6
7
SUGGESTED
TEMPERATURES FOR
FONDUES
The temperature settings below are suggestions,
and may need to be adjusted up or down
according to initial temperature of ingredients
being cooked, and amount and temperature of
food being dipped or cooked at any given time.
USING YOUR FONDUE POT
WITH CHEESE
Begin by tossing finely shredded cheese with at
least 1 tablespoon (15 ml) of cornstarch. Pour
1 cup (250 ml) of liquid into the fondue pot and
turn to setting 4.5 to bring liquid to a simmer,
but not a boil. Once the liquid is just simmer-
ing, reduce temperature to 3.5 and add a small
amount of the cornstarch-coated cheese. Whisk
until it melts into the liquid. Continue, alternating
between shredded cheese and liquid, until all
cheese has been added and the desired
consistency has been achieved. In some cases,
you may not need all of the liquid in a recipe’s
list of ingredients.
If cheese ever seems like it is becoming clumpy
or stringy, put in a tablespoon (15 ml) of lemon
juice or cider vinegar. Once the preferred
consistency has been reached, stir together a
couple of tablespoons of liquid (either alcohol,
broth or lemon juice) and a tablespoon (15 ml)
of cornstarch (this is called a slurry). Whisk the
slurry into the fondue and allow to cook for a
minute or two. Reduce temperature to setting
3 for serving. The entire cooking process will
take 20 to 30 minutes, depending on the
ingredients being used.
Alcohol is used in cheese fondues for its flavour,
as well as the way it reacts with the proteins in
the cheese. It keeps cheese from separating or
clumping to create a very smooth fondue. That
being said, it is possible to make alcohol-free
versions without compromising flavour or
consistency. For alcohol-free options, substitute
the following for full amount of wine or beer:
Chicken stock or apple cider (depending on the
recipe), 2 to 4 tablespoons (30 to 60 ml)
of lemon juice or apple cider, and 2 to
4 tablespoons (30 to 60 ml) of apple cider
vinegar. Preparing fondue without alcohol takes
patience. You must add the shredded cheese
to hot liquid very slowly because cheese melts
more slowly in broth than in alcohol. Sprinkle in
no more than ¼ cup (60 ml) at a time. If it seems
like the mixture is breaking apart, add another
tablespoon of lemon juice or vinegar. If the reci-
pe calls for adding more alcohol after
cooking, substitute 1 to 2 tablespoons (15 to 30
ml) of lemon juice or vinegar.
TIPS AND HINTS
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cheeses: Gruyère, Emmenthaler, Fontina,
Cheddar, Monterey Jack, Swiss, Comté,
Raclette, Gouda, Edam.
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that you would enjoy drinking because
taste and flavour are important. Sauvignon
Blanc or Pinot Grigio/Pinot Gris is a good
choice for making cheese fondue, as well as
Champagne or Prosecco.
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recommended for fondue cooking because
the taste of chardonnay can be overwhelming,
and red wine lacks colour appeal.
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cheese in the fondue from breaking down
or becoming clumpy.
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being prepared. While it can be cooled down
and reheated, the consistency will be
compromised. If reheating, first bring to
room temperature; then turn to setting 4. Stir
continuously, allowing to warm until desired
consistency is reached, whisking in additional
liquid (alcohol or broth) as needed.
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cubes, grissini (breadsticks), bell peppers,
grape or cherry tomatoes, blanched broccoli or
cauliflower, steamed baby potatoes,
cornichons, pickled vegetables, carrots and
celery, and pretzels.
USING YOUR FONDUE POT
WITH OIL
Be sure fondue pot is completely dry before
filling with oil.
Fill fondue pot with 3½ cups (875 ml) of vegetable
or other comparable oil.
Note:
Do not use more than 3½ cups (875 ml)
oil. Do not use butter, margarine, lard, olive oil or
shortening in place of vegetable oil. Never add
water or any other liquid to oil.
Place fork ring on top edge of fondue pot.
The fork ring holds fondue forks in place when
cooking foods in the hot oil. It also may prevent
some of the spattering during cooking.
Note:
Do not place the glass cover over the
fondue pot when heating oil or cooking in oil.
Remove ice crystals or excess water on food
before cooking in oil by blotting with a paper
towel. Do not cook frozen vegetables in oil
fondue.
Heat oil at setting 7.5 for 10 to 15 minutes until
barely bubbling and oil reaches 375°F (190°C)
when tested with a candy thermometer or deep
fry thermometer, or a 1-inch (2.5 cm) cube of
bread can be cooked to a golden, toasty brown.
Note:
If large quantities of cold food are added at
the same time, it may be necessary to increase
temperature from setting 7.5 to 8.
After cooking with oil, turn the temperature
control dial to Off. Allow fondue pot and fondue
ring to cool completely before handling and
cleaning.
TIPS AND HINTS
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Caution:
Extreme caution must be used when
moving fondue pot containing hot oil or other
hot liquids. Cooking with hot oil is not
recommended when children are present.
Some spattering of oil can occur.
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pot when heating oil or coking in oil.
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are extremely hot. Take care not to eat directly
from one of the fondue forks.
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maintain oil temperature.
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green beans, tofu, peppers, cauliflower,
carrots, and steamed potatoes.
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See page 17 for recipes.
USING YOUR FONDUE POT
WITH BROTH
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stock that has been strained, or a flavourful
store-bought broth or stock.
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high-sodium stock will become more
concentrated as the stock or broth cooks.
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flavourful dipping.
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add to the fondue pot as necessary.
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(chicken, pork and/or beef); scallops; shrimp;
zucchini or summer squash; mushrooms; and
tofu.
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See page 17 for recipes.
USING YOUR FONDUE POT
WITH CHOCOLATE
To prepare chocolate fondue, first add your liquid,
a mixture of heavy cream and milk. Turn dial to
setting 4.5 and bring liquid to a simmer. Be sure
that it does not boil or it will be too hot for the
chocolate.
Once liquid is simmering, reduce temperature
to setting 3.5. Gradually whisk in the chocolate
until melted. Reduce to setting 3 and stir in any
additional flavourings, such as alcohol,
extracts, etc.
