Tristar FO-1105 Manual De Usuario página 8

UK
Operation and maintenance
NOTE: DO NEVER USE THE FONDUE PAN ON AN OTHER HEATING SOURCE THAN
THE SUPPLIED HEATING BASE.
Remove all packaging of the device.
Check if the voltage of the appliance corresponds to the main voltage of your home.
Rated voltage : AC220-240V 50Hz.
Place the device on a flat stable surface and ensure a minimum of 10 cm. free space around
the device. This device is not suitable for installation in a cabinet or for outside use.
First use
Clean the fondue forks (No. 1) and the fondue pot (No. 2) in warm soapy water and dry it
thoroughly.
Clean the heating base (no. 3) with a damp cloth and remove any stickers.
Never immerse the heating base in water or other liquids! At the first use the machine can
spread some smell and smoke, this is normal. Always place the machine in a well ventilated
area and on a coaster to prevent damage to the table.
Use
Fill the fondue pot (No. 2) with the desired ingredients (in this manual are some great recipes).
The maximum fill level of the fondue pot is 2 liters. Plug into a grounded wall outlet.
Turn the thermostat (No. 4) clockwise to its highest position. The red control light (No. 5) lights
up, if the temperature is reached the control light goes out.
Place the fondue pot, filled with the ingredients, on the heating base and leave to melt well.
Frequently stir the ingredients. Turn the thermostat back to the "warm" mode.
The thermostat regulates a constant temperature. During use, the control light (No. 5) goes on
and off, this is normal, the temperature will be constantly adjusted.
Please note that the contents of the fondue pot is very hot, do not touch this.
Example for classic cheese fondue:
Place a piece of bread or vegetables to the fondue fork (No. 1) and dip it in the hot cheese
sauce. Note: Always stick the fondue fork to the holder and never insert it straight into the
mouth, this can cause very serious burns!
Cheese fondue recipe
Ingredients
1 clove garlic
4 cups dry white wine
1/2 tablespoon lemon juice
3 bags of grated Gruyère (a 100 g)
3 bags of grated Emmental cheese (a 100 g)
2-3 tablespoons cornstarch
4 tablespoons kirsch (wasting)
nutmeg
(Freshly ground) white pepper
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