INSTRUCTION AND RECIPE BOOKLET Lazy Susan Electric Fondue CFO-1000 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 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.
TABLE OF CONTENTS the electrical rating of the fondue pot. The extension cord should not be allowed to drape over the counter or tabletop where it can be pulled on by children or animals, or tripped over unintentionally. Important Safeguards....................................... 2 Unpacking Instructions......................................3. Preparing Your Fondue Pot for Use................. 3 Parts and Features............................................ 4 Assembly Instructions.........................
PARTS AND FEATURES 1. Stainless Steel Fondue Forks Eight individually colored forks to pierce food for dipping. 1 2. Glass Lid Cover Keeps contents in pot warm. 3. Fork Ring Sits on top of the fondue pot and is notched to hold fondue forks. 2 4. Brushed Stainless Steel Fondue Pot Three-quart stainless steel pot with nonstick interior holds fondue. 5. Temperature Probe Receptacle (not shown) 3 6. Adjustable Temperature Control Probe For selecting appropriate heat settings. 7.
Assembly instructions power cord to the probe socket, be sure that the grooved end of the magnetic power cord is facing down. Attach the power cord to the probe socket prior to plugging the cord into the wall outlet. 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. The fondue maker is now assembled for use. 2. Using two hands, firmly hold the Lazy Susan ring with hands on opposite sides.
SUGGESTED TEMPERATURES FOR FONDUES the recipe), 2 to 4 tablespoons of lemon juice or apple cider, and 2 to 4 tablespoons of apple cider vinegar. Preparing fondue without alcohol takes patience. You must add the shredded cheese to hot liquid very slowly because cheese melts more slowly in broth than in alcohol. Sprinkle in no more than 1/4 cup at a time. If it seems like the mixture is breaking apart, add another tablespoon of lemon juice or vinegar.
Using your fondue pot with oil Be sure fondue pot is completely dry before filling with oil. Fill fondue pot with 3½ cups of vegetable or other comparable oil. Note: Do not use more than 3½ cups oil. Do not use butter, margarine, lard, olive oil or shortening in place of vegetable oil. Never add water or any other liquid to oil. • Adjust temperature setting as needed to maintain oil temperature.
TIPS AND HINTS • • CAUTION: Do not immerse temperature control probe or cord set in water or other liquids. Wipe with a damp cloth and dry. It is possible to use alternative milks, such as almond, coconut, and soy, but the consistency will be much thinner. You may need to add more chocolate to compensate. 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.
RECIPES Cheese Fondues Classic Cheese Fondue.................................................................................................................... 10 Pesto Cheese Fondue....................................................................................................................... 10 Cheddar, Onion, Apple & Hard Cider Fondue.................................................................................. 11 Brie & Mushroom Fondue.........................................................
Classic Cheese Fondue 5. Reduce the temperature to Setting 3 for serving. The fondue should just simmer, but never come close to boiling. Traditionally this fondue is served with cubes of crusty bread, but crisp, blanched vegetables and cornichons are also perfect accompaniments. The traditional fondue, this is the style that you will find on most classic menus. While the wine gives it a distinct flavor, see our note below on making it alcohol-free.
½ small to medium apple, cored and finely chopped (does not need to be peeled) 2½ cups hard cider*, room temperature, divided (note: you may not need all of the cider) 2 tablespoons fresh lemon juice 2. Put the olive oil in the fondue pot and set to Setting 5. Once oil is hot, add the shallot and garlic; sauté until softened, about 1 minute. 3. Add 1 cup of the wine and 1 tablespoon of lemon juice and bring to a simmer (but not boiling). 4.
Brie & Mushroom Fondue the consistency of the fondue will be nice and creamy. (The wine keeps the cheese fro separating and from becoming stringy). Chilling the Brie beforehand is key to cutting off the rind. Some can be removed more easily than other rinds, so be patient. 6.
½ small red bell pepper, seeded and chopped 1 jalapeño, seeded and finely chopped ½ teaspoon kosher salt ¼ cup dry white wine, room temperature 1¼ cups half-and-half 1 package (8 ounces) cream cheese, cut into 6 pieces ½ pound Cheddar, finely shredded ½ pound crabmeat (use the highest quality that you can purchase) 1 teaspoon Old Bay seasoning ½ teaspoon Worcestershire sauce ½ teaspoon Dijon mustard garlic clove.
1 to 2 1½ ½ 1 1 1 3 to 4 1 1 pinches saffron threads cups dry white wine cup Pernod teaspoon kosher salt large tomato, chopped tablespoon tomato paste sprigs fresh basil cup water pound large shrimp (16 to 20), peeled and deveined 1 pound sea scallops, dried, tough muscle removed (most can be purchased this way) ¼ teaspoon crushed red pepper kosher salt, to taste 1. Put the garlic in the work bowl of a mini chopper fitted with the metal chopping blade Process until finely chopped.
Scallion & Ginger Scented Beef Broth gently, and let stand for 20 minutes – this will help the mussels to expel any sandy grit. Remove the “beard” by pulling on the threads that are coming out of the shell. Lift out of the water, leaving the cornmeal and grit in the bottom of the bowl, and dry on several layers of paper towels before cooking. The Asian flavors of the broth transfer perfectly to the meats and vegetables. Pair with sauces below for a complete meal.
Fried Seafood & Vegetable Fondue Chocolate Fondue Everything goes well when dipped in chocolate – pretzels, cake, brownies or fruit. You can even drizzle over ice cream if there is any left over. Make sure all foods being dipped into the oil are completely dry, otherwise the oil will spatter. Invest in a deep fat/candy thermometer to monitor the temperature of the oil to be sure you do not saturate or burn your foods.
Butter Caramel Fondue 1. Put the thawed raspberries in the work bowl of a food processor fitted with the metal chop- ping blade. Process until puréed and smooth, about 30 seconds. Place the purée in a fine mesh strainer and press the liquid through into a bowl. Discard the seeds, reserving the purée. Like the chocolate fondue, any leftover can either be reheated the following day, or drizzled over a bowl of ice cream. Makes 6 to 8 servings 2. Put the cream in the fondue pot. Set to Setting 4.
½ 1 ⁄3 ¼ 2 ½ 1 to 2 1½ ½ 2 to 4 cup chicken stock/broth, reduced sodium cup soy sauce, reduced sodium cup sesame oil tablespoons rice vinegar teaspoon fresh lime juice tablespoons fresh cilantro tablespoons granulated sugar cup peanut butter, creamy or chunky drops Asian chili oil (add to taste) 1. Put the ginger, shallot and garlic into a blender jar. Pulse on low about 5 times to chop Scrape down the sides of the jar and pulse a few more times until evenly chopped.
3. This may be used immediately after resting, or stored in the refrigerator for up to a week. Bring to room temperature and stir well before using. 2. Scrape down the sides of the work bowl. Add the hot sauce to taste, and while processing slowly add water until desired consistency is achieved. Add more water as needed. Taste and add salt or other seasonings if desired. 3. This may be used immediately, or stored in the refrigerator for up to 5 days. Bring to room temperature and stir well before using.
WARRANTY Limited Three Year Warranty Tzatziki Sauce Everyone has their own version of this sauce. Ours is very simple, but is the perfect accompaniment to the seafood fondue on page 15. This warranty is available to consumers only. You are a consumer if you own a Cuisinart® Lazy Susan Electric Fondue that was purchased at retail for personal, family or household use. Except as otherwise required under applicable law, this warranty is not available to retailers or other commercial purchasers or owners.
phone number, description of the product defect, product model number (located on bottom of product), original date of purchase, and any other information pertinent to the product’s return. CALIFORNIA RESIDENTS ONLY: California law provides that for In-Warranty Service, California residents have the option of returning a nonconforming product (A) to the store where it was purchased or (B) to another retail store which sells Cuisinart products of the same type.
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Version no : IB-11440 Fold Size: 203X152MM Saddle Stitched 24PP Material (Cover): 157gsm matt artpaper (Inside): 120gsm gloss artpaper Coating: Gloss Varnishing in cover Color (Cover): 4C(CMYK)+1C(BK) (Inside): 1C(BK)+1C(BK) Date: JUN-19-2012 Co-ordinator: Scias Hugo Description PDF version : CFO1000 IB-11440(0,0) BOOK Hugo Code : LEP0042IB-1-1 Color Series: Non Remark: Quality request (1) Operator : JESON
