Instructions

1. 1

   Prep Chef’s pan

   • Add white wine, garlic, and lemon juice to Brava Chef’s Pan.
   • Cover Chef’s pan with lid and slide into top shelf.
   • Note: you will remove the Chef’s pan and add the cheeses after 5 minutes.

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2. 2

   Prep cheese

   • While wine mixture cooks, stir together shredded Gruyere, Fontina, and Gouda cheese in large mixing bowl.
   • Toss together with corn starch.

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3. 3

   Cook 1/3 of cheese

   • When Brava notifies you, carefully remove Chef’s pan.
   • Add ⅓ of the cheese mixture into the Chef’s Pan and stir.
   • Cover Chef’s pan with lid and slide into top shelf and press green button to resume cooking.
   • Note: you will add the next ⅓ of the cheese mixture in 10 minutes.

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4. 4

   Add another 1/3 of cheese

   • When Brava notifies you, carefully remove Chef’s pan.
   • Add ⅓ of the cheese mixture into the Chef’s pan and stir.
   • Cover Chef’s pan with lid and slide into top shelf and press green button to resume cooking.
   • Note: you will add the last ⅓ of the cheese mixture in 10 minutes.

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5. 5

   Cook remaining cheese

   • When Brava notifies you, carefully remove Chef’s pan.
   • Add remaining cheese mixture into the Chef’s pan along with Dijon mustard and nutmeg, if using. Stir to combine.
   • Cover Chef’s pan with lid and slide into top shelf and press green button to resume cooking.

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6. 6

   Finish and serve

   • When fondue is done, carefully remove Chef’s pan and serve with bread, crackers, charcuterie, or fruit.

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