Cooking times depend on the kind of food you serve.
Fondue is a unique cooking experience that can be shared with several people at a time. You have the option to cook meat, seafood or vegetables for a main course, and cooking times are dependent upon the kind of food you cook.
Lamb and Pork
Lamb and pork should be trimmed of fat and cut into small, bite-size pieces to allow the meat to cook thoroughly and quickly. Use a separate preparation surface to avoid cross-contamination. You can also marinate the meat to add flavor. Both types of meat should be in the fondue pot for not less than 1 minute.
Poultry
Because poultry can be dangerous if undercooked, it is important to allow any kind of poultry at least 2 minutes to cook in the hot liquid. When preparing poultry, remove the fat and cut into small bite-size pieces. It is important to use a separate preparation surface for poultry to avoid cross-contamination.
Seafood and Fish
Seafood and fish should be washed thoroughly and cut into small pieces. This include de-veining shrimp and cutting jumbo-sized shrimp in half to ensure the piece cooks thoroughly. Fish should be cooked between 30 and 60 seconds, and seafood should be cooked between 2 and 3 minutes. You may also cook seafood using a dry wine or champagne instead of oil to improve taste.
Beef
Similar to lamb, pork and poultry, beef should be trimmed of fat, cut into small pieces and marinated to your specific taste. You have the option of cooking your beef to three different levels: rare, medium-rare and well-done. For rare beef, cook for 15 to 20 seconds. Medium-rare beef should be cooked between 25 and 30 seconds, and well-done beef should be cooked between 40 and 45 seconds.
Vegetables
Vegetables should be trimmed, washed and cut into small pieces. Dense vegetables such as potatoes should be pre-cooked into a crisp tender before cooking in the fondue pot. You may also wish to squeeze fresh lemon juice over prepared vegetables to prevent browning during the cooking process. Vegetables should be cooked between 3 and 5 minutes.
Considerations
The liquid in the fondue pot should be brought to a temperature of around 375 degrees Fahrenheit, just below the boiling point. Prepare the liquid on the stove top and bring the pot to the fondue heater to keep it at a consistent temperature. To avoid bubbling and spattering of the liquid in the pot, do not fill the pot more than 1/3 full. If a fire erupts, smother the flame with the lid instead of using water to put it out.
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