Breville BSG1974XL manual Bread, Fillings, Butter or Margarine, Pastry, Reheating

HINTS AND TIPS

BREAD

The sandwich maker is designed for super and regular sized bread. With extra large cooking plates, it cuts and seals the sandwiches.

Most types of bread can be used; white, wholemeal, wheat, wholegrain, raisin loaf and so on. When using raisin bread, brioche or other sweet breads which contain high sugar content, remember they will

brown faster.

FILLINGS

Try to use canned or pre-cooked fruit as fresh fruit may give off excessive juices when heated.

Be careful when biting into toasted sandwiches containing fillings such as cheese and tomato or jam as they retain heat and can burn if eaten too quickly.

One quarter cup of filling for each sandwich is sufficient. Do not overfill your sandwiches.

BUTTER OR MARGARINE

For best results we recommend to butter the outside of the bread, ie place filling between the unbuttered sides of bread.

If you are on a low fat diet or calorie counting, the outside of the bread may be left unbuttered or use cooking spray of choice. Spray directly onto the bread slices.

Season the plates occasionally to prevent sticking and to make cleaning easier.

To season, brush the cooking plates with a little vegetable oil and rub off the excess with absorbent paper. Do this after preheating the unit. Do not use spray on non-stick coatings as this will effect the performance of the non-stick surface on the cooking plates.

For sweet snacks, a light sprinkling of baking sugar over the outer buttered sides of the bread will make them extra delicious.

For extra flavor use herb or garlic butter for spreading on bread.

PASTRY

Frozen pastry can be used to create a light crispy sandwich. Use sheets of store bought frozen puff pastry and thaw slightly before cutting into 4 equal squares and placing into the sandwich maker. Cook as per instructions for slices of bread.

REHEATING

If the sandwich is not being eaten immediately, place it on a paper napkin to absorb condensation. To keep for longer, place on a rack in an oven-proof dish to keep warm in a low oven, about 220°F. The sandwich will keep hot for up to 20 minutes this way, but will then begin to dry out.

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