Combination RacletteGrill RAC 700 - Fondue, raclette and wok appliance Maybaum - Free user manual and instructions

Frequently Asked Questions - Combination RacletteGrill RAC 700 Maybaum

USER MANUAL Combination RacletteGrill RAC 700 Maybaum

Operating Instructions

Mode D'Emploi

Gebruiksaanwijzing

maybaum

by LAGRANGE

Lieber Kunde!

GB Operating Instructions

1. Thermoplastic feet
2. Stainless steel platter
3. Removable tray for storing pans, of tempered safety glass
4. Varnished wood handles
5. 8 pans with anti-stick coating and varnished wood handles
6. Removable cord
7. On/off switch with signal light
8. Anti-skid pads
9. Natural grill stone

F Mode D'Emploi

Thermoplastic feet
- Stainless steel ground plate
- Removable hard glass plate to set aside the pans
- Handles made of varnished wood
- 8 non-stick coated pans with handles made of varnished wood
Natural stone plate
- Detachable connection cable
- Illuminated on-off switch
Non-slip pads
- 230V 50Hz 1000W

Connection cable

The connection cable of the appliance has to be checked carefully before each use. Do not use the appliance if the cable is damaged. The cable is of the type

HO5RR-F 3 × 0.75 ~mm^2 with high temperature plug. If necessary, it has to be replaced with a connection cable with the same definition.

The appliance conforms to directives 2006/95/EC, 2004/108/EC, DEEE 2002/96/EC, RoHS 2002/95/EC and the EC regulation concerning foodstuff suitability 1935/2004.

PROTECTION OF THE ENVIRONMENT

- DIRECTIVE 2002/96/EC

In order to preserve our environment and protect our health, very precise rules have to be observed with regard to the disposal of electric appliances, for which the cooperation of each and

every one of us - supplier and customer - is needed. For this reason, as

indicated by the symbol on the rating label, your appliance should not be disposed of in a public or private dustbin for household waste. To dispose of your appliance, you can bring it back to the store where you bought it or you can take it to a collection point for the sorting of domestic waste, so that it can be recycled and reused for other applications.

BEFORE USE

Please read the instruction manual carefully and keep it for future consultation.

• Always fully unwind the connection cable.
• Connect the plug of the connection cable to an earthed wall socket of 10/16 A.
  If an extension cord is needed, use one with earth wire and with a wire cross-section of at least 0.75mm^2
• Take all necessary precautions to prevent the connection cable or extension cord from being tripped over.
• We recommend connecting the appliance to an installation that is equipped with a ground fault circuit interrupter with a rated fault current of maximally 30mA .
• Unplug the appliance and wait until it has completely cooled down before cleaning it.

• Never immerse the appliance in water.

• For safety reasons we recommend not storing the appliance in a place exposed to the weather or to humidity.

• Do not use the appliance as a heating device.
• Do not leave the appliance plugged in when it is not in use.
• Please avoid all contact with the metallic parts and the glass plates during use as they become hot. Danger of burning!
• People (including children) who are not able to use the appliance in a safe way, due to their physical, sensorial or mental capacity or their lack of experience or knowledge, must never use the appliance without supervision or instructions of a responsible person.
• Your appliance must never be switched on through an external timer or any kind of separate remote control system.
• Close supervision is necessary if children are near the appliance in order to avoid that they use it as a toy.

START-UP AND USE

Initial operation

• After unpacking the appliance, please take care that all packing and protective materials have been removed from the appliance.
• We recommend cleaning the aluminium plate and the pans before the first use.

The new appliance may emanate some smoke during the first use.

Start-up

• Put the appliance on a level surface.
• Fully unroll the connection cable.
• Plug in the appliance, switch it on, the indicator lamp comes on.
• To use the appliance as raclette, let it heat up for 15 minutes. To use the stone, let the appliance preheat for about 30 minutes.

Use as raclette:

• Put cheese in the raclette pans.
• Put the pans into the appliance and take care that the cheese is not cut into slices that are too thick to avoid contact of the cheese with the heating resistors.
• When the cheese has melted according to your taste, take the pans out.

Please note: it is normal that the heating power is not spread evenly over the entire surface of the appliance.

• When you have finished or when you want to take a pause during the meal, you can set the pans aside on the lowest level made of hard glass. When you use the "keep warm function", it is normal that the cheese will get a bit more solid again. If you prefer the cheese softer, put the pan back on the top level for a few more minutes.

Caution: because of the radiation of the heating resistors, the handle of the pans may become very hot. It is best to take their handle by its wooden part.

Use of the stone plate:

After preheating and shortly before cooking the foodstuffs, grease the stone plate lightly.
- Salt the stone plate in abundance before putting the foodstuffs on the stone (optional).
- Put the foodstuffs on the stone and turn them over when half of the cooking time has elapsed.
- During the meal, you can use a metal scraper to remove the food residues that stick to the stone. Then grease and salt the stone anew.

CARE

Always unplug the appliance and wait until it has completely cooled down before cleaning it.

• Stone: Scrape the stone plate clean with a metallic scraper to remove preferably all food residues. Clean the surface of the stone with a sponge and warm water. Do not use any washing-up liquid! You may soak the stone. You can use steel wool or a scrubbing sponge if necessary, although this may affect the shiny surface of the stone plate (it will not influence the use, though). Dry the stone thoroughly before you install the plate back in the appliance (to avoid negative impacts because of condensation and rust).
• Raclette pans: wash with a non-abrasive sponge, warm water and washing-up liquid. Rinse thereafter. Do not use metal scrapers or scouring agents (in order not to

damage the non-stick coating and the varnish of the wooden handle). Tip: do not clean the pans in the dishwasher and do not soak the wooden handles in water

• Wooden handles: wipe lightly with a humid sponge and then dry thoroughly with a dry cloth.
• Stone plate bearer and metal plate: clean with a humid sponge and some detergent. Then wipe it with the wet sponge and dry it thoroughly with a dry cloth.
• Glass plate to set aside the pans: if necessary, take off the glass plate and clean it like a glass (dishwasher-safe)
• Heating resistor: does basically not need any cleaning. In case of need, use a hard brush.

Caution! Make sure that no water touches the electrical parts. Do not immerse the appliance in water.

TIPS AND RECIPES

CAUTION: don't put foodstuffs that are too sour on the stone plate, such as food containing vinegar, mustard, pickled cucumbers, pickles etc.

RACLETTE

Words of advice: choose a good raclette cheese (about 200g of cheese per person).

RACLETTE

(For 6 people)

Ingredients: 1.2kg of raclette cheese cut into thin slices; 12 potatoes; sausage products as required (cooked ham, raw ham, gammon, beef jerky, Bündner meat cut into thin slices, sausage...); several side dishes (small white pickled onions; pickled cucumbers).

Put one or more slices of raclette cheese into the pans and let them melt until a golden brown crust is formed on top. Add sausage products, green salad, small white onions, pickled cucumbers, mushrooms, a touch of freshly ground white pepper on the cheese, slices of tomato or aubergine etc. Serve with a dry white Savoyard wine (Apremont, Abymes, Chignin or Roussette).

BERTHOUD

(For 6 people)

Ingredients: 1.2kg of Abondance cheese in about cm thick slices; 12 potatoes; sausage products as required (cooked ham, raw ham, gammon, beef jerky, Bündner meat cut into thin slices, sausage...); several side dishes (small white pickled onions; pickled cucumbers). Put one or more slices of Abondance cheese in the pans. Let it melt until a golden brown crust is formed. Serve with sausage products, green salad, a dry Savoyard wine and enjoy.

TRUFFADE

(For 6 people)

Ingredients: 1.5kg of potatoes; 1 onion; 1kg of fresh Tome from the Cantal in thin slices.

Braise the potatoes cut into cubes or into thin slices lightly in some margarine in a separate pan together with the finely diced onion; let cook for about 20 minutes, then salt and pepper.

Fill the raclette pans with some of the prepared potato mass and cover with one or more slices of Cantal cheese. Let it melt until a golden brown crust is formed. Add green salad.

Tip of the chef: the Roquefort truffade is delicious as well. So why not offer your guests beside the Cantal some Roquefort cheese as well? Then the choice is theirs!

CHEVROTTINE

(For 6 people)

Ingredients: 1.2kg of raclette cheese in thin slices; 12 potatoes; 250g goat cheese in thin slices (2 small goat cheeses), black olives, thyme.

Put a slice of goat cheese and a slice of raclette cheese in the pans. Let them melt until a golden brown crust is formed. Make the cheese slide onto your plate and spice with some thyme. Add black olives and the potatoes and enjoy.

Tip of the chef: vary the side dishes. Some suggestions: sausage products, green salads, small white

pickled onions, pickled cucumbers, a touch of freshly ground white pepper on the cheese, slices of tomato or aubergine etc.

RACLETTE 4 SEASONS

(For 6 people)

Ingredients: 1.2kg of raclette cheese - mixed sausage products: Bündner meat, raw or cooked ham, sausage...-green salad - quail eggs small cubes of breakfast bacon. Cook unpeeled potatoes in steam or water. Let the cheese melt in the pans, and add small cubes of bacon according to taste.

Vary your side dishes according to the time of the year:

• Spring: asparagus tips, cherry tomatoes, carrots, kohlrabi, potatoes...
• Summer: celery, grilled bell peppers, leaves of basil, pieces of pineapple, courgettes, cauliflower...
• Autumn: small corncobs, walnuts, hazelnuts, grapes, sweet chestnuts, hearts of artichoke, breakfast bacon and small onions.
• Winter: balls of minced meat, roasted pieces of veal or tripe sausage...

THREE-CHEESE-RACLETTE

(For 6 people)

Ingredients: 6 small goat cheeses (crottins)

• 300 g Comté cheese
• 300 g Gouda
• 1 dried duck breast

• 4 slices of breakfast bacon

• grapes
  -8morels

• 4 tablespoons of pine nuts
• 4 tablespoons of raisins,
• 4 tablespoons of walnut cores,
• 2 tablespoons of olive oil, salt, pepper.

Arrange the breakfast bacon and the duck breast in slices on a plate and let a spoon of oil drip on it. Put the nuts, raisins, (washed) grapes and morels in another receptacle. Cut the goat cheese in halves and oil them. Cut the Gouda and Comte cheese in ribs and arrange on a plate.

Put all ingredients on the table. The guests let the cheese melt in the raclette pans and embellish it with side dishes of their liking.

APPLE RACLETTE

(For 6 people)

Ingredients: 1.2kg of raclette cheese in thin slices; 10 apples of the « rennet » or « Canada » sort. Remove the stalk of the apples and cut them into slices. Let the apple slices brown in a pan with some grease. Put 2 or 3 apple slices in the raclette pans and cover with a slice of cheese. Let it melt and season with some cinnamon according to taste. Enjoy your meal...

COOKING ON THE STONE PLATE

Tips and recipes

Cooking on the stone plate is fully in line with the current trend of dietary and light cuisine, which is healthy and natural because the

foodstuffs maintain both their full taste and their vitamins. The stone saves the calories and spreads them slowly and evenly during the cooking.

The ingredients for a „Stone evening" are:

Meat (preferably lean):

Beef: fillet and steaks.

Veal: escalope, fillet.

Poultry: escalope, fillet, chicken or turkey giblets, duck wings or duck fillet.

Pork: fillet, joint, chops or bacon.

Fish: all sorts of fish, whether filet or slices (e.g. salmon)

Crustaceans: spiny lobsters, crayfish, scallops, king prawns, etc.

Vegetables: mushrooms in thin slices, onion rings, courgettes in thin slices, green or red pepper bells as a treat for the tongue and the eye, cocktail tomatoes cut in half, etc.

Side dishes: sauces, mayonnaise, lemon, harissa, parsley, garlic, curry, Provençal herbs, etc.

Fruit: bananas, apples, pears, etc.

Preparation of meat and fish:

Meat: cut the meat into strips that are about 0.5 to 1 cm thick and 2 to 4 cm wide.

Fish: cut the files into strips that are 2 to 4cm wide.

You can also prepare small skewers with small wooden sticks. In this case, cut the meat or fish into small cubes of about 1.5cm

Tips of the chef:

As vegetables need to cook for a substantially longer time than meat, already put all vegetables on the stone plate. After some time, put aside the vegetables to make room for the meat.

The following mantra will help you make a success of your sociable meal: have fun, let your imagination run free and create new recipes. On the next pages you will find some suggestions and original recipes.

This appliance is not meant to be used as an electric grill or a charcoal grill. That is why you should not try to prepare big slices of meat or big entire fishes with this appliance.

RECIPES

(Preparation for 6 people)

ACAPULCO STONE

• 1 kg rump steak
• 2 to 3 cooking spoons of oil
• 500 g pork bacon
• Curry, salt and pepper
• 1 red bell pepper
• 2 cloves of garlic
• 1 green bell pepper

Cut the meat into small strips that are about 2 to 4cm wide and 0.5 to 1.5cm thick. Cut the peppers and bacon into thin strips.

Mix the chopped up garlic with salt, pepper and curry and add the oil.

Put the mixture in a salad bowl and mix it with the meat. Then cook the vegetables and after that the meat.

NICE STONE

• 1.2 kg fillets of veal in thin strips
  -2 tomatoes
  -2 courgettes
  -2 aubergines
• 1/2 bell pepper
  Salt, pepper and paprika
• 2 big onions chopped up
• 3 cooking spoons of olive oil Put the strips of veal, the olive oil and the vegetables in a salad bowl and stir. Add the salt, pepper and paprika and stir. Cook in small portions.

BURGUNDY STONE

• 250 g calf's kidneys
• 250 g chops of a calf
• 250 g roast beef
• 250 g calf's liver
• 250 g pig's liver
• 1/2 litre chicken broth
  Salt, pepper and vinegar of shallots
• Red wine and 5 cloves

Cut all the meat into strips and mix in a salad bowl with a bit of salt, pepper and the vinegar of shallots. Put the chicken broth, wine and the cloves in a second bowl and stir (then let the whole rest for about 30 minutes until the cloves have developed their full aroma). Cook the meat. Pour - shortly before eating

• the broth over the meat with a teaspoon.

HAWAIISTONE

• 400 g angler-fish
• 4 kiwis
• 1 can of pineapple cubes

• 2 green lemons

• 400 g sole

• 1/2 tot of rum liqueur
  Put the strips of fish and the fruit cut into cubes in a salad bowl and stir the whole. Add the lemon juice and the rum. Pickle and let steep for 30 minutes. Cook in small portions.

CORN STONE

• 900 g forequarter of a lamb
• 1 small can of corn
• 2 pieces of turkey escalope
• 1 small can of pineapple cubes
• 4 tomatoes
  Salt, pepper, vegetable oil and paprika

Cut the lamb, the turkey escalope and the tomatoes into strips. Put the meat in a salad bowl and mix it with the corn and the pineapple cubes. Spice with salt, pepper and paprika and add 2 to 3 spoons of oil. Cook in small portions.

NORWEGIAN STONE

• 350 g fresh salmon
• 2 little glasses of lumpfish caviar
• 350 g tender bloated herring
• Chopped parsley
• 350 g sole
• 2 tots of vodka

Cut the fish into thin strips and mix in a salad bowl with the caviar and the chopped parsley. Pour vodka over the whole and let steep for about 30 minutes. Cook the pieces of fish on the stone. Serve the whole with toast and fresh salt butter.

MODE D'EMPLOI

CHARACTERISTIQUES