Use and Care Manual

RECIPES

There is an enormous choice of suitable meats, ranging from small

sausages to brochettes, chicken and sh, which can all be cooked on

the Grill Plate. Smaller pieces of food can also be cooked in the Raclette

Pans. Please use the following recipes as a guide.

Raclette-Style Cheese

1-1/2 cups (375 ml) shredded processed* Gruyere cheese

1 cup (250 ml) shredded Gouda Cheese

1 tbsp (15 ml) snipped fresh basil or oregano

2 tsp. (10 ml) Dijon-style mustard

1 tsp. (5 ml) white wine

Worcestershire sauce, to taste

Tabasco sauce, to taste

Blanched cauliower and/or broccoli owerets

Halved tiny new potatoes

Pita bread wedges

In a small mixing bowl combine cheeses; let stand to soften. Add basil or

oregano, mustard, wine and Worcestershire and Tabasco sauces. Beat

with an electric mixer on low speed until well combined; (mixture will be

crumbly). Form into a ball about 4” (10 cm) round by 1 inch (2.5 cm)

high. Wrap in clear plastic wrap. Chill several hours or overnight.

Preheat the Grill. Unwrap cheese round and cut into wedges. Place the

wedges in Raclette Pans. Place Pans on Lower Plate and melt cheese

until softened and heated through. Check often to make sure the cheese

doesn’t over-melt (the cheese shouldn’t loose it’s shape or start to run).

Grill vegetables and potatoes on the Grill Plate while cheese is melting.

Serve cheese with warm vegetables and pita bread.

*It is important to use processed cheese. Processed cheese melts

smoothly, giving an acceptable texture.