Fondue et Wok Classic - Fondue, raclette and wok appliance LAGRANGE - Free user manual and instructions
Find the device manual for free Fondue et Wok Classic LAGRANGE in PDF.
| Brand | LAGRANGE |
| Model | Fondue and Wok Classic (type 349) |
| Category | Fondue, raclette and wok appliance |
| Power supply | 230 V - 50 Hz - 900 W |
| Plug type | 10/16 A with earth |
| Power cord | H05VV-F 3G 0.75 mm² |
| Base material | Thermoplastic |
| Material of fondue pot and wok bowl | Aluminium with non-stick interior coating |
| Wok lid | Glass |
| Included accessories | 8 fondue forks, fork holder, warming rack, spatula, food tongs |
| Thermostat | Adjustable with indicator light |
| Oil capacity (Bourguignonne fondue) | 1 litre (between the marks inside the fondue pot) |
| Uses | Bourguignonne, Savoyard, chocolate, Chinese, Bressane, seafood fondue, and wok |
| Safety | Never heat without utensil or with empty utensil; do not move when pot is hot and filled |
| Cleaning of fondue pot and wok bowl | Hot water and dish soap, non-abrasive sponge; do not put in dishwasher |
| Cleaning of the base | Lightly damp sponge or cloth, never immerse |
| Warranty | 2 years, extendable to 3 years upon registration (www.lagrange.fr) |
| Spare parts | Available for 5 years after manufacture (subject to availability) |
| Compliance | Directives 2014/35/EU, 2014/30/EU, WEEE 2012/19/EU, RoHS 2011/65/EU |
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USER MANUAL Fondue et Wok Classic LAGRANGE
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Technical diagram showing a cooking pot with labeled parts and a corresponding cross-sectional view of a grater.CONDITIONS DE GARANTIE
BESCHRIJVING VAN HET APPARAAT
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Technical diagram showing a cooking pan with labeled parts and a corresponding schematic of a lathe or grating device.Fondue en wok Classic Type 349.
KENMERKEN
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Technical diagram showing a cooking pan with labeled parts and a corresponding cross-sectional view of the grater.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 LAGRANGE, its after-sales service or persons with similar qualifications approved by LAGRANGE.
* Put your unit on a flat and dry surface.
* Place the appliance away from easily flammable objects (curtains etc).
* Never put the unit near a source of heat.
* Never place the appliance on hot surface or near a flame.
* 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 0.75mm ^2 .
* 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 specified in the "Upkeep" section of this manual.
* 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 the appliance without a cooking vessel or with an empty cooking vessel.
* 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 LAGRANGE.
* For your safety, use only LAGRANGE 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, offices and other professional environments; – farms;
– use by customers of hotels, motels and other residential environments;
– bed and breakfast type environments.
DESCRIPTION OF THE UNIT
- Thermoplastic base
- Aluminium fondue pot with non-stick inside coating
- 8 fondue forks and fork holder
- Adjustable thermostat
- Lighted indicator
- Fixed cord
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LAQRANGE 1 2 3 4 5 6Fondue Classic
Type 349.
According to the model:
- Aluminium wok body with non-stick inside coating
- Glass cover
- Warming grill
- Spatula and tongs
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Technical diagram showing a cooking pot and its kitchenware with numbered parts labeled 7, 8, and 9.Fondue and wok Classic
Type 349.
CHARACTERISTICS
* Thermoplastic base
* Aluminium heating element
* Adjustable thermostat
* Lighted indicator
* Fixed cord
* Cord storage under base
* Aluminium fondue pot with non-stick inside coating
* 8 fondue forks and fork holder
* 230 Volts - 50 Hz - 900 Watts
* The cord used is a H05VV-F 3 G 0,75mm ^2 .
According to the model:
* Aluminium wok body with non-stick inside coating
* Glass cover
* Warming grill
* Spatula and tongs
These units are in compliance with directives 2014/35/EU, 2014/30/EU, WEEE 2012/19/EU, RoHs 2011/65/EU, 2015/863/EU and the food contact regulation 1935/2004/EC.
ENVIRONNEMENT
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 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.
START-UP AND USE
FIRST USE
* 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 first 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.
START-UP AND USE
* Place the appliance on a flat surface in the centre of the table.
* Fully extend the cable and examine it carefully before using it.
* Plug cord into a mains outlet.
* Pour 1 litre of oil carefully into the fondue pot. Make sure that the level of the oil remains between the two marks within 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.
* To save time, simplify the cooking process and maximize safety, we recommend preparing the fondue in your kitchen on your usual cooking device. The Classic fondue pot is not induction compatible.
* 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.
Note: if you do not have another cooking device, it is acceptable to use your appliance to prepare a fondue savoyarde.
c) Chocolate fondue:
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.
d) Wok (according to the model):
* 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.
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).
MAINTENANCE
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 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 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.
* 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.
RECIPES
FONDUE RECIPES
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. 12 l oil seasoned with herbes de Provence.
Serve the meat with capers, pickles, onions, mustard, ketchup and other sauces.
FONDUE SAVOYARDE
(for 6 persons)
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.
Preparation: 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.
CHINESE FONDUE
150 to 200 g white meat (chicken, veal or pork) per guest, cut into small pieces, 12 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.
SEAFOOD FONDUE
(for 4 persons)
200 g fish (e.g., monkfish, sole, bass) per person, diced (keep the heads and bones for the court-bouillon), 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.
Preparation: 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.
CHOCOLATE FONDUE
(For 6 people)
300g of dark chocolate, 10g of butter, 7 tablespoons of crème fraîche, 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: 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.
WOK RECIPES
Note: for all of the following recipes, you may keep your food warm in the wok directly on the table (thermostat on 2). 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.
TAJINE OF LAMB WITH PRUNES (for 4 persons)
300 g prunes, hot tea, 300 g onion, diced, olive oil, 1 kg lamb shoulder, cut into pieces, 1 clove garlic, 12 tsp cinnamon, 12 teaspoon ginger, 1 dosette (very small pinch) saffron, a few crushed coriander seeds, 75 g blanched almonds, 2 tbsp honey.
Preparation: 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 2/3). Next, drain the prunes and add to the mixture, and continue cooking, covered, for 20 minutes (thermostat on 2/3). 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
(for 4 persons)
600 g turkey fillets, 12 red sweet pepper, 12 green sweet pepper, 1 leek, 2 cloves garlic, 50 cl coconut milk (unsweetened), 6 leaves basil, chives, curry powder, salt and pepper.
Preparation: 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 2/3). Check the meat for doneness. Remove the wok from the heat and add the basil and chives. Side dish: basmati rice.
BROCCOLI STIR-FRY WITH SCENTED MUSHROOMS (for 4 persons)
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.
Preparation: 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 3/Maxi) for 15 minutes. Serve.
FISH AND VEGETABLE STIR-FRY
(for 4 persons)
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 oil, 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.
Preparation: 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. 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.
GUARANTEE TERMS
Guarantees for LAGRANGE household appliances.
Your unit is guaranteed for 2 years.
In order to receive an additional year of guarantee free of charge, register on the LAGRANGE 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 TO HOUSEHOLD USES. 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 flaws 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 LAGRANGE after-sale service.
To benefit from this guarantee, the user must present a copy of the invoice specifying 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 was purchased.
Shipping costs for returns
After the first year which benefits from the dealer's guarantee, you will only have to pay the costs for returning the product to the factory. We will ship it back to you at our expense as quickly as possible.
If you have any other questions about our products, you can contact us at the following address:
