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DE
7.
Do not use any abrasive scouring agents, steel wool, metal objects, hot
cleaning agents or disinfectants, since they can damage the appliance.
EN
8.
The best way to clean the grill plate is in warm water with a little dishwash-
ing detergent added. However, the grill plate can also be washed in the
FR
dishwasher.
NL
RECIPES FOR THE FONDUE
IT
Asian chicken broth
ES
For 4-6 servings
1 boiling chicken, approx. 2.5 kg,
PL
1 portion soup vegetables and herbs,
50 g ginger, 5 to 6 stalks of lemon
grass, 1 onion, bay leaves, white
pepper-corns, salt, approx. 150 ml
rice wine, cilantro
Wash the chicken in cold water and
cover with about 5 liters of water in a
large pot. Bring to a boil, skimming off
the foam occasionally. Wash the soup
vegetables and cut into pieces, peel
ginger and dice. Also wash the lemon
grass and cut into pieces. Peel the on-
ion and cut into half rings. Set aside
some of the cilantro, lemon grass and
bay leaves, and put the rest together
with the spices, onion and rice wine in
the pot and again bring to a boil brief-
ly. Remove the pot from the heat and
allow to cool overnight.
The next day, remove the chicken from
the broth, strain the broth and pour
into the fondue pot. Add the remain-
ing lemon grass, cilantro and 1 to 2
bay leaves and bring to a boil. If the
broth becomes too thick when cooking
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food in the fondue, you can add a little
hot water.
Fondue chinoise
For 4-6 servings
200 g each fillet of beef, pork and
chicken, chicken livers, calf kidney,
fillet of sole, king prawns (raw, shelled,
also frozen), 125 g Chinese noodles,
125 g leaf spinach, 125 g celery
stalks, 125 g carrots, ca. 2 l chicken
broth, 4 tbsp dry sherry or white wine,
2 eggs
Cut meat, trimmed giblets and fish in
thin slices. Thaw out prawns, if frozen.
Soften Chinese noodles in warm water
for about 10 minutes. Wash spinach
and remove any hard stems. Peel car-
rots and celery and slice. Whisk eggs.
Arrange ingredients in separate bowls.
Heat chicken broth with sherry at the
highest fondue setting. As soon as the
broth is hot, switch to the lowest set-
ting so the broth only simmers. Cook
meat, fish, giblets and vegetables in
the broth.
Add broth occasionally as needed.
Serve with fondue sauces, e.g. curry
Stand 21.2.2020
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