TM Lazy Susan Electric Fondue INSTRUCTION AND RECIPE BOOKLET CFO-1000C For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
IMPORTANT SAFEGUARDS 16. Be sure handles are secure and properly attached to bowl. 17. For oil fondues, do not fill fondue with more than 3½ cups (875 ml) oil. 18. Use only on heat-resistant surfaces. 19. Do not use more than eight fondue forks at once when cooking in hot oil. 20. A fondue containing hot oil should not be left unattended. 21. Do not operate your appliance in an appliance garage or under a wall cabinet. When storing in an appliance garage always unplug the unit from the electrical outlet.
PARTS AND FEATURES ASSEMBLY INSTRUCTIONS OPERATING INSTRUCTIONS 1. 1. Place fondue pot and all removable parts on a clean, dry, flat surface. Make sure all parts have been cleaned and dried thoroughly before assembling. 1. Place fondue pot and all removable parts on a clean, dry, flat surface. Make sure all parts have been cleaned and dried thoroughly before assembling. 2. Using two hands, firmly hold the Lazy Susan ring with hands on opposite sides. 2.
SUGGESTED TEMPERATURES FOR FONDUES Alcohol is used in cheese fondues for its flavour, as well as the way it reacts with the proteins in the cheese. It keeps cheese from separating or clumping to create a very smooth fondue. That being said, it is possible to make alcohol-free versions without compromising flavour or consistency.
TIPS AND HINTS Thoroughly wash fondue pot, Lazy Susan ring, glass lid, serving cups, brackets, forks, and fondue fork ring in hot, soapy water or an automatic dishwasher. Rinse thoroughly and dry. To remove stubborn stains, use a nonabrasive cleaner or a nonmetal cleaning pad. r *U JT QPTTJCMF UP VTF BMUFSOBUJWF NJMLT TVDI as almond, coconut, and soy, but the consistency will be much thinner. You may need to add more chocolate to compensate. r 6TF DIPDPMBUF DIJQT UP QSPEVDF B TNPPUI chocolate fondue.
CLASSIC CHEESE FONDUE 4. Once all the cheese has been added ([most of the wine will be incorporated as well, but you may have up to ¾ cup (175 ml) remaining] make a slurry of the remaining cornstarch and Kirshwasser by stirring the two together until homogenous. Add the slurry to the fondue and whisk to fully combine. Stir in more wine if the fondue is too thick. The traditional fondue, this is the style that you will find on most classic menus.
1 5. Once all the cheese has been added [most of the beer will be incorporated as well, but you may have up to ¾ cup (175 ml) remaining] make a slurry of the remaining cornstarch and 2 tablespoons (30 ml) of the beer by stirring the two together until homogenous. Add the slurry to the fondue and whisk to fully combine. Stir in the strained salsa. Stir in more beer if the, fondue is too thick. 1 1. Put the oil in the fondue pot and set to Setting 4½. Once oil is hot, add the garlic, fennel and leek.
CHOCOLATE RASPBERRY FONDUE 2. To serve, skewer pieces of beef or pork onto forks and cook until firm and cooked through in the simmering broth, about 3 to 5 minutes Skewer vegetables and tofu and cook to taste. The vegetables and broth pair very well with a bowl of rice, or with the suggested dipping sauces below. If liquid cooks off too much, add additional stock/broth and allow to simmer for a few minutes before cooking foods.
TZATZIKI SAUCE red pepper and vinegar. Process to chop, about 10 to 20 seconds, stopping to scrape down the sides of the work bowl as needed. Add the cream cheese and sour cream. Pulse to combine, and then process until homogenous. Scrape down the sides of the work bowl, and then process an additional 5 seconds. Add salt to taste. Everyone has their own version of this sauce. Ours is very simple, but is the perfect accompaniment to the seafood fondue on page 15.
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