R Fondue www.tefal.
NOTE : when washing-up the fondue pot, ensure that you rinse and dry it thoroughly, before re-using. Important tips when cooking FONDUE WITH OIL : • Never add water in oil or other fat. • Drain and remove excess water on the food before cooking. • If using frozen food, check it is completely de-frosted before use. • Do not add herbs or other seasoning, to the oil. • Do not mix different types of oils. • Always use fresh, new oil. • We recommend using sunflower, peanut or vegetable oil.
ELECTRICAL DETAILS • Power and voltage indicated on the appliance. • Fixed or removable cord (according to model). In case of fixed cord : if the power supply cord is damaged, it must be replaced by an authorised service dealer to avoid any risk of danger. GETTING STARTED / PRE-HEATING • Before first use, it is important to : 1. remove the protective foam situated between the removable fondue pot and the heating base (for Super Fondue model only). 2.
CARE AND CLEANING • Set the thermostat to position “0” (stop). • Unplug the appliance and leave it to cool down. • Remove the fork holder. • Depending on model : - For the Super Fondue model : remove the upper crown of the base by pushing the locks located under the handles of the base to the centre and, by lifting the crown at the same time, then take the fondue pot by releasing the spring blade. - For the Multi Fondues model : remove the fondue pot from the base.
FOR U.K. USERS ONLY : ADDITIONAL INFORMATION AND INSTRUCTIONS WIRING INSTRUCTIONS WARNING : ALL APPLIANCES MUST BE EARTHED. IMPORTANT : the wires in this lead are coloured in accordance with the following codes. Green and Yellow : Earth Blue : Neutral Brown : Live Connect the Green/Yellow wire to the terminal in the plug marked “E” (or by the earth symbol) or coloured Green and Yellow. Connect the Brown wire to the terminal in the plug marked “L” or coloured Red.
RECIPES CHEESE FONDUE • 800 g cheese (1/3 Beaufort, 1/3 emmenthal, 1/3 gruyere) grated or cut to thin strips • 50 ml of dry white wine • 1 garlic clove • 1 cup kirsch (optional) • pepper and nutmeg (grated) • white bread FOR 4 PERSONS : Rub the inside of the pot with a garlic clove. Switch the thermostat to position 5. Pour the wine into the pot. Leave to warm for 10 to 15 minutes. Add a little cheese at a time while stirring in a figure of eight until smooth.
CHICKEN FONDUE FOR 6 PERSONS : • 1 chicken skinned, deboned and diced • 4 sausages (chipolata) cut into slices • 3/4 l peanut-oil • salt • pepper • 1 garlic clove Switch the thermostat to position 5. Pour oil into the pot and season with spices. Leave to warm for 15 minutes. While eating, leave thermostat on position 5. Place a piece of chicken and a chipolata slice on a fork and leave to fry for about 4 minutes. Season to taste after cooking. Sauces : Mayonnaise, ketchup and cream sauce, Roquefort.
SAUCES MAYONNAISE-BASED SAUCES HOT MAYONNAISE : Add some real mayonnaise to the eggs and mustard, 1/4 teaspoon of pepper paste. COCKTAIL : Mayonnaise + 3 tablespoons of tomato ketchup, 1 tablespoon of mustard, 1 tablespoon of whisky or Cognac, red pepper, a touch of lemon juice. PINK : Add to the mayonnaise 1 teaspoon of ketchup, a touch of Cognac. TARRAGON : Add to the mayonnaise 6 stems of fresh tarragon finely sliced with scissors.
