Technical Support and E-Warranty Certificate www.vevor.com/support FONDUE MAKER TYPE FM2 MODEL:SSDNG7700-NP We continue to be committed to provide you tools with competitive price. "Save Half", "Half Price" or any other similar expressions used by us only represents an estimate of savings you might benefit from buying certain tools with us compared to the major top brands and doses not necessarily mean to cover all categories of tools offered by us.
FONDUE MAKER TYPE FM2 SSDNG7700-NP NEED HELP? CONTACT US! Have product questions? Need technical support? Please feel free to contact us: CustomerService@vevor.com This is the original instruction, please read all manual instructions carefully before operating. VEVOR reserves a clear interpretation of our user manual. The appearance of the product shall be subject to the product you received. Please forgive us that we won't inform you again if there are any technology or software updates on our product.
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IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed including the following: 1. Read all instructions before using this product. 2. This appliance generates heat during use. Do not touch hot surfaces. Use handles or knobs. 3. To protect against electric shock, do not place or immerse cord, plugs, or appliance in water or other liquid. 4.
15. Intended for household countertop use only. Keep 6 inches (152 mm) clear from the wall and on all sides. Always use appliance on a dry, stable, level surface. 16. Be sure handles are properly assembled to bowl and locked in place before using. 17.Never leave unattended when containing hot oil. 18.WARNING: Spilled food can cause serious burns. Keep appliance and cord away from children. Never drape cord over edge of counter and never use outlet below counter. 19.
SAVE THESE INSTRUCTIONS Thank you for purchasing your VEVOR® Fondue Pot. This Fondue Pot is equipped with the unique 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.
HOW TO: INTRODUCTION Before using your new appliance 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. Please refer to the “Care & Cleaning” section of this manual for further details. USING YOUR VEVOR® ELECTRIC FONDUE POT 1 Set the FONDUE POT on a flat, dry, heat-resistant surface. 2 Set the TEMPERATURE CONTROL PROBE to OFF and plug probe into TEMPERATURE PROBE GUARD (see figure A).
USING YOUR VEVOR® ELECTRIC 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 the FONDUE POT is completely dry before filling with oil. 2 Place the FONDUE POT on a flat, dry, heat-resistant surface. CAUTION: Some spattering of oil will occur during cooking. Attach temperature probe/controller to the Temperature Probe Guard (see figure A).
Important Points • Do not fill 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 the 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.
Care & Cleaning HOW TO CLEAN YOUR FONDUE POT WARNING: ALWAYS TURN PROBE CONTROL TO OFF THEN DISCONNECT PLUG FROM WALL OUTLET BEFORE DISCONNECTING THE CORD. Your Fondue Pot should be cleaned after every use. 1. Unplug the fondue and allow it to cool before cleaning. NOTE: To protect the nonstick coating, do not run cold water over cooking surface immediately after use. 2. Remove the temperature control probe. DO NOT IMMERSE TEMPERATURE CONTROL PROBE or FONDUE IN LIQUIDS. 3.
Recipes Oriental Beef Broth Fondue 1/3 to 1⁄2 pound beef sirloin or flank steak per person 1 14 1⁄2-ounce can beef broth 1⁄4 cup soy sauce 1⁄4 cup sherry 3 green onions, sliced 1⁄2 teaspoon chili powder 1 clove garlic, minced 1⁄2 teaspoon ground ginger 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.
Hearty Fondue 2 8-ounce packages cream cheese, cubed 1⁄2 cup milk 1/3 finely chopped onion 1 clove garlic, minced 8 ounces sour cream 2 2 1⁄2 -ounce packages dried beef, cut in pieces 1 teaspoon dry mustard powder 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.
Chocolate Dessert Fondue 12 1-ounce milk chocolate candy bars, broken 1⁄4 cup milk 10 large marshmallows 1⁄4 cup whipping cream 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.
Peach Sauce 1 16-ounce can peach halves in heavy syrup 1 teaspoon cornstarch 1⁄4 teaspoon cinnamon 1⁄2 teaspoon vanilla 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.
Basic White Sauce Place butter in Fondue Pot. Turn temperature dial to 200°F and allow butter to melt. Add flour 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.
Technical Support and E-Warranty Certificate www.vevor.
