Princess 172662 Manual De Instrucciones página 12

The Environment
Dispose of packaging material, such as plastic and boxes, in
the appropriate waste containers.
You should ensure for the reuse of the appliance if you wish to
dispose of it whilst it is still in good working order or needs only
a minor repair.
When the appliance reaches the end of its useful
life it must be disposed of in a responsible manner,
thereby ensuring for the reuse of (parts of) the
appliance. Do not dispose of the appliance with
unsorted refuse; hand it in at the store, or take it to a
recognized collection point. Contact your
municipality for information about the reception and collection
systems in your area.
Applicable European Directive:
• 2002/95/EC
• 2002/96/EC
Recipes
Meat fondue
For 4 people
750 grams of different types of lean, tender meat, such as
steak, veal, pork, lamb, chicken breasts, meatballs, mincemeat,
minced steak or frankfurter sausages
1 litre of oil
Cut the meat into blocks which are approximately 1½ cm thick
and roll the mincemeat and the minced steak into balls of
approximately the same size. Pour the oil into the fondue pan
and rotate the temperature regulator to the maximum setting.
Heat the oil for approximately 15 minutes.
'
LET S COOK FONDUE ART
172662
• Tip: The temperature of the oil can be checked by placing
a piece of bread in it. If the oil fizzes, then it is hot
enough. This also reduces the smell of the frying odours.
Prick a piece of meat onto the fondue fork and cook it in the oil
for approximately 4 minutes.
Delicious with baguette, salad, roast potatoes, sweet pepper,
onion, mushrooms and various sauces.
Chinese fondue (Stock fondue)
For 4 people
500 grams of meat or fish, such as steak, veal, pork, lamb,
chicken breasts, meatballs, mincemeat, minced steak, salmon,
turbot, cod, monkfish, wolf fish or prawns
500 grams of fresh vegetables, such as onions, mushrooms,
carrots, leeks, Chinese cabbage, courgette or bean sprouts
2 litres of vegetable stock
Cut the meat and the fish into blocks which are approximately
1½ cm thick and roll the mincemeat and the minced steak into
balls of approximately the same size. Cut the vegetables into
small blocks or strips.
Pour the stock into the fondue pan and bring it to the boil.
Prick a piece of meat, fish or a vegetable onto the fondue fork
and cook it in the stock.
Delicious with baguette, salad, roast potatoes and various
sauces.
Swiss cheese fondue
For 4 people
375 grams of grated Gruyère
375 grams of grated Emmental
1 tablespoon of cornflour
1 teaspoon of garlic
375 millilitres of dry white wine
20 millilitres of Kirsch (approximately one shot glass)
1 teaspoon of lemon juice
Pepper and nutmeg
Baguette
Mix the cheese with the cornflour. Bring this mixture to the boil
with the wine, lemon juice and Kirsch in a pan with a thick base
whilst stirring. Allow the mixture to simmer for a couple of
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