Hamilton Beach 31602 - Manuel (Page 7)

7
Recipes
Preparation and Planning Tips
Timing
When it’s planned and prepared in
advance, a raclette meal lets the host
participate in the meal and relax.
Cheese and vegetables can be pre-
sliced, and meat can be marinated,
pre-cooked, and cut up.
Marinating Tips
Chicken or beef can be marinated
overnight, however, fish should not be
marinated for more than a half hour.
Also, never use marinade as a finishing
sauce on food – it can contain harmful
bacteria. Food should never be mari-
nated in metal containers because
acidic ingredients can react with metal,
causing an unpleasant taste. Instead,
use plastic bags, or non-metal bowls
made of ceramic or glass.
Meat Safety Tips
Meat should be thawed in the refrigera-
tor, never at room temperature. Also,
meat can be sliced, marinated, and put
into serving bowls in advance, but until
you’re ready to grill, store meat in the
refrigerator.
S’mores
4 graham cracker sheets
16 mini marshmallows
4 ounces milk chocolate
Break graham cracker sheets in half. Place one half graham cracker sheet in a
personal cooking tray and top with four mini marshmallows. Insert personal cook-
ing tray in personal cooking tray slot. Cook until marshmallow brown. Remove
from grill. Top with one ounce milk chocolate and another half of graham cracker
sheet. Makes 4 servings.
Baked Tomato Raclette
2 tablespoons breadcrumbs
1 ⁄
2
teaspoons garlic powder
4 Swiss cheese slices
2 roma tomatoes, sliced
Combine breadcrumbs and garlic powder. Place one slice Swiss cheese in a per-
sonal cooking tray. Add tomato slices topped with breadcrumb mixture. Insert
personal cooking tray in personal cooking tray slot. Cook until breadcrumbs
brown. Remove from grill. Makes 4 servings.
Grilled Cheese
8 French baguette slices, 1 ⁄
3
inch thick
4 Swiss cheese slices
Place two slices French baguette in a personal cooking tray. Top with one slice
Swiss cheese. Insert personal cooking tray in personal cooking tray slot. Cook
until cheese browns. Remove from grill. Makes 4 servings.
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