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7. After meat is cooked, turn the Fondue Pot OFF and unplug cord from the wall outlet. Allow the Fondue Pot and oil to cool down before
moving.
BEEF CUBE MARINADE
2 tablespoons vinegar
1½ teaspoons ground ginger
1 garlic clove minced
2 tablespoons brown sugar
½ cup soy sauce
¾ cup vegetable oil
2 to 3 pounds cubed sirloin or round steak
3 to 3½ cups vegetable oil for fondue, depending on the size of your Fondue Pot
1. In small bowl, combine vinegar, ginger, garlic, brown sugar, soy sauce and ¾ cup oil. Blend well.
2. Pour marinade over beef cubes in a large container. Stir to coat beef cubes. Cover and marinate in refrigerator for 3 to 4 hours.
3. One half hour before serving thoroughly drain and dry beef cubes. Place on lettuce or parsley platter. Blot meat dry again just before
cooking.
4. Heat oil in Fondue Pot to 375
º F setting until the signal light goes out about 10 to 12 minutes.
5. For serving, spear one cube of beef onto each fork and gently place into hot oil. Rest forks in fork ring slots or on the edge of the pot
while cooking. Do not use more than 8 fondue forks at one time. Cook until meat is brown and cooked to desired doneness, about 30
seconds for rare, 45 seconds for medium and 60 seconds for well done.
6. When cooked, remove forks by grasping handle and transfer to plate and remove meat. Serve with desired sauce. Repeat fondue
procedure.
7. After meat is cooked, turn Fondue Pot OFF and unplug cord from the wall outlet. Allow pot and oil to cool before moving.
Makes 4 to 6 servings.
BATTER FOR SHRIMP, CHICKEN OR VEGETABLES
1 cup sifted flour
1 tablespoon sugar
1½ teaspoons baking powder
½ teaspoon seasoned salt
½ teaspoon chili powder
2 eggs, beaten
⅓ cup milk
1 tablespoon oil or melted butter
3 to 3 ½ cups vegetable oil for fondue, depending on the size of the Fondue Pot.
1. Into small mixing bowl, sift flour, sugar, baking powder, seasoned salt and chili powder.
2. Add eggs, milk, and oil or butter. Stir until smooth and evenly blended.
3. Heat oil in fondue Pot at 375
º F setting until signal light goes out, about 10 to 12 minutes.
4. For serving, spear cooked, shelled, deveined medium-sized shrimp, bite-sized pieces of chicken or vegetables with fork and dip into
batter. Drain well and gently place into hot oil, resting forks in fork ring slots or on the edge of the Fondue Pot. Do not use more
than 8 fondue forks at one time. Fry until batter is golden brown, about 3 to 4 minutes. Remove and cool slightly. Serve with
seafood sauce, honey mustard or barbecue sauce.
Makes batter for 20 to 25 pieces of food
HINTS:
1. Batter can be prepared ahead of time and stored in a covered container in the refrigerator.
2. If batter becomes too thick, stir in 1 tablespoon of cold milk.
2-Quart 3-Quart
Fondue Pot Milk Chocolate Fondue Fondue Pot
2 – 11½ oz. pkgs. milk chocolate chips 3 – 11½ oz. pkgs.
1 cup heavy whipping cream 1½ cups
¼ teaspoon mint extract ½ teaspoon
or or or
1 to 2 tablespoons crème d menthe (optional) 2 to 3 tablespoons
1. In Fondue Pot, combine chocolate chips and cream. Set heat control at WARM setting and stir until chocolate melts.
2. Add mint-flavoring if desired. Stir until blended.