Cuisinart CR-8 Operational manual

Raclette
INSTRUCTION &
RECIPE BOOKLET
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
CR-8

IMPORTANT SAFEGUARDS
When using an electrical appliance, basic safety precautions should always
be followed, including the following:
1. Read all instructions.
2. Keep appliance and electrical cord out of the reach of children.
3. Always switch appliance off before unplugging.
4. Unplug cord from outlet when not in use and before cleaning.
5. Allow appliance to cool before adding or removing parts.
6. Keep the electrical cord away from other sources of heat.
7. Do not immerse appliance or cord in water or other liquids.
8. Do not touch hot surfaces – use handles or knob.
9. Never carry the appliance while still hot – use extreme caution when
moving an appliance containing hot oil or other hot liquids.
10. Never place cloth or other flammable objects near appliance
while still hot.
11. When placing raclette dishes on the appliance, handles should be
positioned away from the heat sources; otherwise melting could occur.
12. Use only heat-resistant spatulas designed for nonstick cookware to
remove food from raclette dishes or on grill and griddle.
13. Place hot raclette dishes on heat resistant mat/surface.
14. Use only original accessory parts.
15. Do not use appliance for anything other than its intended use.
16. Do not operate any appliance with a damaged cord or plug. If the
appliance malfunctions or has been damaged in any manner, return
appliance to the nearest authorized service facility for examination,
repair or adjustment.
17. The use of accessory attachments not recommended by the appliance
manufacturer may cause injuries.
18. Do not use outdoors.
19. Do not let cord hang over edge of the table or counter or touch
hot surfaces.
20. Do not place on or near a hot gas or electric burner or in a heated oven.
21. To connect, plug cord into the wall outlet. To disconnect, turn control to off
then remove plug from the wall outlet.
22. CAUTION: To ensure continued protection against risk of electric shock,
connect to properly grounded outlets only.
SAVE THESE INSTRUCTIONS
FOR HOUSEHOLD USE ONLY
WARNING: TO REDUCE THE RISK OF ELECTRICAL SHOCK, COOK
ONLY ON THE REMOVABLE GRILL PLATE AND ENSURE THAT IT IS
PROPERLY INSTALLED.
SPECIAL CORD SET INSTRUCTIONS
Ashort power supply cord is provided to reduce the risk resulting from
entanglement or tripping over a longer cord.
An extension cord may be used if care is exercised in their use.
If a long extension cord is used, the marked electrical rating of the extension
cord should be at least as great as the electrical rating of the appliance, and
the longer cord should be arranged so that it will not drape over the counter-
top or tabletop where it can be pulled on by children or animals, or tripped
over.
NOTICE
This appliance has a polarized plug (one prong is wider than the
other). To reduce the risk of electric shock, this plug will fit into a
polarized outlet only one way. If the plug does not fit fully into the out-
let, reverse the plug. If it still does not fit, contact a qualified
electrician. Do not modify the plug in any way.
1

TABLE OF CONTENTS
Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1
Special Cord Set Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1
Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
Parts and Features . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
Assembly Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
Operating Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
User Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Cleaning and Care . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Tips and Hints . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Warranty . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
INTRODUCTION
Raclette grilling has been a popular European entertaining experience for
generations. Now you can enjoy it right at home. The Cuisinart®Raclette lets
you entertain friends and family over leisurely, easy, interactive meals, cooked
right at the table! Europeans have been gathering around the raclette for
generations. Now it's your turn.
Our reversible cooking plate is both grill and griddle, which means you can
cook almost anything – fish, poultry, meats, vegetables, crêpes, fajitas and
quesadillas. You're limited only by your imagination. Melt savory cheeses and
keep accompaniments hot in eight raclette dishes. They slide right under the
cooking plate, and each has its own tabletop holder. Try prosciutto with
asparagus and cheese, or sliced, grilled polenta. A temperature control dial
and indicator light take the guesswork out of cooking.
Check out the recipes in the back of the book and start a whole new trend
in entertaining!
PARTS AND FEATURES
1. Base – Elegant brushed stainless steel housing including grill
side supports
2. Reversible cooking plate – Large nonstick cooking surface. One side is a
grill surface; the other side is a griddle surface.
3. Temperature control dial and indicator light
4. Grill tray for raclette dishes
5. Eight individual raclette dishes
6. Eight individual heat-resistant spatulas
7. Eight individual dish holders for tabletop
8. Heating element with supporting bracket
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Before the first use:
Remove all packaging materials and any promotional labels or stickers from
the unit. Be sure all parts (listed above, Parts and Features) of your new
appliance have been included before discarding any packaging material.
You may want to keep the box and packing material for use at a later date.
Before using your Cuisinart®Raclette for the first time, remove any dust from
shipping by wiping the base with a damp cloth. Thoroughly clean both sides
of the cooking plate, spatulas, raclette dishes and raclette dish holders.
The cooking plate, spatulas, raclette dishes and raclette dish holders are
dishwasher-safe.
ASSEMBLY INSTRUCTIONS
1. Place base on a clean, flat surface where you intend to cook. Make sure
that the grill is secure and aligned with side supports.
2. The cooking plate has two sides: The grill side with ribbed surface is
intended for grilling small slices of steak, chicken, seafood and vegetables.
The griddle side with smooth surface is perfect for making eggs, pancakes,
and crêpes. Choose the side you intend to cook on and place the cooking
plate on the base with the chosen side facing up.
3. Plug the cord into a standard electrical outlet.
4. Raclette trays can be placed onto tray surface under the heating element
when cooking on the raclette grill.
OPERATING INSTRUCTIONS
Once the raclette is assembled properly and you are ready to begin cooking,
choose whether you want to use the grill or flat surface. Place the appliance
in the center of the table. The grill plate is meant for cooking small pieces of
meat or your accompaniments to melted cheese (mushrooms, onions, small
sausages, etc.) The griddle surface is meant for cooking French toast,
pancakes, toasted cheese, sandwiches and more.The individual dishes
are meant for melting cheese.
The indicator light will illuminate to indicate that the power is on. First preheat
the grill at maximum temperature setting for 8–10 minutes. Before you are
ready to cook, turn the temperature knob to the desired temperature level.
During operation, the light will continue to turn on and off as the thermostat
regulates the temperature. This is normal.
The temperature control is used to set and maintain the temperature of the
cooking surface. Temperature range can accommodate recipes including
crêpes, shrimp, meat and vegetables. You may vary the setting of the control
knob at any time during cooking, and may wish to do so depending on the
types of foods on the cooking plate.
Note: The first time you use your raclette, it may have a slight odor and
smoke a bit. This is normal and common to appliances with a
nonstick surface.
To flip over to use reverse side of plate:
1. Turn temperature control knob to OFF setting.
2. Unplug appliance from wall outlet.
3. Allow to cool down completely.
4. Thoroughly clean cooking plate. (See Cleaning and Care, next page)
5. Remove plate from base, flip plate over, and return it to base.
6. Ensure that grill is secure and aligned with side supports.
7. Plug the cord into a standard electrical outlet and follow
operating instructions.
3

USER MAINTENANCE
You may want to place an easy-to-clean tablecloth under the appliance to
protect the surface of your table while cooking.
In order to prevent damage to the nonstick coating, use a spatula to lift the
grilled food off the grill plate. Never use metal utensils, as they will scratch the
nonstick grill plate. Instead, use only wooden or heatproof plastic utensils.
Never leave plastic utensils in contact with the hot grill plate.
We recommend that you use the plastic spatulas supplied with the appliance
to take cheese out of the raclette dishes. To avoid damage to the coated
surface, never use knives or other metallic objects to cut food in the individual
pans or on the grill plates.
Do not leave the pans on the hot grill plate after use. Leftover food in the
pan will be burnt on, making cleaning more difficult. Use the supports
provided instead.
CLEANING AND CARE
CAUTION: BEFORE CLEANING APPLIANCE, MAKE SURE IT HAS
COOLED DOWN COMPLETELY.
Once you have finished cooking, turn the temperature control knob to the
OFF setting. Allow the unit to cool down completely and unplug the appliance
from wall outlet.
If you have been cooking seafood, wipe the cooking plate with lemon juice to
prevent seafood flavor from transferring to the next recipe.
The grill plate, individual cheese dishes, raclette holders and plastic spatulas
can be placed in the dishwasher, or washed by hand, using a soft sponge or
cloth and hot water.
Unplug the unit and allow the raclette to cool before cleaning. The base
can be wiped clean with a soft, dry cloth. Never use steel scouring pads,
abrasives or solvents.
Attention: Never immerse the appliance in water. Do not allow water to get
into the appliance.
STORAGE
Always dry and place grill on base before storing. Ensure that the base and
cooking plate are correctly positioned. Raclette accessories are designed to
stack neatly for convenient storage.
Store in a cool dry place.
TIPS AND HINTS
Many of the recipes that are listed are geared for four people, using two
dishes per person. However, all recipes are very easy to double, using one
dish per person.
Also, the recipes included are intended to inspire ideas for new recipes.
One of the great features of the Cuisinart®Raclette is that the possibilities
for recipe ideas and food combinations are endless. Many ingredients,
seasonings, and styles of cuisine can be substituted in each recipe.
It is important not to overload raclette dishes before using the grill.
You must be careful not to have any ingredients touch the grill directly, or be
too close to the heat source above, to prevent them from browning too quickly
or burning.
For all recipes it is best to have all your ingredients and side dishes ready
before you begin cooking.
Both thinly sliced and grated cheeses work best with the raclette because
they are easiest to melt.
4

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
Aclassic 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
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Egg and cheese sandwich
Have the raclette preheated on medium-high, griddle side up.
Cook eggs directly on the griddle, or place the raclette dish directly on the
cooktop and crack the egg into the dish. Cook on top of the griddle for
4 minutes and then finish underneath the grill.
Butter and toast English muffin or slices of bread, and warm and brown
on griddle.
Place egg in raclette dish (if not already there) and place slice of cheese on
top and place dish under the grill.
Once cheese has melted, slide egg and cheese with individual spatula on to
bread, make your sandwich and go!
Individual omelettes
Have the raclette preheated on medium-high, griddle side up.
Scramble eggs with a touch of milk or cream. Place the raclette dish on the
griddle. Pour eggs into the dish to come up halfway. Place dish on the cook
top. Allow the bottom to set, about 3–4 minutes. Place dish under the grill and
leave for an additional 2 minutes until the edges start to set and puff, add
sliced or grated cheese and leave until melted and fully puffed – about
another 2 minutes. Slide out with spatula onto toasted bread or plate.
You can cook vegetables on the griddle first to add to your omelette, or use
up any leftover grilled veggies and/or meats.
The griddle is also perfect for making open-face melted cheese sandwiches,
potato pancakes, blinis, or mini crab cakes.
The Cuisinart®Raclette is great for relaxed, easy, tabletop cooking with
friends – a perfect companion to the Cuisinart®Electric Fondue Pot.
RECIPES
Raclette Recipes
Traditional – (Raclette cheese, grilled potatoes, grilled vegetables, dried
and cured meats, cornichons and gherkins, pickled onions,
and tomatoes)
Savoury crêpes – vegetarian
Sweet crêpes with sweet mascarpone cream, berry filling, and
chocolate sauce
Caramelized apple crêpes with Saga blue cheese and toasted walnuts
Italian sausage and peppers
Chicken and eggplant parmesan
Fajita-style quesadillas: traditional chicken and beef; mango with Brie
Grilled vegetable Napoleons (layers of grilled eggplant, zucchini, squash,
and peppers with a variety of cheeses)
Scallops with mushrooms and leeks with Mornay sauce
Tapas Party:
Grilled asparagus with fontina and prosciutto
Grilled shrimp and asparagus with polenta
Grilled melon with smoked mozzarella and prosciutto
Grilled smoked chorizo
Grilled shrimp and scallop skewers
Crostini
Grilled eggplant and sweet pepper crostini
Tomato and basil topping for crostini
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TRADITIONAL RACLETTE
Serves 4
12 ounces (375 g) baby red potatoes
2tablespoons (25 ml) extra virgin olive oil
1⁄2teaspoon (2 ml) salt
1onion, sliced, approximately 8 ounces (250 g)
10 ounces (300 g) button mushrooms, cut in half
11⁄2pounds (650 g) raclette cheese
16 ounces (500 g) varied dried meats, such as prosciutto
and Parma ham
110-ounce (300 g) jar cornichons, small gherkins, and/or pickled
onions, drained
1loaf baguette-style bread
2tomatoes, sliced (optional)
Assemble raclette, grill side up. Turn to medium and preheat for
10 minutes.
Place potatoes in a 2-quart (1.9 L) saucepan and cover with water. Bring to
a boil and then reduce to a rolling simmer until potatoes can easily be
pierced with the tip of a knife, approximately 20 minutes. Remove potatoes
from water, slice in halves or thick slices and reserve in a mixing bowl.
Toss with 1 tablespoon (15 ml) of the olive oil and 1⁄4teaspoon (1 ml) of salt.
In a separate mixing bowl toss the onions and mushrooms with the
remaining tablespoon (15 ml) of olive oil and 1⁄4teaspoon (1 ml) of salt.
Toss 2 cups (500 ml) of the potatoes, onions, and mushrooms on grill and
cook until vegetables are nicely browned, approximately 8–10 minutes.
Repeat until all vegetables are grilled. Cut cheese into wide slices. Arrange
on table with meats, cornichons, sliced baguette, and sliced tomatoes.
Each guest: place a slice of cheese in a raclette dish. Place under grill,
check after 5 minutes, and remove when cheese is melted and bubbling.
Using the raclette spatula, turn cheese out onto an individual plate of
mixed grilled vegetables and bread. The melted raclette cheese and
vegetables are eaten with the cornichons, gherkins, pickled onions,
sliced meats and breads, and tomatoes.
** This is a traditional version of Raclette. However, this recipe can be
altered in a variety of ways. You can grill the baguette slices. Brush both
sides of the bread with olive oil and grill 2 minutes per side. You could
also place the vegetables and/or bread slices directly into the raclette
dishes with the cheese on top before you place under grill. Also, you
may change or increase the variety of vegetables. We do recommend
using raclette cheese, as it is most traditional. Other cheeses, however,
may be substituted to taste.
BASIC CRÊPE BATTER
Makes 2 cups (500 ml) batter/ approximately 20 crêpes
1cup (250 ml) whole milk
1⁄4cup (50 ml) unsalted butter
3⁄4cup (75 ml) unbleached, all-purpose flour
1⁄2teaspoon (2 ml) salt
3large eggs
Warm milk in a small saucepan with the butter until it is melted; set aside.
In a small mixing bowl whisk together the flour, salt, and eggs until mixture
resembles a thick and sticky batter. Whisk in the milk and butter until the
batter is smooth. If time allows, leave the batter to rest in the refrigerator
for at least 1⁄2hour. Batter is best used within 3 days.
SAVORY CRÊPES
Any vegetable, cheese, and even grilled meat combinations
can be used for these delicious savory bundles
Makes 20 crêpes
1recipe Basic Crêpe Batter
12 ounces (375 g) button mushrooms, cut in half
8ounces (250 g) onion, sliced
2tablespoons (25 ml) extra virgin olive oil
1⁄4teaspoon (1 ml) kosher salt
1pound (500 g) Havarti cheese, sliced
7

Assemble raclette, griddle side up. Turn to high and preheat for 10 minutes.
Pour 1⁄8cup (30 ml) of crêpe batter onto the griddle top and spread the batter
out thin and evenly with the raclette spatula, creating an oval/round shape.
Cook the crêpe up to a minute on the first side, until the edges start to
brown; then flip with a nonstick spatula and finish the other side in 30-60
seconds. Continue cooking crêpes until the batter is done. Stack finished
crêpes on top of each other on a plate and wrap loosely with plastic.
Reduce heat to medium-high. In a mixing bowl toss together the vegeta-
bles with the olive oil and salt. Spread vegetables out onto the griddle top.
Cook for 10 minutes, or until the vegetables are nicely browned and tender.
Once vegetables are cooked, place crêpe in the raclette dish. Layer with
some cooked mushrooms and onions and top with a slice of cheese.
Fold the crêpe like an envelope or package and then top with a second
slice of cheese. Place under grill and leave for 3-4 minutes, or until the
cheese is melted and bubbly.
Turn out onto plate with the raclette spatula.
Variations: Add 2 teaspoons (10 ml) of chopped chives to the crêpe
batter. Add 1⁄2cup (125 ml) cooked wild rice to the batter with
or without chives.
This is definitely a recipe where you can be as creative as you want to be!
SWEET CRÊPE BATTER
Makes 2 cups batter/ approximately 20 crêpes
1⁄4cup (50 ml) unsalted butter
1cup (250 ml) whole milk
3⁄4cup (175 ml) unbleached, all-purpose flour
1⁄2teaspoon (2 ml) salt
2tablespoons (25 ml) granulated sugar
3large eggs
1teaspoon (5 ml) pure vanilla extract
Melt butter with the milk in a small saucepan over low heat. Place the flour,
salt, and sugar in a mixing bowl.
Whisk in the eggs and vanilla until mixture resembles a thick and sticky
batter. Whisk in the milk and butter until the batter is smooth. If time
allows, leave the batter to rest in the refrigerator for at least 1⁄2hour.
Batter is best used within 3 days.
SWEET CRÊPES
Makes 20 crêpes
1recipe Sweet Crêpe Batter
11⁄2cups (375 ml) chocolate sauce
121-ounce (630 g) can of fruit pie filling
fresh berries
1recipe Sweet Mascarpone Cream (page 9)
berry coulis (optional)
powdered sugar for garnish
Assemble raclette, griddle side up. Turn to high and preheat for 10 minutes.
Pour 1⁄8cup (30 ml) of sweet crêpe batter onto the griddle top and spread
the batter out thin and evenly with the raclette spatula, creating an
oval/round shape. Cook the crêpe up to a minute on the first side, until the
edges start to brown, and then flip with a nonstick spatula and finish the
other side in 30-60 seconds. Continue cooking crêpes until the batter is
gone. Stack finished crêpes on top of each other on a plate and wrap
loosely with plastic.
In a raclette dish place a tablespoon (15 ml) of chocolate sauce, place the
crêpe on top and then top with 2 tablespoons (25 ml) of fruit filling and a
few fresh berries. Place under grill to warm for 2-3 minutes, turn out onto
plate with raclette spatula.
Serve with a dollop of the sweet mascarpone cream, fresh berries and
berry coulis on the side. Dust with powdered sugar.
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SWEET MASCARPONE CREAM
Makes 2 cups (500 ml) of filling
18-ounce (250 g) container of mascarpone
1⁄2cup (125 ml) heavy cream
1⁄2cup (125 ml) granulated sugar
11⁄2teaspoon (7 ml) pure vanilla extract
Using an electric mixer whip the mascarpone, cream, sugar, and vanilla in a
mixing bowl until soft peaks form, about 2 minutes.
Variations: For an extra treat, add a piece of chocolate bar to the crêpe
with or without fruit. Of course you can always spread Nutella on your
crêpes as well.
CARAMELIZED APPLE CRÊPES WITH BLUE CHEESE
AND TOASTED WALNUTS
The flavors in these crêpes work wonderfully together.
1recipe Sweet Crêpe Batter
9 ounces (280 g) Granny Smith apples or pears (about 2 each)
11⁄2tablespoon (25 ml) granulated sugar
1tablespoon (15 ml) unsalted butter
4ounces (125 g) Saga or Cambozola, thinly sliced
2ounces (50 g) toasted walnuts, coarsely chopped
Assemble raclette, griddle side up. Turn to high and preheat for 10 minutes.
Pour 1⁄8cup (30 ml) of crêpe batter onto the griddle top and spread the
batter out thinly and evenly with the raclette spatula, creating an oval/round
shape. Cook the crêpe up to a minute on the first side, until the edges start
to brown, and then flip with a nonstick spatula and finish the other side in
1 minute. Continue cooking crêpes until the batter is gone. Stack finished
crêpes on top of each other on a plate and wrap loosely with plastic.
Reduce heat to medium. Allow 5 minutes for temperature to reduce.
Peel and core the apples slice into thin wedges. Toss apple slices with the
sugar in a mixing bowl. Place the butter on the griddle and let it melt.
Pour the apples onto the griddle and stir so that each individual slice is
touching the griddle. Cook for at least 10 minutes, stirring the apples as
they cook. After 10 minutes the apples should be soft with a hint of
caramel colour. After 15 minutes the caramel is more intense; cook
according to your taste. Remove the apples and reserve.
In the individual raclette dish place a crêpe and top with a few slices of
the caramelized apples and a slice of the cheese; fold the crêpe like an
envelope and top with an additional slice of cheese. Place under the grill
and cook for about 31⁄2minutes until the cheese is melted and bubbly.
Turn out onto plate with raclette spatula and sprinkle with the toasted
walnuts to serve.
ITALIAN SAUSAGE AND PEPPERS
Serves 4–6 people
12 ounces (375 g) red bell pepper, sliced
12 ounces (375 g) onion, sliced
6ounces (175 g) white mushrooms, halved
2tablespoons (25 ml) extra virgin olive oil
1⁄2teaspoon (2 ml) kosher salt
2pounds (1 kg) of sausage (hot or sweet or combination of the two)
1pound (500 g) raclette cheese, sliced
1baguette-style bread, sliced
Assemble raclette, grill side up. Turn to medium and preheat for
10 minutes.
Place vegetables in a mixing bowl and toss with olive oil and salt. Grill the
vegetables in batches occasionally stirring them as they cook. When they
are tender and browned, after 10 minutes, remove and reserve. Place
sausages on the grill and cook until they are browned on all sides. Remove
sausages and split them down the middle, return to grill and continue
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cooking both sides until nicely browned, about 15–20 minutes for the
total cooking time. Remove sausages from grill and slice.
Place on table with grilled vegetables, sliced cheese and bread.
Allow guests to fill their raclette dishes with slices of sausage and
vegetables, then top with cheese. Place dishes under grill for at least
5 minutes until cheese is melted and bubbly. Slide sausage and peppers
out with individual spatulas on to plate or piece of baguette.
Note: To grill bread slices, simply brush them with olive oil and grill
2 minutes per side.
CHICKEN AND EGGPLANT PARMESAN PARTY
This is a healthier version of “parmesan” as
the chicken and eggplant are grilled.
Serves 4
1pound (500 g) baby eggplant, peeled and thinly sliced lengthwise
2tablespoons (25 ml) extra virgin olive oil
1⁄2teaspoon (2 ml) kosher salt
11⁄2pounds (750 g) boneless chicken breast, thinly sliced
(1⁄4"/ 0.65 cm thick)
3cups (750 ml) of your favorite marinara sauce
20 fresh basil leaves
1pound (500 g) mozzarella cheese, sliced or shredded
4ounces (125 g) Parmesan cheese
1loaf baguette style bread, sliced
Assemble raclette, grill side up. Turn to medium-high and preheat for
10 minutes.
Place peeled eggplant slices in a mixing bowl and toss with olive oil and
1⁄4teaspoon (1 ml) of salt. (If you are using large eggplant you may want to
cut the slices in half so they can fit the raclette dishes.)
Place slices on the grill and cook for about 5 minutes per side, until the
eggplant is nicely browned. Set aside eggplant when all slices have
been grilled.
Sprinkle the chicken with the remaining salt and place on grill.
Cook for about 3 minutes per side; the chicken should be nicely
browned. Remove from grill and set aside.
In an individual raclette dish spoon 2 tablespoons (25 ml) of the marinara
sauce. Tear a leaf of basil and place the pieces on the marinara, top with
some slices of either eggplant or chicken or both. Cover with a mix of the
mozzarella and Parmesan cheeses and place under the grill. The cheese
is melted and bubbly–between 8–10 minutes.
Turn out onto plate with the individual raclette spatula and serve with
baguette and extra marinara sauce on the side.
**Note: Extra marinara sauce can be warmed in the raclette dishes.
Place a dish filled halfway with marinara and place under grill
for 3–5 minutes.
FAJITA-STYLE QUESADILLAS
The Cuisinart®Raclette turns quesadillas at home into a fiesta!
Serves 4
11⁄2pounds (750 g) chicken breast, thinly sliced
( 1⁄8 -1⁄4"/ 0.31-0.63 cm slices)
Marinade:
8sprigs fresh cilantro
1tablespoon (15 ml) lime juice
1tablespoon (15 ml) chili powder
1⁄4teaspoon (1 ml) cayenne
2smashed cloves of garlic
1jalapeño pepper, seeded and sliced
2teaspoons (10 ml) extra virgin olive oil
1red or yellow bell pepper, thinly sliced (about 8 ounces/250 g)
10

1red onion, thinly sliced (about 8 ounces/ 250 g)
1jalapeño pepper
1tablespoon (15 ml) extra virgin olive oil, plus extra for
brushing tortillas
1⁄4teaspoon (1 ml) chili powder
1⁄2teaspoon (2 ml) kosher salt
1pinch cayenne pepper
1 package corn tortillas, cut into quarters
1pound (500 g) Monterey jack or Cheddar cheese, shredded
or sliced
Place chicken with marinade ingredients in a sealable plastic bag.
Marinate for at least an hour or overnight.
Assemble raclette, grill side up. Turn to medium-high and preheat for
10 minutes.
In a mixing bowl toss sliced onions and peppers with a tablespoon (15 ml)
of olive oil, chili powder, 1⁄4teaspoon (1 ml) of salt, and cayenne.
Place vegetables on grill and cook for 10 minutes. Stir the vegetables
occasionally during cooking, remove when tender and browned, set aside.
Remove chicken from bag, sprinkle with remaining 1⁄4teaspoon (1 ml)
of salt. Grill chicken in 2 batches, 3 minutes per side.
Brush tortillas with oil, grill 1–2 minutes per side.
Place 2 tortilla pieces in raclette dish, top with grilled chicken, vegetables,
and cheese. Place under grill for about 5 minutes until cheese is melted
and bubbly. Turn quesadilla out on to plate to eat.
Variations: This recipe also works for beef and/or pork. Or, increase the
amount and variety of veggies for a vegetarian quesadilla.
MANGO AND BRIE QUESADILLAS
These quesadillas are like a taste of the Caribbean.
Serves 4 (makes 12 mini quesadillas)
1red bell pepper (about 8 ounces/250 g), thinly sliced
1jalapeño (about 1⁄2ounce/14 g), seeded and thinly sliced
1teaspoon (5 ml) extra virgin olive oil plus 1⁄4cup (15 ml)
for brushing
1⁄4teaspoon (1 ml) kosher salt
2 green onions, chopped
1package corn tortillas, each cut into quarters
1mango, peeled and sliced
8ounces (250 g) Brie cheese, sliced
1avocado, sliced (optional)
Assemble raclette, grill side up. Turn to medium-high and preheat for
10 minutes.
Toss pepper and jalapéno in mixing bowl with teaspoon (5 ml) of olive oil
and salt. Grill for 5 minutes until the peppers become soft and tender;
remove, reserve, and toss with green onion.
Reduce heat to medium. Brush tortillas with oil and grill 1–2 minutes
per side.
To assemble quesadillas, place 1–2 pieces of tortilla in raclette
dish, top with peppers and onion and slices of Brie. Place under
grill for 7–8 minutes until cheese is melted, browned, and bubbly.
Slide quesadilla onto plate with spatula and serve with avocado slices.
Variations: Black beans are a perfect accompaniment for these
quesadillas. Grilled shrimp is also a great addition to the
quesadilla filling.
11

GRILLED VEGETABLE NAPOLEONS
Layers of grilled vegetables and cheese, these savory Napoleons
make an elegant first course or side dish.
Serves 8
10 ounces (300 g) baby eggplant, peeled and sliced lengthwise
4tablespoons (60 ml) extra virgin olive oil
1teaspoon (5 ml) kosher salt
12 ounces (375 g) asparagus, approximately 1 bunch, tough ends
removed, cut into 2 inch (5 cm) pieces
6 ounces (175 g) zucchini, cut in half and sliced lengthwise
6ounces (175 g) summer squash, cut in half and sliced lengthwise
10 ounces (300 g) mixed bell peppers (red and yellow), sliced
1pound (500 g) mozzarella cheese, sliced
32 fresh basil leaves
4 ounces (125 g) Parmigiano-Reggiano, shaved or grated
Assemble raclette, grill side up. Turn to medium-high and preheat for
10 minutes.
Toss eggplant slices with a tablespoon (15 ml) of olive oil and a 1⁄4teaspoon
(1 ml) of salt in a mixing bowl. Place slices on grill, in one layer and cook
for about 5 minutes per side until nicely browned. Remove from grill and
set reserve.
In same mixing bowl, toss asparagus with tablespoon (15 ml) of olive oil
and 1⁄4teaspoon (1 ml) of salt and then place on grill, also in a single layer.
Cook for 10–15 minutes, until the asparagus is browned. Remove and
reserve.
Toss zucchini and squash with tablespoon (15 ml) of olive oil and
1⁄4teaspoon (1 ml) of salt place slices on grill and cook 5 minutes per
side until nicely browned. Remove and reserve.
Toss the sliced peppers with the remaining tablespoon (15 ml) of olive oil
and 1⁄4teaspoon (1 ml) of salt. Grill for about 6 minutes, until slightly brown
and tender. Remove and reserve.
In a raclette dish, layer the vegetables alternately with the mozzarella,
starting with the eggplant and ending with the asparagus and a sprinkle of
parmesan. Place at least one leaf of basil in between one of the layers of
each Napoleon.
Place under grill and remove after 6 minutes, or when cheese is melted and
bubbling. Slide Napoleon onto plate using individual spatula.
**Note: You may substitute your favorite cheese for the mozzarella in
this recipe.
SCALLOPS, MUSHROOMS AND LEEKS
WITH MORNAY SAUCE
Makes appetizers for 8, main dish for 4
41⁄2ounces (135 g) leeks (approximately 2 small), dark green ends
removed, cleaned and sliced
10 ounces (300 g) white mushrooms, sliced
1-2 teaspoons (5-10 ml) of chopped fresh thyme
1tablespoon (15 ml) extra virgin olive oil
1⁄2teaspoon (2 ml) kosher salt
11⁄2pounds (750 g) fresh sea scallops, tough muscle removed
from the side of each if necessary
Mornay Sauce
4tablespoons (60 ml) unsalted butter
5tablespoons (75 ml) unbleached, all-purpose flour
11⁄2cups (375 ml) whole milk (you can substitute a lower fat
version here)
3ounces (84 g) Gruyère cheese, shredded
1⁄4teaspoon (1 ml) freshly ground pepper
1⁄8teaspoon (0.5 ml) kosher salt
1⁄8teaspoon (0.5 ml) freshly ground pepper
1⁄8teaspoon (0.5 ml) nutmeg, preferably freshly grated
12

Assemble raclette, either grill or griddle side up. Turn to medium-high
and preheat for 10 minutes.
Toss sliced leeks, mushrooms, and thyme with the tablespoon (15 ml)
of olive oil and 1⁄4teaspoon (1 ml) of salt. Place on grill and cook for
about 10–12 minutes until the vegetables are tender and browned.
Remove and reserve.
While the vegetables are cooking prepare the Mornay sauce:
In a 2-quart (1.9 L) saucepan, melt the butter over medium low heat.
Add flour and stir into butter with a wooden spoon. Allow to cook for
2 minutes to eliminate any starchy taste from the flour. Slowly add the
milk, whisking the mixture as you pour. Whisk until the mixture becomes
smooth. Allow to simmer for about 5 minutes, whisking every so often,
until the mixture thickens. Stir in the Gruyère and whisk so that the
cheese is entirely melted. Stir in 1⁄8teaspoon (0.5 ml) salt, 1⁄8teaspoon
(0.5 ml) pepper, and nutmeg. Leave on the lowest setting until used.
Blot the scallops with a paper towel to dry, sprinkle both sides with the
remaining salt and freshly ground pepper. Place the scallops on the
grill and cook for about 3–4 minutes on the first side and then flip.
For small scallops the total cooking time is 5–6 minutes, 7–8 minutes
for large scallops.
In a raclette dish, place 1 tablespoon (15 ml) of the leek and mushroom
mixture. Add one to two scallops depending on their size. With a spoon,
coat the tops of the scallops and some of the vegetables with the sauce
(whisk the sauce again before using). Place dish under the grill and leave
for about 2–3 minutes until the sauce gets slightly brown and bubbly.
Turn the ingredients in the dish out onto plate with the spatula and
eat immediately.
Note: The recipe for the Mornay sauce may be more than you need for this
dish. However, it is delicious served with grilled chicken, sausages,
bread, and vegetables, especially potatoes.
TAPAS PARTY
The following recipes are merely a sampling of ideas you can use as
a foundation for a tapas party. Recommended side dishes to serve
with tapas are olives, roasted almonds, and plenty of crusty bread.
Serve sangria, sherry, or lager as a beverage.
GRILLED ASPARAGUS
WITH FONTINA AND PROSCIUTTO
Serves 4
1tablespoon (15 ml) olive oil
1⁄2teaspoon (2 ml) salt
12 ounces (375 g) asparagus, approximately one bunch, hard
end removed
12 slices of prosciutto
1⁄2pound (250 g) fontina or raclette cheese, sliced
Assemble raclette, grill side up. Turn to medium-high and preheat for
10 minutes.
In a mixing bowl, toss the asparagus with the olive oil and salt.
Spread asparagus on grill and cook for about 9–10 minutes until the
asparagus is nicely browned and tender. Place prosciutto slices on the
grill and warm about 30 seconds per side.
Place a slice of prosciutto in a raclette dish, top with 2–3 asparagus pieces
and a slice of cheese. Fold the ends of the prosciutto in to cover the
asparagus and cheese and then top with an additional slice of cheese.
Place each dish under the grill for 3–4 minutes until the cheese is melted
and bubbly.
Serve as is or on a slice of grilled bread.
13

GRILLED SHRIMP AND ASPARAGUS ON POLENTA
Makes appetizers for 8, main dish for 4
1pound (500 g) precooked polenta, thinly sliced*
2tablespoons (25 ml) extra virgin olive oil, plus extra for brushing
12 ounces (325 g) asparagus, approximately one bunch, tough ends
removed and sliced into 1-inch (2.5 cm) pieces
11⁄2tablespoon (25 ml) basil chiffonade plus extra leaves for garnish
1teaspoon (5 ml) lemon zest
1teaspoon (5 ml) kosher salt
1pinch crushed red pepper
1pound (500 g) shrimp, peeled and deveined
3ounces (84 g) chèvre
3ounces (84 g) Italian fontina cheese, sliced
Assemble raclette, grill side up. Turn to high and preheat for 10 minutes.
Brush both sides of polenta with olive oil. Place polenta on grill and cook
for about 8 minutes per side until the polenta is crisp. Remove from grill
and set aside.
In a mixing bowl toss asparagus with a tablespoon (15 ml) of olive oil,
1⁄2tablespoon (7 ml) of basil, 1⁄2teaspoon (2 ml) of lemon zest, and
1⁄4teaspoon (1 ml) of salt. Toss asparagus on grill and cook for about
10–15 minutes until nicely browned. Remove from grill and set aside.
In the same mixing bowl, toss shrimp with tablespoon (15 ml) of olive oil,
tablespoon of basil, 1⁄2teaspoon (2 ml) of lemon zest, 1⁄4teaspoon (1 ml) of
salt, and pinch of crushed red pepper flakes. Place shrimp on grill so that
each piece is lying flat. Cook the shrimp about 21⁄2minutes per side.
Remove and set aside.
Place a grilled slice of polenta in a raclette dish. Top with 2 shrimp that are
sliced in half and then some pieces of asparagus. Top with either some
small pieces of chèvre or a slice of fontina or a combination of the two.
Place dish under grill for about 4 minutes until the cheese is bubbly, brown,
and crispy. Turn the polenta out onto plate with individual spatula, garnish
with additional basil and enjoy.
* You may substitute sliced bread for polenta.
Variation: Another great cheese to substitute or add to this combination is
Parmigiano-Reggiano.
GRILLED MELON WITH
SMOKED MOZZARELLA AND PROSCIUTTO
Serves 4 for tapas
1⁄2cantaloupe (about 1 pound/500 g, 9 ounces/255 g)
1⁄2pound (250 g) smoked mozzarella, thinly sliced
16 slices prosciutto
Assemble raclette, grill side up. Turn to medium and preheat for
10 minutes.
Remove rind from melon half. Slice in half and then into thin slices.
You should have at least 20–24 slices.
Grill both the melon slices and the prosciutto 1 minute per side.
Place a melon slice that is wrapped in prosciutto in raclette dish.
Top with a slice or two of the smoked mozzarella. Place under grill for
about 6 minutes, or until the cheese melts and bubbles. Turn out onto plate
with individual spatula and enjoy.
GRILLED SMOKED CHORIZO
Plan on having about 1⁄4pound (125 g) per person.
Slice chorizo into rounds and grill 3–4 minutes per side on preheated
raclette medium-high.
Use 4-inch (10 cm) wooden skewers to remove and enjoy.
14

GRILLED SHRIMP AND SCALLOP SKEWERS
Use 1⁄4pound (125 g) of seafood per person. Marinate the seafood in olive oil,
pinch of salt, and lemon zest.
Grill on preheated raclette using medium-high, 2–3 minutes per side for
shrimp, 3–5 minutes per side for scallops.
Use 4-inch (10 cm) wooden skewers to remove and enjoy.
CROSTINI
There are endless ways to top crostini, a delicious appetizer that can
even become a small meal in itself.
The basic recipe for the crostini: preheat raclette to medium-high.
Brush bread slices with olive oil and then toast 2–3 minutes per side,
depending on desired doneness. Enjoy with just a rub of a crushed garlic
clove and sprinkle of salt. Or top with grilled vegetables, meats, cheeses,
spreads, or assorted toppings.
GRILLED EGGPLANT AND SWEET PEPPER CROSTINI
Serves 4-6
10 ounces (300 g) eggplant, approximately 2 baby, peeled and
thinly sliced
3tablespoons (45 ml) extra virgin olive oil, plus extra for drizzling
1⁄2teaspoon (2 ml) kosher salt
2tablespoons (25 ml) fresh basil, chopped
8ounces (250 g) red bell pepper, (about 1 small pepper),
thinly sliced
2garlic clove, crushed
12 1⁄4inch (0.63 cm) slices of baguette or 6 slices of Italian-style
bread cut in half
4ounces (125 g) Parmigiano-Reggiano, thinly sliced or grated
Assemble raclette, griddle side up. Turn to medium-high and preheat for
10 minutes.
Toss eggplant slices in a mixing bowl with 2 tablespoons (25 ml) of
olive oil, 1⁄4teaspoon (1 ml) of salt, and a tablespoon (15 ml) of the basil.
Place slices on griddle and cook about 6 minutes per side, until nicely
browned. Remove and return to mixing bowl.
Toss pepper slices in a separate bowl with tablespoon (15 ml) of oil,
1⁄4teaspoon (1 ml) of salt, and one garlic clove. Place on griddle and
cook for about 5 minutes until peppers are tender and slightly browned.
Remove and toss with cooked eggplant slices.
Brush bread slices with olive oil and place on griddle to cook for about
2 minutes per side. Once cooked, rub each slice with the remaining garlic
clove. Place bread in raclette dish top with some of the eggplant and
pepper mixture and then the cheese. Place under grill until cheese is
melted – about 4 minutes. Serve drizzled with olive oil and a sprinkle
of basil.
TOMATO AND BASIL TOPPING FOR CROSTINI
Makes 2 cups (500 ml)
2small garlic clove
3tablespoon (45 ml) fresh basil leaves
2pint (320 g) grape tomatoes
2tablespoons (25 ml) extra virgin olive oil
1teaspoon (5 ml) salt
Place garlic in the work bowl of a food processor and run for 30 seconds.
Add basil and pulse 4 times.
Add remaining ingredients to work bowl. Pulse evenly 10 times to reach
desired consistency. Season to taste. Serve on top of crostini.
15

WARRANTY
Limited Three-Year Warranty
This warranty is available to consumers only. You are a consumer if you own
a Cuisinart®Raclette that was purchased at retail for personal, family or
household use. Except as otherwise required under applicable law, this
warranty is not available to retailers or other commercial purchasers or
owners. We warrant that your Cuisinart®Raclette will be free of defects in
materials and workmanship under normal home use for 3 years from the date
of original purchase.
We suggest you complete and return the enclosed product registration card
promptly to facilitate verification of the date of original purchase. However,
return of the product registration card does not eliminate the need for the
consumer to maintain the original proof of purchase in order to obtain the
warranty benefits. In the event that you do not have proof of purchase
date, the purchase date for purposes of this warranty will be the date
of manufacture.
If your Cuisinart®Raclette should prove to be defective within the warranty
period, we will repair it (or, if we think it necessary, replace it) without charge
to you. To obtain warranty service, please call our Consumer Service Center
toll-free at 1-800-726-0190, or write to:
Cuisinart
150 Milford Road
East Windsor, NJ 08520
To facilitate the speed and accuracy of your return, please enclose $10.00 for
shipping and handling of the product.
Please pay by cheque or money order.
NOTE: For added protection and secure handling of any Cuisinart®product
that is being returned, we recommend you use a traceable, insured delivery
service. Cuisinart cannot be held responsible for in-transit damage or for
packages that are not delivered to us. Lost and/or damaged products are not
covered under warranty.
Please be sure to include your return address, daytime phone number,
description of the product defect, product model # (located on bottom of
product), original date of purchase, and any other information pertinent to the
product’s return.
Your Cuisinart®Raclette has been manufactured to the strictest specifications
and has been designed for use with the authorized accessories and
replacement parts.
This warranty expressly excludes any defects or damages caused by
accessories, replacement parts, or repair service other than those that
have been authorized by Cuisinart.
This warranty does not cover any damage caused by accident, misuse,
shipment or other ordinary household use.
This warranty excludes all incidental or consequential damages.
16

©2006 Cuisinart
Cuisinart®is a registered
trademark of Cuisinart
150 Milford Road
East Windsor, NJ 08520
Printed in China
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TM
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