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Beef The USDA recommends cooking all ground beef to at least Medium (160°F/ 71°C) doneness, or until centre is no longer pink. Pork Always grill using an instant read thermometer until the internal temperature reaches 160°F (71°C) when tested. Poultry Boneless poultry breast should be cooked to an internal temperature of 170°F (77°C) . Ground poultry should be cooked to an internal temperature of 165-170°F (74-77°C) . (The Cuisinart ™ Grill & Griddle is not recommended for cooking bone-in poultry. ) Seafood Fin Fish – Cook until opaque and easily flaked with a fork. Scallops – Cook until opaque and firm. Shrimp – Cook until shrimp turn orange/red and flesh is pearly opaque. Bacon Cook bacon until crispy to taste. Hot Dogs/Smoked Sausages Although they are “precooked”, we recommend cooking hot dogs and smoked sausages until the internal temperature is 165°F (74°C) when tested with an instant read thermometer. 5 Tips & Hints for Using the Cuisinart ™ Grill & Griddle • Trim excess fats from meat before grilling/griddling. • Do not press down on meats, poultry or seafood grilling/griddling – this will press out the juices, which texture of the meat moist and tender. • To create a “diamond” pattern on meats and fish when grilling, or pat item lightly with olive oil. Cook on the first side without for 2 to 3 minutes. Then rotate 45 degrees (a quarter turn) and cook for 2 to 3 minutes longer or until that side is done. Repeat the procedure for the second side. • Firm fleshed fish can be cooked directly on either the Grill or Griddle surface. Smaller items such as shrimp or scallops can be skewered if desired (if using wooden skewers, soak first to prevent burning). • For the best burgers, handle the meat as little as possible. Press 5 to 6 ounces (150-175g) lean ground meat into 4-inch (10cm) rounds – a large round cookie cutter makes a good template. Grill, then season with salt and pepper to taste. • The Grill can be used to grill foods other than meats. Grilled Garlic Bread or “Texas” Toast can be made by brushing melted butter seasoned with garlic and herbs on thickly sliced artisan breads, then grilling until golden brown. Vegetables can be grilled as an entree or side dish, and fruits can be grilled for desserts. Firm tofu can also be marinated and grilled. • The Griddle is the perfect appliance for preparing Grilled Cheese Sandwiches for a group. Using 2 slices per sandwich of your favourite bread, lightly brush one side of each slice with melted butter or olive oil, add your favourite fillings, and “Grill” on the Griddle side, preheated to Medium High. Turn when toasty, crisp and deep golden, about 3 to 4 minutes per side. 04CC18008 - CGG-2C 2/20/04 8:18 AM Page 7 • French Toast is simple to prepare on the Griddle. recipe using egg and milk mixture to Griddle preheated to Medium heat. • If preparing a complete breakfast using the cook meats first and keep them warm in a Low 93°C) oven after draining. Then cook hash browns, pancakes or French toast; keep warm in low oven on a rack placed over a baking prepare and cook eggs. • To prepare bacon, place the bacon strips on the cold Griddle. Heat to Medium-High, and cook until desired crispiness is reached, turning once or twice while cooking. • Simplify chopping and blending tasks while preparing the following recipes, by using a Cuisinart ® Food Processor, Chopper/Grinder or Blender. RECIPES FOR THE GRILL: Grilled Vegetable Salad Makes about 8 cups (1.9L) 1/2 cup (125ml) extra virgin olive oil 1 tablespoon (15ml) herbs de Provence or Italian herbs 1 clove garlic, peeled and finely chopped 1 pound (454g) small eggplant, rinsed 1 teaspoon (5ml) kosher salt, divided 12 ounces (375g) red and/ or yellow bell peppers, rinsed 12 ounces (375g) yellow or sweet onions, peeled 12 ounces (375g) small zucchini, rinsed 12 ounces (375g) yellow squash or yellow summer squash, rinsed 8 ounces (250g) Portobello mushrooms 2-3 tablespoons (30 - 45ml) white balsamic vinegar or rice vinegar 1/2 cup (125ml) imported or domestic pitted olives, halved 1/4 cup (50ml) chopped Italian parsley 1/4 cup (50ml) slivered/chopped oil-packed (drained) sun-dried tomatoes 1/4 cup (50ml) capers, rinsed and drained 1/2 teaspoon (2ml) freshly ground pepper 1/4 cup (50ml) toasted pine nuts (optional) Combine the olive oil, herbs and garlic in a small bowl. Let stand preparing the vegetables. Cut the eggplant in 1/2-inch (1.25cm) slices, sprinkle with 1/2 teaspoon salt and place in a colander to drain. Cut the red/yellow peppers into flat Cut the onions into 1/2-inch (1.25cm) thick slices; slide a toothpick or short wooden skewer into the slice horizontally (this will help to hold it together while grilling). Cut the zucchini and yellow squash into 1/2-inch (1.25cm) thick slices. Cut the Portobello mushrooms into 1/2-inch (1.25cm) thick slices. Preheat the Grill side to High. Rinse and dry the eggplant slices. Brush all vegetables lightly with the seasoned olive oil mix – there will be oil mixture lef...