Toastess TPG-550 Mode D'emploi page 24

TPG-550 Booklet 8/8/01 2:18 PM
• Fresh thyme, rosemary, and/or savory sprigs (optional)
• Blanched cauliflower and/or broccoli flowerets
• Halved tiny new potatoes
• Pita bread wedges
In a small mixing bowl combine cheeses; let stand to soften. Add basil or
oregano, mustard, Worcestershire sauce, and Tabasco sauce; beat with an
electric mixer on low speed until well combined; (mixture will be crumbly).
Form into a ball about 4 inch (10 cm) round by 1 inch (2.5cm) high. Wrap in
clear plastic wrap; chill several hours or overnight.
Set temperature control to "MAX". Preheat then lower Temperature Control
to the appropriate setting. Unwrap cheese round; cut into 8 wedges and
place each wedge in a raclette pan. Place pans on lower plate and melt cheese
until softened and heated through. Check often to make sure the cheese
doesn't overmelt; (the cheese shouldn't loose it's shape or start to run).
Grill vegetables and potatoes on Ridged side of the Reversible Plate while
cheese is melting. Top each wedge with a pimiento slice and herb sprig, if
desired. Serve with warm vegetables and pita bread. Makes 6-8 appetizers.
*It is important to use process cheese. Process cheese melts smoothly,
giving an acceptable texture.
FONDUE SCAMPI
• 1 clove garlic cut in half
• 13 oz. (364 g) Gruyère
• 7 oz. (196 g) Emmentaler cheese
1 /2
• 1 cups (375 ml) Rosé wine
• Crusty French or Italian bread, cut into bite sized pieces
Thaw shrimp; (not for too long because they will turn tough). Set temperature
control to "MAX". Preheat then lower Temperature Control to approriate setting.
Rub the fondue pot with garlic. Put coarsely grated cheeses, cornstarch, Rosé,
and lemon juice into fondue pot. Stir, and heat to boiling on stove top, but do
not boil. Stir until smooth and add Kirsch, shrimp and dill. Stir until smooth.
Lower temperature control and place pot on smooth-faced side of Reversible
Plate; keep warm.
Page 24
• 1 tsp. (5 ml) lemon juice
• 1 shot Kirsch
• 10 oz. (280 g) frozen
(cooked and shelled) shrimp
• 1 tsp. (5 ml) dried dill
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