Use and Care Manual

Pears Savoy-Style

Pears, thinly sliced

butter

sugar

cream

Preheat Grill. Peel, halve and core pears then thinly slice. Melt butter

in Raclette Pans on the Lower Plate. Arrange pears in a fan shape and

sprinkle with sugar. Place Raclette Pans on top of Grill Plate and cook

for a few minutes until pears turn soft. Pour some cream over them and

place Raclette Pans on the Lower Plate. Cook gently until the sauce is

slightly caramelized.

Fondue Scampi

1 clove garlic, cut in half

13 oz. (364 g) Gruyère cheese

7 oz. (196g) Emmentaler cheese

1 tsp. (5 ml) cornstarch

1-1/2 cups (375 ml) Rosé wine

1 tsp. (5ml) lemon juice

1 shot Kirsch

1 tsp. (5 ml) dried dill

Crusty French or Italian bread,

cut into bit sized pieces

10 oz. (280 g) frozen (cooked and shelled) shrimp

Thaw shrimp.

Preheat the grill. While the grill is preheating, rub the inside of a fondue

pot with garlic. Put coarsely grated cheeses, cornstarch, Rosè and

lemon juice into the fondue pot. Stir and heat on stove top – do not boil.

Stir until smooth then add Kirsch and dill. Stir until smooth.

Lower Grill Temperature Control to a medium setting and place fondue

pot on the smooth-faced side of the Reversible Plate to keep the fondue

warm. Dip bread pieces and shrimp into fondue.