User manual LAGRANGE 129014

[. . . ] Recepten voor pannenkoeken GEVULDE ARDEEENSE PANNENKOEKEN Ingrediënten: 15 pannenkoeken, 500g hakvlees Ardeense ham, 250g veldchampignons of cantharellen, 2 sjalotten, 1 teentje look, 1 takje tijm, 4 eetlepels room of bechamelsaus, verse peper, geraspte gruyèrekaas, broodkruim, boter. Voeg een geplet teentje look en een takje verse tijm toe en meng het met de room of de beschamelsaus (4 eetlepels) zoals bij de bereiding van een champignonpuree. 8 pans with non-stick coating and wood handles 4. 129013) SAFETY INSTRUCTIONS Read these instructions carefully and keep them for future reference. [. . . ] –■ Take a small spoonful of dough and pour it in the center of the plate. –■ Spread out the dough with the back of the ladle. –■ Then turn over the crêpe and remove it, using the wood spatula provided. NB: the cooking time varies depending on the thickness of the crêpe. Dismantling the unit ■■ Turn off with the on/off switch. –■ Remove the trays and the grill/crêpe cooking plate or the stone (depending on the model). After a few uses, your stone may take on an indelible brown coloring. grill/crêpe plate: soak for 15 to 30 minutes in hot water containing dishwashing liquid. If, despite these precautions, you see very light adherences or “caramelized” cooking marks, don’t worry, these will not detract from future use. Trays: clean them with a non-abrasive sponge, hot water and dishwashing liquid. Do not rub the trays with metallic objects or abrasive products (risk of deterioration of the non-stick coating). Stainless steel tray: do not soak in water, clean only with a soft sponge moistened with a little water and dishwashing liquid, dry with a dry cloth. Exterior surface: clean with a moist sponge and dry with a soft cloth. Always unplug it and let it cool completely before cleaning it. Stone: soak the stone in hot water for one half-hour, then rub with a sponge and rinse thoroughly. Cleaning with a scou ring pad or steel wool may make your stone less shiny but will not detract from its functioning. 55 SUGGESTIONS Raclette: one essential factor: choose a cheese that is good for raclette. Let them melt in the trays until a light, golden crust forms on the surface. Accompany with potatoes cooked in their skins (keep them warm on the stone or on the plaque à crêpes) cured ham, smoked ham, dried meat, or viande des Grisons cut into thin slices. Use your imagination: small white onions, pickles, mushrooms, a little white pepper ground on the cheese, sliced tomatoes, eggplant, etc. Stone: as vegetables are slower to cook than meat, we advise putting all of your vegetables to be cooked on the stone. When they have cooked for some time, group them in one corner to make room for the meat or fish. [. . . ] 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. Recipes for the stone The ingredients for a dinner with the stone are: ■■ Meat (as lean as possible): Beef: filet, steak - Veal: cutlet, filet Poultry: cutlet, filet, minced chicken, turkey, duck filet - Pork: filet, roast, chops, bacon. –■ Vegetables: mushrooms in thin slices, zucchini in thin slices, green or red peppers for flavor and appearance, tomatoes cut in two. 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. [. . . ]