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Manafacture: Kambrook File size: 4.14 mb File name: KSG220.pdf Language of manual:

cup tzatziki - dip for serving 1. Pre-heat Sandwich Press until green ‘READY’ light illuminates. 2. Heat oil in a non-stick fry pan, saute lamb mince, onions, tomato, mint, spices and seasonings until browned and cooked. Drain. 3. Split pita breads open to form pockets. Insert a cheese slice into each pocket then fill with lamb mixture. 4. Place prepared pita breads into pre- heated Sandwich Press, close the lid and cook for 4-6 minutes, until golden, crisp and heated through or until desired result. 5. Serve immediately with tzatziki dip. Mediterranean Layered Twists Serves 2 2 twist or cob bread rolls 2 tablespoons pesto 100g marinated roasted eggplant 100g marinated roasted red capsicum 60g char grilled sliced sweet potato 100g marinated roasted semi-sun dried tomatoes, drained 60g mushrooms, sliced 2 slices Swiss cheese 1. Pre-heat Sandwich Press until green ‘READY’ light illuminates. 2. Split bread rolls in half and spread cut sides with pesto. Fill with eggplant, capsicum, sweet potato, dried tomato, mushrooms and cheese. 3. Place prepared bread rolls into pre- heated Sandwich Press, close the lid and cook until golden, crisp and heated through, approximately 6-8 minutes or until desired result. 4. Serve immediately, cut in half. KSG220_KSG440_IB_FA.indd 14 1/04/10 11:57 AM KSG220_KSG440_IB_FA.indd 14 1/04/10 11:57 AM 15 Gorgonzola Panini Serves 2 30g herb and garlic butter 4 slices crusty country-style bread 50g English spinach leaves 60g Gorgonzola cheese, crumbled 60g marinated roasted capsicum 1. Pre-heat Sandwich Press until green ‘Ready’ light illuminates. 2. Spread herb and garlic butter over bread slices. Fill with spinach, cheese and capsicum to make two sandwiches. 3. Place prepared sandwiches into pre-heated Sandwich Press, close the lid and cook until golden, crisp and heated through approximately 4-6 minutes or until desired result. 4. Serve immediately, cut in half. Proscuitto Baguette Serves 2 2 small-medium baguette rolls 80g Italian proscuitto 75g bocconcini cheese, thinly sliced 4 basil leaves Freshly ground black pepper, optional 1 tablespoon extra virgin olive oil 1. Pre-heat Sandwich Press until green ‘Ready’ light illuminates. 2. Split baguette in half. Fill with layers of prosciutto, cheese and basil. Season to taste and drizzle with oil. 3. Place prepared baguettes into pre- heated Sandwich Press, close the lid and cook until golden, crisp and heated through, approximately 6-8 minutes or until desired result. 4. Serve immediately, cut in half. KSG220_KSG440_IB_FA.indd 15 1/04/10 11:57 AM KSG220_KSG440_IB_FA.indd 15 1/04/10 11:57 AM 16 Toasted Chocolate Panini Serves 2 80g cream cheese, softened 4 slices textured Country style bread 250g bittersweet chocolate, coarsely grated Vanilla ice-cream, for serving Extra grated bittersweet chocolate, for serving 1. Pre-heat Sandwich Press until green ‘Ready’ light illuminates. 2. Spread cream cheese over bread slices and sprinkle with grated chocolate. Sandwich together. 3. Place prepared panini into pre- heated Sandwich Press, close the lid and cook until golden, crisp and heated through, approximately 4-6 minutes or until desired result. 4. Serve immediately with vanilla ice cream and sprinkle with the extra chocolate. Italian Fontina Toast Serves 2 4 slices white bread 100g Italian fontina cheese, sliced 100g marinated roasted red capsicums 100g sliced marinated mushrooms Freshly ground black pepper, optional 1. Pre-heat Sandwich Press until green ‘Ready’ light illuminates. 2. Fill bread with layers of cheese, capsicum and mushrooms, season to taste to make two sandwiches. 3. Place prepared sandwiches into pre-heated Sandwich Press, close the lid and cook until golden, crisp and heated through approximately 6-8 minutes or until desired result. 4. Serve immediately cut in half. NOTE: Fontina cheese may be substituted with Parmesan or Romano cheese. KSG220_KSG440_IB_FA.indd 16 1/04/10 11:57 AM NOTE: Fontina cheese may be substituted with Parmesan or Romano cheese. KSG220_KSG440_IB_FA.indd 16 1/04/10 11:57 AM 17 Crisp Berry and Mascarpone Sandwiches Serves 2 4 slices Country style bread 100g Mascarpone cheese . punnet strawberries, hulled and sliced . punnet raspberries 1 tablespoon honey 1. Pre-heat Sandwich Press until green ‘Ready’ light illuminates. 2. Spread cheese over bread slices. Fill with berries and drizzle with honey to make two sandwiches. 3. Place prepared sandwiches into pre-heated Sandwich Press, close the lid and cook until golden, crisp and heated through approximately 4-6 minutes or until desired result. 4. Serve immediately dusted with icing sugar, optional. Sweet Nectarine Sandwich Serves 2 40g unsalted butter, softened 4 slices soy and linseed grain bread 2 nectarines, peeled and sliced 1 teaspoon ground cinnamon 2 tablespoons caster sugar 1. Pre-heat Sandwich Press until green ‘Ready’ light illuminates. 2. Spread butter over bread slices. Fill with sliced nectarine and sprinkle with combined cinnamon and sugar to m...

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