Instructions for use
Modell 48735
RACLETTE FINESSE
Impressum:
Bedienungsanleitung Modell 48735
Stand: März 2014 /nr
Copyright ©
Mannheimer Straße 4
68766 Hockenheim
Telefon +49 (0) 62 05/94 18-0
Telefax +49 (0) 62 05/94 18-12
E-Mail info@unold.de
Internet www.unold.de
INFORMATIONEN FÜR DEN FACHHANDEL
This appliance complies with the European Directives for electromagnetic
compatibility (EMC) 2004/108/EC and its revisions, as well as Low Voltage
Directive (LVD) 2006/95/EC and its revisions.
This appliance complies with the RoHS Directive 2002/95/EC on the
restriction of the use of certain hazardous substances in electrical and
electronic equipment.
This appliance complies with the WEEE-Directive 2002/96/EC on the
disposal of electrical and electronic equipment (WEEE).
The warranty period for this product is 24 months
Für dieses Produkt beträgt die Garantiezeit 24 Monate.
Die Rezepte in dieser Bedienungsanleitung wurden von den Autoren und von der UNOLD AG
sorgfältig erwogen und geprüft, dennoch kann keine Garantie übernommen werden. Eine Haftung der
Autoren bzw. der UNOLD AG und ihrer Beauftragten für Personen-, Sach- und Vermögensschäden
ist ausgeschlossen.
Diese Anleitung kann im Internet unter www.unold.de als pdf-Datei heruntergeladen werden.
20
INSTRUCTIONS FOR USE MODEL 48735
TECHNICAL SPECIFICATIONS
Power rating: 1.100 W 230 V~, 50 Hz
Weight: Approx. 2,96 kg
Dimensions: Approx. 49,5 x 20,0 x 13,0 cm
Cable length: Approx. 100 cm
Grill plate: Approx. 40,0 x 20,0 cm, reversible for grilling and crêpes
Features: Infinitely variable temperature control, dismountable for easy
Accessories: 8 raclette pans, 8 plastic spatulas, instructions for use with
Equipment features, technology, colours and design are subject to change without
notice. Errors and omissions excepted
EXPLANATION OF SYMBOLS
This symbol denotes a possible hazard which could cause injury or
damage to the appliance.
This symbol indicates a potential burning hazard. Please be especially
careful at all times here.
IMPORTANT SAFEGUARDS
preparation
cleaning, integrated pan rest, control lamp
recipes
Please read the following instructions
and keep them on hand for later reference.
1. This appliance can be used by
children aged from 8 years and
above and persons with reduced
physical, sensory or mental capabilities or lack of experience and
knowledge if they have been given
supervision or instruction concerning use of the applicance in a safe
way and understand the hazards
involved. Children shall not play
with the appliance. Cleaning and
user maintenance shall not be
made by children without supervision.
2. Children of less than 3 years should
be kept away unless continuously
supervised.
3. Children aged from 3 years and less
than 8 years shall only switch on/
22
off the appliance provided that it
has been placed or installed in its
intended normal operating position
and they have been given supervision or instruction concerning use
of the appliance in a safe way and
understand the hazards involved.
Children aged from 3 years and
less than 8 years shall not plug in,
regulate and clean the appliance or
perform user maintenance.
4. Children should be supervised in
order to ensure that they do not
play with the appliance.
5. Keep the appliance out of the
reach of children.
6. Connect appliance only to an
AC power supply with voltage
corresponding to the voltage on
the rating plate.
7. Do not operate this appliance
with an external timer or remote
control system.
8. Never immerse the appliance or
the power cord in water or other
liquids.
9. Do not clean the heating base or
power cord in a dishwasher.
10. The heating base should never
come into contact with water
or other liquids. In case this
ever happens, all parts must be
completely dry before operating
the appliance again.
11. Never touch the appliance or
power cord with wet hands.
12. This appliance is intended to be
used in household and similar
applications such as:
staff kitchen areas in shops,
offices and other working
environments;
farm houses;
by client in hotels, motels and
other working environments;
bed and breakfast type
environments.
13. For safety reasons, never place
the appliance on hot surfaces, a
metal tray or a wet surface.
14. Do not place the appliance or
power cord near open flames
during operation.
15. Always use the Raclette on a level,
uncluttered and heat-resistant
surface.
16. Make sure that the power cord
does not hang over the edge of
the countertop or table, since this
can cause accidents, for example
if small children pull on the cord.
17. If you use an extension cord,
make sure that it is intact and
suitable for the power draw of the
appliance; otherwise, there is a
possibility of overheating.
18. Route the power cord and
extension cord, if used, so that
there is no possibility of the cords
being pulled or tripped over.
19. Use the Raclette only indoors.
20. When in use, never cover the grill
plate with aluminum foil or other
materials that could cause the
appliance to overheat.
21. Never touch any hot surfaces of
the appliance during operation –
risk of burning! Always use the
handles to touch the appliance
and the raclette pans.
22. Do not move the appliance as long
as it is in operation, to prevent
injuries.
23. Do not use the appliance with
accessories of other manufacturers
or brands, to prevent damage.
24. Unplug the appliance from the
power supply after use and prior
to cleaning. Never leave the
appliance unattended when it is
plugged in to the power supply.
25. Clean the appliance after every
use.
26. Check the appliance, the plug and
the power cord regularly for wear
or damage. In case of damage
to the power cord or other parts,
please send the appliance or the
power cord for inspection and
repair to our after sales service.
27. Unauthorized repairs can result in
serious risks to the user and void
the warranty.
CAUTION:
The appliance becomes very hot during operation!
Never open the housing of the appliance. This can result in electric shock.
The manufacturer will not be liable in the event of incorrect assembly, improper or incorrect use or if
repairs are carried out by unauthorized third parties.
23
FIRST TIME USE
1. Before assembling the appliance,
check if all parts are complete
and remove all packing materials.
2. Wipe the appliance with a damp
cloth. Make sure that no water
can penetrate into the housing.
3. Clean all removable parts (grill
plate, pans, forks, spatulas)
except the heating element in
hot soapy water and dry them
carefully.
4. Oil the grill plate and the raclette
pans slightly before using it with
coconut oil or another heatresisting oil.
USE OF THE APPLIANCE
1. For grilling / raclette place the
appliance in the middle of the
table. If you are not sure, that the
table is heat resistant, place a
heat resistant non-metallic plate
underneath the appliance.
2. Before starting, prepare all
ingredients, fill them in small
dishes and place them on the
table.
3. Place the grill plate on top of the
appliance.
4. Make sure that the heat selector
dial is in the MIN-position.
Connect the plug to the power
mains.
5. Switch the appliance on by
rotating the heat selector dial to
the desired heating level. The
control lamp will go on and heating
starts. The selected degree is
indicated at the scale. During
the operation the control lamp
will alternatively be illuminated
and extinguished depending on
the actual status of the heating
5. Preheat the appliance for approx.
30 minutes on highest level
before using it for the first time
to remove eventual production
residues on the plates. Open the
window during this heating period.
Let the appliance cool down after
the initial heating. After the initial
heating you see some use tracks,
however, these will not affect the
function of the appliances and are
no reason for complaints.
element, this is a normal result of
the heating process.
6. We recommend to preheat the
appliance for 10-15 minutes
before starting to prepare food.
7. The raclette pans or should be
taken out of the appliance during
pre-heating.
8. For raclette we recommend a
medium heating level, for grilling
a high level. Apply a thin coat of
vegetable oil, e. g. coconut oil,
on the grill plate and the cooking
pans.
9. If the food or cheese are cooking
or browning too rapidly, reduce
the heat.
10. After use, rotate the heat selector
dial to the MIN-position until the
dial is locked and remove the plug
from the power mains.
11. Let the appliance cool down.
Please follow also the general
informations given with the recipes.
GENERAL REMARKS
1. Rotate the heat selector dial to
the MIN-position and disconnect
the plug from the mains.
24
2. Allow the appliance to cool down
before dismounting and cleaning
it.
3. Remove the grill plate.
4. Do not immerse the appliance
into water or any other liquid.
If necessary wipe the heating
element with a damp cloth.
Ensure that moisture does not
penetrate into the housing.
5. All removable parts can be
cleaned in warm soapy water with
a mild washing-up liquid.
6. In case of encrustations soak the
grill plate or other parts (except
CLEANING
heating) for a while in hot water
with a mild wash-up liquid.
7. Never use any abrasive substances
such as scouring pads, steel wool,
cleansing powders for cleaning.
There is a risk of damaging the
appliance.
8. All parts must be dried before
reassembling the appliance.
Before cleaning, always turn
off the appliance and unplug it
from the electrical outlet.
3. In order to remove lodged bread
slices, unplug the mains plug,
turn over the appliance and shake
it gently. Never attempt to remove
Allow the appliance to cool
before cleaning it.
a lodged piece of bread using
pointed tools or cutlery.
4. Remove crumbs and residue from
the crumb door on a regular basis.
1. Do not immerse the appliance
and power cord in water or other
liquids or wash them in the
dishwasher.
2. Wipe off the toaster with a damp
cloth and some detergent. Never
use harsh abrasives, steel wool,
metal objects, hot cleansers or
disinfectants, because they could
cause damage.
5. To do this, tilt the appliance
slightly to the side (do not turn it
completely upside down).
6. Turn the lock screw until it
disengages and the door opens.
7. Empty the crumbs.
8. Close the door and firmly fasten it
in place with the lock screw.
9. The appliance must be completely
dry before you use it again.
RACLETTE
The original raclette consists of potatoes, raclette cheese and mixed pickles.
Today, our phantasy allows a variety of ingredients and variations. In addition to
the potatoes and the cheese you may fill the raclette pans with meat, sausage,
game, poultry, fish, fresh fruits and vegetables, even with sweets. And if you
don’t like potatoes, just try white bread, pasta or rice instead. Instead of raclette
cheese every other well melting hard cheese can be used, e. g. Gouda, Greyerzer,
Cheddar or Appenzeller. Even soft cheese such as Roquefort and Gorgonzola are
delicious. Butter cheese 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
25
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.
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.
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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
a handblender. Mash all ingredients with a hand
blender. Recommendation: Add pistachios,
peanuts or walnuts instead of almonds.
Yoghurt sauce
100 g cream yoghurt, 50 g grated Gouda cheese
Mix all ingredients (e. g. with a hand blender).
Creamy horseraddish sauce 100 g full fat cream
cheese, 3 tblsp.s of sour cream, 1 egg, 1 tsp. of
grated horseraddish, pepper Mix all ingredients
(e. g. with a hand blender).
Pepper sauce
50 g full fat cream cheese, 2 tblsp.s of cream,
50 g of grated Gouda cheese, salt, 1 tsp. of
pickled green peppercorns Mix all ingredients
(e.g. with a hand blender), add the pepper corns
at last.
Tomato sauce
100 g full fat cream cheese, 1 tblsp. of cream,
1 dried tomato in olive oil, 1 clove of garlic,
cayenne pepper, salt, pepper Mix full fat cream
Try the following recipes with the sauces
Redfish with lemon sauce
150 g cooked and peeled potatoes, 150 g thin
red-fish fillets, 1 tomato, 1 tblsp. of green
scallions, in rings, salt, pepper, butter, lemon
juice
Slice potatoes and tomatoes, cut the redfish
into bite-sized pieces. Brush the raclette pans
with some melted butter, add some potaoto
slices and some fish pieces. Season the fish
with lemon juice, salt and pepper and top it with
1-2 tomato slices, distribute the lemon sauce on
top. Put the raclette pans into the appliance and
cook for about 6–8 minutes.
Chicken with orange sauce
150 g cooked noodles, 100 g cooked chicken
meat, orange sauce, butter, salt, curry powder
Brush the raclette pans with some melted
butter, add some noddles and meat, season with
curry, salt and pepper. Cover with orange sauce
and cook for 3–4 minutes.
Duck breast with ginger sauce
150 g of duck breast, 150 g cooked rice, 2 tsp.s
of soy sauce, 2 tsp.s of lemon jelly, ginger
sauce, butter
Cut the duck breast into slices of ½ cm and
roast it on the grill plate for about 2 minutes
while turning it several times. Brush the raclette
pans with some melted butter, add some rice
and meat into the raclette pans. Brush the meat
with lemon jelly, season it with soy sauce and
ginger sauce, cook 3–4 minutes.
cheese and cream, cut tomato in small pieces,
e. g. with the handblender ESGE-Zauberstab
®
as well as the clove of garlic, then mix with the
cheese cream. Season with cayenne pepper,
pepper and salt.
Garlic sauce
1 whole head of garlic, 100 g full fat cream
cheese, 3 tblsp.s of cream, ½ bunch of parsley,
salt, pepper Wrap the whole head of garlic into a
wet kitchen paper and cook it in the micro wave
for about 4–5 minutes, until the cloves are soft.
Let the garlic cool down a little bit, then peel it.
Mash the garlic with the other ingredients with a
hand blender (e. g. with ESGE-Zauberstab® and
ESGE-Zauberette®).
Recommendation: If fresh wild garlic is
available, add ½ bunch of finely cut leafs.
Sweet sauce
100 g full fat cream cheese, 1 tsp. of vanilla
sugar, ½ tblsp. of honey, 3 tblsp.s of cream
Mix all ingredients (e. g. with a hand blender).
Spinach with almond sauce
100 g spinach leafs (frozen), ½ onion, 1 clove
of garlic, 1 tsp. of butter, 150 g cooked and
peeled potatoes, salt, pepper, nutmeg, butter
Peel onion and garlic and chop it, roast it in
the butter, then add the frozen spinach and
stir until the spinach is thawed and hot. Brush
the raclette pans with some melted butter, add
some potato slices, season the spinach with
salt, pepper and nutmeg, place some spinach
on top of the potatoes and cover it with almond
sauce, cook 3-4 minutes.
Calf liver with apple and yoghurt sauce
150 g calf liver, 1 apple, ½ onion, 150 g mashed potatoes, 2 tsp. of cranberries, 2 tsp. of oil,
yoghurt sauce
Cut the liver into thin bite-sized pieces, peel the
apple, remove the core and cut it into slices,
peel and and slice the onion. Brush the grill
plate with some oil and grill liver, apple and
onion for 1-2 minutes while turning it. Fill
1-2 tblsp.s of mashed potatoes into the oiled
raclette pans, add a little bit of the liver mixture.
Cover with yoghurt sauce and gratinate for about
3 minutes, serve with cranberries.
Smoked salmon with creamy horseraddish sauce
150 g asparagus pieces (precooked), 100 g
smoked salmon, butter
27
Butter the raclette pans, put also a few asparagus
pieces into the pans, add some smoked salmon
and cover it with cream-horseraddish sauce.
Cook for about 5–7 minutes. Serve with raosted
white bread.
Potatoes, courgettes, ham with pepper sauce
100 g cooked peeled potatoes, 100 g small
courgettes in slices, 100 g cooked ham in
strips, some butter, salt, pepper
Butter the raclette pans, roast courgette slices
on the grill plate for about 2 minutes from both
sides, fill some potato and courgette slices into
the raclette pans. Distribute the ham on top,
season it and cover it with pepper sauce, cook
for about 3–4 minutes.
Shrimps with tomato sauce
100 g cooked shrimps, 100 g courgettes in
slices, some olive oil, 100 g cooked rice, tomato
sauce
Grill the shrimps and the courgette slices on the
oiled grill plate for 2 minutes while turning from
time to time. Then fill some rice into the buttered
raclette pans some, add some courgettes and
shrimps, cover with tomato sauce and cook for
about 3–4 minutes.
Potatoes with garlic sauce
200 g cooked peeled potatoes, garlic sauce,
butter
Fill the buttered raclette pans half with potato
slices, cover with garlic sauce and cook for
3–4minutes.
Fruit with sweet sauce – a delicious dessert
150 g fruit of the season, bite-sized, lemon
juice, sweet sauce
Place some fruit pieces into the raclette pans,
season with some lemon juice and cover with
sweet sauce. The cook for about 3–4 minutes.
Raclette variations
As already noted, there are nearly no limitations concerning the choice of ingredients, so the following
recipes are only a small selection.
Stuffed tomatoes
3 small tomatoes, 2 button mushrooms, 1 slice of bread, 2 tblsp. of chopped fresh basil,
2 chopped fresh parsley, 50 g cooked ham,
2 tblsp. of sour cream, 1 tsp. of tomato paste
salt, pepper, 100 g Mozzarella, butter
Roast the toast bread and chop it with the
mushrooms and ham using a hand blender. Add
basil, parsley, sour cream and tomato paste,
mix and season with salt and pepper, mix again,
then stuff the tomatoes with this mixture. Butter
the raclette pans. Place 2 tomato halves in each
pan, put the sliced Mozzarella on top and gratinated about 6–8 minutes.
Stuffed button mushrooms
4 large button mushrooms, 1 slice of toast
bread, 1 tblsp. of fresh chopped parsley, 1 hardboiled egg, 50 g smoked salmon, 2 tblsp.s of
sour cream, 1 tsp. of sweet mustard, ½ tsp. of
grated horseraddish, salt, pepper, 100 g Mozzarrella, butter
Brush the mushrooms, remove the stalks. Keep
the head aside. Prepare the stalks and all other
ingredients as described for the filled tomatoes.
Stuffl this mixture into the mushrooms. Butter
the raclette pans. Place 2 mushrooms in each
pan, put the sliced Mozzarella on top and
gratinate for about 4–6 minutes.
Salami pepper
150 g cooked, peeled potatoes, 100 g grilled
marinated peppers, 50 g of Salami in slices,
120 g raclette cheese slices, paprika powder,
butter
Butter the raclette pans, add some potato slices,
cut the peppers into strips, add some strips to
the potatoes, as well as salami and raclette
cheese. Gratinate for about 3–4 minutes, season
with some paprika powder.
Camembert and cranberries
150 g cooked noodles, 1 tblsp. of cranberries,
100 g soft Camembert, butter
Butter the raclette pans, fill some noddles into
the pans, add cranberries and the sliced Camembert, gratinate for about 4–5 minutes.
Tomato basil Crostini
1 large tomato, 2 tblsp.s of fresh basil 12 green
olives, salt, pepper, 100 g Mozzarella, 6 thin
slices of French white bread, olive oil
Chop the tomato, cut the basil into fine strips
and the olives into rings, roast 1 bread slice on
the grill plate. Oil the raclette pans, lay the bread
into the raclette pans, distribute tomatoes, basil
and olives on the bread, season with salt and
pepper, cover the bread with Mozzarella and
gratinate for about 4–6 minutes.
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GRILLING
1. The non-stick grill plate should
be greased before with a heat
resisting oil, e.g. coconut oil.
2. Preheat the appliance on the
highest heating level.
RECIPES FOR GRILLING
Pizza burger
100 g mixed minced meat, 1 clove of garlic
and ½ onion, both chopped, 1 egg, 2 tblsp.s
of bread crumbs, 50 g Gouda, 50 g cooked
ham, 2 tsp.s of tomato paste, ½ tsp. of pizza
seasoning, salt and pepper (if still necessary),
1 burger bun, 2 green salad leaves, 1 tblsp.
of mayonnaise, 1 tblsp. of tomato ketchup, 2
slices of tomatoes, 2 slices of onion
Mix meat, garlic and onions, egg, bread crumbs,
grated cheese, chopped ham, tomato paste and
pizza seasoning to a dough, form 2 flat burgers.
Oil the grill plate and roast the burgers for
6-8minutes, turning them once.
Cut the buns vertically and toast them shortly
on the grill plate. Brush some mayonnaise on
the buns, wash the salad leaves and place them
on the mayonnaise, then lay one burger on top,
brush the burger with ketchup, then add the
second burger, and tomatoes and onions on top.
Cover with the second bun half.
Shrimp skewers
4 shrimps, 4 shallots, some caraway oil, 1 oiled
wooden skewer
Put the shrimps and shallots on the skewer,
brush with caraway or garlic oil and grill it for
8–10 minutes.
Greek meat balls
100 g minced lamb meat, 1 clove of garlic,
½ onion, 1 egg, 2 tblsp.s of bread crumbs,
10 green olives, salt, pepper, 50 g feta cheese
Mix the meat with the chopped garlic and onion,
egg, bread crumbs, chopped olives, chopped
feta cheese, salt and pepper.
Oil the grill plate, form 3 meat balls and grill
them from both sides for 6-8 minutes, serve
with Pita bread and coleslaw.
Spicy skewers
200 g chicken meat, 3 tblsp.s of soy sauce,
2pinches of chili paste, ½ tsp. of freshly grated
ginger, some oil, 3 wooden skewers
Freeze the chicken fillet for a short time and
cut it into very thin slices, mix soy sauce
3. Place the food on the grill plate
and turn it from time to time until
it is cooked. Grill on the highest
heat level. If the food is roasting
too rapidly reduce the heat.
with chili and ginger. Marinate the meat for
2-3hours in the refrigerator. Oil the grill plate
and the skewers. Put the meat wave-like onto
the skewers. Grill for about 10 minutes, turning
from time to time.
Sausage skewers
2 sausages, 100 g cherry tomatoes, some oil,
2 oiled wooden skewers.
Cut the sausage into pieces of 4 cm. Stick the
sausage and the tomatoes on the skewers, oil
the and grill them for about 6-8 minutes.
Bacon plum skewers
4 slices of bacon, 4 soft dried plums, 4 shallots,
1 apple, some oil, 2 oiled wooden skewers
Wrap one plum into a bacon slice, peel the apple
and cut it into quarters, clean the shallots and
stick shallots, apple pieces and bacon plums on
the skewers, grill for about 6–8 minutes.
Liver skewers
150 g calf liver, salt, pepper, other ingredients
as listed under bacon plum skewers except
plums
Cut liver into 4 pieces, wrap the pieces into
the bacon, then continue as described above,
grill about 8–10 minutes, season with salt after
grilling (to avoid that the liver becomes hard).
Turkey rolls
1 thin turkey schnitzel, salt, pepper, 1 tsp. of
mustard, 1 shallot, 3 slices of bacon, 3 oiled
toothpicks
The schnitzel must be very thin, season with
salt, pepper and mustard, cut into 3 pieces. Cut
the shallots into fine rings and distribute them
on the meat, then add 1 bacon slice. Roll the
meat and fix it with toothpicks, brush the rolls
with oil and grill them for 10–12 minutes.
29
GRILLING TIMES
We recommend to cut the meat into slices of 1 cm thickness to avoid the cooking time. Oil or
marinate the meat before grilling. The times below are average times depending on the thickness,
quality, and preparation of the meat and may be longer or shorter.
Food Preparation Minutes
Beef fillet 200 g 10–12 minutes
Beef steak 20–24 minutes
Cevapcici (frozen) Allow to thaw, put on skewers 10–12 minutes
Raw sausage Depending on thickness 6–10 minutes
Meat loaf, 1 cm thick 3–4 minutes
Meat skewers 8–12 minutes
Pork steak 200 g 20–25 minutes
Chicken fillets 1 cm slices, turn from time to time 4–6 minutes
Turkey breast 1 cm slices, turn from time to time 4–6 minutes
Duck breast 1 cm slices, turn from time to time 4–6 minutes
Rabbit back without bones 1 cm slices, turn from time to time 5–8 minutes
Lamb cutlets 12–15 minutes
Sardines 6–8 minutes
Trout fillets 5–8 minutes
Salmon fillet 10–15 minutes
Shrimps peeled 8–10 minutes
Courgettes 1 cm slices, turn from time to time 3–5 minutes
Apple 1 cm slices, turn from time to time 3–5 minutes
PREPARATION OF CRÊPES
1. The appliance is ideal for
preparing crêpes.
2. Just turn the grill plate with the
smooth surface up.
ATTENTION!
If you have grilled or prepared
raclette before, let the appliance
cool down before turning the
grill plate!
3. Preheat the appliance on a
medium heat level for 10-15
minutes.
30
4. Prepare a crêpes dough in the
meantime and leave it for approx.
30 minutes.
5. Fill a small ladle of dough in the
middle of the crêpes plate.
6. When the dough has curdled, turn
the crêpe by using a spatula.
7. Then add the desired topping and
cook it with the crêpe or cook the
crêpe separately, take if off and
fill it according to your taste.
Crêpes and Galettes
Crêpes and galettes are specialities from Brittany. Traditionally crêpes are served with sweet
filling or are just dusted with powder sugar, the spicy galettes from buckwheat with spices
fillings. But this are only proposals, just find your own favourites.
Basic recipe for crêpes
175 g flour, 1 egg, 3 egg yolks, 1/8 l cream,
1 pinch of salt, Carbonated mineral water,
Clarifined butter
You may also use milk instead of cream.
The fatter the cream or milk, the softer the
dough.
Basic recipe for galettes
Replace 75 g of flour by buckwheat flour
You may also use wholewheat flour. Then the
water quantity has to be increased.
Stir a liquid dough of alle ingredients and
leave it for ½ hour. Give some clarified butter on
the crêpes plate, heat it and add 2-3 tablespoons
of dough on the plate, distribute with a spatula.
Let the dough thicken and turn with a wood
spatula. Then wither add the filling to be cooked
with the crêpe or cook the crêpe, take it from the
plate and add the desired topping.
Already prepared crêpes can be kept warm
in a stove at 100 °C, covered with a foil.
Crêpes Suzette
100 g butter, 100 g sugar, juice from
1/2 orange, 1 small glass of Curaçao, 1 basic
recipe of crêpes
Prepare crêpes, reduce the milk and use the
orange juice and a dash of Curaçao. Melt butter
and sugar to candy in a pan, add the orange
juice. Fold the crêpes twice, lay them into the
pan, pour orange liqueur on top and flame with
rhum.
Crêpes with mushrooms and liver
250 g chanterelles/button mushrooms, 150 g
calf liver, 40 g butter, 4 slices of ham, 100 ml
cream, 2 tablespoon of Parmesan cheese,
1/2 chopped onion, 1 pinch of nutmeg, salt and
pepper, 1 basic recipe of crêpes
Roast the onion in the butter, add the sliced
mushrooms and braise about 10 minutes. Add
the finely cut liver and braise 3 minutes. Prepare
salty crêpes or galettes and place 1/2 slice of
ham on each crêpes. Then add the mushroom
filling and roll the crêpes. Lay the rolls into a
buttered dish, pour the cream over the rolls and
distribute the cheese on top. Gratinate in the
stove at 230 °C.
Crêpes with ham and cheese
8 slices of cooked ham, 8 slices of cheese,
40 g butter, mustard, 1 basic recipe of crêpes
or galettes
Prepare crêpes or galettes. Brush the crêpes
slightly with mustard, add one slice of cheese
and ham each. Fold the the crêpes, place them
in a dish, add melted butter on top and gratinate
in the stove at 250 °C for about ca. 10 minutes.
Crêpes Gourmet
5 chicken livers, 200 g calf sweetbread, 40 g
butter salt and pepper some white wine
For the sauce Béchamel: 50 g butter, 50 g flour,
1/2 l milk, salt, pepper, nutmeg, 1 basic recipe
of crêpes
Cut the calf sweetbread into thin slices and
roast it in the butter. Add the chopped chicken
liver. Braise some instants, season and add the
white wine. For the sauce melt the butter, then
add the flour while stirring. Add the milk and
continue stirring. Cook about 5 minutes. Season
the sauce, add half of the sauce to the filling.
Prepare the crêpes. Fill the crêpes with the filling
and roll them. Lay the rolls into a buttered, pour
the remaining sauce on top, add butter flakes
and gratinate in the stove at 230 °C.
Toppings from sweet to spicy
Sweet
Top with jam, roll the crêpes and dust with
powder sugar. Fill with fruits and clotted cream.
Fill with ice cream, add hot chocolate sauce.
Brush the crêpes with orange marmelade add
tangarines, roll the crêpes and serve them with
vanilla sauce.
Spicy
Fill with asparagus and mayonnaise.
Fill with with ragout fin. After turning, add a
raw egg and cook it on the galette until it is
thickened. Add chopped tomatoes with chopped
herbs (parsley, basil).
31
GUARANTEE CONDITIONS
We grant a 24 months guarantee, and in case of commercial use a 12 months guarantee, starting from the date of purchase
for any damage demonstrably due to manufacturing defects and when the appliance has been used according to its intended
use. Within the warranty period we will remedy defective materials or workmanship through repair or replacement, at our
option. Our warranty terms apply only to appliances sold in Germany and Austria. For other countries, please contact the responsible importer. In the event of a claim for remedy of defects, please send the appliance to our after sales service, properly
packaged and postage paid, together with a copy of the automatically generated sales receipt, which must show the date of
purchase, and a description of the defect. If the defect is covered by the warranty, the customer will be reimbursed for the
shipping costs only in Germany and Austria. The warranty does not cover damage from normal wear, improper handling and
failure to comply with the maintenance and care instructions. The warranty is void if repairs or modifications are made to the
appliance by third parties. Any claims of the end consumer vis-à-vis the retailer are not limited by this warranty.
WASTE DISPOSAL / ENVIRONMENTAL PROTECTION
Our appliances are produced on a high quality level for a long lifetime. Regular maintenance and expert
repairs by our after-sales service can extend the useful life of the appliance. If an appliance is defective and
repair is not possible we ask you to follow the following instructions for disposal.
Do not dispose this appliance together with your standard household waste. Please bring this product to an
approved collection point for recycling of electric and electronic products.
By separate collection and disposal of waste products you help to protect natural resources and ensure, that
the product is disposed in an adequate way to protect health and environment.
The instruction booklet is also available for download: www.unold.de
The authors have thoroughly considered and tested the recipes included in these operating
instructions. Nevertheless, a guarantee cannot be accepted. The authors, respectively UNOLD AG
and their assignees shall not be liable for personal injuries, material damages and financial loss.
32
BESTELLFORMULAR ERSATZTEILE
Bitte senden Sie das ausgefüllte Bestellformular an:
Abteilung Service
Mannheimer Straße 4
68766 Hockenheim
Anrede Telefon
Vorname
Name Telefax
Straße/Nr.
PLZ/Ort E-Mail
BESTELLUNG Modell Raclette 48735
Stück
Art.-Nr.
4873501 Wendbare Grillplatte
4873504 Spatel (pro Stück)
4873505 Raclettepfännchen (pro Stück)
Bezeichnung
Aktuelle Preise und Informationen erhalten Sie auf unserer Internetseite unter www.unold.de oder telefonisch bei
unserem Service.
86
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