I n s t r u c t i o n a l M a n u a l & R e c i p e G u i d e
2
CONTENTS
Instructional Manual P. 03
Important Safety Instructions P. 04
Food Safety P. 04
Parts List P. 05
Welcome P. 06
Operating Instructions P. 07
Troubleshooting P. 08
Cleaning & Maintenance P. 09
Recipe Guide P. 10
Oriental Chicken P. 11
Pasta Salad P. 11
Balsamic Salmon P. 12
Teriyaki Steak P. 12
Pork Dijon P. 13
Caprese Salad P. 13
Herbed Chicken P. 13
Grilled Vegetables P. 14
Barbecue Rub for Meat P. 14
Macerated Strawberries P. 15
Ceviche P. 15
Indian style Yogurt Marinade P. 16
International Recipe Guide P. 17
Marinated Feta Cheese(Greek) P. 18
Provencal Salmon (Europe) P. 18
Cucumber-Tomato Raita (India) P. 19
Lamb Kebab Marinade (Middle East) P. 19
Carne Asada Marinade (Central America) P. 20
Spicy Grilled Tuna, Cuban Style (Caribbean) P. 20
French pickles (France) P. 21
Churrasco with Chimichurri (South America) P. 21
Beer Marinated chicken (German) P. 22
Shrimp on the Barbi (Australia) P. 22
Cucumber-Zucchini Salad (Africa) P. 23
Japanese Steak (Asia) P. 23