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Wmf Fondue Manual

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• In the interests of safety only use the safety burning paste
in the burner recommended by WMF.
Care and safety instructions
• The fat/oil has reached the correct temperature when a drop of water immediately
evaporates on the surface of the fat. Now you can remove the pan from
the cooker and place it on the stand.
• Use only meat that has been carefully wiped dry. Marinated meat can cause the
hot fat/oil or bouillon to splatter fiercely.
• To begin with only cook 2-3 pieces of meat at the same time. Otherwise the
temperature drops too much and water collects in the bottom of the pan.
When the temperature rises again to over 100° C, the water evaporates and can
cause the fat to splatter fiercely.
• Make sure the temperature does not drop too much throughout cooking and only
use the fondue pan with the splatter shield in place at all times.
Caution!
Never leave the fondue pan unattended when it is ready to use. Please take extra
care when the burner is on full with a small amount of fat and without meat
cooking in it. The fat can heat up to smoke point and catch fire.
Caution with open flames! Never put easily flammable objects near the flame.
Take care as well with hot oil or fat.
• After use rinse the fondue pan in hot water as soon as possible.
• Soak food residue and carefully remove with a sponge or brush.
(We recommend Scotch Brite cleaning sponge “Kratzt nicht 3M”).
• Please do not use steel wool or cleaning fluid containing sand.
• Hard water and certain food types can cause limescale or shimmering blue
discoloration on the inside. Please remove regularly and without delay,
by heating up vinegar in your cookware.
• For obstinate stains we recommend WMF Purargan®, available in
WMF retail shops.
• Store the fondue pan completely dry.
… 8 …


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