Assessments - 4, GPA: 4.3
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Facilidade de uso
Turn to “OFF” and cool completely. Wipe away excess oil. HOW TO USE YOUR FONDUE 1. Set FONDUE POT on a flat, dry, heat-resistant surface. 2. Set TEMPERATURE CONTROL PROBE to “OFF” and plug probe into TEMPERATURE PROBE GUARD. Plug cord into 120 Volt AC outlet. 3. Preheat if necessary (follow directions in recipe being used). Turn TEMPERATURE PROBE DIAL to desired temperature. INDICATOR LIGHT will go off when selected temperature is reached. During cooking, the light will cycle “ON” and “OFF” to indicate that the temperature is being regulated. 4. Use the FONDUE FORKS to spear foods for cooking or dipping. Be careful not to scratch the non-stick surface when placing FORKS in FONDUE POT. NOTE: When ingredients are stirred in the FONDUE POT, use plastic, nylon or wooden utensils to prevent damage to non-stick surface. 5. After cooking or serving, turn TEMPERATURE PROBE DIAL to “OFF”. Unplug cord from wall outlet. After FONDUE POT has cooled, remove TEMPERATURE CONTROL PROBE. HOW TO USE YOUR FONDUE WITH OIL CAUTION: Extreme caution must be used when moving fondue containing hot oil or other hot liquids. It is not recommended to cook with hot oil when children are present. 1. Be sure FONDUE POT is completely dry before filling with oil. 2. Place FONDUE POT on a flat, dry, heat-resistant surface. CAUTION: Some spattering of oil will occur during cooking. 3. Fill FONDUE POT with 31. 2 cups of vegetable oil. NOTE: Do not use more than 31. 2 cups of oil. Do not use butter, margarine, lard or shortening in place of vegetable oil. Never add water or any other liquid to oil. 4. Place FORK HOLDER on top edge of FONDUE POT. The coated side should be up. Use to hold FONDUE FORKS while cooking oil. CAUTION: Do not use more than 8 FONDUE FORKS at one time when cooking in hot oil. The fork holder may also prevent some of the spattering during cooking. NOTE: Do not place a cover over the FONDUE POT when heating oil or cooking in oil. 5. Remove ice crystals or excess water on food before cooking in oil by blotting with a paper towel. 6. After cooking, turn TEMPERATURE PROBE DIAL to “OFF”. Allow FONDUE POT and FORK HOLDER to cool completely before moving or cleaning. -4 IMPORTANT POINTS • Do not fill FONDUE POT with more than 31. 2 cups of oil. • Do not move FONDUE POT when it contains hot oil or food. • Always use hot pads when handling a hot FONDUE POT. • To prevent permanent scratches to non-stick coating, utensils. Use plastic, nylon or wooden utensils. • When using FONDUE FORKS in the FONDUE POT, be careful not to scratch the non-stick surface. • Do not immerse TEMPERATURE CONTROL PROBE or cordset in water or other liquids. • Use only on heat-resistant surfaces. • Do not use more than eight FONDUE FORKS when cooking in hot oil. IDEAS FOR USE • Prepare cheese sauce for Macaroni and Cheese. • Melt chocolate or almond bark in FONDUE POT for making covered peanuts and pretzels. • Use FONDUE POT (on “WARM” setting) to keep cooked food warm for serving. • Prepare cooked pudding and pie filling. Set TEMPERATURE PROBE DIAL to “SIMMER”. • Heat canned convenience foods such as chili, stew, soup or spaghetti. • Prepare cooked breakfast cereals, such as Oatmeal or Cream of Wheat ® . HOW TO CLEAN YOUR FONDUE 1. After FONDUE POT has cooled, turn TEMPERATURE PROBE DIAL to “OFF”. Unplug cord from wall outlet. Remove TEMPERATURE CONTROL PROBE. Do not add cold water or immerse pot in water when hot. CAUTION: Do not immerse TEMPERATURE CONTROL PROBE or cordset in water or other liquids. Wipe with a damp cloth and dry. 2. Thoroughly wash FONDUE POT and FORK HOLDER in hot, soapy water or automatic dishwasher. Rinse thoroughly and dry. To remove stubborn stains, use a non-abrasive cleaner or a non-metal cleaning pad. CAUTION: Do not use metal scouring pads or harsh scouring powders. 3. Wash FONDUE FORKS in hot, soapy water or automatic dish washer. Rinse and dry thoroughly. 4. In time, the non-stick surface may discolor. This is normal and will not seriously alter the release properties. To remove any discoloration, use a cleaner for nonstick finishes such as Dip-It ® coffee pot destainer. Pour destainer into pot. Allow to boil 1 minute. Cool. Rinse with clean water. NOTE: Recondition non-stick surface before using again (See page 4). -5 FD300.01.XX.OM1 2/24/03 10:38 AM Page 6 RECIPES FONDUE BOURGUIGNONNE 1. 3 to 1. 2 pound beef sirloin 31. 2 cups vegetable oil or tenderloin per person Trim excess fat from meat and cut into 1-inch cubes. Let stand at room temperature 30 minutes. Blot dry with a paper towel. Pour 31. 2 cups oil into Fondue Pot. Place fork holder on pot. Turn temperature dial to 350°F and heat until light goes out. For serving, spear one cube and gently place in hot oil. Cook until browned desired doneness: 1 minute for rare, 2 minutes for medium, 3 minutes Serve with Spicy Chile Sauce (see below) or sauce of your choice. SPICY CHILE SAUCE 3. 4 cup chili sauce 2 teaspoons tarragon vinegar 3 tablespoons chopped onion 1 teaspoon bro...