User manual LAGRANGE LA TOUR A RACLETTE

[. . . ] € For your safety, it is recommended to never leave the appliance in a location exposed to weather or damp conditions. € Do not touch the metal parts or glass trays during operation as they may be hot. Operation and Use___________________________ 1- First Use • When unpacking the appliance, take care to remove and check all packing for parts. € It is recommended to clean the pans before using them for the first time. [. . . ] If an appliance has been used (even just once) it will not be exchanged but will be restored to full working order. Carriage: during the guarantee period you will be responsible only for carriage charges when returning the goods to the factory. We would like to make it clear that the guarantee will be revoked and invalidated if the appliance has been misused. Reblochon cheese was first made in the 13th century in the Thônes Valley of France's Savoy region. Farmers of that time rented their mountain pastures and gave the landowner a proportion of the milk they produced as rent. On days when the owner came to measure production, farmers milked their cows incompletely in order to pay less rent. Milk from this second milking ("re-blocher" means "to pinch a cow's udder again") came eventually to be known for its use in an excellent cheese, Reblochon. Appellation d'origine contrôlée Of the more than 300 cheeses made in France today, only 38 have the coveted "Appellation d'origine contrôlée" designation. The AOC designation guarantees that a cheese is produced at specific sites following traditional farming, production and aging methods. Reblochon de Savoie cheese is the product of time-honoured tradition, sound practices and local wisdom. - Reblochon 'fruitier' is made year-round in the Savoy using milk produced within the AOC zone. It is identified by use of a red casein (a milk component) tag pressed into the face of the cheese. - Reblochon 'fermier' is made exclusively on farms in the winter and mountain pastures in the summer. Twice a day immediately after milking, producers make this traditional cheese using only the milk from their own herds. Here are some recipes to make using your Tour à Fromages‚. Reblochon de Savoie cheese goes well with a wide range of foods, making for endless possible combinations and culinary creations. Cook the potatoes in their skins and then place them on the upper glass tray in a heat-resistant dish containing enough water to cover the bottom. Place one piece in each large round pan with the cut side (flesh of the cheese) facing up. Put the pan on the element and allow the cheese to heat for several minutes. Remove the pan and use a spoon to scoop the melted portion of the Reblochon onto a plate of peeled cooked potatoes. Serve with cured raw ham, dried meat, sausage, salad, cocktail onions and pickles. Reblochon cheese goes well with a dry white Savoy wine (consume with moderation). [. . . ] Serve with the cold meats, salad, cocktail onions, pickles and chutneys, mushrooms, a dash of ground white pepper on the cheese, sliced tomatoes or aubergines, etc. , accompanied by a dry white Savoy wine (Apremont, Abymes, Chignin or Roussette). LA RACLETTE 4 SAISONS * Summer: celery stalks, grilled sweet peppers, basil leaves, pineapple pieces, courgettes, cauliflower. * Autumn: sweet corn, nuts, hazelnuts, raisins, sliced chestnuts, artichoke hearts, smoked lard, cocktail onions. [. . . ]