Why does my raclette smell stronger when I use the stone plate?

A stone plate can hold heat differently from a stamped steel plate, so smells from oil, food residue or first-time heating may be more noticeable. The manual for a stone grill version notes that the stone can take longer to heat up and should not be preheated for too long.

1. Preheat the stone plate only as long as needed, then start cooking. Expected result: the plate should become hot without a persistent burnt smell.
2. Use a light film of oil on the stone after preheating if suitable for the food. Expected result: sticking and odour should reduce.
3. Never place a cold stone on a preheated appliance. Expected result: the stone should warm gradually and safely.
4. Make sure the stone is clean, dry and free from detergent residue before use. Expected result: only normal cooking smells should remain.
5. If the smell is accompanied by cracking, smoke or an unusual sharp odour, stop using the appliance. Expected result: stone heating should not produce signs of damage.

If the smell remains unusually strong after proper use, or if the stone appears damaged, stop using the raclette and contact the retailer or store where it was purchased.