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.
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Do not immerse magnetic cord or temperature
control probe in water or any liquid.
INSTRUCTIONS FOR USE
Set FONDUE POT on a flat, dry, heat-
resistant surface.
Do not attempt to defeat the detachable magnetic
system by trying to permanently attach cord set
to product.
Set TEMPERATURE CONTROL PROBE to OFF
and plug probe into TEMPERATURE PROBE
RECEPTACLE on FONDUE POT.
Do not stick pins or other sharp objects in holes
on magnetic cord set.
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.
Do not use any type of steel wool to clean
magnetic contacts.
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.
Be sure the cord is installed in the socket.
Plug cord into 120 Volt AC outlet.
Preheat if necessary.
NOTICE:
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.
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.
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.
PREPARING YOUR
FONDUE FOR USE
Wash FONDUE POT, FONDUE RING and
FORKS in hot, soapy water, Rinse thoroughly
and dry. CAUTION: Do not wash or immerse the
temperature control probe or cord.
NOTE: When ingredients are stirred in
the FONDUE POT, use plastic, nylon or
wooden utensils to prevent damage to
nonstick surface.
After cooking or serving, turn TEMPERATURE
CONTROL DIAL to OFF. Unplug cord from wall
outlet. After FONDUE POT has cooled, remove
TEMPERATURE CONTROL PROBE.
Before using the fondue for the first time,
condition the nonstick cooking surface by lightly
brushing the cooking surface with vegetable oil.
Heat, uncovered, at setting #4 for up to
5 minutes. Turn to OFF and cool completely.
Wipe away excess oil.
3
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WARNING: DO NOT USE THE MAGNETIC
POWER CORD SYSTEM TO DISCONNECT THE
FONDUE UNIT. ALWAYS DISCONNECT PLUG
FROM WALL OUTLET TO DISCONNECT FON-
DUE UNIT. Use only magnetic cord offered with
this product. The use of any other magnetic cord
may cause fire, electric shock, or injury.
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: 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.
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.
SPECIAL FEATURES
1. Fondue forks
Eight individual fondue forks
Place FONDUE POT on a flat, dry,
heat-resistant surface.
2. Fondue ring
3. Fondue bowl
Attach temperature control probe to the
TEMPERATURE PROBE RECEPTACLE.
3 Qt. Stainless steel bowl with
nonstick interior
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.
4. Brushed stainless steel housing
5. Adjustable temperature control probe
Fill FONDUE POT with 3 1/2 cups of
vegetable oil.
1
NOTE: Do not use more than 3 1/2 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.
2
3
Place FONDUE 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 RING 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.
4
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 FONDUE RING to cool
completely before moving or cleaning.
5
4
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are added simultaneously, it may be necessary
to increase temperature from Setting 7-1/2 to 8.
SUGGESTED
TEMPERATURES FOR
FONDUES
Adjust temperature setting as needed to maintain
oil temperature.
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 and temperature of
food being dipped or cooked at any given time.
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.
FONDUE
COOKING/PREPARATION
SERVING/COOKING
Chocolate Fondues
Heat cream/liquid until it reaches a slow boil on
Setting 4-1/2 - 5. Reduce temperature to Setting
3-1/2 - 4 to gradually add chocolate to simmering
liquid.
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 properly
chilled. Remove any ice crystals or excess water
before cooking in fondue pot.
Hold Chocolate Fondues at Setting 3 for serving.
Cheese Fondues
Cook no more than 8 pieces of food at one
time to insure thorough cooking and to
prevent splashing.
Cook finely chopped onions and other
aromatic vegetables for flavoring at Setting
5-1/2 - 6. Increase temperature to Setting
6-1/2 to add liquids and bring to slow boil.
Reduce heat to Setting 4-1/2 - 5 to gradually
add shredded cheeses.
Dipping foods should be cut into bite-sized
pieces. Meats can be cut into cubes or
into strips.
Hold Cheese Fondues for serving at Setting 3.
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.
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 3-1/2
to simmer broth.
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.
Hold broth-based fondues for serving at Setting
3-1/2 - 4.
Oil Fondues
To serve Fondue at the dining table, set Fondue
Maker in the center of the table on a trivet. It may
be a good idea to cover the table with a protector
and tablecloth, as there may be dripping.
Heat oil at Setting 7-1/2 for 10 – 15 minutes
until oil is barely bubbling and tests at 375° F
when tested with a candy/deep fry thermometer,
or a 1-inch cube of bread is cooked to a golden,
toasty brown. If maximum quantities of cold food
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To serve fondue, give each diner a dinner plate,
a fondue fork and a dinner fork along with a
large napkin.
Then reduce heat to a simmer and slowly add
shredded cheeses while stirring, until the cheese
melts completely.
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.
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.
Diners should never “double dip” and place the
bitten portion of a piece of food back into the
communal fondue pot.
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.
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.
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.
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.
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.
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.
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.
Begin cheese fondues by heating wine, beer
or other liquid until it reaches a boil.
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RECIPES
Cheese Fondues
Classic Cheese Fondue . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 8
Pesto Cheese Fondue . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 8
Cheddar, Onion, Apple & Hard Cider Fondue . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 8
Brie & Mushroom Fondue . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 9
Southwest Salsa Fondue . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 9
Meat/Seafood Fondues
Seafood Bouillabaisse Fondue . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 10
Chicken Stock with Star Anise . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 10
Scallion & Ginger Scented Beef Broth . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 11
Fried Seafood & Vegetable Fondue . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 11
Fried Turkey & Potato Fondue . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 12
Dessert Fondues
Chocolate Hazelnut Fondue . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 12
Chocolate Bourbon Fondue . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 12
Chocolate Mint Fondue . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 12
Chocolate Raspberry Fondue . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 13
White Chocolate Apricot Fondue . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 13
Warm Berry Fondue . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 13
Sauces for Fondues
Asian Peanut Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 14
Wasabi Ginger Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 14
Spinach Dipping Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 15
Roasted Red Pepper and Sun-dried Tomato Dip . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 15
Olive Tapenade Aioli . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 16
Tsatziki Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 16
Apricot Mustard . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 16
Cranberry Mustard . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 16
Horseradish Mustard Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 16
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1
1
2
6
ounce shallot, peeled, chopped
clove garlic, peeled, chopped
cups dry white wine (Pinot Grigio)
CHEESE FONDUES
CLASSIC CHEESE FONDUE
Makes 6 – 8 servings
tablespoons pesto
(homemade or purchased)
1
pound Gruyere cheese
(not processed), grated
Crusty bread cubes for dipping
3/4 pound Emmenthal cheese, grated
teaspoons cornstarch
1-1/2 teaspoons dry mustard
clove garlic, peeled, cut in half
Fresh vegetables for dipping – blanched
flowerets of broccoli or cauliflower, sliced
carrots, zucchini wedges; raw strips of red
or yellow bell peppers
6
1
2-1/4 cups dry white wine (not chardonnay)
2-1/2 tablespoons Kirschwasser
Place cheeses in a large bowl and sprinkle with
cornstarch; toss to completely coat. Reserve.
Heat the olive oil in the Cuisinart™ Fondue Pot
using Setting 5-1/2 - 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 3-1/2.
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™ Fondue Pot with the cut sides of the
garlic cloves. Add the wine to the Fondue 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, gradually 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 temperature setting of the
Fondue Pot to Setting 3. The fondue should just
simmer; it should never boil.
Gradually add the cornstarch-coated shredded
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
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.
1-1/2 pounds shredded extra sharp cheddar
cheese
2-1/2 tablespoons cornstarch
1/2 teaspoon dry mustard
PESTO CHEESE FONDUE
1
1
tablespoon unsalted butter
ounce chopped shallot
Makes 8 servings
1
pound part-skim mozzarella cheese
(not handmade fresh), shredded
1/2 cup finely diced tart apple
2-1/2 cups hard cider
8
6
2
1
ounces Italian Fontina, shredded
ounces Provolone, shredded
tablespoons cornstarch
Cubes of crusty bread
Apple wedges (toss in lemon juice
to prevent from turning brown)
tablespoon extra virgin olive oil
8
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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™ Fondue Pot using
Setting 3-1/2. 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.
and fresh mushrooms. Stir and cook the mush-
rooms 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 3-1/2 –
4-1/2 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 com-
pletely before adding the next handful.
When all the cheese has been added, stir in the
minced rehydrated mushrooms.
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 more of the reserved cider as
needed. To serve, keep the temperature set at
Setting 3.
Serve with crusty bread cubes.
*For ease, cut into wedges and freeze for
30 minutes before starting this recipe.
SOUTHWEST SALSA FONDUE
Serve with crusty bread or wedges of tart apple.
3/4 cup prepared salsa
3/4 pound sharp Cheddar cheese, shredded
3/4 pounds Monterey Jack Cheese, shredded
BRIE & MUSHROOM FONDUE
3/4 ounce mixed dried exotic or
porcini mushrooms
3
tablespoons cornstarch
1/2 teaspoon ground cumin
1
cup boiling water
1
2
clove garlic, cut in half
1-1/2 pounds Brie*
12-oz. bottles Mexican beer, such as
Corona, at room temperature
3
1
6
1
tablespoons cornstarch
ounce shallot, peeled
3
tablespoons Tequila
ounces mushrooms, cleaned and halved
tablespoon unsalted butter
Cooked Southwest Chicken sausage in
1-inch pieces, blanched fresh
2-1/2 cups dry white wine
(Sauvignon Blanc recommended)
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. Reserve.
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.
Place the shredded cheeses in a large bowl and
sprinkle with cornstarch. Toss the cheese with the
cornstarch to coat.
Rub the Cuisinart™ Fondue Pot with the cut garlic
halves. 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. Stir the cheese
and allow it to melt completely before each
addition. When the cheese has been completely
melted, stir in the drained salsa and Tequila. Keep
the fondue warm at Setting 3 to serve.
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 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 Cuisinart™ Fondue Pot using
Setting 4-1/2 – 5-1/2. Add the chopped shallots
9
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refrigerator until ready to use. 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.
MEAT/SEAFOOD FONDUES
SEAFOOD BOUILLABAISSE FONDUE
Makes 6 to 8 servings
1
3
1
tablespoon extra virgin olive oil
cloves garlic, peeled and sliced thinly
pound fresh mussels, cleaned
and bearded*
1
2
1
pinch saffron threads
CHICKEN STOCK WITH
STAR ANISE FONDUE
Makes 6 to 8 servings
cups dry white wine or vermouth
teaspoon kosher salt
26 ounces tomato purée
3-4 large sprigs fresh basil
4-1/2 cups good quality chicken stock or broth +
1-2 cups additional warm chicken stock
1
1
cup water
3/4 ounce star anise*
pound very large shrimp (16 – 20 count),
peeled, deveined, cut in half lengthwise
1-1/2 pounds boneless, skinless chicken breast
8
1
1
1
ounces small white mushrooms, cleaned
red bell pepper, cored and seeded
1
1
pound sea scallops, dried,
tough muscle removed
yellow bell pepper, cored and seeded
small zucchini – or 6 ounces baby zucchini
crusty baguette, about 1 pound,
cut in cubes for dunking
1/2 pound fresh asparagus or broccolini
Heat oil in the Cuisinart™ Fondue Pot on setting
4-1/2. Add the sliced garlic, and cook until lightly
browned, about 1 minute. Add mussels, saffron,
and wine to pan. Cook, stirring occasionally, until
mussels are opened, 3 to 4 minutes. Remove
mussels from pan. Add salt, tomato purée, basil,
and water to pan. Raise the temperature to
Setting 6 and bring to a boil. Reduce temperature
to Setting 3-1/2, and simmer for 10 minutes.
Remove mussels from their shells; discard
mussel shells.
1/2 pound edible pod or snow peas,
tipped and topped, strings removed
steamed rice, optional
Combine chicken stock and star anise in
Cuisinart™ Fondue Pot. Set temperature at
Setting 6 and bring to a boil. Reduce to Setting
3-1/2 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 peppers into
strips about 1-1/2-x-1/2 inch. Cut zucchini into
1/2-inch thick rounds.
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.
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. 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 Sauce: Olive Tapenade Aioli
*Fresh mussels should have tightly closed
shells when purchased, or those that are slightly
opened should close shut when tapped. Store in
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Suggested Dipping Sauces: Asian Peanut
Sauce, Wasabi Ginger Sauce.
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.
*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.
Suggested Dipping Sauces:
Asian Peanut Sauce, Wasabi Ginger Sauce
SCALLION & GINGER SCENTED
BEEF BROTH
FRIED SHRIMP &
VEGETABLE FONDUE
Makes 6 to 8 servings
Makes 6 to 8 servings
6
cups good quality beef stock or broth
(low-sodium) + 2 cups additional hot
3-1/2 cups flavorless vegetable oil
broth to add as needed
1
pound large shrimp (21-25 count), peeled
(leave on tail) and deveined
3
6
scallions, cut in 1-inch pieces
1
pound dry sea scallops, tough muscle
removed
slices fresh ginger, each about
the size of a quarter
1/2 pound salmon fillet, skinned, cut into
1-inch cubes
1-2 cloves garlic, peeled and halved
4
1
1
whole peppercorns
12 ounces Italian baby eggplant or Japanese
eggplant, cut in 1/2-inch rounds
tablespoon low-sodium soy sauce
tablespoon mirin, rice wine or
medium dry sherry
1
small zucchini, cut in 1/2-inch rounds
24 green beans, cut in 2-inch pieces
3/4 pound beef tenderloin, thinly sliced
3/4 pound pork tenderloin, thinly sliced
12 pearl onions, steamed to crisp-tender
2
large carrots, peeled, cut into 1/2-inch
ovals, steamed to crisp-tender
8
ounces baby carrots, steamed to
crisp-tender
8
ounces new red potatoes, cut into bite-
sized wedges and steamed to just tender
6
8
8
8
4
ounces thinly sliced daikon
ounces small white mushrooms, cleaned
ounces firm tofu, cut into bite-sized cubes
scallions, trimmed to 4-inch lengths
ounces canned water chestnuts, drained
steamed rice, optional
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.
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.
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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DEEP FRIED TURKEY &
POTATO FONDUE
Keep warm using setting 3. Sprinkle with chopped
hazelnuts just before serving.
Makes 6 – 8 servings
Dipping suggestions include cookies, biscotti,
cubes of vanilla or chocolate cake, dried apricots,
brownies, fresh berries, sliced pears, pineapple
cubes, and marshmallows.
3-1/2 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
CHOCOLATE BOURBON FONDUE
Makes 6 – 8 servings
Kosher salt and freshly ground pepper
1
1
8
8
2
cup heavy cream
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. Cut turkey into cubes, about
3/4 inch in size.
cup half-and-half
ounces unsweetened chocolate, grated
ounces milk chocolate, grated
tablespoons instant espresso powder
2-3 tablespoons Kentucky Bourbon
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.
Place the heavy cream and half-and-half in the
Cuisinart™ Fondue Pot and bring to a simmer
at Setting 4-1/2. When the cream is bubbling
lightly, lower heat to setting 4 and add the grated
chocolates, about 1/2 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.
Suggested Dipping Sauces:
Apricot Mustard, Cranberry Mustard,
Horseradish Mustard Sauce
Dipping suggestions:
DESSERT FONDUES
Sliced apricots, strawberries, cherries, Clementine
sections, dried apricots, pound cake cubes, cook-
ies, biscotti.
CHOCOLATE HAZELNUT FONDUE
Makes 8 servings
CHOCOLATE MINT FONDUE
1-1/2 cups half-and-half
1
cup heavy cream
1
1
cup half-and-half
cup heavy cream
1-1/2 pounds bittersweet or semisweet
chocolate, finely chopped
1-1/2 pounds bittersweet chocolate, finely
chopped
1/4 cup Frangelico liqueur
1/4 cup chopped toasted hazelnuts
1/2 pound milk chocolate, finely chopped
1/4 cup crème de cacao (clear)
Place the half-and-half and heavy cream in the
Cuisinart™ Fondue Pot. Heat creams using Setting
4-1/2, until the cream is bubbling. Reduce the
heat to Setting 3-1/2 and gradually stir the
chopped chocolate into the hot cream, 1/2 cup at
a time, whisking while adding with a plastic or
nonstick whisk. When the chocolate is completely
blended in, add the liqueur.
1/4 cup crème de menthe (clear)
Place the half-and-half and heavy cream in the
Cuisinart™ Fondue Pot. Heat, using Setting 4-1/2,
until the creams are bubbling. Reduce the heat to
Setting 3-1/2 and gradually stir the chopped
chocolate into the hot cream, 1/2 cup at a time,
whisking while adding with a plastic or nonstick
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whisk until creamy and smooth after each
addition. When the chocolate is completely
blended in, add the liqueurs. Keep warm using
Setting 3 to serve the fondue.
3
1
tablespoons apricot liqueur
tablespoon Amaretto or Frangelico
Place the apricots in the Cuisinart® Food
Processor fitted with the metal blade.
Process until smooth and puréed, about
20 seconds. Stir in lemon juice; reserve.
Dipping suggestions include sliced pears, fresh
strawberries, cookies, cubes of pound cake,
brownies.
Place the half-and-half and mascarpone in
the Cuisinart™ Fondue Pot. Heat using Setting
5 - 6, until bubbling. Reduce the heat to Setting
3-1/2 and stir until the mascarpone is completely
incorporated into the cream. Gradually add the
white chocolate, 1/2 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.
CHOCOLATE RASPBERRY FONDUE
1
12-ounce package frozen
raspberries, thawed
1-1/2 cups heavy cream
1-1/2 pounds bittersweet chocolate, chopped
2-3 tablespoons Chambord or Kirschwasser
Place the thawed raspberries in the work bowl of
the Cuisinart® Food Processor fitted with the metal
blade. Process until puréed and smooth, about
30 seconds. Place the purée in a fine mesh sieve
(also called a Chinois) and press the liquid
through into a bowl. Discard the seeds.
Place the cream in the Cuisinart™ Fondue Pot.
Heat using setting 4-1/2, until the cream is
bubbling. Gradually stir in the chopped chocolate,
1/2 cup at a time, whisking with a plastic or
nonstick whisk, until completely smooth after
each addition.
Just before serving, measure out 1/2 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 pineapple,
fresh apricots, Clementine sections, or kiwi
chunks. It is also good with chocolate biscotti.
WARM BERRY FONDUE
Makes 8 servings
5 – 6 cups mixed fresh (can use frozen)
berries (strawberries, blueberries,
Measure out 1/3 cup of the raspberry purée and
stir into the chocolate. Reserve the remaining
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.
raspberries, blackberries)
1/2 cup sparkling wine
4
tablespoons cornstarch + 2 tablespoons
water, stirred until smooth
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.
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 the
Cuisinart® Food Processor until smooth. Place in
a fine mesh sieve (also called a Chinois), and
press out the liquid. Discard the seeds.
WHITE CHOCOLATE
APRICOT FONDUE
Makes 8 servings
Place the seeded berry purée and sparkling wine
in a Cuisinart 3-1/2 quart sauce pan 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™ Fondue Pot and
1
1
1
1
can (12 ounces) pitted apricots
tablespoon fresh lemon juice
cup half-and-half
cup mascarpone
18 ounces white chocolate, chopped
(use white chocolate, not coating)
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stir in the liqueur. Keep warm at Setting 3 to serve
the fondue.
3/4 cup mirin or rice wine*
3/4 cup low-sodium soy or tamari sauce
1/4 cup seasoned rice or wine vinegar
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.
2
tablespoons dark molasses
1-1/2 tablespoons prepared wasabi paste*
1
1
tablespoon brown sugar, packed
SAUCES FOR FONDUES
tablespoon Asian sesame oil
(toasted sesame oil)
ASIAN PEANUT DRESSING
1-1/2 teaspoons powdered ginger
Makes about 1-3/4 cups
1/2 teaspoon freshly ground black pepper
4
3
slices peeled fresh ginger,
1/16-inch thick each
Place ginger, shallot and garlic in blender jar;
cover blender jar. Set on Low; pulse 5 times.
Scrape sides of jar; pulse 5 times. Add remaining
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.
cloves garlic, peeled
1/2 cup fat free, low-sodium
chicken stock/broth
1/3 cup low-sodium soy sauce or tamari
1/4 cup Asian sesame oil
(toasted dark sesame oil)
* Available in Asian markets or gourmet/ethnic
foods section of grocery stores.
2
tablespoons rice vinegar
1 – 2 tablespoons fresh cilantro leaves
teaspoons sugar
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.
5
1/2 cup peanut butter (creamy or smooth),
from a jar
2 – 4 drops Asian chili oil (to taste)
Place the ginger and garlic in the work bowl of
the Cuisinart® Food Processor. Pulse 10 times
to chop; scrape work bowl. Add the next 7
ingredients in the order listed. Process 20 – 30
seconds. Add chili oil to taste; process 5 seconds.
May be used immediately, or refrigerated up to
5 days. Allow chilled dressing to return to room
temperature before using.
SPINACH DIPPING SAUCE
Makes 1-1/2 cups
Preparation: 10 minutes, plus overnight to drain
the yogurt.
1
1
cup non-fat plain yogurt (without gelatin)
10-ounce package frozen chopped
spinach, thawed
WASABI GINGER SAUCE
Makes about 2 cups
1/2 ounce Reggiano Parmesan cheese, cut in
1/2-inch pieces
Use this versatile sauce as a dipping sauce for
potstickers, dumplings or Mongolian Hot Pot, or
as a marinade for meats and seafood, or dressing
for salads.
1 – 2 cloves garlic, peeled
8
chives, cut into 1-inch lengths
1/2 cup well-packed flat parsley leaves
1/4 cup extra virgin olive oil
4 – 6 drops Tabasco® or other hot sauce
3 – 4 tablespoons water (or to taste)
1/2 ounce fresh ginger, peeled, cut in
1/2-inch or smaller pieces
1
small shallot (1/2 ounce), peeled, cut in
1/2-inch or smaller pieces
1
clove garlic, peeled
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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 the 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 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 – 30
seconds. The sauce will be thick; if you wish a
thinner sauce, add more water a little at a time
to taste.
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
clove garlic, peeled
12 pitted Kalamata olives (drained if in brine)
1
1
teaspoon fresh lemon juice
teaspoon drained capers
1/2 teaspoon anchovy paste
1/2 teaspoon Dijon-style mustard
1/2 teaspoon herbs de Provence
1/3 cup reduced fat mayonnaise
Place the garlic in the work bowl of a Cuisinart®
MiniPrep® Food Processor or MiniPrep® Plus Food
Processor and pulse 5 times to chop. Scrape the
work bowl. Add the olives, lemon juice, capers,
anchovy paste, mustard, and herbs 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. Cover and allow
the mixture to stand while the artichokes steam.
The Olive Tapenade Aioli may be made a day
ahead. Keep refrigerated until ready to use.
Use the sauce for steamed vegetables, or to
spread on steamed chicken or seafood.
ROASTED RED PEPPER AND
SUN-DRIED TOMATO DIP
Makes 3/4 cup
Preparation: 5 minutes or less
1
clove garlic, peeled
1/2 teaspoon basil
1
4
large roasted red pepper (may be from
a jar; drain), cut in 1-inch pieces
TZATZIKI SAUCE
1
quart fat free or regular plain yogurt,
drained*
oil packed sun-dried tomatoes,
drained of excess oil
1
1
3
3
1
2
cucumber (preferably English hothouse)
clove garlic, peeled
1
2
teaspoon balsamic vinegar
ounces lowfat cream cheese, cut in
1/2-inch pieces
tablespoons dill weed
2
tablespoons lowfat sour cream
tablespoons mint leaves
tablespoon fresh oregano leaves
tablespoons lemon juice
Salt and pepper to taste
Insert the blade (sharp side) in the Chopper
Grinder Prep Bowl. Place 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 tomatoes and balsamic
vinegar; process to chop, 10 seconds. Let blade
stop, then process for 10 seconds. Add the cream
cheese and sour cream.
Insert medium (4mm) shredding disc in Cuisinart®
Food Processor. Trim cucumber to fit large feed
tube, but do not peel. Use medium pressure to
shred. Remove and reserve.
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Insert metal blade. Place 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 – 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:
Place 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.
APRICOT MUSTARD
Makes 2/3 cup
1/3 cup good quality apricot preserves
1/3 cup Dijon-style mustard, smooth or grainy
Place apricot preserves and Dijon-style mustard in
work bowl of 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
Place cranberry sauce and Dijon-style mustard in
work bowl of Cuisinart® Mini-Prep® Chopper and
process on Chop until smooth and homogenous.
HORSERADISH MUSTARD SAUCE
Makes about 2/3 cup
1/2 cup Dijon-style mustard
2
1
tablespoons prepared horseradish
tablespoon honey
Place mustard, horseradish, and honey in work
bowl of Cuisinart® Mini-Prep® Chopper and
process on Chop until smooth and homogenous.
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Thoroughly wash FONDUE POT and FONDUE
RING in hot, soapy water or 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.
CLEANING AND
MAINTENANCE
WARNING: ALWAYS TURN TEMPERATURE
CONTROL PROBE TO OFF;THEN DISCON-
NECT PLUG FROM WALL OUTLET BEFORE
DISCONNECTING THE CORD.
Wash FONDUE FORKS in hot, soapy water
or an automatic dishwasher. Rinse and dry
thoroughly.
CAUTION:
Do not immerse magnetic cord or temperature
control probe in water or any liquid.
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.
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.
Turn TEMPERATURE CONTROL PROBE DIAL
to OFF. After FONDUE POT AND OIL have
cooled, unplug cord from wall outlet. Remove
the TEMPERATURE 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.
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Please be sure to include your return address,
description of the product's defect, product serial
number, and any other information pertinent to the
return. Please pay by check or money order.
WARRANTY
Limited Three Year Warranty
This warranty is available to consumers only. You
are a consumer if you own a Cuisinart™ Electric
Fondue Pot which was purchased at retail for per-
sonal, family or household use. Except as other-
wise 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.
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 respon-
sible for in-transit damage or for packages that
are not delivered to us. Lost and/or damaged
products are not covered under warranty.
Your Cuisinart™ Electric Fondue Pot has been
manufactured to the strictest specifications
and has been designed for use only with
authorized accessories and replacement parts.
This warranty expressly excludes any defects
or damages caused by accessories, replace-
ment parts or repair service other than those
authorized by Cuisinart.
We suggest you complete and return the
enclosed product registration card promptly
to facilitate verification of the date of original
purchase. However, return of the card does not
diminish your warranty rights.
If your Cuisinart™ Electric Fondue Pot should
prove to be defective within the warranty period,
we will repair (or, if we think necessary, replace)
it without charge to you. To obtain warranty
service, please call our Customer Service Center
toll-free at 1-800-726-0190 or write to: Cuisinart,
150 Milford Road, East Windsor, NJ 08520.
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 they may not apply to you.
To facilitate the speed and accuracy of your
return, enclose $10.00 for shipping and handling.
(California residents need only supply a proof
of purchase and should call 1-800-726-0190 for
shipping instructions.)
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NOTES:
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Food
Processors
Mini-Prep®
Food Processors
Blenders
Hand Blenders
Ice Cream
Makers
Cuisinart offers an extensive assortment of top quality products to make life in the
kitchen easier than ever. Try some of our other countertop appliances and
®
cookware, and Savor the Good Life .
©2003 Cuisinart
Cuisinart® is a registered
trademark of Cuisinart
150 Milford Road
East Windsor, NJ 08520
Printed in China
03CU13496
A
IB-4887
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