Fondue With Oil Or Stock - Unold 48645 Instrucciones De Uso

FONDUE WITH OIL OR STOCK

1. Set the temperature control to the
highest position.
2. Heat the oil resp. the stock for
approx. 20 minutes, until the
required temperature is reached.
3. The stock should not boil, but only
simmer. If necessary, reduce the
temperature.
4. Cook the meat approx.
minutes when using oil and
approx. 3-4 minutes when using
stock.
5. When using stock, you may also
cook fish, shrimps, wan tans or
vegetables.
6. Dim Sum or crustaceans in batter
baked in oil are very delicious.
7. Serve the meat with sauces and
dips at your taste.
Preparing fondue with oil
8. Only use the stainless steel
saucepan to heat oil.
9. Do not cover the saucepan with a
lid during heating to avoid overhe-
ating of the splash protection lid.
10. Use only heat resisting, neutral
oil. The oil must not splash or
smoke.
11. Do not use the oil more than 3-4
times. Used oil is foaming, smells
rancid and become thicker.
12. Always replace
quantity of oil. Do not mix used
and fresh oil.
13. Do not mix different types of oil
and fat.
14. Only use lean and tender meat.
Cut the meat into uniform, not too
big pieces.
1,5–3
the complete
15. Frozen meat must be thawed
before using it for fondue.
16. The meat and all other food for
fondue must be dried thoroughly
to avoid splashes of hot oil when
dipping the meat into the oil.
17. Conserve the oil until the next
use in a closed container in the
refrigerator or another cold place.
Fondue Bourguignonne
for 4-6 portions
800 g lean beef meat (fillet)
Marinade:
100 ml vegetal oil, 1 tsp black pepper
grains, 1 tsp mustard seeds, 1 pinch
of chilli flakes, 1 laurel leaf. 2 onions,
1,000 ml heat resisting oil
Heat the vegetal oil slightly and add
the spices.
Chop the onions.
Cut the meat into cubes of approx.
2 cm, Mix the meat with the spiced
oil and the onions and marinate if for
some hours in the refrigerator.
Before preparing the fondue, remove
the meat from the marinade and dry it
with a kitchen towel.
Fill the fondue oil into the stainless
steel saucepan, place the saucepan on
the heating plate and heat the oil on
highest temperature setting until the
optimum temperature is reached (ap-
prox. 20 minutes).
Pick up the meat with the forks and
dip it into the hot oil.
Season the meat after cooking with
salt and pepper and serve it with fon-
due sauces and dips, e.g. with a clas-
sical cocktail sauce.
Fondue Chinoise
for 4-6 portions
200 g each beef fillet, pork fillet, chi-
cken fillet, chicken liver, veal kidneys,
sole fillet, prawns (raw, prepared,
eventually frozen), 125 g glass no-
odles, 125 g leaf spinach, 125 g ce-
lery, 125 g carrots, 1,000 ml chicken
stock, 2 tbsp dry sherry or white wine,
2 eggs
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