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Important instructions when using fondue with oil:
▪ Always use fresh oil and do not mix different oils together. We recommend using sunflower oil,
peanut oil or vegetable-based fat.
▪ Never add water or stock to oil or to another fat.
▪ Do not add herbs or spices to the oil.
▪ Do not use flavoured oils with added ingredients (example: grape seeds or mixed herbs).
▪ After washing the fondue pot, rinse it out well and dry it before using it again.
Keeping food warm
▪ The hot plate and fondue pot are suitable for keeping food or sauces warm at the table, thanks to
the continuously adjustable temperature control. Reduce the heat accordingly using the tempera-
ture control knob, and if necessary, add a little water (e.g. to potatoes).
Barbecue
▪ Preheat the raclette/grill for a few minutes and only add food once a sufficient level of heat has
been reached.
▪ 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.
Note: Small sausages, tender steaks, minced steaks, meat loaf and fish are ideal. Sliced tomato,
aubergine and pineapple are ideal for cooking on the table-top grill 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.
Warning: Never cut meat or other foods on the grill plate. This could damage the non-stick coat-
ing.
▪ Where possible, you should take the food out of the refrigerator and leave it 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.
Note: Only used the ribbed surface of the grill plate. The flat underside is not suitable for grilling.
Raclette
▪ Make sure that the food in the pans does not touch the heating elements. The pans should not be
filled to a level higher than approx. 2 cm. Bread that is left to toast for too long can also catch fire.
▪ For a typical Swiss-style raclette, use 150–300 g of raclette cheese with at least 45% fat content
for each person.
Tip: Boiled potatoes are ideal as a main side dish. Pearl onions and gherkins can also be served.
Air-dried meat, raw ham, salami and other spicy sausages taste great with the cheese.
▪ Cut the cheese into 5 mm thick slices.
▪ Place a slice in one of the pans and insert it in the appliance. The cheese starts to melt. Once the
cheese has turned golden brown, you pour it over the potatoes.
▪ Always keep unused pans on the storage level. This protects the non-stick coating.
Warning: Never heat the pans when they are empty or place them on the hot raclette level when
they are empty, as overheating can damage the non-stick coating.
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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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