User manual

22
Cut meat, giblets and fish into thin sli-
ces. Thaw prawns, if necessary. Soak
the glass noodles approx. 10 minutes
in warm water.
Wash the spinach leafs and stalks.
Prepare carrots and celery and cut into
slices.
Beat the eggs.
Arrange the ingredients in separated
dishes.
Heat the chicken stock with Sherry on
the highest temperature setting. Redu-
ce the heat, as soon as the stock starts
boiling. For the further preparation it
should only simmer.
Pick up meat, giblets, fish and vege-
tables with the fork and cook them
in the stock. If necessary, add some
more stock after some time.
Serve the cooked food with fondue
sauce, e.g. curry sauce or cocktail sau-
ce or sweet-sour Chinese sauce.
At the end, cook the soaked noodles
and the remaining vegetables in the
stock. Add the beaten eggs and serve
the soup in deep dishes.
CHEESE FONDUE
1. Rub the ceramic saucepan with a
half clove of garlic.
2. Grate the cheese, fill it into the
saucepan and place the saucepan
on the heating plated.
3. Choose a medium temperature
setting and melt the cheese while
stirring constantly.
4. As soon as the cheese is mel-
ted, reduce the temperature. The
cheese must not boil.
5. The ceramic bowl is always used
without splash protection.
6. Do not immerse the hot saucepan
into cold water after use. It might
crack due to the temperature
shock. Always let the saucepan
cool down before cleaning it.
7. Very delicious is the crust at the
bottom of the saucepan, which
can be savoured at the end.
Swiss cheese fondue
for 4-6 portions
1 clove of garlic, 80 ml dry white wine,
200 g each of grated Emmental and
gruyère cheese, 1 tsp starch, white
pepper, 1 tbsp kirsch, baguette
Rub the ceramic saucepan with a half
clove of garlic. The heat the cheese to-
gether with the wine under stirring on
medium temperature. As soon as the
cheese is melted and starts to simmer,
mix the starch with the kirsch and add
it to the cheese. Season with pepper.
Cut the baguette into cubes and dip
the bread cubes into the cheese.
Tipp: Serve grapes or raw ham (wrap-
pred around the bread pieces) in thin
slices with the cheese fondue.
Italian cheese fondue
for 4-6 portions
100 g each Asagio-, Fontina-,
Provolone cheese, 100 g mascarpone,
approx. 75 ml milk, 1 tbsp butter,
1 tbsp flour, 75 ml white wine, 2 egg
yolks, Grissini, Parmas ham
Grate the cheese, mix it with
mascarpone and milk and leave it
overnight in the refrigerator.
Knead flour and butter. Bring the
white wine to boil, the add the flour/
butter mixture and finally the cheese
while stirring. Finally add the beaten
egg yolks. Do not boil the mass any
more after having added the egg yolks
to avoid clotting.
Warp the ham around the grissini and
dip it into the cheese.
Serve Italian antipasti with this fondue.