TREVIDEA G3Ferrari G10025, Руководство пользователя

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cook snacks, esplanades, toast and sandwiches.
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Position B : screw the supporting pins (7) only halfway, to get the right space to cook Tigelle and
wraps. Preheat as indicated in the previous paragraph.
- Open the appliance, place the food on the cooking surface and close the upper body (5).
- Check the status to prevent the food from burning.
- Once finished, switch off the appliance and unplug it. Allow to cool down all parts before moving.
CLEANING AND MAINTENANCE
Unplug the appliance and wait for the complete cooling of each part before starting any cleaning
or maintenance operations.
- Do not immerse the appliance in water, nor leave it under the jet of tap water. In any case, prevent water
or other liquids to flow on its surfaces.
- Clean the body by using a non-abrasive sponge and warm water.
- As for the cooking surfaces, they do not need to be washed. Simply remove cooking residue with a cloth
slightly moistened, with a spatula or a knife.
Any cracks of the stones are considered normal and do not affect the efficiency of the appliance. The
stones become dark after several uses.
TECHNICAL FEATURES
•
Power supply: AC 230V
~
50Hz - Power 1200W
•
Cooking plates dimensions: 2 x (38 x 22) cm
•
Natural refractory stone made cooking plates
•
2 cooking positions
•
Adjustable thermostat
•
Control light
TIGELLA RECIPE
Crescentine or muffins are typical of Modena, and they are made with flour, yeast and water. Once the
crescentine were cooked in hard plates called tigelle, hence the name of this specialty of Emilia.
After rising, the mixture of tigelle is rolled and cut with a pasta circular bowl: tigelle are then cooked with
TIGELLA MIA, which is made of refractory material. Once cooked, tigelle are stuffed at will, with the
typical "cunza", a mixture of lard, rosemary and garlic, or with cold meats, cheese or vegetables to taste.
Ingredients
1 kg Flour 1 Yeast (for salt) dissolved in warm milk
1 Cup of milk 1 Cup of sparkling water
1 Tablespoon of oil Salt
Crumble the brewer’s yeast in a small bowl (Fig. 1) , pour a little warm milk to cover the yeast: stir to
dissolve the yeast (Fig. 2) and let wait for a few minutes.
Pour the flour into a large bowl, cut a hole in the center and pour in the yeast mixture (Fig. 4), water and salt.
Mix the ingredients (Fig. 5).