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7
USING YOUR FONDUE POT
WITH OIL
Be sure fondue pot is completely dry before
filling with oil.
Fill fondue pot with 3½ cups of vegetable or other
comparable oil.
Note: Do not use more than 3½ cups oil. Do not
use butter, margarine, lard, olive oil or shortening
in place of vegetable oil. Never add water or any
other liquid to oil.
Place fork ring on top edge of fondue pot.
The fork ring holds fondue forks in place when
cooking foods in the hot oil. It also may prevent
some of the spattering during cooking.
Note: Do not place the glass cover over the
fondue pot when heating oil or cooking in oil.
Remove ice crystals or excess water on food
before cooking in oil by blotting with a paper
towel. Do not cook frozen vegetables in oil
fondue.
Heat oil at setting 7.5 for 10 to 15 minutes until
barely bubbling and oil reaches 375°F when
tested with a candy thermometer or deep fry
thermometer, or a 1-inch cube of bread can be
cooked to a golden, toasty brown.
Note: If large quantities of cold food are added at
the same time, it may be necessary to increase
temperature from setting 7.5 to 8.
After cooking with oil, turn the temperature
control dial to Off. Allow fondue pot and fondue
ring to cool completely before handling and
cleaning.
TIPS AND HINTS
• Caution: Extreme caution must be used when
moving fondue pot containing hot oil or other
hot liquids. Cooking with hot oil is not
recommended when children are present.
Some spattering of oil can occur.
• Donotplacetheglasscoveroverthefondue
pot when heating oil or coking in oil.
• Neveraddwateroranyotherliquidtooil.
• Whenremovedfromthehotoil,fondueforks
are extremely hot. Take care not to eat
directly from one of the fondue forks.
• Adjusttemperaturesettingasneededto
maintain oil temperature.
• Dippingsuggestionsincludescallops,shrimp,
green beans, tofu, peppers, cauliflower,
carrots, and steamed potatoes.
• Dippingsaucesareagreataccompaniment.
See page 17 for recipes.
USING YOUR FONDUE POT
WITH BROTH
• Whenmakingabrothfondue,usea
homemade stock that has been strained, or a
flavorful store-bought broth or stock.
• Besurethatthebrothislowinsodium–a
high-sodium stock will become more
concentrated as the stock or broth cooks.
• Seasonbrothswithspicesorfreshherbsfor
flavorful dipping.
• Keepadditionalhotstockorbrothavailableto
add to the fondue pot as necessary.
• Dippingsuggestionsincludethinlysliced
meats (chicken, pork and/or beef); scallops;
shrimp; zucchini or summer squash;
mushrooms; and tofu.
• Dippingsaucesareagreataccompaniment.
See page 17 for recipes.
USING YOUR FONDUE POT
WITH CHOCOLATE
To prepare chocolate fondue, first add your liquid,
a mixture of heavy cream and milk. Turn dial to
setting 4.5 and bring liquid to a simmer. Be sure
that it does not boil or it will be too hot for the
chocolate.
Once liquid is simmering, reduce temperature to
setting 3.5. Gradually whisk in the chocolate until
melted. Reduce to setting 3 and stir in any addi-
tional flavorings, such as alcohol, extracts, etc.