General Warranty Conditions; Tips And Recipes - Lagrange Grill'Pierre Modo De Empleo

LAGRANGE Grill'Pierre:LAGRANGE

GENERAL WARRANTY CONDITIONS

Your appliance is subject to a 2-year warranty.
coverage free of charge, register on the LAGRANGE In order to benefit from an additional year of warranty
Web site (www.lagrange.fr).
The warranty covers parts and labour and also covers
manufacturing defects.
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 breakdown or malfunction, contact your
retailer.
In the event of a technical fault occurring within 8 days of
it is repaired by LAGRANGE 's after-sales service. purchase, the appliance may be exchanged. After this period,
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TIPS AND RECIPES

Lava-stone cooking is an excellent method for preparing foods
as part of a light, balanced diet focussing on healthy, all-natural
meals because it helps to preserve foods' natural flavours and
vitamins. The stone absorbs heat and transfers it to the food in
a gradual, uniform manner during cooking.
Ideal ingredients for a 'lava-stone night' include:
Meats (preferably less fatty cuts)
Beef: filets or steak. Veal: cutlets, filets. Poultry: cutlets, filets,
sliced chicken or turkey, duck aglets or filets. Pork: filets, roast,
ribs, bacon.
Fish: any filet or sliced fish (e.g., salmon).
Shellfish: langoustines, crayfish, coquilles St. Jacques, scallops,
prawns, etc.
Vegetables: sliced mushroom gills, onion rings, finely sliced
courgettes or green or red peppers to add flavour and visual
interest, halved cherry tomatoes, etc.
Side dishes: sauces, mayonnaise, lemon, harissa, persillade,
garlic, curry, herbes de Provence, etc.
Fruit: bananas, apples, pears, etc.
Preparing meats and fish:
Meats: cut meat into thin slices 0.5 - 1 cm thick and 2 - 4 cm
wide.
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