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4. The pot, lid, fondue forks and fon-
due baskets can also be washed
in the dishwasher.
5. The appliance must be comple-
tely dry before you use it again.
6. When completely dry, store the
Asia Fondue in a dry, safe place
so that it is protected from dust,
shocks, heat and moisture.
Cleaning the grill plate
Do not touch the grill
plate as long as it is
still hot - danger of
burns!
Allow the appliance to cool before
cleaning it.
Before cleaning, always turn off the
appliance and unplug it from the power
supply.
Unplug the power cord from the socket
on the appliance.
7. Do not use any abrasive scouring
agents, steel wool, metal objects,
hot cleaning agents or disinfec-
tants, since they can damage the
appliance.
8. The best way to clean the grill
plate is in warm water with a little
dishwashing detergent added.
However, the grill plate can also
be washed in the dishwasher.
RECIPES FOR THE FONDUE
Asian chicken broth
For 4-6 servings
1 boiling chicken, ca. 2.5 kg, 1 por-
tion soup vegetables and herbs, 50 g
ginger, 5 to 6 stalks of lemon grass,
1 onion, bay leaves, white pepper-
corns, salt, ca. 150 ml rice wine, ci-
lantro
Wash the chicken in cold water and
cover with about 5 liters of water in a
large pot. Bring to a boil, skimming off
the foam occasionally. Wash the soup
vegetables and cut into pieces, peel
ginger and dice. Also wash the lemon
grass and cut into pieces. Peel the oni-
on and cut into half rings. Set aside
some of the cilantro, lemon grass and
bay leaves, and put the rest together
with the spices, onion and rice wine
in the pot and again bring to a boil
briefly. Remove the pot from the heat
and allow to cool overnight.
The next day, remove the chicken from
the broth, strain the broth and pour
into the fondue pot. Add the remaining
lemon grass, cilantro and 1 to 2 bay
leaves and bring to a boil. If the broth
becomes too thick when cooking food
in the fondue, you can add a little hot
water.
Fondue chinoise
For 4-6 servings
200 g each fillet of beef, pork and chi-
cken, chicken livers, calf kidney, fillet
of sole, king prawns (raw, shelled, also
frozen), 125 g Chinese noodles, 125 g
leaf spinach, 125
g celery stalks,
125 g carrots, ca. 2 l chicken broth,
4 tbsp dry sherry or white wine, 2 eggs
Cut meat, trimmed giblets and fish in
thin slices. Thaw out prawns, if frozen.
Soften Chinese noodles in warm water
for about 10 minutes. Wash spinach
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