Fondue With Oil Or Stock - Unold 48615 Notice D'utilisation

FONDUE wiTh Oil Or STOcK

1. Set the temperature control to the highest
position.
2. Heat the oil resp. the stock for approx.
20 minutes, until the required temperature
is reached.
3. The stock should not boil, but only simmer.
If necessary, reduce the temperature.
4. Cook the meat approx. 1,5–3 minutes when
using oil and approx. 3-4 minutes when
using stock.
5. When using stock, you may also cook fish,
shrimps, wan tans or vegetables.
6. Dim Sum or crustaceans in batter baked in
oil are very delicious.
7. Serve the meat with sauces and dips at your
taste.
Preparing fondue with oil
1. Only use the stainless steel saucepan to
heat oil.
2. Do not cover the saucepan with a lid during
heating to avoid overheating of the splash
protection lid.
3. Use only heat resisting, neutral oil. The oil
must not splash or smoke.
4. Do not use the oil more than 3-4 times.
Used oil is foaming, smells rancid and
become thicker.
5. Always replace the complete quantity of oil.
Do not mix used and fresh oil.
6. Do not mix different types of oil and fat.
7. Only use lean and tender meat. Cut the meat
into uniform, not too big pieces.
8. Frozen meat must be thawed before using
it for fondue.
9. 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.
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10. 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, 800 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 refrigerator.
Before preparing the fondue, remove the meat
from the marinade 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 highest temperature
setting until the optimum temperature is
reached (approx. 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 fondue sauces and dips,
e.g. with a classical cocktail sauce.
Fondue chinoise
for 4-6 portions
200 g each beef fillet, pork fillet, chicken fillet,
chicken liver, veal kidneys, sole fillet, prawns
(raw, prepared, eventually frozen), 125 g glass
noodles, 125 g leaf spinach, 125 g celery,
125 g carrots, 800 ml chicken stock, 2 tbsp dry
sherry or white wine, 2 eggs
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.
Arrange the ingredients in separated dishes.
Heat the chicken stock with Sherry on the
highest temperature setting. Reduce the heat, as
soon as the stock starts boiling. For the further
preparation it should only simmer.
Pick up meat, giblets, fish and vegetables with
the fork and cook them in the stock. If necessary,
add some more stock after some time.