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6. Do not pour used oil or stock into the sink, but let it cool down and dispose
it according to your local regulations in a closed recipient.
7. Dispose defective appliances according to your local regulations (see page
DISPOSAL).
8. Dry all parts carefully before storing or using the appliance.
FONDUE WITH OIL OR STOCK
1. Set the temperature control to the
highest position.
2. Heat the oil resp. the stock for approx.
20 minutes, until the required tempera-
ture is reached.
3. The stock should not boil, but only
simmer. If necessary, reduce the tem-
perature.
4. Cook the meat approx. 1,5–3 minutes
when using oil and approx. 3-4 minutes
when using stock.
5. When using stock, you may also cook fish, shrimps, wan tans or vegetables.
6. Dim Sum or crustaceans in batter baked in oil are very delicious.
7. Serve the meat with sauces and dips at your taste.
Preparing fondue with oil
8. Only use the stainless steel saucepan to heat oil.
9. Do not cover the saucepan with a lid during heating to avoid overheating of
the splash protection lid.
10. Use only heat resisting, neutral oil. The oil must not splash or smoke.
11. Do not use the oil more than 3-4 times. Used oil is foaming, smells rancid
and become thicker.
12. Always replace the complete quantity of oil. Do not mix used and fresh oil.
13. Do not mix different types of oil and fat.
14. Only use lean and tender meat. Cut the meat into uniform, not too big
pieces.
15. Frozen meat must be thawed before using it for fondue.
16. The meat and all other food for fondue must be dried thoroughly to avoid
splashes of hot oil when dipping the meat into the oil.
17. Conserve the oil until the next use in a closed container in the refrigerator
or another cold place.
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