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ALWAYS remove water or ice crystals from foods before cooking by blotting dry with
paper toweling. This will prevent excess spattering and foaming of oil.
ALWAYS trim any excess fat from meat and allow cut meat to stand at room
temperature 30 minutes before cooking. Then blot dry before cooking.
If fork ring is included with pot, place securely on top edge. Gently place individual
forks containing bite-size pieces of food into hot oil. Always use fondue forks to
place foods into oil. Do not drop foods into oil. Rest forks in slots of fork ring or on
edge of pot. When foods are cooked to desired doneness, remove by grasping
handle of fork. Exercise caution, as metal shaft and fork will be hot.
ALWAYS use the 375ºF/191ºC heat setting for meat fondue. The oil will be
maintained at a suitable frying temperature and will not overheat. Preheat time is
about 10 to 12 minutes or until signal light on heat control goes out.
Do not carry Fondue Pot when it contains hot oil. Allow oil to cool before moving
Fondue Pot.
After using, turn Fondue Pot to OFF setting, unplug cord from electrical outlet and
allow to cool before moving. If Pot must be moved prior to cooling, first remove heat
control using caution, as portions of the heat control may be hot.
Discard oil from Fondue Pot after it has cooled. Do not reuse the oil.
NEVER leave Fondue Pot unattended or plugged into an electrical outlet when not in
use.
FONDUE BOURGUIGNONNE
½ pound beef tenderloin or sirloin steak per person
3½ cups vegetable oil
1. Trim all fat from beef and cut into 1-inch cubes. Each pound of meat yields
about 30 cubes.
2. Let meat stand at room temperature 30 minutes before serving. Blot completely
dry with paper toweling. Place cubes onto lettuce or parsley lined platter if
desired.
3. Pour oil into Fondue Pot and place Pot on counter or table where it will be used.
Place fork ring securely on Pot, if included.
4. Heat oil at 375ºF/191ºC setting until signal light goes out, about 10 to 12
minutes.
5. For serving, spear one cube of beef onto each fondue fork and gently place into
hot oil. Rest forks in fork ring slots if included, or on edge of 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, transfer to plate and remove
meat. Serve with desired sauce. Repeat fondue procedure.
7. After meat is cooked, turn Fondue Pot OFF, unplug cord from electrical outlet
and allow to cool before moving.