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Cooking on the raclette
For a typical Swiss-style raclette, you need 200–300 g of raclette cheese with at least 45% fat for each
person.
Potatoes boiled in their skins are the main side dish. Pearl onions and gherkins are also served. Air-
dried meat, raw ham, salami and other spicy sausages taste great with the cheese.
The cheese is cut into 5 mm thick slices. Place a slice of cheese in a pan, place the pan in the appli-
ance and the cheese begins to melt. Once the cheese has turned golden brown, you pour it over the
potatoes.
Cleaning and care
Pull out the mains plug and allow the appliance to cool down.
Once the reversible hot plate (1) is warm to the touch, use a piece of kitchen towel to remove as
much fat and other residue from it as possible.
Clean the reversible hot plate (1) in lukewarm water using washing-up liquid and a
washing-up brush
Note: Do not use abrasives, metal scourers or oven cleaner.
The pans (6) and spatulas (7) can be cleaned conveniently in the dishwasher.
Never immerse the basic device (5) in water or use water to clean it. Simply put a little washing-up
liquid on a damp cloth, wipe the appliance and then dry it.
Dishwasher safe
Can be rinsed
under running
water
Wipe with a
damp cloth
Reversible hot plate (1)
Main appliance (5)
Pans (6)
Raclette spatulas (7)
Reversible hot plate
The reversible hot plate has two different sides. You can grill meat, fish and vegetables for example on
the ribbed surface.
The reverse side of the hot plate is suitable for cooking crepes.
Setting up and connecting
⋅ Remove all packaging from the appliance.
⋅ Clean the appliance (see chapter „Cleaning and care“).
⋅ Set up the appliance on a stable and level surface near to a plug socket.
Starting up the appliance
Before using the appliance for the first time, clean the pans and the reversible hot plate in hot water
using washing-up liquid and dry carefully. Then add a little oil to some kitchen towel and rub onto the
pans and the hot plate. If you use too much oil during preparation or grilling, it can burn onto the grill
plate. This is then very difficult to remove.
Position the reversible hot plate correctly on the frame of the main appliance (5) and place the pans
(6) on the storage level.
Insert the mains plug into the socket, the LED ring on the temperature dial (2) will lit up white. To pre-
heat the reversible hot plate (1), set the temperature controller (2) at the highest setting for around 10
minutes. During the heating-up phase, the LED ring lights up red. As soon as the heating-up phase is
complete, the LED ring is lit up white.
When cooking on the raclette, select a lower setting depending on the ingredients. If the temperature
controller is set to heat the lower third of the area, the grilled food can be kept warm.
Note: Only place the food on the reversible hot plate after preheating (1).
Note: When the reversible hot plate (1) is heating up, the LED ring is lit up red. As soon as the required
temperature is reached, the LED ring is lit up white.
Non-stick coating
When cooking the food, always use the raclette spatulas provided. Never touch the scratch-sensitive
coating with sharp or pointed objects.
When using your new appliance for the first time there may be a little smoke or odour. This is for
technical reasons and is perfectly normal.
Attention: You cannot switch the appliance off at the controller! Therefore pull out the mains plug
after use.
Grilling
Cut up the food you wish to grill into smaller pieces that are no thicker than 1 cm. Season meat
before grilling, but add salt after grilling to help retain the juice. Small sausages, tender steaks, minced
steaks, meat loaf and fish are ideal for cooking on the raclette. Sliced tomato, aubergine and pineapple
are ideal for cooking on the raclette and are very tasty.
Pierce thick sausages before you grill them to prevent fat splashes. The cooking time depends on the
type and thickness of the food. Never cut meat or other foods on the reversible hot plate.
Where possible you should take the food out of the refrigerator and leave to stand at room tempera-
ture for 30 minutes. This helps the food to cook quicker and prevents thick meat from remaining cold
in the centre.
