Copies of the I/B. Please reproduce them without any
changes except under special instruction from Team
International BELGIUM. The pages must be reproduced and
folded in order to obtain a booklet A5 (+/- 148.5 mm width x
210 mm height). When folding, make sure you keep the good
numbering when you turn the pages of the I/B. Don’t change
the page numbering. Keep the language integrity.
Print only
what is inside the frame.
20
GR 42661 - 140619
Assembly page 20/32
Fax +32 2 359 95 50
•
It is recommended to insert a wooden skewer in the center of the filled
heating chamber to assist with easy removal of the product.
Rollie® Breakfast Burrito
Ingredients:
1 small tortilla wrap (see Recipe Notes on page 27)
1 large egg
1 chopped precooked sausage link
1 tablespoon of shredded cheese
Method:
1.
Spray the Rollie® cooking chamber with non-stick oil spray, or coat the walls of
the cooking chamber with 1 teaspoon of cooking oil.
2.
Mix all ingredients together in a medium size bowl.
3.
Cut the tortilla/wrap into 4 x 6 inches and roll the tortilla/wrap into a tube shape
and insert into the cooking chamber.
4.
Pour the mixed ingredients into the cooking chamber. Fill up to an inch below
the top of the tortilla/wrap and insert a wooden skewer to assist with easy
removal of the item once cooked.
5.
Cook for approximately 8 minutes, at this time the product may normally rise out
of the cooking chamber; otherwise you may pour the product out. Be aware
that some oils produced by the food may naturally gather at the top of the
food item during the cooking process.
* For a crispier finish, turn the roll upside down and place back in the Rollie® for
about 2 minutes.
•
It is recommended to insert a wooden skewer in the center of the filled
heating chamber to assist with easy removal of the product.
Rollie® B.C.T.
Ingredients:
1 small tortilla wrap (see Recipe Notes on page 27)
1 large egg
1 tablespoon shredded cheese
