Cuisinart CFO-3SS User Manual
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.
2
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 . . . . . . . Page 3
Instructions for Use . . . . . . . . . . . . . . . Page 3
Special Features . . . . . . . . . . . . . . . . . Page 4
Suggested Temperatures for Fondues . Page 5
Tips & Hints . . . . . . . . . . . . . . . . . . . . . Page 5
Recipes . . . . . . . . . . . . . . . . . . . . . . . . Page 7
Cleaning and Maintenance . . . . . . . . . Page 17
Warranty . . . . . . . . . . . . . . . . . . . . . . Page 18
IMPORTANT
SAFEGUARDS
When using an electrical appliance, basic safety
precautions should always be followed, including
the following:
1. READ ALL INSTRUCTIONS
BEFORE USING.
2. Do not touch hot surfaces. Use handles
or knobs.
3. Always use hot pads when handling a
hot FONDUE.
4. To protect against electric shock do not
immerse TEMPERATURE CONTROL
PROBE or MAGNETIC CORD in water or
other liquids.
5. Close supervision is necessary when any
appliance is used near children.
6. 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.
7. Do not operate any appliance with a
damaged cord or plug or after the appliance
malfunctions, or has been damaged in any
manner. Return appliance to Cuisinart for
examination, repair, or adjustment.
8. The use of accessory attachments are not
recommended by Cuisinart and may
cause injuries.
9. Do not use outdoors.
10. Do not let cord hang over the edge of
counter, or touch hot surfaces.
11. Do not place on or near a hot gas or electric
burner, or in a heated oven.
12. Extreme caution must be used when moving
fondue containing hot oil or other hot liquids.
13. Always attach plug to appliance first, then
plug cord in the wall outlet. To disconnect,
turn control to OFF, then remove plug from
wall outlet.
14. Do not use appliance for other than
intended use.
15. When making oil fondue, the temperature of
fondue fork when removed from the hot oil is
extremely hot. Take care not to eat directly
from one of the fondue forks that has been
removed from hot oil.
16. Be sure handles are secure and properly
attached to bowl.
17. For oil fondues, do not fill FONDUE with
more than 3 1/2 cups oil.
18. Use only on heat-resistant surfaces.
19. Do not use more than eight FONDUE
FORKS when cooking in hot oil.
SAVE THESE
INSTRUCTIONS
FOR HOUSEHOLD
USE ONLY
SPECIAL CORD SET
INSTRUCTIONS
3
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. Ashort power supply cord is provided
to reduce the risk resulting from becoming
entangled in or tripping over a longer cord.
An extension cord may be used with care.
However, the marked electrical rating of the
extension cord should be at least as great as
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 polarized
outlet only one way. If the plug does not fit fully
in the outlet, reverse the plug. If it still does not
fit, contact a qualified electrician. Do not modify
the plug in any way.
PREPARING YOUR
FONDUE FOR USE
Wash FONDUE POT, FONDUE RING and
FORKS in hot, soapy water, Rinse thoroughly
and dry. CAUTION: Do not wash or immerse the
temperature control probe or cord.
Before using the fondue for the first time,
condition the nonstick cooking surface by lightly
brushing the cooking surface with vegetable oil.
Heat, uncovered, at setting #4 for up to
5 minutes. Turn to OFF and cool completely.
Wipe away excess oil.
INSTRUCTIONS FOR USE
Set FONDUE POT on a flat, dry, heatresistant surface.
Set TEMPERATURE CONTROL PROBE to OFF
and plug probe into TEMPERATURE PROBE
RECEPTACLE on FONDUE POT.
Attach magnetic end of cord assembly to the
temperature probe socket.This should be
done prior to plugging the cord into the wall
outlet.The magnetic end of the cord is
designed to only connect one way.
Be sure the cord is installed in the socket.
Plug cord into 120 Volt AC outlet.
Preheat if necessary.
Turn TEMPERATURE CONTROL DIAL to
desired temperature. INDICATOR LIGHT will turn
on and then go off when selected temperature is
reached. During cooking, the light will cycle ON
and OFF to indicate that the temperature is being
regulated.
Use the FONDUE FORKS to spear foods for
cooking or dipping. Be careful not to scratch the
nonstick surface when placing FORKS in
FONDUE POT.
NOTE:When ingredients are stirred in
the FONDUE POT, use plastic, nylon or
wooden utensils to prevent damage to
nonstick surface.
After cooking or serving, turn TEMPERATURE
CONTROL DIAL to OFF. Unplug cord from wall
outlet. After FONDUE POT has cooled, remove
TEMPERATURE CONTROLPROBE.
4
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.
When making oil fondue, the temperature of
fondue fork when removed from the hot oil is
extremely hot. Take care not to eat directly from
one of the fondue forks that has been removed
from hot oil.
Place FONDUE POT on a flat, dry,
heat-resistant surface.
Attach temperature control probe to the
TEMPERATURE PROBE RECEPTACLE.
Attach magnetic end of cord assembly to the
temperature probe socket. This should be done
prior to plugging the cord into the wall outlet.
The magnetic end of the cord is designed to only
connect one way.
Fill FONDUE POT with 3 1/2 cups of
vegetable oil.
NOTE: Do not use more than 3 1/2 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 FONDUE RING on top edge of FONDUE
POT. Use to hold FONDUE FORKS while
cooking oil. CAUTION: Do not use more than
8 FONDUE FORKS at one time when cooking in
hot oil. The FONDUE RING may also prevent
some of the spattering during cooking. NOTE:
Do not place a cover over the FONDUE POT
when heating oil or cooking in oil.
Remove ice crystals or excess water on
food before cooking in oil by blotting with a
paper towel.
After FONDUE POT has cooled, turn
TEMPERATURE CONTROLDIAL to OFF.
Allow FONDUE POT and FONDUE RING to cool
completely before moving or cleaning.
WARNING: DO NOT USE THE MAGNETIC
POWER CORD SYSTEM TO DISCONNECT THE
FONDUE UNIT. ALWAYS DISCONNECT PLUG
FROM WALL OUTLET TO DISCONNECT FONDUE UNIT. Use only magnetic cord offered with
this product. The use of any other magnetic cord
may cause fire, electric shock, or injury.
CAUTION: The power cord is not to be removed
during normal operation. If the plug becomes
disconnected, the user should immediately
unplug the cord from the wall outlet, then
reconnect the magnetic plug to the socket.
SPECIAL FEATURES
1. Fondue forks
Eight individual fondue forks
2. Fondue ring
3. Fondue bowl
3 Qt. Stainless steel bowl with
nonstick interior
4. Brushed stainless steel housing
5. Adjustable temperature control probe
1
2
3
4
5
5
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.
Hold Chocolate Fondues at Setting 3 for serving.
Cheese Fondues
Cook finely chopped onions and other
aromatic vegetables for flavoring at Setting
5-1/2 - 6. Increase temperature to Setting
6-1/2 to add liquids and bring to slow boil.
Reduce heat to Setting 4-1/2 - 5 to gradually
add shredded cheeses.
Hold Cheese Fondues for serving at Setting 3.
Broth Fondues
Sauté finely chopped onions, other aromatic
vegetables, and herbs/spices for flavoring the
broth at Setting 5 - 6. Add liquid and bring to a
boil at Setting 7. Reduce the heat to Setting 3-1/2
to simmer broth.
Hold broth-based fondues for serving at Setting
3-1/2 - 4.
Oil Fondues
Heat oil at Setting 7-1/2 for 10 – 15 minutes
until oil is barely bubbling and tests at 375° F
when tested with a candy/deep fry thermometer,
or a 1-inch cube of bread is cooked to a golden,
toasty brown. If maximum quantities of cold food
are added simultaneously, it may be necessary
to increase temperature from Setting 7-1/2 to 8.
Adjust temperature setting as needed to maintain
oil temperature.
TIPS & HINTS
When making fondue, use a wine or beer that
you would prefer drinking. Taste and flavor are
important – if you wouldn’t drink it, don’t cook
with it. The same holds true for liquors and
liqueurs. ASauvignon Blanc or Pinot Grigio
is a good choice for making cheese fondue.
Champagne or Prosecco is another good
choice. Chardonnays and red wines are not
recommended for fondue cooking because the
taste of chardonnay can be overwhelming and
red wine lacks color appeal.
Foods for dipping, should not be left at room
temperature for longer than 2 hours. For safety,
present raw meats, poultry, and seafood in a
shallow bowl over a bed of ice to keep properly
chilled. Remove any ice crystals or excess water
before cooking in fondue pot.
Cook no more than 8 pieces of food at one
time to insure thorough cooking and to
prevent splashing.
Dipping foods should be cut into bite-sized
pieces. Meats can be cut into cubes or
into strips.
Blanch or gently steam vegetables to make them
tender for dipping into fondues. This will set the
color, and will help them to cook or heat through
more quickly. Vegetables such as green beans,
broccoli and cauliflower should be crisp to tender.
New potatoes should be steamed until tender but
still firm. There is no need to precook green
onions or bell pepper strips.
Fondue dipping sauces can be served in bowls
with ladles so a small amount of sauce can be
placed on each dining plate, or individual
ramekins can be used for each diner.
To serve Fondue at the dining table, set Fondue
Maker in the center of the table on a trivet. It may
be a good idea to cover the table with a protector
and tablecloth, as there may be dripping.
6
To serve fondue, give each diner a dinner plate,
a fondue fork and a dinner fork along with a
large napkin.
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. If a dipping sauce gets on a fondue fork, it
can “contaminate” the oil or broth, causing a
burnt or “off” taste.
Diners should never “double dip” and place the
bitten portion of a piece of food back into the
communal fondue pot.
CHOCOLATE FONDUE
When preparing chocolate fondue, be sure to use
the best chocolate available for optimum flavor.
Chop your own chocolate quickly in the
Cuisinart
®
Food Processor. Place 1-inch or
smaller pieces of chilled chocolate in the work
bowl fitted with the metal blade and process until
finely chopped.
Take care not to allow your chocolate fondues to
come to a boil.
If chocolate fondue begins to “break” or separate
into chocolate with any liquid that is oily in
appearance, the fondue can be rescued by using
a Cuisinart
®
Hand Blender on low speed, directly
in the Cuisinart
™
Fondue Pot. Blend, using a
gentle up and down motion, keeping the blender
under the top surface of the fondue until it returns
to a homogenous mixture.
CHEESE FONDUE
Cut crusty bread for dunking into 1-inch cubes –
always include a side of crust on each bread
cube. The bread is speared on a fondue fork,
and then swirled into the cheese in a “figure
eight” type motion to coat. The fork prongs
should not ever touch the bottom or sides of
the Cuisinart
™
Fondue Pot – they will scratch
the nonstick surface.
Begin cheese fondues by heating wine, beer
or other liquid until it reaches a boil.
Then reduce heat to a simmer and slowly add
shredded cheeses while stirring, until the cheese
melts completely.
Take care not to allow cheese fondue to come
to a boil.
If cheese fondue begins to “break” or separate
into cheese with liquid that is oily in appearance,
the fondue can be rescued by using a Cuisinart
®
Hand Blender on low speed, directly in the
Cuisinart
™
Fondue Pot. Blend, using a gentle
up and down motion, keeping the blender under
the top surface of the fondue until it returns to a
homogenous mixture.
Do not purchase expensive already grated
cheeses. You will have a greater variety and
better quality available if you grate your own use your Cuisinart
®
Food Processor fitted with
the medium (4mm) shredding disc to quickly
shred less costly blocks of cheeses.
BROTH FONDUE
When making a broth fondue, use a homemade
stock that has been strained, or a purchased
stock or broth that is flavorful, but low in sodium
– a high sodium stock will become more concentrated as the evening progresses.
Season broths with fresh ginger, green onions,
spices, or fresh herbs for flavorful dipping.
Have additional hot stock/broth available to
add to the fondue pot as necessary.
OIL FONDUE
For oil fondues, use a flavorless vegetable oil.
Heat oil to 375° F using setting 7-1/2. This will
take about 10 to 15 minutes – a one inch cube
of bread will fry to golden brown in about
45 seconds when the oil is ready. Use no more
than 3-1/2 cups oil.
Season meats for oil fondues after frying –
the hot meat will absorb the seasoning, and the
seasoning will not flavor the oil for other diners.
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