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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
2-3 pounds cubed sirloin steak 3½ cups vegetable oil for 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 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 lined platter. Blot meat dry again, just before cooking.
4. 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. 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. If Pot must be moved prior to cooling, first
remove heat control using caution, as portions of heat control may be hot.
Makes 4 to 5 servings.
BATTER for SHRIMP, CHICKEN OR VEGETABLE FONDUE
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
3½ cups vegetable oil for Fondue Pot
1 In small bowl, combine sifted flour, sugar, baking powder, seasoned salt and
chili powder.
2 Add eggs, milk and 1 tablespoon oil or melted butter. Stir until smooth and well
blended.
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. Heat oil at 375ºF/191ºC setting until
signal light goes out, about 10 to 12 minutes.
4 For serving, spear cooked, shelled medium-size shrimp, bite-size pieces of
boneless, skinless chicken breast or bite-size pieces of vegetables with fondue
fork and dip into batter. Drain well and gently place into hot oil. Rest forks in
fork ring slots, if included, or on edge of Pot. Do not use more than 8 fondue
forks at one time. Fry until batter is golden brown, about 3 to 4 minutes.
Remove forks by grasping handle, transfer to plate and remove. Cool slightly.
Repeat fondue procedure. Serve with seafood sauce, honey mustard or
barbecue sauce. Makes enough batter for 20 to 25 pieces of food.