Hitachi 873440 Network Card User Manual
Contents
1. Tbsp Capers drained 1 Tbsp Kosher Salt amp Pepper Blend TSP Creating the Pepperonata 1 Ina medium saut pan saut the Garlic Oil Hot Pepper Flakes and Onion over medium low heat for about 5 minutes 2 Add Peppers and cover the pan Continue to saut for an additional 5 minutes until the peppers are tender 3 Remove the pan from heat and stir in the Olives Capers and TSP Allow mixture to cool completely 4 Place pepperonata in an approved storage container Label date and refrigerate until needed Bocconcini Basil amp Tomato Panini Ingredients Chiabatta Bread 1tsp Garlic Oil 4 oz Fresh Mozzarella sliced to 1 4 thickness 2 OZ Tomato sliced to 4 thickness Fresh Basil leaves julienned tsp Balsamic Vinegar Creating the Panini Preheat grill to 400 F prior to grilling 1 Brush the Garlic Oil over the top crust of the bread 2 Cut the bread in half lengthwise to make two equal pieces 3 Begin layering the ingredients onto the bottom piece in the following order Fresh Mozzarella Tomato Basil and a splash of the Balsamic Vinegar 4 Close the sandwich and place the Panini onto the preheated Convenient Grill 400 F Gently lower the upper grill over the sandwich and press down gently being careful not to smash the Panini 5 Cook the Panini for approximately 2 minutes Raise the upper grill periodically to ensure the bread is no2. eggplant appetizer top with 2 oz sliced Fontina or smoked mozzarella Spread 1 tsp softened butter on outside top and bottom of chiabatta bread Cook as directed above 99 Your Own Recipes F 34388 Rev A 11 99 _ 24 PRINTED IN THE U S A
3. HCG CONVENIENT GRILL SERIES MODEL HCG1 HCG2 HCG3 ML 132000 ML 132001 ML 132002 CORPORATION 701 S RIDGE AVENUE TROY OHIO 45374 0001 937 332 3000 ja FORM 34388 Rev A 11 99 6 HOBART CORPORATION 1999 TABLE OF CONTENTS GENERA a 4 eg IA EEE 4 Unpacking secies ai a E EER EAEE E EE AR EEE 4 Codes and Standards ee ad ee 5 E A a E ae 5 Electrical CCT NMS iena i a E AAEE tn ENE 6 OPERATION censire ra den ein be en io 6 B fore First eset cio SR donna teen a at 6 mitia OIL ad aa neo ame ea a ne ip ee 7 CONO EN 1 Preheating EP er d d EEA 7 Usingthe Convenient 8 Si Dee 8 Adjusting Tensi n Setting il gas siti io skid si cel b B a 9 A Rte nt enter cn tete 10 TROUBLESHOOTING GUIDES Nu ibaia eue 11 RECIPES ecg es ee ee EE E eo 12 Grilled Chicken Roasted Pepper amp Fresh Mozzarella 13 Grilled Chicken amp i detre ab 14 Smoked Turkey Gruyere amp Roasted Pepper Panini 15 Olive Mayonnaise a nee ennemie nou 15 Portabella and Spinach PANNE se mme 16 Grilled Vegetables amp Fresh Mozzarella Baguette 222 17 BAR Olive PESTO ade ia Saha ns forti ita cient aerators aaa doom ania 17
4. N y SPRING CONVENIENT GRILL REAR VIEW PL 53424 Fig 4 CLEANING WARNING DISCONNECT UNPLUG ELECTRICAL POWER SUPPLY BEFORE CLEANING Allow the grill to cool before cleaning 1 Using the cleaning scraper provided or a stiff wire brush scrape the debris from the upper grill then the lower grill 2 Use the cleaning scraper provided or a stiff wire brush and a cloth to clean the grill Scrape or brush toward you so any debris will fall into the removable drip tray 3 Useacloth dampened slightly with a soap and water mixture to clean the stainless steel housing upper grill covers and spring protection cover Cleaning Tips e Clean the grill before cooking a different food product to avoid taste carry over e Clean the grill thoroughly at the end of use each day Failure to do so may cause hard to remove build up e Hobart does not recommend using soap and water to clean the grill plates however if soap and water are used while cleaning the plates the grill will need to be reseasoned see page 8 Reseasoning e If you use a nonstick spray on the grill the spray could carbonize and make cleaning more difficult The Drip Tray Allow the tray to cool grasp the black knobs on either side of the tray and slowly rotate the tray a quarter turn toward the grill while pulling toward you Pull the tray toward you until it is clear from the gri
5. Reuben FAN ae ien e f i et nec 18 Fontina Toast a aria krin e E E E a a ea ina 19 Garle 19 Panini 20 Peppe ronata o g 21 Bocconcini Basil and Tomato Panini iii 22 Mozzarella and Pros iutt p pie e 23 a ada Gas 24 INSTALLATION OPERATION AND CARE OF HCG SERIES CONVENIENT GRILL PLEASE KEEP THIS MANUAL FOR FUTURE USE GENERAL The Hobart Convenient Grill is designed to be a multi usage grill capable of cooking a wide range of foods Cast iron cooking surfaces promote even heat distribution and the grill s stainless steel construction provides durabilitv Model HCG1 is a 13 grill equipped with a 5 minute timer and an adjustable spring counter balanced top A front drip tray and cleaning scraper are also included The HCG2 model is a 24 dual grill with individual temperature controls and timers It is equipped with two adjustable spring counter balanced tops A front drip tray and cleaning scraper are also included The HCG3 is a 15 grill equipped with a 5 minute timer and an adjustable spring counterbalanced top A cleaning scraper and front drip tray are included The Hobart Convenient Grill is produced with quality workmanship and material Proper installation usage and maintenance of your grill will result in many years of satisfactory performance It is suggested that you thoroughly read this entire manual a
6. bles amp Fresh Mozzarella Baguette Ingredients 1 6 crusty French roll 2 Tbsp Black Olive Pesto See recipe below 6 oz Grilled Marinated Vegetables For example eggplant tomatoes onions peppers mushrooms 2702 Fresh Mozzarella cut into slices 1 Tbsp Fresh Basil julienned into strips 1 Tbsp Balsamic vinegar Creating the Panini Preheat grill to 400 F prior to grilling 1 Cutthe rollin half lengthwise Lightly grill the interior of the bread halves until grill marks appear and the bread is slightly crispy 2 Spread 1 tablespoon of the pesto on each half of the roll 3 Begin layering the ingredients on the bottom roll in the following order Vegetables Mozzarella Basil and a splash of Balsamic vinegar over the Basil 4 Close the sandwich wrap and label accordingly Black Olive Pesto Ingredients 1cup Kalamata olives pitted and drained 2tsp Fresh Garlic minced olive oil 2tsp Lemon Zest 1 Tbsp capers drained Creating the Pesto 1 Combine the olives and the garlic in the food processor until coarse With the processor running drizzle the olive oil into the mixture and continue processing until the mixture becomes a paste Fold in the zest and the capers Transfer the pesto into an appropriate storage container Label date and refrigerate until time for use 47 Reuben Panini Ingredients 2 slices Old World rye or wheat bread 2 Tb
7. e 1 Clean both plates of the grill with a clean damp cloth lint free 2 Apply vegetable oil or shortening onto both plates with a lint free cloth or coat the plates with a cooking oil sprav Wipe off the excess sprav with a drv clean cloth 3 Turn the grill ON and set the thermostat to 400 F e Some smoking may occur during the seasoning process When the grill reaches the desired temperature the red light will go out Turn the grill off and repeat Steps 1 through 3 The grill is now reseasoned and ready for use ADJUSTING TENSION SETTING WARNING DISCONNECT UNPLUG ELECTRICAL POWER SUPPLY BEFORE SERVICING The upper grill plate is spring counter balanced This enables the grill plate to maintain the position in which it is placed If the upper grill plate begins to deviate from its desired setting or it feels resistant to movement follow the procedure below and see Fig 4 1 Allow the grill to cool 2 Remove the spring protection cover at the rear of the unit 3 Using a Phillips screwdriver adjust the tension by tightening or loosening the 4 screws on the upper plate until the desired tension is achieved 4 Reinstall the spring protection cover plate CONVENIENT GRILL REAR TOP VIEW TENSION TENSION ADJUSTING ADJUSTING SCREWS PLATE 4 REQ D 2 REQ D U L MOUNTING SCREW SPRING PROTECTION y TENSIO
8. e Panini on the center of the preheated grill Gently lower the upper half of the grill over the sandwich Press down gently being careful not to smash the Panini Cook the sandwich for 2 minutes Raise the upper grill periodically to ensure the bread does not stick to the grill Remove the sandwich from the grill and cut in half on the diagonal Plate and serve warm The recipe for Pepperonata can be found on Pg 21 aA Smoked Turkey Gruvere amp Roasted Pepper Panini Ingredients 1loaf Chiabatta bread 2 Tbsp Olive Mavonnaise see recipe below 1 2 Smoked Turkey Breast sliced to thickness 207 Gruyere cheese sliced to thickness 2 oz Roasted Peppers julienned Creating the Panini Preheat grill to 400 F prior to grilling 1 Spread the Olive Mayonnaise over the top crust of the bread 2 Cut the bread in half lengthwise to make two equal pieces 3 Begin layering the ingredients onto the bottom piece of the bread in the following order Turkey Cheese Peppers 4 Close the sandwich and place it on the preheated grill Gently lower the upper grill over the sandwich and press down gently being careful not to smash the Panini 5 Cook the sandwich for approximately 2 minutes Raise the upper grill periodically to ensure the bread is not sticking to the grill 6 Remove the Panini from the grill and cut diagonally 7 Plate and serve warm Olive Mayonnaise Ingredients 8 oz Ca
9. ed temperature TIMER Can be set for up to 5 minutes Does not control power to grill PREHEATING Turn on the grill the green light will be lit and turn the temperature control knob to the desired temperature The red light will stay on until the grill reaches the indicated temperature The red light will go out to indicate the grill has achieved the desired temperature Allow 7 to 12 minutes for the preheating process USING THE CONVENIENT GRILL 1 Preheat the grill to the desired temperature 2 Grasp the upper grill handle and lower the upper grill onto the product Use the upper grill guide to adjust the angle or position of the upper grill until the grill lies squarely over the product 3 Open the upper grill only to check the product HANDLE 4 Use the scraper provided to clean the upper and lower surfaces after each use e Always keep grill clean when not in use The Hobart Convenient Grill can be used for a wide variety of foods Following are some suggested Lo guidelines for foods frequently cooked on this grill KO A Fi Cooking times will varv depending on food products temperature settings and desired results Fig 3 MODEL PRODUCT TEMPERATURE minutes Ta 450 500 F 3 5 120V Option HCG2 Chicken Breast ETS 500 F HCG3 220V Option jie PA Beef Steak HCG3 220V RESEASONING It mav be necessarv to reseason the grill after cleaning and extended us
10. ll then dispose of the debris The drip tray should then be cleaned with soap and water To reinstall the drip tray grasp the tray by the black knobs and ensure the side with the higher lip is to the back Rotate the tray a quarter turn toward the grill and set it back into place Then return the tray to its upright position 10 TROUBLESHOOTING GUIDE Upper grill will not hold an upright position e See Adjust Tension Settings on page 9 Uneven Cooking Temperature too high or too low Cooking time too short or too long Contact vour Hobart Service Representative Food is sticking to the grill Reseason the grill See page 8 Reseasoning Periodicallv lift the food off the grill with a spatula Food is taking longer to cook than suggested Check for correct temperature setting cooking time While cooking keep upper grill closed as much as possible Keep the upper grill closed to prevent heat from escaping Contact vour Hobart Service Representative Upper grill does not align properlv over Ensure the side slide bars are clean and the product unobstructed H 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 Grilled Chicken Roasted Pepper amp Fresh Mozzarella Panini Ingredients 1 Loaf Chiabatta bread 1 Tsp Garlic 3 Grilled Marinated Chicken sliced on
11. n both ends and ensure the side with the higher lip is to the back Rotate the tray a quarter turn toward the grill and set the tray into place Then return the tray to an upright position PL 53449 Fig 1 Spring Protection Cover Place the cover onto the spring housing and press down until securely in place Scraper Make sure you remove the scraper prior to turning the grill ON Store the scraper in a convenient location near the grill Any shipping paper should be removed and discarded 502 ELECTRICAL CONNECTIONS WARNING ELECTRICAL AND GROUNDING CONNECTIONS MUST COMPLY WITH THE APPLICABLE PORTIONS OF THE NATIONAL ELECTRICAL CODE AND OR OTHER LOCAL ELECTRICAL CODES WARNING APPLIANCES EQUIPPED WITH A FLEXIBLE ELECTRIC SUPPLY CORD ARE PROVIDED WITH A THREE PRONG GROUNDING PLUG THIS PLUG MUST BE CONNECTED INTO A PROPERLY GROUNDED THREE PRONG RECEPTACLE IF THE RECEPTACLE IS NOT THE PROPER GROUNDING TYPE CONTACT AN ELECTRICIAN DO NOT REMOVE THE GROUNDING PRONG FROM THIS PLUG CIRCUIT MODEL VOLTS KILOWATTS ES Hoa O NOTE The grill must be connected to a separate circuit No other appliances must share the circuit with the grill If shared the grill may heat more slowly than expected or blow the fuse OPERATION WARNING THE GRILL AND ITS PARTS ARE HOT BE VERY CAREFUL WHEN OPERATING CLEANING OR SERVICING THE GRILL BEFORE FIRST USE GRILL PLATES The grill is shipped with an application of machine oil
12. nal 7 Plate and serve warm Garlic Oil Ingredients 1cup Olive Oil 2 Cloves of Fresh Garlic Creating the Garlic Oil 1 Over medium heat simmer the olive oil and garlic for 15 minutes 2 Allow the oil to cool and strain into a storage container 3 Cover label date and refrigerate until needed for use 19 Panini Club Ingredients 1 2 Tbsp 2 oz 1 oz 1 oz French Baguette Olive Mavonnaise see recipe on page 15 Rotisserie Chicken pulled into 2 strips Tomato sliced to thickness Bacon cooked crisp Creating the Panini Preheat grill to 400 F prior to grilling 1 Cut the bread in half diagonally to make two equal pieces 2 Begin layering the ingredients onto the bottom section of the baguette as follows Mayonnaise Chicken Bacon and Tomato 3 Place the Panini in the center of the preheated 400 F grill Gently lower the upper grill over the sandwich and press down gently being careful not to smash the Panini 4 Cook the Panini for approximately 2 2 minutes Raise the upper grill periodically to ensure the bread is not sticking to the grill 5 Remove the sandwich from the grill cut in half and serve warm D0 Pepperonata Ingredients 2 Tbsp Garlic Oil see the recipe on page 19 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
13. nd carefully follow all of the instructions provided INSTALLATION Before installing verify that the electrical service agrees with the specifications on the rating plate located on the body of the grill If the supply and equipment requirements do not agree do not proceed with the installation Contact Hobart Corporation immediately UNPACKING This Convenient Grill was inspected before leaving the factory The transportation company assumes full responsibility for safe delivery upon acceptance of the shipment Immediately after unpacking check for possible shipping damage If the grill is found to be damaged save the packaging material and contact the carrier within 15 days of delivery Carefully unpack the grill and place in a work accessible area as near to its final installed position as possible INSTALLATION CODES AND STANDARDS The Hobart Convenient Grill must be installed in accordance with In the United States of America 1 State and local codes 2 National Electrical Code ANSI NFPA 70 latest edition Copies mav be obtained from The National Fire Protection Association Batterymarch Park Quincy MA 02269 In Canada 1 Local codes 2 Canadian Electric Code CSA C22 1 latest edition Copies may be obtained from The Canadian Standard Association 178 Rexdale Blvd Etobicoke Ontario Canada M9W 1R3 ASSEMBLY It may be necessary to install the following items Drip Tray Grasp the tray by the black knobs o
14. nned Pimento Stuffed Green Olives drained 8 oz Canned Kalamata Olives pitted and drained hqt Mayonnaise To Prepare 1 Drain the olives and mince well in a food processor 2 Combine the minced olives and mayonnaise and mix thoroughly 3 Store refrigerated for a minimum of 4 hours before use to allow the flavors to blend 15 Portabella and Spinach Panini Ingredients 1 6 crusty French roll lcap Portabella Mushroom marinated grilled and cut into strips can be replaced with Eggplant 6 leaves Fresh Spinach washed and dried 1 Roma Tomato cut into 1 slices Onion diced 1 Tbsp Fresh Basil julienned into 7 strips 1 Tbsp Balsamic Vinegar 3 oz Fresh Provolone or Mozzarella cheese Creating the Panini 1 Cut the roll in half lengthwise 2 Begin layering the ingredients onto the bottom roll in the following order Portabella Mushroom Spinach Roma Tomatoes Red Onion Balsamic Vinegar and Cheese Grilling the Panini Preheat grill to 250 F prior to grilling 1 Place the Panini on the center of the preheated grill Gently lower the upper half of the grill over the sandwich Press down gently being careful not to smash the Panini 2 Cook the sandwich for 2 2 minutes Raise the upper grill periodically to ensure the bread does not stick to the grill 3 Remove the sandwich from the grill and cut in half on the diagonal 4 Plate and serve warm 16 Grilled Vegeta
15. on the upper and lower grill plates This oil will need to be removed prior to the seasoning process See page 7 Machine Oil Removal 1 Turn the grill ON green light will light up and turn the temperature control knob to 150 F for one minute 2 Apply a solution of dishwashing liquid and water and wipe the grill plates with a clean lint free cloth Be careful water does not drip onto the grill components Initial Seasoning It is important to season this grill to provide a nonstick surface on the cast iron plates 1 Usingaclean lint free cloth wipe vegetable oil or shortening onto the upper and lower grill plates Turn the grill ON and set the temperature to 100 F After the red indicator light turns off allow the grill to season for an additional 30 45 minutes 2 3 4 Turnthegrill OFF and allow the grill to cool Wipe off the excess oil using a clean lint free cloth 5 Repeat steps 1 through 4 increasing the temperature by 100 F each time ending after the 400 F cycle The grill is now seasoned and ready for use CONTROLS Fig 2 Green Light On Off Switch 0 Timer f 500F ee 300F 400 F 20 C nn Temp Red Control Light PL 53450 Fig 2 ON OFF SWITCH Press switch up to turn the grill ON Press switch down to turn the grill OFF GREEN LIGHT Lights when the grill is turned ON RED LIGHT Light cycles with heating TEMP CONTROL Turn this knob to the desir
16. sp 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 each slice of the bread 2 Layer the ingredients in the following order Bread Corned Beef Sauerkraut Swiss Cheese Bread 3 Place the sandwich on the grill 4 Grill for 2 2 minutes at 400 F 5 Remove the sandwich from the grill cut in half and serve immediately 2182 Fontina Toast Ingredients 1 loaf Chiabatta Bread sliced into strips lengthwise 1tsp Garlic Oil 20z Imported Fontina sliced to thickness 2 oz Roasted Peppers julienned 1 oz Marinated Mushrooms sliced to thickness Creating the Fontina Toast Preheat grill to 400 F prior to grilling 1 Brush the garlic oil over the top crust of the bread 2 Cut the bread in half lengthwise to make two equal pieces 3 Begin layering the ingredients onto the bottom piece of bread in the following order Fontina Roasted Peppers Mushrooms 4 Close the sandwich and place the Panini on the preheated grill 400 F Gently lower the upper grill onto the sandwich and press down gently being careful not to smash the Panini 5 Cook the Panini for approximately 2 minutes Raise the upper grill periodically to ensure the bread is not sticking to the grill 6 Remove the sandwich from the grill and cut in half on a diago
17. t sticking to the grill 6 Remove the sandwich from the grill cut in half and serve warm 22 Mozzarella amp Prosciutto Panini 1 loaf Chiabatta Bread 2 Tbsp Italian dressing 5 oz Prosciutto 2 Roma tomatos sliced thin 3 OZ Smoked Mozzarella cheese Creating the Panini Preheat grill to 400 F prior to grilling 1 Cut the loaf of Chiabatta bread in half lengthwise 2 Brush the Italian dressing over the inner sections of the bread 3 Layer the remaining ingredients onto the bottom portion of the bread in the following order Prosciutto Tomato Slices Mozzarella 4 Cover the Panini with the top portion of the bread and place the Panini in the center of the preheated 400 F grill Gently lower the upper grill over the sandwich and press down gently being careful not to smash the Panini 5 Cook the Panini for approximately 2 2 minutes Raise the upper grill periodically to ensure the bread is not sticking to the grill 6 Remove the sandwich from the grill cut in half and serve warm Alternative Fillings Turkey Cheddar Panini For each Panini spread bottom half of the bread with 2 teaspoons chutney top with 2 oz sliced turkey or cooked roast pork and 1 oz Cheddar cheese Spread 1 tsp softened butter on outside top and bottom of chiabatta bread Cook 3 minutes per side as directed above Fontina Caponata Panini For each Panini spread bottom half of bread with a rounded Tbsp of prepared caponata
18. the bias into strips 2 Oz Roasted Red Pepper julienned strips 2 2 Oz Fresh Mozzarella sliced 1 4 thick Creating the Panini 1 2 Brush the Garlic Oil over the crust of the bread Cut the bread in half lengthwise to make two equal pieces Begin layering the ingredients onto the bottom section of the bread in the following order Chicken Red Pepper Mozzarella Replace the top section of the bread Grilling the Panini Preheat grill to 250 F prior to grilling 1 Place the Panini on the center of the preheated grill Gently lower the upper grill over the sandwich Press down gently being careful not to smash the Panini Cook the sandwich for 2 2 minutes Raise the upper grill periodically to ensure the bread does not stick to the grill Remove the sandwich from the grill and cut in half on the diagonal Plate and serve warm 13 Grilled Chicken amp Pepperonata Ingredients 1 6 crusty French roll 4 oz Grilled marinated chicken sliced into 4 strips 3 02 Pepperonata 1 Tbsp Fresh basil julienned Creating the Panini 1 2 Cut the roll in half lengthwise Lightly grill the interior of the roll until grill marks form and the bread is slightly crisp Laver the ingredients on the bottom half of the roll in the following order Chicken Pepperonata Basil Close the sandwich Grilling the Panini Preheat grill to 400 F prior to grilling 1 Place th
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