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Unold 48754 Manual

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The original raclette consists of potatoes,
raclette cheese and mixed pickles. Today,
our phantasy allows a variety of ingredients
and variations.
In addition to the potatoes and the cheese
you may fill the raclette pans with meat,
sausage, game, poultry, fish, fresh fruit and
vegetables, even with sweets. And if you
don’t like potatoes, just try white bread,
cooled pasta or rice instead.
Instead of raclette cheese other well
melting hard cheese can be used, e.g.
Gouda, Greyerzer, Cheddar or Appenzeller.
Even soft cheeses such as Roquefort and
Gorgonzola are delicious. Butter cheese and
Camembert give a mild taste. Very mild and
creamy is Mozzarella.
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1. One needs about 200 g of cooked
potatoes and 150 g of raclette cheese
per person.
2. Do not fill too much ingredients into the
raclette pans, as the cheese (being
directly underneath the heater) may
burn while the other ingredients may
not be cooked.
3. Warm the dishes, as melted cheese
becomes hard on cold dishes.
4. Sauces and cheese brown rapidly, so
you should closely supervise cooking.
5. Potatoes, noddles or rice should still be
hot when being filled into the pans to
shorten the cooking time.
6. Prepare all ingredients in bite-sized
pieces in small dishes and arrange them
on the table around the appliance.
7. Preheat the appliance approx. 5 min.
8. Cut the meat (e.g. duck breast) into
1 cm thick slices to shorten the cooking
time.
The following recipes are for one person.
Please multiply the quantities by the number of guests.
Potatoes, cheese and …. The original raclette
Ingredients:
200 g cooked potatoes, unpeeled
150 g raclette cheese in slices of approx.
3 mm
100 g mixed pickles
oil or butter to brush the raclette pans
Preparation:
Peel the potatoes and cut them into thin
slices, butter the raclette pans, fill some
potato slices into the raclette pans, add
1 tblsp of mixed pickles, and cover it with a
slice of cheese, then gratinate.
Recommendation:
Offer your guests a choice of different ingredients to allow everyone to fill the pans according
to their taste. Some suggestions: (provide approx. 100–200 g additional toppings per person,
the list below can still be completed)
Vegetables:
dried soaked ceps, fresh mushrooms in
slices, steamed Brussels sprouts, cour-
gettes, tomatoes, eggplant , leek, onions,
corn, asparagus, black salsifies or carrots
(precooked), scallions, spinach (precooked),
rocket or mangold leaves, pea pods.
Meat and poultry:
roasted or cooked chicken or turkey fillets in
slices or cubes; cooked ham, roasted calf
liver, roasted rabbit back without bones and
cut into slices, small roasted sausages,
small meatballs, small roasted fillets,
roasted duck breast.
… 16 …


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