NOUVEL 400960 Cheese Fondue set Instructions
- June 6, 2024
- NOUVEL
Table of Contents
NOUVEL 400960 Cheese Fondue set Instructions
Appliance description
Heater pan with paste burner
Electric heater
Indication
Scope of application: Meat fondue, table cooking
Clean Pan / Forks Wash with hot dishwater, then dry
Clean the base unit Just wipe with a damp cloth. Device must be cool and
disconnected from the mains. Keep away from running water.
Clean the base unit Wash with hot dishwater, then dry. Device must be cool and
disconnected from the mains. Keep away from running water.
Residue from manufacturers is burned. Smell / smoke may develop – open a window!
Paste burner (not for electric racks)
Safety instructions fuel paste
Danger
Flammable material.
Keep out of the reach of children. Keep away from heat, hot surfaces, sparks,
naked flames as well as other ignition sources. Do not smoke near it. In case
of fi re, use foam, carbon dioxide, powder or water vapour to extinguish the
flames. Dispose of the contents/container in accordance with national laws.
Contains bioethanol
Fuel
Fondue pan
Fire-resistant ceramic fondue pan
The caquelon can be heated on a stove top, in the oven or over a flame. Do not
slide the caquelon on the stove top, but lift it instead to avoid scratching
the surface. Use a heat diffuser to distribute the heat evenly across the
bottom of the pan. Heat the caquelon slowly and allow it to cool slowly. Never
immerse a hot caquelon in cold water!
The fine cracks that can appear in the ceramic glaze are caused by changes in
temperature and the porousness of the material, and are a sign of quality. We
recommend washing the caquelon by hand with mild washing-up liquid. For
caquelons made of terracotta (red clay): Before using it for the first time,
place the caquelon in cold water for two hours and then allow it to dry
completely. You will know that your caquelon is made of terracotta if the
outside of the base of your pan is red.
Do not allow acids (e.g. vinegar) to come in contact with the stone.
Slight cracks / discolouring in the natural stone are normal and will not
impair use. No guarantee on the stone.
Safety instructions
No warranty for any possible damage can be accepted if the item is used for
improper purpose, wrongly operated or unprofessionally repaired. In such a
case, any warranty claim is void.
Use item in an upright position on a stable surface. Allow item to cool before
storing away.
Always place the caquelon in a stable position on the rechain. Refrain from
making sudden movements while stirring the mixture in the caquelon. For adult
use only. Keep away from children! There is a risk of injury if the item is
not used correctly.
The item will become very hot during use – Do not touch, otherwise you may
burn yourself. Never leave it unattended during use.
Only trained personnel should repair items. Unskilled repairs can cause
considerable danger to the user.
Never put the item / cable on hot surfaces or near open flames.
The item is designed for household use and not for industrial operation. Do
not operate the item outside.
Do not expose it to rain or other humidity.
A heat-resistant cloth (cotton) under the item base prevents stains on the
table.
Always extinguish the flame completely after use.
Rechaud with wood elements
Make sure that no burning fuel touches the wooden element.
Electric heater (extra)
- This item is not intended for use by persons (including children) with reduced physical, sensory or mental capabilities, or lack of experience and knowledge, unless they have been given supervision or instruction concerning use of the item by a person responsible for their safety.
- Children should be supervised to ensure that they do not play with the item.
- Mains Connection: The supply voltage must comply with that shown on the item label.
- Do not allow power cable to hang down within easy reach. Keep children away from packing material (e.g. plastic bags).
- Never pull on the mains cable / with damp hands. Disconnect mains plug in case of faults during use, prior to cleaning, relocation, after use.
- Regular check if the main cable / item / extension lead is defective. In this case the item must not be put into operation (immediately pull the plug). Send it to the manufacturer for repair.
- Only trained personnel should repair electrical items. Unskilled repairs can cause considerable danger to the user.
- Never put the item / cable on hot surfaces or near open flames.
- The item is designed for household use and not for industrial operation. Do not operate the item outside.
- Do not use this item near the water (bath-tubs, washbasins, etc) nor expose it to rain or other humidity.
- Should however the item fall into water, only take it out after pulling the plug. Do not use the item anymore. It has to be checked by an authorized service department first.
- Never carry or pull the item by the flex. Don’t pull the flex over sharp edges. Don’t wedge it. Don’t bend it.
- Switch the item off and pull the plug out of the mains when it is not in use. Don’t wind the flex around the item.
- Use item in an upright position on a stable surface. Allow item to cool before storing away.
- The item is not intended to be operated by means of an external timer or separate remote control system.
In accordance with the European guidelines for safety and EMC.
Disposal electric heater
Make worn out appliances unusable. Pull out the mains plug and sever the cord. Electric appliances are to be returned to a shop of sale or handed over to an official dump.
Technical information’s for electric heater
1300W, 220-240V, 50/60Hz
1500W, 220-240V, 50/60Hz
1800W, 220-240V, 50/60Hz
2000W, 220-240V, 50/60Hz
We reserve the right to make changes in design, equipment, technical data as well as errors.
No household waste. Must be disposed of in accordance with local regulations.
Guarantee
With this item you get a 2 year guarantee starting from the date of purchase. Under the guarantee, in the case of material or manufacturing defects, the item will be replaced or repaired. Replacement with a new item or money back return is not possible. Excluded from the guarantee is normal wear and tare, commercial use, alterations to the item as purchased, cleaning activities, consequences of improper use or damage by the purchaser or a third person, damage, that can be attributed to external circumstances or caused by the batteries. The guarantee requires that the faulty item be returned at the purchaser’s expense along with the retail outlets dated and signed guarantee card or a sales receipt.
Recipes
Classic
Ingredients:
400 g Gruyere cheese
400 g Vacherie cheese
4 dl Dry white wine
1 tbsp. Corn starch
1 Clove of garlic
2 cl Kirsch
Spices (pepper/paprika powder/nutmeg)
Bread (baguette)
Preparation:
First cut the bread into bite-sized chunks baguette is better here as this
means that every piece has a bit of crust. The bread is required for dipping
into the fondue. Alternatively, instead of bread, cut small cherry tomatoes or
Vienna sausages into round slices. Next, grate the two cheeses using a coarse
grater, or cut into small cubes and add to the caquelon, which has been rubbed
down beforehand with the garlic clove, so that the garlic stays in the Fondue
and then tastes great later. Several cloves are therefore usually used so that
everyone is sure to get a piece. Next, mix the corn starch with a little wine
and add to the cheese, then add the rest of the wine, too. Stirring
frequently, gently heat the cheese on a low heat until it is simmering. Once
the cheese has nicely melted, add a glass of Kirsch to it and season with
pepper, paprika and some nutmeg. Taste with a piece of bread to see whether it
is spicy enough. The amount of spice required depends largely on the maturity
of the cheese. Once the fondue then reaches the creaminess you want, a pinch
of baking soda can then be added to make it especially light and easier to
digest. Then immediately put the fondue on the burner and start stirring in
the bread straight away.
Variants:
Other cheese varieties can be used instead of those listed above, the
important thing is that it is largely well matured cheese. Mushroom slices can
also be added to the fondue to give it that special taste. For those don’t
like such large quantities of cheese, try using waxy potatoes that are not
fully cooked for dipping instead of bread. This makes the fondue easier to
digest.
Camembert Fondue
Ingredients:
1 Camembert (approx. 250 g)
2 tbsp. Olive oil
2 Sprigs of rosemary
50 g Walnuts, chopped and roasted
2 tbsp. Honey (smooth)
Preparation:
Preheat the oven to 200° C. Put the Camembert in an ovenproof dish and carve
into the surface several times. Drizzle with olive oil and sprinkle the
rosemary needles on top.
Cover the cheese with aluminium foil and bake in the preheated oven for 5 10 minutes. The exact cooking time depends on the maturity of the cheese.
Sprinkle the baked cheese with the nuts, pour the honey over it and serve immediately. Serve with freshly toasted baguette and salad.
Pumpkin Cheese Fondue
Ingredients:
500 g Gruyere cheese
250 g Appenzeller cheese
250 g Vacherie cheese
3.5 dl White wine (e.g. Fondant)
3 Gloves of garlic (pressed)
450 g Pumpkin flesh (finely sliced)
2 tbsp. Oil
2 dl Water
1 Bunch of parsley (finely chopped)
4 tsp. Corn starch
1 Small shallot (finely sliced)
Spices (salt/pepper/nutmeg)
Preparation:
Add the shallots and garlic and braise gently. Add the pumpkin and continue to
braise. Season well with salt and pepper, deglaze with water and leave to cook
for approx. 20 minutes until soft.
Then puree and set aside.
Pour the white wine into a fondue pan, add the cheese mixture and slowly melt
while stirring until it is boiling gently.
Once it is cooked nice and gently and the cheese is well melted, add the
pumpkin and allow to boil a little longer, stirring well. Season with salt,
pepper and nutmeg.
Mix the corn starch in a little water and gradually add it until it becomes
nice and creamy. Add the parsley and mix well.
For dipping use bread or firmly cooked vegetables and braised mushrooms. Or,
alternatively, use fruits such as pears, apples or grapes.
Gorgonzola Rocket Fondue with Mushrooms
Ingredients:
500 g Mushrooms (various fresh mushrooms, e.g. button mushrooms, chanterelles,
etc.)
600 g Potatoes, new potatoes if possible
1 Lemon (for juice)
1 tbsp. Starch (corn flour)
3 tbsp. Kirsch
50 g Rocket salad
2 Cloves of garlic
300 g Cheese (Gruyere, coarsely grated)
200 g Cheese (Tilsit or Omental, coarsely grated)
3 dl White wine
Preparation:
Wash the mushrooms, cut into bite-size pieces, add to the bowl and immediately
drizzle with lemon juice. Cook the potatoes in salted water, then keep warm
until ready to serve. Wash the rocket, drain well, then chop relatively
finely.
Grease the fondue pan with half a garlic clove, press the rest with a garlic
press and add to the fondue pan together with the Gruyere and the Omental, mix
well, pour in the white wine and bring to the boil while stirring.
Mix the corn starch with the Kirsch, stir into the boiling cheese with the
lemon juice.
Cut the Gorgonzola into cubes, add to the mixture and allow to melt. Finally,
add rocket, season the fondue, then serve immediately.
Dip potato cubes or mushrooms into the fondue in turns. For those who do not
like potatoes, bread can be used instead.
Tip:
The mushrooms can be pre-blanched briefly (1 – 2 min.) in lemon water so they
are a little easier to digest.
Notes
Industrie Grund CH-6234 Triengen
Switzerland
Phone +41 41 935 55 55
Fax +41 41 935 55 66
E-Mail: [email protected]
Internet: www.nouvel.ch