Napoleon Grills CR-8C manual Grilling, Breakfast Griddle Ideas, Fruit and Cheese Combinations

CR8 IB-5456-CAN-A ENG 3/2/05 7:05 PM Page 6

GRILLING

It is important to keep all raw meats well chilled right up until they are cooked.

Chicken Breast: If cooking a full breast, you will get best results when chicken is pounded to an even thickness and the raclette is turned to the highest setting.

Chicken cooks most evenly and rapidly when sliced into 1⁄2-inch (1.25 cm) slices.

Ground beef: Best results occur when you form small, one-ounce (30 g) cocktail-size burgers and cook on the highest setting. Five minutes on the first side and five on the second produce a burger with nice browning, cooked through with a hint of pink. This smaller size enables you to top with cheese to melt under the grill.

Any other cuts of meat should be thinly sliced or pre-cooked before raclette cooking.

Do not use the Cuisinart™ Raclette to cook bone-in meats or poultry.

Sausages grill very well on the raclette. Uncooked varieties cook best if browned on the outside, then split and browned again on both sides, or poached and then grilled. Cooked sausages are best split and grilled on both sides or sliced into rounds and grilled on both sides.

Bacon: Use the griddle side for bacon. IT IS VERY IMPORTANT to prepare bacon as the last step of your meal as the unit needs to COOL COMPLETELY before you can remove any grease that has formed.

Seafood: Oilier types of fish such as salmon, tuna, or mackerel, cook well on the raclette grill. You will get best results when you cook fish fillets of even thickness. Shrimp and scallops also work very well on the grill or griddle tops.

Vegetables: Most raw vegetables can cook directly on the grill/griddle. Firmer varieties such as potatoes, winter squash, or carrots should be partially cooked before cooking on the raclette.

Using skewers: Skewers may be used to hold meats, seafood, or vegetables as they cook. Wooden skewers are recommended as the metal can scratch and permanently damage the nonstick surface. For best results, soak

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wooden skewers in water before using and provide a heatproof, plastic tong for turning and lifting.

Fruit and Cheese Combinations

A classic version of dessert or perhaps a twist to an afternoon snack is enjoying your favourite fruit paired with a complementary cheese. The raclette makes it easy and fun. Simply heat fruit on the grill or griddle, place in the individual dishes, top with cheese, melt under the grill, and serve. Or enjoy fresh fruit (such as berries) and cheese directly in the raclette dish and then placed under the grill to melt.

The possibilities are endless but here are some of our favourites:

Apples (particularly Granny Smith) and Cheddar, Manchego, or Gruyère Assorted berries and Montrachet or Brie

Pineapple and brie

Strawberries (or any type of berry) and Explorateur or any other triple crème cheese

Pears and Cambozola, Saga, Roquefort, Bleu D’Auvergne, Gouda, or Taleggio

Apricots and/or blueberries and Camembert Melon and smoked mozzarella

Another idea would be to grill your favourite fruit and serve it alongside crème fraîche.

BREAKFAST GRIDDLE IDEAS

Here are just a few breakfast items that work well using the Cuisinart™ Raclette.

Pancakes

Hash browns

Scrambled eggs

Sausage patties

Bacon

English muffins

Crumpets