GRILL PIERRE - Grill LAGRANGE - Free user manual and instructions

USER MANUAL GRILL PIERRE LAGRANGE

Grill'Pierre® Tradition Ref: 199 902 Maxi Grill'Pierre® Ref: 249 901 Grill'Pierre® Deluxe Ref: 199 001 Grill'Pierre® Ref: 249 001

Caractéristiques techniques - Steengrillen “A LA ACAPULCO” - Before using the appliance

Features of all models:

Please read these instructions carefully and store them for future reference.

• Lava stone 37 cm x 23 cm
• Lift-out heating element
• Lighted on/off switch
• 230 Volts 50 Hz 1100 Watts

• Always unwind the cable fully.
• Connect the plug at the end of the cable to a 10/16 A – 230-volt socket equipped with a ground connection.
• If you have to use an extension, it is imperative that you use a model equipped with a ground connection and with wires of a section greater than 0.75 mm2.
• Take all necessary precautions to prevent anyone from tripping over the cable or its extension.
• Never submerge the appliance in water.
• Do not touch the metal sides of the product when it is switched on, or within half an hour of unplugging it (to avoid burns).
• Keep the appliance out of the reach of children.
• Never move the appliance without first unplugging the power cable and allowing the water to cool.
• Only handle the product using the handles fitted.
• Before cleaning the appliance in any way, unplug it and leave it to cool down completely.
• For your safety, we recommend that you never leave your appliance in a place exposed to bad weather or humidity.
• Never use the appliance in the rain.
• It is recommended that you connect the appliance to an installation fitted with a residual current device, with a tripping current of no more than 30 mA.
• Never place a dish or aluminium foil between food and the cooking stone.
• Do not touch the metal parts of the appliance when it is switched on, as these will be hot.

• Models 199001 & 199902 Casing in stained varnish
• Model 249001 Stained varnish handles
• Model 249901 Thermoplastic handles Power cable: The power cable must be checked carefully before use. If it is damaged, the appliance must not be used. To avoid injury, the power cable must only be replaced by the manufacturer, its after-sales service or a qualified technician certified by the manufacturer. The cable used is a 3x0.75 mm2 H05RR-F. These appliances comply with directives 73/23/EEC, 89/336/EEC and 93/68/EEC.

Always unplug the cooker and allow it to cool completely before cleaning. First use

• When unpacking the lava stone cooker, carefully remove all clamping assembly parts from the box.
• We recommend cleaning the cooking surface before the first use.

• Stone: Scrape the stone using a scraper wire brush to remove as much food residue as possible. Clean the stone's surface using a sponge and hot water only, without dish detergent. Use of steel wool or a scouring pad is optional but could dull the stone's appearance slightly (this has no effect on cooker performance). Dry the stone thoroughly before setting it back into the base for storage (to minimize the chance of condensation or oxydation).
• Wooden parts: simply wipe with a damp sponge and then dry thoroughly with a dry cloth.
• Metal tray: lift out the element and wipe using a damp sponge and a little detergent; rinse, again using the sponge, and then dry thoroughly with a dry cloth.
• Element: this should not generally require cleaning. Should cleaning ever be required, use a stiff-bristled brush. Take care not to allow any electrical parts to come into contact with water. Never submerge the cooker in water. A new cooker may smoke slightly during the first use. To minimize smoking, allow the stone to heat for approximately 10 minutes, and then cool for approximately 1/2 hour. Regular use
• Place the cooker on a flat surface.
• Unroll the cord completely.
• Plug in the cooker and turn on the switch; the orange indicator will light up.
• Allow the stone to heat for 20 - 30 minutes.
• Grease the stone lightly after preheating and just before starting cooking.
• (optional) Salt the stone generously before putting food on it.
• Place the food on the stone and turn over halfway through cooking.
• During the meal, scrape the stone with a scraper wire brush at any time to remove food residue stuck to the stone and then grease again lightly afterward.

ENG Set-Up and Use General warranty conditions Tips and Recipes

The warranty covers all manufacturing defects and material faults. It does not cover: - breakages caused by impacts or by the appliance being dropped, - damage resulting from misuse of the appliance. This appliance is guaranteed for 2 years (parts and labour).

Lava-stone cooking is an excellent method for preparing foods as part of a light, balanced diet focussing on healthy, all-natural meals because it helps to preserve foods' natural flavours and vitamins. The stone absorbs heat and transfers it to the food in a gradual, uniform manner during cooking. Ideal ingredients for a 'lava-stone night' include: Meats (preferably less fatty cuts) Beef: filets or steak. Veal: cutlets, filets. Poultry: cutlets, filets, sliced chicken or turkey, duck aglets or filets. Pork: filets, roast, ribs, bacon. Under no circumstance will we replace an appliance that has been used even once. It will instead be restored to full working order. To fully preserve your warranty rights, complete section 2 of the warranty form and send it to our Warranty Department within 30 days of making the purchase. Shipping charges: during the warranty period, you will only have to cover the cost of shipping the product back to the factory. The appliance will be shipped back to you as quickly as possible and at our expense. We must point out that the warranty will be terminated and invalidated in the event of misuse of the appliance. Fish: any filet or sliced fish (e.g., salmon). Shellfish: langoustines, crayfish, coquilles St. Jacques, scallops, prawns, etc. Vegetables: sliced mushroom gills, onion rings, finely sliced courgettes or green or red peppers to add flavour and visual interest, halved cherry tomatoes, etc. Side dishes: sauces, mayonnaise, lemon, harissa, persillade, garlic, curry, herbes de Provence, etc. This appliance is not designed for professional or semiprofessional use. The warranty does not cover this type of use. Fruit: bananas, apples, pears, etc.

Recipes (yield: six servings) Preparing meats and fish: Meats: cut meat into thin slices 0.5 - 1 cm thick and 2 - 4 cm wide.

- ACAPULCO stone - 1 kg rumsteck - 2-3 tbsp oil - 500 g bacon - 1 red pepper - 2 cloves garlic - 1 green pepper - curry, salt, pepper Fish: cut filets into strips 2 - 4 cm wide. You can also make mini-brochettes on wood skewers; to do this, cut the meat or fish into 1.5 cm cubes. Chef's secret: Vegetables take longer to cook than meat, so start all vegetables cooking on the stone first. After a few minutes, move them to one corner to make room for the meat. Cut meat into thin slices 2 - 4 cm wide and 0.5 - 1.5 cm thick. Dice the peppers and bacon finely. Crush the garlic with the salt, pepper and curry and add the oil. Mix with the meat in a bowl. Start the vegetables cooking first, then the meat. Cooking with the lava stone is a social activity! Have fun and let your imagination go in inventing new recipes. The following are a few suggestions for original recipes to get you started. - NIÇOISE Stone - 1.2 kg of veal filets cut into strips - 2 courgettes - 2 tomatoes - 2 aubergines - 1/2 sweet pepper - 2 large onions, diced - 3 tbsp olive oil - salt, pepper, paprika Note that the lava stone cooker is not designed to replace an electric or charcoal grill. You should not attempt to use your cooker to prepare very thick cuts of meat or whole fish. Mix the veal strips in a bowl with the olive oil and vegetables. Stir in the salt, pepper and paprika. Cook in small portions.

- BOURGUIGNONNE Stone - - MAIZE Stone - - 250 g veal kidneys - 250 g veal loins - 250 g ribeye steak - 250 g veal liver - 250 g pork liver - salt, pepper, shallot wine vinegar - 1/4 l poultry bouillon - red wine and 5 cloves - 900 g rack of lamb - 1 small can of corn kernels - 2 turkey cutlets - 1 small can diced pineapple - 4 tomatoes - salt, pepper, vegetable oil, paprika Cut the rack of lamb, cutlets and tomatoes into strips. Mix in a bowl with the corn kernels and pineapple. Season with the salt, pepper, paprika and 2 - 3 tsp oil. Cook in small portions. Cut the meats into strips and mix in a bowl with the salt, pepper and shallot wine vinegar. In another container, mix the poultry bouillon with 25 cl of wine and the cloves, letting this mixture sit for at least 30 min to allow the flavour of the cloves to permeate. Cook the meat. Spoon the bouillon onto the meat immediately before serving. - NORWEGIAN stone - 350 g fresh salmon - 2 jars lumpfish roe - 350 g mild smoked herring - chopped parsley - 350 g sole - 2 small glasses vodka - ISLAND Stone - 400 g monkfish - 1 can diced pineapple - 400 g sole - 4 kiwis - 2 limes - 1/2 glass rum liqueur Cut the fish into thin strips and mix in a bowl with the lumpfish roe and chopped parsley. Pour the vodka over the mixture and let sit for 30 min. Cook the fish in small pieces on the stone. Serve with toasts brushed with fresh salted butter. Cube the fruit and mix with the fish strips in a bowl. Add the rum liqueur and the juice of the limes. Let sit for 30 min. Cook in small portions.