TEFAL FONDUE, Manual

ENG

BEEF BOURGUIGNON FONDUE

FOR 4 PERSONS :

• 750 ml oil • 200 g

beef fillet for one person, cut
in cubes of 2 cm

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.

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) • white bread

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.

RECIPES

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 l chicken
stock • 1 celery stick • 1 garlic
clove • 1/2 onion • Chinese
spices • 20 g black dry mush-
rooms 

Switch the thermostat to position 5. Pour 4 cups (1 l)
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 medium onion finely chopped and sautéed
in butter), or mushrooms, bamboo shoots sliced thinly, bean
sprouts, pickles and pickled onions.
Serve with dry white wine, rosé or with Chinese tea.