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Cleaning and maintenance
ATTENTION: Hazard of injury and burns!
Before cleaning, always unplug the appliance and
let all parts cool down!
Do not transport in hot condition!
Always keep the heating plate dry; wetness and steam will cause rust formation. Special cleaning agents
are available in the specialised trade.
Clean the pot and the forks in hot soapy water. Do not clean them in the dishwasher.
The casing and the transparent splash guard can be cleaned with a damp cloth and a detergent. Do not
use abrasive cleaners or steel wool. Never immerse the appliance in water and ensure no steam or water
gets inside it. The appliance must not be cleaned with a steam-jet appliance.
Change of the light bulb (candle light bulb)
Only use the original Rommelsbacher spare bulb. You can order it directly from our service department
under model number F 13.19.
For changing a defective bulb, please observe:
• Pullthemainsplugandlettheappliancecooldown!
• Unscrewbothscrewsoftheglasscoverofthelamp;thentakeoutthedefectivebulb.
• Screwinthenewbulbhand-tight.
• Inserttheglasslampcoverandxitwiththetwoscrews.
Fondue forks
The fondue forks are adjustable in length. Depending on your demand there are two different ways to join
fork and handle:
a) For a normal fork length screw the fork into the end of the handle with the silver ring.
b) For a shorter fork length (e. g. for cheese or chocolate fondue) screw the fork into the black end of the
handle.
Practical tips
• Checkthetemperatureoffat/oilbyimmersingawoodenskewer.Whenbubblesstarttoformaroundit,
the temperature required for fondue has been reached.
• Toboilupwaterorbouillonwerecommendusingattingcoverforthepotinordertosaveenergy.
• Tomakesuretheappliancecannotberockedorknockedoverbyaccidentallypullingthecordleading
to the table, we recommend wrapping the cord several times around a table leg.
• Donotaddvery‘wet’foodintothefryingoil,asthiscancausetheoilto‘foam’andmayoverow.
• Foodforfonduefryingshouldbecutroughlyofthesamesizetoensurethefoodcooksevenlyand
thoroughly.
• Manytypesoffoodcanbecoatedbeforefonduefrying–typicalcoatingsarebatterorbreadcrumbs.
• Donotoverllthepot.
15


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