Steba RC 68 Mode D'emploi page 13

No-stick grilling plate (RC68, RC88):
You can grill dishes beautifully using the ribbed surface.
Stone plate (RC78, RC88):
∙ No oil or grease is needed on the stone, so the natural flavour of meat, fish, and
other ingredients is preserved (with the exception of the oil you apply before first
using the stone).
∙ Always use the gourmet grill pans with the smooth surface upwards.
∙ It is possible that the meat or fish could „catch" (burn in slightly) the first time the
appliance is used. Do not turn the meat or fish over until it is very easy to loosen
from the surface.
∙ The grill stone is particularly suitable for the natural grilling of all kinds of juicy
meat, fruit, and vegetables.
That the vegetables an meat juices does not so much burn in please wipe off the
surface from time to time with a damp cloth.
2. Raclette dishes with the gourmet pans
You can fill the pans with all kinds of ingredients cut up small, whatever takes
your fancy, cover it with cheese, and heat it under the grill until the cheese melts.
Anything is suitable that you can think of for overbaking with cheese, e.g. meat cut
inlo tiny pieces, poultry, fish, fruits de mer, sausage, fruit, and vegetables. There are
specially selected raclette cheeses on the market, but you can try other kinds provi-
ded their tat content is over 45%.
3. Overbaking „au gratin" with cheese
You can use this raclette grill to cover the dishes you have made on the grill with a
delicious gratinÈ cheese crust. Simply scatter grated cheese, possibly mixed with ca-
raway seeds, over the dish, or lay it on top in slices, and place the gourmet pan under
the grill.
The gourmet pan will be heated from on top by radiant heat, just like under a grill.
First the cheese will melt, then it goes dark in colour. Take the pan out as soon as the
cheese is a crisp golden brown.
4. Old-original raclette cheese method
In this instance, the cheese is at the focal point of the raclette party. Plan about 200
to 250 grams of cheese and potatoes per person, and side-dishes as well. Place a slice
of cheese about 5 mm (3/8th of an inch) thick in the pan, cut to fit, and push it in
under the grill. Once the cheese has melted into a creamy mass, take the pan out and
extract the cheese with the aid of a small wooden spatula and pour it onto boiled or
foil potatoes, French bread, or toast.
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