User manual LAGRANGE CHOCOLATIERE

[. . . ] For this reason, the appliance at hand bears the marking on its data plate to remind you never to dispose of it in any public or private bin meant for household rubbish. Instead, you should return it to your retail shop or drop it off at a col- Do not touch the metal parts during operation as they may be hot. Always handle the appliance only by its plastic side handles and never by touching the wooden cross-bars. Before any cleaning operation, disconnect the appliance and leave it to cool down completely. [. . . ] Food drippings may ignite spontaneously from time to time. When unpacking the appliance, take care to remove and check all packing for parts. We recommend that you clean the stainless steel tray and the cooking plate before first use. A new unit may smoke slightly during the first use. To reduce the chance of smoking, allow the appliance to heat for 10 minutes, and then cool for approximately 30 minutes. set-up and use · To use the wind shield, place both ends of the wind shield in the stainless steel pan, and then tilt the back piece of the wind shield and insert its tab into the pan's middle slot. It is not necessary to use the wind shield when cooking indoors. IMPORTANT: never operate the appliance without water in the pan. During use, it is important to watch the water level and add more water as needed, taking care to pour in the water slowly to prevent hot water from splashing out. If you inadvertently allow the water pan to go dry, unplug the appliance immediately and allow it to cool completely before pouring more water into the pan to prevent sudden vaporisation and ignition of any greasy residue on the heating element. Plug in the appliance and turn the knob to the desired setting; the green indicator lights up. - 2 tablespoons of honey Squeeze the 3 lemons. Mix the juice with the honey, the oil, 37 - STARTER STUFFED PRUNES Preparation time: 15 min ­ Cooking time: 18 min max - Serves 4 - 850 g of prunes - 200 g of smoked bacon cut into very thin slices - 350 g of pork stuffing - Salt, pepper. Pit 850 g of prunes using a small, sharp knife, taking care to open them lengthways. Fill each prune with pork stuffing using a teaspoon. Then wrap each prune in a slice of smoked bacon, thread them onto skewers and brush lightly with oil. - Mixed herbs Season the ribs and cook for approximately: - 4 to 5 minutes on each side for rare, - 7 to 9 minutes on each side for medium rare. Cover them with this mixture and leave them to marinate in a cool place for 30 min. Drain the calf's livers and place them on the grill for 4 minutes on each side (depending on the thickness). Divide the kidneys into four pieces and cut the limes into 1/2 cm thick slices. mix the orange juice , rum , crushed garlic , salt , pepper and paprika in a mixing bowl. Marinade the meat pieces in this mixture for 2 hours in a cool place. [. . . ] Serve with steamed potatoes, also garnished with a little dill butter. GRILLED SOLE Preparation time: 20 min ­ Cooking time: 12 to 15 min - Serves 3 - 3 large soles - 1 lemon - 150 g of breadcrumbs - Parsley - 30 g of flour - 40 g of butter - 2 eggs - 1/2 teaspoon of paprika - Salt and pepper. Gently beat the eggs with the paprika, salt and pepper. Pour the breadcrumbs into a deep dish and mix with the flour. [. . . ]