BOSKA mr. Big LIFE Collection User manual

BOSKA’S STORY
At Boska Holland we have been nuts about cheese for well over a 100 years. It all started in Gouda, the
cheese heart of Holland, where the original Gouda cheese is produced and where Willem Bos invented
his first “Cheesewares®” for local cheese dairies. From that day on, it has been our family tradition to
inspire you to explore the wide world of cheese.
Enjoy Life | Explore Cheese
Martijn Bos, fourth-generation owner of Boska Holland Cheesewares®
Congratulations with your new Mr. Big Party Fondue Set. Mr. Big will transform your cheese fondue
evening into a Big party so that you can enjoy delicious, homemade fondue together with a large group.
With its 6.5 liter (1.7 gal) capacity, you can enjoy a meal with 12 people, or supply even more friends with
tasty hot snacks during a party.
Make the most of your Mr. Big Party Fondue Set! You can read all about how to properly and safely use Mr.
Big in this manual.
1. PRODUCT DESCRIPTION
34-03-01 PARTY FONDUE Mr. Big
The Mr. Big Party Fondue Set provides large-scale en
joyment: the enormous earthenware fondue pot can
hold at least 6.5 liters (1.7 gal) of cheese, chocolate or
broth for Chinese fondue. The pot is ovenproof, so you
can use it directly on the stovetop.
Mr. Big’s stable base, made out of European oak
and stainless steel, comes with 3 stainless steel
fondue burners and 12 fondue forks. With its
convenient carrying-handle, also made from European
oak, the pot is a breeze to move.
2. ASSEMBLY
First, attach the handle to the fondue pot using the supplied
Allen key and Allen screw.
Set the base down onto a flat, stable surface.
Place the 3 burner holders into the designated holes in the base.
Next, place the filled fondue burners in the burner holders.
You can now carefully place the fondue pot onto its base.
Mr. Big is ready for use!
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3. USE
Make sure that the fondue set is always placed on a stable and flat surface!
The fondue pan must be cleaned before it is used for the first time (see “Cleaning” section).
We recommend that you always prepare the cheese fondue in the Mr. Big fondue pot and on the stovetop.
When the fondue is ready, the pot can be placed directly onto the base and the lit burners will keep the
fondue warm. IMPORTANT: stir often to prevent scorching.
Make sure the fondue pot is always on the base or a heat-resistant surface when hot. Extinguish the
fondue burners immediately after use and allow all parts of the fondue set to cool off completely before
moving or cleaning it.
2-Way fondue burners:
The fondue burners must be filled before use; these can be filled with ethanol fuel or gel fuel. When using
a flammable liquid, always use the cup with gauze provided that sits loose in the burners. The fondue
burner should never be filled more than halfway. Make sure there is no leakage, as this could result in a fire
hazard.
When using gel fuel, the loose cup with gauze should always be removed. You can also place ready-for-use
cups containing gel fuel in the fondue burners. Never move a holder when it is burning!
4. CLEANING
Make sure the fondue set has cooled off completely before moving it. Never immerse the base in water
or other liquids. Clean the base using a wet cloth and dishwashing liquid. Clean the fondue pot with hot
water and dishwashing liquid. Never use hard brushes, abrasive materials, soda-containing, disinfecting
or corrosive cleaning agents.
WARNING!!!
• Never leave the fondue burners unattended when lit. This is an OPEN FIRE.
• Always place the fondue set on a stable and flat surface.
• NEVER place flammable materials (cloth, paper, etc.) near the fondue set when in use.
• Never allow children to use the fondue set unattended.
• All parts of the set become very hot during use. Allow the fondue set to cool off completely after use
before moving it.
• Only use the fondue pot together with the base provided.
• Always allow the burners to burn out and cool off completely before storing them!
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EN

7
‘FESTIVE CHEESE FONDUE WITH CHAMPAGNE AND TRUFFLES’
Cheese fondue is certainly delicious with different kinds of bread, but it is also very healthy with bell
peppers, celery, tomatoes, cauliflower, broccoli, carrots, and pineapple. You can also eat a fresh salad with
the fondue.
You should try this festive variant with champagne and truffle.
Ingredients (serves 12):
• 2-3 small black truffles (fresh or from a jar)
• 3 cloves of garlic
• 4.5 teaspoons cornstarch
• 3 dl (10 fl oz) champagne or sparkling wine
• 600 g (21 oz) Emmental, grated
• 600 g (21 oz) Gruyere, grated
• 300 g (11 oz) Appenzeller (Fontina cheese can
substitute), grated
• Pepper (to taste)
Begin chopping the truffle. Next, thoroughly combine the grated Emmental, Gruyere, and Appenzeller.
Halve the garlic cloves and rub the inside of the pot using the cut edge of the cloves. Form a cornstarch
mixture by mixing together 6 tablespoons of champagne or sparkling wine with 4.5 teaspoons of
cornstarch in a bowl. Slowly heat up the remainder of the champagne or sparkling wine in the fondue pot
on the stove. Do not allow the mixture to come to a boil. Next, gradually melt about a third of the cheese
in the hot champagne or sparkling wine. PLEASE NOTE: to ensure that the cheese fondue has a smooth
consistency, it is very important to stir continuously while melting the cheese.
Next, stir the cornstarch mixture through the melted cheese. Now, gradually add the remainder of the
cheese into the pot, stirring until it is completely melted. Finally, add the chopped truffle and season to
taste with pepper.
Tip for a variation: replace the truffle with chopped black olives and a small amount of truffle oil.
Your festive cheese fondue is ready, now add a glass of champagne...
Bon appetit!
EN