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.
INTRODUCTION Your party is sure to be a success with the elegant brushed stainless Cuisinart™ Electric Fondue Set! The 3-quart nonstick pot will accommodate all of your favorite fondue recipes, including chocolate, cheese, broth or oil. So call the family, or invite friends over to relax with a variety of great-tasting fondues, then enjoy easy, dishwasher safe cleanup. TABLE OF CONTENTS Important Safeguards . . . . . . . . . . . . . . Page 2 Preparing Your Fondue for Use . . . . . . .
Do not immerse magnetic cord or temperature control probe in water or any liquid. Do not attempt to defeat the detachable magnetic system by trying to permanently attach cord set to product. Do not stick pins or other sharp objects in holes on magnetic cord set. Do not use any type of steel wool to clean magnetic contacts. This product contains no user-serviceable parts. Temperature control probe does not need lubrication. Do not attempt to service this product.
HOW TO USE YOUR FONDUE POT WITH OIL CAUTION: Extreme caution must be used when moving fondue pot containing hot oil or other hot liquids. Cooking with hot oil is not recommended when children are present. CAUTION: Some spattering of oil will occur during cooking. Be sure FONDUE POT is completely dry before filling with oil. WARNING: DO NOT USE THE MAGNETIC POWER CORD SYSTEM TO DISCONNECT THE FONDUE UNIT. ALWAYS DISCONNECT PLUG FROM WALL OUTLET TO DISCONNECT FONDUE UNIT.
SUGGESTED TEMPERATURES FOR FONDUES The temperature settings below are suggestions, and may need to be adjusted up or down according to initial temperature of ingredients being cooked, and amount and temperature of food being dipped or cooked at any given time. FONDUE COOKING/PREPARATION SERVING/COOKING Chocolate Fondues Heat cream/liquid until it reaches a slow boil on Setting 4-1/2 - 5. Reduce temperature to Setting 3-1/2 - 4 to gradually add chocolate to simmering liquid.
To serve fondue, give each diner a dinner plate, a fondue fork and a dinner fork along with a large napkin. Then reduce heat to a simmer and slowly add shredded cheeses while stirring, until the cheese melts completely. Fondue etiquette indicates that the food should not be eaten from the fondue fork, but transferred first to the diner’s own fork. Fondue forks are very sharp and also get very hot when in oil or broth.
RECIPES Cheese Fondues Classic Cheese Fondue . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 8 Pesto Cheese Fondue . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 8 Cheddar, Onion, Apple & Hard Cider Fondue . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 8 Brie & Mushroom Fondue . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
CHEESE FONDUES CLASSIC CHEESE FONDUE Makes 6 – 8 servings 1 pound Gruyere cheese (not processed), grated 3/4 pound Emmenthal cheese, grated 6 teaspoons cornstarch 1-1/2 teaspoons dry mustard 1 clove garlic, peeled, cut in half 2-1/4 cups dry white wine (not chardonnay) 2-1/2 tablespoons Kirschwasser Place the grated cheeses in a large bowl and toss to combine. Add the cornstarch and dry mustard and toss to coat the grated cheese completely. Reserve.
Place the shredded cheese in a large bowl and sprinkle with the cornstarch and dry mustard; toss to coat. Heat the butter in the Cuisinart™ Fondue Pot using Setting 3-1/2. Cook the shallot and apple in the butter until tender and golden, about 3 – 4 minutes. Add 2 cups of the hard cider and bring to a boil. Reduce the heat to Setting 3 - 4, and with the cider simmering, gradually add the shredded cheese, a handful at a time, while whisking with a plastic or coated whisk.
MEAT/SEAFOOD FONDUES SEAFOOD BOUILLABAISSE FONDUE Makes 6 to 8 servings 1 tablespoon extra virgin olive oil 3 cloves garlic, peeled and sliced thinly 1 pound fresh mussels, cleaned and bearded* 1 pinch saffron threads 2 cups dry white wine or vermouth 1 teaspoon kosher salt 26 ounces tomato purée 3-4 large sprigs fresh basil 1 cup water 1 pound very large shrimp (16 – 20 count), peeled, deveined, cut in half lengthwise 1 pound sea scallops, dried, tough muscle removed 1 crusty baguette, about 1 pound, cut
Suggested Dipping Sauces: Asian Peanut Sauce, Wasabi Ginger Sauce. *Star anise is a star-shaped dark brown pod native to China. It is used in Asian and tropical cuisines, and as a flavoring in baked goods in many Western cuisines. It can be found in Asian markets, as well as in many grocery stores and specialty food stores.
DEEP FRIED TURKEY & POTATO FONDUE Makes 6 – 8 servings 3-1/2 cups flavorless vegetable oil 2 pounds boneless, skinless turkey breast, well trimmed 1 pound new red potatoes, cut into bitesized pieces and steamed until just tender Kosher salt and freshly ground pepper Heat oil in Cuisinart™ Fondue Pot on Setting 7-1/2 until hot and bubbly, but not boiling – oil should test at 375° F with a candy/deep fry thermometer for best results. Cut turkey into cubes, about 3/4 inch in size.
whisk until creamy and smooth after each addition. When the chocolate is completely blended in, add the liqueurs. Keep warm using Setting 3 to serve the fondue. Dipping suggestions include sliced pears, fresh strawberries, cookies, cubes of pound cake, brownies.
stir in the liqueur. Keep warm at Setting 3 to serve the fondue. Warm Berry Fondue is good served with cubes of lemon pound cake, chocolate angel food cake, bites of brownies, sliced bananas, sliced apricots or peaches, or cookies.
Use a yogurt strainer or line a strainer with a coffee filter or cheesecloth to strain the yogurt overnight to remove the whey. The yogurt will thicken and lose about half its volume – discard the whey. Place the thawed spinach in a clean tea towel (use a dark or old towel; it will stain), and squeeze dry and reserve. Insert the metal blade in the Cuisinart® Food Processor. With the machine running, drop the cheese and garlic through the small feed tube; process 15 – 20 seconds to chop.
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 strainer lined with a coffee filter.
CLEANING AND MAINTENANCE WARNING: ALWAYS TURN TEMPERATURE CONTROL PROBE TO OFF; THEN DISCONNECT PLUG FROM WALL OUTLET BEFORE DISCONNECTING THE CORD. CAUTION: Do not immerse magnetic cord or temperature control probe in water or any liquid. Do not attempt to defeat the detachable magnetic system by trying to permanently attach cord set to product. Do not stick pins or other sharp objects in holes on magnetic cord set. Do not use any type of steel wool to clean magnetic contacts.
WARRANTY Limited Three Year Warranty Please be sure to include your return address, description of the product's defect, product serial number, and any other information pertinent to the return. Please pay by check or money order. This warranty is available to consumers only. You are a consumer if you own a Cuisinart™ Electric Fondue Pot which was purchased at retail for personal, family or household use.
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