Safety and Instruction Manual
13
Helpline: +44 (0) 333 220 6066
Ingredients
• 4 Hot dogs
• Small tin of pineapple slices
• 2 small red onions
• 4 hot dog buns
• Teriyaki Sauce
Method
1. Add the hot dogs to the grill and cook on
a medium high heat for 15 – 20 minutes.
2. Dice pineapple and chop the red onion.
Add the vegetables to the grill five minutes
before the end of cooking time. Let them
heat until tender and lightly charred.
3. Toast the hot dog buns for two minutes
before cooking has finished.
4. Assemble the hot dogs in the buns, with
pineapple and onions on top, along with a
light drizzle of teriyaki sauce.
More grilling recipes and recipe books can
be found online and in local book stores and
retailers.
Dinner - Teriyaki Hot
Dogs:
Check this chart for
basic imperial to metric
conversions of weights.
Metric
Imperial
US cups
250ml
8 floz
1 cup
180ml
6 fl oz
3/4 cup
150ml
5 floz
2/3 cup
120ml
4 floz
1/2 cup
75ml
2 1/2 floz
1/3 cup
60ml
2 floz
1/4 cup
30ml
1 floz
1/8 cup
15ml
1/2 floz
1 tablespoon
Imperial
Metric
1/2 oz
15g
1 oz
30g
2 oz
60g
3 oz
90g
4 oz
110g
5 oz
140g
6 oz
170g
7 oz
200g
8 oz
225g
9 oz
255g
10 oz
280g
11 oz
310g
12 oz
340g
13 oz
370g
14 oz
400g
15 oz
425g
1 lb
450g
Food Allergies
Important Note
:
Some of these
recipes may contain
nuts and/or other
allergens.
Please be careful
when making any of
our sample recipes
that you are
NOT
allergic to any of
the ingredients. For
more information on
allergies, please visit
the Food Standards
Agency’s website at:
www.food.gov.uk
