Cheese Fondue - Unold 48645 Instrucciones De Uso

Pick up the meat with the forks and
dip it into the hot oil.
Season the meat after cooking with
salt and pepper and serve it with fon-
due sauces and dips, e.g. with a clas-
sical cocktail sauce.
Fondue Chinoise
for 4-6 portions
200 g each beef fillet, pork fillet, chi-
cken fillet, chicken liver, veal kidneys,
sole fillet, prawns (raw, prepared,
eventually frozen), 125 g glass no-
odles, 125 g leaf spinach, 125 g ce-
lery, 125 g carrots, 1,000 ml chicken
stock, 2 tbsp dry sherry or white wine,
2 eggs
Cut meat, giblets and fish into thin sli-
ces. Thaw prawns, if necessary. Soak
the glass noodles approx. 10 minutes
in warm water.

CHEESE FONDUE

1. Rub the ceramic saucepan with a
half clove of garlic.
2. Grate the cheese, fill it into the
saucepan and place the saucepan
on the heating plated.
3. Choose a medium temperature
setting and melt the cheese while
stirring constantly.
4. As soon as the cheese is mel-
ted, reduce the temperature. The
cheese must not boil.
5. The ceramic bowl is always used
without splash protection.
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Wash the spinach leafs and stalks.
Prepare carrots and celery and cut
into slices. Beat the eggs. Arrange the
ingredients in separated dishes. Heat
the chicken stock with Sherry on the
highest temperature setting. Reduce
the heat, as soon as the stock starts
boiling. For the further preparation it
should only simmer. Pick up meat,
giblets, fish and vegetables with the
fork and cook them in the stock. If
necessary, add some more stock af-
ter some time. Serve the cooked food
with fondue sauce, e.g. curry sauce or
cocktail sauce or sweet-sour Chinese
sauce.
At the end, cook the soaked noodles
and the remaining vegetables in the
stock. Add the beaten eggs and serve
the soup in deep dishes.
6. Do not immerse the hot saucepan
into cold water after use. It might
crack due to the temperature
shock. Always let the saucepan
cool down before cleaning it.
7. Very delicious is the crust at the
bottom of the saucepan, which
can be savoured at the end.
Swiss cheese fondue
for 4-6 portions
1 clove of garlic, 80 ml dry white wine,
200 g each of grated Emmental and
gruyère cheese, 1 tsp starch, white
pepper, 1 tbsp kirsch, baguette
Rub the ceramic saucepan with a half
clove of garlic. The heat the cheese to-
gether with the wine under stirring on
medium temperature. As soon as the
cheese is melted and starts to simmer,
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