RACLETTE 8 PIERRE 2 EN 1 129 014V - Raclette grill LAGRANGE - Free user manual and instructions

USER MANUAL RACLETTE 8 PIERRE 2 EN 1 129 014V LAGRANGE

Support plaque grill/crêpes (Ref. 129013)

Support pierre (Ref. 129014)

- BESCHRIJVING VAN HET APPARAAT -

Base in termoplastica

Piastra in inox Soporte placa parrilla/crepes (Ref.129013)

Soporte piedra (Ref.129014)

Grill/crêpe plate with ceramic non-stick coating (Ref. 129013)

Natural cooking stone (Ref. 129014) Read these instructions carefully and keep them for future reference.

8 pans with non-stick coating and wood handles

On/off switch with indicator light

Grill/crêpe plate support (Ref. 129013)

Stone support (Ref. 129014)

Stainless steel plate ■■ This unit is only intended for household use, and must be used as indicated in the instructions. ■■ Always unwind the cord completely. ■■ Make sure that the voltage of the network corresponds to the voltage noted on the name plate of the unit and connect it to a 10/16A socket equipped with a ground connection. ■■ It is recommended that you connect the unit to a system that has a differential residual current system with a breaking current not exceeding 30mA. ■■ If you must use an extension cord, always use a model equipped with a ground and with wire of section greater than or equal to 0.75mm². ■■ Take all necessary precautions to make sure that no one trips on the cord or extension cord. ■■ Place your unit on a flat surface in the center of the table and far from easily inflammable objects. ■■ Never put your unit on a hot surface or near a flame. ■■ Never leave your unit unsupervised when it is working. ■■ Never put your unit into water or any other liquid to clean it or for any other reason. Never put it in the dishwasher.

10. Red fixed cord

11. Wooden spatula (Ref. 129013)

ENG - device DESCRIPTION - ■■ Do not touch the heating plate, the stainless steel plate, or other metallic parts during operation or within 1/2 hour after unplugging the machine, because they are hot (risk of burns). ■■ Never move the unit by pulling on its cord. Make sure that the power cord cannot be accidentally hooked in order to avoid the unit falling. Do not wind the cord around the unit. Do not twist it and make sure that it does not come into contact with the hot parts of the unit. ■■ Before any cleaning operations, unplug the unit and let it cool down completely. ■■ Be careful not to use or store the unit outside in rainy weather. We recommend that you never leave your unit in a place exposed to bad weather and moisture; always store your product in a dry place. ■■ Never use the unit as a back-up heating system. ■■ Never leave your unit plugged in when you are not using it. ■■ Always use the unit with its stone, its grill/crêpe plate in place on the support even if you don’t want to use this function. ■■ Only use the utensils provided with your unit. ■■ In the event of problems and after each use, turn off your unit, unplug it and let it cool down. ■■ This unit is not intended for people, including children of at least 8 years of age, whose physical, sensorial or mental capacities are reduced, or who do not have the necessary knowledge or experience, unless they are trained in and supervised for the safe use of this unit and are aware of the risks involved. Do not let children play with the unit. Only children over the age of 8 may, with adult supervision, clean and maintain the unit. ■■ Keep the unit and the power cord out of reach of children under the age of eight. ■■ These units are not intended to be operated by means of an exterior timer or by a separate remote control system. ■■ Watch children to make sure that they don’t play with the unit.

TECHNICAL CHARACTERISTICS ENVIRONMENT ■■ Grill/crêpe plate with anti-stick surfacing (Ref. 129003) or natural cooking stone (Ref. 129004) ■■ 8 pans with non-stick coating and wood handles ■■ Thermoplastic base ■■ On/off switch with indicator light ■■ Cord which can be rolled up and stored under the unit ■■ 230V-50Hz-800W Environmental Protection - DIRECTIVE 2002/96/EC 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 and as indicated by the symbol on its data plate, you may not dispose of this appliance in any public or private bin meant for household rubbish. To dispose of your appliance, you are instead responsible for taking it to a public collection centre equipped for recycling electrical or electronic devices. For information on collection and recycling centres for discarded appliances, please contact the local authorities or household rubbish collection service in your region or the shop where you purchased the appliance. CORD Cord: rolls up under the unit. Check the power cord carefully before each use. If it appears damaged, do not operate the appliance. To prevent danger to users, the cord should be replaced only by , its customer service department or an individual certified or authorised by . 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.

PREPARATION AND USE

Cooking on the stone ■■ Turn on the switch. ■■ Preheat your unit for 30 minutes. ■■ Just before you start cooking, lightly coat the surface of the stone with oil using a brush or a paper towel and without excess. ■■ Sprinkle a little fine salt on to the stone. ■■ Arrange the food to be cooked over the entire surface of the stone. ■■ Turn the food to cook it on both sides. FIRST USE ■■ When unpacking your unit, make sure that you carefully remove all of the packing materials. ■■ We recommend that you clean the trays, the stone or the grill/ crêpe cooking plate (depending on the model) before using them for the first time. ■■ A new unit can smoke a little bit during its first use. To limit this phenomenon, do the following: heat your unit for 10 minutes, then let it cool for about one half-hour. NB: never put the stone in contact with overly acidic foods such as products containing vinegar, mustard, pickles, etc. Cooking on the grill side of the plate ■■ Turn on the switch. ■■ Preheat your unit for 15 minutes. ■■ Lightly grease the plate: lightly coat the surface of the grill plate with oil using a brush or a paper towel and without excess. You can then grill the food of your choice: mushrooms, peppers, meat... USE Assembly of the unit ■■ Assemble the unit according to the diagrams on page 50. ■■ Completely unroll the cord. ■■ Put your unit in the center of the table. ■■ Plug in the unit. Raclette ■■ Turn on the switch. ■■ Preheat your unit for 10 minutes. ■■ Put the cheese in the trays. ■■ Put the trays in the unit. ■■ Remove when the cheese has melted and is lightly browned.

Cooking on the crêpe side of the plate ■■ Turn on the switch. ■■ Preheat your unit for 20 minutes. ■■ Lightly grease the plate. ■■ Take a small spoonful of dough and pour it in the center of the plate. ■■ Spread out the dough with the back of the ladle. ■■ Then turn over the crêpe and remove it, using the wood spatula provided. After a few uses, your stone may take on an indelible brown coloring. Do not worry, this is perfectly normal. NB: the cooking time varies depending on the thickness of the crêpe. Trays: clean them with a non-abrasive sponge, hot water and dishwashing liquid. Do not rub the trays with metallic objects or abrasive products (risk of deterioration of the non-stick coating). Grill/crêpe plate: soak for 15 to 30 minutes in hot water containing dishwashing liquid. Rub with a soft sponge. Drain and dry will before using again. If, despite these precautions, you see very light adherences or “caramelized” cooking marks, don’t worry, these will not detract from future use. Dismantling the unit ■■ Turn off with the on/off switch. ■■ Unplug the unit. ■■ Let the unit cool completely. ■■ Remove the trays and the grill/crêpe cooking plate or the stone (depending on the model). Stainless steel tray: do not soak in water, clean only with a soft sponge moistened with a little water and dishwashing liquid, dry with a dry cloth. Exterior surface: clean with a moist sponge and dry with a soft cloth. UPKEEP Never soak the unit in water. Always unplug it and let it cool completely before cleaning it. Stone: soak the stone in hot water for one half-hour, then rub with a sponge and rinse thoroughly. Let it dry before storing the unit. Cleaning with a scou ring pad or steel wool may make your stone less shiny but will not detract from its functioning.

SUGGESTIONS RECIPES Raclette: one essential factor: choose a cheese that is good for raclette. Cut fairly thin slices, 6 cm x 6 cm. Let them melt in the trays until a light, golden crust forms on the surface. Accompany with potatoes cooked in their skins (keep them warm on the stone or on the plaque à crêpes) cured ham, smoked ham, dried meat, or viande des Grisons cut into thin slices. Use your imagination: small white onions, pickles, mushrooms, a little white pepper ground on the cheese, sliced tomatoes, eggplant, etc. Recipes for raclette Advice: choose a good raclette cheese. Plan on about 200 g of cheese per person. LA RACLETTE (for 6 people) Ingredients: 1.2kg 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). Stone: as vegetables are slower to cook than meat, we advise putting all of your vegetables to be cooked on the stone. When they have cooked for some time, group them in one corner to make room for the meat or fish. For the preparation of the meat, you can ask your butcher to cut very thin slices. Cook the potatoes in their skins. Put them in a dish (with a little water at the bottom) and put it on the upper tray. 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). Crêpes: a simple and universal recipe: 250g of flour, 2 eggs, 3 tablespoons of sugar, 25g of butter, 1/2 coffee spoon of fine salt, 3 tablespoons of oil, 1 tablespoon of rum, and 1/2 liter of milk. In order to obtain very thin crêpes, the dough must be very liquid. The clearer the dough, the lighter the crêpes will be. Don’t hesitate to add 1 or 2 glasses of water if necessary. Grill: for vegetables: choose healthy and fresh food. Wash and dry them before grilling them. For meat and cold cuts: be sure to use thin slices.

LE BERTHOUD (for 6 people) LA CHEVROTINE (for 6 people) Ingredients: 1.2kg of Abondance cheese cut into slices of about ½ 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). Ingredients: 1.2kg of raclette cheese cut into thin slices; 12 potatoes; 250g of goat cheese cut into thin slices (2 small cheeses), black olives, thyme. Cook the potatoes in their skins; put them in a dish (with a little water at the bottom) and put it on the upper tray. 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. Cook the potatoes in their skins. Put them in a dish (with a little water at the bottom) and put it on the upper tray. 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… 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. LA TRUFFADE (for 6 people) Ingredients: 1.5kg of potatoes; 1 onion; 1kg of Tome fraîche de Cantal cut into thin slices. Recipes for the stone 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 in a heatresistant dish and place it on the upper plate to keep it warm. 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. The ingredients for a dinner with the stone are: ■■ Meat (as lean as possible): Beef: filet, steak - Veal: cutlet, filet Poultry: cutlet, filet, minced chicken, turkey, duck filet - Pork: filet, roast, chops, bacon. ■■ Fish: fish filets or slices (e.g.: salmon). ■■ Shellfish: lobster, crayfish, scallops, shrimp, etc. ■■ Vegetables: mushrooms in thin slices, zucchini in thin slices, green or red peppers for flavor and appearance, tomatoes cut in two... ■■ Accompaniments: sauces, mayonnaise, lemon, persillade, garlic, curry, herbes de Provence... ■■ Fruit: apples, pears, bananas… Chef’s hint: the Truffade au Roquefort yields excellent results so why not offer Roquefort and Cantal to your guests. Let them choose!

THE STONE OF THE ISLANDS

Ingredients: 400g of monk fish, 400g of sole, 2 limes, 4 kiwis, 1/2 liqueur glass of rum. Ingredients: 250g of flour, 6 whole eggs, 100g of butter, 1/2 liter of milk, vanilla sugar, cognac or rum. Mix the slices of fish in a salad bowl with the fruit cut into cubes. Add the lemon juice and the rum. Let macerate for 30 minutes. Cook in small portions. While the dough is resting, prepare in a warm terrine 150g of butter and beat it and soften it with a wooden spoon, adding 125g of caster sugar, the juice and grated peel of 2 mandarin oranges and a glass of Curaçao. Make the crêpes. Just before serving, put a layer of mandarin orange flavored butter on each crêpe, then fold in 4, then in 8. Ingredients: 1kg of veal filet cut into thin slices, 2 zucchini, 2 eggplants, 1/2 pepper, 2 tomatoes, 2 minced onions, salt, pepper and paprika, 3 tablespoons of olive oil. Ingredients: 15 crêpes, 500g of minced Ardennes ham, 250g of wild mushrooms or chanterelles, 2 shallots, 1 clove of garlic, 1 spring of wild thyme, 4 tablespoons of cream or Béchamel sauce, fresh ground pepper, grated gruyere, bread crumbs, butter. Mix the veal slices in a mixing bowl with the olive oil and vegetables. Add salt, pepper and paprika and stir. Cook in small portions. Make 15 crêpes. Fill them well with the well-cooked hash of Ardennes ham (about 500 grams), chosen from shank-end ham. Mix this with 250 g of wild mushrooms or chanterelles depending on the season, finely chopped, and cooked rapidly in butter on 2 chopped shallots. Add one clove of ground garlic and a sprig of fresh wild thyme and thicken with cream or Béchamel sauce (4 tablespoons), as you would do for a mushroom purée. Season the mixture with fresh ground pepper. It should be quite thick.

SAINT-BRIEUC CRÊPES

Ingredients for about fifteen crêpes: 125g of flour, 3 eggs, 60g of butter, 1 1/4 glasses of milk, 2 small coffee spoons of orange blossom, 2 small coffee spoons of rum, 1 pinch of fine salt.

Roll the crêpes by folding up the extremities so that the hash does not fall out, put them in a porcelain dish that can be put in the oven and which has been buttered, sprinkle with grated gruyere cheese and a fresh bread crumb mixture, add melted butter generously, put in the hot oven to heat and brown. Serve in the gratin dish immediately. The legal guarantee due from the seller does not in any way exclude the legal guarantee due from the Manufacturer for manufacturing flaws or defects according to articles 1641 to 1649 of the Civil Code. In the event of a breakdown or malfunction, contact your retailer. In the event of technical defects observed within one week of purchase, the units will be exchanged. Beyond this period, they will be repaired by the after-sale service. To benefit from this guarantee, the user must present a copy of the invoice specifying the date of purchase of the unit. Ingredients: 15 crêpes, 6 bananas, custard. While the crêpe dough is sitting, make a custard flavored with rum. Cut the peeled bananas in two lengthwise. Cook 15 crêpes. Put one spoonful of custard and one half-banana on each of them. Roll. Arrange the filled crêpes in a buttered gratin dish. Put in hot oven (thermostat 6-7) for 7 to 8 minutes. Duration of availability of spare parts In accordance with article L 111-2 of the consumer code, the availability of spare parts that we provide for a repairable product is 5 years as of its date of manufacturing. However, this availability is only guaranteed in the country where the product was purchased. GUARANTEE TERMS Shipping costs for returns After the first year which benefits from the dealer’s guarantee, you will only have to pay the costs for returning the product to the factory. We will ship it back to you at our expense as quickly as possible. Guarantees for household appliances. Your unit is guaranteed for 2 years. PIn order to receive an additional year of guarantee free of charge, register on the web site (www.lagrange.fr). The guarantee includes parts and labor and covers manufacturing defects. The guarantee does not cover deterioration due to poor use or non-observance of the instructions for use or breakage due to falling. If you have any other questions about our products, you can contact us at the following address: THIS GUARANTEE APPLIES TO HOUSEHOLD USES. IT CANNOT APPLY TO PROFESSIONAL OR SEMI-PROFESSIONAL USES.