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. [. . . ] start-up · Put the unit on a flat surface, · Connect your unit, press the switch, the signal light goes on. Let your unit heat up for 15 minutes for use for raclette alone and about 30 minutes for use of the stone. Always disconnect the unit and let it cool completely before cleaning. Stone: Scrape your stone with a metallic scraper to remove as much residue as possible. Clean the surface of the stone with a sponge and hot water but without dishwashing liquid. The use of steel wool or a scouring pad is possible but could remove the stone's shiny appearance (there will be no impact on its functioning). Dry the stone well before placing it on the unit for storage (to avoid condensation and oxidation phenomena). Raclette pans: clean them with a non-abrasive sponge, hot water and dishwashing liquid. Do not rub with metallic objects or abrasive products (risk of deterioration of antiadhesive coating). Wooden handles: wipe gently with a moist sponge and dry well with a dry cloth. Stone and metallic plate supports: clean with a moist sponge and a little soap, rinse with the moist sponge, then dry well with a dry cloth. 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. 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. 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. Vegetables: thin-sliced mushrooms, round-sliced onions, thin-sliced zucchini, green or red peppers for the flavor and the pleasure of the eyes, small tomatoes cut in two, etc. 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. [. . . ] You will find some suggestions of original recipes on the following pages. Do not try to use this unit to grill very large pieces of meat or whole fish. 2 kg of filet of veal cut into thin slices - 2 zucchini 2 tomatoes - 2 eggplants - salt, pepper, paprika - 1/2 pepper - 2 large minced onions - 3 tablespoons of olive oil. - La pierre BOURGUIGNONNE 250 g of veal kidneys - 250 g of loin of veal - 250 g of rib eye steak 250 g of veal liver - 250 g of pork liver - salt, pepper, shallot vinegar 1/4 liter of chicken stock ­ red wine and 5 cloves. [. . . ]