Multi 4 In 1 48726 - Fondue, raclette and wok appliance UNOLD - Free user manual and instructions

USER MANUAL Multi 4 In 1 48726 UNOLD

TECHNICAL SPECIFICATIONS Power: 1,300 watts, 220–240 V~, 50 Hz Heating power: max. 230 °C Dimensions: approx. 40.0 x 40.0 x 27.0 cm Weight: approx. 10.5 kg, including accessories Power cord length: approx. 100 cm Features: can be used as a grill and/or raclette, for max. 8 people, variable temperature control, can be disassembled for easy cleaning, coated raclette pans, 500–700 ml fondue pot, coated grill plate Accessories: 8 raclette pans, 8 wooden spatulas, 8 fondue forks, 1 grease drip tray, scraper for cleaning of the granite plate Technology, colours and design are subject to change without notice. Errors and omissions excepted

EXPLANATION OF THE SYMBOLS

This symbol indicates potential hazards that may result in injury or damage to the appliance. This symbol indicates a potential burning hazard. Please be especially careful at all times here.

Please read the following instructions and keep them for later reference.

1. This appliance can be used by children 8 years and

older, as well as by persons with reduced physical, sensory or mental abilities or with lack of experience and/or knowledge, if they are supervised or if they have been instructed with regard to safe use of the This symbol indicates a possible fire hazard. Copyright UNOLD AG | www.unold.de UNOLD ©32 von 160 Stand 14.6.2021

appliance and have understood the dangers that can result from use of the appliance.

2. Children must not play with the appliance.

3. Children are not allowed to perform cleaning and user

maintenance, unless they are 8 years of age or older and are supervised.

4. Keep the appliance and the power cord out of the

reach of children under 8 years of age.

5. CAUTION – parts of this product can become very hot

and cause burn injuries! Particular caution is required if children or persons at risk are present.

6. The appliance is intended for household use only, or

for similar areas of use, such as: Kitchen areas used by personnel in businesses, office facilities and other work environments, Use by guests in hotels, motels and other living quarters, In private guest houses.

7. This appliance must not be operated with an external

timer or a remote control system.

8. Never immerse the appliance in water or other liquids.

The plug and power cord must not come into contact with water or other liquids. However, if this happens, all parts must be completely dry before the appliance is used again.

9. Do not, under any circumstances, touch the appliance

or power cord with wet hands.

10. For safety reasons, under no circumstances place

the appliance on hot surfaces, metal trays or a wet surface.

11. Do not place the appliance or power cord near open

flames during operation.

12. Ensure that the power cord does not hang over the

edge of the counter-top or table, since this can cause accidents, for example if small children pull on the cord. Copyright UNOLD AG | www.unold.de UNOLD ©Stand 14.6.2021 33 von 160

13. If you use an extension cord, ensure that it is intact

and suitable for the power draw of the appliance; otherwise, there is a possibility of overheating.

14. Route the power cord and extension cord, if used, so

that there is no possibility of the cords being pulled or tripped over.

15. Only use the appliance indoors.

16. Never leave the appliance unattended during operation

and place it where it is out of the reach of children.

17. Before heating, uncoil the power cord completely so

that it does not come into contact with hot parts of the appliance.

18. Never cover the grill plate with aluminium foil, baking

paper or other materials.

19. Never cover the fondue pot with the lid when in use.

The lid is only for protecting the pot from dust during storage.

20. Never touch the appliance or the grill plate during use

– danger of burn injuries!

21. To prevent smoke, do not overheat your cooking, frying

and baking utensils. The smoke can be harmful to small animals (e. g. birds) with a particularly sensitive respiratory system. We recommend that you not keep birds in the kitchen.

23. For cleaning, do not immerse the heating element in

water, or allow it to come into contact with water.

24. During operation, ensure that the appliance is free

standing on a heat-resistant surface and is a safe distance away from flammable objects.

25. After use, unplug the plug from the electrical outlet

and allow the grill to cool down before cleaning the appliance and putting it away for safekeeping.

26. For cleaning, after cooling you can remove the grill

plate and clean it by hand. Wipe off the appliance with a damp cloth. Copyright UNOLD AG | www.unold.de UNOLD ©34 von 160 Stand 14.6.2021

accessories of other manufacturers or brands.

28. Check the plug and the power cord regularly for wear

or damage. In case of damage to the power cord or other parts, please send the appliance for inspection and repair to our customer service department. Unauthorised repairs can result in serious risks to the user and will void the warranty. The appliance is very hot during and after operation! Under no circumstances operate the appliance if water or other liquids are in the interior of the appliance – danger of fire! Do not open the housing of the appliance under any circumstances. There is danger of electric shock. 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.

1. You can use the different functions of the multi-raclette 4 in 1 separately

or in combination: Raclette/fondue/grill on the coated grill plate Raclette/grill on the stone plate Raclette Fondue Grill on the coated grill plate or on the stone plate.

2. Remove all packaging materials and any transport safeguards. Keep

packaging materials away from children– danger of suffocation!

3. Check whether all parts are present. If parts are missing or damaged, contact

your dealer or our customer service department.

4. Clean the appliance with a damp cloth. Make sure that no water enters the

5. Before using the first time, wash all removable parts (grill plate, fondue pot,

lid, pans, forks, spatulas) in hot water with mild dish detergent. Dry the parts thoroughly.

6. Lightly oil the grill plate, the stone plate, and the small pans before first

use, ideally with coconut oil or another high heat oil. CAUTION! The stone plate is very heavy. Please move the appliance only before inserting the grill plate.

7. Heat up the appliance before use for approx. 30 minutes in order to remove

any residue from the manufacturing process. When doing this, ensure that the room is adequately ventilated.

8. When used the first time, some

smoke and odours can occur that will disappear after a short time.

9. You can now use the appliance.

10. Note: Never move the fondue pot

when there is hot fat in it!

11. To move the fondue pot, you must

attach both handles on the left and right side of the fondue pot. The handles are hung in the corresponding holders on the fondue pot. Please move the fondue pot for safety reasons only if both handles are attached. CAUTION: The appliance is very hot during and after operation! OPERATION

1. For using the grill/raclette at the table, place the appliance in the middle of

the table. If you are not certain whether your table is heat-resistant, place Attention! Never cover the grill surface with aluminium foil, baking paper or other materials. Do not use aluminium grilling trays. Fire can occur due to the heat accumulation. Note: Indoors we recommend that you only grill without the lid, due to smoke development! Copyright UNOLD AG | www.unold.de UNOLD ©36 von 160 Stand 14.6.2021

a heat-resistant plate underneath just to be sure – however, do not use a metal plate.

2. Before you start cooking with the grill or

raclette, you should have all ingredients prepared and in bowls on the table.

3. Insert either the coated grill plate or the

stone plate. If the stone plate is used, make sure that the notches on the bottom match up with the holders, to ensure sufficient stability. When using the stone plate, insert the oil drip tray in the recess in the middle of the raclette plate.

4. When using the coated grill plate, you can also use the fondue pot

simultaneously. Place it in the opening provided in the grill plate. If you are not going to use the fondue, you can cover the opening with the lid provided.

5. Ensure that the temperature control is set to O/OFF. Plug the power plug into

an electrical outlet. The indicator lamp on the heating element will light up.

6. Turn the control to the desired temperature level.

7. When using the coated grill plate, pre-heat the appliance for approx.

20–30 minutes before starting to cook the food.

8. When using the stone plate, the pre-heating time is about 30–40 minutes,

since the plate has to be very hot before food is placed on it for cooking. Ideally, food for grilling should be cut into slices about 0.5 cm thick. With a pre-heating time of 30 minutes the food to be grilled (meat, fish, vegetables) will be tender, with a pre-heating time of 40 minutes it will brown more quickly.

9. During pre-heating of the appliance the pans should be removed from the

10. For cooking with the raclette we recommend the middle setting, for grilling

the highest setting. Apply a little high heat oil, such as coconut oil, to the grill plate before placing food on it.

11. If you use the raclette and fondue at the same time, you must use the coated

grill plate and insert the fondue pot in the opening in the middle. If you will not be using the fondue, you can cover the opening with the lid provided.

12. However, if the food or the cheese browns excessively or too quickly, lower

Turn the switch to O/OFF position and unplug the plug from the electrical outlet. Before cleaning, allow the appliance and any oil or broth remnants in the fondue pot or grease drip tray to cool completely. Caution: The stone plate needs very long to cool!

1. First remove the fondue pot, if it was used, and then the respective grill

2. Remove the grease drip tray (if the stone plate was used).

3. For cleaning, never immerse the appliance in water or allow it to come into

contact with water or other liquid. If necessary you can wipe off the heating element with a damp, well wrung-out cloth. Ensure that water does not get into the appliance. The heating element must be completely dry before it is reused.

4. All removable parts can be cleaned in hot water with a mild washing-up

5. If it is very dirty, soak the grill plate and other parts for a time in hot water

with a mild washing-up liquid.

6. Do not – under any circumstances – use scouring pads or similar cleaning

implements or abrasive cleaning agents that could damage the surface.

7. For cleaning the hot stone we recommend to use the scraper, which fits

exactly in the grooves of the plate. The stone plate is a natural product and can become permanently discoloured as a result of use.

8. Ensure that all parts are completely dry before reassembling and stowing the

appliance for safekeeping.

13. After use, you should always turn off the appliance immediately and unplug

it from the electrical outlet.

14. Allow the appliance to cool.

15. Please comply with the general instructions for the recipes as well.

CAUTION: The appliance is very hot during and after operation!

CLEANING AND STORAGE

1. When using the raclette, the cheese should only melt, and not brown.

The ingredients for the raclette recipes are for one portion. Multiply the ingredients by the number of guests.

2. For each portion you will need about 200 g cooked waxy potatoes and 150 g

3. If you overfill the pans, the cheese can burn, or the other ingredients will

not be cooked thoroughly.

4. Warm the serving plates; on a cold plate the cheese will dry out quickly.

5. Sauces and cheese can brown very quickly. You should therefore check the

progress of the cooking several times by pulling the pan out of the appliance.

6. When seasoning, be aware that raclette cheese can already be very salty.

7. If potatoes, noodles or rice are hot when you put them in the pan, this will

reduce the cooking time.

8. Cut all ingredients into bite-size pieces and have them ready in small bowls

placed around the raclette within reach of the guests.

9. For grilling, pre-heat the appliance about 20 to 30 minutes at the highest

10. Cut the larger pieces of meat (e.g. duck breast) in slices 1 cm thick; this

significantly shortens the cooking time.

11. Always grill raw meat on the grill plate, and not in the raclette pans.

12. Apply oil to the food that you will be grilling, or marinate it.

13. Use the highest setting for grilling. For cooking with the raclette we

recommend the middle setting, and a lower setting for keeping food warm. RACLETTE The traditional raclette recipe consisted of potatoes boiled in the skins, raclette cheese and various pickled vegetables. Today, we are limited only by our imagination with respect to the ingredients we use. In addition to potatoes and cheese you can also fill the pans with meat, sausage, venison, poultry, fish, fresh fruits and vegetables, and also with sweet morsels. Instead of potatoes, one can use bread, noodles or rice as a basis. Instead of raclette cheese you can also use any other hard cheese that melts easily, such as Gouda, Gruyére, Cheddar or Appenzeller. Soft blue cheese such as Roquefort and Gorgonzola also melt easily and add a bit of spice. Full-fat cheese and Camembert have a more delicate aroma. Mozzarella is very mild and melts easily. You can also offer your guests Copyright UNOLD AG | www.unold.de UNOLD ©Stand 14.6.2021 39 von 160

mixed platters with different ingredients. They can then fill their pans to suit their own taste. Some suggestions: (allow 100 to 200 g of additional toppings for each portion; of course, the variations are virtually unlimited) Vegetables dried porcini mushrooms soaked in liquid, fresh sliced mushrooms, steamed brussels sprouts, sliced zucchini, tomatoes, eggplant, leeks or onions, corn, asparagus, black salsify or carrot pieces (pre- cooked), spring onions in rings, blanched spinach, rocket salad or Swiss chard leaves, pea pods. Meat and poultry fried or baked chicken or turkey breast in slices, strips or cubes, cooked ham, fried calf’s liver, cooked saddle of hare removed from the bone and sliced, small fried sausages, small fried minced meat patties, small fried fillets, fried breast of duck. Fish and seafood smoked salmon, trout fillets, steamed plaice fillets, tuna (canned), steamed sole or cod fillets, shrimps, crab meat Fruit bananas, mango, papaya, strawberries, pineapple, pears, apples, berries. Berries can be used either fresh or thawed.

1. To cook with the raclette, either the grill plate or the stone plate must be

inserted (see also section on use of the appliance).

2. Now fill the raclette pans with ingredients according to your taste or our

recipes and place them in the openings on the raclette plate. Cook until the cheese melts.

3. Remove the pan as soon as the cheese has melted. Let the food slide onto a

plate. If the cheese sticks, remove it with a wooden spatula. CAUTION! Always grasp the pan by the handle, because the pan itself becomes very hot during cooking. The pans have a non-stick coating. You should therefore never use knives, forks or other metal objects to loosen food sticking to the pans. This could damage the coating. Copyright UNOLD AG | www.unold.de UNOLD ©40 von 160 Stand 14.6.2021

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 100 g mixed pickles oil or butter to brush the raclette pans Preparation: Peel the potatoes and cut them onto thin slices, butter the raclette pans, fill some potato slices into the raclette pans, add 1 tblsp. of mixed pickles, and cover it with a slice of cheese, then gratinate. Lemon sauce 100 g full-fat cream cheese, ¼ tsp. of grated fresh lemon zests, 1 tblsp. of lemon juice, 1 pinch of nutmeg, 3 tblsp.s 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 zests use orange juice and zests. Add up to ¼ tsp. of curry powder to taste. Ginger sauce 100 g full-fat cream cheese, ¼ tsp. of grated fresh ginger, 1 tsp. of soy sauce, 1 dash of tabasco, 2 tsp.s of lemon juice, 2 tblsp.s of apple juice, 30 g of grated Parmesan cheese, salt Mix all ingredients (e. g. with a hand blender). Almond sauce 25 g peeled almonds, 100 g Feta cheese, 2 tblsp. 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 horseradish sauce 100 g full fat cream cheese, 3 tblsp.s of sour cream, 1 egg, 1 tsp. of grated horseradish, pepper Mix all ingredients (e. g. with a hand blender). Pepper sauce 50 g full fat cream cheese, 2 tblsp.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 tblsp. 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

Instead of cheese you can also use sauces to gratinate: Copyright UNOLD AG | www.unold.de UNOLD ©Stand 14.6.2021 41 von 160

as well as the clove of garlic, then mix with the cheese cream. Season with cayenne pepper, pepper and salt. Garlic sauce 1 whole head of garlic, 100 g full fat cream cheese, 3 tblsp.s of cream, ½ 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

Recommendation: If fresh wild garlic is available, add ½ bunch of finely cut leafs. Sweet sauce 100 g full fat cream cheese, 1 tsp. of vanilla sugar, ½ tblsp. of honey, 3 tblsp.s of cream Mix all ingredients (e. g. with a hand blender). Redfish with lemon sauce 150 g cooked and peeled potatoes, 150 g thin red-fish fillets, 1 tomato, 1 tblsp. of green scallions, in rings, salt, pepper, butter, lemon juice 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. 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. 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 noddles and meat, season with curry, salt and pepper. Cover with orange sauce and cook for 3–4 minutes. 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 ½ 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), ½ 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. Smoked salmon with creamy horseradish 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 Try the following recipes with the sauces Copyright UNOLD AG | www.unold.de UNOLD ©42 von 160 Stand 14.6.2021

and cover it with cream-horseradish 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 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 about 3–4 minutes. Stuffed tomatoes 3 small tomatoes, 2 button mushrooms, 1 sli- ce of bread, 2 tblsp. of chopped fresh basil, 2 chopped fresh parsley, 50 g cooked ham, 2 tblsp. of sour cream, 1 tsp. of tomato paste salt, pepper, 100 g 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 grati- nated 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, 50 g smoked salmon, 2 tblsp.s of sour cream, 1 tsp. of sweet mustard, ½ tsp. of grated horseradish, salt, pepper, 100 g Mozzarella, butter Brush the mushrooms, remove the stalks. Keep the head aside. Prepare the stalks and all other ingredients as described for the filled tomatoes. Stuff 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 tblsp. of cranberries, 100 g soft Camembert, butter Butter the raclette pans, fill some noddles into the pans, add cranberries and the sliced Cam- embert, gratinate for about 4–5 minutes. Raclette variations As already noted, there are nearly no limitations concerning the choice of ingredients, so the following recipes are only a small selection. Copyright UNOLD AG | www.unold.de UNOLD ©Stand 14.6.2021 43 von 160

Tomato basil Crostini 1 large tomato, 2 tblsp.s of fresh basil 12 green olives, salt, pepper, 100 g Mozzarella, 6 thin slices of French white bread, olive oil Chop the tomato, cut the basil into fine 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 ON THE GRILL PLATE

1. For grilling, you can either use the coated grill plate or the stone plate. Both

plates should be lightly greased with high heat fat, such as coconut oil.

2. When using the coated grill plate, you can also use the fondue at the same

time. If you do not need the fondue, the opening for the fondue pot can be covered with the lid provided.

3. When using the stone plate the grease drip tray (see illustration at right)

must be inserted into the opening in the raclette plate to catch any excess dripping grease. When using the stone plate, it is not possible to use the fondue at the same time.

4. For grilling switch the appliance to the highest level.

5. Place the food on the grill plate, and grill it, turning as needed, until it is

6. If the food browns too quickly please set the temperature control to a lower

setting. CAUTION: The appliance is very hot during and after operation! Pizza burger 100 g mixed minced meat, 1 clove of garlic and ½ onion, both chopped, 1 egg, 2 tblsp.s of bread crumbs, 50 g Gouda, 50 g cooked ham, 2 tsp.s of tomato paste, ½ tsp. of pizza seasoning, salt and pepper (if still necessary), 1 burger bun, 2 green salad leaves, 1 tblsp. of mayonnaise, 1 tblsp. 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 flat burgers. Oil the grill plate and roast the burgers for 6-8minutes, 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, ½ onion, 1 egg, 2 tblsp.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 200 g chicken meat, 3 tblsp.s of soy sauce, 2pinches of chili paste, ½ tsp. of freshly grated ginger, some oil, 3 wooden skewers Freeze the chicken fillet for a short time and cut it into very thin slices, mix soy sauce with chili and ginger. Marinate the meat for 2-3hours 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. Sausage skewers 2 sausages, 100 g cherry tomatoes, some oil, 2 oiled wooden skewers. Cut the sausage into pieces of 4 cm. 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 fine rings and distribute them on the meat, then add 1 bacon slice. Roll the meat and fix it with toothpicks, brush the rolls with oil and grill them for 10–12 minutes. Copyright UNOLD AG | www.unold.de UNOLD ©Stand 14.6.2021 45 von 160

GRILLING TIMES Food Preparation Minutes Beef fillet 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 fillets 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 fillets 5–8 minutes Salmon fillet 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 We recommend to cut the meat into slices of 1 cm 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.

FONDUE WITH OIL OR MEAT BROTH

Place the pot filled with 500–700 ml of oil or broth into the opening in the coated grill plate. Set the temperature control to the highest setting. Heat the oil or broth about 30 to 40 minutes, until the required temperature is reached. You can determine whether the oil is hot enough by immersing the handle of a wooden spoon into the oil. The right temperature has been reached when small bubbles rise around the handle. Copyright UNOLD AG | www.unold.de UNOLD ©46 von 160 Stand 14.6.2021

Broth should not boil, but only simmer. Reduce the temperature, if necessary. Cook chunks of meat about 1.5 to 3 minutes in oil, or about 3 to 4 minutes in broth. When using broth, you can also cook firm fish, shrimps, won tons or vegetables. Cooked in oil, dim sum dumplings or crustaceans in batter are quite delicious. Serve sauces and dips with the fondue to suit your taste. With the ESGE Zauberstab

you can prepare them quickly. Information about cooking with oil When heating, do not cover the pot with a lid, when the splash guard is on the pot. Otherwise it could overheat. Use only high heat oils with a neutral flavour. The oil must never splatter or smoke. Do not use oil more than 3 or 4 times. Used oil smells rancid, foams and becomes viscous. Always replace all of the oil. Never mix used and fresh oil. Do not mix different types of oil. Use only lean, tender meat. Cut the meat into small-to-medium-sized pieces of the same size. Frozen food must be thawed before cooking. The food must be carefully patted dry to prevent splattering when it is immersed in the oil. Once it has cooled, filter and store the oil in a closed container in a cool place. The length of the fondue forks is variable. Simply unscrew the handle, turn it around and screw the fork into the other end of the handle. We recommend the long version for fondue with oil or broth, and the short version for cheese or chocolate fondue. CAUTION: The appliance is very hot during and after operation! Copyright UNOLD AG | www.unold.de UNOLD ©Stand 14.6.2021 47 von 160

Fondue Chinoise for 4-8 portions 200 g each beef fillet, pork fillet, chicken fillet, chicken liver, veal kidneys, sole fillet, prawns (raw, prepared, eventually frozen) 125 g glass noodles, 125 g spinach leaves, 125 g celeriac, 125 g carrots, 800 ml chicken stock, 2 tbsp dry sherry or white wine, 2 eggs Cut meat, giblets and fish into thin slices. Thaw prawns, if necessary. Soak the glass noodles approx. 10 minutes in warm water. Wash the spinach leaves and discard stalks. Prepare carrots and celeriac and cut into slices. Beat the eggs. Arrange the ingredients in separate dishes. Heat the chicken stock with the Sherry on the highest temperature setting. Reduce the heat, as soon as the stock starts boiling to a simmer. Pick up meat, giblets, fish and vegetables with the fork and cook them in the stock. If necessary, add some more stock after some time. Serve the cooked food with fondue sauce, e. g. currysauce or cocktail sauce or sweet-sour Chinese sauce. At the end, cook the soaked noodles and the remaining vegetables in the stock. Add the beaten eggs and serve the soup in deep dishes. Fondue Bourguignonne for 4-8 portions 800 g lean beef (fillet) Marinade: 100 ml vegetal oil, 1 tsp black pepper corns, 1 tsp mustard seeds, 1 pinch of chilli flakes, 1 laurel leaf, 2 onions, 800 ml heat resistant oil Heat the vegetable oil slightly and add the spices. Chop the onions. Cut the meat into cubes of approx. 2 cm. Mix the meat with the seasoned oil and the onions and marinate if for a few hours in the refrigerator. Before preparing the fondue, remove the meat from the marinade and dry it with a kitchen towel. Fill the fondue oil into the stainless steel sauce-pan, place the saucepan on the heating plate and heat the oil on the highest temperature setting until the optimum temperature is reached (approx. 20 minutes). Pick up the meat with the forks and dip it into the hot oil. Season the meat after cooking with salt and pepper and serve it with fondue sauces and dips, e. g. with a classical cocktail sauce. International cheese fondue Rub the saucepan with half a clove of garlic. Grate the cheese, fill it into the saucepan and place the saucepan on the heating plate. Choose a medium temperature setting and melt the cheese while stirring constantly. As soon as the cheese is melted, reduce the temperature. The cheese must not boil, but should only be kept warm. Attention: Cheese burns easily. If necessary reduce the temperature or switch. Copyright UNOLD AG | www.unold.de UNOLD ©48 von 160 Stand 14.6.2021

Swiss cheese fondue for 4-8 portions 1 clove of garlic, 80 ml dry white wine, 200 g each of grated Emmental and gruyère cheese, 1 tsp starch, white pepper, 1 tbsp kirsch, baguette Rub the saucepan with half a clove of garlic. Then heat the cheese together with the wine under stirring on medium temperature. As soon as the cheese is melted and starts to simmer, mix the starch with the kirsch and add it to the cheese. Season with pepper. Cut the baguette into cubes and dip the bread cubes into the cheese. Tipp: Serve grapes or raw ham (wrapped around the bread pieces) in thin slices with the cheese fondue. Italian cheese fondue for 4-8 portions 100 g each Asagio-, Fontina-, Provolone cheese, 100 g mascarpone, approx. 75 ml milk, 1 tbsp butter, 1 tbsp flour, 75 ml white wine, 2 egg yolks, Grissini, Parma ham Grate the cheese, mix it with mascarpone and milk and leave it overnight in the refrigerator. Knead flour and butter. Bring the white wine to boil, then add the flour/butter mixture and the cheese while stirring. Finally add the beaten egg yolks. Do not bring to the boil again after having added the egg yolks to avoid clotting. Warp the ham around the grissini and dip it into the cheese. Serve Italian antipasti with this fondue. British cheese fondue for 4-8 portions 250 g Cheddar cheese, 150 g Stilton cheese, 3 tbsp butter, 75 ml cream or milk, 3-4 tbsp tomato ketchup, 1 tsp starch, 1-2 tbsp light port wine, white bread / walnut bread, 6-8 celery stalks, 3-4 firm pears Cut the cheese into small cubes and melt it with butter and cream while constantly stirring. Add the tomato ketchup. Mix the starch with water or wine and stir it under the cheese. Cut the bread and the pears into cubes, the celery into slices and dip them into the cheese. Sweet fondue Melt the chocolate in a bain marie on the stove. Add some milk or cream for a smooth texture. As soon as the chocolate is melted, you can place the saucepan in the appliance. Choose a low temperature setting or even switch off the appliance, if the chocolate becomes too hot. The chocolate should only be kept liquid, but must not boil. Chocolate fondue Melt milk chocolate, plain chocolate or white chocolate with a little bit of milk or cream, as described above. Peel fruit of the season and cut it into bite sized pieces, e. g. apples, strawberries, raspberries, bananas etc. Serve the fruit pieces in the dishes. Copyright UNOLD AG | www.unold.de UNOLD ©Stand 14.6.2021 49 von 160

At table, pick up one piece of fruit and dip it into the hot chocolate. Take it out, let it cool down for a moment and then enjoy it! Variations Season the chocolate at your taste, e. g. with a pinch of cinnamon, cardamom or a dash of orange liqueur or vanilla syrup. Serve the fondue with crêpes rolls in addition to the fruit: Bake thin crêpes (it’s very easy with the UNOLD

crêpes maker). Spread some jam on the warm crêpes (e. g. apricot jam or orange marmalade) and roll the crêpes firmly, then cut into bite- sized pieces. Fruit in chocoate sauce for 4-8 portions 200 ml cream, 140 g plain chocolate, 1 pinch of gingerbread spices or cayenne pepper (to taste), 100 ml orange juice, Fruits to taste,e. g. bananas, strawberries, pineapples, pears, tange- rines Heat the cream with the spices. Cut the choco- late into pieces and melt in the hot cream. Add the orange juice. Prepare the fruit and cut them into pieces. Spike the fruit pieces with the forks and dip them into the chocolate sauce. Tipp: Sprinkle the fruit pieces with some lemon juice. Copyright UNOLD AG | www.unold.de UNOLD ©50 von 160 Stand 14.6.2021

The authors have thoroughly considered and tested the recipes included in these operating instructions. Nevertheless, a guarantee cannot be accepted. The authors, respectively UNOLD AG and their assignees shall not be liable for personal injuries, material damages and financial loss. We grant a 24 months guarantee, and in case of commercial use a 12 months guarantee, starting from the date of purchase for any damage demonstrably due to manufacturing defects and when the appliance has been used according to its intended use. Within the warranty period we will remedy defective materials or workman- ship 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, together with a copy of the automatically generated sales receipt, which must show the date of purchase, and a description of the defect. You can print out a return receipt on our website www.unold.de/ruecksendung. (only for entries from Germany and Austria). 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 modifications 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. GUARANTEE CONDITIONS

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. 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 prod- ucts. 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. The instruction booklet is also available for download: www.unold.de Copyright UNOLD AG | www.unold.de UNOLD ©Stand 14.6.2021 51 von 160