General Information And Recipes For The Sandwich Toaster - Unold MULTI 3 IN 1 ONYX Notice D'utilisation

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GENERAL INFORMATION AND RECIPES FOR THE SANDWICH TOASTER

EN
Attention: When preparing sandwiches always close the handle locking!
For preparing sandwiches we recommend the a medium to high temperature
FR
setting.
NL
IT
ES
PL
You will see, that only few ingredients (e.g. the left-overs of other dishes) are
necessary to prepare delicious snacks quite simply and rapidly without any limi-
tation to your phantasy: You may take meat, fish, cheese, sausage, which can be
combined with onions, tomatoes, gherkins, mushrooms, and spices to get deli-
cious sandwiches. Or just try to make sweet pastries from puff pastry and fruits
such like apples, bananas, pineapple combined with jam or chocolate. But also a
simple short pastry dough made of flour and water and filled with a meat stuffing
or with vegetables give delicious snacks.
DELICIOUS SNACK IDEAS
Cheese sandwich
4 slices toast bread, 2 slices cheese, 2
slices cooked ham,
You may vary this recipe by adding
gherkins or pineapples (can).
Place 1 slice of cheese, ham, and op-
tionally pineapple or gherkins on the
buttered toast slices (buttered side
down).
Then put the other toast slices (but-
tered side on top) on the sandwich, lay
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You may use each kind of bread for the preparation of
sandwiches – however, we recommend to take toast
bread.
Instead of bread you may also use puff pastry or yeast
dough which you can buy frozen.
Please roll these doughs approx. 3 mm thick and cut
them into 13 cm large dough squares.
Spread all sides of the bread which will contact the
toast plates slightly with butter.
it into the preheated sandwich toaster.
Close the toaster and toast the sand-
wiches for approx. 2-3 minutes.
Sandwich with ricotta or mascarpone
and chutney
4 slices toast bread, 100 g ricotta or
mascarpone cheese, 1 egg, chutney
(e.g. mango chutney), salt and pepper
Mix ricotta/mascarpone with the egg,
salt, and pepper. Lay two buttered
toast slices (buttered side down) on
Stand 20.2.2020

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