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Bourgini 17.1000 Handleiding

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CHOCOLATE FONDUE
• A chocolate fondue is usually made as a
dessert or for a children’s party.
• Fresh fruit or canned fruit can be used as
fondue ingredients. Make sure the fruits/fruit
pieces are sturdy enough to pierce with the
forks.
• Bits of cake or biscuits (macaroons,
ladyfingers) and marshmallows are also
suitable.
• Use chocolate bars broken into pieces for the
fondue liquid. This may be dark chocolate,
milk chocolate or white chocolate. Nutella
is another example of something that is very
convenient and easy to melt, because it is
already a viscous liquid.
• Use approximately 300 to 400g of chocolate.
You can make it creamier by adding 100ml of
whipped cream.
• For adults only: the fondue mass can be
flavoured with rum or liqueur. Season to taste
with up to two shot glasses.
• Fill the pan with chunks of chocolate and
possibly other ingredients, set the thermostat
to the “chocolate” setting and let the chocolate
melt while stirring. You may set the
thermostat slightly higher, but once the mass
has melted place the thermostat to the lowest
chocolate setting.
CHEESE FONDUE
• Bread is commonly used as an ingredient
for cheese fondues. Diced cooked potatoes,
pieces of cooked meat (no raw meat!), and
sturdy vegetables such as carrots, cauliflower
and broccoli florets, peppers and mushrooms
are also ideal. Be sure to blanch the raw
vegetables in advance (place in boiling water
for a few minutes, and subsequently cool in
cold water).
• Traditionally, well-ripened cheeses such as
Swiss Emmental or Gruyère are used for the
melted cheese. Feta, blue cheese and
mozzarella are also suitable, especially when
mixed with corn starch. Special fondue cheese
is also available at supermarkets.
• Use 150 to 200g of cheese per person.
• The cheese becomes creamier when mixed
with corn starch. Use 2 tablespoons of corn
starch and make it into a paste with water or
a glass of white wine. Subsequently add to
the cheese. Season the cheese to taste with
salt, pepper and/or other spices. You can also
add crushed garlic, chives etc. For adults, you
can also add a few glasses of dry white wine to
the cheese.
• Set the thermostat to the “cheese fondue”
setting and let the cheese melt while stirring.
Subsequently put the thermostat just high
enough to keep the cheese a viscous liquid.
• Note: do not put the thermostat too high.
When the cheese starts to boil it becomes
rubbery and is no longer suitable for fondue.
CHINESE FONDUE (HOTPOT)
• A Chinese fondue, also known as a hotpot and
Asian fondue, is essentially the heating up/
cooking of food in hot soup (water-based
soup).
• Just like with cheese fondue, you can use
boiled potato cubes, pieces of cooked meat/
poultry (no raw meat!), sturdy vegetables such
as carrots, cauliflower and broccoli florets,
bell peppers, bean sprouts and mushrooms.
Be sure to blanch the raw vegetables in
advance (place in boiling water for a few
minutes, and subsequently cool in cold water).
Very thinly sliced beef steaks do not need to
be pre-cooked. Tofu and omelette rolls are
also popular.
• The fondue is water-based soup. This can be
fresh soup or soup from a tin/package.
Follow the instructions on the package. Use
approximately 1.5 litres of soup. The soup can
be prepared in the fondue pot (fresh soup)
and/or warmed up. Leave the soup for at least
fifteen minutes to achieve optimum flavour.
• Set the thermostat to the “Chinese Fondue”
setting and bring the soup to a boil. Set the
thermostat just high enough to keep the soup
at a boil.
• After the fondue, the soup is also served and
eaten.
TRADITIONAL OIL FONDUE
• Use olive oil, or vegetable oil such as
sunflower oil or peanut oil. Fill the pan to the
minimum fill line with oil. Season the oil to
taste with pepper and salt and/or spices.
• Meat is very suitable for traditional fondue.
Almost all meat is suitable for cooking in the
fondue oil, such as beef, pork, chicken, turkey,
veal, and lamb. Sausages are also suitable for
the fondue pan.
• Use approx. 200g of meat per person.
• Cut the meat into cubes of no more than about
3cm, as it will otherwise take too long to cook.
• Marinate and/or season the meat in advance.
• Set the thermostat to the “oil fondue” setting
and turn it back down if the oil is foaming or
bubbling too much.
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• Ensure that no water (e.g. ice from frozen
foods) enters the oil. This will cause powerful
oil spatters!
• Test each type of meat to determine how long
it should be immersed to be fully cooked. Do
not eat undercooked meat!
CLEANING AND SERVICING
• Unplug the appliance and wait for it to cool
down before cleaning and/or servicing.
• Do not use any acerbic or abrasive cleaning
liquids.
• Do not use any sharp objects.
• The pan, the support ring and the forks can be
cleaned in a dishwasher. The cord with plug
and temperature regulator must always
remain dry! Dry the pan thoroughly after
cleaning. Briefly dry the electrical connection
to the pan with paper towel.
• The pan can be cleaned by filling the pan with
water and a detergent up to the minimum
level and switching the pan to the lowest
temperature for ten minutes. Do not let the
water boil! Subsequently leave the pan to cool,
unplug it and rinse well with cold water.
• Check the appliance for any damage on a
regular basis.
WASTE DISPOSAL
Electrical appliances, accessories and their
packaging must be reused as much as possible in
an environmentally sound manner. Do not dispose of
these items together with your normal rubbish. Only
for EU countries:
According to the European 2002/96/EG WEEE
Guideline on the disposal of old electric and
electronic appliances, the appliances that are no
longer used must be collected and recycled in an
environmentally sound manner.
BOURGINI SERVICE AND WARRANTY
The warranty is valid for a period of 2 years
from the date of purchase as stated on your
purchase receipt, which also your proof of
warranty. Please turn to your retailer to claim
your warranty. The warranty shall not apply
if the product is subjected to incorrect use,,
improperly disassembled, damaged by falls,
impacts or similar, or if damage is caused
due to failure to descale in good time products
that are manufactured for use with water.
Should a certain product be provided with
specific warranty terms and conditions, these
shall receive priority over general terms and
conditions. The warranty shall not apply to
indirect damages. Should you have any questions
regarding the use of the product, please consult
our website at www.bourgini.com
DISCLAIMER
Changes reserved; specifications are subject to
change without stating grounds for doing so.
EN
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  • Wat bedoelen jullie met olie fondue bij traditionele olie fondue welk stand bedoel je wij hebben de classic fondue 8p 122600 00 00 Gesteld op 18-3-2020 om 15:19

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