Spring SAAS-FEE Gebrauchsanweisung Seite 10

Use
Risk of burns or injury!
Very high temperatures are generated during use, the fondue pot, the warmer, the splashguard and
the paste burner become hot. Residual heat remains even after use. Touch the pot and the paste
burner by the handles only and place them on heat-resistant coasters only. Use our SPRING GRIPS
pot holders or gloves, if necessary.
- Place the warmer on a stable, level and non-flammable surface. If necessary, use a washable, sufficiently
heat-resistant mat to protect sensitive surfaces from dripping cheese or splashes.
Cheese fondue
- Prepare a cheese fondue on the stove. Use well-melting, aromatic cheeses, such as Gruyère, Appenzeller and/or
Emmentaler. Stir the cheese mixture regularly during preparation; form an 8 so that the cheese melts evenly and
the ingredients combine well. The fondue pot should not be filled more than approx. 2⁄3.
- Place the fondue pot with the melted cheese onto the warmer. If necessary, wear oven mitts when carrying the
fondue pot.
- Now, use a stick lighter or a long match to ignite the fuel paste in the paste burner.
- You can set the intensity of the flame in accordance with the temperature you need. Move the top ring of the
burner to the left or to the right in order to control the strength of the flame. You reach the maximum temperature
when all the holes are open; the smallest flame is produced when all the side holes are closed.
- Use the forks to skewer the prepared pieces of food like bread cubes and dip them in the melted cheese.
- From time to time, stir the melted cheese to avoid sticking on the bottom of the fondue pot.
Caution!
Never leave the fondue pot unattended or in the proximity of children when it contains melted cheese.
Help children to dip and take out their pieces of food.
Meat Fondue
- Fill the desired quantity of highly temperature resistant vegetable fat/cooking oil or broth into the pot and heat
it at medium heat on the stove until it starts boiling. Do not use butter, margarine or cold-pressed oils. The
fondue pot should not be filled with liquid by more than approx. 2⁄3.
- When using vegetable fat/cooking oil the perfect temperature is reached as soon as small bubbles form on a
dipped wooden pick.
- Place the fondue pot with the hot liquid onto the warmer. If necessary, wear oven mitts when carrying the fondue
pot. Place the splashguard onto the pot.
- Now, use a stick lighter or a long match to ignite the fuel paste in the paste burner.
- You can set the intensity of the flame in accordance with the temperature you need. Move the top ring of the
burner to the left or to the right in order to control the strength of the flame. You reach the maximum temperature
when all the holes are open; the smallest flame is produced when all the side holes are closed.
- Use the forks to skewer the prepared pieces of food and cook them in the hot liquid.
- We recommend to carefully dab dry all ingredients before dipping them in the hot liquid.
- Do not dip too many ingredients at the same time into the hot liquid to prevent it from cooling down too quickly,
which can impair the cooking result.
- For a perfect cooking result, the pieces of meat should have room temperature. Season after cooking only to
prevent the meat from being dry.
- When cooking vegetables in a batter crust or delicate pieces of fish we recommend the use of the fondue
spoons available separately.
- Take note of the marking on the handle of your fork to prevent from mixing them up.
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