Küchenprofi GENF, Manual, Page: 12 / 44

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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.
Cleaning and Care
· Always pull the plug before cleaning and allow the device as well as
the pot content to cool off.
· Do not pour the cooled oil/grease into the drain. We recommend
disposing of it environmentally friendly in the regular household waste
instead.
· Clean the fondue pot, splash guard as well as the forks in warm water
a mild detergent. Please dry all parts thoroughly. Optionally these parts
can be also cleaned in the dishwasher.
· Do not use any sharp or pointed objects, gasoline, solvent, scrubbing
brushes, or abrasive cleaning agents for cleaning.
· Only wipe the warmer with a moist cloth, dry afterwards, if necessary.
Do not submerge the device in water or other liquids. Do not clean in
the dishwasher.
WHAT KIND OF FONDUE VARIATIONS ARE THERE?
Fondue Bourguignonne (Classic meat fondue).
This classic meat fondue is prepared using oil or fat. Beef is used first
and foremost as an ingredient, 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 stock which has been well-seasoned 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.
GB
BA Fondue-Set Genf 21 4200 28 00_Layout 1 19.07.18 15:37 Seite 12