Breville VST071X Manual De Instrucciones página 7

Antipasto rye bread - serves 2
• 4 slices rye bread
• 2 tbsp pesto
• 2 tbsp mixed antipasti, drained
• 6 slices of salami
• 4 slices Gruyère or Emmental cheese
1. Adjust the temperature setting to medium–high.
2. Preheat your sandwich press until the ready light goes out.
3. Spread the rye bread with the pesto and top with the remaining
ingredients.
4. Adjust the hinge lid so that it covers the sandwiches without
pressing them.
5. Cook for 6–7 minutes, until golden, crisp and heated through.
Brie, caramelized pecans and dark chocolate crisp - serves 2
• 30g whole pecans
• 15g butter
• 1 tbsp brown sugar
• Softened butter for spreading
• 4 slices of white crusty bread
• 100g sliced Brie
• 30g dark chocolate, chopped
1. Place a small frying pan over low heat, melt the butter and
brown sugar together.
2. Add the pecans and increase the heat slightly until the pecans
are lightly toasted in the buttery mixture.
3. Remove from the heat and allow to cool.
4. Adjust the temperature setting to medium–high.
5. Preheat your sandwich press until the ready light goes out.
6. Spread the softened butter onto each slice of bread on 1 side
only.
7. Assemble the sandwiches with the Brie, a scattering of the
chocolate and the cooled pecans, ensuring that the buttered
side of the bread is to the outside.
8. Place the closed sandwiches onto the hot press, adjust the
hinge lid so that it covers the sandwiches until just resting on
the top slice.
9. Cook for 5–6 minutes until piping hot and golden.
Crispy brioche with berries and ice cream - serves 2
• 1 handful of strawberries, hulled and sliced
• 1 handful of blueberries
• 1 handful of raspberries, lightly crushed
• 2 slices of brioche, thickly cut
• Vanilla ice-cream or sweetened mascarpone
• Icing sugar, sifted
1. Adjust the temperature setting to medium.
2. Preheat your sandwich press until the ready light goes out.
3. Place the sliced brioche onto the hot press, adjusting the hinge
lid so that it just covers and rests on top of the bread.
4. Toast for 2–3 minutes until golden.
Serve warm with the mixed berries, vanilla ice cream and a dust of
icing sugar. This recipe is also delicious made with toasted Madeira
cake slices.
Sweet fig and maple glazed bacon focaccia - serves 2
• 2 small focaccia rolls
• 4 slices of cooked and crispy maple-glazed bacon rashers
• 80g ricotta cheese
• 3 fresh figs, thinly sliced
• 1 tbsp maple syrup
1. Adjust the temperature setting to medium–high.
2. Preheat your sandwich press until the ready light goes out.
3. Split the focaccias in half and toast until golden and crisp.
Spread with ricotta cheese, top with the bacon, figs and a
drizzle of maple syrup.
4. Place onto the hot press and cook for 4–5 minutes until warmed
through.
FITTING OF A PLUG - FOR U.K. AND IRELAND ONLY
This appliance must be earthed.
If the plug is not suitable for the socket outlets in your home, it can
be removed and replaced by a plug of the correct type.
If the fuse in a moulded plug needs to be changed, the fuse cover
must be refitted. The appliance must not be used without the fuse
cover fitted.
If the plug is unsuitable, it should be dismantled and removed from
the supply cord and an appropriate plug fitted as detailed. If you
remove the plug it must not be connected to a 13 amp socket and
the plug must be disposed of immediately.
If any other plug is used, a 13 amp fuse must be fitted either in the
plug or adaptor or at the distributor board.
Plug should be ASTA approved to BS1363
Fuse should be ASTA approved to BS1362
Green/Yellow
(Earth)
Blue
(Neutral)
Ensure that the outer sheath of
the cable is firmly held by the cord grip
13A
Fuse
Brown
(Live)
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