Cuisinart Fondue Maker CFO 1000 User Manual

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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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.  
TABLE OF CONTENTS  
Important Safeguards ...................................... 2  
Unpacking Instructions .....................................3  
Preparing Your Fondue Pot for Use ................ 3  
Parts and Features........................................... 4  
Assembly Instructions.......................................5  
Operating Instructions...................................... 5  
Suggested Temperatures for Fondues ............ 6  
Using Your Fondue Pot with Cheese................6  
Using Your Fondue Pot with Oil........................7  
Using Your Fondue Pot with Broth ...................7  
Using Your Fondue Pot with Chocolate............7  
Cleaning and Maintenance .............................. 8  
Recipes............................................................. 9  
Warranty......................................................... 20  
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.  
UNPACKING INSTRUCTIONS  
1. Place the box on a large, sturdy, flat surface.  
2. Open the box and remove the instruction  
book and any other literature.  
PREPARING YOUR  
FONDUE POT FOR USE  
3. Slide the packing materials, fondue pot and  
accessories out of the box.  
Wash fondue pot, removable Lazy Susan ring,  
glass lid, serving cups, brackets, forks, and fork  
ring in hot, soapy water, or in the dishwasher.  
Rinse thoroughly and dry.  
4. Remove all other parts packed in pulp mold  
and remove packing materials surrounding  
those parts. Be sure to check all packing  
materials for all parts listed in the Parts  
and Features section on page 4 before  
discarding.  
CAUTION: Do not wash or immerse the  
temperature control probe or magnetic cord.  
5. Remove any protective or promotional labels  
from your fondue pot and other parts.  
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PARTS AND FEATURES  
1. Stainless Steel Fondue Forks  
Eight individually colored forks to pierce food  
for dipping.  
1
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.  
2
3
4. Brushed Stainless Steel Fondue Pot  
Three-quart stainless steel pot with nonstick  
interior holds fondue.  
5. Temperature Probe Receptacle  
(not shown)  
6. Adjustable Temperature Control Probe  
For selecting appropriate heat settings.  
7. Magnetic Power Cord  
Safety feature that attaches to the  
temperature control probe.  
4
8. Removable Lazy Susan Ring  
Easily rotates serving cups around  
fondue pot.  
8
9. Serving Cups with Brackets  
Four serving cups rest inside brackets  
that hook onto the Lazy Susan ring. Cups  
are designed to hold food for dipping.  
9
10. BPA-free (not shown) All materials that  
come in contact with food are BPA free.  
7
6
4
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power cord to the probe socket, be sure that  
the grooved end of the magnetic power  
cord is facing down. Attach the power  
cord to the probe socket prior to plugging  
the cord into the wall outlet.  
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.  
The fondue maker is now assembled for use.  
2. Using two hands, firmly hold the Lazy Susan  
ring with hands on opposite sides.  
OPERATING INSTRUCTIONS  
Note: The ring must be positioned with the  
upper tier (2 rings) on top, and the lower tier  
(1 ring) on the bottom.  
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.  
3. Lower the Lazy Susan ring over the pot  
and onto the feet. The outer ring of the top  
tier should rest on the upper grooves of the  
feet. The single ring of the lower tier fits into  
the lower grooves on the feet. Press down  
on the ring with both hands to snap the  
lower tier ring into place under the ring  
support tabs.  
2. Plug the fondue maker into a 120 Volt AC  
outlet.  
3. Turn the temperature control dial to desired  
setting. The indicator light will turn on,  
staying on until selected temperature is  
reached. During cooking, the light will cycle  
ON and OFF to indicate that the temperature  
is being regulated.  
4. Attach the serving cup brackets to the Lazy  
Susan ring by taking each bracket and  
holding it face up and flat.  
4. Once the temperature is reached, put  
contents in fondue pot and cook for  
designated amount of time.  
Note: The bracket is positioned correctly if  
the hooks on the end are in a “U” shaped  
position.  
5. Use the fondue forks to spear foods for  
cooking or dipping when appropriate  
temperature has been reached. Be careful  
not to scratch the nonstick surface when  
placing forks in fondue pot.  
5. Tilt the serving cup bracket on an angle  
so that the “U” shaped hook fits between  
the upper tier of the Lazy Susan ring.  
6. Set the serving bracket in place by  
notching the “U” shaped hooks onto the  
most interior position of the upper tier.  
Note: When ingredients are being stirred in  
the fondue pot, use plastic, silicone, nylon  
or wooden utensils to prevent damage to  
nonstick surface.  
7. Place your serving cup in the bracket so  
that it fits easily.  
6. After cooking or serving is complete, turn  
temperature control dial to OFF and unplug  
cord from wall outlet. The glass lid may be  
used to keep contents warm. NOTE: Lid  
should never be on fondue pot during the  
cooking process and NEVER used with oil  
fondues.  
Note: To add more serving cups with  
brackets, repeat steps 4 to 6.  
8. Position the fork ring on top of the unit so  
that the rim of the ring sits firmly in place  
on the edge of the fondue pot.  
9. Assemble the power cord by inserting the  
temperature control probe into the  
temperature probe receptacle at the  
rear of the fondue pot.  
7. After fondue pot has cooled, remove  
temperature control probe.  
Warning: Do not use the magnetic power  
cord system to disconnect the fondue  
maker. Always disconnect plug from wall  
outlet to disconnect unit. Use only magnetic  
cord offered with this product. The use of  
any other magnetic cord may cause fire,  
electric shock, or injury.  
Note: Be sure to turn the temperature  
control probe dial to the OFF position.  
10. Attach the magnetic power cord to the  
temperature control probe socket.  
Note: When attempting to connect the  
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the recipe), 2 to 4 tablespoons of lemon juice  
or apple cider, and 2 to 4 tablespoons of apple  
cider vinegar. Preparing fondue without alcohol  
takes patience. You must add the shredded  
cheese to hot liquid very slowly because cheese  
melts more slowly in broth than in alcohol.  
Sprinkle in no more than 1/4 cup at a time. If it  
seems like the mixture is breaking apart, add  
another tablespoon of lemon juice or vinegar.  
If the recipe calls for adding more alcohol after  
cooking, substitute 1 to 2 tablespoons of lemon  
juice or vinegar.  
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 1 tablespoon of cornstarch. Pour 1 cup of  
liquid into the fondue pot and turn to setting 4.5  
to bring liquid to a simmer, but not a boil. Once  
the liquid is just simmering, reduce temperature  
to 3.5 and add a small amount of the corn-  
starch-coated cheese. Whisk until it melts into  
the liquid. Continue, alternating between shred-  
ded cheese and liquid, until all cheese has been  
added and the desired consistency has been  
achieved. In some cases, you may not need all  
of the liquid in a recipe’s list of  
TIPS AND hINTS  
For the best consistency, use good melting  
cheeses: Gruyère, Emmenthaler, Fontina,  
Cheddar, Monterey Jack, Swiss, Comté,  
Raclette, Gouda, Edam.  
When making fondue, use a wine or beer  
that you would enjoy drinking because  
taste and flavor are important. Sauvignon  
Blanc or Pinot Grigio/Pinot Gris is a good  
choice for making cheese fondue, as well as  
Champagne or Prosecco.  
ingredients.  
Chardonnay and red wines are not  
recommended for fondue cooking because  
the taste of chardonnay can be  
overwhelming, and red wine lacks color  
appeal.  
If cheese ever seems like it is becoming clumpy  
or stringy, put in a tablespoon of lemon juice or  
cider vinegar. Once the preferred consistency  
has been reached, stir together a couple of  
tablespoons of liquid (either alcohol, broth or  
lemon juice) and a tablespoon of cornstarch  
(this is called a slurry). Whisk the slurry into the  
fondue and allow to cook for a minute or two.  
Reduce temperature to setting 3 for serving.  
The entire cooking process will take 20 to 30  
minutes, depending on the ingredients being  
used.  
Alcohol in the wine and beer prevents the  
cheese in the fondue from breaking down or  
becoming clumpy.  
Fondue should be served immediately  
after being prepared. While it can be cooled  
down and reheated, the consistency will  
be compromised. If reheating, first bring to  
room temperature; then turn to setting 4.  
Stir continuously, allowing to warm until  
desired consistency is reached, whisking  
in additional liquid (alcohol or broth)  
as needed.  
Alcohol is used in cheese fondues for its flavor,  
as well as the way it reacts with the proteins in  
the cheese. It keeps cheese from separating or  
clumping to create a very smooth fondue. That  
being said, it is possible to make alcohol-free  
versions without compromising flavor or  
consistency. For alcohol-free options, substitute  
the following for full amount of wine or beer:  
Chicken stock or apple cider (depending on  
Dipping suggestions include crusty bread  
cubes, grissini (breadsticks), bell peppers,  
grape or cherry tomatoes, blanched broccoli  
or cauliflower, steamed baby potatoes,  
cornichons, pickled vegetables, carrots and  
celery, and pretzels.  
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Adjust temperature setting as needed to  
maintain oil temperature.  
USING YOUR FONDUE POT  
WITh OIL  
Dipping suggestions include scallops, shrimp,  
green beans, tofu, peppers, cauliflower,  
carrots, and steamed potatoes.  
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.  
Dipping sauces are a great accompaniment.  
See page 17 for recipes.  
USING YOUR FONDUE POT  
WITh BROTh  
When making a broth fondue, use a  
homemade stock that has been strained, or a  
flavorful store-bought broth or stock.  
Place fork ring on top edge of fondue pot.  
The fork ring holds fondue forks in place when  
cooking foods in the hot oil. It also may prevent  
some of the spattering during cooking.  
Note: Do not place the glass cover over the  
fondue pot when heating oil or cooking in oil.  
Be sure that the broth is low in sodium – a  
high-sodium stock will become more  
concentrated as the stock or broth cooks.  
Season broths with spices or fresh herbs for  
flavorful dipping.  
Remove ice crystals or excess water on food  
before cooking in oil by blotting with a paper  
towel. Do not cook frozen vegetables in oil  
fondue.  
Keep additional hot stock or broth available to  
add to the fondue pot as necessary.  
Heat oil at setting 7.5 for 10 to 15 minutes until  
barely bubbling and oil reaches 375°F when  
tested with a candy thermometer or deep fry  
thermometer, or a 1-inch cube of bread can be  
cooked to a golden, toasty brown.  
Note: If large quantities of cold food are added at  
the same time, it may be necessary to increase  
temperature from setting 7.5 to 8.  
Dipping suggestions include thinly sliced  
meats (chicken, pork and/or beef); scallops;  
shrimp; zucchini or summer squash;  
mushrooms; and tofu.  
Dipping sauces are a great accompaniment.  
See page 17 for recipes.  
After cooking with oil, turn the temperature  
control dial to Off. Allow fondue pot and fondue  
ring to cool completely before handling and  
cleaning.  
USING YOUR FONDUE POT  
WITh ChOCOLATE  
To prepare chocolate fondue, first add your liquid,  
a mixture of heavy cream and milk. Turn dial to  
setting 4.5 and bring liquid to a simmer. Be sure  
that it does not boil or it will be too hot for the  
chocolate.  
TIPS AND hINTS  
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.  
Some spattering of oil can occur.  
Once liquid is simmering, reduce temperature to  
setting 3.5. Gradually whisk in the chocolate until  
melted. Reduce to setting 3 and stir in any addi-  
tional flavorings, such as alcohol, extracts, etc.  
Do not place the glass cover over the fondue  
pot when heating oil or coking in oil.  
Never add water or any other liquid to oil.  
When removed from the hot oil, fondue forks  
are extremely hot. Take care not to eat  
directly from one of the fondue forks.  
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CAUTION: Do not immerse temperature  
control probe or cord set in water or other  
liquids. Wipe with a damp cloth and dry.  
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.  
Thoroughly wash fondue pot, Lazy Susan ring,  
glass lid, serving cups, brackets, forks, and  
fondue fork ring in hot, soapy water or an  
automatic dishwasher. Rinse thoroughly and  
dry. To remove stubborn stains, use a nonabra-  
sive cleaner or a nonmetal cleaning pad.  
Use chocolate chips to produce a smooth  
chocolate fondue. They have the necessary  
cocoa butter. If you use chocolate blocks  
instead, it is likely that the chocolate will  
separate and cause the fondue to be  
somewhat oily.  
CAUTION: Do not use metal scouring pads or  
harsh scouring powders.  
In time, the nonstick surface may discolor. This  
is normal and will not seriously alter the release  
properties; to remove any discoloration, 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.  
White chocolate blocks naturally have more  
cocoa butter than milk, semi-sweet or bit-  
tersweet chocolate blocks. Because of that,  
they work just as well as white chocolate  
chips.  
Dipping suggestions include apple wedges,  
berries, mango, pineapple, bananas,  
candied and dried fruit, pretzels, marshmal-  
lows, graham crackers, butter or shortbread  
cookies, pound cake, and angel food cake.  
Any other servicing should be performed by an  
authorized service representative.  
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 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.  
Turn temperature control probe dial to OFF.  
After fondue pot and oil have cooled, unplug  
cord from wall outlet. Remove the temperature  
control probe and magnetic cord from the  
unit before cleaning. Do not add cold water or  
immerse pot in water when hot.  
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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 ........................................................................................................ 14  
Chicken Stock with Star Anise Fondue ........................................................................................... 15  
Scallion & Ginger Scented Beef Broth............................................................................................. 15  
Fried Seafood & Vegetable Fondue................................................................................................. 16  
Dessert Fondues  
Chocolate Fondue ........................................................................................................................... 16  
Chocolate Raspberry Fondue.......................................................................................................... 16  
White Chocolate Fondue...................................................................................................................17  
Butter Caramel Fondue.................................................................................................................... 17  
Sauces for Fondues  
Asian Peanut Sauce......................................................................................................................... 17  
Wasabi Ginger Sauce....................................................................................................................... 18  
Spinach Dipping Sauce.................................................................................................................... 18  
Sundried Tomato & Roasted Red Pepper Dip................................................................................. 19  
Olive Tapenade Aioli ........................................................................................................................ 19  
Tzatziki Sauce .................................................................................................................................. 20  
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ClassiC Cheese Fondue  
5. Reduce the temperature to Setting 3 for  
serving. The fondue should just simmer, but  
never come close to boiling. Traditionally this  
fondue is served with cubes of crusty bread,  
but crisp, blanched vegetables and cornichons  
are also perfect accompaniments.  
The traditional fondue, this is the style that you  
will find on most classic menus. While the wine  
gives it a distinct flavor, see our note below on  
making it alcohol-free.  
Makes 6 to 8 servings  
* For an alcohol-free version, substitute chicken  
stock plus 2 tablespoons of lemon juice for the full  
amount of wine. Substitute an additional 2 table-  
spoons of lemon juice for the Kirschwasser. For  
more notes on alcohol free fondues, see page 6.  
1
¾
2
1½  
1
pound Gruyère, finely shredded  
pound Emmenthal, finely shredded  
tablespoons cornstarch, divided  
teaspoons dry mustard  
garlic clove, peeled and halved  
**Kirschwasser is the classic component to this  
recipe, but some find that its flavor too strong.  
If this is the case, you can either substitute  
additional white wine or lemon juice in its place.  
2¼  
cups dry white wine*, room temperature,  
divided (note: you may not need all of the  
wine)  
2½  
tablespoons Kirschwasser**  
1. Put the shredded cheeses in a large bowl and  
toss with 1 tablespoon of the cornstarch and  
all the dry mustard to fully coat. Reserve.  
Pesto Cheese Fondue  
This Italian twist makes a beautiful presentation,  
thanks to the bright green pesto.  
2. Rub the bottom and lower half of the sides  
of the fondue pot with the cut sides of the  
garlic clove. Add 1 cup of the wine and set the  
temperature to Setting 4.5 to bring the wine to  
a simmer (but not boiling).  
Makes 6 to 8 servings  
1
pound mozzarella (not fresh),  
finely shredded  
ounces Italian fontina, finely shredded  
ounces provolone, finely shredded  
tablespoons cornstarch, divided  
tablespoon olive oil  
small shallot, peeled and chopped  
garlic clove, peeled and chopped  
cups dry white wine*, room temperature,  
divided (note: you may not need all of the  
wine)  
3. Once the wine begins to simmer, reduce  
the temperature to Setting 3.5. Slowly add the  
8
6
2
1
1
1
2
cheese, about ¼ to 1  
of a cup at a time. Use  
3  
a nonstick whisk (such as a silicone-coated  
one) to work the cheese into the liquid  
Once the cheese is fully melted into the wine,  
gradually add more cheese, little by little, alter-  
nating with the wine as you go, about 1  
to  
3  
½ cup at a time. This ensures that the consis-  
tency of the fondue will be nice and creamy.  
(The wine keeps the cheese from separating  
and from becoming stringy).  
3
tablespoons fresh lemon juice, divided  
cup prepared pesto (homemade or  
purchased)  
1
3
4. Once all the cheese has been added (most  
of the wine will be incorporated as well,  
but you may have up to ¾ cup remaining)  
make a slurry of the remaining cornstarch  
and Kirshwasser by stirring the two together  
until homogenous. Add the slurry to the fondue  
and whisk to fully combine. Stir in more  
wine if the fondue is too thick.  
*For an alcohol-free version, substitute chicken  
stock plus 2 tablespoons lemon juice for the wine.  
1. Put the shredded cheeses in a large bowl an  
toss with 1 tablespoon of the cornstarch and  
all the dry mustard to fully coat. Reserve.  
10  
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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.  
½
small to medium apple, cored and finely  
chopped (does not need to be peeled)  
cups hard cider*, room temperature,  
divided (note: you may not need all of  
the cider)  
2½  
3. Add 1 cup of the wine and 1 tablespoon of  
lemon juice and bring to a simmer (but not  
boiling).  
2
tablespoons fresh lemon juice  
4. Once the wine begins to simmer, reduce the  
temperature to Setting 3–3.5. Slowly add the  
1. Put the shredded Cheddar in a large bowl and  
toss with 1½ tablespoons of the cornstarch  
and all the dry mustard to fully coat. Reserve.  
cheese, about ¼ to 1  
of a cup at a time.  
3
Use a nonstick whisk (such as a silicone-  
coated one) to work the cheese into the liquid.  
Once the cheese is fully melted into the wine,  
gradually add more cheese, little by little,  
2. Put the butter in the fondue pot and set to  
Setting 4. Once butter is melted, add the  
shallot and apple; sauté until softened, about 1  
to 2 minutes.  
alternating with the wine as you go, about 1  
to  
3  
½ cup at a time. This ensures that the consis-  
tency of the fondue will be nice and creamy.  
(The wine keeps the cheese from separating  
and from becoming stringy).  
3. Add 1 cup of the cider and 1 tablespoon of  
lemon juice and bring to a simmer (but not  
boiling).  
5. Once all the cheese has been added (most of  
the wine will be incorporated as well, but yo  
may have up to ½ cup remaining) make a  
slurry of the remaining cornstarch and lemon  
juice by stirring the two together until homog-  
enous. Add the slurry to the fondue and whisk  
to fully combine. Stir in the pesto to combine.  
If the fondue is too thick, whisk in additional  
wine.  
4. Once the cider begins to simmer, reduce the  
temperature to Setting 3–3.5. Slowly add the  
cheese, about ¼ to 1  
of a cup at a time. Use  
3
a nonstick whisk (such as a silicone coated  
one) to work the cheese into the liquid.  
Once the cheese is fully melted into the cider,  
gradually add more cheese, little by little, alter  
nating with the cider as you go, about 1  
to ½  
3  
cup at a time. This ensures that the  
consistency of the fondue will be nice and  
creamy. (The alcohol in the cider keeps the  
cheese from separating and from becoming  
stringy).  
6. Reduce the temperature to Setting 3 for  
serving. The fondue should just simmer, but  
never come close to boiling. Serve with cubes  
of crusty Italian bread and blanched  
vegetables, such as broccoli and cauliflower.  
5. Once all the cheese has been added (most of  
the cider will be incorporated as well,  
but you may have up to ½ cup remaining)  
make a slurry of the remaining cornstarch  
and lemon juice by stirring the two together  
until homogenous. Add the slurry to the fondue  
and whisk to fully combine. If the fondue is too  
thick, whisk in additional wine.  
Cheddar, onion, aPPle & hard  
Cider Fondue  
A pub-style fondue, this is a Cuisinart kitchen  
favorite, especially when paired with soft pretzels.  
Makes 6 to 8 servings  
6. Reduce the temperature to Setting 3 for  
serving. The fondue should just simmer, but  
never come close to boiling. Serve with  
cubes of crusty bread, soft or hard pretzels and  
blanched vegetables.  
1½  
pounds extra-sharp Cheddar, finely  
shredded  
tablespoons cornstarch, divided  
teaspoon dry mustard  
tablespoon unsalted butter  
small shallot, peeled and chopped  
2½  
½
1
*For an alcohol-free version, use 2¼ cups of  
regular apple cider combined with ¼ cup of apple  
cider vinegar.  
1
11  
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Brie & MushrooM Fondue  
the consistency of the fondue will be nice and  
creamy. (The wine keeps the cheese fro  
separating and from becoming stringy).  
Chilling the Brie beforehand is key to  
cutting off the rind. Some can be removed  
more easily than other rinds, so be patient.  
6. Once all the cheese has been added (most  
of the wine will be incorporated as well, but  
you may have up to ½ cup remaining) make  
a slurry of the remaining cornstarch and 2  
tablespoons of the wine by stirring the two  
together until homogenous. Add the slurry to  
the fondue and whisk to fully combine. If the  
fondue is too thick, whisk in additional wine.  
Makes 6 to 8 servings  
1½  
3
1
pounds Brie  
tablespoons cornstarch, divided  
small shallot, peeled and halved  
ounces mushrooms, cleaned and chopped  
(quartered if they are on the larger size–  
they should be no larger than 1 inch)  
6
7. Reduce the temperature to Setting 3 for  
serving. The fondue should just simmer, but  
never come close to boiling. Serve with cubes  
of crusty bread and blanched vegetables.  
1
tablespoon unsalted butter  
2½  
cups dry white wine,* room temperature,  
divided (note: you may not need all of the  
cider)  
*For an alcohol-free version, substitute chicken  
stock plus 2 tablespoons of lemon juice for the  
wine.  
1
tablespoon fresh lemon juice  
southwest salsa Fondue  
This fondue is for those queso dip lovers. It is  
perfect with a big bowl of hearty tortilla chips.  
1. Use a sharp knife to remove the rind from the  
Brie. Cut or tear the Brie into ½-inch cubes.  
Put into a large bowl and toss with 2 table  
spoons of the cornstarch to fully coat.  
Reserve.  
Makes 6 to 8 servings  
¾
1
½
3
½
1
2
cup prepared salsa  
2. In a food processor fitted with the metal  
chopping blade, chop the shallot. Scrape  
down the sides of the work bowl and add the  
mushrooms. Pulse until finely chopped, about  
10 to 20 pulses.  
pound Monterey Jack, finely shredded  
pound sharp Cheddar, finely shredded  
tablespoons cornstarch, divided  
teaspoon ground cumin  
3. Put the butter in the fondue pot and set to  
Setting 4. Once butter is melted, add the  
chopped shallot and mushrooms. Stir and  
cook until the mushrooms are fully softened,  
about 3 to 5 minutes.  
garlic clove, peeled and halved  
bottles (12 ounces) Mexican beer*, such  
as Corona, room temperature, divided  
(note: you may not need all of the beer)  
2
tablespoons fresh lime juice  
4. Add 1 cup of the wine and 1 tablespoon of the  
lemon juice and bring to a simmer (but not  
boiling).  
1. Put the salsa in a fine mesh strainer set over a  
small mixing bowl. Allow to drain until thick-  
ened, about 30 minutes, depending on the  
type of salsa being used. Reserve.  
5. Once the wine begins to simmer, reduce the  
temperature to Setting 3–3½. Slowly add the  
cheese, about ¼ to 1  
of a cup at a time.  
3  
Use a nonstick whisk (such as a silicone  
-coated one) to work the cheese into the  
liquid. Once the cheese is fully melted into  
the wine, gradually add more cheese, little by  
little, alternating with the wine as you go,  
2. Put the shredded cheeses in a large bowl and  
toss with 2 tablespoons of the cornstarch and  
the cumin to fully coat. Reserve.  
3. Rub the bottom and lower half of the sides  
of the fondue pot with the cut sides of the  
about 1  
to ½ cup at a time. This ensures that  
3
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garlic clove. Add 1 cup of the beer and the  
lime juice and set the temperature to Setting  
4½ to bring the beer to a simmer (but not  
boiling).  
½
small red bell pepper, seeded and  
chopped  
jalapeño, seeded and finely chopped  
teaspoon kosher salt  
cup dry white wine, room temperature  
cups half-and-half  
package (8 ounces) cream cheese, cut  
into 6 pieces  
pound Cheddar, finely shredded  
pound crabmeat (use the highest quality  
that you can purchase)  
teaspoon Old Bay seasoning  
teaspoon Worcestershire sauce  
teaspoon Dijon mustard  
1
½
¼
1¼  
1
4. Once the beer begins to simmer, reduce  
the temperature to Setting 3½. Slowly add the  
cheese, about ¼ to 1  
of a cup at a time  
3  
Use a nonstick whisk (such as a silicone-coat  
ed one) to work the cheese into the liquid.  
Once the cheese is fully melted into the  
beer, gradually add more cheese, little by  
little, alternating with the beer as you go,  
½
½
about 1  
to ½ cup at a time, while adding the  
3  
1
½
½
cheese. This ensures that the consistency of  
the fondue will be nice and creamy. (The beer  
keeps the cheese from separating and from  
becoming stringy).  
5. Once all the cheese has been added (most  
of the beer will be incorporated as well, but  
you may have up to ¾ cup remaining) make  
a slurry of the remaining cornstarch and  
2 tablespoons of the beer by stirring the two  
together until homogenous. Add the slurry to  
the fondue and whisk to fully combine. Stir in  
the strained salsa. Stir in more beer if the  
fondue is too thick.  
1. Put the oil in the fondue pot and set to Setting  
4–4½. Once oil is hot, add the chopped veg-  
etables and ¼ teaspoon of the salt. Cook until  
softened, about 1½ to 2 minutes. Add the  
wine, cooking until it is almost completely  
evaporated, and then stir in the half-and-half.  
2. Once the half-and-half is warmed through, stir  
in all of the cream cheese and then the  
Cheddar, about ½ cup at a time. Once the  
cheese has fully melted, stir in the crabmeat,  
remaining salt, Old Bay, Worcestershire and  
mustard. Taste and adjust seasonings as  
desired.  
6. Reduce the temperature to Setting 3 for  
serving. The fondue should just simmer, but  
never come close to boiling. Tortilla chips pair  
perfectly with this fondue, but pieces of grilled  
chicken work well, and crusty bread cubes  
and blanched vegetables also pair nicely.  
3. Reduce the temperature to Setting 3 for  
serving. This fondue pairs well with crusty  
bread cubes and steamed or blanched green  
beans and broccoli.  
*For an alcohol-free version, substitute chicken  
stock or apple cider plus 1 tablespoon of lemon  
juice for the beer.  
Bagna Cauda  
A delicious sauce for dipping vegetables and  
bread that originated in Piedmont, Italy – perfect  
served as an appetizer course.  
CraB Cake Fondue  
Because crab is the star of this fondue, be sure  
to buy the best crabmeat possible – it makes a  
world of difference!  
Makes 4 to 6 servings  
Makes 6 to 8 servings  
4
large garlic cloves  
16  
anchovies (one 3.35-ounce jar), drained  
and halved  
1
1
teaspoon vegetable oil  
small (or ½ medium) onion, peeled and  
chopped  
2
½
cups extra virgin olive oil  
cup unsalted butter, cubed  
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¼
teaspoon crushed red pepper  
kosher salt, to taste  
1 to 2 pinches saffron threads  
1½  
½
1
1
1
cups dry white wine  
cup Pernod  
teaspoon kosher salt  
large tomato, chopped  
tablespoon tomato paste  
1. Put the garlic in the work bowl of a mini  
chopper fitted with the metal chopping blade  
Process until finely chopped. Remove and  
reserve. Put the anchovies in the work bowl,  
pulse until finely chopped to where it is almost  
a paste (you will need to scrape down a few  
times for the anchovies to be evenly  
3 to 4 sprigs fresh basil  
1
1
cup water  
pound large shrimp (16 to 20), peeled and  
deveined  
chopped). Remove and reserve.  
1
pound sea scallops, dried, tough muscle  
removed (most can be purchased this  
way)  
2. Put ½ cup of the olive oil in the fondue pot with  
the chopped anchovies. Set to Setting 3.5  
to heat. Allow the anchovies and oil to war  
for about 2 minutes, and then add the  
remaining oil, and then whisk in the cubed  
butter. Cook for about 6 to 8 minutes. You  
want the anchovies to be mostly disintegrated  
and very fragrant.  
1. Put the oil in the fondue pot and set to Setting  
4½. Once oil is hot, add the garlic, fennel and  
leek. Cook until softened, about 1 to 2 minutes  
Add the mussels, orange peel, saffron, wine  
and Pernod to the pot. Cook, stirring  
3. Stir in the garlic and allow it to cook for an  
additional 25 to 30 minutes. Stir occasionally  
and be sure that the garlic does not brown.  
occasionally, until mussels have fully opened,  
about 4 to 8 minutes.  
4. Stir in crushed red pepper and salt as desired.  
2. Remove mussels and reserve, removing an  
mussels that did not open. Add the salt,  
tomato, tomato paste, basil and water.  
Increase the temperature to Setting 6 to bring  
to a boil. Once boiling, decrease to Setting 3½  
to maintain a simmer. Allow to simmer for  
about 10 minutes to allow flavors to meld.  
5. Reduce heat to Setting 3 and serve with crusty  
Italian bread and crisp-steamed vegetables  
such as potatoes, asparagus, broccoli and  
cauliflower.  
3. While broth is cooking, remove the mussels  
from their shells; discard shells.  
seaFood BouillaBaisse Fondue  
Pour yourself a glass of crisp, white wine and  
enjoy this delicious “fondue” during the summer  
months. Not a drop will be left by  
4. After broth has simmered, remove basil.  
To serve, skewer shrimp, scallops or mussels  
onto fondue forks and dip into simmering  
broth. Cook shrimp and scallops until they are  
firm, but not tough (about 3 to 5 minutes)  
Cook mussels just to heat through. This broth  
is also delicious with crusty French bread.  
the end of the night!  
Makes 6 to 8 servings  
1
3
½
1
tablespoon olive oil  
Suggested Dipping Sauce: Olive Tapenade Aïoli  
garlic cloves, peeled and thinly sliced  
fennel bulb, thinly sliced  
leek (white and light green part only),  
halved, cleaned and thinly sliced  
pound fresh mussels, cleaned and  
bearded*  
1-inch strips orange peel, bitter white pith  
removed  
(page 19)  
*Fresh mussels should have tightly closed shells  
when purchased, or those that are slightly opened  
should close shut when tapped. Discard any mus-  
sels that do not close. Store in refrigerator until  
ready to use. To clean mussels, place in a bowl  
of cold water with about 1/4 cup of cornmeal, swirl  
1
3
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sCallion & GinGer sCented  
BeeF Broth  
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.  
The Asian flavors of the broth transfer perfectly to  
the meats and vegetables. Pair with sauces below  
for a complete meal.  
Makes 6 to 8 servings  
6
cups good quality beef stock or broth (you  
may need 1 to 2 additional cups of stock/  
broth to add during serving)  
ChiCken stoCk with  
star anise Fondue  
8 to10 slices peeled, fresh ginger, each about the  
size of a quarter  
With only a couple of ingredients, the star anise  
really stands out.  
6
4
3
whole peppercorns  
garlic cloves, peeled and halved  
scallions, trimmed and cut into 1-inch  
pieces  
Makes 6 to 8 servings  
4½  
cups good quality chicken stock or broth  
(you may need 1 to 2 additional cups of  
stock/broth to add during serving)  
2
2
1
8
8
tablespoons soy sauce, reduced sodium  
tablespoons mirin (Japanese rice wine)  
pound beef or pork tenderloin, thinly sliced  
ounces small white mushrooms, cleaned  
ounces extra-firm tofu, cut into 1-inch  
cubes  
4 to 6 star anise pods (about ¾ to 1 ounce)  
8
1
ounces small white mushrooms, cleaned  
small zucchini, cut into ½-inch rounds or  
half-moons  
½
pound edible pod or snow peas, trimmed  
1
small zucchini, cut into ½-inch rounds or  
half-moons  
1½  
pounds boneless, skinless chicken  
breasts, cut into 1-inch strips  
½
pound edible pod or snow peas, trimmed  
steamed white or brown rice  
steamed white or brown rice  
1. Put the chicken stock/broth and star anise in  
the fondue pot. Set to Setting 6 to bring to a  
boil. Once boiling, reduce to Setting 3.5 to  
reduce to a simmer. Allow to simmer for about  
10 to 15 minutes.  
1. Put the beef stock/broth, ginger, peppercorns,  
garlic, scallions, soy sauce and mirin in the  
fondue pot. Set to Setting 6 to bring to a boil.  
Once boiling, reduce to Setting 3.5 to bring  
to a simmer. Allow to simmer for about 25 to  
30 minutes.  
2. To serve, skewer pieces of chicken onto forks  
and cook until firm and cooked through in the  
simmering broth, about 4 to 5 minutes.  
2. To serve, skewer pieces of beef or pork onto  
forks and cook until firm and cooked through  
in the simmering broth, about 3 to 5 minutes  
Skewer vegetables and tofu and cook to taste.  
The vegetables and broth pair very well with a  
bowl of rice, or with the suggested dipping  
sauces below. If liquid cooks off too much,  
add additional stock/broth and allow to simmer  
for a few minutes before cooking foods.  
Skewer vegetables and cook to taste.  
The vegetables and broth pair very well with a  
bowl of rice, or with the suggested dipping  
sauces below. If liquid cooks off too much,  
add additional stock/broth and allow to simmer  
for a few minutes before cooking foods.  
Suggested Dipping Sauces: Asian Peanut  
Sauce (page 17); Wasabi Ginger Sauce (page 18)  
Suggested Dipping Sauces: Asian Peanut  
Sauce (page 17); Wasabi Ginger Sauce (page 18)  
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Fried seaFood & VeGetaBle  
Fondue  
ChoColate Fondue  
Everything goes well when dipped in chocolate  
– pretzels, cake, brownies or fruit. You can even  
drizzle over ice cream if there is any left over.  
Make sure all foods being dipped into the oil  
are completely dry, otherwise the oil will spatter.  
Invest in a deep fat/candy thermometer  
Makes 6 to 8 servings  
to monitor the temperature of the oil to be sure  
you do not saturate or burn your foods.  
¾
1¾  
1½  
cup whole or reduced fat milk  
cup heavy cream  
pounds bittersweet or semisweet choco-  
late chips (do not use blocks of chocolate–  
the extra cocoa butter in the chips pro-  
duces a smoother fondue. Some varieties  
of the blocks of chocolate are too delicate)  
Makes 6 to 8 servings  
3½  
cups flavorless vegetable oil (such as  
canola or grapeseed)  
1
1
pound large shrimp, peeled (leave on tails)  
and deveined  
pound sea scallops, dried well and tough  
muscle removed (most can be purchased  
this way)  
½
teaspoon pure vanilla extract  
pinch sea salt  
½
1
pound salmon fillet, skinned, cut into  
1-inch pieces  
baby eggplant (Japanese variety is  
preferred), cut into ½-inch rounds  
Put the milk and heavy cream in the fondue pot.  
Set to Setting 4.5 to bring the mixture to a sim-  
mer, but not boiling. Reduce the heat to Setting  
3.5 and gradually, using a nonstick whisk, add the  
chocolate chips. When the chocolate is complete-  
ly blended, stir in the vanilla and salt.  
1
small zucchini, cut into ½-inch rounds  
green beans, cut into 2-inch pieces  
large carrots, peeled and cut into  
2-inch sticks  
24  
2
Reduce heat to Setting 3. Serve with biscotti,  
fresh or dried fruit, marshmallows, graham crack-  
ers, pretzels, angel food cake, brownies, etc.  
lemon wedges, for serving  
1. Put the oil in the fondue pot. Set to Setting 7.5  
to heat. Oil should be hot (375°F when tested  
with a deep fat/candy thermometer) but should  
not be boiling.  
ChoColate rasPBerry Fondue  
A twist on the standard chocolate – you can use  
any fruit purée in place of the raspberry.  
2. To serve, skewer seafood and vegetables onto  
forks and fry until golden and crispy. Drain  
and allow to cool on paper towel-lined plates  
for a minute before eating. Serve with the  
suggested dips and sauces below and with  
lemon wedges.  
Makes 6 to 8 servings  
1
cup frozen raspberries (about 4 ounces),  
thawed  
1½  
1½  
cups heavy cream  
Suggested Dipping Sauces: Spinach Dipping  
Sauce; Sundried Tomato and Roasted Red  
Pepper Dip; Olive Tapenade Aioli; Tzatziki Sauce  
(see pages 18–19)  
pounds bittersweet or semisweet  
chocolate chips (do not use blocks of  
chocolate –the extra cocoa butter in the  
chips produces a smoother fondue. Some  
varieties of the blocks of chocolate are too  
delicate)  
pinch sea salt  
2 to 3 tablespoons Chambord (optional)  
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Butter CaraMel Fondue  
1. Put the thawed raspberries in the work bowl  
of a food processor fitted with the metal chop-  
ping blade. Process until puréed and smooth,  
about 30 seconds. Place the purée in a fine  
mesh strainer and press the liquid through into  
a bowl. Discard the seeds, reserving the  
purée.  
Like the chocolate fondue, any leftover can  
either be reheated the following day, or  
drizzled over a bowl of ice cream.  
Makes 6 to 8 servings  
2. Put the cream in the fondue pot. Set to Setting  
4.5 to bring the mixture to a simmer, but not  
boiling. Reduce the heat to Setting 3.5 and  
gradually, using a nonstick whisk, add the  
chocolate chips.  
3
cups granulated sugar  
teaspoons sea salt  
cup water  
tablespoons light corn syrup  
cup heavy cream  
1½  
¾
3
1
1
3. When the chocolate is completely blended  
stir in the raspberry purée, salt and the liqueur  
(if using).  
stick (4 ounces) unsalted butter, cut into  
½-inch cubes  
4. Reduce heat to Setting 3. Serve with biscotti,  
fresh or dried fruit, marshmallows, graham  
crackers, pretzels, angel food cake, brownies,  
etc.  
1. Put the sugar, salt, water and corn syrup in  
the fondue pot. Set to Setting 7.5 and cook  
until the sugar mixture turns a very light amber  
color (about 15 minutes). Keep a close eye on  
the caramel sauce as it can burn easily.  
white ChoColate Fondue  
2. Once the sugar mixture has a light amber color,  
reduce to Setting 5 and slowly and carefully  
stir in the cream, no more than ¼ cup at a  
time (if you add the cream too quickly, it will  
foam and bubble too much). After the cream  
has been incorporated, slowly whisk in the  
butter (using a nonstick whisk), one piece at a  
time, continually whisking to emulsify until all  
the butter has been added.  
White chocolate leans on the sweeter side, so  
pairing with more salty or tart items seems to work  
best, such as pretzels and green apples.  
Makes 6 to 8 servings  
1
½
cup whole or reduced fat milk  
cup heavy cream  
3. Reduce heat to Setting 3. This is best served  
with tart fruit, such as green apple wedges,  
pretzels, angel food cake, brownies, etc.  
1½  
pounds white chocolate (chips or chopped  
white chocolate)  
pinch sea salt  
1. Put the milk and heavy cream in the fondue  
pot. Set to Setting 4.5 to bring the mixture  
to a simmer, but not boiling. Reduce the heat  
to Setting 3.5 and gradually, using a nonstick  
whisk, add the chocolate. When the chocolate  
is completely blended, stir in the salt.  
sauCes For Fondues  
asian Peanut sauCe  
Any type of peanut butter will work for this recipe  
– natural, or processed; creamy or chunky.  
Use your favorite!  
2. Reduce heat to Setting 3. Serve with biscotti,  
fresh or dried fruit, marshmallows, graham  
crackers, angel food cake, brownies, etc.  
Makes about 1¾ cups  
1
3
1½-inch x 1-inch piece fresh ginger,  
peeled and sliced  
garlic cloves, peeled  
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½
3  
¼
2
½
cup chicken stock/broth, reduced sodium  
cup soy sauce, reduced sodium  
cup sesame oil  
tablespoons rice vinegar  
teaspoon fresh lime juice  
1. Put the ginger, shallot and garlic into a blender  
jar. Pulse on low about 5 times to chop  
Scrape down the sides of the jar and  
pulse a few more times until evenly  
chopped. Add the remaining ingredients.  
Blend on Low for 20 to 30 seconds, until  
completely homogenous.  
1
1 to 2 tablespoons fresh cilantro  
2. Transfer to a separate container and allow to  
sit for at least 30 minutes to allow flavors to  
develop.  
1½  
½
tablespoons granulated sugar  
cup peanut butter, creamy or chunky  
2 to 4 drops Asian chili oil (add to taste)  
3. This may be used immediately after resting, or  
stored in the refrigerator for up to a week.  
Bring to room temperature and stir well before  
using.  
1. Put the ginger and garlic in the work bowl of  
a food processor fitted with the metal chop-  
ping blade. Process to chop, stopping to  
scrape down the sides of the bowl as needed.  
Add the remaining ingredients, except for the  
chili oil. Process for 20 to 30 seconds to  
combine, again stopping as needed to scrape  
down the sides of the bowl.  
sPinaCh diPPinG sauCe  
To save time, you can defrost your chopped  
spinach in the refrigerator overnight (be sure to  
place on a rimmed plate or in a bowl, for it will  
release liquid and condensation).  
2. Add the chili oil to taste, and process for an  
additional 5 seconds to combine.  
Makes about 1½ cups  
3. This may be used immediately, or stored in the  
refrigerator for up to 5 days. Bring to room  
temperature and stir well before using.  
½
ounce Parmesan, cut into ½-inch pieces  
1 to 2 garlic cloves, peeled  
8
½
1
chives, cut into 1-inch lengths  
cup well-packed Italian (flat) parsley  
cup plain Greek yogurt  
package (10 ounces) frozen chopped  
spinach, thawed and drained  
wasaBi GinGer sauCe  
If you want this to be a bit spicier, up the wasabi  
paste to your desired taste.  
1
Makes about 2 cups  
¼
cup olive oil  
1
1
1½-x-1-inch piece fresh ginger, peeled and  
cut into ½-inch pieces  
small shallot, peeled and cut into ½-inch  
pieces  
4 to 6 drops hot sauce  
3 to 4 tablespoons water  
kosher salt to taste  
1
garlic clove, peeled  
1. Put the Parmesan and garlic into the work bowl  
of a food processor fitted with the metal chop-  
ping blade. Pulse a few times to break up, and  
then process until finely chopped. Scrape  
down the sides of the bowl as needed. Add  
the chives, parsley, yogurt and spinach;  
process to fully combine, about 40 to 60  
seconds. Scrape down the sides of the work  
bowl, and then with the unit running, slowly  
add the olive oil through the small feed tube.  
¾
¾
¼
2
1½  
1
1
1½  
½
cup mirin (Japanese rice wine)  
cup soy sauce, reduced sodium  
cup rice vinegar  
tablespoons molasses  
tablespoons prepared wasabi paste  
tablespoon packed light brown sugar  
tablespoon sesame oil  
teaspoons ground ginger  
teaspoon freshly ground black pepper  
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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 after resting, or  
stored in the refrigerator for up to a week.  
Bring to room temperature and stir well  
before using.  
3. This may be used immediately, or stored in the  
refrigerator for up to 5 days. Bring to room  
temperature and stir well before using.  
oliVe taPenade aïoli  
In addition to being used as a side sauce for the  
fondue, this can also be spread on crostini, or  
used to jazz up a simple grilled cheese  
and tomato sandwich.  
sundried toMato & roasted  
red PePPer diP  
Very rich and packed with flavor, this dip  
is also great with crudités.  
Makes about 2  
cup  
3  
Makes about 1 cup  
1
garlic clove, peeled  
12  
1
1
pitted kalamata olives, drained  
teaspoon fresh lemon juice  
teaspoon drained capers  
teaspoon Dijon mustard  
teaspoon herbes de Provence  
cup mayonnaise  
1
½
4
garlic clove, peeled  
teaspoon dried basil  
sundried tomatoes (oil-packed), drained  
and cut into 1-inch pieces  
large roasted red pepper, drained and cut  
into 1-inch pieces  
½
½
1
1
3
1
2
teaspoon balsamic vinegar  
ounces cream cheese, cut into 1-inch  
pieces  
tablespoons sour cream  
pinch kosher salt, or to taste  
1. Put the garlic in the work bowl of a chopper  
or food processor fitted with the metal cho-  
pping blade. Pulse a few times to break up,  
and then process until finely chopped. Scrape  
down the sides of the bowl and then add the  
olives, lemon juice, capers, mustard and  
herbes de Provence. Pulse to chop, and  
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 incorporate.  
2
1. Put the garlic and basil into the work bowl of  
a chopper or food processor fitted with the  
metal chopping blade. Pulse a few times to  
break up, and then process until finely  
chopped. Scrape down the sides of the bowl  
and then add the sundried tomatoes, roasted  
red pepper and vinegar. Process to chop,  
about 10 to 20 seconds, stopping to scrape  
down the sides of the work bowl as needed.  
Add the cream cheese and sour cream.  
Pulse to combine, and then process until  
homogenous. Scrape down the sides of the  
work bowl, and then process an additional  
5 seconds. Add salt to taste.  
2. This may be used immediately, or stored in the  
refrigerator for up to a week. Bring to room  
temperature and stir well before using.  
2. Transfer to a separate container and allow  
to sit for at least 30 minutes to allow flavors  
to develop.  
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tzatziki sauCe  
WARRANTY  
Everyone has their own version of this sauce.  
Ours is very simple, but is the perfect  
accompaniment to the seafood fondue  
on page 15.  
Limited Three Year Warranty  
This warranty is available to consumers only.  
You are a consumer if you own a Cuisinart® Lazy  
Susan Electric Fondue that 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® Lazy Susan  
Electric Fondue will be free of defects in materials  
and workmanship under normal home use for 3  
years from the date of original purchase.  
Makes about 2  
cup  
3  
1
small cucumber, trimmed but not peeled,  
and cut to fit the feed tube  
garlic clove, peeled  
tablespoons fresh dill  
tablespoons fresh mint leaves  
tablespoon fresh oregano  
(or ½ teaspoon dried)  
cups plain Greek yogurt  
1
1½  
1½  
½
We recommend that you visit our website,  
2
1
www.cuisinart.com for a fast, efficient way to  
complete your product registration. However,  
product registration does not eliminate the need  
for the consumer to maintain the original proof of  
purchase in order to obtain the warranty benefits.  
In the event that you do not have proof of  
tablespoon fresh lemon juice  
¼to½ teaspoon kosher salt (to taste)  
1 to 2 pinches freshly ground black pepper  
(to taste)  
purchase date, the purchase date for purposes of  
this warranty will be the date of manufacture.  
1. Fit a food processor with the medium shredding  
disc. Shred the cucumber using medium  
pressure. Remove and reserve.  
If your Cuisinart® Lazy Susan Electric Fondue  
should prove to be defective within the warranty  
period, we will repair it, or if we think necessary,  
replace it. To obtain warranty service, simply call  
our toll-free number 1-800-726-0190 for additional  
information from our Customer Service  
Representatives, or send the defective product to  
Customer Service at Cuisinart, 7811 North Glen  
Harbor Blvd., Glendale, AZ 85307.  
2. Replace the shredding disc with the metal  
chopping blade. Put the garlic, dill, mint and  
oregano in the work bowl and process to  
chop, about 5 seconds. Scrape down the  
sides of the bowl and add the yogurt. Process  
to combine, about 10 seconds. Scrape down  
the sides of the bowl and add the shredded  
cucumber and lemon juice; pulse to combine.  
Add salt and pepper to taste.  
To facilitate the speed and accuracy of your  
return, please enclose $10.00 for shipping and  
handling of the product.  
3. Transfer to a separate container and allow to  
chill for at least 30 minutes to allow flavors to  
develop.  
Please pay by check or money order (California  
residents need only supply proof of purchase and  
should call 1-800-726-0190 for shipping  
instructions).  
4. This may be used immediately after resting, or  
stored in the refrigerator for up to 5 days. Stir  
well before using.  
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. Please  
be sure to include your return address, daytime  
20  
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phone number, description of the product defect,  
product model number (located on bottom of  
product), original date of purchase, and any other  
information pertinent to the product’s return.  
damages caused by attempted use of this unit  
with a converter, as well as by use with  
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. Some  
states do not allow the exclusion or limitation of  
these damages, so these exclusions may not  
apply to you. You may also have other rights,  
which vary from state to state.  
CALIFORNIA RESIDENTS ONLY:  
California law provides that for In-Warranty  
Service, California residents have the option of  
returning a nonconforming product (A) to the store  
where it was purchased or (B) to another retail  
store which sells Cuisinart products of the same  
type.  
The retail store shall then, at its discretion, either  
repair the product, refer the consumer to an  
independent repair facility, replace the product, or  
refund the purchase price less the amount directly  
attributable to the consumer’s prior usage of the  
product. If the above two options do not result in  
the appropriate relief to the consumer, the  
consumer may then take the product to an  
independent repair facility if service or repair can  
be economically accomplished. Cuisinart and not  
the consumer will be responsible for the  
Important: If the nonconforming product is to be  
serviced by someone other than Cuisinart’s  
Authorized Service Center, please remind the  
servicer to call our Consumer Service Center at  
1-800-726-0190 to ensure that the problem is  
properly diagnosed, the product is serviced with  
the correct parts, and the product is still under  
warranty.  
reasonable cost of such service, repair,  
replacement, or refund for nonconforming  
products under warranty.  
California residents may also, according to their  
preference, return nonconforming products  
directly to 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®  
PRODUCT  
If you are experiencing problems with your  
Cuisinart® product, we suggest that you call our  
Cuisinart® Service Center at 1-800-726-0190  
before returning the product for service. If  
servicing is needed, a Representative can  
confirm whether the product is under warranty  
and direct you to the nearest service location.  
Your Cuisinart® Lazy Susan Electric Fondue has  
been manufactured to the strictest  
specifications and has been designed for use  
only in 120-volt outlets and only with authorized  
accessories and replacement parts.  
This warranty expressly excludes any defects or  
21  
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NOTES  
22  
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NOTES  
23  
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Blenders  
Tools and  
Gadgets  
Food  
Processors  
Griddler  
Cookware  
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  
East Windsor, NJ 08520  
Printed in China  
Any other trademarks or service marks referred to  
herein are the trademarks or service marks of their  
respective owners.  
12CE131516  
G IB-11440  
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Version no : IB-11440  
Fold Size:  
203X152MM Saddle Stitched 24PP  
Material (Cover): 157gsm matt artpaper  
(Inside):  
120gsm gloss artpaper  
Gloss Varnishing in cover  
Coating:  
Color (Cover): 4C(CMYK)+1C(BK)  
(Inside):1C(BK)+1C(BK)  
Date: JUN-19-2012  
Co-ordinator: Scias  
Hugo Description  
PDF version :  
Hugo Code :  
Color Series:  
CFO1000 IB-11440(0,0) BOOK  
LEP0042IB-1-1  
Non  
Operator : JESON  
Remark: Quality request (1)  
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