Hobart HCG2 ML-132001 - Manuals

– 11 – TROUBLESHOOTING GUIDE Upper grill will not hold an upright position • See Adjust Tension Settings on page 9. Uneven Cooking • Temperature too high or too low. • Cooking time too short or too long. • Contact your Hobart Service Representative. Food is sticking to the grill • Reseason the grill...

– 12 – – Recipes – The following recipes represent a small portion of what the Hobart Convenient Grill can do. We at Hobart encourage you to try new and varied recipes of your own.

– 14 – Grilled Chicken & Pepperonata Ingredients: 1 6” crusty French roll 4 oz. Grilled marinated chicken, sliced into 1 ⁄ 4 ” strips 3 oz. Pepperonata* 1 Tbsp. Fresh basil, julienned Creating the Panini: 1. Cut the roll in half, lengthwise. 2. Lightly grill the interior of the roll until grill ...

– 16 – Portabella and Spinach Panini Ingredients: 1 6” crusty French roll 1 cap P o r t a b e l l a M u s h r o o m , m a r i n a t e d , g r i l l e d a n d c u t i n t o 1 ⁄ 4 ” s t r i p s (can be replaced with Eggplant) 6 leaves Fresh Spinach, washed and dried 1 Roma Tomato, cut into 1 ⁄ 8 ” sli...

– 18 – Reuben Panini Ingredients: 2 slices “Old World” rye or wheat bread 2 Tbsp. Thousand Island Dressing 4 oz. Corned Beef 2 oz. Sauerkraut, squeezed dry 2 oz. Swiss Cheese Creating the Panini: Preheat grill to 400 ° F prior to grilling. 1. Spread 1 tablespoon of the Thousand Island Dressing over ...

– 19 – Fontina Toast Ingredients: 1 loaf Chiabatta Bread, sliced into 1 ⁄ 2 ” strips, lengthwise 1 tsp. Garlic Oil 2 oz. Imported Fontina, sliced to 1 ⁄ 16 ” thickness 2 oz. Roasted Peppers, julienned 1 oz. Marinated Mushrooms, sliced to 1 ⁄ 8 ” thickness Creating the Fontina Toast: Preheat grill to...

– 20 – Panini Club Ingredients: 1 French Baguette 2 Tbsp. Olive Mayonnaise (see recipe on page 15) 2 1 ⁄ 2 oz. Rotisserie Chicken, pulled into 1 ⁄ 2 ” strips 1 1 ⁄ 2 oz. Tomato, sliced to 1 ⁄ 8 ” thickness 1 1 ⁄ 2 oz. Bacon, cooked crisp Creating the Panini: Preheat grill to 400 ° F prior to grillin...

– 21 – Pepperonata Ingredients: 2 Tbsp. Garlic Oil (see the recipe on page 19) 1 ⁄ 8 tsp. Hot Red Pepper Flakes 8 oz. Spanish Onion, julienned 8 oz. Red Bell Pepper, julienned 8 oz. Banana Pepper, julienned 2 Tbsp. Kalamata Olives, pitted and coarsely chopped 1 Tbsp. Capers, drained 1 Tbsp. Kosher S...

– 22 – ”BBT” Bocconcini, Basil & Tomato Panini Ingredients: 1 loaf Chiabatta Bread 1 tsp. Garlic Oil 4 oz. Fresh Mozzarella, sliced to 1 ⁄ 4 ” thickness 2 oz. Tomato, sliced to 1 ⁄ 8 ” thickness 1 ⁄ 4 oz. Fresh Basil leaves, julienned 1 ⁄ 4 tsp. Balsamic Vinegar Creating the Panini: Preheat gril...