Binatone FM-4400: CLEANING AND MAINTENANCE

3. Place the pot (2) on the heating element (3).

Connect the appliance to electric power sup-

ply.

Select the desired temperature mode (1 -

minimum temperature, 3 - maximum tempera-

ture) by aligning a digit on the temperature

regulator (5) with the point indicated on the

body of the appliance.

Note: heating will stop, when temperature of the appliance

reaches the selected level. Thermostatic regulator will

occasionally turn off and on, maintaining the set

temperature mode.

4. Connect the metallic fondue forks (6) with the handles (7) by

screwing them into the holes provided in the handles (7). You

could choose fork length (ordinary or short-cut) by screwing it

in one of two apertures in handle.

Note: When you make fondue using oil, use longer forks

for your convenience and safety. When cooking

cheese or chocolate fondue, you can use short forks.

5. Recipes for making different types of fondue can be found in

the section “Useful tips”.

CLEANING AND

MAINTENANCE

1. Unplug the appliance from the power socket

and let it cool completely.

2. Clean the body of the appliance with a damp,

soft cloth. Never immerse the body of

the appliance and the power cable in

water or other liquids.

3. Wash the pot of the appliance (2), the safety

ring (1) and the fondue forks (6) in warm,

soapy water. Rinse thoroughly these parts of the appliance

and let them dry completely. It is not recommended to wash

these parts of the appliance in the dishwasher.

4. When cleaning the appliance do not use hard brush and abra-

sive detergents.

USEFUL TIPS

Fondue maker should be placed in the middle

of the table so that every guest could easily reach

it. Every guest is provided with a plate and two

fondue forks. The first fondue fork is intended for

dipping and cooking and the second one – for

eating. And this is done not only for reasons of

hygiene – hot fondue fork can cause burns! When making cheese

fondue, diced bread is placed in the middle of the table so that

every guest can easily take a handful of such cubes (or alterna-

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tively a small teabowl with bread is served for every guest). Guests

pin a cube of bread with the fondue fork, dip it into hot cheese

fondue, swirling the fork so that cheese mixture stops dripping

from the fork, put the cube on the plate and then pin it with the

other fondue fork and begin eating. When cooking meat, fish and

vegetable fondue, the fondue maker with hot oil or bouillon in its

pot is placed in the middle of the table. The plate with raw meat,

fish and/or vegetables is served for every guest. If you cook food

ENGLISH

in soft dough, every guest is provided with the teabowl containing

liquid dough. Every person pins a cube of the product with the

fondue fork, dips it into soft dough (if necessary) and then dips it

into the pot with hot oil and cooks food according to his/her taste.

After that the product is placed on a clean plate and another cube

of food is pinned with the fork and dipped into the pot with hot oil.

Sauces and spices are served on the table. Every guest uses a

small spoon to place sauces and spices on his/her plate (or alter-

natively a sectional plate can be used for serving sauces and

spices). Usually traditional bread and garlic bread as well as bread

with herbs are served on the table. The main course is accompa-

nied by salad with dressing. Sweet fondue usually needs only

heating. It is served immediately after the table is cleaned after the

main course. Every guest is provided with a separate plate con-

taining fruit/cookies/cake/sweets that are dipped into fondue or

alternatively a large dish is placed in the middle of the table and

everyone makes his/her own fondue.

Recipes

Classic Cheese Fondue

1 clove of garlic, 75 ml of dry white wine, 300g of

Emmental cheese, nutmeg, grinded black pepper, white bread

Rub the inside of the fondue pot with a garlic clove. Pour white

wine into the pot and add coarse grated cheese, stirring slowly.

When the mixture melts, add ground nutmeg and black pepper.

Cut white bread into small pieces. Pin the bread pieces with

forks and dip into the cheese.

Dutch Fondue

0.5 glass of milk, one half of an onion, 300g of grated

Gouda cheese, 1 tea-spoon of caraway-seeds, 2 tea-spoons

of corn meal, 2 table-spoons of gin, pepper, rye bread

Rub the inside of the fondue pot with a half of an onion. Pour

the milk into the pot and heat until it starts simmering, then gradu-

ally add cheese. Continue heating until the cheese melts, stirring

constantly. Add caraway seeds. Combine the flour with gin in a

small bowl, stir in the cheese mixture and heat for 2 – 3 minutes

more, constantly stirring, until the mixture becomes creamy. Pep-

per.

Serve with rye bread cubes and champignons.

Fondue from Different Kinds of Sausages

Sausages of different sizes and kinds (250g per person), oil

for frying

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Dish the sausages up, large sausages may be cut into 3-4

pieces. Heat the oil until it simmers (no more than half of the

fondue pot). Each guest pins one sausage with a fork and fries it

until the oil around the sausage starts sizzling. Serve with sauces,

a lot of crusted bread and tomato salad.

Italian Fondue

200g of hard cheese, 100g of champignons, 200g of

Gorgonzola cheese, 0.5 glass of milk, 2 eggs, 2 table-spoons

of butter, 1/2 tea-spoon of white pepper, 1/2 glass of white

wine, white bread

Grate cheese coarsely, slice the champignons thinly. Cut the

bread in similar pieces. Melt the cheese. Stir up the eggs with milk

and pour slowly into the cheese mixture. Cook over a low heat as

the cheese mixture must not be heated over 60 degrees. Gradu-

ally add champignons, butter and white wine into the mixture.

Dip the white bread into the fondue.

Vegetable Fondue

Vegetables (cauliflower, broccoli, carrot, courgettes) – 200g

per serving; for sauce: eggs (yolk) - 2 pcs.; lemon juice - 1

table-spoon; oil - 1 glass; garlic - 2 cloves; salt, white pepper

– to taste; for soft dough: flour - 4 table-spoons; eggs - 2

pcs.; beer - 1/2 glasses; oil – 1 l

Combine the yolks with the lemon juice. Stir in oil (drop by

drop) until the mayonnaise is ready. Crush the garlic and combine

with the mayonnaise. Season the sauce with salt and pepper.

Make smooth dough from flour, salt, eggs and beer. Wash the

vegetables thoroughly, peel and cut into small pieces. If they are

of hard kinds (fennel, carrot, cauliflower and broccoli) boil them

for 2-3 minutes in salted water. Take out, rinse in cold water, let

them drain and dry. Heat up the oil, dip the vegetables into the

beer dough and fry them in the oil.

Burgundian Fondue

8 chicken breasts, 2 table-spoons of olive oil, 2 table-spoons

of wine vinegar, rosemary, thyme, 4 green sweet peppers,

pearl onions, mushroom caps, salt, pepper, 1 l of oil

Cut chicken breasts into small strips and pickle in a mixture of

olive oil, vinegar and herbs. Take out and dry with paper towels.

Take out the seeds from peppers and cut them into squares. Dish

up the chicken, peppers, onions and mushrooms. Fry meat pieces

in the hot oil. Serve with rice.

Classic Swiss Fondue

1 garlic clove, halved; 1 glass of dry white wine; 1 tea-spoon

of lemon juice; 250g of Gruyere cheese, grated; 250g of

Emmental cheese, grated; 2 tea-spoons of corn flour; 2

table-spoons of vodka; a dash of white pepper; a dash of

8

freshly grated nutmeg; cubes of French bread for table

appointments

Rub the inside of the fondue pot with a cut garlic clove. Pour

wine and lemon juice into the pot and heat over a low heat until it

starts simmering. Lower the heat and gradually add grated cheese,

stirring with a wooden spoon, then continue heating until the

cheese melts, constantly stirring. Mix the flour with vodka in a

ENGLISH

small bowl into a smooth mass, then add it into the cheese mixture

and heat for 2-3 minutes more, constantly stirring, until the mix-

ture becomes fat and smooth. Do not let fondue simmer. Season

with pepper and nutmeg. Serve with cubes of French bread.

Fish Fondue

Fish fillet (hake, cod, rockfish) and shrimps – 200g per

serving; for sauce: coconut chips - 1-2 table-spoon; chilli - 1

piece; oil - 2-3 table-spoons; banana - 1 pc., small; sour

cream (rich) - 1/2 glass; mayonnaise – 150g; salt, white

pepper – to taste; for soft dough: flour - 4 table-spoons; eggs

- 2 pcs.; beer - 1/2 glass

Prepare the sauce: coconut chips fry in a frying pan without fat

until it turns golden. One chilli cut into small pieces and fry in oil.

Mash bananas into puree; combine with sour cream and mayon-

naise. Season the banana puree with spices. Transfer the coconut

chips and sauté pepper into the sauce. Combine flour, salt, eggs

and beer with a mixer to get soft smooth dough. Cut the fish fillet

into small pieces, sprinkle shrimps with lemon juice and dish them

up. Heat up the oil in fondue ware. When the guests are already

at table dip fish and shrimps into the beer dough and fry them in

the oil.

Chocolate Fondue

100g cream, 3 bars of chocolate, 20g of cognac

Heat the cream in the fondue pot, then add chocolate broken

into small pieces. Heat up constantly stirring until the chocolate

melts and the viscous mass forms. Immediately before use pour the

cognac.

Sweeties, fresh apples, pears, peaches, apricots, strawberries,

pieces of honey or sponge cakes may be served with this fondue.

Chocolate & Coffee Fondue

2 bars of chocolate, 6 table-spoons of sweetened condensed

milk, 3 table-spoons of vodka or cognac, 1 table-spoon of

instant coffee

Break the chocolate into small pieces; melt it into the fondue

pot together with the sweetened condensed milk over the low

heat. Stir into vodka and instant coffee.

Dip slices of rye of white bread, pieces of honey or sponge

cakes, fresh fruits into the fondue.

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