Bedienungsanleitung Unold 48645 (Seite 15 von 56) (Deutsch, Englisch, Holländisch, Französisch, Italienisch, Spanisch)

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5. When using stock, you may also cook fish,

shrimps, wan tans or vegetables.

6. Dim Sum or crustaceans in batter baked in

oil are very delicious.

7. Serve the meat with sauces and dips at your

taste.

Preparing fondue with oil

1. Only use the stainless steel saucepan to

heat oil.

2. Do not cover the saucepan with a lid during

heating to avoid overheating of the splash

protection lid.

3. Use only heat resisting, neutral oil. The oil

must not splash or smoke.

4. Do not use the oil more than 3-4 times.

Used oil is foaming, smells rancid and

become thicker.

5. Always replace the complete quantity of oil.

Do not mix used and fresh oil.

6. Do not mix different types of oil and fat.

7. Only use lean and tender meat. Cut the

meat into uniform, not too big pieces.

8. Frozen meat must be thawed before using

it for fondue.

9. The meat and all other food for fondue must

be dried thoroughly to avoid splashes of hot

oil when dipping the meat into the oil.

10. Conserve the oil until the next use in a

closed container in the refrigerator or

another cold place.

Fondue Bourguignonne

for 4-6 portions

800 g lean beef meat (fillet)

Marinade:

100 ml vegetal oil, 1 tsp black pepper grains,

1 tsp mustard seeds, 1 pinch of chilli flakes,

1 laurel leaf. 2 onions, 1,000 ml heat resisting

oil

Heat the vegetal oil slightly and add the spices.

Chop the onions.

Cut the meat into cubes of approx. 2 cm, Mix

the meat with the spiced oil and the onions and

marinate if for some hours in the refrigerator.

Before preparing the fondue, remove the meat

from the marinade and dry it with a kitchen

towel.

Fill the fondue oil into the stainless steel

saucepan, place the saucepan on the heating

plate and heat the oil on highest temperature

setting until the optimum temperature is

reached (approx. 20 minutes).

Pick up the meat with the forks and dip it into

the hot oil.

Season the meat after cooking with salt and

pepper and serve it with fondue sauces and

dips, e.g. with a classical cocktail sauce.

Fondue Chinoise

for 4-6 portions

200 g each beef fillet, pork fillet, chicken fillet,

chicken liver, veal kidneys, sole fillet, prawns

(raw, prepared, eventually frozen), 125 g glass

noodles, 125 g leaf spinach, 125 g celery,

125 g carrots, 1,000 ml chicken stock, 2 tbsp

dry sherry or white wine, 2 eggs

Cut meat, giblets and fish into thin slices. Thaw

prawns, if necessary. Soak the glass noodles

approx. 10 minutes in warm water.

Wash the spinach leafs and stalks. Prepare

carrots and celery and cut into slices.

Beat the eggs.

Arrange the ingredients in separated dishes.

Heat the chicken stock with Sherry on the

highest temperature setting. Reduce the heat,

as soon as the stock starts boiling. For the

further preparation it should only simmer.

Pick up meat, giblets, fish and vegetables with

the fork and cook them in the stock. If necessary,

add some more stock after some time.

Serve the cooked food with fondue sauce, e.g.

curry sauce or cocktail sauce or sweet-sour

Chinese sauce.

At the end, cook the soaked noodles and the

remaining vegetables in the stock. Add the

beaten eggs and serve the soup in deep dishes.

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