G3FERRARi G10032 Pizza Oven Plus User Manual

G3FERRARi G10032 Pizza Oven Plus

SAFETY INSTRUCTIONS

The following are important notes on the installation, use and maintenance; save this instruction manual for future reference; use the equipment only as specified in this guide; any other use is considered improper and dangerous; therefore, the manufacturer cannot be held responsible in the event of damages caused by improper, incorrect or unreasonable use. Before use, ensure the equipment is undamaged; if in doubt, do not attempt to use it and contact the authorized service center; do not leave packing materials (i.e. plastic bags, polystyrene foam, nails, staples, etc.) within the reach of children as they are potential sources of danger; always remember that they must be separately collected. Make sure that the rating information given on the technical label are compatible with those of the electricity grid; the installation must be performed according to the manufacturer’s instructions considering the maximum power of the appliance as shown on the label; an incorrect installation may cause damage to people, animals or things, for which the manufacturer cannot be considered responsible thereof. If it is necessary to use adapters, multiple sockets or electrical extensions, use only those that comply with current safety standards; in any case do not exceed the power consumption limits indicated on the electrical adapter and/or extensions, as well as the maximum power shown on multiple adaptor. Do not leave the unit plugged; better to remove the plug from the mains when the device is not in use. Always disconnect from power supply if you leave it unattended. Cleaning operations should be carried out after unplugging the unit. If the unit is out of order and you do not want to fix it, it must be made inoperable by cutting power cord.

• Do not allow the power cord to get closer to sharp objects or in contact with hot surfaces; do not pull it to disconnect the plug.
• Do not use the appliance in the event of damage to the power cord, plug, or in case of short circuits; to repair the product only address an authorized service center.
• Do not handle or touch the appliance with wet hands or bare feet. Do not expose the appliance to harmful weather conditions such as rain, moisture, frost, etc.. Always store it in a dry place.
• This appliance cannot be used by children, even if they’re more than 8 years old.
• This appliance can be used by persons with reduced physical, sensory or mental capabilities or lack of experience and knowledge if they received supervision or instruction concerning use of appliance in a safe way and understand the hazards involved.
• Children must not play with the appliance.
• Keep the appliance and its cord out of reach of children less than 8 years.

If the power cord is damaged, or in case of failure and/or malfunction do not tamper with the unit. The reparation must be done by manufacturer or by service center authorized by the manufacturer in order to prevent any risk. Failure to comply with the above may compromise the unit safety and invalidate the warranty.

WARNING:
This appliance includes heating function. Surfaces, other than functional surfaces may develop high temperatures. Since temperatures are perceived differently by different people, this device should be used with CAUTION. Hold the appliance exclusively to grip surfaces intended to be touched.

• This appliance is intended to be used in household and similar applications such as: staff kitchen areas in shops, offices and other working environments; by clients in hotels, motels and other residential type environments; farm houses, bed and breakfast type environments.
• The appliance is not intended to be operated by means of an external timer or separate remote-control system.
• Before every use, unroll the power cord.
• Use original spare parts and accessories only.
• Do not subject the product to strong impacts, serious damages may result. Do not use near or under flammable materials (like curtains), heat, cold spots and steam.

GENERAL INFORMATION

• To protect against electric shock, do not immerse cord, plug or any parts of appliance into water.
• Do not use the appliance near explosives, highly flammable materials, gases or burning flames.
• Do not use appliance near bath, shower, wash-basin or anywhere water can turn out to be a source of danger.
• Do not let cord hang over edge of table
• Pull out the plug from the mains socket when the appliance is not used or when cleaning
• Allow to cool before putting on or taking off parts, and before cleaning.
• When operating the Oven keep at least four inches of space on all sides to allow for adequate air circulation.
• Oversized foods or metal utensils must not be inserted in the oven as may create a fire or electric shock risk.
• Pizza, bread and other sorts of food can burn. Keep the appliance far from curtains or other flammable materials.
• A fire occur if the Oven is covered or touching flammable material, including curtains, draperies, walls, and the like, when in operation.
• Do not store any item on the oven. Do not place any of these in the oven: cardboard, plastic, paper, or any similar. Do not store any material other than accessories recommended by manufacturer, in the even.
• The oven is off only when it is unplugged.
• Attention! the Pizza Oven in an adequate position for easy opening of the cover lid both from right and from left side. Don’t open it when you are in front of oven, steam is quite hot! Open the cover lid in the same way you use to open the lids of pans while you’re cooking.
• Always wear protective, insulated oven mitts when inserting or removing items from the hot Oven.
  NOTE: the reflecting metal plate is made of stainless steel to guarantee top food contact safety. This material, at high temperature, may change color: is normal to see a
  yellowing on it after use.

DESCRIPTION

This is an electric oven specially developed to make pizzas, designed and provided with 2 pure “firestone” cooking beds – which main characteristic is that of delivering heat evenly and absorbing humidity contained in the cooking dough – to obtain home-made, fragrant and crisp pizzas cooked on the same stone as that used in the “wood-fuelled” ovens of the most famous pizza restaurants. It is most sulted to restore fragrance and taste to frozen and ready-made doughs. It cooks any kind of pizzas and stuffed Neapolitan rolis, which dough is either homemade or bought at the baker’s, in about 4/5 minutes. It cooks any other kind of dough or ready-made pizza (e.g. frozen, pre-cooked pizzas). In this case our pizza oven remarkably reduces the cooking time usually printed on packings.

OPERATING

Cooking traditional pizza

1. To use the oven to make pizza, it is necessary to remove the top baking firestone, proceeding as indicated below:
   • Open the lid of the oven and lock in the open position.
   •  Turn the 4 metal pins that hold the top firestone plate and remove it gently.
   •  Close the lid of the oven.
2. After connecting the plug to the mains socket, switch the oven on using the graduated knob, setting it at between 2-1/2 and 3.
3. After preheating for about 10 minutes with the oven closed, the pizza oven will have reached the right temperature for starting to cook pizzas.
4. Before placing any type of pizza (home-made pizza, bakeries pizza, ready-made pizza, frozen pizza, frozen pizza with topping etc.) on the refractory cooking surface, which should be thoroughly heated after a 10-minute warm-up, always make sure that the pilot light is on. Pizza must only be inserted in the oven with the pilot light on, since this shows that the two heating elements are in operation and will maintain the temperature constant to ensure perfect cooking of pizzas. If the pilot light has gone out after the preheating period, open the oven lid for about 2 minutes, until the pilot light switches back on.
5. Once the pizza has been placed in the oven, lower the lid and check that the graduated knob is still between 2-1/2 and 3. Every 4/5 minutes the oven will provide fragrant, tasty pizzas, just as good as those from the best pizzerias.
6. Between cooking one pizza and the next, leave the pizza oven lid open for about 2 minutes so that the pilot light is always on when the next pizzas are inserted; this ensures that the heating elements are also switched on (the top one glows red) during cooking.
7. To transfer the pizzas to the cooking surface in refractory stone, use the special spatulas provided; you will find them very useful, particularly if you dust them with a little flour before use.
8. Remember to remove the spatulas once the pizza is in cooking position.
9. Keep ready-made frozen pizzas at ambient temperature for about 10/15 minutes before cooking as described above.
10. IMPORTANT: Do not allow topping from the pizza to be cooked (oil, tomato, cheese etc.) to fall onto the refractory stone cooking surface, since the stone will absorb the liquids they contain. Prepare the toppings so that they stay on the pizza and do not overflow onto the stone.
11. Always remember that the most important feature of the pizza oven cooking surface is the refractory stone. This untreated stone is made from components specially selected by G3 Ferrari, a sector leader, so it will store heat gently and give it out evenly, absorbing the moisture from the dough. Only using this method, with direct contact with refractory stone, it is possible to cook pizzas in 4/5 minutes, maintaining their nutrient values intact.
12. Our pizza oven is also designed to cook other foods (fish, vegetables, chicken etc.). In this case, use the aluminum foil trays available from any shop or supermarket. This will give genuine cooking that conserves all the characteristics of fresh foods.

How to prepare tigelle, piadine and sandwiches

To use the oven to bake tigelle, Piadine (Italian traditional wraps) or sandwiches, it is necessary that both the firestones are correctly mounted. Please follow the instgructions below:

1. Open the lid of the oven and lock it in the upright position.
2. Place the upper firestone so that the metal slots inserts form a cross.
3. Hold the firestone with one hand, rotate the pins to lock the stone in place then close the lid.
4. It’s possible to use the oven in 2 different cooking positions, simply by closing the metal support pins on the sides of the bottom plate over the bottom firestone.
   • Position A: closing the support pins on the bottom plate, once you have closed the cover, you can get more space between the 2 hobs for cooking snacks, esplanades, Italian toast and sandwiches.
   • Position B: if you leave the support pins open, by closing the lid you can get the right space between the 2 cooking firestone to cook tigelle, piadine and Fornarina.
5. Run the warm-up as indicated in the previous paragraph (see points 3 and 4 for reference).
6. Open the lid, place the food on the borrom cooking surface and close.
7. Periodically check the condition of food to prevent any burning.
8. Between different cooking processes, leave the heating resistance running by keeping the oven lid open for about 2 min.
9. Once finished, turn off appliance and unplug it. Allow it to cool down before any cleaning or before storing appliance.

TIMER

1. With this oven it is possible regulating cooking time and being advised when the cooking time has passed, that thanks to a mechanical timer
2. Proceed in the following way:
   • place your pizza on the stone plate and close the lid of the oven;
   • turn the timer clockwise placing the selector on the desired time;
   • as the selected time has passed, it can be heard a ring;
   • normally after 5 minutes a pizza is well cooked must it must be said that this is approximate, time of cooking depends on several factors: dough thickness, type of ingredients, grade of freezing (in case of frozen pizzas), etc… therefore it is recommended to control the grade of cooking during the operation. The timer is mechanical therefore it doesn’t affect the electric functioning of the oven, in other words it

CAN’T TURN ON OR OFF THE OVEN!
It is necessary looking after the cooking while the oven is operating. The sole method for turning off the oven is setting the temperature knob in position “0” and unplug the cable.

CLEANING

Clean after removing the plug from the power socket, once the oven has cooled. Clean the outside with water and a kitchen sponge. Never wash the cooking surface; simply wipe whit a damp kitchen cloth, or use a spatula or a knife blade to eliminate any residues. NO OTHER MAINTENANCE IS REQUIRED Il is normal for the refractory stone to become dark with use. This is typical of natural stone.

WARNING

• Make sure the appliance is disconnected from the mains socket before cleaning it. Do not use detergents to clean the cooking base and do not pour cold water into the stone when it is still hot; the thermal shock might crack it.
• Never dip the appliance into water; electric parts might be damaged.
• Never touch the cooking stone when the appliance is on and, when it is off, as long as it keeps being hot.
• Important! When turning on the appliance, make sure the trays are not on the cooking base.

RECIPIES

Basic pizza dough To make a good pizza dough at home use the following recipe: Ingredients for 500 g of dough: 300 g flour /25 g yeast / a pinch of salt / 1 glass of lukewarm water. Pour the flour onto the table in a heap, make a hollow in the center to form the “well” and add a tevel teaspoonful of cooking salt. Crumble the yeast into a small glass of lukewarm water, pour it into the well a little at a lime and start mixing. At the start the dough will be soft and sticky, but it will become stiffer and more elastic as you knead it. Thump the dough hard against the table and press your wrists against it to make it smooth and even. When you have repeated this procedure many times, you will find that the dough comes away from your hands and the table easily; now forms a ball. Cut a cross on the top and leave to rise in a warm corner of the table, covered with a clean tea towel. Leave for about 2 hours, during which time the dough will double in size (this may take much less in hot, humid conditions). At this point, after rising, the dough may be kneaded again for a few minutes and used immediately, or frozen. If you are going to use it at once, before kneading you can add the oil of your choice. this will almost always be extra virgin olive oil, but in some special recipes it may be lard or butter. If you decide to freeze the double, wrap it up in a freezer film and place it in freezer. When you decide to use it, thaw it at room temperature and knead it for 5 minutes with a little oil.

THE TRADITIONAL PIZZAS

Margherita (Mozzarella Cheese and Tomatoes)
Ingredients to serve 4: 400 g bread dough / 2 tins peeled tomatoes 250 g each / 200 g pizza grade mozzarella cheese/oil to taste/salt. Drain and mash the peeled tomatoes. Slice the mozzarella. Spread out the pasta evenly. Apply the peeled tomatoes leaving about 2 centimeters free all around the edge. Add salt and a little oil and place in the oven using the special wooden scoops. After 2/3 minutes cooking time add the mozzarella and a little more oil and continue cooking for an additional 2 minutes.

Capricciosa (Mushrooms, Artichokes and Olives)
Ingredients to serve 4: 400 g bread dough / 2 tins peeled tomatoes / 200 g mozzarella cheese / 10 artichoke hearts preserved in oil / 10 small mushrooms preserved in oil / 10 black olives/oil/salt /pepper to taste.
Spread out the dough. Drain the peeled tomatoes, mash with a fork ancl spread over the pizza. Slice the mozzarella, cut the artichoke hearts and mushrooms in half and pit the olives, and arrange over the tomatoes. Add salt, pepper and a little oil and place in the oven, using the special wooden scoops. Cook for 4/5 minutes.

Al Prosciutto e Funghi (Ham and Mushrooms)
Ingredients to serve 4: 400 g bread dough / 2 tins peeled tomatoes / 3 slicer cooked ham / ten or so small mushrooms preserved in oil / 100 g mozzarella cheese/salt/oil.
Drain the tomatoes well and mash. Chop the mozzarella and cut the mushrooms in half and the ham into strips. Spread out the pasta and cover it with the tomatoes and mozzarella, adding a little oil and salt to taste. Add the strips of ham followed by the mushrooms. Place in the oven using the special wooden scoops for 4/5 minutes.

Al gorgonzola e salsiccia (Gorgonzola and Italian Sausage)
Ingredients to serve 4: 350 g bread dough / 2 cups tomato purée / 150 g gorgonzola / 150 g fresh Italian sausage.
Spread out the dough very thin. Spread the tomato over it, leaving two finger’s width around the edge, followed by the gorgonzola in small pieces and the skinned, crumbled sausage. Place in the oven using the special. wooden scoops, without adding salt or oil, and cook for 4/5 minutes.

Alla marinara (Seaside)
Ingredients to servve 4: 400 g bread dough / 2 tins peleed tomatoes / 2 spoonsflul origan / 2 cloves garlic / extra virgin olive oil / salt / pepper.
Drain and mash the peeled tomatoes. Cut the garlic into very thin slices. Spread the dough as thin as possible, leaving a slightly thicker strip around the edge. Add the well-drained tomatoes, leaving the edge clear, and place slices of garlic here and there. Dust with origan, add salt and pepper and a little oil and place in the oven using the special wooden scoops. Cook for 4/5 minutes.

Ai funghi (Mushrooms)
Ingredients to serve 4: 400 g bread dough / 500 field or “porcini” (boletus edulis) mushrooms / 2 spoons fulparsley / 1 clove gar1ic / 2 tins peelod tomatoes / 100 g mozzarella cheese / salt / pepper to taste. Clean and slice the mushrooms. Heat over a low flame with a little oil, garlic and parsley until they start to give off liquid. Cut the mozzarella into slices and drain and mash the peeled tomatoes. Spread the dough very thin and add the tomatoes, the mozzarella and last of all the mushrooms, taking care to leave a couple of centimeters free around the edge.
Pour on a little oil and place in the oven using the special wooden scoops, ancl cook for 4/5 minutes.

Ai carciofi e prosciutto crudo (Artichokes and Parma ham)
Ingredients to serve 4: 400 g bread dough /100 g raw Parma ham /1 cup tomato purée / oil to taste/100 g pizza quality mozzarella cheese / 2 articbokes / salt.
Remix the dough with a little oil, cover and leave to rise. Remove the hard outer leaves and the upper section with the spines from the artichokes. Wash them, cut them into very thin slices and leave them in water with a slice of lemon. Cut the mozzarella into small pieces Spread out the dough and place the tomato purée, the mozzarella and the well-drained artichokes on top. Add a little oil and place in the oven using the special scoops. Cook for 4/5 minutes. As soon as the pizza leaves the oven add the slices of Parma ham (which must not be straight out of the refrigerator) and serve.

Quattro stagoni (Four Seasons)
Ingredients to serve 4: 500 g bread dough / 2 tins peeled tomatoes / 200 g mozzarella / 50 g cooked ham/artichoke hearts and mushrooms preserved in oil to taste / l pinch origan.
Drain the peeled tomatoes very well and mash with a fork. Slice the mozzarella. Cut the fat off the ham. Cut the mushrooms and artichoke hearts into halves. Spread out the dough and cover with the tomatoes ànd pieces of mozzarella. Salt. Divide the pizza into 4 in your mind’s eye and garnish one quarter with origan, one quarter with the slices of ham, one quarter with the mushrooms and the last quarter with the artichoke hearts. Add olive oil and place in the oven. Remove from the oven after 4/5 minutes and serve.

REGIONAL PIZZAS

Napoletana (Nagles)
Ingredients to serve 4: 400 g bread dough / 2 tins peeled tomatoes / 150 g pizza quality mozzarella cheese / 4/5 anchovy fillets / one spoonful oregano/salt / olive oil.
Drain the peeled tomatoes well, cut the mozzarella into cubes and wash the anchovy fillets. Spread out the pasta and add the peeled tomatoes, leaving 2 centimeters around the edge. Add a little salt. Arrange the mozzarella cubes and the anchovy fillets symmetrically on the tomatoes. Pour on lots of olive oil and place in the oven using the special wooden scoops provided. Cook for 4/5 minutes. Sprinkle with origan before serving.

Piadina romagnola (Romagna)
Ingredients to serve 4: 350 g flour / 100 g lard/salt/1ukewarm water.
Mix the flour with the lard and a little salt, adding as much lukewarm water as necessary to obtain a dough of the norrnal pizza consistency. Knead for at least ten minutes, then divide into egg-size balls and spread into disks of dough no more than 3 millimeters thick. Dust each disk with flour to stop it sticking. Cook the “piadine” one at a time, first on one side then on the other, patting them down flat with a fork. Add cheese or cooked or cured meats to taste and serve hot.

Pugliese (Puglia)
Ingredients to serve 4: 400 g bread dough / 1 large onion / 60 g pecorino cheese / 2 tins peeled tomatoes / salt / pepper (if liked). Chop the onion, drain and mash the peeled tomatoes. Grate the pecorino into large flakes (as for carrots). Spread out the dough after remixing with a little oil. Dust with flour, add the chopped onion, peeled tomatoes, salt, pepper and a little oi and top with the pecorino cheese. Place in the oven using the special wooden scoops and cook for 4/5 minutes.

Romana (Rome)
Ingredients to serve 4: 400 g bread dough / 2 tins peeled tomatoes / 200 g mozzarella cheese / 4 anchovy fillets / 1 handful capers preserved in salt. Drain and mash the peeled tomatoes: wash the capers and anchovies thoroughly. Cut the fillets into little pieces and slice the mozzarella Spread the dough thin and add the peeled tomatoes to within 2 centimeters from the edge, salt vely sparingly, add the capers, the anchovy pieces and a little oil and place in the oven using the special wooden scoops Add the mozzarella after 2/3 minutes in the oven and continue cooking for a further 2 minutes.

Siciliana (Sicily)
Ingredients to serve 4: 500 g brad dough / 4 salted anebovies / 20 black olives with ehili / one bunch Sresh basil / 1 cup tomato purée / 100 g mozzarella (if liked) / salt / oil to taste.
Spread out the dough fairly thickly. Dust with flour, cover with a napkin and put to one side. Wash and fillet the anchovies, wash the basil and remove the leaves, and chop the mozzarella. Place the mozzarella on the dough followed by the tomato, the basil leaves, the anchovies and the black olives. Add a little oil and cook for 5/6 minutes, taking care that it does not burn round the edge. The dough should be thick and well risen. Italian traditional “Tigella” The so-called Crescentine or Tigelle are typical of Modena and they are made with flour, yeast and water. They can be stuffed with the typical cunza, a mixture of lard, rosemary and garlic, or with meat, cheeses or vegetables. Ingredients: 1 kg flour, 1 cube of yeast (for salt) dissolved in warm milk, 1 cup of milk, 1 cup of sparkling water, 1 tablespoon of olive oil and salt. Crumble the yeast in a small bowl, pour a little warm milk to cover the yeast: stir to dissolve the yeast and let stand a few minutes. Pour the flour into a large bowl, make a hole in the center and pour in the yeast mixture, water and salt. Mix the ingredients very well. Make a ball and continue to knead on a floured surface until dough is smooth and soft. Place the dough in a floured bowl, cover with a clean towel and let rise for at least an hour in a warm place. When the dough is ready, roll it out with a rolling pin into a sheet about 1 cm thick from which you have to make some discs of 10 cm diameter. Tigelle are now ready to be cooked. Preheat the oven as described in the OPERATION paragraph, by setting the “1” position on the thermostat for 15 minutes, then move to position “2” for about 15 minutes. After preheating, set the position “2 ½” or “3”, wait 5 minutes and place the tigelle on the firestone. Close the top cover in position B (see OPERATION section for reference) and cook for about 3/ 4 minutes. Cut and fill while the tigelle are still hot.

Piadina romagnola
Piadina romagnola is an Italian traditional wrap, very common in the North of Italy and typical of Emilia Romagna. Ingredients for 6 persons: 400g type 00 flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon salt, 4 tablespoons of olive oil, 250 ml of very hot water.
Mix the flour, baking powder and salt in a large bowl. Add the olive oil: ingredients should be blended together very well. Add the water and mix the dough quickly with a fork or with your hands. Transfer the dough on a pastry board and continue working the dough for about ten minutes. Put the dough in the bowl, cover with a plastic wrap and let it rest for about 20-30 minutes. Shape into balls approximately of 100 grams. To get the 100gr piadina, you need to roll out the dough with a rolling pin as much as possible and then with a lid 24cm in diameter and with the help of the pizza cutter you will cut out 6 circles of dough.
Preheat the oven as described in the OPERATION paragraph, by setting the “1” position on the thermostat for 15 minutes, then the position “2” for about 15 minutes.
After preheating, set position “2 ½” or “3”, wait 5 minutes and place the piadina on the bottom firestone. Close top cover in position B (see OPERATION section for reference) and cook for about 1-2 minutes. Once finished, garnish to taste.

SANDWICHES

Pressed Picnic Sandwich
Ingredients: 1 large loaf of ciabatta bread, sliced lengthwise, 3-4 tablespoons fresh pesto, sliced sweet sopressata, 3-4 slices ham, 3-4 slices provolone cheese, 3-4 slices mozzarella cheese, 6-8 basil leaves. Cooking time: 2 mins.

The Sun-dried Goat Sandwich

Ingredients: 2 slices brown rice bread, lightly toasted, 2 heaping tablespoons soft goat cheese, 2 heaping tablespoons parsley hummus (chickpeas, garlic, tahini, olive oil, lemon, parsley, salt and pepper), 4-5 sundried tomatoes, packed in oil small handful arugula. Cooking time: 2 mins.

Egg Sandwich with Spinach, Brie and Maple Bacon
Ingredients: 1 large loaf of ciabatta bread, 3 slices of bacon and 2 fried eggs, 3-4 tablespoons of brie cheese and fresh spinach. Cooking time 2 mins.

Brie Croque Monsieur Sandwich
Ingredients: 1 large loaf of ciabatta bread, 3-4 tablespoons of brie cheese, 2 fried eggs and 2-3 slices of ham. Cooking time 1-2 mins.

Green Mint Chutney & Cheese Sandwich
Ingredients: 8 slices of bread of your choice, 4 slices of cheese, milt chutney made of a bunch of fresh mint leaves, 1/2 cup freshly grated coconut, 1 green chili, 1/2 teaspoon minced garlic (optional), a pinch of dry ginger powder or fresh ginger. Cooking time 1-2 mins.

Grilled Cheese Sandwich with Jarlsberg Fondue, Ham & Tomato
Ingredients: 8 slices crusty bread, 1/3 cup olive oil, ½ lb black forest ham cut into ¼-inch slices, 2 medium tomatoes sliced, 1 cup (packed) arugula leaves. Jarlsberg mixture: combine Jarlsberg cheese, wine, garlic, and pepper in the bowl of a food processor. Process until the mixture is smooth. Cooking time 2 mins.

Avocado, Pistachio & Arangula Sandwich
Ingredients: 2 slices of common bread, 1 avocado crushed coarsely with a fork and season with salt and pepper, 3-4 leaves of fresh rocket and some coarsely chopped pistachios. Cooking time 1 min.

Egg Salad & Bacon Sandwich
Ingredients: 1 large loaf of ciabatta bread, 2 scrambled eggs (with mustard, salt and pepper), ketchup, some leaves of Iceberg lettuce 2 slices of fried bacon. Cooking time 2 mins.

Grilled Cheese Sandwich with Garlic Confit and Baby Arugula
Ingredients: 8 thin slices of common bread, 1/4 cup olive oil from Garlic Confit, 225 grams of aged Cheddar, Gruyère, Fontina or Manchego (coarsely grated), 2 large handfuls baby arugula (115 g), 1/2 cup Garlic confit cloves, salt to taste, freshly ground black pepper to taste. Cooking time 2 mins.

The Sentient Sandwich
Ingredients: 4 slices of common bread, 1 sliced mushroom cap, 1 small container of hummus, ¾ cup canned garbanzo beans, 100 grams of Feta cheese, rugula, 1 sliced Roma tomato, olive oil, salt. Cooking time 2 mins.

Gaullois Sandwich
Ingredients: 1 French baguette, 2 pieces black forest ham, 1 oz brie cheese, 2 sun-dried tomatoes, romaine lettuce, 1/2 lemon, 1/4 teaspoon extra virgin olive oil, chopped walnuts, fresh parsley. Cooking time 2 mins.

Grilled Cheese & Ham Sandwich
Ingredients: 1 slice yellow onion separated into rings, 2 slices Italian style loaf bread, 4 slices Edamer cheese, 2 slices ham, butter. Cooking time 2 mins.

Creamy Salmon Sandwich
Ingredients: 2 slices of black rye bread, 100 grams of pink salmon, 2 tablespoons of mayonnaise, 1 teaspoon of mustard, a couple pinches of dried onion flakes, few sprinkles of organic dried oregano leaves. Cooking time 2 mins.

Nuevo Cubanos
Ingredients: 2 slices of ham, 3-4 slices of provolone cheese, 2 thin slices of mango, 2 slices of wheat bread, black bean puree made of ¼ cup chopped fresh cilantro, 1 tablespoon fresh lime juice, ¼ teaspoon chili powder, 2 minced garlic cloves, rinsed and drained black beans. Cooking time 2 mins.

Veggie Sandwich
Ingredients: 1 eggplant, 3/4 cup thinly sliced red pepper, 1 thinly sliced onion, 1 French baguette, 3-4 leaves of lettuce, 4 slices mozzarella cheese, 2 slices of tomatoes, fresh basil leaves. Vinaigrette: 1/4 cup olive oil, 2 tablespoons red wine vinegar, 1 large minced garlic, 1/4 teaspoon salt, dried oregano, rosemary, black pepper. Cooking time 3 mins.

WASTE OF ELECTRIC AND ELECTRONIC EQUIPMENT

The product is made of non-biodegradable and potentially polluting substances if not properly disposed of; other parts can be recycled. It’s our duty to contribute to the ecological health of the environment following the correct procedures for disposal. The crossed-out wheelie bin symbol indicates the product complies with the requirements of the new directives introduced to protect the environment (2002/96/EC, 2003/108/EC, 2002/95/EC, 2012/19/EC) and must be properly disposed at the end of its lifetime. If you need further information, ask for the dedicated waste disposal areas at your place of residence. Who does not dispose of the product as specified in this section shall be liable according to the law.
After-sales service is given by the retailer or by the importer / distributor of G3 FERRARI products.

References

• cookbakenibble.com/2011/02/27/now-thats-a-sandwich/
• Framed Cooks: Egg Sandwich with Spinach, Brie and Maple Bacon
• Piccoli Elettrodomestici Per La Casa | G3 Ferrari

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