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Polarized Plug
This appliance has a polarized plug (one blade is wider than the other).
To reduce the risk of electric shock, this plug is intended to fit into 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 modify the plug in any way.
Short Cord Instructions
A short power-supply cord is provided to reduce the risk resulting from
becoming entangled in or tripping over a longer cord.
Do not use an extension cord with this product.
Electric Power
If the electrical circuit is overloaded with other appliances, your appli-
ance may not operate properly. It should be operated on a separate
electrical circuit from other appliances.
Plasticizer Warning
CAUTION: To prevent Plasticizers from migrating from the finish of the
counter top or table top or other furniture, place NON-PLASTIC coasters
or placemats between the appliance and the finish of the counter top or
table top.
Failure to do so may cause the finish to darken, permanent blemishes
may occur or stains can appear.
Grilled Garden Vegetable Sandwiches
A healthy alternative to fast-food lunches
2 zucchini, thinly sliced
1/2 small purple or red onion, thinly sliced
1 red pepper, seeded and thinly sliced
10 shiitake mushrooms, thinly sliced
1 cup eggplant, diced
1/4 cup extra virgin olive oil
1 clove garlic, finely minced
1 tsp. black pepper, coarsely ground
1 tsp. salt
4 onion rolls, split and toasted
1/4 cup lowfat Parmesan cheese, grated
In a small bowl, combine the zucchini, onion, pepper, mushrooms, eggplant,
olive oil, garlic, pepper and salt. Set the temperature to 350˚F and allow the
grill to preheat. Carefully open the grill and layer one-fourth of the zucchini,
onion, red pepper, mushrooms and eggplant on the grilling plate.
Close the grill and cook for 5 minutes. Remove and grill the remaining veg-
etables as directed above. Top each roll with equal portions of the vegeta-
bles and sprinkle Parmesan cheese over each sandwich.
Serves 4
Chicken Cheese Quesadillas
A simple "quick-fix" for any time of the day.
2 boneless, skinless chicken breast halves
4 large flour tortillas
1 cup lowfat shredded cheddar cheese
2 Tbsp. green onion, chopped
1/2 cup prepared mild tomato salsa
Set the temperature to 350˚F and allow the grill to preheat. Place the chick-
en on the grill and cook for 5 minutes. Check the chicken with the tip of a
knife. If the chicken is not cooked completely through, continue grilling for
1 to 2 minutes. Cool and chop into small pieces.
On one half of one tortilla, place one-fourth of the chicken, cheese, onion
and salsa. Fold the top half over the cheese and chicken. Place the que-
sadilla on the grill. Cook for 2-3 minutes and grill until the quesadilla is lightly
browned and the cheese is melted. Remove and grill the remaining que-
sadillas as directed above.
Serves 4
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