Tefal Thermoprotect
Contents
1. optional fresh fruits cut into pieces pears bananas apples peaches apricots strawberries kiwis pineapples Switch the thermostat to position 5 Pour oil into the pot and season with spices Leave to warm for 15 minutes While eating leave thermostat on position 5 Place a piece of chicken and a chipolata slice on a fork and leave to fry for about 4 minutes Season to taste after cooking Sauces Roquefort Mayonnaise ketchup and cream sauce Chop the fillets of cod garlic cloves onion and potatoes Add 2 eggs to the cooked ingredients mix well then form a ball the size of a nut and roll in the flour Cut the prawns in 2 or 3 slices and slightly roll in the flour Pour 1 oil in pot Switch the thermostat to position 5 Heat for 25 to 30 minutes During eating leave the thermostat on position 5 To eat prick and fry the balls for about 5 minutes the prawns for about 2 to 3 minutes Sauces Hot mayonnaise creole pili pili Pour the oil in the pot Switch the thermostat to position 5 Pre heat for about 10 minutes Prick a piece of fish with the fondue fork plunge it in the fritter pastry and in the oil for about 3 minutes Wait until it turns golden and crispy before eating Cut the bread into cubes Pierce the tomatoes with a knife and boil for 4 minutes Remove them peel and cut Cook them for 5 minutes with butter in the pot until they are soft thermostat on position 2 or 3 Cut the pepper into fine sl2. Fondue www tefal com NOTE when washing up the fondue pot ensure that you rinse and dry it thoroughly before re using Important tips when cooking FONDUE WITH OIL e Never add water in oil or other fat e Drain and remove excess water on the food before cooking If using frozen food check it is completely de frosted before use Do not add herbs or other seasoning to the oil Do not mix different types of oils Always use fresh new oil We recommend using sunflower peanut or vegetable oil We recommend not using oil with added ingredients e g herbs Do not use any utensil other than the one supplied with your TEFAL appliance For the SUPER FONDUE model position the fork holder when pre heating or using the appliance Do not preheat the appliance with the lid Do not move the appliance with hot oil e This product is not a fryer You should not cook chips or other fried food in the fondue pot TECHNICAL SPECIFICATIONS SUPER FONDUE model Components 1 Thermoplastic base 2 Moulded aluminium heating base with heating element incorporated 3 Lockable and removable fondue pot in enamelled aluminium with non stick coated interior 4 Adjustable thermostat 5 Thermoplastic lid 6 Thermoplastic fork holder 7 6 forks Contents gt Oil 0 75 litre minimum to 1 litre maximum according to the marks inside the pot Stock 1 litre to 1 5 litre maximum MUL
3. Remove the fondue pot from its base and place it on a table mat 3 Unplug the appliance from the wall socket first then unplug from the base of the appliance 4 Bring the base of the appliance to the table with care during the night before cleaning it with a non abrasive sponge e The fondue pot the fork holder the forks and for Super Fondue model the lid and the upper crown of the base are dishwasher safe e WARNING The heating base which contains the electrical parts of the appliance must not be immersed in water If neces sary you can clean it with a wet sponge and washing up liquid NEVER IMMERSE THE BASE OF THE APPLIANCE AND CORD IN WATER because it is very hot We advise you to use oven gloves when handling 5 Plug the cord back into the appliance first then plug in the wall socket 6 Place the fondue pot on the base of the appliance and set the thermostat to the position of your choice FOR U K USERS ONLY ADDITIONAL INFORMATION AND INSTRUCTIONS WIRING INSTRUCTIONS WARNING ALL APPLIANCES MUST BE EARTHED IMPORTANT the wires in this lead are coloured in accordance with the following codes N Blue or Green and Yellow Earth au Blue Neutral E palo Brown Live L Brown or re Connect the Green Yellow wire to the terminal in the plug marked E or by the earth symbol or coloured Green ee and Yellow gripper Connect the Brown wire to the terminal in the plug marked L or co
4. TI FONDUES model Components 1 Thermoplastic base 2 Heating element 3 Aluminium fondue pot with interior and exterior non stick coating 4 2 small handles 5 Adjustable thermostat 6 Pilot light 7 Thermoplastic fork holder 8 6 forks Contents gt Oil 1 litre minimum to 1 25 litre maximum according to the marks inside the pot Stock 2 litres water maximum with ingredients 1 hour continuous cooking ELECTRICAL DETAILS Power and voltage indicated on the appliance Fixed or removable cord according to model In case of fixed cord if the power supply cord is GETTING STARTED PRE HEATING Before first use it is important to 1 remove the protective foam situated between the removable fondue pot and the heating base for Super Fondue model only 2 clean the fondue pot with hot water and wipe it with care 3 wipe the interior of the pot with a soft cloth and a little bit of vegetable oil e Place the fondue pot on its base making sure it is stable and well positioned Fill the fondue pot N B When filling the fondue pot with oil it is important to respect the minimum and maximum marks engraved inside the pot Place the fork holder on the fondue pot Plug the electrical cord in the appliance first for models with removable cord then plug in the wall socket Note If an extension lead is required this must be SAFETY WARNINGS Do not touch hot surfaces Neve
5. e pepper 1 tablespoon of Cognac 1 tablespoon of caper BUTTER BASE SAUCES GARLIC AND PARSLEY Add 125 g of butter room temperature 4 cloves of garlic and 2 tablespoons of parsley mashed to a puree Cool until served ROQUEFORT AND SHALLOT Cream 2 minced pink shallots and 50 g of crushed Roquefort until smooth Mix with 125 g of butter room temperature Flavour with a dash of tarragon vinegar optional MINUTE BEARNAISE Mix 1 egg yolk to 1 tablespoon of minced tarragon 1 2 teaspoon of tarragon vinegar 3 pinches of fine salt pepper Crush all the ingredients with 125 g of butter softened CREAM BASED SAUCES LEMONETTE Press 1 2 of lemon and mix with 1 tablespoon of hot mustard and 5 tablespoons of fresh cream Sprinkle with pepper FINE HERBS Mix the fresh cream the finely minced herbs and the juice from 1 2 of a lemon AURORA Mix 6 tablespoons of fresh cream 1 tablespoon of ketchup 1 teaspoon of whisky Salt and pepper with 2 pinches of red pepper SOUBISE Melt but do not brown 4 large finely diced onions with butter Add salt and red pepper Grate some nutmeg and mix 2 tablespoons of fresh cream Mix to a homogeneous paste NORMANDY Melt 1 peeled apple finely cut with 1 pat of butter As soon as it gets soft add 1 glass of cider Let it reduce to a puree and cool Mix with 5 tablespoons of fresh cream Add pepper EXOTIC SAUCES SOYA Soya sauce mixed with 6 egg yolks and grated horseradish Salt and Chinese s
6. hite bread CHINESE FONDUE FOR 4 PERSONS 350 g beef fillet or sirloin cut in thin long strips 350 g pork fillet cut in thin long strips 1 chicken stock 1 celery stick 1 garlic clove 1 2 onion Chinese spices 20 g black dry mush rooms BEEF BOURGUIGNON FONDUE FOR 4 PERSONS 750 ml oil 200 g beef fillet for one person cut in cubes of 2 cm RECIPES Rub the inside of the pot with a garlic clove Switch the thermostat to position 5 Pour the wine into the pot Leave to warm for 10 to 15 minutes Add a little cheese at a time while stirring in a figure of eight until smooth As soon as the cheese is melted add the kirsch and spices While eating switch the thermostat to position 3 Place a bread cube on the fork and plunge into the fondue while stirring Serve with a dry white wine Switch the thermostat to position 5 Pour 4 cups 1 1 chicken stock in the pot plus 3 teaspoons of soya sauce Add 1garlic clove 1 2 onion cut in thin slices 1 celery stick cut in strips 10 g of mushrooms cut in thin slices salt 1 teaspoonful of Chinese spices Let it warm for 10 minutes then switch the thermostat to 4 Let the stock simmer for about 10 minutes before proceeding Everybody skewers the meat on the fork and dips it in the bouillon Let it cook about 1 minute Sauce Soya sauce Serving suggestion Cantonese rice white rice with diced egg omelette pieces 3 eggs Chinese sausage or ham slices one med
7. ices Add the paprika powder and leave to warm for 2 minutes with tomatoes thermostat on position 3 4 Sprinkle in the cornflour and mix well Finally add 1 glass of warm white wine to thin the fondue While eating reduce the thermostat to position 2 Place the bread on a fork and plunge into the fondue Switch the thermostat to position 1 Warm the fresh cream in the pot for about 2 minutes Add chocolate in small pieces and leave to melt for 20 to 25 minutes stirring until the mixture becomes smooth then add 2 tablespoons of Cognac During eating switch termostat to position 2 3 Place one or two fruit pieces on the fork and plunge into the chocolate SAUCES MAYONNAISE BASED SAUCES HOT MAYONNAISE Add some real mayonnaise to the eggs and mustard 1 4 teaspoon of pepper paste COCKTAIL Mayonnaise 3 tablespoons of tomato ketchup 1 tablespoon of mustard 1 tablespoon of whisky or Cognac red pepper a touch of lemon juice PINK Add to the mayonnaise 1 teaspoon of ketchup a touch of Cognac TARRAGON Add to the mayonnaise 6 stems of fresh tarragon finely sliced with scissors MARIUS Add to the mayonnaise 6 cloves of crushed garlic until you get a smooth and creamy texture BROWN Add to the mayonnaise 1 tablespoon of tomato paste 2 teaspoons of paprika 1 tablespoon of minced shallots TARTAR Mayonnaise mustard and minced chives PAPRIKA Mayonnaise paprika until the colour is a deep orange 1 tip of cayenn
8. ill accept no responsibility and the guarantee will not apply USE OF ADJUSTABLE THERMOSTAT CHEESE FONDUE BEEF BOURGUIGNON FONDUE Preparation thermostat 5 Pre heating thermostat 5 During cooking thermostat 4 5 CHOCOLATE FONDUE Preparation thermostat 1 During cooking thermostat 1 During cooking thermostat 3 4 CHINESE FONDUE Pre heating thermostat 5 During cooking thermostat 5 CARE AND CLEANING e Set the thermostat to position 0 stop Unplug the appliance and leave it to cool down Remove the fork holder e Depending on model For the Super Fondue model remove the upper crown of the base by pushing the locks located under the handles of the base to the centre and by lifting the crown at the same time then take the fondue pot by releasing the spring blade For the Multi Fondues model remove the fondue pot from the base e Wash the fondue pot in hot water with dwashing up liquid and a sponge e Never use wire wool or scouring pads If food has burned leave the fondue pot to soak a little while before cleaning After a cheese fondue we recommend that you leave the fondue pot to soak USEFUL TIPS for the MULTI FONDUES model Once the preparation in the kitchen is finished we advise that you proceed according to the following instructions in order to bring the fondue pot from the kitchen to the table 1 Set the thermostat to position 0 stop 2
9. ium onion finely chopped and saut ed in butter or mushrooms bamboo shoots sliced thinly bean sprouts pickles and pickled onions Serve with dry white wine ros or with Chinese tea Switch the thermostat to position 5 Pour the oil in the pot and pre heat for about 25 to 30 minutes Dip the meat in the oil for 3 4 minutes Sauces Mayonnaise pink tarragon Marius spicy sauce with mixed herbs CHICKEN FONDUE FOR 6 PERSONS 1 chicken skinned deboned and diced 4 sausages chipolata cut into slices 3 4 peanut oil salt pepper 1 garlic clove CARIBEAN FONDUE FOR 4 PERSONS 400 g fillet of fresh cod or whiting 3 garlic cloves crushed 1 onion 2 big cooked peeled potatoes 6 peeled king prawns or 18 red shrimps 1 lemon salt flour 2 eggs 11 oil SEA FOOD FONDUE FOR 4 PERSONS 1 vegetable oil 300 g crab or monkfish diced 1 fillet of turbo or sole cut to thin slices 12 mussels 8 peeled and dried shrimps fritter pastry flour beaten eggs and a little beer put in individual plates PROVENCALE FONDUE FOR 4TO 6 PERSONS 8 tomatoes or 800 g maximum 50 g butter 1 green pepper 750 g grated Emmenthal 1 2 tsp black pepper 1 marjoram leaf 1 2 tsp cornflour 1 2 cup of fresh cream 1 cup of white wine 2 tsp of paprika powder bread CHOCOLATE FONDUE FOR 4 PERSONS 350 g dark cho colate 300 ml fresh cream 2 tbsp of Cognac
10. loured Red Connect the Blue wire to the terminal in the plug marked N or coloured Black Seek professional advice if you are unsure of the correct procedure for the above Fit correct use 13 Amp ABOUT YOUR FACTORY FITTED PLUG The cord is already fitted with a plug incorporating an appropriate fuse If the plug does not fit your socket outlet see paragraph below Should you need to replace the fuse in the plug supplied an appropriately rated approved BS 1362 fuse must be used refer to electrical specification for fuse rating If the plug supplied does not fit your socket outlet it should be removed from the mains lead and disposed of safely The flexible cord insulation should be stripped back as appropriate and a suitable alternative plug fitted The replacement plug must be equipped with an appropriate fuse If the plug has external access to the fuse non rewirable type plug please note that the fuse cover is an important part of the plug Please ensure that it is always refitted correctly If you lose this cover please do not use the plug You may contact Tefal U K Limited for a replacement HELPLINE Any problems or queries call 0845 602 1454 UK 01 412 3000 Ireland CHEESE FONDUE FOR 4 PERSONS 800 g cheese 1 3 Beaufort 1 3 emmenthal 1 3 gruyere grated or cut to thin strips 50 ml of dry white wine 1 garlic clove 1 cup kirsch optional pepper and nutmeg grated w
11. pices mix 2 tablespoons of rum Serve warm CREOLE Peel 2 bananas cut them in slices and cook with some butter Mash them and add 2 tablespoons rum Serve warm PILI PILI Add 1 tablespoon of pili pili olive oil hot peppers to hot tomato paste SPICY SAUCES POOR MAN Very finely mince 6 pink shallots and mix with 3 4 of a cup of vinegar AIOLI SAUCE 4 cloves of garlic Add 2 eggs yolks salt and pepper Mix Add 250 ml of olive oil gradually like a mayonnaise Add lemon juice RC 301 520 920 Ref 2017616 280 05 02
12. r place aluminium foil or any other object between the fondue pot and the heating element Do not use any other fondue pot other than the one supplied with the appliance The thickness material and shape of the fondue pot have been especially designed to be used with its base therefore the fondue pot must not be used on any other heat source other than the one supplied with the appliance Keep the fondue pot out of the reach of children when in use To keep the benefits of the non stick coating inside the fondue pot never heat for more than a few minutes when empty damaged it must be replaced by an authorised service dealer to avoid any risk of danger earthed and have the correct power rating Set the thermostat and pre heat the appliance according to the instructions indicated in the recipe While you are cooking you can increase or decrease the temperature of the appliance by adjusting the thermostatic control to position 1 cooler to position 5 warmer Note during the first use the appliance may give off a slight odour and smoky haze This is totally normal and not a health risk use wooden utensils to stir food do not cut food directly in the fondue pot do not rub the fork inside the fondue pot to avoid scratching it This product is designed for domestic use only Any profes sional use inappropriate use or failure to comply with the instructions the manufacturer w
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