Aroma ADF-122A, Руководство пользователя

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Do not use abrasive cleaners or scouring pads.
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Do not immerse cord, plug or deep fryer in water.
Special fondue recipes for
Models ADF-122A and ADF-
122AN
BEEF FONDUE
Allow about
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lb. for each serving of boneless sirloin or
tenderloin cut into 1-inch cubes. Arrange cubes of meat in
individual dishes lined with lettuce leaves (and/or sprinkle with
green onions) and place at each setting. Prepare 3 or 4 sauces.
(Make your own or try bottled steak sauces, horseradish
sauce, cocktail dips, mustard sauce, teriyaki sauce or bleu
cheese salad dressing.) Place fondue pot in center of table
where it will be used. Heat cooking oil to 375 degrees. Each
guest uses fondue fork to spear one cube of beef and gently
place into hot oil. Rest forks on edge of fondue plate while
cooking. Do not use more than 6 fondue forks at one time.
(Be careful since the fondue fork becomes hot in the oil). Cook
until meat is brown, allowing 30 - 35 seconds for rare, 45
seconds for medium and about 60 seconds for well-done.
Caution, cooking times vary on thickness of each cube of meat.
When cooked, remove forks and transfer to plate and serve
with desired sauce. Repeat fondue procedure. After cooking,
turn fondue pot off (model ADF-122A & ADF-122AN only)
and unplug cord from wall outlet. Allow pot and oil to cool
before moving.
Other types of fondue - cubes of lamb with chutney, sweet-
n-sour and curry sauces; fresh or frozen shrimp, thawed and
well drained, served with cocktail, sweet-n-sour and curry
sauces; or cubes of boneless chicken breast served with sweet-
n-sour, chive butter and curry sauces.