Lagrange Maybaum R2 Mode D'emploi page 10

GB
Caution: because of the radiation
of the heating resistors, the handle
of the pans may become very hot.
It is best to take their handle only
by its transparent part.
CARE
Always unplug the appliance and
wait until it has completely cooled
down before cleaning it.
Your appliance is equipped with
glass plates and therefore needs
special care for its cleaning.
• Glass plates and heating resistor:
clean with a sponge, warm water
and washing-up liquid.
Caution: tight glass plates
Caution: in order not to scratch
the glass, do not use any scrub-
bing sponge or any metal scraper.
• First clean the upper side of the
glass plates, then turn the appli-
ance carefully in order to wipe
the underside.
Caution: the heating resistor can-
not be taken out in order to clean
the glass plates.
• Let the washing-up liquid work for
2-3 minutes. Dry with paper towel
before the water has evaporated.
• Dry the heating resistor well.
• Tip: in case of heavy dirtying and
for a more effective degreasing,
you can use window cleaner.
• Pans: wash with a non-abrasive
sponge, warm water and washing-
up liquid. Rinse thereafter. Do
not use metal scrapers or scouring
agents (in order not to damage
the non-stick coating).
• Tip: the pans can be soaked or
rinsed in the dishwasher.
• Metal pillars and base (according
to model): clean only with a soft,
damp, non-abrasive sponge and
wipe with a dry cloth.
Caution: do not allow any water
to touch the electric parts. Never
immerse your appliance in water.
RECIPES
Words of advice: buy a good rac-
lette cheese (about 200 g of cheese
per person).
RACLETTE
For 6 people
Ingredients: 1.2 kg of raclette
cheese cut into fine slices; 12 pota-
toes; sausage products as required
(cooked ham, raw ham, gammon,
beef jerky, Grison meat cut into
fine ribs, dry sausage...); several
side dishes (small white pickled
onions; cocktail gherkins). Cook the
potatoes as jacket potatoes and
put them onto the top plate (in a
heat-resistant receptacle with some
water). Put one or more slices of
raclette cheese into the pans and
let them melt until a lightly golden
yellow crust is formed on top. Add
ham, green salad, small white oni-
ons, cocktail gherkins, mushrooms,
a touch of freshly ground white
pepper on the cheese, slices of to-
mato or aubergine etc. Serve with a
dry white Savoyard wine (Apremont,
Abymes, Chignin or Roussette).