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Gastroback 42567 Manual

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53
RACLETTE LEVELS FOR UP TO 8 RACLETTE DISHES
NOTE
The upper RACLETTE level is heated via heat radiation from the grill/raclette hea-
ting element and not equipped with a separate heating element. The raclette dis-
hes in the upper raclette level will be warmed up slowly and gently, allowing to
heat even delicate food. For using the raclette function, you must select a sufficient
temperature for the grilling plate via the RACLETTE control dial (see: ‘Operation /
Using the Raclette Function’).
You may use the raclette dishes on the grilling plate for pre-heating your dips and
sauces. Thereafter, place the raclette dishes in the upper raclette level for keeping
them warm. However, glutinous sauces may splash vigorously, while heated up (e.g.
barbecue sauces with tomatoes). Sensitive sauces may burn or get lumpy. Additio-
nally, the handles of the raclette dishes may become hot. If required, protect your
hands, when removing the raclette dishes from the grilling plate.
Use the lower raclette level for sauces that should be used cold. Additionally, empty
or not used raclette dishes may be stored here.
FONDUE FUNCTION
The fondue temperature is set separately via the FONDUE control dial (see: ‘Tips
for Best Results’).
NOTE
To speed-up heating of watery sauces (e.g. stock) and oil in the fondue pot,
you may turn the FONDUE control dial to the “MAX” position first. As soon as
an appropriate temperature is reached (e.g. stock is boiling), turn the FONDUE
control dial back to the desired temperature setting. In most cases, medium tem-
perature settings will be sufficient. However, you should avoid this method, when
heating delicate or glutinous sauces. These types of sauces may splash violently,
burn or curdle.
TIPS FOR BEST RESULTS
• The fondue pot, grilling plate, and raclette dishes are equipped with non-stick
coatings. Just wipe the coatings with some drops of oil before first use (see:
‘Before First Use’). Thereafter, there is no need for using additional fat.
• Season meat and fish before grilling, but add salt only belatedly, to keep your
food juicy.
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