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Фрагмент инструкции
tomato or jam as they retain heat and can burn if eaten too quickly. TOASTING BREAD The unique flat plate design make the Sandwich Press ideal for toasting plain breads, and turkish bread, without any fillings or spreads. Try toasting turkish Bread with jams for a great alternative to standard breads at breakfast. 8 • Before cleaning, turn the power off at the power outlet and then remove the plug. Allow your Sandwich Press to cool slightly. The unit is easier to clean when slightly warm. • Always clean your Sandwich Press after each use to prevent a build up of baked- on foods. • Wipe cooking plates with a soft cloth. If cooked on food is not removed by this method, reheat the unit for 1-2 minutes, then brush with a little oil or melted butter. Allow to stand for five minutes then wipe with a damp cloth. The cooking plates are coated with a non-stick surface, do not use abrasives. Do not use spray-on non- stick coatings as this will effect the performance of the non-stick surface on the cooking plates. TO STORE YOUR SANDWICH PRESS: 1. Slide the storage clip towards the front handle so that the top and bottom cooking plates are locked together. 2. Wrap the cord in the cord storage area below the unit (see fig 3). fig 3 3. Store on a flat level surface. The storage clip should not be used to clamp down the top plate when sandwiches are in the Sandwich Press. DO NOT IMMERSE ANY PART OF THE BREVILLE SANDWICH PRESS IN WATER OR ANY OTHER LIQUID. 9 HERBED OMELETTE SANDWICH Serves 2 3 bacon rashers, thinly sliced 1 tablespoon extra virgin olive oil 100g button mushrooms, sliced 1. 3 cup shallots, thinly sliced Freshly ground black pepper 3 eggs (60g), lightly beaten 1 tablespoon freshly chopped herbs 1. 4 cup thinly sliced roasted capsicum 1 large focaccia, halved 125g sliced Swiss cheese 1. Preheat Sandwich Press for 10 minutes. 2. Meanwhile, fry bacon in a non-stick frypan until crisp. Remove from pan and set aside. Saute mushrooms and shallots in frypan until any liquid has evaporated. Remove from heat. 3. Beat eggs lightly adding pepper and herbs. Pour mixture over mushrooms in pan. Return to medium heat and cook until eggs are set but soft in the centre, approximately 3-5 minutes. 4. Roughly chop omelette. Cut focaccia in half to form a sandwich. Fill focaccias with omelette, capsicum, cheese and bacon. 5. Cook focaccia until golden, crisp and heated through, approximately 8 minutes. Serving Suggestion: Serve with salad greens. SAVOURY SANDWICHES SAVOURY SANDWICHES cont’d MEXICAN TORTILLAS Serves 2-3 125g Mexican salsa 1. 4 cup red kidney beans 1 tablespoon freshly snipped garlic chives 100g finely chopped chorizo sausage 8 tortilla rounds (unfried variety) 100g tatziki, prepared dip 100g avocado dip 125g mozzarella, grated cheese 1. 2 cup sour cream 1. Preheat Sandwich Press for 10 minutes. 2. Combine salsa, beans, chives and sausage. Spoon mixture over 4 tortillas.Top with alternating layers of tatziki, avocado and cheese, then remaining 4 tortillas to make 4 sandwiches. Be careful not overfill. 3. Cook tortillas until golden, crisp and heated through, approximately 8 minutes. Serving Suggestion: Serve with sour cream and salad greens. CHAR GRILLED CHICKEN LAVOSH WITH MANGO & PINENUT MAYONNAISE Serves 2-3 1. 4 cup mayonnaise 1. 2 tablespoon chilli salsa 1 teaspoons grated lime rind 1. 2 tablespoon lime juice 125g canned mango pieces - drained 11. 2 tablespoon toasted pinenuts 1 char-grilled chicken breast- sliced thinly 2 sheets lavash bread 1 avocados, sliced 1. Preheat Sandwich Press for 10 minutes. 2. Combine mayonnaise, salsa, rind, juice, mango, pinenuts and chicken. 3. Spread chicken mixture over each lavash. Top with avocado and roll tightly. 4. Cook lavash rolls until golden, crisp and heated through, approximately 8 minutes. Serving Suggestion: Serve sliced on an angle with salad greens. ITALIAN VEGETARIAN FOCACCIA ROUND Serves 2-3 3 small round cheese and olive focaccia 11. tablespoons pesto 2 125g Italian Roma Egg tomatoes, sliced 100g bocconcini cheese, drained and sliced 1 medium Spanish onions, thinly sliced 1 tablespoon balsamic vinegar 11. 2 tablespoons extra virgin oil Salt and freshly ground pepper, to taste 1. Preheat Sandwich Press for 10 minutes. 2. Cut focaccia in half to form a sandwich. Spread with pesto. Fill with combined tomatoes, cheese, onions, vinegar, oil and seasonings. 3. Cook focaccias until golden, crisp and heated through, approximately 8 minutes. 10 11 SAVOURY SANDWICHES cont’d SAVOURY SANDWICHES cont’d ROAST BEEF KEBABS Serves 2-3 2 round Pita bread 70g cream cheese 3 teaspoons seeded mustard 1. 2 tablespoon lemon juice 1. 3 cup grated canned beetroot, drained 100g shaved rare roast beef 70g marinated roasted eggplant 1. Preheat Sandwich Press for 10 minutes. 2. Spread each Pita bread with combined cream cheese, mustard and lemon juice. Top with beetroot, roast beef and eggplant. Roll tightly. 3. Cook Pita bread until golden, crisp and heated through, approximately 10 m...
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