Instructions for use
Modell 48645
FONDUE ELEGANCE
Impressum:
Bedienungsanleitung Modell 48645
Stand: Juli 2014 /nr
Copyright ©
Mannheimer Straße 4
68766 Hockenheim
Telefon +49 (0) 62 05/94 18-0
Telefax +49 (0) 62 05/94 18-12
E-Mail info@unold.de
Internet www.unold.de
INSTRUCTIONS FOR USE MODEL 48645
TECHNICAL SPECIFICATIONS
Power rating: 1,000 W, 230 V, 50 Hz
Dimensions
(W/D/H):
Power supply cord: Approx. 100 cm
Weight: Approx. 1.9 kg
Capacity: Stainless steel fondue pot: min 500 ml, max.
Heating element: Feet made of heat-resistant plastic
Equipment: Suitable for all types of fondue, stainless steel pot for
Accessories: Plastic ring with 6 ceramic bowls, 8 stainless steel forks,
Equipment features, technology, colours and design are subject to change without
notice. Errors and omissions excepted
EXPLANATION OF THE SYMBOLS
Approx. 29,6 x 27,5 x 21,5 cm
1.500 ml of oil or bouillon
Ceramic fondue pot: max. 900 ml of cheese or
chocolate
Hot plate with a diameter of 16 cm
bouillon or oil fondue, with fork support, ceramic pot for
cheese or chocolate fondue, plastic ring with 6 ceramic
bowls for sauces, continuous temperature control
ceramic pot, instruction manual with recipes.
This symbol indicates a potential burning hazard. Please be especially
careful at all times here.
This symbol indicates potential hazards that may result in injury or
damage to the appliance.
SAFETY INFORMATION
Please read the following instructions and keep them on hand for later
reference.
1. This appliance can be used by children aged from 8 years and above
and persons with reduced physical,
sensory or mental capabilities or
lack of experience and knowledge
if they have been given supervision
or instruction concerning use of
the applicance in a safe way and
understand the hazards involved.
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Children shall not play with the
appliance. Cleaning and user maintenance shall not be made by children without supervision.
2. Children of less than 3 years should
be kept away unless continuously
supervised.
3. Children aged from 3 years and less
than 8 years shall only swith on/off
the appliance provided that it has
been placed or installed in its intended normal operating position and
they have been given supervision or
instruction concerning use of the
appliance in a safe way and understand the hazards involved. Children aged from 3 years and less than
8 years shall not plug in, regulate
and clean the appliance or perform
user maintenance.
4. Children should be supervised in
order to ensure that they do not
play with the appliance.
5. Keep the appliance out of reach
of children.
6. Connect the appliance only to an
AC power supply with the voltage
indicated on the rating plate.
7. Do not operate this appliance
with an external timer or remote
control system.
8. For electrical safety reasons,
never immerse the appliance or
the lead cable in water or other
liquids.
9. For electrical safety reasons, do
not clean the appliance in a dishwasher.
10. Never touch the appliance or lead
cable with wet hands.
11. The switch, heating base and
cable should never come into contact with water or other liquids. In
case this ever happens, all components must be completely dry
before operating the appliance
again.
12. Disconnect the plug from the wall
socket when the appliance is not
in use during a prolonged time or
directly after use.
13. Place the appliance on a firm,
even and heat resistant surface in
the centre of the table.
14. Keep sufficient distance to flammable objects.
15. This appliance is intended for
domestic and similar use such as:
staff kitchen areas in shops, offi-
ces and other working environ-
ments;
agricultural enterprises;
by clients in hotels, motels and
other accommodation facilities;
bed and breakfast accommoda-
tions and holiday homes.
16. Avoid any contact of the mains
supply with any hot parts of the
appliance.
17. Make sure that the lead cable does
not trail to avoid the appliance
being pulled down accidentally.
Extra care must be taken when
using extension cords or cables.
Use only technically faultless
extension cords or cables. When
using a cable drum, the cable has
to be completely unrolled.
18. The plate becomes very hot during
operation. If possible, only connect the plate when a filled pot is
placed on it.
19. The heating plate and the pot surface become very hot during operation. Please remember that they
maintain the heat during some
time after disconnection. Avoid
any contact with hot surfaces and
never grab anything from a hot
pot. If necessary, use potholders.
20. Make sure that the oil does not
overheat. In case the oil catches
fire by overheating, disconnect
the plug from the wall socket and
cover the pot with a lid or similar in order to put out the flames.
21. Never put water into hot or burning oil!
22. When transporting the appliance,
always remember that boiling
fat can cause severe burns. We
recommend not to transport the
appliance when the pots are filled
with hot liquids, but put it up at
its place of use and heat up oil,
bouillon etc. there.
23. Do not use the appliance with
accessories of other manufacturers or brands, to prevent damage.
24. Check the plug and lead cable
regularly for wear and damage.
If the lead cable or other parts
show damage, please send the
appliance to our after-sales service for inspection and/or repair
(for address, see warranty terms).
Unauthorised repairs can constitute serious risks for the user and
void the warranty.
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Attention:
The appliance becomes very hot during operation and maintains the heat
during some time after disconnection.
Never open the housing of the appliance. There is danger of electric shock.
The manufacturer will not be liable in the event of incorrect assembly, improper or incorrect use or if
repairs are carried out by unauthorized third parties.
BEFORE USING THE APPLIANCE
1. Remove all packaging material.
2. Before the first use, please wipe
the heating base with a damp
cloth. Clean all detachable parts
(stainless steel pot, ceramic pot,
splash guard, forks) in warm water
with a mild washing-up liquid.
Dry all parts thoroughly with a soft
cloth.
3. Place the plastic ring on the heating base, making sure that it fits
perfectly and latches into place.
The half-round notch should be
exactly over the manual control
element.
4. Place the appliance in the centre
of the table on a heat resistant
surface (like a marble plate, silicone mat or similar).
5. Now fill in the fondue liquid following the recipe/instructions:
Stainless steel fondue pot
Oil or bouillon, max. 1,500 ml
CLEANING AND CARE
1. Before cleaning the appliance,
remove the plug from the socket and
let the appliance cool down completely.
2. Do not immerse the hot ceramic
saucepan into cold water. It might
crack due to the temperature shock.
3. All removable parts such as stainless steel saucepan, lid, ceramic
saucepan, forks can be cleaned in
the dishwasher or by hand in hot
water with mild detergent.
4. The ceramic bowls can be cleaned
in the dishwasher.
5. In case of incrustations soak the
saucepans overnight.
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Ceramic fondue pot
Cheese or chocolate, max. 900 ml
6. Put the plug into a power socket
according to the rating label.
7. Place the pot on the heating plate.
8. Adjust the appliance to the level
indicated in the recipe and heat
up the liquid.
9. Please follow the indications in
the recipes!
10. Fill the ceramic bowls provided
with the desired sauces or dips.
11. After use switch the appliance off
by adjusting the switch to 0 and
disconnect the plug from the wall
socket. Let the appliance cool off
completely
Please remember that the plate
and the pot maintain the heat
during some time after disconnection.
6. The energy supply station must not
be immersed into water or any other
liquid for cleaning. Just wipe it with
a damp cloth. Please avoid water
from penetrating into the appliance.
7. Do not use any abrasive or scouring
cleaning agents.
8. Do not pour used oil into the sink,
but let it cool down and dispose it
according to your local regulations
in a closed recipient.
9. Dispose defective appliances according to your local regulations (see
page DISPOSAL).
10. Dry all parts carefully before storing
or using the appliance.
FONDUE WITH OIL OR STOCK
1. Set the temperature control to the
highest position.
2. Heat the oil resp. the stock for
approx. 20 minutes, until the
required temperature is reached.
3. The stock should not boil, but only
simmer. If necessary, reduce the
temperature.
4. Cook the meat approx. 1,5–3
minutes when using oil and
approx. 3-4 minutes when using
stock.
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
8. Only use the stainless steel
saucepan to heat oil.
9. Do not cover the saucepan with a
lid during heating to avoid overheating of the splash protection lid.
10. Use only heat resisting, neutral
oil. The oil must not splash or
smoke.
11. Do not use the oil more than 3-4
times. Used oil is foaming, smells
rancid and become thicker.
12. Always replace the complete
quantity of oil. Do not mix used
and fresh oil.
13. Do not mix different types of oil
and fat.
14. Only use lean and tender meat.
Cut the meat into uniform, not too
big pieces.
15. Frozen meat must be thawed
before using it for fondue.
16. 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.
17. 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
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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
CHEESE FONDUE
1. Rub the ceramic saucepan with a
half clove of garlic.
2. Grate the cheese, fill it into the
saucepan and place the saucepan
on the heating plated.
3. Choose a medium temperature
setting and melt the cheese while
stirring constantly.
4. As soon as the cheese is melted, reduce the temperature. The
cheese must not boil.
5. The ceramic bowl is always used
without splash protection.
6. Do not immerse the hot saucepan
into cold water after use. It might
crack due to the temperature
shock. Always let the saucepan
cool down before cleaning it.
7. Very delicious is the crust at the
bottom of the saucepan, which
can be savoured at the end.
Swiss cheese fondue
for 4-6 portions
1 clove of garlic, 80 ml dry white wine,
200 g each of grated Emmental and
gruyère cheese, 1 tsp starch, white
pepper, 1 tbsp kirsch, baguette
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.
Rub the ceramic saucepan with a half
clove of garlic. The heat the cheese together with the wine under stirring on
medium temperature. As soon as the
cheese is melted and starts to simmer,
mix the starch with the kirsch and add
it to the cheese. Season with pepper.
Cut the baguette into cubes and dip
the bread cubes into the cheese.
Tipp: Serve grapes or raw ham (wrappred around the bread pieces) in thin
slices with the cheese fondue.
Italian cheese fondue
for 4-6 portions
100 g each Asagio-, Fontina-,
Provolone cheese, 100 g mascarpone,
approx. 75 ml milk, 1 tbsp butter,
1 tbsp flour, 75 ml white wine, 2 egg
yolks, Grissini, Parmas ham
Grate the cheese, mix it with
mascarpone and milk and leave it
overnight in the refrigerator.
Knead flour and butter. Bring the
white wine to boil, the add the flour/
butter mixture and finally the cheese
while stirring. Finally add the beaten
egg yolks. Do not boil the mass any
more after having added the egg yolks
to avoid clotting.
Warp the ham around the grissini and
dip it into the cheese.
Serve Italian antipasti with this fondue.
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British cheese fondue
for 4-6 portions
250 g Cheddar cheese, 150 g Stilton
cheese, 3 tbsp butter, 75 ml cream or
milk, 3-4 tbsp tomato ketchup, 1 tsp
starch, 1-2 tbsp light port wine, white
bread / walnut bread, 6-8 stalks of celery, 3-4 firm pears
SWEET FONDUE
Cut the cheese into small cubes and
melt it with butter and cream while
constantly stirring. Add the tomato
ketchup. Mix the starch with water or
wine and stir it under the cheese.
Cut the bread and the pears into
cubes, the celery into slices and dip
them into the cheese.
1. Choose a low to medium temperature posi-tion.
2. Melt the chocolate in the ceramic
saucepan while stirring, eventually with some milk or cream. As
soon as the chocolate is melted,
reduce the heat to a low position.
3. The chocolate should only be kept
liquid, but must not boil.
Chocolate fondue - Basic receipt
Melt milk chocolate, plain chocolate or
white chocolate, as described above.
Peel fruits of the season and cut it into
bit-sized pieces, e.g. aplles, strawberries, raspberries, bananas etc. serve
the fruit pieces in dishes.
At table, pick up one piece of fruit and
dip it into the hot chocolate. Take it
out, let it cool down for a moment and
then enjoy it!
Variations
Round off the chocolate with a little
bit
cream or milk to have a more creamy mass.
Season the chocolate at your taste,
e.g. with a pinch of cinnamon, cardamom or a dash of orange liqueur or
vanilla syrup.
Serve the fondue with crêpes rolls in
addition to the fruit.
Bake thin crêpes (it’s very easy with
the UNOLD®
crêpes maker). Spread some jam on
the warm crêpes (e.g. apricot jam or
orange marmalade) and roll the crêpes
firmly, then cut into bit-sized pieces.
Fruit in chocoate sauce
for 4-6 portions
200 ml cream, 140 g plain chocolate,
1 pinch of gingerbread spices or ca-
yenne pepper (to taste), 100 ml orange juice
Fruits to taste, z.B. bananas, strawberries, pine-apples, pears, tangerines
Heat the cream with den spices.
Cut the chocolate into pieces and melt
in in the hot cream.
Add the orange juice.
Prepare the fruits and cut them into
pieces.
Spike the fruit pieces with teh forks
and dip them into the chocolate sauce.
Tipp:
Sprinkle the fruit pieces with some lemon juice.
Punch fondue
for 4-6 portions
100 g frozen raspberries, 2-3 cloves,
1 pinch of grated lemon peels, 1 tbsp
lemon juice, 1 cinnamon stick, 1 star
aniseed, 1 tbsp rum, 500 ml red wine,
80 g sugar, 50 g starch, Gingerbread,
muffins
Thaw the raspberries and mash it with
lemon juice and peels. Heat the spices
with the red wine in the stainless steel
saucepan, but do not boil. Add the sugar.
Pass the raspberries through a sieve,
add the starch and pour the raspberries into the red wine under stirring.
Bring once to boil, then reduce the
temperature and remove the spices.
Cut gingerbread or muffins into pieces
and dip the cake into the punch.
Tipp:
For children, leave out the rum and replace the red wine by cherry juice.
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GUARANTEE CONDITIONS
We grant a 24 months guarantee, and in case of commercial use a 12 months guarantee, starting from the date of purchase
for any damage demonstrably due to manufacturing defects and when the appliance has been used according to its intended
use. Within the warranty period we will remedy defective materials or workmanship through repair or replacement, at our
option. Our warranty terms apply only to appliances sold in Germany and Austria. For other countries, please contact the responsible importer. In the event of a claim for remedy of defects, please send the appliance to our after sales service, properly
packaged and postage paid, together with a copy of the automatically generated sales receipt, which must show the date of
purchase, and a description of the defect. If the defect is covered by the warranty, the customer will be reimbursed for the
shipping costs only in Germany and Austria. The warranty does not cover damage from normal wear, improper handling and
failure to comply with the maintenance and care instructions. The warranty is void if repairs or modifications are made to the
appliance by third parties. Any claims of the end consumer vis-à-vis the retailer are not limited by this warranty.
WASTE DISPOSAL / ENVIRONMENTAL PROTECTION
Our appliances are produced on a high quality level for a long lifetime. Regular maintenance and expert
repairs by our after-sales service can extend the useful life of the appliance. If an appliance is defective and
repair is not possible we ask you to follow the following instructions for disposal.
Do not dispose this appliance together with your standard household waste. Please bring this product to an
approved collection point for recycling of electric and electronic products.
By separate collection and disposal of waste products you help to protect natural resources and ensure, that
the product is disposed in an adequate way to protect health and environment.
The authors have thoroughly considered and tested the recipes included in these operating
instructions. Nevertheless, a guarantee cannot be accepted. The authors, respectively UNOLD AG
and their assignees shall not be liable for personal injuries, material damages and financial loss.
The instruction booklet is also available for download: www.unold.de
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