
FD325S03EM2 3/14/03 8:17 AM Page 9
HOW TO CLEAN YOUR FONDUE
WARNING: ALWAYS TURN PROBE CONTROL TO OFF THEN DISCONNECT PLUG FROM WALL OUTLET BEFORE DISCONNECTING THE SureRELEASE™ CORD.
CAUTION:
•Do not immerse cord sets or temperature probe/controller in water or any liquid.
•Do not attempt to defeat the detachable magnetic SureRELEASE™ system by trying to permanently attach cord set to product.
•Do not stick pins or other sharp objects in holes on magnetic cord set
•Do not use any type of steel wool to clean magnetic contacts.
1.Turn TEMPERATURE PROBE DIAL to OFF. After FONDUE POT/OIL has cooled,
unplug cord from wall outlet. Remove the TEMPERATURE CONTROL PROBE and SureRELEASE™ magnetic cord from the unit before cleaning. Do not add cold water or immerse pot in water when hot. CAUTION: Do not immerse TEMPERATURE CONTROL PROBE or cord set in water or other liquids. Wipe with a damp cloth and dry.
2.Thoroughly wash FONDUE POT and FORK HOLDER in hot, soapy water or automatic dishwasher. Rinse thoroughly and dry. To remove stubborn stains, use a
3.Wash FONDUE FORKS in hot, soapy water or automatic dish washer. Rinse and dry thoroughly.
4.In time, the
| RECIPES |
| |
FONDUE BOURGUIGNONNE | |
1⁄3 to 1⁄2 pound beef sirloin | 23⁄4 cups vegetable oil |
or tenderloin per person |
|
Trim excess fat from meat and cut into
Pour 23⁄4 cups oil into Fondue Pot. Place fork holder on pot. Turn temperature dial to 350°F and heat until light goes out.
For serving, spear one cube and gently place in hot oil. Cook until browned and to desired doneness: 1 minute for rare, 2 minutes for medium, 3 minutes for well done. Serve with Spicy Chile Sauce (see below) or sauce of your choice.
SPICY CHILE SAUCE
3⁄4 cup chili sauce | 2 teaspoons tarragon vinegar | |
3 tablespoons chopped onion | 1 teaspoon brown sugar | |
3 tablespoons lemon juice | Dash hot pepper sauce | |
2 teaspoons oil | 1⁄4 | teaspoon dry mustard |
2 cloves garlic, mashed | 1⁄4 | teaspoon salt |
Combine all ingredients in a small saucepan. Heat to boiling. Reduce heat; simmer about 5 minutes. Serve at room temperature. Yield: 11⁄4 cups
MARINATED PORK FONDUE
3⁄4 cup vegetable oil | 1⁄2 | teaspoon salt | |
3 tablespoons lemon juice | 1⁄2 | teaspoon chili powder | |
11⁄2 | tablespoons A1 Worcestershire® sauce | 1⁄2 | teaspoon dry mustard |
11⁄2 | tablespoons tarragon vinegar | 2 to 3 pound pork roast or tenderloin | |
1 tablespoon sugar | 23⁄4 cups vegetable oil | ||
1 clove garlic, minced |
|
|
In a bowl, combine all ingredients except roast and 23⁄4 cups oil. Trim excess fat from pork and cut into
Pour 23⁄4 cups oil into Fondue Pot. Place fork holder on pot. Turn temperature dial to 350°F and heat until light goes out.
For serving, spear a cube and gently place in hot oil. Cook until browned and cooked through (about 2 minutes).
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