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Silvercrest SKGE 2000 B2 - IAN 270355 Manual

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SKGE 2000 B2
DK
1) Sortér og skyl spinaten.
2) Pil løg og hvidløg, hak dem fint, og sauter dem i olie, til de er klare. Tilsæt
spinaten. Krydr med citronsaft, salt og peber.
3) Smør brødet med kryddersmørret.
4) Skær mozzarellaen i skiver.
5) Fordel mozzarella og den afdryppede spinat på 2 brødskiver og drys
pinjekerner på.
6) Dæk paninien med endnu en skive toastbrød.
7) Læg forsigtigt paninien på den forvarmede paninigrill, som er forvarmet til
varmetrinsinterval 3/MAX.
8) Ved hjælp af sikkerhedslåsen indstilles den ønskede afstand for den
øverste varmeplade, og låget lukkes.
9) Vent til paninien er ristet gyldenbrun. Tag den derefter ud af paninigrillen.
Kyllingebryst-panini
400 g kyllingefilet
20 g smør
Peber, salt, paprika
120 g bacon, i skiver
6 skiver franskbrød/toastbrød
3 spsk. salatdressing (yoghurt)
30 g icebergsalat
2 tomater
1 avocado
1 tsk. citronsaft
50 g salatagurk
1) Skyl kyllingefileterne under rindende vand, og dup dem tørre med køkken-
rulle. Steg dem kortvarigt i kontaktposition på produktet , som er forvarmet
til varmetrin MAX.
2) Skru produktet ned til starten af varmetrinsinterval 3, og steg kyllingefi-
leterne færdig i ca. 10 minutter. Krydr med salt, peber og paprika efter
stegningen og sæt dem til side.
3) Steg baconskiverne sprøde på en pande.
4) Fordel yoghurt-dressingen på 3 toast-/franskbrødsskiver, læg icebergsalaten
på, skær tomaterne i skiver, krydr dem, og læg også dem på.
… 74 …


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