Unold 48716, Instructions For Use Manual

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ReciPeS foR fonDue
Fondue chinoise
for 4-8 portions
200 g each beef fillet, pork fillet, chicken fillet,
chicken liver, veal kidneys, sole fillet, prawns
(raw, prepared, eventually frozen)
125 g glass noodles, 125 g spinach leaves,
125 g celeriac, 125 g carrots, 800 ml chicken
stock, 2 tbsp dry sherry or white wine, 2 eggs
Cut meat, giblets and fish into thin slices. Thaw
prawns, if necessary. Soak the glass noodles
approx. 10 minutes in warm water.
Wash the spinach leaves and discard stalks.
Prepare carrots and celeryiac and cut into
slices.
Beat the eggs.
Arrange the ingredients in separate dishes.
Heat the chicken stock with the Sherry on the
highest temperature setting. Reduce the heat,
as soon as the stock starts boiling to a simmer.
Pick up meat, giblets, fish and vegetables with
the fork and cook them in the stock. If necessary,
add some more stock after some time.
Serve the cooked food with fondue sauce, e.
g. currysauce or cocktail sauce or sweet-sour
Chinese sauce.
At the end, cook the soaked noodles and the
remaining vegetables in the stock. Add the
beaten eggs and serve the soup in deep dishes.
Fondue Bourguignonne
for 4-8 portions
800 g lean beef (fillet)
Marinade:
100 ml vegetal oil, 1 tsp black pepper corns,
1 tsp mustard seeds, 1 pinch of chilli flakes,
1 laurel leaf, 2 onions, 800 ml heat resistant
oil
Heat the vegetable oil slightly and add the
spices.
Chop the onions.
Cut the meat into cubes of approx. 2 cm. Mix the
meat with the seasoned oil and the onions and
marinate if for a few hours in the refrigerator.
Before preparing the fondue, remove the meat
from the marinade and dry it with a kitchen
towel.
Fill the fondue oil into the stainless steel sauce-
pan, place the saucepan on the heating plate
and heat the oil on the highest temperature
setting until the optimum temperature is reach-
ed (approx. 20 minutes).
Pick up the meat with the forks and dip it into
the hot oil.
Season the meat after cooking with salt and
pepper and serve it with fondue sauces and
dips, e. g. with a classical cocktail sauce.
International cheese fondue
Rub the saucepan with half a clove of garlic.
Grate the cheese, e.g. with the UNOLD
®
Multi Grater model 8830, fill it into the saucepan and place
the saucepan on the heating plate.
Choose a medium temperature setting and melt the cheese while stirring constantly.
As soon as the cheese is melted, reduce the temperature. The cheese must not boil, but should only
be kept warm.
Attention: Cheese burns easily. If necessary reduce the temperature or switch.
swiss cheese fondue
for 4-8 portions
1 clove of garlic, 80 ml dry white wine, 200 g
each of grated Emmental and gruyère cheese,
1 tsp starch, white pepper, 1 tbsp kirsch,
baguette
Rub the saucepan with half a clove of garlic.
Then heat the cheese together with the wine
under stirring on medium temperature. As soon
as the cheese is melted and starts to simmer,
mix the starch with the kirsch and add it to the
cheese. Season with pepper.
Cut the baguette into cubes and dip the bread
cubes into the cheese.
Tipp:
Serve grapes or raw ham (wrapped around the
bread pieces) in thin slices with the cheese
fondue.
Italian cheese fondue
for 4-8 portions
100 g each Asagio-, Fontina-, Provolone cheese,
100 g mascarpone, approx. 75 ml milk, 1 tbsp
butter, 1 tbsp flour, 75 ml white wine, 2 egg
yolks, Grissini, Parma ham
Grate the cheese, mix it with mascarpone and
milk and leave it overnight in the refrigerator.