Kela 16644, Инструкции по уходу и безопасности

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Approx. 200 g of meat or fish
or 250 g of various types of
vegetables are calculated per
person. Have various dips, sauc-
es and grill sauces available. To
accompany this, we recommend
baguette, bread, salad or baked
potatoes.
Prior to use, please ensure that all
parts are correctly and securely
assembled and that the device is
stable and sturdy. Prior to each
use, convince yourself about the
strength of the handles on the pot.
The fondue pots can be used for
pre-heating on all types of hobs.
Apart from a few exceptions, all
fondue pots are also suitable
for induction. Please see the
packaging for this information.
Use the spray protection lid
with each use and fill the pot to
no more than half. The contents
of the packaging also include a
small barbed hook for securely
skewering the food for cooking.
NEVER LEAVE THE FONDUE
UNATTENDED DURING USE,
ESPECIALLY NOT IF CHILDREN
ARE PRESENT!
Fondue Bourguignonne
Heat up high-temperature,
flavour-neutral oil or fat to approx.
180 °C. Test: Immerse a wooden
spoon in the oil. The temperature
has been reached if small bubbles
rise.
Risk of scalding - please note:
Do not pour water into the hot fat!
Careful: Meat often has a great
deal of liquid and may cause
splashes. Ensure that no liquid fat
can drip on the open flame of the
rechaud. Fire hazard!
Fondue Chinoise
The meat, fish or vegetable stock
should be heated to 100 °C.
Excellently suited to preparation
of a vegetarian fondue.
Careful: All parts can become
very hot from use. Use potholders
or oven gloves.
FONDUE POT - MATERIAL,
CLEANING AND CARE
Stainless steel
Soak stubborn food residues with
some soapy water and then clean
with a cleaning ball (Kela Art. No.
11648) or with a sponge. You can
remove lime scale stains with
vinegar.
Stainless steel with a copper
outer layer
Stainless steel inside: Soak
stubborn food residues with some
soapy water and then clean with a
cleaning ball (Kela Art. No. 11648)
or with a sponge. You can remove
lime scale stains with vinegar.
Outside copper: Please do not put
it into a dishwasher. Do not use
any scouring sponges or abrasive
detergents. Clean in soapy water
with a cloth or sponge. Running
cannot be avoided. Use commer-
cially available copper cleaner
or a lemon with salt sprinkled on
it for cleaning the copper outer
layer. After this, dry off well and
polish.
Enamelled cast iron:
Very important! Allow the pot to
cool off completely prior to clean-
ing. Soak food residues in warm
water. Then, clean the pot with hot
water. Dry off well and store in a
dry condition.
Enamelled cast iron is very du-
rable. However, the surface may
become damaged from falling
down or impact. Such damage
is not covered by the guaran-
tee. The pot may nevertheless
continue to be used. Rub oil into
any damaged points to reduce the
risk of rust.
Enamelled steel:
Never scratch the pot with metal
objects. They may damage the
glaze. It is easier to remove ad-
hering residues if water is heated
in the pot again briefly and then
rinsed out.
Non-stick coating:
We recommend cleaning by hand.
If the pan is only slightly dirty,
simply wipe it around with a tea
towel. Otherwise, clean the pot in
warm soapy water using a sponge
or cloth. Dry off carefully. Never
scratch the pot with sharp metal
objects. They damage the glaze.
Wooden parts
All pots, base plates or fondue
forks with wooden parts must
not be put into soapy water or
cleaned in the dishwasher.