User manual LAGRANGE 129014

[. . . ] 51 ENG ■■ Do not touch the heating plate, the stainless steel plate, or other metallic parts during operation or within 1/2 hour after unplugging the machine, because they are hot (risk of burns). Make sure that the power cord cannot be accidentally hooked in order to avoid the unit falling. Do not twist it and make sure that it does not come into contact with the hot parts of the unit. –■ Before any cleaning operations, unplug the unit and let it cool down completely. [. . . ] USE Assembly of the unit ■■ Assemble the unit according to the diagrams on page 50. 54 Cooking on the crêpe side of the plate ■■ Turn on the switch. –■ Take a small spoonful of dough and pour it in the center of the plate. –■ Then turn over the crêpe and remove it, using the wood spatula provided. NB: the cooking time varies depending on the thickness of the crêpe. –■ Remove the trays and the grill/crêpe cooking plate or the stone (depending on the model). grill/crêpe plate: soak for 15 to 30 minutes in hot water containing dishwashing liquid. If, despite these precautions, you see very light adherences or “caramelized” cooking marks, don’t worry, these will not detract from future use. Trays: clean them with a non-abrasive sponge, hot water and dishwashing liquid. Do not rub the trays with metallic objects or abrasive products (risk of deterioration of the non-stick coating). Stainless steel tray: do not soak in water, clean only with a soft sponge moistened with a little water and dishwashing liquid, dry with a dry cloth. Exterior surface: clean with a moist sponge and dry with a soft cloth. Stone: soak the stone in hot water for one half-hour, then rub with a sponge and rinse thoroughly. Cleaning with a scou ring pad or steel wool may make your stone less shiny but will not detract from its functioning. 55 SUGGESTIONS Raclette: one essential factor: choose a cheese that is good for raclette. Let them melt in the trays until a light, golden crust forms on the surface. Accompany with potatoes cooked in their skins (keep them warm on the stone or on the plaque à crêpes) cured ham, smoked ham, dried meat, or viande des Grisons cut into thin slices. Use your imagination: small white onions, pickles, mushrooms, a little white pepper ground on the cheese, sliced tomatoes, eggplant, etc. Stone: as vegetables are slower to cook than meat, we advise putting all of your vegetables to be cooked on the stone. When they have cooked for some time, group them in one corner to make room for the meat or fish. For the preparation of the meat, you can ask your butcher to cut very thin slices. Crêpes: a simple and universal recipe: 250g of flour, 2 eggs, 3 tablespoons of sugar, 25g of butter, 1/2 coffee spoon of fine salt, 3 tablespoons of oil, 1 tablespoon of rum, and 1/2 liter of milk. [. . . ] In the event of technical defects observed within one week of purchase, the units will be exchanged. To benefit from this guarantee, the user must present a copy of the invoice specifying the date of purchase of the unit. Duration of availability of spare parts In accordance with article L 111-2 of the consumer code, the availability of spare parts that we provide for a repairable product is 5 years as of its date of manufacturing. However, this availability is only guaranteed in the country where the product was purchased. [. . . ]