User manual CUISINART CFO-3SS

[. . . ] INSTRUCTION AND RECIPE BOOKLET Electric Fondue Pot CFO-3SS For your safety and continued enjoyment of this product, always read the instruction book carefully before using. INTRODUCTION Your party is sure to be a success with the elegant brushed stainless CuisinartTM Electric Fondue Set!The 3-quart nonstick pot will accommodate all of your favorite fondue recipes, including chocolate, cheese, broth or oil. So call the family, or invite friends over to relax with a variety of great-tasting fondues, then enjoy easy, dishwasher safe cleanup. TABLE OF CONTENTS Important Safeguards . Page 18 IMPORTANT SAFEGUARDS When using an electrical appliance, basic safety precautions should always be followed, including the following: 1. [. . . ] Toss with cornstarch and refrigerate while preparing the remainder of the recipe. With the machine running, drop the shallot through the small feed tube and process for 5 seconds to chop. Scrape the work bowl and add the mushrooms; pulse until finely chopped, about 20 pulses. Melt the butter in the CuisinartTM Fondue Pot using Setting 4-1/2 ­ 5-1/2. Add the chopped shallots 3/4 3/4 3/4 3 1/2 1 2 cup prepared salsa pound sharp Cheddar cheese, shredded pounds Monterey Jack Cheese, shredded tablespoons cornstarch teaspoon ground cumin clove garlic, cut in half 12-oz. bottles Mexican beer, such as Corona, at room temperature 3 tablespoons Tequila Cooked Southwest Chicken sausage in 1-inch pieces, blanched fresh vegetables, corn chips, crusty bread cubes Place the salsa in a yogurt strainer or sieve lined with a coffee filter and allow to drain until thickened, about 1 hour. Place the shredded cheeses in a large bowl and sprinkle with cornstarch. Add 2-1/4 cups of the beer to the Fondue Pot and heat, using Setting 5, until mixture begins to boil. Lower the heat to setting 4-1/2 and gradually add the cheeses, one handful at a time, whisking while adding the cheese. When the cheese has been completely melted, stir in the drained salsa and Tequila. Keep the fondue warm at Setting 3 to serve. 9 MEAT/SEAFOOD FONDUES SEAFOOD BOUILLABAISSE FONDUE Makes 6 to 8 servings 1 tablespoon extra virgin olive oil 3 cloves garlic, peeled and sliced thinly 1 pound fresh mussels, cleaned and bearded* 1 pinch saffron threads 2 cups dry white wine or vermouth 1 teaspoon kosher salt 26 ounces tomato purée 3-4 large sprigs fresh basil 1 cup water 1 pound very large shrimp (16 ­ 20 count), peeled, deveined, cut in half lengthwise 1 pound sea scallops, dried, tough muscle removed 1 crusty baguette, about 1 pound, cut in cubes for dunking Heat oil in the CuisinartTM Fondue Pot on setting 4-1/2. Add the sliced garlic, and cook until lightly browned, about 1 minute. Cook, stirring occasionally, until mussels are opened, 3 to 4 minutes. To serve Seafood Bouillabaisse Fondue, skewer shrimp, scallops, or mussels onto fondue forks and dip into Bouillabaisse Sauce. Cook mussels just to heat through; they are already cooked and will toughen with too much heat. Suggested Dipping Sauce: Olive Tapenade Aioli *Fresh mussels should have tightly closed shells when purchased, or those that are slightly opened should close shut when tapped. To clean mussels, place in a bowl of cold water with about 1/4 cup cornmeal, swirl gently, and let stand for 20 minutes ­ this will help the mussels to expel any sandy grit. Remove the "beard" by pulling on the byssal threads that are coming 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. CHICKEN STOCK WITH STAR ANISE FONDUE Makes 6 to 8 servings 4-1/2 cups good quality chicken stock or broth + 1-2 cups additional warm chicken stock 3/4 ounce star anise* 1-1/2 pounds boneless, skinless chicken breast 8 ounces small white mushrooms, cleaned 1 red bell pepper, cored and seeded 1 yellow bell pepper, cored and seeded 1 small zucchini ­ or 6 ounces baby zucchini 1/2 pound fresh asparagus or broccolini 1/2 pound edible pod or snow peas, tipped and topped, strings removed steamed rice, optional Combine chicken stock and star anise in CuisinartTM Fondue Pot. Using a clean knife and Prep Board, cut peppers into strips about 1-1/2-x-1/2 inch. To serve, skewer pieces of chicken and cook until firm and cooked through in simmering broth. Take care to cook poultry through completely; this will take about 3 minutes. [. . . ] 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. Remove the TEMPERATURE CONTROL PROBE and magnetic cord from the unit before cleaning. [. . . ]