Copies of the I/B. Please reproduce them without any
changes except under special instruction from Team
International BELGIUM. The pages must be reproduced and
folded in order to obtain a booklet A5 (+/- 148.5 mm width x
210 mm height). When folding, make sure you keep the good
numbering when you turn the pages of the I/B. Don’t change
the page numbering. Keep the language integrity.
Print only
what is inside the frame.
15
GR 42661 - 140619
Assembly page 15/32
Fax +32 2 359 95 50
Method:
1.
Spray the cooking chamber of the Rollie® with non-stick oil. Alternatively
pour the oil into the cooking chamber and rotate to coat the sides.
2.
Heat the Rollie® until the green light comes on.
3.
Spread the tortilla with cream cheese and top with the smoked salmon. Roll
up.
4.
Dip into the egg.
5.
Cook for 7-8 minutes until firm. Be aware that some oils may naturally gather
at the top of the food item during the cooking process.
6.
Cut into 4 portions and serve cut side up. Garnish with dill.
Smoked salmon can be replaced with drained canned tuna.
•
It is recommended to insert a wooden skewer in the center of the filled
heating chamber to assist with easy removal of the product.
Rollie® Spanish Slices
Makes 4
Ingredients:
Non-stick spray oil
1 thin slice smoked ham
1 medium egg, beaten
1 tablespoon cooked potato, finely diced
1 tablespoon onion, finely diced
½ tablespoon manchego cheese, grated
½ teaspoon parsley, finely chopped
Garnish:
Parsley, finely chopped
Method:
1.
Spray the cooking chamber of the Rollie® with non-stick oil. Alternatively
pour the oil into the cooking chamber and rotate to coat the sides.
