LA TOUR A RACLETTE - Raclette and cheese maker LAGRANGE - Free user manual and instructions

USER MANUAL LA TOUR A RACLETTE LAGRANGE

LA RACLETTE D'OIGNONS AU JAMBON

Pour 6 personnes

Technical Specifications

Common Specifications

• Varnished wood base with stainless steel insert (to hold/store pans)
• Thermodur supports
• 3 removable glass trays
• Two independent on/off switches with lighted indicators
• Detachable cord
• 230 Volts 50 Hz 900 Watts

2 reblochonnade pans 16 cm with anti-stick coating
8 raclette pans with anti-stick coating

8 raclette pans with anti-stick coating

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 x 0.75 mm² fitted with a high-temperature plug. Any replacement cord MUST be of the same type and specification.

These appliances conform to directives 73/23/EEC, 89/336/EEC, 93/68/EEC.

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 Operating Appliance

Please read the following instructions and keep them on hand for later reference.

Always unroll the cord completely before use.
- Insert the cord plug into a 10/16 A outlet with earthing contact.
- If you need to use an extension cord, always use a model equipped with an earthing contact and wires with cross-section no less than 0.75 ~mm^2 .
- Take all necessary precautions to prevent risk of tripping on the main or extension cord.
- Keep the appliance out of the reach of children.
- It is recommended to connect the appliance to a system with a residual differential current device with current limit not exceeding 30mA .
Always handle the appliance only by its wooden tray.

• Before cleaning, unplug the appliance and let cool completely.
• Never submerge the appliance in water.
• For your safety, it is recommended to never leave the appliance in a location exposed to weather or damp conditions.
• Never use the appliance as a heating device.
• Do not leave the appliance plugged in when not in use.
• Do not touch the metal parts or glass trays during operation as they may be hot.

Operation and Use

1-First Use

• When unpacking the appliance, take care to remove and check all packing for parts.
• It is recommended to clean the pans before using them for the first time.

A new appliance may smoke slightly when used for the first time. To reduce the chance of smoking, heat the appliance for 10 minutes and then let cool for approximately half an hour.

2-Operation

• Place appliance on a flat surface.
• Unroll the cord completely and connect to appliance.
• Plug cord into a mains outlet.
• Turn on one or both switches (the corresponding indicators will light), noting that the two switches operate independently: for 5 to 8 persons, turn both switches on (two cooking elements); for 2 to 4 persons, it is possible to use

only one cooking element by turning on only one of the two switches.

• Preheat the appliance for 15 minutes before inserting pans.
• Place the cheese in the pans (raclette and/or reblochonnade).
• Place the pans in the appliance.
• Remove pans and serve cheese after it has melted and browned slightly.
• If desired, place potatoes or other food in a heat-resistant dish on the upper tray to keep warm.
• The wood base with stainless steel insert may be used to hold the pans during the meal or for storage afterward.

Maintenance

Always unplug the appliance and let cool completely before cleaning.

• Pans: clean with a non-abrasive sponge using hot water and liquid detergent. Rinse. Do not scrub the pans with metal pads or brushes or abrasive products to avoid scratching the non-stick coating.

Note: the pans may be left to soak or placed in a dishwasher.

• Glass trays: clean with a non-abrasive sponge using hot water and liquid detergent. The trays may be left to soak or placed in a dishwasher.

• Resistor unit: clean with a damp sponge (with appliance unplugged and unit cool).

• Supports: clean using only a soft, damp, non-abrasive sponge. Wipe with a dry cloth.

• Base with stainless steel insert: clean using only a soft, damp, non-abrasive sponge. Wipe with a dry cloth.

Take care not to allow electrical parts to come into contact with water. Never submerse the appliance in water.

Statement of Warranty

The guarantee covers all manufacturing faults and defective materials.

It does NOT cover:

• Breakages due to fall or impact.
• Scratching of the non-stick coating arising from use of metal utensils or abrasive cleaning materials.
• Damage or deterioration arising from abnormal use of appliance or incorrect connection to electricity supply.

This appliance is guaranteed for 2 years (parts and labour). If an appliance has been used (even just once) it will not be exchanged but will be restored to full working order.

Carriage: during the guarantee period you will be responsible only for carriage charges when returning the goods to the factory. Return despatch to you will be at our expense. Items will be returned to you as quickly as possible.

We would like to make it clear that the guarantee will be revoked and invalidated if the appliance has been misused.

Professional or semi-professional use: this appliance is NOT intended for this type of use. No guarantee is provided in such circumstances.

Recipes using Reblochonnade Pans

Note: for these recipes, use the large round pans, placing one pan on each cooking element.

Reblochon Cheese:

A little background...

Reblochon cheese was first made in the 13th century in the Thônes Valley of France's Savoy region. Farmers of that time rented their mountain pastures and gave the landowner a proportion of the milk they produced as rent. On days when the owner came to measure production, farmers milked their cows incompletely in order to pay less rent. Once the landowner had gone, they would then finish milking. Milk from this second milking ("re-blocher" means "to pinch a cow's udder again") came eventually to be known for its use in an excellent cheese, Reblochon.

Of the more than 300 cheeses made in France today, only 38 have the coveted "Appellation d'origine contrôle" designation. The AOC designation guarantees that a cheese is produced at specific sites following traditional farming, production and aging methods. Reblochon de Savoie cheese is the product of time-honoured tradition, sound practices and local wisdom.

What Is Reblochon Cheese Like?

• Reblochon 'fruitier' is made year-round in the Savoy using milk produced within the AOC zone. It is identified by use of a red casein (a milk component) tag pressed into the face of the cheese.
• Reblochon 'fermier' is made exclusively on farms in the winter and mountain pastures in the summer. Twice a day immediately after milking, producers make this traditional cheese using only the milk from their own herds. This type of cheese bears a green casein tag.

Here are some recipes to make using your Tour à Fromages. Reblochon de Savoie cheese goes well with a wide range of foods, making for endless possible combinations and culinary creations. You are limited only by your imagination!

LA REBLOCHONNADE

Serves 6

Ingredients: 2 Reblochon de Savoie cheeses; 12 potatoes; variety of cold meats (e.g., cured raw ham, smoked ham, dried meats, Grisons meat, sausage); side dishes as desired (cocktail onions, pickles/chutneys, salad, etc.).

Cook the potatoes in their skins and then place them on the upper glass tray in a heat-resistant dish containing enough water to cover the bottom. Slice the Reblochon cheese in two horizontally. Place one piece in each large round pan with the cut side (flesh of the cheese) facing up. Put the pan on the element and allow the cheese to heat for several minutes. Remove the pan and use a spoon to scoop the melted portion of the Reblochon onto a plate of peeled cooked potatoes. Return the pan to heat and continue melting the remaining cheese. Serve with cured raw ham, dried meat, sausage, salad, cocktail onions and pickles.

Reblochon cheese goes well with a dry white Savoy wine (consume with moderation).

LA TARTIFLETTE

Serves 6

Ingredients: 1.5 kg potatoes; 250 g lardoons, cubed; 1 onion, minced; 2 Reblochon de Savoie cheeses.

In a separate pan, brown the lardoons and onion in a little margarine. Add the potatoes, diced or finely sliced, and cook for approximately 20 minutes. Add salt and pepper to taste. Transfer the mixture to a heat-resistant dish and place on the upper tray to keep warm.

Slice the Reblochon in two horizontally. Place one piece in each pan with the cut side facing up. Put the pan on the element and allow the cheese to heat for several minutes. Remove the pan and use a spoon to scoop the melted portion of the Reblochon onto a plate with the meat and potato mixture. Return the pan to heat and continue melting the remaining cheese. Serve with cured raw ham, dried meat, sausage, salad, cocktail onions and pickles along with a dry white Savoy wine.

Chef's hint: try adding a dash of fresh cream to the lardoon and potato mixture...

LA REBLOCHE AUX POMMES

An original recipe combining sweet and salty flavours...

Serves 6

Ingredients: 2 Reblochon de Savoie cheeses; 10 Russet or similar apples. Cut the apples into rounds, removing all pieces of core and seeds. Brown in a lightly greased pan. Transfer the apples to a heat-resistant dish and place on the upper tray to keep warm.

Slice the Reblochon in two horizontally. Place one piece in each pan with the cut side facing up. Put the pan on the element and allow the cheese to heat for several minutes. Remove the pan and use a spoon to scoop the melted portion of the Reblochon onto a plate with some of the cooked apple mixture. Sprinkle with a little cinnamon if desired. Return the pan to heat and continue melting the remaining cheese.

Recipes Using Raclette Pans.

Suggestions: Select a nice Raclette cheese. Plan for approximately 200 g of cheese per person.

LA RACLETTE

Serves 6

Ingredients: 1.2 kg Raclette cheese cut into thin slices; 12 potatoes; variety of cold meats (e.g., cooked ham, cured raw ham, smoked ham, dried meats, Grisons meat cut into thin strips, sausage); side dishes as desired (cocktail onions or other pickles/chutneys).

Cook the potatoes in their skins and then place them on the upper glass tray in a heat-resistant dish containing enough water to cover the bottom. Add one or more slices of Raclette cheese to each pan. Heat the cheese until its surface forms a thin, golden crust. Serve with the cold meats, salad, cocktail onions, pickles and chutneys, mushrooms, a dash of ground white pepper on the cheese, sliced tomatoes or aubergines, etc., accompanied by a dry white Savoy wine (Apremont, Abymes, Chignin or Roussette).

LA RACLETTE 4 SAISONS

Serves 6

Ingredients: 1.2 kg Raclette cheese; variety of cold meats (e.g., Grisons meat, cooked or cured raw ham, sausage); salad; quail eggs; smoked lardoons, cubed.

Steam or boil the potatoes in their skins. Halve the potatoes and place them on the upper glass tray to keep warm in a heat-resistant dish containing enough water to cover the bottom. Heat the cheese in the pans until it begins to melt and add the smoked lardoons. Serve with side dishes depending on the season:

• Spring: asparagus tips, cherry tomatoes, carrots, turnips, potatoes...

• Summer: celery stalks, grilled sweet peppers, basil leaves, pineapple pieces, courgettes, cauliflower...

• Autumn: sweet corn, nuts, hazelnuts, raisins, sliced chestnuts, artichoke hearts, smoked lard, cocktail onions...
• Winter: meatballs, sliced roasted veal or chitterlings...

Also available from LAGRANGE:

• Waffle, wafer and croque-monsieur irons
• Crépe pans
• Popcorn makers
• Chocolatière, chocolate pots
• Cooking stones
  -Fondue pots
  -Grills
• Electric barbecues
• Hot dog makers
• Steam cookers
• Kettles
• Deep fryers
• Chafing dishes, plate warmers, bread warmers
• Etc.

Visit our Web site at any time: www.lagrange.fr Or write to us for additional product information.

LAGRANGE