BOSKA 340029 Instruction Manual Download

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2-Way fondue burner::

Light the fondue burner according to the assembly instructions. Never move the holder when

burning. Make sure the fondue pot is always on the metal base or a heat-resistant surface when hot.

Extinguish the fondue burner immediately after use by placing the cover (4) on top and allow all parts of
the fondue set to cool off completely before handling. It is extremely dangerous to top off a burner when
hot.

The fondue burner must be filled before use. It can be filled with ethanol fuel or gel fuel. When using a
flammable liquid, always use the cup with gauze (2) provided, which can
be placed in the fondue burner.
The fondue burner should never be filled more than halfway.
Make sure there is no leakage, as this could result in a fire hazard. Ready-
for-use cups containing gel fuel can also be placed in the fondue burner.
Loosen the top (3) of the burner, remove the cup with gauze (2) and place
the open cup with gel fuel in the burner (1). Next, retighten the top (3) securely.

Is the flame too high? You can adjust the flow of oxygen using the top (3) by
making the holes in the ring larger or smaller. Always keep the top cover (4)
close at hand just in case it becomes necessary to extinguish the flame.
The fondue may catch fire while in use, so always keep a cover close by.

WARNING!!!

• NEVER MOVE THE FONDUE SET WHEN HOT.
• DO NOT OVERFILL THE FONDUE POT OR THE CONTENTS MAY SPLATTER OVER THE EDGE.
• KEEP THE OUTSIDE OF THE FONDUE POT CLEAN SO THAT THE POT DOES NOT CATCH FIRE.

4. CLEANING

Make sure the fondue set has cooled off completely before cleaning. Never immerse the base in water
or other liquids. Clean the base using a wet cloth and dishwashing liquid. Clean the fondue pan with hot
water and dishwashing liquid. Never clean with a hard-bristle brush, abrasive materials, baking soda,
disinfecting or corrosive cleaning agents.

WARNING!!!

• NEVER LEAVE THE FONDUE BURNER UNATTENDED WHEN LIT. THIS IS AN OPEN FIRE.
• ALWAYS PLACE THE FONDUE SET ON A STABLE AND FLAT SURFACE.
• NEVER PLACE FLAMMABLE MATERIALS (CLOTH, PAPER, ETC.) NEAR THE FONDUE SET WHEN IN USE.
• NEVER ALLOW CHILDREN TO USE THE FONDUE SET UNATTENDED.
• ALL PARTS OF THE SET BECOME EXTREMELY HOT DURING USE. ALLOW TO COOL OFF COMPLETELY AFTER
USE BEFORE TOUCHING ANY PARTS.
• ONLY USE THE FONDUE PAN TOGETHER WITH THE BASE AND BOARD PROVIDED TO PREVENT DAMAGE.
• ALWAYS ALLOW THE BURNER TO BURN OUT AND COOL OFF COMPLETELY BEFORE STORING IT!

Recipe

Classical cheese fondue for 4 people

Ingredients

4 decilitres of dry white wine
• 300 grams of Emmental cheese
• 300 grams of Gruyère cheese
• 3 teaspoons of Kirsch
• 4 grams of corn flour
• 2 cloves of garlic
• nutmeg and pepper
• French bread. Paprika, mushrooms, cucumber, pineapple,
broccoli, cocktail onions or gherkins are also tasty with
this recipe.

Preparation

• grate the cheese and ensure that it is at room temperature
• pour the wine in a pot and heat until it simmers gently
• sprinkle the cheese gradually into the pot and stir until it melts into the wine
• do not allow the cheese mixture to boil
• mix the corn flour with the Kirsch; add this to the fondue to thicken it
• season with a pinch of pepper and nutmeg
• rub in the fondue pot, the caquelon, with a garlic clove.
For a stronger garlic flavour, leave the garlic clove in the pot
• pour the cheese fondue into the fondue pot.

Enjoy your Cheese Fondue!