Care And Cleaning; Savory Sandwiches - Breville SG630XL Instrucciones De Uso

CARE AND CLEANING

• • Before cleaning, remove the plug from the
power outlet. Allow your Panini Press to
cool slightly. The unit is easier to clean
when slightly warm.
• • Always clean your Panini 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. The
storage lever should not be
used to clamp down the top
plate when sandwiches are
in the Panini Press.
DO NOT IMMERSE ANY PART OF THE BREVILLE PANINI PRESS IN
WATER OR ANY OTHER LIQUID.
10
TO STORE YOUR PANINI PRESS:
1. Slide the storage lever 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 lever should
not be used to clamp down
the top plate when
sandwiches are in the
Panini Press.
SAVORY PANINI SANDWICHES
HERBED OMELETTE SANDWICH
Serves 2
3 bacon slices
1 tablespoon extra virgin olive oil
1 cup button mushrooms, sliced
1 ⁄ cup shallots, thinly sliced
3
Freshly ground black pepper
3 eggs, lightly beaten
1 tablespoon freshly chopped herbs
1 ⁄ cup thinly sliced roasted red pepper
4
1 large focaccia, halved
4 oz (120g) sliced Swiss cheese
1. Preheat Panini Press for 10 minutes.
2. Meanwhile, fry bacon in a non-stick fry
pan until crisp. Remove from pan and set
aside. Sauté 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. Return to medium heat and cook
until eggs are set but soft in the center,
approximately 3-5 minutes.
4. Roughly chop omelette. Cut each
focaccia in half to form a sandwich. Fill
the focaccia with omelette, red pepper,
cheese and bacon.
5. Cook focaccia until golden, crisp and
heated through, approximately 8
minutes.
Serving Suggestion: Serve with a mixed
green salad.
GRILLED CHICKEN LAHVASH
WITH MANGO & PINENUT
MAYONNAISE
Serves 2-3
1 ⁄ cup mayonnaise
4
2 teaspoons chili sauce
1 teaspoon grated lime zest
2 teaspoons lime juice
4 oz (120g) canned mango pieces, drained
4 teaspoons toasted pine nuts
1 grilled boneless chicken breast,
sliced thinly
2 sheets lahvash, (soft flat bread)
1 avocado, sliced
1. Preheat Panini Press for 10 minutes.
2. Combine mayonnaise, chilli sauce, zest,
juice, mango, pine nuts and chicken.
3. Spread chicken mixture over each
lahvash. Top with avocado and roll
tightly.
4. Cook lahvash rolls until golden, crisp
and heated through, approximately 8
minutes.
Serving Suggestion: Serve sliced on the
diagonal with a mixed green salad.
11