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• Chocolate and chocolate sauces should not be heated on the grilling plate but
placed in the raclette level. These types of dips will be over-heated easily and
may get an unpleasant bitter taste or get lumpy.
CONTROLLING THE TEMPERATURE
Temperature and cooking time depend on your liking and the thickness, type, and
consistency of your food. However, do not select too high temperature values to
avoid burning.
Raclette and Grilling Function
Adjust the raclette and grilling temperature with the right-hand raclette control dial.
NOTE
The raclette level is not equipped with a separate heating element. The raclette
dishes are heated via heat radiation from the grilling plate. For using the raclette
function, you must select a sufficient temperature for the grilling plate.
• Select a
low temperature
to defrost and re-heat food. Additionally, these set-
tings are suited for shortly pre-heating delicate fondue sauces directly on the gril-
ling plate (e.g. chocolate, nougat, nut butter, and cream sauces or Hollandaise).
• Use
medium temperature
settings to cook seafood and scallops. Use this setting
to keep small portions of insensitive fondue sauces hot by heating them directly
on the grilling plate via the raclette dishes (e.g. stocks and gravy).
• Use
high temperature
settings (maximum position of the raclette control dial) for
meat and poultry. With this setting, your raclette dishes should be heated in the
raclette level only.
Fondue Function
The fondue temperature is set via the left-hand fondue control dial.
NOTE
For saving energy and time, and to avoid splashing as well, it is best to keep the
lid closed during operation, whenever possible.
•
Low settings
: for tender sauces and dips (e.g. cheese sauce and chocolate dip)
and for heating heavy sauces that may splash when heated.
•
Medium settings
: to keep the contents hot and/or boiling.
•
Maximum setting
: for bringing water or bouillon to the boil, or heating oil.
