Oster FPSTFN7700 Manual De Instrucciones página 22

5. Revise siempre que las planchas estén engrasadas antes de cocinar, así podrá
quitar los postres con facilidad.
FONDUE BOURGUIGNONNE
1⁄ ³ to ½ pound (150 to 250 g) beef sirloin
or tenderloin per person
Trim excess fat from meat and cut into 1-inch (2.5 cm) cubes. Let stand at room
temperature 30 minutes. Blot dry with a paper towel.
Pour 2 ¾ cups oil into Fondue Pot. Place fork holder on pot. Turn temperature dial to
180°C and heat until light goes out.
For serving, spear one cube and gently place in hot oil. Cook until browned and to
desired doneness: 1 minute for rare, 2 minutes for medium, 3 minutes for well done.
Serve with Spicy Chile Sauce (see below) or sauce of your choice.
SPICY CHILE SAUCE
¾ cup chili sauce
2 teaspoons tarragon vinegar
3 tablespoons chopped onion
1 teaspoon brown sugar
3 tablespoons lemon juice
Combine all ingredients in a small saucepan. heat to boiling.
Reduce heat; simmer about 5 minutes. Serve at room temperature. yield: 1 ¼ cups
MARINATED PORk FONDUE
¾ cup vegetable oil
3 tablespoons lemon juice
1 ½ tablespoons A1
Worcestershire sauce
®
1 ½ tablespoons tarragon vinegar
1 tablespoon sugar
1 clove garlic, minced
In a bowl, combine all ingredients except roast and 2 ¾ cups oil. Trim excess fat
from pork and cut into 1-inch (2.5 cm) cubes. Place pork cubes in a glass or plastic
container. Pour marinade over cubes. Cover; refrigerate and allow to marinate at
least 3 hours or overnight. Thirty minutes before serving, drain pork cubes and blot
dry.
Pour 2 ¾ cups oil into Fondue Pot. Place fork holder on pot. Turn temperature dial to
180°C and heat until light goes out.
For serving, spear a cube and gently place in hot oil. Cook until browned and cooked
through (about 2 minutes).
Recipes
2 ¾ cups vegetable oil
Dash hot pepper sauce
2 teaspoons oil
¼ teaspoon dry mustard
2 cloves garlic, mashed
¼ teaspoon salt
½ teaspoon salt
½ teaspoon chili powder
½ teaspoon dry mustard
2 to 3 pound (500 to 700 g) pork roast or
tenderloin
2 ¾ cups vegetable oil
E N G L I S H- 7