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Salton TPG-315 6-Person Nonstick and Raclette
|Price:||$34.99 + $6.98 shipping|
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- Round-shaped raclette party grill for up to 6 people
- Grills meat, seafood, and vegetables on its top cooking surface
- On/off switch with indicator light; immersible grill plate; nonstick surfaces
- 6 raclette pans, 6 spatulas, and a variety of recipes included
- Measures approximately 13 by 13 by 5 inches
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|Sold By||CloseoutZone||Appliatech||LISTO International||Gasone / Alpha|
|Item Dimensions||13.3 x 13.3 x 5.7 in||19 x 14.25 x 11.5 in||1.5 x 15 x 15 in||16 x 16 x 2.25 in|
Non-stick surface for grilling meats, fish and vegetables. 6 Large pans for raclette cheese, desserts and more! 6 spatulas specially designed to remove food from raclette pans easily and without sticking. On/off switch with indicator light. Easy to use recipes included.
Top customer reviews
This appliance is exactly the same I have in France and I had it for years. Both are made of non stick material and have 6 pans in which you put the raclette cheese to be melt; both are round which is perfect for round or small table. However, if you have a rectangular table I must say it is a pain for the two persons at its each extremity...that being said for an unexplained reason here in the USA the rectangular raclette appliances are even more expensive...
BEFORE USE: throw the packaging/plastic bags away and follow the instructions written in the booklet to prepare your appliance (you need to make it function like this for a few minutes (open your window the smoke can be bad) and once it is cold clean it; clean only the washable parts before using it). Your raclette appliance is ready!
Put it in the center of the table on a wooden cutting board for example so you are sure to protect your table.
On the top there is a cooking surface where you could put boiled potatoes to keep them warm, but be careful they could burn so if I were you I would check them regularly. You could also have bacon grilling or very thin slices of duck breast to cook with onion rings, mushrooms, scallions, pepperoni etc...
just put a LITTLE bit of olive oil on the top grill before cooking even if it is a non stick material.
You have 6 raclette pans which are great (do not use anything else than the spatulas you are delivered to not damage your appliance) and 6 plastic spatulas which are ok, but I am used of wooden ones and that is why I am so happy to have brought mine with me. Now you have plugged your appliance and switched it on the light indicator is red and will remain red until you switch it off once everybody will be full. Tell your guest to be careful and very careful because the appliance gets really warm. Thus it is better for the parents to pour the cheese themselves in the plate of their children.
Now I will give you a few ideas to have a successful raclette knowing that you can do whatever you want (hamburgers, sausages, etc on the top grill) with such an easy dish. In France we eat the cheese (you can use raclette, comte, gruyere, or morbier; some of my friends even use blue cheese, but personally I think blue cheese is over rich/nauseous) with what we call charcuterie or delicatessen: maybe have a look at T.J's...we love to eat prosciutto, coppa, bresaola, or Grison meat and duck breast (dried or not). I love to eat pickles with it (here the Kosher Petite Dill from Mt Olive and their fantastic marinated mushrooms; the white onions from Germany you find at fiesta are great too). Plan to boil potatoes and pick steady flesh ones (not the ones for puree), it is better to have too much than not enough and you can always make a potato salad with a vinaigrette and shallots plus chives the day after.
Sometimes we also do bruschetta buying a nice round countryside/farm bread we cut into slices and prepare with a little bit of fresh garlic, tomato slices and basil covered with warm melty cheese, salt and pepper. They are infinite possibilities. For example if you use the Reblochon cheese and lardon (bacon cubes) then you can make a kind of tartiflette (normally a gratin cooked in the oven).
I mentioned earlier it was a dish for winter, but originally I think the shepherds ate raclette in the mountains in summer using their camp fire and knife from which comes the word raclette (the verb being racler, to scrape off). Here is a recipe for summer for 4 people, but you can increase the quantities; it is for the most courageous or at least for the ones who do not leave in Texas in summer :-)
Cut a melon into dices and boil 10 potatoes (the one you would buy for a salad). In each of your 4 guest plates should be a potato in the center with 100 gr of cooked shrimps, the melon pieces and 2 coppa (Italian air cured pork meat) slices per person all around. Then pour the cheese on. On a plate apart place parts of lettuce leaves or just buy mache salad and serve it with a vinaigrette. You can also put all the ingredients on the table and everybody does what he wants! Just enjoy and have fun with your host!
My only criticism is that the recipes included with the raclette lack imagination and seem to stray far from the traditional European style. In some cases the recipes try to use the raclette as a substitute for other far more capable cooking methods. Fortunately I still had the recipe book for my old raclette - needed to dust off my German and French - think lots of thinly sliced veggies (pepper, onion, mushrooms, tomatoes...), herbs, slices of cheese (any kind), antipasto meats, all grilled with the raclette & served with either potatoes or bread.
The Salton is thinner and inexpensive, there is no way to control the temperature only an on/off switch. Overall a decent product and gets the job done as a second raclette grill, so everyone at the table can easily reach.
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