Breville Toaster SG620 User Manual

Sandwich Press & Maxi Sandwich Press  
Breville is a registered trademark of Breville Pty. Ltd.  
ABN 98 000 092 928  
Breville Customer Service Centre  
Australian Customers  
Breville Customer Service Centre  
Locked Bag 2000  
Botany NSW 2019  
AUSTRALIA  
Customer Service: 1300 139 798  
Fax  
(02) 9384 9601  
Email Customer Service  
New Zealand Customers  
Breville Customer Service Centre  
Private Bag 94411  
Greenmount  
AUCKLAND, NEW ZEALAND  
Customer Service: 09 271 3980  
0800 288 513  
Fax  
Email Customer Service  
INSTRUCTIONS FOR USE  
AND RECIPE BOOK  
PRINTED ON  
RECYCLED PAPER  
© Copyright. Breville Pty. Ltd. 2003  
Model SG620  
SG820  
Due to continual improvements in design or otherwise,  
the product you purchase may differ slightly from  
the one illustrated in this booklet.  
Issue 1/02  
Model SG620/SG820  
 
BREVILLE RECOMMENDS SAFETY FIRST  
KNOW YOUR BREVILLE SANDWICH PRESS  
We at Breville are very safety conscious. We design and manufacture consumer products with  
the safety of you, our valued customer foremost in mind. In addition we ask that you exercise a  
degree of care when using any electrical appliance and adhere to the following precautions :  
Unique concealed hinge.  
Floating top plate automatically  
adjusts to thick or thin sandwiches.  
Integrated ‘Warm Up’ and ‘Ready’  
lights indicate when the Sandwich  
Press is heating or ready to use.  
READ ALL INSTRUCTIONS BEFORE OPERATING AND SAVE FOR  
FUTURE REFERENCE  
Stylish café-style  
chrome design looks  
great in any kitchen.  
This appliance is for household use only.  
Do not use this appliance for other than  
its intended use. Do not use outdoors.  
The appliance is not intended for use  
by young children or infirm persons  
without supervision.  
Do not immerse cord, plug or appliance in  
water or any other liquid.  
2000 watts of power for  
Always turn the power off at the power  
outlet and then remove the plug before  
attempting to move the appliance,  
when the appliance is not in use and  
before cleaning.  
fast heat up and quick toasting.  
Do not leave the appliance unattended  
when in use.  
Do not use harsh abrasives, caustic  
cleaners or oven cleaners when cleaning  
this appliance.  
Young children should be supervised  
to ensure that they do not play with  
the appliance.  
Regularly inspect the supply cord, plug  
and actual appliance for any damage. If  
found damaged in any way, immediately  
cease use of the appliance and return the  
entire unit to the nearest authorised  
Breville service centre for examination,  
replacement or repair.  
Do not touch hot surfaces. Use handles.  
Always use the Sandwich Press on a dry  
level surface.  
Do not place this appliance on or near a  
hot gas or electric burner, or where it  
could touch a heated oven.  
When using this appliance, provide  
adequate air space above and on all sides  
for circulation.  
The installation of a residual current  
device (safety switch) is recommended to  
provide additional safety protection when  
using electrical appliances. It is advisable  
that a safety switch with a rated residual  
operating current not exceeding 30mA be  
installed in the electrical circuit supplying  
the appliance. See your electrician for  
professional advice.  
Quality non-stick flat  
cooking plates for crispy  
toasted results without the  
use of butter or margarine.  
Locking storage  
clip slides to lock  
plates closed for  
upright storage.  
On surfaces where heat may cause  
a problem, an insulating mat  
is recommended.  
Do not let the cord hang over the edge of  
a table or counter, touch hot surfaces or  
become knotted.  
Convenient cord storage.  
Adjustable Toast Height  
Control for cooking open  
sandwich ‘melts’.  
FULLY UNWIND THE CORD FROM THE CORD STORAGE  
FACILITY BEFORE USE.  
Non-skid feet.  
4
5
 
OPERATING YOUR BREVILLE SANDWICH PRESS  
TOASTING OPEN SANDWICH ‘MELTS’  
Your Sandwich Press features an Adjustable  
Toast Height Control feature which allows  
you to fix the top plate to a range of positions  
above the bottom plate. This allows your  
Sandwich Press to be used as an open  
toaster ideal for toasting open sandwich  
style ‘melts’. It can also be used for toasting  
sandwiches and snacks where you don’t  
need to apply the weight of the top plate.  
1. Allow the Sandwich Press to preheat until  
the green ‘READY’ light illuminates.  
2. Place sandwich to be melted on  
4. Slowly lower the top plate until it rests on  
BEFORE USE  
The storage clip should not  
the height control clip.  
Remove any promotional labels and/or  
stickers from Sandwich Press before use.  
Check that the cooking plates are clean  
and free of dust. If necessary, wipe over with  
a damp cloth.  
be used to clamp down the  
top plate when the  
5. The top plate will radiate the desired heat  
to melt ingredients such as cheese.  
sandwiches are in the  
Sandwich Press. The  
The Toast Height Control  
can be moved to  
weight of the top cooking  
plate will gradually press  
down the sandwich during  
the cooking process.  
Place on a flat, level surface. Slide  
storage clip on the left hand side of the  
Sandwich Press handle backwards for the  
open position. Ensure the Sandwich Press is  
in the closed position for pre-heating.  
1. Insert the plug into a 230/240v power  
outlet and turn the power ‘On’. The red  
power ‘ON’ light will illuminate.  
accommodate thick or thin  
melts by sliding the clip  
forwards or backwards  
along the arm.  
5. Toasting should take approximately 5-8  
minutes. Exact toasting time will be a  
matter of taste. It will also depend on the  
type of bread and type of filling used.  
bottom plate.  
3. Move the Toast Height Control clip on the  
right hand side of the Sandwich Press to  
the desired height (see fig 2).  
6. Toasting ‘melts’ should take  
approximately 3-4 minutes. However  
exact toasting time will be a matter of  
taste. It will also depend on the height of  
the top plate.  
2. Allow the Sandwich Press to preheat in  
the closed position until the green  
‘READY’ light illuminates.  
Always allow the Sandwich  
Press to preheat until  
the green ‘READY’  
3. During this time, prepare the sandwich  
and place it onto the bottom cooking  
plate. Always place sandwiches towards  
the rear of the bottom cooking plate.  
4. Close the top cooking plate which has a  
floating hinge that is designed to evenly  
press down on the sandwich (see fig 1).  
light illuminates.  
fig 2  
8. When the sandwich is cooked, open the  
lid. Remove it with the help of a plastic or  
wooden spatula. Never use metal tongs  
or a knife as these can cause damage to  
the non-stick coating.  
When using the Breville  
Sandwich Press for the first  
time you may notice a fine  
smoke haze. This is caused  
by the heating of some of  
the components. There is  
no need for concern.  
fig 1  
FULLY UNWIND THE CORD FROM THE CORD STORAGE  
FACILITY BEFORE USE.  
6
7
 
HINTS FOR BEST RESULTS  
CARE AND CLEANING  
Before cleaning, turn the power off at the  
power outlet and then remove the plug.  
Allow your Sandwich Press to cool  
slightly. The unit is easier to clean when  
slightly warm.  
BREAD  
REHEATING  
TO STORE YOUR  
SANDWICH PRESS:  
1. Slide the storage clip towards the front  
handle so that the top and bottom cooking  
plates are locked together.  
Most types of bread can be used; white,  
wholemeal, kibbled wheat, wholegrain, raisin  
loaf and so on. The Sandwich Press is ideal  
for toasting foccacia, Turkish bread, bagettes  
as well as bread rolls. Raisin bread, brioche  
or other sweet breads which contain a high  
sugar content will tend to brown quicker.  
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 100 degrees C.  
The sandwich will keep hot for up to 20  
minutes this way, but will then begin to  
dry out.  
Always clean your Sandwich Press after  
each use to prevent a build up of baked-  
on foods.  
2. Wrap the cord in the cord storage area  
below the unit (see fig 3).  
Wipe cooking plates with a soft cloth. If  
cooked on food is not removed by this  
method, reheat the unit for 1-2 minutes,  
then brush with a little oil or melted  
butter. Allow to stand for five minutes  
then wipe with a damp cloth.  
FILLINGS  
FAT FREE SNACKS  
Try to use canned or pre-cooked fruit as  
fresh fruit may give off excessive juices  
when heated.  
Due to the non-stick cooled flat plate  
design, it is not necessary to use any  
butter or margarine on the outside of your  
toasted snacks.  
fig 3  
Be careful when biting into sandwiches  
containing fillings such as cheese and  
tomato or jam as they retain heat and can  
burn if eaten too quickly.  
3. Store on a flat level surface.  
The cooking plates  
are coated with a  
non-stick surface, do  
not use abrasives.  
The storage clip should not  
be used to clamp down the  
top plate when sandwiches  
are in the Sandwich Press.  
TOASTING BREAD  
The unique flat plate design make the  
Sandwich Press ideal for toasting plain  
breads, and turkish bread, without any  
fillings or spreads. Try toasting turkish  
Bread with jams for a great alternative to  
standard breads at breakfast.  
Do not use spray-on non-  
stick coatings as this will  
effect the performance of  
the non-stick surface on  
the cooking plates.  
DO NOT IMMERSE ANY PART OF THE BREVILLE SANDWICH PRESS IN  
WATER OR ANY OTHER LIQUID.  
8
9
 
SAVOURY SANDWICHES  
SAVOURY SANDWICHES cont’d  
HERBED OMELETTE SANDWICH  
Serves 2  
CHAR GRILLED CHICKEN  
LAVOSH WITH MANGO &  
PINENUT MAYONNAISE  
MEXICAN TORTILLAS  
Serves 2-3  
ITALIAN VEGETARIAN  
FOCACCIA ROUND  
Serves 2-3  
3 bacon rashers, thinly sliced  
1 tablespoon extra virgin olive oil  
125g Mexican salsa  
1
4
⁄ cup red kidney beans  
3 small round cheese and olive focaccia  
Serves 2-3  
1
1 tablespoon freshly snipped garlic chives  
100g finely chopped chorizo sausage  
8 tortilla rounds (unfried variety)  
100g tatziki, prepared dip  
100g button mushrooms, sliced  
1
2
1 ⁄ tablespoons pesto  
4
⁄ cup mayonnaise  
1
3
⁄ cup shallots, thinly sliced  
1
2
125g Italian Roma Egg tomatoes, sliced  
100g bocconcini cheese, drained and sliced  
1 medium Spanish onions, thinly sliced  
⁄ tablespoon chilli salsa  
Freshly ground black pepper  
3 eggs (60g), lightly beaten  
1 teaspoons grated lime rind  
1
2
⁄ tablespoon lime juice  
1 tablespoon freshly chopped herbs  
100g avocado dip  
125g canned mango pieces - drained  
1 tablespoon balsamic vinegar  
1
4
⁄ cup thinly sliced roasted capsicum  
1
1
125g mozzarella, grated cheese  
2
1 ⁄ tablespoon toasted pinenuts  
2
1 ⁄ tablespoons extra virgin oil  
1
2
1 large focaccia, halved  
125g sliced Swiss cheese  
⁄ cup sour cream  
1 char-grilled chicken breast- sliced thinly  
2 sheets lavash bread  
Salt and freshly ground pepper, to taste  
1. Preheat Sandwich Press for 10 minutes.  
1. Preheat Sandwich Press for 10 minutes.  
1. Preheat Sandwich Press for 10 minutes.  
2. Combine salsa, beans, chives and  
sausage. Spoon mixture over 4  
1 avocados, sliced  
2. Cut focaccia in half to form a sandwich.  
Spread with pesto. Fill with combined  
tomatoes, cheese, onions, vinegar, oil  
and seasonings.  
2. Meanwhile, fry bacon in a non-stick  
frypan until crisp. Remove from pan and  
set aside. Sauté mushrooms and shallots  
in frypan until any liquid has evaporated.  
Remove from heat.  
1. Preheat Sandwich Press for 10 minutes.  
tortillas.Top with alternating layers of  
tatziki, avocado and cheese, then  
remaining 4 tortillas to make 4  
2. Combine mayonnaise, salsa, rind, juice,  
mango, pinenuts and chicken.  
3. Spread chicken mixture over each  
lavash. Top with avocado and roll tightly.  
3. Cook focaccias until golden, crisp and  
heated through, approximately 8 minutes.  
sandwiches. Be careful not overfill.  
3. Beat eggs lightly adding pepper and  
herbs. Pour mixture over mushrooms in  
pan. Return to medium heat and cook  
until eggs are set but soft in the centre,  
approximately 3-5 minutes.  
3. Cook tortillas until golden, crisp and  
heated through, approximately 8 minutes.  
4. Cook lavash rolls until golden, crisp and  
heated through, approximately 8 minutes.  
Serving Suggestion: Serve with sour cream  
and salad greens.  
Serving Suggestion: Serve sliced on an  
angle with salad greens.  
4. Roughly chop omelette. Cut focaccia in  
half to form a sandwich. Fill focaccias  
with omelette, capsicum, cheese  
and bacon.  
5. Cook focaccia until golden, crisp and  
heated through, approximately 8 minutes.  
Serving Suggestion: Serve with  
salad greens.  
10  
11  
 
SAVOURY SANDWICHES cont’d  
SAVOURY SANDWICHES cont’d  
ROAST BEEF KEBABS  
Serves 2-3  
SMOKED SALMON LAVOSH  
ROLL  
SPICY LAMB IN PITA  
Serves 2-3  
WARM CAESAR SANDWICH  
Serves 2  
2 round Pita bread  
70g cream cheese  
1 tablespoons oil  
125g ground lamb mince  
3 bacon rashers, thinly sliced  
2 round Turkish breads  
1 char grilled chicken breast fillet,  
thinly sliced  
Serves 2-3  
1 large sheets of lavash bread  
100g cream cheese  
3 teaspoons seeded mustard  
2 tablespoons finely chopped onions  
1
1
2
2
⁄ tablespoon lemon juice  
⁄ cup diced tomato  
1 tablespoons lime juice  
1
3
1
⁄ cup grated canned beetroot, drained  
1 tablespoons freshly chopped mint  
1 hard boiled egg, peeled and sliced  
2
⁄ tablespoon drained capers  
1
1
1
4
100g shaved rare roast beef  
⁄ teaspoon ground coriander  
3
⁄ cup prepared garlic croutons  
2
⁄ tablespoon freshly chopped dill  
70g marinated roasted eggplant  
Pinch ground ginger  
30g baby spinach leaves  
Freshly ground black pepper, to taste  
2 zucchini, ribboned with vegetable peeler  
200g smoked salmon  
1
2
⁄ teaspoon ground cumin  
60g freshly grated Parmesan cheese  
Caesar salad dressing  
1. Preheat Sandwich Press for 10 minutes.  
1
4
⁄ teaspoon turmeric  
2. Spread each Pita bread with combined  
cream cheese, mustard and lemon juice.  
Top with beetroot, roast beef and  
eggplant. Roll tightly.  
Salt and freshly ground black pepper,  
1. Preheat Sandwich Press for ten minutes.  
1. Preheat Sandwich Press for 10 minutes.  
to taste  
2. Meanwhile heat a non-stick frypan and  
fry bacon until crispy. Cut Turkish bread  
in half to form a sandwich. Fill with  
combined bacon, chicken, eggs,  
2. Spread each lavash with combined  
cream cheese, lime juice, capers, dill  
and pepper. Top with zucchini and  
salmon roll tightly.  
3 pita breads  
3 slices Swiss cheese  
3. Cook Pita bread until golden, crisp  
and heated through, approximately  
10 minutes.  
3
4
⁄ cup tatziki sauce - commercial  
1. Preheat Sandwich Press for 10 minutes.  
croutons, spinach and cheese.  
3. Cook lavash rolls until golden, crisp  
and heated through, approximately  
5 - 8 minutes.  
2. Heat oil in a non-stick frypan, sauté  
|lamb mince, onions, tomato, mint,  
spices and seasonings until browned  
and cooked. Drain.  
3. Cook Turkish bread until golden, crisp  
and cooked through, approximately  
6 minutes.  
Serving Suggestion: Serve sliced.  
Serving Suggestion: Serve sliced.  
Serving Suggestion: Serve drizzled with  
Caesar salad dressing.  
3. Split pitas open to form pockets. Fill with  
lamb mixture and insert a cheese slice  
into each.  
4. Cook pitas until golden, crisp and  
heated through.  
Serving Suggestions: Serve with  
tatziki sauce.  
12  
13  
 
SAVOURY SANDWICHES cont’d  
SAVOURY SANDWICHES cont’d  
MEDITERRANEAN LAYERED  
TWISTS  
ANTIPASTO RYE BREAD  
Serves 2-3  
GOAT’S CHEESE AND  
ROASTED PEPPER  
PROSCUITTO BAGUETTE  
Serves 2  
4 slices rye bread  
2 small-medium baguette rolls  
80g Italian proscuitto  
Serves 2-3  
Serves 2  
1
2
⁄ tablespoon extra virgin olive oil  
2 twist or cob bread rolls  
1 large round foccacia  
1 tablespoons sun-dried tomato paste  
60g hommos  
75g boccochini cheese, thinly sliced  
4 basil leaves  
2 tablespoons pesto  
90g softened goat’s cheese  
1
100g marinated roasted eggplant  
125g marinated roasted red capsicum  
60g char grilled sliced sweet potato  
100g marinated roasted semi- sun dried  
tomatoes, drained  
2
⁄ tablespoon roughly chopped Italian parsley  
1
4 stuffed vine leaves  
2
Freshly ground black pepper  
1 tablespoons extra virgin olive oil  
⁄ tablespoon roughly chopped basil  
200g artichoke hearts, drained and sliced  
4 slices Swiss cheese  
1 clove garlic, thinly sliced  
1 tablespoons drained capers  
1. Preheat Sandwich Press for 10 minutes.  
1. Preheat Sandwich Press for 10 minutes.  
1 tablespoons lemon juice  
2. Cut baguette in half. Fill with layers of  
prosciutto, cheese and basil. Season to  
taste and drizzle with oil  
1
2
⁄ tablespoon sweet Thai chilli sauce  
60g mushrooms, sliced  
2. Spread rye bread combined oil and  
tomato paste, then hommos. Fill with  
vine leaves, artichokes and cheese to  
make 2 sandwiches.  
60g marinated roasted zucchini  
50g semi dried tomatoes  
100g sliced Swiss cheese  
1. Preheat Sandwich Press for 10 minutes.  
3. Cook baguettes until golden, crisp  
and heated through, approximately  
6-8 minutes.  
1. Preheat Sandwich Press for 10 minutes.  
2. Cut bread rolls in half and spread with  
pesto. Fill with eggplant, capsicum,  
sweet potato, dried tomato, mushrooms  
and cheese.  
3. Cook until golden, crisp and heated  
through, approximately 8 minutes.  
2. Cut focaccia in half to form a sandwich.  
Spread with combined goat’s cheese,  
parsley, basil, garlic, capers, lemon  
juice and chilli sauce. Fill with zucchini  
and tomatoes.  
Serving Suggestion: Serve cut in half.  
3. Cook bread rolls until golden, crisp and  
heated through, approximately 8 minutes.  
GORGONZOLA PANINI  
Serves 2  
3. Cook focaccias until golden, crisp and  
heated through, approximately 8 minutes.  
30g herb and garlic butter, commercial  
4 slices crusty country-style bread  
50g English spinach leaves  
60g Gorgonzola cheese, crumbled  
60g marinated roasted capsicum  
1. Preheat Sandwich Press for 10 minutes.  
2. Spread herb and garlic butter over bread  
slices. Make 2 sandwiches with bread,  
spinach, cheese and capsicum.  
3. Cook until golden, crisp and heated  
through approximately 6 minutes.  
Focaccia may need to be  
cut in half to fit into  
Sandwich Press.  
Serving Suggestion: Serve cut in half.  
14  
15  
 
SAVOURY SANDWICHES cont’d  
SAVOURY SANDWICHES cont’d  
CHAR-GRILLED CHICKEN AND  
SALSA VERDE  
TUNA AND ARTICHOKE  
Serves 2  
CRISPY SWORDFISH  
SANDWICHES  
Serves 2  
PRAWN AND WATERCRESS  
SANDWICHES  
2 large crusty round rolls  
100g black olive paste  
200g can tuna, drained  
6 marinated baby artichokes  
125g Brie cheese, thinly sliced  
Serves 2  
Serves 2  
1 char- grilled chicken breast fillet, sliced  
250g fresh swordfish fillets thinly sliced  
4 slices wholegrain bread  
70g cream cheese, softened  
60g herb & garlic butter  
75g watercress  
1
2
1 clove garlic, thinly sliced  
1 ⁄ tablespoons extra virgin olive oil  
1
3
⁄ cup chopped parsley  
2 tablespoons freshly chopped herbs (basil,  
1 tablespoon finely chopped sage  
garlic chives, thyme, dill)  
⁄ teaspoon paprika  
1
1
4
⁄ cup stuffed pimento green olives,  
2
1. Preheat Sandwich Press for 10 minutes.  
400g medium cooked king prawns, peeled  
& de-veined  
roughly chopped  
Salt and freshly ground black pepper,  
to taste  
2. Cut rolls in half and spread with  
olive paste. Fill with tuna, artichokes  
and cheese.  
1 tablespoons drained capers  
1. Preheat Sandwich Press for 10 minutes.  
1 tablespoon extra virgin olive oil  
1 large piece of focaccia  
2 tablespoons mayonnaise  
2. Spread bread with combined cream cheese  
and garlic butter. Fill with watercress and  
prawns to make 2 sandwiches.  
1
2
⁄ teaspoon freshly grated lime rind  
3. Cook until golden, crisp and heated  
through, approximately 8 minutes.  
1
2
⁄ tablespoon lemon juice  
4 tomato slices  
1
4 large slices Ciabatta bread  
4 large slices Swiss cheese  
2
⁄ tablespoon drained capers  
3. Cook until golden, crisp and heated  
through, approximately 8 minutes.  
6 baby English spinach leaves  
1. Preheat Sandwich Press for 10 minutes.  
1. Preheat Sandwich Press for 10 minutes.  
2. Combine chicken, garlic, parsley, sage,  
olives, capers, oil, rind and juice. Fill  
bread with chicken mixture and sliced  
cheese to make 2 sandwiches.  
2. Brush fish fillets with half the olive oil.  
Coat fillets with combined herbs, paprika  
ITALIAN FONTINA TOAST  
Serves 2  
and seasonings.  
8 slices white bread  
3. Heat remaining oil in a frypan. Fry fish  
until golden. Remove and drain.  
3. Cook until golden, crisp and heated  
through, approximately 8- 10 minutes.  
100g Italian fontina cheese, sliced  
100g marinated roasted red capsicums  
100g sliced marinated mushrooms  
Freshly ground black pepper, to taste  
4. Cut focaccia in half to form a sandwich  
and spread mayonnaise. Fill with fish,  
tomato, capers and spinach.  
Serving Suggestions: Serve on fresh  
salad greens.  
1. Preheat Sandwich Press for 10 minutes.  
5. Cook focaccias until golden, crisp, and  
heated through, approximately 5 minutes.  
2. Fill bread with layers of cheese,  
capsicum and mushrooms season with  
pepper make into 2 sandwiches.  
3. Cook until golden, crisp and heated  
through approximately 6-8 minutes.  
Focaccias may need to be  
cut in half to fit into  
Sandwich Press.  
Fontina cheese may be  
substituted with Parmesan  
or Romano cheese.  
16  
17  
 
DESSERT STYLE SANDWICHES  
DESSERT STYLE SANDWICHES cont’d  
TOASTED CHOCOLATE PANINI  
CRISPY BRIOCHE WITH  
CRISP BERRY AND  
SWEET FIG FOCACCIA  
BERRIES AND ICE-CREAM  
Serves 2  
MASCARPONE SANDWICHES  
Serves 2  
Serves 2  
Serves 2  
80g cream cheese, softened  
2 small plain rounds of focaccia  
80g fresh ricotta cheese  
3 fresh figs, thinly sliced  
6 small fresh mint leaves  
1 tablespoon caster sugar  
1
4 slices textured Country style bread  
250g bittersweet chocolate, coarsely grated  
Vanilla ice-cream  
2
⁄ punnet strawberries, hulled  
4 slices Country styled bread  
1
2
⁄ punnet blueberries  
100g Mascarpone cheese  
1
1
2
⁄ punnet raspberries  
2
⁄ punnet strawberries, hulled and sliced  
1
1
4
⁄ cup port  
2
⁄ punnet raspberries  
1. Preheat Sandwich Press for 10 minutes.  
1 loaf brioche  
1 tablespoons honey  
1. Preheat Sandwich Press for 10 minutes.  
2. Spread cream cheese over bread slices  
and sprinkle with grated chocolate.  
Sandwich together.  
Vanilla ice-cream  
Icing sugar, sifted  
1. Preheat Sandwich Press for 10 minutes.  
2. Cut focaccias in half to form a sandwich.  
Spread with ricotta cheese. Fill with  
figs, mint leaves and sprinkling of  
caster sugar.  
2. Spread cheese over bread slices. Fill with  
berries and drizzle with honey to make  
2 sandwiches.  
1. Preheat Sandwich Press for 10 minutes.  
3. Cook until golden, crisp and heated  
through, approximately 6 minutes.  
2. Puree berries and port until smooth. Set  
aside. Cut 4 slices from brioche and cook  
until toasted, approximately 5 minutes.  
3. Cook until crisp, golden and heated  
through approximately 8 minutes.  
3. Cook until golden, crisp and heated  
through approximately 8 minutes.  
Serving Suggestion: Serve with Ice cream.  
3. Arrange toasted brioche on 2 large,  
white plates. Top with ice-cream and  
drizzle with berry sauce.  
SWEET NECTARINE SANDWICH  
Serve 2  
Serving Suggestion: Serve immediately,  
dust with icing sugar.  
40g unsalted butter, softened  
4 slices soy and linseed grain bread  
2 nectarines, peeled and sliced  
1 teaspoon ground cinnamon  
2 tablespoons caster sugar  
1. Preheat Sandwich Press for 10 minutes.  
2. Spread butter over bread slices. Fill with  
sliced nectarine and sprinkle with  
combined cinnamon and sugar to make  
2 sandwiches.  
3. Cook until golden, crisp and heated  
through approximately 8 minutes.  
18  
19  
 

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