Cuisinart Fondue Maker CFO-3SS User Manual

4.8

Out of 11 Ratings

Owner's of the Cuisinart Fondue Maker CFO-3SS gave it a score of 4.8 out of 5. Here's how the scores stacked up:

  • Reliability

    4.91 out of 5

  • Durability

    4.6 out of 5

  • Maintenance

    4.64 out of 5

  • Performance

    4.91 out of 5

  • Ease of Use

    4.88 out of 5
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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 flavoring 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 good quality beef stock or broth
(low-sodium) + 2 cups additional hot
broth to add as needed
3 scallions, cut in 1-inch pieces
6 slices fresh ginger, each about
the size of a quarter
1-2 cloves garlic, peeled and halved
4 whole peppercorns
1 tablespoon low-sodium soy sauce
1 tablespoon mirin, rice wine or
medium dry sherry
3/4 pound beef tenderloin, thinly sliced
3/4 pound pork tenderloin, thinly sliced
8 ounces baby carrots, steamed to
crisp-tender
6 ounces thinly sliced daikon
8 ounces small white mushrooms, cleaned
8 ounces firm tofu, cut into bite-sized cubes
8 scallions, trimmed to 4-inch lengths
4 ounces 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 flavors 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 flavorless vegetable oil
1 pound large shrimp (21-25 count), peeled
(leave on tail) and deveined
1 pound dry sea scallops, tough muscle
removed
1/2 pound salmon fillet, skinned, cut into
1-inch cubes
12 ounces Italian baby eggplant or Japanese
eggplant, cut in 1/2-inch rounds
1 small zucchini, cut in 1/2-inch rounds
24 green beans, cut in 2-inch pieces
12 pearl onions, steamed to crisp-tender
2 large carrots, peeled, cut into 1/2-inch
ovals, steamed to crisp-tender
8 ounces 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 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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