Getting Started - Steba Rc 180 Gebrauchsanweisung

Getting started

∙ Place the turnable grill plat onto the device.
∙ Plug in the device.
∙ Turn the temperature selector to "max". The grilling surface has to be preheated
before placing any food on top of it. The preheating time is approx. 10 minutes.
The thermostat clocks.
∙ Turn the temperature selector to the desired heating power:
o A high setting for medium / medium-raw meat
o A lower setting if the meat should be well-done
o A medium setting is perfect for cook au-gratin
∙ Do not place empty pans on the hot grill plate or the raclette level so that the coa-
ting does not get damaged.
Purpose / Practical Tips
With this raclette device you have an ideal combination: you can prepare raclette
in the pans and grill on the grill plates. With this manual, we would like to give you
some general tips for a cosy raclette grill evening. You will find many more recipes
in modern cookbooks and magazines. While using the pans, make sure that you do
not overload them, otherwise they will not fit properly into the device. Do not cut
on the grill plates.
The following food can be put on the plates:
∙ Ribbed plate: meat, fish, vegetables, crustacea
∙ Flat plate: crêpes, fried egg, etc.
Important note
Cold-pressed oils, such as olive oil should not be used as dripping as these oils have a
poor quality at high temperatures.
Due to the high grill temperatures (up to 250°C), residues of oil, juices, herbs, etc.
build up on the hot grill surface and the non-stick effect decreases. It is hard or im-
possible to remove these residues from the grilling plate.
Therefore, only use heat-resistant oils!
1. Grilling on the grilling plate
When planning the evening, reckon on about 200 to 250 g of material per person.
On the grill plate you can prepare meat (e.g. rump steak or mince), fish, and a wide
variety of tasty dishes. A large number of side-dishes, sauces, and dips are suitable
to accompany them.
∙ How well-done the dishes have to be, depends on the type of meat or fish, the
length of time it takes, its initial temperature, and its thickness. lf you prefer your
steaks not too rare, do not cut them too thick.
∙ The time you give meat or fish is a matter of your personal taste. Turn the meat or
fish over from time to time.
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