4
5
HOW TO USE YOUR
FONDUE POT WITH OIL
CAUTION:
Extreme caution must be used when
moving fondue pot containing hot oil or other hot
liquids. Cooking with hot oil is not recommended
when children are present.
CAUTION:
Some spattering of oil will occur
during cooking.
Be sure FONDUE POT is completely dry before
filling with oil.
When making oil fondue, the temperature of
fondue fork when removed from the hot oil is
extremely hot. Take care not to eat directly from
one of the fondue forks that has been removed
from hot oil.
Place FONDUE POT on a flat, dry, heat-resistant
surface.
Attach temperature control probe to the
TEMPERATURE PROBE RECEPTACLE.
Fill FONDUE POT with 3½ cups (875 ml) of
vegetable oil.
NOTE:
Do not use more than 3½ cups (875 ml)
oil.
Do not use butter, margarine, lard, olive oil or
shortening in place of vegetable oil. Never add
water or any other liquid to oil.
Place FONDUE RING on top edge of FONDU
POT. Use to hold FONDUE FORKS while
cooking oil. CAUTION: Do not use more than
8 FONDUE FORKS at one time when cooking
in hot oil. The FONDUE RING may also prevent
some of the spattering during cooking.
NOTE:
Do not place a cover over the FONDUE
POT when heating oil or cooking in oil.
Remove ice crystals or excess water on food
before cooking in oil by blotting with a paper
towel.
After FONDUE POT has cooled, turn
TEMPERATURE CONTROL DIAL to OFF.
Allow FONDUE POT and FONDUE RING to cool
completely before moving or cleaning..
PARTS AND FEATURES
1.
Fondue forks
Eight individual fondue forks.
2.
Fondue ring
3.
Fondue bowl
3 Qt. (2.8 L) Stainless steel bowl with
nonstick interior.
4.
Brushed stainless steel housing
.
5.
Adjustable temperature control probe
6.
BPA-free (not shown)
All materials that come in contact with food
are BPA free.
1
2
3
4
5
OPERATING INSTRUCTIONS
1.
Place fondue pot and all removable parts
on a clean, dry, flat surface. Make sure
all parts have been cleaned and dried
thoroughly before assembling.
2.
Plug the fondue maker into a 120 Volt AC
outlet.
3.
Turn the temperature control dial to desired
setting. The indicator light will turn on,
staying on until selected temperature is
reached. During cooking, the light will cycle
ON and OFF to indicate that the temperature
is being regulated.
4.
Once the temperature is reached, put
contents in fondue pot and cook for
designated amount of time.
5.
Use the fondue forks to spear foods for
cooking or dipping when appropriate
temperature has been reached. Be careful
not to scratch the nonstick surface when
placing forks in fondue pot.
Note
: When ingredients are being stirred in
the fondue pot, use plastic, silicone, nylon
or wooden utensils to prevent damage to
nonstick
surface.
6.
After cooking or serving is complete, turn
temperature control dial to OFF and unplug
cord from wall outlet.
7. After fondue pot has cooled, remove
temperature control probe.
SUGGESTED
TEMPERATURES FOR
FONDUES
The temperature settings below are suggestions,
and may need to be adjusted up or down
according to initial temperature of ingredients
being cooked, and amount and temperature of
food being dipped or cooked at any given time.
FONDUE
COOKING/PREPARATION
SERVING/COOKING
Chocolate Fondues
Heat cream/liquid until it reaches a slow boil on
Setting 4-1/2 - 5. Reduce temperature to Setting
3-1/2 - 4 to gradually add chocolate to simmer-
ing liquid.
Hold Chocolate Fondues at Setting 3 for serving.
Cheese Fondues
Cook finely chopped onions and other aromatic
vegetables for flavouring at Setting 5-1/2 - 6.
Increase temperature to Setting 6-1/2 to add
liquids and bring to slow boil. Reduce heat to
Setting 4-1/2 - 5 to gradually add shredded
cheeses.
Hold Cheese Fondues for serving at Setting 3.
Broth Fondues
Sauté finely chopped onions, other aromatic
vegetables, and herbs/spices for flavouring the
broth at Setting 5 - 6. Add liquid and bring to
a boil at Setting 7. Reduce the heat to Setting
3-1/2 to simmer broth.
Hold broth-based fondues for serving at Setting
3-1/2 - 4.
Oil Fondues
Heat oil at Setting 7-1/2 for 10 – 15 minutes until
oil is barely bubbling and tests at 375° F (191º C)
when tested with a candy/deep fry thermometer,
or a 1-inch (2.5 cm) cube of bread is cooked to
a golden, toasty brown. If maximum quantities of
cold food are added simultaneously, it may be
necessary to increase temperature from Setting
7-1/2 to 8. Adjust temperature setting as needed
to maintain oil temperature.
