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•
The appliance is switched on by turning the
thermostat to the desired temperature. The
temperature can be set between 70°C and
180°C (Position 1-2-3). Please refer to the food
packaging for the desired temperature and
cooking time.
•
While the appliance is on, the temperature light
will go on and off. The appliance is equipped
with a thermostat to keep the ingredients at the
required temperature. The temperature indicator
light will remain on while the fondue plan is
heating up. The temperature indicator light will
go off once the desired temperature has been
reached.
•
Allow the appliance to preheat for approximately
10 minutes to the desired temperature.
•
Check regularly whether the level of the fondue
liquid is between the minimum and maximum
markings on the pan. If necessary, add oil or
liquid fat.
•
After use, switch off the appliance, unplug it and
wait for it to cool down.
•
When the appliance is not being used, store it in
a dry place.
CHOCOLATE FONDUE (POSITION 1 = ±70˚C)
•
A chocolate fondue is usually made as a dessert
or for a children's party.
•
Fresh fruit or canned fruit can be used as fondue
ingredients. Make sure the fruits/fruit pieces are
sturdy enough to pierce with the forks.
•
Bits of cake or biscuits (macaroons, ladyfingers)
and marshmallows are also suitable.
•
Use chocolate bars broken into pieces for the
fondue liquid. This may be dark chocolate, milk
chocolate or white chocolate. Nutella is another
example of something that is very convenient
and easy to melt, because it is already a viscous
liquid.
•
Use approximately 300 to 400g of chocolate.
You can make it creamier by adding 100ml of
whipped cream.
•
For adults only: the fondue mass can be
flavoured with rum or liqueur. Season to taste
with up to two shot glasses.
•
Fill the pan with chunks of chocolate and possibly
other ingredients, set the thermostat to the
"chocolate" setting and let the chocolate melt
while stirring. You may set the thermostat slightly
higher, but once the mass has melted place the
thermostat to the lowest chocolate setting.
CHEESE FONDUE (POSITION 1 = ±70˚C)
•
Bread is commonly used as an ingredient for
cheese fondues. Diced cooked potatoes, pieces
of cooked meat (no raw meat!), and sturdy
vegetables such as carrots, cauliflower and
broccoli florets, peppers and mushrooms are
also ideal. Be sure to blanch the raw vegetables
in advance (place in boiling water for a few
minutes, and subsequently cool in cold water).
•
Traditionally, well-ripened cheeses such as Swiss
Emmental or Gruyère are used for the melted
cheese. Feta, blue cheese and mozzarella are
also suitable, especially when mixed with corn
starch. Special fondue cheese is also available at
supermarkets.
•
Use 150 to 200g of cheese per person.
•
The cheese becomes creamier when mixed with
corn starch. Use 2 tablespoons of corn starch
and make it into a paste with water or a glass
of white wine. Subsequently add to the cheese.
Season the cheese to taste with salt, pepper
and/or other spices. You can also add crushed
garlic, chives etc. For adults, you can also add a
few glasses of dry white wine to the cheese.
•
Set the thermostat to the "cheese fondue"
setting and let the cheese melt while stirring.
Subsequently put the thermostat just high
enough to keep the cheese a viscous liquid.
•
Note: do not put the thermostat too high. When
the cheese starts to boil it becomes rubbery and
is no longer suitable for fondue.
CHINESE FONDUE - HOTPOT
(POSITION 1-2 = ± 70/90˚C)
•
A Chinese fondue, also known as a hotpot and
Asian fondue, is essentially the heating up/
cooking of food in hot soup (water-based soup).
•
Just like with cheese fondue, you can use boiled
potato cubes, pieces of cooked meat/poultry (no
raw meat!), sturdy vegetables such as carrots,
cauliflower and broccoli florets, bell peppers,
bean sprouts and mushrooms. Be sure to blanch
the raw vegetables in advance (place in boiling
water for a few minutes, and subsequently cool
in cold water). Very thinly sliced beef steaks do
not need to be pre-cooked. Tofu and omelette
rolls are also popular.
•
The fondue is water-based soup. This can
be fresh soup or soup from a tin/package.
Follow the instructions on the package. Use
approximately 1.5 litres of soup. The soup can
be prepared in the fondue pot (fresh soup) and/
or warmed up. Leave the soup for at least fifteen
minutes to achieve optimum flavour.
•
Set the thermostat to the "Chinese Fondue"
setting and bring the soup to a boil. Set the
thermostat just high enough to keep the soup at
a boil.
•
After the fondue, the soup is also served and
eaten.
10
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