Korona 42010, Instruction Manual, Page: 30 / 32

30
Fondue Bourguignonne (Meat Fondue)
4 people
1 kg beef filet
Vegetable oil
Salt, pepper from the mill
1 glass pearl onions
Baguette bread
Various dips
cut the meat into cubes (2 – 3 cm) and place them onto a
plate.
Heat up the oil as described in the manual. Put the meat onto
the fondue fork. Put the fork onto the fork holder of the splash
guard and dip it into the oil in the fondue pot.
cook the meat according to your taste.
After the meat is done, season it with salt and pepper.
Serve it with baguette , and your favourite dips.
Fondue Chinoise
4 people
800 g meat (pork, chicken, turkey, etc)
1 – 1.2 L broth (vegetable or meat)
200 g vegetables (e.g. carrots, leek, spring onions, ginger, etc.)
Variations: add some sherry, cognac, wine, etc. to your broth.
cut the meat into cubes/slices and place them onto a plate.
Wash and cut the vegetables into thin slices.