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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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16. Be sure handles are secure and properly IMPORTANT attached to bowl. 17. For oil fondues, do not fill fondue with SAFEGUARDS more than 3½ cups oil. 18. Use only on heat-resistant surfaces. When using an electrical appliance, basic safety precautions should always be followed, including 19. Do not use more than eight fondue the following: forks at once when cooking in hot oil. 20. A fondue containing hot oil should not be 1. READ ALL INSTRUCTIONS left unattended. BE
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the electrical rating of the fondue pot. The TABLE OF CONTENTS extension cord should not be allowed to drape Important Safeguards ...................................... 2 over the counter or tabletop where it can be Unpacking Instructions .....................................3 pulled on by children or animals, or tripped Preparing Your Fondue Pot for Use ................ 3 over unintentionally. Parts and Features ........................................... 4 NOTICE Assembly Instructions
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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 4. Brushed Stainless Steel Fondue Pot Three-quart stainless steel pot with nonstick interior holds fondue. 5. Temperature Probe Receptacle (not shown) 3 6. Adjustable Temperature Control Probe For selecting appropriate heat set
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power cord to the probe socket, be sure that ASSEMBLY INSTRUCTIONS the grooved end of the magnetic power 1. Place fondue pot and all removable parts cord is facing down. Attach the power on a clean, dry, flat surface. Make sure all cord to the probe socket prior to plugging parts have been cleaned and dried the cord into the wall outlet. thoroughly before assembling. The fondue maker is now assembled for use. 2. Using two hands, firmly hold the Lazy Susan ring with hand
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the recipe), 2 to 4 tablespoons of lemon juice SUGGESTED or apple cider, and 2 to 4 tablespoons of apple TEMPERATURES FOR cider vinegar. Preparing fondue without alcohol takes patience. You must add the shredded FONDUES cheese to hot liquid very slowly because cheese The temperature settings below are suggestions, melts more slowly in broth than in alcohol. and may need to be adjusted up or down Sprinkle in no more than 1/4 cup at a time. If it according to initial temperature of ing
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• Adjust temperature setting as needed to USING YOUR FONDUE POT maintain oil temperature. WITh OIL • Dipping suggestions include scallops, shrimp, Be sure fondue pot is completely dry before green beans, tofu, peppers, cauliflower, filling with oil. carrots, and steamed potatoes. Fill fondue pot with 3½ cups of vegetable or other • Dipping sauces are a great accompaniment. comparable oil. See page 17 for recipes. Note: Do not use more than 3½ cups oil. Do
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CAUTION: Do not immerse temperature TIPS AND hINTS control probe or cord set in water or other • It is possible to use alternative milks, such liquids. Wipe with a damp cloth and dry. as almond, coconut, and soy, but the Thoroughly wash fondue pot, Lazy Susan ring, consistency will be much thinner. You may glass lid, serving cups, brackets, forks, and need to add more chocolate to fondue fork ring in hot, soapy water or an compensate. automatic dishwasher. Rinse thoro
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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 ............................................
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ClassiC Cheese Fondue 5. Reduce the temperature to Setting 3 for serving. The fondue should just simmer, but The traditional fondue, this is the style that you never come close to boiling. Traditionally this will find on most classic menus. While the wine fondue is served with cubes of crusty bread, gives it a distinct flavor, see our note below on but crisp, blanched vegetables and cornichons making it alcohol-free. are also perfect accompaniments. Makes 6 to 8 servings *
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2. Put the olive oil in the fondue pot and set to ½ small to medium apple, cored and finely Setting 5. Once oil is hot, add the shallot and chopped (does not need to be peeled) garlic; sauté until softened, about 1 minute. 2½ cups hard cider*, room temperature, divided (note: you may not need all of 3. Add 1 cup of the wine and 1 tablespoon of the cider) lemon juice and bring to a simmer (but not boiling). 2 tablespoons fresh lemon juice 4. Once the wine begins to simmer,
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Brie & MushrooM Fondue the consistency of the fondue will be nice and creamy. (The wine keeps the cheese fro Chilling the Brie beforehand is key to separating and from becoming stringy). cutting off the rind. Some can be removed 6. Once all the cheese has been added (most more easily than other rinds, so be patient. of the wine will be incorporated as well, but Makes 6 to 8 servings you may have up to ½ cup remaining) make a slurry of the remaining cornstarch and 2 tablespoo
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garlic clove. Add 1 cup of the beer and the ½ small red bell pepper, seeded and lime juice and set the temperature to Setting chopped 4½ to bring the beer to a simmer (but not 1 jalapeño, seeded and finely chopped boiling). ½ teaspoon kosher salt 4. Once the beer begins to simmer, reduce ¼ cup dry white wine, room temperature the temperature to Setting 3½. Slowly add the 1¼ cups half-and-half 1 cheese, about ¼ to ⁄3 of a cup at a time 1 package (8 ounces) cream cheese,
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¼ teaspoon crushed red pepper 1 to 2 pinches saffron threads kosher salt, to taste 1½ cups dry white wine ½ cup Pernod 1 teaspoon kosher salt 1. Put the garlic in the work bowl of a mini chopper fitted with the metal chopping blade 1 large tomato, chopped Process until finely chopped. Remove and 1 tablespoon tomato paste reserve. Put the anchovies in the work bowl, 3 to 4 sprigs fresh basil pulse until finely chopped to where it is almost 1 cup water a paste (you will need
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sCallion & GinGer sCented gently, and let stand for 20 minutes – this will help BeeF Broth the mussels to expel any sandy grit. Remove the “beard” by pulling on the threads that are com- The Asian flavors of the broth transfer perfectly to ing out of the shell. Lift out of the water, leaving the meats and vegetables. Pair with sauces below the cornmeal and grit in the bottom of the bowl, for a complete meal. and dry on several layers of paper towels before Makes 6 to 8 servings cookin
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Fried seaFood & VeGetaBle ChoColate Fondue Fondue Everything goes well when dipped in chocolate – pretzels, cake, brownies or fruit. You can even Make sure all foods being dipped into the oil drizzle over ice cream if there is any left over. are completely dry, otherwise the oil will spatter. Makes 6 to 8 servings Invest in a deep fat/candy thermometer to monitor the temperature of the oil to be sure you do not saturate or burn your foods. ¾ cup whole or reduced fat milk Makes 6 to 8
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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- Like the chocolate fondue, any leftover can ping blade. Process until puréed and smooth, either be reheated the following day, or about 30 seconds. Place the purée in a fine drizzled over a bowl of ice cream. mesh strainer and press the liquid through into Makes 6 to 8 servings a bowl. Discard the seeds, reserving the purée. 2. Put the cream in the fondue pot
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½ cup chicken stock/broth, reduced sodium 1. Put the ginger, shallot and garlic into a blender 1 ⁄3 cup soy sauce, reduced sodium jar. Pulse on low about 5 times to chop Scrape down the sides of the jar and ¼ cup sesame oil pulse a few more times until evenly 2 tablespoons rice vinegar chopped. Add the remaining ingredients. ½ teaspoon fresh lime juice Blend on Low for 20 to 30 seconds, until 1 to 2 tablespoons fresh cilantro completely homogenous. 2. Transfer to a separate c
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2. Scrape down the sides of the work bowl. Add 3. This may be used immediately after resting, or the hot sauce to taste, and while processing stored in the refrigerator for up to a week. slowly add water until desired consistency is Bring to room temperature and stir well achieved. Add more water as needed. Taste before using. and add salt or other seasonings if desired. 3. This may be used immediately, or stored in the oliVe taPenade aïoli refrigerator for up to 5 days. Bring to
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tzatziki sauCe WARRANTY Everyone has their own version of this sauce. Limited Three Year Warranty Ours is very simple, but is the perfect accompaniment to the seafood fondue This warranty is available to consumers only. on page 15. ® You are a consumer if you own a Cuisinart Lazy 2 Makes about ⁄3 cup Susan Electric Fondue that was purchased at retail for personal, family or household use. Except as otherwise required under applicable 1 small cucumber, trimmed but not peeled, law
