Bedienungsanleitung Bourgini 17.2600 (Seite 10 von 24) (Deutsch, Englisch, Holländisch, Französisch, Spanisch)

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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 MAINTENANCE

• 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

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