Oster FPSTFN7700R User manual

STAINLESS STEEL
ELECTRIC FONDUE POT
OLLA ELÉCTRICA DE ACERO
INOXIDABLE PARA FONDUE
User Guide/ Guía del Usuario
www.oster.com
P.N. 148074 Rev. A
For product questions contact:
Sunbeam Consumer Service
USA : 1.800.334.0759
Canada : 1.800.667.8623
www.oster.com
©2012 Sunbeam Products, Inc. doing business as
Jarden Consumer Solutions. All rights reserved.
Distributed by Sunbeam Products, Inc. doing business as
Jarden Consumer Solutions, Boca Raton, Florida 33431.
Para preguntas sobre los productos llame:
Sunbeam Consumer Service
EE.UU.: 1.800.334.0759
Canadá : 1.800.667.8623
www.oster.com
©2012 Sunbeam Products, Inc. operando bajo
el nombre de Jarden Consumer Solutions. Todos
los derechos reservados. Distribuido por
Sunbeam Products, Inc. operando bajo el nombre
de Jarden Consumer Solutions, Boca Raton, Florida 33431.
GCDS-OST27907-JC
Printed in China
Impreso en China
Safety
Seguridad
How to use
Cómo usar
Cleaning
Cuidado y Limpieza
Recipes
Recetas
Warranty
Garantía
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23
IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should always
be followed including the following:
READ ALL INSTRUCTIONS BEFORE USE
• Do not touch hot surfaces. Use handles or knobs.
• To protect against electric shock, do not immerse cord or plugs in water
or other liquid.
• Close supervision is necessary when any appliance is used near children.
This appliance is not to be used by children.
• Unplug from outlet when not in use and before cleaning. Allow to cool
before putting on or taking o parts, and before cleaning the appliance.
• Do not operate any appliance with a damaged cord or plug or after the
appliance malfunctions, or has been damaged in any manner. Return
appliance to customer service (see warranty) for examination, repair, or
adjustment.
• The use of accessory attachments not recommended by the Sunbeam
Products, Inc. may cause injuries.
• Do not use outdoors.
• Do not let cord hang over the edge of counter, or touch hot surfaces.
• Do not place on or near a hot gas or electric burner, or in a heated oven.
• Extreme caution must be used when moving fondue pot containing hot
oil or other hot liquids.
• Always attach plug to appliance rst, then plug cord in the wall outlet.
To disconnect, turn control to OFF, then remove plug from wall outlet.
• Do not use appliance for other than intended use.
• Be sure handles are properly assembled to bowl and locked in place.
• A fondue pot containing hot oil should not be left unattended.
THIS PRODUCT IS FOR HOUSEHOLD USE ONLY
No user-serviceable parts inside. Power Unit never needs lubrication. Do not
attempt to service this product. A short power supply cord is provided to reduce
the risk resulting from becoming entangled in or tripping over a longer cord.
An extension cord may be used with care. However, the marked electrical
rating of the extension cord should be at least as great as the electrical rating
of the fondue pot. The extension cord should not be allowed to hang over
the counter or tabletop where it can be pulled on by children or tripped over
unintentionally.
Use only model MDTCP-1 Temperature Control Probe.
POLARIZED PLUG
This appliance has a polarized plug (one blade is wider than the other).
To reduce the risk of electric shock, this plug is intended to t into
a polarized outlet only one way. If the plug does not
t fully into the outlet, reverse the plug. If it still
does not t, contact a qualied electrician. Do not
attempt to modify the plug in any way. If the plug ts loosely into the AC
outlet or if the AC outlet feels warm do not use that outlet.
SAVE THESE INSTRUCTIONS
Thank you for purchasing your Oster® Fondue Pot. This
Fondue Pot is equipped with the exclusive OsterTM Power Cord
System, which includes a detachable magnetic cord designed
to separate from the unit when certain amounts of force are
applied. (See details on pg. 4–5 for instructions on the proper
usage of the detachable magnetic cord.)
Note: This cord meets revised Underwriter’s Laboratories (UL)
Standard 1083 requirements effective May 30, 2001.
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23
IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should always
be followed including the following:
READ ALL INSTRUCTIONS BEFORE USE
• Do not touch hot surfaces. Use handles or knobs.
• To protect against electric shock, do not immerse cord or plugs in water
or other liquid.
• Close supervision is necessary when any appliance is used near children.
This appliance is not to be used by children.
• Unplug from outlet when not in use and before cleaning. Allow to cool
before putting on or taking o parts, and before cleaning the appliance.
• Do not operate any appliance with a damaged cord or plug or after the
appliance malfunctions, or has been damaged in any manner. Return
appliance to customer service (see warranty) for examination, repair, or
adjustment.
• The use of accessory attachments not recommended by the Sunbeam
Products, Inc. may cause injuries.
• Do not use outdoors.
• Do not let cord hang over the edge of counter, or touch hot surfaces.
• Do not place on or near a hot gas or electric burner, or in a heated oven.
• Extreme caution must be used when moving fondue pot containing hot
oil or other hot liquids.
• Always attach plug to appliance rst, then plug cord in the wall outlet.
To disconnect, turn control to OFF, then remove plug from wall outlet.
• Do not use appliance for other than intended use.
• Be sure handles are properly assembled to bowl and locked in place.
• A fondue pot containing hot oil should not be left unattended.
THIS PRODUCT IS FOR HOUSEHOLD USE ONLY
No user-serviceable parts inside. Power Unit never needs lubrication. Do not
attempt to service this product. A short power supply cord is provided to reduce
the risk resulting from becoming entangled in or tripping over a longer cord.
An extension cord may be used with care. However, the marked electrical
rating of the extension cord should be at least as great as the electrical rating
of the fondue pot. The extension cord should not be allowed to hang over
the counter or tabletop where it can be pulled on by children or tripped over
unintentionally.
Use only model MDTCP-1 Temperature Control Probe.
POLARIZED PLUG
This appliance has a polarized plug (one blade is wider than the other).
To reduce the risk of electric shock, this plug is intended to t into
a polarized outlet only one way. If the plug does not
t fully into the outlet, reverse the plug. If it still
does not t, contact a qualied electrician. Do not
attempt to modify the plug in any way. If the plug ts loosely into the AC
outlet or if the AC outlet feels warm do not use that outlet.
SAVE THESE INSTRUCTIONS
Thank you for purchasing your Oster® Fondue Pot. This
Fondue Pot is equipped with the exclusive OsterTM Power Cord
System, which includes a detachable magnetic cord designed
to separate from the unit when certain amounts of force are
applied. (See details on pg. 4–5 for instructions on the proper
usage of the detachable magnetic cord.)
Note: This cord meets revised Underwriter’s Laboratories (UL)
Standard 1083 requirements effective May 30, 2001.
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45
LEARNING ABOUT YOUR
FONDUE POT
a
b
c
d
Fork Holder
Fork
Side Handle/Leg
Temperature
Probe Guard
HOW TO:
Preparing your Fondue Pot for use
• Wash FONDUE POT, FORK HOLDER and FORKS in hot,
soapy water. Rinse thoroughly and dry. CAUTION:
Do not wash or immerse the TEMPERATURE CONTROL
PROBE or power cord.
• Before using the fondue pot for the rst time, condition
the non-stick cooking surface by lightly brushing the
cooking surface with vegetable oil. Heat, uncovered,
to 300°F. Turn to OFF and cool completely. Wipe away
excess oil.
HOW TO USE Your Fondue Pot
1 Set FONDUE POT on a at, dry, heat-resistant surface.
2 Set TEMPERATURE CONTROL
PROBE to OFF and plug probe
into TEMPERATURE PROBE
GUARD (see gure A).
3 Attach magnetic end of cord
assembly to the temperature
probe socket (see gure B). This
should be done prior to plugging
the cord into the wall outlet. The
magnetic end of the cord is
designed to only go on one way.
Be sure the side stating “THIS
SIDE UP” is facing up. Plug cord
into 120 Volt AC outlet.
a
b
d
c
c
b
Figure A
Figure B
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45
LEARNING ABOUT YOUR
FONDUE POT
a
b
c
d
Fork Holder
Fork
Side Handle/Leg
Temperature
Probe Guard
HOW TO:
Preparing your Fondue Pot for use
• Wash FONDUE POT, FORK HOLDER and FORKS in hot,
soapy water. Rinse thoroughly and dry. CAUTION:
Do not wash or immerse the TEMPERATURE CONTROL
PROBE or power cord.
• Before using the fondue pot for the rst time, condition
the non-stick cooking surface by lightly brushing the
cooking surface with vegetable oil. Heat, uncovered,
to 300°F. Turn to OFF and cool completely. Wipe away
excess oil.
HOW TO USE Your Fondue Pot
1 Set FONDUE POT on a at, dry, heat-resistant surface.
2 Set TEMPERATURE CONTROL
PROBE to OFF and plug probe
into TEMPERATURE PROBE
GUARD (see gure A).
3 Attach magnetic end of cord
assembly to the temperature
probe socket (see gure B). This
should be done prior to plugging
the cord into the wall outlet. The
magnetic end of the cord is
designed to only go on one way.
Be sure the side stating “THIS
SIDE UP” is facing up. Plug cord
into 120 Volt AC outlet.
a
b
d
c
c
b
Figure A
Figure B
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67
4 Preheat if necessary (follow directions in recipe being
used). Turn TEMPERATURE PROBE DIAL to desired
temperature. INDICATOR LIGHT will go o when
selected temperature is reached. During cooking,
the light will cycle ON and OFF to indicate that the
temperature is being regulated.
5 Use the FONDUE FORKS to spear foods for cooking
or dipping. Be careful not to scratch the non-stick
surface when placing FORKS in FONDUE POT.
NOTE: When ingredients are stirred in the FONDUE POT,
use plastic, nylon or wooden utensils to prevent damage
to non-stick surface.
6 After cooking or serving, turn TEMPERATURE PROBE
DIAL to OFF. Unplug cord from wall outlet. After
FONDUE POT has cooled, remove TEMPERATURE
CONTROL PROBE.
HOW TO USE Your Fondue Pot with oil
CAUTION:Extreme caution must be used when
moving fondue pot containing hot oil or other hot liquids.
It is not recommended to cook with hot oil when
children are present.
1 Be sure FONDUE POT is completely dry before lling
with oil.
2Place FONDUE POT on a at, dry,
heat-resistant surface.
CAUTION: Some spattering of oil
will occur during cooking. Attach
temperature probe/controller to
the Temperature Probe Guard (see
gure A).
Attach magnetic end of cord
assembly to the temperature probe
socket (see gure B). This should be
done prior to plugging the cord
into the wall outlet. The magnetic
end of the cord is designed to only go
on one way. Be sure the side stating
“THIS SIDE UP” is facing up.
3Fill FONDUE POT with 2 ¾ cups of vegetable oil.
NOTE: Do not use more than 2 ¾ cups of oil.
Do not use butter, margarine, lard, olive oil
or shortening in place of vegetable oil. Never
add water or any other liquid to oil.
Figure A
Figure B
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67
4 Preheat if necessary (follow directions in recipe being
used). Turn TEMPERATURE PROBE DIAL to desired
temperature. INDICATOR LIGHT will go o when
selected temperature is reached. During cooking,
the light will cycle ON and OFF to indicate that the
temperature is being regulated.
5 Use the FONDUE FORKS to spear foods for cooking
or dipping. Be careful not to scratch the non-stick
surface when placing FORKS in FONDUE POT.
NOTE: When ingredients are stirred in the FONDUE POT,
use plastic, nylon or wooden utensils to prevent damage
to non-stick surface.
6 After cooking or serving, turn TEMPERATURE PROBE
DIAL to OFF. Unplug cord from wall outlet. After
FONDUE POT has cooled, remove TEMPERATURE
CONTROL PROBE.
HOW TO USE Your Fondue Pot with oil
CAUTION:Extreme caution must be used when
moving fondue pot containing hot oil or other hot liquids.
It is not recommended to cook with hot oil when
children are present.
1 Be sure FONDUE POT is completely dry before lling
with oil.
2Place FONDUE POT on a at, dry,
heat-resistant surface.
CAUTION: Some spattering of oil
will occur during cooking. Attach
temperature probe/controller to
the Temperature Probe Guard (see
gure A).
Attach magnetic end of cord
assembly to the temperature probe
socket (see gure B). This should be
done prior to plugging the cord
into the wall outlet. The magnetic
end of the cord is designed to only go
on one way. Be sure the side stating
“THIS SIDE UP” is facing up.
3Fill FONDUE POT with 2 ¾ cups of vegetable oil.
NOTE: Do not use more than 2 ¾ cups of oil.
Do not use butter, margarine, lard, olive oil
or shortening in place of vegetable oil. Never
add water or any other liquid to oil.
Figure A
Figure B
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89
4Place FORK HOLDER on top edge of FONDUE POT. Use
to hold FONDUE FORKS while cooking oil. CAUTION: Do
not use more than 8 FONDUE FORKS at one time when
cooking in hot oil. The fork holder may also prevent
some of the spattering during cooking. NOTE: Do not
place a cover over the FONDUE POT when heating oil
or cooking in oil.
5Remove ice crystals or excess water on food before
cooking in oil by blotting with a paper towel.
6After cooking, turn TEMPERATURE PROBE DIAL to
OFF. Allow FONDUE POT and FORK HOLDER to cool
completely before moving or cleaning.
WARNING: DO NOT USE THE POWER CORD SYSTEM TO
DISCONNECT THE FONDUE POT. ALWAYS DISCONNECT
PLUG FROM WALL OUTLET FIRST TO DISCONNECT
FONDUE POT. Use only Model MDP-1 magnetic cord set
with this product. The use of any other magnetic cord set
may cause re, electric shock, or injury.
CAUTION: The power cord is not to be removed during
normal operation. If the plug becomes disconnected, the
user should immediately unplug the cord set from the wall
outlet, then reconnect the magnetic plug to the socket.
Important Points
•Do not ll FONDUE POT with more than 2 ¾ cups of oil.
•Do not move FONDUE POT when it contains hot oil or
food.
•Always use hot pads when handling a hot FONDUE POT.
•To prevent permanent scratches to non-stick coating,
do not use metal utensils. Use plastic, nylon or
wooden utensils.
•When using FONDUE FORKS in the FONDUE POT, be
careful not to scratch the non-stick surface.
•Do not immerse TEMPERATURE CONTROL PROBE or
cordset in water or other liquids.
•Use only on heat-resistant surfaces.
•Do not use more than eight FONDUE FORKS when
cooking in hot oil.
Ideas for Use
•Prepare cheese sauce for Macaroni and Cheese.
•Melt chocolate or almond bark in FONDUE POT for
making covered peanuts and pretzels.
•Use FONDUE POT (on WARM setting) to keep cooked
food warm for serving.
•Prepare cooked pudding and pie lling. Set
TEMPERATURE PROBE DIAL to WARM.
•Heat canned convenience foods such as chili, stew, soup
or spaghetti.
•Prepare cooked breakfast cereals, such as oatmeal or
cream of wheat.
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4Place FORK HOLDER on top edge of FONDUE POT. Use
to hold FONDUE FORKS while cooking oil. CAUTION: Do
not use more than 8 FONDUE FORKS at one time when
cooking in hot oil. The fork holder may also prevent
some of the spattering during cooking. NOTE: Do not
place a cover over the FONDUE POT when heating oil
or cooking in oil.
5Remove ice crystals or excess water on food before
cooking in oil by blotting with a paper towel.
6After cooking, turn TEMPERATURE PROBE DIAL to
OFF. Allow FONDUE POT and FORK HOLDER to cool
completely before moving or cleaning.
WARNING: DO NOT USE THE POWER CORD SYSTEM TO
DISCONNECT THE FONDUE POT. ALWAYS DISCONNECT
PLUG FROM WALL OUTLET FIRST TO DISCONNECT
FONDUE POT. Use only Model MDP-1 magnetic cord set
with this product. The use of any other magnetic cord set
may cause re, electric shock, or injury.
CAUTION: The power cord is not to be removed during
normal operation. If the plug becomes disconnected, the
user should immediately unplug the cord set from the wall
outlet, then reconnect the magnetic plug to the socket.
Important Points
•Do not ll FONDUE POT with more than 2 ¾ cups of oil.
•Do not move FONDUE POT when it contains hot oil or
food.
•Always use hot pads when handling a hot FONDUE POT.
•To prevent permanent scratches to non-stick coating,
do not use metal utensils. Use plastic, nylon or
wooden utensils.
•When using FONDUE FORKS in the FONDUE POT, be
careful not to scratch the non-stick surface.
•Do not immerse TEMPERATURE CONTROL PROBE or
cordset in water or other liquids.
•Use only on heat-resistant surfaces.
•Do not use more than eight FONDUE FORKS when
cooking in hot oil.
Ideas for Use
•Prepare cheese sauce for Macaroni and Cheese.
•Melt chocolate or almond bark in FONDUE POT for
making covered peanuts and pretzels.
•Use FONDUE POT (on WARM setting) to keep cooked
food warm for serving.
•Prepare cooked pudding and pie lling. Set
TEMPERATURE PROBE DIAL to WARM.
•Heat canned convenience foods such as chili, stew, soup
or spaghetti.
•Prepare cooked breakfast cereals, such as oatmeal or
cream of wheat.
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10 11
Care & Cleaning
WARNING: ALWAYS TURN PROBE CONTROL TO OFF
THEN DISCONNECT PLUG FROM WALL OUTLET BEFORE
DISCONNECTING THE CORD.
•Do not immerse cord sets or temperature probe/
controller in water or any liquid.
•Do not attempt to defeat the detachable magnetic
cord system by trying to permanently attach cord set to
product.
•Do not stick pins or other sharp objects in holes on
magnetic cord set.
•Do not use any type of steel wool to clean magnetic
contacts.
1Turn TEMPERATURE PROBE DIAL to OFF. After FONDUE
POT/OIL has cooled, remove cord plug from wall outlet.
Remove the Temperature Control Probe and magnetic
cord from the unit before cleaning.
Do not add cold water or immerse pot in water
when hot. CAUTION: Do not immerse TEMPERATURE
CONTROL PROBE or cord set in water or other liquids.
Wipe with a damp cloth and dry.
2Thoroughly wash FONDUE POT and FORK HOLDER
in hot, soapy water or automatic dishwasher. Rinse
thoroughly and dry. To remove stubborn stains, use
a non-abrasive cleaner or a non-metal cleaning pad.
CAUTION: Do not use metal scouring pads or harsh
scouring powders.
3Wash FONDUE FORKS in hot, soapy water or automatic
dish washer. Rinse and dry thoroughly.
4In time, the non-stick surface may discolor. This is
normal and will not seriously alter the release properties.
To remove any discoloration, use a cleaner for non-stick
nishes such as a non-stick appliance cleaner. Pour
destainer into pot. Allow to boil 1 minute. Cool. Rinse
with clean water. NOTE: Recondition non-stick surface
before using again (See page 5).
Questions?
Please call 800-334-0759 or visit us at www.oster.com.
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10 11
Care & Cleaning
WARNING: ALWAYS TURN PROBE CONTROL TO OFF
THEN DISCONNECT PLUG FROM WALL OUTLET BEFORE
DISCONNECTING THE CORD.
•Do not immerse cord sets or temperature probe/
controller in water or any liquid.
•Do not attempt to defeat the detachable magnetic
cord system by trying to permanently attach cord set to
product.
•Do not stick pins or other sharp objects in holes on
magnetic cord set.
•Do not use any type of steel wool to clean magnetic
contacts.
1Turn TEMPERATURE PROBE DIAL to OFF. After FONDUE
POT/OIL has cooled, remove cord plug from wall outlet.
Remove the Temperature Control Probe and magnetic
cord from the unit before cleaning.
Do not add cold water or immerse pot in water
when hot. CAUTION: Do not immerse TEMPERATURE
CONTROL PROBE or cord set in water or other liquids.
Wipe with a damp cloth and dry.
2Thoroughly wash FONDUE POT and FORK HOLDER
in hot, soapy water or automatic dishwasher. Rinse
thoroughly and dry. To remove stubborn stains, use
a non-abrasive cleaner or a non-metal cleaning pad.
CAUTION: Do not use metal scouring pads or harsh
scouring powders.
3Wash FONDUE FORKS in hot, soapy water or automatic
dish washer. Rinse and dry thoroughly.
4In time, the non-stick surface may discolor. This is
normal and will not seriously alter the release properties.
To remove any discoloration, use a cleaner for non-stick
nishes such as a non-stick appliance cleaner. Pour
destainer into pot. Allow to boil 1 minute. Cool. Rinse
with clean water. NOTE: Recondition non-stick surface
before using again (See page 5).
Questions?
Please call 800-334-0759 or visit us at www.oster.com.
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12 13
Recipes
Fondue Bourguignonne
 to ½ pound beef sirloin 2 ¾ cups vegetable oil
or tenderloin per person
Trim excess fat from meat and cut into 1-inch cubes. Let stand at
room temperature 30 minutes. Blot dry with a paper towel.
Pour 2 ¾ cups oil into Fondue Pot. Place fork holder on pot. Turn
temperature dial to 350°F and heat until light goes out.
For serving, spear one cube and gently place in hot oil. Cook until
browned and to desired doneness: 1 minute for rare, 2 minutes for
medium, 3 minutes for well done. Serve with Spicy Chile Sauce
(see below) or sauce of your choice.
Spicy Chile Sauce
¾cup chili sauce 2 teaspoons tarragon vinegar
3 tablespoons chopped onion 1 teaspoon brown sugar
3 tablespoons lemon juice Dash hot pepper sauce
2 teaspoons oil ¼ teaspoon dry mustard
2 cloves garlic, mashed ¼ teaspoon salt
Combine all ingredients in a small saucepan. Heat to boiling.
Reduce heat; simmer about 5 minutes. Serve at room temperature.
Yield: 1 ¼cups
Marinated Pork Fondue
¾ cup vegetable oil 1 clove garlic, minced
3 tablespoons lemon juice ½ teaspoon salt
1 ½ tablespoons ½ teaspoon chili powder
A1 Worcestershire® sauce ½ teaspoon dry mustard
1 ½ tablespoons 2 to 3 pound pork roast
tarragon vinegar or tenderloin
1 tablespoon sugar 2 ¾ cups vegetable oil
In a bowl, combine all ingredients except roast and 2 ¾ cups oil.
Trim excess fat from pork and cut into 1-inch cubes. Place pork cubes
in a glass or plastic container. Pour marinade over cubes. Cover;
refrigerate and allow to marinate at least 3 hours or overnight.
Thirty minutes before serving, drain pork cubes and blot dry.
Pour 2 ¾ cups oil into Fondue Pot. Place fork holder on pot. Turn
temperature dial to 350°F and heat until light goes out.
For serving, spear a cube and gently place in hot oil. Cook until
browned and cooked through (about 2 minutes).
Oriental Beef Broth Fondue
 to ½ pound beef sirloin or 3 green onions, sliced
ank steak per person ½ teaspoon chili powder
1 14 ½-ounce can beef broth 1 clove garlic, minced
¼ cup soy sauce ½ teaspoon ground ginger
¼ cup sherry
Slice beef thinly into bite-size pieces. Let stand at room temperature
30 minutes. Blot dry with paper towel before serving.
Combine remaining ingredients and pour into Fondue Pot. Place fork
holder on pot. Turn temperature dial to 350°F and bring to a boil.
For serving, spear a slice of beef and place in boiling liquid. Cook
2 to 3 minutes or to desired doneness. Note: Do not use more than
8 fondue forks in broth at one time.
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12 13
Recipes
Fondue Bourguignonne
 to ½ pound beef sirloin 2 ¾ cups vegetable oil
or tenderloin per person
Trim excess fat from meat and cut into 1-inch cubes. Let stand at
room temperature 30 minutes. Blot dry with a paper towel.
Pour 2 ¾ cups oil into Fondue Pot. Place fork holder on pot. Turn
temperature dial to 350°F and heat until light goes out.
For serving, spear one cube and gently place in hot oil. Cook until
browned and to desired doneness: 1 minute for rare, 2 minutes for
medium, 3 minutes for well done. Serve with Spicy Chile Sauce
(see below) or sauce of your choice.
Spicy Chile Sauce
¾cup chili sauce 2 teaspoons tarragon vinegar
3 tablespoons chopped onion 1 teaspoon brown sugar
3 tablespoons lemon juice Dash hot pepper sauce
2 teaspoons oil ¼ teaspoon dry mustard
2 cloves garlic, mashed ¼ teaspoon salt
Combine all ingredients in a small saucepan. Heat to boiling.
Reduce heat; simmer about 5 minutes. Serve at room temperature.
Yield: 1 ¼cups
Marinated Pork Fondue
¾ cup vegetable oil 1 clove garlic, minced
3 tablespoons lemon juice ½ teaspoon salt
1 ½ tablespoons ½ teaspoon chili powder
A1 Worcestershire® sauce ½ teaspoon dry mustard
1 ½ tablespoons 2 to 3 pound pork roast
tarragon vinegar or tenderloin
1 tablespoon sugar 2 ¾ cups vegetable oil
In a bowl, combine all ingredients except roast and 2 ¾ cups oil.
Trim excess fat from pork and cut into 1-inch cubes. Place pork cubes
in a glass or plastic container. Pour marinade over cubes. Cover;
refrigerate and allow to marinate at least 3 hours or overnight.
Thirty minutes before serving, drain pork cubes and blot dry.
Pour 2 ¾ cups oil into Fondue Pot. Place fork holder on pot. Turn
temperature dial to 350°F and heat until light goes out.
For serving, spear a cube and gently place in hot oil. Cook until
browned and cooked through (about 2 minutes).
Oriental Beef Broth Fondue
 to ½ pound beef sirloin or 3 green onions, sliced
ank steak per person ½ teaspoon chili powder
1 14 ½-ounce can beef broth 1 clove garlic, minced
¼ cup soy sauce ½ teaspoon ground ginger
¼ cup sherry
Slice beef thinly into bite-size pieces. Let stand at room temperature
30 minutes. Blot dry with paper towel before serving.
Combine remaining ingredients and pour into Fondue Pot. Place fork
holder on pot. Turn temperature dial to 350°F and bring to a boil.
For serving, spear a slice of beef and place in boiling liquid. Cook
2 to 3 minutes or to desired doneness. Note: Do not use more than
8 fondue forks in broth at one time.
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14 15
Nippy Franks
1 ½ cups catsup 1 cup brown sugar
½ cup barbecue sauce ½ teaspoon Worcestershire sauce
 cup bourbon 1 16-ounce package cocktail
1 cup brown sugar sausages3
Combine rst ve ingredients in Fondue Pot. Add sausages. Turn
temperature dial to 200°F. Cook 15 to 20 minutes (until heated
through). Turn to Warm for serving.
Seafood Fondue
½to 1 pound salmon or other ½ to 1 pound shrimp,
sh cut into ¾ -inch pieces peeled and deveined
½to 1 pound scallops 2 ¾ cups vegetable oil
Pour 2 ¾ cups of oil into Fondue Pot. Place fork holder on pot.
Turn temperature dial to 375°F and heat until light goes out.
For serving, spear a piece of seafood and gently place in hot oil.
Cook until edges are brown (about 1 to 2 minutes).
Serve with Horseradish Sauce (see below) or other sauces of
your choice.
Horseradish Sauce
1 cup sour cream ¼ teaspoon Worcestershire sauce
3 teaspoons  teaspoon salt
prepared horseradish  teaspoon pepper
1 teaspoon lemon juice
Stir together all ingredients. Chill in refrigerator. Yield: 1 cup
Tempura
¾ cup our ½ cup at beer
½ teaspoon salt 2 ¾ cups vegetable oil
½ teaspoon pepper Bite-size meat or vegetables
1 tablespoon vegetable oil (see box below)
1 egg, separated
Combine our, salt and pepper in a mixing bowl. Add 1 tablespoon
oil, egg yolk and beer; stir until smooth. Beat egg white until sti
peaks form; gently fold into batter. Pour 2 ¾ cups oil into Fondue
Pot. Place fork holder on pot. Turn temperature dial to 375°F and
heat until light goes out. For serving, spear a piece of meat or
vegetable, dip into batter and gently place in hot oil. Cook until
golden brown and crispy (about 3 to 4 minutes). Serve with soy
sauce, sweet and sour sauce or hot mustard.
Suggested Tempura Foods
•CookedChicken,Cubed •Scallops
•Shrimp,ShelledandDeveined •Carrots,Sliced
•ZucchiniorYellowSquash,Sliced •Mushrooms
•CauliowerorBroccoliFlowerettes •CocktailOnions
•Lobster,Shelled
Fried Cheese
¾ cup our 1 pound mozzarella cheese,
1 cup ne, cut into 1-inch cubes
dry Italian bread crumbs 2 ¾ cups vegetable oil
4 eggs, well beaten
Thirty minutes before serving, combine our and bread crumbs in
a bowl. Dip cheese cubes in egg. Roll cubes in our/crumb mixture.
Dip in egg again and reroll in our mixture. Place on a tray, cover
with wax paper and place in refrigerator to chill.
Pour 2 ¾ cups oil into Fondue Pot. Place fork holder on pot. Turn
temperature dial to 375°F and heat until light goes out.
For serving, spear a cube of cheese and gently place in oil. Cook
until golden brown. Serve with spaghetti or picante sauce.
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14 15
Nippy Franks
1 ½ cups catsup 1 cup brown sugar
½ cup barbecue sauce ½ teaspoon Worcestershire sauce
 cup bourbon 1 16-ounce package cocktail
1 cup brown sugar sausages3
Combine rst ve ingredients in Fondue Pot. Add sausages. Turn
temperature dial to 200°F. Cook 15 to 20 minutes (until heated
through). Turn to Warm for serving.
Seafood Fondue
½to 1 pound salmon or other ½ to 1 pound shrimp,
sh cut into ¾ -inch pieces peeled and deveined
½to 1 pound scallops 2 ¾ cups vegetable oil
Pour 2 ¾ cups of oil into Fondue Pot. Place fork holder on pot.
Turn temperature dial to 375°F and heat until light goes out.
For serving, spear a piece of seafood and gently place in hot oil.
Cook until edges are brown (about 1 to 2 minutes).
Serve with Horseradish Sauce (see below) or other sauces of
your choice.
Horseradish Sauce
1 cup sour cream ¼ teaspoon Worcestershire sauce
3 teaspoons  teaspoon salt
prepared horseradish  teaspoon pepper
1 teaspoon lemon juice
Stir together all ingredients. Chill in refrigerator. Yield: 1 cup
Tempura
¾ cup our ½ cup at beer
½ teaspoon salt 2 ¾ cups vegetable oil
½ teaspoon pepper Bite-size meat or vegetables
1 tablespoon vegetable oil (see box below)
1 egg, separated
Combine our, salt and pepper in a mixing bowl. Add 1 tablespoon
oil, egg yolk and beer; stir until smooth. Beat egg white until sti
peaks form; gently fold into batter. Pour 2 ¾ cups oil into Fondue
Pot. Place fork holder on pot. Turn temperature dial to 375°F and
heat until light goes out. For serving, spear a piece of meat or
vegetable, dip into batter and gently place in hot oil. Cook until
golden brown and crispy (about 3 to 4 minutes). Serve with soy
sauce, sweet and sour sauce or hot mustard.
Suggested Tempura Foods
•CookedChicken,Cubed •Scallops
•Shrimp,ShelledandDeveined •Carrots,Sliced
•ZucchiniorYellowSquash,Sliced •Mushrooms
•CauliowerorBroccoliFlowerettes •CocktailOnions
•Lobster,Shelled
Fried Cheese
¾ cup our 1 pound mozzarella cheese,
1 cup ne, cut into 1-inch cubes
dry Italian bread crumbs 2 ¾ cups vegetable oil
4 eggs, well beaten
Thirty minutes before serving, combine our and bread crumbs in
a bowl. Dip cheese cubes in egg. Roll cubes in our/crumb mixture.
Dip in egg again and reroll in our mixture. Place on a tray, cover
with wax paper and place in refrigerator to chill.
Pour 2 ¾ cups oil into Fondue Pot. Place fork holder on pot. Turn
temperature dial to 375°F and heat until light goes out.
For serving, spear a cube of cheese and gently place in oil. Cook
until golden brown. Serve with spaghetti or picante sauce.
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16 17
Swiss Cheese Fondue
1 clove garlic, halved  teaspoon pepper (optional)
¾ cup milk  teaspoon ground nutmeg
1 pound Swiss cheese, grated (optional)
3 tablespoons our  teaspoon paprika (optional)
¾ cup dry white wine, 1 loaf Italian or French bread cut
warmed into 1-inch cubes
Rub inside of Fondue Pot with garlic. Add milk to pot. Turn
temperature dial to 200°F. Bring milk to a simmer. Combine cheese
and our; stir into milk using a gure-8 motion. Stir constantly until
cheese is melted. Slowly stir in wine. Turn temperature dial to Warm.
Sprinkle with pepper, nutmeg and paprika.
To serve, spear bread cubes and dip into cheese. Yield: 3 cups
Hearty Fondue
2 8-ounce packages 8 ounces sour cream
cream cheese, cubed 2 2 ½ -ounce packages
½ cup milk dried beef, cut in pieces
 nely chopped onion 1 teaspoon dry mustard powder
1 clove garlic, minced
Place cream cheese and milk in Fondue Pot. Turn temperature dial to
Warm. Stir until cheese is melted. Add remaining ingredients and stir
to blend. Serve with cubes of French bread or crackers. If fondue
thickens, add 1 to 2 tablespoons milk to thin. Yield: 1 quart
Mexican Cheese Dip
2 pounds cheddar cheese 1 pound sausage,
pasteurized process cheese spread medium spice,
1 10-ounce can diced tomatoes and browned and drained
green chilies
Combine cheese and tomatoes in Fondue Pot. Turn temperature
dial to Warm. Stir occasionally until cheese is melted. Add browned
sausage. Serve with tortilla or corn chips. Yield: 1 quart
Choco-Scotch Fondue
¼ cup milk 1 14-ounce can sweetened
6 ounces butterscotch chips condensed milk
6 ounces semi-sweet 1 teaspoon vanilla
chocolate chips
Combine milk and chips in Fondue Pot. Set temperature dial to
Warm. Stir until chips are melted. Add sweetened condensed milk
and vanilla. Stir to combine.
Serve with pieces of angel food, sponge or pound cake,
marshmallows or fresh fruit tidbits. Yield: 2 ½cups
Chocolate Dessert Fondue
12 1-ounce milk chocolate 10 large marshmallows
candy bars, broken ¼ cup whipping cream
¼ cup milk
Place chocolate bars and milk in Fondue Pot. Turn temperature dial
to Warm. Stirring constantly, add marshmallows until melted.
Gradually add whipping cream.
Serve with fruit pieces, pound or angel food cake. Yield: 3 cups
Fruit Dippers
•Berries •Grapes•Pineapple
•Bananas •Oranges •Kiwi
•Cherries •Peaches •Apples
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16 17
Swiss Cheese Fondue
1 clove garlic, halved  teaspoon pepper (optional)
¾ cup milk  teaspoon ground nutmeg
1 pound Swiss cheese, grated (optional)
3 tablespoons our  teaspoon paprika (optional)
¾ cup dry white wine, 1 loaf Italian or French bread cut
warmed into 1-inch cubes
Rub inside of Fondue Pot with garlic. Add milk to pot. Turn
temperature dial to 200°F. Bring milk to a simmer. Combine cheese
and our; stir into milk using a gure-8 motion. Stir constantly until
cheese is melted. Slowly stir in wine. Turn temperature dial to Warm.
Sprinkle with pepper, nutmeg and paprika.
To serve, spear bread cubes and dip into cheese. Yield: 3 cups
Hearty Fondue
2 8-ounce packages 8 ounces sour cream
cream cheese, cubed 2 2 ½ -ounce packages
½ cup milk dried beef, cut in pieces
 nely chopped onion 1 teaspoon dry mustard powder
1 clove garlic, minced
Place cream cheese and milk in Fondue Pot. Turn temperature dial to
Warm. Stir until cheese is melted. Add remaining ingredients and stir
to blend. Serve with cubes of French bread or crackers. If fondue
thickens, add 1 to 2 tablespoons milk to thin. Yield: 1 quart
Mexican Cheese Dip
2 pounds cheddar cheese 1 pound sausage,
pasteurized process cheese spread medium spice,
1 10-ounce can diced tomatoes and browned and drained
green chilies
Combine cheese and tomatoes in Fondue Pot. Turn temperature
dial to Warm. Stir occasionally until cheese is melted. Add browned
sausage. Serve with tortilla or corn chips. Yield: 1 quart
Choco-Scotch Fondue
¼ cup milk 1 14-ounce can sweetened
6 ounces butterscotch chips condensed milk
6 ounces semi-sweet 1 teaspoon vanilla
chocolate chips
Combine milk and chips in Fondue Pot. Set temperature dial to
Warm. Stir until chips are melted. Add sweetened condensed milk
and vanilla. Stir to combine.
Serve with pieces of angel food, sponge or pound cake,
marshmallows or fresh fruit tidbits. Yield: 2 ½cups
Chocolate Dessert Fondue
12 1-ounce milk chocolate 10 large marshmallows
candy bars, broken ¼ cup whipping cream
¼ cup milk
Place chocolate bars and milk in Fondue Pot. Turn temperature dial
to Warm. Stirring constantly, add marshmallows until melted.
Gradually add whipping cream.
Serve with fruit pieces, pound or angel food cake. Yield: 3 cups
Fruit Dippers
•Berries •Grapes•Pineapple
•Bananas •Oranges •Kiwi
•Cherries •Peaches •Apples
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18 19
Fried Strawberries
1 pound fresh strawberries ½ cup milk
1 cup our 1 tablespoon oil
2 teaspoons sugar 2 ¾ cups vegetable oil
2 eggs, beaten
Wash and stem strawberries; set aside. In a medium bowl, combine
our and sugar. In another bowl, combine eggs, milk and 1 tbsp. of
oil. Add to our mixture; stir until smooth. Pour 2 ¾ cups oil into
Fondue Pot. Place fork holder on pot. Turn temperature dial to 375°F
and heat until light goes out.
For serving, spear a berry, dip into batter and gently place in oil.
Cook 1 minute or until lightly browned. Serve with Honey-Almond
Cream (see below).
Honey-Almond Cream
4 ounces soft cream cheese 1 tablespoon honey
1 tablespoon sugar  teaspoon almond extract
In a small bowl, combine all ingredients and stir until well blended.
Serve as a dip with Fried Strawberries. Yield: 1 cup
Strawberry Sauce
2 10-ounce packages frozen, 1 tablespoon cornstarch
sliced strawberries, thawed, 2 tablespoons sugar
juice reserved
Reserve ¾cup juice from strawberries. Set strawberries aside. Pour
juice into Fondue Pot. Combine cornstarch and sugar. Add to juice in
Fondue Pot.
Turn temperature dial to 200°F. Cook, stirring constantly until
thickened. Stir in strawberries. Reduce heat to Warm.
Serve with fruit pieces, pound or angel food cake. Yield 1 ¾ cups
Peach Sauce
1 16-ounce can peach ¼ teaspoon cinnamon
halves in heavy syrup ½ teaspoon vanilla
1 teaspoon cornstarch
In blender container, combine undrained peaches, cornstarch and
cinnamon. Cover and blend until smooth. Pour into Fondue Pot.
Turn temperature dial to 200°F. Cook, stirring constantly until
bubbly. Reduce heat to Warm. Serve over ice cream or angel
food cake. Yield 1 ½cups
Vanilla-Orange Cream
2 10-ounce packages ½ cup whipping cream
vanilla chips 1 tablespoon orange liqueur
Place vanilla chips and whipping cream in Fondue Pot. Turn
temperature dial to Warm. Stir constantly until chips are melted.
Add liqueur.
Serve with pieces of fruit or cake. Yield 2 ½cups
Pot Roast Gravy
¼ cup cold water ¼ teaspoon salt
2 tablespoons all-purpose our ¼ teaspoon pepper
1 cup broth from pot roast
Combine water and our; stir until smooth. Pour broth into Fondue
Pot. Slowly stir our mixture into broth. Turn temperature dial to
200°F. Cook, stirring constantly until thickened. Yield 1 ¼ cups
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18 19
Fried Strawberries
1 pound fresh strawberries ½ cup milk
1 cup our 1 tablespoon oil
2 teaspoons sugar 2 ¾ cups vegetable oil
2 eggs, beaten
Wash and stem strawberries; set aside. In a medium bowl, combine
our and sugar. In another bowl, combine eggs, milk and 1 tbsp. of
oil. Add to our mixture; stir until smooth. Pour 2 ¾ cups oil into
Fondue Pot. Place fork holder on pot. Turn temperature dial to 375°F
and heat until light goes out.
For serving, spear a berry, dip into batter and gently place in oil.
Cook 1 minute or until lightly browned. Serve with Honey-Almond
Cream (see below).
Honey-Almond Cream
4 ounces soft cream cheese 1 tablespoon honey
1 tablespoon sugar  teaspoon almond extract
In a small bowl, combine all ingredients and stir until well blended.
Serve as a dip with Fried Strawberries. Yield: 1 cup
Strawberry Sauce
2 10-ounce packages frozen, 1 tablespoon cornstarch
sliced strawberries, thawed, 2 tablespoons sugar
juice reserved
Reserve ¾cup juice from strawberries. Set strawberries aside. Pour
juice into Fondue Pot. Combine cornstarch and sugar. Add to juice in
Fondue Pot.
Turn temperature dial to 200°F. Cook, stirring constantly until
thickened. Stir in strawberries. Reduce heat to Warm.
Serve with fruit pieces, pound or angel food cake. Yield 1 ¾ cups
Peach Sauce
1 16-ounce can peach ¼ teaspoon cinnamon
halves in heavy syrup ½ teaspoon vanilla
1 teaspoon cornstarch
In blender container, combine undrained peaches, cornstarch and
cinnamon. Cover and blend until smooth. Pour into Fondue Pot.
Turn temperature dial to 200°F. Cook, stirring constantly until
bubbly. Reduce heat to Warm. Serve over ice cream or angel
food cake. Yield 1 ½cups
Vanilla-Orange Cream
2 10-ounce packages ½ cup whipping cream
vanilla chips 1 tablespoon orange liqueur
Place vanilla chips and whipping cream in Fondue Pot. Turn
temperature dial to Warm. Stir constantly until chips are melted.
Add liqueur.
Serve with pieces of fruit or cake. Yield 2 ½cups
Pot Roast Gravy
¼ cup cold water ¼ teaspoon salt
2 tablespoons all-purpose our ¼ teaspoon pepper
1 cup broth from pot roast
Combine water and our; stir until smooth. Pour broth into Fondue
Pot. Slowly stir our mixture into broth. Turn temperature dial to
200°F. Cook, stirring constantly until thickened. Yield 1 ¼ cups
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20 21
Basic White Sauce
Thin Medium Thick
Tablespoon(s) butter
or margarine 1 2 3
Tablespoon(s)
all-purpose our 1 2 3
Cup(s) Milk 1 1 1
Teaspoon(s) salt ¼ ¼ ¼
Teaspoon(s) pepper   
Place butter in Fondue Pot. Turn temperature dial to 200°F and allow
butter to melt. Add our and stir until smooth. Cook 1minute,
stirring constantly. Gradually add milk. Cook, stirring constantly,
until thickened and bubbly. Stir in salt and pepper.
Yield: 1 cup
Basic White Sauce Variations
Cheese Sauce
Stir in 1 cup (4 ounces) grated cheese (Cheddar, Swiss, American).
Reduce heat to Warm and stir until cheese is melted.
Curry Sauce
Stir in 1 teaspoon curry powder.
Dill Sauce
Stir in 1 teaspoon dried dillweed.
Garlic Sauce
Mince one clove garlic. Cook in butter for 1 minute. Continue as
directed.
Parmesan Sauce
Stir in ¼ cup grated Parmesan cheese.
NOTES
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