Cheese and dessert fondues are best in the ceramic pan to a gentle heat needed to keep ready to prevent scorching. Authentic cheese fondue uses Swiss cheese (like Emmentaler or Gruyere), melted in Swiss wine. Since fat cheese and wine is basically water that normally do not mix well, you should be in a natural and well-aged Swiss cheese, or a combination of cheeses, including some cheddars, which is used seamlessly melt for the best results . The wine should be dry. You cana little fresh lemon juice to achieve the necessary acidity.

Meat fondue is best prepared in the stainless steel pot. Do not use the ceramic insert for meat, it will not tolerate the high temperatures required for oil.

Dessert fondues primarily due to melting sweet things, dive in which to other things, like strawberries in chocolate. When dry dip in chocolate, towel, what you are diving to keep the chocolate from the seizure.

General Set-UpInstructions

1. Operate Fondue Set on a level, sturdy table or other flat, stable surface.

2. Always up fondue set on a heat resistant surface like a hot pad set, wooden or ceramic tiles.

3. Keep Fondue Set away from children and always save with the fuel bowl and fuel in the children's safe place.

4. Before using Fondue Pot, always make sure handle is firmly attached and the stainless steel pot sits securely on its stand.

5. Keep the fuelPan fire extinguisher, while is put into operation, it can be difficult to delete is finished cooking.

The versatility of the fondue

Use your fondue set for cooking meats and vegetables or for keeping sweet or savory sauces hot for dipping. Follow these simple instructions:

To Cook meat, seafood and fish oil

1. Arrange bite-sized pieces of beef, chicken, pork, shrimp, fresh tuna and swordfish or other meats and fish on a plate.

2. Set bowls of spicessuch as mustard, steak sauce, soy sauce, sweet and sour sauce, hoisin sauce, oyster sauce or barbecue sauce. Place a single Fondue Plate at each place setting.

3. Set up the Stand of your Fondue Set on a table and a heat resistant surface.

4. Pour 3 cups cooking oil * into stainless steel pot to achieve. Heat on the stove until the oil is 375 ° C, or until a bread cube dropped oil cooks a golden brown in 30 seconds.

5. Allow each guest to select a fondue fork. EachPerson can cook their meat to their own personal desired degree of doneness.

Oil for fondue

Olive Oil Vegetable Oil Peanut oil Corn oil Safflower oil

Cook meat to replace bearings on the same procedure as described above consequences, or broth for the oil. Heat for cooking is in the Stainless Steel pot on the stove before transferring to the pot on the Fuel Pan Stand

Heat Savory Dipping Sauces

1. Set up the state ofYour fondue set on a table on a heat resistant surface.

2. If the Dipping Sauce is a recipe with more than one ingredient, and must be cooked before serving, combine ingredients in a stainless steel fondue pot and heat on the stove before transferring to the stainless steel pot rack.

3. If you use a prepared sauce, like barbecue sauce or bottled cheese sauce with ceramic insert. Heat on medium setting in the microwave for 1-minute intervals,achieved after each stirring, until the desired temperature. Place 2 cups hot water in stainless steel pot and carefully in stainless steel stand. Insert Ceramic Insert.

4. Keep the burner to medium-low to avoid scorching sauce and keep them to a comfortable drinking temperature.

5. Use the following "dippers" with Savory Sauces:

a. French bread cubes b. C. raw vegetables D. cooked potatoes lightly steamed vegetables

Heat Sweet Dipping Sauce

1.Set up the Stand of your Fondue Set on a table on a heat resistant surface.

2. For quick and easy maintenance, use bottled dessert sauces such as hot fudge, butterscotch or raspberry syrup. Create your own dessert dipping sauces by heating jams, preserves or pieces of chocolate, flavored with liqueurs or other liquids directly into ceramic paste.

3. Place dessert sauce in ceramic paste and heat on medium setting in microwave 1 minute intervals stirring after each untildesired temperature is reached. Place 2 cups hot water in stainless steel pot and carefully in stainless steel stand. Insert Ceramic Insert.

4. To thin sauce, stir in milk, juice, coffee, water or a tablespoon of liqueur at a time.

5. To thicken a sauce, simmer until desired consistency is reached.

6. Never melt chocolate or cheese alone. Add a little more liquid to the fondue pot with the chocolate or cheese, and stir frequently. AlwaysKeep the flame low to avoid that is scorching with many dessert sauces due to their high sugar content.

7. Use the following "dippers" with Sweet Dessert Sauces:

a. Pound cake, angel food cake or sponge cake cubes b. Whole fresh fruits like strawberries and grapes c. Cut-up fresh fruits like banana and apple