User manual LAGRANGE LES RACLETTES

[. . . ] It is recommended to clean all equipment that will come into contact with food (fondue pot, wok bowl, forks and accessories) before using it for the first time . For your safety, use the cord lock accompanying the appliance: wrap the cord (or cord extension, if any) around a table leg and fix using the cord lock (see figure 1) . If a guest unintentionally catches the cord or extension with a foot, the appliance will not be knocked over . A- Fondue bourguignonne - Pour 1 litre of oil carefully into the fondue pot . [. . . ] - Adjust the temperature during cooking depending on the quantity of meat in the pot . B- Fondue savoyarde - To save time, simplify the cooking process and maximize safety, we recommend preparing the fondue in your kitchen on your usual cooking device . - When your fondue is ready, set up the fondue pot on the heating element . Adjust the temperature during cooking depending on the quantity of cheese in the pot . Note: if you do not have another cooking device, it is acceptable to use your appliance to prepare a fondue savoyarde . Run the electrical cord for the appliance through the middle of the base and under the edge (see figure 2) . , Savoyarde), feel free to use the bowls to hold pieces of bread (Model 349002 only). Cleaning the fondue pot and wok bowl: clean the inside and outside using hot water, liquid detergent and a nonabrasive sponge . Note: if desired, you may fill the inside of the fondue pot or inside of the wok bowl with hot water and liquid detergent and leave to soak to make it easier to remove cooked-on residue (particularly from cheese fondues) . Do not put the fondue pot or wok bowl in the dishwasher as this could cause damage to the wooden handles . Cleaning the wok lid: clean with a little hot water and liquid detergent . During cooking, cut the remaining fish into pieces and squeeze the lemons over them . When the court-bouillon is ready, strain it into the fondue pot; do not bring to a boil . Dip the fish pieces into the bouillon and serve with remoulade sauce and rice . Break the chocolate into pieces and heat with the butter and crème fraîche in the fondue pot over low heat stirring with a wooden spoon until smooth and uniform . (For models REF 349 006 and REF 349 005) Note: for all of the following recipes, you may keep your food warm in the wok directly on the table (thermostat on 2/3). Use the warming grill to separate selected foods for easier access when serving, such as pieces of meat, fish or prawns. The tongs and spatula supplied with the appliance can be used to simplify preparation and service. TAJINE OF LAMB WITH PRUNES Ingredients for four: 300 g prunes ; hot tea ; 300 g onion, diced; olive oil ; 1 kg lamb shoulder, cut into pieces ; 1 clove garlic ; 1/2 tsp cinnamon ; 1/2 teaspoon ginger ; 1 dosette (very small Pinch) saffron ; a few crushed coriander seeds ; 75 g blanched almonds ; 2 tbsp honey . Next, drain the prunes and add to the mixture, and continue cooking, covered, for 20 minutes (thermostat on 3) . CURRIED TURKEY WITH COCONUT MILK Ingredients for four: 600 g turkey fillets ; 1/2 red sweet pepper; 1/2 green sweet pepper ; 1 leek ; 2 cloves garlic ; 50 cl coconut milk (unsweetened) ; 6 leaves basil ; chives ; curry powder ; salt and pepper . Slice the sweet peppers into thin strips, mince the leek and crush the garlic . [. . . ] Slice the sweet peppers into thin strips, mince the leek and crush the garlic . During cooking, cut the turkey fillets into strips and sprinkle all sides with curry . Add the meat to the vegetables, add salt and pepper and allow to simmer for approximately 20 minutes (thermostat on 3) . , shoulder, loin); 200 g pineapple (fresh or canned); 2 tomatoes ; 2 sweet peppers ; 2 young onions with greens or chives ; 50 g fresh ginger ; 2 tbsp vinegar ; oil (or lard or goose fat) . [. . . ]