User manual LAGRANGE 349 001

[. . . ] - Never move the appliance while hot with the fondue pot in place and containing oil . - Never heat the appliance without a cooking vessel or with an empty cooking vessel . - In the event of problems and after each use, turn off and unplug the appliance and allow it to cool . When unpacking the appliance, take care to remove and check all packing for parts . [. . . ] 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 . 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. - 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 . 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 . 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 . [. . . ] TAJINE OF LAMB WITH PRUNES Ingredients for four: 300 g prunes ; hot tea ; 300 g onion, diced; olive oil ; 1 kg lamb shoulder, cut into pieces ; 1 clove garlic ; 1/2 tsp cinnamon ; 1/2 teaspoon ginger ; 1 dosette (very small Pinch) saffron ; a few crushed coriander seeds ; 75 g blanched almonds ; 2 tbsp honey . Next, drain the prunes and add to the mixture, and continue cooking, covered, for 20 minutes (thermostat on 3) . CURRIED TURKEY WITH COCONUT MILK Ingredients for four: 600 g turkey fillets ; 1/2 red sweet pepper; 1/2 green sweet pepper ; 1 leek ; 2 cloves garlic ; 50 cl coconut milk (unsweetened) ; 6 leaves basil ; chives ; curry powder ; salt and pepper . Slice the sweet peppers into thin strips, mince the leek and crush the garlic . [. . . ]