User manual LAGRANGE WOK CLASSIC

[. . . ] - Never move the appliance while hot with the fondue pot in place and containing oil . - Never heat the appliance without a cooking vessel or with an empty cooking vessel . - In the event of problems and after each use, turn off and unplug the appliance and allow it to cool . [. . . ] Do not submerse in water or place in the dishwasher as this could cause damage to the wooden knob . Note: Do not fully submerse the cooking vessels or place in the dishwasher as this could cause damage to the wooden handles. - Cleaning the forks, fork holder and accessories: clean using hot water and liquid detergent and then rinse . Take care not to allow electrical parts to come into contact with water. - Damage or deterioration arising from abnormal use of appliance or incorrect connection to electricity supply . Fr If an appliance has been used (even just once) it will not be exchanged but will be restored to full working order. Carriage: during the guarantee period you will be responsible only for carriage charges when returning the goods to the factory . We would like to make it clear that the guarantee will be revoked and invalidated if the appliance has been mis-used. Professional or semi-professional use: this appliance is NOT intended for this type of use . Adjusting the temperature: Adjust the temperature carefully depending on the number of guests and amount of food to be cooked . Oil: Avoid using the same oil repeatedly as the oil quality degrades quickly . FONDUE BOURGUIGNONNE (fondue pot) Purchase 150 to 200 g of beef per person (filet, ribeye or trimmed rump steak) and have the butcher cut it into 2 cm cubes . Serve the meat with capers, pickles, onions, mustard, ketchup and other sauces . Note: for the Deluxe Fondue model REF 349 002, you may serve the sauces in the sauce bowls that sit in the rotating base. [. . . ] Next, drain the prunes and add to the mixture, and continue cooking, covered, for 20 minutes (thermostat on 3) . CURRIED TURKEY WITH COCONUT MILK Ingredients for four: 600 g turkey fillets ; 1/2 red sweet pepper; 1/2 green sweet pepper ; 1 leek ; 2 cloves garlic ; 50 cl coconut milk (unsweetened) ; 6 leaves basil ; chives ; curry powder ; salt and pepper . Slice the sweet peppers into thin strips, mince the leek and crush the garlic . [. . . ]