User manual LAGRANGE LES RACLETTES

[. . . ] - Do not touch the heating element or cooking vessels (wok or fondue pot) directly during operation as they may be hot. - 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 . - Use only the cooking vessels supplied with the appliance . [. . . ] Use the cord lock as described previously . , Savoyarde), feel free to use the bowls to hold pieces of bread (Model 349002 only). Always unplug the appliance and let cool completely before cleaning. Cleaning the fondue pot and wok bowl: clean the inside and outside using hot water, liquid detergent and a nonabrasive sponge . Note: if desired, you may fill the inside of the fondue pot or inside of the wok bowl with hot water and liquid detergent and leave to soak to make it easier to remove cooked-on residue (particularly from cheese fondues) . Wipe the handles with a moist sponge or cloth without detergent . Do not put the fondue pot or wok bowl in the dishwasher as this could cause damage to the wooden handles . Cleaning the wok lid: clean with a little hot water and liquid detergent . Do not submerse in water or place in the dishwasher as this could cause damage to the wooden knob . do not put the rotating base in the dishwasher. Note: Do not fully submerse the cooking vessels or place in the dishwasher as this could cause damage to the wooden handles. Cut the cheese into small cubes or grate . Place the cheese in the fondue pot with the wine and bring to a boil over low heat while stirring constantly with a wooden spoon . Thin the starch with the kirsch and then pour the mixture into the fondue while continuing to stir . CHINESE FONDUE Basic ingredients: 150 to 200 g white meat (chicken, veal or pork) per guest, cut into small pieces ; 1/2 l of chicken bouillon flavoured with a little sherry . Place the meat pieces on forks and in the bouillon and cook as for the Fondue Bourguignonne . Serve soy sauce or other Chinese sauces on the side along with rice seasoned with bouillon . , monkfish, sole, bass) per person ; diced (keep the heads and bones for the courtbouillon) ; 1 onion ; 2 cloves ; 1 herb bouquet (bay leaf, parsley, thyme, celery) ; 10 juniper seeds ; 75 cl dry white wine ; 2 lemons ; salt and pepper . Preparing the court-bouillon: place the fish heads and bones in a pan with 25 cl of water and the onion, herb bouquet, juniper seeds and cloves . During cooking, cut the remaining fish into pieces and squeeze the lemons over them . When the court-bouillon is ready, strain it into the fondue pot; do not bring to a boil . Dip the fish pieces into the bouillon and serve with remoulade sauce and rice . [. . . ] Cut the meat into small cubes and place in a large bowl . Leave to marinate for 15 to 20 minutes while preparing the rest of the ingredients . While the meat marinates, peel the ginger root and shred very thinly . Slice open the sweet peppers and remove the stems, seeds and white parts . [. . . ]