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and Camembert give a mild taste. Very mild and creamy is Mozzarella. When preparing raclette, the
cheese should only melt, but not brown.
Recommendation
Offer your guests a choice of different ingredients to allow them to fill the pans according to their
taste. Some suggestions: (provide approx. 100–200 g additional toppings per person, the list below
can still be completed)
Vegetables
Dried soaked ceps, sliced fresh mushrooms, steamed Brussels sprouts, courgettes, tomatoes,
aubergines , 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.
ATTENTION!
The raclette pans become hot during operation, only use the insulated plastic handles to take
them out of the appliance.
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.
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