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Princess 01.162242.01.001 Manual

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Cooking tips
General information
Use the griddle side of the grill plate to obtain the characteristic
dark grilling stripes.
Raclette grilling (Basic recipe)
For 4 people
8 potatoes of about equal size
1 jar of cocktail onions
1 jar of gherkins
200 grams of dried beef (Bündnerfleisch)
200 grams of smoked raw ham
Pepper, preferably fresh from a pepper mill
600 grams of raclette grilling cheese
Do NOT peel the potatoes; scrub them thoroughly and cook
them.
Slice the potatoes and put them on the grill plate to keep them
warm. Place a number of potato slices in a pan and cover with a
few slices of cheese. Sprinkle pepper on the cheese to taste
and place the pan on the tray under the grill. Allow the cheese
to melt.
Add cocktail onions, gherkins and meat to prepare a delicious
meal.
Dutch Pofferjes (Basic recipe)
For approximately 150 Dutch Poffertjes:
1 packet of batter mix for Dutch Poffertjes
0.8 l milk
2 eggs
3 tablespoons oil
Pour the milk into a mixing bowl and add the mix. Mix them
together until it is smooth using a whisk or a mixer. Mix the eggs
and the oil through the batter.
Heat the Dutch Poffertjes baking plate and grease the pan
using a small amount of oil.
Using a spoon, pour the batter into the holes in the baking tray.
Make sure each hole is filled to the brim. Bake the Dutch
Poffertjes until the underside turns brown. Turn the Dutch
Poffertjes over before the batter solidifies completely. The
Dutch Poffertjes are ready when both sides are nice and brown.
Serve the Dutch Poffertjes with butter and icing sugar.
Stone grill recipe (steak)
What you need:
Steak cut into small pieces
Lemon juice
Salt, pepper and other herbs and spices
Sprinkle salt and pepper over the stone and allow the stone to
heat up for approximately 30 minutes. Place the pieces of steak
on the stone. Once the meat is no longer stuck to the stone, use
a wooden spatula to turn the meat over and cook the other side.
Season the meat with salt, pepper and a small amount of lemon
juice.
Grilling (salmon fillet)
For 4 people
4 pieces of salmon fillet (each approximately 150 grams)
1 bunch of large radishes
8 parboiled French beans, cut into pieces
350 grams of diced, parboiled potatoes
Soak the radishes for approximately one hour in cold water and
then slice them.
Brown the potatoes on the grill plate. Bake the salmon fillet, the
French beans and the radishes on the grill plate, making sure to
turn them over every so often. The salmon will be ready after
approximately 15 minutes.
Pan frying (meatballs)
For 4 people
350 grams small meatballs
350 grams of diced, parboiled potatoes
Butter
Melt a small amount of butter in the pans. Place one or more
meatballs and some potatoes in the pan. Bake the meatballs
until they are brown all over.
Add a salad and sauce of your choice.
… 13 …


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