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SUGGESTED
TEMPERATURES FOR
FONDUES
The temperature settings below are suggestions,
and may need to be adjusted up or down
according to initial temperature of ingredients
being cooked, and amount and temperature of
food being dipped or cooked at any given time.
FONDUE
COOKING/PREPARATION
SERVING/COOKING
Chocolate Fondues
Heat cream/liquid until it reaches a slow boil on
Setting 4-1/2 - 5. Reduce temperature to Setting
3-1/2 - 4 to gradually add chocolate to simmering
liquid.
Hold Chocolate Fondues at Setting 3 for serving.
Cheese Fondues
Cook finely chopped onions and other
aromatic vegetables for flavoring at Setting
5-1/2 - 6. Increase temperature to Setting
6-1/2 to add liquids and bring to slow boil.
Reduce heat to Setting 4-1/2 - 5 to gradually
add shredded cheeses.
Hold Cheese Fondues for serving at Setting 3.
Broth Fondues
Sauté finely chopped onions, other aromatic
vegetables, and herbs/spices for flavoring the
broth at Setting 5 - 6. Add liquid and bring to a
boil at Setting 7. Reduce the heat to Setting 3-1/2
to simmer broth.
Hold broth-based fondues for serving at Setting
3-1/2 - 4.
Oil Fondues
Heat oil at Setting 7-1/2 for 10 – 15 minutes
until oil is barely bubbling and tests at 375° F
when tested with a candy/deep fry thermometer,
or a 1-inch cube of bread is cooked to a golden,
toasty brown. If maximum quantities of cold food
are added simultaneously, it may be necessary
to increase temperature from Setting 7-1/2 to 8.
Adjust temperature setting as needed to maintain
oil temperature.
TIPS & HINTS
When making fondue, use a wine or beer that
you would prefer drinking. Taste and flavor are
important – if you wouldn’t drink it, don’t cook
with it. The same holds true for liquors and
liqueurs. A Sauvignon Blanc or Pinot Grigio
is a good choice for making cheese fondue.
Champagne or Prosecco is another good
choice. Chardonnays and red wines are not
recommended for fondue cooking because the
taste of chardonnay can be overwhelming and
red wine lacks color appeal.
Foods for dipping, should not be left at room
temperature for longer than 2 hours. For safety,
present raw meats, poultry, and seafood in a
shallow bowl over a bed of ice to keep properly
chilled. Remove any ice crystals or excess water
before cooking in fondue pot.
Cook no more than 8 pieces of food at one
time to insure thorough cooking and to
prevent splashing.
Dipping foods should be cut into bite-sized
pieces. Meats can be cut into cubes or
into strips.
Blanch or gently steam vegetables to make them
tender for dipping into fondues. This will set the
color, and will help them to cook or heat through
more quickly. Vegetables such as green beans,
broccoli and cauliflower should be crisp to tender.
New potatoes should be steamed until tender but
still firm. There is no need to precook green
onions or bell pepper strips.
Fondue dipping sauces can be served in bowls
with ladles so a small amount of sauce can be
placed on each dining plate, or individual
ramekins can be used for each diner.
To serve Fondue at the dining table, set Fondue
Maker in the center of the table on a trivet. It may
be a good idea to cover the table with a protector
and tablecloth, as there may be dripping.