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Suggestions:
Although usually hard cheeses are used, such as Emmenthal, Appenzell, Gruyère or Comté, you can also
use other cheeses besides alpine cheeses: Abbey cheeses, cream cheese, or for a more distinct flavour,
Chester, Cheddar, Beaufort, Parmesan or Bel Paese are also an option.
GRILL PLATE
Roast big shrimp with vegetables
- Peel 20 large shrimp (with head) and remove the intestinal canal (on the back).
- Cut 1 aubergine and 1 onion in very thin slices. Place the aubergine in cold water for 15 minutes and
then dry with a paper towel before grilling.
- Remove the stems from 8 shii-take mushrooms and cut a cross into the hood.
- Cut 1 bell pepper into 6 parts and remove the seeds.
- Cut 1 cabbage into thin strips and arrange all ingredients on a dish.
- Grill the vegetables until done but still crispy with a bit of oil and grill the shrimp until browned on all
sides. Now just cook the rice and enjoy this delectable eastern dish.
Sauce:
Grill 3 tablespoons of black sesame seeds in the pan. Then crush the seeds until fine and mix them with
6 tablespoons soy sauce, 2 tablespoons lemon juice, 1 teaspoon of horseradish and 2 tablespoons dashi.
Mix all ingredients together well. The sauce is now ready to be served.
Salmon fillet with grilled radish and dill-mustard sauce
- Remove the skin from the salmon, as well as the dark fat and the bones. Cut the salmon fillet into 4
pieces, 150 grams (1/3 pound) each, and rub with a bit of oil.
- Put 1 bunch of large radishes into cold water for 1 hour; then cut into slices.
- Chop off the ends of 8 French beans (string beans) and cut them into long strips. Then blanche them
for a moment in a little water with salt.
- After you have washed 20 “new potatoes”, boil them in water with a pinch of salt, with the skins still
on. Once the potatoes are done, grill them on the plate until they’re brown.
- Grill the salmon, French beans and the radish on the plate, turning occasionally with a spatula.
Remember that the salmon must be grilled longer than the vegetables (one section of salmon requires
about 15 minutes).
Sauce:
Finely chop 1/2 bunch of dill and place it in a bowl. Add 1 tablespoon of mustard with 1 pot of mayon-
naise, and add a bit of pepper and salt. Put it all in a dish on the table.
Dessert on the grill plate: grilled pear with caramel and raisins
- Melt 25 g (about 1 oz.) butter into a pan that is not too big. Add 50 grams (about 2 oz.) of sugar and
stir well with a wooden spatula on a low flame. Then add 1 glass of white wine and 1 glass of pear
juice. Bring to the boil. Complete the sauce with 50 grams (about 2 oz.) soaked raisins, 1 cinnamon
steak and 1 slice of lemon. Now just skim off the foam, and the sauce is ready.
- Peel and core 4 pears. Cut the pears lengthwise in thick slices. Spread butter on the grilling plate.
Now quickly brown the pear on both sides. Finally, sprinkle with caramel and 50 grams of sugar on the
pear. Serve the pears warm, and enjoy your dessert!
U.K. WIRING INSTRUCTIONS
The wires in the mains lead are coloured in accordance with the following code:
BLUE NEUTRAL
BROWN LIVE
GREEN/YELLOW EARTH
As the colours of the wire in the mains lead of this appliance may not correspond with the
colour markings identifying the terminals on your plug, proceed as follows:
The wire which is coloured BLUE must be connected to the terminal which is marked
with the letter N or coloured black.
The wire which is coloured BROWN must be connected to the terminal which is marked
with the letter L or coloured red.
The wire which is coloured GREEN/YELLOW must be connected to the terminal which
is marked with the letter E or and is coloured GREEN or GREEN/YELLOW
WARNING: THIS APPLIANCE MUST BE EARTHED
