Application Possibilities; Cheese Fondue - Spring PROFESSIONAL Operating Instructions Manual

5.4

Application possibilities

Grease or broth fondue
- Fill the desired quantity of highly temperature resistant vegetable fat/cooking oil or broth into the fondue pot.
Do not use butter, margarine or cold-pressed oils. The fondue pot should not be filled with liquid by more
than the MAX marking. Attention! Greases and oils may ignite when overheated. Use the fondue set under
direct supervision only to prevent it from overheating.
- When using vegetable fat/cooking oil the perfect temperature is reached as soon as small bubbles form on a
dipped wooden pick.
- Place the splashguard onto the pot.
- Use the forks to skewer the prepared pieces of food and cook them in the hot liquid.
- We recommend to carefully dab dry all ingredients before dipping them in the hot liquid.
- Do not dip too many ingredients at the same time into the hot liquid to prevent it from cooling down too quickly,
which can impair the cooking result. If the temperature is too low, meat is no longer properly roasted / fried,
but rather cooked. If necessary, increase the temperature at the warmer or just take a break.
- Always adjust the temperature to the food used. Fish, seafood or meatballs only need to poach at lower
temperatures.
- For a perfect cooking result, the pieces of meat should have room temperature. Season after cooking only to
prevent the meat from being dry.
- When cooking vegetables in a batter crust or delicate pieces of fish we recommend the use of the fondue
spoons available separately.
- Once the ingredients are cooked, carefully remove the fork from the pot. Allow excess liquid to drip off.
- Enjoy the cooked food with your favourite sauces and dips.

Cheese fondue

- Fill the grated cheese into the fondue pot. Use well-melting, aromatic cheeses, such as Gruyère, Appenzeller
and/or Emmentaler.
- Melt the cheese while constantly stirring. Form an 8 so that the cheese melts evenly and the ingredients
combine well. The fondue pot should not be filled more than up to the MAX marking.
- We recommend to carefully dab all food before dipping it into the hot cheese.
- Be careful not to let the cheese fondue get too hot; it should only be kept warm on the warmer and must not
cook.
- Use the forks to skewer the prepared pieces of food like bread cubes and dip them in the melted cheese.
- Adjust the temperature according to the quantity of cheese and, from time to time, stir the melted cheese to
avoid sticking on the bottom of the fondue pot.