Küchenprofi BASEL Manual De Instrucciones página 10

GB
· Caution: Never leave the fondue pot unattended or in the proximity
of children when it contains hot liquid. Help children to prepare and
cook their pieces of food.
· Once the ingredients are cooked, carefully remove the fork from the
pot. Allow excess liquid to drip off from the pieces of meat.
· Enjoy the cooked food with your favorite sauces and dips.
· After use, adjust the temperature knob to the lowest setting, disconnect
the power cord from the socket to switch off the warmer and allow it to
cool down completely.
Tips and tricks
· Use tasteless, highly heat-resistant deep frying oil or grease only;
observe the corresponding notices on the product packaging and the
expiration date. Greases like butter, margarine or cold pressed oils are
not suitable.
· Optionally, the fat, oil or broth can be heated on the stove, induction
included.
· Only use the fondue set along with the splash guard supplied in order
to protect yourself from dangerous splashes.
· We recommend that you carefully dab all food dry before you put it
into the hot fat.
· To assure a perfect result the meat should have room temperature.
· Do not dip too many ingredients at the same time into the hot liquid to
prevent it from cooling down too quickly. If the temperature is too low
meat is no longer properly fried but rather boiled. Readjust the
temperature on the warmer, if necessary, or simply have a short break.
· When cooking battered vegetables or delicate pieces of fish, we
recommend the use of the fondue spoons optionally available.
10
Cleaning and care
· Always pull the plug before cleaning and allow the device as well as
the pot content to cool down.
· Do not pour the cooled oil / grease into the drain. We recommend
disposing of it in the regular household waste instead.
· Clean the fondue pot, splash guard as well as the forks with warm
water a mild detergent. Dry all parts thoroughly. Optionally these parts
can be also cleaned in the dishwasher.
· Only wipe the warmer with a soft cloth, slightly damp, if necessary.
Afterwards dry off thoroughly. Do not submerge the device in water or
other liquids. Do not clean in the dishwasher.
· Do not use any sharp or pointed objects, gasoline, solvent, scrubbing
brushes, or abrasive cleaning agents for cleaning.
· Make sure that the appliance and all parts are completely dry before
using it again or storing it.
What kind of fondue variations are there?
Fondue Bourguignonne (classic meat fondue)
This classic meat fondue is prepared using oil or fat. As an ingredient in
the first place is beef, but pork, turkey, chicken or lamb can also be used.
The bite-sized pieces are skewered on forks and placed in the hot fat.
The temperature should be about 180 °C / 356 °F.
Fondue Chinoise (Chinese fondue)
In this case, well-seasoned stock is heated up in the fondue pot. Finely
sliced meat, fish as well as vegetables are used as ingredients. The food
is placed in a fondue sieve (boiling spoon) that is suspended in the stock.
The temperature is around 100 °C / 212 °F.