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Cuisinart CFO-1000 manual

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Table of contents for the manual

  • 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.[...]

  • Page 2

    2 IMPORTANT SAFEGUARDS When using an electrical appliance, basic safety precautions should always be followed, including the following: 1. READ ALL INSTRUCTIONS BEFORE USING. 2. Unplug from outlet when not in use and before cleaning. Allow to cool before putting on or taking off parts, and before cleaning the appliance. 3. Do not touch hot surfaces[...]

  • Page 3

    3 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. NOTICE This appliance has a polarized plug (one blade is wider than the other). To reduce the risk of electric shock, this plug will fit in a pol[...]

  • Page 4

    4 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. Brushed Stainless Steel Fondue Pot Three-quart stainless steel pot with nonstick interior holds fondue. 5.[...]

  • Page 5

    5 ASSEMBLY INSTRUCTIONS 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. Note: The ring must be positioned with the upper tier (2 rings) on top, and the lower tier [...]

  • Page 6

    6 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. USING YOUR FONDUE POT WITH CHEESE Begin by tossing finely shredded cheese with at least[...]

  • Page 7

    7 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. Place fork ring[...]

  • Page 8

    8 TIPS AND HINTS • 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. • Use chocolate chips to produce a smooth  chocolate fondue. They have the necessary cocoa butter. If y[...]

  • Page 9

    9 RECIPES Cheese Fondues Classic Cheese Fondue ................................................................................................................... 10 Pesto Cheese Fondue ...................................................................................................................... 10 Cheddar, Onion, Apple & Hard Cider Fon[...]

  • Page 10

    10 ClassiC Cheese Fondue The traditional fondue, this is the style that you will nd on most classic menus. While the wine gives it a distinct avor, see our note below on making it alcohol-free. Makes 6 to 8 servings 1 pound Gruyère, nely shredded ¾ pound Emmenthal, nely shredded 2 tablespoons cornstarch, divided 1½ teaspoons dry must[...]

  • Page 11

    11 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. Once the wine begins to simmer, reduce the temperature to Setting 3–3.5. Slowly add the cheese, abo[...]

  • Page 12

    12 Brie & MushrooM Fondue Chilling the Brie beforehand is key to cutting off the rind. Some can be removed more easily than other rinds, so be patient. Makes 6 to 8 servings 1½ pounds Brie 3 tablespoons cornstarch, divided 1 small shallot, peeled and halved 6 ounces mushrooms, cleaned and chopped (quartered if they are on the larger size– th[...]

  • Page 13

    13 garlic clove. Add 1 cup of the beer and the lime juice and set the temperature to Setting 4 ½ to bring the beer to a simmer (but not boiling). 4. Once the beer begins to simmer, reduce the temperature to Setting 3 ½ . Slowly add the cheese, about ¼ to 1 ⁄ 3 of a cup at a time Use a nonstick whisk (such as a silicone-coat ed one) to work the[...]

  • Page 14

    14 ¼ teaspoon crushed red pepper kosher salt, to taste 1. Put the garlic in the work bowl of a mini chopper tted with the metal chopping blade Process until nely chopped. Remove and reserve. Put the anchovies in the work bowl, pulse until nely chopped to where it is almost a paste (you will need to scrape down a few times for the anchovie[...]

  • Page 15

    15 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 com- ing 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. ChiCken stoCk with star anise F[...]

  • Page 16

    16 Fried seaFood & VeGetaBle Fondue 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. Makes 6 to 8 servings 3½ cups avorless vegetable oil (such as canola or grapesee[...]

  • Page 17

    17 1. Put the thawed raspberries in the work bowl of a food processor tted with the metal chop- ping blade. Process until puréed and smooth, about 30 seconds. Place the purée in a ne mesh strainer and press the liquid through into a bowl. Discard the seeds, reserving the purée. 2. Put the cream in the fondue pot. Set to Setting 4.5 to brin[...]

  • Page 18

    18 ½ cup chicken stock/broth, reduced sodium 1 ⁄ 3 cup soy sauce, reduced sodium ¼ cup sesame oil 2 tablespoons rice vinegar ½ teaspoon fresh lime juice 1 to 2 tablespoons fresh cilantro 1½ tablespoons granulated sugar ½ cup peanut butter, creamy or chunky 2 to 4 drops Asian chili oil (add to taste) 1. Put the ginger and garlic in the work b[...]

  • Page 19

    19 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 b[...]

  • Page 20

    20 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. Makes about 2 ⁄ 3 cup 1 small cucumber, trimmed but not peeled, and cut to t the feed tube 1 garlic clove, peeled 1½ tablespoons fresh dill 1½ tablespoons fresh mint leaves ½ tablespoon fres[...]

  • Page 21

    21 phone number , description of t he product defect, product mode l number (located on bo t tom o f pro duc t), origin al da te of purc has e, and a ny othe r infor mati on p er tine nt to the pr odu ct ’ s re tur n. CALIF ORNIA RESIDENTS ONL Y : Califo rn ia law pr ovide s that fo r In-War ra nt y Se r vic e, Cali for nia re si den ts have the [...]

  • Page 22

    22 NOTES[...]

  • Page 23

    23 NOTES[...]

  • Page 24

    ©2012 Cuisinart 150 Milford Road East Windsor, NJ 08520 Printed in China 12CE131516 G IB-11440 Any other trademarks or service marks referr ed to herein ar e the trademarks or service marks of their respective owners. Blenders Griddler Cookware T ools and Gadgets Food Processors Cuisinart offers an extensive assortment of top quality pr oducts to [...]

  • Page 25

    CFO1000 IB-1 1440(0,0) BOOK LEP0042IB-1-1 Operator : JESON PDF version : Hugo Code : Color Series: IB-1 1440 203X152MM Saddle Stitched 24PP 4C(CMYK)+1C(BK) 1C(BK)+1C(BK) V ersion no : Fold Size : Coating: Color (Cover): (Inside): Date: JUN-19-2012 Co-ordinator: Scias 120gsm gloss artpaper Gloss V arnishing in cover Material (Cover): 157gsm matt art[...]