User manual LAGRANGE WOK FONDUES

[. . . ] - Take all necessary precautions to prevent risk of tripping on the main or extension cord. - It is recommended to connect the appliance to a system with a residual differential current device with current limit not exceeding 30 mA. - For your safety, it is recommended to never leave the appliance in a location exposed to weather or damp conditions. - Do not touch the heating element or cooking vessels (wok or fondue pot) directly during operation as they may be hot. [. . . ] 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). 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. Do not submerse in water or place in the dishwasher as this could cause damage to the wooden knob. Cleaning the bowls and rotating base (Deluxe Fondue Model Ref 349 002): wash with hot water and liquid detergent. Note: Do not fully submerse the cooking vessels or place in the dishwasher as this could cause damage to the wooden handles. - Cleaning the forks, fork holder and accessories: clean using hot water and liquid detergent and then rinse. Take care not to allow electrical parts to come into contact with water. - Scratching of the non-stick coating arising from use of metal utensils or abrasive cleaning materials. - Damage or deterioration arising from abnormal use of appliance or incorrect connection to electricity supply. Fr If an appliance has been used (even just once) it will not be exchanged but will be restored to full working order. Carriage: during the guarantee period you will be responsible only for carriage charges when returning the goods to the factory. We would like to make it clear that the guarantee will be revoked and invalidated if the appliance has been mis-used. Professional or semi-professional use: this appliance is NOT intended for this type of use. Suggestions____________________________________ Adjusting the temperature: Adjust the temperature carefully depending on the number of guests and amount of food to be cooked. Oil: Avoid using the same oil repeatedly as the oil quality degrades quickly. 57 FONDUE Recipes_____________________________ (For models REF 349 006, REF 349 002, REF 349 001) 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. Serve the meat with capers, pickles, onions, mustard, ketchup and other sauces. Note: for the Deluxe Fondue model REF 349 002, you may serve the sauces in the sauce bowls that sit in the rotating base. FONDUE SAVOYARDE Basic ingredients for six: 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. 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. [. . . ] Return the pork cubes to the wok and add the pineapple pieces and marinade. Serve with Thai or basmati rice, either steamed or cooked in the microwave oven. For a finishing touch at the table, offer your guests a tasty pepper and soy sauce purée. FISH AND VEGETABLE STIR-FRY Ingredients for four: 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 oi l; 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. [. . . ]