Unold 48765 Instructions For Use Manual Download

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Stand 6.3.2020

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wet kitchen paper and cook it in the micro wave
for about 4–5 minutes, until the cloves are soft.
Let the garlic cool down a little bit, then peel it.
Mash the garlic with the other ingredients with a
hand blender (e. g. with ESGE-Zauberstab

and

ESGE-Zauberette

Recommendation: If fresh wild garlic is
available, add ½ bunch of finely cut leafs.

Sweet sauce

100 g full fat cream cheese, 1 tsp. of vanilla
sugar, ½ tblsp. of honey, 3 tblsp.s of cream
Mix all ingredients (e. g. with a hand blender).

Redfish with lemon sauce

150 g cooked and peeled potatoes, 150 g thin
red-fish fillets, 1 tomato, 1 tblsp. of green
scallions, in rings, salt, pepper, butter, lemon
juice
Slice potatoes and tomatoes, cut the redfish into
bite-sized pieces. Brush the raclette pans with
some melted butter, add some potato slices and
some fish pieces. Season the fish with lemon
juice, salt and pepper and top it with 1-2 tomato
slices, distribute the lemon sauce on top. Put
the raclette pans into the appliance and cook for
about 6–8 minutes.

Chicken with orange sauce

150 g cooked noodles, 100 g cooked chicken
meat, orange sauce, butter, salt, curry powder
Brush the raclette pans with some melted
butter, add some noddles and meat, season with
curry, salt and pepper. Cover with orange sauce
and cook for 3–4 minutes.

Duck breast with ginger sauce

150 g of duck breast, 150 g cooked rice, 2 tsp.s
of soy sauce, 2 tsp.s of lemon jelly, ginger
sauce, butter
Cut the duck breast into slices of ½ cm and
roast it on the grill plate for about 2 minutes
while turning it several times. Brush the raclette
pans with some melted butter, add some rice
and meat into the raclette pans. Brush the meat
with lemon jelly, season it with soy sauce and
ginger sauce, cook 3–4 minutes.

Spinach with almond sauce

100 g spinach leafs (frozen), ½ onion, 1 clove
of garlic, 1 tsp. of butter, 150 g cooked and
peeled potatoes, salt, pepper, nutmeg, butter
Peel onion and garlic and chop it, roast it in
the butter, then add the frozen spinach and
stir until the spinach is thawed and hot. Brush
the raclette pans with some melted butter, add
some potato slices, season the spinach with
salt, pepper and nutmeg, place some spinach
on top of the potatoes and cover it with almond
sauce, cook 3-4 minutes.

Smoked salmon with creamy horseradish sauce

150 g asparagus pieces (precooked), 100 g
smoked salmon, butter
Butter the raclette pans, put also a few asparagus
pieces into the pans, add some smoked salmon
and cover it with cream-horseradish sauce. Cook
for about 5–7 minutes. Serve with roasted white
bread.

Potatoes, courgettes, ham with pepper sauce

100 g cooked peeled potatoes, 100 g small
courgettes in slices, 100 g cooked ham in
strips, some butter, salt, pepper
Butter the raclette pans, roast courgette slices
on the grill plate for about 2 minutes from both
sides, fill some potato and courgette slices into
the raclette pans. Distribute the ham on top,
season it and cover it with pepper sauce, cook
for about 3–4 minutes.

Try the following recipes with the sauces