Unold 58601, Инструкция по эксплуатации

Страница: 20 / 84

20
FonDue
1. Fill the oil reservoir of the appliance up to
the MAX mark with oil or meat broth.
2. The appliance is not suitable for the
preparation of chocolate or cheese fondue.
3. To detach the lid of the deep fat fryer, pull
the lid upwards and separate it from the
appliance.
4. Place the fondue ring on the oil reservoir,
making sure that it fits perfectly and does
not move.
5. Adjust the temperature selector button to
the desired temperature.
6. Heat up the oil or the meat broth during
approx. 20 minutes until the necessary
temperature is reached.
7. If you use meat broth: The meat broth
should not be boiling but simmering. If
necessary, turn down the temperature a bit.
8. Skew the desired food with the forks and put
it in the liquid.
9. Cook the meat pieces for approx. 1.5 to
3 minutes if you use oil and 3 to 4 minutes
if you use meat broth.
10. When using meat broth, you can also cook
firm-fleshed fish, shrimps, Wantans or
vegetables.
11. Dim-Sum or crustaceans covered with dough
are particularly delicious when fried in oil.
12. Serve sauces and dips as desired with the
fondue, which are easily prepared using the
ESGE-Zauberstab
®
hand blender.
Recommendations when cooking with oil
Do not cover the oil reservoir during the heat-up
process when the splash protector is on the pot,
as it might become overheated.
Use only heat resistant and tasteless oil. The oil
may neither splash nor produce smoke.
Reuse the oil 2 to 3 times. Used oil can be easi-
ly recognised as it produces foam, smells rancid
and is viscous.
Change all the oil and never mix used and fresh
oil.
Never mix different kinds of oil.
Use only tender, lean meat. Cut the meat in re-
gular, not too big pieces.
Frozen food must be defrosted.
Dry the food thoroughly to prevent the oil from
splashing when immersing the food in the oil.
Store the oil in a closed container in a cool place
until its next use.
Fondue Bourguignonne
for 4-6 portions
800 g lean beef meat (fillet)
Marinade:
100 ml vegetal oil, 1 tsp black pepper grains,
1 tsp mustard seeds, 1 pinch of chilli flakes,
1 laurel leaf. 2 onions, 700 ml heat resisting oil
Heat the vegetal oil slightly and add the spices.
Chop the onions.
Cut the meat into cubes of approx. 2 cm, Mix
the meat with the spiced oil and the onions and
marinate if for some 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
saucepan, place the saucepan on the heating
plate and heat the oil on highest temperature
setting until the optimum temperature is
reached (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.
Fondue chinoise
for 4-6 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 leaf spinach, 125 g celery,
125 g carrots, 700 ml chicken stock, 2 tbsp dry
sherry or white wine, 2 eggs