User manual TEFAL FONDUE ASIATIQUE OCEANE

[. . . ] : When filling the fondue pot with oil, it is important to respect the minimum and maximum marks engraved inside the pot. · Plug the electrical cord in the appliance first (for models with removable cord) then plug in the wall socket. Note : If an extension lead is required this must be earthed and have the correct power rating. · Set the thermostat and preheat the appliance according to the instructions indicated in the recipe. [. . . ] · Note : during the first use, the appliance may give off a slight odour and smoky haze. This is totally normal and not a health risk. SAFETY WARNINGS · Do not touch hot surfaces. · Never place aluminium foil or any other object between the fondue pot and the heating element. · Do not use any other fondue pot other than the one supplied with the appliance. · The thickness, material and shape of the fondue pot have been especially designed to be used with its base : therefore, the fondue pot must not be used on any other heat source other than the one supplied with the appliance. · Keep the fondue pot out of the reach of children when in use. · To keep the benefits of the non-stick coating inside the fondue pot : - never heat for more than a few minutes when empty ; - use wooden utensils to stir food ; - do not cut food directly in the fondue pot ; - do not rub the fork inside the fondue pot to avoid scratching it. Any professional use, inappropriate use or failure to comply with the instructions, the manufacturer will accept no responsibility and the guarantee will not apply. USE OF ADJUSTABLE THERMOSTAT CHEESE FONDUE ASIATIQUE OCEANE ASIATIQUE OCEANE : Preparation : thermostat During cooking : thermostat CHINESE FONDUE ASIATIQUE OCEANE ASIATIQUE OCEANE : Pre-heating : thermostat During cooking : thermostat 5 3-4 5 5 BEEF BOURGUIGNON FONDUE ASIATIQUE OCEANE ASIATIQUE OCEANE : Pre-heating : thermostat 5 During cooking : thermostat 4-5 CHOCOLATE FONDUE ASIATIQUE OCEANE ASIATIQUE OCEANE : Preparation : thermostat 1 During cooking : thermostat 1 ENG CARE AND CLEANING · Set the thermostat to position "0" (stop). · Depending on model : - For the Super Fondue model : remove the upper crown of the base by pushing the locks located under the handles of the base to the centre and, by lifting the crown at the same time, then take the fondue pot by releasing the spring blade. · Wash the fondue pot in hot water with dwashing up liquid and a sponge. · If food has burned, leave the fondue pot to soak a little while before cleaning. Place a bread cube on the fork and plunge into the fondue while stirring. Serve with a dry white wine. CHINESE FONDUE ASIATIQUE OCEANE ASIATIQUE OCEANE Switch the thermostat to position 5. Pour 4 cups (1 l) chicken stock in the pot plus 3 teaspoons of soya sauce. Add 1garlic clove, 1/2 onion cut in thin slices, 1 celery stick cut in strips, 10 g of mushrooms cut in thin slices, salt, 1 teaspoonful of Chinese spices. Serving suggestion : Cantonese rice (white rice with diced egg omelette pieces (3 eggs), Chinese sausage or ham slices, one medium onion finely chopped and sautéed in butter), or mushrooms, bamboo shoots sliced thinly, bean sprouts, pickles and pickled onions. Serve with dry white wine, rosé or with Chinese tea. FOR 4 PERSONS : · 350 g beef fillet or sirloin cut in thin, long strips · 350 g pork fillet cut in thin, long strips · 1 l chicken stock · 1 celery stick · 1 garlic clove · 1/2 onion · Chinese spices · 20 g black dry mushrooms BEEF BOURGUIGNON FONDUE ASIATIQUE OCEANE ASIATIQUE OCEANE FOR 4 PERSONS : · 750 ml oil · 200 g beef fillet for one person, cut in cubes of 2 cm Switch the thermostat to position 5. Sauces : Mayonnaise, pink, tarragon, Marius, spicy sauce with mixed herbs. ENG CHICKEN FONDUE ASIATIQUE OCEANE ASIATIQUE OCEANE FOR 6 PERSONS : · 1 chicken skinned, deboned and diced · 4 sausages (chipolata) cut into slices · 3/4 l peanut-oil · salt · pepper · 1 garlic clove Switch the thermostat to position 5. Place a piece of chicken and a chipolata slice on a fork and leave to fry for about 4 minutes. Sauces : Mayonnaise, ketchup and cream sauce, Roquefort. CARIBEAN FONDUE ASIATIQUE OCEANE ASIATIQUE OCEANE · 400 g fillet of fresh cod or whiting · 3 garlic cloves (crushed) · 1 onion · 2 big cooked peeled potatoes · 6 peeled king prawns or 18 red shrimps · 1 lemon · salt · flour · 2 eggs · 1l oil FOR 4 PERSONS : Chop the fillets of cod, garlic cloves, onion and potatoes. Add 2 eggs to the cooked ingredients, mix well then form a ball the size of a nut and roll in the flour. To eat, prick and fry the balls for about 5 minutes, the prawns for about 2 to 3 minutes. [. . . ] Sauces : Hot mayonnaise, creole, pili pili. SEA FOOD FONDUE ASIATIQUE OCEANE ASIATIQUE OCEANE FOR 4 PERSONS : · 1 l vegetable oil · 300 g crab or monkfish diced · 1 fillet of turbo or sole cut to thin slices · 12 mussels · 8 peeled and dried shrimps · fritter pastry (flour + beaten eggs and a little beer) : put in individual plates Pour the oil in the pot. Prick a piece of fish with the fondue-fork, plunge it in the fritter pastry and in the oil for about 3 minutes. Wait until it turns golden and crispy before eating. PROVENCALE FONDUE ASIATIQUE OCEANE ASIATIQUE OCEANE FOR 4 TO 6 PERSONS : · 8 tomatoes (or 800 g maximum) · 50 g butter · 1 green pepper · 750 g grated Emmenthal · 1/2 tsp black pepper · 1 marjoram leaf · 1/2 tsp cornflour · 1/2 cup of fresh cream · 1 cup of white wine · 2 tsp of paprika powder · bread Cut the bread into cubes. Cook them for 5 minutes with butter in the pot until they are soft (thermostat on position 2 or 3). [. . . ]