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Bourgini 17.2600 Manual

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milk chocolate or white chocolate. Nutella
is another example of something that is very
convenient and easy to melt, because it is
already a viscous liquid.
• Use approximately 300 to 400g of chocolate.
You can make it creamier by adding 100ml of
whipped cream.
• For adults only: the fondue mass can be
flavoured with rum or liqueur. Season to taste
with up to two shot glasses.
• Fill the pan with chunks of chocolate and
possibly other ingredients, set the thermostat
to the “chocolate” setting and let the chocolate
melt while stirring. You may set the
thermostat slightly higher, but once the mass
has melted place the thermostat to the lowest
chocolate setting.
CHEESE FONDUE
• Bread is commonly used as an ingredient
for cheese fondues. Diced cooked potatoes,
pieces of cooked meat (no raw meat!), and
sturdy vegetables such as carrots, cauliflower
and broccoli florets, peppers and mushrooms
are also ideal. Be sure to blanch the raw
vegetables in advance (place in boiling water
for a few minutes, and subsequently cool in
cold water).
• Traditionally, well-ripened cheeses such as
Swiss Emmental or Gruyère are used for the
melted cheese. Feta, blue cheese and
mozzarella are also suitable, especially when
mixed with corn starch. Special fondue cheese
is also available at supermarkets.
• Use 150 to 200g of cheese per person.
• The cheese becomes creamier when mixed
with corn starch. Use 2 tablespoons of corn
starch and make it into a paste with water or
a glass of white wine. Subsequently add to
the cheese. Season the cheese to taste with
salt, pepper and/or other spices. You can also
add crushed garlic, chives etc. For adults, you
can also add a few glasses of dry white wine to
the cheese.
• Set the thermostat to the “cheese fondue”
setting and let the cheese melt while stirring.
Subsequently put the thermostat just high
enough to keep the cheese a viscous liquid.
• Note: do not put the thermostat too high.
When the cheese starts to boil it becomes
rubbery and is no longer suitable for fondue.
CHINESE FONDUE (HOTPOT)
• A Chinese fondue, also known as a hotpot and
Asian fondue, is essentially the heating up/
cooking of food in hot soup (water-based soup).
• Just like with cheese fondue, you can use boiled
potato cubes, pieces of cooked meat/poultry (no
raw meat!), sturdy vegetables such as carrots,
cauliflower and broccoli florets, bell peppers,
bean sprouts and mushrooms. Be sure to blanch
the raw vegetables in advance (place in boiling
water for a few minutes, and subsequently cool
in cold water). Very thinly sliced beef steaks do
not need to be pre-cooked. Tofu and omelette
rolls are also popular.
• The fondue is water-based soup. This can be
fresh soup or soup from a tin/package.
Follow the instructions on the package. Use
approximately 1.5 litres of soup. The soup can
be prepared in the fondue pot (fresh soup)
and/or warmed up. Leave the soup for at least
fifteen minutes to achieve optimum flavour.
• Set the thermostat to the “Chinese Fondue”
setting and bring the soup to a boil. Set the
thermostat just high enough to keep the soup at
a boil.
• After the fondue, the soup is also served and
eaten.
TRADITIONAL OIL FONDUE
• Use olive oil, or vegetable oil such as sunflower
oil or peanut oil. Fill the pan to the minimum fill
line with oil. Season the oil to taste with pepper
and salt and/or spices.
• Meat is very suitable for traditional fondue.
Almost all meat is suitable for cooking in the
fondue oil, such as beef, pork, chicken, turkey,
veal, and lamb. Sausages are also suitable for
the fondue pan.
• Use approx. 200g of meat per person.
• Cut the meat into cubes of no more than about
3cm, as it will otherwise take too long to cook.
• Marinate and/or season the meat in advance.
• Set the thermostat to the “oil fondue” setting and
turn it back down if the oil is foaming or bubbling
too much.
• Ensure that no water (e.g. ice from frozen foods)
enters the oil. This will cause powerful oil
spatters!
• Test each type of meat to determine how long it
should be immersed to be fully cooked. Do not
eat undercooked meat!
CLEANING AND MAINTENANCE
• Unplug the appliance and wait for it to cool down
before cleaning and/or servicing.
• Do not use any acerbic or abrasive cleaning
liquids.
• Do not use any sharp objects.
• The pan, the support ring and the forks can be
cleaned in a dishwasher. The cord with plug and
EN
… 10 …


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