Waffles For People Suffering Of A Gluten Allergy; Informations And Recipes For The Contact Grill - Unold 48356 Instrucciones De Uso

WAFFLES FOR PEOPLE SUFFERING OF A GLUTEN ALLERGY

Corn waffles
3 eggs, 50 g soft butter, 3 tblsp ho-
ney, 1 tblsp maple syrop, 150 ml
milk, 200 g corn flour, 100 g sliced
almonds
Make a smooth dough of all ingre-
dients and leave for about 15 minutes
before baking. Please grease the waf-
fle plates carefully!
Rice waffles
150 g soft rice, 600 ml milk, 1 tblsp
sugar, 30 g butter, 4 eggs, ½ tsp cin-
namon, 1 pinch of of salt
Make a pudding from rice, milk, sugar
and butter and let it cool down. Mix
eggs, cinnamon and salt with the pud-

INFORMATIONS AND RECIPES FOR THE CONTACT GRILL

For grilling we recommend the MAX temperature setting.
the food you want to grill. You may grill
in the opened grill. If you want to do
contact grilling, close the upper grill
MEAT DISHES
Porc medaillons with pepper butter
4 porc medaillons, 125 g butter, 3 tbl-
sp green pepper kernels, 1 tsp lemon
juice, salt, pepper
Beat butter with lemon juice and
salt, add pepper, form a roll and put
38
ding. Please grease the waffle plates
carefully!
Potato waffles
675 g raw, finely grated potatoes,
2 raw finely chopped onions, 4 eggs,
2 pinches of salt,2 tblsp sour cream,
5 tblsp finely chopped parsley, 100-
125 g potato starch
Finely mash the potatoes and onions
with a hand blender and mix thorough-
ly with the other ingredients. Please
grease the waffle plates carefully!
Always pre- plate over the food which will then be
heat the grilled rapidly and
contact grill uniformly. Your food will be best with
(until the a thickness of 1.5-3 cm. The times
green lamp in the below recipes are provided
turns off). for contact grilling. Do not close the
Then place handle locking.
The following recipes are provided for
1-2 persons.
it into the refrigerator. Wash and dry
the meat, grill it from both sides for
approx. 3–5 minutes in the preheated
grill, then season with salt and pep-
per. Serve with one slice of the pepper
butter.
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