Cuisinart CFO-3SS - Electric Fondue Maker Service manual

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.

2
TABLE OF CONTENTS
Important Safeguards . . . . . . . . . . . . . . . . 2
Preparing Your Fondue for Use . . . . . . . . . . 3
Instructions for Use . . . . . . . . . . . . . . . . . . 3
Special Features . . . . . . . . . . . . . . . . . . . . 4
Suggested Temperatures for Fondues . . . . . .5
Tips & Hints . . . . . . . . . . . . . . . . . . . . . . . .5
Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . .7
Cleaning and Maintenance . . . . . . . . . . . . .16
Warranty . . . . . . . . . . . . . . . . . . . . . . . . .17
IMPORTANT
SAFEGUARDS
When using an electrical appliance, basic
safety precautions should always be followed,
including the following:
1. READ ALL INSTRUCTIONS
BEFORE USING.
2. Unplug from outlet when not in use and
before cleaning. Allow to cool before
putting on or taking off parts, and
before cleaning the appliance.
3. Do not touch hot surfaces. Use handles
or knobs.
4. Always use hot pads when handling a
hot fondue.
5. Do not immerse TEMPERATURE
CONTROL PROBE or MAGNETIC CORD
in water or other liquids.
6. Close supervision is necessary when any
appliance is used near children.
7. Do not operate any appliance with a
damaged cord or plug or after the
appliance malfunctions, or has been
damaged in any manner. Return appliance
to Cuisinart for examination, repair, or
adjustment.
8. The use of accessory attachments are not
recommended by Cuisinart and may
cause injuries.
9. Do not use outdoors.
10. Do not let cord hang over the edge of
counter, or touch hot surfaces.
11. Do not place on or near a hot gas or
electric burner, or in a heated oven.
12. Extreme caution must be used when
moving fondue containing hot oil or other
hot liquids.
13. Always attach plug to appliance first, then
plug cord in the wall outlet. To disconnect,
turn control to OFF, then remove plug
from wall outlet.
14. Do not use appliance for other than
intended use.
15. When making oil fondue, the temperature
of fondue fork when removed from the hot
oil is extremely hot. Take care not to eat
directly from one of the fondue forks that
has been removed from hot oil.
16. Be sure handles are secure and properly
attached to bowl.
17. For oil fondues, do not fill FONDUE with
more than 3½ cups oil.
18. Use only on heat-resistant surfaces.
19. Do not use more than eight fondue forks
when cooking in hot oil.
20. Do not operate your appliance in an
applance garage or under a wall cabinet.
When storing in an appliance garage
always unplug the unit from the electri-
cal out let. Not doing so could create
a risk of fire, especially if the appliance
touches the walls of the garage or the
door touches the unit as it closes.
SAVE THESE
INSTRUCTIONS
FOR HOUSEHOLD
USE ONLY
SPECIAL CORD SET
INSTRUCTIONS
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.

3
This product contains no user-serviceable
parts. Temperature control probe does not
need lubrication. Do not attempt to service this
product. A short power supply cord is provided
to reduce the risk resulting from becoming
entangled in or tripping over a longer cord.
An extension cord may be used with care.
However, the marked electrical rating of the
extension cord should be at least as great as
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.
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.
PREPARING YOUR
FONDUE FOR USE
Wash fondue pot, fork ring and forks in
hot, soapy water. Rinse thoroughly and dry.
CAUTION: Do not wash or immerse the tem-
perature control probe or cord.
Before using the fondue for the first time,
condition the nonstick cooking surface by
lightly brushing the cooking surface with veg-
etable oil. Heat, uncovered, at setting #4 for up
to 5 minutes. Turn to OFF and cool completely.
Wipe away excess oil.
INSTRUCTIONS FOR USE
Set fondue pot on a flat, dry, heatresistant
surface.
Set temperature control probe to OFF and plug
probe into temperature probe receptacle on
fondue pot.
Attach magnetic end of cord assembly to the
temperature probe socket. This should be done
prior to plugging the cord into the wall outlet.
The magnetic end of the cord is designed to
only connect one way.
Be sure the cord is installed in the socket.
Plug cord into 120 Volt AC outlet.
Preheat if necessary.
Turn temperature control dial to desired
temperature. indicator light will turn on and
then go off when selected temperature is
reached. During cooking, the light will cycle
on and off to indicate that the temperature is
being regulated.
Use the fondue forks to spear foods for
cooking or dipping. Be careful not to scratch
the nonstick surface when placing forks in
fondue pot.
NOTE: When ingredients are stirred in
the fondue pot, use plastic, nylon or
wooden utensils to prevent damage to the
nonstick surface.
After cooking or serving, turn temperature
control dial to OFF. Unplug cord from wall out-
let. After fondue pot has cooled, remove tem-
perature control probe.

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HOW TO USE YOUR
FONDUE POT WITH OIL
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.
CAUTION: Some spattering of oil will occur
during cooking.
Be sure fondue pot is completely dry before
filling with oil.
When making oil fondue, the temperature of
fondue fork when removed from the hot oil
is extremely hot. Take care not to eat directly
from one of the fondue forks that has been
removed from hot oil.
Place fondue pot on a flat, dry, heat-resistant
surface.
Attach temperature control probe to the
temperature probe receptacle.
Attach magnetic end of cord assembly to
the temperature probe socket. This should
be done prior to plugging the cord into the
wall outlet. The magnetic end of the cord is
designed to only connect one way.
fill fondue pot with 3½ cups of vegetable 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.
Place fork ring on top edge of fondue pot.
Use to hold fondue forks while cooking oil.
CAUTION: Do not use more than 8 fondue
forks at one time when cooking in hot oil. The
fondue fork may also prevent some of the
spattering during cooking.
NOTE: Do not place a cover over the fondue
pot when heating oil or cooking in oil.
Remove ice crystals or excess water on
food before cooking in oil by blotting with a
paper towel.
After fondue pot has cooled, turn temperature
control dial to OFF. Allow fondue pot and fork
ring to cool completely before moving or
cleaning.
WARNING: DO NOT USE THE MAGNETIC
POWER CORD SYSTEM TO DISCONNECT
THE FONDUE UNIT. ALWAYS DISCONNECT
PLUG FROM WALL OUTLET TO
DISCONNECT FONDUE UNIT. Use only the
magnetic cord offered with this product. The
use of any other magnetic cord may cause fire,
electric shock, or injury.
CAUTION: The power cord is not to be
removed during normal operation. If the plug
becomes disconnected, the user should
immediately unplug the cord from the wall
outlet, then reconnect the magnetic plug to the
socket.
SPECIAL FEATURES
1. Fondue forks
Eight individual fondue forks
2. Fork ring
3. Fondue bowl
3-Qt. stainless steel bowl with
nonstick interior
4. Brushed stainless steel housing
5. Adjustable temperature control probe
6. BPA-Free (not shown)
All materials that come in contact with food
are BPA-Free
2
3
4
1
5

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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 of food
being dipped or cooked at any given time.
FONDUE COOKING/
PREPARATION SERVING/
COOKING
Chocolate Fondues
Heat cream/liquid until it reaches a slow boil
on Setting 4½–5. Reduce temperature to
Setting 3½–4 to gradually add chocolate to
simmering liquid.
Hold chocolate fondues at Setting 3 for
serving.
Cheese Fondues
Cook finely chopped onions and other
aromatic vegetables for flavoring at Setting
5½–6. Increase temperature to Setting
6½ to add liquids and bring to slow boil.
Reduce heat to Setting 4½–5 to gradually
add shredded cheeses.
Hold cheese fondues for serving at Setting 3.
Broth Fondues
Sauté finely chopped onions, other aromatic
vegetables, and herbs/spices for flavoring the
broth at Setting 5–6. Add liquid and bring to
a boil at Setting 7. Reduce the heat to Setting
3½ to simmer broth.
Hold broth-based fondues for serving at
Setting 3½–4.
Oil Fondues
Heat oil at Setting 7½ for 10–15 minutes
until oil is barely bubbling and tests at 375°F
when tested with a candy/deep fry thermom-
eter, or a 1-inch cube of bread is cooked to a
golden, toasty brown. If maximum quantities
of cold food are added simultaneously, it may
be necessary to increase temperature from
Setting 7½ to 8.
Adjust temperature setting as needed to main-
tain oil temperature.
TIPS & HINTS
When making fondue, use a wine or beer that
you would prefer drinking. Taste and flavor are
important – if you wouldn’t drink it, don’t cook
with it. The same holds true for liquors and
liqueurs. A Sauvignon Blanc or Pinot Grigio
is a good choice for making cheese fondue.
Champagne or Prosecco is another good
choice. Chardonnays and red wines are not
recommended for fondue cooking because the
taste of chardonnay can be overwhelming and
red wine lacks color appeal.
Foods for dipping should not be left at room
temperature for longer than 2 hours. For safety,
present raw meats, poultry, and seafood in a
shallow bowl over a bed of ice to keep prop-
erly chilled. Remove any ice crystals or excess
water before cooking in fondue pot.
Cook no more than 8 pieces of food at one
time to ensure thorough cooking and to
prevent splashing.
Dipping foods should be cut into bite-sized
pieces. Meats can be cut into cubes or
into strips.
Blanch or gently steam vegetables to make
them tender for dipping into fondues. This will
set the color, and will help them to cook or
heat through more quickly. Vegetables such as
green beans, broccoli and cauliflower should
be crisp to tender. New potatoes should be
steamed until tender but still firm. There is no
need to precook green onions or bell pepper
strips.
Fondue dipping sauces can be served in bowls
with ladles so a small amount of sauce can
be placed on each dining plate, or individual
ramekins can be used for each diner.
To serve fondue at the dining table, set fondue
pot in the center of the table on a trivet. It may
be a good idea to cover the table with a protec-
tor and tablecloth, as there may be dripping.
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

6
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®Electric
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®Electric 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®Electric 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 home-
made stock that has been strained, or a pur-
chased stock or broth that is flavorful, but low
in sodium – a high-sodium stock will become
more concentrated 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 7½. 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 3½ 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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RECIPES
Cheese Fondues
Classic Cheese Fondue ..................................................................................................................... 8
Pesto Cheese Fondue........................................................................................................................ 8
Cheddar, Onion, Apple & Hard Cider Fondue.................................................................................... 8
Brie & Mushroom Fondue .................................................................................................................. 9
Southwest Salsa Fondue ................................................................................................................... 9
Meat/Seafood Fondues
Seafood Bouillabaisse Fondue ........................................................................................................ 10
Chicken Stock with Star Anise Fondue ........................................................................................... 10
Scallion & Ginger Scented Beef Broth............................................................................................. 11
Fried Seafood & Vegetable Fondue ................................................................................................. 11
Deep Fried Turkey & Potato Fondue................................................................................................ 12
Dessert Fondues
Chocolate Hazelnut Fondue............................................................................................................. 12
Chocolate Bourbon Fondue............................................................................................................. 12
Chocolate Mint Fondue.................................................................................................................... 12
Chocolate Raspberry Fondue .......................................................................................................... 13
White Chocolate Apricot Fondue..................................................................................................... 13
Warm Berry Fondue ......................................................................................................................... 13
Sauces for Fondues
Asian Peanut Sauce......................................................................................................................... 14
Wasabi Ginger Sauce....................................................................................................................... 14
Spinach Dipping Sauce.................................................................................................................... 14
Roasted Red Pepper and Sun-dried Tomato Dip............................................................................ 15
Olive Tapenade Aioli......................................................................................................................... 15
Tzatziki Sauce .................................................................................................................................. 15
Apricot Mustard................................................................................................................................ 16
Cranberry Mustard ........................................................................................................................... 16
Horseradish Mustard Sauce............................................................................................................. 16

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CHEESE FONDUES
CLASSIC CHEESE FONDUE
Makes 6–8 servings
1 pound Gruyère cheese
(not processed), grated
¾ pound Emmenthal cheese, grated
6 teaspoons cornstarch
1½ teaspoons dry mustard
1 clove garlic, peeled, cut in half
2¼ cups dry white wine (not chardonnay)
2½ tablespoons Kirschwasser
Place the grated cheeses in a large bowl and
toss to combine. Add the cornstarch and dry
mustard and toss to coat the grated cheese
completely. Reserve.
Rub the bottom and lower half of the sides of
Cuisinart®Electric Fondue Pot with the cut sides
of the garlic clove. Pour the wine into the fon-
due pot. Turn the temperature to Setting 5 and
bring the wine to a strong simmer (bubbling, but
not boiling strongly). While stirring constantly
with a wooden spoon or nonstick whisk, gradu-
ally whisk in the grated cheeses, sprinkling
in one handful at a time; don’t add any more
cheese until each handful is completely melted
and smooth. The mixture will slowly thicken.
When all the cheese has been added, stir in the
Kirschwasser and serve. Reduce the tempera-
ture setting of the fondue pot to Setting 3. The
fondue should just simmer; it should never boil.
This fondue is traditionally served with cubes of
crusty bread. For a change you may also serve
blanched to crisp-tender vegetables or cooked
but firm new potatoes.
PESTO CHEESE FONDUE
Makes 8 servings
1 pound part-skim mozzarella cheese
(not handmade fresh), shredded
8 ounces Italian Fontina, shredded
6 ounces provolone, shredded
2 tablespoons cornstarch
1 tablespoon extra virgin olive oil
1 ounce shallot, peeled, chopped
1 garlic clove, peeled, chopped
2 cups dry white wine (Pinot Grigio)
6 tablespoons pesto
(homemade or purchased)
crusty bread cubes for dipping
fresh vegetables for dipping – blanched
flowerets of broccoli or cauliflower,
sliced carrots, zucchini wedges; raw
strips of red or yellow bell peppers
Place cheeses in a large bowl and sprinkle with
cornstarch; toss to completely coat. Reserve.
Heat the olive oil in the Cuisinart®Electric
Fondue Pot using Setting 5½ - 6. Cook the
chopped shallot and garlic until tender and just
golden, about 1 minute. Add the wine and bring
to a simmer. Reduce the temperature to Setting
3½. Gradually add the cornstarch-coated shred-
ded cheese, one handful at a time, while stirring
with a plastic or coated whisk. Add the cheese
slowly, allowing it to melt and blend completely
before adding more. Do not rush. When cheese
has been completely added, stir in the pesto.
Keep the temperature Setting at 3 to serve
the fondue. The fondue should just simmer; it
should never boil.
Serve with crusty bread cubes and vegetables,
if desired.
CHEDDAR, ONION, APPLE &
HARD CIDER FONDUE
Makes 8 servings
1½ pounds shredded extra-sharp cheddar
cheese
2½ tablespoons cornstarch
½ teaspoon dry mustard
1 tablespoon unsalted butter
1 ounce chopped shallot
½ cup finely diced tart apple
2½ cups hard cider, divided
Cubes of crusty bread
Apple wedges (toss in lemon juice
to prevent from turning brown)
Place the shredded cheese in a large bowl and
sprinkle with the cornstarch and dry mustard;
toss to coat.
Heat the butter in the Cuisinart®Electric Fondue
Pot using Setting 3½. Cook the shallot and
apple in the butter until tender and golden,
about 3–4 minutes. Add 2 cups of the hard
cider and bring to a boil.

9
Reduce the heat to Setting 3–4, and with the
cider simmering, gradually add the shredded
cheese, a handful at a time, while whisking with
a plastic or coated whisk. If mixture seems too
thick, whisk in more of the reserved cider as
needed. To serve, keep the temperature set at
Setting 3.
Serve with crusty bread or wedges of tart apple.
BRIE & MUSHROOM FONDUE
¾ ounce mixed dried exotic or
porcini mushrooms
1 cup boiling water
1½ pounds Brie*
3 tablespoons cornstarch
1 ounce shallot, peeled
6 ounces mushrooms, cleaned and halved
1 tablespoon unsalted butter
2½ cups dry white wine
(Sauvignon Blanc recommended)
Rinse the dried mushrooms and place in a small
bowl. Cover with boiling water and let stand 20
minutes, until softened. Drain, squeeze dry, and
chop finely. Reserve.
Use a sharp knife or vegetable peeler to remove
the rind from the Brie. Cut or tear into 1/2-inch
cubes. Toss with cornstarch and refrigerate
while preparing the remainder of the recipe.
Insert the metal blade in the Cuisinart®Food
Processor. With the machine running, drop the
shallot through the small feed tube and pro-
cess 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 Cuisinart®Electric Fondue
Pot using Setting 4½–5½. Add the chopped
shallots and fresh mushrooms. Stir and cook
the mushrooms until they give up their liquid
and are lightly browned, about 3–4 minutes.
Add the wine and bring to a boil. Reduce the
heat to Setting 3½–4½ and gradually stir in
the cornstarch-coated Brie bits, a handful at a
time, stirring constantly with a plastic or coated
whisk. Stir and blend completely before adding
the next handful.
When all the cheese has been added, stir in the
minced rehydrated mushrooms.
Serve with crusty bread cubes.
*For ease, cut into wedges and freeze for
30 minutes before starting this recipe.
SOUTHWEST SALSA FONDUE
¾ cup prepared salsa
¾ pound sharp Cheddar cheese, shredded
¾ pounds Monterey Jack Cheese, shred-
ded
3 tablespoons cornstarch
½ teaspoon ground cumin
1 garlic clove, cut in half
2 12-oz. bottles Mexican beer, such as
Corona, at room temperature
3 tablespoons tequila
cooked southwest chicken sausage in
1-inch pieces, blanched fresh vegeta-
bles, corn chips, crusty bread cubes
Put the salsa into a yogurt strainer or sieve
lined with a coffee filter and allow to drain until
thickened, about 1 hour. Reserve.
Put the shredded cheeses into a large bowl and
sprinkle with cornstarch and cumin. Toss the
cheese with the cornstarch to coat.
Rub the Cuisinart®Electric Fondue Pot with the
cut garlic halves. Pour 2¼ cups of the beer into
the fondue pot and heat, using Setting 5, until
beer begins to boil. Lower the heat to setting
4½ and gradually add the cheese, one handful
at a time, whisking while adding the cheese.
Stir the cheese and allow it to melt completely
before each addition. When the cheese has
completely melted, stir in the drained salsa and
tequila. Keep the fondue warm at Setting 3 to
serve.

10
MEAT/SEAFOOD FONDUES
SEAFOOD BOUILLABAISSE FONDUE
Makes 6 to 8 servings
1 tablespoon extra virgin olive oil
3 garlic cloves, 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 to 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 into cubes for dunking
Heat oil in the Cuisinart®Electric Fondue Pot
on setting 4½. Add the sliced garlic, and cook
until lightly browned, about 1 minute. Add mus-
sels, saffron, and wine to pan. Cook, stirring
occasionally, until mussels are opened, 3 to 4
minutes. Remove mussels from bowl. Add salt,
tomato purée, basil, and water to bowl. Raise
the temperature to Setting 6 and bring to a boil.
Reduce temperature to Setting 3½, and sim-
mer for 10 minutes. Remove mussels from their
shells; discard mussel shells.
Remove basil from sauce. If sauce is too
thick, thin with a little water. To serve Seafood
Bouillabaisse Fondue, skewer shrimp, scallops,
or mussels onto fondue forks and dip into
Bouillabaisse Sauce. Cook shrimp and scallops
until they are firm but not tough. Cook mussels
just to heat through; they are already cooked
and will toughen with too much heat. Skewer
and dip cubes of crusty baguette in sauce.
Suggested dipping sauce: Olive Tapenade Aioli
(recipe on page 15)
*Fresh mussels should have tightly closed
shells when purchased, or those that are slightly
opened should close shut when tapped. Store
in refrigerator until ready to use. To clean mus-
sels, place in a bowl of cold water with about ¼
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 sev-
eral layers of paper towels before cooking.
CHICKEN STOCK WITH
STAR ANISE FONDUE
Makes 6 to 8 servings
4½ cups good quality chicken stock or
broth + 1 to 2 cups additional warm
chicken stock
¾ ounce star anise*
1½ 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 zuc-
chini
½ pound fresh asparagus or broccoli
½ pound edible pod or snow peas,
tipped and topped, strings removed
steamed rice, optional
Combine 4½ cups chicken stock and star anise
in Cuisinart®Electric Fondue Pot. Set tempera-
ture at Setting 6 and bring to a boil. Reduce to
Setting 3½ and simmer for about 10 minutes.
Trim and discard any visible fat and cartilage
from the chicken. Cut into one-inch pieces.
Using a clean knife and Prep Board, cut pep-
pers into strips about 1½- x ½ inch. Cut zuc-
chini into ½-inch thick rounds.
To serve, skewer pieces of chicken and cook
until firm and cooked through in simmering
broth. Take care to cook poultry through com-
pletely; this will take about 3 minutes. Skewer
vegetables and cook to taste. May be served
with a bowl of steamed rice for each diner. Add
additional warm chicken 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 (recipe on page
14)
*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

11
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 into 1-inch pieces
6 slices fresh ginger, each about
the size of a quarter
1to 2 garlic cloves, peeled and halved
4 whole peppercorns
1 tablespoon low-sodium soy sauce
1 tablespoon mirin, rice wine or
medium dry sherry
¾ pound beef tenderloin, thinly sliced
¾ 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
Put the beef stock, scallions, ginger, garlic,
and peppercorns in the Cuisinart®Electric
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. Stir in
the soy sauce and mirin.
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
(recipe on page 14)
FRIED SEAFOOD &
VEGETABLE FONDUE
Makes 6 to 8 servings
3½ 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
½ pound salmon fillet, skinned, cut into
1-inch cubes
12 ounces Italian baby eggplant or
Japanese eggplant, cut in ½-inch rounds
1 small zucchini, cut in ½-inch rounds
24 green beans, cut into 2-inch pieces
12 pearl onions, steamed to crisp-tender
2 large carrots, peeled, cut into ½-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®Electric Fondue Pot on
Setting 7½ 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. (recipe on page 14 and 15)

12
DEEP-FRIED TURKEY &
POTATO FONDUE
Makes 6–8 servings
3½ cups flavorless vegetable oil
2 pounds boneless, skinless turkey breast,
well trimmed
1 pound new red potatoes, cut into
bite-sized pieces and steamed until just
tender kosher salt and freshly ground
pepper
Heat oil in Cuisinart®Electric Fondue Pot on
Setting 7½ until hot and bubbly but not
boiling – oil should test at 375°F with a candy/
deep fry thermometer for best results.
Cut turkey into cubes, about ¾ inch in size.
Skewer turkey and dip in hot oil to cook.
Take care to cook turkey thoroughly – until it is
no longer pink in the center – this will take
about 3 minutes. Skewer potato wedges and
dip into hot oil to cook. When golden and
cooked, sprinkle to taste with kosher salt and
pepper. Drain turkey cubes and potato wedges
and let cool for a few moments before eating.
Serve with mustard sauces for dipping.
Suggested dipping sauces:
Apricot Mustard, Cranberry Mustard,
Horseradish Mustard Sauce (recipe on page 16)
DESSERT FONDUES
CHOCOLATE HAZELNUT FONDUE
Makes 8 servings
1½ cups half-and-half
1 cup heavy cream
1½ pounds bittersweet or semisweet
chocolate, finely chopped
¼ cup Frangelico liqueur
¼ cup chopped toasted hazelnuts
Pour the half-and-half and heavy cream into
the Cuisinart®Electric Fondue Pot. Heat creams
using Setting 4½, until the cream is bubbling.
Reduce the heat to Setting 3½ and gradually
stir the chopped chocolate into the hot cream,
½ cup at a time, whisking while adding with a
plastic or nonstick whisk. When the chocolate
is completely blended in, add the liqueur.
Keep warm using setting 3. Sprinkle with
chopped hazelnuts just before serving.
Dipping suggestions include cookies, biscotti,
cubes of vanilla or chocolate cake, dried
apricots, brownies, fresh berries, sliced pears,
pineapple cubes, and marshmallows.
CHOCOLATE BOURBON FONDUE
Makes 6–8 servings
1 cup heavy cream
1 cup half-and-half
8 ounces unsweetened chocolate, grated
8 ounces milk chocolate, grated
2 tablespoons instant espresso powder
2 to 3 tablespoons Kentucky bourbon
Pour the heavy cream and half-and-half
into the Cuisinart
®
Electric Fondue Pot and
bring to a simmer at Setting 4½. When the
cream is bubbling lightly, lower heat to
setting 4 and add the grated chocolates,
about ½ cup at a time, stirring with a plastic
or coated whisk until smooth and creamy
after each addition. Stir the espresso
powder into 2 tablespoons of the bourbon.
Stir into the chocolate fondue. Add the
remaining bourbon to taste. Reduce the
temperature to Setting 3 to serve the
fondue.
Dipping suggestions:
Sliced apricots, strawberries, cherries,
Clementine sections, dried apricots, pound
cake cubes, cookies, biscotti.
CHOCOLATE MINT FONDUE
1 cup half-and-half
1 cup heavy cream
1½ pounds bittersweet chocolate, finely
chopped
½ pound milk chocolate, finely
chopped
¼ cup crème de cacao (clear)
¼ cup crème de menthe (clear)
Pour the half-and-half and heavy cream into
the Cuisinart®Electric Fondue Pot. Heat,
using Setting 4½, until the creams are bubbling.
Reduce the heat to Setting 3½ and gradually stir
the chopped chocolate into the hot cream, ½ cup
at a time, whisking while adding with a plastic
or nonstick whisk until creamy and smooth after
each addition. When the chocolate is completely
blended in, add the liqueurs.

13
Keep warm using Setting 3 to serve the fondue.
Dipping suggestions include sliced pears, fresh
strawberries, cookies, cubes of pound cake,
brownies.
CHOCOLATE RASPBERRY FONDUE
Makes 6–8 servings
1 12-ounce package frozen
raspberries, thawed
1½ cups heavy cream
1½ pounds bittersweet chocolate, chopped
2 to 3 tablespoons Chambord or Kirschwasser
Put the thawed raspberries in the work bowl
of a Cuisinart®Food Processor fitted with the
metal blade. Process until puréed and smooth,
about 30 seconds. Pour the purée into a fine
mesh sieve (also called a chinois) and press the
liquid through into a bowl. Discard the seeds.
Pour the cream into the Cuisinart®Electric
Fondue Pot. Heat using setting 4½, until the
cream is bubbling. Gradually stir in the chopped
chocolate, ½ cup at a time, whisking with a
plastic or nonstick whisk, until completely
smooth after each addition.
Measure out
1⁄3
cup of the raspberry purée and
stir into the chocolate. Reserve the remain-
ing purée for another use (or freeze to make
Chocolate Raspberry Fondue at a later date).
Stir in the liqueur. For serving, keep the fondue
warm using Setting 3.
This versatile fondue is good with all fruits that
are suitable for dipping. The tartness of the
raspberry purée also makes it good for cubes of
pound or angel food cake, cookies, brownies,
or biscotti.
WHITE CHOCOLATE
APRICOT FONDUE
Makes 8 servings
1 can (12 ounces) pitted apricots
1 tablespoon fresh lemon juice
1 cup half-and-half
1 cup mascarpone
18 ounces white chocolate, chopped
(use white chocolate, not coating)
3 tablespoons apricot liqueur
1 tablespoon Amaretto or Frangelico
Put the apricots in a Cuisinart®Food Processor
fitted with the metal blade. Process until
smooth and puréed, about 20 seconds. Stir in
lemon juice; reserve.
Put the half-and-half and mascarpone in
the Cuisinart®Electric Fondue Pot. Heat using
Setting 5–6, until bubbling. Reduce the heat
to Setting 3½ and stir until the mascarpone
is completely incorporated into the cream.
Gradually add the white chocolate, ½ cup at a
time, whisking it in and stirring until it is
completely melted before each addition. Stir in
the liqueurs. Reduce the heat to Setting 3 to
serve the fondue.
Just before serving, measure out ½ cup of the
apricot purée. Drizzle the apricot purée into the
fondue and swirl with a knife for a marbleized effect.
White Chocolate Apricot Fondue is very sweet.
It is best served with tart fruits such as pineap-
ple, fresh apricots, Clementine sections, or kiwi
chunks. It is also good with chocolate biscotti.
WARM BERRY FONDUE
Makes 8 servings
5 to 6 cups mixed fresh (can use frozen)
berries (strawberries, blueberries,
raspberries, blackberries)
½ cup sparkling wine
4 tablespoons cornstarch + 2 tablespoons
water, stirred until smooth
1⁄3
cup liqueur (a fruit or nut flavored liqueur
is a good choice)
Reserve about one quarter to one half cup of
the fresh berries. Purée the remaining berries in
a Cuisinart®Food Processor until smooth. Pour
into a fine mesh sieve (also called a chinois),
and press out the liquid. Discard the seeds.
Pour the seeded berry purée and sparkling wine
into a Cuisinart 3½ quart saucepan and heat
over medium heat, stirring frequently until it is
bubbling gently; cook for 4–5 minutes. Sir in the
cornstarch mixture and cook until the mixture
thickens and the milky appearance has cooked
away. Transfer to the Cuisinart®Electric Fondue
Pot and stir in the liqueur. Keep warm at Setting
3 to serve the fondue.
Warm Berry Fondue is good served with cubes
of lemon pound cake, chocolate angel food
cake, bites of brownies, sliced bananas, sliced
apricots or peaches, or cookies.

14
SAUCES FOR FONDUES
ASIAN PEANUT SAUCE
Makes about 1¾ cups
4 slices peeled fresh ginger, each
1⁄16
-inch thick
3 garlic cloves, peeled
½ cup fat-free, low-sodium
chicken stock/broth
1⁄3
cup low-sodium soy sauce or tamari
¼ cup Asian sesame oil
(toasted dark sesame oil)
2 tablespoons rice vinegar
1 to 2 tablespoons fresh cilantro leaves
5 teaspoons sugar
½ cup peanut butter (creamy or smooth),
from a jar
2 to 4 drops Asian chili oil (to taste)
Put the ginger and garlic in the work bowl of
a Cuisinart®Food Processor. Pulse 10 times
to chop; scrape work bowl. Add the next 7
ingredients in the order listed. Process 20 to 30
seconds. Add chili oil to taste; process 5 sec-
onds. May be used immediately, or refrigerated
up to 5 days. Allow chilled dressing to return to
room temperature before using.
WASABI GINGER SAUCE
Makes about 2 cups
Use this versatile sauce as a dipping sauce for
potstickers, dumplings or Mongolian Hot Pot, or
as a marinade for meats and seafood or dress-
ing
for salads.
½ ounce fresh ginger, peeled, cut into
½-inch or smaller pieces
1 small shallot (½ ounce), peeled, cut into
½-inch or smaller pieces
1 garlic clove, peeled
3⁄4
cup mirin or rice wine*
3⁄4
cup low-sodium soy or tamari sauce
¼ cup seasoned rice or wine vinegar
2 tablespoons dark molasses
1½ tablespoons prepared wasabi paste*
1 tablespoon brown sugar, packed
1 tablespoon Asian sesame oil
(toasted sesame oil)
1½ teaspoons powdered ginger
½ teaspoon freshly ground black pepper
Put ginger, shallot and garlic in blender jar;
cover blender jar. Set on Low; pulse 5 times.
Scrape sides of jar; pulse 5 times. Add remain-
ing ingredients in order given. Blend for 20
seconds. Transfer to a resealable container and
let stand for 30 minutes before using, to allow
flavors to develop. Unused portions may be
refrigerated for up to a week – stir before using.
* Available in Asian markets or gourmet/ethnic
foods section of grocery stores.
Tip: As a marinade, use about 1 tablespoon of
marinade per portion. Meats such as boneless,
skinless chicken parts, pork chops, or steaks,
may be placed in a resealable freezer weight
bag, coated with marinade and frozen. When
thawed, they will be fully marinated and ready
to cook.
SPINACH DIPPING SAUCE
Makes 1½ cups
Preparation: 10 minutes, plus overnight to drain
the yogurt.
1 cup non-fat plain yogurt (without gelatin)
1 10-ounce package frozen chopped spin-
ach, thawed
½ ounce Parmesan Reggiano cheese, cut
in ½-inch pieces
1to2 cloves garlic, peeled
8 chives, cut into 1-inch lengths
½ cup well-packed flat parsley leaves
¼ cup extra virgin olive oil
4 to6 drops Tabasco®or other hot sauce
3 to4 tablespoons water (or to taste)
Use a yogurt strainer or line a strainer with a
coffee filter or cheesecloth to strain the yogurt
overnight to remove the whey. The yogurt will
thicken and lose about half its volume – discard
the whey. Place the thawed spinach in a clean
tea towel (use a dark or old towel; it will stain),
and squeeze dry and reserve.
Insert the metal blade in a Cuisinart®Food
Processor. With the machine running, drop
the cheese and garlic through the small feed
tube; process 15–20 seconds to chop. Add the
chives, parsley, drained yogurt and spinach;
process to combine, 45 seconds. Scrape the
work bowl. With the machine running, add the

15
olive oil through the small feed tube in a steady
stream. Scrape the work bowl. Add the hot
sauce, then the water and process to blend,
about 20 to 30 seconds. The sauce will be
thick; if you wish a thinner sauce, add more
water a little at a time.
Use the sauce for steamed vegetables or to
spread on steamed chicken or seafood.
ROASTED RED PEPPER AND
SUN-DRIED TOMATO DIP
Makes ¾ cup
1 garlic clove, peeled
½ teaspoon basil
1 large roasted red pepper (may be from
a jar; drain), cut into 1-inch pieces
4 oil-packed sun-dried tomatoes,
drained of excess oil
1 teaspoon balsamic vinegar
2 ounces lowfat cream cheese, cut into
½-inch pieces
2 tablespoons lowfat sour cream
Insert the blade (sharp side) into a Cuisinart®
Chopper Grinder prep bowl. Put the garlic and
basil in the Prep Bowl; set on Speed 4 and
pulse 10 times to chop. Scrape the Prep Bowl.
Add the roasted red pepper, sun-dried toma-
toes and balsamic vinegar; process to chop,
10 seconds. Let blade stop, then process for
10 seconds. Add the cream cheese and sour
cream.
Pulse to combine, 10 times, then process until
smooth, 10 to 15 seconds. Scrape prep bowl
and process for 10 seconds longer. Transfer
to a bowl, cover tightly and refrigerate at least
30 minutes before serving, to allow flavors to
blend. May be covered and refrigerated for up
to 5 days.
OLIVE TAPENADE AIOLI
1 garlic clove, peeled
12 pitted kalamata olives (drained if in
brine)
1 teaspoon fresh lemon juice
1 teaspoon drained capers
½ teaspoon anchovy paste
½ teaspoon Dijon-style mustard
½ teaspoon herbes de Provence
1⁄3
cup reduced-fat mayonnaise
Put the garlic in the work bowl of a Cuisinart®
MiniPrep®Food Processor or Mini-Prep®Plus
Food Processor and pulse 5 times to chop.
Scrape the work bowl. Add the olives, lemon
juice, capers, anchovy paste, mustard, and
herbes de Provence. Pulse to chop, 5 times,
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
mix in. The Olive Tapenade Aiöli may be made a
day ahead. Keep refrigerated until ready to use.
TZATZIKI SAUCE
Makes about 2 cup
1 quart fat-free or regular plain yogurt,
drained* (or 2 cups Greek yogurt)
1 small cucumber (preferably English
hothouse)
1 garlic clove, peeled
1½ tablespoons dill weed
1½ tablespoons mint leaves
½ tablespoon fresh oregano leaves
1 tablespoons lemon juice
¼ to½ kosher salt
1 to 2 pinches freshly grounded black pepper
Insert medium (4mm) shredding disc in a
Cuisinart®Food Processor. Trim cucumber to fit
large feed tube, but do not peel. Use medium
pressure to shred. Remove and reserve.
Insert the metal blade into the food processor.
Put garlic, dill, mint, and oregano in work bowl
and process to chop, 5 seconds. Scrape work
bowl and add drained yogurt; process to blend,
10 seconds. Scrape work bowl. Add shredded
cucumber and lemon juice; pulse to blend, 5 to
10 times. Season to taste with salt and pepper.
Cover and refrigerate sauce for 30 minutes or
longer to allow flavors to blend.
*To drain yogurt:
Put yogurt in a yogurt strainer or a mesh strain-
er lined with a coffee filter. Place over a bowl
and allow whey to drain from yogurt until yogurt
is thickened. Discard whey. Refrigerate yogurt
and use as a spread or to make sauces.

16
APRICOT MUSTARD
Makes
2⁄3
cup
1⁄3
cup good quality apricot preserves
1⁄3
cup Dijon-style mustard, smooth or
grainy
Put apricot preserves and Dijon-style mustard in
the work bowl of a Cuisinart®Mini-Prep®
Chopper and process on Chop until smooth and
homogenous.
CRANBERRY MUSTARD
Makes
2⁄3
cup
1⁄3
cup good quality whole berry
cranberry sauce
1⁄3
cup Dijon-style mustard, smooth
Put cranberry sauce and Dijon-style mustard
in the work bowl of a Cuisinart®Mini-Prep®
Chopper and process on Chop until smooth
and homogenous.
HORSERADISH MUSTARD SAUCE
Makes about
2⁄3
cup
½ cup Dijon-style mustard
2 tablespoons prepared horseradish
1 tablespoon honey
Put mustard, horseradish, and honey in work
bowl of a Cuisinart®Mini-Prep®Chopper and
process on Chop until smooth and homog-
enous.
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 mag-
netic 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 tempera-
ture control probe and magnetic cord from the
unit before cleaning. Do not add cold water or
immerse pot in water when hot. CAUTION: Do
not immerse temperature control probe or cord
set in water or other liquids. Wipe with a damp
cloth and dry.
Thoroughly wash fondue pot and fork ring in
hot, soapy water or in an automatic dishwasher.
Rinse thoroughly and dry. To remove stubborn
stains, use a nonabrasive cleaner or a nonmetal
cleaning pad. CAUTION: Do not use metal
scouring pads or harsh scouring powders.
Wash fondue forks in hot, soapy water or in
an automatic dishwasher. Rinse and dry thor-
oughly.
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. NOTE: Recondition nonstick surface
before using again.
Any other servicing should be performed by an
authorized service representative.

17
WARRANTY
Limited 3-YEAR WARRANTY
This warranty is available to consumers only.
You are a consumer if you own a Cuisinart
®
Electric Fondue Pot 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
®
Electric
Fondue Pot will be free of defects in
materials and workmanship under normal
home use for 3 years from the date of
original purchase.
We recommend that you visit our website,
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 purchase date, the purchase date for
purposes of this warranty will be the date of
manufacture.
If your Cuisinart
®
Electric Fondue Pot 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, 7475 North Glen Harbor
Blvd., Glendale, AZ 85307.
To facilitate the speed and accuracy of your
return, please enclose $10.00 for shipping
and handling of the product.
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).
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 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.
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 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
®
Electric Fondue Pot 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 damages caused by attempted use of
this unit with a converter, as well as by
use with accessories, replacement parts or

18
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.
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.
©2013 Cuisinart
150 Milford Road
East Windsor, NJ 08520
Printed in China
13CE144374
F IB-4887-ESP
Trademarks or service marks referred to herein are the
trademarks or service marks of their respective owners.

INSTRUCCIONES
& LIBRO DE
RECETAS
Fondue eléctrica CFO-3SS
Para su seguridad y para disfrutar plenamente de este producto, siempre lea las instrucciones
cuidadosamente antes de usarlo.

2
ÍNDICE
Medidas de seguridad importantes . . . . . . . 2
Preparación . . . . . . . . . . . . . . . . . . . . . . . 3
Instrucciones de uso . . . . . . . . . . . . . . . . . 3
Características . . . . . . . . . . . . . . . . . . . . . 4
Guía de temperatura . . . . . . . . . . . . . . . . . 5
Consejos útiles . . . . . . . . . . . . . . . . . . . . . 5
Recetas . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Limpieza y mantenimiento . . . . . . . . . . . . .16
Garantía . . . . . . . . . . . . . . . . . . . . . . . . . 17
MEDIDAS DE
SEGURIDAD
IMPORTANTES
Siempre que use aparatos eléctricos, debe
tomar precauciones básicas de seguridad,
entre las cuales las siguientes:
1. LEA TODAS LAS INSTRUCCIONES
ANTES DE USARLO.
2. Desconecte el aparato cuando no
esté en uso y antes de limpiarlo.
Permita que enfríe antes de instalar o
remover piezas y antes de limpiarlo.
3. No toque las superficies calientes. Utilice
el mango y los botones o perillas.
4. Siempre utilice guantes para el horno/
manoplas para manipular la fondue
caliente.
5. No sumerja el termostato/sonda de
temperatura, el cable, el enchufe o el
conector magnético en agua u otro
líquido.
6. Supervise el uso de este aparato
cuidadosamente cuando esté usado cerca
de niños.
7. No utilice este aparato si el cable o la
clavija estuviesen dañados, después de
que hubiese funcionado mal o que se
hubiese caído o si estuviese dañado.
Regrese el aparato a un centro de
servicio autorizado para su revisión,
reparación o ajuste.
8. El uso de accesorios no recomendados
por Cuisinart puede provocar heridas.
9. No lo utilice en exteriores.
10. No permita que el cable cuelgue del
borde de la encimera o de la mesa, ni que
haga contacto con superficies calientes.
11. No coloque el aparato sobre o cerca
de un quemador a gas o una hornilla
eléctrica caliente, ni en un horno caliente.
12. Tenga sumo cuidado al mover un aparato
que contenga aceite u otros líquidos
calientes.
13. Siempre conecte el cable al aparato
antes de enchufar éste en la toma de
corriente. Siempre apague el aparato
(OFF) antes de desconectarlo.
14. No utilice el aparato para ningún otro fin
que no sea el indicado.
15. Los tenedores para fondue son
extremadamente calientes al retirarse
del aceite caliente. No coma de los
tenedores después de retirarlos del aceite
caliente.
16. Asegúrese de que las asas estén bien
sujetadas a la olla.
17. No utilice más de 3½ tazas (830 ml) de
aceite para hacer fondue de aceite.
18. Utilice únicamente sobre superficies
resistentes al calor.
19. No utilice más de 8 tenedores para
fondue al hacer fondue de aceite.
20. No haga funcionar el aparato bajo
o adentro de un armario. Siempre
desconecte el aparato antes de
guardarlo en un armario. Dejar el
aparato conectado presenta un riesgo de
incendio, especialmente si éste toca las
paredes o la puerta del armario.
GUARDE ESTAS
INSTRUCCIONES
PARA USO
DOMÉSTICO
SOLAMENTE