Napoleon CR-8C - Manuals

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 s...

Egg and cheese sandwich Have the raclette preheated on medium-high, griddle side up. Cook eggs directly on the griddle, or place the raclette dish directly on thecooktop and crack the egg into the dish. Cook on top of the griddle for 4 minutes and then finish underneath the grill. Butter and toast E...

T R A D I T I O N A L R A C L E T T E S e rve s 4 12 ounces (375 g) baby red potatoes 2 tablespoons (25 ml) extra virgin olive oil 1 ⁄ 2 teaspoon (2 ml) salt 1 onion, sliced, approximately 8 ounces (250 g) 10 ounces (300 g) button mushrooms, cut in half 1 1 ⁄ 2 pounds (750 g) raclette cheese 16 ounc...

Assemble raclette, griddle side up. Tu rn to high and preheat for 10 minutes.Pour 1 ⁄ 8 cup (30 ml) of crêpe batter onto the griddle top and spread the batter out thin and evenly with the raclette spatula, creating an oval/round shape.Cook the crêpe up to a minute on the first side, until the edges ...

SWEET MASCARPONE CREAM Makes 2 cu ps (500 ml) of filling 1 8-ounce (250 g) container of mascarpone 1 ⁄ 2 cup (125 ml) heavy cream 1 ⁄ 2 cup (125 ml) granulated sugar 1 1 ⁄ 2 teaspoon (7 ml) pure vanilla extract Using an electric mixer whip the mascarpone, cream, sug ar, and vanilla in amixing bowl u...

cooking both sides until nicely browned, about 15– 20 minu tes for the total cooking time. Remove sausag es from grill and slice. Place on table with grilled vegetables, sliced che ese and bread. Allow gues ts to fill the ir raclette dishes with slices of sau sage and vegetables, then top with che e...

1 red onion, thinly sliced (about 8 ounces / 250 g) 1 jalapeño pepper 1 tablespoon (15 ml) extra virgin olive oil, plus extra for brushing tortillas 1 ⁄ 4 teaspoon (1 ml) chili powder 1 ⁄ 2 teaspoon (2 ml) kosher salt 1 pinch cayenne pepper 1 package corn tortillas, cut into quarters 1 pound (500 g)...

GRILLED VEGETABLE NAPOLEONS Lay ers of grilled vegetables and che ese, these savo ury Napoleons make an elegant first course or side dish. S e rve s 8 10 ounces (300 g) baby eggplant, peeled and sliced lengthwise 4 tablespoons (60 ml) extra virgin olive oil 1 teaspoon (5 ml) kosher salt 12 ounces (3...

Asse mble raclette, either grill or griddle side up. Tu rn to medium-high and prehe at for 10 minu tes. Toss sliced leeks, mus hrooms, and thyme with the tablesp oon (15 ml) of olive oil an d 1 ⁄ 4 teaspoon (1 ml) of salt. Place on grill and cook for about 10– 12 minutes until the vegetables are ten...

GRILLED SHRIMP AND A S PARAGUS ON POLENTA Makes appe tizers for 8, main dish for 4 1 pound (500 g) precooked polenta, thinly sliced* 2 tablespoons (25 ml) extra virgin olive oil, plus extra for brushing 12 ounces (325 g) asparagus, approximately one bunch, tough endsremoved and sliced into 1-inch (2...

GRILLED SHRIMP AND SCALLOP S K E W E R S Use 1 ⁄ 4 pound (125 g) of seafood per person. Marinate the seafood in olive oil, pinch of salt, and lemon zest. Grill on preheated raclette using medium-high, 2–3 minutes per side forshrimp, 3–5 minutes per side for scallops. Use 4-inch (10 cm) wooden skewer...

WARRANTY LIMITED THREE-YEAR WARRANTY This warranty supersedes all previous warranties on this Cuisinart® product.This warranty is available to consumers only. You are a consumer if you owna Cuisinart® product that was purchased at retail for personal, family orhousehold use. This warranty is not ava...