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WARNING!!!
• NEVER LEAVE THE FONDUE BURNER UNATTENDED WHEN LIT. THIS IS AN OPEN FIRE.
• ALWAYS PLACE THE FONDUE SET ON A STABLE AND FLAT SURFACE.
• NEVER PLACE FLAMMABLE MATERIALS (CLOTH, PAPER, ETC.) NEAR THE FONDUE SET WHEN IN USE.
• NEVER ALLOW CHILDREN TO USE THE FONDUE SET UNATTENDED.
• ALL PARTS OF THE SET BECOME EXTREMELY HOT DURING USE. ALLOW TO COOL OFF COMPLETELY AFTER
USE BEFORE TOUCHING ANY PARTS.
• ONLY USE THE FONDUE PAN TOGETHER WITH THE BASE AND BOARD PROVIDED TO PREVENT DAMAGE.
• ALWAYS ALLOW THE BURNER TO BURN OUT AND COOL OFF COMPLETELY BEFORE STORING IT!
Recipe
Classical cheese fondue for 4 people
Ingredients
4 decilitres of dry white wine
• 300 grams of Emmental cheese
• 300 grams of Gruyère cheese
• 3 teaspoons of Kirsch
• 4 grams of corn flour
• 2 cloves of garlic
• nutmeg and pepper
• French bread. Paprika, mushrooms, cucumber, pineapple,
broccoli, cocktail onions or gherkins are also tasty with
this recipe.
Preparation
• grate the cheese and ensure that it is at room temperature
• pour the wine in a pot and heat until it simmers gently
• sprinkle the cheese gradually into the pot and stir until it melts into the wine
• do not allow the cheese mixture to boil
• mix the corn flour with the Kirsch; add this to the fondue to thicken it
• season with a pinch of pepper and nutmeg
• rub in the fondue pot, the caquelon, with a garlic clove.
For a stronger garlic flavour, leave the garlic clove in the pot
• pour the cheese fondue into the fondue pot.
Enjoy your Cheese Fondue!
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