Oster Fondue Pot User Guide - Page 7

Recipes Fondue Bourguignonne 1∕3 to 1⁄2 pound beef sirloin or tenderloin per person 2 ¾ cups vegetable oil Trim excess fat from meat and cut into 1-inch cubes. Let stand at room temperature 30 minutes. Blot dry with a paper towel. Pour 2 ¾ cups oil into Fondue Pot. Place fork holder on pot. Turn temperature dial to 350°F and heat until light goes out. For serving, spear one cube and gently place in hot oil. Cook until browned and to desired doneness: 1 minute for rare, 2 minutes for medium, 3 minutes for well done. Serve with Spicy Chile Sauce (see below) or sauce of your choice. Spicy Chile Sauce 3⁄4 cup chili sauce 3 tablespoons chopped onion 3 tablespoons lemon juice 2 teaspoons oil 2 cloves garlic, mashed 2 teaspoons tarragon vinegar 1 teaspoon brown sugar Dash hot pepper sauce 1⁄4 teaspoon dry mustard 1⁄4 teaspoon salt Combine all ingredients in a small saucepan. Heat to boiling. Reduce heat; simmer about 5 minutes. Serve at room temperature. Yield: 1 1⁄4 cups 12 www.oster.com FPSTFN7710_12ESM1.indd 12-13 Marinated Pork Fondue 3⁄4 cup vegetable oil 1 clove garlic, minced 3 tablespoons lemon juice 1⁄2 teaspoon salt 1 ½ tablespoons 1⁄2 teaspoon chili powder A1 Worcestershire® sauce 1⁄2 teaspoon dry mustard 1 1⁄2 tablespoons 2 to 3 pound pork roast tarragon vinegar or tenderloin 1 tablespoon sugar 2 ¾ cups vegetable oil In a bowl, combine all ingredients except roast and 2 ¾ cups oil. Trim excess fat from pork and cut into 1-inch cubes. Place pork cubes in a glass or plastic container. Pour marinade over cubes. Cover; refrigerate and allow to marinate at least 3 hours or overnight. Thirty minutes before serving, drain pork cubes and blot dry. Pour 2 ¾ cups oil into Fondue Pot. Place fork holder on pot. Turn temperature dial to 350°F and heat until light goes out. For serving, spear a cube and gently place in hot oil. Cook until browned and cooked through (about 2 minutes). Oriental Beef Broth Fondue 1∕3 to 1⁄2 pound beef sirloin or flank steak per person 1 14 1⁄2-ounce can beef broth 1⁄4 cup soy sauce 1⁄4 cup sherry 3 green onions, sliced 1⁄2 teaspoon chili powder 1 clove garlic, minced 1⁄2 teaspoon ground ginger Slice beef thinly into bite-size pieces. Let stand at room temperature 30 minutes. Blot dry with paper towel before serving. Combine remaining ingredients and pour into Fondue Pot. Place fork holder on pot. Turn temperature dial to 350°F and bring to a boil. For serving, spear a slice of beef and place in boiling liquid. Cook 2 to 3 minutes or to desired doneness. Note: Do not use more than 8 fondue forks in broth at one time. www.oster.com 13 1/15/13 3:39 PM