User manual LAGRANGE WOK FONDUE

[. . . ] - It is recommended to connect the appliance to a system with a residual differential current device with current limit not exceeding 30 mA . - For your safety, it is recommended to never leave the appliance in a location exposed to weather or damp conditions . - Never use the appliance as a heating device . - Do not leave the appliance plugged in when not in use . [. . . ] 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. - Cleaning the forks, fork holder and accessories: clean using hot water and liquid detergent and then rinse . - Cleaning the heating element: wipe with a moist sponge or cloth . 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 . This appliance is guaranteed for 2 years (parts and labour) . 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 . Return despatch to you will be at our expense . Items will be returned to you as quickly as possible . 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 . Avoid leaving your appliance turned up to the maximum temperature . It is easier to raise the temperature of the oil than to lower it . Oil: Avoid using the same oil repeatedly as the oil quality degrades quickly . Never pour water into the oil while it is hot (risk of oil spatters). 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 . 1/2 l oil seasoned with herbes de Provence . [. . . ] Add the meat to the vegetables, add salt and pepper and allow to simmer for approximately 20 minutes (thermostat on 3) . Remove the wok from the heat and add the basil and chives . In the wok, heat 20 ml (4 tsp) of sesame oil and brown the fish (thermostat on max) for 5 to 6 minutes while moving it around constantly . In the wok again, add the rest of the oil and sauté all of the vegetables for 5 to 6 minutes (thermostat on max) . [. . . ]