Cheese Fondue - Unold 48615 Instrucciones De Uso

optimum temperature is reached (ap-
prox. 20 minutes).
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.
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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. Redu-
ce the heat, as soon as the stock starts
boiling. For the further preparation it
should only simmer.
Pick up meat, giblets, fish and vege-
tables with the fork and cook them
in the stock. If necessary, add some
more stock after some time.
Serve the cooked food with fondue
sauce, e.g. curry sauce or cocktail sau-
ce 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.
5. The ceramic bowl is always used
without splash protection.
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
25