Detailed instructions for use are in the User's Guide.
[. . . ] 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 collection site that uses selective sorting to redirect items for recycling and eventual reuse in other applications. Put the cheese in the Raclette pans · put the pans in the unit. Make sure that the cheese is not too thick and does not come into contact with the resistor · Remove and eat when the cheese is as you like it. [. . . ] 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. Chef's hint: the Truffade au Roquefort yields excellent results so why not offer Roquefort and Cantal to your guests. 2 Kg of raclette cheese cut into thin slices; 12 potatoes; 250 g of goat cheese cut into thin slices (2 small cheeses), black olives, thyme. Put a slice of goat cheese and a slice of raclette cheese in the pans. Let it melt until a light golden crust forms on the surface. Slide it onto your plate and sprinkle with thyme. Eat with a few black olives and potatoes. 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. 2 kg of raclette cheese Mixed cold cuts: dried beef, cured or cooked ham, dry sausage. Melt the cheese in the pans, possibly adding the small smoked lardons. vary your accompaniments depending on the season: * Spring: asparagus tips , cherry tomatoes , carrots , turnips , potatoes , etc. * Summer: celery stalks, grilled peppers, basil leaves, pieces of pineapple, zucchini, cauliflower * Autumn: mini ears of corn, walnuts, hazelnuts, grape seeds, pieces of chestnut, artichoke hearts, smoked bacon and small onions. * Winter: meatballs , pieces of roast veal or chitterlings , etc. RACLETTE WITH THREE CHEESES For 6 people Ingredients: 6 crottins de chèvre 300 g of comté 300 g of gouda 1 dried duck breast 4 slices of side bacon 1 bunch of grapes 8 morels 4 tablespoons of pine nuts 4 tablespoons of raisins, 4 tablespoons of walnut kernels, 2 tablespoons of olive oil, salt, pepper. [. . . ] - La pierre MAÏS 900 g of rack of lamb - 1 small can of corn - 2 turkey escalopes - 1 small can of pineapple chunks - 4 tomatoes salt, pepper, vegetable oil, paprika. Cut the rack of lamb, escalopes and tomatoes into thin slices. Mix all of this in a salad bowl with the corn and pineapple. season with salt , pepper , paprika and 2 to 3 spoonfuls of oil. [. . . ]
