heating base. Fill the pot with oil, cheese, stock or chocolate, but do not put too much in.
The level of oil, cheese or something alike must be maintained between minimum and
maximum level.
Set the thermostat at the desired temperature. The red light will go on and off, as the
thermostat regulates the temperature. For classic meat fondue set thermostat at the
maximum temperature; cheese, stock and chocolate fondue require a somewhat lower
temperature. Set the temperature so that the mixture will not boil. Cheese and chocolate in
particular should be heated up slowly to prevent them from boiling over. Stir once in a while
to obtain a smooth texture.
The following types of oil are suitable for fondue: com oil, peanut oil, sunflower oil, and
deep-frying oil. Check on the packaging to see whether or not the oil is suitable fondue. This
is important, as some oils are not suitable and may spatter if used for fondue.
Cleaning
First remove the plug from the socket and allow all the parts to cool off before cleaning
them.
Wash fondue pot, fork ring and fondue forks in hot soapy water. Rinse and dry thoroughly.
Never immerse heating base and cord in water or any other liquid.
Apart from the heating base, all parts of the fondue pot can be cleaned in soapy water or in
the dishwasher. Do not use any abrasive cleaning products or scourers.
The heating element base must be kept dry. Clean it with a slightly damped cloth, and wipe
dry, as necessary.
