10
11
Frying:
∙ Once you have filled the pan with liquid, set the regulator to the required tempera-
ture. Pay attention to min/max filling level!
∙ The temperature control light is on. After the intended temperature is achieved (ca
5-7min) the light is “off”
∙ The temperature control light is on, the appliance is heating.
∙ You can now put food onto the forks and carefully immerse them into the liquid.
∙ Please ensure that the stock is not boiling (bubbling) when you are having a bouil-
lon fondue.
∙ The lamp is on when the device is heating.
∙ Do not carry pot filled with hot liquid – risk of scalding!
∙ Do not put too much food onto the forks – this will prevent the liquid from cooling
too quickly.
Danger of splashes!
To avoid splashes or foaming of the liquid only use food which is not too wet. Insert
the food slowly into the liquid. Never carry the device when there is hot liquid inside.
Danger of burns! Always cool down the fat before moving it. Parts of the appliance,
e.g. the upper edge of the oil tank or the steam escaping from the fryer can be very
hot.
Take care that nobody can rip at the power cord and pull the appliance from the
table (especially children). To avoid this attach the power cord, e.g. to the leg of the
table.
Cleaning and care
∙ Always unplug from the mains before cleaning.
∙ Allow device to cool to room temperature.
∙ Remaining of breading or other food should be removed regularly.
∙ The liquid should be cooled down.
∙
The pot, forks and the fonduering can be cleaned in the dishwasher.
Oil fondues
The cast iron pot with fondue forks and fondue ring is available from Steba.
Item No 99.21.00, EAN 40 11 833 400 529
Basic recipes:
For the calorie conscious - the bouillon fondue:
A heated stock can be used. To do this, set the regulator to 100ºC. The concentrated
stock can be drunk afterwards. You can skewer various types of meat, waxy fish,
prawns and vegetables such as mushrooms or broccoli and cook them for several
minutes. This can be eaten with dips and white bread.
Dips:
Apple and curry dip:
1 cup of sour cream
1/2 glasses of yoghurt mayonnaise
1 natural yoghurt
Grated apple
Splash of lemon juice
1 tablespoon of horseradish from the jar
1 tablespoon of raisins
Season with curry powder,
salt and a pinch of sugar
Balkan dip:
1 small bottle of ketchup
1 chopped onion
1 clove of garlic, pressed
Finely chopped cocktail gherkin
and bell pepper
Chopped capers and parsley
Season with a little sugar, salt,
paprika and chilli powder
Egg sauce
1 jar of light mayonnaise
1 cup of sour cream
4 hard-boiled, chopped eggs
2 tablespoons of chopped
pickled gherkins
1 tablespoon of mustard,
1 tablespoon of ketchup
Cognac (leave out if children are present)
Paprika powder, curry powder and chives
Season with salt and pepper
Ready-made sauces
such as garlic sauce,
sweet and sour sauce
and curry sauce
can also be used, of course.
