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Précaution pour le nettoyage du plateau en verre (fondue Ambiance) :
- Le plateauenverre peut passer au lave vaisselle ; attention : lemanipuleravec précaution afin de
prévenir tout risque de choc.
- Ne pas poser le plateau chaud sur une surface fragile ou sous l'eau.
Environnement
Participons à la protection de l’environnement !
Votre appareil contient de nombreux matériaux valorisables ou recyclables.
Confiez celui-ci dans un point de collecte ouà défaut dans uncentre service agréé pour queson
traitement soit effectué.
Recettes fondues
Lenombrede personnes et les temps de cuisson sont donnés à titreindicatif et peuvent varier suivant la
grosseur des aliments, les quantités d'ingrédients et les goûts de chacun.
Fondue savoyarde 
(pour 6 personnes)
• 900g de fromage(300 g de Beaufort, 300 g d’emmenthal et300 g de com) râpé ou cou en fines
lamelles • 5 à 6 dl de vin blanc sec • 1 gousse d’ail • 1 verre de kirsch (facultatif) • poivre et muscade râpée
• pain blanc
Couper le pain en dés. Frotter le caquelon avec la gousse d’ail. Mettre lethermostat sur la position maxi et
verserle vinblanc dans lecaquelon, puis laisserchauffer 6 à 10min.Ajouter progressivementle fromage,
tout enremuant, jusqu’à obtenir un lange homogène.Dès que tout le fromage est fondu, ajouter le verre
de kirsch, le poivre et la muscade e.
En cours de dégustation, ramener progressivement le thermostat sur la position 3. Chacun pique le pain au
bout de la fourchette et le trempe dans la fondue. Servir avec un vin blanc sec (Crépi, Apremont…).
Fondue chinoise 
(pour 6 personnes)
• 450 g defilet oufauxfilet debœuf coupé en fines lanières allongées • 450 g defilet deporc enfineslanres
allongées • 1 l de bouillon de poule • 1 céleri •1 gousse d’ail • 1/2 oignon • 5 épices •20 g de champignons
noirs secs (à faire tremper la veille)
Mettre le thermostat sur la position maxi. Verser 1 litre de bouillon de poule dans le caquelon et 3 c. à café
de sauce soja. Ajouter 1 gousse d’ail, 1/2 oignon coupé en lamelles, 1 leri coupé en lanières, la moitié des
champignons coupésen lamelles, 1 c. à café des 5 épices et le sel. Laisser chauffer pendant 5 min,puis
ramener le thermostat sur la position 4. Laisser ensuite mijoter le bouillon environ10 min avant dedéguster.
Chacun pique la viandeaubout de la fourchette, la trempe dans le bouillon et la laissecuire environ 1 à 2
min.
Servir avec un vin blanc sec ou un rosé, ou naturellement avec du thé.
Accompagnements : riz cantonnais (riz cuit à la cole auquel on ajoute une omelette de 3 œufs coupée en
lamelles, quelques rondelles de saucisse chinoise ou de jambon, 1 oignon coupé en morceaux et revenu au
beurre), champignons, pousses de bambou coupés en fines rondelles, salade de soja, cornichons et oignons
blancs au vinaigre.
Sauce
: soja.
Fondue bourguignonne 
(pour 6 personnes)
• 1 l d’huile • 200 g de filet de boeuf (par personne) coupé en cubes de 2 cm de côté
Mettre le thermostat sur la positionmaxi. Verser l’huile dans le caquelon, puis laisser chauffer environ 20 à
30 min.
Chacun pique la viande au bout de la fourchette et la trempe dans l’huile 1 à 2 min.
Sauces
: mayonnaise, rose, estragon, Marius, piquante, rouille, béarnaise minute, aux fines herbes.
FR
8
2100086671_Toutes_Fondues 08/10/14 12:13 Page8
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