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CAUTION, HOT!
When inserting the pans mind not to touch the hot edge of the grill plate! Slide in
the pans just up to the set stop (cavity in the raclette level).
• With the small shovels the food cooked in the pans can be moved, taken out or the cheese be pushed
out. You can also use other utensils made of wood or plastic. However make sure that those are not in
contact with hot areas for a longer period of time. Under no circumstances must you use any cooking
utensils made of metal as the non-stick coating might be damaged otherwise.
• With the small shovels, the food cooked in the pans can be moved, taken out or the cheese be pushed
out. You can also use other utensils made of wood or plastic. However make sure that those are not in
contact with hot areas for a longer period of time. Under no circumstances must you use any cooking
utensils made of metal as the non-stick coating might be damaged otherwise.
• For switching off, turn the rotary knob up to the stop to “0“-position and pull the mains plug.
Cleaning and maintenance
ATTENTION: Hazard of injury and burns!
Before cleaning, always unplug the appliance and let
all parts cool down.
The still warm stone plate should be rubbed-off with some kitchen paper in order to remove grease and
oil residues. Afterwards wipe it with a moist cloth.
Clean pans and small shovels in lukewarm water with a little amount of dishwashing detergent. Soak
severe soiling firstly with some oil.
If the heating element must be replaced for cleaning, tilt the heating coil slightly and pull the heating
element out of the anchorage. Wipe the heating element with a damp cloth only. Under no circumstances
must you use any scouring agents or solvents, no pointed objects and no oven sprays.
Hint:
The stone plate, the pan support as well as the bottom part of the casing are dishwasher safe. But
we recommend the gentle way of cleaning by hand.
Never immerse appliance, cable or plug in water!
Make sure no water or steam may infiltrate the
appliance from below either.
The appliance must not be treated with a steam cleaner.
Tips
Make sure the food does not get in contact with the heating element as otherwise it will burn.
Only season cheese after melting as spices burn at high temperatures and generate unpleasant smoke.
If possible, the food to be grilled should be taken out of the fridge ½ hour before you start grilling. It will
roast more quickly and you avoid thicker meat staying cold inside.
Oil lean meat slightly before grilling. The best results are achieved with small and tender pieces of meat.
Do not pierce when turning, so that no juice is lost.
For closing the pores of the meat, it has to be seared shortly first. The meat is ready when the juice coming
out is clear.
Salt the meat afterwards; otherwise it might lose too much juice.
Sausages should be pierced before grilling so that they do not burst.
Spices and marinades might generate smoke when grilling. To avoid this you may use non-seasoned/non-
marinated raw meat and rather offer seasoning mixtures and barbecue sauces as side dish.
Of course, you can also grill vegetables and fish.
As side dishes, we recommend fresh salads and cooked potatoes.
