When using the appliance for the first time, thevegetables and fruit, but also bake small-size
meat or fish may stick a little to the stone. It ispancakes in your pans.
advisable not to turn the meat or fish until more
or less well-done.- Brush some oil on the inner side of the pans
How well-done the food will be depends on the(fig. 2).
kind of meat or fish, the preparation time, theInsert the plug into the mains outlet and wait for
initial temperature of the food and its thickness.the plate to heat up (approx. 30 minutes).
Unless you wish your food rare, we advise to- Cut the meat into pieces of max. 2 cm (0.7") on
prepare not too thick pieces.a separate carving board.
When grilling several times successively, it is- Make 1/2 cm (0.2") thick slices (or rings) of
advisable to clean the grill-stone with a spatulaonions, mushrooms and tomatoes.
from time to time. In this case, do not use waterGrate (ripe) cheese or cut ("Raclette") cheese
for cleaning!to slices.
- Grill the meat or fish according to your own- Moisten the baguette lightly. Then make it
preference. Turn it from time to time (fig. 3). crispy again in your grill or oven (approx.
- After grilling you can spread salt on the meat or10 min. at about 200° C / 400° F).
fish, or put sauce on it. Do not salt meat or fish- Put the meat, the other ingredients and the
before preparation as too much juice would be(grated) cheese in cups and cover these with
abstracted from it while being grilled.aluminium or plastic foil.
- Make the table ready for the Gourmet party:
place mats, napkins, tissue, dishes, cutlery,
Tips(wine) glasses, grids, carving boards, a bowl
with batter for pancakes, salad and/or raw food,
The grill-stone is especially suitable for:a breadbasket with (sliced) baguette, herb
- all kinds of juicy meat such as pork filet, porkbutter and cool ordinary white or rosé wine,
tenderloin, veal or pork fricandeau, rump steak,cups with sauce (kebab and garlick sauce e.g.),
hamburger, pork chop, lamb chop, chicken filet,spices such as pepper, salt, paprika, curry
turkey filet;powder, mayonnaise, ketchup and some
- many sorts of fish and such, e.g. pieces of(whisked) eggs.
salmon or tunny fish, trout.
Before grilling pieces of liver: wrap slices ofCooking "au gratin" with ("Raclette") cheese
bacon around the pieces to avoid burning.
Start out with grilling beef: then the grill-stone isYour Stone Raclette Grill offers you the possibility
still hottest. This type of meat must be sealedto give a delicious crust of gratinated cheese to
quickly.the food which you have prepared in your pan on
The stone-grill is also suitable for grilling e.g.the grill-stone.
slices of pineapple, onion, paprika andJust spread grated cheese on the food or put a
courgette.slice of cheese on top and place the pan on the
With your grilled meat, fish, vegetables and/orlower plate.
fruit you may dish up:
- several sauces, such as mustard sauce, garlicOn the lower plate your pan is heated from above
sauce, kebab sauce, curry sauce;by means of radiant heat: excactly as it is with a
- mixed salads and/or fruit salades;grill.
- French bread with herb butter.Firstly, the cheese will melt. After a while, it
becomes darker and starts bubbling.
Stop gratinating as soon as the first dark spots
Gourmet appear.
Let the melted cheese cool down and set into a
For the "game" of Gourmet, in which each of thetasty crust.
participants produces his/her own "specialités du
chef", you use the pans.
There's no limit to the possibilities and variations:"Racletting"
the indications below are far from complete!
You will find tips and suggestions in modernWith typical Swiss "Racletting" it is not meat but
cookery books and culinary magazines.(melted) cheese which plays the main part in the
For example, you can grill smaller pieces of meatgame of Gourmet.
(such as fillet chicken, veal, mini beefsteaks),
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