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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6
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 flavor.
Chop your own chocolate quickly in the
Cuisinart
®
Food Processor. Place 1-inch 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 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 flavorful, but low in sodium
– a high sodium stock will become more concen-
trated as the evening progresses.
Season broths with fresh ginger, green onions,
spices, or fresh herbs for flavorful dipping.
Have additional hot stock/broth available to
add to the fondue pot as necessary.
OIL FONDUE
For oil fondues, use a flavorless vegetable oil.
Heat oil to 375° F using setting 7-1/2. This will
take about 10 to 15 minutes – a one inch 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 oil.
Season meats for oil fondues after frying –
the hot meat will absorb the seasoning, and the
seasoning will not flavor the oil for other diners.

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