Cheese Fondue - Unold 48615 Notice D'utilisation

Serve the cooked food with fondue sauce, e.g.
curry sauce or cocktail sauce or sweet-sour
Chinese sauce.

chEESE FONDUE

1. Rub the ceramic saucepan with a half clove
of garlic.
2. Grate the cheese, fill it into the saucepan
and place the saucepan on the heating
plated.
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
Rub the ceramic saucepan with a half clove of
garlic. The heat the cheese together with the
wine under stirring on medium temperature.
At the end, cook the soaked noodles and the
remaining vegetables in the stock. Add the
beaten eggs and serve the soup in deep dishes.
As soon as the cheese is melted and starts to
simmer, mix the starch with the kirsch and add
it to the cheese. Season with pepper.
Cut the baguette into cubes and dip the bread
cubes into the cheese.
Tipp: Serve grapes or raw ham (wrappred around
the bread pieces) in thin slices with the cheese
fondue.
Italian cheese fondue
for 4-6 portions
100 g each Asagio-, Fontina-, Provolone ceese,
100 g mascarpone, approx. 75 ml milk, 1 tbsp
butter, 1 tbsp flour, 75 ml white wine, 2 egg
yolks, Grissini, Parmas ham
Grate the cheese, mix it with mascarpone and
milk and leave it overnight in the refrigerator.
Knead flour and butter. Bring the white wine to
boil, the add the flour/butter mixture and finally
the cheese while stirring. Finally add the beaten
egg yolks. Do not boil the mass any more after
having added the egg yolks to avoid clotting.
Warp the ham around the grissini and dip it into
the cheese.
Serve Italian antipasti with this fondue.
British cheese fondue
for 4-6 portions
250 g Cheddar cheese, 150 g Stilton cheese,
3 tbsp butter, 75 ml cream or milk, 3-4 tbsp
tomato ketchup, 1 tsp starch, 1-2 tbsp light port
wine, white bread / walnut bread, 6-8 stalks of
celery, 3-4 firm pears
Cut the cheese into small cubes and melt it with
butter and cream while constantly stirring. Add
the tomato ketchup. Mix the starch with water or
wine and stir it under the cheese.
Cut the bread and the pears into cubes, the
celery into slices and dip them into the cheese.
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