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.
17
GR 42661 - 140619
Assembly page 17/32
Fax +32 2 359 95 50
•
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® Egg Whites
Ingredients:
3 large eggs
Method:
1.
Spray the Rollie® cooking chamber with non-stick oil spray, or coat the walls
of the cooking chamber with 1 teaspoon of cooking oil.
2.
Separate the egg whites from the yolks.
3.
Pour the egg whites directly into the cooking chamber.
4.
Cook for approximately 6-8 minutes, at this time the product may normally
rise out of the cooking chamber; otherwise you may pour the product out.
Be aware that some oils may naturally gather at the top of the food item
during the cooking process.
•
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® Sausage & Egg
Serves 1
Ingredients:
1 large egg
1 precooked breakfast sausage
Method:
1.
Spray the Rollie® cooking chamber with non-stick oil spray, or coat the walls
of the cooking chamber with 1 teaspoon of cooking oil.
2.
Crack open 1 large egg directly into the cooking chamber.
3.
Insert the wooden skewer into the center of the precooked sausage and
place the sausage into center of the egg in the cooking chamber.
