User manual LAGRANGE 339902

[. . . ] 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 pre-heating, just before you start cooking the food. Sprinkle the stone generously with salt before you place the food to be cooked (optional), · Put the food on the stone, turn it at the half-way point, · Don't hesitate to scrape your stone using a metallic scraper during your meal to remove food residues that are stuck to the stone. When you unwrap your unit, be sure to remove all of the packaging materials. [. . . ] THIS WARRANTY APPLIES TO DOMESTIC USE; UNDER NO CIRCUMSTANCES DOES IT COVER PROFESSIONAL USE The vendor's legal warranty obligations in no way exclude the Manufacturer's legal warranty obligations relating to faults or manufacturing defects in accordance with Article 1641 and subsequent articles of the French Civil Code. in the event of a breakdown or malfunction , contact your retailer. In the event of a technical fault occurring within 8 days of purchase, the appliance may be exchanged. WARNING: never bring the stone into contact with overly acidic foods such as vinegar, mustard, pickles, 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, a dry white wine from Savoy. 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. 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. Plan on about 200 g of cheese per person. 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 gouda and the comté into slices. 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. 2 Kg 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. 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. [. . . ] Mix the thin slices of fish with the fruit cut into cubes in a salad bowl. - La pierre ACAPULCO 1 kg of rumpsteak - 2 to 3 tablespoons of oil - 500 g of bacon - curry, salt, pepper- 1 red pepper - 2 cloves of garlic- 1 green pepper. Cut the meat into thin slices of 2 to 4 cm and 0. Cook the vegetables first, then the meat. [. . . ]