NEVER place any type of cover onto the Fondue Pot when heating oil or cooking foods in oil.
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.
ALWAYS trim any excess fat from meat and allow cut meat to stand at room temperature for 30 minutes before cooking. Blot dry before cooking.
If the fork ring is included with the Fondue Pot, place securely on the top edge of the pot. Gently place individual forks containing
ALWAYS use the 375ºF/191ºC heat setting for meat fondue. The oil will be maintained at a suitable frying temperature and will not overheat. Preheat time is about 10 to 12 minutes or until signal light on heat control goes out.
Do not carry the Fondue Pot when it contains hot oil. Allow oil to cool before moving the Fondue Pot.
After using, turn the Fondue Pot to the “OFF” setting, unplug the cord from the electrical outlet and allow to cool before moving. If the Fondue Pot must be moved prior to cooling, first remove the heat control using caution, as portions of the heat control may be hot.
Discard the oil from the Fondue Pot after it has cooled. Do not reuse the oil.
NEVER leave the Fondue Pot unattended or plugged into an electrical outlet when not in use.
Fondue Bourguignonne
½pound beef tenderloin or sirloin steak per person 3½ cups vegetable oil
1.Trim all fat from the beef and cut into
2.Let the meat stand at room temperature for 30 minutes before serving. Blot completely dry with paper toweling. Place the cubes onto a lettuce or parsley lined platter if desired.
3.Pour oil into the Fondue Pot and place on the counter or table where it will be used. Place the fork ring, if included securely on the pot.
4.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.
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