48765 - Fondue, raclette and wok appliance UNOLD - Free user manual and instructions

Frequently Asked Questions - 48765 UNOLD

USER MANUAL 48765 UNOLD

Safety infoRmation technical SPecificationS Power rating: 1.100 W 230 V~, 50 Hz Weight: Approx. 3,50 kg Dimensions: Approx. 48,0 x 20,0 x 13,0 cm Cable length: Approx. 100 cm Grill plate: Approx. 40,0 x 20,0 cm Features: Infinitely variable temperature control Dismountable for easy cleaning Integrated pan rest Control lamp Accessories: 8 raclette pans, 8 plastic spatulas, instructions for use with recipes Technical details subject to change.

1. Please read the following information and

keep it for future reference.

2. This appliance is not intended for use by

persons (including children) with limited physical, sensory or mental abilities or with lack of experience or lack of knowledge, unless they are supervised by a person who is responsible for their safety or have been instructed on how to use the appliance.

3. Children should be supervised in order

to ensure that they do not play with the appliance.

4. Keep the appliance out of the reach of

5. Connect appliance only to an AC power

supply with voltage corresponding to the voltage on the rating plate.

6. Do not operate this appliance with an

external timer or remote control system.

7. Never immerse the appliance or the power

cord in water or other liquids.

8. Do not clean the heating base or power cord

9. The heating base should never come into

contact with water or other liquids. In case this ever happens, all parts must be completely dry before operating the appliance again.

11. This appliance is intended to be used in

household and similar applications such as: staff kitchen areas in shops, offices and other working environments; farm houses; by client in hotels, motels and other working environments; bed and breakfast type environments.

12. For safety reasons, never place the app-

liance on hot surfaces, a metal tray or a wet surface.

13. Do not place the appliance or power cord

near open flames during operation.

14. Always use the Raclette on a level,

uncluttered and heat-resistant surface.

15. Make sure that the power cord does not

hang over the edge of the countertop or table, since this can cause accidents, for example if small children pull on the cord. exPlanation of SymbolS This symbol denotes a possible hazard which could cause injury or damage to the appliance. This symbol denotes a possible risk of scalding. Please always be particularly vigilant here.18

1. Before assembling the appliance, check

if all parts are complete and remove all packing materials.

2. Wipe the appliance with a damp cloth. Make

sure that no water can penetrate into the housing.

3. Clean all removable parts (hot stone plate,

pans, forks, spatulas) except the heating element in hot soapy water and dry them carefully.

4. Oil the hot stone and the raclette pans

slightly before using it with coconut oil or another heat-resisting oil.

5. Preheat the appliance for approx. 30minu-

tes on highest level before using it for the first time to remove eventual production residues on the plates. Open the window during this heating period. Let the appli- ance cool down after the initial heating. After the initial heating you see some use tracks, however, these will not affect the function of the appliances and are no reason for complaints.

The hot stone is very heavy. Only move the appliance before mounting the stone.

16. If you use an extension cord, make sure

that it is intact and suitable for the power draw of the appliance; otherwise, there is a possibility of overheating.

17. Route the power cord and extension cord,

if used, so that there is no possibility of the cords being pulled or tripped over.

18. Use the Raclette only indoors.

19. When in use, never cover the grill plate with

aluminum foil or other materials that could cause the appliance to overheat.

20. Never touch any hot surfaces of the appliance

during operation – risk of burning! Always use the handles to touch the appliance and the raclette pans.

21. Do not move the appliance as long as it is in

operation, to prevent injuries.

22. Do not use the appliance with accessories

of other manufacturers or brands, to prevent damage.

23. Unplug the appliance from the power supply

after use and prior to cleaning. Never leave the appliance unattended when it is plugged in to the power supply.

24. Clean the appliance after every use.

25. Check the appliance, the plug and the power

cord regularly for wear or damage. In case of damage to the power cord or other parts, please send the appliance or the power cord for inspection and repair to our after sales service (for address, see warranty terms). Unauthorized repairs can result in serious risks to the user and void the warranty. CAUTION: The appliance becomes very hot during operation! The manufacturer will not be liable in the event of incorrect assembly, improper or incorrect use or if repairs are carried out by unauthorized third parties. fiRSt time uSe uSe of the aPPliance

1. For grilling / raclette place the appliance in

the middle of the table. If you are not sure, that the table is heat resistant, place a heat resistant non-metallic plate underneath the appliance.

2. Before starting, prepare all ingredients, fill

them in small dishes and place them on the table.

3. Place the grill plate on top of the app-

4. Make sure that the heat selector dial is in

the MIN-position. Connect the plug to the power mains.

5. Switch the appliance on by rotating the heat

selector dial to the desired heating level. The control lamp will go on and heating starts. The selected degree is indicated at the scale. During the operation the control lamp will alternatively be illuminated and extinguished depending on the actual status of the heating element, this is a normal result of the heating process.

6. We recommend to preheat the appliance for

10-15 minutes before starting to prepare food.

7. The raclette pans or should be taken out of

the appliance during pre-heating.19

8. For raclette we recommend a medium

heating level, for grilling a high level. Apply a thin coat of vegetable oil, e. g. coconut oil, on the grill plate and the cooking pans.

9. If the food or cheese are cooking or browning

too rapidly, reduce the heat.

10. After use, rotate the heat selector dial to the

MIN-position until the dial is locked and remove the plug from the power mains.

11. Let the appliance cool down.

Please follow also the general informations given with the recipes. cleaning anD caRe

1. Rotate the heat selector dial to the

MIN-position and disconnect the plug from the mains.

2. Allow the appliance to cool down

before dismounting and cleaning it.

3. CAUTION: the hot stone keeps the heat for a

long time and needs a long time to cool down.

4. Remove the hot stone.

5. Do not immerse the appliance into water

or any other liquid. If necessary wipe the heating element with a damp cloth. Ensure that moisture does not penetrate into the housing.

6. All removable parts can be cleaned in warm

soapy water with a mild washing-up liquid.

7. In case of encrustations soak the hot stone

plate or other parts (except heating) for a while in hot water with a mild wash-up liquid.

1. For cleaning the hot stone we recommend

to use the scraper, which fits exactly in the grooves of the plate. Please keep in mind that stone is a natural product, which may become discoloured during use.

8. Never use any abrasive substances such as

scouring pads, steel wool, cleansing pow- ders for cleaning. There is a risk of dama- ging the appliance.

9. All parts must be dried before reassembling

1. The ingredients for the raclette recipes are

for 1 person. Just multiply the quantities by the number of guests.

2. One needs about 200 g of cooked potatoes

and 150 g of raclette cheese per person.

3. Do not fill too much of the ingredients

into the raclette pans, as the cheese may burn and the other ingredients may not be cooked.

4. Prewarm the dishes, as melted cheese

becomes hard on cold dishes.

5. Sauces and cheese brown very rapidly,

therefore check the pans and control cook- ing.

6. Do not add too much salt, as most hard

cheese types are already quite salty.

7. Potatoes, noddles or rice should still be hot

when being filled into the pans to shorten the cooking time.

8. Prepare all ingredients in bite-sized pieces

in small dishes and arrange them on the table around the appliance.

9. Preheat the appliance approx. 15 minutes

on the highest level.

10. Cut the meat (e. g. duck breast) into 1 cm

thick slices to shorten the cooking time.

11. Brush the meat with oil or marinate it.

12. For grilling use the highest level. For raclette

with raw meat or fish we recommend a medium heat level, also for low-fat cheese. For full-fat cheese we recommend a high heat level, for keeping warm a low heat level. geneRal RemaRkS Raclette The original raclette consists of potatoes, raclette cheese and mixed pickles. Today, our phantasy allows a variety of ingredients and variations. In addition to the potatoes and the cheese you may fill the raclette pans with meat, sausage, game, poultry, fish, fresh fruits and vegetables, even with sweets. And if you don’t like potatoes, just try white bread, pasta or rice instead. Instead of raclette cheese every other well melting hard cheese can be used, e. g. Gouda, Greyerzer, Cheddar or Appenzeller. Even soft cheese such as Roquefort and Gorgonzola are delicious. Butter cheese and Camembert give a mild taste. Very mild and creamy is Mozzarella.20

1. For preparing raclette either the grill plate

must be placed on top of the appliance (see also First use).

2. Fill the raclette pans with ingredients

according to your taste or to our recipes and place the pans on the raclette plate. Gratinate until the cheese is melting.

3. As soon as the cheese has melted, take the

pans out of the appliance and slide the food onto a dish. If the food sticks on the pan, use a spatula to release it.

4. When you are not using the pan, place it

into the pan rest underneath the raclette plate.

The raclette pans become hot during operation, only use the insulated plastic handles to take them out of the appliance.

The raclette pans are equipped with a non-stick coating. Never use knives, forks or other metal tools to remove stuck food as scratches damage the coating. When preparing raclette, the cheese should only melt, but not brown. Recommendation Offer your guests a choice of different ingredients to allow them to fill the pans according to their taste. Some suggestions: (provide approx. 100–200 g additional toppings per person, the list below can still be completed) Vegetables dried soaked ceps, sliced fresh mushrooms, steamed Brussels sprouts, courgettes, tomatoes, au- bergines , leek, onions, corn, asparagus, black salsifies or carrots (precooked), scallions, spinach (precooked), rocket a or mangold leaves, pea pods. Meat and poultry roasted or cooked chicken or turkey fillets in slices or cubes; cooked ham, roasted calf liver, roasted rabbit back without bones and cut into slices, small roasted sausages, small roasted meatballs, small roasted fillets, roasted duck breast. Fish and seafood smoked salmon, trout fillets, steam plaices, tuna (conserved), steamed soles or cod fillets, shrimps, crab-meat Fruit bananas, mango, papaya, strawberries, pineapples, pears, apples, blueberries (fresh or frozen). ReciPeS foR Raclette The following recipes are for one person. Please multiply the quantities by the number of guests. Potatoes, cheese and …. The original raclette Ingredients: 200 g cooked unpeeled potatoes 150 g raclette cheese in slices of approx. 3 mm 100 g mixed pickles oil or butter to brush the raclette pans Preparation: Peel the potatoes and cut them onto thin slices, butter the raclette pans, fill some potato slices into the raclette pans, add 1 tblsp. of mixed pickles, and cover it with a slice of cheese, then gratinate. Instead of cheese you can also use sauces to gratinate:21 Lemon sauce 100 g full-fat cream cheese, ¼ tsp. of grated fresh lemon zests, 1 tblsp. of lemon juice, 1 pinch of nutmeg, 3 tblsp.s of milk, 30 g grated Parmesan cheese, salt, pepper Mix all ingredients (e. g. with a hand blender). Orange sauce Same ingredients as for lemon sauce, but instead of lemon juice and zests use orange juice and zests. Add up to ¼ tsp. of curry powder to taste. Ginger sauce 100 g full-fat cream cheese, ¼ tsp. of grated fresh ginger, 1 tsp. of soy sauce, 1 dash of tabasco, 2 tsp.s of lemon juice, 2 tblsp.s of apple juice, 30 g of grated Parmesan cheese, salt Mix all ingredients (e. g. with a hand blender). Almond sauce 25 g peeled almonds, 100 g Feta cheese, 2 tblsp. of cream, 1 clove of garlic, salt, pepper. Roast the almonds in a pan and let them cool down, then chop or grate the almonds e. g. with a handblender. Mash all ingredients with a hand blender. Recommendation: Add pistachios, peanuts or walnuts instead of almonds. Yoghurt sauce 100 g cream yoghurt, 50 g grated Gouda cheese Mix all ingredients (e. g. with a hand blender). Creamy horseraddish sauce 100 g full fat cream cheese, 3 tblsp.s of sour cream, 1 egg, 1 tsp. of grated horseraddish, pepper Mix all ingredients (e. g. with a hand blender). Pepper sauce 50 g full fat cream cheese, 2 tblsp.s of cream, 50 g of grated Gouda cheese, salt, 1 tsp. of pickled green peppercorns Mix all ingredients (e.g. with a hand blender), add the pepper corns at last. Tomato sauce 100 g full fat cream cheese, 1 tblsp. of cream, 1 dried tomato in olive oil, 1 clove of garlic, cayenne pepper, salt, pepper Mix full fat cream cheese and cream, cut tomato in small pieces, e. g. with the handblender ESGE-Zauberstab

as well as the clove of garlic, then mix with the cheese cream. Season with cayenne pepper, pepper and salt. Garlic sauce 1 whole head of garlic, 100 g full fat cream cheese, 3 tblsp.s of cream, ½ bunch of parsley, salt, pepper Wrap the whole head of garlic into a wet kitchen paper and cook it in the micro wave for about 4–5 minutes, until the cloves are soft. Let the garlic cool down a little bit, then peel it. Mash the garlic with the other ingredients with a hand blender (e. g. with ESGE-Zauberstab

Recommendation: If fresh wild garlic is available, add ½ bunch of finely cut leafs. Sweet sauce 100 g full fat cream cheese, 1 tsp. of vanilla sugar, ½ tblsp. of honey, 3 tblsp.s of cream Mix all ingredients (e. g. with a hand blender). Redfish with lemon sauce 150 g cooked and peeled potatoes, 150 g thin red-fish fillets, 1 tomato, 1 tblsp. of green scallions, in rings, salt, pepper, butter, lemon juice Slice potatoes and tomatoes, cut the redfish into bite-sized pieces. Brush the raclette pans with some melted butter, add some potaoto slices and some fish pieces. Season the fish with lemon juice, salt and pepper and top it with 1-2 tomato slices, distribute the lemon sauce on top. Put the raclette pans into the appliance and cook for about 6–8 minutes. Chicken with orange sauce 150 g cooked noodles, 100 g cooked chicken meat, orange sauce, butter, salt, curry powder Brush the raclette pans with some melted butter, add some noddles and meat, season with curry, salt and pepper. Cover with orange sauce and cook for 3–4 minutes. Duck breast with ginger sauce 150 g of duck breast, 150 g cooked rice, 2 tsp.s of soy sauce, 2 tsp.s of lemon jelly, ginger sauce, butter Cut the duck breast into slices of ½ cm and roast it on the grill plate for about 2 minutes while turning it several times. Brush the raclette Try the following recipes with the sauces22 pans with some melted butter, add some rice and meat into the raclette pans. Brush the meat with lemon jelly, season it with soy sauce and ginger sauce, cook 3–4 minutes. Spinach with almond sauce 100 g spinach leafs (frozen), ½ onion, 1 clove of garlic, 1 tsp. of butter, 150 g cooked and peeled potatoes, salt, pepper, nutmeg, butter Peel onion and garlic and chop it, roast it in the butter, then add the frozen spinach and stir until the spinach is thawed and hot. Brush the raclette pans with some melted butter, add some potato slices, season the spinach with salt, pepper and nutmeg, place some spinach on top of the potatoes and cover it with almond sauce, cook 3-4 minutes. Calf liver with apple and yoghurt sauce 150 g calf liver, 1 apple, ½ onion, 150 g mash- ed potatoes, 2 tsp. of cranberries, 2 tsp. of oil, yoghurt sauce Cut the liver into thin bite-sized pieces, peel the apple, remove the core and cut it into slices, peel and and slice the onion. Brush the grill plate with some oil and grill liver, apple and onion for 1-2 minutes while turning it. Fill 1-2 tblsp.s of mashed potatoes into the oiled raclette pans, add a little bit of the liver mixture. Cover with yoghurt sauce and gratinate for about 3 minutes, serve with cranberries. Smoked salmon with creamy horseraddish sauce 150 g asparagus pieces (precooked), 100 g smoked salmon, butter Butter the raclette pans, put also a few asparagus pieces into the pans, add some smoked salmon and cover it with cream-horseraddish sauce. Cook for about 5–7 minutes. Serve with raosted white bread. Potatoes, courgettes, ham with pepper sauce 100 g cooked peeled potatoes, 100 g small courgettes in slices, 100 g cooked ham in strips, some butter, salt, pepper Butter the raclette pans, roast courgette slices on the grill plate for about 2 minutes from both sides, fill some potato and courgette slices into the raclette pans. Distribute the ham on top, season it and cover it with pepper sauce, cook for about 3–4 minutes. Shrimps with tomato sauce 100 g cooked shrimps, 100 g courgettes in slices, some olive oil, 100 g cooked rice, tomato sauce Grill the shrimps and the courgette slices on the oiled grill plate for 2 minutes while turning from time to time. Then fill some rice into the buttered raclette pans some, add some courgettes and shrimps, cover with tomato sauce and cook for about 3–4 minutes. Potatoes with garlic sauce 200 g cooked peeled potatoes, garlic sauce, butter Fill the buttered raclette pans half with potato slices, cover with garlic sauce and cook for 3–4minutes. Fruit with sweet sauce – a delicious dessert 150 g fruit of the season, bite-sized, lemon juice, sweet sauce Place some fruit pieces into the raclette pans, season with some lemon juice and cover with sweet sauce. The cook for about 3–4 minutes. Stuffed tomatoes 3 small tomatoes, 2 button mushrooms, 1 sli- ce of bread, 2 tblsp. of chopped fresh basil, 2 chopped fresh parsley, 50 g cooked ham, 2 tblsp. of sour cream, 1 tsp. of tomato paste salt, pepper, 100 g Mozzarella, butter Roast the toast bread and chop it with the mushrooms and ham using a hand blender. Add basil, parsley, sour cream and tomato paste, mix and season with salt and pepper, mix again, then stuff the tomatoes with this mixture. Butter the raclette pans. Place 2 tomato halves in each pan, put the sliced Mozzarella on top and grati- nated about 6–8 minutes. Stuffed button mushrooms 4 large button mushrooms, 1 slice of toast bread, 1 tblsp. of fresh chopped parsley, 1 hard- boiled egg, 50 g smoked salmon, 2 tblsp.s of sour cream, 1 tsp. of sweet mustard, ½ tsp. of Raclette variations As already noted, there are nearly no limitations concerning the choice of ingredients, so the following recipes are only a small selection.23 grated horseraddish, salt, pepper, 100 g Mozz- arrella, butter Brush the mushrooms, remove the stalks. Keep the head aside. Prepare the stalks and all other ingredients as described for the filled tomatoes. Stuffl this mixture into the mushrooms. Butter the raclette pans. Place 2 mushrooms in each pan, put the sliced Mozzarella on top and gratinate for about 4–6 minutes. Salami pepper 150 g cooked, peeled potatoes, 100 g grilled marinated peppers, 50 g of Salami in slices, 120 g raclette cheese slices, paprika powder, butter Butter the raclette pans, add some potato slices, cut the peppers into strips, add some strips to the potatoes, as well as salami and raclette cheese. Gratinate for about 3–4 minutes, season with some paprika powder. Camembert and cranberries 150 g cooked noodles, 1 tblsp. of cranberries, 100 g soft Camembert, butter Butter the raclette pans, fill some noddles into the pans, add cranberries and the sliced Cam- embert, gratinate for about 4–5 minutes. Tomato basil Crostini 1 large tomato, 2 tblsp.s of fresh basil 12 green olives, salt, pepper, 100 g Mozzarella, 6 thin slices of French white bread, olive oil Chop the tomato, cut the basil into fine strips and the olives into rings, roast 1 bread slice on the grill plate. Oil the raclette pans, lay the bread into the raclette pans, distribute tomatoes, basil and olives on the bread, season with salt and pepper, cover the bread with Mozzarella and gratinate for about 4–6 minutes. gRilling

1. The hot stone grill should be greased before

with a heat resisting oil, e.g. coconut oil.

2. Preheat the appliance on the highest heating

3. Place the food on the hot stone and turn it

from time to time until it is cooked. Grill on the highest heat level. If the food is roasting too rapidly reduce the heat. Pizza burger 100 g mixed minced meat, 1 clove of garlic and ½ onion, both chopped, 1 egg, 2 tblsp.s of bread crumbs, 50 g Gouda, 50 g cooked ham, 2 tsp.s of tomato paste, ½ tsp. of pizza seasoning, salt and pepper (if still necessary), 1 burger bun, 2 green salad leaves, 1 tblsp. of mayonnaise, 1 tblsp. of tomato ketchup, 2 slices of tomatoes, 2 slices of onion Mix meat, garlic and onions, egg, bread crumbs, grated cheese, chopped ham, tomato paste and pizza seasoning to a dough, form 2 flat burgers. Oil the grill plate and roast the burgers for 6-8minutes, turning them once. Cut the buns vertically and toast them shortly on the grill plate. Brush some mayonnaise on the buns, wash the salad leaves and place them on the mayonnaise, then lay one burger on top, brush the burger with ketchup, then add the second burger, and tomatoes and onions on top. Cover with the second bun half. Shrimp skewers 4 shrimps, 4 shallots, some caraway oil, 1 oiled wooden skewer Put the shrimps and shallots on the skewer, brush with caraway or garlic oil and grill it for 8–10 minutes. Greek meat balls 100 g minced lamb meat, 1 clove of garlic, ½ onion, 1 egg, 2 tblsp.s of bread crumbs, 10 green olives, salt, pepper, 50 g feta cheese Mix the meat with the chopped garlic and onion, egg, bread crumbs, chopped olives, chopped feta cheese, salt and pepper. Oil the grill plate, form 3 meat balls and grill them from both sides for 6-8 minutes, serve with Pita bread and coleslaw. Spicy skewers 200 g chicken meat, 3 tblsp.s of soy sauce, 2pinches of chili paste, ½ tsp. of freshly grated ginger, some oil, 3 wooden skewers ReciPeS foR gRilling24 Freeze the chicken fillet for a short time and cut it into very thin slices, mix soy sauce with chili and ginger. Marinate the meat for 2-3hours in the refrigerator. Oil the grill plate and the skewers. Put the meat wave-like onto the skewers. Grill for about 10 minutes, turning from time to time. Courgette skewers 1 small courgette (150 g), 1 tblsp. of tomato paste, 1 tsp. of olive oil, 1 chopped clove of garlic, ½ tsp. of oregano, salt, pepper, 2 oiled wooden skewers Cut the courgettes lengthwise into very thin slices, prepare a paste from tomato paste, oil, garlic, oregano, salt and pepper. Brush the courgette slices with this paste, roll the and put them onto the skewers. Grill for about 6–8 minutes on the oiled grill plate. Sausage skewers 2 sausages, 100 g cherry tomatoes, some oil, 2 oiled wooden skewers. Cut the sausage into pieces of 4 cm. Stick the sausage and the tomatoes on the skewers, oil the and grill them for about 6-8 minutes. Bacon plum skewers 4 slices of bacon, 4 soft dried plums, 4 shallots, 1 apple, some oil, 2 oiled wooden skewers Wrap one plum into a bacon slice, peel the apple and cut it into quarters, clean the shallots and stick shallots, apple pieces and bacon plums on the skewers, grill for about 6–8 minutes. Liver skewers 150 g calf liver, salt, pepper, other ingredients as listed under bacon plum skewers except plums Cut liver into 4 pieces, wrap the pieces into the bacon, then continue as described above, grill about 8–10 minutes, season with salt after grilling (to avoid that the liver becomes hard). Turkey rolls 1 thin turkey schnitzel, salt, pepper, 1 tsp. of mustard, 1 shallot, 3 slices of bacon, 3 oiled toothpicks The schnitzel must be very thin, season with salt, pepper and mustard, cut into 3 pieces. Cut the shallots into fine rings and distribute them on the meat, then add 1 bacon slice. Roll the meat and fix it with toothpicks, brush the rolls with oil and grill them for 10–12 minutes. gRilling timeS Food Preparation Minutes Beef fillet 200 g 10–12 minutes Beef steak 20–24 minutes Cevapcici (frozen) Allow to thaw, put on skewers 10–12 minutes Raw sausage Depending on thickness 6–10 minutes Meat loaf, 1 cm thick 3–4 minutes Meat skewers 8–12 minutes Pork steak 200 g 20–25 minutes Chicken fillets 1 cm slices, turn from time to time 4–6 minutes Turkey breast 1 cm slices, turn from time to time 4–6 minutes We recommend to cut the meat into slices of 1 cm thickness to avoid the cooking time. Oil or marinate the meat before grilling. The times below are average times depending on the thickness, quality, and preparation of the meat and may be longer or shorter.25 Food Preparation Minutes Duck breast 1 cm slices, turn from time to time 4–6 minutes Rabbit back without bones 1 cm slices, turn from time to time 5–8 minutes Lamb cutlets 12–15 minutes Sardines 6–8 minutes Trout fillets 5–8 minutes Salmon fillet 10–15 minutes Shrimps peeled 8–10 minutes Courgettes 1 cm slices, turn from time to time 3–5 minutes Apple 1 cm slices, turn from time to time 3–5 minutes The authors have thoroughly considered and tested the recipes included in these operating instructions. Nevertheless, a guarantee cannot be accepted. The authors, respectively UNOLD AG and their assignees shall not be liable for personal injuries, material damages and financial loss.26