Unold ELEGANCE Notice D'utilisation page 26

Preparing fondue with oil
8. Only use the stainless steel saucepan to heat oil.
9. Do not cover the saucepan with a lid during heating to avoid overheating of
the splash protection lid.
10. Use only heat resisting, neutral oil. The oil must not splash or smoke.
11. Do not use the oil more than 3-4 times. Used oil is foaming, smells rancid
and become thicker.
12. Always replace the complete quantity of oil. Do not mix used and fresh oil.
13. Do not mix different types of oil and fat.
14. Only use lean and tender meat. Cut the meat into uniform, not too big
pieces.
15. Frozen meat must be thawed before using it for fondue.
16. The meat and all other food for fondue must be dried thoroughly to avoid
splashes of hot oil when dipping the meat into the oil.
17. Conserve the oil until the next use in a closed container in the refrigerator
or another cold place.
Fondue Bourguignonne
for 4-6 portions
800 g lean beef meat (fillet)
Marinade:
100 ml vegetal oil, 1 tsp black pepper
grains, 1 tsp mustard seeds, 1 pinch
of chilli flakes, 1 laurel leaf. 2 onions,
1,000 ml heat resisting oil
Heat the vegetal oil slightly and add
the spices.
Chop the onions. Cut the meat into
cubes of approx. 2 cm, Mix the meat
with the spiced oil and the onions and
marinate if for some hours in the re-
frigerator. Before preparing the fon-
due, remove the meat from the mari-
nade and dry it with a kitchen towel.
Fill the fondue oil into the stainless
steel saucepan, place the saucepan on
the heating plate and heat the oil on
26
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highest temperature setting until the
optimum temperature is reached (ap-
prox. 20 minutes).
Pick up the meat with the forks and
dip it into the hot oil.
Season the meat after cooking with
salt and pepper and serve it with fon-
due sauces and dips, e.g. with a clas-
sical cocktail sauce.
Fondue Chinoise
for 4-6 portions
200 g each beef fillet, pork fillet,
chicken fillet, chicken liver, veal kid-
neys, sole fillet, prawns (raw, pre-
pared, eventually frozen), 125 g glass
noodles, 125 g leaf spinach, 125 g
celery, 125 g carrots, 1,000 ml chick-
en stock, 2 tbsp dry sherry or white
wine, 2 eggs