Manual Princess 172662 Fondue - Lets Cook (page 12 of 67) (English, German, Dutch, Danish, French, Italian, Portuguese, Swedish, Spanish, Spanish, Norwegian, Finnish)

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LET’SCOOKFONDUEART 172662

The Environment

Dispose of packaging material, such as plastic and boxes, in

the appropriate waste containers.

You should ensure for the reuse of the appliance if you wish to

dispose of it whilst it is still in good working order or needs only

a minor repair.

When the appliance reaches the end of its useful

life it must be disposed of in a responsible manner,

thereby ensuring for the reuse of (parts of) the

appliance. Do not dispose of the appliance with

unsorted refuse; hand it in at the store, or take it to a

recognized collection point. Contact your

municipality for information about the reception and collection

systems in your area.

Applicable European Directive:

• 2002/95/EC

• 2002/96/EC

Recipes

Meat fondue

For 4 people

750 grams of different types of lean, tender meat, such as

steak, veal, pork, lamb, chicken breasts, meatballs, mincemeat,

minced steak or frankfurter sausages

1 litre of oil

Cut the meat into blocks which are approximately 1½ cm thick

and roll the mincemeat and the minced steak into balls of

approximately the same size. Pour the oil into the fondue pan

and rotate the temperature regulator to the maximum setting.

Heat the oil for approximately 15 minutes.

• Tip: The temperature of the oil can be checked by placing

a piece of bread in it. If the oil fizzes, then it is hot

enough. This also reduces the smell of the frying odours.

Prick a piece of meat onto the fondue fork and cook it in the oil

for approximately 4 minutes.

Delicious with baguette, salad, roast potatoes, sweet pepper,

onion, mushrooms and various sauces.

Chinese fondue (Stock fondue)

For 4 people

500 grams of meat or fish, such as steak, veal, pork, lamb,

chicken breasts, meatballs, mincemeat, minced steak, salmon,

turbot, cod, monkfish, wolf fish or prawns

500 grams of fresh vegetables, such as onions, mushrooms,

carrots, leeks, Chinese cabbage, courgette or bean sprouts

2 litres of vegetable stock

Cut the meat and the fish into blocks which are approximately

1½ cm thick and roll the mincemeat and the minced steak into

balls of approximately the same size. Cut the vegetables into

small blocks or strips.

Pour the stock into the fondue pan and bring it to the boil.

Prick a piece of meat, fish or a vegetable onto the fondue fork

and cook it in the stock.

Delicious with baguette, salad, roast potatoes and various

sauces.

Swiss cheese fondue

For 4 people

375 grams of grated Gruyère

375 grams of grated Emmental

1 tablespoon of cornflour

1 teaspoon of garlic

375 millilitres of dry white wine

20 millilitres of Kirsch (approximately one shot glass)

1 teaspoon of lemon juice

Pepper and nutmeg

Baguette

Mix the cheese with the cornflour. Bring this mixture to the boil

with the wine, lemon juice and Kirsch in a pan with a thick base

whilst stirring. Allow the mixture to simmer for a couple of

Princess_Let's Cook Fondue_172662.book Page 9 Saturday, August 19, 2006 2:54 PM

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Princess 172662 Fondue - Lets Cook Manual

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