1.   Bring to a simmer and keep hot.

2.   Drain on paper towels and keep hot until ready to serve.

3.   Drain on paper towels and keep hot.

4.   Foods are safest when served at room temperature or kept hot in a chafing dish.

5.   Heat on a grill and keep hot at edge.

6.   Heat until steaming, cover and keep hot.

7.   If you heated it on the stove then kept hot on the fondue pot it could get so hot that it rendered the dipped meat into a burnt offering.

8.   Keep hot until ready to serve if hot soup is desired.

9.   Keep hot over a fondue burner.

10.   Reserve and keep hot.