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· Cut the meat or fish into bite-sized pieces. These will get done quicker.
· Lightly brush meat or solid fish with oil before you place it on the grill
top. s an alternative, you can marinate it first.
· Take the food out of the refrigerator approximately 30 minutes before
you start your raclette pleasure, so that it can take on room tempera-
ture.
· Do not put too many ingredients on the grill plate at once.
Cleaning and care
· lways pull the plug before cleaning the device and allow the device
to cool off.
· Do not use any sharp or pointed objects, gasoline, solvent, scrubbing
brushes, or abrasive cleaning agents for cleaning.
· Clean the grill top with warm water, some dishwashing detergent and
a solid sponge. void using abrasive cleansers and sponges.
· Only wipe the housing with a moist sponge, dry afterwards, if neces-
sary. Do not submerge the device in water or other liquids. Do not clean
in the dishwasher.
· You can clean the pans and the spatulas with hot water and some mild
dishwashing detergent.
12
Recipes
B SIC R CLETTE for 4 servings
Ingredients: 1 - 1,5 kg waxy potatoes
salt, black pepper
approx. 1 tsp. caraway
approx. 750 g – 1 kg Raclette cheese
each 1 small glass cocktail gherkins, pearl onions, and
pickled baby corn,
Preparation: Thoroughly wash the potatoes under running cold water, as
the peel can also be eaten if desired. Place in a pot with salt and
caraway, cover with water, and boil covered over medium heat until soft.
Preheat the device, cutting the Raclette cheese into slices in the meantime,
and arrange on a plate. Place the cocktail gherkins, pearl onions and
baby corn in bowls and place these on the table. Drain the boiled
potatoes, serve, and keep warm, if possible. dd the cheese to the pans
and allow it to melt; season with salt and pepper and eat with the
potatoes, cocktail gherkins, pearl onions and baby corn.
Variant: dd chopped up bacon, which is then cooked with the cheese
in the pans!
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