Nova Retro Frit-Fondue Manual De Instrucciones página 11

• The cleansing of the oil during and after deep-frying and fondues. Food remnants, breadcrumbs and
pieces of batter that have fallen into the oil should be removed from the oil during frying. After frying
the oil should be filtered. This can be done as follows:
a. Let the oil cool down.
b. Drain the basket and remove it from the pan.
c. Place kitchen paper in the basket.
d. Filter the oil through the basket into a bowl of appropriate size.
Oil that is too old has the following characteristics:
• A dark colour.
• A lower smoking point. This means that smoke develops at the normal deep frying temperature.
• A strong smell.
• An acrid taste.
If the oil has one of more of these characteristics, it must be replaced. Always replace all the old oil and
do not top up the pan. Old oil will spoil the new oil very quickly. Please have consideration for the quality
of the drinking water and do not pour old oil down the sink, but rather keep the empty oil bottle and write
"old oil" on it to avoid any confusion. Once it has cooled down, the old oil can be poured into this bottle
and your local sanitation department will tell you how you can dispose of it.
RECOMMENDATIONS
OIL/FAT
Peanut oil
Solid vegetable fats
Beef dripping
Olive oil
N.B. The information above is intended for a medium-size family and normal use.
FONDUE RECIPES
A fondue is not only tasty, it can also be very nutritious and even low in calories. Here are some handy
tips and recipes to help you on your way. We hope you have many pleasant hours of fondue fun.
MEAT FONDUE IN OIL
Ingredients for 4 people: Pure vegetable oil, e.g. corn oil, peanut oil or soya oil. Olive oil is also possible,
although it has a stronger smell and flavour. 300 grams beef fillet, 300 grams chicken breast, partially
cooked potatoes, partially cooked corn-cobs in slices, pieces of pepper, hot fresh bread, various sauces.
250 grams of meat per person is sufficient. Cut the meat into cubes measuring 1 x 1 centimetre.
CHINESE FONDUE IN BOUILLON
This method allows the pure flavour to emerge and can be very low in calories and very healthy. Many
combinations of fish, vegetables, poultry and meat are possible.
Ingredients for 4 people: 4 large prawns, 2 chicken breasts, 12 mussels, 4 fillets of sole, 100 grams
filleted salmon, 8 mushrooms, 4 tomatoes, 4 shallots (semi cooked).
This is only the beginning, as almost anything can be cooked in this fondue - e.g. fresh oysters or thin
slices of beef sirloin. Important: Do not cut the pieces too thickly or in chunks.
At the end of the meal, you can drink a small cup of the powerful bouillon in which everything has been
cooked. Experiment and have fun.
REPLACE AFTER ±
8 to 10 uses
10 to 12 uses
10 to 12 uses
8 to 10 uses
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