Cuisinart GC-17N Cooktop User Manual


 
9
¹⁄
8
teaspoon kosher salt, divided
¼ teaspoon freshly ground black pepper, divided
1. Preheat the Cuisinart
®
Griddler
®
Grill Centro, fitted with the grill
plate, to High.
2. Coat each steak with ½ tablespoon of olive oil. Season with the salt
and pepper.
3. Once the grill has preheated, for 10 minutes, place the steaks on
the hot grill plate.
4. Grill the steaks 4 to 5 minutes per side, or until desired doneness.
Nutritional information per serving:
Calories 682 (76% from fat) • carb. 0g • pro. 40g • fat 57g • sat. fat 21g
• chol. 154mg • sod. 260mg • calc. 24mg • fiber 0g
Hot Dogs
Here is the foundation for the perfect dog.
Makes 8 servings
8 hot dogs
8 hot dog buns
melted butter (optional)*
1. Preheat the Cuisinart
®
Griddler
®
Grill Centro, fitted with the griddle
plate and the rollers on the bottom of the grill, to High.
2. Once preheated (about 10 minutes), place the hot dogs on the
rollers as instructed on page 5 of the instruction booklet.
3. When the hot dogs have been cooking for about 20 minutes, place
the hot dog buns on the griddle cut side down and toast, about 2 to
3 minutes per side.
*If using melted butter, brush the inside of the buns before toasting.
4. Serve with desired toppings and sides
Nutritional information per hot dog:
Calories 234 (54% from fat) • carb. 19g • pro. 10g • fat 15g • sat. fat 6g
• chol. 30mg • sod. 560mg • calc. 25mg • fiber 3g
Grilled Corn Slaw (Hot Dog Topping)
Makes about 2 cups
2 ears corn on the cob, shucked and each cut into 4 pieces
2 tablespoons unsalted butter, melted, divided
1 medium red bell pepper, thinly sliced
½ red onion, thinly sliced
¼ teaspoon plus 1 pinch sea salt
¹⁄
8
teaspoon freshly ground black pepper
¹⁄
8
teaspoon chili powder
1 teaspoon fresh lemon juice
1 tablespoon chopped parsley
1. Preheat the Cuisinart
®
Griddler
®
Grill Centro, fitted with the grill
plate, to Medium.
2. While grill is preheating (about 10 minutes), brush the corn with
1 tablespoon of the melted butter and pinch of salt. Place on
preheated grill, turning every 2½ to 3 minutes for a total cooking
time of 7 to 9 minutes. Reserve to cool.
3. While corn is grilling, toss pepper and onion with the remaining
butter, remaining salt, black pepper, chili powder and lemon juice.
4. Grill until softened, about 8 minutes, tossing occasionally.
5. While pepper and onion are grilling, cut the grilled corn kernels off
of the cobs and place in the same mixing bowl that held the pepper
and onion. Add the grilled vegetables and parsley; toss to combine.
Taste and adjust seasonings accordingly.
Nutritional information per serving (2 tablespoons):
Calories 24 (53% from fat) • carb. 3g • pro. 0g • fat 2g • sat. fat 1g
• chol. 4mg • sod. 35mg • calc. 2mg • fiber 0g