Fondue Festiv' - Fondue, raclette and wok appliance LAGRANGE - Free user manual and instructions

USER MANUAL Fondue Festiv' LAGRANGE

DEUSAFETY INSTRUCTIONS Read these instructions carefully and keep them for future reference.

Check that the voltage of the power supply is the same as that indicated on the appliance’s nameplate.

Fully extend the cable and examine it carefully before using it.

If the power cable is damaged, in order to avoid any danger it must be replaced by , its after-sales service or persons with similar qualications approved by

Put your unit on a at and dry surface.

Place the appliance away from easily ammable objects (curtains etc).

Never put the unit near a source of heat.

Never place the appliance on hot surface or near a ame.

Connect the cord to a 10/16A outlet with a ground connection.

If you use an extension cord, you must use a model equipped with a ground connection and wires of section greater than or equal to 0.75mm².

This device should not be used by children younger than 8 years old. This device can be used by children who are 8 years old and older if they are under continuous supervision. This device can be used by persons with limited physical, sensory or cognitive capacities or who lack adequate experience or knowledge, provided they are supervised or receive instructions for the safe use of the device and insofar as they fully understand the potential dangers. Keep the device and its power cord out of the reach of children younger than 8 years old. Children should not play with the device. Cleaning and upkeep should not be performed by children.

Appliances for cooking must be placed on a stable surface with their handles (if they have any) safely positioned to prevent hot liquids being spilled.

The complete instructions for safely cleaning the device are specied in the "Upkeep" section of this manual. 38* It is recommended that you connect the unit to an installation including a residual current system having a breaking current not exceeding 30mA.

Never immerse the appliance in water or any other liquid, be it for cleaning or any other purpose. Never place it in the dishwasher.

Do not use or store the appliance outside, and keep it in a dry place.

Never move the appliance by pulling the power cord. Ensure that the power cord cannot be caught accidentally, to prevent any risk of the appliance falling. Do not wind the cord around the appliance, or bend it, and do not allow it to come into contact with the cooking plates.

Do not touch the top of the device or other hot parts during or after use.

Do not drop the unit as it could be damaged.

These units are not intended to be operated by means of an exterior timer or by a separate remote control system.

When the unit is not being used or is left without surveillance and before dismantling or cleaning, disconnect it from the electrical power supply.

Before any cleaning operation, unplug your unit and let it cool down completely.

Never use the unit as an extra source of heating.

Never move the appliance while hot with the fondue pot in place and containing oil.

Never heat your device if the fondue pot is missing or empty.

CAUTION: Risk of injury if the product is used incorrectly.

The surface of the heating element remains hot after it has been used.

Never use the appliance as a deep fryer.

If your unit is damaged, do not use it and contact the .

For your safety, use only accessories and spare parts adapted to your unit.

This unit is intended for use in household and similar applications such as: – kitchen areas reserved for the personnel of stores,

ENGofces and other professional environments; – farms; – use by customers of hotels, motels and other residential environments; – bed and breakfast type environments.

Common characteristics:

5. Integrated cord storage

7. Aluminum fondue pot with ceramic coating

Assembly of the rod on the ramekin service plate:

Integrated cord storage

Aluminum fondue pot with ceramic coating

8 fondue forks with plastic handles

8 stainless steel fondue forks with wooden handles

Stainless steel fork holder DEPENDING ON MODEL:

2 sets of melamine ramekins These units are in compliance with directives 2014/30/EU, 2014/35/ EU, WEEE 2012/19/EU, the CE food contact regulation 1935/2004 and RoHS 2011/65/EU, 2015/863/EU. ENVIRONMENT Protection of the environment – DIRECTIVE 2012/19/EU 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 specic 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.

As you unwrap your unit, make sure that you carefully remove allof the packing elements and all of the bags and packaging labels.

Make sure that all of the parts and accessories are present and intact.

A new unit can smoke and/or release odors during the rst use. To limit this release of smoke and odors, it is recommended that you let the unit heat up for 10 minutes and then let it cool down for about 30 minutes.

Put your unit on a at surface in the center of the table.

Fully extend the cable and examine it carefully before using it.

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.

Turn the thermostat adjustment button to position 5.

It takes about 20 minutes to heat the oil 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). 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. 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)

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. 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).

ENG 43UPKEEP IMPORTANT: Always unplug appliance and allow to cool completely before cleaning. Never submerse the appliance in water. Never use oven cleaners or other stripping products. 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. 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. 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. Cleaning of the fork holder: You can put the fork holder in the dish washer. Cleaning of the ramekins: You can put your ramekins in the dishwasher. Cleaning of the base: Clean with a sponge or a slightly moist cloth. 4444RECIPES FONDUE BOURGUIGNONNE Plan on 150g to 200g of beef (let, sirloin or extra lean rump steak) per person cut into 2cm cubes. ½ liter of oil (you can use a “special fondue” oil seasoned with herbes de Provence). 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 ne 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 ame, add the mustard, the ketchup, a big pinch of pepper, a small handful of various chopped ne 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 ne herbs. Roquefort Sauce Ingredients: 2 tablespoons of Roquefort, ½ cup of crème fraiche, 1 cup of mushrooms cut into strips, Salt and pepper, Gin. Mix the crème fraiche and the Roquefort into a homogeneous mass. Add the mushrooms. Season. Sprinkle on the gin. Light mayonnaise with curry and ne 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 ne herbs. 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 ame, 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 45FONDUE BRESSANE Children’s’ favorite! For 4 people: Ingredients: 600g of chicken or turkey let, 1 egg, Salt and pepper, 1 package of bread crumbs, 1L of oil, Choice of sauces, Potatoes, rice or potato chips. Cut the chicken (or turkey) lets 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. SEAFOOD FONDUE For 6 people: Ingredients: 600g of sh (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. Preparation of the court-bouillon: put the sh 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 sh into pieces and sprinkle them with lemon juice. Once the cooking of the court- bouillon is nished, strain it through a strainer above the fondue pot without boiling it. Soak the sh cubes in this bouillon accompanied by a remoulade sauce and rice. WINE FONDUE For 4 people: Ingredients: 800g of rump steak let 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 nal 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. 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 nish and stir well before eating. 4646CHOCOLATE 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.). Pour the lemon juice onto the fruit which was rst 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 ame, stirring with a wooden spoon until it becomes homogeneous. Add the cinnamon, orange peel and rum.

ENG 47GUARANTEE TERMS 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 non- observance of the instructions for use or breakage due to falling. THIS GUARANTEE APPLIES FOR DOMESTIC USES ONLY, IT CANNOT APPLY TO PROFESSIONAL OR SEMI-PROFESSIONAL USES. The legal guarantee due from the seller does not in any way exclude the legal guarantee due from the Manufacturer for manufacturing aws or defects according to articles 1641 to 1649 of the Civil Code. In the event of a breakdown or malfunction, contact your retailer. 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 benet from this guarantee, the user must present a copy of the invoice that species the date of purchase of the unit. 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. Shipping costs for returns After the rst year during which you benet 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. If you have any other questions about our products, you can contact us at the following address: Service consommateurs 17, chemin de la Plaine ZA Les Plattes CS 30228