Raclette Pierre Elegance - Oven LAGRANGE - Free user manual and instructions
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USER MANUAL Raclette Pierre Elegance LAGRANGE
CONDITIONS DE GARANTIE
BESCHRIJVING VAN HET APPARAAT
Please read this manual carefully and ensure you keep it for future reference.
* Ensure that the mains voltage corresponds to the voltage that is shown on the device's indicator plate.
* Fully unwind the cable and carefully examine it before use.
* Regularly check the condition of the power cable, and do not use the device if any damage is detected.
* If the power cable is damaged, it must be replaced with a cable or a special set available from LAGRANGE or its after-sales service.
* Place your device on a flat, dry, surface.
* Never place the device near a heat source.
* Never place your device on a hot surface or near an open flame.
* Plug the device's power cord into a 10/16 A socket fitted with an earthing contact.
* If this device is used with an extension cable, it is essential that the cable's plug has an earthing connection and that the cross-section of the wiring is 0.75 ~mm^2 or greater.
* Take any precautions that are required to prevent the risk of tripping over the main cable or extension.
* Never leave your device unattended when it is in use.
* We recommend that the device is connected to a system equipped with a residual-current device whose tripping current is no greater than 30 mA.
*Accessible surfaces may be extremely hot when the appliance is in use.
*WARNING: Do not touch the metal parts or the stone during use as they are very hot.
* The surface of the heating element remains hot after it has been used.
* Unplug the device and let it cool completely before cleaning.
* Never immerse the appliance in water.
* For your safety, never leave the appliance in a place where it is exposed to dampness or weather conditions.
* Never use the device as a supplementary heat source.
* Do not leave the appliance plugged in when not in use.
* This device can be used by children from the age of 8 and up, and persons with limited physical, sensory or cognitive capacities or who lack adequate experience or knowledge, provided they are supervised or receive instructions for the safe use of the device and insofar as they fully understand the potential dangers. Children should not play with the device.
* Cleaning and upkeep should not be performed by children unless they are over the age of 8 and are under supervision.
* Keep the device and its power cord out of the reach of children younger than 8 years old.
* These devices are not intended to be used with an external timer or a separate remote control system.
* Do not use your device if it has been damaged and contact LAGRANGE® after-sale services.
*For your safety, only use LAGRANGE accessories and spare parts which are compatible with your device.
*Keep the appliance's original packaging for its storage.
* Do not clean the stainless steel parts of the appliance with chlorinated products.
* This device is intended for use in domestic and similar settings such as:
– staff kitchen facilities in shops, offices, and other professional environments;
- farms;
– for the use of customers in hotels, motels, or other residential environments;
– home-stay type environments.
*For cleaning the parts in contact with food, refer to the «Maintenance» paragraph.
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9 1 2 3 5 LAGD 6 4 7 8 X8 5 6 10 11 12DESCRIPTION OF APPLIANCE
- Thermoplastic feet
- Stainless steel platter
- Tray for storing pans, of tempered safety glass
- Varnished wood handles
- 8 raclette pans with anti-stick coating
- Removable cord
- On/off switch with signal light
- Anti-skid pads
- Natural grill stone
Depending on model:
- Wooden spatulas
- Cheese knife
- Cheese slicer
CHARACTERISTICS
* 8 pans with anti-stick coating
* Natural grill stone
* Thermoplastic feet
* Stainless steel platter
* Tray for storing pans, of tempered safety glass
* Varnished wood handles
* Removable cord
* On/off switch with signal light
* Anti-skid pads
* 230V - 50Hz - 1100W
* The cable that is used is a 0.75 mm² H05VV-F 3G
Depending on model:
* Wooden spatulas
* Cheese knife
* Cheese slicer
These devices comply with the 2014/35/EU, 2014/30/EU, DEEE 2012/19/EU, RoHs 2011/65/EU and 2015/863/EU directives and the 1935/2004/EC materials in contact with foodstuffs regulation.
ENVIRONMENT
Protection of the environment – DIRECTIVE 2012/19/EU
In order to protect our environment and our health, electrical units at the end of their working lives must be disposed of according to very specific rules requiring the involvement of everyone, both suppliers and users.
That is why your unit, as indicated by the symbol on its nameplate, must not be put into a public or private garbage can intended for household wastes.
At the time of its disposal, it is your responsibility to bring your unit to a public collection center designated for the recycling of electrical and electronic equipment. If you need information about centers for the collection and recycling of discarded units, please contact the local authorities in your region, the household waste collection services or the store where you bought your unit.
STARTING AND USE
FIRST USE
* When you unwrap your unit, be sure to remove all of the packaging materials.
* We recommend that you clean the grill stone, and the pans before the first use.
A new appliance may smoke slightly when used for the first time. To reduce the chance of smoking, heat the appliance for 10 minutes and then let cool for approximately half an hour.
OPERATION
* Put the unit on a flat surface.
* Completely unwind the cord.
* Connect your unit, press the switch, the signal light goes on.
* Let your unit heat up for 15 minutes for use for raclette alone and about 30 minutes for use of the stone.
Use of raclette function:
* Put the cheese in the Raclette pans
* Put the pans in the unit. Make sure that the cheese is not too thick and does not come into contact with the resistor.
* Remove and eat when the cheese is as you like it.
* When you have finished or when you want to take a break during the meal, you can place your pans on the lower tempered glass shelf.
Use of the grill stone:
* Lightly grease the stone after the preheating and just before starting to cook food.
* Put a generous quantity of salt on the stone before putting on the food (optional).
* Put the food on the stone and turn it over at the mid-point of the cooking.
* Don't hesitate to scrape the stone during the meal with a metal scraper to remove food residues that stick to the stone. Grease lightly and salt once again.
MAINTENANCE
Always disconnect the unit and let it cool completely before cleaning.
* Stone: Scrape your stone with a metallic scraper to remove as much residue as possible. Clean the surface of the stone with a sponge and hot water but without dishwashing liquid. Soak the stone if necessary. The use of steel wool or a scouring pad is possible but could remove the stone's shiny appearance (there will be no impact on its functioning). Dry the stone well before placing it on the unit for storage (to avoid condensation and oxidation phenomena).
* Raclette pans: clean with a non-abrasive sponge, hot water, and dish-washing liquid. Rinse. Do not rub with metallic objects or abrasive products (this can damage the non-stick coating). Do not clean the pans in a dishwasher.
* Wooden handles: wipe gently with a moist sponge and dry well with a dry cloth.
* Stone and metallic plate supports: clean with a moist sponge and a little soap, rinse with the moist sponge, then dry well with a dry cloth.
*Resistor: in principle, it should not be cleaned. If necessary, use a brush with stiff bristles.
Warning: Never pour water on the electrical parts. Never soak the unit in water.
ADVICE AND RECIPES
N.B.: never bring the stone into contact with overly acidic foods such as vinegar, mustard, pickles, etc.
RACLETTES
Advice: choose a good raclette cheese. Plan on about 200g of cheese per person.
LA RACLETTE
(For 6 people)
Ingredients: 1.2Kg of raclette cheese cut into thin slices – 12 potatoes – choice of cold cuts (cooked ham, cured ham, smoked ham, dried meat, dried beef cut into thin slices, dry sausage, etc.) – various accompaniments (small white onions in vinegar – pickles).
Put one or several slices of raclette cheese on the pans. Leave to melt until a light golden crust forms on the surface. Accompany with cold cuts, green lettuce, small white onions, pickles, mushrooms, a touch of ground white pepper on the cheese, thin-sliced tomatoes, eggplants, etc.
Put one or several slices of Abondance cheese on the pans. Leave to melt until a light golden crust forms on the surface. Accompany with cold cuts, green lettuce...
LA TRUFFADE
(For 6 people)
Ingredients: 1.5Kg of potatoes – 1 onion – 1Kg of Tome fraîche de Cantal cut into thin slices.
In a separate skillet, brown the potatoes cut into cubes or thin slices with the minced onion in a little margarine – cook for about 20 minutes. Add salt and pepper. Put this preparation on the raclette pans, cover with one or several slices of Cantal. Heat until a light golden crust forms on the surface. Accompany with green lettuce. Chef's hint: the Truffade au Roquefort yields excellent results so why not offer Roquefort and Cantal to your guests. Let them choose!
LA CHEVROTTINE
(For 6 people)
Ingredients: 1.2Kg of raclette cheese cut into thin slices – 12 potatoes – 250g of goat cheese cut into thin slices (2 small cheeses) – black olives – thyme.
Put a slice of goat cheese and a slice of raclette cheese in the pans. Let it melt until a light golden crust forms on the surface. Slide it onto your plate and sprinkle with thyme. Eat with a few black olives and potatoes.
Chef's hint: vary the accompaniments. A few suggestions: cold cuts, green lettuce, small white onions, pickles, mushrooms, a touch of ground white pepper on the cheese, thin-sliced tomatoes, eggplants, etc.
RACLETTE WITH THREE CHEESES
(For 6 people)
Ingredients: 6 crottins de chèvre – 300g of comté – 300g of gouda – 1 dried duck breast – 4 slices of side bacon 1 bunch of grapes – 8 morels– 4 tablespoons of pine nuts – 4 tablespoons of raisins – 4 tablespoons of walnut kernels – 2 tablespoons of olive oil – salt – pepper.
Slice the side bacon and the duck breast. Put it on a plate and sprinkle with a spoonful of oil. Put the nuts, raisins (washed) and morels on a plate. Cut the crottins in half, oil them. Cut the gouda and the comté into slices. Put them on a serving plate. Put all of the Ingredients on the table so that the guests can melt the cheeses in the pans, adding the ingredients of their choice.
RACLETTE WITH APPLES
(For 6 people)
Ingredients: 1.2Kg of Raclette cheese cut into thin slices – 10 "Reinette" or "Canada" apples.
Cut the apples into round slices, removing the central part containing the seeds. Then brown them in a skillet with a little fat. Put 2 to 3 slices of apple in the pans then add a slice of cheese. Let melt. You can sprinkle on a little cinnamon. Enjoy...
COOKING ON STONE
Advice and recipes: Cooking on stone is fully in keeping with the current trend toward light, dietetic, healthy and natural eating, because it leaves intact all of the flavors and vitamins of foods. Stone accumulates heat and then releases it slowly and uniformly during the cooking.
The ingredients for a "stone supper" are:
Meat: preferably less fatty
Beef: filet and steak. Veal: escalope, filet. Poultry: escalope, filet, émincé of chicken or turkey, aiguillette or filet of duck. Pork: filet, roast, chops, bacon.
Fish: all fish in filets or slices (e.g.: salmon).
Shellfish: langoustines, crayfish, scallops, bay scallops, gambas, etc.
Vegetables: thin-sliced mushrooms, round-sliced onions, thin-sliced zucchini, green or red peppers for the flavor and the pleasure of the eyes, small tomatoes cut in two, etc.
Accompaniments: sauces, mayonnaise, lemon, harissa, parsley vinaigrette, garlic, curry, herbes de Provence, etc.
Fruits: bananas, apples, pears, etc.
Preparation of meat and fish:
Meat: cut the meat into thin slices 0.5 to 1cm thick with a width of 2 to 4cm.
Fish: cut filets into 2 to 4cm wide strips. You can also prepare minishish kabobs on wooden skewers. For this, cut the meat or fish into cubes of 1.5cm on each side.
The chef's secret:
As vegetables need more time to cook than meat, put all of the vegetables to be cooked on the stone. When they have been cooking for a while, group them in a corner to make room for the meat. Just one watchword for an enjoyable meal: have fun and let your imagination invent new recipes. You will find some suggestions of original recipes on the following pages.
This unit is not intended to replace an electric or charcoal grill. Do not try to use this unit to grill very large pieces of meat or whole fish.
LA PIERRE ACAPULCO
(For 6 people)
Ingredients: 1Kg of rumpsteak – 2 to 3 tablespoons of oil – 500g of bacon – curry, salt, pepper – 1 red pepper – 2 cloves of garlic-1 green pepper.
Cut the meat into thin slices of 2 to 4cm and 0.5 to 1.5cm thick. Mince the peppers and bacon. Crush the garlic with the salt, pepper, and curry and add the oil. Mix the meat in a salad bowl. Cook the vegetables first, then the meat.
PIERRE À LA NIÇOISE
(For 6 people)
Ingredients: 1.2Kg of filet of veal cut into thin slices – 2 zucchini 2 tomatoes – 2 eggplants – salt, pepper, paprika – 1/2 pepper – 2 large minced onions – 3 tablespoons of olive oil.
Mix the slices of veal with olive oil and vegetables in a salad bowl. Add salt, pepper and paprika and mix. Cook in small portions.
LA PIERRE BOURGUIGNONNE
(For 6 people)
Ingredients: 250g of veal kidneys – 250g of loin of veal – 250g of rib eye steak – 250g of veal liver – 250g of pork liver – salt, pepper, shallot vinegar 1/4 liter of chicken stock – red wine and 5 cloves.
Cut the various meats into thin slices, mix them in a salad bowl with salt, pepper and shallot vinegar. In another recipient, mix the chicken stock with 25cl of wine and the cloves (let this preparation sit for at least 30 minutes so that the flavor of the cloves goes in). Cook the meat. Spoon some bouillon onto the meat just before serving it.
LA PIERRE DES ILES
(For 6 people)
Ingredients: 400g of monkfish – 1 can of pineapple chunks – 400g of sole – 4 kiwis – 2 limes – 1/2 glass of rum liqueur.
Mix the thin slices of fish with the fruit cut into cubes in a salad bowl. Add the lime juice and rum. Let macerate for 30 minutes. Cook in small portions.
GUARANTEE TERMS
Guarantee for LAGRANGE household appliances
Your unit is guaranteed for 2 years.
In order to receive an additional year of guarantee free of charge, register on the LAGRANGE web site (www.lagrange.fr).
The guarantee includes parts and labor and covers manufacturing defects.
The guarantee does not cover: deterioration due to poor use or non-observance of the instructions for use or breakage due to falling.
THIS GUARANTEE APPLIES FOR DOMESTIC USES ONLY, IT CANNOT APPLY TO PROFESSIONAL OR SEMI-PROFESSIONAL USES.
The legal guarantee due from the seller does not in any way exclude the legal guarantee due from the Manufacturer for manufacturing flaws or defects according to articles 1641 to 1649 of the Civil Code. In the event of a breakdown or malfunction, contact your retailer.
In the event of technical defects observed within one week of purchase, the units will be exchanged. Beyond this period, they will be repaired by the LAGRANGE after-sale service.
In order to benefit from this guarantee, the user must present a copy of the invoice that specifies the date of purchase of the unit.
Duration of availability of spare parts
In accordance with article L 111-2 of the consumer code, the availability of spare parts that we provide for a repairable product is 5 years as of its date of manufacturing.
However, this availability is only guaranteed in the country where the product is purchased.
Shipping costs for returns
After the first year during which you benefit from the dealer's guarantee, you need only pay the shipping costs for the return to the factory. The reshipping will be done at our expense and as quickly as possible.
If you have any other questions about our products, you can contact us at the following address:
