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Stone: 30-35 minutes
Trays: 10-12 minutes
The trays must be used with the hot plate and stone in position: this condition
improves heat retention, preventing heat escape from above.
COOKING:
When preheating is complete, select the ideal temperature for the desired type
of cooking, moving the selector to the left to decrease the temperature, and to
the right to increase it.
Prepare the food you wish to cook, then lay it directly on the hot plate or on
the stone.
The hot plate is ideal for cooking meat strips, escalopes of varying thickness,
sausages and thinly sliced vegetables for grilling.
The stone is ideal for cooking vegetables and tubers, even in paper or foil, fish
and shellfish, very mature cheeses, Tomino cheeses and bread for bruschetta.
The trays are designed to cook Raclette: the cheese must be cut in
approximately 1-cm cubes.
Regularly check the melting cheese: once it has reached a consistency
equivalent to that of honey and is on the verge of boiling, each diner can take
one or more trays and dip small amounts of meat or vegetables inside,
prepared on the hot plate or stone.
The temperature can be adjusted from the selector during cooking to obtain
the perfect setting and best result.
During cooking, if the type of food allows, regularly turn the food over using
suitable tools to evenly distribute the heat.
At the end of cooking, use a spatula made of a special material to remove any cooking
residue. Do not use metal or sharp tools to avoid damaging the non-stick hot plate
coating.
TIPS FOR OPTIMAL USE:
The ideal cheese is naturally Raclette, but Comté, Beaufort, Fontina, Raschera
and Alpine cheeses are also suitable.
The finer the cheese is cut, the faster it melts.
Overheating the cheese may cause an increasingly hard and thick crust to form
on the surface: heating for too long should be avoided to prevent the proteins
from denaturing and the cheese taking on a bitter taste.
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