Manual Steba RC 68 (page 40 of 48) (English, German, Dutch, Danish, French, Italian)

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2. Raclette med gourmet-minipanderne

Der kan helt efter smag og fantasi fyldes fyldes små stykker kød, pølse, frugt og

grøntsager i de små pander, som bagefter dækkes til med ost og opvarmes under

grillen, til osten er smeltet. Der kan benyttes alle ingredienser, som egner sig til at

blive overbagt med ost, blot de skæres i små stykker. Det anbefales at benytte en

såkaldt raclette-ost, men man kan også forsøge med andre slags. Det vigtigste er, at

osten ikke er på over 45 %.

3. »Au gratin« bagt med ost ovenpå

Ved hjælp af raclette-grillen kan man overtrække alle retter, som er tilberedt på

grillen, med en velsmagende skorpe af gratineret ost. Det gøres ved simpelt hen

at strø revet ost, eventuelt blandet med rasp, over retterne eller ved at lægge ost i

skiver ovenpå. Derefter stilles gourmetpanderne ind under grillen. På den nederste

plade bliver gourmetpanderne opvarmet ovenfra ved hjælp af strålevarme som i en

grill. Osten smelter først og bliver derefter mørk. Stop gratineringen, så snart osten

er blevet sprød og gylden.

4. Oprindelig raclette

Her er osten det centrale element i raclette-festen. Der skal beregnes mellem 200 og

250 ost og kartofler pr. person, hvortil kommer de forskelige slags tilbehør. Læg først

½ cm tyk skive ost, der passer til pandens form, i panden og skub panden ind under

grillen. Når osten er smeltet, skal den tages ud med en træspatel, hvorefter den kan

spises sammen med fx pille- eller foliekartofler, flute eller ristet brød.

Nogle instruktioner til at grille

∙ Af hensyn til dit helbred

∙ Hakket kød skal behandles omgående

∙ Adskil stegt fjerkræ fra råt kød. Aldrig spis råt kød, og grill altid indtil det er færdig-

grillet

∙ Saltet kød og pølser skal ikke grilles for meget.

∙ Stivelsesholdige fødevarer (f.eks. brød, kartofler) må ikke grilles for mørkt.

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Steba RC 68 Manual

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