Fondue Hints
•Do not double recipes listed in this recipe guide or fill over maximum fill line.
•Fondue Forks get very hot when submerged in Fondue. Food should be removed from the tines and eaten with a toothpick or regular fork.
•Gently stir the food in the Fondue Pot occasionally, stir touching the bottom, to keep the food creamy and to prevent scorching.
•When chunking bread into bite size pieces, try to keep some crust on each cube so that the bread is held firmly on fork. Crusty or firm breads work best. Bread is best when cut right before serving. Other dipping foods might include small cooked meatballs, cubes of cooked sausage, chunks of cheese, salami chunks, pretzels, crackers, English muffins, pita bread, olives or anchovies.
•If warmed cheese fondue is too thick, stir in milk, juice or broth to thin to desired consistency.
•If warmed cheese fondue is too thin, stir in 1/4 cup of grated cheese and melt at setting 2 or 3.
•To prevent cheese from becoming stringy, never allow it to boil.
•Fondue can scorch easily, especially cheese. Set the Temperature to 1 to keep warm while serving.
•An acidic liquid such as lemon juice or lime juice will assist in breaking down cheese proteins for melting.
•Not all cheeses melt well for fondue.
•To soften cream cheese, remove from foil and place on a microwave safe plate. Microwave on high power, mixing every 30 seconds with a fork until softened and smooth.
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