Celebrity Robert Irvine RIGO0010 Instrukcja obsługi i konserwacji - Strona 11
Przeglądaj online lub pobierz pdf Instrukcja obsługi i konserwacji dla Piekarnik Celebrity Robert Irvine RIGO0010. Celebrity Robert Irvine RIGO0010 16 stron. Halogen oven
- 1. Important Safeguards
- 2. Warning
- 3. Polarized Plug
- 4. Table of Contents
- 5. About Robert Irvine
- 6. Know Your Halogen Oven
- 7. Before Your First Use
- 8. Quick Assembly
- 9. Using Your Halogen Oven
- 10. Cooking with Your Halogen Oven
- 11. Suggested Cooking Times
- 12. Internal Food Temperature Guide
- 13. Care and Cleaning
- 14. Recipes
- 15. Limited Warranty
PUTTANESCA TUNA BURGERS
INGREDIENT
FRESH RAW TUNA, LG. DICED
MINCED CAPERS
MINCED RAISINS
MINCED GARLIC
MINCED BLACK OLIVES
MINCED RED ONION
DRY OREGANO
RED PEPPER FLAKES
CHOPPED PARSLEY
TOASTED PINENUTS
EXTRA VIRGIN OLIVE OIL
SALT AND PEPPER
SLICED RED ONIONS, GRILLED
ROASTED RED PEPPERS
PESTO
WHOLE WHEAT HAMBURGER ROLLS
NONSTICK COOKING SPRAY
METHOD
PLACE RAW DICED TUNA IN A FOOD PROCESSOR AND ROUGH MINCE THE TUNA.
REMOVE MINCED TUNA FROM THE PROCESSOR AND PLACE IN A CHILLED MIXING
BOWL. MIX IN ALL THE OTHER INGREDIENTS WITH THE TUNA AND SEASON TUNA
BURGER MIX WITH SALT AND PEPPER. FORM 7 OZ TUNA BURGER PATTIES AND
KEEP IN FRIDGE UNTIL READY TO COOK.
SPRAY THE TUNA BURGER PATTIES WITH NONSTICK COOKING SPRAY AND
PLACE THE BURGERS ON THE HIGH COOKING RACK. COOK AT 400°F WITHOUT
EXTENDER RING ON EACH SIDE FOR 3 TO 4 MINUTES FOR MEDIUM.
SPREAD PESTO ON BOTTOM BUNS AND PLACE THE BURGERS ON TOP OF PESTO.
GARNISH THE TOP OF THE BURGERS WITH THE CHARRED RED ONIONS AND
ROASTED RED PEPPERS.
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QUANTITY
MEASUREMENT
3.5
LBS
3
TBSP
3
TBSP
1
TSP
3
TBSP
3
TBSP
1
TSP
.5
TSP
.33
CUP
3
TBSP
.33
CUP
TO TASTE
LUMP CRAB CAKES WITH TARTAR SAUCE
INGREDIENT
EGG
MAYO
DIJON MUSTARD
CHOPPED PARSLEY
CHOPPED CHIVES
OLD BAY SEASONING
WORCESTERSHIRE SAUCE
TABASCO SAUCE
FRESH LEMON JUICE
SALT AND PEPPER
LUMP CRAB MEAT
PANKO BREADCRUMBS
TARTAR SAUCE
MAYO
DIJON MUSTARD
FRESH LEMON JUICE
MINCED CAPERS
MINCED DILL PICKLES
MINCED WHITE ONION
NONSTICK COOKING SPRAY
METHOD
IN A MIXING BOWL, MIX THE EGG, .25 CUP MAYO, 1 TBSP MUSTARD, PARSLEY,
CHIVES, OLD BAY SEASONING, WORCESTERSHIRE SAUCE, TABASCO SAUCE, 1/2
SQUEEZED LEMON, SALT AND PEPPER.
FOLD CRAB MEAT AND BREADCRUMBS INTO THE MIXTURE AND MIX GENTLY.
FORM CRAB MIXTURE INTO 3 INCH CAKES AND 1 INCH THICK.
PLACE FOIL ONTO THE LOW COOKING RACK (NO EXTENDER RING) AND SPRAY
FOIL WITH NONSTICK COOKING SPRAY. PLACE THE CRAB CAKES ON THE FOIL
AND BAKE AT 400°F FOR 8 MINUTES.
FOR THE TARTAR SAUCE, MIX ALL INGREDIENTS TOGETHER AND SERVE WITH
CRAB CAKES ON THE SIDE.
QUANTITY
MEASUREMENT
1
EACH
0.25
CUP
1
TBSP
1
TSP
1
TSP
0.5
TSP
1
TSP
1
DASH
0.5
LEMON
1
DASH
1
LB
0.33
CUP
1
CUP
2
TSP
0.5
LEMON
2
TBSP
2
TBSP
TBSP
1
AS NEEDED
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