Starting Up The Appliance; Cleaning And Care - WMF LONO Gebrauchsanweisung

Starting up the appliance

Before using the appliance for the first time, clean the pans and the reversible hot plate in hot water
using washing-up liquid and dry carefully. Then add a little oil to some kitchen towel and rub onto the
pans and the hot plate. If you use too much oil during preparation or grilling, it can burn onto the grill
plate. This is then very difficult to remove.
Position the reversible hot plate correctly on the frame and place the pans on the storage level.
Before using the appliance, heat up the reversible hot plate for 10 minutes. Once the mains plug is
connected, the indicator light is lit to indicate that the appliance is connected to the mains. Position
the temperature controller on the highest setting for pre-heating and grilling. When cooking on the
raclette, select a lower setting depending on the ingredients. If the temperature controller is set to
heat the lower third of the area, the grilled food can be kept warm.
Non-stick coating
When cooking the food, always use the raclette spatulas provided. Never touch the scratch-sensitive
coating with sharp or pointed objects.
When using your new appliance for the first time there may be a little smoke or odour. This is for
technical reasons and is perfectly normal.
Attention: You cannot switch the appliance off at the controller! Therefore pull out the mains plug
after use.
Grilling
Cut up the food you wish to grill into smaller pieces that are no thicker than 1 cm. Season meat
before grilling, but add salt after grilling to help retain the juice. Small sausages, tender steaks, minced
steaks, meat loaf and fish are ideal for cooking on the raclette. Sliced tomato, aubergine and pineapple
are ideal for cooking on the raclette and are very tasty.
Pierce thick sausages before you grill them to prevent fat splashes. The cooking time depends on the
type and thickness of the food. Never cut meat or other foods on the reversible hot plate.
Where possible you should take the food out of the refrigerator and leave to stand at room
temperature for 30 minutes. This helps the food to cook quicker and prevents thick meat from
remaining cold in the centre.
Cooking on the raclette
For a typical Swiss-style raclette, you need 200–300 g of raclette cheese with at least 45% fat for each
person.
Potatoes boiled in their skins are the main side dish. Pearl onions and gherkins are also served. Air-
dried meat, raw ham, salami and other spicy sausages taste great with the cheese.
The cheese is cut into 5 mm thick slices. Place a slice of cheese in a pan, place the pan in the appliance
and the cheese begins to melt. Once the cheese has turned golden brown, you pour it over the
potatoes.

Cleaning and care

Caution — risk of burning!
Remove the mains plug and allow the appliance to cool down.
Clean the reversible hot plate in lukewarm water using washing-up liquid and a brush.
Do not use abrasives, metal scourers or oven cleaner.
The pans and spatulas can be cleaned conveniently in the dishwasher.
Never immerse the main appliance in water or use water to clean it. Simply put a little washing-up
liquid on a damp cloth, wipe the appliance then dry it.
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Recipes
The following recipes will give you a few ideas and suggestions.
The recipes are based on ingredients for four people — you can of course adapt the quantities and
ingredients according to your needs and your tastes.
Classic raclette
600 g raclette cheese
8 large potatoes boiled in their skins
Gherkins
Pearl onions
Cut the cheese into 5 mm thick slices and melt the individual portions in the raclette pans.
Serve the melted portions of cheese together with the potatoes boiled in their skins, the gherkins and
the pearl onions. Sprinkle freshly ground pepper over the cheese.
Hawaii raclette
6 slices mini pineapple
300 g raclette cheese
150 g mushrooms
400 g turkey breast
1.5 tbsp. olive oil
2 tbsp.soy sauce
1 tbsp. curry
Cut the turkey breast into thin strips. Marinate the turkey strips in olive oil, soya sauce and curry, then
grill them on the reversible hot plate.
Finely chop the pineapple and mushrooms, place in the pans, top with cheese and melt in the raclette.
Vegetarian raclette
8 large potatoes boiled in their skins
150 g peppers
250 g tomatoes
300 g raclette cheese
Thyme
Garlic
Paprika powder (sweet)
Allow the potatoes to cool and roughly grate them. Blanch the tomatoes briefly in boiling water, rinse
under cold water and peel. Finely chop the peppers and tomatoes. Mix together the potatoes, pepper
and tomatoes and add thyme and garlic to taste. Add the ingredients into the pans, top with cheese
and melt in the raclette.
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