1. Grilling on the grilling plate
When planning the evening, reckon on about 200 to 250 grams of material per
person. On the grillplate you can prepare meat (e.g. rump steak or mince), fish, and
a wide variety of tasty dishes. A large number of side-dishes, sauces, and dips are
suitable to accompany them.
How well „done“ the dishes have to be depends on the type of meat or fish, the ∙
length of time it takes, its initial temperature, and its thickness. lf you prefer your
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.
No-stick grilling plate:
You can grill dishes beautifully using the ribbed surface.
To avoid smoking and burning in of excessive fat or food residues, the grill plate
should be wiped off repeatedly.
As the grill plate can be very hot, use ca 3-4pcs of scrunched paper towels and wipe
off the grill area with a grill tong.
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 inlo
tiny pieces, poultry, fish, fruits de mer, 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%.
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 gratiné cheese crust. Simply scatter grated cheese, possibly mixed with ca-
raway 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 grams 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
under 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.
