Tips and Helpful Hints
1Throughout this booklet, you will notice the terms grill side and griddle side. The grill side has ridges or bumps. The griddle side is smooth.
2When salt is an ingredient, always use kosher salt. If you are using iodized table salt, use half of what the recipe calls for.
3Always preheat your gourmet grill for at least 15 minutes before use. Preheat food trays for 5 minutes.
4Use caution and pot holders with you gourmet grill, it gets very hot.
5Don’t over fill food trays. They hold slightly more than 1/4 cup.
6Use
7Using accurate timers and a reliable thermometer will help ensure perfectly cooked food.
8Clean up is so easy after entertaining or using your gourmet grill. Everything except the electrical plug goes right into the dishwasher.
9If baked goods in your gourmet grill are pale on the bottom once removed, simply place the food tray on the top surface of the grill for approximately 30 seconds. This will help brown the bottom and help complete the baking process.
Corn Flake Coated French Toast
4 servings
INGREDIENTS
8 slices bread (Challah, French, or white bread), cut 1" thick 3 large eggs, beaten
1/4 teaspoon salt 2 cups milk
1 tablespoon sugar
1 teaspoon vanilla
2 cups corn flakes, crushed
2 tablespoons butter
METHOD
1Beat the eggs, milk, salt sugar and vanilla with a whisk until well incorporated.
2Preheat griddle side on high for at least 10 minutes.
3Soak the bread slices in the egg mixture.
4Place the crushed corn flakes on a plate, press the french toast into the corn flakes on each side. Shake to remove excess flakes
5After the griddle has been preheated add the french toast.
6Cook for 3 minutes per side or until golden brown and cooked thoroughly.
PRESENTATION
To serve, cut french toast slices diagonally, serve with berry compote and dust with powdered sugar.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
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