I used mine for the first time today. It worked well too. I put four slices of rye bread into the sandwicher after I buttered all of the internal surfaces. On the bread I put two slices of salami, two pieces of roasted pepper, and two slices of swiss cheese. I positioned the bread long-ways from front to back of the sandwicher. Before applying power, I needed to squeeze the sandwicher closed and push the catch down so it stayed closed. That took a little effort and some sandwiches had to be moved back a little in the sandwicher as they tried squeezing out of the front. I applied power for about 4 minutes and the rye bread was frozen when it went into the sandwicher. After unplugging the unit, I opened the lid and found the sandwiches didn't stick to the lid. The bread had completely changed texture into something like a hard roll. I found that a little prying around the edge below the sandwiches and then tilting the sandwicher out over a plate had the sandwiches drop onto the plate. I found using a knife and cutting along the lines the sandwicher made would separate the sandwiches. They were in the form of four triangles when finished and tasted fine. I put this recipe together without assistance of the print book and it came out okay. I think if I can I'll try some of the recipes in the book since I want to find out how well those come out in comparison with what I made.
jude <[email protected]> _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
