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![](https://files.manualsfile.com/1923971-ero-2008sz/bg17.png)
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GRILLED PEACHES
• Half the peaches, remove pits. Drizzle with about 2 tsp of the lemon juice. Cover with
plastic wrap and set aside.
• In a small saucepan, combine vinegar, brown sugar, remaining lemon juice and black
pepper. Boil until reduced by about half.
• Heat up your Oven Top Grill & Griddle to desired temperature. Lightly oil the grill.
• Place peaches cut-side down on. Cover and cook for about 2 minutes, or until there are
grill marks.
• Turn over and baste the cut sides with the vinegar mixture. Cover the grill and cook for
about 3 more minutes, or until softened. Serve with sh or chicken.
APPLE CINNAMON PANKCAKES (use with griddle)
• Heat up your Oven Top Grill & Griddle to desired temperature.
• Put all ingredients into blender container. Blend until apples are nely chopped.
• For each pancake, pour 1/4 cups of batter onto heated griddle.
• Cook until bubbly, turn and cook on other side until golden brown.
1 ½ cups milk
2 eggs
1/3 cup solid shortening
1 ½ cups all-purpose our
RECIPES - Miscellaneous (For Oven Top Grill & Griddle)
Note: Most recipes to be used on the Oven Top GRILL can be incorporated to be used with
grilling INSIDE the oven as well by using the Grilling Rack.
BACON & EGGS 3 CHEESE WRAP (use with griddle)
• Heat up your Oven Top Grill & Griddle to desired temperature.
• Cook bacon on griddle 3-5 minutes or until crisp. Remove and keep warm.
• Cook eggs on griddle for 5-7 minutes or until light and uffy.
• Place tortillas onto griddle, ll with cooked eggs. Lay strips of bacon onto each tortilla.
• Spread cheeses on top. Cook covered for 4-5 minutes or until cheese is melted.
• Serve with tortilla wrapped tightly around the bacon, eggs and cheese.
4 corn or our tortillas
4 strips of bacon
4 eggs, well beaten
¼ cup shredded cheddar cheese
¼ cup shredded mozzarella cheese
¼ cup shredded romano cheese
6 peaches
½ cup balsamic vinegar
2 ½ tsp. baking powder
1 tsp. salt
1 tsp. ground cinnamon
2 medium apples, quartered, pared and cored
¼ cup brown sugar
juice of 1 lemon
¼ tsp freshly ground black pepper
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