GRILL HOME - Electric grill LAGRANGE - Free user manual and instructions

USER MANUAL GRILL HOME LAGRANGE

CONDITIONS DE GARANTIE

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ACCENSIONE ED UTILIZZO

lection site that uses selective sorting to redirect items for recycling and eventual reuse in other applications.

• Thermoplastic side handles
• Varnished wood cross-bars
• Massive cast aluminium plate with non-stick coating
• 230 Volts - 50 Hz - 2300 Watts CORD

BEFORE USING THE APPLIANCE

Carefully read these user instructions and keep them so you can consult them at a later date.

• Always completely unroll the cable.
• Connect the cable’s plug to a 10/16 A socket fitted with an earth contact.
• If using an extension cable, you must use a model fitted with an earthed connector and wiring with a section equal to or greater than 1mm².
• Take all necessary precautions to prevent risk of tripping on the main or extension cord.
• Never submerse the appliance in water.
• People (including children) who are unfit to use the appliance under conditions of complete safety either due to their physical, sensorial or mental capacities, or due to their lack of experience or knowledge, may not use this appliance under any circumstances unless they are watched by, or receive instructions from, a responsible person.
• You should watch children to make sure that they do not play with the appliance.
• It is recommended that you connect the appliance to an installation featuring a residual differential current device with a tripping current not exceeding 30mA.
• These appliances are not intended to be operated with an external timer or a separate remote control system.
• Working surfaces may become hot while the appliance

You must examine the power supply cable carefully before using it. If it is damaged, you must not use the appliance. In order to avoid any danger to the user, the cable should only be replaced by Lagrange, its after-sales service, or a person either approved or qualified by LAGRANGE. Equipped with HO5RN-F 3 G 1 mm² cord. These appliances comply with Directives 2006/95/EC, 2004/108/EC, WEEE 2002/96/EC and RoHs 2002/95/EC and with EC Regulation 1935/2004 concerning food contact materials. Environmental Protection – DIRECTIVE 2002/96/CE To protect the environment and people's health, it is important for everyone, including all suppliers and users, to follow specific guidelines for the disposal of any electrical appliance at the end of its useful life. For this reason, the appliance at hand bears the marking on its data plate to remind you never to dispose of it in any public or private bin meant for household rubbish.Instead, you should return it to your retail shop or drop it off at a col34 ENG is operating. Do not touch the metal parts during operation as they may be hot.

• Always handle the appliance only by its plastic side handles and never by touching the wooden cross-bars.
• Before any cleaning operation, disconnect the appliance and leave it to cool down completely.
• For your safety, it is recommended that you never use or leave your appliance in a place that is exposed to bad weather or humidity.
• Never use the appliance for additional heating.
• Never place aluminium dishes or foils between the food and the cooking plate
• Never plug in the heating element while it is removed from the appliance. The element is designed for use exclusively with this appliance and any other use is prohibited.
• Never operate the appliance without water in the pan. This appliance is designed for use with a minimum volume of water. The purpose of this water is to minimise smoking and prevent overheating of the pan and work areas. Food drippings fall into the water.

SET-UP AND USE

• When unpacking the appliance, take care to remove and check all packing for parts.
• We recommend that you clean the stainless steel tray and the cooking plate before first use.
• A new unit may smoke slightly during the first use. To reduce the chance of smoking, allow the appliance to heat for 10 minutes, and then cool for approximately 30 minutes. Set-up and use
• To use the wind shield, place both ends of the wind shield in the stainless steel pan, and then tilt the back piece of the wind shield and insert its tab into the pan's middle slot. It is not necessary to use the wind shield when cooking indoors.
• Pour 1.6 litres of water into the stainless steel pan.
• Insert the heating element base into the provided bracket. Ensure that the element is inserted correctly. If the red indicator lights up, the element has been inserted incorrectly. IMPORTANT: never operate the appliance without water in the pan. During use, it is important to watch the water level and add more water as needed, taking care to pour in the water slowly to prevent hot water from splashing out. If you inadvertently allow the water pan to go dry, unplug the appliance immediately and allow it to cool completely before pouring more water into the pan to prevent sudden vaporisation and ignition of any greasy residue on the heating element. IMPORTANT: This is an electric grill and should never be used with charcoal or any other fuel.
• Avoid cooking excessively fatty foods. The heating element reaches temperatures similar to those of conventional charcoal barbecues. Food drippings may ignite spontaneously from time to time.

• Install the cooking plate
• Unroll the cord completely.
• Plug in the appliance and turn the knob to the desired setting; the green indicator lights up.
• After pre-heating for 5 to 15 minutes, you may begin cooking.
• Place the food on the cooking plate
• If cooking meat, grease the meat pieces before cooking. Turning over meat pieces before they are cooked may cause the meat to stick slightly to the grill.
• Cooking time depends on the food and your personal taste.may vary by model) CLEANING

• Heating element: The element does not generally require cleaning. If necessary, use a small brush with hard plastic bristles.
• Wood cross-bars: Clean with a damp sponge and drythoroughly.

GENERAL WARRANTY CONDITIONS ________

Your appliance is subject to a 2-year warranty. In order to benefit from an additional year of warranty coverage free of charge, register on the LAGRANGE Web site (www.lagrange.fr) The warranty covers parts and labour and also covers manufacturing defects. The product warranty does not cover damage caused by improper use or failure to follow instructions or by dropping the appliance.

IMPORTANT: Never submerse the heating element or its base or cord into the water. Always unplug the appliance and allow to cool completely before cleaning.

• Turn the dial to '0'.
• Unplug the appliance and allow it to cool completely.
• Remove the heating element.
• Clean the appliance as follows:
• Stainless steel pan: clean with a damp sponge and, if necessary, mild detergent. (May be placed in dishwasher).
• Hot plate: Soak it for 10 minutes in hot water with mild detergent. Rub with a sponge. Do not use a scouring pad as there is a risk of damaging the non-stick coating. Drain and dry thoroughly before next use. Do not put the plate in the dishwasher. The vendor’s legal warranty obligations in no way exclude the Manufacturer’s legal warranty obligations relating to faults or manufacturing defects in accordance with Article 1641 and subsequent articles of the French Civil Code. In the event of a breakdown or malfunction, contact your retailer. In the event of a technical fault occurring within 8 days of purchase, the appliance may be exchanged. After this period, it is repaired by LAGRANGE’s after-sales service.

RIB STEAKS WITH MUSTARD SAUCE

Preparation time: 5 min – Cooking time: 10 to 15 min - Serves 2 - 1 rib steak, 200 g - Salt and pepper. - 1 teaspoon of mustard

- STARTER STUFFED PRUNES

Preparation time: 15 min – Cooking time: 18 min max - Serves 4 - 850 g of prunes - 200 g of smoked bacon cut into very thin slices - 350 g of pork stuffing - Salt, pepper. - 2 tablespoons of oil. Pit 850 g of prunes using a small, sharp knife, taking care to open them lengthways. Fill each prune with pork stuffing using a teaspoon. Then wrap each prune in a slice of smoked bacon, thread them onto skewers and brush lightly with oil. Season with salt and pepper. Grill for 3 to 4 minutes on each side. Brush the meat with mustard, season and grill. - For rare: 4 min on each side - For medium rare: 5 min on each side - For medium doneness: 6 min on each side - For well done: 7 min on each side. BEEF TOURNEDOS Preparation time: 5 min – Cooking time: 10 min - Serves 2 - 2 beef fillet tournedos, 200 g each - Salt and pepper - Béarnaise sauce. - GRILLED MEATS - Place the steaks on the preheated grill. Cook for 5 min on each side. Eat with béarnaise sauce or any other condiment of your choice. BEEF RIBS Preparation time: 15 min – Cooking time: 18 to 25 min - Serves 4 - 1 kg of beef ribs - Salt and pepper. - Mixed herbs

CALF’S LIVER WITH LEMON

Preparation time: 5 min - Marinade: 30 min Cooking time: 8 to 12 min - Serves 4 - 4 calf’s liver escalopes, 120 g each - 5 cl of oil - 3 lemons - Salt and pepper. - 2 tablespoons of honey Squeeze the 3 lemons. Mix the juice with the honey, the oil, Season the ribs and cook for approximately: - 4 to 5 minutes on each side for rare, - 7 to 9 minutes on each side for medium rare.

the salt and the pepper. Arrange the calf’s liver escalopes in a deep dish. Cover them with this mixture and leave them to marinate in a cool place for 30 min. Drain the calf’s livers and place them on the grill for 4 minutes on each side (depending on the thickness).

VEAL AND KIDNEY BROCHETTES

Preparation time: 15 min - Cooking time: 15 to 20 min - Serves 4 - 500 g of veal fillet - 1 defatted veal kidney - 200 g of smoked bacon - Olive oil, salt and pepper - Chopped chives. Cut the veal fillet and the veal kidney into 2 cm cubes. Cut the smoked bacon into 2 cm pieces. Thread the veal, kidney and bacon alternately onto skewers. Season with salt and pepper. Brush lightly with oil. Grill for 15 min, turning the brochettes frequently. Sprinkle with chives and serve hot.

- BROCHETTES THREE PORK BROCHETTES WITH ORANGE

Preparation time: 15 min - Marinade: 2 hrs - Cooking time: 15 to 20 min - Serves 4 - 500 g of pork fillet - Paprika and oil - 4 chipolatas - 2 pork kidneys - Salt and pepper. - The juice of 3 oranges - 4 cloves of garlic - 1 liqueur glass of rum (5cl) - 2 limes Cut the pork fillets into 3 cm cubes. Cut each chipolata into 3. Divide the kidneys into four pieces and cut the limes into 1/2 cm thick slices. Mix the orange juice, rum, crushed garlic, salt, pepper and paprika in a mixing bowl. Marinade the meat pieces in this mixture for 2 hours in a cool place. Drain the meat pieces and thread them onto the skewers alternately, together with the occasional slice of lime. Lightly brush the brochettes with oil and cook them on the grill for 20 min at a fairly high temperature, turning them over frequently. Preparation time: 15 min - Cooking time: 12 to 15 min - Serves 4 - 4 salmon steaks - 4 tablespoons of chopped dill - Oil - Salt and pepper - 75 g of softened butter Season the salmon steaks with salt and pepper. Brush them with oil and cook them on the grill for 7 min on each side. In the meantime, grind together the softened butter, the dill, the salt and the pepper. Eat the grilled steaks while still hot. Place a knob of dill butter on each one. Serve with steamed potatoes, also garnished with a little dill butter.

Preparation time: 20 min – Cooking time: 12 to 15 min - Serves 3 - 3 large soles - 1 lemon - 150 g of breadcrumbs - Parsley - 30 g of flour - 40 g of butter - 2 eggs - 1/2 teaspoon of paprika - Salt and pepper.

CARAMELISED AUTUMN FRUIT BROCHETTES

Preparation time: 30 min - Marinade: 1 hr Cooking time: 10 min - Serves 4 - 200 g of apples (pippin) - 200 g of purple plums - 200 g of pears - 1 pinch of powdered cinnamon - 4 tablespoons of sweet white wine (Sauternes for example) - 4 tablespoons of brown sugar - 30 g of butter. Gut the soles. Remove the heads. Gently beat the eggs with the paprika, salt and pepper. Pour the breadcrumbs into a deep dish and mix with the flour. Clean the soles and wipe them dry. Dip them in the egg and then roll them in the breadcrumbs. Place the soles on the grill. Leave to cook for around 6 min on each side. During cooking, regularly sprinkle with melted butter to which a few drops of lemon have been added. When the soles are cooked and nicely browned, sprinkle with chopped parsley and a pinch of paprika. Wash the plums, cut them in half and remove the stones. Peal the apples and pears and cut them into regular cubes. Macerate the fruit in the wine and cinnamon for an hour. Drain the pieces of fruit and thread them onto wooden skewers to make small brochettes. Place your brochettes on the grill and brown the fruit for a few minutes. Suggestion: you can caramelise the brochettes after having browned the fruit on the grill.