Flexible device, so you can cook a lot at the table

The previous model (older version without temperature control), I have long been in use, this device I have given away due to the high quality at Christmas. It has two heating loops, one under the stone, one among the pans. Therefore, you can fry on the stone, classical in pans on baking (Raclette) and just bake because of the lower heat on pizza pans. Individually or all at once goes, wonderful. Previously I had a device with coated aluminum plate for frying. The went to be good too, but screwed up with the times and the coating was broken. Therefore, I have chosen the stone, which is in use for several years. We use the device about 8-10 times a year.

Advantages:
- The stone is resistant, easy to clean and for roasting meat, fish and vegetables ideal
- The grease trough on the edge of the stone runs so fast nothing about
- The eight pans are coated and also easy to clean
- The control is of course an obvious benefit, but I could not even try
- The bottom heating can be switched separately on and off
- The processing is very solid
- The design I find appealing

Disadvantages:
- The stone needs naturally long to warm up, we make the approximately 20 minutes in advance to
- Accordingly it needs longer to cool
- Personally I liked the gray (instead of white) of its predecessor better (incidental)

The stone I clean so (this tip is of course no guarantee, for me it works since years without damage):
Still hot I lay under the hood on two paper kitchen towels (disposable) and pour some water over it. Evaporated tidy and the baked-on grease is well moisturized and absorbed by the paper. I make two or three times as needed. Then I cockroach (if the stone is a little cooler) with a ceramic blade (razor blade) from the grease residues. At the end of yet neat scrub with a little dishwashing and the stone is like new.