Princess 182613 Instrucciones De Uso página 10

- The cleaning of the oil during and after deep-frying and fondueing. While deep-frying and fondueing,
remove bits of food and remaining dough or breading that has fallen into the oil. After deep-frying, we
recommend that you filter the oil. Do so as follows:
a. Allow the oil to cool off.
b. Allow the basket to drip, and remove it from the pan.
c. Place some paper towels in the basket.
d. Filter the oil through the basket into a container of the same size.
U.K. WIRING INSTRUCTIONS
The wires in the mains lead are coloured in accordance with the following code:
BLUE
BROWN
GREEN/YELLOW EARTH
As the colours of the wire in the mains lead of this appliance may not correspond with the colour mar-
kings identifying the terminals on your plug, proceed as follows:
The wire which is coloured BLUE must be connected to the terminal which is marked with the letter N or
coloured black.
The wire which is coloured BROWN must be connected to the terminal which is marked with the letter L
or coloured red.
The wire which is coloured GREEN/YELLOW must be connected to the terminal which is marked with
the letter E or and is coloured GREEN or GREEN/YELLOW
If a 13Amp (BS1363) plug is used, a 13Amp (BS1362) fuse must be fitted, or if any other type of plug is
used, a 13Amp fuse must be fitted, either in the plug or adaptor, or on the Distribution Board.
WARNING: THIS APPLIANCE MUST BE EARTHED
FONDUE RECIPES
Fondue is not only tasty, I can also be very healthy and even good for your figure. In order to give you an
idea, we have a few handy tips are recipes. We wish you hours of pleasure with it!
MEAT FONDUE IN OIL
For 4 persons:
Pure vegetable oil, corn, peanut or soy. Olive oil is also an option, but it smells and tastes stronger. 300
grams tenderloin, 300 g chicken fillet, pre-boiled potatoes, pre-boiled sliced corn on the cob, pieces of
bell pepper and hot fresh bread, with delicious sauces.
250 g meet is sufficient per person. Cut the meet into cubes of 1x1 centimetre.
CHINESE FONDUE IN BOUILLON
This is pure flavour, and can be very low-calorie and healthy. There are all sorts of combinations possible
with fish, vegetable, poultry and meat.
For 4 persons:
4 large shrimp, to chicken fillet is, 12 mussels, 4 fillets of sole, 100 g salmon fillet, 8 mush-
rooms, numeral for tomatoes, 4 shallots (parboiled) this is.
This is just the beginning; in this fondue everything is possible, such as fresh oysters or thin
slices of tenderloin. Important: do not cut the pieces too thick, and also not in cubes.
Finally, drink a small cup with the rich bouillon in which everything was cooked. Have fun
experimenting.
NEUTRAL
LIVE
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