FD325S03EM2 3/14/03 8:17 AM Page 1
FD325 S
LIMITED ONE-YEAR WARRANTY
Rival® warrants this product to be free from defects in materials or workmanship for one (1) year from date of
original purchase. If you have a claim under this warranty please follow these procedures:
1) Within the first 45 days from date of original purchase, defective product should be returned to original
place of purchase for replacement (with proof-of-purchase).
2) Within the first 12 months from date of purchase Rival will repair or replace (at no charge) the defective
product if it is delivered freight prepaid during that period to an authorized service station. To obtain warranty
service visit:
www.rivalproducts.com
Stainless Steel
Electric Fondue Pot
Or, you may write to Rival c/o The Holmes Group, attention: Consumer Returns, 32 B Spur Drive, El Paso, TX
79906. Proof of purchase is required when requesting warranty service - SAVE YOUR SALES RECEIPT. This
warranty is extended only to the original purchaser and does not apply to commercial use, unreasonable use,
or to damage to the product (not resulting from defect or malfunction) while in the possession of the
consumer. Rival disclaims all responsibility for consequential, incidental, or commercial losses caused
by the use of this product. Some states do not allow this exclusion or limitation of incidental or
consequential losses, so the foregoing disclaimer may not apply to you. This warranty gives you specific legal
rights, and you may also have other legal rights which vary from state to state.
Owner’s Guide
©2003, Rival®
A Division of The Holmes Group
READ AND SAVE THESE INSTRUCTIONS
FD325S/428-0898
FD325S03EM2
Printed in China
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FD325S03EM2 3/14/03 8:17 AM Page 5
HOW TO USE YOUR FONDUE
KNOW YOUR FONDUE
1. Set FONDUE POT on a flat, dry, heat-resistant surface.
2. Set TEMPERATURE CONTROL PROBE to OFF and plug
probe into TEMPERATURE PROBE GUARD (see figure A).
3. Attach magnetic end of cord assembly to the temperature
probe socket (see figure B). This should be done prior
t o plugging t he cord int o t he wall out let . The
magnetic end of the cord is designed to
FORK
FORK HOLDER
SIDE HANDLE/LEG
Figure A
only go on one way. Be sure the side stating "THIS SIDE UP"
is facing up. Plug cord into 120 Volt AC outlet.
FondueP
ot
4. Preheat if necessary (follow directions in recipe being used).
Turn TEMPERATURE PROBE DIAL to desired temperature.
INDICATOR LIGHT will go off when selected temperature is
reached. During cooking, the light will cycle ON and OFF to
indicate that the temperature is being regulated.
SIDE HANDLE/LEG
Figure B
5. Use the FONDUE FORKS to spear foods for cooking or
TEMPERATURE
PROBE GUARD
dipping. Be careful not to scratch the non-stick surface when placing FORKS in
FONDUE POT.
NOTE: When ingredients are stirred in the FONDUE POT, use plastic, nylon
or wooden utensils to prevent damage to non-stick surface.
6. After cooking or serving, turn TEMPERATURE PROBE DIAL to OFF. Unplug cord
from wall outlet. After FONDUE POT has cooled, remove TEMPERATURE
CONTROL PROBE.
PREPARING YOUR FONDUE FOR USE
•
•
Wash FONDUE POT, FORK HOLDER and FORKS in hot, soapy water. Rinse
thoroughly and dry. CAUTION: Do not wash or immerse the TEMPERATURE
CONTROL PROBE or SureRELEASE™ Cord.
Before using the fondue for the first time, condition the non-stick cooking
surface by lightly brushing the cooking surface with vegetable oil. Heat,
uncovered, to 300°F. Turn to OFF and cool completely. Wipe away excess oil.
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FD325S03EM2 3/14/03 8:17 AM Page 7
HOW TO USE YOUR FONDUE WITH OIL
CAUTION: Extreme caution must be used when moving fondue containing hot oil or
other hot liquids. It is not recommended to cook with hot oil when children are present.
IMPORTANT POINTS
3
•
•
•
•
Do not fill FONDUE with more than 2 cups of oil.
⁄
4
Do not move FONDUE when it contains hot oil or food.
Always use hot pads when handling a hot FONDUE.
To prevent permanent scratches to non-stick coating, do not use metal
utensils. Use plastic, nylon or wooden utensils.
1. Be sure FONDUE POT is completely dry before filling
with oil.
2. Place FONDUE POT on a flat, dry, heat-resistant surface.
CAUTION: Some spattering of oil will occur during cooking.
Attach temperature probe/controller to the TEMPERATURE
PROBE GUARD (see figure A).
•
•
When using FONDUE FORKS in the FONDUE, be careful not to scratch
the non-stick surface.
Do not immerse TEMPERATURE CONTROL PROBE or cordset in water or
other liquids.
Use only on heat-resistant surfaces.
Figure A
Attach magnetic end of cord assembly to the temperature
probe socket (see figure B). This should be done prior
t o plugging t he cord int o t he wall out let . The
magnetic end of the cord is designed to only go on one
•
•
Do not use more than eight FONDUE FORKS when cooking in hot oil.
way. Be sure the side stating “THIS SIDE UP” is facing up.
IDEAS FOR USE
Prepare cheese sauce for Macaroni and Cheese.
Melt chocolate or almond bark in FONDUE for making covered peanuts and
3
3. Fill FONDUE with 2
⁄4
cups of vegetable oil.
•
•
3
NOTE: Do not use more than 2 cups of oil. Do not
⁄4
use butter, margarine, lard, olive oil or shortening in place of
pretzels.
vegetable oil. Never add water or any other liquid to oil.
Figure B
•
•
Use FONDUE (on WARM setting) to keep cooked food warm for serving.
Prepare cooked pudding and pie filling. Set TEMPERATURE PROBE DIAL
to WARM.
4. Place FORK HOLDER on top edge of FONDUE.
Use to hold FONDUE FORKS while cooking oil. CAUTION: Do not use more
than 8 FONDUE FORKS at one time when cooking in hot oil. The fork holder
may also prevent some of the spattering during cooking. NOTE: Do not place
a cover over the FONDUE POT when heating oil or cooking in oil.
•
•
Heat canned convenience foods such as chili, stew, soup or spaghetti.
Prepare cooked breakfast cereals, such as Oatmeal or Cream of Wheat®.
5. Remove ice crystals or excess water on food before cooking in oil by blotting
with a paper towel.
6. After cooking, turn TEMPERATURE PROBE DIAL to OFF. Allow FONDUE and
FORK HOLDER to cool completely before moving or cleaning.
WARNING: DO NOT USE THE SureRELEASE™ POWER CORD SYSTEM TO
DISCONNECT THE FONDUE. ALWAYS DISCONNECT PLUG FROM WALL
OUTLET FIRST TO DISCONNECT FONDUE. Use only Model MDP-1 magnetic cord
set with this product. The use of any other magnetic cord set may cause fire, electric
shock, or injury.
CAUTION: The SureRELEASE™ power cord is not to be removed during normal
operation. If the plug becomes disconnected, the user should immediately unplug
the cord set from the wall outlet, then reconnect the magnetic plug to the socket.
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FD325S03EM2 3/14/03 8:17 AM Page 9
HOW TO CLEAN YOUR FONDUE
RECIPES
WARNING: ALWAYS TURN PROBE CONTROL TO OFF THEN DISCONNECT
PLUG FROM WALL OUTLET BEFORE DISCONNECTING THE SureRELEASE™ CORD.
FONDUE BOURGUIGNONNE
1
3
⁄
3
to 1⁄
or tenderloin per person
2
pound beef sirloin
2 ⁄ cups vegetable oil
4
CAUTION:
•
Do not immerse cord sets or temperature probe/controller in water or any liquid.
Trim excess fat from meat and cut into 1-inch cubes. Let stand at room temperature
30 minutes. Blot dry with a paper towel.
•
Do not attempt to defeat the detachable magnetic SureRELEASE™ system by trying
to permanently attach cord set to product.
3
Pour 2
⁄4
cups oil into Fondue Pot. Place fork holder on pot. Turn temperature dial to
350°F and heat until light goes out.
•
•
Do not stick pins or other sharp objects in holes on magnetic cord set
Do not use any type of steel wool to clean magnetic contacts.
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.
1. Turn TEMPERATURE PROBE DIAL to OFF. After FONDUE POT/OIL has cooled,
unplug cord from wall outlet. Remove the TEMPERATURE CONTROL PROBE
and SureRELEASE™ magnetic cord from the unit before cleaning. Do not add
cold water or immerse pot in water when hot. CAUTION: Do not immerse
TEMPERATURE CONTROL PROBE or cord set in water or other liquids. Wipe with
a damp cloth and dry.
2. Thoroughly wash FONDUE POT and FORK HOLDER in hot, soapy water or
automatic dishwasher. Rinse thoroughly and dry. To remove stubborn stains, use a
non-abrasive cleaner or a non-metal cleaning pad. CAUTION: Do not use metal
scouring pads or harsh scouring powders.
3. Wash FONDUE FORKS in hot, soapy water or automatic dish washer. Rinse and
dry thoroughly.
4. In time, the non-stick surface may discolor. This is normal and will not seriously
alter the release properties. To remove any discoloration, use a cleaner for non-
stick finishes such as a non-stick appliance cleaner. Pour destainer into pot. Allow
to boil 1 minute. Cool. Rinse with clean water. NOTE: Recondition non-stick
surface before using again (See page 4).
SPICY CHILE SAUCE
3
⁄
4
cup chili sauce
2 teaspoons tarragon vinegar
1 teaspoon brown sugar
3 tablespoons chopped onion
3 tablespoons lemon juice
2 teaspoons oil
Dash hot pepper sauce
1
⁄
4
teaspoon dry mustard
teaspoon salt
1
2 cloves garlic, mashed
⁄
4
Combine all ingredients in a small saucepan. Heat to boiling. Reduce heat; simmer
1
about 5 minutes. Serve at room temperature. Yield: 1 cups
⁄
4
MARINATED PORK FONDUE
3
1
2
⁄
4
cup vegetable oil
⁄
teaspoon salt
1
3 tablespoons lemon juice
⁄
2
teaspoon chili powder
teaspoon dry mustard
®
1
1
1⁄
1⁄
2
tablespoons A1 Worcestershire sauce
⁄
2
1
2
tablespoons tarragon vinegar
2 to 3 pound pork roast or tenderloin
3
1 tablespoon sugar
2 ⁄
4
cups vegetable oil
1 clove garlic, minced
3
In a bowl, combine all ingredients except roast and 2
⁄4
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.
3
Pour 2
⁄
4
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).
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FD325S03EM2 3/14/03 8:17 AM Page 11
RECIPES
RECIPES
ORIENTAL BEEF BROTH FONDUE
TEMPURA
1
1
⁄
3
to 1⁄
2
pound beef sirloin or
⁄4
cup sherry
3
1
⁄
4
cup flour
⁄
2
3
cup flat beer
1
flank steak per person
3 green onions, sliced
⁄
2
teaspoon salt
teaspoon pepper
2 ⁄
4
cups vegetable oil
1 14 1⁄2-ounce can beef broth
1 clove garlic, minced
1
1
8
⁄
2
⁄
teaspoon pepper
1
1
⁄
4
cup soy sauce
⁄
2
teaspoon ground ginger
1 tablespoon vegetable oil
1 egg, separated
Bite-size meat or vegetables
(see box below)
Slice beef thinly into bite-size pieces. Let stand at room temperature 30 minutes. Blot
dry with paper towel before serving.
Combine flour, salt and pepper in a mixing bowl. Add 1 tablespoon oil, egg yolk and
beer; stir until smooth. Beat egg white until stiff peaks form; gently fold into batter.
Combine remaining ingredients and pour into Fondue Pot. Place fork holder on pot.
Turn temperature dial to 350°F and bring to a boil.
3
Pour 2
⁄4
cups oil into Fondue Pot. Place fork holder on pot. Turn temperature dial to
375°F and heat until light goes out. For serving, spear a piece of meat or vegetable,
dip into batter and gently place in hot oil. Cook until golden brown and crispy (about
3 to 4 minutes). Serve with soy sauce, sweet and sour sauce or hot mustard.
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.
NIPPY FRANKS
SUGGESTED TEMPURA FOODS
1
1⁄
2
cups catsup
1 cup brown sugar
1
1
"
"
"
"
"
"
"
"
"
Cooked Chicken, Cubed
Scallops
⁄
2
cup barbecue sauce
cup bourbon
⁄2
teaspoon Worcestershire sauce
2
⁄
3
1 16-ounce package cocktail sausages
Shrimp, Shelled and Deveined
Zucchini or Yellow Squash, Sliced
Cauliflower or Broccoli Flowerettes
Lobster, Shelled
Carrots, Sliced
Mushrooms
Cocktail Onions
Combine first five ingredients in Fondue Pot. Add sausages. Turn temperature dial to
200°F. Cook 15 to 20 minutes (until heated through). Turn to Warm for serving.
SEAFOOD FONDUE
MEXICAN CHEESE DIP
1
1
2
⁄
2
to 1 pound salmon or other fish
⁄
to 1 pound shrimp,
peeled and deveined
3
4
®
2 pounds Kraft Velvetta pasteurized
1 pound sausage, medium spice,
browned and drained
cut into 3⁄
-inch pieces
4
process cheese spread
1 10-ounce can diced tomatoes and
green chilies
1
⁄
2
to 1 pound scallops
2 ⁄ cups vegetable oil
3
Pour 2
⁄4
cups of oil into Fondue Pot. Place fork holder on pot. Turn temperature dial
to 375°F and heat until light goes out.
Combine cheese and tomatoes in Fondue Pot. Turn temperature dial to Warm. Stir
occasionally until cheese is melted. Add browned sausage. Serve with tortilla or corn
chips. Yield: 1 quart
For serving, spear a piece of seafood and gently place in hot oil. Cook until edges are
brown (about 1 to 2 minutes).
Serve with Horseradish Sauce (see below) or other sauces of your choice.
HORSERADISH SAUCE
1
1 cup sour cream
⁄
4
teaspoon Worcestershire sauce
teaspoon salt
teaspoon pepper
1
3 teaspoons prepared horseradish
1 teaspoon lemon juice
⁄
8
1
⁄
8
Stir together all ingredients. Chill in refrigerator. Yield: 1 cup
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FD325S03EM2 3/14/03 8:17 AM Page 13
RECIPES
RECIPES
CHOCO-SCOTCH FONDUE
SW ISS CHEESE FONDUE
1
1
⁄
4
cup milk
1 14-ounce can sweetened condensed milk
1 teaspoon vanilla
1 clove garlic, halved
⁄
8
teaspoon pepper (optional)
teaspoon ground nutmeg (optional)
teaspoon paprika (optional)
3
1
6 ounces butterscotch chips
6 ounces semi-sweet chocolate chips
⁄
4
cup milk
⁄
8
1
8
1 pound Swiss cheese, grated
⁄
3 tablespoons flour
1 loaf Italian or French bread cut
into 1-inch cubes
3
Combine milk and chips in Fondue Pot. Set temperature dial to Warm. Stir until chips
are melted. Add sweetened condensed milk and vanilla. Stir to combine.
⁄
4
cup dry white wine, warmed
Rub inside of Fondue Pot with garlic. Add milk to pot. Turn temperature dial to 200°F.
Bring milk to a simmer. Combine cheese and flour; stir into milk using a figure-8
motion. Stir constantly until cheese is melted. Slowly stir in wine. Turn temperature
dial to Warm. Sprinkle with pepper, nutmeg and paprika.
Serve with pieces of angel food, sponge or pound cake, marshmallows or fresh fruit
1
tidbits. Yield: 2
⁄2
cups
CHOCOLATE DESSERT FONDUE
To serve, spear bread cubes and dip into cheese. Yield: 3 cups
12 1-ounce milk chocolate candy bars, broken 10 large marshmallows
1
1
4
⁄
4
cup milk
⁄
cup whipping cream
HEARTY FONDUE
Place chocolate bars and milk in Fondue Pot. Turn temperature dial to Warm. Stirring
constantly, add marshmallows until melted. Gradually add whipping cream.
2 8-ounce packages cream cheese, cubed
8 ounces sour cream
1
⁄
2
cup milk
2 2 1⁄2 -ounce packages dried beef,
cut in pieces
1
⁄
3
finely chopped onion
Serve with fruit pieces, pound or angel food cake. Yield: 3 cups
1 clove garlic, minced
1 teaspoon dry mustard powder
Place cream cheese and milk in Fondue Pot. Turn temperature dial to Warm. Stir until
cheese is melted. Add remaining ingredients and stir to blend. Serve with cubes of
French bread or crackers. If fondue thickens, add 1 to 2 tablespoons milk to thin.
Yield: 1 quart
FRUIT DIPPERS
Grapes
Oranges
Peaches
"
"
"
"
"
"
"
"
"
Berries
Bananas
Cherries
Pineapple
Kiwi
Apples
FRIED CHEESE
3
⁄
4
cup flour
1 pound mozzarella cheese,
1 cup fine, dry Italian bread crumbs
4 eggs, well beaten
cut into 1-inch cubes
3
2 ⁄
4
cups vegetable oil
FRIED STRAW BERRIES
1 pound fresh strawberries
1 cup flour
2 teaspoons sugar
2 eggs, beaten
1
⁄
2 cup milk
Thirty minutes before serving, combine flour and bread crumbs in a bowl. Dip cheese
cubes in egg. Roll cubes in flour/crumb mixture. Dip in egg again and reroll in flour
mixture. Place on a tray, cover with wax paper and place in refrigerator to chill.
3
1 tablespoon oil
2 ⁄ cups vegetable oil
3
4
Pour 2
⁄
4
cups oil into Fondue Pot. Place fork holder on pot. Turn temperature dial to
375°F and heat until light goes out.
Wash and stem strawberries; set aside. In a medium bowl, combine flour and sugar. In
another bowl, combine eggs, milk and 1 tbsp. of oil. Add to flour mixture; stir until
For serving, spear a cube of cheese and gently place in oil. Cook until golden brown.
Serve with spaghetti or picante sauce.
3
smooth. Pour 2
⁄4
cups oil into Fondue Pot. Place fork holder on pot. Turn temperature
dial to 375°F and heat until light goes out.
For serving, spear a berry, dip into batter and gently place in oil. Cook 1 minute or
until lightly browned. Serve with Honey-Almond Cream (see next page).
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FD325S03EM2 3/14/03 8:17 AM Page 15
RECIPES
RECIPES
HONEY-ALMOND CREAM
BASIC W HITE SAUCE
4 ounces soft cream cheese
1 tablespoon sugar
1 tablespoon honey
THIN
MEDIUM
THICK
1
⁄
8 teaspoon almond extract
Tablespoon(s)
butter or margarine
1
2
3
In a small bowl, combine all ingredients and stir until well blended. Serve as a dip
with Fried Strawberries. Yield: 1 cup
Tablespoon(s)
all-purpose flour
1
2
3
STRAW BERRY SAUCE
2 10-ounce packages frozen, sliced
strawberries, thawed, juice reserved
1 tablespoon cornstarch
2 tablespoons sugar
1
1
1
cup(s) milk
1
1
1
⁄
4
⁄
4
⁄
4
teaspoon(s) salt
teaspoon(s) pepper
3
Reserve
⁄4
cup juice from strawberries. Set strawberries aside. Pour juice into Fondue
1
1
1
⁄8
⁄8
⁄8
Pot. Combine cornstarch and sugar. Add to juice in Fondue Pot.
Turn temperature dial to 200°F. Cook, stirring constantly until thickened. Stir in
Place butter in Fondue Pot. Turn temperature dial to 200°F and allow butter to melt.
Add flour and stir until smooth. Cook 1minute, stirring constantly. Gradually add milk.
Cook, stirring constantly, until thickened and bubbly. Stir in salt and pepper.
Yield: 1 cup
strawberries. Reduce heat to Warm.
3
Serve with fruit pieces, pound or angel food cake. Yield 1
⁄4
cups
PEACH SAUCE
BASIC W HITE SAUCE VARIATIONS
CHEESE SAUCE
1
1 16-ounce can peach halves
in heavy syrup
⁄
4
teaspoon cinnamon
teaspoon vanilla
1
⁄
2
1 teaspoon cornstarch
Stir in 1 cup (4 ounces) grated cheese (Cheddar, Swiss, American). Reduce heat to Warm and stir
until cheese is melted.
In blender container, combine undrained peaches, cornstarch and cinnamon. Cover
and blend until smooth. Pour into Fondue Pot. Turn temperature dial to 200°F. Cook,
CURRY SAUCE
Stir in 1 teaspoon curry powder.
stirring constantly until bubbly. Reduce heat to Warm. Serve over ice cream or angel
1
food cake. Yield 1
⁄2
cups
DILL SAUCE
Stir in 1 teaspoon dried dillweed.
VANILLA-ORANGE CREAM
2 10-ounce packages vanilla chips
1 tablespoon orange liqueur
GARLIC SAUCE
Mince one clove garlic. Cook in butter for 1 minute. Continue as directed.
1
⁄
2
cup whipping cream
PARMESAN SAUCE
Place vanilla chips and whipping cream in Fondue Pot. Turn temperature dial to
Stir in 1⁄4 cup grated Parmesan cheese.
Warm. Stir constantly until chips are melted. Add liqueur.
1
Serve with pieces of fruit or cake. Yield 2
⁄2
cups
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FD325S03EM2 3/14/03 8:17 AM Page 17
NOTES
RECIPES
POT ROAST GRAVY
1
1
⁄
4 cup cold water
⁄
4
teaspoon salt
teaspoon pepper
1
2 tablespoons all-purpose flour
1 cup broth from pot roast
⁄
4
Combine water and flour; stir until smooth. Pour broth into Fondue Pot. Slowly stir
flour mixture into broth. Turn temperature dial to 200°F. Cook, stirring constantly until
1
thickened. Yield 1
⁄4
cups
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FD325S03EM2 3/14/03 8:17 AM Page 19
NOTES
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