-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
-Fondue Sets & Accessories
Cooking in a Metal Fondue Pot With Alcohol Burner
READ THE FOLLOWING INSTRUCTIONS CAREFULLY BEFORE USING
GENERAL SET-UP INSTRUCTIONS
1. Always operate your fondue set on a level, stable table or other flat,
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.
ALCOHOL BURNER DIRECTIONS
1. Your Alcohol Burner is designed to use only denatured
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
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
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
CARE & CLEAN-UP
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.
THE VERSATILITY OF FONDUE
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
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.
*OILS FOR FONDUE COOKING
You can use any of the following oils for Fondue Cooking. Remember that
Olive and Peanut Oils have higher smoking points than the others.
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
Lightly steamed vegetables
To Heat Sweet Dipping Sauces
1. Follow basic set-up procedure outlined in section "To Cook Meats...
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
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
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