Coghlans Camp Cooker Guide rapide
Camp
Cooker
Instructions and recipes
© 2012 COGHLAN’S LTD. WINNIPEG, CANADA R3T 4C7
You have just purchased a cooking
appliance that will not only turn out
some exciting taste 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.
Introduction
- Your Coghlan’s camp Cooker is made
of cast aluminum. The melting point
is 1150ºF (620ºC). Do not overheat or
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 aluminum cooker or the
steel shaft. Metal parts will retain
heat for some time.
- Never place the cooker directly in
coals of an open fire.
- Wipe clean. Do not scour or scrape.
- Children should use only with close
adult supervision.
Caution
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 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.
Instructions
• Always pre-cook meats and other
fillings which may 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 sufcient lling to
insure an even toasted sandwich.
Helpful Hints
Grilled Cheese: A basic. Follow the
procedures outlined earlier. Add 2-3
slices of cheese. For variations add one
or more of the following: ham, tomato,
cooked bacon, onion, mushroom,
sausage, and canned fish. 2 minutes
(1 on each side) for cheese alone; 3-4
minutes if “loaded”.
Hot Sandwiches: Following the basic
procedure adds: sliced roast beef, ham,
pork, turkey, leftover 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.
Recipe Suggestions
Casserole: Use the basic procedure
adding any leftover casserole. Drain
any excess liquid before filling. Here
are some suggestions: chicken noodle,
sweet and sour pork, wieners 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 English
muffin. 2-3 minutes per side or until
done to your taste.
Fruit Pies: Use bread or pastry. Try Filo
pastry or raisin bread for variations.
Add any canned pie filling: apple,
cherry, peach, raisin, etc. Grill until
toast is golden. Sprinkle sugar on the
outside and serve. Fresh fruit can also
be used. Peel and slice, add sugar to
taste. Bake 4-6 minutes.
Recipe Suggestions
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