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Copies of the I/B. Please reproduce them without any changes except under special instruction from Team International USA. The pages must be reproduced and folded in order to obtain a booklet A5 (+/- 148.5 mm width x 210 mm height). When folding, make sure you keep the good numbering when you turn the pages of the I/B. Don’t change the page numbering. Keep the language integrity. Print only what is inside the frame.
TIPS
•Prior to plugging the RollieTM Eggmaster Grill into a wall outlet, make sure it is thoroughly cleaned.
•Use regular or large eggs (for best results use conventional eggs with no additives).
•Use no more than two large eggs at one time.
•Prior to each use, spray “NON STICK COOKING OIL SPRAY” in the cooking chamber.
•Do not mix the egg yolk with the egg white (do not beat the eggs unless it is described in the RollieTM recipe book).
•It is normal for the first cooked product to vary from the next one,
•Cooking time may vary, depending on the type of food, initial temperature or quantity of food to cook.
•Wooden skewers are helpful and can be used in a variety of ways:
O For example, when inserting a rolled tortilla wrap, or a similar rolled product into the cooking chamber, it is helpful to use a skewer for pushing the rolled product into the cooking chamber, and making it snug against the walls and wide open in the middle.
O Wooden skewers can be inserted into the food during the cooking cycle, to help pull the product out.
O Only use wooden skewers, such as the ones supplied. Metallic ones might permanently damage the
•Eggs can be cooked in a variety of ways; you do not need to wait until the eggs are fully cooked: eggs can be poured out earlier or later, for soft, medium, or hard cooking results.
•Scrambled eggs grow in volume when being cooked. To reduce this effect, we recommend mixing the beaten eggs with ground crackers, making sure not to fill the cooking chamber to more than half of its volume.
•All food, and especially meat and poultry, should be thoroughly defrosted before cooking.
•We recommend the use of a meat thermometer to ensure the food is cooked thoroughly.
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