Filter
Top Products
GRILLING
It is important to keep all raw meats well chilled right up until they are cooked.
Chicken Breast: If cooking a full breast, you will get best results when
chicken is pounded to an even thickness and the raclette is turned to the
highest setting.
Chicken cooks most evenly and rapidly when sliced into
1
⁄2-inch (1.25 cm)
slices.
Ground beef: Best results occur when you form small, one-ounce (30 g)
cocktail-size burgers and cook on the highest setting. Five minutes on the first
side and five on the second produce a burger with nice browning, cooked
through with a hint of pink. This smaller size enables you to top with cheese
to melt under the grill.
Any other cuts of meat should be thinly sliced or pre-cooked before
raclette cooking.
Do not use the Cuisinart
®
Raclette to cook bone-in meats or poultry.
Sausages grill very well on the raclette. Uncooked varieties cook best if
browned on the outside, then split and browned again on both sides, or
poached and then grilled. Cooked sausages are best split and grilled on
both sides or sliced into rounds and grilled on both sides.
Bacon: Use the griddle side for bacon. IT IS VERY IMPORTANT to
prepare bacon as the last step of your meal as the unit needs to COOL
COMPLETELY before you can remove any grease that has formed.
Seafood: Oilier types of fish such as salmon, tuna, or mackerel, cook well on
the raclette grill. You will get best results when you cook fish fillets of even
thickness. Shrimp and scallops also work very well on the grill or griddle tops.
Vegetables: Most raw vegetables can cook directly on the grill/griddle.
Firmer varieties such as potatoes, winter squash, or carrots should be
partially cooked before cooking on the raclette.
Using skewers: Skewers may be used to hold meats, seafood, or vegetables
as they cook. Wooden skewers are recommended as the metal can scratch
and permanently damage the nonstick surface. For best results, soak
wooden skewers in water before using and provide a heatproof, plastic
tong for turning and lifting.
Fruit and Cheese Combinations
A classic version of dessert or perhaps a twist to an afternoon snack is
enjoying your favorite fruit paired with a complementary cheese. The raclette
makes it easy and fun. Simply heat fruit on the grill or griddle, place in the
individual dishes, top with cheese, melt under the grill, and serve. Or enjoy
fresh fruit (such as berries) and cheese directly in the raclette dish and then
placed under the grill to melt.
The possibilities are endless but here are some of our favorites:
Apples (particularly Granny Smith) and Cheddar, Manchego, or Gruyère
Assorted berries and Montrachet or Brie
Pineapple and brie
Strawberries (or any type of berry) and Explorateur or any other triple crème
cheese
Pears and Cambozola, Saga, Roquefort, Bleu D’Auvergne, Gouda, or
Taleggio
Apricots and/or blueberries and Camembert
Melon and smoked mozzarella
Another idea would be to grill your favorite fruit and serve it alongside
crème fraîche.
BREAKFAST GRIDDLE IDEAS
Here are just a few breakfast items that work well using the
Cuisinart
®
Raclette.
Pancakes
Hash browns
Scrambled eggs
Sausage patties
Bacon
English muffins
Crumpets
5