TO USE AS A GRILL
1.
Insert the plug into a 230/240V power outlet and switch ON.
The Red power “On” light will illuminate.
2.
Turn the variable temperature control to “MAX” for fast heat up.
3.
Allow the Gri
ll & Sandwich press to preheat until the green “Ready” light illuminates.
4.
Place meat or foods to be cooked on the bottom cooking plate. Refer to Grilling recipes or guide for cooking times.
5.
Close the top cooking plate which has a floating hinge that is designed to evenly press down on the food. The top
plate must be fully lowered to achieve Grill marks on the selected foods.
6.
When the selected foods are grilled, open the lid. Remove the food with the help of a plastic spatula
TO USE AS A SANDWICH PRESS
9.
Insert the plug into a 230/240V power outlet and turn the power on. The red power “On” light will illumi
nate
10.
Turn the heat control dial
to the “MIN” position.
11.
Allow the Grill & Sandwich Press to preheat until the green “Ready” light illuminates.
12.
During this time, prepare the sandwich and place it onto the bottom cooking plate. Always place sandwiches towards
the rear of the bottom cooking plate.
13.
Close the top cooking plate which has a floating hinge that is designed to evenly press down on the sandwich. The
top plate must be fully lowered to cook sandwiches.
14.
Toasting should take approximately 4-5minutes. Exact toasting time will be a matter of taste. It will also depend on
the type of bread and filling used.
15.
When the sandwich is cooked use the handle to open the lid. Remove the sandwich with the help of a plastic spatula.
Never use metal tongs or a knife as these can cause damage to the non-stick coating of the cook plates.
VARIABLE TEMPERATURE CONTROL DIAL
The Grill & Sandwich Press has a variable Temperature Control dial which allows a variety of foods to be cooked.
With the dial set on MIN the temperature is correctly suited to toasting.
With the dial set on MAX the temperature is correctly suited to grill meats or other foods.
The variable temperature control dial allows you to select a temperature suited to the foods which are being cooked.
Hints for best results grilling meat
For best grilling results use meat cuts which are thick enough to touch the top and base plate when the grill &sandwich
press is closed
VARIABLE TEMPERATURE CONTROL DIAL
Beef: sirloin (New York), rump, rib eye (scotch fillet), fillet.
Lamb: trim lamb leg steaks, fillet, eye of loin, cutlets and diced lamb.
Pork: butterfly loin steaks, spare ribs, leg steaks, fillets, diced pork.
1.
Tougher cuts such as beef blade, topside steak or lamb forequarter or neck chops can be used. To tenderize these
cuts marinate them for a few hours or overnight in a marinade with wine or vinegar to help break down the
connective tissue.
2.
Do not salt meat before cooking. Salt will draw out the juices toughening the meat.
3.
If using a marinade recipe or pre-marinated meats from your meat retailer, drain excess marinade off and dab with
kitchen paper before placing on the grill & sandwich press. Some marinades contain high sugar levels which can
scorch on the grill plate when cooked.
4.
Do not overcook meat, even pork is better served pink and juicy.
5.
Do not pierce meat with a fork or cut meat while cooking. This will let the juices escape, resulting in a tougher dry
steak. Use tongs instead.
6.
When removing fish pieces, use a flat heat resistant plastic spatula to support the food.
7.
Parboiling sausages can alleviate the need to pierce sausages before cooking.