Use and Care Manual

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. For serving, spear a slice of

beef and place in boiling liquid. Cook 2 to 3 minutes or to desired doneness. Note:

Do not use more than 8 fondue forks in broth at one time.

Swiss Cheese Fondue

1 clove garlic, halved 3⁄4 cup milk

1 pound Swiss cheese, grated

3 tablespoons flour

3⁄4 cup dry white wine,warmed

1/8 teaspoon pepper (optional)

1/8 teaspoon ground nutmeg (optional)

1/8 teaspoon paprika (optional)

1 loaf Italian or French bread cut into 1-inch cubes

Rub inside of Fondue Pot with garlic. Add milk to pot. Turn temperature dial to

200°F. Bring milk to a simmer. Combine cheese and flour; stir into milk using a

figure-8 motion. Stir constantly until cheese is melted. Slowly stir in wine. Turn

temperature dial to Warm. Sprinkle with pepper, nutmeg and paprika.

To serve, spear bread cubes and dip into cheese. Yield: 3 cups