Hi toolman,
Yes that is the correct fondue maker. Instead of using the rice cooker use the fondue maker. When the oil is cooked down pour into the ss measuring cup, carefully take the cup inside and set down on a counter top. Fetch the fondue maker pour some ISO 71%/91% and clean out with some paper towels. Wipe clean with paper towels. Take a few paper towels, wet with water ring out and wipe the inside down. Then take the fondue maker inside, set it up, add about 1/2" of olive oil. Insert ss measuring cup in the middle (if handle is too long bend up if its the thinner ones or trim down the handle to fit if need be using a hacksaw or grinder (do this first before you even start the cook down). Turn the temp to 4. As it heats up check with your thermometer. Normally mine is set right at 4 1/4 on the temp dial. Don't worry if the oil in the pan is over 250 degrees (the temp in the ss cup will be about 10 degrees lower. If it climbs a tad hi back off the temp a little. Then when its completely done moving (normally after 30 minutes) carefully remove it with a hot glove or even clean leather gloves. Use a small funnel when the oil has cooled down and pour back in the olive oil bottle for next time. This is the best way to decarb and the most efficient. The fondue cooker is much more efficient than the rice cooker. However if your familiar with the rice cooker you can use that to cook down and already have your fondue cooker with the oil heated up ready to go. Your decarb could take a little longer than 30 minutes, just remember when it is flat and smooth its done. Hope this helps.
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