Bedienungsanleitung Steba FO 1.2 (Seite 6 von 14) (Deutsch, Englisch, Holländisch, Französisch)

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Frying:

∙ Once you have filled the pan with liquid, set the regulator to the required tempera-

ture. Pay attention to min/max filling level!

∙ The temperature control light is on. After the intended temperature is achieved (ca

5-7min) the light is “off”

∙ The temperature control light is on, the appliance is heating.

∙ You can now put food onto the forks and carefully immerse them into the liquid.

∙ Please ensure that the stock is not boiling (bubbling) when you are having a bouil-

lon fondue.

∙ The lamp is on when the device is heating.

∙ Do not carry pot filled with hot liquid – risk of scalding!

∙ Do not put too much food onto the forks – this will prevent the liquid from cooling

too quickly.

Danger of splashes!

To avoid splashes or foaming of the liquid only use food which is not too wet. Insert

the food slowly into the liquid. Never carry the device when there is hot liquid inside.

Danger of burns! Always cool down the fat before moving it. Parts of the appliance,

e.g. the upper edge of the oil tank or the steam escaping from the fryer can be very

hot.

Take care that nobody can rip at the power cord and pull the appliance from the

table (especially children). To avoid this attach the power cord, e.g. to the leg of the

table.

Cleaning and care

∙ Always unplug from the mains before cleaning.

∙ Allow device to cool to room temperature.

∙ Remaining of breading or other food should be removed regularly.

∙ The liquid should be cooled down.

∙

The pot, forks and the fonduering can be cleaned in the dishwasher.

Oil fondues

The cast iron pot with fondue forks and fondue ring is available from Steba.

Item No 99.21.00, EAN 40 11 833 400 529

Basic recipes:

For the calorie conscious - the bouillon fondue:

A heated stock can be used. To do this, set the regulator to 100ºC. The concentrated

stock can be drunk afterwards. You can skewer various types of meat, waxy fish,

prawns and vegetables such as mushrooms or broccoli and cook them for several

minutes. This can be eaten with dips and white bread.

Dips:

Apple and curry dip:

1 cup of sour cream

1/2 glasses of yoghurt mayonnaise

1 natural yoghurt

Grated apple

Splash of lemon juice

1 tablespoon of horseradish from the jar

1 tablespoon of raisins

Season with curry powder,

salt and a pinch of sugar

Balkan dip:

1 small bottle of ketchup

1 chopped onion

1 clove of garlic, pressed

Finely chopped cocktail gherkin

and bell pepper

Chopped capers and parsley

Season with a little sugar, salt,

paprika and chilli powder

Egg sauce

1 jar of light mayonnaise

1 cup of sour cream

4 hard-boiled, chopped eggs

2 tablespoons of chopped

pickled gherkins

1 tablespoon of mustard,

1 tablespoon of ketchup

Cognac (leave out if children are present)

Paprika powder, curry powder and chives

Season with salt and pepper

Ready-made sauces

such as garlic sauce,

sweet and sour sauce

and curry sauce

can also be used, of course.

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Steba FO 1.2 Seite 6

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