RACLETTE PIERRE ELEGANCE - Electric grill LAGRANGE - Free user manual and instructions

USER MANUAL RACLETTE PIERRE ELEGANCE LAGRANGE

- BESCHRIJVING VAN HET APPARAAT -

- DESCRIPTION OF APPLIANCE -

1. Thermoplastic feet
2. Stainless steel platter
3. Removable tray for storing pans, of tempered safety glass
4. Varnished wood handles
5. 8 pans with anti-stick coating and varnished wood handles
6. Removable cord
7. On/off switch with signal light
8. Anti-skid pads
9. Natural grill stone

CHARACTERISTICS

Thermoplastic feet
- Stainless steel platter
- Removable tray for storing pans, of tempered safety glass
- Varnished wood handles
- 8 pans with anti-stick coating and varnished wood handles
Natural grill stone
- Removable cord
- On/off switch with signal light
- Anti-skid pads
- 230V 50Hz 1000W

CORD

The mains cord must be carefully examined before each use. If it is damaged, the appliance must not be used. The cord supplied is type HO5RR-F 3 × 0.75 ~mm^2 fitted with a high-temperature plug. Any replacement cord MUST be of the same type and specification.

These appliances conform to directives 2006/95/CE, 2004/108/EEC, DEE 2002/96/CE, RoHs 2002/95/CE, CE 1935/2004.

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

BEFORE USING THE UNIT

Read these instructions carefully and keep them for future reference.

• Always unwind the cord completely.
• Connect the cord to a grounded 10/16 A socket.
• If you must use an extension cord, always use a grounded model with wires of section greater than or equal to 0.75 ~mm^2 .
• Take all necessary precautions to avoid people getting their feet caught in the cord or the extension cord.
• Never put the unit in water.
• People (including children) who cannot operate the equipment safely, due to physical, sensorial or mental handicaps, or to lack of experience or knowledge, must not use the unit without the surveillance or instructions of a responsible person.
• Keep an eye on children to make sure that they do not play with the unit.

• We recommend that you connect the unit to an installation with a residual current system with a breaking current that does not exceed 30Ma .

• These units are not intended to be used with an exterior timer or a remote-control system

• The temperature of the accessible surfaces can be high when the unit is in operation
• Use only the handles for handling the product.
• Before any cleaning operations, disconnect the unit and let it cool completely
• For your safety, we recommend that you never leave this unit in a place where it is exposed to bad weather or humidity.
• Never use the unit as a room heater.
• Do not touch the metal or stone parts during operation because they are very hot.

STARTING AND USE

First use

• When you unwrap your unit, be sure to remove all of the packaging materials.
• We recommend that you clean the grill stone, and the pans before the first use.

A new unit may smoke slightly when it is first used.

Start-up

• Put the unit on a flat surface,
• Completely unwind the cord.
• Connect your unit, press the switch, the signal light goes on.
• Let your unit heat up for 15 minutes for use for raclette alone and about 30 minutes for use of the stone.

Use of raclette function:

• Put the cheese in the Raclette pans
• Put the pans in the unit. Make sure that the cheese is not too thick and does not come into contact with the resistor
• Remove and eat when the cheese is as you like it.
• When you have finished or when you want to take a break during the meal, you can place your pans on the lower tempered glass shelf.

Use of the grill stone:

• Lightly grease the stone after the pre-heating, just before you start cooking the food.
• Sprinkle the stone generously with salt before you place the food to be cooked (optional),
• Put the food on the stone, turn it at the half-way point,
• Don't hesitate to scrape your stone using a metallic scraper during your meal to remove food residues that are stuck to the stone. Grease again lightly and salt again.

UPKEEP

Always disconnect the unit and let it cool completely before cleaning.

• Stone: Scrape your stone with a metallic scraper to remove as much residue as possible. Clean the surface of the stone with a sponge and hot water but without dishwashing liquid. Soak the stone if necessary. The use of steel wool or a scouring pad is possible but could remove the stone's shiny appearance (there will be no impact on its functioning). Dry the stone well before placing it on the unit for storage (to avoid condensation and oxidation phenomena).

• Raclette pans: clean them with a non-abrasive sponge, hot water and dishwashing liquid. Rinse. Do not rub with metallic objects or abrasive products (risk of deterioration of anti-adhesive coating or varnish of the wooden handles).

N.B.: do not put the pans in the dishwasher, don't soak the wooden handles

• Wooden handles: wipe gently with a moist sponge and dry well with a dry cloth.
• Stone and metallic plate supports: clean with a moist sponge and a little soap, rinse with the moist sponge, then dry well with a dry cloth.
• Glass pan storage tray: if necessary, unclip the tray and clean it like a glass (can be put in dishwater)
• Resistor: in principle, it should not be cleaned. If necessary, use a brush with stiff bristles.

Warning

Never soak the unit in water.

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 warranty excludes deterioration due to misuse or failure to follow the user instructions, or due to dropping the product and breaking the enamel.

THIS WARRANTY APPLIES TO DOMESTIC USE; UNDER NO CIRCUMSTANCES DOES IT COVER PROFESSIONAL USE

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

ADVICE AND RECIPES

WARNING: never bring the stone into contact with overly acidic foods such as vinegar, mustard, pickles, etc....

RACLETTES

Advice: choose a good raclette cheese. Plan on about 200 g of cheese per person.

LA RACLETTE (For 6 people)

Ingredients: 1.2 Kg of raclette cheese cut into thin slices; 12 potatoes; choice of cold cuts (cooked ham, cured ham, smoked ham, dried meat, dried beef cut into thin slices, dry sausage, etc.); various accompaniments (small white onions in vinegar; pickles).

Put one or several slices of raclette cheese on the pans. Leave to melt until a light golden crust forms on the surface. Accompany with cold cuts, green lettuce, small white onions, pickles, mushrooms, a touch of ground white pepper on the cheese, thin-sliced tomatoes, eggplants, etc. Serve a dry white wine from Savoy (Apremont, Abymes, Chignin or Roussette).

LE BERTHOUD (For 6 people)

Ingredients: 1.2 Kg of Abondance cheese cut into slices of about 12 centimeter; 12 potatoes; choice of cold cuts (cooked ham, cured ham, smoked ham, dried meat, dried beef cut into thin slices, dry sausage, etc.); various accompaniments (small white onions in vinegar; pickles).

Put one or several slices of Abondance cheese on the pans. Leave to melt until a light golden crust forms on the surface. Accompany with cold cuts, green lettuce, a dry white wine from Savoy...

LA TRUFFADE (For 6 people)

Ingredients: 1.5 Kg of potatoes; 1 onion; 1 Kg of Tome fraîche de Cantal cut into thin slices.

In a separate skillet, brown the potatoes cut into cubes or thin slices with the minced onion in a little margarine; cook for about 20 minutes. Add salt and pepper.

Put this preparation on the raclette pans, cover with one or several slices of Cantal. Heat until a light golden crust forms on the surface. Accompany with green lettuce.

Chef's hint: the Truffade au Roquefort yields excellent results so why not offer Roquefort and Cantal to your guests. Let them choose!

LA CHEVROTTINE (For 6 people)

Ingredients: 1.2 Kg of raclette cheese cut into thin slices; 12 potatoes; 250 g of goat cheese cut into thin slices (2 small cheeses), black olives, thyme.

Put a slice of goat cheese and a slice of raclette cheese in the pans. Let it melt until a light golden crust forms on the surface. Slide it onto your plate and sprinkle with thyme. Eat with a few black olives and potatoes.

Chef's hint: vary the accompaniments. A few suggestions: cold cuts, green lettuce, small white onions, pickles, mushrooms, a touch of ground white pepper on the cheese, thin-sliced tomatoes, eggplants, etc.

RACLETTE 4 SEASONS (For 6 people)

Ingredients: 1.2 kg of raclette cheese - Mixed cold cuts: dried beef, cured or cooked ham, dry sausage...- Green lettuce - Quail eggs - Small smoked lardons.

Steam or boil the potatoes without removing the skin. Melt the cheese in the pans, possibly adding the small smoked lardons.

Vary your accompaniments depending on the season:

• Spring: asparagus tips, cherry tomatoes, carrots, turnips, potatoes, etc.
• Summer: celery stalks, grilled peppers, basil leaves, pieces of pineapple, zucchini, cauliflower
• Autumn: mini ears of corn, walnuts, hazelnuts, grape seeds, pieces of chestnut, artichoke hearts, smoked bacon and small onions.
• Winter: meatballs, pieces of roast veal or chitterlings, etc.

RACLETTE WITH THREE CHEESES For 6 people

Ingredients: 6 crottins de chêvre - 300 g of comté - 300 g of gouda - 1 dried duck breast - 4 slices of side bacon 1 bunch of grapes - 8 morels - 4 tablespoons of pine nuts - 4 tablespoons of raisins, 4 tablespoons of walnut kernels, 2 tablespoons of olive oil, salt, pepper.

Slice the side bacon and the duck breast. Put it on a plate and sprinkle with a spoonful of oil.

Put the nuts, raisins (washed) and morels on a plate. Cut the crottins in half, oil them. Cut the gouda and the comté into slices. Put them on a serving plate.

Put all of the Ingredients on the table so that the guests can melt the cheeses in the pans, adding the ingredients of their choice.

RACLETTE WITH APPLES (For 6 people)

Ingredients: 1.2 Kg of Raclette cheese cut into thin slices; 10 "Reinette" or "Canada" apples.

Cut the apples into round slices, removing the central part containing the seeds. Then brown them in a skillet with a little fat..

Put 2 to 3 slices of apple in the pans then add a slice of cheese. Let melt. You can sprinkle on a little cinnamon. Enjoy...

COOKING ON STONE

Advice and recipes

Cooking on stone is fully in keeping with the current trend toward light, dietetic, healthy and natural eating, because it leaves intact all of the flavors and vitamins of foods. Stone accumulates heat and then releases it slowly and uniformly during the cooking.

The ingredients for a "stone supper" are:

Meat: (preferably less fatty)

Beef: filet and steak. Veal: escalope, filet. Poultry: escalope, filet, émincé of chicken or turkey, aiguillette or filet of duck. Pork: filet, roast, chops, bacon.

Fish: all fish in files or slices (e.g.: salmon).

Shellfish: langoustines, crayfish, scallops, bay scallops, gambas, etc.

Vegetables: thin-sliced mushrooms, round-sliced onions, thin-sliced zucchini, green or red peppers for the flavor and the pleasure of the eyes, small tomatoes cut in two, etc....

Accompaniments: sauces, mayonnaise, lemon, harissa, parsley vinaigrette, garlic, curry, herbes de Provence, etc....

Fruits: bananas, apples, pears, etc....

Preparation of meat and fish:

Meat: cut the meat into thin slices 0.5 to 1 cm thick with a width of 2 to 4 cm.

Fish: cut files into 2 to 4 cm wide strips. You can also prepare mini-shish kabobs on wooden skewers. For this, cut the meat or fish into cubes of 1.5 cm on each side.

The chef's secret:

As vegetables need more time to cook than meat, put all of the vegetables to be cooked on the stone. When they have been cooking for a while, group them in a corner to make room for the meat.

Just one watchword for an enjoyable meal: have fun and let your imagination invent new recipes. You will find some suggestions of original recipes on the following pages.

This unit is not intended to replace an electric or charcoal grill. Do not try to use this unit to grill very large pieces of meat or whole fish.

Recipes (preparations for 6 people)

- La pierre ACAPULCO -

1 kg of rumpsteak - 2 to 3 tablespoons of oil - 500 g of bacon - curry, salt, pepper- 1 red pepper - 2 cloves of garlic- 1 green pepper.

Cut the meat into thin slices of 2 to 4cm and 0.5 to 1.5cm thick. Mince the peppers and bacon. Crush the garlic with the salt, pepper, and curry and add the oil. Mix the meat in a salad bowl. Cook the vegetables first, then the meat.

1.2 kg of filet of veal cut into thin slices - 2 zucchini 2 tomatoes - 2 eggplants - salt, pepper, paprika - 1/2 pepper - 2 large minced onions - 3 tablespoons of olive oil.

Mix the slices of veal with olive oil and vegetables in a salad bowl. Add salt, pepper and paprika and mix. Cook in small portions.

- La pierre BOURGUIGNONNE -

250 g of veal kidneys - 250 g of loin of veal - 250 g of rib eye steak - 250 g of veal liver - 250 g of pork liver - salt, pepper, shallot vinegar 1/4 liter of chicken stock - red wine and 5 cloves.

Cut the various meats into thin slices, mix them in a salad bowl with salt, pepper and shallot vinegar. In another recipient, mix the chicken stock with 25 cl of wine and the cloves (let this preparation sit for at least 30 minutes so that the flavor of the cloves goes in). Cook the meat. Spoon some bouillon onto the meat just before serving it.

-La pierre des ILES

400 g of monkfish - 1 can of pineapple chunks - 400 g of sole
4 kiwis - 2 limes - 1/2 glass of rum liqueur.

Mix the thin slices of fish with the fruit cut into cubes in a salad bowl. Add the lime juice and rum. Let macerate for 30 minutes. Cook in small portions.

-La pierre MAIs

900 g of rack of lamb - 1 small can of corn - 2 turkey escalopes - 1 small can of pineapple chunks - 4 tomatoes salt, pepper, vegetable oil, paprika.

Cut the rack of lamb, escalopes and tomatoes into thin slices. Mix all of this in a salad bowl with the corn and pineapple. Season with salt, pepper, paprika and 2 to 3 spoonfuls of oil. Cook in small portions.

350 g of fresh salmon - 2 jars of lumpfish eggs - 350 g of sweet smoked herring - chopped parsley - 350 g of sole - 2 small glasses of vodka.

Cut the fish into thin slices and mix them in a salad bowl with the lumpfish eggs and chopped parsley.

Sprinkle the preparation with vodka and leave to macerate for 30 minutes. Cook the small pieces of fish on the stone.

Accompany with pieces of toast with fresh salted butter.

17 Chemin de la Plaine

ZA les Plattes

69390 VOURLES

France

www.lagrange.fr

LAGRANGE