2- 10 ½ ounce cans condensed beef broth
1.Freeze steak and chicken 1 hour for easier slicing. Slice thinly into bite size pieces. Place on
2.In Fondue Pot, combine chicken and beef broth. Set heat control at 350 º F and bring to boil, about 8 to 10 minutes.
3.For serving, spear beef and chicken slices with fondue forks and cook 1 to 2 minutes or to desired doneness. Rest forks in fork ring slots or on edge of pot while cooking. Serve with prepared sauces if desired.
Makes 4 servings
HINTS: Bite sized pieces of vegetables such as mushrooms, broccoli, cauliflower, zucchini, peppers, etc may also be cooked in broth with meat if desired. Vegetable broth may be used instead of chicken or beef broth.
TIPS FOR SAFE USE WHEN USING OIL FOR MEAT FONDUE
REVIEW THE FOLLOWING RECOMMENDATIONS BEFORE USING YOUR FONDUE POT WITH OIL:
1.ALWAYS exercise caution when cooking foods in hot oil. It is not recommended that children be present when cooking with hot oil.
2.Since some spattering of oil will occur during cooking, you may want to put the Fondue Pot onto a protective heat resistant pad or mat to prevent oil from splattering onto table covering or surface. If surface on which Fondue Pot is used is not heat resistant, place Fondue Pot on a
3.To prevent tripping or pulling of the cord, exercise care in the placement of extension cord if used. Tape cord if necessary.
4.Make sure Fondue Pot is completely dry before using.
5.Fill
CAUTION: To prevent personal injury or property damage, never add water or any type of liquid such as wine or bouillon to oil as any amount of liquid can cause eruption of the hot oil.
6.NEVER place any type of cover onto the Fondue Pot when heating oil or cooking foods in oil.
7.ALWAYS remove water or ice crystals from foods before cooking by blotting dry with paper toweling. This will prevent excess spattering and foaming of oil.
8.ALWAYS trim any excess fat from meat and allow cut meat to stand at room temperature for 30 minutes before cooking. Blot dry before using.
9.If fork ring is included with pot, place securely on top edge colored side up. Gently place individual forks containing
10.ALWAYS use the 375º F temperature setting for meat fondue. The oil will maintain a suitable frying temperature and will not overheat. Preheat time is about 10 to 12 minutes or until signal light goes out on the heat control
11.Do not carry the Fondue Pot when it contains hot oil. Use hot pads as handles of the Fondue Pot will become warm during use.
12.Turn the Fondue Pot to OFF position and unplug cord from electrical outlet after using. Allow Fondue Pot to cool completely before moving.
13.Discard oil from the Fondue Pot after it has cooled. Do not reuse the oil
14.NEVER leave the Fondue Pot unattended or plugged into an electrical outlet when not in use.
FONDUE BOURGUIGNONNE
⅓to ½ pound beef tenderloin or sirloin per person
3 to 3 ½ cups vegetable oil depending on the size of the Fondue Pot
1.Trim all fat from beef and cut into
2.Let meat stand at room temperature 30 minutes before serving. Blot completely dry with paper toweling. Place cubes onto lettuce or parsley lined platter if desired.
3.Pour oil into the Fondue Pot and place the Fondue Pot on table where it will be used.
4.Heat oil to 375º F setting until signal light goes out, about 10 – 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 or on the edge of the Fondue 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 forks by grasping handle and transfer to plate and remove the meat. Serve with desired sauce. Repeat fondue procedure.
