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When not using the fondue pot, you should always place the stainless steel sauce bowl in
the middle of the top pan. Why not fill it with your favourite sauce to accompany your
food?
Serve your grills with a selection of sauces, salad and French bread. For dessert, fruits such
as banana and pineapple can be grilled and served with cream or ice cream.
B) Raclette
The best Raclette is achieved by using traditional Raclette cheese, but you can
experiment with other cheeses, for example French Cantal or Greek Halloumi, for a variety
of flavours and textures.
For each person, cut about 200 grams of cheese into 2mm thick slices.
Put the slices in the Raclette pans and place these under the heating element.
In 3 to 4 minutes, the cheese will melt and turn golden brown. Season with ground black
pepper and serve with potatoes cooked in their skins or fresh, crusty bread.
Accompany the Raclette with pickles and salad.
The Raclette pans can also be used for cooking individual eggs or omelettes, bacon,
tomatoes, peppers etc.. After cooking the pans may be kept hot by placing them on the
top pan.
A useful hint is that delicate foods are best cooked at the cool positions close to the
carrying handles.
C) Oil Fondue
Remove the dust cover, never leave this on whilst cooking.
Fill the fondue pot with vegetable oil up to a level between the maximum and minimum
marks.
Allow to heat for 20 minutes before cooking.
Chop a selection of meats into small cubes.
Place a cube of meat onto the fondue fork and immerse in the hot oil until browned.
Warning: Do not use the fondue handles when the appliance is heating, as they may be
very hot. Do not remove until cool.
You can marinade the meat before serving and provide dipping sauces to serve with the
cooked meats.
Alternatively, make a simple batter and coat vegetables, such as courgettes and
mushrooms, before cooking for about 45 seconds.
Firm fleshed fish such as tuna and monkfish are also delicious in the fondue.
IMPORTANT REMARKS CONCERNING THE STONE
The stone is a natural product. Small fissures can appear during the use. It is a normal
phenomenon not covered by the guarantee.
If the stone has been kept in a damp environment, heat it up slowly (2 to 3 hours) in a
oven at 100°C or let it two days at ambient temperature.
Avoid shocks when you move the stone. Also avoid the thermal shocks.
Never place too large, too cold or frozen food on a hot stone.
Never sprinkle a hot stone with cold water, it could crack.
To avoid burns or fissures on the stone, never move a still hot stone.
Only place food on a stone. Never place heavy objects on it.
If you use soused meat, you have to know that the spices will penetrate the stone. This will
decolourise it and then give a taste to the grilled meat.
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10
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TKG RAC 10 FOAZ - 080626
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