West Bend L5572D, 88533 User Manual

ELECTRIC FONDUE POT

Instruction Manual

www.focuselectrics.com

Important Safeguards............................................................................................... 2

Operating Precautions.............................................................................................. 3

Using Your Fondue Pot............................................................................................ 5

Cleaning Your Fondue Pot ....................................................................................... 6

Recipes .................................................................................................................... 8

Warranty................................................................................................................. 13

SAVE THIS INSTRUCTION MANUAL FOR FUTURE REFERENCE

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IMPORTANT SAFEGUARDS

To prevent personal injury or property damage, read and follow all instructions and warnings.

When using electrical appliances, basic safety precautions should always be followed including the following:

• Read all instructions, including these important safeguards and the care and use instructions in this manual.

• Do not touch hot surfaces. Use handles or knobs.

• To protect against electric shock do not immerse cord, plugs, or other electric

parts in water or other liquids.

• Close supervision is necessary when this appliance is used by or near children.

• Unplug the appliance from outlet when not in use and before cleaning. Allow to

cool before putting on or taking off parts and before cleaning.

• Do not operate any appliance with a damaged cord or plug or after the appliance malfunctions or if the appliance is dropped or damaged in any manner. If you experience any problems with your appliance, unplug it immediately from the electrical outlet. For service information see warranty page.

• The use of accessory attachments not recommended by Focus Electrics may cause injuries.

• Do not use this appliance outdoors.

• Do not let cord hang over the edge of a table or counter, or touch hot surfaces.

• Do not place on or near a hot gas or electrical burner, or in a heated oven.

• Extreme caution must be used when moving an appliance containing hot oil or

other hot liquids.

• Always attach plug to appliance first, then plug cord into the wall outlet. To disconnect, turn any control to “OFF," then remove plug from wall outlet.

• Do not use appliance for other than intended use.

• This appliance has a polarized plug (one blade is wider than the other). To

reduce the risk of electric shock, this plug is intended to fit into a polarized outlet only one way. If the plug does not fit fully into the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do not attempt to modify the plug in any way.

• For household use only.

To prevent personal injury or property damage, read and follow all instructions and warnings.

OPERATING PRECAUTIONS

• Do not use glass cover if chipped, cracked or has deep scratches. Weakened glass can shatter during use. Discard immediately.

• Do not set glass cover on hot burner or on oven heat vent. Sudden temperature change may cause the cover to crack or shatter.

• Glass is breakable. Care should be taken not to drop or impact the glass cover. If the cover breaks, it will do so in many pieces. Avoid or discard any foodstuffs exposed to broken cover.

• Set cover on hot pad, trivet or other heat protective surface. Do not set hot cover directly on the counter, table or other surface.

• Moving an appliance containing hot foods, liquids or oil is not recommended. Extreme caution must be used when moving an appliance containing oil.

• Always exercise caution when cooking food in hot oil.

• Never add water or any type of liquid such as wine or bouillon to oil as any

amount of liquid can cause eruption of the hot oil.

• Never place any type of cover on this appliance when heating oil or cooking foods in oil.

• Be extremely cautious of steam when removing cover. Lift cover slowly directing steam away from you.

• Do not set hot cover on cold or wet surface; let cover cool before placing in water. Do not add frozen/cold foods or liquids into heated cooking pot. Sudden temperature changes may cause the cover to crack or shatter.

• Do not place glass cover with metal ring in the microwave oven.

• Allow appliance to cool completely after use and before cleaning or storing.

• Always attach heat control to fondue pot first, then plug cord into electrical outlet.

After cooking and serving, turn heat control to “off” and unplug from electrical outlet. Let fondue pot cool before removing heat control.

• A short power-supply cord is provided to reduce risks resulting from becoming entangled in or tripping over a longer cord.

To prevent personal injury or property damage, read and follow all instructions and warnings.

• Longer, detachable power-supply cords or extension cords are available and may be used if care is exercised in their use. While use of an extension cord is not recommended, if you must use one, the marked electrical rating of the detachable power-supply cord or extension cord should be at least as great as the electrical rating of the appliance. If the appliance is of the grounded type, the extension cord should be a grounding-type 3-wire cord. The cord should be arranged so that it will not hang over the counter top or tabletop where it can be pulled by children or tripped over.

• Do not attempt to repair this appliance yourself.

SAVE THESE INSTRUCTIONS

QUICK RELEASE

The Quick Release™ Heat Control is designed to release from the Fondue Pot easier than a standard heat control. This design meets Underwriter’s Laboratories (UL) current safety standards. To position the Quick Release sure it is set to the “OFF” setting and place into the connection area under the handle. The magnet will draw the control in place and you will hear it click when it is connected (see below). Plug the cord into an electrical outlet. When finished using the Fondue Pot, set the heat control to the “OFF” setting, unplug the cord from the electrical outlet and allow to cool. If the heat control is removed while the Fondue Pot is still hot, use caution as portions of the heat control may be hot. If the heat control is pulled off during use, immediately unplug the cord from the wall outlet. Use caution when reconnecting the heat control as portions of it may be hot. Never move the Fondue Pot with the heat control attached as it can fall off and be damaged.

™

HEAT CONTROL

™

control in place, make

USING YOUR FONDUE POT

Before Using The First Time: With the heat control removed, wash the Fondue

Pot, forks, fork ring or glass cover (if included) in warm, soapy water. Exercise care when washing the forks as the ends are sharp. Rinse and dry thoroughly. Note: Do not use any abrasive scouring pads or cleansers on these parts.

Condition Non-Stick Interior: The non-stick interior surface of the Fondue Pot must be conditioned to ensure stick-free cooking. Lightly wipe a teaspoon of cooking oil over the entire surface with paper toweling or a soft cloth. Allow a light film of oil to remain on the surface. Do not use shortening, butter or margarine to condition the non-stick surface. The Fondue Pot is now ready to use.

Note: Do not strike utensils against cover rim. Glass cover may shatter as a result.

1. Place the Fondue Pot on a dry, level, heat-resistant surface, away from any

edge. Do not block airflow under the Fondue Pot. If the Fondue Pot is used on a surface that is not heat-resistant, such as a varnished, veneer or plastic surface, place the Fondue Pot on a heat resistant tray or board to protect the surface below. Make sure the Fondue Pot rests level. Be sure hands are dry when using the Fondue Pot. Your Fondue Pot comes with rubber feet. To ensure proper operation and safety, make sure all feet are present and fully clean before each use. Do not use if any feet are missing.

2. Attach the heat control to the Fondue Pot, making sure it is set to the “OFF”

setting. Plug the cord into a 120 volt, AC electrical outlet only.

3. Follow recipe as directed. If the recipe calls for preheating, the signal light on

the heat control will go out when the cooking temperature is reached. The signal light will turn on and off to indicate that the proper temperature is being maintained.

4. To prevent scratching of the non-stick coating, plastic, rubber or wooden tools

are recommended for stirring foods in the preparation of dessert or cheese fondue. Do not use any sharp edged metal cooking tools on the non-stick surface as scratching can occur.

5. If the fork ring is included, place on the top edge of the pot, making sure it is

secured in place. Use this to hold the forks in the slots while cooking. This is especially handy when using oil to cook.

6. Use the fondue forks packaged with the Fondue Pot to spear foods for dipping

or cooking. To prevent scratching of the non-stick surface, use care when placing or swirling forks in pot. The handles of the forks feature different colored ends to help the user identify their own fork.

7. After serving, turn the heat control to “OFF” and unplug the cord from the

electrical outlet. Allow the Fondue Pot and heat control to cool before cleaning. If the Fondue Pot must be moved before it has cooled, first remove the heat control using caution, as portions of the heat control may be hot. Use hot pads to move the Fondue Pot as the handles may be warm.

CLEANING YOUR FONDUE POT

Clean After Each Use: To keep the Fondue Pot looking attractive and cooking

efficiently, clean it thoroughtly after each use.

Remove Heat Control: With the heat control set at “OFF,” unplug the cord from the electrical outlet and allow to cool. If the heat control must be removed prior to cooling, remove the heat control using caution, as portions of the heat control may be hot.

Let The Fondue Pot Cool By Itself

cool completely by itself. Do not hasten cooling by adding cold water or immersing in water when hot. Although made of thick aluminum, a sudden change in temperature may cause the metal to warp. Always allow hot oil or liquid to cool completely before removing from the Fondue Pot.

In-the-Sink Cleaning

1. Clean the non-stick interior and outside of the Fondue Pot in warm, soapy water

using a non-metal cleaning pad. A dishcloth or sponge may give the non-stick surface a clean look, but will not remove the tiny food particles that can settle into the finish. Do not use metal scouring pads or harsh scouring cleansers on the nonstick surface or outside of the pot. If staining occurs on the outside of the pot, scour with a non-abrasive cleanser.

2. Wash fondue forks, fork ring and glass cover, if included, in warm, soapy water

with a dishcloth or sponge, rinse and dry thoroughly. The ends of the forks are sharp, exercise care when washing them. Do not use any abrasive metal scouring pads or cleansers on the glass cover or fork ring as damage can occur. After washing, rinse and dry thoroughly. Note: Do not use abrasive scouring pads or cleansers on glass cover as scratching can occur. Check the Fondue Pot for loose handles after cleaning. Retighten loose screws immediately with the appropriate screwdriver, but do not over tighten. Over tightening can result in stripping of screws or cracking of handles and handle failure.

- After using the Fondue Pot, always allow it to

Special Storage Tip: Since the ends of the fondue forks are sharp, store them in an area that is out of children’s reach

Dishwasher Cleaning: The Fondue Pot, with heat control removed, forks and glass cover if included, may be cleaned in an automatic dishwasher. The plastic fork ring, if included, should not be placed in a dishwasher. When placing these parts onto a dishwasher rack, be sure they do not touch one another or other objects being cleaned to prevent marring or scratching. The uncoated underside of the Fondue Pot will darken after dishwasher cleaning which is normal. The non-stick interior of the Fondue Pot must be reconditioned with vegetable oil after each automatic dishwasher cleaning.

SPECIAL CLEANING INSTRUCTIONS

Removing a Mineral Film - A spotted white film may form on the non-stick surface.

This is a buildup of minerals from foods or water and is not a defect in the finish. To remove, soak a soft cloth in lemon juice or vinegar and rub onto the finish. Then wash, rinse and dry thoroughly. Recondition the non-stick surface with vegetable oil before using.

Removing Stains - After frequent use, the non-stick surface may discolor. Minor stains are considered normal and do not affect the performance of the Fondue Pot. Dark and widespread staining, however, which usually results from overheating and/or improper cleaning, may lessen the effectiveness of the non-stick properties. If staining occurs, treat with a commercial cleaner for non-stick finishes such as DipIt® coffee pot destainer. (Dip-It® coffee pot destainer is available in most grocery and department stores.) Follow the package directions for cleaning non-stick surfaces. If staining is quite severe, simmer longer or repeat cleaning. Do not use household bleach to clean the non-stick surface, as it will permanently fade it. After using a commercial cleaner, wash the Fondue Pot , rinse and dry thoroughly. Recondition the non-stick surface with vegetable oil before using.

ADDITIONAL USES FOR THE FONDUE POT

Your Fondue Pot may also be used to prepare and serve appetizers such as meatballs, sauces and dips. It can also be used for heating canned convenience foods or leftovers.

As a guide, use these temperature settings: “WARM” - Keeps cooked or heated foods warm for serving.

“SIMMER” (250ºF/121ºC) -Prepare sauces or dips, gently reheat leftovers.

250ºF/121ºC - -Bring liquid to a boil, heat canned convenience foods, or cook vegetables.

325-350ºF/163-177ºC - Bbrown meat or sauté vegetables.

RECIPES

Swiss Cheese Fondue

1 garlic clove, halved 2¼ cups dry white wine 6 cups (1½ lbs.) shredded Swiss cheese ¾ teaspoon baking soda 2 tablespoons flour ¼ teaspoon cayenne pepper 2 dashes garlic salt 3 tablespoons Kirshwasser or brandy

1. Rub the inside of the Fondue Pot with garlic clove halves. Discard garlic.

2. Pour wine into the Fondue Pot. Heat at “SIMMER” setting until wine bubbles,

about 4 to 5 minutes. Do not allow wine to boil.

3. In a bowl, toss the cheese with baking soda and flour.

4. Add the cheese mixture, ¼ cup at a time, to the hot wine. Stir in a figure-eight

motion until evenly blended and melted.

5. Add cayenne pepper, garlic salt and Kirshwasser or brandy. Stir until blended.

Heat 5 minutes to develop the flavors. Keep setting at “SIMMER.”

6. For serving, spear cubes of rye or French bread with the fondue forks. Dip into

the fondue and swirl in a figure-eight motion. Makes 6 to 8 servings.

Cheddar Cheese Fondue

½ cup flour 1 tablespoon dry mustard 3 cups half & half 3 drops hot pepper sauce 3 cups (¾ lb.) shredded sharp Cheddar cheese 1½ teaspoons Worcestershire sauce

1. In the Fondue Pot, combine the flour and mustard.

2. Set heat at the “SIMMER” setting and gradually add half & half. Stir constantly

until thickened.

3. Add the shredded cheese, ¼ cup at a time, and stir until melted.

4. Add Worcestershire sauce and hot pepper sauce; stir. Heat 5 minutes to

develop the flavors. Keep setting at “SIMMER.”

5. For serving, spear rye or French bread cubes with fondue forks or dip with

crackers. Makes 6 to 8 servings.

Taco Fondue

3 15-ounce cans prepared chili, without beans 2 8-ounce packages cream cheese, cut into cubes ½ cup diced tomato ½ cup diced green pepper ½ cup shredded Cheddar cheese ¼ cup sliced pitted ripe olives

1. In the Fondue Pot, combine the chili and cream cheese cubes. Heat at the

“SIMMER” setting, stirring frequently until the cream cheese is melted.

2. Garnish with tomato, green pepper, Cheddar cheese and ripe olives. Reduce

heat to “WARM.”

3. For serving, use taco chips. Makes 6 to 8 servings or use as an appetizer.

CHEESE FONDUES

Chicken & Beef Broth Fondue

1 pound sirloin steak 2 boneless, skinless chicken breasts 2 10 ½-ounce cans condensed chicken broth 2 10 ½-ounce cans condensed beef broth

1. Freeze the steak and chicken 1 hour for easier slicing. Slice thinly into bite size

pieces. Let the meat stand at room temperature for 30 minutes before serving. Blot completely dry with paper toweling. Place on a lettuce-lined platter.

2. In the Fondue Pot, combine the chicken and beef broth. Place the fork ring, if

included, securely on the pot. Set heat at 350ºF/177ºC and bring to a boil, about 8 to 10 minutes.

3. For serving, spear beef and chicken slices with the fondue forks and cook 1 to 2

minutes or to desired doneness. Rest forks in the fork ring slots, if included, or on edge of pot while cooking. Serve with prepared sauces if desired. Makes 4 servings.

Hints: Bite size pieces of vegetables such as mushrooms, broccoli, cauliflower, zucchini, peppers, etc. may also be cooked in broth with the meat, if desired. Vegetable broth may be used instead of chicken or beef broth.

BROTH FONDUE

OIL FONDUE

TIPS FOR SAFE USE: WHEN USING HOT OIL FOR MEAT FONDUE - REVIEW THE FOLLOWING RECOMMENDATIONS BEFORE USING YOUR FONDUE POT WITH OIL:

ALWAYS exercise caution when cooking food in hot oil. It is not recommended that

children be present when cooking with hot oil. Since some spattering of oil will occur during cooking, you may wish to place the

Fondue Pot on a protective heat-resistant mat or tray to prevent oil from spattering onto the table covering or surface. If the surface on which the Fondue Pot is being used is not resistant to heat, place the Fondue Pot on a heat-resistant board or tray to protect the surface below. Make sure the Fondue Pot rests level. Position the Fondue Pot so it is easily accessible to those using it.

To prevent tripping or pulling of the cord, exercise care in the placement of extension cords if used. Tape cord if necessary.

Make sure the Fondue Pot is completely dry before using. Fill the Fondue Pot with 3½ cups (28 ounces) vegetable oil. Do not use more than

3½ cups of vegetable oil in the Fondue Pot to prevent the possibility of hot oil overflowing. Do not substitute lard, shortening, butter, margarine or olive oil for vegetable oil, as these are not suitable for high temperature cooking.

CAUTION: To prevent personal injury or property damage, never add water or any type of liquid such as wine or bouillon to the oil as any amount of liquid can cause eruption of the hot oil.

NEVER place any type of cover onto the Fondue Pot when heating oil or cooking foods in oil.

ALWAYS remove water or ice crystals from foods before cooking by blotting dry with paper toweling. This will prevent excess spattering and foaming of oil.

ALWAYS trim any excess fat from meat and allow cut meat to stand at room temperature for 30 minutes before cooking. Blot dry before cooking.

If the fork ring is included with the Fondue Pot, place securely on the top edge of the pot. Gently place individual forks containing bite-size pieces of food into the hot oil. Always use the fondue forks to place foods into the oil. Do not drop foods into the oil. Rest forks in the slots of the fork ring or on the edge of the pot. When foods are cooked to the desired doneness, remove by grasping the handle of the fork. Exercise caution, as the metal shaft and fork will be hot.

ALWAYS use the 375ºF/191ºC heat setting for meat fondue. The oil will be maintained at a suitable frying temperature and will not overheat. Preheat time is about 10 to 12 minutes or until signal light on heat control goes out.

Do not carry the Fondue Pot when it contains hot oil. Allow oil to cool before moving the Fondue Pot.

After using, turn the Fondue Pot to the “OFF” setting, unplug the cord from the electrical outlet and allow to cool before moving. If the Fondue Pot must be moved prior to cooling, first remove the heat control using caution, as portions of the heat control may be hot.

Discard the oil from the Fondue Pot after it has cooled. Do not reuse the oil. NEVER leave the Fondue Pot unattended or plugged into an electrical outlet when

not in use. Fondue Bourguignonne

½ pound beef tenderloin or sirloin steak per person 3½ cups vegetable oil

1. Trim all fat from the beef and cut into 1-inch cubes. Each pound of meat yields

about 30 cubes.

2. Let the meat stand at room temperature for 30 minutes before serving. Blot

completely dry with paper toweling. Place the cubes onto a lettuce or parsley lined platter if desired.

3. Pour oil into the Fondue Pot and place on the counter or table where it will be

used. Place the fork ring, if included securely on the pot.

4. Heat oil at 375ºF/191ºC setting until signal light goes out, about 10 to 12

minutes.

5. For serving, spear one cube of beef onto each fondue fork and gently place into

hot oil. Rest forks in fork ring slots if included, or on edge of pot while cooking. Do not use more than 8 fondue forks at one time. Cook until meat is brown and cooked to desired doneness, about 30 seconds for rare, 45 seconds for medium and 60 seconds for well done.

6. When cooked, remove the forks by grasping the handle, transfer to a plate and

remove the meat. Serve with desired sauce. Repeat fondue procedure.

7. After the meat is cooked, turn the Fondue Pot to “OFF,” unplug the cord from

the electrical outlet and allow to cool before moving.

Beef Cube Marinade 2 tablespoons vinegar 1½ teaspoons ground ginger 1 garlic clove, minced 2 tablespoons brown sugar ½ cup soy sauce ¾ cup vegetable oil 2-3 pounds cubed sirloin steak 3½ cups vegetable oil for Fondue Pot

1. In a small bowl combine the vinegar, ginger, garlic, brown sugar, soy sauce and

¾ cup oil. Blend well.

2. Pour the marinade over the beef cubes in a large container. Stir to coat the beef

cubes. Cover and marinate in the refrigerator for 3 to 4 hours.

3. One half hour before serving, thoroughly drain and dry the beef cubes. Place on

a lettuce or parsley lined platter. Just before cooking, blot the meat dry again.

4. Pour oil into the Fondue Pot and place the pot on the counter or table where it

will be used. Place fork ring, if included securely on pot. Heat oil at 375ºF/191ºC setting until signal light goes out, about 10 to 12 minutes.

5. For serving, spear one cube of beef onto each fondue fork and gently place into

hot oil. Rest forks in fork ring slots, if included, or on edge of pot while cooking. Do not use more than 8 fondue forks at one time. Cook until meat is brown and cooked to desired doneness, about 30 seconds for rare, 45 seconds for medium and 60 seconds for well done.

6. When cooked, remove the forks by grasping the handle, transfer to a plate and

remove the meat. Serve with desired sauce. Repeat fondue procedure.

7. After the meat is cooked, turn the Fondue Pot to “OFF”, unplug the cord from

the electrical outlet and allow to cool before moving. If the pot must be moved prior to cooling, first remove the heat control using caution as portions of the heat control may be hot. Makes 4 to 5 servings.

Batter for Shrimp, Chicken or Vegetable Fondue 1 cup sifted flour 1 tablespoon sugar 1½ teaspoons baking powder ½ teaspoon seasoned salt ½ teaspoon chili powder 2 eggs, beaten ⅓ cup milk 1-tablespoon oil or melted butter 3½ cups vegetable oil for Fondue Pot

1. In a small bowl, combine sifted flour, sugar, baking powder, seasoned salt and

chili powder.

2. Add eggs, milk and 1 tablespoon of oil or melted butter. Stir until smooth and

well blended.

3. Pour oil into the Fondue Pot and place the pot on the counter or table where it

will be used. Place fork ring, if included, securely on pot. Heat oil at 375ºF/191ºC setting until signal light goes out, about 10 to 12 minutes.

4. For serving, spear cooked, shelled medium-size shrimp, bite-size pieces of

boneless, skinless chicken breast or bite-size pieces of vegetables with the fondue fork and dip into the batter. Drain well and gently place into the hot oil. Rest the forks in the fork ring slots, if included, or on edge of pot. Do not use more than 8 fondue forks at one time. Fry until batter is golden brown, about 3 to 4 minutes. Remove forks by grasping the handle, transfer to plate and remove. Cool slightly. Repeat procedure. Serve with seafood sauce, honey mustard or barbecue sauce. Makes enough batter for 20 to 25 pieces of food.

DESSERT FONDUE RECIPES

Milk Chocolate Fondue

3 11½-ounce packages milk chocolate chips 1½ cups heavy whipping cream ½ teaspoon peppermint extract OR 2-3 tablespoons crème de menthe, optional

1. In the Fondue Pot combine the chocolate chips and cream. Set the heat control

at the “WARM” setting and stir constantly until the chocolate melts.

2. Add mint-flavoring if desired. Stir to blend.

3. For serving, spear 1-inch cubes of angel food, sponge or pound cake, ladyfinger

cookies, marshmallows, dates, dried apricots or fresh fruit tidbits with the fondue forks. Swirl in chocolate to coat. Transfer to a plate and remove. Repeat fondue procedure. Makes enough chocolate for 8 to 12 servings.

Hints:

• Fresh fruit tidbits may be strawberries, apple, banana, oranges, green grapes,

pineapple chunks and Bing cherries.

• Canned, drained pineapple chunks and mandarin oranges may be used in place

of fresh fruits.

• Any remaining chocolate fondue may be refrigerated in a covered container.

Heat gently and use as a sauce on desserts.

Sweet Caramel Fondue

1 14-ounce bag light caramels 2 tablespoons water

1. In the Fondue Pot, place unwrapped caramels. Add water. Set the heat control

at the “SIMMER” setting and melt the caramels, about 10 minutes, stirring frequently. Reduce heat to the “WARM” setting.

2. For serving, spear marshmallows, apple wedges, dried fruits, fresh fruit tidbits

with the fondue forks and dip into the caramel. Transfer to plate for serving. Repeat procedure. Cubes of angel food, sponge or pound cake can also be used, or dip cookies into caramel. Makes 6 to 8 servings.

Hints:

• For dipping apples, keep caramel sauce at the “SIMMER” setting. Place

chopped nuts on waxed paper. Dip apples in the caramel and roll or set in the nuts. Makes 6 caramel apples.

• Any remaining caramel may be refrigerated in a covered container and used

with desserts.

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