Bedienungsanleitung Bourgini 17.1000 (Seite 6 von 13) (Deutsch, Englisch, Holländisch, Französisch, Spanisch)

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CHOCOLATE FONDUE

• A chocolate fondue is usually made as a

dessert or for a children’s party.

• Fresh fruit or canned fruit can be used as

fondue ingredients. Make sure the fruits/fruit

pieces are sturdy enough to pierce with the

forks.

• Bits of cake or biscuits (macaroons,

ladyﬁngers) and marshmallows are also

suitable.

• Use chocolate bars broken into pieces for the

fondue liquid. This may be dark chocolate,

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 SERVICING

• 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 temperature regulator must always

remain dry! Dry the pan thoroughly after

cleaning. Brieﬂy dry the electrical connection

to the pan with paper towel.

• The pan can be cleaned by ﬁlling the pan with

water and a detergent up to the minimum

level and switching the pan to the lowest

temperature for ten minutes. Do not let the

water boil! Subsequently leave the pan to cool,

unplug it and rinse well with cold water.

• Check the appliance for any damage on a

regular basis.

WASTE DISPOSAL

Electrical appliances, accessories and their

packaging must be reused as much as possible in

an environmentally sound manner. Do not dispose of

these items together with your normal rubbish. Only

for EU countries:

According to the European 2002/96/EG WEEE

Guideline on the disposal of old electric and

electronic appliances, the appliances that are no

longer used must be collected and recycled in an

environmentally sound manner.

BOURGINI SERVICE AND WARRANTY

The warranty is valid for a period of 2 years

from the date of purchase as stated on your

purchase receipt, which also your proof of

warranty. Please turn to your retailer to claim

your warranty. The warranty shall not apply

if the product is subjected to incorrect use,,

improperly disassembled, damaged by falls,

impacts or similar, or if damage is caused

due to failure to descale in good time products

that are manufactured for use with water.

Should a certain product be provided with

speciﬁc warranty terms and conditions, these

shall receive priority over general terms and

conditions. The warranty shall not apply to

indirect damages. Should you have any questions

regarding the use of the product, please consult

our website at www.bourgini.com

DISCLAIMER

Changes reserved; speciﬁcations are subject to

change without stating grounds for doing so.

Bourgini 17.1000 Seite 6

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