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Salton SSP02 Instructions And Warranty
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Salton SSP02 Instructions And Warranty

Salton 4-slice gourmet press
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INSTRUCTIONS AND WARRANTY
MODEL NO. SSP02
SALTON 4-SLICE GOURMET PRESS

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Summary of Contents for Salton SSP02

  • Page 1 INSTRUCTIONS AND WARRANTY MODEL NO. SSP02 SALTON 4-SLICE GOURMET PRESS...

  • Page 2: Sandwiches

    Congratulations on purchasing our Salton 4-Slice Gourmet Press. Each unit is manufactured to ensure safety and reliability. Before using this appliance for the first time, please read the instruction manual carefully and keep it for future reference. FEATURES OF THE SALTON 4-SLICE GOURMET PRESS •...
  • Page 3 4. The appliance is intended for household use only. Commercial use invalids the warranty and the supplier cannot be held responsible for injury or damage caused when using the appliance for any other purpose than that intended. 5. Avoid any contact with moving parts. 6.
  • Page 4 18. Do not use the appliance on a gas or electric cooking top or over or near an open flame. 19. Use of an extension cord with this appliance is not recommended. However, if it is necessary to use an extension lead, ensure that the lead is suited to the power consumption of the appliance to avoid overheating of the extension cord, appliance or plug point.
  • Page 5 operating or while it is hot. 36. To prevent plasticisers from migrating from the finish of the counter top or table top or other furniture, place NON-PLASTIC coasters or place mats between the appliance and the finish of the countertop or table top. Failure to do so may cause the finish to darken;...
  • Page 6 PARTS DIAGRAM 1. Upper Housing 2. Handle 3. Upper Plate 4. Hinge Release Lever 5. Bottom Housing 6. Ready Light (Green) 7. Power Light (Red) 8. Thermostat Knob 9. Oil Tray 10. Bottom Plate BEFORE FIRST USE • Carefully unpack the appliance making sure you keep all the packing material until all the parts of the appliance have been found and the appliance has been used.
  • Page 7 • Wipe the press with a damp cloth to remove any manufacturing dust and then dry. • Wipe outer surfaces with a damp, soft cloth or sponge and dry thoroughly. • Insert the drip tray underneath the lower press plate. •...
  • Page 8 cook burgers, steak, poultry (we recommend cooking boneless chicken, since it does not cook evenly), fish and vegetables. Cooking on the open press is the most versatile method of using the press. In the open position, you have double the surface area. You have the option of cooking different types of foods on separate plates without combining their flavours or cooking large amounts of the same type of food.
  • Page 9 HINTS AND TIPS FOR USING THE GOURMET PRESS • Meat, fish and vegetables should be coated with a light spray of oil before being placed on the press; this will prevent the food from sticking to the press plates. • It is not recommended to use low fat cooking spray on the press plates;...
  • Page 10 overcooked. Marinating Marinated food is more flavoursome and can actually tenderise meat and poultry. There are two types of marinades: Dry rubs – These normally consist of spices, herbs and seasonings. This is mixed together and rubbed over the meat, this sticks really well to the meat, but should be brushed with oil before grilling to add moistness to the food.
  • Page 11 Recipe Ideas Garlic and Herbs: Slice 2 cloves of garlic, pour over some olive oil and sprinkle with your favourite herbs, thyme and rosemary are a good choice. Chilli and Garlic: Slice 2 cloves of garlic, pour over some olive oil and add a pinch of dried chilli flakes. Herby flavour: Add dried bay leaves, these will add a subtle flavour;...

  • Page 12: Table Of Contents

    Type Item Mins Type Item Mins apple, halve/slice Beef fillet Fruit bananas, slice lengthwise loin steak nectarines, halve/slice burger, 50g peaches, halve/slice burger, 100g burger, 200g pineapple, slice kebabs, 25mm cube halibut steak, 12-25mm Seafood round steak kebabs, 25mm cube sausages (thin) prawn sausages (thick)
  • Page 13 minced turkey (cooked) calzone sausages (thin) Snacks hot dogs sausages (thick) quesadillas tenderloin, 12mm asparagus Vegetables tacos, meat filling Chicken/ chicken breast pieces carrots, sliced Turkey burger, 50g, fresh aubergine, slice/cube burger, 50g, frozen onions, thin slice burger, 100g, fresh peppers, thin slice burger, 100g, frozen peppers, grill then skin...

  • Page 14: Whole

    Smoked Paprika Pork Loin Steaks These smokey pork steaks and apple and fennel coleslaw really do make a great combination. Ingredients (Serves 6) 6 pork loin chops, about 250g each 4 sprigs of rosemary 11/2 tsp. sweet paprika 2 tsp. mild chilli powder For the apple and fennel coleslaw: Sea salt and freshly ground black 2 medium fennel bulbs...

  • Page 15: T-Bone

    mixing bowl. Put the remaining tablespoon of sugar, olive oil and cider vinegar in a small saucepan. Heat the contents of the pan over a low heat to dissolve the sugar; then increase the heat and bubble the mixture gently for 3-4 minutes. Remove from the heat and whisk in the wholegrain mustard.

  • Page 16: Lamb

    Method In a bowl, mix together the marinade ingredients. Spread over the chicken and leave to marinate for at least an hour or overnight. Scrape off any excess marinade from the chicken pieces and drizzle with a little olive oil. Heat the press at the highest temperature setting and place on the hot press for 4-6 minutes depending on the size of chicken breast.
  • Page 17 1 tsp. each freshly chopped tarragon and parsley Freshly ground black pepper Method For the anchovy butter, roughly chop the fillets and put into a food processor. Add the butter and whiz to a paste, scraping down the sides of the container with a spatula once or twice.
  • Page 18 Ingredients (Serves 6) 2 Large courgettes, ideally 1 yellow, 1 green 4 tbsp olive oil 3 heads chicory 1 tsp. sugar About 2 tbsp black olive paste or tapenade ½ lemon, juice only 1-2 tbsp red wine vinegar 3-4 tbsp olive oil 1 small bunch of chopped parsley to taste Calamata olives and capers, to serve...
  • Page 19 Method Slice the courgettes diagonally about 1cm thick. Season and toss with half the oil. Halve the chicory, season with salt, pepper and sugar and toss with the remaining oil. Heat the press until very hot, then lay the vegetables in a single layer. Cook for up to 10 minutes, turning as necessary until just tender.
  • Page 20 minimum of 2 hours in the fridge. When ready to cook, pre-heat the press on setting 3 and place the chops on the hot press. Lower the lid and cook for 6-10 minutes, or until the pork is fully cooked and the juices run clear.
  • Page 21 and prepare any salad. To serve, serve the burgers between a soft burger roll and garnished with salad, and of course a dollop of ketchup on the side! Grilled Mediterranean Vegetables Transport yourself to the Mediterranean with these delicious grilled Mediterranean vegetables.

  • Page 22: Prawn

    Tandoori King Prawns Traditionally Tandoori would be cooked in a dome shaped clay oven at very high temperatures, but a hot press works really well for these succulent prawns and they only take a few minutes to cook. This recipe also works well with chicken breast or thighs.
  • Page 23 Method Mix together the marinade ingredients in a large bowl and mix well. Add the prawns and leave to marinate for a minimum of 20 minutes or up to 2 hours. Remove the prawns from the marinade and pre-heat the press on setting 2. Brush the plates with oil and place the prawns on the press, cook for 2-4 minutes, until they have changed colour and are lovely and pink, take care not to overcook.
  • Page 24 Method Combine all the marinade ingredients together in a bowl. Place the salmon into a shallow dish and spoon over the marinade, coat evenly on all sides, cover and leave to marinate for 20 minutes. Cook on a hot press for 3-6 minutes, and baste with any remainder marinade during cooking.

  • Page 25: Minced

    Chicken Tandoori with Yogurt-Based Marinade Ingredients (Serves 4) 2 boneless, skinless chicken breasts 200-250g carton plain low-fat yogurt 1 tbsp lemon juice 2 tsp paprika 2 garlic cloves, minced ½ tsp ground ginger ½ tsp cumin ½ tsp cayenne pepper ½...
  • Page 26 squeeze lemon juice 1 tsp black pepper Method Mix the dressing ingredients and refrigerate. Flake the mackerel on a slice of bread, top with tomatoes and watercress, then the other slice, cook for 2-3 minutes, add the dressing, and serve. Mediterranean Beef and Vegetable Grill Ingredients (Serves 4)

  • Page 27: Turkey (Cooked)

    Herbed Chicken and Mushroom Kebabs Ingredients (Serves 4) 2 boneless, skinless chicken breasts 500g/1lb fresh whole mushrooms 1 tsp dried rosemary 1 tbsp dried parsley ½ tsp dried thyme ¼ cup lemon juice 2 tbsp white vinegar ½ cup nonfat chicken broth 1 tsp black pepper 8 wooden skewers, soaked in water then patted dry Method...
  • Page 28 ¼ green pepper, diced 1 tbsp tomato purée 1 tsp olive oil 1 tsp dried mixed herbs Method Slit open each pitta bread to form pockets, and spread the tomato purée inside each pocket. Cut the ham/turkey into strips, turn them in a bowl with the other ingredients, rest for half an hour to rehydrate the herbs, then fill the pitta pockets and grill for 3-5 minutes.
  • Page 29 Cut the fish into goujons (fingers), and dip the fish goujons into the seasoned flour, then into the egg white, then the breadcrumbs. When the wedges and sticks have cooked for 4 minutes, add the goujons to the press, and cook for another 3-4 minutes, or till the breadcrumbs turn golden.
  • Page 30 Creamy Cheesy Chicken Parcels with Hidden Green Stuff Ingredients (Serves 2) 1 lean skinless chicken breast 2 flour tortilla wraps 75-100g/2½-3oz reduced fat cream cheese 100g/3oz fresh baby spinach leaves 1 tsp mustard powder 1 tsp grated nutmeg 1 tsp pepper Method Grill the chicken till it’s cooked through (6-8 minutes).
  • Page 31 Tear the feta, sprinkle over the mixture, and top with the other slice of bread. Clean the press, then grill the Panini for 2-3 minutes. Serve with a watercress and tomato salad. Quick and Easy Grilled Bananas Ingredients (Serves 2) 2 bananas, peeled 2 tbsp walnuts, finely chopped 2 tbsp sugar...
  • Page 32 Vanilla Fruit Kebabs with a Quick Creamy Dip Ingredients (Serves 4) ½ fresh pineapple or a tin of pineapple chunks 1 small orange 2 bananas 2 peaches or nectarines 1 tsp brown sugar 4 tbsp orange juice 2 small tubs fruit fromage frais 1 tsp vanilla extract 8 wooden skewers, soaked in water then patted dry Method...
  • Page 33 Slice the onion into 12mm/½” thick slices. Grill the burgers for 4 minutes, top each with an onion slice, then grill for 3-4 minutes more. Serve the burgers on the buns with your choice of garnish (tomato, lettuce, dill pickles, etc.). Santa Fe Veggie Burger Ingredients (Serves 4)
  • Page 34 steamed jasmine rice or noodles mixed with grated lemon or lime peel additional ½ handful torn coriander leaves Method Lightly flatten the chicken fillets to an even thickness. Preheat the press, and lightly spray the cooking plates with cooking oil. Lay the chicken fillets on the cooking plate, and grill till the chicken is cooked through (5-7 minutes).
  • Page 35 Method Heat the oil in a pan over a moderate heat, and sauté the onions till they’re just translucent. Add the tomatoes, then the other concasse ingredients, and simmer, stirring occasionally, till the concasse is thick and rich. Preheat the press. Trim the fillets, then flatten gently.
  • Page 36 Method Trim any fat from the fillets, then cut each fillet in half lengthways. Mix the marinade ingredients in a shallow bowl, add the chicken fillets, turning to coat each fillet. Cover, then chill for at least an hour, turning every half hour or so. Preheat the press, lay the chicken fillets on the cooking plate, and cook till the chicken is cooked through (8-10 minutes).
  • Page 37 Method Combine everything, shape into 4 burgers, grill for 4 minutes, then check for readiness. Cheese and Horseradish Burger Ingredients (Serves 4) 450g lean minced beef 125g low fat Cheddar cheese, grated 2 tbsp creamed horseradish sauce ½ tsp garlic powder ½...
  • Page 38 1 tsp yellow mustard ½ tsp black pepper 4 slices fresh pineapple Method Refrigerate the pineapple slices. Combine the other ingredients, and shape into 4 burgers. Grill the burgers for 4 minutes, then check for readiness. Put a slice of pineapple on each burger.
  • Page 39 cloth. • Where the top and bottom plates make contact, the non-stick surfaces may show signs of wear. This is purely cosmetic, and will not affect the operation of the press. STORING THE APPLIANCE • Unplug the unit from the wall outlet and clean all the parts as instructed above. •...
  • Page 40 CHANGING THE PLUG Should the need arise to change the fitted plug, follow the instructions below. This unit is designed to operate on the stated current only. Connecting to other power sources may damage the appliance. Connect a three-pin plug as follows: The wires in this mains lead are coloured in accordance with the following code: Green/Yellow = Earth Blue...
  • Page 41 This will be deducted from any refund paid to the customer. HOME OF LIVING BRANDS (PTY) LTD (JOHANNESBURG) JOHANNESBURG TEL NO. (011) 490-9600 CAPE TOWN TEL NO. (021) 552-5161 DURBAN TEL NO. (031) 792-6000 www.homeoflivingbrands.com www.salton.co.za www.facebook.com/SaltonAppliances...