Cook's essentials K42947 Manual de instrucciones y manual de recetas - Página 11
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Bacon CHeeseBurger
Yield: 2 servings
INGREDIENTS
2 (6 oz) burger patties
2 slices cheddar or
American cheese
2 sesame burger buns
4 strips bacon, cooked
lettuce and tomato,
to garnish
ketchup, mustard, or
mayonnaise, optional
DIRECTIONS
Lightly toast burger buns by
placing them face down on
the Cooking Surface until
slightly golden and set aside.
Place burger patties in heated Steam Grill. Cook to desired doneness. If using frozen
burger patties, defrost patties before placing on Cooking Surface.
Right before patties are done cooking, open the Cover and place cheese on the patties.
Let cook for a minute with the Cover open so that the cheese melts. Remove the patties
with heat resistant silicone tongs.
Stack patty, bacon, lettuce, and tomato on the bottom bun. If desired, add ketchup,
mustard or mayonnaise. Cover with the top bun and serve immediately.
20 ∙ recipes
Rosemary & Red Wine Marinated Steak
Yield: 4 servings
INGREDIENTS
2 8-oz New York strip steak or beef
tenderloin
1¼ cup dry red wine, divided
2 tbsp olive oil
½ small onion, chopped
DIRECTIONS
In a shallow dish, combine 1 cup red wine, olive oil, onion, garlic, rosemary, and crushed
red pepper. Cut steaks in half and place over rosemary marinade. Cover and refrigerate.
Allow to marinate for 2-4 hours (or overnight), turning occasionally.
Remove from marinade and season with salt and pepper.
Once Steam Grill is heated, place steaks on Cooking Surface and then carefully pour
¼ cup red wine in the Flavor Channel. Grill steaks to desired doneness.
2 garlic cloves, minced
2 sprigs rosemary, chopped
crushed red pepper, to taste
salt and pepper, to taste
recipes ∙ 21