Care & Use - Fondue
Instructions for use
The recommendations for care and use apply to all Le Creuset fondues.
As the fondue stand and burner will get hot, always place them on a heatproof surface, large mat or tray.
Always supervise children when the fondue set is in use.
When refilling the burner with meths or special fondue fuel, remove the vessel to a safe, well, ventilated location, away from flames or other sources of ignition.
Never refill the lamp whilst very hot or alight.
Never use a damaged burner, or one with a missing snuffer air regulator or any other part.
Remove the snuffer and fill the lamp with methylated spirit or ethyl alcohol. (Fill to the level of the wire lattice (approx. 125ml/4 fl oz).
It is preferable to store the burner empty, replenishing the methylated spirit for each use.
This fuel comes in pre-sealed packs with enough fuel to last, usually, for two fondues. After use and it is to be kept the pack should be thoroughly cooled and well sealed to prevent evaporation of the fuel. Only suitable for fondues with ‘Dual burners’.
Use a well flavoured cheese, diced or grated, as it melts more quickly and evenly.
Use a dry white wine or cider. If in doubt about its dryness add a teaspoon of lemon juice (which also helps to melt the cheese)
Make sure the “liquid” is hot before adding the cheese.
Add the cheese gradually, not all together, and melt each addition before adding more.
Do not boil the cheese whilst melting – it will become stringy.
If the cheese forms a lump it has been added too quickly. Raise the heat a little and beat well until it breaks down.
To rescue a curdled fondue add a little more lemon juice, or stir in a little blended cornflour.
If a cheese fondue becomes too thick, add a drop of warmed wine, if it is too thin add a little more blended cornflour.
Allow half a French stick for each person, leaving a piece of crust on each cut up piece so that the fondue form anchors it more securely. Day old bread is better as very light crumbly bread will break up in the mixture.
MEAT AND FISH FONDUES
Stock fondues – often called fondue “Chinoise”. These can be cooked in a stock alone, or a mixture of stock and sherry.
Flavourings such as bay leaves, fresh herbs, garlic, chilli or onion will flavour the stock, and leftovers can be made into a soup by adding some noodles and other diced vegetables
The maximum filling level for a stock fondue two thirds full.
Oil fondues – good quality meats, poultry, fish and vegetables can be cooked in an oil fondue.
The maximum filling level for an oil fondue is one third full and this should never be increased as foods are added tot he hot oil it will bubble up and if the pot is overfull the oil will spill over the top rim.
Use a good quality peanut or vegetable oil and use the oil only once for a fondue. The oil will collect debris during the cooking period and this will flavour the oil, so it should be discarded. Olive oil has a lower smoking point than vegetable oils. It is excellent for flavour, so a little could be mixed into the main oil, but do not use olive oil on its own for cooking.
The oil is initially heated on the stove top. It must never be left unattended here, or when on the burner stand. Use a thermometer to accurately check the temperature and move the pan very carefully using oven gloves at all times.
Flavourings such as herbs, garlic and chillies can be used to enhance the flavour of the oil.
Dry raw meats, poultry, and fish on kitchen paper towels before putting onto plates for cooking. Any moisture going into the oil will reduce the temperature and cause excessive spitting. It will also eventually weaken the oil so that it steams the food rather than quickly searing or frying it.
Allow approximately 225g of meat or fish per person. Anchor the food well on the fondue fork so that it will not drop into the oil.
Do not try to cook too much raw food at one time. It will reduce the oil temperature so that it requires re-heating on the stove top. (the burner alone may not be sufficient to regain the required temperature).
Never eat straight from the fondue fork, the food will be very hot. Transfer the food to a clean serving plate all to cool a little and eat with a separate fork. Do not put cooked meats etc, back on to the plate where uncooked meats were previously held.
Never boil a fondue recipe unless stated in the recipe.
If you want to make a chocolate fondue but do not own a smaller Saucier fondue, use a larger one, which works just as well, but remember to keep the burner flame very low.
Dessert fondues are usually served just warm, so dipped foods can be eaten straight from the fondue fork.