Grill stone
(fig. 3) (HD 4421 and HD 4423)
- Always position the grill stone with the smooth
side facing upwards.
- Allow the grill stone to heat up for approx.
30 minutes before use.
- To reduce the risk of food sticking to the grill
stone you can sprinkle some salt on the stone
before you start grilling.
- The grill stone is suitable for all kinds of mellow
meat, especially (rump) steak.
- For the best results with grilling steaks or other
meat, cut the pieces to a thickness of 1
1
⁄
2
- 2 cm.
- Put vegetables and fruit at the edge of the
stone, where the temperature is a little lower.
- Do not grill too fatty kinds of meat. The fat could
burn and could run over the edge of the stone.
- From time to time clean the grill stone with a
wooden spatula.
Grill plate
(fig. 4) (HD 4422 and HD 4423)
- Always position the grill plate with the round
side facing upwards.
- Allow the grill plate to heat up for approx.
15 minutes before use.
- Due to the convex shape, the grill plate is also
suitable for fatter kinds of meat. The melted fat
will gather near the edge.
- For the best results with grilling steaks or other
meat, cut the pieces to a thickness of approx.
1
1
⁄
2
cm.
- Put vegetables and fruit at the edge of the
plate, where the temperature is a little lower.
- From time to time clean the grill plate with a ball
of kitchen paper.
"Racletting"
For typical Swiss "Racletting" you use the little
pans.
It is not meat but (melted) cheese which plays the
main part here
- Put a
1
⁄
2
cm thick slice of cheese (e.g. authentic
Raclette cheese) into your pan.
- Place the pan with the cheese on the lower
plate.
On the lower plate the pan is heated with
radiant heat from above: exactly as it is in a
grill.
- When the cheese is melted you can remove the
pan from the appliance.
- The cheese can be spread on puffed potatoes,
baguette or toast.
You can also combine the melted cheese with
e.g. uncooked ham, cooked ham, smoked
bacon, garlic sausage, Bündnerfleisch, chorizo,
pickled onions, gherkins.
- Not only the authentic Swiss Raclette cheese is
suitable.
Very tatsty results can also be obtained with
e.g. matured farm cheese, garlic cheese, Brie,
immature cream cheese, Port Salut, Munster,
Gruyère or Emmentaler!
Cooking "au gratin"
You can give a delicious crust of gratinated
cheese to the food which you have prepared on
the grill stone or plate.
- Put the grilled food in a pan and cover it with a
slice of cheese.
- Place the pan on the lower plate.
- When the cheese has melted, remove the pan
from the appliance.
Cleaning
- Ensure that the appliance is unplugged before
you start cleaning it. You can clean it with a
damp cloth.
- Never immerse the appliance in water. Avoid
water entering the appliance.
Grill stone (HD 4421 and HD 4423)
- Allow the grill stone to cool down sufficiently
(until hand warm) before cleaning.
- Clean the grill stone with hot clean water and if
required a scouring pad.
• Do not use a detergent such as a cleaning
product or a washing-up agent, as these could
affect the natural properties of the stone.
• Do not scrape with a hard object: this could
damage the smooth surface.
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