Fante's Kitchen Shop -

Page Contents:
-General set up instructions
-Alcohol burner directions
-Care and clean-up
-How to cook meats, shellfish and fish in oil
-How to cook meats in stock
-How to cook vegetables
-How to heat savory dipping sauces
-How to heat sweet dipping sauces

Related Pages:
-Fondue Sets & Accessories Home

Fondue Instructions

Cooking in a Metal Fondue Pot With Alcohol Burner




1. Always operate your fondue set on a level, stable table or other flat, stable surface.

2. Always set up the fondue set on a heat-resistant surface like a hot pad, wooden cutting board or ceramic tiles.

3. Keep the fondue set away from children and always store burner and denatured alcohol in a child-safe place.

4. Before using the fondue pot, always make sure the handle is firmly attached and that the pot fits securely on its stand.

5. Keep the alcohol burner cover handy while the set is in use, so the flame can be extinguished when cooking is complete.


1. Your Alcohol Burner is designed to use only denatured alcohol (available at hardware stores, and drug stores) or liquid fondue fuel (available in gourmet shops and some other specialty stores.)

2. Do not overfill the alcohol burner. Use no more than 3 fluid ounces of denatured alcohol, or liquid fondue fuel, to fill your burner. More alcohol may cause excessive flames. 3 ounces will burn approximately 90 minutes. If less time is required, use 2 ounces of fuel.

3. Immediately wipe away any spilled alcohol or fuel. Always cover and remove the container of fuel from near the burner before lighting the burner.

4. Place the burner in the stand and use a match to light at the center hole. Do not use a lighter nor tip the burner to ignite.

5. Use the moveable handle on the burner to adjust the flame. For higher flames, leave holes open. To reduce flames, rotate handle to partially cover the holes.

6. Do not move or tip the burner or stand once the burner is lit.

7. Never add alcohol or fuel to a lit or hot burner. Always extinguish the flame and allow the burner to cool before refueling.

8. To extinguish flame, place the burner cover on top of burner to cover completely.


1. When fondue cooking is complete, extinguish flame with burner cover.

2. Allow the ondue pot to cool completely on its stand.

3. Remove contents from the pot, rinse the pot and splatter shield with hot water. Wash by hand.

4. Wash the fondue forks by hand.

5. Wipe the cooled stand, base and burner with a damp cloth or sponge if needed. Buff dry.


Use your Fondue Set for cooking meats and vegetables or for keeping sweet or savory sauces hot for dipping. Follow these simple instructions:

To Cook Meats, Shellfish and Fish in Oil

1. Arrange bite-size pieces of beef, chicken, pork, shrimp, fresh tuna, swordfish or other meats and fish on a platter. Allow 4-6 ounces per person.

2. Set out dishes full of condiments like mustard, steak sauce, soy sauce, sweet and sour sauce, hoisin sauce, oyster sauce or barbecue sauce. Place one individual Fondue Plate at each place setting.

3. Set up the Stand of your Fondue Set on a table on a heat-resistant surface. Place prepared Burner in Stand. (See General Set-Up Instructions and Alcohol Burner Directions.)

4. Pour cooking oil* into Fondue Pot to a depth of 2-2.5 inches. Heat on the range until oil reaches 375°F, or until a bread cube dropped into oil cooks to a golden brown in 30 seconds.

5. Set Fondue Pot on Stand. Place the Splatter Shield on Pot. Light the Burner with a match at the center hole. (Read Alcohol Burner Directions carefully before lighting Burner.) Adjust flame to desired height with Moveable Handle.

6. Allow each guest to select a Fork and place an assortment of condiments on his Fondue Plate. Centrally locate the meat platter so everyone can skewer the pieces of meat and place them in the Fondue Pot for cooking. Each person can cook their meats to their personal desired degree of doneness.


You can use any of the following oils for Fondue Cooking. Remember that Olive and Peanut Oils have higher smoking points than the others.

    Olive Oil
    Vegetable Oil
    Peanut Oil
    Safflower Oil
    Corn Oil

To Cook Meats in Stock

Follow the same procedure as outlined above, substituting stock or broth for the oil. Heat stock to boiling in the Fondue Pot on kitchen range before transferring Pot to the Stand over the Alcohol Burner.

To Cook Vegetables

Cut fresh vegetables into bite-size pieces and follow wither the Oil or Stock cooking procedures above.

To Heat Savory Dipping Sauces

1. Follow Basic set-up procedure in section "To Cook Meats... in Oil."

2. If the Dipping Sauce is a recipe with more than one ingredient, like Hot Clam Dip, Chile Con Queso or Hot Anchovy Dip, and needs to be cooked before serving, combine ingredients in the Stainless Steel Fondue Pot and heat on the range before transferring Pot to the Alcohol Burner.

3. If you wish to use a prepared sauce, like barbecue sauce or bottled cheese sauce, heat it in the Fondue Pot over the Alcohol Burner, stirring frequently until hot.

4. Keep the Burner flame medium-to-low, to avoid scorching sauces and to keep them at a pleasant serving temperature.

5. Use the following "dippers" with Savory Sauces:

    French bread cubes
    Raw vegetables
    Lightly steamed vegetables
    Boiled Potatoes

To Heat Sweet Dipping Sauces

1. Follow basic set-up procedure outlined in section "To Cook Meats... In Oil."

2. For quick and easy entertaining, use bottled dessert sauces such as hot fudge, butterscotch or raspberry syrup, heated directly in the Fondue Pot over the Alcohol Burner.

3. Create your own dessert dipping sauces by heating jams, preserves or pieces of chocolate flavored with liqueurs or other liquids directly in the Fondue Pot over the Alcohol Burner, stirring frequently.

4. To thin sauces, stir in milk, fruit juice, coffee, water or liqueurs a tablespoon at a time.

5. To thicken a sauce, allow it to simmer, until desired consistency is reached.

6. Never melt chocolate or cheese alone. Always add some liquid to the Fondue Pot along with the chocolate or cheese, and stir frequently. Always keep the flame low to avoid scorching that can occur with many dessert sauces due to their high sugar content.

7. Use the following "dippers" with Sweet Dessert Sauces:

Pound cake, angel food cake or sponge cake cubes
Whole fresh fruits like strawberries and grapes
Cut-up fresh fruits like banana and apple


Go to Fondue Equipment Page



FREE Shipping on orders of $49* or more

FantesInc on Facebook

@Fantes9thStreet on Twitter

fantes9thstreet# on Instagram

fantes on google+

Local Reviews on Yelp


-Aspic Cutters
  · Bakers

  · Cups
  · Helpers
  · Ingredients
  · Mats
  · Shells
  · Grilling

  · Steaming
-Bellman Parts
-Blenders, Electric
-Blenders, Pastry
  · Glass

  · Oil/Vinegar
  · Openers
  · Spice
  · Stoppers
  · KitchenAid

  · Prep & Mixing
  · Soup
  · Wood
-Brisker Crisper
  · Cleaning

  · Cooking
-Bundt Pans
-Butane Burner
-Cake Cutters
-Cake Decorating:
  · Courses

  · Flavors
  · Food Colors
  · Gum Paste
  · Icing Tools
  · Ingredients
  · Pastry Bags
  · Tips
-Cake Pans:
  · Characters
  · Christmas
  · Cookie
  · Easter
  · Flan
  · Halloween
  · Jelly Roll Sheet
  · Panettone
  · Patriotic
  · Rectangular
  · Ring
  · Round
  · Shapes
  · Sheet
  · Shortbread
  · Springform
  · Square
  · St Patrick
  · Stacks
  · Steam Pudding
  · Tube
-Cake Rings
-Can Covers
-Can Openers
-Canners, Pressure
  · Accessories

  · Cups
  · Espresso Makers
  · Milk Frothers
-Cast Iron Pans
-Cheese Graters
-Cheese Utensils
-Christmas & Winter
-Coeur a la Crème
  · Accessories

  · Beans
  · Cappuccino
  · Chemex
  · Drip Auto
  · Drip Manual
  · Espresso
  · Filters
  · French Press
  · Mills & Grinders
  · Percolators
  · Roasters
  · Turkish
  · Vacuum
-Cookie Cutters:
  · Gingerbread
  · Easter
  · Halloween
  · Leaves
  · Patriotic
  · Sets & More
  · St Patrick
  · Winter
-Cookie Presses
-Cookie Sheets
-Cookie Stamps
-Cooling Racks
  · Cookware

  · Molds
-Cream Horns
-Cream Whippers
-Crème Brulee
-Custard Cups
-Cutting Boards
-Double Boilers
-Duck Press
-Dutch Ovens
-Egg Cookers
-Egg Utensils
  · Accessories

  · Cups
  · Frothers
  · Makers, Electric
  · Makers, Stovetop
  · Spoons
-Fantes Brand
-Fat & Gravy
-Fish Barbecue
-Fish Pans
-Fish Tools
-Food Colors
-Food Mills
-Food Processors
-Food Proc Acc
-French Fry
-French Presses
-Fruit Ripener
-Fruit Tools
-Fry Pans:
  · Copper

  · Crepe
  · Iron
  · Omelet
-Fryers, Deep
-Fun Kitchen Stuff
-Funnel Cake
-Grain Mills
-Gratin Pans
-Grill Pans
-Grilling Baskets
-Grinders, Coffee
-Grinders, Food/Meat
-Gum Paste
-Ham Rack
-Hanging Racks
-Heat Diffusers
-Herb Mincers
-Hooks, Magnetic
-Hooks, Pot Racks
-Ice Cream
-Ice Utensils
  · Bags

  · Ingredients
  · Tools
-Italian Market
-Jar Openers
-Jelly Roll Pans
  · Cleavers

  · Deglon
  · Electric
  · Fante's Pro
  · Global
  · Henckels 4 Star
  · Kershaw
  · Kyocera
  · Mezzaluna
  · Misc
  · Sabatier Carbon
  · Safety Tools
  · Sharpeners
  · Storage
  · Wusthof
  · Baking

  · Cutting
  · Grilling
  · Pastry
  · Sushi
  · Charts

  · Cups
  · Scales
  · Spoons
  · Thermometers
  · Timers
  · Grinders

  · Slicers
  · Smokers
  · Tools
-Melon Ballers
-Milk Frothers
-Mitts & Potholders
  · Cuisinart

  · Hand
  · KitchenAid
    · Accessories
-Mixing Bowls
-Mongolian Fire Pot
-Moravian Loaf
-Mortar & Pestle
  · Cups

  · Pans
-Oils & Extracts
-Oil Utensils
-Omelet Pans:
  · Copper

  · Iron
  · Steel
-Ostie Wafer
-Oven Liners
-Parchment Rolls
-Parchment Triangles
  · Cutters

  · Makers
    · Attachments
  · Rolling Pins
  · Utensils
  · Bags

  · Blenders
  · Boards
  · Brushes
  · Cutters
-Pâtê Molds
-Patriotic Bakeware
-Peach Cakes Mold
  · Mills

  · Shakers
-Plate Racks
-Pocket Pastry
-Popcorn Poppers
-Pot de Crème
-Pot Holders
-Pot Racks:
  · All Lines

  · Enclume Bar
  · Enclume Ceiling
  · Enclume Floor
  · Enclume Hooks
  · Enclume Wall
  · Rogar Ceiling
  · Rogar Hooks
  · Rogar Wall
  · Woodform
-Poultry Tools
-Prep Bowls
-Pressure Cookers
  · Hanging

  · Roast-Cool
-Recipe Card Boxes
-Ring Molds
  · Ceramic

  · Coffee
  · Metal
-Rolling Pins
  · Mills

  · Utensils
  · Shakers
-Sausage Funnels
-Scissors & Shears
-Seafood Bakeware
-Seafood Tools
-Seasoning Metals
-Seltzer Siphons
-Serving Spatulas
-Serving Utensils
  · Bar

  · Powder
  · Salt/Pepper
-Sheet Pans
-Silicone Molds
  · Electric

  · Mandolines
-Soda Siphons
-Soup Bowls/Tureens
-Sous Vide
-Spatulas & Scrapers
-Spatulas, Icing
-Spice Jars & Racks
-Spoon Rests
-St Patrick
-Stacks & Rings
-Steam Pudding
-Stew Pots
-Stroopwafel Irons
-Tabletop Acc
-Tart Pans
  · Accessories

  · Infusers
  · Kettles
  · Leaves
  · Pots
-Thermal Mugs
-Thermal Servers
-Tips, Icing
-Tools List
-Toothpick Disp
-Towel Holders
-Truffle Slicers
-Tube Pans
-Tubes, Decorating
-Utensil Holders
-Utensils, General
-Vacuum Sealers
-Waffle Makers
-Water Utensils
-Whipped Cream
-Wine Storage
-Wine Utensils
-Wood Bowls
-Wood Spoons

-Ceramics Guide
-Coffee Guide
-Conversion Tools
-Cookware Guide
-Educated Pan Instr
-Enamelware Guide
-Equipment List
-Fondue Instr
-Imperia Pasta Instr
-Imperia Motor Instr
-Knives Guide
-Lacquer Removal
-Marcato Ravioli
-NRTL List
-Plastics Guide
-Pot Racks Guide
-Romertopf Bakers
-Silicone Guide
-Simac MX-700 Instr
-Stainless Steel Guide
-Steel Pan Care
-Teas Guide
-Tin Care Guide
-Vacuum Seal Guide
-Wood Care Guide

-About Fante's
-Gift Certificates
-Italian Market
-Ordering Info
-Privacy Policy
-Shipping Charges
-Shopping Cart Help
-Terms of Use


Kitchen Shop
1006 S. Ninth St.
Philadelphia PA

Customer Service