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MAKING TOASTIES (sandwich plates)
CAUTION Don't use raw meat of any kind in the sandwich toaster. All fillings must be safe and fit to eat
before cooking.
1.
Use a level dessertspoon of filling per toastie. Too much will ooze out.
2.
Cut 4 slices of bread to overlap the plates by about 0.5cm (¼ inch) all round. Fresh medium-sliced
bread is best.
3.
Spread butter/margarine thinly on each slice. Don't use low fat spread. Low fat spreads may burn,
damaging the non-stick surfaces.
4.
Toasties are made buttered side out. Put 2 slices of bread, buttered side down, on the bottom
toasting plate.
5.
Press the bread gently into the hollows in the toasting plate with a wooden spoon.
6.
Fill the hollows formed in the bread with the filling.
7.
Lay a slice of bread, buttered side up, on top of each of the filled slices.
8.
Close the lid, squeeze the handles together, and press in the latch.
9.
Cook for 4-5 minutes, or till the outside of the bread turns golden brown.
10. If the toasties stick, use a plastic or wooden spatula to release them.
GRILLING (ribbed plates)
1.
Cut the food to be grilled no more than 10mm thick.
2.
Wipe the grill plates with a little cooking oil or butter. Don't use low fat spread – it may burn on to
the grill.
3.
Lay the food on the bottom grill plate with a spatula or tongs, not fingers. Don't use anything metal
or sharp, you'll damage the non-stick surfaces.
4.
Close the grill. Don't use the latch.
5.
Wait till the food has cooked.
•
Cook meat, poultry, and derivatives (mince, burgers, etc.) till the juices run clear. Cook fish till the
flesh is opaque throughout.
•
When cooking pre-packed foods, follow any guidelines on the package or label.
WAFFLES (waffle plates)
1.
Prepare the batter, and let it rest before cooking.
2.
Pour about 40ml of mixture over each half of the bottom plate.
3.
Close the grill. Don't use the latch.
4.
Grill the waffles till golden brown (check after 3 minutes).
Basic Waffles
(Makes approx. 4)
•
170 g plain flour
•
15 g baking powder
•
3 g salt
•
30 g golden caster sugar
•
2 large free range eggs
•
250 ml whole milk
•
3 ml vanilla extract
1.
Sift the flour, salt, baking powder and sugar into a bowl.
2.
Separate the egg yolks and whites and combine the egg yolks, milk and vanilla in a separate bowl.
Thoroughly mix this into the dry ingredients.
3.
Whisk the egg whites until soft peaks are formed. Carefully fold them into the mixture keeping as
much air in the mix as possible. The mixture is best used at room temperature.
4
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