RC 180 - Grill plate STEBA - Free user manual and instructions

USER MANUAL RC 180 STEBA

1) Ceramic-coated grill plate, turnable

4) Non-stick coated pans

Getting started ∙ Place the turnable grill plat onto the device. ∙ Plug in the device. ∙ Turn the temperature selector to “max”. The grilling surface has to be preheated before placing any food on top of it. The preheating time is approx. 10 minutes. The thermostat clocks. ∙ Turn the temperature selector to the desired heating power: o A high setting for medium / medium-raw meat o A lower setting if the meat should be well-done o A medium setting is perfect for cook au-gratin ∙ Do not place empty pans on the hot grill plate or the raclette level so that the coa- ting does not get damaged. Purpose / Practical Tips With this raclette device you have an ideal combination: you can prepare raclette in the pans and grill on the grill plates. With this manual, we would like to give you some general tips for a cosy raclette grill evening. You will find many more recipes in modern cookbooks and magazines. While using the pans, make sure that you do not overload them, otherwise they will not fit properly into the device. Do not cut on the grill plates. The following food can be put on the plates: ∙ Ribbed plate: meat, fish, vegetables, crustacea ∙ Flat plate: crêpes, fried egg, etc. Important note Cold-pressed oils, such as olive oil should not be used as dripping as these oils have a poor quality at high temperatures. Due to the high grill temperatures (up to 250°C), residues of oil, juices, herbs, etc. build up on the hot grill surface and the non-stick effect decreases. It is hard or im- possible to remove these residues from the grilling plate. Therefore, only use heat-resistant oils!

1. Grilling on the grilling plate

When planning the evening, reckon on about 200 to 250 g of material per person. On the grill plate you can prepare meat (e.g. rump steak or mince), fish, and a wide variety of tasty dishes. A large number of side-dishes, sauces, and dips are suitable to accompany them. ∙ How well-done the dishes have to be, depends on the type of meat or fish, the length of time it takes, its initial temperature, and its thickness. lf you prefer your steaks not too rare, do not cut them too thick. ∙ The time you give meat or fish is a matter of your personal taste. Turn the meat or fish over from time to time.16 ∙ Finally, you can salt the meat or fish, or add a sauce to it. Do not salt before grilling as this draws the juice out. Ceramic-coated grill plate: ∙ This grill surface is coated for easy cleaning. On this area you can barbecue meat and vegetables. Do not use sharp metallic objects such as forks or knives to turn food over, as the coating may be damaged.

2. Raclette dishes with the gourmet pans

You can fill the pans with all kinds of ingredients cut up small, whatever takes your fancy, cover it with cheese, and heat it under the grill until the cheese melts. Any- thing is suitable that you can think of for overbaking with cheese, e.g. meat cut into tiny pieces, poultry, fish, fruits de mar, sausage, fruit, and vegetables. There are spe- cially selected raclette cheeses on the market, but you can try other kinds provided their tat content is over 45%. Place the pans only into the corresponding recess! Never push the pans further, otherwise the handles may melt.

3. Overbaking „au gratin“ with cheese

You can use this raclette grill to cover the dishes you have made on the grill with a delicious gratin cheese crust. Simply scatter grated cheese, possibly mixed with cara- way seeds, over the dish, or lay it on top in slices, and place the gourmet pan under the grill. The gourmet pan will be heated from on top by radiant heat, just like under a grill. First the cheese will melt, then it goes dark in colour. Take the pan out as soon as the cheese is a crisp golden brown.

4. Old-original raclette cheese method