316°
Breville VST049 2 Slice Sandwich Press - Brushed Stainless Steel £19.50 @ Tesco Direct
£19.50Tesco Direct Deals
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Prepare delicious toasted sandwiches at home with the VST049 sandwich press from Breville.
Made from stainless steel with a beautiful brushed finish, this café-style appliance features 2 flat, non-stick plates to toast your breads to perfection. The hanging lid accommodates various sandwich thicknesses and a locking mechanism enables convenient upright storage. Ideal for paninis, ciabatta and focaccia, the Breville VST049 sandwich press is a practical addition to your kitchen.
Prepare delicious toasted sandwiches at home with the VST049 sandwich press from Breville.
Made from stainless steel with a beautiful brushed finish, this café-style appliance features 2 flat, non-stick plates to toast your breads to perfection. The hanging lid accommodates various sandwich thicknesses and a locking mechanism enables convenient upright storage. Ideal for paninis, ciabatta and focaccia, the Breville VST049 sandwich press is a practical addition to your kitchen.
Could you perhaps post the dimensions of the cooking plate? From the outer dimensions and the image, I get around 24cm width, but I am not sure that is accurate... Thanks!
Thanks in advance!
Easily does two Sarnies at once
Yes, but it would be a shame to use such poor quality bread in a fine machine like this.
Such as?
Hovis granary is awesome
easy to clean, wipe once cooled down and looks good as new.
Ideal for students with minimal cleaning.
Yes...and a whole hog.
yes
The Chorleywood process and activated dough development techniques used for efficiency require a low protein wheat and a slew of additives. These techniques are why 95% of breads become clammy and plodgy (think the sides of a chilled sandwich as it goes soggy, and how it rolls into a ball that sticks to the roof of your mouth.)
Then there's the mass of synthetically derived enzymes used to speed up the process and give volume to the product - that go unlisted on the ingredients because they are claimed to used up in the process. That wisdom is being challenged eg enzyme transglutaminase used to make dough stretchier in croissants and some breads may turn part of the wheat protein toxic.
Other garbage in the mass produced loaf are preservative and volume increaser fats, fractionated or sometimes hydrogenated. L-ascorbic acid, an oxidant which gasses up a loaf to make it look more impressive. Chlorine dioxide gas used to bleach white flours. L-cysteine hydrochloride, which may be derived from animal hair and feathers. Soya flour, preservatives, emulsifiers, the list goes on and on.. "healthy" wholemeal bread contains the most residual pesticides in tests including chlormequat, glyphosate, malathion and pirimiphos-methyl. These are found in the majority of high street loaves.
Bread that is hand made in a bakery by bakers would be my recommendation.
No. The predefined temperate seems perfect though!