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INSTRUCTION
AND RECIPE
BOOKLET
Electric Fondue Pot CFO-3SS
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
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7. Do not operate any appliance with a INTRODUCTION damaged cord or plug or after the appliance Your party is sure to be a success with the malfunctions, or has been damaged in any ™ elegant brushed stainless Cuisinart Electric manner. Return appliance to Cuisinart for Fondue Set! The 3-quart nonstick pot will examination, repair, or adjustment. accommodate all of your favorite fondue recipes, 8. The use of accessory attachments are not including chocolate, cheese, broth or oil. So call r
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Do not immerse magnetic cord or temperature INSTRUCTIONS FOR USE control probe in water or any liquid. Set FONDUE POT on a flat, dry, heat- Do not attempt to defeat the detachable magnetic resistant surface. system by trying to permanently attach cord set Set TEMPERATURE CONTROL PROBE to OFF to product. and plug probe into TEMPERATURE PROBE Do not stick pins or other sharp objects in holes RECEPTACLE on FONDUE POT. on magnetic cord set. Attach magnetic end of cord assembly to the Do not use any
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WARNING: DO NOT USE THE MAGNETIC HOW TO USE YOUR POWER CORD SYSTEM TO DISCONNECT THE FONDUE POT WITH OIL FONDUE UNIT. ALWAYS DISCONNECT PLUG FROM WALL OUTLET TO DISCONNECT FON- CAUTION: Extreme caution must be used when DUE UNIT. Use only magnetic cord offered with moving fondue pot containing hot oil or other hot this product. The use of any other magnetic cord liquids. Cooking with hot oil is not recommended may cause fire, electric shock, or injury. when children are present. CAUTION: The p
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are added simultaneously, it may be necessary SUGGESTED to increase temperature from Setting 7-1/2 to 8. TEMPERATURES FOR Adjust temperature setting as needed to maintain FONDUES oil temperature. The temperature settings below are suggestions, and may need to be adjusted up or down TIPS & HINTS according to initial temperature of ingredients When making fondue, use a wine or beer that being cooked, and amount and temperature of you would prefer drinking. Taste and flavor are food being dipped
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To serve fondue, give each diner a dinner plate, Then reduce heat to a simmer and slowly add a fondue fork and a dinner fork along with a shredded cheeses while stirring, until the cheese large napkin. melts completely. Fondue etiquette indicates that the food should Take care not to allow cheese fondue to come not be eaten from the fondue fork, but transferred to a boil. first to the diner’s own fork. Fondue forks are If cheese fondue begins to “break” or separate very sharp and also get very
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RECIPES Cheese Fondues Classic Cheese Fondue . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 8 Pesto Cheese Fondue . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 8 Cheddar, Onion, Apple & Hard Cider Fondue . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 8 Brie & Mushroom Fondue . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
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1 ounce shallot, peeled, chopped CHEESE FONDUES 1 clove garlic, peeled, chopped CLASSIC CHEESE FONDUE 2 cups dry white wine (Pinot Grigio) Makes 6 – 8 servings 6 tablespoons pesto (homemade or purchased) 1 pound Gruyere cheese (not processed), grated Crusty bread cubes for dipping 3/4 pound Emmenthal cheese, grated Fresh vegetables for dipping – blanched 6 teaspoons cornstarch flowerets of broccoli or cauliflower, sliced carrots, zucchini wedges; raw strips of red 1-1/2 teaspoons dry mustard o
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Place the shredded cheese in a large bowl and and fresh mushrooms. Stir and cook the mush- sprinkle with the cornstarch and dry mustard; toss rooms until they give up their liquid and are lightly to coat. browned, about 3 – 4 minutes. Add the wine and ™ bring to a boil. Reduce the heat to Setting 3-1/2 – Heat the butter in the Cuisinart Fondue Pot using 4-1/2 and gradually stir in the cornstarch-coated Setting 3-1/2. Cook the shallot and apple in the Brie bits, a handful at a time, stirring cons
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refrigerator until ready to use. To clean mussels, MEAT/SEAFOOD FONDUES place in a bowl of cold water with about 1/4 cup cornmeal, swirl gently, and let stand for 20 SEAFOOD BOUILLABAISSE FONDUE minutes – this will help the mussels to expel any Makes 6 to 8 servings sandy grit. Remove the “beard” by pulling on the 1 tablespoon extra virgin olive oil byssal threads that are coming out of the shell. 3 cloves garlic, peeled and sliced thinly Lift out of the water, leaving the cornmeal and grit in
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Suggested Dipping Sauces: Asian Peanut Use skewers to dip slices of beef or pork Sauce, Wasabi Ginger Sauce. tenderloin and the accompanying vegetables into the stock. May be served with small bowls *Star anise is a star-shaped dark brown pod of hot steamed rice for each diner. Add additional native to China. It is used in Asian and tropical warm beef stock to the Fondue Pot as needed, cuisines, and as a flavoring in baked goods in to keep the liquid deep enough for dipping many Western cui
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DEEP FRIED TURKEY & Keep warm using setting 3. Sprinkle with chopped POTATO FONDUE hazelnuts just before serving. Makes 6 – 8 servings Dipping suggestions include cookies, biscotti, cubes of vanilla or chocolate cake, dried apricots, 3-1/2 cups flavorless vegetable oil brownies, fresh berries, sliced pears, pineapple 2 pounds boneless, skinless turkey breast, cubes, and marshmallows. well trimmed 1 pound new red potatoes, cut into bite- CHOCOLATE BOURBON FONDUE sized pieces and steamed until ju
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whisk until creamy and smooth after each 3 tablespoons apricot liqueur addition. When the chocolate is completely 1 tablespoon Amaretto or Frangelico blended in, add the liqueurs. Keep warm using ® Setting 3 to serve the fondue. Place the apricots in the Cuisinart Food Processor fitted with the metal blade. Dipping suggestions include sliced pears, fresh Process until smooth and puréed, about strawberries, cookies, cubes of pound cake, 20 seconds. Stir in lemon juice; reserve. brownies. Place
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stir in the liqueur. Keep warm at Setting 3 to serve 3/4 cup mirin or rice wine* the fondue. 3/4 cup low-sodium soy or tamari sauce Warm Berry Fondue is good served with cubes of 1/4 cup seasoned rice or wine vinegar lemon pound cake, chocolate angel food cake, 2 tablespoons dark molasses bites of brownies, sliced bananas, sliced apricots 1-1/2 tablespoons prepared wasabi paste* or peaches, or cookies. 1 tablespoon brown sugar, packed SAUCES FOR FONDUES 1 tablespoon Asian sesame oil (toasted
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Use a yogurt strainer or line a strainer with a Pulse to combine, 10 times, then process until coffee filter or cheesecloth to strain the yogurt smooth, 10 to 15 seconds. Scrape Prep Bowl and overnight to remove the whey. The yogurt will process for 10 seconds longer. Transfer to a bowl, thicken and lose about half its volume – discard cover tightly and refrigerate at least 30 minutes the whey. Place the thawed spinach in a clean tea before serving, to allow flavors to blend. May be towel (use a
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Insert metal blade. Place garlic, dill, mint, and oregano in work bowl and process to chop, 5 seconds. Scrape work bowl and add drained yogurt; process to blend, 10 seconds. Scrape work bowl. Add shredded cucumber and lemon juice; pulse to blend, 5 – 10 times. Season to taste with salt and pepper. Cover and refrigerate sauce for 30 minutes or longer to allow flavors to blend. *To Drain Yogurt: Place yogurt in a yogurt strainer or a mesh strain- er lined with a coffee filter. Place over a bowl
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Thoroughly wash FONDUE POT and FONDUE CLEANING AND RING in hot, soapy water or an automatic MAINTENANCE dishwasher. Rinse thoroughly and dry. To remove WARNING: ALWAYS TURN TEMPERATURE stubborn stains, use a nonabrasive cleaner or a CONTROL PROBE TO OFF; THEN DISCON- nonmetal cleaning pad. CAUTION: Do not use NECT PLUG FROM WALL OUTLET BEFORE metal scouring pads or harsh scouring powders. DISCONNECTING THE CORD. Wash FONDUE FORKS in hot, soapy water or an automatic dishwasher. Rinse and dry
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Please be sure to include your return address, WARRANTY description of the product's defect, product serial number, and any other information pertinent to the Limited Three Year Warranty return. Please pay by check or money order. This warranty is available to consumers only. You NOTE: For added protection and secure handling ™ ® are a consumer if you own a Cuisinart Electric of any Cuisinart product that is being returned, Fondue Pot which was purchased at retail for per- we recommend you use a
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NOTES: 19
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® Food Mini-Prep Blenders Hand Blenders Ice Cream Processors Makers Food Processors Cuisinart offers an extensive assortment of top quality products to make life in the kitchen easier than ever. Try some of our other countertop appliances and ® cookware, and Savor the Good Life . www.cuisinart.com ©2003 Cuisinart Cuisinart® is a registered trademark of Cuisinart 150 Milford Road East Windsor, NJ 08520 Printed in China 03CU13496 A IB-4887
