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GENERAL INFORMATION
1. When using the raclette, the cheese should only melt, and not brown.
The ingredients for the raclette recipes are for one portion. Multiply the
ingredients by the number of guests.
2. For each portion you will need about 200 g cooked waxy potatoes and 150 g
raclette cheese.
3. If you overfill the pans, the cheese can burn, or the other ingredients will
not be cooked thoroughly.
4. Warm the serving plates; on a cold plate the cheese will dry out quickly.
5. Sauces and cheese can brown very quickly. You should therefore check the
progress of the cooking several times by pulling the pan out of the appliance.
6. When seasoning, be aware that raclette cheese can already be very salty.
7. If potatoes, noodles or rice are hot when you put them in the pan, this will
reduce the cooking time.
8. Cut all ingredients into bite-size pieces and have them ready in small bowls
placed around the raclette within reach of the guests.
9. For grilling, pre-heat the appliance about 20 to 30 minutes at the highest
setting.
10. Cut the larger pieces of meat (e.g. duck breast) in slices 1 cm thick; this
significantly shortens the cooking time.
11. Always grill raw meat on the grill plate, and not in the raclette pans.
12. Apply oil to the food that you will be grilling, or marinate it.
13. Use the highest setting for grilling. For cooking with the raclette we
recommend the middle setting, and a lower setting for keeping food warm.
RACLETTE
The traditional raclette recipe consisted of potatoes boiled in the skins, raclette cheese and various
pickled vegetables. Today, we are limited only by our imagination with respect to the ingredients
we use. In addition to potatoes and cheese you can also fill the pans with meat, sausage, venison,
poultry, fish, fresh fruits and vegetables, and also with sweet morsels. Instead of potatoes, one can
use bread, noodles or rice as a basis. Instead of raclette cheese you can also use any other hard
cheese that melts easily, such as Gouda, Gruyére, Cheddar or Appenzeller. Soft blue cheese such as
Roquefort and Gorgonzola also melt easily and add a bit of spice. Full-fat cheese and Camembert
have a more delicate aroma. Mozzarella is very mild and melts easily. You can also offer your guests
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