48754 - Fondue, raclette and wok appliance UNOLD - Free user manual and instructions

Frequently Asked Questions - 48754 UNOLD

USER MANUAL 48754 UNOLD

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

Mode d'emploi 19

Specifications techniques 19

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 Quantum® non-stick coating • 6 separately controllable quartz heaters with stainless steel cover, each switch with integrated control lamp
Accessories:	• 6 extra deep raclette pans with three layer Quantum® non-stick coating and insulated handles • 6 wooden spatulas • Instructions with recipes

RoHS

Technical modifications reserved.

Safety instructions

1. Please read the instructions carefully before using the appliance and keep them in a safe place.
2. Only use the appliance for domestic purposes as indicated in these instructions. Commercial use is not authorized.
3. Connect the appliance only to a 230 V AC power socket acc. to German standard and as per rating label.
4. 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.
5. 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.
6. Do not use the appliance on a metal surface or near hot surfaces.

7. Keep a sufficient distance to all sides of at least 20 cm to walls and to inflammable materials such as curtains or tablecloths.

8. Never use accessories other than those recommended by the manufacturer. These could cause a risk of injury or damage to the appliance.

9. Before using the appliance unwrap the cord completely and avoid any contact of the cord with hot parts of the appliance.
10. 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.
11. Do not leave the appliance switched on for a longer time, if no pan is inserted.
12. 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.
13. Do not cover the appliance during operation.

1. Never immerse the appliance in water or any other liquid and avoid any contact with water.

2. After use and before cleaning, disconnect the appliance. Ensure that the appliance has cooled down before cleaning or storing it.

3. 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 15min 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	Grat
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 setting 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 grate-resistant platter

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

1. One needs about 200 g of cooked potatoes and 150 g of raclette cheese per person.
2. 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.
3. Warm the dishes, as melted cheese becomes hard on cold dishes.
4. 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.

1. Potatoes, noodles or rice should still be hot when being filled into the pans to shorten the cooking time.
2. Prepare all ingredients in bite-sized pieces in small dishes and arrange them on the table around the appliance.
3. Preheat the appliance approx. 5 min.
4. 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.

3mm

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 tbsp 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 tbsp of lemon juice, 1 pinch of nutmeg, 3 tbsp 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 tbsp 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 tbsp 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 tblps 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 tbsp 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 tbsps of cream, 12 bunch of parsley, salt, pepper

Wrap the whole garlic bulb into wet kitchen towel 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 tbsp of honey, 3 tbsp of cream

Mix all ingredients (z.B. with a hand blender).

Try the following recipes with the sauces:

Redfish with lemon sauce
Ingredients:	Preparation:
150 g cooked, peeled potatoes,	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.
150 g thin redfish fillets,	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.
1 tomato,
1 tbsp of green scallions, in rings,
salt, pepper,
butter, lemon juice
Chicken with orange sauce
Ingredients:	Preparation:
150 g cooked noodles	Brush the raclette pans with some melted butter, add some noodles and some meat, season with curry, salt and pepper. Cover with orange sauce and cook for 3-4 minutes.
100 g cooked chicken meat
orange sauce
butter
salt
curry powder
Spinach with almond sauce
Ingredients:	Preparation:
100 g leaf spinach (frozen)	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.
1/2 onion
1 clove of garlic
1 tsp of butter
150 g cooked, peeled potatoes
salt, pepper, nutmeg, butter
Calf's liver with apple and yoghurt sauce
Ingredients:	Preparation:
150 g calf's liver	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 tbsp of mashed potatoes to the liver mixture. Cover with yoghurt sauce and gratinate for about 3 minutes, serve with cranberries.
1 apple
1/2 onion
150 g mashed potatoes
2 tsp of cranberries
2 tsp of oil
yoghurt sauce
Smoked salmon with creamy horseraddish sauce
Ingredients:	Preparation:
150 g asparagus pieces	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.
(precooked)
100 g smoked salmon butter	Serve with grilled white bread.

Potatoes, courgettes, ham with pepper sauce

Ingredients:

Preparation:

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 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:

Preparation:

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 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:

Preparation:

200 g cooked peeled potatoes

garlic sauce, butter

Fill the buttered raclette pans half with potato slices, cover with garlic sauce and cook for 3-4 minutes.

Fruit with sweet sauce - a delicious dessert

Ingredients:

Preparation:

150 g prepared fruits, lemon

juice, sweet sauce

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 tbsp of chopped fresh basil leafs, 2 tbsp chopped fresh parsley, 50 g cooked ham, 2 tbsp of sour cream, 1 tsp of tomato paste, salt, pepper, 100 g Mozzarella cheese, butter

Stuffed button mushrooms

Ingredients:

4 large button mushrooms, 1 slice of toast bread, 1 tbsp of fresh chopped parsley, 1 hard-boiled egg, 50g smoked salmon, 2 tbsp of sour cream, 1 tsp of sweet mustard, 12 tsp of grated horseraddish, salt, pepper, 100g Mozarella cheese, butter

Salami paprika

Ingredients:

150 g cooked, peeled potatoes, 100 g grilled marinated paprikas, 50 g of Salami in slices, 120 g raclette cheese in 12 cm slices, paprika powder, butter

Camembert and cranberries

Ingredients:

150 g cooked noodles, 1 tbsp of cranberries, 100 g soft Camembert, butter

Tomato basil Crostini

Ingredients:

1 large tomato, 2 tbsp of fresh basil leafs, 12 green olives, salt, pepper, 100 g Mozzarella, 6 thin slices of baguette, olive oil

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 halves in each pan, put the sliced Mozzarella on top and gratinate for 6-8 minutes.

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.

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.

Preparation:

Butter the raclette pans, fill some noodles into the pans, add cranberries and the sliced Camembert, gratinate for 4-5 minutes.

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.

Preparation:

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.