Ingredients And Recipes - Kitchen Living RC1 Manual Del Usuario

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Ingredients and recipes

6. If the desired cooking state has been reached, take the food off of the grill/
heating plate and the granite stone with fat collecting tray plates or take the
raclette trays out of the raclette grill and let the grilled food slide onto your
plate. If necessary, use the spatulas
7. Turn the raclette grill off after heating it up by sliding the temperature con-
trol to the left to "MIN".
8. Let the raclette grill cool off completely.
9. Clean the raclette grill as described in the chapter "Cleaning".
Ingredients and recipes
Let your imagination run wild when choosing and combining ingredients.
However, we would like to share some tips and suggestions with you:
• Cheeses
Raclette cheese should contain at least 45 % fat in dry matter and only a
minimal amount of water. This will ensure that it melts quickly and remains
creamy. Special raclette cheese is ideal; however, you can also use the
cheeses listed below:
Appenzeller, Comté, Danbo, Edam cheese, Emmentaler, Gouda of medium
maturity, Gruyère, Havarti, Original Riches Monts, Samso or Tilsiter
Calculate about 7–10 oz (200–300 g) of cheese per person. If possible, have
your retailer cut the cheese into slices about 0.1 inch (3 mm) thick.
• Side dishes
Jacket potatoes are traditionally served as side dish. But you can also eat oes are traditional oes are traditio
raclette with bread. Spices like pepper, paprika, onion rings, crushed garlic bread. Spices l bread. Spic
cloves, caraway etc. complement the flavor. Tomatoes, bell peppers, corn, etc. com etc
onions, mushrooms, cucumbers, zucchini, asparagus, salami, shrimp or ham s c
are suitable when cooking raclette. Bananas or pineapple are also suitable
ingredients.
• Recipes
• Shrimp with asparagus
Place a slice of raclette cheese in the raclette pan and then top it with shelled
shrimp. Let the melted cheese slide over the sliced potatoes and asparagus
tips.
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7 to remove the grilled food.
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