Spring Pizza Raclette6 Operating Instructions Manual page 26

RACLETTE
Raclette pan with beef fillet, mango and feta cheese
400 g beef fillet
1 ripe mango
4 tbsp oil
200 g creamy feta cheese
Oregano, salt, pepper
Slice the mango into thin wedges. Wash the meat, pat dry and slice. Combine oil, freshly ground pepper and
a little salt and marinate the meat in this mixture for about 30 minutes.
Grill the meat on the grill plate to the desired doneness. Meanwhile, put the mango wedges with the feta cheese
in the raclette pans and bake in the PizzaRaclette6 until the cheese melts. Sprinkle with oregano and enjoy.
Let your creativity run free. Ideal for gratinating are spicy cheeses that melt well.
French Tarte Flambée
220 g flour
2 tbsp olive oil
120 ml water
tsp salt
1
⁄
2
200 g Crème fraiche
1 onion, finely chopped
Streaky, smoked bacon, finely diced
Salt and pepper, caraway seeds (to taste)
Mix the flour, olive oil, water and salt to obtain a smooth dough. Allow the dough to rest for around 30 minutes.
Then roll it out evenly and cut into small sheets with the dough cutter. Season the Crème fraiche generously
with salt and freshly ground pepper. Place a piece of pizza dough in the pan, spread some Crème fraiche and
top with onion and bacon. Bake in the PizzaRaclette6 until the dough is crispy and the bacon is slightly browned.
Many variations of the French Tarte Flambée are possible. Try creations with leek and cheese or spinach and
chanterelles.
Apple cake
Ready puff pastry from the dairy shelf
150 g Crème fraîche
2 apples (e.g. Boskoop), thinly sliced
Raisins
Sugar and cinnamon
Butter
Cut the puff pastry into small sheets with the dough cutter. Place one sheet in the pan and spread some Crème
fraiche. Top with apple slices and raisins. Add a little butter and sprinkle with sugar and cinnamon. Bake in the
PizzaRaclette6 until the dough has risen and is slightly brown.
According to season or taste you can as well bake the cake with other kinds of fruits.
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