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Salmon – 7 oz (200 g)

1. Place filet on a covered 1/8 size sheet pan. 2. Sprinkle Old Bay Seasoning over the filet. 3. Place in preheated oven at the above setting. 4. After cycle ends, remove from oven with paddle. 5. Check internal temperature to assure it is at least 145°F (63°C) and serve immediately.

Fish Tacos

Sauce (prepared before, in squeeze bottle): 1. Stir together sour cream, taco seasoning, and ¼ cup (59ml) juice from Rotel tomatoes. Slaw (prepared before, in Tupperware container): 1. Mix together: angel hair slaw mix, drained Rotel tomatoes, and juice of one lime. Fish: 1. Place fish on small basket lined with parchment paper. 2. Sprinkle fish filets with salt, pepper and cumin (both sides). Spray with olive oil. 3. Place …

Grilled Pineapple

1. Lightly sprinkle each side of pineapple slice with sugar. 2. Spray each side with vegetable spray. 3. Place in oven on preheated Panini grill at above settings. 4. When beeper sounds, with tongs, turn over pineapple rings. 5. Repeat above settings. 6. Remove slices with paddle, show grill marks.

Fish Tacos

Sauce (prepared before, in squeeze bottle): 1. Stir together sour cream, taco seasoning, and ¼ cup (59ml) juice from Rotel tomatoes. Slaw (prepared before, in Tupperware container): 1. Mix together: angel hair slaw mix, drained Rotel tomatoes, and juice of one lime. Fish: 1. Place fish on small basket lined with parchment paper. 2. Sprinkle fish filets with salt, pepper and cumin (both sides). Spray with olive oil. 3. Place …

Baked Potato – 16 oz (454 g)

1. Scrub potato under running water. 2. Coat potato well with olive oil. Sprinkle generously with sea salt. 3. With a sharp Chef’s knife, make a thin small slit in the top center of potato. 4. Place on parchment paper lined basket and heat to above setting. 5. Remove from oven and push ends towards each other (with oven mitts). 6. Serve immediately.

Grilled Pineapple

1. Lightly sprinkle each side of pineapple slice with sugar. 2. Spray each side with vegetable spray. 3. Place in oven on preheated Panini grill at above settings. 4. When beeper sounds, with tongs, turn over pineapple rings. 5. Repeat above settings. 6. Remove slices with paddle, show grill marks.

Grilled Ice Cream Sandwich

1. Slice banana bread with sharp Chef’s knife. (Note: Cut VERY SMOOTHLY. A smooth surface is needed to ensure grill marks show.) 2. With tongs, place banana bread slices in oven on the Panini grill at the above setting. 3. Remove slices with paddle. 4. Spread dollop of ice cream on one slice. 5. Cover with second slice, grill marks on the outside. 6. Serve immediately.

Grilled Ice Cream Sandwich

1. Slice banana bread with sharp Chef’s knife. (Note: Cut VERY SMOOTHLY. A smooth surface is needed to ensure grill marks show.) 2. With tongs, place banana bread slices in oven on the Panini grill at the above setting. 3. Remove slices with paddle. 4. Spread dollop of ice cream on one slice. 5. Cover with second slice, grill marks on the outside. 6. Serve immediately.

Baked Potato – 16 oz (454 g)

1. Scrub potato under running water. 2. Coat potato well with olive oil. Sprinkle generously with sea salt. 3. With a sharp Chef’s knife, make a thin small slit in the top center of potato. 4. Place on parchment paper lined basket and heat to above setting. 5. Remove from oven and push ends towards each other (with oven mitts). 6. Serve immediately.

Salmon – 7 oz (200 g)

1. Place filet on a covered 1/8 size sheet pan. 2. Sprinkle Old Bay Seasoning over the filet. 3. Place in preheated oven at the above setting. 4. After cycle ends, remove from oven with paddle. 5. Check internal temperature to assure it is at least 145°F (63°C) and serve immediately.