Wolfgang Puck BRGG0030 Manuel utilisateur
PUCK
WOLFGANG
Indoor
“Reversible”
Electric Grill/
Griddle
Manual
1
Important Safeguards
When using electrical appliances, basic safety precautions should always be
followed, including the following:
1 Read all instructions.
2 Do not touch hot surfaces. Use handles or knobs.
3To protect against electric shock, do not immerse cord or plug in water or
other liquid.
4 Close supervision is necessary when any appliance is used by or near children.
5 Unplug from outlet when not in use and before cleaning. Allow to cool before
putting on or taking off parts, and before cleaning the appliance.
6 Do not operate any appliance with a damaged cord or plug or after the
appliance malfunctions, or has been damaged in any manner. Return appliance
to the nearest authorized service facility for examination, repair or adjustment.
7 The use of accessory attachments not recommended by the appliance
manufacturer may cause injuries.
8Do not let cord hang over the edge of table or counter, or touch hot surfaces.
9Do not place on or near a hot gas or electric burner, or in a heated oven.
10 Extreme caution must be used when moving an appliance containing hot oil
or other hot liquids.
11 Always attach plug to appliance first, then plug cord in the outlet. To
disconnect, remove plug from wall outlet.
12 Do not use outdoors.
13 Use only with D G KING WAY ENTERPRISE CO LTD, Cat. No.
PO-0800, Appliance Plug.
14 Do not use appliance for other than intended use.
15 This appliance is for HOUSEHOLD USE ONLY.
2
Save These Instructions
A short power-supply cord is provided to reduce the hazards resulting from
entanglement or tripping over a longer cord. An extension cord may be used with
care; however, be sure the marked electrical rating is at least as great as the
electrical rating of this appliance. The extension cord should be positioned such
that it does not drape over the counter or table top where it can be pulled on by
children or tripped over. The electrical rating of this appliance is listed on the
bottom panel of the unit.
This appliance has a polarized plug (one blade is wider than the other). As a
safety feature, this plug will fit in a polarized outlet only one way. If the plug
does not fit fully in the outlet, reverse the plug. If it still does not fit, contact a
qualified electrician. Do not attempt to defeat this safety feature
Before Your First Use
The grill/griddle is designed for indoor use only. Carefully unpack the grill and
remove all packaging materials. To remove any dust that may have accumulated
during packaging, wipe the cooking surface and base with a clean, damp cloth.
Dry thoroughly. Do not use harsh or abrasive cleaners on any part of the grill.
Warning: Do not immerse the cord or plug in water or other liquid. Do not use
metal scouring pads on any part of the appliance.
Place the grill on a dry, stable surface away from an open flame or hot burners.
This appliance requires 1800 watts and should be the only appliance operating
on the circuit. Plug the grill into a 120 volt 60 Hz AC only outlet.
Before using, condition the nonstick surface. Spread 2 teaspoons of vegetable oil
with a soft cloth or folded paper towel over the entire grill and griddle cooking
surfaces. Assemble grill and set temperature to 250°. When the grill has reached
250°, turn off and cool completely. The grill is now ready to use.
3
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 cooking
innovations, a result of
blending fresh 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, Granita, Vert and
Trattoria del Lupo. Home chefs can also share Mr. Puck’s talents through his
cookbooks and, of course, through his appliances!
Table of Contents
Important Safeguards 1
Save These Instructions 2
Before Your First Use 2
About Wolfgang Puck 3
Know Your Reversible Grill/Griddle 5
Using Your Reversible Grill/Griddle 7
Care & Cleaning 7
Grilling Tips 8
Grilling Guide & Charts 9
Quick & Easy Kabobs 11
Guide to Great Kabobs 12
Griddle Cooking Guide 13
Recipes 14
Limited Warranty 26
Know Your Indoor“Reversible”
Electric Grill/Griddle
5
• Griddle Surface
• Cool-Touch Handles
• Grill Surface
• Grill Plate
• Base
• Temperature Control Holder
Grill Side
Griddle Side
• Grease Drip Holes
• Grease Drip Holes
• Base
Product may differ slightly from the one pictured above.
6
Grill Scraper Cleaner
Use the slotted side of the cleaning
blade to clean the grill surface. Push
excess grease towards drip holes
Griddle Scraper Cleaner
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
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
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
Using Your Electric Grill / Griddle
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.
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.
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.
Important: Your grill/griddle comes with a patented safety feature which will not
allow you to plug the temperature probe in unless the drip pan is properly in
place. Never Try To Defeat This Feature.
Care and Cleaning
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.
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.
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.
Do not let the cooking surface or base soak overnight. This could damage the
nonstick coating.
7
Grilling Tips
1The 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
2Be 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.
3Use a long-handled brush for basting foods during grilling.
4Tender meat cuts, such as sirloin and tenderloin, are generally more suitable
for grilling than less-tender meat cuts, such as round or rump.
5Many less-tender meat cuts can be grilled, but they benefit from the tender-
izing effects of marinating in an acid-based wet marinade.
6A 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.
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.
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.
7Always 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.
8If 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.
9Grease 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.
8
Grilling Guide
Follow these guidelines for successful grilling:
1Set the temperature control dial to the desired temperature. Preheat the grill
until the READY arrow light goes out, approximately 10 minutes.
2Marinate meats before grilling for extra flavor and tenderness, if desired.
(Marinades with added sugar will cause meats to brown more quickly.)
3Before 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.
4Turn food once during grilling unless otherwise directed.
5If desired, brush with barbecue or other sauce during last 5 to 10 minutes
of grilling.
6Unplug from outlet and allow grill to cool completely before disposing of
drippings that have accumulated in the drip channel.
9
Grilling Chart
Meat Time/Temp. Doneness Test Helpful Hints
BEEFSTEAKS
1” thick 10 - 15 min. Medium rare - 145˚ Slash fat around edge to prevent
3 ⁄4” thick MAX Medium - 160˚ curling (avoid cutting into meat).
Well done - 170˚
BURGERS
(3 ⁄4” thick)
Hamburgers 14 - 16 min. Medium (160°) or
400° Until no longer pink
Turkey burgers 15 - 20 min. in center
400°
PORK CHOPS
Rib and loin 10 - 12 min. Until slightly pink Slash fat around edge to prevent
1 ⁄ 2” thick 12 - 15 min. in center or 160°. curling (avoid cutting into meat).
3 ⁄4” thick 12 - 15 min.
350°
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