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FONdUE HELPFUL HiNTS
•
To ensure even cooking, never over-fill the fondue pot with food.
note: Maximum food capacity is 6 pieces of food at one time. The fondue should never
be more than 2/3 full of food to be heated.
•
Cut fondue dippers into bite sized pieces of food. Meats can be cubed or cut into strips.
Best results are obtained when the hot fondue can freely circulate all around the food.
•
Cut or sort fondue dipping food into uniform sizes. Cook same-size pieces together
so they will be cooked in the same amount of time.
•
To prevent contamination of the fondue, do not add salt or other spices to the fondue
dippers before swirling in the fondue pot.
•
When preparing fondue, use a beer or wine that you enjoy. Do not prepare a fondue
with any liquor that you would not drink on its own.
•
High acidic wines work best with cheese fondue.
•
Champagne, Prosecco, very dry Riesling, Sauvignon Blanc or Pinot Grigio work well
with cheese fondue. Chardonnays and red wines are not usually recommended
as the wine taste can overwhelm.
•
To ensure freshness and food safety, place raw meats, poultry, and seafood in a shallow
bowl over a bed of ice to keep chilled. Remove any ice crystals or excess water before
cooking in fondue pot.
•
Vegetables should be tender when serving for fondue dipping. Blanch or gently steam
to set the color, and quicken heating time. Some popular fondue vegetables
such as green beans, broccoli and cauliflower should be presented crisp to tender.
•
New potatoes should be steamed until tender but still firm.
•
Green onions or bell pepper strips can be dipped raw.
FONdUE PARTiES
Fondue dinner parties gained their popularity in the 60's as groups of sophisticated eaters
dipped forks of toasted bread cubes and fresh fruit into heated pots of fancy liquored cheese.
Fondue menus soon expanded to sweet fondues made of extravagant chocolates or caramels
accented with exotic liquors. Happy partiers swirl forks of cubed cakes or luscious fruits
through sweet and sometimes spicy goodness. Today, a lighter Asian Hot Pot fondue,
savory and flavorful, has become very fashionable.
1.
Set the Fondue Maker in the middle of the table where all guests can reach it easily.
2.
Prepare and arrange all dipping food (dippers) on platters within easy reach of guests.
3.
When serving broth fondues, offer guests a variety of dipping sauces to provide unique
and individual flavors for everyone.
4.
Provide each guest with small plates and bowls to place and eat their cooked food.
5.
Provide each guest with a colored fondue fork for cooking; silverware or chopsticks
for eating.
6.
Use the fork ring to rest fondue forks of dipped food over the fondue pot for
a few seconds to allow extra fondue to drip into the pot and to cool slightly before eating.
WaRninG! DO NOT USE this Electric Fondue to fry foods in oil.
This Electric Fondue Set is intended to cook cheese, sweet or savory sauces, chocolate,
or broth fondue.
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