Raclette: Consumer tips
The Raclette grill, on the other hand, refers to the table appliance that can be found in many households. It typically has an oval or rectangular frame with a heating plate on which cheese can be melted or other foods can be grilled or kept warm. Small pans can be placed underneath. In them, for example, potatoes, vegetables, or meat can be topped with cheese. The heating plate is made of either stone or metal. A coating prevents food from burning. Some devices have a divided heating surface, with one half made of stone and the other half made of metal. Additionally, there are reversible heating surfaces, which are ribbed on one side and thus suitable for grilling. On the other side, they are smooth and can be used, for example, for making crepes.
The number of pans depends on the shape and size of the grill. They have a precise shape and fit optimally under the heating plate. Since the pans differ from manufacturer to manufacturer and sometimes even from model to model, care should be taken to ensure that replacement pans are available. Often, small spatulas are included with the pans to help slide the contents onto a plate. As the coating of the pans must not be damaged, the spatulas are usually made of wood or plastic. Plastic has a hygienic advantage as it is easier to clean than products made of wood. Additionally, it is practical if the pans and the heating plate are dishwasher safe, saving a lot of work.
Fondue
A fondue set consists of a pot, a burner, and forks. Fondue can be prepared with cheese, fat, broth, or even chocolate. A more exotic and less common variant is preparation with wine. If you primarily want to prepare cheese fondue, a ceramic pot is recommended, as this material absorbs heat very slowly, allowing the cheese to melt slowly as well. In contrast, a fondue with broth or fat requires more heat, so the pot material is ideally made of metal, such as copper, stainless steel, or cast iron. It is important that the handles of the pot are well insulated. The pot should also taper slightly towards the top to prevent fat or broth from splattering out. If the pot is also suitable for the stove, the contents can be heated more quickly, and the pot can also be used for regular cooking.
To heat the pot, a burner is needed, which is operated either with spirit or an odourless burning paste. The burner sits on a so-called rechaud to prevent the surface underneath from charring. However, the base should ideally be non-flammable. Usually, the intensity of the heat can be regulated with a lid on a burner. There are also electric fondue devices where the temperature can be precisely set. Here, care should be taken that the cable is long enough. The forks for a fat fondue have two prongs, while those for a cheese fondue have three. They also have a colour or symbolic marking on the heat-insulated wooden or plastic handle, allowing them to be distinguished from one another in the pot.
