Binatone FM-4400 User Manual [en, ru, fr]
Instruction Manual
Electric Fondue Maker
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ENGLISH......................................... 4
FRANÇAIS .................................... 12
РУССКИЙ .....................................20
ENGLISHFRANÇAISРУССКИЙ
УКРАЇНСЬКА ............................... 28
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УКРАЇНСЬКА
Electric Fondue Maker FM-4400
Please read the safety instructions carefully before using this
appliance. Please retain the instructions for future refer-
ence.
SAFETY MEASURES
When using your appliance, the following basic
safety precautions should always be followed:
X Before using for the first time, check that the
appliance voltage is the same as your local supply.
X Only use the appliance for the purposes stipu-
X Only use attachments supplied with the equipment.
X To avoid electric shocks, do not immerse the appliance,
plug or power cord in water or any other liquids. Do
not place the appliance where it could come into contact with
water or other liquids. If the appliance comes in contact with
water, immediately disconnect it from the mains. Do not use
the machine again until it has been serviced by an autho-
rized service center.
X Do not let children use the appliance without supervision.
X If the power cord plug does not fit into your wall
socket, consult a qualified electrician.
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X Use of various adapters may result in damage to the
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appliance and termination of warranty.
X Always supervise the equipment while in use.
X To avoid a circuit overload, do not operate any other high
voltage equipment on the same circuit.
X Always unplug before moving the appliance from one
place to another, cleaning and storing.
X Never pull the cord to disconnect the appliance, instead grasp
the plug and pull it to disconnect.
X Do not allow the cord or the machine itself to come in contact
with hot surfaces.
X Position the appliance and the cord so that nobody can acci-
dentally overturn it.
X Do not use the appliance if it has been dropped, or it has a
damaged power cord or plug. Do not modify or repair the
machine yourself.
X Do not dismantle the appliance as improper assembly might
result in an electric shock during the subsequent use of the
equipment. Repairs should only be done by authorized
service centers.
X Do not use the device in areas where combustible gas mixtures
or inflammable liquid vapors could be present in the air, or in
areas with inflammable air-borne dust or fibers.
X This equipment is intended for household use only, not for
commercial or industrial use.
X Please follow all the requirements of this guide.
X Do not use the appliance if it has mechanical defects (dents,
cracks etc.), get it checked by the nearest authorized service
center.
lated by the instructions.
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SPECIAl SAFETY MEASURES
X Regularly clean the pot, because fat
and other products that accumulate
inside the pot can cause fire.
X Never pour water into hot oil.
X Never move the appliance when it is in use or
immediately after its use when the appliance
itself and oil (cheese,
chocolate) are still hot, because there is always a possibility of
you stumbling. Hot oil and other products may cause
burns.
X Steam can rise from under the safety ring. Avoid steam
coming in contact with skin.
X Some parts of the appliance get hot during the operation. Do
not touch the hot surfaces of the fondue maker.
X Do not touch hot product, avoid hot food coming in contact
with skin.
X Do not immerse plastic cutlery into hot product. Do not pour
hot product into plastic dishware.
X The fondue maker may emit a light smoke the first time you use
it. This is a normal thing. The smoke will disperse in several
minutes. Do not forget to air the room.
DESCRIPTION OF THE
APPLIANCE PARTS
Figure A:
1. Safety ring
2. Pot
3. Heating element
4. LED – power supply indicator
5. Temperature regulator
6. Metallic fondue fork (8 items)
7. Fondue fork handle (8 items)
ENGLISH
BEFORE USE
X Read carefully this user manual.
X Remove the appliance from its package.
X Clean the body of the appliance with a damp,
soft cloth. Wash thoroughly all parts of the
appliance that come in contact with food and
let them dry completely.
X Make sure the surface of the heating ele-
ment is dry and clean.
OPERATING INSTRUCTIONS
1. Place the appliance on a dry, flat, horizontal surface.
2. Put the ingredients necessary for making fondue into the pot
(2). Put the safety ring (1) on the pot (2).
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3. Place the pot (2) on the heating element (3).
Connect the appliance to electric power supply.
Select the desired temperature mode (1 minimum temperature, 3 - maximum temperature) by aligning a digit on the temperature
regulator (5) with the point indicated on the
body of the appliance.
Note: heating will stop, when temperature of the appliance
reaches the selected level. Thermostatic regulator will
occasionally turn off and on, maintaining the set
temperature mode.
4. Connect the metallic fondue forks (6) with the handles (7) by
screwing them into the holes provided in the handles (7). You
could choose fork length (ordinary or short-cut) by screwing it
in one of two apertures in handle.
Note: When you make fondue using oil, use longer forks
for your convenience and safety. When cooking
cheese or chocolate fondue, you can use short forks.
5. Recipes for making different types of fondue can be found in
the section “Useful tips”.
CLEANING AND
MAINTENANCE
1. Unplug the appliance from the power socket
and let it cool completely.
2. Clean the body of the appliance with a damp,
soft cloth. Never immerse the body of
the appliance and the power cable in
water or other liquids.
3. Wash the pot of the appliance (2), the safety
soapy water. Rinse thoroughly these parts of the appliance
and let them dry completely. It is not recommended to wash
these parts of the appliance in the dishwasher.
4. When cleaning the appliance do not use hard brush and abrasive detergents.
ring (1) and the fondue forks (6) in warm,
USEFUL TIPS
Fondue maker should be placed in the middle
of the table so that every guest could easily reach
it. Every guest is provided with a plate and two
fondue forks. The first fondue fork is intended for
dipping and cooking and the second one – for
hygiene – hot fondue fork can cause burns! When making cheese
fondue, diced bread is placed in the middle of the table so that
every guest can easily take a handful of such cubes (or alterna-
eating. And this is done not only for reasons of
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tively a small teabowl with bread is served for every guest). Guests
pin a cube of bread with the fondue fork, dip it into hot cheese
fondue, swirling the fork so that cheese mixture stops dripping
from the fork, put the cube on the plate and then pin it with the
other fondue fork and begin eating. When cooking meat, fish and
vegetable fondue, the fondue maker with hot oil or bouillon in its
pot is placed in the middle of the table. The plate with raw meat,
fish and/or vegetables is served for every guest. If you cook food
in soft dough, every guest is provided with the teabowl containing
liquid dough. Every person pins a cube of the product with the
fondue fork, dips it into soft dough (if necessary) and then dips it
into the pot with hot oil and cooks food according to his/her taste.
After that the product is placed on a clean plate and another cube
of food is pinned with the fork and dipped into the pot with hot oil.
Sauces and spices are served on the table. Every guest uses a
small spoon to place sauces and spices on his/her plate (or alternatively a sectional plate can be used for serving sauces and
spices). Usually traditional bread and garlic bread as well as bread
with herbs are served on the table. The main course is accompanied by salad with dressing. Sweet fondue usually needs only
heating. It is served immediately after the table is cleaned after the
main course. Every guest is provided with a separate plate containing fruit/cookies/cake/sweets that are dipped into fondue or
alternatively a large dish is placed in the middle of the table and
everyone makes his/her own fondue.
Recipes
Classic Cheese Fondue
1 clove of garlic, 75 ml of dry white wine, 300g of
Emmental cheese, nutmeg, grinded black pepper, white bread
Rub the inside of the fondue pot with a garlic clove. Pour white
wine into the pot and add coarse grated cheese, stirring slowly.
When the mixture melts, add ground nutmeg and black pepper.
Cut white bread into small pieces. Pin the bread pieces with
forks and dip into the cheese.
Dutch Fondue
0.5 glass of milk, one half of an onion, 300g of grated
Gouda cheese, 1 tea-spoon of caraway-seeds, 2 tea-spoons
of corn meal, 2 table-spoons of gin, pepper, rye bread
Rub the inside of the fondue pot with a half of an onion. Pour
the milk into the pot and heat until it starts simmering, then gradually add cheese. Continue heating until the cheese melts, stirring
constantly. Add caraway seeds. Combine the flour with gin in a
small bowl, stir in the cheese mixture and heat for 2 – 3 minutes
more, constantly stirring, until the mixture becomes creamy. Pepper.
Serve with rye bread cubes and champignons.
Fondue from Different Kinds of Sausages
Sausages of different sizes and kinds (250g per person), oil
for frying
ENGLISH
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Dish the sausages up, large sausages may be cut into 3-4
pieces. Heat the oil until it simmers (no more than half of the
fondue pot). Each guest pins one sausage with a fork and fries it
until the oil around the sausage starts sizzling. Serve with sauces,
a lot of crusted bread and tomato salad.
Italian Fondue
200g of hard cheese, 100g of champignons, 200g of
Gorgonzola cheese, 0.5 glass of milk, 2 eggs, 2 table-spoons
of butter, 1/2 tea-spoon of white pepper, 1/2 glass of white
wine, white bread
Grate cheese coarsely, slice the champignons thinly. Cut the
bread in similar pieces. Melt the cheese. Stir up the eggs with milk
and pour slowly into the cheese mixture. Cook over a low heat as
the cheese mixture must not be heated over 60 degrees. Gradually add champignons, butter and white wine into the mixture.
Dip the white bread into the fondue.
Vegetable Fondue
Vegetables (cauliflower, broccoli, carrot, courgettes) – 200g
per serving; for sauce: eggs (yolk) - 2 pcs.; lemon juice - 1
table-spoon; oil - 1 glass; garlic - 2 cloves; salt, white pepper
– to taste; for soft dough: flour - 4 table-spoons; eggs - 2
pcs.; beer - 1/2 glasses; oil – 1 l
Combine the yolks with the lemon juice. Stir in oil (drop by
drop) until the mayonnaise is ready. Crush the garlic and combine
with the mayonnaise. Season the sauce with salt and pepper.
Make smooth dough from flour, salt, eggs and beer. Wash the
vegetables thoroughly, peel and cut into small pieces. If they are
of hard kinds (fennel, carrot, cauliflower and broccoli) boil them
for 2-3 minutes in salted water. Take out, rinse in cold water, let
them drain and dry. Heat up the oil, dip the vegetables into the
beer dough and fry them in the oil.
Burgundian Fondue
8 chicken breasts, 2 table-spoons of olive oil, 2 table-spoons
of wine vinegar, rosemary, thyme, 4 green sweet peppers,
pearl onions, mushroom caps, salt, pepper, 1 l of oil
Cut chicken breasts into small strips and pickle in a mixture of
olive oil, vinegar and herbs. Take out and dry with paper towels.
Take out the seeds from peppers and cut them into squares. Dish
up the chicken, peppers, onions and mushrooms. Fry meat pieces
in the hot oil. Serve with rice.
Classic Swiss Fondue
1 garlic clove, halved; 1 glass of dry white wine; 1 tea-spoon
of lemon juice; 250g of Gruyere cheese, grated; 250g of
Emmental cheese, grated; 2 tea-spoons of corn flour; 2
table-spoons of vodka; a dash of white pepper; a dash of
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freshly grated nutmeg; cubes of French bread for table
appointments
Rub the inside of the fondue pot with a cut garlic clove. Pour
wine and lemon juice into the pot and heat over a low heat until it
starts simmering. Lower the heat and gradually add grated cheese,
stirring with a wooden spoon, then continue heating until the
cheese melts, constantly stirring. Mix the flour with vodka in a
small bowl into a smooth mass, then add it into the cheese mixture
and heat for 2-3 minutes more, constantly stirring, until the mixture becomes fat and smooth. Do not let fondue simmer. Season
with pepper and nutmeg. Serve with cubes of French bread.
Fish Fondue
Fish fillet (hake, cod, rockfish) and shrimps – 200g per
serving; for sauce: coconut chips - 1-2 table-spoon; chilli - 1
piece; oil - 2-3 table-spoons; banana - 1 pc., small; sour
cream (rich) - 1/2 glass; mayonnaise – 150g; salt, white
pepper – to taste; for soft dough: flour - 4 table-spoons; eggs
- 2 pcs.; beer - 1/2 glass
Prepare the sauce: coconut chips fry in a frying pan without fat
until it turns golden. One chilli cut into small pieces and fry in oil.
Mash bananas into puree; combine with sour cream and mayonnaise. Season the banana puree with spices. Transfer the coconut
chips and sauté pepper into the sauce. Combine flour, salt, eggs
and beer with a mixer to get soft smooth dough. Cut the fish fillet
into small pieces, sprinkle shrimps with lemon juice and dish them
up. Heat up the oil in fondue ware. When the guests are already
at table dip fish and shrimps into the beer dough and fry them in
the oil.
Chocolate Fondue
100g cream, 3 bars of chocolate, 20g of cognac
Heat the cream in the fondue pot, then add chocolate broken
into small pieces. Heat up constantly stirring until the chocolate
melts and the viscous mass forms. Immediately before use pour the
cognac.
Sweeties, fresh apples, pears, peaches, apricots, strawberries,
pieces of honey or sponge cakes may be served with this fondue.
Chocolate & Coffee Fondue
2 bars of chocolate, 6 table-spoons of sweetened condensed
milk, 3 table-spoons of vodka or cognac, 1 table-spoon of
instant coffee
Break the chocolate into small pieces; melt it into the fondue
pot together with the sweetened condensed milk over the low
heat. Stir into vodka and instant coffee.
Dip slices of rye of white bread, pieces of honey or sponge
cakes, fresh fruits into the fondue.
ENGLISH
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DISPOSAL
The appliance should be disposed of in accordance with waste disposal regulations in your country and with the least damage to the environment.
Only ecologically safe materials are used in
the packaging of our products and the cardboard
and paper can be disposed of with normal paper
waste.
AFTER-SALES SERVICE
If your appliance does not operate at all
or operates poorly, call an authorized service
center for help or repairs.
The warranty does not cover the
following:
X Non-observance of the above safety mea-
X Commercial use (use outside the scope of personal household
needs).
X Plugging into a mains socket with a voltage different from the
voltage on the appliance rating plate.
X Improper care (ingress of liquid, dust, insects, and other for-
eign items and substances inside the appliance).
X Use of excessive force during appliance operation or other
damages (mechanical damages resulting from incorrect use,
shocks or dropping of the appliance).
X Unauthorized repairs or replacement of the appliance parts
performed by an unauthorized person or service center.
X Accidents, such as lightning strike, flood, fire and other acts of
God.
sures and operation instructions.
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ENGLISH
Features may be changed by Binatone without any notice.
Warranty details are set out in the warranty card provided with
the product.
Exploitation period: 3 years after the day of purchase.
Manufacture: Binatone Industries Ltd, Great Britain, Wembley,
1 Beresford Avenue, Vitabiotics House
Made in PRC for Binatone Industries Ltd, Great Britain
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