Russell Hobbs 22560-56, Manual

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4
d) Dip the food in the oil/bouillon for 2-4 minutes to cook.
e) Check that all food is fully cooked before eating.
For other types of fondue:
a) Prepare the fondue.
b) Prepare the food and mount it on the fork.
c) Dip the food in the fondue.
CARE AND MAINTENANCE
1. Unplug the appliance and let it cool.
2. Discard the contents of the pot. Don’t reuse anything, you’ll spoil the taste.
3. Wipe outer surfaces with a damp cloth.
4. Hand wash the removable parts.
5. You may wash these parts
`
in a dishwasher.
• If you use a dishwasher, the harsh environment inside the dishwasher will affect the surface finishes.
• The damage should be cosmetic only, and should not affect the operation of the appliance.
ENERGY EFFICIENCY
Energy Efficiency = Ec < 210 ( in Wh/kg)
The above requirements have been calculated in accordance with European Regulation 66/2014/UE.
RECYCLING
W
To avoid environmental and health problems due to hazardous substances, appliances
and rechargeable and non-rechargeable batteries marked with one of these symbols
must not be disposed of with unsorted municipal waste. Always dispose of electrical
and electronic products and, where applicable, rechargeable and non-rechargeable
batteries, at an appropriate official recycling/collection point.
For recipes, please visit http://eu.russellhobbs.com/recipes/
RECIPES
These recipes are for 6 portions. Don’t reduce them by more than half.
p
= pinch
Cheese fondue
225g Beaufort cheese 425ml dry white wine
225g Emmental cheese 1 clove garlic
225g comté or gruyère cheese 1
p
black pepper
1
p
ground nutmeg white bread
Rub the pot with the garlic clove. Pour the wine into the pot, then let it heat for 6 to 10 minutes. Grate the
cheese. Gradually stir in the cheese till the mixture is smooth. Add pepper and ground nutmeg. Cut the
bread into cubes. Dip the bread. During the meal, gradually reduce the heat.
Chinese fondue
350g fillet steak 350g pork fillet
750ml chicken stock 1 celery
10ml soy sauce 1 clove garlic
3-4g Five spice powder ½ onion
10g dried black mushrooms (soak the night before)
Cut the meat in thin strips, ready for the forks. Put the rest of the ingredients into the pot. Bring to the boil,
stirring. Reduce the heat. Simmer for 10 minutes. Dip the meat till it’s cooked.