349203 - Fondue maker LAGRANGE - Free user manual and instructions

USER MANUAL 349203 LAGRANGE

Base in termoplastica (ABS)

Base in termoplastica (ABS)

Aluminum fondue pot with ceramic coating

8 fondue forks with plastic handles

Integrated cord storage SAFETY INSTRUCTIONS Read these instructions carefully and keep them for future reference. **This unit is only intended for household uses and must be used in the manner indicated in the instructions. **This unit is not intended for people, including children of at least 8 years of age, whose physical, sensorial or mental capacities are reduced, or who do not have the necessary knowledge or experience, unless they are trained in and supervised for the safe use of this unit and are aware of the risks involved. Do not let children play with the unit. Only children over MAX the age of 8 may, with adult supervision, clean and maintain the unit. max cord out of reach of **Keep the unit and the power min children under the age of eight. MIN **Make sure that the voltage of the network corresponds to the voltage noted on the name plate of the unit and connect it to a 10/16A socket equipped1with2 a ground connection.

8 fondue forks with wooden handles

Stainless steel fork holder

Integrated cord storage

ENG **It is recommended that you connect the unit to a system that has a differential residual current system with a breaking current not exceeding 30mA. **Always unwind the cord completely. **If you use an extension cord, always use a model equipped with a ground and with wire of section greater than or equal to 0.75mm². **Never leave your unit unsupervised when it is working. **Never put the base of your unit into water or any other liquid to clean it or for any other reason. Never put it in the dishwasher. **Put your unit on a flat surface in the center of the table and far from inflammable objects. **Never put your unit on a hot surface or near a flame. **Take all necessary precautions to make sure that no one trips on the cord or extension cord. **Never move the unit by pulling on its cord. Make sure that the power cord cannot be accidentally hooked in order to avoid the unit falling. Do not wind the cord around the unit. Do not twist it and make sure that it does not come into contact with the hot parts of the unit. **Before any cleaning operations, unplug the unit and let it cool down completely. **Make sure that you do not use or store the unit outside when it is raining. We recommend that you never leave your unit in a place that is exposed to bad weather and moisture; store your unit in a dry place. **Never use the unit as a back-up heating system. **Never leave your unit plugged in when you are not using it. **Do not touch the metallic parts during operation. **Never move the unit when it is hot with its fondue pot in place and filled with oil. **Never heat the unit without the fondue pot. **Only use the utensils provided with your unit. **In the event of problems and after each use, turn off your unit, unplug it and let it cool down. **Never forget that hot oil can cause severe burns. **Never use this unit as a deep fat fryer. **People (including children) who are not able to use this unit safely, either because of their physical,

**Put your unit on a flat surface in the center of the table. **Completely unwind the cord. **Plug the cord into a socket. Protection of the environment – DIRECTIVE 2002/96/CE In order to protect our environment and our health, electrical units at the end of their working lives must be disposed of according to very specific rules requiring the involvement of everyone, both suppliers and users. That is why your unit, as indicated by the symbol on its nameplate, must not be put into a public or private garbage can intended for household wastes. At the time of its disposal, it is your responsibility to bring your unit to a public collection center designated for the recycling of electrical and electronic equipment. If you need information about centers for the collection and recycling of discarded units, please contact the local authorities in your region, the household waste collection services or the store where you bought your unit. FONDUE BOURGUIGNONNE (THERMOSTAT 4-5) **Carefully pour 1 liter of oil into the fondue pot. Make sure that the level of the oil remains between the two marks within the fondue pot. MAX **Install the fork holder on the fondue pot. **Turn the thermostat adjustment button to position 5. **It takes about 20 minutes to heat the oil MIN to the right temperature. **Spear the pieces of meat with the forks. **Carefully dip the forks into the hot oil to avoid splashing. **During cooking, adjust the temperature as a function of the quantity of meat being cooked. **Never put water into the oil bath (risk of oil spattering). **Practical suggestions:

• Carefully adjust the settings as a function of the number of dinner guests and their appetites. Do not systematically set it to the highest temperature. It is easier to increase the temperature of the oil bath than to bring it down.
• Avoid using the same oil too often. It deteriorates rapidly. If you want to reuse oil that you used before, filter it through a fine strainer to eliminate the burnt residues that deteriorate it and keep it in the refrigerator, in a hermetic box.

1ST USE **When you unwrap your unit, carefully remove all of the packing elements. **We advise you to wash certain parts (fondue pot, forks and accessories) before the first use. **A new unit can smoke a little bit at the time of its first use. To limit this phenomenon, do the following: heat your unit for 10 minutes then let it cool down for about 30 minutes.

UPKEEP FONDUE SAVOYARDE (THERMOSTAT 3-4) **To save time, and for greater ease and safety, we recommend preparing the fondue in your kitchen, on a normal stove. Warning: unlike the Elégance fondue pot, the Festiv’ fondue pot is not induction compatible. **As soon as your fondue is ready, put the fondue pot on the heating base. **During cooking, adjust the temperature as a function of the quantity of cheese in the fondue pot. Always unplug your unit and let it cool down completely before cleaning it. **Cleaning the Festiv’ fondue pot (ceramic coating): Wash the inside and the outside with hot water and dishwashing liquid using a non-abrasive sponge. Do not put in the dishwasher, because this could damage the product. If cheese or other residues adhere, we recommend soaking the fondue pot with a little dishwashing liquid. NB: however, if you don’t have other sources of heat, you can use your unit for the preparation of the fondue Savoyarde. CHOCOLATE FONDUE (THERMOSTAT 2-3) **Cleaning the Elégance fondue pot (stainless steel): Clean the inside and the outside with hot water and dishwashing liquid using a non-abrasive sponge. Do not put in the dishwasher, because this could damage the product. Helpful tip (applies to all stainless steel pans): If cheese or other residues adhere, we recommend soaking the fondue pot with a little bicarbonate of soda or distilled white vinegar. This will help keep your fondue pot shiny. **Be careful to melt the chocolate at a low temperature in order to preserve its brilliance. If it is too hot, the chocolate can become grainy. **Cleaning the Festiv’ fondue forks (plastic handles): Wash them with hot water and dishwashing liquid, then rinse them. You can also put your forks into the dishwasher. **Cleaning the Elégance fondue forks (wooden handles): Wash them with hot water and dishwashing liquid then rinse them. Do not soak them or put them in the dish washer because this can damage the wood.

ENG RECIPES **Cleaning of the fork holder: You can put the fork holder in the dish washer. FONDUE BOURGUIGNONNE **Cleaning of the ramekins: You can put your ramekins in the dishwasher. Plan on 150g to 200g of beef (filet, sirloin or extra lean rump steak) per person cut into 2cm cubes. ½L of oil (you can use a “special fondue” oil seasoned with herbes de Provence). **Cleaning of the base: Clean with a sponge or a slightly moist cloth.

Never put the body of the unit or the plug into water and never wash them in the dishwasher. You can enjoy this meat accompanied by capers, gherkins, onions, mustard, ketchup and various sauces.

SAUCES FOR FONDUE BOURGUIGNONNE

Sauce Diable Ingredients: ¼ liter of white wine, 2 shallots, 1 teaspoon of ketchup, 1 teaspoon of mustard, Pepper and fine herbs. Chop the shallots, put them in the white wine, heat and bring them to a boil until they are reduced by roughly half. Off the flame, add the mustard, the ketchup, a big pinch of pepper, a small handful of various chopped fine herbs (chives, parsley, chervil, tarragon). Tartare Sauce Ingredients: 1 egg, 1 teaspoon of mustard, 1dl of oil, 1 tablespoon of vinegar, 1 onion, Gherkins, Capers, Fine herbs, Pepper and salt. Cook the egg until it is hard, crush the yolk. Dilute with the mustard and a few drops of vinegar. Pour in the oil slowly, stirring as for mayonnaise. Add the remainder of the vinegar, 2 tablespoons of chopped capers, the same quantity of gherkins and fine herbs.

FONDUE BRESSANE Roquefort Sauce Ingredients: 2 tablespoons of Roquefort, ½ cup of crème fraiche, 1 cup of mushrooms cut into strips, Salt and pepper, Gin. Children’s’ favorite! For 4 people: Ingredients: 600g of chicken or turkey filet, 1 egg, Salt and pepper, 1 package of bread crumbs, 1L of oil, Choice of sauces, Potatoes, rice or potato chips. Mix the crème fraiche and the Roquefort into a homogeneous mass. Add the mushrooms. Season. Sprinkle on the gin. Light mayonnaise with curry and fine herbs Ingredients: 15cl of mayonnaise, 15cl of crème fraiche, 1 tablespoon of soy sauce, ½ tablespoon of curry powder, 1 or 2 tablespoons of chopped fine herbs. Cut the chicken (or turkey) filets into regular pieces, not too large. Pour the bread crumbs into a plastic box. Break the egg in a bowl and season it. Add some water or milk and beat with a fork. Mix in the pieces of chicken and then put the meat in the bowl containing the bread crumbs. Hermetically close and shake the bowl so that all of the pieces are regularly breaded. Put them on a serving plate. Heat the oil in the fondue pot and put it on the food warmer in the center of the table. The dinner guests can cook their own meat, as for the fondue bourguignonne, and then add the sauces of their choice. Accompany it with potatoes, white rice or potato chips. Mix the mayonnaise with the cream and add the other ingredients to the preparation. FONDUE SAVOYARDE For 6 people: Ingredients: 400g of Comté, 400g of Beaufort, 400g of gruyère, 3dl of dry white wine, 1 glass of kirsch, 1 spoonful of starch , 1 clove of garlic, Pepper and nutmeg. Large quantities of stale bread cut into large cubes. Rub the inside of the fondue pot with the clove of garlic. Cut the cheese into small cubes or grate it. Put into the fondue pot with the wine and bring to a boil over a low flame, stirring constantly with a wooden spoon. Dilute the starch with the kirsch, and pour this mixture into the fondue, stirring it constantly. The fondue must look like a smooth and homogeneous cream. Add pepper or nutmeg.

ENG SEAFOOD FONDUE At the end of the meal, put one egg yolk in a bowl for each dinner guest. Sprinkle with chopped parsley and pour on the boiling wine. Add one spoonful of white rice to finish and stir well before eating. For 6 people: Ingredients: 600g of fish (cod, salmon, turbot) cut into cubes (keep the heads and the bones for the court-bouillon), 6 raw jumbo shrimp (prawns), 6 raw scallops, 1 onion, 2 cloves, 1 bouquet garni (sweet bay, parsley, thyme, celery), 75cl of dry white wine, 2 lemons, Salt and pepper. CHOCOLATE FONDUE For 6 people: Ingredients: 300g of dark chocolate, 10g of butter, 7 tablespoons of crème fraiche, 1 pinch of cinnamon, 1 teaspoon of orange peel, 3 tablespoons of rum, The juice of one lemon, 800g of fruit (pineapples, bananas, oranges, pears, apples, etc.). Preparation of the court-bouillon: put the fish scraps in a pot in 25 cl of water with the onion, the bouquet garni, and the cloves. Cook 30 to 40 minutes. During this time, cut the fish into pieces and sprinkle them with lemon juice. Once the cooking of the courtbouillon is finished, strain it through a strainer above the fondue pot without boiling it. Soak the fish cubes in this bouillon accompanied by a remoulade sauce and rice. Pour the lemon juice onto the fruit which was first cut up into cubes. Break the chocolate into pieces, then cook it with the butter and the crème fraiche in the fondue pot over a low flame, stirring with a wooden spoon until it becomes homogeneous. Add the cinnamon, orange peel and rum. WINE FONDUE For 4 people: Ingredients: 800g of rump steak filet cut into very thin slices, 1 liter of light red wine, 1 onion spiked with sweet bay and cloves, 1 carrot, 1 small leek, 1 turnip, 1 small celery, Chopped garlic, onion, parsley, 4 egg yolks for the final bouillon (optional), White rice. Trim the vegetables and cut them into fairly large pieces. Prepare the sauces. Pour the red wine into the fondue pot, add to it the spiked onion and the vegetables and bring to a boil. Let simmer for 15 minutes. Bring the fondue pot to the table. Present the meat on serving plates and the sauces in ramekins. The dinner guests cook their meat in the wine and season it to taste.

GUARANTEE TERMS Duration of availability of spare parts In accordance with article L 111-2 of the consumer code, the availability of spare parts that we provide for a repairable product is 5 years as of its date of manufacturing. However, this availability is only guaranteed in the country where the product is purchased. Guarantee for household appliances Your unit is guaranteed for 2 years. In order to receive an additional year of guarantee free of charge, register on the web site (www.lagrange.fr). The guarantee includes parts and labor and covers manufacturing defects. The guarantee does not cover: deterioration due to poor use or nonobservance of the instructions for use or breakage due to falling. Shipping costs for returns After the first year during which you benefit from the dealer’s guarantee, you need only pay the shipping costs for the return to the factory. The reshipping will be done at our expense and as quickly as possible. THIS GUARANTEE APPLIES FOR DOMESTIC USES ONLY, IT CANNOT APPLY TO PROFESSIONAL OR SEMI-PROFESSIONAL USES. If you have any other questions about our products, you can contact us at the following address: The legal guarantee due from the seller does not in any way exclude the legal guarantee due from the Manufacturer for manufacturing flaws or defects according to articles 1641 to 1649 of the Civil Code. In the event of a breakdown or malfunction, contact your retailer. Service consommateurs 17, chemin de la Plaine ZA Les Plattes CS 30228 69390 VOURLES FRANCE E-mail : conso@lagrange .fr In the event of technical defects observed within one week of purchase, the units will be exchanged. Beyond this period, they will be repaired by the after-sale service. In order to benefit from this guarantee, the user must present a copy of the invoice that specifies the date of purchase of the unit.