Lakeland STACK-A-SNACK, Инструкция пользователя

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RECIPES
Please note that all spoon measurements are standard metric, so 1 tsp is 5ml and 1 tbsp is
15ml. We recommend using a set of measuring spoons for accurate results.
Ingredients Quantity
PORK BURGER WITH BACON, CHEESE AND EGG - Makes 4
Tip:
If you only want to cook one burger, freeze the others or keep them covered in the
fridge for up to 3 days.
WHAT YOU DO
1. Mix together the pork mince, sage, salt, pepper and nutmeg, then shape into 4
burgers around 10cm across.
2. Plug in the Stack-a-Snack and wait for the green ready light.
3. Lift up the lid, the upper ring and middle plate.
4. Place the muffin base, then any other of the suggested fillings onto the lower hotplate.
If using an egg, this is added later.
5. Lower the middle hotplate and upper ring, and place an uncooked burger inside the ring.
6. Close the lid to cook for 8-10 minutes. Lift the lid to check if the burger is cooked.
Leave for a couple more minutes if needed.
7. If you are adding an egg…. Lift the lid, take out the burger, crack the egg onto the
middle plate and place the burger on top. Close the lid and cook for 3 more minutes.
8. Lift the lid and place the top half of the muffin onto the burger for 1-2 minutes, close
the lid to toast. At the same time pull the middle plate handle to the left to slide out
and stack your burger together. Do not force the lid if the Stack-a-Snack will not close
completely. Simply rest the upper hotplate on top of your snack to toast it.
9. Open the lid and lift up the rings by their handles. Lift your snack from the hotplate
using a plastic or wooden turner.
Pork mince 300g
Fresh sage 1 tbsp, chopped
Salt ½ tsp
Freshly ground black pepper 1 tsp
Freshly ground nutmeg ½ tsp
English muffins 1-4, halved
Suggested fillings – choose as many as you like per burger
Cooked bacon medallion 1
Egg 1
Cheese slice 1
Apple sauce 1 tbsp