Manual Maybaum RAC 500 (page 18 of 36) (English, German, Dutch, French)

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RECIPE OF TARTIFLETTE

Serves 6

Ingredients: 1.5 kg potatoes; 250 g

lardoons, cubed; 1 onion, minced; 2

Reblochon de Savoie cheeses.

In a separate pan, brown the lardoons

and onion in a little margarine. Add the

potatoes, diced or ﬁ nely sliced, and

cook for approximately 20 minutes.

Add salt and pepper to taste. Transfer

the mixture to a heat-resistant dish

and place on the upper tray to keep

warm.

Slice the Reblochon in two horizontally.

Place one piece in each pan with the

cut side facing up. Put the pan on the

element and allow the cheese to heat

for several minutes. Remove the pan

and use a spoon to scoop the melted

portion of the Reblochon onto a plate

with the meat and potato mixture.

Return the pan to heat and continue

melting the remaining cheese. Serve

with cured raw ham, dried meat, sau-

sage, salad, cocktail onions and pickles

along with a dry white Savoy wine.

Chef‘s hint: try adding a dash of fresh

cream to the lardoon and potato mix-

ture...

REBLOCHE WITH APPLES

Serves 6

An original recipe combining sweet and

salty ﬂ avours...

Ingredients: 2 Reblochon de Savoie

cheeses; 10 Russet or similar apples.

Cut the apples into rounds, removing

all pieces of core and seeds. Brown in

a lightly greased pan. Transfer the app-

les to a heat-resistant dish and place

on the upper tray to keep warm.

Slice the Reblochon in two horizontal-

ly. Place one piece in each pan with

the cut side facing up. Put the pan

on the element and allow the cheese

to heat for several minutes. Remove

the pan and use a spoon to scoop the

melted portion of the Reblochon onto

a plate with some of the cooked apple

mixture. Sprinkle with a little cinna-

mon if desired. Return the pan to heat

and continue melting the remaining

cheese.

RECIPES

USING RACLETTE PANS

Suggestions: Select a nice Raclette

cheese. Plan for approximately 200 g

of cheese per person.

LA RACLETTE

Serves 6

Ingredients: 1.2 kg Raclette cheese

cut into thin slices; 12 potatoes;

variety of cold meats (e.g., cooked

ham, cured raw ham, smoked ham,

dried meats, Grisons meat cut into thin

strips, sausage); side dishes as desired

(cocktail onions or other pickles/chut-

neys).

Cook the potatoes in their skins and

then place them on the upper glass

tray in a heat-resistant dish containing

enough water to cover the bottom. Add

one or more slices of Raclette cheese

to each pan. Heat the cheese until

its surface forms a thin, golden crust.

Serve with the cold meats, salad,

cocktail onions, pickles and chutneys,

mushrooms, a dash of ground white

pepper on the cheese, sliced tomatoes

or aubergines, etc., accompanied by

a dry white Savoy wine (Apremont,

Abymes, Chignin or Roussette).

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Maybaum RAC 500 Manual

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