Stand 31.7.2020
33 von 120
DE
EN
FR
NL
IT
ES
PL
CLEANING
Rotate the heat selector dial to the MIN-position and disconnect
the plug from the mains. Allow the appliance to cool down before
dismounting and cleaning it.
1. Remove the grill plate.
2. Do not immerse the appliance into water or any other liquid. If necessary
wipe the heating element with a damp cloth. Ensure that moisture does not
penetrate into the housing.
3. All removable parts can be cleaned in warm soapy water with a mild
washing-up liquid.
4. In case of encrustations soak the grill plate or other parts (except heating)
for a while in hot water with a mild wash-up liquid.
5. Clean the exhaust hood filter after every use in order to ensure proper
functioning of the appliance. To clean the filter, remove it and rinse with
warm water, no hotter than 30°C. You can use a little washing-up liquid if
necessary.
6. Never use any abrasive substances such as scouring pads, steel wool,
cleansing powders for cleaning. There is a risk of damaging the appliance.
7. All parts must be dried before reassembling the appliance.
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,
aubergines , leek, onions, corn, asparagus, black salsifies or carrots (precooked), scallions, spinach
(precooked), rocket a or mangold leaves, pea pods.
Copyright UNOLD AG | www.unold.de
Summary of Contents for 48785
Page 118: ...Copyright UNOLD AG www unold de ...
