User manual LAGRANGE 399001 RACLETTE PIERRE ELEGANCE

[. . . ] CHARACTERISTICS ____________________________________ •Thermoplastic feet •Stainless steel platter •Removable tray for storing pans, of tempered safety glass •Varnished wood handles •8 pans with anti-stick coating •Natural grill stone •Removable cord •On/off switch with signal light •Anti-skid pads •230V 50Hz 1000W CORD _________________________________________________________ The mains cord must be carefully examined before each use. If it is damaged, the appliance must not be used. The cord supplied is type HO5RR-F 3 x 0. 75 mm² fitted with a hightemperature plug. [. . . ] In the event of a technical fault occurring within 8 days of purchase, the appliance may be exchanged. After this period, it is repaired by LAGRANGE’s after-sales service 41 ADVICE AND RECIPES ______________________________ 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… LA TRUFFADE (For 6 people) Ingredients: 1. 5 Kg of potatoes; 1 onion; 1 Kg 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. 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. RACLETTES Advice: choose a good raclette cheese. Plan on about 200 g of cheese per person. lA RACLETTE (For 6 people) Ingredients: 1. 2 Kg 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. Serve a dry white wine from Savoy (Apremont, Abymes, Chignin or Roussette). lE BERTHOUD (For 6 people) Ingredients: 1. 2 Kg of Abondance cheese cut into slices of about ½ centimeter; 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). Chef’s hint: the Truffade au Roquefort yields excellent results so why not offer Roquefort and Cantal to your guests. [. . . ] 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. [. . . ]