Page 1
INSTRUCTION
AND RECIPE
BOOKLET
Electric Fondue Pot
CFO-3SSC
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
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2
INTRODUCTION
Your party is sure to be a success with the
elegant brushed stainless Cuisinart
™
Electric
Fondue Set! The 3-quart (2.8 L) nonstick pot will
accommodate all of your favourite 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. Do not immerse TEMPERATURE
CONTROL PROBE 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 (875 ml) 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
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3
This product contains no user-serviceable
parts. Temperature control probe does not
need lubrication. Do not attempt to service this
product. A short power supply cord is provided
to reduce the risk resulting from becoming
entangled in or tripping over a longer cord.
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.
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 CONTROL PROBE.
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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.
Fill FONDUE POT with 3 1/2 cups (875 ml) of
vegetable oil.
NOTE: Do not use more than 3 1/2 cups (875 ml)
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 CONTROL DIAL to OFF.
Allow FONDUE POT and FONDUE RING to cool
completely before moving or cleaning.
SPECIAL FEATURES
1. Fondue forks
Eight individual fondue forks
2. Fondue ring
3. Fondue bowl
3 Qt. (2.8 L) Stainless steel bowl with
nonstick interior
4. Brushed stainless steel housing
5. Adjustable temperature control probe
1
2
3
4
5
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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 flavouring 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 flavouring 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
(191º C) when tested with a candy/deep fry thermometer, or a 1-inch (2.5 cm) 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 flavour are
important – if you wouldn’t drink it, don’t cook
with it. The same holds true for liquors and
liqueurs. A Sauvignon 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 colour 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
colour, 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 centre 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.
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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 flavour.
Chop your own chocolate quickly in the
Cuisinart
®
Food Processor. Place 1-inch (2.5 cm)
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 (2.5 cm)
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 flavourful, 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 flavourful dipping.
Have additional hot stock/broth available to
add to the fondue pot as necessary.
OIL FONDUE
For oil fondues, use a flavourless vegetable oil.
Heat oil to 375° F (191º C) using setting 7-1/2.
This will take about 10 to 15 minutes – a one
inch (2.5 cm) 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 (875 ml) oil.
Season meats for oil fondues after frying –
the hot meat will absorb the seasoning, and the
seasoning will not flavour the oil for other diners.
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RECIPES
Cheese Fondues
Classic Cheese Fondue . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 8
Pesto Cheese Fondue . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 8
Cheddar, Onion, Apple & Hard Cider Fondue . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 8
Brie & Mushroom Fondue . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 9
Southwest Salsa Fondue . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 9
Meat/Seafood Fondues
Seafood Bouillabaisse Fondue . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 10
Chicken Stock with Star Anise . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 1 0
Scallion & Ginger Scented Beef Broth . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 11
Fried Seafood & Vegetable Fondue . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 11
Fried Turkey & Potato Fondue . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 12
Dessert Fondues
Chocolate Hazelnut Fondue . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 12
Chocolate Bourbon Fondue . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 12
Chocolate Mint Fondue . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 12
Chocolate Raspberry Fondue . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 13
White Chocolate Apricot Fondue . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 13
Warm Berry Fondue . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 13
Sauces for Fondues
Asian Peanut Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 14
Wasabi Ginger Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 14
Spinach Dipping Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 14
Roasted Red Pepper and Sun-dried Tomato Dip . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 15
Olive Tapenade Aioli . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 15
Tsatziki Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 15
Apricot Mustard . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 16
Cranberry Mustard . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 16
Horseradish Mustard Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 16
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CHEESE FONDUES
CLASSIC CHEESE FONDUE
Makes 6 – 8 servings
1 pound (500 g) Gruyere cheese
(not processed), grated
3/4 pound (375 g) Emmenthal cheese, grated
6 teaspoons (30 ml) cornstarch
1-1/2 teaspoons (7 ml) dry mustard
1 clove garlic, peeled, cut in half
2-1/4 cups (532 ml) dry white wine (not
chardonnay)
2-1/2 tablespoons (37 ml) Kirschwasser
Place the grated cheeses in a large bowl and toss
to combine. Add the cornstarch and dry mustard
and toss to coat the grated cheese completely.
Reserve.
Rub the bottom and lower half of the sides of
Cuisinart
™
Fondue Pot with the cut sides of the
garlic cloves. Add the wine to the Fondue Pot.
Turn the temperature to Setting 5 and bring the
wine to a strong simmer (bubbling, but not boiling
strongly). While stirring constantly with a wooden
spoon or nonstick whisk, gradually whisk in the
grated cheeses, sprinkling in one handful at a
time; don’t add any more cheese until each
handful is completely melted and smooth. The
mixture will slowly thicken. When all the cheese
has been added, stir in the Kirschwasser and
serve. Reduce the temperature setting of the
Fondue Pot to Setting 3. The fondue should just
simmer; it should never boil.
This fondue is traditionally served with cubes of
crusty bread. For a change you may also serve
blanched to crisp-tender vegetables or cooked
but firm new potatoes.
PESTO CHEESE FONDUE
Makes 8 servings
1 pound (500 g) part-skim mozzarella
cheese (not handmade fresh), shredded
8 ounces (250 g) Italian Fontina, shredded
6 ounces (175 g) Provolone, shredded
2 tablespoons (30 ml) cornstarch
1 tablespoon (15 ml) extra virgin olive oil
1 ounce (28 g) shallot, peeled, chopped
1 clove garlic, peeled, chopped
2 cups (500 ml) dry white wine (Pinot Grigio)
6 tablespoons (90 ml) pesto
(homemade or purchased)
Crusty bread cubes for dipping
Fresh vegetables for dipping – blanched
flowerets of broccoli or cauliflower, sliced
carrots, zucchini wedges; raw strips of red
or yellow bell peppers
Place cheeses in a large bowl and sprinkle with
cornstarch; toss to completely coat. Reserve.
Heat the olive oil in the Cuisinart
™
Fondue Pot
using Setting 5-1/2 - 6. Cook the chopped shallot
and garlic until tender and just golden, about
1 minute. Add the wine and bring to a simmer.
Reduce the temperature to Setting 3-1/2.
Gradually add the cornstarch-coated shredded
cheese, one handful at a time, while stirring with
a plastic or coated whisk. Add the cheese slowly,
allowing it to melt and blend completely before
adding more. Do not rush. When cheese has
been completely added, stir in the pesto.
Keep the temperature Setting at 3 to serve the
fondue. The fondue should just simmer; it should
never boil.
Serve with crusty bread cubes and vegetables,
if desired.
CHEDDAR, ONION, APPLE &
HARD CIDER FONDUE
Makes 8 servings
1-1/2 pounds (750 g) shredded extra sharp
cheddar cheese
2-1/2 tablespoons (37 ml) cornstarch
1/2 teaspoon (2 ml) dry mustard
1 tablespoon (15 ml) unsalted butter
1 ounce (30 g) chopped shallot
1/2 cup (125 ml) finely diced tart apple
2-1/2 cups (625 ml) hard cider
Cubes of crusty bread
Apple wedges (toss in lemon juice
to prevent from turning brown)
Page 9
9
Place the shredded cheese in a large bowl and
sprinkle with the cornstarch and dry mustard; toss
to coat.
Heat the butter in the Cuisinart
™
Fondue Pot using
Setting 3-1/2. Cook the shallot and apple in the
butter until tender and golden, about 3 – 4
minutes. Add 2 cups (500 ml) of the hard cider
and bring to a boil.
Reduce the heat to Setting 3 - 4, and with the
cider simmering, gradually add the shredded
cheese, a handful at a time, while whisking with
a plastic or coated whisk. If mixture seems too
thick, whisk more of the reserved cider as
needed. To serve, keep the temperature set at
Setting 3.
Serve with crusty bread or wedges of tart apple.
BRIE & MUSHROOM FONDUE
3/4 ounce (21 g) mixed dried exotic or
porcini mushrooms
1 cup (250 ml) boiling water
1-1/2 pounds (750 g) Brie*
3 tablespoons (45 ml) cornstarch
1 ounce (30 g) shallot, peeled
6 ounces (175 g) mushrooms, cleaned and
halved
1 tablespoon (15 ml) unsalted butter
2-1/2 cups (625 ml) dry white wine
(Sauvignon Blanc recommended)
Rinse the dried mushrooms and place in a small
bowl. Cover with boiling water and let stand 20
minutes, until softened. Drain, squeeze dry, and
chop finely. Reserve.
Use a sharp knife or vegetable peeler to remove
the rind from the Brie. Cut or tear into 1/2-inch
(1.25 cm) cubes. Toss with cornstarch and refrigerate while preparing the remainder of the recipe.
Insert the metal blade in the Cuisinart
®
Food
Processor. With the machine running, drop the
shallot through the small feed tube and process
for 5 seconds to chop. Scrape the work bowl and
add the mushrooms; pulse until finely chopped,
about 20 pulses.
Melt the butter in the Cuisinart
™
Fondue Pot using
Setting 4-1/2 – 5-1/2. Add the chopped shallots
and fresh mushrooms. Stir and cook the mushrooms until they give up their liquid and are lightly
browned, about 3 – 4 minutes. Add the wine and
bring to a boil. Reduce the heat to Setting 3-1/2 –
4-1/2 and gradually stir in the cornstarch-coated
Brie bits, a handful at a time, stirring constantly
with a plastic or coated whisk. Stir and blend completely before adding the next handful.
When all the cheese has been added, stir in the
minced rehydrated mushrooms.
Serve with crusty bread cubes.
*For ease, cut into wedges and freeze for
30 minutes before starting this recipe.
SOUTHWEST SALSA FONDUE
3/4 cup (175 ml) prepared salsa
3/4 pound (375 g) sharp Cheddar cheese,
shredded
3/4 pounds (375 g) Monterey Jack Cheese,
shredded
3 tablespoons (45 ml) cornstarch
1/2 teaspoon (2 ml) ground cumin
1 clove garlic, cut in half
2 12-oz. (375 ml) bottles Mexican beer, such
as Corona, at room temperature
3 tablespoons (45 ml) Tequila
Cooked Southwest Chicken sausage in
1-inch (2.5 cm) pieces, blanched fresh
vegetables, corn chips, crusty bread cubes
Place the salsa in a yogurt strainer or sieve
lined with a coffee filter and allow to drain until
thickened, about 1 hour. Reserve.
Place the shredded cheeses in a large bowl and
sprinkle with cornstarch. Toss the cheese with the
cornstarch to coat.
Rub the Cuisinart
™
Fondue Pot with the cut garlic
halves. Add 2-1/4 cups (550 ml) of the beer to the
Fondue Pot and heat, using Setting 5, until mixture begins to boil. Lower the heat to setting 4-1/2
and gradually add the cheeses, one handful at a
time, whisking while adding the cheese. Stir the
cheese and allow it to melt completely before
each addition. When the cheese has been completely melted, stir in the drained salsa and
Tequila. Keep the fondue warm at Setting 3 to
serve.
Page 10
10
MEAT/SEAFOOD FONDUES
SEAFOOD BOUILLABAISSE FONDUE
Makes 6 to 8 servings
1 tablespoon (15 ml) extra virgin olive oil
3 cloves garlic, peeled and sliced thinly
1 pound (500 g) fresh mussels, cleaned
and bearded*
1 pinch saffron threads
2 cups (500 ml) dry white wine or vermouth
1 teaspoon (5 ml) kosher salt
26 ounces (770 ml) tomato purée
3-4 large sprigs fresh basil
1 cup (250 ml) water
1 pound (500 g) very large shrimp (16 – 20
count), peeled, deveined, cut in half
lengthwise
1 pound (500 g) sea scallops, dried,
tough muscle removed
1 crusty baguette, about 1 pound (500 g),
cut in cubes for dunking
Heat oil in the Cuisinart
™
Fondue Pot on setting
4-1/2. Add the sliced garlic, and cook until lightly
browned, about 1 minute. Add mussels, saffron,
and wine to pan. Cook, stirring occasionally, until
mussels are opened, 3 to 4 minutes. Remove
mussels from pan. Add salt, tomato purée, basil,
and water to pan. Raise the temperature to
Setting 6 and bring to a boil. Reduce temperature
to Setting 3-1/2, and simmer for 10 minutes.
Remove mussels from their shells; discard
mussel shells.
Remove basil from sauce. If sauce is too thick,
thin with a little water. To serve Seafood
Bouillabaisse Fondue, skewer shrimp, scallops,
or mussels onto fondue forks and dip into
Bouillabaisse Sauce. Cook shrimp and scallops
until they are firm but not tough. Cook mussels
just to heat through; they are already cooked and
will toughen with too much heat. Skewer and dip
cubes of crusty baguette in sauce.
Suggested Dipping Sauce: Olive Tapenade Aioli
*Fresh mussels should have tightly closed
shells when purchased, or those that are slightly
opened should close shut when tapped. Store in
refrigerator until ready to use. To clean mussels,
place in a bowl of cold water with about 1/4 cup
(50 ml) cornmeal, swirl gently, and let stand for 20
minutes – this will help the mussels to expel any
sandy grit. Remove the “beard” by pulling on the
byssal 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.
CHICKEN STOCK WITH
STAR ANISE FONDUE
Makes 6 to 8 servings
4-1/2 cups (1.13 L) good quality chicken stock or
broth + 1-2 cups (250-500 ml) additional
warm chicken stock
3/4 ounce (21 g) star anise*
1-1/2 pounds (750 g) boneless, skinless chicken
breast
8 ounces (250 g) small white mushrooms,
cleaned
1 red bell pepper, cored and seeded
1 yellow bell pepper, cored and seeded
1 small zucchini – or 6 ounces (175 g) baby
zucchini
1/2
pound (250 g) fresh asparagus or broccolini
1/2 pound (250 g) edible pod or snow peas,
tipped and topped, strings removed
steamed rice, optional
Combine chicken stock and star anise in
Cuisinart
™
Fondue Pot. Set temperature at
Setting 6 and bring to a boil. Reduce to Setting
3-1/2 and simmer for about 10 minutes.
Trim and discard any visible fat and cartilage from
the chicken. Cut into one-inch (2.5 cm) pieces.
Using a clean knife and Prep Board, cut peppers
into strips about 1-1/2-x-1/2 inch (3.75 x 1.25 cm).
Cut zucchini into 1/2-inch (1.25 cm) thick rounds.
To serve, skewer pieces of chicken and cook
until firm and cooked through in simmering broth.
Take care to cook poultry through completely;
this will take about 3 minutes. Skewer vegetables
and cook to taste. May be served with a bowl
of steamed rice for each diner. Add additional
warm chicken stock to the Fondue Pot as needed,
to keep the liquid deep enough for dipping and
cooking.
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11
Suggested Dipping Sauces: Asian Peanut
Sauce, Wasabi Ginger Sauce.
*Star anise is a star-shaped dark brown pod
native to China. It is used in Asian and tropical
cuisines, and as a flavouring in baked goods in
many Western cuisines. It can be found in Asian
markets, as well as in many grocery stores and
specialty food stores.
SCALLION & GINGER SCENTED
BEEF BROTH
Makes 6 to 8 servings
6 cups (1.5 L) good quality beef stock or
broth (low-sodium) + 2 cups (500 ml)
additional hot broth to add as needed
3 scallions, cut in 1-inch (2.5 cm) pieces
6 slices fresh ginger, each about
the size of a quarter
1-2 cloves garlic, peeled and halved
4 whole peppercorns
1 tablespoon (15 ml) low-sodium soy sauce
1 tablespoon (15 ml) mirin, rice wine or
medium dry sherry
3/4 pound (375 g) beef tenderloin, thinly sliced
3/4 pound (375 g) pork tenderloin, thinly sliced
8 ounces (250 g) baby carrots, steamed to
crisp-tender
6 ounces (175 g) thinly sliced daikon
8 ounces (250 g) small white mushrooms,
cleaned
8 ounces (250 g) firm tofu, cut into bite-sized
cubes
8 scallions, trimmed to 4-inch (10 cm)
lengths
4 ounces (125 g) canned water chestnuts,
drained steamed rice, optional
Place the beef stock, scallions, ginger, garlic,
and peppercorns in the Cuisinart
™
Fondue Pot.
Set temperature at Setting 6 and bring to a boil.
Reduce to Setting 3 and simmer for about 20 - 25
minutes, until broth has taken on the flavours of
the ginger and scallions.
Use skewers to dip slices of beef or pork
tenderloin and the accompanying vegetables
into the stock. May be served with small bowls
of hot steamed rice for each diner. Add additional
warm beef stock to the Fondue Pot as needed,
to keep the liquid deep enough for dipping
and cooking.
Suggested Dipping Sauces:
Asian Peanut Sauce, Wasabi Ginger Sauce
FRIED SHRIMP &
VEGETABLE FONDUE
Makes 6 to 8 servings
3-1/2 cups (875 ml) flavourless vegetable oil
1 pound (500 g) large shrimp (21-25 count),
peeled (leave on tail) and deveined
1 pound (500 g) dry sea scallops, tough
muscle removed
1/2 pound (250 g) salmon fillet, skinned, cut
into 1-inch (2.5 cm) cubes
12 ounces (375 g) Italian baby eggplant or
Japanese eggplant, cut in 1/2-inch
(1.25 cm) rounds
1 small zucchini, cut in 1/2-inch (1.25 cm)
rounds
24 green beans, cut in 2-inch (5 cm) pieces
12 pearl onions, steamed to crisp-tender
2 large carrots, peeled, cut into 1/2-inch
(1.25 cm) ovals, steamed to crisp-tender
8 ounces (250 g) new red potatoes, cut into
bite-sized wedges and steamed to just
tender
fresh lemon wedges
fresh basil leaves
Heat oil in Cuisinart
™
Fondue Pot on Setting 7-1/2
until hot and bubbly, but not boiling – oil should
test at 375° F (191º C) with a candy/deep fry
thermometer for best results.
Skewer seafood and vegetables and fry until
golden and crispy. Drain, allow to cool for a few
moments, and dip in sauces to serve.
Suggested Dipping Sauces:
Spinach Dipping Sauce, Roasted Red Pepper &
Sun-dried Tomato Dip, Olive Tapenade Aioli,
Tsatziki Sauce.
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12
DEEP FRIED TURKEY &
POTATO FONDUE
Makes 6 – 8 servings
3-1/2 cups (875 ml) flavourless vegetable oil
2 pounds (1 kg) boneless, skinless turkey
breast, well trimmed
1 pound (500 g) new red potatoes, cut into
bite-sized pieces and steamed until just
tender
Kosher salt and freshly ground pepper
Heat oil in Cuisinart
™
Fondue Pot on Setting 7-1/2
until hot and bubbly, but not boiling – oil should
test at 375° F (191° C) with a candy/deep fry thermometer for best results. Cut turkey into cubes,
about 3/4 inch (1.88 cm) in size.
Skewer turkey and dip in hot oil to cook.
Take care to cook turkey thoroughly – until it is
no longer pink in the centre – this will take about
3 minutes. Skewer potato wedges and dip into
hot oil to cook. When golden and cooked, sprinkle
to taste with kosher salt and pepper. Drain turkey
cubes and potato wedges and let cool for a few
moments before eating. Serve with mustard
sauces for dipping.
Suggested Dipping Sauces:
Apricot Mustard, Cranberry Mustard,
Horseradish Mustard Sauce
DESSERT FONDUES
CHOCOLATE HAZELNUT FONDUE
Makes 8 servings
1-1/2 cups (375 ml) half-and-half
1 cup (250 ml) heavy cream
1-1/2 pounds (750 g) bittersweet or semisweet
chocolate, finely chopped
1/4 cup (50 ml) Frangelico liqueur
1/4 cup (50 ml) chopped toasted hazelnuts
Place the half-and-half and heavy cream in the
Cuisinart
™
Fondue Pot. Heat creams using Setting
4-1/2, until the cream is bubbling. Reduce the
heat to Setting 3-1/2 and gradually stir the
chopped chocolate into the hot cream, 1/2 cup
(125 ml) at a time, whisking while adding with a
plastic or nonstick whisk. When the chocolate is
completely blended in, add the liqueur.
Keep warm using setting 3. Sprinkle with chopped
hazelnuts just before serving.
Dipping suggestions include cookies, biscotti,
cubes of vanilla or chocolate cake, dried apricots,
brownies, fresh berries, sliced pears, pineapple
cubes, and marshmallows.
CHOCOLATE BOURBON FONDUE
Makes 6 – 8 servings
1 cup (250 ml) heavy cream
1 cup (250 ml) half-and-half
8 ounces (250 g) unsweetened chocolate,
grated
8 ounces (250 g) milk chocolate, grated
2 tablespoons (30 ml) instant espresso
powder
2-3 tablespoons (30-45 ml) Kentucky Bourbon
Place the heavy cream and half-and-half in the
Cuisinart
™
Fondue Pot and bring to a simmer
at Setting 4-1/2. When the cream is bubbling
lightly, lower heat to setting 4 and add the grated
chocolates, about 1/2 cup (125 ml) at a time,
stirring with a plastic or coated whisk until smooth
and creamy after each addition. Stir the espresso
powder into 2 tablespoons (30 ml) of the Bourbon.
Stir into the chocolate fondue. Add the remaining
Bourbon to taste. Reduce the temperature to
Setting 3 to serve the fondue.
Dipping suggestions:
Sliced apricots, strawberries, cherries, Clementine
sections, dried apricots, pound cake cubes, cookies, biscotti.
CHOCOLATE MINT FONDUE
1 cup (250 ml) half-and-half
1 cup (250 ml) heavy cream
1-1/2 pounds (750 g) bittersweet chocolate,
finely chopped
1/2 pound (250 g) milk chocolate, finely
chopped
1/4 cup (50 ml) crème de cacao (clear)
1/4 cup (50 ml) crème de menthe (clear)
Place the half-and-half and heavy cream in the
Cuisinart
™
Fondue Pot. Heat, using Setting 4-1/2,
until the creams are bubbling. Reduce the heat to
Setting 3-1/2 and gradually stir the chopped
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13
chocolate into the hot cream, 1/2 cup (125 ml) at
a time, whisking while adding with a plastic or
nonstick whisk until creamy and smooth after
each addition. When the chocolate is completely
blended in, add the liqueurs. Keep warm using
Setting 3 to serve the fondue.
Dipping suggestions include sliced pears, fresh
strawberries, cookies, cubes of pound cake,
brownies.
CHOCOLATE RASPBERRY FONDUE
1 12-ounce (375 g) package frozen
raspberries, thawed
1-1/2 cups (375 ml) heavy cream
1-1/2 pounds (750 g) bittersweet chocolate,
chopped
2-3 tablespoons (30-45 ml) Chambord or
Kirschwasser
Place the thawed raspberries in the work bowl of
the Cuisinart
®
Food Processor fitted with the metal
blade. Process until puréed and smooth, about
30 seconds. Place the purée in a fine mesh sieve
(also called a Chinois) and press the liquid
through into a bowl. Discard the seeds.
Place the cream in the Cuisinart
™
Fondue Pot.
Heat using setting 4-1/2, until the cream is
bubbling. Gradually stir in the chopped chocolate,
1/2 cup (125 ml) at a time, whisking with a plastic
or nonstick whisk, until completely smooth after
each addition.
Measure out 1/3 cup (75 ml) of the raspberry
purée and stir into the chocolate. Reserve the
remaining purée for another use (or freeze to
make Chocolate Raspberry Fondue at a later
date). Stir in the liqueur. For serving, keep the
fondue warm using Setting 3.
This versatile fondue is good with all fruits that are
suitable for dipping. The tartness of the raspberry
purée also makes it good for cubes of pound or
angel food cake, cookies, brownies, or biscotti.
WHITE CHOCOLATE
APRICOT FONDUE
Makes 8 servings
1 can (12 ounces [375 g]) pitted apricots
1 tablespoon (15 ml) fresh lemon juice
1 cup (250 ml) half-and-half
1 cup (250 ml) mascarpone
18 ounces (532 g) white chocolate, chopped
(use white chocolate, not coating)
3 tablespoons (45 ml) apricot liqueur
1 tablespoon (15 ml) Amaretto or Frangelico
Place the apricots in the Cuisinart
®
Food
Processor fitted with the metal blade.
Process until smooth and puréed, about
20 seconds. Stir in lemon juice; reserve.
Place the half-and-half and mascarpone in
the Cuisinart
™
Fondue Pot. Heat using Setting
5 - 6, until bubbling. Reduce the heat to Setting
3-1/2 and stir until the mascarpone is completely
incorporated into the cream. Gradually add the
white chocolate, 1/2 cup (125 ml) at a time, whisking it in and stirring until it is completely melted
before each addition. Stir in the liqueurs. Reduce
the heat to Setting 3 to serve the fondue.
Just before serving, measure out 1/2 cup (125 ml)
of the apricot purée. Drizzle the apricot purée into
the fondue and swirl with a knife for a marbleized
effect.
White Chocolate Apricot Fondue is very sweet.
It is best served with tart fruits such as pineapple,
fresh apricots, Clementine sections, or kiwi
chunks. It is also good with chocolate biscotti.
WARM BERRY FONDUE
Makes 8 servings
5 – 6 cups (1.2-1.5 L) mixed fresh (can use
frozen) berries (strawberries, blueberries,
raspberries, blackberries)
1/2 cup (125 ml) sparkling wine
4 tablespoons (50 ml) cornstarch + 2 table-
spoons (30 ml) water, stirred until smooth
1/3 cup (75 ml) liqueur (a fruit or nut flavoured
liqueur is a good choice)
Reserve about one quarter to one half cup (50125 ml) of the fresh berries. Purée the remaining
berries in the Cuisinart
®
Food Processor until
smooth. Place in a fine mesh sieve (also called a
Chinois), and press out the liquid. Discard the
seeds.
Place the seeded berry purée and sparkling wine
in a Cuisinart 3-1/2 quart (3.3 L) sauce pan and
heat over medium heat, stirring frequently until it
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14
is bubbling gently; cook for 4 – 5 minutes. Stir in
the cornstarch mixture and cook until the mixture
thickens and the milky appearance has cooked
away. Transfer to the Cuisinart
™
Fondue Pot and
stir in the liqueur. Keep warm at Setting 3 to serve
the fondue.
Warm Berry Fondue is good served with cubes of
lemon pound cake, chocolate angel food cake,
bites of brownies, sliced bananas, sliced apricots
or peaches, or cookies.
SAUCES FOR FONDUES
ASIAN PEANUT DRESSING
Makes about 1-3/4 cups (425 ml)
4 slices peeled fresh ginger,
1/16-inch (0.16 cm) thick each
3 cloves garlic, peeled
1/2 cup (125 ml) fat free, low-sodium
chicken stock/broth
1/3 cup (75 ml) low-sodium soy sauce or
tamari
1/4 cup (50 ml) Asian sesame oil
(toasted dark sesame oil)
2 tablespoons (30 ml) rice vinegar
1 – 2 tablespoons (15-30 ml) fresh cilantro
leaves
5 teaspoons (25 ml) sugar
1/2 cup (125 ml) peanut butter (creamy or
smooth), from a jar
2 – 4 drops Asian chili oil (to taste)
Place the ginger and garlic in the work bowl of
the Cuisinart
®
Food Processor. Pulse 10 times
to chop; scrape work bowl. Add the next 7
ingredients in the order listed. Process 20 – 30
seconds. Add chili oil to taste; process 5 seconds.
May be used immediately, or refrigerated up to
5 days. Allow chilled dressing to return to room
temperature before using.
WASABI GINGER SAUCE
Makes about 2 cups (500 ml)
Use this versatile sauce as a dipping sauce for
potstickers, dumplings or Mongolian Hot Pot, or
as a marinade for meats and seafood, or dressing
for salads.
1/2 ounce (14 g) fresh ginger, peeled, cut in
1/2-inch (1.25 cm) or smaller pieces
1 small shallot (1/2 ounce [14 g]), peeled,
cut in 1/2-inch (1.25 cm) or smaller pieces
1 clove garlic, peeled
3/4 cup (175 ml) mirin or rice wine*
3/4 cup (175 ml) low-sodium soy or tamari
sauce
1/4 cup (50 ml) seasoned rice or wine vinegar
2 tablespoons (30 ml) dark molasses
1-1/2 tablespoons (25 ml) prepared wasabi
paste*
1 tablespoon (15 ml) brown sugar, packed
1 tablespoon (15 ml) Asian sesame oil
(toasted sesame oil)
1-1/2 teaspoons (7 ml) powdered ginger
1/2
teaspoon (2 ml) freshly ground black pepper
Place ginger, shallot and garlic in blender jar;
cover blender jar. Set on Low; pulse 5 times.
Scrape sides of jar; pulse 5 times. Add remaining
ingredients in order given. Blend for 20 seconds.
Transfer to a resealable container and let stand
for 30 minutes before using, to allow flavours to
develop. Unused portions may be refrigerated for
up to a week – stir before using.
* Available in Asian markets or gourmet/ethnic
foods section of grocery stores.
Tip: As a marinade, use about 1 tablespoon
(15 ml) of marinade per portion. Meats such as
boneless, skinless chicken parts, pork chops, or
steaks, may be placed in a resealable freezer
weight bag, coated with marinade and frozen.
When thawed, they will be fully marinated and
ready to cook.
SPINACH DIPPING SAUCE
Makes 1-1/2 cups (375 ml)
Preparation: 10 minutes, plus overnight to drain
the yogurt.
1 cup (250 ml) non-fat plain yogurt (without
gelatin)
1 10-ounce (284 g) package frozen chopped
spinach, thawed
1/2 ounce (14 g) Reggiano Parmesan cheese,
cut in 1/2-inch (1.25 cm) pieces
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15
1 – 2 cloves garlic, peeled
8 chives, cut into 1-inch (2.5 cm) lengths
1/2 cup (125 ml) well-packed flat parsley
leaves
1/4 cup (50 ml) extra virgin olive oil
4 – 6 drops Tabasco
®
or other hot sauce
3 – 4 tablespoons (45-50 ml) water (or to taste)
Use a yogurt strainer or line a strainer with a
coffee filter or cheesecloth to strain the yogurt
overnight to remove the whey. The yogurt will
thicken and lose about half its volume – discard
the whey. Place the thawed spinach in a clean tea
towel (use a dark or old towel; it will stain), and
squeeze dry and reserve.
Insert the metal blade in the Cuisinart
®
Food
Processor. With the machine running, drop the
cheese and garlic through the small feed tube;
process 15 – 20 seconds to chop. Add the
chives, parsley, drained yogurt and spinach;
process to combine, 45 seconds. Scrape the work
bowl. With the machine running, add the olive oil
through the small feed tube in a steady stream.
Scrape the work bowl. Add the hot sauce, then
the water and process to blend, about 20 – 30
seconds. The sauce will be thick; if you wish a
thinner sauce, add more water a little at a time
to taste.
Use the sauce for steamed vegetables, or to
spread on steamed chicken or seafood.
ROASTED RED PEPPER AND
SUN-DRIED TOMATO DIP
Makes 3/4 cup (175 ml)
Preparation: 5 minutes or less
1 clove garlic, peeled
1/2 teaspoon (2 ml) basil
1 large roasted red pepper (may be from
a jar; drain), cut in 1-inch (2.5 cm) pieces
4 oil packed sun-dried tomatoes,
drained of excess oil
1 teaspoon (5 ml) balsamic vinegar
2 ounces (56 g) lowfat cream cheese, cut in
1/2-inch (1.25 cm) pieces
2 tablespoons (30 ml) lowfat sour cream
Insert the blade (sharp side) in the Chopper
Grinder Prep Bowl. Place the garlic and basil in
the Prep Bowl; set on Speed 4 and pulse 10 times
to chop. Scrape the Prep Bowl. Add the roasted
red pepper, sun-dried tomatoes and balsamic
vinegar; process to chop, 10 seconds. Let blade
stop, then process for 10 seconds. Add the cream
cheese and sour cream.
Pulse to combine, 10 times, then process until
smooth, 10 to 15 seconds. Scrape Prep Bowl and
process for 10 seconds longer. Transfer to a bowl,
cover tightly and refrigerate at least 30 minutes
before serving, to allow flavours to blend. May be
covered and refrigerated for up to 5 days.
OLIVE TAPENADE AIOLI
1 clove garlic, peeled
12 pitted Kalamata olives (drained if in brine)
1 teaspoon (5 ml) fresh lemon juice
1 teaspoon (5 ml) drained capers
1/2 teaspoon (2 ml) anchovy paste
1/2 teaspoon (2 ml) Dijon-style mustard
1/2 teaspoon (2 ml) herbs de Provence
1/3 cup (75 ml) reduced fat mayonnaise
Place the garlic in the work bowl of a Cuisinart
®
MiniPrep®Food Processor or MiniPrep®Plus Food
Processor and pulse 5 times to chop. Scrape the
work bowl. Add the olives, lemon juice, capers,
anchovy paste, mustard, and herbs de Provence.
Pulse to chop, 5 times, then process until a
paste is formed, about 30 seconds, scraping the
sides of the work bowl as necessary. Add the
mayonnaise and pulse to mix in. Cover and allow
the mixture to stand while the artichokes steam.
The Olive Tapenade Aioli may be made a day
ahead. Keep refrigerated until ready to use.
TZATZIKI SAUCE
1 quart (1 L) fat free or regular plain yogurt,
drained*
1 cucumber (preferably English hothouse)
1 clove garlic, peeled
3 tablespoons (45 ml) dill weed
3 tablespoons (45 ml) mint leaves
1 tablespoon (15 ml) fresh oregano leaves
2 tablespoons (30 ml) juice
Salt and pepper to taste
Page 16
16
Insert medium (4mm) shredding disc in Cuisinart
®
Food Processor. Trim cucumber to fit large feed
tube, but do not peel. Use medium pressure to
shred. Remove and reserve.
Insert metal blade. Place garlic, dill, mint, and
oregano in work bowl and process to chop,
5 seconds. Scrape work bowl and add drained
yogurt; process to blend, 10 seconds. Scrape
work bowl. Add shredded cucumber and lemon
juice; pulse to blend, 5 – 10 times. Season to
taste with salt and pepper. Cover and refrigerate
sauce for 30 minutes or longer to allow flavours
to blend.
*To Drain Yogurt:
Place yogurt in a yogurt strainer or a mesh strainer lined with a coffee filter. Place over a bowl and
allow whey to drain from yogurt until yogurt is
thickened. Discard whey. Refrigerate yogurt and
use as a spread or to make sauces.
APRICOT MUSTARD
Makes 2/3 cup (150 ml)
1/3 cup (75 ml) good quality apricot preserves
1/3 cup (75 ml) Dijon-style mustard, smooth or
grainy
Place apricot preserves and Dijon-style mustard in
work bowl of Cuisinart
®
Mini-Prep®Chopper and
process on Chop until smooth and homogenous.
CRANBERRY MUSTARD
Makes 2/3 cup (150 ml)
1/3 cup (75 ml) good quality whole berry
cranberry sauce
1/3 cup (75 ml) Dijon-style mustard, smooth
Place cranberry sauce and Dijon-style mustard in
work bowl of Cuisinart
®
Mini-Prep®Chopper and
process on Chop until smooth and homogenous.
HORSERADISH MUSTARD SAUCE
Makes about 2/3 cup (150 ml)
1/2 cup (125 ml) Dijon-style mustard
2 tablespoons (30 ml) prepared horseradish
1 tablespoon (15 ml) honey
Place mustard, horseradish, and honey in work
bowl of Cuisinart
®
Mini-Prep®Chopper and
process on Chop until smooth and homogenous.
Page 17
17
CLEANING AND
MAINTENANCE
WARNING: ALWAYS TURN TEMPERATURE
CONTROL PROBE TO OFF; THEN DISCONNECT PLUG FROM WALL OUTLET BEFORE
DISCONNECTING THE CORD.
CAUTION:
Do not immerse temperature control probe in
water or any liquid.
Turn TEMPERATURE CONTROL PROBE DIAL
to OFF. After FONDUE POT AND OIL have
cooled, unplug cord from wall outlet. Remove
the TEMPERATURE CONTROL PROBE from
the unit before cleaning. Do not add cold water or
immerse pot in water when hot. CAUTION: Do
not immerse TEMPERATURE CONTROL
PROBE or cord set in water or other liquids.
Wipe with a damp cloth and dry.
Thoroughly wash FONDUE POT and FONDUE
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. CAUTION: Do not use
metal scouring pads or harsh scouring powders.
Wash FONDUE FORKS in hot, soapy water
or an automatic dishwasher. Rinse and dry
thoroughly.
In time, the nonstick surface may discolour. This
is normal and will not seriously alter the release
properties; to remove any discolouration, use a
cleaner for nonstick finishes such as a nonstick
appliance cleaner. Pour cleaner into pot. Allow to
boil for 1 minute. Cool. Rinse with clean water.
NOTE: Recondition nonstick surface before
using again.
Page 18
18
WARRANTY
Limited Three Year Warranty
This warranty is available to consumers only. You
are a consumer if you own a Cuisinart
™
Electric
Fondue Pot which 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.
We warrant that your Cuisinart
™
Electric Fondue
Pot will be free of defects in materials and
workmanship under normal home use for
3 years from the date of original purchase.
We suggest you complete and return the
enclosed product registration card promptly
to facilitate verification of the date of original
purchase. However, return of the card does not
diminish your warranty rights.
If your Cuisinart
™
Electric Fondue Pot should
prove to be defective within the warranty period,
we will repair (or, if we think necessary, replace)
it without charge to you. To obtain warranty
service, please call our Customer Service Centre
toll-free at 1-800-472-7606 or write to: Cuisinart,
156 Parkshore Drive, Brampton, Ont. L6T 5M1
To facilitate the speed and accuracy of your
return, enclose $10.00 for shipping and handling.
Please be sure to include your return address,
description of the product's defect, product serial
number, and any other information pertinent to the
return. Please pay by cheque or money order.
NOTE: For added protection and secure handling
of any Cuisinart
®
product that is being returned,
we recommend you use a traceable, insured
delivery service. Cuisinart cannot be held responsible for in-transit damage or for packages that
are not delivered to us. Lost and/or damaged
products are not covered under warranty.
Your Cuisinart
™
Electric Fondue Pot has been
manufactured to the strictest specifications
and has been designed for use only with
authorized accessories and replacement parts.
This warranty expressly excludes any defects
or damages caused by accessories, replacement parts or repair service other than those
authorized by Cuisinart.
This warranty does not cover any damage
caused by accident, misuse, shipment or other
than ordinary household use.
This warranty excludes all incidental or
consequential damages.
Page 19
19
NOTES:
Page 20
©2004 Cuisinart
Cuisinart® is a registered
trademark of Cuisinart
Cuisinart Canada
156 Parkshore Drive
Brampton, Ont. L6T 5M1
Consumer Call Centre E-mail:
Consumer_Canada@Conair.com
Printed in China
03CC18116
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 and
cookware, and Savor the Good Life
®
.
www.cuisinart.ca
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®
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