Rival FD325 S Fondue Maker User Manual


 
WARNING: ALWAYS TURN PROBE CONTROL TO OFF THEN DISCONNECT
PLUG FROM WALL OUTLET BEFORE DISCONNECTING THE
SureRELEASE
CORD.
CAUTION:
Do not immerse cord sets or temperature probe/controller in water or any liquid.
Do not attempt to defeat the detachable magnetic
SureRELEASE
system by trying
to permanently attach cord set to product.
Do not stick pins or other sharp objects in holes on magnetic cord set
Do not use any type of steel wool to clean magnetic contacts.
1. Turn TEMPERATURE PROBE DIAL to OFF. After FONDUE POT/OIL has cooled,
unplug cord from wall outlet. Remove the TEMPERATURE CONTROL PROBE
and
SureRELEASE
magnetic cord from the unit before cleaning. Do not add
cold water or immerse pot in water when hot. CAUTION: Do not immerse
TEMPERATURE CONTROL PROBE or cord set in water or other liquids. Wipe with
a damp cloth and dry.
2. Thoroughly wash FONDUE POT and FORK HOLDER in hot, soapy water or
automatic dishwasher. Rinse thoroughly and dry. To remove stubborn stains, use a
non-abrasive cleaner or a non-metal cleaning pad. CAUTION: Do not use metal
scouring pads or harsh scouring powders.
3. Wash FONDUE FORKS in hot, soapy water or automatic dish washer. Rinse and
dry thoroughly.
4. In time, the non-stick surface may discolor. This is normal and will not seriously
alter the release properties. To remove any discoloration, use a cleaner for non-
stick finishes such as a non-stick appliance cleaner. Pour destainer into pot. Allow
to boil 1 minute. Cool. Rinse with clean water. NOTE: Recondition non-stick
surface before using again (See page 4).
- 9-
-8-
HOW TO CLEAN YOUR FONDUE
RECIPES
FONDUE BOURGUIGNONNE
1
3 to
1
2 pound beef sirloin 2
3
4 cups vegetable oil
or tenderloin per person
Trim excess fat from meat and cut into 1-inch cubes. Let stand at room temperature
30 minutes. Blot dry with a paper towel.
Pour 2
3
4
cups oil into Fondue Pot. Place fork holder on pot. Turn temperature dial to
350°F and heat until light goes out.
For serving, spear one cube and gently place in hot oil. Cook until browned and to
desired doneness: 1 minute for rare, 2 minutes for medium, 3 minutes for well done.
Serve with Spicy Chile Sauce (see below) or sauce of your choice.
SPICY CHILE SAUCE
3
4
cup chili sauce 2 teaspoons tarragon vinegar
3 tablespoons chopped onion 1 teaspoon brown sugar
3 tablespoons lemon juice Dash hot pepper sauce
2 teaspoons oil
1
4 teaspoon dry mustard
2 cloves garlic, mashed
1
4
teaspoon salt
Combine all ingredients in a small saucepan. Heat to boiling. Reduce heat; simmer
about 5 minutes. Serve at room temperature. Yield: 1
1
4 cups
MARINATED PORK FONDUE
3
4 cup vegetable oil
1
2 teaspoon salt
3 tablespoons lemon juice
1
2 teaspoon chili powder
1
1
2 tablespoons A1 Worcestershire
®
sauce
1
2 teaspoon dry mustard
1
1
2 tablespoons tarragon vinegar 2 to 3 pound pork roast or tenderloin
1 tablespoon sugar 2
3
4 cups vegetable oil
1 clove garlic, minced
In a bowl, combine all ingredients except roast and 2
3
4
cups oil. Trim excess fat from
pork and cut into 1-inch cubes. Place pork cubes in a glass or plastic container. Pour
marinade over cubes. Cover; refrigerate and allow to marinate at least 3 hours or
overnight. Thirty minutes before serving, drain pork cubes and blot dry.
Pour 2
3
4
cups oil into Fondue Pot. Place fork holder on pot. Turn temperature dial to
350°F and heat until light goes out.
For serving, spear a cube and gently place in hot oil. Cook until browned and cooked
through (about 2 minutes).
FD325S03EM2 3/14/03 8:17 AM Page 9