Kompernass Fondue Maker KH 1090 User Manual

6
ELECTRIC FONDUE  
KH 1090  
ELECTRIC FONDUE  
Operating instructions  
KOMPERNASS GMBH · BURGSTRASSE 21 · D-44867 BOCHUM  
ID-Nr.: KH1090-06/08-V2  
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CONTENT  
PAGE  
Intended usage  
2
2
3
3
3
3
4
4
4
5
6
6
6
7
7
7
8
Safety instructions  
Function  
Technical data  
Items supplied  
Description  
Placement  
Before the first use  
Taking into use  
Using the fondue pot for serving and keeping food warm  
Cleaning and Care  
Storage  
Troubleshooting  
Disposal  
Importer  
Warranty and Service  
Recipes  
Fondue Bourguignonne....................................................................................................................8  
Fondue Chinoise...............................................................................................................................8  
Neuenburger Cheese Fondue.........................................................................................................9  
Fondue with Seafood.......................................................................................................................9  
Sweet-Sour Fondue........................................................................................................................10  
Read these operating instructions carefully before using the appliance for the first time and preserve this  
maual for later reference. Pass this manual on to whoever might acquire the appliance at a future date.  
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ELECTRIC FONDUE  
KH 1090  
To avoid the risks of fire and burn  
:
injuries  
• Never leave the appliance unattended whilst in use.  
• This appliance is not intended for use by individuals  
(including children) with restricted physical,  
physiological or intellectual abilities or deficiences  
in experience and/or knowledge unless they are  
supervised by a person responsible for their safety  
or receive from this person instruction in how the  
appliance is to be used. Children should be  
supervised to ensure that they do not play with  
the appliance.  
Intended usage  
The Electric Fondue Bifinett KH 1090 is intended  
exclusively …  
• for use as a cooking implement  
• for use in enclosed spaces  
• for non-commercial use in private households  
• Select a safe and stable location to place the  
appliance.  
Note:  
All warranties and liabilities are null and void in  
the case of defects with the Electrical Fondue and  
its components that may have been caused through  
improper use of the appliance!  
• Ensure that the power plug is at all times easily  
accessible, in case of danger, and that there is  
no risk of anyone tripping over the cable.  
• Never use the appliance:  
- if individual components, the power plug or the  
power cable are damaged,  
Safety instructions  
- in the case of malfunctions, or if it has otherwise  
been damaged or dropped. Arrange for the  
appliance to be checked and/or repaired at  
the Service Centre.  
To avoid potentially fatal electric  
shocks:  
• The rating of the local power supply must tally  
completely with the details given on the rating  
plate of the appliance.  
• Never submerse the thermo-plinth in water.  
Wipe it with a damp cloth only. Should fluids  
penetrate into the thermo-plinth, there is the risk  
of receiving an electric shock!  
• Arrange for defective power plugs and/or cables  
to be replaced at once by qualified technicians  
or our Customer Service Department.  
• Arrange for damaged or malfunctioning appliances  
to be inspected and/or repaired by a qualified  
specialist or the Customer Service Department  
as soon as possible.  
• Plastic bags can be deadly. To avoid the risk of  
fatalities through suffocation, keep plastic bags  
out of the reach of children.  
• Do not operate the appliance via an external  
time-switch or a separate remote control system.  
• Never place other kitchen implements (e.g. cooking  
pans) onto the thermo-plinth instead of the Fondue  
pot. Other cooking pans could tip during use, as  
the thermo-plinth is designed only for acceptance  
of the supplied cooking implement.  
Tips for safety:  
• Immediately remove the electrical plug from the  
socket in cases of danger.  
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• Never use the appliance for purposes other than  
those for which it was intended.  
• Always remove the power cable from the wall  
socket, and also from the appliance, if the appliance  
is not in use, when removing components and  
before cleaning it.  
To extinguish burning fats and oils…  
1. Immediately remove the power plug from the  
wall socket.  
2. Smother the flames, in that you place a lid, a metal  
dish or bowl or a fire blanket over the fondue pot.  
To avoid the risk of property  
damage:  
• Do not use the fondue-pot as a cooking implement  
on other sources of heat (e.g. on hotplates), it  
could be irreparably damaged.  
Function  
With the Fondue-Set you can prepare…  
• classical fondues with meat or fish  
• Swiss-style cheese fondues  
• light Chinese fondues with bouillon  
or also  
Risk of Burns!  
• During use and when serving, grasp the Electrical  
Fondue only by the handles, it can become very  
hot. Additionally, for the sake of safety, always  
use an oven cloth.  
• chocolate fondues as a dessert  
Technical data  
• When heating fats and other liquids, the hot content  
may splatter upwards. Accordingly, NEVER lean  
over the fondue pot when it is in use!  
Mains voltage:  
Power consumption: 1.200 Watt  
220-240 V 50 Hz  
~
This symbol warns of hot surfaces.  
Risk of Burns!  
Items supplied  
Attention!  
• Fondue pot made of stainless steel  
• Thermo-plinth with temperature controller  
• Fork holder  
• 8 Fondue forks  
• Operating Instructions  
• During cooking, never pour water into the heated  
fat or oil in the fondue pot! This would cause a  
darting flame and possibly a fire! Additionally,  
people close to the Electrical Fondue may be  
seriously burned!  
• Overheated fats and oils can quickly start to  
burn! Under no circumstances should you try  
to extinguish burning fats or oils with water!  
Description  
1 Fork holder  
2 Heat insulated handles  
3 Fondue pot  
4 Power cable  
This would cause a dartflame which could also ignite  
furniture and curtains etc! Additionally, people close  
to the Electrical Fondue may be seriously burned!  
5 Thermo-plinth  
6 Temperature regulator  
7 Control lamp  
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Placement  
Taking into use  
Place the switched-on fondue exclusively on level,  
firm and heat-resistant surfaces in a dry environment.  
Note:  
On the first usage, the generation of light smoke  
and a slight smell can occur, this is due to production  
residues. This is completely normal and is not  
dangerous. Provide for sufficient ventilation, for  
example, open a window.  
Important  
!
To avoid heat related damage and the risk of a  
fire in the surroundings of the switched-on Electrical  
Fondue, take steps to ensure that …  
• the switched-on fondue has an all-round minimum  
distance of 50 cm from walls, furniture and other  
objects.  
1. Insert the power cable 4 into the thermo-plinth 5.  
2. Insert the power cable 4 into a wall power socket.  
3. Place the fondue-pot 3 onto the thermo-plinth 5.  
• no objects are suspended above the switched-on  
fondue (e.g. lamps).  
Ensure that the Fondue pot 3 stands safely and  
level on the thermo-plinth 5.  
• there are no easily inflammable objects close to  
the switched-on fondue (e.g. materials/textiles).  
• the power cable 4 and the thermo-plinth 5 are  
not located close to hot surfaces or open flames.  
• the power cable 4 does not, and cannot, make  
contact with the thermo-plinth 5.  
Attention!  
Never lay aluminium foil or other materials between  
the thermo-plinth 5 and the fondue-pot 3, if you  
do, irreparable damage may be caused to the Elec-  
trical Fondue. Additionally, there would be the danger  
of a fire!  
• no moisture and/or fluids can permeate into the  
thermo-plinth 5.  
Warning regarding appliance  
damage!  
Before the first use  
• NEVER place other kitchen implements (e.g.  
cooking pans) instead of the Fondue pot 3  
onto the thermo-plinth 5. Other cooking pans  
could tip over during use, as the thermo-plinth 5  
is designed to accept only the Fondue pot 3.  
• Also, do not use the fondue-pot 3 as a cooking  
implement on other heat sources (e.g. on hotplates),  
it could be irreparably damaged.  
Remove all components of the Electrical Fondue  
from the packaging. Remove all possibly remaining  
protective foils and clean any packaging-dust remnants  
from all components that will come into contact with  
foodstuffs.  
Do not use any abrasive cleaners or scouring pads  
as these will scratch the surfaces!  
• Never apply heat to an empty fondue-pot 3.  
4. Pour the amount of cooking oil or bouillon required  
for the selected dish into the fondue pot 3.  
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Notice regarding the filling of the fondue-pot 3:  
• Never fill the fondue-pot 3 with oil or bouillon  
above the Max. marking in the pot.  
• Never fill the fondue pot 3 with cooking oil or  
Bouillon to less than the Min. marking.  
• Use exclusively vegetable oils for the preparation  
of fondues.  
Advice about fondue ingredients:  
• Use a piece of kitchen-roll paper to dab all of  
the ingredients dry before placing them in the  
fondue-pot 3.  
• Completely thaw deep-frozen ingredients before  
placing them into the fondue-pot 3.  
• Never place spices, herbs or similar flavourings  
into the oil as these burn very quickly in hot oil.  
Should you wish to use herbal oil preparations,  
the herbs must be removed from the oil before  
filling the fondue-pot 3.  
7. Place the fork holder 1 onto the fondue-pot 3.  
The fondue forks supplied can be put into the  
fork holder 1.  
8. Then adjust the temperature regulator 6 for the  
preparation of …  
• Never mix different oil types.  
• Never use oils that have already been used!  
• Chocolate fondues at heating level 1-2.  
• Cheese fondues at heating level 2-3.  
• Classical fondues with oil at heating level 4-5.  
• Chinesische fondues with bouillon at heating  
level 4-5.  
Note:  
The different heat settings on the temperature regu-  
lator 6, as well as the time details, are to be  
considered as guiding values only.  
Using the fondue pot for serving  
5. Position the temperature regulator 6 to pre-heat and keeping food warm  
and melt-down for …  
• Classical fondues with oil at heating level 4-5.  
• Chinese fondues with bouillon at heating level 3-4.  
If you wish to use the fondue-pot 3 for serving and  
keeping food warm …  
Note:  
1. Firstly, turn the temperature regulator 6 to  
heating level 0.  
During melting, constantly stir the cheese resp. the  
chocolate. Otherwise, the cheese resp. chocolate  
could burn on.  
2. Remove the fondue-pot 3 from the thermo-plinth 5  
and place it on a heat-resistant surface (e.g. a  
switched-off, completely cooled down hotplate).  
3. Remove the power cable 4, first from the wall  
socket and then from the thermo-plinth 5.  
4. Place the thermo-plinth 5 at the desired location.  
Ensure that the surface at the location is level,  
firm and heat-resistant.  
• For melting cheese fondues at heating level 4-5.  
• For melting chocolate fondues at heating level 1-2.  
The control lamp 7 glows.  
6. After pre-heating, place the ingredients for the  
individual dish into the fondue-pot 3. For this,  
use the supplied fondue forks.  
5. Insert the power cable 4 first back into the  
thermo-plinth 5 and then into a wall socket.  
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6. Place the fondue-pot 3 with the food to be kept Storage  
warm onto the thermo-plinth 5.  
7. Turn the temperature regulator 6 to heating  
level 1-2 for the keeping warm of liquid dishes  
such as soup etc. .  
• Remove the power cable 4 from both the wall  
socket and the thermo-plinth 5 when the appliance  
is not being used.  
• Always wait until the thermo-plinth 5 and the  
fondue-pot 3 have cooled down completely  
before packing the Electrical Fondue and its  
components away after use.  
Cleaning and Care  
• For the sake of safety, always store the Electrical  
Fondue out of the reach of children.  
Attention!  
First of all remove the power cable 4 from the wall  
socket before cleaning the Electrical Fondue and its  
components! Otherwise, there is the risk of receiving  
an electric shock!  
Troubleshooting  
Should the Electrical Fondue not function or not  
function correctly …  
Attention!  
After using the Electrical Fondue, wait until the  
thermo-plinth 5 and the fondue-pot 3 have cooled  
down completely! The risk of burns is ever present!  
1. Check to ensure that the power cable 4 is  
correctly connected to the thermo-plinth 5.  
2. Check to see that the power cable is correctly  
connected to the wall socket.  
3. Check to see if the wall socket to which the Elec-  
trical Fondue is connected is "live", in that another  
appliance is connected to it.  
When you have removed the power cable 4 of  
the Electrical Fondue from the wall socket and the  
fondue-pot 3 and the thermo-plinth 5 have cooled  
down …  
1. Remove the cooking oil from the fondue-pot 3.  
2. Wash the fondue-pot 3 thoroughly in warm  
water with a mild dish detergent.  
If the malfunction cannot be traced back to one of  
these causes …  
3. If necessary, clean the housing of the themo-  
plinth 5 with a moist sponge.  
4. Remove the power cable from the wall socket  
and allow the thermo-plinth 5 to cool down  
completely.  
Attention!  
5. Re-insert the power cable into a wall socket.  
NEVER submerge the thermo-plinth 5 in water to  
clean it! The appliance could become irreparably  
damaged!  
Should the malfunction not be corrected by the  
measures described above, please make contact  
with one of our service-partners in your locality.  
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Disposal  
Warranty and Service  
Do not dispose of the appliance in your  
You receive a 3-year warranty for this device as of  
the purchase date. The appliance has been manu-  
factured with care and meticulously examined before  
delivery. Please retain your receipt as proof of pur-  
chase. In the case of a warranty claim, please make  
contact by telephone with our service department.  
Only in this way can a post-free despatch for your  
goods be assured.  
The warranty covers only claims for material and  
maufacturing defects, not for worn parts or for damage  
to fragile components, e.g. buttons or batteries. This  
product is for private use only and is not intended  
for commercial use.  
normal domestic waste. This product is  
subject to the provisions of European  
Directive 2002/96/EG.  
Dispose of the appliance through an approved  
disposal centre or at your community waste facility.  
Observe the currently applicable regulations.  
In case of doubt, please contact your waste disposal  
centre.  
Dispose of all packaging materials in an  
environmentally friendly manner.  
The warranty is void in the case of abusive and  
improper handling, use of force and internal tampering  
not carried out by our authorized service branch.  
Your statutory rights are not restricted in any way  
by this warranty.  
Importer  
KOMPERNASS GMBH  
BURGSTRASSE 21  
44867 BOCHUM, GERMANY  
DES Ltd  
Units 14-15  
Bilston Industrial Estate  
Oxford Street  
Bilston  
WV14 7EG  
Tel.: 0870/787-6177  
Fax: 0870/787-6168  
Irish Connection  
Harbour view  
Howth  
Co. Dublin  
Tel: 00353 (0) 87 99 62 077  
Fax: 00353 18398056  
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Recipes  
Note:  
Do not hang all of the fondue forks with meat into  
the fondue pot 3 at the same time. This will cool  
the oil too quickly and the pores of the meat will not  
close quickly enough. The meat will be very greasy.  
Fondue Bourguignonne  
Preparation time: approx. 30 minutes  
For four people.  
Fondue Chinoise  
Ingredients  
• 800 g Fillet of Beef  
Preparation time: approx. 50 minutes  
(plus approx. 45 Min. freezing time)  
For 4 people  
• 1 jar Pepper gherkins (approx. 190 g)  
• 1 jar Pearl onions (approx. 190 g)  
• 1 jar Mixed pickles (ca. 220 g)  
• some salt  
• black pepper from the grinder  
• 3/4 l Sunflower seed oil  
Ingredients  
• 300 gr. Chicken breast fillet  
• 300 gr Veal fillet  
• 300 gr Pork fillet  
• one large Carrot  
1. Trim any gristle or sinews from the meat, pat it  
dry and cut it into cubes of about 3 cm in size.  
Distribute it onto several plates and place them  
on the table so that they are easily reachable for  
everyone.  
• a small stick of Leek  
• 40 gr Celery  
• a piece of fresh Ginger (4 cm long)  
• 1/2 stem of Lemon grass  
• 250 gr Spinach  
2. Allow the pepper gherkins, pearl onions and  
mixed pickles to drain separately then place  
them into small bowls. Distribute the small bowls  
and the salt and pepper mills around the table.  
3. Heat up the oil as described in the instructions.  
4. Spear an individual piece of meat onto a fork.  
Hang the fork in the fork holder so that the meat  
is completely covered by the oil.  
• 250 gr Spring onions  
• 1 - 2 Liter Chicken stock  
• 3 tablespoons of Dry sherry  
for the Sauce  
• 8 tablespoons of Soya sauce  
• 4 very fresh Egg yolks  
5. Leave the meat in the fondue pot 3 until it is  
cooked to the individuals personal taste - rare,  
medium or well done.  
1. Put all of the meats separately into freezer bags  
and place them in the freezer for approx.  
45 minutes.  
6. After removal, flavour the meat with salt and  
pepper.  
2. Afterwards, cut all of the meats into wafer-thin  
slices and lay them, slightly overlapping, onto  
a plate.  
3. Clean, wash and peel the celery, leek and the  
carrot. Cut them all into fine strips. Peel and  
chop the ginger and the lemon grass. Clean  
and wash the spinach and the spring onions.  
Lay them both together on a plate.  
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4. Boil up the chicken stock in the fondue pot 3.  
Add the carrot, leek, ginger and lemon grass,  
then let it all simmer for 10 minutes. Season the  
broth with sherry.  
5. Allot the soya sauce into four small bowls and  
then whisk an egg yolk into each one. Place the  
small bowls on the table.  
6. Spear the ingredients on the fondue forks and  
cook them in the broth. When done, dip the tid-  
bits into the soya sauce.  
3. Blend the Kirschschnapps with the edible starch  
and then add it into the fondue pot 3. Stirring  
constantly (in a figure 8 movement), bring the  
cheese mixture in the fondue pot 3 to the boil  
and then let it cook until it is thick and smooth.  
Season the cheese fondue with nutmeg and pepper.  
4. Turn the temperature down so far that the cheese  
mixture, during the meal, lightly simmers.  
5. Spear the bread cubes on the fondue forks, dip  
them in the cheese mixture and, with a slight  
twist, take them back out again. After every dip  
stir the cheese mixture again so that it remains  
thick and smooth.  
Neuenburger Cheese Fondue  
Preparation time approx. 35 minutes  
For 4 people.  
Fondue with Seafood  
• 12 slices of White sandwich bread  
• 400 gr Greyerzer  
Preparation time approx. 50 minutes  
For 4 people  
• 200 gr Emmentaler  
• 1 Garlic clove  
Ingredients  
• 300 ml dry White wine  
(Neuenburger or Fendant)  
• 1 tablespoon of Lemon juice  
• 2 teaspoons of Edible starch  
• 4 cl Kirsch-schnapps  
• 32 large Prawns (e.g. Gambas)  
• 16 wafer-thin slices of Bacon fat  
• 600 gr Rosefish fillets  
• 400 gr Mussels (closed)  
• 2 bunches of smooth Parsley  
• 4 Garlic cloves  
• some grated Nutmeg  
• some white pepper from the grinder  
• 2 Lemons  
• 1 ltr Corn oil  
1. Cut the white bread into mouth-sized pieces and  
lay them on a plate.  
1. Peel the scampi. Halve the slices of bacon fat  
and wrap them around the scampi. Rinse the  
rosefish under cold flowing water then dab it  
dry. Cut it into mouth-sized cubes.  
Grate the cheeses and mix them together well.  
Half the garlic clove and use it to wipe out the  
fondue pot 3.  
2. Pour the wine and the lemon juice into the fondue  
pot 3 and then bring it to the boil. Add the  
cheese in small quantities at a time and, while  
stirring constantly, allow it to melt.  
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2. Wash the mussels, pull the beards out with your  
fingers and dispose of them. Place the mussels  
into a pot of boiling water. Allow them to cook  
until the shells open. Dispose of the mussels that  
have not opened their shells, these are spoilt.  
Loosen the mussels from their shells and lay  
them, together with the rosefish and the scampi,  
onto a flat dish.  
Sweet-Sour Fondue  
Preparation time: approx. 35 min  
For 4 people  
Ingredients  
• 600 gr Paprika peppers  
• some salt  
3. Rinse the parsley, shake it dry and chop it into  
small pieces. Peel the garlic and squeeze it into  
the parsley. Mix both together carefully and then  
fill it into several small dishes. Quarter the lemons  
and distribute them amongst the plates on the  
table.  
• 800 gr Pork fillet  
• 1 tin of Pineapple pieces (approx. 580 gr)  
• 1/4 l White-wine vinegar  
• 2 tablespoons of Soya sauce  
• 1-2 teaspoons of Edible starch  
• 1 teaspoon of Brown sugar  
• 3 tablespoons of Chinese chili sauce  
4. Heat the oil up in the fondue pot 3 as described  
in the instructions.  
5. Spear single individual pieces of seafood or fish  
on the fondue forks. Cook them in the oil.  
Dip the cooked fish pieces or seafood in parsley  
and sprinkle with some lemon juice.  
1. Halve, clean and wash the paprika peppers and  
then cut them into mouth-sized pieces. Blanch  
them for three minutes in boiling saltwater.  
Dip the pieces in ice-cold water, let them drip  
off and then place the on a platter.  
2. Trim any gristle or sinews from the pork fillet,  
then cut it into thin strips. Allow the pineapple  
pieces to drain off in a sieve. Collect the juice  
and make it up to 375 ml with plain water.  
Place the pineapple pieces next to the paprika  
pieces on the platter.  
3. Pour the vinegar, the pineapple juice and the  
soya sauce into the fondue pot 3 and heat it up  
as described in the instructions. Mix the edible  
starch with cold water until it is smooth,  
add it in to the fondue pot 3 and allow every-  
thing to boil up briefly. Season the decoction  
with sugar and chili sauce.  
4. Adjust the temperature so that the fluid just lightly  
simmers.  
5. Spear a piece of meat, pineapple piece and  
paprika cube onto a fondue fork and then place  
it into the sauce to cook.  
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