Recipes For Raclette - Unold 48735 finesse Bedienungsanleitung

dried soaked ceps, sliced fresh mushrooms, steamed Brussels sprouts, courgettes, tomatoes, au-
bergines , leek, onions, corn, asparagus, black salsifies or carrots (precooked), scallions, spinach
(precooked), rocket a or mangold leaves, pea pods.
Meat and poultry
roasted or cooked chicken or turkey fillets in slices or cubes; cooked ham, roasted calf liver, roasted
rabbit back without bones and cut into slices, small roasted sausages, small roasted meatballs, small
roasted fillets, roasted duck breast.
Fish and seafood
smoked salmon, trout fillets, steam plaices, tuna (conserved), steamed soles or cod fillets, shrimps,
crab-meat
Fruit
bananas, mango, papaya, strawberries, pineapples, pears, apples, blueberries (fresh or frozen).
1. For preparing raclette either the grill plate
must be placed on top of the appliance (see
also First use).
2. Fill the raclette pans with ingredients
according to your taste or to our recipes
and place the pans on the raclette plate.
Gratinate until the cheese is melting.
3. As soon as the cheese has melted, take the
pans out of the appliance and slide the food
onto a dish. If the food sticks on the pan,
use a spatula to release it.
4. When you are not using the pan, place it
into the pan rest underneath the raclette
plate.

ReciPeS FoR Raclette

The following recipes are for one person. Please multiply the quantities by the number of guests.
Potatoes, cheese and .... The original raclette
Ingredients:
200 g cooked unpeeled potatoes
150 g raclette cheese in slices of approx. 3 mm
100 g mixed pickles
oil or butter to brush the raclette pans
Instead of cheese you can also use sauces to gratinate:
lemon sauce
100 g full-fat cream cheese, ¼ tsp. of grated
fresh lemon zests, 1 tblsp. of lemon juice,
1 pinch of nutmeg, 3 tblsp.s of milk, 30 g
grated Parmesan cheese, salt, pepper Mix all
ingredients (e. g. with a hand blender).
orange sauce
Same ingredients as for lemon sauce, but
instead of lemon juice and zests use orange
juice and zests. Add up to ¼ tsp. of curry
powder to taste.
22
atteNtIoN
5. !
the raclette pans become hot during operation,
only use the insulated plastic handles to take
them out of the appliance.
6. atteNtIoN!
the raclette pans are equipped with a non-
stick coating. Never use knives, forks or other
metal tools to remove stuck food as scratches
damage the coating.
Preparation:
Peel the potatoes and cut them onto thin slices,
butter the raclette pans, fill some potato slices
into the raclette pans, add 1 tblsp. of mixed
pickles, and cover it with a slice of cheese, then
gratinate.
Ginger sauce
100 g full-fat cream cheese, ¼ tsp. of grated
fresh ginger, 1 tsp. of soy sauce, 1 dash of
tabasco, 2 tsp.s of lemon juice, 2 tblsp.s of apple
juice, 30 g of grated Parmesan cheese, salt Mix
all ingredients (e. g. with a hand blender).
almond sauce
25 g peeled almonds, 100 g Feta cheese,
2 tblsp. of cream, 1 clove of garlic, salt, pepper.
Roast the almonds in a pan and let them cool
down, then chop or grate the almonds e. g. with