User manual LAGRANGE ELEGANCE

[. . . ] 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. Instead, you should return it to your retail shop or drop it off at a collection site that uses selective sorting to redirect items for recycling and eventual reuse in other applications. Put the cheese in the Raclette pans · put the pans in the unit. [. . . ] 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. WARNING: never bring the stone into contact with overly acidic foods such as vinegar, mustard, pickles, etc. 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. Put a slice of goat cheese and a slice of raclette cheese in the pans. A few suggestions: cold cuts, green lettuce, small white onions, pickles, mushrooms, a touch of ground white pepper on the cheese, thin-sliced tomatoes, eggplants, etc. 2 kg of raclette cheese ­ Mixed cold cuts: dried beef, cured or cooked ham, dry sausage. Melt the cheese in the pans, possibly adding the small smoked lardons. [. . . ] In another recipient, mix the chicken stock with 25 cl of wine and the cloves (let this preparation sit for at least 30 minutes so that the flavor of the cloves goes in). - La pierre des ILES 400 g of monkfish - 1 can of pineapple chunks - 400 g of sole 4 kiwis - 2 limes - 1/2 glass of rum liqueur. Mix the thin slices of fish with the fruit cut into cubes in a salad bowl. [. . . ]