West Bend 88533, L5572D Beef Cube Marinade, Batter for Shrimp, Chicken or Vegetable Fondue

Beef Cube Marinade
2 tablespoons vinegar	1½ teaspoons ground ginger
1 garlic clove, minced	2 tablespoons brown sugar
½ cup soy sauce	¾ cup vegetable oil
2-3 pounds cubed sirloin steak	3½ cups vegetable oil for Fondue Pot

1.In a small bowl combine the vinegar, ginger, garlic, brown sugar, soy sauce and ¾ cup oil. Blend well.

2.Pour the marinade over the beef cubes in a large container. Stir to coat the beef cubes. Cover and marinate in the refrigerator for 3 to 4 hours.

3.One half hour before serving, thoroughly drain and dry the beef cubes. Place on a lettuce or parsley lined platter. Just before cooking, blot the meat dry again.

4.Pour oil into the Fondue Pot and place the pot on the counter or table where it will be used. Place fork ring, if included securely on pot. Heat oil at 375ºF/191ºC setting until signal light goes out, about 10 to 12 minutes.

5.For serving, spear one cube of beef onto each fondue fork and gently place into hot oil. Rest forks in fork ring slots, if included, or on edge of pot while cooking. Do not use more than 8 fondue forks at one time. Cook until meat is brown and cooked to desired doneness, about 30 seconds for rare, 45 seconds for medium and 60 seconds for well done.

6.When cooked, remove the forks by grasping the handle, transfer to a plate and remove the meat. Serve with desired sauce. Repeat fondue procedure.

7.After the meat is cooked, turn the Fondue Pot to “OFF”, unplug the cord from the electrical outlet and allow to cool before moving. If the pot must be moved prior to cooling, first remove the heat control using caution as portions of the heat control may be hot. Makes 4 to 5 servings.

Batter for Shrimp, Chicken or Vegetable Fondue

1 cup sifted flour	1 tablespoon sugar
1½ teaspoons baking powder	½ teaspoon seasoned salt
½ teaspoon chili powder	2 eggs, beaten
⅓ cup milk	1-tablespoon oil or melted butter

3½ cups vegetable oil for Fondue Pot

1.In a small bowl, combine sifted flour, sugar, baking powder, seasoned salt and chili powder.

2.Add eggs, milk and 1 tablespoon of oil or melted butter. Stir until smooth and well blended.

3.Pour oil into the Fondue Pot and place the pot on the counter or table where it will be used. Place fork ring, if included, securely on pot. Heat oil at 375ºF/191ºC setting until signal light goes out, about 10 to 12 minutes.

4.For serving, spear cooked, shelled medium-size shrimp, bite-size pieces of boneless, skinless chicken breast or bite-size pieces of vegetables with the fondue fork and dip into the batter. Drain well and gently place into the hot oil. Rest the forks in the fork ring slots, if included, or on edge of pot. Do not use more than 8 fondue forks at one time. Fry until batter is golden brown, about 3 to 4 minutes. Remove forks by grasping the handle, transfer to plate and remove. Cool slightly. Repeat procedure. Serve with seafood sauce, honey mustard or barbecue sauce. Makes enough batter for 20 to 25 pieces of food.

11