UFESA FR1000, Operating Instructions Manual

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Herbs burn up in the oil and give the meat
a burnt taste.
Normally 2 forks are used because they
heat up a lot when immersed in the oil.
So one is used for frying the meat and the
other for eating it.
• FISH FONDUES • FISH FONDUES • FISH FONDUES • FISH FONDUES • FISH FONDUES
Ideal temperature: 190º C.
Do not use fish which will flake on the fork,
such as trout or cod. Firm fleshed fish: Eel,
sole, grouper, turbot, tuna, swordfish,
mullet.
Shellfish (Prawns, shrimps, lobster or si-
milar) are cooked fresh.
Molluscs (Scallops, mussels, etc.) should
be pre-cooked.
• SOUP FONDUE • SOUP FONDUE
• SOUP FONDUE • SOUP FONDUE
• SOUP FONDUE
Preparation: Preparation: Preparation: Preparation: Preparation:
Ideal temperature: 100º C.
Soup fondue is based on preparing a
home-made stock to taste and then
adding small pieces of meat, fish, shellfish
and the like to let them cook in it.
Notes: Notes:
Notes: Notes:
Notes:
Dried herbs should be added to the stock
at the beginning. Fresh herbs are served
separately or added to the stock before
serving.
Bite-sized morsels can be seasoned
before being dipped into the sauce,
which will make the stock progressively
stronger.
• CHEESE FONDUE • CHEESE FONDUE
• CHEESE FONDUE • CHEESE FONDUE
• CHEESE FONDUE
Ingredients: Ingredients: Ingredients: Ingredients: Ingredients:
200 gr. Gruyére cheese.
100 gr. Emmental cheese.
100 gr. Cheddar cheese.
0.2 litre semi-dry white wine
1 clove of garlic
1 tbsp lemon juice.
3 tbsp corn flour.
3 pinches of Pepper
1 cup of liqueur
Preparation: Preparation:
Preparation: Preparation: Preparation:
Ideal temperature: 85º C.
Cheese fondue is based on creating a mix
of melted cheeses and then dipping small
pieces of white bread, boiled potatoes
or even sausages into the resulting mix.
Mix the 3 cheeses, grated previously, in
with the white wine.
Then add the corn flour, lemon juice and
liqueur. Stir well in a figure of eight to
ensure that the cheese does not become
stringy.
Notes: Notes:
Notes: Notes: Notes:
Cheese rind should account for no more
than 1/3 of the total amount of cheese
used.
Try not to let any cheese that sinks to the
bottom from burning.
Enhancing the flavour.
Lemon juice is necessary to make the wine
more acidic. The acid helps the cheese
to dissolve better.
• CHOCOLATE FONDUE • CHOCOLATE FONDUE
• CHOCOLATE FONDUE • CHOCOLATE FONDUE • CHOCOLATE FONDUE
Ingredients: Ingredients: Ingredients: Ingredients: Ingredients:
1/4 Litre single cream.
1 bar of chocolate
1 cup of rum
Preparation: Preparation:
Preparation: Preparation:
Preparation:
Ideal temperature: 70º C.
Chocolate fondue is based on creating a
mix of melted chocolate and then dipping
small pieces of fruit, sponge fingers, etc.
into the resulting mix.
Add the squares of chocolate to the
cream. Stir well until the mix is smooth.
Add the cup of rum and continue stirring.