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Summary of Contents for Cuisinart LAZY SUSAN ELECTRIC FONDUE CFO-1000
- Page 1 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.
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Page 2: Important Safeguards
Return appliance to the nearest authorized service facility for examination repair, or USE ONLY electrical or mechanical adjustment. 8. Using accessory attachments not sold or recommended by Cuisinart can cause fire, SPECIAL CORD SET electric shock or injury. INSTRUCTIONS 9. Do not use outdoors. -
Page 3: Table Of Contents
TABLE OF CONTENTS the electrical rating of the fondue pot. The extension cord should not be allowed to drape Important Safeguards ........2 over the counter or tabletop where it can be Unpacking Instructions ........3 pulled on by children or animals, or tripped Preparing Your Fondue Pot for Use .... -
Page 4: Parts And Features
PARTS AND FEATURES 1. Stainless Steel Fondue Forks Eight individually colored forks to pierce food for dipping. 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. 4. -
Page 5: Assembly Instructions
ASSEMBLY INSTRUCTIONS power cord to the probe socket, be sure that the grooved end of the magnetic power 1. Place fondue pot and all removable parts cord is facing down. Attach the power on a clean, dry, flat surface. Make sure all cord to the probe socket prior to plugging parts have been cleaned and dried the cord into the wall outlet. -
Page 6: Suggested Temperatures For Fondues
SUGGESTED the recipe), 2 to 4 tablespoons of lemon juice or apple cider, and 2 to 4 tablespoons of apple TEMPERATURES FOR cider vinegar. Preparing fondue without alcohol FONDUES takes patience. You must add the shredded cheese to hot liquid very slowly because cheese The temperature settings below are suggestions, melts more slowly in broth than in alcohol. -
Page 7: Using Your Fondue Pot With Oil
USING YOUR FONDUE POT • Adjust temperature setting as needed to maintain oil temperature. WITh OIL • Dipping suggestions include scallops, shrimp, Be sure fondue pot is completely dry before green beans, tofu, peppers, cauliflower, filling with oil. carrots, and steamed potatoes. Fill fondue pot with 3½ cups of vegetable or other • Dipping sauces are a great accompaniment. -
Page 8: Cleaning And Maintenance
TIPS AND hINTS CAUTION: Do not immerse temperature control probe or cord set in water or other • It is possible to use alternative milks, such liquids. Wipe with a damp cloth and dry. as almond, coconut, and soy, but the Thoroughly wash fondue pot, Lazy Susan ring, consistency will be much thinner. -
Page 9: Recipes
RECIPES Cheese Fondues Classic Cheese Fondue ........................10 Pesto Cheese Fondue ........................10 Cheddar, Onion, Apple & Hard Cider Fondue ................. 11 Brie & Mushroom Fondue ........................ 12 Southwest Salsa Fondue ......................... 12 Crab Cake Fondue ..........................13 Broth/Oil Fondues Bagna Cauda ...........................13 Seafood Bouillabaisse Fondue ...................... -
Page 10: Classic Cheese Fondue
ClassiC Cheese Fondue 5. Reduce the temperature to Setting 3 for serving. The fondue should just simmer, but The traditional fondue, this is the style that you never come close to boiling. Traditionally this will find on most classic menus. While the wine fondue is served with cubes of crusty bread, gives it a distinct flavor, see our note below on but crisp, blanched vegetables and cornichons... -
Page 11: Cheddar, Onion, Apple & Hard Cider Fondue
Cider Fondue until homogenous. Add the slurry to the fondue A pub-style fondue, this is a Cuisinart kitchen and whisk to fully combine. If the fondue is too favorite, especially when paired with soft pretzels. -
Page 12: Brie & Mushroom Fondue
Brie & MushrooM Fondue the consistency of the fondue will be nice and creamy. (The wine keeps the cheese fro Chilling the Brie beforehand is key to separating and from becoming stringy). cutting off the rind. Some can be removed 6. -
Page 13: Crab Cake Fondue
garlic clove. Add 1 cup of the beer and the ½ small red bell pepper, seeded and lime juice and set the temperature to Setting chopped 4½ to bring the beer to a simmer (but not jalapeño, seeded and finely chopped boiling). -
Page 14: Seafood Bouillabaisse Fondue
¼ teaspoon crushed red pepper 1 to 2 pinches saffron threads kosher salt, to taste 1½ cups dry white wine ½ cup Pernod teaspoon kosher salt 1. Put the garlic in the work bowl of a mini chopper fitted with the metal chopping blade large tomato, chopped Process until finely chopped. -
Page 15: Chicken Stock With Star Anise Fondue
sCallion & GinGer sCented gently, and let stand for 20 minutes – this will help BeeF Broth the mussels to expel any sandy grit. Remove the “beard” by pulling on the threads that are com- The Asian flavors of the broth transfer perfectly to ing out of the shell. -
Page 16: Fried Seafood & Vegetable Fondue
Fried seaFood & VeGetaBle ChoColate Fondue Everything goes well when dipped in chocolate Fondue – pretzels, cake, brownies or fruit. You can even Make sure all foods being dipped into the oil drizzle over ice cream if there is any left over. are completely dry, otherwise the oil will spatter. -
Page 17: White Chocolate Fondue
Butter CaraMel Fondue 1. Put the thawed raspberries in the work bowl of a food processor fitted with the metal chop- Like the chocolate fondue, any leftover can ping blade. Process until puréed and smooth, either be reheated the following day, or about 30 seconds. -
Page 18: Wasabi Ginger Sauce
½ cup chicken stock/broth, reduced sodium 1. Put the ginger, shallot and garlic into a blender ⁄ cup soy sauce, reduced sodium jar. Pulse on low about 5 times to chop Scrape down the sides of the jar and ¼ cup sesame oil pulse a few more times until evenly tablespoons rice vinegar... -
Page 19: Sundried Tomato & Roasted Red Pepper Dip
2. Scrape down the sides of the work bowl. Add 3. This may be used immediately after resting, or the hot sauce to taste, and while processing stored in the refrigerator for up to a week. slowly add water until desired consistency is Bring to room temperature and stir well before using. -
Page 20: Warranty
Ours is very simple, but is the perfect accompaniment to the seafood fondue This warranty is available to consumers only. on page 15. ® You are a consumer if you own a Cuisinart Lazy ⁄ Makes about Susan Electric Fondue that was purchased at retail for personal, family or household use. - Page 21 Cuisinart for repair, or if necessary, replacement, by calling our Consumer Service Center toll-free at 1-800-726-0190. Cuisinart will be responsible for the cost of the repair, replacement, and shipping and handling for such products under warranty. BEFORE RETURNING YOUR CUISINART ®...
- Page 22 NOTES...
- Page 23 NOTES...
- Page 24 Food Griddler Cookware Processors Gadgets 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, cookware, tools and gadgets. www.cuisinart.com ©2012 Cuisinart 150 Milford Road...
- Page 25 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) Co-ordinator: Scias Date: JUN-19-2012 Hugo Description PDF version : CFO1000 IB-11440(0,0) BOOK Hugo Code : LEP0042IB-1-1 Operator : JESON...
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