West Bend ELECTRIC FONDUE POT - Manual (Page 7)

7
SPECIAL CLEANING INSTRUCTIONS
Removing a Mineral Film -
A spotted white film may form on the non-stick surface.
This is a buildup of minerals from foods or water and is not a defect in the finish. To
remove, soak a soft cloth in lemon juice or vinegar and rub onto the finish. Then
wash, rinse and dry. Recondition the non-stick surface with vegetable oil before
using.
Removing Stains -
After frequent use, the non-stick surface may discolor. Minor
stains are considered normal and do not affect the performance of Fondue Pot.
Dark and widespread staining, however, which usually results from overheating
and/or improper cleaning, may lessen the effectiveness of the non-stick property. If
staining occurs, treat with a commercial cleaner for non-stick finishes such as Dip-It®
coffee pot destainer. (Dip-It® coffee pot destainer is available in most grocery and
department stores.) Follow package directions for cleaning non-stick surfaces. If
staining is quite severe, simmer longer or repeat cleaning. Do not use household
bleach to clean non-stick surface, as it will permanently fade it. After using
commercial cleaner, wash Pot thoroughly, rinse and dry. Recondition the non-stick
surface with vegetable oil before using.
ADDITIONAL USES FOR FONDUE POT
Your Fondue Pot may also be used to prepare and serve appetizers such as
meatballs, sauces and dips. It can also be used for heating canned convenience
foods or leftovers.
As a guide, use these temperature settings:
WARM -
to keep cooked or heated foods warm for serving.
SIMMER (
250ºF/121ºC) -to prepare sauces or dips, gently reheat leftovers.
250ºF/121ºC - -to bring liquid to a boil, heat canned convenience foods, cook
vegetables.
325-350ºF/163-177ºC - to brown meat or sauté vegetables.