Cheese and dessert fondues are best prepared in the ceramic pan, to maintain a more gentle heat needed to prevent scorching. Authentic cheese fondue uses a Swiss cheese (like Emmentaler or Gruyere), melted in Swiss wine. Since cheese contains fat, and wine is basically water, which don’t normally mix well, be sure to use a natural and well-aged Swiss cheese, or a combination of cheeses, including some cheddars, that will melt smoothly for best results. The wine should be dry. You may add a little fresh lemon juice to achieve the necessary acidity.
Meat fondue is best prepared in the Stainless Steel Pot. Do not use the Ceramic Insert for meat; it will not withstand the high temperature required for oil.
Dessert fondues basically entail melting sweet things in which to dip other things, such as strawberries in chocolate. When dipping in chocolate, towel dry what you’re dipping, to keep the chocolate from seizing.
General Set-Up Instructions
1. Always operate Fondue Set on a level, stable table or other flat, stable surface.
2. Always set up Fondue Set on a heat-resistant surface like a hot pad, wooden cutting board or ceramic tiles.
3. Keep Fondue Set away from children and always store Fuel Pan and Fuel in child-safe place.
4. Before using Fondue Pot, always make sure handle is firmly attached and that the Stainless Steel Pot fits securely on its stand.
5. Keep the Fuel Pan Extinguisher handy while set is in use so steel bite pro flame can be extinguished when cooking is complete.
The Versatility of Fondue
Use your Fondue Set for cooking meats and vegetables or for keeping sweet or savory sauces hot for dipping. Follow these simple instructions:
To Cook Meat, Shellfish and Fish in Oil
1. Arrange bite-size pieces of beef, chicken, pork, shrimp, fresh tuna, and swordfish or other meats and fish on a platter.
2. Set out dishes full of condiments like mustard, steak sauce, soy sauce, sweet and sour sauce, hoisin sauce, oyster sauce or barbeque sauce. Place one individual Fondue Plate at each place setting.
3. Set up the Stand of your Fondue Set on a table and a heat-resistant surface.
4. Pour 3 cups cooking oil* into Stainless Steel Pot. Heat on the stove top until oil reach 375°F, or until a bread cube dropped into oil cooks to a golden brown in 30 seconds.
5. Allow each guest to select a Fondue Fork. Each person can cook their meats to their personal desired degree of doneness.
Oils for Fondue
Olive Oil Vegetable Oil Peanut Oil Safflower Oil Corn Oil
To Cook Meats in Stock Follow the same procedure as outlined above, substituting stock or broth for the oil. Heat stock to boiling in the Stainless Steel Pot on stovetop before transferring Pot to the Stand over the Fuel Pan.
To Heat Savory Dipping Sauces
1. Set up the Stand of your Fondue Set on a table on a heat-resistant surface.
2. If the Dipping Sauce is a recipe with more than one ingredient and needs to be cooked before serving, combine ingredients in the Stainless Steel Fondue Pot and heat on the stovetop before transferring Pot to the Stainless Steel Stand.
3. If you wish to use a prepared sauce, like barbecue sauce or bottled cheese sauce place in Ceramic Insert. Heat on a medium setting in the microwave for 1 minute intervals, stirring after each until desired temperature is reached. Place 2 cups hot water in Stainless Steel Pot and carefully place in Stainless Steel Stand. Insert Ceramic Insert.
4. Keep the burner medium-to-low, to avoid scorching sauce and to keep them at a pleasant serving temperature.
5. Use the following “dippers” with Savory Sauces:
a. French bread cubes b. Raw vegetables c. Lightly steamed vegetables d. Boiled potatoes