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5. CLEANING & MAINTENANCE
Before first use and after every use, clean each part thoroughly.
Once you have finished cooking, turn the temperature control to the zero (0) position and unplug the
power cord from the mains.
Allow the appliance to cool completely before handling.
When cold use the scraper to remove any leftover food from the cooking plates. The scraper can be
washed by hand or in the dishwasher.
Dispose of grease from the drip tray. The drip tray can be cleaned by hand or in the dishwasher.
The cooking plates can be washed by hand or in the top rack of the dishwasher. Do not use metallic
objects such as knives when cleaning. This will damage the non-stick coating.
If you have been cooking seafood, wipe the cooking plate with lemon juice to prevent seafood fla-
vour transferring to the next recipe.
The housing base cover and control knobs can be wiped clean with a soft, dry cloth. For tough stains
dampen cloth. Never use an abrasive cleaner or harsh pad.
Never immerse the plug, lead or housing base in water or any other liquid.
Make sure all the parts are clean and dry before storing.
Never wrap the cord around the outside of the grill.
6. RECIPES
Here are a few recipe ideas to help you get started with your Griddle & Grill. For more recipe
ideas and inspiration, visit www.cuisinart.eu
CHICKEN SATAYS WITH PEANUT SAUCE
Makes 8 skewers
FOR THE CHICKEN SATAY MARINADE
- 350g chicken, mini breast fillets
- 2 stalks of lemongrass, peeled & finely chopped
- 1 red chilli, chopped
- 5cm piece of ginger, finely chopped
- 2 garlic cloves, finely chopped
- 1/2 tsp turmeric
- 1/4 tsp cumin seeds
- 1/4 tsp coriander seeds
- Juice of a lime
- 1 tsp palm sugar (can be substituted with granulated brown sugar)
- 2 tbsp olive oil
FOR THE PEANUT SAUCE
- 1 tbsp nut oil (you can substitute with vegetable oil).
- 1 clove of garlic, peeled and crushed
- 1 small onion, peeled and finely chopped
- 1/2 ground red chilli pepper
- 1/2 tsp curry powder
- 1 stalk of lemongrass, finely chopped
- 300ml coconut milk
- 1 tbsp tamarind
- 1/2 tsp ground cinnamon
- 1 tbsp of nam pla (fish sauce)
- 1 tbsp of palm sugar (can be substituted with granulated brown sugar)
- Juice of a lemon
- 100g crunchy peanut butter
YOU WILL ALSO NEED:
A spice grinder or pestle & 8 wooden skewers
1. For the chicken satay marinade place the lemongrass, chilli, ginger, garlic, turmeric, cumin & co-
riander seeds into a spice grinder or pestle and mortar and grind together. Mix in the lime juice,
palm sugar and olive oil. Stir well.
2. Cut the chicken into long strips, then add to the satay marinade and cover. Allow the chicken to
marinate overnight in the refrigerator.
3. For the peanut sauce place the nut oil, garlic, onion, chilli, curry powder and lemongrass in a small
pan and bring to a gentle simmer. After a couple of minutes add the coconut milk, cinnamon,
tamarind, fish sauce, palm sugar, lemon and peanut butter. Stir to combine all the ingredients and
bring back to a gentle simmer for 20 minutes.
4. Attach the grill plates. Set the temperature dial to 230°C.
5. Add each strip of chicken lengthways onto wooden skewers.
6. Place the chicken skewers onto the grill plates and bring the lid down so that it gently rests on the
food. Cook for approximately
8 minutes ensuring the chicken is cooked through.
7. Serve hot with the peanut sauce.
