Unold 48716, Instructions For Use Manual

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The ingredients for the raclette recipes are 1.
for 1 person. Just multiply the quantities by
the number of guests.
One needs about 200 g of cooked potatoes
2.
and 150 g of raclette cheese per person.
Do not fill too much of the ingredients
3.
into the raclette pans, as the cheese may
burn and the other ingredients may not be
cooked.
Prewarm the dishes, as melted cheese
4.
becomes hard on cold dishes.
Sauces and cheese brown very rapidly,
5.
therefore check the pans and control cook-
ing.
Do not add too much salt, as most hard
6.
cheese types are already quite salty.
Potatoes, noddles or rice should still be hot
7.
when being filled into the pans to shorten
the cooking time.
Prepare all ingredients in bite-sized pieces 8.
in small dishes and arrange them on the
table around the appliance.
Preheat the appliance 20-30 minutes on
9.
the highest level.
Cut the meat (e. g. duck breast) into 1 cm
10.
thick slices to shorten the cooking time.
Brush the meat with oil or marinate it.
11.
For grilling use the highest level. For raclette 12.
with raw meat or fish we recommend a
medium heat level, also for low-fat cheese.
For full-fat cheese we recommend a high
heat level, for keeping warm a low heat
level.
geneRal ReMaRkS
Raclette
The original raclette consists of potatoes, raclette cheese and mixed pickles. Today, our phantasy
allows a variety of ingredients and variations. In addition to the potatoes and the cheese you may
fill the raclette pans with meat, sausage, game, poultry, fish, fresh fruits and vegetables, even
with sweets. And if you don’t like potatoes, just try white bread, pasta or rice instead. Instead of
raclette cheese every other well melting hard cheese can be used, e. g. Gouda, Greyerzer, Cheddar
or Appenzeller. Even soft cheese such as Roquefort and Gorgonzola are delicious. Butter cheese and
Camembert give a mild taste. Very mild and creamy is Mozzarella.
When preparing raclette, the cheese should only melt, but not brown.
Recommendation:
Offer your guests a choice of different ingredients to allow them to fill the pans according to their
taste. Some suggestions: (provide approx. 100–200 g additional toppings per person, the list below
can still be completed)
Vegetables:
dried soaked ceps, sliced fresh mushrooms, steamed Brussels sprouts, courgettes, tomatoes, au-
bergines , leek, onions, corn, asparagus, black salsifies or carrots (precooked), scallions, spinach
(precooked), rocket a or mangold leaves, pea pods.
Meat and poultry:
roasted or cooked chicken or turkey fillets in slices or cubes; cooked ham, roasted calf liver, roasted
rabbit back without bones and cut into slices, small roasted sausages, small roasted meatballs, small
roasted fillets, roasted duck breast.
Fish and seafood:
smoked salmon, trout fillets, steam plaices, tuna (conserved), steamed soles or cod fillets, shrimps,
crab-meat
Fruit:
bananas, mango, papaya, strawber-ries, pineapples, pears, apples, blueberries (fresh or frozen).