Coghlan's 0744 Cast Iron Camp Cooker - Manual

en fonte
Camp
Cooker
MODE D’EMPLOI
ET RECETTES
© 2010 Coghlan’s ltd. Winnipeg, Canada R3t 4C7
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You have just purchased a Coghlan’s Cast
Iron Camp Cooker that will not only turn
out some exciting tasting treats but will also
prove to be an entertaining, fun way of cooking
whether over campfires, barbecues, fireplaces,
or the kitchen stove. You will find some basic
instructions and then some recipes to get you
started. experience suggests you will likely get
a lot of pleasure and satisfaction from adapting
family favorites and experimenting with your
own innovations.
But first, please read the following important
precautions.
– Your Coghlan’s Cast iron Camp Cooker is
made of cast iron. do not leave in heat
unattended.
– preheat only enough to melt butter.
– do not leave in heat when empty.
– Use over a low to medium heat only to avoid
food burning.
– do not set on surfaces that can be damaged
by high heat.
– Use wooden handles only. do not touch the
cast iron cooker or the steel shaft. Metal parts
will retain heat for some time.
– Wipe clean when finished.
– Children should use only with close adult
supervision. these basic simple instructions are followed for
all sandwich or pie applications.
1. spread butter or margarine evenly on a slice
of bread. place the bread, butter side down
on the cooker.
2. add filling and cover with a second slice of
bread, butter side up.
3. Close and latch the Cooker, trim excess bread,
and toast until golden brown. time per side
will vary depending on heat and ingredients.
Your Cast iron Camp Cooker can be used for
many uses besides sandwiches. eggs and meat
can be cooked in an open side of your cooker.
sliced potatoes or mushrooms can be grilled.
• Always pre-cook meats and other fillings
which require longer cooking periods.
• Use sliced or grated cheese rather than processed.
• Sandwiches will not stay crisp with runny fillings.
• Do not latch the handles when using batters or
other ingredients which rise while cooking.
• Puncture egg yokes or cherry tomatoes
before placing in the Cooker.
• Bread is basic; but try pie dough, filo pastry, pizza
dough or sliced english muffins.
• For desserts sprinkle the buttered side with sugar.
• In all cases use sufficient filling to insure an
evenly toasted sandwich.
Grilled Cheese:
A basic. Follow the procedures outlined earlier.
Add 2-3 slices of cheese. For variations add one
or more of the following: cooked ham, tomato,
cooked bacon, onion, mushroom, sausage,
canned fish. 2 minutes (1 on each side) for
cheese alone; 3-4 minutes if “loaded”.
Hot Sandwiches:
Following the basic procedure add: sliced
roast beef, cooked ham, pork, turkey, chicken,
seafood, or chicken salad, luncheon meats. add
condiments and season to taste before adding
the top slice of bread. 3-4 minutes.
Meat Pies:
Use rolled pie dough (remember to butter one
side) placed loosely into the Cooker. add cubed
cooked beef, pork, lamb, etc., cooked potato
slices and onion. season to taste. add the top
crust, trim and bake about 5 minutes.
Casserole:
Following the basic procedure add any leftover
casserole. drain excess liquid before filling. here
are some suggestions: chicken noodle, sweet
and sour pork, weiners and beans, shepherds
pie.
2-3 minutes per side depending on your filling.
Pizza:
Use bread or pizza dough. Add tomato
sauce, mozzarella cheese and your choice of
pepperoni, mushroom, green pepper, onion,
sausage, olives, etc. For variation try on an
English muffin. 2-3 minutes per side.
Fruit Pies:
Use bread or pastry. For variation try Filo pastry
or raisin bread. add any canned pie filling:
apple, cherry, peach, raisin, etc. grill until toast
is golden brown. sprinkle sugar on the outside
and serve. Fresh fruit can be also be used. Peel
and slice, add sugar to taste. Bake 4-6 minutes.
INTRODUCTION CAUTION INSTRUCTIONS HELPFUL HINTS RECIPE SUGGESTIONS