Bedienungsanleitung Unold 48756 (Seite 16 von 40) (Deutsch, Englisch, Holländisch, Französisch)

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The original raclette consists of potatoes,

raclette cheese and mixed pickles. Today,

our phantasy allows a variety of ingredients

and variations.

In addition to the potatoes and the cheese

you may fill the raclette pans with meat,

sausage, game, poultry, fish, fresh fruit and

vegetables, even with sweets. And if you

don’t like potatoes, just try white bread,

cooled pasta or rice instead.

Instead of raclette cheese other well

melting hard cheese can be used, e.g.

Gouda, Greyerzer, Cheddar or Appenzeller.

Even soft cheeses such as Roquefort and

Gorgonzola are delicious. Butter cheese and

Camembert give a mild taste. Very mild and

creamy is Mozzarella.

1. One needs about 200 g of cooked

potatoes and 150 g of raclette cheese

per person.

2. Do not fill too much ingredients into the

raclette pans, as the cheese (being

directly underneath the heater) may

burn while the other ingredients may

not be cooked.

3. Warm the dishes, as melted cheese

becomes hard on cold dishes.

4. Sauces and cheese brown rapidly, so

you should closely supervise cooking.

5. Potatoes, noddles or rice should still be

hot when being filled into the pans to

shorten the cooking time.

6. Prepare all ingredients in bite-sized

pieces in small dishes and arrange them

on the table around the appliance.

7. Preheat the appliance approx. 5 min.

8. Cut the meat (e.g. duck breast) into

1 cm thick slices to shorten the cooking

time.

The following recipes are for one person.

Please multiply the quantities by the number of guests.

Potatoes, cheese and …. The original raclette

Ingredients:

200 g cooked potatoes, unpeeled

150 g raclette cheese in slices of approx.

3 mm

100 g mixed pickles

oil or butter to brush the raclette pans

Preparation:

Peel the potatoes and cut them into thin

slices, butter the raclette pans, fill some

potato slices into the raclette pans, add

1 tblsp of mixed pickles, and cover it with a

slice of cheese, then gratinate.

Recommendation:

Offer your guests a choice of different ingredients to allow everyone to fill the pans according

to their taste. Some suggestions: (provide approx. 100–200 g additional toppings per person,

the list below can still be completed)

Vegetables:

dried soaked ceps, fresh mushrooms in

slices, steamed Brussels sprouts, cour-

gettes, tomatoes, eggplant , leek, onions,

corn, asparagus, black salsifies or carrots

(precooked), scallions, spinach (precooked),

rocket or mangold leaves, pea pods.

Meat and poultry:

roasted or cooked chicken or turkey fillets in

slices or cubes; cooked ham, roasted calf

liver, roasted rabbit back without bones and

cut into slices, small roasted sausages,

small meatballs, small roasted fillets,

roasted duck breast.

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Unold 48756 Seite 16

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