Rival FD325 S - Manual (Page 5)

WARNING: ALWAYS TURN PROBE CONTROL TO OFF THEN DISCONNECT
PLUG FROM WALL OUTLET BEFORE DISCONNECTING THE SureRELEASE
™ CORD.
CAUTION:
• Do not immerse cord sets or temperature probe/controller in water or any liquid.
• Do not attempt to defeat the detachable magnetic SureRELEASE
™ system by trying
to permanently attach cord set to product.
• Do not stick pins or other sharp objects in holes on magnetic cord set
• Do not use any type of steel wool to clean magnetic contacts.
1. Turn TEMPERATURE PROBE DIAL to OFF. After FONDUE POT/OIL has cooled,
unplug cord from wall outlet. Remove the TEMPERATURE CONTROL PROBE
and SureRELEASE
™ magnetic cord from the unit before cleaning. Do not add
cold water or immerse pot in water when hot. CAUTION: Do not immerse
TEMPERATURE CONTROL PROBE or cord set in water or other liquids. Wipe with
a damp cloth and dry.
2. Thoroughly wash FONDUE POT and FORK HOLDER in hot, soapy water or
automatic dishwasher. Rinse thoroughly and dry. To remove stubborn stains, use a
non-abrasive cleaner or a non-metal cleaning pad. CAUTION: Do not use metal
scouring pads or harsh scouring powders.
3. Wash FONDUE FORKS in hot, soapy water or automatic dish washer. Rinse and
dry thoroughly.
4. In time, the non-stick surface may discolor. This is normal and will not seriously
alter the release properties. To remove any discoloration, use a cleaner for non-
stick finishes such as a non-stick appliance cleaner. Pour destainer into pot. Allow
to boil 1 minute. Cool. Rinse with clean water. NOTE: Recondition non-stick
surface before using again (See page 4).
- 9- -8-
HOW TO CLEAN YOUR FONDUE RECIPES
FONDUE BOURGUIGNONNE
1 ⁄
3
to 1 ⁄
2
pound beef sirloin 2 3 ⁄
4
cups vegetable oil
or tenderloin per person
Trim excess fat from meat and cut into 1-inch cubes. Let stand at room temperature
30 minutes. Blot dry with a paper towel.
Pour 2
3 ⁄
4
cups oil into Fondue Pot. Place fork holder on pot. Turn temperature dial to
350°F and heat until light goes out.
For serving, spear one cube and gently place in hot oil. Cook until browned and to
desired doneness: 1 minute for rare, 2 minutes for medium, 3 minutes for well done.
Serve with Spicy Chile Sauce (see below) or sauce of your choice.
SPICY CHILE SAUCE
3 ⁄
4
cup chili sauce 2 teaspoons tarragon vinegar
3 tablespoons chopped onion 1 teaspoon brown sugar
3 tablespoons lemon juice Dash hot pepper sauce
2 teaspoons oil 1 ⁄
4
teaspoon dry mustard
2 cloves garlic, mashed 1 ⁄
4
teaspoon salt
Combine all ingredients in a small saucepan. Heat to boiling. Reduce heat; simmer
about 5 minutes. Serve at room temperature. Yield: 1
1 ⁄
4
cups
MARINATED PORK FONDUE
3 ⁄
4
cup vegetable oil 1 ⁄
2
teaspoon salt
3 tablespoons lemon juice 1 ⁄
2
teaspoon chili powder
1 1 ⁄
2
tablespoons A1 Worcestershire ® sauce 1 ⁄
2
teaspoon dry mustard
1 1 ⁄
2
tablespoons tarragon vinegar 2 to 3 pound pork roast or tenderloin
1 tablespoon sugar 2 3 ⁄
4
cups vegetable oil
1 clove garlic, minced
In a bowl, combine all ingredients except roast and 2 3 ⁄
4
cups oil. Trim excess fat from
pork and cut into 1-inch cubes. Place pork cubes in a glass or plastic container. Pour
marinade over cubes. Cover; refrigerate and allow to marinate at least 3 hours or
overnight. Thirty minutes before serving, drain pork cubes and blot dry.
Pour 2
3 ⁄
4
cups oil into Fondue Pot. Place fork holder on pot. Turn temperature dial to
350°F and heat until light goes out.
For serving, spear a cube and gently place in hot oil. Cook until browned and cooked
through (about 2 minutes).
FD325S03EM2 3/14/03 8:17 AM Page 9