Tips And Recipes - Lagrange maybaum GR 700 Mode D'emploi

next use, though). Dry the stone
thoroughly before you store the
appliance (to avoid negative im-
pacts because of condensation
and rust).
• Wooden surfaces: Wipe lightly
with a humid sponge and then dry
thoroughly with a cloth.
• Metal tub: Fold the heating ele-
ment upwards. Clean the tub with
a humid sponge and some deter-
gent. Then wipe it with a rinsed
sponge and dry it with a cloth.
• Heating element: does basically
not need any cleaning. In case
of need, use a hard-bristled
brush. Make sure that no water
touches the electrical parts. Do
not immerse the appliance in
water.

TIPS AND RECIPES

Cooking with the hot stone is fully
in line with the trend of dietary
and light cuisine, which is healthy
and natural because the foodstuffs
maintain both their full taste and
their vitamins. The stone saves
the heat and radiates it slowly and
evenly during the cooking.
The ingredients of a cosy „Stone
Party" are:
Meat (preferably lean):
Beef: fillets and steaks.
Veal: escalope, fillets.
Poultry: escalope, fillets, chicken
or turkey strips, chicken or turkey
breast or duck fillet.
Pork: fillets, joint, ribs or bacon.
Fish: all sorts of fish, whether filet or
slices (e.g. salmon)
Crustaceans: spiny lobsters, crayfish,
scallops, colourful scallops, prawn,
etc.
Vegetables: mushrooms in thin slices,
onion rings, courgettes in thin slices,
green or red pepper for „the palate
and the eye", cocktail tomatoes cut in
half, etc.
Side dishes: sauces, mayonnaise,
lemon, harissa, parsley, garlic, curry,
Provençal herbs, etc.
Fruit: bananas, apples, pears, etc.
Preparation of meat and fish:
Meat: cut the meat into strips that are
about 0.5 to 1 cm thick and 2 to 4 cm
wide.
Fish: cut the filets into strips that are 2
to 4 cm wide.
You can also prepare small skewers
with small wooden sticks. In this case,
cut the meat or fish into small cubes of
about 1.5 cm.
The secret of a masterly preparation:
First put the vegetables on the hot
stone, as vegetables need to cook for
a substantially longer time than meat.
Shortly before the vegetables are
ready, you should move them into a
corner
to make room for the meat on the
cooking surface.
The following mantra will help you
make a success of your sociable Stone
GB