Bedienungsanleitung Princess 01.162242.01.001 (Seite 13 von 68) (Deutsch, Englisch, Holländisch, Dänisch, Französisch, Italienisch, Portugiesisch, Spanisch, Schwedisch, Norwegisch, Finnisch)

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Cooking tips

General information

Use the griddle side of the grill plate to obtain the characteristic

dark grilling stripes.

Raclette grilling (Basic recipe)

For 4 people

8 potatoes of about equal size

1 jar of cocktail onions

1 jar of gherkins

200 grams of dried beef (Bündnerfleisch)

200 grams of smoked raw ham

Pepper, preferably fresh from a pepper mill

600 grams of raclette grilling cheese

Do NOT peel the potatoes; scrub them thoroughly and cook

them.

Slice the potatoes and put them on the grill plate to keep them

warm. Place a number of potato slices in a pan and cover with a

few slices of cheese. Sprinkle pepper on the cheese to taste

and place the pan on the tray under the grill. Allow the cheese

to melt.

Add cocktail onions, gherkins and meat to prepare a delicious

meal.

Dutch Pofferjes (Basic recipe)

For approximately 150 Dutch Poffertjes:

1 packet of batter mix for Dutch Poffertjes

0.8 l milk

2 eggs

3 tablespoons oil

Pour the milk into a mixing bowl and add the mix. Mix them

together until it is smooth using a whisk or a mixer. Mix the eggs

and the oil through the batter.

Heat the Dutch Poffertjes baking plate and grease the pan

using a small amount of oil.

Using a spoon, pour the batter into the holes in the baking tray.

Make sure each hole is filled to the brim. Bake the Dutch

Poffertjes until the underside turns brown. Turn the Dutch

Poffertjes over before the batter solidifies completely. The

Dutch Poffertjes are ready when both sides are nice and brown.

Serve the Dutch Poffertjes with butter and icing sugar.

Stone grill recipe (steak)

What you need:

Steak cut into small pieces

Lemon juice

Salt, pepper and other herbs and spices

Sprinkle salt and pepper over the stone and allow the stone to

heat up for approximately 30 minutes. Place the pieces of steak

on the stone. Once the meat is no longer stuck to the stone, use

a wooden spatula to turn the meat over and cook the other side.

Season the meat with salt, pepper and a small amount of lemon

juice.

Grilling (salmon fillet)

For 4 people

4 pieces of salmon fillet (each approximately 150 grams)

1 bunch of large radishes

8 parboiled French beans, cut into pieces

350 grams of diced, parboiled potatoes

Soak the radishes for approximately one hour in cold water and

then slice them.

Brown the potatoes on the grill plate. Bake the salmon fillet, the

French beans and the radishes on the grill plate, making sure to

turn them over every so often. The salmon will be ready after

approximately 15 minutes.

Pan frying (meatballs)

For 4 people

350 grams small meatballs

350 grams of diced, parboiled potatoes

Butter

Melt a small amount of butter in the pans. Place one or more

meatballs and some potatoes in the pan. Bake the meatballs

until they are brown all over.

Add a salad and sauce of your choice.

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Princess 01.162242.01.001 Seite 13

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