WOK FONDUES - Cooking appliance LAGRANGE - Free user manual and instructions

USER MANUAL WOK FONDUES LAGRANGE

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Wok classic Ref: 349 005

Wok & Fondue classic Ref: 349 006

Fondue classic Ref: 349 001

Fondue Deluxe Ref: 349 002

Caractéristiques techniques________________ non-stick inside coating Wok classic Ref: 349 005 Coperchio in vetro - Tapa de vidrio - Glass cover

ibili per salsa - Bandeja giratoria con s - Rotating base with six removable ajustable - Adjustable thermostat Image 1 ghted indicator

Fondue classic Ref: 349 001

Fondue Deluxe Ref: 349 002

- DESCRIZIONE DELL'APARECCHIO - Coperchio in vetro - Tapa de vidrio - Glass cover

Wok classic Ref: 349 005

Wok & Fondue classic Ref: 349 006

Classic Fondue REF 349 001 Aluminium fondue pot with non-stick inside coating 8 fondue forks and fork holder Common Specifications

• Aluminium heating element
• Adjustable thermostat
• Cord storage under base
• 230 Volts - 50 Hz - 900 Watts Cord: The mains cord must be carefully examined before each use. If it is damaged, the appliance must not be used. The cord supplied is type HO5RR-F 3 x 0.75 mm2 fitted with a hightemperature plug. Any replacement cord MUST be of the same type and specification. These appliances conform to directives 73/23/EEC, 89/336/ EEC, 93/68/EEC, RoHs. Classic Wok & Fondue REF 349 006 Aluminium wok body with non-stick inside coating Glass cover Aluminium fondue pot with non-stick inside coating Warming grill Spatula and tongs 8 fondue forks and fork holder Environmental Protection – DIRECTIVE 2002/96/CE To protect the environment and people’s health, it is important for everyone, including all suppliers and users, to follow specific guidelines for the disposal of any electrical appliance at the end of its useful life. For this reason, the appliance at hand bears the marking on its data plate to remind you never to dispose of it in any public or private bin meant for household rubbish. Instead, you should return it to your retail shop or drop it off at a collection site that uses selective sorting to redirect items for recycling and eventual reuse in other applications. Classic Wok REF 349 005 Aluminium wok body with non-stick inside coating Glass cover Warming grill Spatula and tongs Deluxe Fondue REF 349 002 Aluminium fondue pot with non-stick inside coating Rotating base with six removable sauce bowls 8 fondue forks and fork holder

Before Operating Appliance_______________ - 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. - In the event of problems and after each use, turn off and unplug the appliance and allow it to cool. - Never use the appliance as a deep fryer. Please read the following instructions and keep them on hand for later reference. - Always unroll the cord completely before use. - Place the appliance on a flat surface in the centre of the table away from flammable objects. - Never place the appliance on a hot surface or near an open flame. - Insert the cord plug into a 10/16 A outlet with earthing contact. - If you need to use an extension cord, always use a model equipped with an earthing contact and wires with crosssection no less than 0.75 mm2. - Take all necessary precautions to prevent risk of tripping on the main or extension cord. - Keep the appliance out of the reach of children. - It is recommended to connect the appliance to a system with a residual differential current device with current limit not exceeding 30 mA. - Never submerse the heating element in water. - Before cleaning, unplug the appliance and let cool completely. - 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. - Do not touch the heating element or cooking vessels (wok or fondue pot) directly during operation as they may be hot. For your safety, we have equipped the appliance with a cord lock. Use it. Never forget that hot oil can cause severe burns!!!

1- First Use

• When unpacking the appliance, take care to remove and check all packing for parts.
• It is recommended to clean all equipment that will come into contact with food (fondue pot, wok bowl, forks and accessories) before using it for the first time.

2- Operation

• Place the appliance on a flat surface in the centre of the table.
• Unroll the cord completely.
• For your safety, use the cord lock accompanying the appliance: wrap the cord (or cord extension, if any) around a table leg and fix using the cord lock (see figure 1). If a guest unintentionally catches the cord or extension with a foot, the appliance will not be knocked over.
• Plug cord into a mains outlet.

Operation and Use__________________________ A- Fondue bourguignonne - Pour 1 litre of oil carefully into the fondue pot. - Set the fork holder on top of the pot. - Turn the thermostat control to the maximum setting. - It takes approximately 30 minutes for the oil to reach the required temperature. - Pierce pieces of meat using the forks. - Place the forks in the hot oil carefully to prevent oil spatters. - Adjust the temperature during cooking depending on the quantity of meat in the pot.

• Unroll the cord completely.
• Run the electrical cord for the appliance through the middle of the base and under the edge (see figure 2).
• Place the appliance on the centre of the base.
• Fill the sauce bowls and put in place.
• Use the cord lock as described previously.
• Plug cord into a mains outlet. Note: for cheese fondues (e.g., Savoyarde), feel free to use the bowls to hold pieces of bread (Model 349002 only). B- Fondue savoyarde - To save time, simplify the cooking process and maximize safety, we recommend preparing the fondue in your kitchen on your usual cooking device. - When your fondue is ready, set up the fondue pot on the heating element. Adjust the temperature during cooking depending on the quantity of cheese in the pot. Maintenance__________________________________ 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. Rinse thoroughly. 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. Rinse. Do not submerse in water or place in the dishwasher as this could cause damage to the wooden knob. Note: if you do not have another cooking device, it is acceptable to use your appliance to prepare a fondue savoyarde. C- Wok - Place the wok on the appliance. - Pour a small amount of oil into the wok. - Turn the thermostat control to the maximum setting. - Allow to heat for 5 minutes. - Add ingredients and begin cooking. D- Using the rotating base (Model REF 349 002 only)
• Place the rotating base on a flat surface in the centre of the table.

Statement of Warranty______________________ Cleaning the bowls and rotating base (Deluxe Fondue Model Ref 349 002): wash with hot water and liquid detergent. Rinse thoroughly. The bowls are dishwasher safe. Do not put the rotating base in the dishwasher. The guarantee covers all manufacturing faults and defective materials. It does NOT cover: - Breakages due to fall or impact. - Scratching of the non-stick coating arising from use of metal utensils or abrasive cleaning materials. - 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). register at our Web site: www.lagrange.fr 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. If an appliance has been used (even just once) it will not be exchanged but will be restored to full working order. Take care not to allow electrical parts to come into contact with water. Do not submerse the electrical element in water. 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. Suggestions____________________________________ 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). Professional or semi-professional use: this appliance is NOT intended for this type of use. No guarantee is provided in such circumstances.

FONDUE Recipes_____________________________ SEAFOOD FONDUE Basic ingredients: 200 g fish (e.g., 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. Cook for 30 to 40 minutes. 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. Break the chocolate into pieces and heat with the butter and crème fraîche in the fondue pot over low heat stirring with a wooden spoon until smooth and uniform. Add the cinnamon, orange zest and rum. (For models REF 349 006, REF 349 002, REF 349 001) 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. Serve the meat with capers, pickles, onions, mustard, ketchup and other sauces. Note: for the Deluxe Fondue model REF 349 002, you may serve the sauces in the sauce bowls that sit in the rotating base. FONDUE SAVOYARDE Basic ingredients for six: 400 g Comté cheese ; 400 g Emmental 400 g Gruyère ; 3 dl dry white wine ; 1 glass kirsch ; 1 spoon starch ; 1 clove garlic ; pepper or nutmeg to taste ; plenty of stale bread cut into large cubes. Rub the inside of the fondue pot with the garlic clove. 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. The fondue should look creamy, smooth and uniform. Add the pepper or nutmeg. WOK Recipes__________________________________ (For models REF 349 006 and REF 349 005) Note: for all of the following recipes, you may keep your food warm in the wok directly on the table (thermostat on 2/3). Use the warming grill to separate selected foods for easier access when serving, such as pieces of meat, fish or prawns. The tongs and spatula supplied with the appliance can be used to simplify preparation and service. 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.

TAJINE OF LAMB WITH PRUNES

Ingredients for four: 300 g prunes ; hot tea ; 300 g onion, diced; olive oil ; 1 kg lamb shoulder, cut into pieces ; 1 clove garlic ; 1/2 tsp cinnamon ; 1/2 teaspoon ginger ; 1 dosette (very small

Side dish: basmati rice.

BROCCOLI STIR-FRY WITH SCENTED MUSHROOMS

(vegetarian recipe) Ingredients for four: 500 g broccoli ; 1 handful dried scented mushrooms ; 1 clove garlic, diced ; 3 tbsp olive oil ; 2 tbsp soy sauce ; 1 tbsp diced ginger ; salt and pepper. Separate the broccoli into small bouquets. Blanch for 1 minute in boiling water. Rehydrate the mushrooms for 5 minutes in hot water. Pour the oil in the wok and heat with the thermostat on max. Add the vegetables and other remaining ingredients. Cook (thermostat on 5) for 15 minutes. Serve. pinch) saffron ; a few crushed coriander seeds ; 75 g blanched almonds ; 2 tbsp honey. Soak the 300 g of prunes in hot tea. Sauté the onion in the wok (thermostat on max) in olive oil. Remove from heat when golden brown and place the meat in the wok. When the meat is nicely browned, return the onions to the wok. Add salt and pepper. Add the garlic (crushed), cinnamon, ginger, saffron and coriander seeds. Cover with water and simmer for 1 hour (thermostat on 3). Next, drain the prunes and add to the mixture, and continue cooking, covered, for 20 minutes (thermostat on 3). Separately, sauté the almonds in a little hot butter. Drain the almonds and add them to the meat along with the honey. Cook for 5 more minutes uncovered. Serve with couscous.

CURRIED TURKEY WITH COCONUT MILK

Ingredients for four: 600 g turkey fillets ; 1/2 red sweet pepper; 1/2 green sweet pepper ; 1 leek ; 2 cloves garlic ; 50 cl coconut milk (unsweetened) ; 6 leaves basil ; chives ; curry powder ; salt and pepper. Slice the sweet peppers into thin strips, mince the leek and crush the garlic. Bring the coconut milk to a boil (thermostat on max) in the wok. Add all vegetables and cook for 10 minutes. During cooking, cut the turkey fillets into strips and sprinkle all sides with curry. Tap to remove excess powder. Add the meat to the vegetables, add salt and pepper and allow to simmer for approximately 20 minutes (thermostat on 3). Check the meat for doneness. Remove the wok from the heat and add the basil and chives.

SWEET & SOUR PORK WITH PINEAPPLE

Ingredients for four: 600 g boneless pork (e.g., shoulder, loin); 200 g pineapple (fresh or canned); 2 tomatoes ; 2 sweet peppers ; 2 young onions with greens or chives ; 50 g fresh ginger ; 2 tbsp vinegar ; oil (or lard or goose fat). Marinade:

• 6 tbsp white wine To prepare the marinade, mix the starch, soy sauce and white wine. Cut the meat into small cubes and place in a large bowl. Pour the marinade over top and mix. 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. You should have about 1 cup of ginger. Prepare the other vegetables. Slice open the sweet peppers and remove the stems, seeds and white parts. Cut into thin strips. Mince the onions (or an equivalent volume of leek whites). Dice the tomatoes. Drain the meat and set the marinade aside. Heat the fat in the wok with the thermostat on max and brown the pork cubes for approximately 5 minutes over high heat. Remove the meat and set aside. Add more fat if necessary and sauté the onions, sweet peppers and ginger (thermostat on max) for 2 to 3 minutes (without burning). Next, add the tomatoes and deglaze with the vinegar. Return the pork cubes to the wok and add the pineapple pieces and marinade. For more sauce, add a mixture of 1 tbsp starch per 1 cl of water. Salt lightly and heat for a few moments (thermostat on 5). Serve with Thai or basmati rice, either steamed or cooked in the microwave oven. For a finishing touch at the table, offer your guests a tasty pepper and soy sauce purée. This meal is lovely served with weak green tea. In the wok again, add the rest of the oil and sauté all of the vegetables for 5 to 6 minutes (thermostat on max). Mix in the bean sprouts and allow to simmer for 1 minute. Drain off the bouillon and allow to reduce for 4 minutes. Adjust the seasoning and mix in the coriander. Return the fish to the pan and let sit for several minutes. Serve with rice. Also available from LAGRANGE: - Waffle, wafer and croque-monsieur irons - Crêpe pans - Popcorn makers - Chocolatière ® chocolate pots - Cooking stones - Fondue pots - Grills - Electric barbecues - Hot dog makers - Steam cookers - Kettles - Deep fryers - Chafing dishes, plate warmers, bread warmers - Etc.

FISH AND VEGETABLE STIR-FRY

Ingredients for four: 80 ml (16 tsp) soy sauce ; salt ; 8 ml (2 tsp) cumin powder ; 4 pinches curry ; 4 large pinches fresh ginger, grated ; juice of 2 lemons ; 400 g cod or haddock fillets, washed, dried and cut into strips ; 40 ml (2 tsp) sesame oi l; 4 carrots, peeled and cut into thin strips ; 4 celery stalks, cut into thin strips; 8 shiitake mushrooms, finely minced ; 300 ml snow peas, cut in halves ; 200 ml bean sprouts, rinsed under hot water and drained; 200 ml poultry bouillon ; 60 ml diced coriander ; 200 ml whole rice. Mix the soy sauce with the salt, cumin, curry, ginger and lemon juice. Macerate the fish in the mixture for 10 minutes. 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. Remove the fish from the wok and set aside. Visit our Web site at any time: www.lagrange.fr Or write to us for additional product information: LAGRANGE Service Consommateurs Z.A. Les Plattes Chemin de la Plaine 69390 VOURLES