48716 - Fondue, raclette and wok appliance UNOLD - Free user manual and instructions

Frequently Asked Questions - 48716 UNOLD

USER MANUAL 48716 UNOLD

Instructions for use Model 48716

Technical Data 22
Safety Information 22
First time use 23
General operation 23
Cleaning and care 24
General remarks 25
Raclette 25
Recipes for Raclette 26
Grilling 29
Recipes for Grilling 29
Grilling times 30
Fondue with oil or stock 31
Recipes for Fondue 32
Guarantee Conditions 88
Waste Disposal / Environmental Protection 94

Normedie garanzia 89

GB Cover for grill plate

GB Coated grill plate

I Piastra in granita

E Placa de granita

7 D Basisgerat

GB Body

F Appareil

NL Basis

I Apparecchio

E Aparato

E Recipiente collector

9 D Raclette pfannchen

GB Raclette pans

F Poëlettes

Power rating: 1300 W, 230 V~, 50 Hz

Max. temperature: Max. 230^

Weight: Approx. 10,5 kg (incl. accessories)

Dimensions: Approx. 40 × 40 × 16 cm (without fondue)

Cable length: Approx. 200 cm

Features: Can be used separately or combined

For 8 persons

In nitely variable temperature control

Dismountable for easy cleaning

Raclette:

Pans with nonstick coating

With wooden spatulas

Support for raclette pans

Fondue:

Saucepan with nonstick coating

Filling volume 800 ml

Length of forks adjustable

Splash protection with fork holder

Hot stone:

Granite plate with grease groove

Grease collector

Grill plate:

With nonstick coating and recess for placing of the fondue saucepan

Accessories: 8 raclette pans, with non-stick coating and insulated handles

8 wooden spatulas

scraper for cleaning of the granite plate

Instructions with recipes

Technical modi cations reserved.

SAFETY INFORMATION

Please read these instructions carefully and 1. keep them in a safe place.

This appliance is not designed to be used 2. by persons (including children) with limited physical, sensory, or mental capabilities, or lacking in experience and/or knowledge.

This is unless they are supervised by a person responsible for their safety, or they are instructed by such a person on how to use the appliance.

Children should be supervised in order to 3 ensure they don't play with the machine.

Connect the appliance to alternating current 4. only in accordance with the rating label.

Appliances are not intended to be operated 5. by means of an external timer or separate remotecontrol system.

1. Only use the appliance for domestic purposes as indicated in these instructions. A commercial use is not authorized.
2. Do not touch hot surfaces!
3. User should be nearby at all times to supervise the appliance while it is operating.

4. Provide good room ventilation during use.

5. Do not use outside.

Do not cover the fondue pot with the lid 11. during use. It might be overheated. The

lid serves only as dust protection during storage.

Only operate the appliance on a dry, at, 12 solid, and heat resistant surface. As a precaution use a heat resistant, non-metallic plate underneath the appliance.

Do not use the appliance on a metal surface 13. or near hot surfaces. Keep a sufcient distance to walls and to in ammable materials such as curtains or table cloth.

Never use accessories other than those 14. recommended by the manufacturer. These could cause a risk of injury or damage to the appliance.

Unwarp the cord completely before using 15. the appliance in order to avoid any contact of the cord with hot parts of the appliance.

Let the appliance cool down completely 16. before moving it, particularly when using oil or stock for fondue.

Do not pull at the cord. Make sure that the 17. cord is suf cientsly protected against any entrapments or unintentional pulling. Do not bend the cable.

Do not use the appliance without a correctly 18. mounted plate (stone or metal grill plate).

Never touch any hot surfaces of the appliance 19. during operation - risk of burning! Always use the handles to touch the raclette pans.

Do not cover the appliance during 20. operation.

Never immerse the heating element in water 21. or any other liquid and avoid any contact with water.

Before cleaning, disconnect the appliance. 22. Ensure that the appliance has cooled down before cleaning or storing it.

Check the plug and power cord regularly for 23. wear and damage. In case of a fault, please send the appliance for inspection/repair to our after sales service (address see last page). Inadequate repair may constitute a risk for the user and result in the loss of guarantee.

CAUTION:

The appliance becomes very hot during use!

The appliance is only provided for domestic use. The manufacturer does not assume any warranty in case of improper or incorrect or commercial use or after repair by unauthorized third parties.

FIRST TIME USE

The raclette 4-in-1 offers several possibilities for use:

Simultaneous raclette / fondue / grilling on the coated grill plate

Simultaneous raclette and grilling on the hot stone

Raclette
Fondue

Before assembling the appliance, check 1. if all parts are complete and remove all packing materials.

Wipe the appliance with a damp cloth. Make 2.6. sure that no water can penetrate into the housing.

Clean all removable parts (grill plate, fondue 3. pot, lid, pans, forks, spatulas) except the heating element in hot soapy water and dry them carefully.

1. Oil the grill plate and the raclette pans slightly before using it with coconut oil or another heat-resisting oil.
2. ATTENTION!

The hot stone plate is very heavy. Only move the appliance before mounting the stone plate.

Heat the appliance approx. 30 minutes before use.

GENERAL OPERATION

For grilling / raclette place the appliance in 1. the middle of the table. If you are not sure, that the table is heat resistant, place a heat resistant non-metallic plate underneath the appliance.

Before starting, prepare all ingredients, II 2. them in small dishes and place them on the table.

Mount either the hot stone or the coated grill 3. plate. When using the hot stone make sure, that the metal holder of the appliance t exactly into the grooves at the underside of the stone to guarantee a suf cient stability. When using the hot stone, the grease collector has to be placed in the recess in the middle of the appliance under the hot stone.

When using the metal griddle plate, you 4. can the fondue at the same time. Place the fondue in the recess in the middle of the griddle plate. Optionally the opening can we covered with the respective lid.

Make sure that the heat selector dial is in 5. the O/AUS position. Connect the plug to the power mains. The control lamp turns on.

Switch the appliance on by rotating the heat 6. selector dial in the control box assembly to the desired heating level.

When using the coated grill plate we 7. recommend to preheat the appliance for 20-30 minutes before starting to prepare food.

Stone is a natural material and needs more 8. time to be thoroughly heated. Please preheat for 30-40 minutes. After preheating of 30 minutes, the meat will be cooked tenderly, after preheating of 40 minutes, it becomes roasted.

The raclette pans should be either in the pan 9. rest or should be taken out of the appliance during preheating.

For raclette we recommend a medium 10. heating level, for grilling a high level. Apply a thin coat of vegetable oil, e. g. coconut oil, on the grill plate and the cooking pans.

When preparing raclette and fondue 11. simultaneously, the non-stick grill plate must be used and the fondue saucepan must be placed in the middle recess. If the fondue is not used, the opening can be closed with the appropriate cover. If the food or cheese are cooking or browning 12. too rapidly, reduce the heat.

After use, rotate the heat selector dial to 13. the OFF position until the dial is locked and remove the plug from the power mains.

Let the appliance cool down 14.

Please follow also the general informations given with the recipes.

CLEANING AND CARE

1. Rotate the heat selector dial to the O/AUS position and disconnect the plug from the mains.

Allow the appliance as well as oil or stock left 2. in the grease collector or fondue saucepan to cool down before dismounting and cleaning it.

CAUTION: the hot stone keeps the heat for a 3. Long time and needs a long time to cool down.

Remove rst the fondue saucepan and then 4. the respective grill plate.

Remove the grease collector (when using 5. the hot stone).

Do not immerse the appliance into water 6. or any other liquid. If necessary wipe the heating element with a damp cloth. Ensure that moisture does not penetrate into the housing. The appliance must be completely dry before reassembly.

All removable parts can be cleaned in warm 7. soapy water with a mild washing-up liquid.

1. In case of strong encrustations soak the grill plate or other parts (except heating) for a while in hot water with a mild wash-up liquid.

Never use any abrasive substances such as 9. scouring pads, steel wool, cleansing powders for cleaning. There is a risk of damaging the appliance.

For cleaning the hot stone we recommend 10. to use the scraper, which is exactly in the grooves of the plate. Please keep in mind that stone is a natural product, which may become discoloured during use.

All parts must be dried before reassembling 11. the appliance.

GENERAL REMARKS

The ingredients for the raclette recipes are 1. for 1 person. Just multiply the quantities by the number of guests.

One needs about 200g of cooked potatoes 2. and 150g of raclette cheese per person.

Do not II too much of the ingredients 3. into the raclette pans, as the cheese may burn and the other ingredients may not be cooked.

Prewarm the dishes, as melted cheese 4. becomes hard on cold dishes.

Sauces and cheese brown very rapidly, 5. therefore check the pans and control cooking.

Do not add too much salt, as most hard 6. cheese types are already quite salty.

Potatoes, noodles or rice should still be hot 7. when being lled into the pans to shorten the cooking time.

Prepare all ingredients in bite-sized pieces 8. in small dishes and arrange them on the table around the appliance.

Preheat the appliance 20-30 minutes on 9. the highest level.

Cut the meat (e. g. duck breast) into 1 cm 10. thick slices to shorten the cooking time.

Brush the meat with oil or marinate it.11.

For grilling use the highest level. For raclette 12. with raw meat or sh we recommend a medium heat level, also for low-fat cheese.

For full-fat cheese we recommend a high heat level, for keeping warm a low heat level.

RACLETTE

The original raclette consists of potatoes, raclette cheese and mixed pickles. Today, our phantasy allows a variety of ingredients and variations. In addition to the potatoes and the cheese you may II the raclette pans with meat, sausage, game, poultry, sh, fresh fruits and vegetables, even with sweets. And if you don't like potatoes, just try white bread, pasta or rice instead. Instead of raclette cheese every other well melting hard cheese can be used, e. g. Gouda, Greyerzer, Cheddar or Appenzeller. Even soft cheese such as Roquefort and Gorgonzola are delicious. Butter cheese and Camembert give a mild taste. Very mild and creamy is Mozzarella.

When preparing raclette, the cheese should only melt, but not brown.

Recommendation:

Offer your guests a choice of different ingredients to allow them to ll the pans according to their taste. Some suggestions: (provide approx. 100 - 200g additional toppings per person, the list below can still be completed)

Vegetables:

dried soaked ceps, sliced fresh mushrooms, steamed Brussels sprouts, courgettes, tomatoes, aubergines, leek, onions, corn, asparagus, black salsi es or carrots (precooked), scallions, spinach (precooked), rocket a or mangold leaves, pea pods.

Meat and poultry:

roasted or cooked chicken or turkey llets in slices or cubes; cooked ham, roasted calf liver, roasted rabbit back without bones and cut into slices, small roasted sausages, small roasted meatballs, small roasted llets, roasted duck breast.

Fish and seafood:

smoked salmon, trout llets, steam plaices, tuna (conserved), steamed soles or cod llets, shrimps, crab-meat

Fruit:

bananas, mango, papaya, strawberry-ries, pineapples, pears, apples, blueberries (fresh or frozen).

For preparing raclette either the grill plate or 1. the hot stone must be placed on top of the appliance (see also First use).

1. Fill the raclette pans with ingredients according to your taste or to our recipes and place the pans on the raclette plate. Gratinate until the cheese is melting.

2. As soon as the cheese has melted, take the pans out of the appliance and slide the food onto a dish. If the food sticks on the pan, use a wooden spatula to release it.

3. When you are not using the pan, place it into the pan rest underneath the raclette plate.

4. ATTENTION!

The raclette pans become hot during operation, only use the insulated plastic handles to take them out of the appliance.

1. ATTENTION!

The raclette pans are equipped with a non-stick coating. Never use knives, forks or other metal tools to remove stuck food as scratches damage the coating.

RECIPES FOR RACLETTE

The following recipes are for one person. Please multiply the quantities by the number of guests.

Potatoes, cheese and .... The original raclette Ingredients:

200 g cooked unpeeled potatoes

150 g raclette cheese in slices of approx. 3 mm

100 g mixed pickles

oil or butter to brush the raclette pans

Preparation:

Peel the potatoes and cut them onto thin slices, butter the raclette pans, Il some potato slices into the raclette pans, add 1 tbisp. of mixed pickles, and cover it with a slice of cheese, then gratinate.

Instead of cheese you can also use sauces to gratinate:

Lemon sauce

100 g full-fat cream cheese, 14 tsp. of grated fresh lemon zests, 1 tbsp. of lemon juice, 1 pinch of nutmeg, 3 tbsp.s of milk, 30 g grated Parmesan cheese, salt, pepper Mix all ingredients (e.g. with a hand blender).

Orange sauce

Same ingredients as for lemon sauce, but instead of lemon juice and zests use orange juice and zests. Add up to 14 tsp. of curry powder to taste.

Ginger sauce

100 g full-fat cream cheese, 14 tsp. of grated fresh ginger, 1 tsp. of soy sauce, 1 dash of tabasco, 2 tsp.s of lemon juice, 2 tbsp.s of apple juice, 30 g of grated Parmesan cheese, salt Mix all ingredients (e.g. with a hand blender).

Almond sauce

25 g peeled almonds, 100 g Feta cheese, 2 tbsp. of cream, 1 clove of garlic, salt, pepper. Roast the almonds in a pan and let them cool down, then chop or grate the almonds e. g. with

a handblender. Mash all ingredients with a hand blender.

Recommendation:

Add pistachios, peanuts or walnuts instead of almonds.

Yoghurt sauce

100 g cream yoghurt, 50 g grated Gouda cheese

Mix all ingredients (e. g. with a hand blender).

Creamy horseraddish sauce 100g full fat cream cheese, 3 tbsp.s of sour cream, 1 egg, 1 tsp. of grated horseraddish, pepper Mix all ingredients (e.g. with a hand blender).

Pepper sauce

50 g full fat cream cheese, 2 tbsp.s of cream, 50 g of grated Gouda cheese, salt, 1 tsp. of pickled green peppercorns Mix all ingredients (e.g. with a hand blender), add the pepper corns at last.

Tomato sauce

100 g full fat cream cheese, 1 tbsp. of cream, 1 dried tomato in olive oil, 1 clove of garlic,

cayenne pepper, salt, pepper Mix full fat cream cheese and cream, cut tomato in small pieces, e. g. with the handblender ESGE-Zauberstab as well as the clove of garlic, then mix with the cheese cream. Season with cayenne pep-per, pepper and salt.

Garlic sauce

1 whole head of garlic, 100g full fat cream cheese, 3 tbsp.s of cream, 12 bunch of parsley, salt, pepper Wrap the whole head of garlic into a wet kitchen paper and cook it in the micro wave for about 4-5 minutes, until the cloves are soft.

Let the garlic cool down a little bit, then peel it. Mash the garlic with the other ingredients with a hand blender (e.g. with ESGE-Zauberstab and ESGE-Zauberette).

Recommendation:

If fresh wild garlic is available, add 12 bunch of nely cut leafs.

Sweet sauce

100 g full fat cream cheese, 1 tsp. of vanilla sugar, 12 tbsp. of honey, 3 tbsp.s of cream Mix all ingredients (e. g. with a hand blender).

Try the following recipes with the sauscs

Red sh with lemon sauce

150 g cooked and peeled potatoes, 150 g thin red- sh llets, 1 tomato, 1 tblsp. of green scallions, in rings, salt, pepper, butter, lemon juice

Slice potatoes and tomatoes, cut the red sh into bite-sized pieces. Brush the raclette pans with some melted butter, add some pastaoticslices and some sh pieces. Season the sh with lemon juice, salt and pepper and top it with 1-2 tomato slices, distribute the lemon sauce on top. Put the raclette pans into the appliance and cook for about 6-8 minutes.

Chicken with orange sauce

150 g cooked noodles, 100 g cooked chicken meat, orange sauce, butter, salt, curry powder

Brush the raclette pans with some melted butter, add some noodles and meat, season with curry, salt and pepper. Cover with orange sauce and cook for 3-4 minutes.

Duck breast with ginger sauce

150 g of duck breast, 150 g cooked rice, 2 tsp.s of soy sauce, 2 tsp.s of lemon jelly, ginger sauce, butter

Cut the duck breast into slices of 12 cm and roast it on the grill plate for about 2 minutes while turning it several times. Brush the raclette pans with some melted butter, add some rice and meat into the raclette pans. Brush the meat with lemon jelly, season it with soy sauce and ginger sauce, cook 3-4 minutes.

Spinach with almond sauce

100 g spinach leafs (frozen), 12 onion, 1 clove of garlic, 1 tsp. of butter, 150 g cooked and peeled potatoes, salt, pepper, nutmeg, butter

Peel onion and garlic and chop it, roast it in the butter, then add the frozen spinach and stir until the spinach is thawed and hot. Brush the raclette pans with some melted butter, add some potato slices, season the spinach with salt, pepper and nutmeg, place some spinach on top of the potatoes and cover it with almond sauce, cook 3-4 minutes.

Calf liver with apple and yoghurt sauce

150 g calf liver, 1 apple, 12 onion, 150 g mashed potatoes, 2 tsp. of cranberries, 2 tsp. of oil, yoghurt sauce

Cut the liver into thin bite-sized pieces, peel the apple, remove the core and cut it into slices, peel and and slice the onion. Brush the grill plate with some oil and grill liver, apple and onion for 1-2 minutes while turning it. Fill 1-2 tbsp.s of mashed potatoes into the oiled raclette pans, add a little bit of the liver mixture. Cover with yoghurt sauce and gratinate for about 3 minutes, serve with cranberries.

Smoked salmon with creamy horseraddish sauce

150 g asparagus pieces (precooked), 100 g smoked salmon, butter

Butter the raclette pans, put also a few asparagus pieces into the pans, add some smoked salmon and cover it with cream-horseraddish sauce. Cook for about 5-7 minutes. Serve with roasted white bread.

Potatoes, courgettes, ham with pepper sauce

100g cooked peeled potatoes, 100g small courgettes in slices, 100g cooked ham in strips, some butter, salt, pepper

Butter the raclette pans, Roast courgette slices on the grill plate for about 2 minutes from both sides, Il some potato and courgette slices into the raclette pans. Distribute the ham on top,

season it and cover it with pepper sauce, cook for about 3-4 minutes.

Shrimps with tomato sauce

100 g cooked shrimps, 100 g courgettes in slices, some olive oil, 100 g cooked rice, tomato sauce

Grill the shrimps and the courgette slices on the oiled grill plate for 2 minutes while turning from time to time. Then ill some rice into the buttered raclette pans some, add some courgettes and shrimps, cover with tomato sauce and cook for about 3-4 minutes.

Potatoes with garlic sauce

200 g cooked peeled potatoes, garlic sauce, butter

Fill the buttered raclette pans half with potato slices, cover with garlic sauce and cook for 3-4 minutes.

Fruit with sweet sauce - a delicious dessert

150 g fruit of the season, bite-sized, lemon juice, sweet sauce

Place some fruit pieces into the raclette pans, season with some lemon juice and cover with sweet sauce. The cook for about 3-4 minutes.

Raclette variations

As already noted, there are nearly no limitations concerning the choice of ingredients, so the following recipes are only a small selection.

Stuffed tomatoes

3 small tomatoes, 2 button mushrooms, 1 slice of bread, 2 tbsp. of chopped fresh basil, 2 chopped fresh parsley, 50g cooked ham, 2 tbsp. of sour cream, 1 tsp. of tomato paste salt, pepper, 100g Mozzarella, butter

Roast the toast bread and chop it with the mushrooms and ham using a hand blender. Add basil, parsley, sour cream and tomato paste, mix and season with salt and pepper, mix again, then stuff the tomatoes with this mixture. Butter the raclette pans. Place 2 tomato halves in each pan, put the sliced Mozzarella on top and gratinated about 6-8 minutes.

Stuffed button mushrooms

4 large button mushrooms, 1 slice of toast bread, 1 tblsp. of fresh chopped parsley, 1 hard-boiled egg, 50g smoked salmon, 2 tblsp.s of sour cream, 1 tsp. of sweet mustard, 12 tsp. of grated horseraddish, salt, pepper, 100g Mozzarella, butter

Brush the mushrooms, remove the stalks. Keep the head aside. Prepare the stalks and all other ingredients as described for the lled tomatoes. Stuf this mixture into the mushrooms. Butter the raclette pans. Place 2 mushrooms in each pan, put the sliced Mozzarella on top and gratinate for about 4-6 minutes.

Salami pepper

150 g cooked, peeled potatoes, 100 g grilled marinated peppers, 50 g of Salami in slices, 120 g raclette cheese slices, paprika powder, butter

Butter the raclette pans, add some potato slices, cut the peppers into strips, add some strips to the potatoes, as well as salami and raclette cheese. Gratinate for about 3-4 minutes, season with some paprika powder.

Camembert and cranberries

150 g cooked noodles, 1 tbsp. of cranberries, 100 g soft Camembert, butter

Butter the raclette pans, II some noodles into the pans, add cranberries and the sliced Camembert, gratinate for about 4-5 minutes.

Tomato basil Crostini

1 large tomato, 2 tbsp.s of fresh basil 12 green olives, salt, pepper, 100g Mozzarella, 6 thin slices of French white bread, olive oil

Chop the tomato, cut the basil into strips and the olives into rings, roast 1 bread slice on the grill plate. Oil the raclette pans, lay the bread into the raclette pans, distribute tomatoes, basil and olives on the bread, season with salt and pepper, cover the bread with Mozzarella and gratinate for about 4-6 minutes.

GRILLING

For grilling you can use either the hot stone or the non-stick grill plate. Both plates should be greased before with a heat resisting oil, e.g. coconut oil.

When using the non-stick plate, the fondue 2. can be used simultaneously. If not, the recess can be covered with the respective lid.

When using the hot stone, the grease collector must be placed under the hot stone in the middle of the appliance. Fondue cannot be prepared when using the hot stone.

Preheat the appliance on the highest heating 4. level.

Place the food on the grill plate and turn it 5. from time to time until it is cooked. Grill on the highest heat level. If the food is roasting too rapidly reduce the heat

RECIPES FOR GRILLING

Pizza burger

100 g mixed minced meat, 1 clove of garlic and 12 onion, both chopped, 1 egg, 2 tbsp.s of bread crumbs, 50 g Gouda, 50 g cooked ham, 2 tsp.s of tomato paste, 12 tsp. of pizza seasoning, salt and pepper (if still necessary), 1 burger bun, 2 green salad leaves, 1 tbsp. of mayonnaise, 1 tbsp. of tomato ketchup, 2 slices of tomatoes, 2 slices of onion

Mix meat, garlic and onions, egg, bread crumbs, grated cheese, chopped ham, tomato paste and pizza seasoning to a dough, form 2 at burgers. Oil the grill plate and roast the burgers for 6-8 minutes, turning them once.

Cut the buns vertically and toast them shortly on the grill plate. Brush some mayonnaise on the buns, wash the salad leaves and place them on the mayonnaise, then lay one burger on top, brush the burger with ketchup, then add the second burger, and tomatoes and onions on top. Cover with the second bun half.

Shrimp skewers

4 shrimps, 4 shallots, some caraway oil, 1 oiled wooden skewer

Put the shrimps and shallots on the skewer, brush with caraway or garlic oil and grill it for 8-10 minutes.

Greek meat balls

100 g minced lamb meat, 1 clove of garlic, 12 onion, 1 egg, 2 tbsp.s of bread crumbs, 10 green olives, salt, pepper, 50 g feta cheese

Mix the meat with the chopped garlic and onion, egg, bread crumbs, chopped olives, chopped feta cheese, salt and pepper.

Oil the grill plate, form 3 meat balls and grill them from both sides for 6-8 minutes, serve with Pita bread and coleslaw.

Spicy skewers

200 g chicken meat, 3 tbsp.s of soy sauce, 2 pinches of chili paste, 12 tsp. of freshly grated ginger, some oil, 3 wooden skewers

Freeze the chicken llet for a short time and cut it into very thin slices, mix soy sauce with chili and ginger. Marinate the meat for 2-3 hours in the refrigerator. Oil the grill plate and the skewers. Put the meat wave-like onto the skewers. Grill for about 10 minutes, turning from time to time.

Courgette skewers

1 small courgette (150 g), 1 tbsp. of tomato paste, 1 tsp. of olive oil, 1 chopped clove of garlic, 12 tsp. of oregano, salt, pepper, 2 oiled wooden skewers

Cut the courgettes lengthwise into very thin slices, prepare a paste from tomato paste, oil, garlic, oregano, salt and pepper. Brush the courgette slices with this paste, roll the and put them onto the skewers. Grill for about 6-8 minutes on the oiled grill plate.

Sausage skewers

2 sausages, 100g cherry tomatoes, some oil, 2 oiled wooden skewers.

Cut the sausage into pieces of 4cm Stick the sausage and the tomatoes on the skewers, oil the and grill them for about 6-8 minutes.

Bacon plum skewers

4 slices of bacon, 4 soft dried plums, 4 shallots, 1 apple, some oil, 2 oiled wooden skewers

Wrap one plum into a bacon slice, peel the apple and cut it into quarters, clean the shallots and stick shallots, apple pieces and bacon plums on the skewers, grill for about 6-8 minutes.

Liver skewers

150 g calf liver, salt, pepper
Other ingredients as listed under bacon plums skewers except plums

Cut liver into 4 pieces, wrap the pieces into the bacon, then continue as described above, grill about 8-10 minutes, season with salt after grilling (to avoid that the liver becomes hard).

Turkey rolls

1 thin turkey schnitzel, salt, pepper, 1 tsp. of mustard, 1 shallot, 3 slices of bacon, 3 oiled toothpicks

The schnitzel must be very thin, season with salt, pepper and mustard, cut into 3 pieces. Cut the shallots into one rings and distribute them on the meat, then add 1 bacon slice. Roll the meat and x it with toothpicks, brush the rolls with oil and grill them for 10-12 minutes.

GRILLING TIMES

We recommend to cut the meat into slices of 1 cm thickness to avoid the cooking time. Oil or marinate the meat before grilling. The times below are average times depending on the thickness, quality, and preparation of the meat and may be longer or shorter.

Food Preparation Minutes
Beef Ilet 200 g 10 – 12 minutes
Beef steak 20 – 24 minutes
Cevapcici (frozen) Allow to thaw, put on skewers 10 – 12 minutes
Raw sausage Depending on thickness 6 – 10 minutes
Meat loaf, 1 cm thick		3 – 4 minutes
Meat skewers		8 – 12 minutes
Pork steak 200 g		20 – 25 minutes
Chicken Ilets	1 cm slices, turn from time to time	4 – 6 minutes
Turkey breast	1 cm slices, turn from time to time	4 – 6 minutes
Duck breast	1 cm slices, turn from time to time	4 – 6 minutes
Rabbit back without bones	1 cm slices, turn from time to time	5 – 8 minutes
Lamb cutlets		12 – 15 minutes
Sardines		6 – 8 minutes
Trout Ilets		5 – 8 minutes
Salmon llet 10 – 15 minutes
Shrimps peeled 8 – 10 minutes
Courgettes 1 cm slices, turn from time to time 3 – 5 minutes
Apple 1 cm slices, turn from time to time 3 – 5 minutes

FONDUE WITH OIL OR STOCK

Fill the saucepan with approx. 800 ml oil or stock and place it in the middle of the non-stick grill plate.

Set the temperature control to the highest position.

Heat the oil resp. the stock for approx. 30-40 minutes, until the required temperature is reached. You can check with a wooden spoon if the oil is hot enough. Immerge the handle into the oil. If small bubbles appear around the handle, the oil is hot enough.

The stock should not boil, but only simmer. If necessary, reduce the temperature.

Cook the meat approx. 1,5-3 minutes when using oil and approx. 3-4 minutes when using stock.

When using stock, you may also cook sh, shrimps, wan tans or vegetables.

Dim Sum or crustaceans in batter fried in oil are very delicious.

Serve the meat with sauscs and dips at your taste.

Preparing fondue with oil

Only use the stainless steel saucepan to heat oil.

Do not cover the saucepan with a lid during heating to avoid overheating of the splash protection lid.

Use only heat resistant neutral oil. The oil must not splash or smoke.

Do not use the oil more than 3-4 times. Used oil is foaming, smells rancid and becomes thicker. Always replace the complete quantity of oil. Do not mix used and fresh oil.

Do not mix different types of oil and fat.

Only use lean and tender meat. Cut the meat into uniform, not too big pieces.

Frozen meat must be thawed before using it for fondue.

The meat and all other food for fondue must be dried thoroughly to avoid s plashes of hot oil when dipping the meat into the oil.

Conserve the oil until the next use in a closed container in the refrigerator or another cold place.

The length of the fondue forks is adjustable. Just unscrew the handle, turn it and attach it from the other side. For fondue with oil or hot broth we recommend the long version, for cheese fondue or chocolate fondue the short version.

RECIPES FOR FONDUE

Fondue Chinoise

for 4-8 portions

200 g each beef llet, pork llet, chicken llet, chicken liver, veal kidneys, sole llet, prawns (raw, prepared, eventually frozen)

125 g glass noodles, 125 g spinach leaves, 125 g celeriac, 125 g carrots, 800 ml chicken stock, 2 tbsp dry sherry or white wine, 2 eggs

Cut meat, giblets and sh into thin slices. Thaw prawns, if necessary. Soak the glass noodles approx. 10 minutes in warm water.

Wash the spinach leaves and discard stalks. Prepare carrots and celeryiac and cut into slices.

Beat the eggs.

Arrange the ingredients in separate dishes.

Heat the chicken stock with the Sherry on the highest temperature setting. Reduce the heat, as soon as the stock starts boiling to a simmer.

Pick up meat, giblets, sh and vegetables with the fork and cook them in the stock. If necessary, add some more stock after some time.

Serve the cooked food with fondue sauce, e. g. curry sauce or cocktail sauce or sweet-sour Chinese sauce.

At the end, cook the soaked noodles and the remaining vegetables in the stock. Add the beaten eggs and serve the soup in deep dishes.

Fondue Bourguignonne

for 4-8 portions

800 g lean beef ( llet)

Marinade:

100 ml vegetal oil, 1 tsp black pepper corns, 1 tsp mustard seeds, 1 pinch of chilliakes, 1 laurel leaf, 2 onions, 800 ml heat resistant oil

Heat the vegetable oil slightly and add the spices.

Chop the onions.

Cut the meat into cubes of approx. 2cm Mix the meat with the seasoned oil and the onions and marinate if for a few hours in the refrigerator.

Before preparing the fondue, remove the meat from the marinade and dry it with a kitchen towel.

Fill the fondue oil into the stainless steel saucepan, place the saucepan on the heating plate and heat the oil on the highest temperature setting until the optimum temperature is reached (approx. 20 minutes).

Pick up the meat with the forks and dip it into the hot oil.

Season the meat after cooking with salt and pepper and serve it with fondue sauces and dips, e. g. with a classical cocktail sauce.

International cheese fondue

Rub the saucepan with half a clove of garlic.

Grate the cheese, e.g. with the UNOLD Multi Grater model 8830, II it into the saucepan and place the saucepan on the heating plate.

Choose a medium temperature setting and melt the cheese while stirring constantly.

As soon as the cheese is melted, reduce the temperature. The cheese must not boil, but should only be kept warm.

Attention: Cheese burns easily. If necessary reduce the temperature or switch.

Swiss cheese fondue

for 4-8 portions

1 clove of garlic, 80ml dry white wine, 200g each of grated Emmental and gruyere cheese, 1 tsp starch, white pepper, 1 tbsp kirsch, baguette

Rub the saucepan with half a clove of garlic. Then heat the cheese together with the wine under stirring on medium temperature. As soon as the cheese is melted and starts to simmer, mix the starch with the kirsch and add it to the cheese. Season with pepper.

Cut the baguette into cubes and dip the bread cubes into the cheese.

Tipp:

Serve grapes or raw ham (wrapped around the bread pieces) in thin slices with the cheese fondue.

Italian cheese fondue

for 4-8 portions

100 g each Asagio-, Fontina-, Provolone cheese, 100 g mascarpone, approx. 75 ml milk, 1 tbsp butter, 1 tbsp our, 75 ml white wine, 2 egg yolks, Grissini, Parma ham

Grate the cheese, mix it with mascarpone and milk and leave it overnight in the refrigerator.

Knead our and butter. Bring the white wine to boil, then add the our/butter mixture and the cheese while stirring. Finally add the beaten egg yolks. Do not bring to the boil again after having added the egg yolks to avoid clotting.

Warp the ham around the grissini and dip it into the cheese.

Serve Italian antipasti with this fondue.

British cheese fondue

for 4-8 portions

250 g Cheddar cheese, 150 g Stilton cheese, 3 tbsp butter, 75 ml cream or milk, 3-4 tbsp tomato ketchup, 1 tsp starch, 1-2 tbsp light

port wine, white bread / walnut bread, 6-8 celery stalks, 3-4 rm pears

Cut the cheese into small cubes and melt it with butter and cream while constantly stirring. Add the tomato ketchup. Mix the starch with water or wine and stir it under the cheese.

Cut the bread and the pears into cubes, the celery into slices and dip them into the cheese.

Sweet fondue

Melt the chocolate in a bain marie on the stove. Add some milk or cream for a smooth texture. As soon as the chocolate is melted, you can place the saucepan in the appliance.

Choose a low temperature setting or even switch off the appliance, if the chocolate becomes too hot.

The chocolate should only be kept liquid, but must not boil.

Chocolate fondue

Melt milk chocolate, plain chocolate or white chocolate with a little bit of milk or cream, as described above.

Peel fruit of the season and cut it into bite sized pieces, e. g. apples, strawberries, raspberries, bananas etc. Serve the fruit pieces in the dishes.

At table, pick up one piece of fruit and dip it into the hot chocolate. Take it out, let it cool down for a moment and then enjoy it!

Variations

Season the chocolate at your taste, e. g. with a pinch of cinnamon, cardamom or a dash of orange liqueur or vanilla syrup.

Serve the fondue with crêpes rolls in addition to the fruit:

Bake thin crêpes (it's very easy with the UNOL® crêpes maker). Spread some jam on the warm crêpes (e. g. apricot jam or orange marmalade) and roll the crêpes rmly, then cut into bite-sized pieces.

Punch fondue

for 4-8 portions

100 g frozen raspberries, 2-3 cloves, 1 pinch of grated lemon zest, 1 tbsp lemon juice, 1 cinnamon stick, 1 star aniseed, 1 tbsp rum, 500 ml red wine, 80 g sugar, 50 g starch

Gingerbread, muf ns

Thaw raspberries and mash them with lemon juice and zest. Heat the spices with red wine in the saucepan, but do not boil. Add sugar.

Pass the raspberries through a sieve, add the starch and pour the raspberries into the red wine while stirring. Bring to the boil, then reduce the temperature and remove the spices.

Cut gingerbread or muf ns into pieces and dip the cake into the punch.

Tipp:

For children, leave out the rum and replace the red wine with cherry juice.

Fruit in chocolate sauce

for 4-8 portions

200 ml cream, 140 g plain chocolate, 1 pinch of gingerbread spices or cayenne pepper (to taste), 100 ml orange juice, Fruits to taste, e. g. bananas, strawberries, pineapples, pears, tangerines

Heat the cream with the spices. Cut the chocolate into pieces and melt in the hot cream. Add the orange juice.

Prepare the fruit and cut them into pieces.

Spike the fruit pieces with the forks and dip them into the chocolate sauce.

Tipp:

Sprinkle the fruit pieces with some lemon juice.

NOTICE D'UTILISATION MODELE 48716

DONNÉES TECHNIQUES

Puissance: 1300 W, 230 V~, 50 Hz

Puisance chauffage:Max. 230^

Poids: Env. 10,5 kg (y inclus les accessoires)

Dimensions: (LxLxH) env. 40 × 40 × 16 cm (sans fondue)

Cordon d'alimentation: Env. 200 cm

Gratiner 6-8 minutes.

Recipiente colector de grasa

Placa grill:

We guarantee our appliances for 24 months, or in case of commercial use for 12 months, from the date of purchase in case of defects that occur during normal use and are demonstrably due to a factory fault. Within the warranty period we will remedy defective materials or workmanship through repair or replacement, at our option.

Our warranty terms apply only to appliances sold in Germany and Austria. For other countries, please contact the responsible importer. In the event of a claim for remedy of defects, please send the appliance to our after sales service, properly packaged and postage paid, together with a copy of the automatically generated sales receipt, which must show the date of purchase, and a description of the defect. If the defect is covered by the warranty, the customer will be reimbursed for the shipping costs. The warranty does not cover damage from normal wear, improper handling and failure to comply with the maintenance and care instructions. The warranty is void if repairs or modi cations are made to the appliance by third parties.

Any claims of the end consumer vis-à-vis the retailer are not limited by this warranty.

CONDITIONS DE GARANTIE

Our appliances are produced on a high quality level for a long lifetime. Regular maintenance and expert repairs by our after-sales service can extend the useful life of the appliance. If an appliance is defective and repair is not possible we ask you to follow the following instructions for disposal.

Do not dispose this appliance together with your standard household waste. Please bring this product to an approved collection point for recycling of electric and electronic products.

By separate collection and disposal of waste products you help to protect natural resources and ensure, that the product is disposed in an adequate way to protect health and environment.

TRAITEMENT DES DÉCHETS / PROTECTION DE L'ENVIRONNEMENT