Fondue Instructions

Page Contents:
-General set up instructions
-Alcohol burner directions
-Care and clean-up
-How to cook meats, shellfish and fish in oil
-How to cook meats in stock
-How to cook vegetables
-How to heat savory dipping sauces
-How to heat sweet dipping sauces

Related Pages:
-Fondue Sets & Accessories
-Fantes.com Main Page

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Cooking in a Metal Fondue Pot With Alcohol Burner

READ THE FOLLOWING INSTRUCTIONS CAREFULLY BEFORE USING

 

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 burner and denatured alcohol in a child-safe place.

4. Before using Fondue Pot, always make sure handle is firmly attached and that the Pot fits securely on its Stand.

5. Keep the Alcohol Burner Cover handy while set is in use so flame can be extinguished when cooking is complete.


ALCOHOL BURNER DIRECTIONS

1. Your Alcohol Burner is designed to USE ONLY DENATURED ALCOHOL (available at hardware stores, and drug stores) or LIQUID FONDUE FUEL (available in gourmet shops.)

2. DO NOT OVERFILL ALCOHOL BURNER. USE NO MORE THAN 3 FLUID OUNCES OF DENATURED ALCOHOL, OR LIQUID FONDUE FUEL to fill your burner. More alcohol may cause excessive flames. 3 ounces will burn approximately 90 minutes. If less time is required, use 2 ounces of fuel.

3. Immediately wipe away any spilled alcohol or fuel. ALWAYS REMOVE CONTAINER OF FUEL FROM BURNER VICINITY BEFORE LIGHTING.

4. Place Burner in the Stand and use a match to light at the center hole. DO NOT USE A LIGHTER OR TIP THE BURNER TO IGNITE.

5. Use the Moveable Handle on the Burner to adjust the flame. For higher flames, leave holes open. To reduce flames, rotate handle to partially cover holes.

6. DO NOT MOVE OR TIP BURNER/STAND ONCE BURNER IS LIT.

7. NEVER ADD ALCOHOL OR FUEL TO A LIT OR HOT BURNER. Always extinguish the flame and allow Burner to cool before refueling.

8. To extinguish flame, place Burner Cover on top of Burner to cover completely.


CARE & CLEAN-UP

1. When Fondue cooking is complete, extinguish flame with Burner Cover.

2. Allow Fondue Pot to cool completely on its Stand.

3. Remove contents from Pot, rinse Pot and Splatter Shield with hot water. Wash by hand.

4. Wash Fondue Forks by hand.

5. Wipe cooled Stand, Base and Burner with a damp cloth or sponge if needed. Buff dry.
 

 
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 Meats, Shellfish and Fish in Oil

1. Arrange bite-size pieces of beef, chicken, pork, shrimp, fresh tuna, swordfish or other meats and fish on a platter. Allow 4-6 ounces per person.

2. Set out dishes full of condiments like mustard, steak sauce, soy sauce, sweet and sour sauce, hoisin sauce, oyster sauce or barbecue sauce. Place one individual Fondue Plate at each place setting.

3. Set up the Stand of your Fondue Set on a table on a heat-resistant surface. Place prepared Burner in Stand. (See General Set-Up Instructions and Alcohol Burner Directions.)

4. Pour cooking oil* into Fondue Pot to a depth of 2-2.5 inches. Heat on the range until oil reaches 375°F, or until a bread cube dropped into oil cooks to a golden brown in 30 seconds.

5. Set Fondue Pot on Stand. Place the Splatter Shield on Pot. Light the Burner with a match at the center hole. (Read Alcohol Burner Directions carefully before lighting Burner.) Adjust flame to desired height with Moveable Handle.

6. Allow each guest to select a Fork and place an assortment of condiments on his Fondue Plate. Centrally locate the meat platter so everyone can skewer the pieces of meat and place them in the Fondue Pot for cooking. Each person can cook their meats to their personal desired degree of doneness.

*OILS FOR FONDUE COOKING

You can use any of the following oils for Fondue Cooking. Remember that Olive and Peanut Oils have higher smoking points than the others.

    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 Fondue Pot on kitchen range before transferring Pot to the Stand over the Alcohol Burner.


To Cook Vegetables

Cut fresh vegetables into bite-size pieces and follow wither the Oil or Stock cooking procedures above.


To Heat Savory Dipping Sauces

1. Follow Basic set-up procedure in section "To Cook Meats… in Oil."

2. If the Dipping Sauce is a recipe with more than one ingredient, like Hot Clam Dip, Chile Con Queso or Hot Anchovy Dip, and needs to be cooked before serving, combine ingredients in the Stainless Steel Fondue Pot and heat on the range before transferring Pot to the Alcohol Burner.

3. If you wish to use a prepared sauce, like barbecue sauce or bottled cheese sauce, heat it in the Fondue Pot over the Alcohol Burner, stirring frequently until hot.

4. Keep the Burner flame medium-to-low, to avoid scorching sauces and to keep them at a pleasant serving temperature.

5. Use the following "dippers" with Savory Sauces:

    French bread cubes
    Raw vegetables
    Lightly steamed vegetables
    Boiled Potatoes


To Heat Sweet Dipping Sauces

1. Follow basic set-up procedure outlined in section "To Cook Meats… In Oil."

2. For quick and easy entertaining, use bottled dessert sauces such as hot fudge, butterscotch or raspberry syrup, heated directly in the Fondue Pot over the Alcohol Burner.

3. Create your own dessert dipping sauces by heating jams, preserves or pieces of chocolate flavored with liqueurs or other liquids directly in the Fondue Pot over the Alcohol Burner, stirring frequently.

4. To thin sauces, stir in milk, fruit juice, coffee, water or liqueurs a tablespoon at a time.

5. To thicken a sauce, allow it to simmer, until desired consistency is reached.

6. NEVER MELT CHOCOLATE OR CHEESE ALONE. Always add some liquid to the Fondue Pot along with the chocolate or cheese, and stir frequently. ALWAYS KEEP THE FLAME LOW TO AVOID SCORCHING that can occur with many dessert sauces due to their high sugar content.

7. Use the following "dippers" with Sweet Dessert Sauces:

Pound cake, angel food cake or sponge cake cubes
Whole fresh fruits like strawberries and grapes
Cut-up fresh fruits like banana and apple


Enjoy!

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