User manual LAGRANGE CHOCOLATIERE

[. . . ] 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. [. . . ] Never place aluminium dishes or foils between the food and the cooking plate · Never plug in the heating element while it is removed from the appliance. The element is designed for use exclusively with this appliance and any other use is prohibited. The purpose of this water is to minimise smoking and prevent overheating of the pan and work areas. IMPORTANT: This is an electric grill and should never be used with charcoal or any other fuel. 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. 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. 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. 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. 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. Drain the meat pieces and thread them onto the skewers alternately, together with the occasional slice of lime. [. . . ] Lightly brush the brochettes with oil and cook them on the grill for 20 min at a fairly high temperature, turning them over frequently. Brush them with oil and cook them on the grill for 7 min on each side. in the meantime , grind together the softened butter , the dill , the salt and the pepper. [. . . ]