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TIPS AND HINTS
When making fondue, use a wine or beer that
you would prefer drinking. Taste and flavour
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 colour 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 properly
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 insure 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
colour, 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
Maker in the centre 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.
To serve fondue, give each diner a dinner plate,
a fondue fork and a dinner fork along with a large
napkin.
Fondue etiquette indicates that the food should
not be eaten from the fondue fork, but transferred
first to the diner’s own fork. Fondue forks are very
sharp and also get very hot when in oil or broth.
If a dipping sauce gets on a fondue fork, it can
“contaminate” the oil or broth, causing a burnt or
“off” taste.
Diners should never “double dip” and place the
bitten portion of a piece of food back into the
communal fondue pot.
CHOCOLATE FONDUE
When preparing chocolate fondue, be sure to use
the best chocolate available for optimum flavour.
Chop your own chocolate quickly in the
Cuisinart
TM
Food Processor. Place 1-inch (2.5 cm)
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
TM
Hand Blender on low speed,
directly in the Cuisinart™ Fondue Pot. Blend,
using a gentle up and down motion, keeping the
blender under the top surface of the fondue until
it returns to a homogenous mixture.
CHEESE FONDUE
Cut crusty bread for dunking into 1-inch (2.5 cm
cubes – always include a side of crust on each
bread cube. The bread is speared on a fondue
fork, and then swirled into the cheese in a
“figure eight” type motion to coat. The fork
prongs should not ever touch the bottom or sides
of the Cuisinart™ Fondue Pot – they will scratch
the nonstick surface.
Begin cheese fondues by heating wine, beer or
other liquid until it reaches a boil.
Then reduce heat to a simmer and slowly add
shredded cheeses while stirring, until the cheese
melts completely.
Take care not to allow cheese fondue to come to
a boil.
If cheese fondue begins to “break” or separate
into cheese with liquid that is oily in appearance,
the fondue can be rescued by using a Cuisinart
TM
Hand Blender on low speed, directly in the
Cuisinart™ Fondue Pot. Blend, using a gentle
up and down motion, keeping the blender under
the top surface of the fondue until it returns to a
homogenous mixture.
Do not purchase expensive already grated
cheeses. You will have a greater variety and bet-
ter quality available if you grate your own - use
your Cuisinart
TM
Food Processor fitted with the
medium (4mm) shredding disc to quickly shred
less costly blocks of cheeses.
BROTH FONDUE
When making a broth fondue, use a homemade
stock that has been strained, or a purchased
stock or broth that is flavourful, 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 flavourful dipping.
Have additional hot stock/broth available to add
to the fondue pot as necessary.
OIL FONDUE
For oil fondues, use a flavourless vegetable oil.
Heat oil to 375° F (191º C) using setting 7-1/2.
This will take about 10 to 15 minutes – a one inch
(2.5 cm) 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 (875 ml) oil. Season
meats for oil fondues after frying – the hot meat
will absorb the seasoning, and the seasoning will
not flavour the oil for other diners.
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 temperature control probe
in water or any liquid. Turn TEMPERATURE
CONTROL PROBE DIAL to OFF. After FONDUE
POT AND OIL have cooled, unplug cord from wall
outlet. Remove the TEMPERATURE CONTROL
PROBE 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 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.
Wash FONDUE FORKS in hot, soapy water or an
automatic dishwasher. Rinse and dry thoroughly.
In time, the nonstick surface may discolour. This
is normal and will not seriously alter the release
properties; to remove any discolouration, 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.
