Koenic KFO 150 Mode D'emploi page 22

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Cooking tips
Vegetable or meat fondue
• Small pieces of vegetable, e.g., broccoli,
cauliflower, carrots, etc., or even
mushrooms, small slices of champignon
can also be prepared and speared together
with the meat on the fondue forks and
cooked together in the oil or broth.
• It is recommended not to spear more than
one or two pieces on each fork.
Chocolate fondue
• Use the best chocolate you can find. If
the chocolate is poor quality, the fondue
may not taste that great. Chocolate bars,
e.g. dark chocolate bars (52% of cocoa),
are better than chips for melting. Using
couverture chocolate is also a good choice.
It is made with a higher percentage of
cocoa butter than normal chocolate and
melts to a smoother texture.
• To make your chocolate fondue more tasty,
try a flavoured liqueur. A few tablespoons
of orange liqueur will give your fondue a
marvellous orange flavour. A mint liqueur is
also an excellent addition to try.
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KFO 150_A5_130425 (1.5).indb 22 h3
Cheese fondue
• Coat the grated cheese with starch or
flour.
• Rub the inside of the pot with garlic. You
can also rub the garlic on prepared bread
cubes.
• Add some white wine to the pot.
• Cheese fondue is only as good as the
cheese used. For better melting, choose
unsliced cheese and cut it into cubes or
shred it. Semi-hard and hard cheese with
a fat content of 45% or more is especially
good for melting. Recommended cheese
types: Emmenthal, Gruyère, Appenzeller,
Cheddar, Gouda, and butter cheese.
• To prepare a traditional cheese fondue,
use high quality, dry white wine. The
wine's natural acidity makes the cheese
smooth and creamy and keeps it from
becoming runny.
• Fondue has the best consistency when
the cheese mixture is smooth, creamy, and
the bread is softly coated without dripping
too much.
• The fondue should always be bubbling
gently on the heat source, but should
never get too hot. To keep the fondue
creamy right down to the last bite, stir
the fondue throughout the meal. Even
when eating, stir the bread or vegetables
vigorously in the cheese.
• Do not over-stir the cheese. This might
encourage stringiness.
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