Manual Steba RC 104 (page 15 of 36) (English, German, Dutch, French)

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steaks not too rare, do not cut them too thick.

∙The time you give meat or fish is a matter of your personal taste. Turn the meat or

fish over from time to time.

∙Finally, you can salt the meat or fish, or add a sauce to it. Do not salt before grilling

as this draws the juice out.

Non-stick grilling plate:

∙This grill surface is coated for easy cleaning. On this area you can barbecue meat

and vegetables. Do not use sharp metallic objects such as forks or knives to turn

food over, as the coating may be damaged.

2. Raclette dishes with the gourmet pans

You can fill the pans with all kinds of ingredients cut up small, whatever takes your

fancy, cover it with cheese, and heat it under the grill until the cheese melts. Any-

thing is suitable that you can think of for overbaking with cheese, e.g. meat cut into

tiny pieces, poultry, fish, fruits de mar, sausage, fruit, and vegetables. There are spe-

cially selected raclette cheeses on the market, but you can try other kinds provided

their tat content is over 45%.

Place the pans only into the corresponding recess! Never push the pans

further, otherwise the handles may melt.

3. Overbaking „au gratin“ with cheese

You can use this raclette grill to cover the dishes you have made on the grill with a

delicious gratin cheese crust. Simply scatter grated cheese, possibly mixed with cara-

way seeds, over the dish, or lay it on top in slices, and place the gourmet pan under

the grill. The gourmet pan will be heated from on top by radiant heat, just like under

a grill. First the cheese will melt, then it goes dark in colour. Take the pan out as soon

as the cheese is a crisp golden brown.

4. Old-original raclette cheese method

In this instance, the cheese is at the focal point of the raclette party. Plan about 200

to 250 g of cheese and potatoes per person, and side-dishes as well. Place a slice of

cheese about 5 mm (3/8th of an inch) thick in the pan, cut to fit, and push it in un-

der the grill. Once the cheese has melted into a creamy mass, take the pan out and

extract the cheese with the aid of a small wooden spatula and pour it onto boiled or

foil potatoes, French bread, or toast.

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Steba RC 104 Manual

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