Cheese Fondue - Unold ELEGANCE Notice D'utilisation

Cut meat, giblets and fish into thin
slices. 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. Ar-
range the ingredients in separated
dishes. Heat the chicken stock with
Sherry on the highest temperature set-
ting. Reduce the heat, as soon as the
stock starts boiling. For the further
preparation it should only simmer.

CHEESE FONDUE

3. Choose a medium temperature setting and melt the cheese while stirring
constantly.
4. As soon as the cheese is melted, 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
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Pick up meat, giblets, fish and veg-
etables 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 sauce or
sweet-sour Chinese sauce. At the end,
cook the soaked noodles and the re-
maining vegetables in the stock. Add
the beaten eggs and serve the soup in
deep dishes.
1. Rub the ceramic saucepan with a half
clove of garlic.
2. Grate the cheese, fill it into the sauce-
pan and place the saucepan on the heat-
ing plated.
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,
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