Easy Steps To Using A Fondue Set

Fondue is a fun and versatile way to cook and serve food for a small group. It can be used to cook meat, seafood, or vegetables, or to prepare dipping sauces for almost any type of food. Fondue sets typically include a pot, stand, burner, and forks, and can be fuelled by alcohol, gel, or tea lights. Before using a fondue set, it's important to set it up on a level, stable, heat-resistant surface, and keep it away from children. The fondue pot should be prepared by rubbing it with garlic or shallots, and always start cooking on a gentle heat. When the fondue is almost ready, light the burner and place the pot on the stand.

Fondue set-up instructions

General Set-up

Always set up your fondue set on a level, stable, and heat-resistant surface, such as a hot pad, wooden cutting board, or ceramic tiles. Keep the fondue set away from children and flammable materials, and store the burner and denatured alcohol in a child-safe place. Before using the fondue pot, ensure the handle is firmly attached and the pot fits securely on its stand. Keep the alcohol burner cover within reach to extinguish the flame when cooking is complete.

Alcohol Burner Set-up

Your alcohol burner should only be filled with denatured alcohol or liquid fondue fuel. Do not overfill the burner—use no more than 3 fluid ounces of fuel to burn for approximately 90 minutes. If you require less time, use 2 ounces of fuel for 60 minutes of burn time. Always wipe away any spilled alcohol or fuel immediately and cover and remove the container of fuel from the burner before lighting. Place the burner in its stand and light it with a match at the centre hole. Do not use a lighter or tip the burner to ignite. Use the movable handle on the burner to adjust the flame—for higher flames, leave the holes open, and to reduce the flame, rotate the handle to partially cover the holes. Never move or tip the burner or stand once it is lit, and never add more alcohol or fuel to a lit or hot burner. Always extinguish the flame and allow the burner to cool before refuelling. To extinguish the flame, place the burner cover on top of the burner.

Fondue Pot Set-up

Before using your fondue pot for the first time, remove all labels from the product and clean it carefully with a mild detergent. You can prepare your fondue directly in the pot on the hob. Prepare the pot by rubbing it with garlic or shallots to enhance the flavour. Always start on a gentle heat and increase the flame slowly. Add your ingredients one at a time, stirring regularly, especially when making a cheese fondue. Five minutes before the fondue is ready, take the stand and burner to the table and light it. Then, place the fondue pot on top and leave it there throughout the meal. Always use a low heat for the first 5 minutes so that the temperature builds up gradually. Do not heat the base of the fondue pot when it is empty—always put water or oil in the bottom. Cook on the burner most appropriate for the size of your fondue pot (usually the largest ring). When the pot is hot, do not place it in contact with anything cold, such as cold water or a cold surface. When you take it out of the oven, place it on a neutral surface, such as a wooden board or cloth. To keep your fondue hot while on the table, use the fondue stand and burner, soaking cotton wool in alcohol, or use inflammable gel capsules in the burner.

Lighting an alcohol burner

To light an alcohol burner for a fondue set, follow these steps:

Firstly, ensure you are using the right type of fondue pot and fondue fuel. Alcohol fondue fuel is highly flammable and cheap, but it is dangerous because it is easy to spill. Fondue gel fuel is often a good alternative.

Next, fill the burner base with fuel. Use no more than 3 fluid ounces of denatured alcohol or liquid fondue fuel. More alcohol may cause excessive flames. 2 ounces will burn for an hour, and 3 ounces will burn for an hour and a half. Always wipe away any spilled alcohol or fuel.

Then, place the burner in its stand and remove the burner cover. Move the burner to a safe area, like a kitchen counter, if you are refilling it. If you are refilling, wait for the burner to cool, then carefully pour the liquid into the bottom of the burner. If your burner has holes or a mesh with an absorbent pad inside, stop pouring when the liquid reaches this point.

Now, place the burner underneath the fondue pot and ensure all flammable materials are far away from the burner. Open the air holes to their maximum width. Use a match to light the burner at the centre hole – do not use a lighter or tip the burner to ignite. Once the burner is lit, adjust the openings to the desired temperature. To raise or lower the flame, use the moveable handle on the burner to expose or cover the holes.

To extinguish the flame, place the burner cover on top of the burner to smother it. Allow the fondue pot to cool completely on its stand before cleaning.

Lighting a gel burner

To light a gel burner, follow these steps:

Firstly, ensure you are using the right type of fondue pot and fondue fuel. Alcohol fondue fuel or gel fuel fondue can be used in a fondue burner. While liquid alcohol is cheaper, it is also more dangerous as it is easy to spill. Fondue gel fuel is often a safer alternative.

If using liquid alcohol, never fill the alcohol burner while it is still hot and never overfill it. Take the burner away from the fondue pot to a safe area like a kitchen counter. If refilling the burner, wait for it to cool off, then carefully pour the liquid into the bottom of the burner. Your burner should have holes or some kind of mesh with an absorbent pad inside. Stop pouring when the liquid reaches the holes or mesh. If you spill any fuel, wipe it off immediately. Bring the refilled burner back to the table and place it underneath your fondue pot. Ensure all flammable materials are far away from the burner. Open the air holes to the maximum opening and carefully bring a lit match to the holes. Once the burner is lit, adjust the openings to the desired temperature.

If using gel fuel, there are two options. Either use a gel cartridge or pour the gel directly into the fondue burner. If using a gel cartridge, some fondue burners have a removable bottom half into which the gel cartridge can be inserted. Return the top half and light as per the alcohol burner instructions. If not using a gel cartridge, remove the bottom portion of the burner and pour the gel directly into the bottom of the fondue burner. Return the top half and light as per the alcohol burner instructions. The advantage of using gel fuel is that you don't have to wait for the burner to cool off. When you are done, simply put the cover on the burner to extinguish the flame.

Fondue cooking times

When preparing fondue, it's important to keep in mind that cooking times can vary depending on the type of fondue, the temperature, and the ingredients used. Here are some general guidelines for fondue cooking times:

Meat Fondue

For meat fondue, it's best to use tender cuts of meat that are cut into bite-sized pieces. The cooking time will depend on the desired doneness:

• Rare: 15 to 20 seconds
• Medium-Rare: 25 to 30 seconds
• Well Done: 40 to 45 seconds

Seafood Fondue

Seafood, such as shrimp, should be washed, deveined, and cut into bite-sized pieces. The cooking time for seafood is similar to that of meat:

• Rare: 15 to 20 seconds
• Medium-Rare: 25 to 30 seconds
• Well Done: 40 to 45 seconds

Vegetable Fondue

When preparing vegetables for fondue, it's important to trim, wash, and cut them into bite-sized pieces. Dense vegetables, like potatoes, should be cooked until crisp-tender before dipping in the fondue. The cooking time for vegetables may vary depending on the type of vegetable, but it generally falls within the same range as meat and seafood:

• Rare: 15 to 20 seconds
• Medium-Rare: 25 to 30 seconds
• Well Done: 40 to 45 seconds

Cheese Fondue

When preparing cheese fondue, it's important to finely shred the cheese to ensure it melts easily. Alcohol, such as wine, champagne, or beer, can be added to enhance the flavor and prevent curdling. The cheese should be heated slowly and constantly stirred until smooth. The cooking time for cheese fondue will depend on the amount of cheese and the temperature, but it generally takes a few minutes for the cheese to melt and combine with the other ingredients.

Chocolate Fondue

For chocolate fondue, it is recommended to use chocolate with a cocoa solid content above 50%. The chocolate should be heated slowly and constantly stirred to prevent hardening. A small amount of heat is needed to keep the fondue warm, and it is best to use a candle or a low flame. The cooking time for chocolate fondue will depend on the amount of chocolate and the temperature, but it generally takes a few minutes for the chocolate to melt and combine with the other ingredients.

Fondue pot cleaning

Allow the fondue pot and its contents to cool completely before attempting to clean it. This will protect you from burns. Remove as much of the leftover contents as possible using a spatula or spoon. If you're disposing of used oil, pour it into a container, seal, and throw it in the trash. Do not pour oil down the drain as it can cause plumbing problems.

If there are stubborn, burnt-on food remains, fill the sink with hot water and add several drops of dishwashing liquid. Place the fondue pot in the sink and fill it with enough water to submerge it completely. Allow it to soak for 10 minutes or, for tougher residue, leave it overnight. You can also sprinkle powdered dishwasher detergent over the dried-out cheese or sticky chocolate and then cover it with hot water. Let this mixture sit for about 20 minutes before rinsing.

After soaking, use a scrub brush or sponge to loosen and remove any remaining stuck-on food particles. Wash the entire pot in hot, soapy water, then rinse it thoroughly with clean water to remove all soap residue. Finally, dry the pot with a cloth or towel.

If you're using a stainless steel pot, be aware that cold water may be more effective at removing cheese residue than hot water. You can also try filling the pot with cold water and adding a dash of salt to help remove stubborn cheese.

Frequently asked questions