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Meat
Grill / Baking
surface / Skewers /
Rollers
Recommended temperatures and grilling times
Shrimps
skewers
Remove the shells and clean, dry well. Thread them on the
6 supplied skewers. Cook on High 6–8 minutes or until they
are entirely opaque.
Shrimps
Grilling surface
Prepare as above. Cook on High for 1-2 minutes on each side.
Breakfast
Banana buttermilk pancakes
Crispiness adds deliciousness to the pancakes.
Serving for 8 people (16 pancakes)
250 ml flour
60 ml granulated sugar
60 ml
brown sugar
1
teaspoon of baking soda
½
teaspoon of baking powder
¼
teaspoon of salt
¼
teaspoon of ground cinnamon
375 ml buttermilk
2
large eggs
¾
teaspoon of vanilla extract
60 ml
melted butter
2
ripe bananas (mash ½ of one, slice thinly the
rest)
1. Preheat the multifunction grill ECG SG 160 using the
smooth frying side, to Medium.
2. Prepare the dough. Put flour, sugars, soda, baking
powder, salt and cinnamon in a bowl. Beat with the
whisk until smooth. Put aside.
3. Beat together buttermilk, the eggs and the vanilla
extract in a different bowl. Add the flour dough and
mix.
4. Stir in the melted butter and at the end add the mashed
banana. Do not stir too hard.
5. After preheating the plate for 10 minutes, pour about
60 ml of dough on the grilling plate. Put 2–3 banana
pieces on each pancake. Cook pancakes until bubbles
form on the surface, appr. 3 to 4 minutes, turn and cook
2 more minutes.
6. Serve on a hot plate. You can keep the finished
pancakes warm, e.g. in the oven preheated to about 90
°C. Cook until all the dough is used.
Nutrient content in 1 portion (2 pancakes):
199 calories (34 % fats) • carbohydrates 27 g • proteins 6 g
• fats 8 g • saturated fats 4 g • chol. 71 mg • sodium 306 mg
• calcium 81 mg • fiber 1 g
Country breakfast
A hearty variety of foods to begin the day.
Four portions
0.5 kg
potatoes (new red or yellow, or a mix of
both), cleaned, not peeled
20 to 30 ml
melted butter or olive oil
1⁄8
teaspoon of sea salt
¼
teaspoon freshly ground pepper
A pinch dried thyme
¼
small onion, finely chopped (about 60 ml
of chopped onion)
8
pre-cooked straight chicken sausages or
uncooked fine sausages
8
large eggs
1. Place the potatoes in a large pot full of salted water.
Cover and bring to boil. Boil until you can pierce them
with a fork. Allow cooling.
2. Preheat the multifunctional grill ECG SG 160 with the
frying plate and with the rollers in the lower part of the
grill turned to High.
3. While preheating the grill (about 10 minutes), cut
the cooled potatoes into 1 cm chunks and put them
in medium size bowl. Mix them with fat, salt, pepper,
thyme and onion.
4. Put the sausages on the rollers according to the page
62 in the manual and put the potatoes on the frying
plate. Let the potatoes cook about 10 minutes with
occasional stirring, or until they are done. Taste, add
spices if necessary. After finishing, push the potatoes
to the edge of the cooking plate to stay warm. Lower
the temperature to Medium.
5. Break 4 eggs on the frying plate. Cook about 2 minutes
on each side or to desired doneness. Repeat with the
rest of the eggs. Serve together with the sausages.
Nutrient content in 1 portion (2 eggs, 2 sausages and
¼ of potatoes):
408 calories (57 % fats) • carbohydrates 20 g • proteins 95 g
• fats 25 g • saturated fats 8 g • chol. 457 mg • sodium 541 mg
• calcium 84 mg • fiber 2 g
Appetizers
Grilled green salad
Salad made of grilled vegetables may be a decorative and
simple first course.
Four to five portions
1
medium pepper, about 170 g, sliced across in
0.5 cm strips
1
small zucchini, about 170 g, without ends, cut
in half and sliced lengthwise in about 0.5 cm
slices
½
bundle of asparagus, about 230 g, without
ends
½
small eggplant, about 85 g, without ends,
sliced in 0.5 cm circles
Содержание SG 160
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