Lang PANE BELLA PB-24-6, Руководство по установке и эксплуатации

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CONCEPT DEVELOPMENT CONT’D
8.7 Sandwich Preparation Guidelines
Sandwich layering, (top to bottom)
BREAD (TOP)
SPREAD (step 4)
CHEESE (step 8)
VEGETABLES (step 7)
MEAT (step 6)
CHEESE (step 5)
SPREAD (step 4)
BREAD (BOTTOM)
PREPARARTION STEPS
1) Prepare, cut or slice all ingredients
2) Prepare all bread to be utilized. With focaccia bread, sheet pan size or round
focaccia should be cut horizontally with serrated knife to make two even horizontal
halves.
(It may be easier to first cut sheet pan size bread vertically in half, offering two half-
sheet pans of bread to work with)
3) Lay bread halves, side by side, open face.
4) Cover the spread lightly on the inside of both horizontally cut bread halves, just
enough to coat.
5) Cover bottom first half of bread with one layer of cheese slices. (Cheese provides
protection from inner water based ingredients, such as the vegetable and meats from
moistening bread)
6) C over cheese with thin layer of meat.
7) Layer vegetables (thin sliced red onions, tomatoes, etc....).
8) Add another layer of cheese to the top of sandwich.
9) Finally place uncovered half of bread over the covered half and you have a
sandwich.
10)
Cut sandwich into portions (i.e. 4’X 4’ for the sheet pan focaccia “pizza size
slices” for the round focaccia)
GRILLING
1) Preheat grill to setting #5, recommended for sandwiches
2) Place sandwich portion on grill and set top grill plate on sandwich, pressing
slightly.
3) Set timer for approximately 3 minutes. Sandwich grilling depends on three (3)
variables that may be adjusted for desired cooking. (a) Bread density, (b) grill
temperature, and (c) time duration of cook. Grill testing should be done to obtain
desired results.
4) Remove sandwich from grill and place in either a sandwich wrap or put on plate
depending upon desired presentation.