Wolfgang Puck BCGL0050 operating instructions Stuffed French Toast, Tri-Grill Grilling Chart

HSN_TriGrillManual0050 9/12/08 12:10 PM Page 33

Stuffed French Toast

INGREDIENTS

1 loaf Raisin Nut Bread, or Challah (sliced into 2-inch thick slices) 8 teaspoons cream cheese

4 teaspoons strawberry jam

4 large eggs 1/2 cup cream

1 teaspoon sugar

1 teaspoon cinnamon Powdered sugar for dusting

METHOD

1Set your Hinge Selector to FLOAT and the adjustable Hinge Selector to FLOAT and the adjustable temperature control to 425° and allow your Tri-Grill to preheat until the green ready light illuminates.

2With the tip of a sharp knife, cut a horizontal pocket into each slice of bread, about 3 inches long.

3Spread the inside of each pocket with 2 teaspoons of cream cheese.

4Spread the inside of each pocket with the jam.

5Beat the eggs, cream, sugar and cinnamon.

6Soak the French toast well in egg mixture.

7Place French toast on the Tri-Grill and grill for 4 minutes.

Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host

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Tri-Grill Grilling Chart

FLOAT Mode Only

Ingredients	Temp	Minutes
BEEF
Fajita steak – thin strips	425	2
Flank/ skirt steak 1 lb, 1” thick medium cooked	425	5 – 7
Hamburgers – 1” thick medium	425	4 – 5
Hot dogs – Jumbo	425	5
NY strip steak boneless – 3/4” thick medium	425	4 – 5
PORK
Bacon strips medium thickness	425	3
Breakfast sausage 1” thick slices	425	5
Brown and serve sausage frozen links	425	4 – 5
Ham & brie – 1” thick	425	2 – 3
Hot dogs – Jumbo	425	5
Keilbasa/smoked 1” thick	425	4
Pork chops 1” bone in	425	15 – 18
Pork chops 1” boneless	425	8 – 10
Pork chops(stuffed) 1” thick	425	5
POULTRY
Boneless butterflied chicken (max 2.5 lbs)	425	15 – 18
Chicken breast boneless (4 oz each)	425	4 – 6
Cornish game hen butterflied 1lb	425	8 – 10
Frozen chicken breast 4 oz.	425	8
Turkey burgers – 1” thick	425	6 – 8
SEAFOOD
Perch fillet – 3/4” thick – skin-on	425	3 – 4
Salmon steak – 1.5” thick medium rare	425	5
Salmon steak – 1.5” thick well done	425	7
Sea scallops (jumbo) 1 lb 1” thick	425	2
Shrimp – peeled deveined (16 -20)	425	2 – 3
Swordfish 1” thick steak for well	425	6
VEGETABLES
Asparagus spears 1 lb medium spears	425	3 – 4
Eggplant – sliced rounds – 1” thick	425	4 – 6
Onions sliced 1/2” slices	425	3
Peppers julienned 3” strips	425	2
Portabello mushroom 1/2 ” slices	425	2
Red bell peppers – halved –
top & bottom sliced off, seeded	425	4 – 6
Spanish onions – sliced – 1/2” thick	425	2 – 3
Zucchini – sliced lengthwise – 1/2” thick	425	3 – 4
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