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Cleaning and care:
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·Always unplug from the mains before cleaning.
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Allow device to cool to room temperat ure.
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Remaining of breading or other food should be removed from the oil regularly.
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The fat should be cooled down after frying Thern the fat should be poured into a bowl.
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At fish or meat the oil can be used 5–10times. When potatoes are used the fat can be used longer.
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Attention: Old or dirty fat can be inflamed when it is overheated, therefore it must be exchanged on
time. In case of fire, pull the plug out of the socket and extinguish the fire by closing the lid. Never
use water to extinguish the fire.
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Always exchange the oil when it smells strange, is dark brown or starts smoking at low temperatures.
Basic recipes:
A Classic - Fondue à la Bourguignon
Get off tendons of beef, pork and turkey meat. Cut into bite-size cubes and dry them. Stick the meat
onto the fork and cook it in fat. Place it onto a plate, season it and enjoy it together with a dip. (Attention: Do
not eat it directly from a hot fork)
For the calorie conscious · the bouillon fondue:
A heated stock can be used instead of oil. To do this, set the regulator to 100° C. The concentrated
stock can be drunk afterwards. You can skewer various types of meat, waxy fish, prawns and vegetables
such as mushrooms or broccoli and cook them for several minutes. This can be eaten with dips and
white bread.
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