48735 - Fondue, raclette and wok appliance UNOLD - Free user manual and instructions

Frequently Asked Questions - 48735 UNOLD

USER MANUAL 48735 UNOLD

Instructions for use Model 48735

Technical Speci cations. 19

Safety Information 19

First time use 20

Use of the appliance 20

Cleaning and Care 21

General remarks 21

Raclette 21

Recipes for Raclette 22

Grilling 25

Recipes for Grilling 25

Grilling times 26

Preparation of crêpes 27

Guarantee Conditions 82

Waste Disposal / Environmental Protection 86

Speci cation technique 29

Power rating: 1.100 W 230 V~, 50 Hz

Weight: Approx. 3,20 kg

Dimensions: Approx. 49,5 × 20,0 × 13,0 cm

Cable length: Approx. 100 cm

Grill plate: Approx. 40,0 x 20,0 cm

Reversible for grilling and crêpes preparation

Features: In nityl 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.

SAFETY INFORMATION

Please read the following information and 1. keep it for future reference.

This appliance is not intended for use by 2. 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.

1. Children should be supervised in order to ensure that they do not play with the appliance.
2. Keep the appliance out of the reach of children.

Connect appliance only to an AC power 5. supply with voltage corresponding to the voltage on the rating plate.

1. Do not operate this appliance with an external timer or remote control system.
2. Never immerse the appliance or the power cord in water or other liquids.

Do not clean the heating base or power cord 8. in a dishwasher.

The heating base should never come into 9. contact with water or other liquids. In case this ever happens, all parts must be completely dry before operating the appliance again.

Never touch the appliance or power cord 10. with wet hands.

This appliance is intended to be used in 11. household and similar applications such as:

• staff kitchen areas in shops, of ces and other working environments;

farm houses;
- by client in hotels, motels and other working environments;
- bed and breakfast type environments.

1. For safety reasons, never place the appliance on hot surfaces, a metal tray or a wet surface.

Do not place the appliance or power cord 13. near open ames during operation.

1. Always use the Raclette on a level, uncluttered and heat-resistant surface.

Make sure that the power cord does not hang 15. over the edge of the countertop or table, since this can cause accidents, for example if small children pull on the cord.

If you use an extension cord, make sure 16. that it is intact and suitable for the power draw of the appliance; otherwise, there is a possibility of overheating.

Route the power cord and extension cord, 17. if used, so that there is no possibility of the cords being pulled or tripped over.

1. Use the Raclette only indoors.

When in use, never cover the grill plate with 19. aluminum foil or other materials that could cause the appliance to overheat.

1. 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.
   Do not move the appliance as long as it is in 21. operation, to prevent injuries.
2. Do not use the appliance with accessories of other manufacturers or brands, to prevent damage.

Unplug the appliance from the power supply 23. after use and prior to cleaning. Never leave the appliance unattended when it is plugged in to the power supply. Clean the appliance after every use.24. Check the appliance, the plug and the power 25 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.

The appliance is intended for household use only.
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

Before assembling the appliance, check 1. if all parts are complete and remove all packing materials.

Wipe the appliance with a damp cloth. Make 2. sure that no water can penetrate into the housing.

Clean all removable parts (grill plate, pans, 3. forks, spatulas) except the heating element in hot soapy water and dry them carefully.

1. Oil the grill plate and the raclette pans slightly before using it with coconut oil or another heat-resisting oil.

Preheat the appliance for approx. 30 minutes 5. on highest level before using it for the rst time to remove eventual production residues on the plates. Open the window during this heating period. Let the appliance 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.

USE OF THE APPLIANCE

For grilling / raclette place the appliance in 1. 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.

Before starting, prepare all ingredients, II 2. them in small dishes and place them on the table.

1. Place the grill plate on top of the appliance.

Make sure that the heat selector dial is in 4. the MIN-position. Connect the plug to the power mains.

Switch the appliance on by rotating the heat 5. 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.

We recommend to preheat the appliance for 6. 10-15 minutes before starting to prepare food.

The raclette pans or should be taken out of 7. the appliance during pre-heating.

For raclette we recommend a medium 8. 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.

If the food or cheese are cooking or browning 9. too rapidly, reduce the heat.

After use, rotate the heat selector dial to the 10. MIN-position until the dial is locked and remove the plug from the power mains.

1. Let the appliance cool down.

Please follow also the general informations given with the recipes.

CLEANING AND CARE

Rotate the heat selector dial to the MIN-1. position and disconnect the plug from the mains.

Allow the appliance to cool down before 2.
dismounting and cleaning it.

Remove the grill plate. 3.

Do not immerse the appliance into water 4. or any other liquid. If necessary wipe the heating element with a damp cloth. Ensure that moisture does not penetrate into the housing.

All removable parts can be cleaned in warm 5.
soapy water with a mild washing-up liquid.

In case of encrustations soak the grill plate 6. or other parts (except heating) for a while in hot water with a mild wash-up liquid.

Never use any abrasive substances such as 7. scouring pads, steel wool, cleansing powders for cleaning. There is a risk of damaging the appliance.

All parts must be dried before reassembling 8. the appliance.

GENERAL REMARKS

The ingredients for the raclette recipes are 1. for 1 person. Just multiply the quantities by the number of guests.

One needs about 200g of cooked potatoes 2. and 150g of raclette cheese per person.

Do not Il too much of the ingredients 3. into the raclette pans, as the cheese may burn and the other ingredients may not be cooked.

Prewarm the dishes, as melted cheese 4. becomes hard on cold dishes.

Sauces and cheese brown very rapidly, 5. therefore check the pans and control cooking.

Do not add too much salt, as most hard 6. cheese types are already quite salty.

Potatoes, noodles or rice should still be hot 7. when being lled into the pans to shorten the cooking time.

Prepare all ingredients in bite-sized pieces 8. in small dishes and arrange them on the table around the appliance.

Preheat the appliance approx. 15 minutes 9. on the highest level.

Cut the meat (e.g. duck breast) into 1 cm 10. thick slices to shorten the cooking time.

Brush the meat with oil or marinate it.11.

For grilling use the highest level. For raclette 12. with raw meat or sh 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.

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 II the raclette pans with meat, sausage, game, poultry, sh, 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.

When preparing raclette, the cheese should only melt, but not brown.

Recommendation

Offer your guests a choice of different ingredients to allow them to ll 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 cecs, sliced fresh mushrooms, steamed Brussels sprouts, courgettes, tomatoes, aubergines, leek, onions, corn, asparagus, black salsi es or carrots (precooked), scallions, spinach (precooked), rocket a or mangold leaves, pea pods.

Meat and poultry

roasted or cooked chicken or turkey llets 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 llets, roasted duck breast.

Fish and seafood

smoked salmon, trout llets, steam plaices, tuna (conserved), steamed soles or cod llets, shrimps, crab-meat

Fruit

bananas, mango, papaya, strawberries, pineapples, pears, apples, blueberries (fresh or frozen).

For preparing raclette either the grill plate 1. must be placed on top of the appliance (see also First use).

Fill the raclette pans with ingredients 2. according to your taste or to our recipes and place the pans on the raclette plate. Gratinate until the cheese is melting. As soon as the cheese has melted, take the 3 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. When you are not using the pan, place it into the pan rest underneath the raclette plate.

ATTENTION5. !

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

ATTENTION!6.

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.

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

100g mixed pickles

oil or butter to brush the raclette pans

Preparation:

Peel the potatoes and cut them onto thin slices, butter the raclette pans, Il 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:

Lemon sauce

100 g full-fat cream cheese, 14 tsp. of grated fresh lemon zests, 1 tbsp. of lemon juice, 1 pinch of nutmeg, 3 tbsp.s of milk, 30 g grated Parmesan cheese, salt, pepper Mix all ingredients (e.g. with a hand blender).

Ginger sauce

100 g full-fat cream cheese, 14 tsp. of grated fresh ginger, 1 tsp. of soy sauce, 1 dash of tabasco, 2 tsp.s of lemon juice, 2 tbsp.s of apple juice, 30 g of grated Parmesan cheese, salt 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 14 tsp. of curry powder to taste.

Almond sauce

25 g peeled almonds, 100 g Feta cheese, 2 tbsp. 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 100g full fat cream cheese, 3 tbsp.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 tbsp.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 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

Try the following recipes with the sauces

Red sh with lemon sauce

150 g cooked and peeled potatoes, 150 g thin red- sh llets, 1 tomato, 1 tblsp. of green scallions, in rings, salt, pepper, butter, lemon juice

Slice potatoes and tomatoes, cut the red sh into bite-sized pieces. Brush the raclette pans with some melted butter, add some pasta to slices and some sh pieces. Season the sh 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 noodles and meat, season with curry, salt and pepper. Cover with orange sauce and cook for 3-4 minutes.

cheese cream. Season with cayenne pepper, pepper and salt.

Garlic sauce

1 whole head of garlic, 100g full fat cream cheese, 3 tbsp.s of cream, 12 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 and ESGE-Zauberette).

Recommendation:

If fresh wild garlic is available, add 12 bunch of nely cut leafs.

Sweet sauce

100 g full fat cream cheese, 1 tsp. of vanilla sugar, 12 tbsp. of honey, 3 tbsp.s of cream Mix all ingredients (e. g. with a hand blender).

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 12 cm and roast it on the grill plate for about 2 minutes while turning it several times. Brush the raclette 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), 12 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, 12 onion, 150 g mashed 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 tbsp.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 roasted 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

Raclette variations

sides, Il 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 ill 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 potatoes, cover with garlic sauce and cook for 3-4 minutes.

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.

As already noted, there are nearly no limitations concerning the choice of ingredients, so the following recipes are only a small selection.

Stuffed tomatoes

3 small tomatoes, 2 button mushrooms, 1 slice of bread, 2 tbsp. of chopped fresh basil, 2 chopped fresh parsley, 50g cooked ham, 2 tbsp. of sour cream, 1 tsp. of tomato paste salt, pepper, 100g 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 gratinated 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, 50g smoked salmon, 2 tbsp.s of sour cream, 1 tsp. of sweet mustard, 12 tsp. of grated horseraddish, salt, pepper, 100g Mozzarella, butter

Brush the mushrooms, remove the stalks. Keep the head aside. Prepare the stalks and all other ingredients as described for the lled tomatoes. Stuf 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 tbsp. of cranberries, 100 g soft Camembert, butter

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

Tomato basil Crostini

1 large tomato, 2 tblsp.s of fresh basil 12 green olives, salt, pepper, 100g Mozzarella, 6 thin slices of French white bread, olive oil

Chop the tomato, cut the basil into ne 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

The non-stick grill plate should be greased 1. before with a heat resisting oil, e.g. coconut oil.

Preheat the appliance on the highest heating 2. level.

Place the food on the grill plate and turn it 3. from time to time until it is cooked. Grill on the highest heat level. If the food is roasting too rapidly reduce the heat.

RECIPES FOR GRILLING

Pizza burger

100 g mixed minced meat, 1 clove of garlic and 12 onion, both chopped, 1 egg, 2 tbsp.s of bread crumbs, 50 g Gouda, 50 g cooked ham, 2 tsp.s of tomato paste, 12 tsp. of pizza seasoning, salt and pepper (if still necessary), 1 burger bun, 2 green salad leaves, 1 tbsp. of mayonnaise, 1 tbsp. 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 at burgers. Oil the grill plate and roast the burgers for 6-8 minutes, 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, 12 onion, 1 egg, 2 tbsp.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

200g chicken meat, 3 tblsp.s of soy sauce, 2 pinches of chili paste, 1/2 tsp. of freshly grated ginger, some oil, 3 wooden skewers

Freeze the chicken llet for a short time and cut it into very thin slices, mix soy sauce with chili and ginger. Marinate the meat for 2-3 hours 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 (150g) 1 tbsp. of tomato paste, 1 tsp. of olive oil, 1 chopped clove of garlic, 1 / 2 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, 100g cherry tomatoes, some oil, 2 oiled wooden skewers.

Cut the sausage into pieces of 4cm 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 one rings and distribute them on the meat, then add 1 bacon slice. Roll the meat and x it with toothpicks, brush the rolls with oil and grill them for 10-12 minutes.

GRILLING TIMES

We recommend to cut the meat into slices of 1cm 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.

Food Preparation Minutes
Beef Ilet 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 Ilets	1 cm slices, turn from time to time	4–6 minutes
Turkey breast	1 cm slices, turn from time to time	4–6 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 Ilets		5–8 minutes
Salmon llet 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

PREPARATION OF CRÉPES

The appliance is ideal for preparing crêpes.1. Just turn the grill plate with the smooth 2. surface up.

ATTENTION!

If you have grilled or prepared raclette before, let the appliance cool down before turning the grill plate!

Preheat the appliance on a medium heat 3. level for 10-15 minutes.

Prepare a crêpes dough in the meantime 4. and leave it for approx. 30 minutes.

Fill a small ladle of dough in the middle of 5. the crêpes plate.

When the dough has curdled, turn the crêpe 6. by using a spatula.

Then add the desired topping and cook it 7. with the crêpe or cook the crêpe separately, take if off and ill it according to your taste.

Crêpes and Galettes

Crêpes and galettes are specialities from Brittany. Traditionally crêpes are served with sweet lling or are just dusted with powder sugar, the spicy galettes from buckwheat with spices llings. But this are only proposals, just nd your own favourites.

Basic recipe for crêpes

175 g our, 1 egg, 3 egg yolks, 1/8 | cream, 1 pinch of salt, Carbonated mineral water, Clari red butter

You may also use milk instead of cream.

The fatter the cream or milk, the softer the dough.

Basic recipe for galettes

Replace 75g of our by buckwheat our You may also use wholewheat our. Then the water quantity has to be increased.

Stir a liquid dough of all ingredients and leave it for 12 hour. Give some clari ed butter on the crêpes plate, heat it and add 2-3 tablespoons of dough on the plate, distribute with a spatula. Let the dough thicken and turn with a wood spatula. Then wither add the lling to be cooked with the crêpe or cook the crêpe, take it from the plate and add the desired topping.

Already prepared crêpes can be kept warm in a stove at 100^ , covered with a foil.

Crepes Suzette

100 g butter, 100 g sugar, juice from 1/2 orange, 1 small glass of Curaçao, 1 basic recipe of crêpes

Prepare crêpes, reduce the milk and use the orange juice and a dash of Curaçao. Melt butter and sugar to candy in a pan, add the orange juice. Fold the crêpes twice, lay them into the pan, pour orange liqueur on top and ame with rhum.

Crepes with mushrooms and liver

250 g chanterelles/button mushrooms, 150 g calf liver, 40 g butter, 4 slices of ham, 100 ml cream, 2 tablespoon of Parmesan cheese, 1/2 chopped onion, 1 pinch of nutmeg, salt and pepper, 1 basic recipe of crêpes Roast the onion in the butter, add the sliced mushrooms and braise about 10 minutes. Add the nely cut liver and braise 3 minutes. Prepare salty crêpes or galettes and place 1/2 slice of ham on each crêpes. Then add the mushroom lling and roll the crêpes. Lay the rolls into a buttered dish, pour the cream over the rolls and distribute the cheese on top. Gratinate in the stove at 230^ .

Crêpes with ham and cheese

8 slices of cooked ham, 8 slices of cheese, 40g butter, mustard, 1 basic recipe of crêpes or galettes

Prepare crêpes or galettes. Brush the crêpes slightly with mustard, add one slice of cheese and ham each. Fold the the crêpes, place them in a dish, add melted butter on top and gratinate in the stove at 250^ for about ca. 10 minutes.

Crépes Gourmet

5 chicken livers, 200 g calf sweetbread, 40 g butter salt and pepper some white wine
For the sauce Béchamel: 50 g butter, 50 g our, 1/2 l milk, salt, pepper, nutmeg, 1 basic recipe of crêpes

Toppings from sweet to spicy

Sweet

Top with jam, roll the crêpes and dust with powder sugar. Fill with fruits and clotted cream. Fill with ice cream, add hot chocolate sauce. Brush the crêpes with orange marmelade add tangarines, roll the crêpes and serve them with vanilla sauce.

Cut the calf sweetbread into thin slices and roast it in the butter. Add the chopped chicken liver. Braise some instants, season and add the white wine. For the sauce melt the butter, then add the our while stirring. Add the milk and continue stirring. Cook about 5 minutes. Season the sauce, add half of the sauce to the lling. Prepare the crêpes. Fill the crêpes with the lling and roll them. Lay the rolls into a buttered, pour the remaining sauce on top, add butterakes and gratinate in the stove at 230^

Spicy

Fill with asparagus and mayonnaise. Fill with with ragout n. After turning, add a raw egg and cook it on the galette until it is thickened. Add chopped tomatoes with chopped herbs (parsley, basil).

SPÉCIFICATION TECHNIQUE

Puissance: 1.100 W 230 V~, 50 Hz

Poids: Env. 3,20 kg

Dimensions: Env. 49,5 x 20,0 x 13,0 cm

Gratiner 6-8 minutes.

Ingombro: 49,5 x 20,0 x 13,0 cm circa

Cavo: 100 cm circa

Peso: 3,20 kg circa

Grill: 40,0 x 20,0 cm circa

Camembert a brusinky

150 g brambor va-renych ve slupce, pak oloupanych, 1 lizice brusinek, 100 g zralého camembertu, maslo

We guarantee our appliances for 24 months, or in case of commercial use for 12 months, from the date of purchase in case of defects that occur during normal use and are demonstrably due to a factory fault. Within the warranty period we will remedy defective materials or workmanship through repair or replacement, at our option.

Our warranty terms apply only to appliances sold in Germany and Austria. For other countries, please contact the responsible importer. In the event of a claim for remedy of defects, please send the appliance to our after sales service, properly packaged and postage paid, together with a copy of the automatically generated sales receipt, which must show the date of purchase, and a description of the defect. If the defect is covered by the warranty, the customer will be reimbursed for the shipping costs. The warranty does not cover damage from normal wear, improper handling and failure to comply with the maintenance and care instructions. The warranty is void if repairs or modi cations are made to the appliance by third parties.

Any claims of the end consumer vis-à-vis the retailer are not limited by this warranty.

CONDITIONS DE GARANTIE

This appliance complies with the European Directives for electromagnetic compatibility (EMC) 2004/108/EC and its revisions, as well as Low Voltage Directive (LVD) 2006/95/EC and its revisions.

This appliance complies with the RoHS Directive 2002/95/EC on the restriction of the use of certain hazardous substances in electrical and electronic equipment.

This appliance complies with the WEEE-Directive 2002/96/EC on the disposal of electrical and electronic equipment (WEEE).

The warranty period for this product is 24 months

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.

Do not dispose this appliance together with your standard household waste. Please bring this product to an approved collection point for recycling of electric and electronic products.

By separate collection and disposal of waste products you help to protect natural resources and ensure, that the product is disposed in an adequate way to protect health and environment.

TRAITEMENT DES DÉCHETS / PROTECTION DE L'ENVIRONNEMENT