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Idiomas disponibles
Idiomas disponibles
Fondue type
Cheese/Chocolate
Oil
Broth
• Only use oil or fat types that are suitable for fondue.
• Preferably use silicone or wooden kitchen utensils to stir in the pan to avoid
damages to the pan surface.
• Be careful with open fire! Never put flammable objects close to the flame.
• Be careful with hot oil, fat or broth. When overheated the content can burn
spontaneously.
• The fat, oil or broth needs to reach a temperature of approx. 180 degrees Celsius,
before you put the fondue pan on the holder (this can be checked with a piece of
bread crust. When the crust is put in hot oil and small bubbles will appear around
the crust floating to the surface, the content has reached the right temperature).
• Place the pan holder on a flat, stable and heat resistant surface. If necessary,
protect the worktop with a suitable cover/trivet.
• Please place the fondue pan on the pan holder gently and make sure that the
latter stands firmly. Always place the splash guard on the pan before you start
with the fondue.
• For the fondue burner we advise ready-to-use burner paste cans suitable for
burners with a diameter of 9 cm.
• Remove the snuffer and take off the temperature control cap by rotating the
handle counter clockwise. Place the burner paste capsule in the burner. Replace
the temperature control cap, making sure that it snaps into secure position.
• Close the air vents of the burner when lighting the burner paste.
22
Recommended
maximum capacity
Fill up to 2/3 of the
capacity.
Fill up to 1/3 of the
capacity.
Fill up to 2/3 of the
capacity.
Directions
Melt slowly over a low
heat according to your
recipe. We recommend-
ed adding in stages to
allow melting.
Heat slowly over a low
to medium heat, never
leaving it unattended.
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