INGREDIENTS
3/4 pound New York Strip or filet steak, trimmed
INGREDIENTS
4 medium boneless skinless chicken breasts, trimmed of fat
2 tablespoons lemon juice
Marinade:
1/2 cup soy sauce
1 tablespoon honey
1 teaspoon chili flakes
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
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
Sichuan Sauce:
6 tablespoons unsalted butter, divided
2 cloves blanched garlic, finely chopped
1 whole green onion, finely chopped
1 cup chicken stock
1 large loaf Italian bread
1/4 cup soy sauce
1 teaspoon chili flakes
METHOD
1. Place chicken breasts in a bowl. Add lemon juice, oil, thyme, garlic, salt and
pepper. Marinate refrigerated for at least 1 hour.
METHOD
1. Cut steaks into 24 3x1-inch strips, each weighing about 1/2 ounce. 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.
2. Preheat Panini Maker. When hot, 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.
2. 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.
3. Cut Italian loaf in half lengthwise, and then cut into two pieces.
4. 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 Panini Maker for 3-5
minutes.
3. Preheat Panini Maker for 10 minutes.
4. 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.
5. Cut each sandwich half in half diagonally, serve warm.
5. Grill steak skewers in Panini Maker for about 4 minutes.
PRESENTATION
Pour the sauce into a small bowl and set in the center of a large serving platter.
Arrange skewers around bowl and serve immediately.
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15
CHICKEN SATÉ WITH
MINT VINAIGRETTE
CHICKEN WITH GARLIC AND PARSLEY
2 servings
6 servings, 24 skewers
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
Juice of 1 medium lemon
INGREDIENTS
2 boneless skinless chicken breasts (5 ounces each), sliced into 12 strips each
Marinade:
1 1/2 teaspoons curry powder
1 teaspoon fresh ground pepper
1/2 teaspoon salt
1/2 teaspoon ground cumin
2 tablespoons peanut oil
METHOD
1. Preheat Panini Maker.
Mint Vinaigrette:
2. Halve and bone chicken completely, leaving the first wing joint intact.
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
3. 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.
4. Stuff half of the garlic mixture into the pockets under the skin of the chicken
breasts and thighs.
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
5. Place the butterflied chicken in the Panini Maker. Lower lid and grill the chicken
for 15 minutes, or until cooked through.
6. 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.
METHOD
1. Cut the chicken breasts into 12 - 3 x 1 inch strips lengthwise. Thread a 6-inch skewer
into each chicken strip lengthwise and arrange on a large platter or baking tray.
PRESENTATION
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.
Divide chicken in half and place on two preheated plates. Top with sauteed garlic and
parsley. Serve with fresh vegetables cooked al dente.
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.
4. Preheat Panini Maker for 10 minutes.
5. Grill half the skewers at a time in the Panini Maker for 2 minutes. Repeat with
remaining skewers.
PRESENTATION
Pour the vinaigrette into a small bowl. Arrange the skewers around the bowl and serve
immediately. Let your guests serve themselves.
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RECIPE NOTES
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.
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.
To obtain service under the terms of this warranty, call Toll Free (800) 275-8273.
THIS LIMITED WARRANTY COVERS UNITS PURCHASED AND USED WITHIN THE
UNITED STATES AND DOES NOT COVER:
* Damages from improper installation.
* Defects other than manufacturing defects.
* Damages from misuse, abuse, accident, alteration, lack of proper care and mainte-
nance, or incorrect current or voltage.
* Damage from service by other than an authorized dealer or service center.
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.
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