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Savormatic Grill Manual

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Note: Preheat the device for around 5 minutes in position 5.
RECIPES
1. Chicken Burritos (2 servings)
2 medium chicken breasts
1 green pepper
1 red pepper
1 onion
4 wraps or tortillas
Salt, pepper and virgin olive oil
Preparation:
1. Turn the thermostat to position 4 and add a little oil.
2. Chop all the vegetables and sauté them in oil for 15 minutes.
3. Chop the chicken and fry it with the vegetables on the griddle
for 5 minutes. Add salt and pepper to taste.
4. Remove the food.
5. Moisten the wraps with water and place them on the plate
until golden brown.
6. Fill the wraps with the sautéed chicken and vegetables.
7. Serve.
2. Salmon with Asparagus (2 servings)
2 salmon llets
1 bunch green asparagus
1 onion
Raw sesame seeds
Lemon juice
Salt and virgin olive oil
Preparation:
1. Turn the thermostat to position 4 and add a little oil.
2. Fry the asparagus for 5 minutes.
3. At the same time, sauté the sliced onion for 10 minutes.
4. Season the clean salmon and place it on the griddle with a
dash of lemon juice.
5. When the salmon is done, sprinkle with sesame seeds.
6. Place the salmon on a plate with the onion on top and the
asparagus on the side.
3. Crêpes with Ham and Cheese (4 servings)
120 g our
1 glass milk
1 tablespoon butter
Boiled ham, in slices or cubes
Sliced or spreadable cheese
2 eggs
Salt
Preparation:
1. Connect the thermostat in position 3.
2. Mix the eggs, our, butter and milk until you have a smooth,
uniform creamy mixture. Add a pinch of salt.
3. Distribute the mixture over the entire surface of the plate.
When the edge is golden brown, turn the crêpe over and cook
the other side.
4. Cover half the crêpe with ham and the cheese of your choice.
5. Fold it over and, if you want, turn it over again to brown it.
4. Vegetable Grill with Vinaigrette
1/2 courgette
1/2 aubergine
1 tomato
4 spring onions
4 green asparagus spears
4 mushrooms
25 g toasted hazelnuts
25 g toasted almonds
Salt, parsley, pepper and virgin olive oil
Preparation:
1. Turn the thermostat to position 4 and add a little oil.
2. Place the almonds and hazelnuts in a mortar and grind them
well. Move them to a bowl, add oil, vinegar and salt, and mix
well.
3. Slice the vegetables, season them and place them on the
plate. As they cook, remove them and place them on a serving
dish.
4. Dress with the vinaigrette.
5. Fresh Grilled Anchovies with Tomato (2 servings)
10 fresh anchovies
3 tomatoes
1/2 clove garlic
Salt, pepper, vinegar and virgin olive oil
Preparation:
1. Dice the tomatoes and place them in a blender. Add 3 tbsp oil,
1/2 tbsp vinegar, a pinch of salt and 1/2 clove garlic. Blend and
then strain the mixture.
2. Clean the anchovies. Remove the llets and season.
3. Turn the thermostat to position 4 and add a little oil.
4. Place the anchovies on the plate, skin side up rst.
5. Place the tomato sauce on a large plate and serve the an-
chovies on the side.
RECIPES
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