RaclGrCrPier T-Fal 07-06 25/07/06 9:58 Page 15

Pierrade®

 

Provide approximately 200 g (7-8 oz.) of ingredients per person: only use fresh

 

products (not frozen or deep-frozen).

 

Remove the nerves and fat from the meat. Remove fish bones. Cut shellfish in

 

two.

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Cut the meat, fish, fruit and vegetables to be cooked into slices or strips

 

 

approximately 1/2 cm (1/4 inch) thick and 5 to 6 cm (2 inches) wide: cooking

 

normally sized pieces is not compatible with optimal use of the appliance.

 

If you are cooking a large or complete meal (fish, shellfish, meat and fruit), we

 

recommend that you clean the stone between the different categories of food

 

(e.g.: meat and fruit) in order that you can fully appreciate the taste and flavour.

 

To do this, use the scraper supplied with the appliance (according to the model)

 

or a spatula, then wipe the stone to remove any cooking residues. Do not clean

 

the hot stone with water in order to prevent a thermal shock, which would break

 

it.

 

Set the thermostat (according to the model) to the position of your choice.

 

Because of its inertia, the stone will need 5 to 10 minutes to respond to a change

 

of setting when using the appliance.

 

Switch off the appliance before the end of the meal: because the stone will

 

remain extremely hot for at least 10 minutes more, the last pieces of food will

 

continue to cook.

 

A few recipe ideas:

 

Place strips of meat, fish, fruit or vegetables on the stone and cook as you wish.

 

Season to taste on your plate. Accompany with cold sauces, salad and potatoes.

 

Basic Pierrade®

 

• beef (rumpsteak, filet) • poultry cutlet (chicken or turkey) • veal cutlet

 

Farmyard Pierrade®

 

• thinly sliced beef • veal cutlet • lamb cutlet • poultry (duck or turkey)

 

Seafood Pierrade®

 

• filet of monkfish or sea bass • king prawns or salmon • scallops • crayfish

 

medaillons

 

Gourmet Pierrade®

 

•king prawns • scallops • salmon or sea bass filet • beef filet • pork tenderloin

•duck filet

Fruit Pierrade®

• oranges • apples • bananas • apricots

Cook the slices of fruit on the stone. Cover with hot chocolate, fruit coulis or Chantilly cream on your plate.