48756 - Fondue, raclette and wok appliance UNOLD - Free user manual and instructions
Find the device manual for free 48756 UNOLD in PDF.
| Product Type | Fondue, Raclette and Wok Appliance |
| Brand | Unold |
| Model | 48756 |
| Power | 1080 W (6 x 180 W) |
| Power Supply | 230 V~, 50 Hz |
| Dimensions (W x D x H) | Approx. 36.6 x 26.6 x 23.8 cm |
| Weight | Approx. 3.05 kg |
| Cable Length | 85 cm |
| Heating Plate Material | Three-layer Quantanium® non-stick coating |
| Number of Heaters | 6 quartz heaters with individual adjustment |
| Heater Cover | Stainless steel cover |
| Switches | Main switch (A) and individual switches (B) with indicator light |
| Included Accessories | 6 deep non-stick Quantanium® pans with insulated handles, 6 wooden spatulas, instruction manual with recipes |
| Safety | Safety thermostat, automatic shut-off in case of overheating |
| Use | For tabletop raclette, each individual heater allows personalized cooking |
| Cleaning | Pans and spatulas dishwasher safe; wipe the appliance with a damp cloth, never immerse |
| Care Instructions | Do not use abrasive products; dry all parts before storage |
| After-Sales Service Country | Germany (phone); address on the back of the instruction manual |
| Warranty | Manufacturer's warranty for domestic use; repairs only by technical service |
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USER MANUAL 48756 UNOLD
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Modern food grater setup with a golden palm tree-shaped stand and breaded snacks, set against a white kitchen background with wine bottles in the background (no text or symbols visible)Flying Raclette
Instructions for use and recipes
Technical Specification....11
Safety instructions....11
Technical service: 12
First time use 12
General operation....12
Handling, disassembly and cleaning....12
Preparation of raclette 13
Recipes 14
Specifications techniques ....19
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Close-up of a metallic robotic device with orange and black components, mounted on a circular base (no visible text or symbols)
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Close-up of a metallic mechanical device with four blades and a central hub, mounted on a circular base (no visible text or symbols)natural_image
Close-up of a metallic industrial fan or turbine component with five arms (no visible text or symbols)Technical Specification
| Power rating: | 1080 W (6 x 180 W), 230 V~, 50 Hz |
| Weight: Approx. 3,05 kg | |
| Dimensions: Approx. 36,6 x 36,6 x 23,8 cm (WxDxH) | |
| Cable length: Approx. 85 cm | |
| Features: | Integrated warming plate with three layer Quantanium^® non-stick coating6 separately controllable quartz heaters with stainless steel cover, each switch with integrated control lamp |
| Accessories: | 6 extra deep raclette pans with three layer Quantanium^® non-stick coating and insulated handles6 wooden spatulasInstructions with recipes |
Technical modifications reserved.
Safety instructions
- Please read the instructions carefully before using the appliance and keep them in a safe place.
- Only use the appliance for domestic purposes as indicated in these instructions. Commercial use is not authorized.
- Connect the appliance only to a 230 V AC power socket acc. to German standard and as per rating label.
- User should be nearby at all times to supervise the appliance while it is operating. Keep children and infirm persons away from the appliance to avoid danger Do not let them use the appliance without supervision.
- Only operate the appliance on a dry, flat, solid, and heat resistant surface. In case of doubts use a heat resistant, non-metallic plate under the appliance.
- Do not use the appliance on a metal surface or near hot surfaces.
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Keep a sufficient distance to all sides of at least 20 cm to walls and to inflammable materials such as curtains or tablecloths.
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Never use accessories other than those recommended by the manufacturer. These could cause a risk of injury or damage to the appliance.
- Before using the appliance unwrap the cord completely and avoid any contact of the cord with hot parts of the appliance.
- Make sure that the cord is sufficiently protected against any entrapments or unintentional pulling. Do not bend the cable. Do not pull at the cord.
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Do not leave the appliance switched on for a longer time, if no pan is inserted.
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The appliance becomes very hot during use. Never touch any hot surfaces during operation – risk of burning!
Always use the insulated handles of the raclette pans. The raclette base (except warming plate inside) incl. the ON/OFF switches are insulated as well and can be touched without the risk of burn.
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Do not cover the appliance during operation.
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Never immerse the appliance in water or any other liquid and avoid any contact with water.
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After use and before cleaning, disconnect the appliance. Ensure that the appliance has cooled down before cleaning or storing it.
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Check the cable and the plug regularly with regard to damages. Never use the appliance if there is any apparent damage of the power cord or the appliance. In this event please send the appliance to our technical service for examination and/or repair (address see guarantee conditions, last page).
The appliance is only provided for domestic use.
The manufacturer does not assume any warranty in case of commercial or improper or incorrect use or after repair by unauthorized third parties.
Technical service:
For technical and handling questions, please contact our after-sales service. Address see rear side of instruction booklet.
First time use
Before assembling the appliance, check if all parts are complete and remove all packing materials.
Clean all removable parts such as raclette pans and spatulas in hot soapy water and dry them carefully.
Remove the warning sticker ⚠ as per point 12, Important Safeguards, before using the appliance for the first time.
Wipe the appliance with a damp cloth but make sure, that no water can penetrate into the appliance.
Dry all parts with a soft cloth before using the appliance.
General operation
For 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 under the appliance, e.g. a marble plate.
Before starting, prepare all ingredients, fill them in small dishes and place them on the table.
Make sure that all switches (A and B) are in the OFF position. Connect the plug to the power mains.
Bring the main switch A in ON/EIN position. The control lamp turns on.
Each of the six heaters has a separate switch B with control lamp and must be switched on separately. This allows each guest to determine individually when and how long he wants to prepare raclette.
Preheat the respective heater for about 5 to 15 min. before attaching the filled raclette pan into the recesses in the central pillar.
Depending on the number of heaters used at the same time, the preparation time may
vary. If all heaters are used at the same time, the preparation is quite rapid, if only one or few heaters are used, it may take longer. The table below may serve as a clue, but also your personal taste decides on the cooking time.
| Preheat | Gratinate | |
| 6 heaters ON | Approx. 5 min. | Approx. 2-4 min. |
| 3 heaters ON | Approx. 10 min. | Approx. 3-5 min. |
| 1 heater ON | Approx. 15 min. | Approx. 5-7 min. |
For your safety the appliance is equipped with a thermostat, which switches off the heater, whenever it becomes too hot, while the sub-switch rests in ON position. As soon as the heater has cooled down, gratinating will be continued.
After use, first switch off the sub-switches B, then the main switch A and remove the plug from the power mains.
Handling, disassembly and cleaning
Switch sub-switches B and main switch A to the AUS/OFF position and disconnect the plug from the mains.
Allow the appliance to cool down before cleaning it.
Clean the raclette pans in warm soapy water. In case of incrustations you may soak the pans for some time in hot soapy water before cleaning them.
Do not immerse the appliance (C/D) into water or any other liquid. Just wipe the
appliance element with a damp cloth. Ensure that moisture does not penetrate into the appliance.
Never use any abrasive substances such as scouring pads, steel wool, cleansing powders for cleaning. There is the risk of damaging the appliance and the non-adhesive coating.
All parts must be dried before storing the appliance or using it again.
Preparation of raclette
Due to the sub-switches B each heater can be switched on or off set taking a break, the respective heater has to be switched off.
To prepare raclette operate the respective sub-switch B and the control lamp turns on.
Fill the potatoes into the warming plate C.
Preheat the heater for a few minutes and fill in the meantime the raclette pans with ingredients according to your taste or to our recipes.
Hang up the raclette pan in the respective recess of the center pillar of the raclette grill underneath the heater.
Gratinate until the cheese is melting. Please observe the gratinating closely, as the cheese will melt rapidly and might burn, if left too long under the heater.
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 wooden spatula to release it.
Place the hot raclette pans on a dish or a heat-resistivity plate.
You can either prepare your next raclette portion. Just leave the sub-switch B in ON/EIN position.
If you want to take a break, remove the pan and switch off the sub-switch B. The control lamps turns off.
ATTENTION!
The top of the appliances becomes very hot during operation and stays hot for a
certain time after switching off. Do not touch the hot surface.
ATTENTION!
The raclette pans become hot during operation, only use the insulated plastic handles to take them out of the appliance.
ATTENTION!
The raclette pans are covered with a non-stick coating. Never use knives or other metal tools to remove food from the pan as scratches damage the coating.
Recipes
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 fruit and vegetables, even with sweets. And if you don't like potatoes, just try white bread, cooled pasta or rice instead.
General remarks
- One needs about 200 g of cooked potatoes and 150 g of raclette cheese per person.
- Do not fill too much ingredients into the raclette pans, as the cheese (being directly underneath the heater) may burn while the other ingredients may not be cooked.
- Warm the dishes, as melted cheese becomes hard on cold dishes.
- Sauces and cheese brown rapidly, so you should closely supervise cooking.
Instead of raclette cheese other well melting hard cheese can be used, e.g. Gouda, Greyerzer, Cheddar or Appenzeller. Even soft cheeses such as Roquefort and Gorgonzola are delicious. Butter cheese and Camembert give a mild taste. Very mild and creamy is Mozzarella.
- Potatoes, nodles or rice should still be hot when being filled into the pans to shorten the cooking time.
- Prepare all ingredients in bite-sized pieces in small dishes and arrange them on the table around the appliance.
- Preheat the appliance approx. 5 min.
- Cut the meat (e.g. duck breast) into 1 cm thick slices to shorten the cooking time.
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 potatoes, unpeeled
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 into 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.
Recommendation:
Offer your guests a choice of different ingredients to allow everyone 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, fresh mushrooms in slices, steamed Brussels sprouts, courgettes, tomatoes, eggplant, leek, onions, corn, asparagus, black salsifies or carrots (precooked), scallions, spinach (precooked), rocket 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 meatballs, small roasted fillets, roasted duck breast.
Fish and seafood:
smoked salmon, trout fillets, steamed plaice, tuna (conserved), steamed sole or cod fillets, shrimps, crabmeat
Fruit:
bananas, mango, papaya, strawberries, pineapples, pears, apples, blueberries (fresh or frozen).
Instead of cheese you may also use sauces to gratinate:
Lemon sauce
100 g full-fat cream cheese, 14 tsp of grated fresh lemon peel, 1 tblsp of lemon juice, 1 pinch of nutmeg, 3 tblsps 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 peel use orange juice and peel. Add up to 14 tsp of curry powder to taste.
Yoghurt sauce
100 g cream yoghurt, 50 g grated Gouda cheese
Mix all ingredients (e.g. with a hand blender).
Pepper sauce
50 g full fat cream cheese, 2 tblsp of sweet cream, 50 g of grated Gouda cheese, salt, 1 tsp of pickled green pepper peppercorns
Mix all ingredients (e.g. with a hand blender), add the pepper grains at last.
Almond sauce
25 g peeled almonds, 100 g Feta cheese, 2 tblsp of sweet 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.
Creamy horseraddish sauce
100 g full fat cream cheese, 3 tblsps of sour cream, 1 egg, 1 tsp of grated horseraddish, pepper
Mix all ingredients (e.g. with a hand blender).
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 garlic bulb, 100 g full fat cream cheese, 3 tblsps of cream, 12 bunch of parsley, salt, pepper
Wrap the whole garlic bulb into wet kitchen towelr 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.
Recommendation:
If fresh wild garlic is available, add 12 bunch of finely cut leafs.
Sweet sauce
100 g full fat cream cheese, 1 tsp of vanilla sugar, 12 tblsp of honey, 3 tblsps of cream Mix all ingredients (z.B. with a hand blender).
Try the following recipes with the sauces:
| Redfish with lemon sauce | |
| Ingredients:150 g cooked, peeled potatoes,150 g thin redfish fillets,1 tomato,1 tblsp of green scallions, in rings,salt, pepper,butter, lemon juice | Preparation:Slice potatoes and tomatoes, cut the redfish into bite-sized pieces. Brush the raclette pans with some melted butter, add some potato 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 | |
| Ingredients:150 g cooked noodles100 g cooked chicken meatorange saucebuttersaltcurry powder | Preparation:Brush the raclette pans with some melted butter, add some noddlles and some meat, season with curry, salt and pepper. Cover with orange sauce and cook for 3–4 minutes. |
| Spinach with almond sauce | |
| Ingredients:100 g leaf spinach (frozen) 12 onion1 clove of garlic1 tsp of butter150 g cooked, peeled potatoessalt, pepper, nutmeg, butter | Preparation:Clean 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. Butter the raclette pans, 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 for 3-4 minutes. |
| Calf's liver with apple and yoghurt sauce | |
| Ingredients:150 g calf's liver1 apple 12 onion150 g mashed potatoes2 tsp of cranberries2 tsp of oilyoghurt sauce | Preparation:Cut the liver into thin bite-sized pieces, peel the apple, remove the core and cut it into slices, clean and slice the onion. Grill liver, apple and onion 1-2 minutes while turning it. Add 1-2 tblsps of mashed potatoes to the liver mixture. Cover with yoghurt sauce and gratinate for about 3 minutes, serve with cranberries. |
| Smoked salmon with creamy horseraddish sauce | |
| Ingredients:150 g asparagus pieces(precooked)100 g smoked salmonbutter | Preparation:Butter the raclette pans, put some asparagus pieces into the pans, add some smoked salmon and cover it with cream-horseraddish sauce. Cook for 5–7 minutes. Serve with grilled white bread. |
Potatoes, courgettes, ham with pepper sauce
| Ingredients:100 g cooked peeled potatoes100 g small courgettes in slices100 g cooked ham in strips some butter salt, pepper | Preparation:Butter the raclette pans, roast courgette slices in the pan 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 3–4 minutes. |
| Shrimps with tomato sauce | |
| Ingredients:100 g cooked shrimps100 g courgettes in slices some olive oil100 g cooked rice tomato sauce | Preparation:Grill the shrimps and the courgette slices in the oiled pan for 2 minutes while turning from time to time. The fill some rice into the buttered raclette pans some, add some courgettes and shrimps, cover with tomato sauce and cook about 3–4 minutes. |
| Potatoes with garlic sauce | |
| Ingredients:200 g cooked peeled potatoes garlic sauce, butter | Preparation:Fill the buttered raclette pans half with potato slices, cover with garlic sauce and cook for 3–4 minutes. |
| Fruit with sweet sauce – a delicious dessert | |
| Ingredients:150 g prepared fruits, lemon juice, sweet sauce | Preparation:Place some fruit pieces into the raclette pans, season with some lemon juice and cover with sweet sauce.Then cook for 3–4 min. |
Raclette variations
As already noted, there are nearly no limitations concerning the choice of ingredients, so the following recipes are only a small selection of the multitude of possibilities.
Stuffed tomatoes
| Ingredients:3 small tomatoes, 2 button mushrooms, 1 slice of toasted bread, 2 tblsp of chopped fresh basil leaves, 2 tblsp chopped fresh parsley, 50 g cooked ham, 2 tblsp of sour cream, 1 tsp of tomato paste, salt, pepper, 100 g Mozzarella cheese, butter | Preparation:Chop the toasted bread with the mushrooms and ham with a hand blender. Add basil, parsley, sour cream and tomato paste, mix and season with salt and pepper, mix again, then fill the tomatoes with this mixture. Butter the raclette pans. Place 2 tomato halfs in each pan, put the sliced Mozzarella on top and gratinate for 6–8 minutes. |
| Stuffed button mushrooms | |
| Ingredients: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 of sour cream, 1 tsp of sweet mustard, 12 tsp of grated horseraddish, salt, pepper, 100 g Mozzarella cheese, butter | Preparation:Brush the mushrooms, remove the stalks. Keep the head aside. Prepare the stalks and all other ingredients as described for the filled tomatoes. Fill this mixture into the mushrooms. Butter the raclette pans. Place 2 mushrooms in each pan, put the sliced Mozzarella on top and gratinated for 4–6 minutes. |
| Salami paprika | |
| Ingredients:150 g cooked, peeled potatoes, 100 g grilled marinated papri-kas, 50 g of Salami in slices, 120 g raclette cheese in 12 cm slices, paprika powder, butter | Preparation:Butter the raclette pans, add some potato slices, cut the paprika into stripes, add some stripes to the potatoes, as well as salami and raclette cheese. Cook about 3–4 minutes, season with some paprika powder. |
| Camembert and cranberries | |
| Ingredients:150 g cooked noodles, 1 tblsp of cranberries, 100 g soft Camembert, butter | Preparation:Butter the raclette pans, fill some noddlles into the pans, add cranberries and the sliced Camembert, gratinate for 4–5 minutes. |
| Tomato basil Crostini | |
| Ingredients:1 large tomato, 2 tblsp of fresh basil leafs, 12 green olives, salt, pepper, 100 g Mozzarella, 6 thin slices of baguette, olive oil | Preparation:Chop the tomato, cut the basil into fine stripes 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 4–6 minutes. |
Specifications techniques
Gratiner 6-8 minutes.
Champignons de Paris farcies
Ingrédients:
Waste Disposal / Environmental Protection
Our appliances are produced on a high quality level for a long lifetime. Regular maintenance and expert repairs by our after-sales service can extend the useful life of the appliance. If an appliance is defective and repair is not possible we ask you to follow the following instructions for disposal.
- Disassemble the appliance as far as possible before disposing it. This might not be possible for all types of appliances.
- Dispose the electrical element/heater element via electrical waste, all other components according to the material and the respective local regulations (e.g. glass, metal, plastic).
- Used batteries or defective rechargeable batteries should not be disposed with the domestic garbage. You can send the batteries to our after sales service for correct disposal.
