Unit UQG-31, Instruction Manual

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Electric grill | UQG-31 / UQG-32
ENGLISH
Grilled vegetables
• Vegetable marrow – 1pc.
• Eggplant – 1-2 pieces
• Tomato – 1-2 pieces
• Corn (boiled) – 1-2 pcs.
• Bulgarian pepper – 1 pc.
• Onion on request
• Vegetable oil – 2 tbsp. spoons
• Salt to taste
Rinse the vegetables in water. Pre-cook the corn about 10 minutes in boiling salt-
ed water. Cut at the vegetable marrow`s and eggplant`s tails and then cut them
in slices no more than 0.5 cm thick. Peel the seeds from the Bulgarian pepper,
cut into ribbons. Preheat the grill and grease frying plates with the vegetable oil.
Place the vegetable marrows, eggplants and strips of pepper on the grill plates.
Close the grill and fry the vegetables for 2-3 minutes. As soon as the previous
vegetables are fried, place it on a plate and place the boiled corn and chopped
tomato on the grill. Fry the same amount of time until the characteristic stripe
patterns appear. Serve ready-made vegetables with any sauce you like.
Oatmeal pancakes
• Oatmeal flakes – 100 g
• Eggs – 2 pieces
• Cottage cheese – 50 g
• Adyghe cheese – 20 g
• Suluguni – 20 g
• Low-fat hard cheese – 20 g
• Dried garlic to taste
To make dough for oatmeal pancakes: whisk 2 eggs, add oatmeal, cottage cheese
and mix well. If flakes need long cooking, leave it for some time for soaking or
add a kefir or milk. Rub cheese on a large grater. Put the dough on the preheat-
ed grill, close and leave for a couple of minutes. When the pancake has a little
grasped, put cheese on one side, sprinkle with garlic and close the other side