Chocolate Fondue; Cheese Fondue; Fondue With Broth (Asian Fondue); Fondue With Oil/Fat - Silvercrest SFE 1500 C2 Instrucciones De Servicio

7.2 Chocolate fondue

• Depending on the recipe, stirring con-
stantly, the crushed chocolate is molten,
e.g. in cream or milk.
• In this case, you do not need the splash
guard 1.
• Recommended temperature setting: 1
• Examples for ingredients used for im-
mersion: fruit, white bread, marshmal-
lows.
• Immerse the skewered ingredients into
the molten chocolate mixture and turn
the fondue fork 8 until all ingredients
are covered with chocolate.

7.3 Cheese fondue

• Depending on the recipe, stirring con-
stantly, the finely ground cheese is
molten, e.g. in wine or broth.
• In this case, you do not need the splash
guard 1.
• Recommended temperature setting: 2
• Increase or reduce the temperature set-
ting depending on the way the cheese
you are using melts.
• Examples for ingredients used for im-
mersion: fresh white bread, baguette.
• Immerse the skewered ingredients into
the molten cheese mixture and turn the
fondue fork 8 until all ingredients are
covered with cheese.
7.4 Fondue with broth (Asian
fondue)
• Heat the vegetable or meat broth and keep it just below the boiling point.
• Use the splash guard 1 to prevent hot
splashes and as a retaining option for
the fondue forks 8.
• Recommended temperature setting: 2
• Examples for ingredients used for im-
mersion: vegetables, meat, fish, sea-
food.
20 GB
• Immerse the skewered ingredients into
the hot broth and suspend the fondue
forks 8 in the fork holders at the splash
guard 1.
• Take the fondue forks 8 out when the
food has reached the desired consisten-
cy.

7.5 Fondue with oil/fat

DANGER! Risk of injury
through burning!
Danger from explosive deflagration.
Use fresh and clean fat suitable for fon-
due. Old, used or unsuitable fat may ig-
nite even at low temperatures. Should
the fat catch fire while using the fondue,
do not try to extinguish it with water un-
der any circumstances. Smother the fire
with a saucepan lid of appropriate size
or a woollen blanket.
Danger of burns caused by splashes of
hot liquid when dipping food into the
pot: dry food off beforehand and pro-
tect hands and forearms with oven
gloves.
• Heat neutral oil or fat and keep it just
below the boiling point.
• Use the splash guard 1 to prevent hot
splashes and as a retaining option for
the fondue forks 8.
• Recommended temperature setting: 3
• Examples for ingredients used for im-
mersion: firm types of vegetables, meat,
firm fish, seafood.
• Immerse the skewered ingredients into
the hot fat and suspend the fondue
forks 8 in the fork holders at the splash
guard 1.
• Take the fondue forks 8 out when the
food has reached the desired consisten-
cy.