User manual CUISINART CFO-3SS

[. . . ] INSTRUCTION AND RECIPE BOOKLET Electric Fondue Pot CFO-3SS For your safety and continued enjoyment of this product, always read the instruction book carefully before using. INTRODUCTION Your party is sure to be a success with the elegant brushed stainless CuisinartTM Electric Fondue Set!The 3-quart nonstick pot will accommodate all of your favorite fondue recipes, including chocolate, cheese, broth or oil. So call the family, or invite friends over to relax with a variety of great-tasting fondues, then enjoy easy, dishwasher safe cleanup. TABLE OF CONTENTS Important Safeguards . Page 4 Suggested Temperatures for Fondues . [. . . ] When all the cheese has been added, stir in the minced rehydrated mushrooms. *For ease, cut into wedges and freeze for 30 minutes before starting this recipe. SOUTHWEST SALSA FONDUE 3/4 ounce mixed dried exotic or porcini mushrooms 1 cup boiling water 1-1/2 pounds Brie* 3 tablespoons cornstarch 1 ounce shallot, peeled 6 ounces mushrooms, cleaned and halved 1 tablespoon unsalted butter 2-1/2 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. Use a sharp knife or vegetable peeler to remove the rind from the Brie. 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 CuisinartTM Fondue Pot using Setting 4-1/2 ­ 5-1/2. Add the chopped shallots 3/4 3/4 3/4 3 1/2 1 2 cup prepared salsa pound sharp Cheddar cheese, shredded pounds Monterey Jack Cheese, shredded tablespoons cornstarch teaspoon ground cumin clove garlic, cut in half 12-oz. bottles Mexican beer, such as Corona, at room temperature 3 tablespoons Tequila Cooked Southwest Chicken sausage in 1-inch pieces, blanched fresh vegetables, corn chips, crusty bread cubes Place the salsa in a yogurt strainer or sieve lined with a coffee filter and allow to drain until thickened, about 1 hour. Place the shredded cheeses in a large bowl and sprinkle with cornstarch. Toss the cheese with the cornstarch to coat. Rub the CuisinartTM 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. 9 MEAT/SEAFOOD FONDUES SEAFOOD BOUILLABAISSE FONDUE Makes 6 to 8 servings 1 tablespoon extra virgin olive oil 3 cloves garlic, peeled and sliced thinly 1 pound fresh mussels, cleaned and bearded* 1 pinch saffron threads 2 cups dry white wine or vermouth 1 teaspoon kosher salt 26 ounces tomato purée 3-4 large sprigs fresh basil 1 cup water 1 pound very large shrimp (16 ­ 20 count), peeled, deveined, cut in half lengthwise 1 pound sea scallops, dried, tough muscle removed 1 crusty baguette, about 1 pound, cut in cubes for dunking Heat oil in the CuisinartTM Fondue Pot on setting 4-1/2. Add the sliced garlic, and cook until lightly browned, about 1 minute. Cook, stirring occasionally, until mussels are opened, 3 to 4 minutes. Add salt, tomato purée, basil, and water to pan. [. . . ] 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 an automatic dishwasher. In time, the nonstick surface may discolor. [. . . ]