Trudeau Sundial - 082313 - Manuel (Page 4)

iF cast iRon Fondue
oil-based fondue instructions:
• Please note that oil will take longer to cook your food due to the wide opening of the fondue
pot. It is recommended to heat the oil in the fondue pot on your stovetop first.
please taKe all cautions When tRanspoRtinG the Fondue pot Filled With
hot oil and use oVen Mitts.
Broth-based, cheese or chocolate fondue instructions:
• Your fondue can be prepared in the fondue pot on the stovetop first
or in a separate saucepan.
If you purchased Trudeau’s divided cast iron fondue #082864:
• Align the burners in the center of each divided section in order to control and adjust
the heat distributed to each type of fondue on either side.
caring for your fondue set:
• Allow your cast iron fondue pot to dry completely before storing.
• Do not immerse your bamboo base in water. Wipe with a damp cloth and dry.
Bourguignon and chinese Fondues
• The two basic ingredients in this type of fondue are oil and a tender cut of beef. Always use
oil that is recommended for high temperatures such as peanut oil. A nice filet of beef cut in
strips is always a favorite. Calculate between 1/3 lb. (150 g) and 1/2 lb. (227 g) per person.
It is important to know that more than six people per fondue pot is difficult to organize
and can be dangerous.
WARNING: Always be careful when moving the fondue pot containing hot oil, severe burns
may result from an accident. do not hesitate to warn your guests to be careful. adding half
a potato in the pot will reduce splashing.
Classic Bourguignon Fondue (6 servings)
• Bourguignon and Chinese Fondues are appealing to both the host and guests. Not only
are they relatively simple to prepare, allowing the hosts to spend more time with their guests,
they also allow guests the opportunity to cook their foods to their individual preference. Here
are some recommendations and basic tricks that will help you plan a successful meal.