GRILL/GRIDDLE
1. Remove
Lid.
2.
Connect the power supply.
3. Slide the Roasting Tray into the
topmost rack slot (see right picture).
4. Press
the
“BROIL&GRILL/GRIDDLE” button
to select grill/griddle mode.
5.
The time is pre-set to 30 minutes
using the “INCREASE” or
“DECREASE” button to select the
desired cooking time.
6.
Press the “START” button, the oven begin to preheat automatically.
7.
Once preheating completed, the oven beeps.
8.
Place the food on the removable griddle top.
9.
Press the “START” button. The clock on the LED display will show the time
counting down in one (1) minute intervals.
10. Turn food over midway through the prescribed cooking time.
11. The oven will beep eight (8) times to signal the end of the grill/griddle cycle and
the word “END” will appear flashing on the LED display. Press the
“PAUSE/CANCEL” button to clear the display. Remove the food with the
appropriate utensils.
12. Unplug the appliance when finished using.
Note: The temperature is pre-set to 450
°F
and not adjustable.
USEFUL TIPS:
z
Use griddle for your side dish when you cook your main course.
z
Ideal for a full breakfast: bacon, egg, pancakes, etc.
z
Extreme caution should be exercised when taking griddle out for cleaning.
z
Be very careful when using griddle as it might spatter.
www.Ginnys.com
GRILL/GRIDDLE RECIPES
SWEET POTATO PANCAKES
2 cups mashed and cooked sweet potatoes
2 lightly beaten eggs
2 teaspoons dried minced onion flakes
1/2 teaspoon salt
1/4 freshly ground black pepper
1 teaspoon curry powder
1 tablespoon all-purpose flour
2-3 tablespoons vegetable oil
Preheat the griddle. Set vegetable oil aside. Use a medium-size mixing bowl to
combine the mashed potatoes and eggs with the ingredients. Stir well. Use a pastry
brush to spread the vegetable oil on the griddle. Spoon the potato mixture and spread
it out to make pancakes. Cook one side until brown and then turn to cook the other
side. Wrap the cooked pancakes in foil and keep them warm in oven. Makes 10-12
pancakes.
BLUEBERRY PANCAKES
1 cup egg substitute or 4 eggs 1/4 cup safflower oil
1 cup milk 3/4 teaspoon light brown sugar
1 cup cold water 1/4 teaspoon salt
2 1/2 cups flour, sifted 3/4 fresh blueberries
2 tablespoons unsalted butter, melted, cooled
Preheat the griddle. Beat egg substitute, milk and water lightly; add the remaining dry
ingredients. Stir well until almost smooth; there may be some lumps. Butter the griddle
lightly, and cook until the bottoms are golden brown. Turn pancakes when topside is
bubbly and cook the other side until it is brown. Makes 12 pancakes.
www.Ginnys.com
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Summary of Contents for TL-1028RF-AQ
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