24640-56 - Grill plate GEORGE FOREMAN - Free user manual and instructions

USER MANUAL 24640-56 GEORGE FOREMAN

Follow basic safety precautions, including:

This appliance can be used by children aged from 8 years and above and persons with reduced physical, sensory or mental capabilities or lack of experience and knowledge if they have been given supervision or instruction concerning use of the appliance in a safe way and understand the hazards involved. Children shall not play with the appliance. Cleaning and user maintenance shall not be made by children unless they are older than 8 and supervised.

Keep the appliance and cable out of reach of children under 8.

Don't connect the appliance via a timer or remote control system.

The surfaces of the appliance will get hot during use.

If the cable is damaged, return the appliance, to avoid hazard.

Do not use this appliance near bathtubs, showers, basins or other vessels containing water.

• Don't wrap food in plastic film, polythene bags, or metal foil. This will damage your grill and you may cause a fire hazard.
• Don't use your grill for any purpose other than cooking food.
• Don't use your grill if it is damaged or malfunctions.

HOUSEHOLD USE ONLY

PARTS

1. Power light (red)
2. Foot (underneath)
3. Thermostat light (green)
4. Drip tray
5. Temperature control
6. Deep plate
7. Grill plates
8. Alignment post

BEFORE USING FOR THE FIRST TIME

Wipe the grill plates with a damp cloth.

Your grill may smoke a little the first time you use it. This is normal and will soon disappear.

TILTING/LEVELLING THE GRILL

You can tilt your grill so that fat and juices run into the drip tray when cooking things like burgers, meat, etc. Alternatively, you can use your grill level for cooking things like panini, sandwiches, etc., or when using the deep plate.

To tilt your grill extend the foot downwards below your grill (FIG A). Fold the foot flat again to level your grill.

PLATES

The grill plates are best for grilling meat, sausages and anything that might give off fat. Use with the grill in the tilted position.

Deep plate—the deep plate is ideal for cooking non-fatty items, pizza, baking, pittas, calzone and batters (e.g. Yorkshire pudding). Use with the grill in the level position. You must always have the upper grill plate fitted when using the deep plate.

To fit the plates:

Unplug your grill and let it cool completely before fitting or removing plates.

All the lower plates are marked on their underside with the word LOW next to the handle. Fit the upper grill plate with the arrow pointing upwards. Fit the deep plate with the alignment post facing the hinge.

1. Open the grill. Fit one plate at a time.
2. Slide the central part of the latches outwards (FIG B).
3. Fit the plate then release the latches to lock the plate in place.

To remove the plates:

1. Open the grill. Remove one plate at a time.
2. Slide the latches outwards and lift the plate off the grill.

USING YOUR GRILL

• Sit your grill on a stable, level, heat-resistant surface, away from cupboards, curtains, etc.

• Position the drip tray underneath the front of your grill. The drip tray will collect any fat or juices that run off the plates during cooking.

• Set the temperature control. The times in the recipes are for food cooked at MAX. You'll need to experiment to find the ideal temperature/time combinations for your favourite foods.

• Put the plug into the power socket. The power light will come on.

• When the thermostat light goes out your grill is at the cooking temperature you have selected. The thermostat light will cycle on and off as the thermostat operates to maintain the temperature.
• Open your grill and carefully lay the food on the bottom grill plate. Close the grill.
• When you have finished cooking unplug your grill.
• Check that the food is cooked. If you're in any doubt, cook it a bit more.
• Always use an oven glove when opening or closing the grill, or placing or removing food.
• Use wooden or plastic utensils to prevent damage to the plates.

COOKING TIMES AND FOOD SAFETY

The following times should be used purely as a guide. They are for fresh or fully defrosted food on MAX.

MEAT NOTES		TIME (MIN)
Steak	For best results, cook steaks when they are at room temperature. Rest for 3-6 mins after cooking.	Medium rare 2
		Medium 3
		Well done 5 +
Chicken breast Cook until juices run clear.		8-10
Lamb chops		Medium 4-6
		Well done 8
Pork chops Cook until juices run clear. Approx. 1-2 cm thick.		5-8
Sausages Turn occasionally		6-10
Burgers Turn occasionally		6-10
Bacon		3-5
FISH
Salmon		3-5
Prawns		1-2
Flat fish Plaice, Sole, etc.		2-6
Round fish Haddock, Cod, etc.		3-8
Tuna / swordfish		5-10
VEGETABLES
Peppers		4-6
Aubergine Sliced		6-8
Asparagus		3-4
Carrots Sliced		5-7
Courgette Sliced		1-3
Tomatoes Halved		2-3
Onions Cut into wedges		5-6
Mushrooms Whole, flat mushrooms		3-6
Corn on the cob		4-6
OTHER
Haloumi		2-4

• When cooking frozen foods, add 2-3 minutes for seafood and 3-6 minutes for meat and poultry (depending on the thickness and density of the food).
• Check food is cooked through before serving. If in doubt, cook it a bit more.
• Cook poultry, pork, burgers, etc., until the juices run clear. Cook fish, prawns, etc., until the flesh is opaque throughout.
• When cooking pre-packed foods, follow any guidelines on the package or label.

CARE AND MAINTENANCE

1. Unplug the appliance and let it cool down before cleaning or storing away.
2. Wipe all surfaces with a clean damp cloth.
3. Use a paper towel moistened with a little cooking oil to remove stubborn stains.

4. Wash the drip tray in warm soapy water, or in the top rack of the dishwasher.

5. Don't use scourers, wire wool, or soap pads.

6. At the places where the top and bottom plates make contact, the non-stick surfaces may show signs of wear. This is purely cosmetic, and will not affect the operation of the grill.

RECYCLING

To avoid environmental and health problems due to hazardous substances, appliances and rechargeable and non-rechargeable batteries marked with one of these symbols must not be disposed of with unsorted municipal waste. Always dispose of electrical and electronic products and, where applicable, rechargeable and non-rechargeable batteries, at an appropriate official recycling/collection point.

For recipes, please visit http://eu.russellhobbs.com/recipes/

RECIPES

CHILLI AND LIME BUTTERFLY CHICKEN (SERVES 4)

• 4 butterflied chicken breasts

• 4 garlic cloves, finely chopped

• 3 tbsp chilli powder

1 tsp ground coriander

• 2 tbsp olive oil

1 tsp ground cumin

• Juice and zest of 1 lime

• salt and pepper to taste

• To make the marinade, mix together all of the ingredients except the chicken. Pour the marinade over the chicken making sure all the chicken is covered. Cover with cling film and leave to marinate in the fridge for at least 2 hours.

• Heat the grill to maximum and cook the chicken for 8-10 minutes (depending on thickness) until the juices run clear.

LEMON AND PARSLEY STUFFED GRILLED TROUT (SERVES 4)

• 4 butterflied trout
• 2 garlic cloves, chopped, per fish
• 5 lemon slices per fish
  1 tbsp olive oil per fish
• 6-8 fresh parsley leaves per fish
  Salt and pepper to taste
• Open the trout out and check there are no bones left inside by lightly running your finger over the flesh. Season both sides of the fish then on one side, place alternately a slice of lemon followed by a piece of parsley. Sprinkle the garlic over the fish.
• Drizzle with the olive oil. Fold the fish back together.
• Heat up the grill to maximum. Cook for 5-8 minutes depending on the thickness of the fish.

FETA, RED ONION AND RED PEPPER SANDWICH (SERVES 1)

• 2 thick slices wholegrain bread
• 12 red pepper, deseeded and thinly sliced
• 50g feta cheese
• 2 tbsp balsamic vinegar
• 1 / 2 red onion, thinly sliced
  Salt and pepper to taste
• Mix the onion, red pepper, balsamic vinegar, salt and pepper. Cook on maximum heat for 1-2 minutes until softened.
• Take a slice of bread and place the peppers on top. Crumble the feta on top then cover with the other slice of bread.
• Wipe the grill plates clean with a paper towel then grill the sandwich for 2-3 minutes.

THE FOLLOWING RECIPES USE THE DEEP PLATE

BIG OMELETTE (SERVES 6-8)

8 medium eggs
4 spring onions, finely sliced
- 250g soft cream cheese
- 12 bunch fresh chives, finely sliced
- 200g grated cheddar cheese
Salt and pepper to taste
- 2 mixed peppers, diced

1. Mix together the eggs and cream cheese. Season. Add the remaining ingredients and mix well.
2. Pre heat the grill to maximum. Pour the egg mixture onto the deep plate. Close the lid and cook for approx. 10-12 minutes until cooked through. Carefully remove the deep plate and tip the omelette out onto a serving plate.

FLAPJACK (MAKES 1 DEEP PLATE SIZE)

375g porridge oats

90g golden syrup

• 190g butter

120g raisins

190g soft brown sugar

100g fudge pieces

1. Melt the butter, sugar and syrup in a pan and combine well, stir in the oats, raisins and fudge pieces.
2. Cook in the deep plate on maximum heat for 10-12 minutes. Remove and allow to completely cool.

PIZZA BASE (MAKES APPROX. 4 - 6 PIZZA BASES)

250ml water, luke warm
- 2tbsp caster sugar
- 1 tbsp olive oil
400g strong white bread flour
- 1 tsp salt
- 5g (1½ tsp) yeast
1. Put the flour, salt, sugar and yeast into a bowl. Mix the oil and water together and gradually add to the flour mixing well to form a dough.
2. Knead the dough on a floured surface for 5-6 minutes until smooth in appearance and elastic to the touch.
3. Place the dough in a bowl, cover and leave in a warm place to prove for 45-60 minutes until doubled in size. Knead the dough again, cover and allow to rise for another 45 minutes.
4. Cut the dough into 4 - 6 equal pieces and roll each piece into a ball. Roll each ball out into a pizza base about 20cm in diameter.
5. Place the base into the deep plate and spread with a thin layer of tomato sauce. Add your desired toppings and cook for approx. 15-20 minutes.

TOMATO SAUCE (MAKES APPROX. 500ML)

• 1 / 2 onion, finely diced
• 400g tins chopped tomato
• 1 tbsp olive oil
• 50ml vegetable stock
• 2 cloves garlic, finely chopped
• 1 / 2 tsp oregano
• 1 tbsp tomato paste
  Salt and pepper to taste
• Heat the oil in a pan on a high heat. Add the onions and garlic and fry until golden brown and soft, stirring continuously.
• Turn down the heat to medium and add the tomato paste. Cook for a further 5-6 minutes stirring continuously.
• Add the remaining ingredients and bring to the boil. Turn the heat down to a simmer and cook for 30-40 minutes. Check the seasoning and then lightly blend the mixture to a paste. Set aside to completely cool.
• Any leftover sauce can be frozen once cooled. Use for bolognese etc.

• 90 g Golden Syrup (Sirup)

190gButter

120g Rosinen

APENAS PARA USO DOMÉSTICO

ESQUEMAS

Para colocar as plagcas:

Para remover as placas:

SANDWICH MED FETA, RØDLØG OG RØD PEBER (4 PERS.)

For receipt, gà till: http://eu.russellhobbs.com/recipes/

RECEPT

FJÄRILSKYCKLING MED CHILI OCH LIME (4 PORT.)

STELL OG VEDLIKEHOLD

FLAPJACK (PÅ STØRRELSE MED EN DYP PLATE)

375 g havegryn
- 90 g gyllen sirup
190 g smør
- 120 g rosiner
190 g mykt brunt sukker
- 100 g karamellbiter
1. Smelt smør, sukker og sirup i en stekepanne og bland god, rør inn havre, rosiner og la det bli helt avkjolt.
2. Stek i den dype platen pa(Maximum varme i 10-12 minutter. Fjern og la det bli helt kaldt.

PIZZABUNN (RUNDT 4-6 PIZZABUNNER)

250 ml vann, lunkent
2 ss ekstra finmalt sukker
1 ss olivenolje
- 400 g kraftig hvitt brødmel
- 1 ts salt
- 5 g (1 1/2 ts) gjaer
1. Hell mel, salt, sukker og gjær i en bolle. Bland oljen og vannet sammen og tilsett det gradvis i melblandingen til det blir en deig.
2. Kna deigen pa en overflate dekker med mel i 5-6 minutter til den er glatt av utseende og elastisk a ta pa.
3. Legg deigen i en bolle, dekk til og la stå på et varmt sted for Å heve i 45-60 minutes til den har dobbel storrelse. Kna deigen igjen, dekk til og la den heve seg i 45 minutes til.

BAKHBIE MEPbI IPEIOCTOPOXHOCTN

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TOJbKOДЯБblTOBOrOИСПОЛь3OBAHNIA

NJIIOCTPAUIN

1. INdikatop cetn (KpaChbI)
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2. PerylaTop TemnepaTpybI
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HAKIOH/BbIPABHBAHNE TPNJI

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ПЛACTИНы

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YcTaHOBKa nlaactNH

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NCIOJIb3OBAHNE TPNIA

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BPEMJIPIIIGOTOBJIEHINI BE3OIPACHOCTb IINIeBBIX IPOJYKTOB

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IOBTOPHAR IPEPABOTKA

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250Mn yTb TeIIOB OBObl

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1 CTOJOBAR JOKKa OINBKOBOrMaCna

• 5r(1½yaHONJIOKKN)ДрОЖКeн

1 chaHna loXka coNN
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1. Помет范围内 Myky, сб, саха и дожи в місяку. Сміаітіе масьno n Body, 3aTeM NOCTeHNO do6abnai Te Myky, TцatelbHo nepemuBaj dny obpa3oBaHnTecTa.
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TOMATHBI COYC (OKOJO 500 MJI)

1/2 MeIko Hape3aHHoJ LyKOBuCbI
- 50 m n obouHoro 6ynbOHa
1 CTOJOBAR JOKKa OINIBKOBORo MaCna
- ½чайноложкн operaHo
23y6uKaMeIkoHapy6neHHorouechoka
Cobn npeu no Bkyc
1 CTOJOBa JOKKa TOMaTHOH NaCTbl
400-rgpammo6aHkaMeIko Hape3aHHbIX NOMIDOPOB
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Za recepte, posjetite: http://eu.russellhobbs.com/recipes/

RECEPTI

PILETINA RAZREZANA TZV. LEPTIR REZOM SA ZELENIM LIMUNOM I CILIJEM (ZA 4 PORCIJE)

• 4 pileca prsa razrezana tzv. leptir rezom
  3 zlice cilija u prahu
• 2Žlice maslinovog ulja

• Sok i korica od 1 zelenog limuna

• 4 Češnja Češnjaka, fino nasjeckanog
  1 cajna zlicica mljevenog korijandera
  1 Čajna Žlicica mljevenog kumina

• Soli i papra poŽelji

• Za priremu marinade, izmiješajte sve sastojke osim piletine. Prelijte piletinu marinadom, pazeci da je svo meso prekriere. Pokrijte prozirnom priwijaućom folijom i ostavite da se marinira u hladnjaku najmanje 2 sata.

• Zagrijte rostilj na maksimalnu temperaturu i pecite piletinu 8-10 minuta (ovisno o debljini) dok iz nje ne počne curiti proziran suk.

PASTRVA NA ROŠTILJU PUNJENA PERŠINOM I LIMUNOM (ZA 4 PORCIJE)

4 pastryrazrezane tzv. leptir rezom
- 5 krišaka limuna za svaku ribu
- 6-8 svježih listova persina za svaku ribu

• 2 Češnja nasjeckanog Češnjaka za svaku ribu
  1 zlica maslinovog ulja za svaku ribu

• Soli i papra poŽelji

• Otvorite pastrvu i prstom lagano prede preko mesa kako biste provjerili da nema kositu. Začinite ribu s obje strane, te na jakoj strani stavljajte naizmjenicno kriške limuna i potom komadice persina. Pospite Češnjak preko ribe.

• Poprskajte maslinovim uljem. Zatvorite ribu.

• Zagrijte rostilj na maksimalnu temperaturu. Pecite 5-8 minuta ovisno o debljini ribe.

SENDVIC'S FETA SIROM, CRVENIM LUKOM I CRVENOM PAPRIKOM (ZA 1 PORCIJE)

• 2 debele kriške integralog kruha
• 50g feta sira

• 1 / 2 crvenog luka, tanko narezanog

• 12 crvene paprike, tanko narezane

• 2Žlice balzamičnog octa

• Solipaprapo zelji

• Mijesajte luk, crvenu papriku, balzamični ocat, sol i papar. Kuhajte na maksimaloj toplini 1-2 minute dok ne omeksaju.

• Uzmite krisku kruha i stavite paprike odozgo. Preko toga pospite razmrvljeni feta sir, tePoklopite drugom kriskom kruha.
• Očistite poće rostilja papirnatim ubrusom, te pecite sandvic 2-3 minuta.

SA SLJEDECIM RECEPTIMA POTREBNO JE KORISTITI DUBOKU PLOCU

VELIKI OMLET (ZA 6-8 PORCIJE)

• 8 srednje velikh jaja
• 4 mlada luka, sitno narezana
  250 g mekog kremastog sira
• 12 vezice luka vlasca, sitno narezanog
• 200 g ribanog cheddar sira
• Solipaprapo zelji

• 2 paprike razlicitih boja, narezane na kockice

• Miješajte jaja i kremasti sir. Začinite. Dodajte preostale sastojke i dobro promiješajte.

• Prethodno zagrijte rostilj na maksimalnu temperaturu. Sipajte mjesavinu jaja u duboku plocu. ZatvoritePoklopac i pecite otprilike 10-12 minuta dok se nije ispekla i iznutra. Pažljivo uklonite duboku plocu, izvadite omlet i stavite ga na tanjur za posluživanje.

FLAPJACK (ENGLESKA POSLASTICA OD ZOBENIH PAHULJICA) (ZA VELICINU JEDNE

DUBOKE PLOCE)

375 g zobene kase

90 g golden syrupa

190 g maslaca

120g grozdica

190 g mekog smegeg sceera

• 100 g „fudge" komada

• U tavi dobro izmijeajte maslac, secer i sirup, umijeajte zob, grozdice i „fudge" komade.

• Pecite u dubokoj ploci 10-12 minuta na maksimalnoj toplini. Uklonite i ostavite da se potpuno ohladi.

POLOGA ZA PIZZU (ZA OTPRILIKE 4-6 PODLOGA ZA PIZZU)

250 ml mlake vode
2 zlice super finog sceera
1 zlica maslinovog ulja
- 400 g osterreich bijelog brašna za kruh
1 cajna zlicica soli
- 5 g (1½ Čajne Žlicice) kvasca
1. U zdjelu stavite brašno, sol, šecer i kvasac. Miješajte ulje i vodu i postepeno ih dodajte u brašno dobro miješajući kako biste dobili tijesto.
2. Mijesite tijesto na pobrašnjenoj povrsini 5-6 minuta dok ne postane glatko i elastično na dodir.
3. Stavite tijesto u posudu,Pokrijte i ostavite na toplom mjestu 45-60 minuta dok se njegova velicina ne udvostruci. Ponovo premijesite tijesto,Pokrijte ga i ostavite ga da se dize još 45 minuta.
4. Podijelite tijesto na 4-6 jegnakah dijelova i od njih oblikujte loptice. Razvalajte svaku lopticu u podlogu za pizzu promjera 20~cm
5. Stavite podlogu u duboku plocu i premažite je tankim slojem umaka od rajčice. Dodajte Željeni nadjev i pecite otprilike 15-20 minuta.

UMAKOD RAJCICE (ZA OTPRILIKE 500 ML)

• 12 glavice luka, izrezanog na kockice
• 400 g nasjeckanih rajcica iz limenke
  1 zlica maslinovog ulja
• 50 ml temeljca od povrca
• 2 ās nja ās njaka, sitno nasjeckanog
• ½ cajne zliice origana
  1 zlica koncentrata rajcice
• Solipaprapo zelji
• Zagrijte ulje u tavi na visokoj temperaturi. Dodajte luk i cesnjak i przite dok ne postanu zlatno smedi mekani, neprekidno miješajući.
• Smanjite toplinu na srednju i dodajte koncentrat rajcice. Kuhajte jo 5-6 minuta, neprekidno miješajuci.
• Dodajte preostale sastojke i pustite da proključa. Smanjite toplinu do laganog vrenja i kuhajte 30-40 minuta. Provjerite začinjenost i potom polako miješajte dok mješavina ne postane gusta. Ostavite da se potpuno ohladi.
• Preostali umak moze se zamrz Nuti kad se ohladi. Upotrebaljava se za bolognese umak.

Preberite navodila, jih shranite na varnem in jih predajte skupaj z napravo, ce jo posredujete napraj. Pred uporabo odstranite vso embalazo.

POMEMBNA VAROVALA

Sledite osnovnim varnostnim ukrepom, vključno z:

Za recepte obiscite: http://eu.russellhobbs.com/recipes/

RECEPTI

RAZPRTE PISCANCJE PRSIS CILIJEM IN LIMETO (ZA 4 OSEBE)

• 4 razprte pišćanje prsi
• 4 stroki Česna, tanko narezani
  3 zlice cilija v prahu
• 1 zličkazmletega koriandra
  2.žlici olivnegaloja
• 1 zlička zmlete kumine
• Sok in lupinica 1 limete
• Sol in paper po okusu
• Za pripravo marinade zmešajte skupaj vse sestavine razen pišicanca. Z marinado prelijte pišicanca, pričemer pazite, da prekrijete vse dele. Prekrijte zživilsko folijo in pustite, da se marinirajo v hladilniku vsaj 2 uri.
• Žar segrejte na najvisjo temperaturo in piščanca pecite 8-10 minut (odvisno od debeline), dokler suk, ki izteče iz mesa, ni bister.

POSTRV NA ZARU, POLNJENA Z LIMONO IN PETERSILJEM (ZA 4 OSEBE)

4razprte postrvi
- 2 stroka Česna, tanko narezana/ribo
- 5 rezin limone/ribo
1 zlica olivnega olja/ribo
- 6-8 svežih listíčev peteršilja/ribo
- Sol in paper po okusu
1. Odprite postrv in preverite, da v notranjosti ni nobenih kosten, takdo s prstom rahlo potegnete po mesu. Začinite obe strani ribe, nato na eno stran izmenično polagajte rezine limone in listice petersilja. Po ribi posujte Česen.
2. Pokapajte z olivnim oljem. Ribo ponovno zaprite.
3. Žar segrejte na najvisjo temperaturo. Pecite 5-8 minut odvisno do debeline ribe.

SENDVIC S SIROM FETA, RDECO CEBULO IN RDECO PAPRIKO (ZA 1 OSEBE)

2 debeli rezini polnozrnatnega kruha
- 12 rdeče paprike, odstranjena semena, tanko narezane
- 50 g sira feta
- 2Žlici balzamičega kisa
- 12 rdeče Čebule, tanko narezane
- Sol in paper po okusu
1. Zmešajte Čebulo, rdečo papriko, balzamični kis, sol in poper. Pecite na rajvišji temperaturi 1-2 minuti, dokler se ne zmehča.
2. Vzemite kos kruha in nanj položite papriko. Po vrhu nadrobite sir feta, nato gaPokrijte z drugo rezino kruha.
3. Ploščižara obrišite do Čistega s papirno brasačo, nato pecite sendvic 2-3 minute.

ZA NASLEDNJE RECEPTE UPORABITE GLOBOKO PLOŠCO.

VELIKA OMLETA (ZA 6-8 OSEBE)

• 8 srednje velikh jajc
• 4 mlade Čebule, tanko narezane
• 250 g mehkega kremnega sira
• 12 šopka svežega drobnjaka, tanko narezanega
  200 g naribanega sira cheddar
• Sol in paper po okusu

• 2 razlicni papriki, narezan na majhne kocke

• Zmešajte jajca in kremni sir. Začinite. Dodajte preostale sestavine in dobro premešajte.

• Žar prehodno segreje na najvisjo temperaturo. Jajcno mesanico zljte v globoko plošco. ZapritePokrov in pecite prblizno 10-12 minut, dokler jest ni prepečena. Previdno odstranite globoko plošco in omleto prevrnite na servirni krožnik.

FLAPJACK (ZITNO PECIVO) (VELIKOSTI 1 GLOBOKE PLOSCE)

375 g ovsenih kosmicev
- 90 g koruznegasirupa
190 g masla
120g rozin
- 190 g mehkega rjavega sladkorja
100 g kosckov fudga
1. Stopite maslo, sladkor in sirup v ponvi in jih dobro premejsajte, nato v mesanico vmejsajte kosmite, rozine in kosche fudga.
2. Pecite v globoki plošči na majvisji temperaturi 10-12 minut. Odstranite in pustite, da se povsem ohladi.

OSNOVA ZAPICO (ZA PRIBLIZNO 4-6 OSNOV ZAPICO)

• 250 ml vode, mlačne
  1 zlica olivnegalola

• 1 zlicka soli

• 2Žlici kristalnegasladkorja

• 400 g bele krušne moke z visoko vsebnostjoglutenaur

• 5g(1½zlicke)kvasa

• V skledo dajte moko, sol, sladkor in kvas. Olje in vodo zmešajte skupaj in postopoma dodajte mešanico z moko ter dobro mešajte, da dobite testo.

• Testo gnetite na pomokani povrsini 5-6 minut, dokler ne postane gladko in elasticno na dotik.
• Testo dajte v posodo,Pokrijte in pustite na toplem mestu, kjer naj vzhaja 45-60 minut,dokler se ne podvoji. Ponovno pregnetite testo,Pokrijte in vzhajaje 45 minut.
• Testo razrezite na 4-6 enakah delov in iz vsakega napravite kroglico. Vsako kroglico razvalajte v osnovo za pico s premerom priblizno 20~cm
• Osnovo za pico dajte v globoko plošco in po nnej razporedite tanko plast paradižnikove omake. DodajteŽeleni nadev in pecite približno 15-20 minut.

PARADIZNIKOVAMAKA (PRIBL.500ML)

• 12 cebule, tanko narezana na majhne kocke
  1 zlica olivnegaljia
• 2 stroka Česna, tanko narezana
  1 zlica paradiznikove paste

400-g pločevinka drobno narezanih paradižnikov
- 50 ml zelenjavne osnove
1/2 zlicke origana
- Sol in paper po okusu

1. V ponvi segrejte olje na najvisji temperaturi. Dodajte cebulo in cesen ter prazite, dokler ne postaneta zlato rjava in mehka, pri tem nenehno mesajte.
2. Temperaturo znižajte na srednjo nastavitev in dodajte paradižnikovo pasto. Kuhajte še 5-6 minute, pri tem nenehno mesajte.
3. Dodajte preostale sestavine in zavrite. Znižajte temperaturo, da počasi vre, in kuhajte 30-40 minut. Preverite, koliko je začinjeno, in nato mešanico rahlo zmešajte v pasto. Odstranite in pustite, da se povsem ohladi.
4. Ostanek omake lahko zamrznete, ko se ohladi. Uporabite za bolonjsko omako itd.

Aiaβaσte TIC odnyiec, TIC oε aσφaεc μερoc kai Ε πεππωη nou δωoεTE tN ouakeun Ε αλλov xρησTn, δωoTE μaζi kai TIC odnyiec. Aφaipéσe Oλa ta uλικα σομεuaσiac πριν aIó TN xρησn.

ΣHMANTIKA METPA AΣΦΑΛEIAΣ

Tnpéite ta Baiká μεtpa αφαλειac, συμπεριαβavouéwvTwvnapakatw:

H npouoa ouokueun mnpei va xpnoiopoin thei ano paiia nlikiac avw twv 8 etw v kai atota ma e u wvec owaatikec, aohtnpiec n diavontikec icavotntec n atota nou dev diaetouv enapkn epiia n yvwon, uno tn v npouo0eon ot i th a biokovtai uno eipaen h th a laouv oxetikec odnyiec kai katavoouv touc kivduvouc nou evexi n xpnoan tnc ouokuuc. Ta piaia dev npenei va xpnoiopoiouv tn ouokueun wc naixviDi. O kaapioooc kai n ouvtnpnon ano xpnoan dev npnei va npaymuatoioiuvtai ano paiia, ektoC k av evival avw twv 8 etwv kai biokovtai uno eipaeeyn. Na diatnpente Tn ouokueun kai to kalwdio paekia ano paiia nlikiac katw twv 8 etwv.

IPIN ANO THN INQTH XPHSH

KountiTE TIC NIAKEC TNC YKPIIIEPAC EVA BpEYEvO navi.

XPHSHTHE H TIEPA

ToioeTeTne Tn ouokun oE Otaepn, npavtoyn Epiaveia. Mny xpooiopoite Tn ouokun n KATW ano eukkta ulika (π.x. kouptivec).
ToioeTe to dioko uypwv kato to pnoiv o epoc tnc ykpiiepac. To doxio uypw v aEuei to iioc n touc xmuoc nou tpexi ao Tic nakec kat to ayepma.
1. Puθμiστε to διακόπη θερμοκρασίας. Μι χρονοι στις Συντayες αφορούν ψήσιμο τροφίμων στη θέση MAX(MΕΓΙΣΤΟ). Θα χρελαστείνα πειραμαισειτε γιαν βρειτε touc ἀνικούς Συνδuaομούς θερμοκρασίας/χρόνου για τα ayαπημένα σας φayntá.
2. ToioeTeTo buaOa stnv npicA. Oa avayie n auviia aeitoupyiac.
3. Otav n luxvia tou atn oBnvEi, nykpiiepa exe i pTaosI Otn EMIeEi.KaTOniv 0a avaei kai 0a oBnvEi kaOwC o OePmuoSTATnc 0a Aetoupyei yia diatnpnTNC 0epuokpaoiac.
4. TOnoTeTnOe Tc TpopeC OTnv KAtw PAnaka Tnc YKpIiEpaC XpNoiOnoiWvTac Mua Onatoula n ma Taunida, oX ta daxTuA oac. Mn XpNoiOnoiTe EtaaIIka n aixUnpa AvTKeIeva, 0a npokaEeTe Zmu aTic avtikoanlntke c enipaveieC. KLeioTe Tnv yKpIiEpa.
5. 'Otav oloknapoet to ayeipepa, yalte tnv yntiepa ano tnv npica.

90 yp. 15a4pu oiponi (golden syrup)

190 yp.BoTuPo

120 yp. 0t aφiδες

NAGY OMLETT (6-8 ADAG)

BJAT3A NUCA (PUNB.4-6 BNJATA NUCA)

250 mπ xnaika BOda
2c.l.MHOroΦnHa3axap
1 CJI.3EXTNUH
400rTBbpdo6ylo6pausho
1.4.7.10.2
- 5r(1½u.兀.)Maj
1. Пoctabete 6paunoto, coTnA, 3axapTa n MaTb B Kyna. Cmecete 3extHa n BoData, kato nocteneHHO 3anouhete da do6abrte 6paunoto n pa36bPKBate do nonyuaBaHe Ha TeCTo.
2. Omecete Tecto Bbpx Ha6paunHeHa NOBbpxHocT 3a 5-6 MNHyTu, DOkato Ce n3rJaUn n CtaHe enactuHo npn dOnnp.
3. IocTabete Tectoto B Kya, NOKpniTe n OCTabete Ha Tonno, 3a Da BTacBa 45-60 MNHyTN, DOkato yDbON o6ema cn. 3anOHTe da MeCnTe OTHOBO, NOKpniTe n OCTabete da BTaca OSe 45 MNHyTN.
4. Hapexete TectoHa 4-6 paBn napyea n HanpaBete TOkA OT BcKO napye. HaToye 6nat 3a Niua ot BcKa TOkA, c DnaMeTbp OKOLO 20 cm.
5. NocTaBete 6Iata B IbIbOkaT a IIIOUa I NOKPnIte C TbHbK cIoi DomateH coc. TapHnpaIte no JeIahne I rOTBeTe B npOdbJIxKeHne Ha 15-20 MInHyTu.

DOMATEH COC (ПИБЛ. 500 MЛ)

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2CKINnIckNuecbH,HNHO Hapra3aH
12uJI.pnraH
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- Col n uepeh nnpep Ha Bkyc

1. 3aIpeTe 3extnHa B TnraH, Ha BncoKa TemnepaTpya. I06aBeTe lyka, ChebHa n 3aIbpxKeTe do 3NaTtCTo Kafo BO N DOKaTO OMeKHAT, KaTo pa36bPKBaTe NOCTOHHO.
2. HamaIe He npBaHeTo Do CpeHNO HnBO n do6aBeTe DomaTeHaTa NaCTa. TOTBeTe Oue 5-6 MInHyT, KaTO pa36bPKBATE NOCTOARHHO.
   3.Добавete octahalnte cbctabkn n octabete da 3aBpn.HamaIeTe HarpraBaHTo n octabete da BpHa Tnx Obrn B npOdbJIxKeHne Ha 30-40 MmHyTu.NOnTaIte Ha BKyc n 3anOuHete da Ieko da pa36bPkBaTe CMeCTa DO crbCTBaHe. Octabete NaCTpaHn, 3a da ce OxlaHn HanbJHo.
3. Ako Bn OCTaHe C0C, MoKe Da rO 3aMpa3nte CneI KaTo n3CTInHe. I3non3BaIte 3a BoJonoHe3e n np.

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