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6 Preparing raclette
GB
WARNING!
Danger of burns.
Never put your hand in the area between the pans and the heating element.
Only add ingredients to the pans when they are outside of the device.
Only hold the pans by the plastic handle intended for holding.
CAUTION!
In order to enjoy using the pans for as long as possible:
Do not use sharp metallic objects such as forks, knives, etc. when turning over
or removing food, as the surface may become damaged.
Use the wooden spatulas supplied or other wooden utensils for turning over
and removing food.
Do not place empty pans in the device or on the griddle during operation.
6.1 Making raclette:
Cut approx. 200 – 300 g soft cheese per person into slices approx. 3 – 5 mm thick and put
these in the pans. Raclette cheese, gruyère, tilsiter and appenzeller are particularly suitable. You
may also try out other types of cheese if they have a fat content of over 45%.
As side dishes you can use boiled or baked potatoes, baguettes or toast to enjoy your melted
cheese.
1. Put the cheese cut correctly to size in the pan and place this on the pan holder. You can place a
maximum of 8 pans in total on the holder.
2. Once the cheese has melted to a creamy consistency, remove the pan from the device and
scrape the cheese with the help of a wooden spatula out of the pan.
6.2 Cooking au gratin:
There are no limits to your imagination here. Everything that you have just grilled, such as
pieces of meat, poultry, fish, seafood, sausage, fruit or vegetables, can be topped with
cheese and cooked au gratin.
Raclette cheese varieties are especially suited for this, but you may also try out other types of
cheese if they have a fat content of over 45%. Cut the cheese into slices of approx. 3 – 5 mm
or grate it.
If you want an extra crispy cheese crust, it is recommended to mix some breadcrumbs in to the
grated cheese.
1. Spread the grated cheese and breadcrumbs, if using, or place your slices over the food.
2. The cheese will first melt and then take on a darker colour. Stop cooking once the cheese has
become crispy and golden yellow.
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