30
CLEANING
RACLETTE
Rotate the heat selector
dial to the MIN-position and
disconnect the plug from the
mains.
Allow the appliance to cool
down before dismounting and
cleaning it.
1. Remove the grill plate.
2. Do not immerse the appliance
into water or any other liquid.
If necessary wipe the heating
element with a damp cloth.
Ensure that moisture does not
penetrate into the housing.
3. All removable parts can be
cleaned in warm soapy water with
a mild washing-up liquid.
4. In case of encrustations soak the
grill plate or other parts (except
heating) for a while in hot water
with a mild wash-up liquid.
5. Never use any abrasive substances
such as scouring pads, steel wool,
cleansing powders for cleaning.
There is a risk of damaging the
appliance.
6. All parts must be dried before
reassembling the appliance.
6. Do not add too much salt, as most
hard cheese types are already
quite salty.
7. Potatoes, noddles or rice should
still be hot when being filled into
the pans to shorten the cooking
time.
8. Prepare all ingredients in bite-
sized pieces in small dishes and
arrange them on the table around
the appliance.
9. Preheat the appliance approx. 15
minutes on the highest level.
10. Cut the meat (e. g. duck breast)
into 1 cm thick slices to shorten
the cooking time.
11. Brush the meat with oil or
marinate it.
12. For grilling use the highest level.
For raclette with raw meat or fish
we recommend a medium heat
level, also for low-fat cheese. For
full-fat cheese we recommend a
high heat level, for keeping warm
a low heat level.
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 fruits and vegetables, even
with sweets. And if you don’t like potatoes, just try white bread, pasta or rice instead. Instead of
raclette cheese every other well melting hard cheese can be used, e. g. Gouda, Greyerzer, Cheddar
or Appenzeller. Even soft cheese such as Roquefort and Gorgonzola are delicious. Butter cheese and
Camembert give a mild taste. Very mild and creamy is Mozzarella.
When preparing raclette, the cheese should only melt, but not brown.
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