Instruction Manual

ENG
Raclette
A few recipes for 8 people (adjust the quantities for fewer people):
Traditional Savoyarde raclette
• 3.5 to 4.5 lbs (1,5 kg to 2 kg) raclette cheese • 8 (2,5 kg) baking potatoes
• 16 slices of ham • a few red or green peppers • sliced mushrooms • 1 jar of
gherkins • 1 jar of pickled onions • canned sweet corn
Bake potatoes in their own skins.
Cut the cheese in slices, the peppers in slices and chop the mushrooms. Place in
individual dishes.
Add some vegetables to the raclette tray, pickles, pickled onions, corn and peppers.
Place a slice of cheese in each tray and heat until melted.
Serve with ham, potatoes and the other garnishes.
Farmhouse raclette
• 3.5 lbs to 4.5 lbs (1,5 kg to 2 kg) raclette cheese • 16 large new potatoes
• 16 slices of ham • ground nutmeg • paprika • pepper • tomatoes • parsley
Boil potatoes in their own skins and cut them in thin slices.
Put a slice of cheese in each tray. Cover with potatoes then a second slice of cheese.
Add a slice of ham. Halfway through cooking, add seasoning to taste.
Garnish with slices of tomato and parsley.
Serve with raw ham and garnish with slices of tomato and parsley.
Goat's cheese raclette
• 3.5 lbs to 4.5 lbs (1,5 kg to 2 kg) raclette cheese • 2 small goat’s cheese (about
8,80 oz. or 250 g each) cut in slices • 8 (2,5 kg) baking potatoes • thyme • 1 jar
black olives
Bake potatoes in their own skins.
Place the slices of goat’s cheese in the trays. Cover with a slice and leave to melt. Slide
onto plates and lightly sprinkle with thyme.
Serve with black olives and baked potatoes.
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