Évaluations - 3, GPA: 3
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Facilité d'utilisation
Storage Switch the Sandwich Press off at the power point and unplug the power cord from the power point. Allow to cool completely. Follow cleaning instructions and ensure appliance is completely dry. Lock the storage clip along the side arm towards the front handle of the Sandwich Press so that the top and bottom cooking plates are locked together (see Fig.2). Fig. 2 Wrap the power cord around the cord storage area underneath the appliance. Store the Sandwich Press on a flat, dry level surface. Do not place anything on top of the Sandwich Press. KSG220_KSG440_IB_FA.indd 9 1/04/10 11:57 AM 10 Care,Cleaning and Storage continued NOTE: For convenience the Sandwich Press may be stored standing upright vertical position (See Fig.3). Fig. 3 NOTE: The locking storage clips should not be used to clamp down the top plate when sandwiches are in the Sandwich Press. WARNING: When moving the Sandwich Press, never lift the Sandwich Press by the power cord. KSG220_KSG440_IB_FA.indd 10 1/04/10 11:57 AM NOTE: For convenience the Sandwich Press may be stored standing upright vertical position (See Fig.3). Fig. 3 NOTE: The locking storage clips should not be used to clamp down the top plate when sandwiches are in the Sandwich Press. WARNING: When moving the Sandwich Press, never lift the Sandwich Press by the power cord. KSG220_KSG440_IB_FA.indd 10 1/04/10 11:57 AM 11 Recipes KSG220_KSG440_IB_FA.indd 11 1/04/10 11:57 AM Recipes KSG220_KSG440_IB_FA.indd 11 1/04/10 11:57 AM 12 Recipes Herbed Omelette Sandwich Serves 2 3 bacon rashers, trimmed and thinly sliced 100g button mushrooms, sliced 1.3 cup shallots, thinly sliced 3 x 60g eggs, lightly beaten Freshly ground black pepper (optional) 1 tablespoon freshly chopped herbs . cup thinly sliced roasted capsicum 1 large focaccia, halved 125g sliced Swiss cheese 1. Pre-heat Sandwich Press until green ‘Ready’ light illuminates. 2. Meanwhile, fry bacon in a non-stick fry pan until crisp. Remove from pan and set aside. Saute mushrooms and shallots in fry pan until any liquid has evaporated. Remove from heat. 3. Beat eggs lightly adding pepper and herbs. Pour mixture over mushrooms in pan. Cook over medium heat until eggs are set but soft in the centre, approximately 3-5 minutes. Remove the omelette and roughly chop. 4. Split focaccia halves to form two sandwiches. Fill focaccia with omelette, capsicum, cheese and bacon. 5. Place prepared focaccia into pre- heated Sandwich Press, close the lid and cook until golden, crisp and heated through, approximately 6-8 minutes or until desired result. 6. Serve immediately with salad greens. Char Grilled Chicken Lavash with Mango & Pinenut Mayonnaise Serves 2 . cup mayonnaise . tablespoon chilli salsa 1 teaspoons grated lime rind . tablespoon lime juice 125g canned mango pieces, drained 1. tablespoon toasted pinenuts 1 char-grilled chicken breast, trimmed and thinly sliced 2 sheets lavash bread 1 avocado, peeled, deseeded and sliced 1. Pre-heat Sandwich Press until green ‘Ready’ light illuminates. 2. Combine mayonnaise, salsa, rind, juice, mango, pinenuts and chicken. 3. Divide chicken mixture and spread in centre of each lavash. Top with avocado and roll tightly. 4. Place prepared lavash rolls into pre- heated Sandwich Press, close the lid and cook until golden, crisp and heated through, approximately 4-6 minutes or until desired result. 5. Serve lavash rolls immediately sliced on an angle with salad greens. KSG220_KSG440_IB_FA.indd 12 1/04/10 11:57 AM KSG220_KSG440_IB_FA.indd 12 1/04/10 11:57 AM 13 Mexican Tortillas Serves 2 125g Mexican salsa . cup canned, red kidney beans, mashed 1 tablespoon freshly snipped garlic chives 100g finely chopped chorizo sausage 8 tortilla rounds (unfried variety) 100g tzatziki, prepared dip 100g avocado dip 125g mozzarella cheese, grated . cup sour cream, for serving 1. Pre-heat Sandwich Press until green ‘Ready’ light illuminates. 2. Combine salsa, beans, chives and sausage. Divide mixture evenly and spoon over four tortillas. Top with alternating layers of tzatziki, avocado and cheese, then cover with remaining four tortillas to make four sandwiches. Be careful not overfill. 3. Place prepared tortillas into pre- heated Sandwich Press, close the lid and cook until golden, crisp and heated through, approximately 4-6 minutes or until desired result. Italian Vegetarian Focaccia Round Serves 2 2 small round cheese and olive focaccia 1. tablespoons pesto 125g Roma or egg tomatoes, sliced 100g bocconcini cheese, drained and sliced 1 medium Spanish onion, thinly sliced 1 tablespoon balsamic vinegar 1. tablespoons extra virgin oil Salt and freshly ground pepper, optional 1. Pre-heat Sandwich Press until green ‘Ready’ light illuminates. 2. Split focaccia in half to form two sandwiches. Spread cut sides with pesto. Combine tomatoes, cheese, onion, vinegar, oil and seasonings. Divide tomato mixture evenly and spoon over pesto on two focaccia halves. Cover with remaining focaccia halves. 3. Place prepared focaccias into pre-...
Ce manuel est également adapté pour les modèles :Greeley - KSG220 (4.14 mb)