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Maybaum RAC 700 Manual

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damage the non-stick coating and
the varnish of the wooden handle).
Tip: do not clean the pans in
the dishwasher and do not soak
the wooden handles in water
• Wooden handles: wipe lightly
with a humid sponge and then dry
thoroughly with a dry cloth.
• Stone plate bearer and metal
plate: clean with a humid sponge
and some detergent. Then wipe
it with the wet sponge and dry it
thoroughly with a dry cloth.
• Glass plate to set aside the pans:
if necessary, take off the glass
plate and clean it like a glass
(dishwasher-safe)
• Heating resistor: does basically
not need any cleaning. In case of
need, use a hard brush.
Caution! Make sure that no water
touches the electrical parts. Do not
immerse the appliance in water.
TIPS AND RECIPES
CAUTION: don’t put foodstuffs that
are too sour on the stone plate,
such as food containing vinegar, mu-
stard, pickled cucumbers, pickles
etc.
RACLETTE
Words of advice: choose a good
raclette cheese (about 200 g of
cheese per person).
RACLETTE
(For 6 people)
Ingredients: 1.2 kg of raclette
cheese cut into thin slices; 12 pota-
toes; sausage products as required
(cooked ham, raw ham, gammon,
beef jerky, Bündner meat cut into
thin slices, sausage…); several side
dishes (small white pickled onions;
pickled cucumbers).
Put one or more slices of raclette
cheese into the pans and let them
melt until a golden brown crust
is formed on top. Add sausage
products, green salad, small white
onions, pickled cucumbers, mus-
hrooms, a touch of freshly ground
white pepper on the cheese, slices
of tomato or aubergine etc. Serve
with a dry white Savoyard wine
(Apremont, Abymes, Chignin or
Roussette).
BERTHOUD
(For 6 people)
Ingredients: 1.2 kg of Abondance
cheese in about _ cm thick slices;
12 potatoes; sausage products as re-
quired (cooked ham, raw ham, gam-
mon, beef jerky, Bündner meat cut
into thin slices, sausage…); several
side dishes (small white pickled
onions; pickled cucumbers).
Put one or more slices of Abondance
cheese in the pans. Let it melt until
a golden brown crust is formed.
Serve with sausage products, green
salad, a dry Savoyard wine and
enjoy.
GB
… 14 …


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