User manual LAGRANGE GRILL HOME

[. . . ] These appliances comply with Directives 2006/95/EC, 2004/108/EC, WEEE 2002/96/EC and RoHs 2002/95/EC and with EC Regulation 1935/2004 concerning food contact materials. Environmental Protection ­ DIRECTIVE 2002/96/CE To protect the environment and people's health, it is important for everyone, including all suppliers and users, to follow specific guidelines for the disposal of any electrical appliance at the end of its useful life. [. . . ] Plug in the appliance and turn the knob to the desired setting; the green indicator lights up. Turning over meat pieces before they are cooked may cause the meat to stick slightly to the grill. In order to benefit from an additional year of warranty coverage free of charge, register on the LAGRANGE Web site (www. The product warranty does not cover damage caused by improper use or failure to follow instructions or by dropping the appliance. tHIS WARRANTY APPLIES TO DOMESTIC USE; UNDER NO CIRCUMSTANCES DOES IT COVER PROFESSIONAL USE. The vendor's legal warranty obligations in no way exclude the Manufacturer's legal warranty obligations relating to faults or manufacturing defects in accordance with Article 1641 and subsequent articles of the French Civil Code. In the event of a technical fault occurring within 8 days of purchase, the appliance may be exchanged. IMPORTANT: Never submerse the heating element or its base or cord into the water. Always unplug the appliance and allow to cool completely before cleaning. Stainless steel pan: clean with a damp sponge and, if necessary, mild detergent. Do not use a scouring pad as there is a risk of damaging the non-stick coating. - 1 teaspoon of mustard Brush the meat with mustard, season and grill. - For rare: 4 min on each side - For medium rare: 5 min on each side - For medium doneness: 6 min on each side - For well done: 7 min on each side. Eat with béarnaise sauce or any other condiment of your choice. [. . . ] 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. During cooking, regularly sprinkle with melted butter to which a few drops of lemon have been added. [. . . ]