Cuisinart CFO-3SSC - Fondue Pot - Electric Operations Instructions download pdf (Page 4)

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TIPS AND 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.

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 bet-

ter 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.

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.

Any other servicing should be performed by an

authorized service representative.

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Cuisinart CFO-3SSC - Fondue Pot - Electric Operations Instructions Page 4

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