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6. Lay a slice of bread, buttered side up, on top of each of the filled slices.
7. Close the lid, squeeze the handles together, and press in the latch.
8. Cook for 4-5 minutes, or until the outside of the bread turns golden
brown.
9. If the toasties stick, use a plastic or wooden spatula to release them.
Savory filling ideas
Ham and cheese
Smoked ham and gouda
Cheese and onion/celery/apple
Chicken (cooked) and mushroom
Bacon (cooked) and tomato
Peanut butter, basil, and tomato
Sweet filling ideas
Apple and cinnamon
Apple and raspberries
Banana and honey
Banana and butterscotch sauce
Cherry and almonds
Peanut butter and jelly
Variations
Use pastry, pizza base, or ciabatta instead of ordinary bread; try garlic or
herb butter.
GRILLING (ribbed plates)
1. Cut the food to be grilled no more than 3/8 inch (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. Allow time for the food to cook and check for doneness after 5
minutes. Continue to cook until done. Times will vary depending on the
type of food.
Please note:
To ensure meat is fully cooked, the USDA recommends: Use a
meat thermometer by inserting it into the center of the meat. Make sure it’s
not touching bone, fat, or gristle.
The safe minimum internal temperature for beef, veal, pork, and lamb
(pieces and whole cuts) is 145˚F (63˚C). Then allow the meat to rest for
three minutes before cutting or consuming.
Ground meat should be cooked to 160˚F (72˚C). Poultry should be cooked
to 165˚F (74˚C). Ground meat and poultry don’t require a rest time.
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