RC 44 - Fondue, raclette and wok appliance STEBA - Free user manual and instructions

USER MANUAL RC 44 STEBA

1. Grilling on the grilling plate

When planning the evening, reckon on about 200 to 250 grams of material per person. On the grillplate you can prepare meat (e.g. rump steak or mince), fish, and a wide variety of tasty dishes. A large number of side-dishes, sauces, and dips are suitable to accompany them. ∙ How well „done“ the dishes have to be depends on the type of meat or fish, the length of time it takes, its initial temperature, and its thickness. lf you prefer your steaks not too „rare“, do not cut them too thick. ∙ The time you give meat or fish is a matter of your personal taste. Turn the meat or fish over from time to time. ∙ Finally, you can salt the meat or fish, or add a sauce to it. Do not salt before grilling as this draws the juice out. No-stick grilling plate (RC34, RC38, RC58): You can grill dishes beautifully using the ribbed surface.10 Stone plate (RC44, RC48, RC58): ∙ No oil or grease is needed on the stone, so the natural flavour of meat, fish, and other ingredients is preserved (with the exception of the oil you apply before first using the stone). ∙ Always use the gourmet grill pans with the smooth surface upwards. ∙ It is possible that the meat or fish could „catch“ (burn in slightly) the first time the appliance is used. Do not turn the meat or fish over until it is very easy to loosen from the surface. ∙ The grill stone is particularly suitable for the natural grilling of all kinds of juicy meat, fruit, and vegetables. That the vegetables an meat juices does not so much burn in please wipe off the surface from time to time with a damp cloth.

2. Raclette dishes with the gourmet pans

You can fill the pans with all kinds of ingredients cut up small, whatever takes your fancy, cover it with cheese, and heat it under the grill until the cheese melts. Any- thing is suitable that you can think of for overbaking with cheese, e.g. meat cut inlo tiny pieces, poultry, fish, fruits de mer, sausage, fruit, and vegetables. There are spe- cially selected raclette cheeses on the market, but you can try other kinds provided their tat content is over 45%.

3. Overbaking „au gratin“ with cheese

You can use this raclette grill to cover the dishes you have made on the grill with a delicious gratinÈ cheese crust. Simply scatter grated cheese, possibly mixed with ca- raway seeds, over the dish, or lay it on top in slices, and place the gourmet pan under the grill. The gourmet pan will be heated from on top by radiant heat, just like under a grill. First the cheese will melt, then it goes dark in colour. Take the pan out as soon as the cheese is a crisp golden brown.

4. Old-original raclette cheese method