Using For The First Time; Setting The Temperature Control - Swissmar Olten Manual De Instrucciones

Using for the first time

• Before initial use, clean all parts with a damp cloth.
• Please do not be alarmed by the slight formation of smoke that may be temporarily
generated.
• Depending on the desired type of fondue preparation, add the required amount of oil/
broth, cheese or chocolate to the pot according to your recipe instructions.
CAUTION: Always make sure the contents in the pot are between the MIN and MAX
markings to avoid any spillage or damage.
Total capacity approx.: 2.75 L (12 cups); liquid (oil) approx.: 1.2 - 1.4 L (5 to 6 cups).
Always use the original pot for your fondue preparations.
• Only use types of fat/oil which are suitable for deepfrying.
• Place spatter guard onto the pot when using for meat fondue.
• Connect the appliance to the power supply. Adjust the temperature control to the
required setting.
• The appliance is equipped with a thermostat, that provides temperature control and,
at the same time, protection against overheating.
Tips
• Always use oven mitt when transporting the pot, as the handle may get hot.
• When your fondue session is drawing to a close and the volume of oil/broth, cheese
or chocolate has considerably decreased, it is necessary to readjust the temperature
control to a lower setting.
• After use, disconnect the appliance from the power supply and allow it to cool.

Setting the temperature control

• Low heat setting primarily for use with chocolate fondue.
• Low to Medium heat setting primarily for use with cheese fondue.
• High heat setting only for use with oil or broth for meat fondue.
• Turn the temperature control to desired temperature. The indicator light goes on
to indicate that the heating has begun. The indicator light goes off when selected
temperature is reached. NOTICE: During cooking, the indicator light cycles on and
off to indicate that the temperature is being regulated.
CAUTION
Overheated or contaminated fat/oil may catch fire. If the fat/oil is overly contaminated
or overheated, first allow to cool, before replacing. Cooking fat/oil residues are not
domestic sewage. For reasons of environmental protection, discard them along with
your domestic waste.
Practical tips for your fondue preparation:
• Check the temperature of fat/oil by immersing a wooden skewer into the pot. When
bubbles start to form around it, the temperature required for meat fondue has been
reached.
• To boil broth or bouillon more quickly we recommend covering the pot. This will also
save energy.
• Do not submerge very "wet" food into the frying oil, as this can cause the oil to "foam"
and potentially overflow.