User manual LAGRANGE 399001 RACLETTE PIERRE ELEGANCE

[. . . ] CHARACTERISTICS ____________________________________ •Thermoplastic feet •Stainless steel platter •Removable tray for storing pans, of tempered safety glass •Varnished wood handles •8 pans with anti-stick coating •Natural grill stone •Removable cord •On/off switch with signal light •Anti-skid pads •230V 50Hz 1000W CORD _________________________________________________________ The mains cord must be carefully examined before each use. these appliances conform to directives 2006/95/CE , 2004/108/EEC , DEEE 2002/96/CE , RoHs 2002/95/CE , CE 1935/2004. 39 ENG Environmental Protection – DIRECTIVE 2002/96/CE To protect the environment and people's health, it is important for everyone, including all suppliers and users, to follow specific guidelines for the disposal of any electrical appliance at the end of its useful life. For this reason, the appliance at hand bears the marking on its data plate to remind you never to dispose of it in any public or private bin meant for household rubbish. [. . . ] Dry the stone well before placing it on the unit for storage (to avoid condensation and oxidation phenomena). 40 •Raclette pans: clean them with a non-abrasive sponge, hot water and dishwashing liquid. Do not rub with metallic objects or abrasive products (risk of deterioration of antiadhesive coating). €Wooden handles: wipe gently with a moist sponge and dry well with a dry cloth. €Stone and metallic plate supports: clean with a moist sponge and a little soap, rinse with the moist sponge, then dry well with a dry cloth. €Glass pan storage tray: if necessary, unclip the tray and clean it like a glass (can be put in dishwater). gENERAL WARRANTY CONDITIONS _____ Your appliance is subject to a 2-year warranty. In order to benefit from an additional year of warranty coverage free of charge, register on the LAGRANGE Web site (www. The warranty excludes deterioration due to misuse or failure to follow the user instructions, or due to dropping the product and breaking the enamel. THIS WARRANTY APPLIES TO DOMESTIC USE; UNDER NO CIRCUMSTANCES DOES IT COVER PROFESSIONAL USE The vendor’s legal warranty obligations in no way exclude the Manufacturer’s legal warranty obligations relating to faults or manufacturing defects in accordance with Article 1641 and subsequent articles of the French Civil Code. In the event of a technical fault occurring within 8 days of purchase, the appliance may be exchanged. After this period, it is repaired by LAGRANGE’s after-sales service 41 ADVICE AND RECIPES ______________________________ WARNING: never bring the stone into contact with overly acidic foods such as vinegar, mustard, pickles, etc. Accompany with cold cuts, green lettuce, a dry white wine from Savoy… LA TRUFFADE (For 6 people) Ingredients: 1. 5 Kg of potatoes; 1 onion; 1 Kg of Tome fraîche de Cantal cut into thin slices. In a separate skillet, brown the potatoes cut into cubes or thin slices with the minced onion in a little margarine; cook for about 20 minutes. Put this preparation on the raclette pans, cover with one or several slices of Cantal. 2 Kg of raclette cheese cut into thin slices; 12 potatoes; choice of cold cuts (cooked ham, cured ham, smoked ham, dried meat, dried beef cut into thin slices, dry sausage, etc. Accompany with cold cuts, green lettuce, small white onions, pickles, mushrooms, a touch of ground white pepper on the cheese, thin-sliced tomatoes, eggplants, etc. Serve a dry white wine from Savoy (Apremont, Abymes, Chignin or Roussette). 2 Kg of Abondance cheese cut into slices of about ½ centimeter; 12 potatoes; choice of cold cuts (cooked ham, cured ham, smoked ham, dried meat, dried beef cut into thin slices, dry sausage, etc. Chef’s hint: the Truffade au Roquefort yields excellent results so why not offer Roquefort and Cantal to your guests. 2 Kg of raclette cheese cut into thin slices; 12 potatoes; 250 g of goat cheese cut into thin slices (2 small cheeses), black olives, thyme. [. . . ] The ingredients for a "stone supper" are: Meat: (preferably less fatty) Beef: filet and steak. Vegetables: thin-sliced mushrooms, round-sliced onions, thin-sliced zucchini, green or red peppers for the flavor and the pleasure of the eyes, small tomatoes cut in two, etc. € 43 Preparation of meat and fish: Meat: cut the meat into thin slices 0. The chef’s secret: As vegetables need more time to cook than meat, put all of the vegetables to be cooked on the stone. [. . . ]