Rival FD325 S warranty HOW to Clean Your Fondue, Fondue Bourguignonne, Spicy Chile Sauce

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 non-abrasive cleaner or a non-metal cleaning pad. CAUTION: Do not use metal scouring pads or harsh scouring powders.

3.Wash FONDUE FORKS in hot, soapy water or automatic dish washer. Rinse and dry thoroughly.

4.In time, the non-stick surface may discolor. This is normal and will not seriously alter the release properties. To remove any discoloration, use a cleaner for non- stick finishes such as a non-stick appliance cleaner. Pour destainer into pot. Allow to boil 1 minute. Cool. Rinse with clean water. NOTE: Recondition non-stick surface before using again (See page 4).

	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 1-inch cubes. Let stand at room temperature 30 minutes. Blot dry with a paper towel.

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 1-inch cubes. Place pork cubes in a glass or plastic container. Pour marinade over cubes. Cover; refrigerate and allow to marinate at least 3 hours or overnight. Thirty minutes before serving, drain pork cubes and blot dry.

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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