ECG SG 160, Instruction Manual

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3 large eggs
3 tablespoons of butter, melt and cool to room
temperature
½ teaspoon vanilla extract
3 tablespoons butter, softened
2 tablespoons brown sugar
2 to 3 firm bananas, cut into 6 pieces each
1. Preheat the multifunction grill ECG SG 160 using the
smooth frying side, to Medium.
2. While preheating (about 10 minutes) mix together
flour, cocoa, salt, soda and granulated sugar in a
medium size bowl. Beat with the whisk until smooth.
3. In another bowl mix together buttermilk, eggs,
3 tablespoons of melted butter and vanilla extract.
Blend. Add this mixture to the dry mixture in the bowl
and blend until smooth. Do not overdo stirring.
4. Bring 60–80 ml of dough in a measuring spoon on the
grilling plate and create pancakes. Cook the pancakes
until bubbles form, about 3 to 4 minutes, turn and
finish cooking, about 3½ minutes more.
5. While cooking pancakes, prepare the bananas. Mix
butter and brown sugar in a small bowl. Add bananas
and toss them in the butter. Thread the bananas in
regular intervals on the skewers and grill according to
instructions on page 62 (they may be grilled while the
pancakes are cooked. Start with the second batch of
pancakes.)
Grill until soft, about 10 to 15 minutes.
6. Cut the baked bananas and place the pieces on the
pancakes. For greater enjoyment, spread with fresh
whipped cream and drizzle with chocolate sauce.
Nutrient content in 1 portion (when serving
12 portions):
172 calories (39 % of fat) • hydrocarbons 21 g • proteins 5 g
• fats 8 g • saturated fats 4 g • chol. 69 mg • sodium 269 mg
• calcium 38 mg • fiber 2 g
Grilled fruit
Grilled fresh fruit is excellent with vanilla ice cream. You can
sprinkle it with rum or liqueur and add a handful of chopped
roasted nuts and the grilled fruit and make fruit cup.
Six to eight portions
½ medium ripe pineapple, peeled, cored, cut
into 1.5–2 cm cuts
2 bananas, halved and cut into 4 pieces
1 bigger peach, pitted and quartered
1 mango, peeled, pitted and cut into 4 pieces
Water (to cover the fruit)
juice from 1 lemon
2 tablespoons butter, melted with a pinch of
cinnamon
1. Place the fruit in a big bowl. Add water to cover the
fruit. Stir in the lemon juice. Cover and put in a cold
place for 20 to 30 minutes.
2. While the fruit is cooling, prepare the cinnamon butter.
Blend together butter and cinnamon in a smaller bowl.
Put aside.
3. Preheat the multifunctional grill ECG SG 160 with the
grilling plate to High 10 minutes before taking out the
fruit.
4. Remove the fruit from the lemon water and dry it.
Brush both sides of the fruit with the cinnamon butter.
5. The peaches need 2½ to 3½ minutes of grilling. The
pineapple and the mango require about 2½ minutes.
1 to 1½ minutes is sufficient time for bananas. Turn
the fruit carefully when half of the time has elapsed.
Usually, the grilling time depends on the ripeness of
the fruit.
* Some stores sell pineapples already peeled and
cored.
Nutrient content in 1 portion (when serving 8 portions):
Calories 87 (29 % fat) • carbohydrates 16 g • proteins 1 g
• fats 3 g • saturated fats 2 g • chol. 8 mg • sodium 1 mg
• calcium 9 mg • fiber 2 g