User manual LAGRANGE LA TOUR A FROMAGES

[. . . ] Before Operating Appliance________________ Please read the following instructions and keep them on hand for later reference. € Always unroll the cord completely before use. € Insert the cord plug into a 10/16 A outlet with earthing contact. € If you need to use an extension cord, always use a model equipped with an earthing contact and wires with crosssection no less than 0. [. . . ] If an appliance has been used (even just once) it will not be exchanged but will be restored to full working order. Carriage: during the guarantee period you will be responsible only for carriage charges when returning the goods to the factory. Return despatch to you will be at our expense. Items will be returned to you as quickly as possible. We would like to make it clear that the guarantee will be revoked and invalidated if the appliance has been misused. Reblochon cheese was first made in the 13th century in the Thônes Valley of France's Savoy region. Farmers of that time rented their mountain pastures and gave the landowner a proportion of the milk they produced as rent. On days when the owner came to measure production, farmers milked their cows incompletely in order to pay less rent. Once the landowner had gone, they would then finish milking. Milk from this second milking ("re-blocher" means "to pinch a cow's udder again") came eventually to be known for its use in an excellent cheese, Reblochon. Appellation d'origine contrôlée Of the more than 300 cheeses made in France today, only 38 have the coveted "Appellation d'origine contrôlée" designation. The AOC designation guarantees that a cheese is produced at specific sites following traditional farming, production and aging methods. Reblochon de Savoie cheese is the product of time-honoured tradition, sound practices and local wisdom. - Reblochon 'fruitier' is made year-round in the Savoy using milk produced within the AOC zone. It is identified by use of a red casein (a milk component) tag pressed into the face of the cheese. - Reblochon 'fermier' is made exclusively on farms in the winter and mountain pastures in the summer. Twice a day immediately after milking, producers make this traditional cheese using only the milk from their own herds. This type of cheese bears a green casein tag. Here are some recipes to make using your Tour à Fromages‚. Reblochon de Savoie cheese goes well with a wide range of foods, making for endless possible combinations and culinary creations. You are limited only by your imagination!Cook the potatoes in their skins and then place them on the upper glass tray in a heat-resistant dish containing enough water to cover the bottom. [. . . ] LA RACLETTE 4 SAISONS * Summer: celery stalks, grilled sweet peppers, basil leaves, pineapple pieces, courgettes, cauliflower. * Autumn: sweet corn, nuts, hazelnuts, raisins, sliced chestnuts, artichoke hearts, smoked lard, cocktail onions. * Winter: meatballs , sliced roasted veal or chitterlings. Also available from LAGRANGE: - Waffle, wafer and croque-monsieur irons - Crêpe pans - Popcorn makers - Chocolatière‚ chocolate pots - Cooking stones - Fondue pots - Grills - Electric barbecues - Hot dog makers - Steam cookers - Kettles - Deep fryers - Chafing dishes, plate warmers, bread warmers - Etc. [. . . ]