INSTRUCTION
AND RECIPE
BOOKLET
Lazy Susan Electric Fondue CFO-1000
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
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.
TABLE OF CONTENTS
Important Safeguards ...................................... 2
Unpacking Instructions .....................................3
Preparing Your Fondue Pot for Use ................ 3
Parts and Features........................................... 4
Assembly Instructions.......................................5
Operating Instructions...................................... 5
Suggested Temperatures for Fondues ............ 6
Using Your Fondue Pot with Cheese................6
Using Your Fondue Pot with Oil........................7
Using Your Fondue Pot with Broth ...................7
Using Your Fondue Pot with Chocolate............7
Cleaning and Maintenance .............................. 8
Recipes............................................................. 9
Warranty......................................................... 20
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.
UNPACKING INSTRUCTIONS
1. Place the box on a large, sturdy, flat surface.
2. Open the box and remove the instruction
book and any other literature.
PREPARING YOUR
FONDUE POT FOR USE
3. Slide the packing materials, fondue pot and
accessories out of the box.
Wash fondue pot, removable Lazy Susan ring,
glass lid, serving cups, brackets, forks, and fork
ring in hot, soapy water, or in the dishwasher.
Rinse thoroughly and dry.
4. Remove all other parts packed in pulp mold
and remove packing materials surrounding
those parts. Be sure to check all packing
materials for all parts listed in the Parts
and Features section on page 4 before
discarding.
CAUTION: Do not wash or immerse the
temperature control probe or magnetic cord.
5. Remove any protective or promotional labels
from your fondue pot and other parts.
3
PARTS AND FEATURES
1. Stainless Steel Fondue Forks
Eight individually colored forks to pierce food
for dipping.
1
2. Glass Lid Cover
Keeps contents in pot warm.
3. Fork Ring
Sits on top of the fondue pot and is notched
to hold fondue forks.
2
3
4. Brushed Stainless Steel Fondue Pot
Three-quart stainless steel pot with nonstick
interior holds fondue.
5. Temperature Probe Receptacle
(not shown)
6. Adjustable Temperature Control Probe
For selecting appropriate heat settings.
7. Magnetic Power Cord
Safety feature that attaches to the
temperature control probe.
4
8. Removable Lazy Susan Ring
Easily rotates serving cups around
fondue pot.
8
9. Serving Cups with Brackets
Four serving cups rest inside brackets
that hook onto the Lazy Susan ring. Cups
are designed to hold food for dipping.
9
10. BPA-free (not shown) All materials that
come in contact with food are BPA free.
7
6
4
power cord to the probe socket, be sure that
the grooved end of the magnetic power
cord is facing down. Attach the power
cord to the probe socket prior to plugging
the cord into the wall outlet.
ASSEMBLY INSTRUCTIONS
1. Place fondue pot and all removable parts
on a clean, dry, flat surface. Make sure all
parts have been cleaned and dried
thoroughly before assembling.
The fondue maker is now assembled for use.
2. Using two hands, firmly hold the Lazy Susan
ring with hands on opposite sides.
OPERATING INSTRUCTIONS
Note: The ring must be positioned with the
upper tier (2 rings) on top, and the lower tier
(1 ring) on the bottom.
1. Place fondue pot and all removable parts
on a clean, dry, flat surface. Make sure
all parts have been cleaned and dried
thoroughly before assembling.
3. Lower the Lazy Susan ring over the pot
and onto the feet. The outer ring of the top
tier should rest on the upper grooves of the
feet. The single ring of the lower tier fits into
the lower grooves on the feet. Press down
on the ring with both hands to snap the
lower tier ring into place under the ring
support tabs.
2. Plug the fondue maker into a 120 Volt AC
outlet.
3. Turn the temperature control dial to desired
setting. The indicator light will turn on,
staying on until selected temperature is
reached. During cooking, the light will cycle
ON and OFF to indicate that the temperature
is being regulated.
4. Attach the serving cup brackets to the Lazy
Susan ring by taking each bracket and
holding it face up and flat.
4. Once the temperature is reached, put
contents in fondue pot and cook for
designated amount of time.
Note: The bracket is positioned correctly if
the hooks on the end are in a “U” shaped
position.
5. Use the fondue forks to spear foods for
cooking or dipping when appropriate
temperature has been reached. Be careful
not to scratch the nonstick surface when
placing forks in fondue pot.
5. Tilt the serving cup bracket on an angle
so that the “U” shaped hook fits between
the upper tier of the Lazy Susan ring.
6. Set the serving bracket in place by
notching the “U” shaped hooks onto the
most interior position of the upper tier.
Note: When ingredients are being stirred in
the fondue pot, use plastic, silicone, nylon
or wooden utensils to prevent damage to
nonstick surface.
7. Place your serving cup in the bracket so
that it fits easily.
6. After cooking or serving is complete, turn
temperature control dial to OFF and unplug
cord from wall outlet. The glass lid may be
used to keep contents warm. NOTE: Lid
should never be on fondue pot during the
cooking process and NEVER used with oil
fondues.
Note: To add more serving cups with
brackets, repeat steps 4 to 6.
8. Position the fork ring on top of the unit so
that the rim of the ring sits firmly in place
on the edge of the fondue pot.
9. Assemble the power cord by inserting the
temperature control probe into the
temperature probe receptacle at the
rear of the fondue pot.
7. After fondue pot has cooled, remove
temperature control probe.
Warning: Do not use the magnetic power
cord system to disconnect the fondue
maker. Always disconnect plug from wall
outlet to disconnect unit. Use only magnetic
cord offered with this product. The use of
any other magnetic cord may cause fire,
electric shock, or injury.
Note: Be sure to turn the temperature
control probe dial to the OFF position.
10. Attach the magnetic power cord to the
temperature control probe socket.
Note: When attempting to connect the
5
the recipe), 2 to 4 tablespoons of lemon juice
or apple cider, and 2 to 4 tablespoons of apple
cider vinegar. Preparing fondue without alcohol
takes patience. You must add the shredded
cheese to hot liquid very slowly because cheese
melts more slowly in broth than in alcohol.
Sprinkle in no more than 1/4 cup at a time. If it
seems like the mixture is breaking apart, add
another tablespoon of lemon juice or vinegar.
If the recipe calls for adding more alcohol after
cooking, substitute 1 to 2 tablespoons of lemon
juice or vinegar.
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 and temperature of
food being dipped or cooked at any given time.
USING YOUR FONDUE POT
WITh ChEESE
Begin by tossing finely shredded cheese with at
least 1 tablespoon of cornstarch. Pour 1 cup of
liquid into the fondue pot and turn to setting 4.5
to bring liquid to a simmer, but not a boil. Once
the liquid is just simmering, reduce temperature
to 3.5 and add a small amount of the corn-
starch-coated cheese. Whisk until it melts into
the liquid. Continue, alternating between shred-
ded cheese and liquid, until all cheese has been
added and the desired consistency has been
achieved. In some cases, you may not need all
of the liquid in a recipe’s list of
TIPS AND hINTS
•
For the best consistency, use good melting
cheeses: Gruyère, Emmenthaler, Fontina,
Cheddar, Monterey Jack, Swiss, Comté,
Raclette, Gouda, Edam.
•
When making fondue, use a wine or beer
that you would enjoy drinking because
taste and flavor are important. Sauvignon
Blanc or Pinot Grigio/Pinot Gris is a good
choice for making cheese fondue, as well as
Champagne or Prosecco.
ingredients.
•
Chardonnay and red wines are not
recommended for fondue cooking because
the taste of chardonnay can be
overwhelming, and red wine lacks color
appeal.
If cheese ever seems like it is becoming clumpy
or stringy, put in a tablespoon of lemon juice or
cider vinegar. Once the preferred consistency
has been reached, stir together a couple of
tablespoons of liquid (either alcohol, broth or
lemon juice) and a tablespoon of cornstarch
(this is called a slurry). Whisk the slurry into the
fondue and allow to cook for a minute or two.
Reduce temperature to setting 3 for serving.
The entire cooking process will take 20 to 30
minutes, depending on the ingredients being
used.
•
•
Alcohol in the wine and beer prevents the
cheese in the fondue from breaking down or
becoming clumpy.
Fondue should be served immediately
after being prepared. While it can be cooled
down and reheated, the consistency will
be compromised. If reheating, first bring to
room temperature; then turn to setting 4.
Stir continuously, allowing to warm until
desired consistency is reached, whisking
in additional liquid (alcohol or broth)
as needed.
Alcohol is used in cheese fondues for its flavor,
as well as the way it reacts with the proteins in
the cheese. It keeps cheese from separating or
clumping to create a very smooth fondue. That
being said, it is possible to make alcohol-free
versions without compromising flavor or
consistency. For alcohol-free options, substitute
the following for full amount of wine or beer:
Chicken stock or apple cider (depending on
•
Dipping suggestions include crusty bread
cubes, grissini (breadsticks), bell peppers,
grape or cherry tomatoes, blanched broccoli
or cauliflower, steamed baby potatoes,
cornichons, pickled vegetables, carrots and
celery, and pretzels.
6
•
•
Adjust temperature setting as needed to
maintain oil temperature.
USING YOUR FONDUE POT
WITh OIL
Dipping suggestions include scallops, shrimp,
green beans, tofu, peppers, cauliflower,
carrots, and steamed potatoes.
Be sure fondue pot is completely dry before
filling with oil.
Fill fondue pot with 3½ cups of vegetable or other
comparable 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.
•
Dipping sauces are a great accompaniment.
See page 17 for recipes.
USING YOUR FONDUE POT
WITh BROTh
•
When making a broth fondue, use a
homemade stock that has been strained, or a
flavorful store-bought broth or stock.
Place fork ring on top edge of fondue pot.
The fork ring holds fondue forks in place when
cooking foods in the hot oil. It also may prevent
some of the spattering during cooking.
Note: Do not place the glass cover over the
fondue pot when heating oil or cooking in oil.
•
Be sure that the broth is low in sodium – a
high-sodium stock will become more
concentrated as the stock or broth cooks.
•
•
•
Season broths with spices or fresh herbs for
flavorful dipping.
Remove ice crystals or excess water on food
before cooking in oil by blotting with a paper
towel. Do not cook frozen vegetables in oil
fondue.
Keep additional hot stock or broth available to
add to the fondue pot as necessary.
Heat oil at setting 7.5 for 10 to 15 minutes until
barely bubbling and oil reaches 375°F when
tested with a candy thermometer or deep fry
thermometer, or a 1-inch cube of bread can be
cooked to a golden, toasty brown.
Note: If large quantities of cold food are added at
the same time, it may be necessary to increase
temperature from setting 7.5 to 8.
Dipping suggestions include thinly sliced
meats (chicken, pork and/or beef); scallops;
shrimp; zucchini or summer squash;
mushrooms; and tofu.
•
Dipping sauces are a great accompaniment.
See page 17 for recipes.
After cooking with oil, turn the temperature
control dial to Off. Allow fondue pot and fondue
ring to cool completely before handling and
cleaning.
USING YOUR FONDUE POT
WITh ChOCOLATE
To prepare chocolate fondue, first add your liquid,
a mixture of heavy cream and milk. Turn dial to
setting 4.5 and bring liquid to a simmer. Be sure
that it does not boil or it will be too hot for the
chocolate.
TIPS AND hINTS
•
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.
Some spattering of oil can occur.
Once liquid is simmering, reduce temperature to
setting 3.5. Gradually whisk in the chocolate until
melted. Reduce to setting 3 and stir in any addi-
tional flavorings, such as alcohol, extracts, etc.
•
Do not place the glass cover over the fondue
pot when heating oil or coking in oil.
•
•
Never add water or any other liquid to oil.
When removed from the hot oil, fondue forks
are extremely hot. Take care not to eat
directly from one of the fondue forks.
7
CAUTION: Do not immerse temperature
control probe or cord set in water or other
liquids. Wipe with a damp cloth and dry.
TIPS AND hINTS
•
It is possible to use alternative milks, such
as almond, coconut, and soy, but the
consistency will be much thinner. You may
need to add more chocolate to
compensate.
Thoroughly wash fondue pot, Lazy Susan ring,
glass lid, serving cups, brackets, forks, and
fondue fork ring in hot, soapy water or an
automatic dishwasher. Rinse thoroughly and
dry. To remove stubborn stains, use a nonabra-
sive cleaner or a nonmetal cleaning pad.
•
Use chocolate chips to produce a smooth
chocolate fondue. They have the necessary
cocoa butter. If you use chocolate blocks
instead, it is likely that the chocolate will
separate and cause the fondue to be
somewhat oily.
CAUTION: Do not use metal scouring pads or
harsh scouring powders.
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.
•
•
White chocolate blocks naturally have more
cocoa butter than milk, semi-sweet or bit-
tersweet chocolate blocks. Because of that,
they work just as well as white chocolate
chips.
Dipping suggestions include apple wedges,
berries, mango, pineapple, bananas,
candied and dried fruit, pretzels, marshmal-
lows, graham crackers, butter or shortbread
cookies, pound cake, and angel food cake.
Any other servicing should be performed by an
authorized service representative.
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
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.
8
RECIPES
Cheese Fondues
Classic Cheese Fondue ................................................................................................................... 10
Pesto Cheese Fondue...................................................................................................................... 10
Cheddar, Onion, Apple & Hard Cider Fondue................................................................................. 11
Brie & Mushroom Fondue................................................................................................................ 12
Southwest Salsa Fondue ................................................................................................................. 12
Crab Cake Fondue............................................................................................................................13
Broth/Oil Fondues
Bagna Cauda ...................................................................................................................................13
Seafood Bouillabaisse Fondue ........................................................................................................ 14
Chicken Stock with Star Anise Fondue ........................................................................................... 15
Scallion & Ginger Scented Beef Broth............................................................................................. 15
Fried Seafood & Vegetable Fondue................................................................................................. 16
Dessert Fondues
Chocolate Fondue ........................................................................................................................... 16
Chocolate Raspberry Fondue.......................................................................................................... 16
White Chocolate Fondue...................................................................................................................17
Butter Caramel Fondue.................................................................................................................... 17
Sauces for Fondues
Asian Peanut Sauce......................................................................................................................... 17
Wasabi Ginger Sauce....................................................................................................................... 18
Spinach Dipping Sauce.................................................................................................................... 18
Sundried Tomato & Roasted Red Pepper Dip................................................................................. 19
Olive Tapenade Aioli ........................................................................................................................ 19
Tzatziki Sauce .................................................................................................................................. 20
9
ClassiC Cheese Fondue
5. Reduce the temperature to Setting 3 for
serving. The fondue should just simmer, but
never come close to boiling. Traditionally this
fondue is served with cubes of crusty bread,
but crisp, blanched vegetables and cornichons
are also perfect accompaniments.
The traditional fondue, this is the style that you
will find on most classic menus. While the wine
gives it a distinct flavor, see our note below on
making it alcohol-free.
Makes 6 to 8 servings
* For an alcohol-free version, substitute chicken
stock plus 2 tablespoons of lemon juice for the full
amount of wine. Substitute an additional 2 table-
spoons of lemon juice for the Kirschwasser. For
more notes on alcohol free fondues, see page 6.
1
¾
2
1½
1
pound Gruyère, finely shredded
pound Emmenthal, finely shredded
tablespoons cornstarch, divided
teaspoons dry mustard
garlic clove, peeled and halved
**Kirschwasser is the classic component to this
recipe, but some find that its flavor too strong.
If this is the case, you can either substitute
additional white wine or lemon juice in its place.
2¼
cups dry white wine*, room temperature,
divided (note: you may not need all of the
wine)
2½
tablespoons Kirschwasser**
1. Put the shredded cheeses in a large bowl and
toss with 1 tablespoon of the cornstarch and
all the dry mustard to fully coat. Reserve.
Pesto Cheese Fondue
This Italian twist makes a beautiful presentation,
thanks to the bright green pesto.
2. Rub the bottom and lower half of the sides
of the fondue pot with the cut sides of the
garlic clove. Add 1 cup of the wine and set the
temperature to Setting 4.5 to bring the wine to
a simmer (but not boiling).
Makes 6 to 8 servings
1
pound mozzarella (not fresh),
finely shredded
ounces Italian fontina, finely shredded
ounces provolone, finely shredded
tablespoons cornstarch, divided
tablespoon olive oil
small shallot, peeled and chopped
garlic clove, peeled and chopped
cups dry white wine*, room temperature,
divided (note: you may not need all of the
wine)
3. Once the wine begins to simmer, reduce
the temperature to Setting 3.5. Slowly add the
8
6
2
1
1
1
2
cheese, about ¼ to 1
of a cup at a time. Use
⁄3
a nonstick whisk (such as a silicone-coated
one) to work the cheese into the liquid
Once the cheese is fully melted into the wine,
gradually add more cheese, little by little, alter-
nating with the wine as you go, about 1
to
⁄3
½ cup at a time. This ensures that the consis-
tency of the fondue will be nice and creamy.
(The wine keeps the cheese from separating
and from becoming stringy).
3
tablespoons fresh lemon juice, divided
cup prepared pesto (homemade or
purchased)
1
⁄
3
4. Once all the cheese has been added (most
of the wine will be incorporated as well,
but you may have up to ¾ cup remaining)
make a slurry of the remaining cornstarch
and Kirshwasser by stirring the two together
until homogenous. Add the slurry to the fondue
and whisk to fully combine. Stir in more
wine if the fondue is too thick.
*For an alcohol-free version, substitute chicken
stock plus 2 tablespoons lemon juice for the wine.
1. Put the shredded cheeses in a large bowl an
toss with 1 tablespoon of the cornstarch and
all the dry mustard to fully coat. Reserve.
10
2. Put the olive oil in the fondue pot and set to
Setting 5. Once oil is hot, add the shallot and
garlic; sauté until softened, about 1 minute.
½
small to medium apple, cored and finely
chopped (does not need to be peeled)
cups hard cider*, room temperature,
divided (note: you may not need all of
the cider)
2½
3. Add 1 cup of the wine and 1 tablespoon of
lemon juice and bring to a simmer (but not
boiling).
2
tablespoons fresh lemon juice
4. Once the wine begins to simmer, reduce the
temperature to Setting 3–3.5. Slowly add the
1. Put the shredded Cheddar in a large bowl and
toss with 1½ tablespoons of the cornstarch
and all the dry mustard to fully coat. Reserve.
cheese, about ¼ to 1
of a cup at a time.
⁄
3
Use a nonstick whisk (such as a silicone-
coated one) to work the cheese into the liquid.
Once the cheese is fully melted into the wine,
gradually add more cheese, little by little,
2. Put the butter in the fondue pot and set to
Setting 4. Once butter is melted, add the
shallot and apple; sauté until softened, about 1
to 2 minutes.
alternating with the wine as you go, about 1
to
⁄3
½ cup at a time. This ensures that the consis-
tency of the fondue will be nice and creamy.
(The wine keeps the cheese from separating
and from becoming stringy).
3. Add 1 cup of the cider and 1 tablespoon of
lemon juice and bring to a simmer (but not
boiling).
5. Once all the cheese has been added (most of
the wine will be incorporated as well, but yo
may have up to ½ cup remaining) make a
slurry of the remaining cornstarch and lemon
juice by stirring the two together until homog-
enous. Add the slurry to the fondue and whisk
to fully combine. Stir in the pesto to combine.
If the fondue is too thick, whisk in additional
wine.
4. Once the cider begins to simmer, reduce the
temperature to Setting 3–3.5. Slowly add the
cheese, about ¼ to 1
of a cup at a time. Use
⁄
3
a nonstick whisk (such as a silicone coated
one) to work the cheese into the liquid.
Once the cheese is fully melted into the cider,
gradually add more cheese, little by little, alter
nating with the cider as you go, about 1
to ½
⁄3
cup at a time. This ensures that the
consistency of the fondue will be nice and
creamy. (The alcohol in the cider keeps the
cheese from separating and from becoming
stringy).
6. Reduce the temperature to Setting 3 for
serving. The fondue should just simmer, but
never come close to boiling. Serve with cubes
of crusty Italian bread and blanched
vegetables, such as broccoli and cauliflower.
5. Once all the cheese has been added (most of
the cider will be incorporated as well,
but you may have up to ½ cup remaining)
make a slurry of the remaining cornstarch
and lemon juice by stirring the two together
until homogenous. Add the slurry to the fondue
and whisk to fully combine. If the fondue is too
thick, whisk in additional wine.
Cheddar, onion, aPPle & hard
Cider Fondue
A pub-style fondue, this is a Cuisinart kitchen
favorite, especially when paired with soft pretzels.
Makes 6 to 8 servings
6. Reduce the temperature to Setting 3 for
serving. The fondue should just simmer, but
never come close to boiling. Serve with
cubes of crusty bread, soft or hard pretzels and
blanched vegetables.
1½
pounds extra-sharp Cheddar, finely
shredded
tablespoons cornstarch, divided
teaspoon dry mustard
tablespoon unsalted butter
small shallot, peeled and chopped
2½
½
1
*For an alcohol-free version, use 2¼ cups of
regular apple cider combined with ¼ cup of apple
cider vinegar.
1
11
Brie & MushrooM Fondue
the consistency of the fondue will be nice and
creamy. (The wine keeps the cheese fro
separating and from becoming stringy).
Chilling the Brie beforehand is key to
cutting off the rind. Some can be removed
more easily than other rinds, so be patient.
6. Once all the cheese has been added (most
of the wine will be incorporated as well, but
you may have up to ½ cup remaining) make
a slurry of the remaining cornstarch and 2
tablespoons of the wine by stirring the two
together until homogenous. Add the slurry to
the fondue and whisk to fully combine. If the
fondue is too thick, whisk in additional wine.
Makes 6 to 8 servings
1½
3
1
pounds Brie
tablespoons cornstarch, divided
small shallot, peeled and halved
ounces mushrooms, cleaned and chopped
(quartered if they are on the larger size–
they should be no larger than 1 inch)
6
7. Reduce the temperature to Setting 3 for
serving. The fondue should just simmer, but
never come close to boiling. Serve with cubes
of crusty bread and blanched vegetables.
1
tablespoon unsalted butter
2½
cups dry white wine,* room temperature,
divided (note: you may not need all of the
cider)
*For an alcohol-free version, substitute chicken
stock plus 2 tablespoons of lemon juice for the
wine.
1
tablespoon fresh lemon juice
southwest salsa Fondue
This fondue is for those queso dip lovers. It is
perfect with a big bowl of hearty tortilla chips.
1. Use a sharp knife to remove the rind from the
Brie. Cut or tear the Brie into ½-inch cubes.
Put into a large bowl and toss with 2 table
spoons of the cornstarch to fully coat.
Reserve.
Makes 6 to 8 servings
¾
1
½
3
½
1
2
cup prepared salsa
2. In a food processor fitted with the metal
chopping blade, chop the shallot. Scrape
down the sides of the work bowl and add the
mushrooms. Pulse until finely chopped, about
10 to 20 pulses.
pound Monterey Jack, finely shredded
pound sharp Cheddar, finely shredded
tablespoons cornstarch, divided
teaspoon ground cumin
3. Put the butter in the fondue pot and set to
Setting 4. Once butter is melted, add the
chopped shallot and mushrooms. Stir and
cook until the mushrooms are fully softened,
about 3 to 5 minutes.
garlic clove, peeled and halved
bottles (12 ounces) Mexican beer*, such
as Corona, room temperature, divided
(note: you may not need all of the beer)
2
tablespoons fresh lime juice
4. Add 1 cup of the wine and 1 tablespoon of the
lemon juice and bring to a simmer (but not
boiling).
1. Put the salsa in a fine mesh strainer set over a
small mixing bowl. Allow to drain until thick-
ened, about 30 minutes, depending on the
type of salsa being used. Reserve.
5. Once the wine begins to simmer, reduce the
temperature to Setting 3–3½. Slowly add the
cheese, about ¼ to 1
of a cup at a time.
⁄3
Use a nonstick whisk (such as a silicone
-coated one) to work the cheese into the
liquid. Once the cheese is fully melted into
the wine, gradually add more cheese, little by
little, alternating with the wine as you go,
2. Put the shredded cheeses in a large bowl and
toss with 2 tablespoons of the cornstarch and
the cumin to fully coat. Reserve.
3. Rub the bottom and lower half of the sides
of the fondue pot with the cut sides of the
about 1
to ½ cup at a time. This ensures that
⁄
3
12
garlic clove. Add 1 cup of the beer and the
lime juice and set the temperature to Setting
4½ to bring the beer to a simmer (but not
boiling).
½
small red bell pepper, seeded and
chopped
jalapeño, seeded and finely chopped
teaspoon kosher salt
cup dry white wine, room temperature
cups half-and-half
package (8 ounces) cream cheese, cut
into 6 pieces
pound Cheddar, finely shredded
pound crabmeat (use the highest quality
that you can purchase)
teaspoon Old Bay seasoning
teaspoon Worcestershire sauce
teaspoon Dijon mustard
1
½
¼
1¼
1
4. Once the beer begins to simmer, reduce
the temperature to Setting 3½. Slowly add the
cheese, about ¼ to 1
of a cup at a time
⁄3
Use a nonstick whisk (such as a silicone-coat
ed one) to work the cheese into the liquid.
Once the cheese is fully melted into the
beer, gradually add more cheese, little by
little, alternating with the beer as you go,
½
½
about 1
to ½ cup at a time, while adding the
⁄3
1
½
½
cheese. This ensures that the consistency of
the fondue will be nice and creamy. (The beer
keeps the cheese from separating and from
becoming stringy).
5. Once all the cheese has been added (most
of the beer will be incorporated as well, but
you may have up to ¾ cup remaining) make
a slurry of the remaining cornstarch and
2 tablespoons of the beer by stirring the two
together until homogenous. Add the slurry to
the fondue and whisk to fully combine. Stir in
the strained salsa. Stir in more beer if the
fondue is too thick.
1. Put the oil in the fondue pot and set to Setting
4–4½. Once oil is hot, add the chopped veg-
etables and ¼ teaspoon of the salt. Cook until
softened, about 1½ to 2 minutes. Add the
wine, cooking until it is almost completely
evaporated, and then stir in the half-and-half.
2. Once the half-and-half is warmed through, stir
in all of the cream cheese and then the
Cheddar, about ½ cup at a time. Once the
cheese has fully melted, stir in the crabmeat,
remaining salt, Old Bay, Worcestershire and
mustard. Taste and adjust seasonings as
desired.
6. Reduce the temperature to Setting 3 for
serving. The fondue should just simmer, but
never come close to boiling. Tortilla chips pair
perfectly with this fondue, but pieces of grilled
chicken work well, and crusty bread cubes
and blanched vegetables also pair nicely.
3. Reduce the temperature to Setting 3 for
serving. This fondue pairs well with crusty
bread cubes and steamed or blanched green
beans and broccoli.
*For an alcohol-free version, substitute chicken
stock or apple cider plus 1 tablespoon of lemon
juice for the beer.
Bagna Cauda
A delicious sauce for dipping vegetables and
bread that originated in Piedmont, Italy – perfect
served as an appetizer course.
CraB Cake Fondue
Because crab is the star of this fondue, be sure
to buy the best crabmeat possible – it makes a
world of difference!
Makes 4 to 6 servings
Makes 6 to 8 servings
4
large garlic cloves
16
anchovies (one 3.35-ounce jar), drained
and halved
1
1
teaspoon vegetable oil
small (or ½ medium) onion, peeled and
chopped
2
½
cups extra virgin olive oil
cup unsalted butter, cubed
13
¼
teaspoon crushed red pepper
kosher salt, to taste
1 to 2 pinches saffron threads
1½
½
1
1
1
cups dry white wine
cup Pernod
teaspoon kosher salt
large tomato, chopped
tablespoon tomato paste
1. Put the garlic in the work bowl of a mini
chopper fitted with the metal chopping blade
Process until finely chopped. Remove and
reserve. Put the anchovies in the work bowl,
pulse until finely chopped to where it is almost
a paste (you will need to scrape down a few
times for the anchovies to be evenly
3 to 4 sprigs fresh basil
1
1
cup water
pound large shrimp (16 to 20), peeled and
deveined
chopped). Remove and reserve.
1
pound sea scallops, dried, tough muscle
removed (most can be purchased this
way)
2. Put ½ cup of the olive oil in the fondue pot with
the chopped anchovies. Set to Setting 3.5
to heat. Allow the anchovies and oil to war
for about 2 minutes, and then add the
remaining oil, and then whisk in the cubed
butter. Cook for about 6 to 8 minutes. You
want the anchovies to be mostly disintegrated
and very fragrant.
1. Put the oil in the fondue pot and set to Setting
4½. Once oil is hot, add the garlic, fennel and
leek. Cook until softened, about 1 to 2 minutes
Add the mussels, orange peel, saffron, wine
and Pernod to the pot. Cook, stirring
3. Stir in the garlic and allow it to cook for an
additional 25 to 30 minutes. Stir occasionally
and be sure that the garlic does not brown.
occasionally, until mussels have fully opened,
about 4 to 8 minutes.
4. Stir in crushed red pepper and salt as desired.
2. Remove mussels and reserve, removing an
mussels that did not open. Add the salt,
tomato, tomato paste, basil and water.
Increase the temperature to Setting 6 to bring
to a boil. Once boiling, decrease to Setting 3½
to maintain a simmer. Allow to simmer for
about 10 minutes to allow flavors to meld.
5. Reduce heat to Setting 3 and serve with crusty
Italian bread and crisp-steamed vegetables
such as potatoes, asparagus, broccoli and
cauliflower.
3. While broth is cooking, remove the mussels
from their shells; discard shells.
seaFood BouillaBaisse Fondue
Pour yourself a glass of crisp, white wine and
enjoy this delicious “fondue” during the summer
months. Not a drop will be left by
4. After broth has simmered, remove basil.
To serve, skewer shrimp, scallops or mussels
onto fondue forks and dip into simmering
broth. Cook shrimp and scallops until they are
firm, but not tough (about 3 to 5 minutes)
Cook mussels just to heat through. This broth
is also delicious with crusty French bread.
the end of the night!
Makes 6 to 8 servings
1
3
½
1
tablespoon olive oil
Suggested Dipping Sauce: Olive Tapenade Aïoli
garlic cloves, peeled and thinly sliced
fennel bulb, thinly sliced
leek (white and light green part only),
halved, cleaned and thinly sliced
pound fresh mussels, cleaned and
bearded*
1-inch strips orange peel, bitter white pith
removed
(page 19)
*Fresh mussels should have tightly closed shells
when purchased, or those that are slightly opened
should close shut when tapped. Discard any mus-
sels that do not close. Store in refrigerator until
ready to use. To clean mussels, place in a bowl
of cold water with about 1/4 cup of cornmeal, swirl
1
3
14
sCallion & GinGer sCented
BeeF Broth
gently, and let stand for 20 minutes – this will help
the mussels to expel any sandy grit. Remove the
“beard” by pulling on the threads that are com-
ing 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.
The Asian flavors of the broth transfer perfectly to
the meats and vegetables. Pair with sauces below
for a complete meal.
Makes 6 to 8 servings
6
cups good quality beef stock or broth (you
may need 1 to 2 additional cups of stock/
broth to add during serving)
ChiCken stoCk with
star anise Fondue
8 to10 slices peeled, fresh ginger, each about the
size of a quarter
With only a couple of ingredients, the star anise
really stands out.
6
4
3
whole peppercorns
garlic cloves, peeled and halved
scallions, trimmed and cut into 1-inch
pieces
Makes 6 to 8 servings
4½
cups good quality chicken stock or broth
(you may need 1 to 2 additional cups of
stock/broth to add during serving)
2
2
1
8
8
tablespoons soy sauce, reduced sodium
tablespoons mirin (Japanese rice wine)
pound beef or pork tenderloin, thinly sliced
ounces small white mushrooms, cleaned
ounces extra-firm tofu, cut into 1-inch
cubes
4 to 6 star anise pods (about ¾ to 1 ounce)
8
1
ounces small white mushrooms, cleaned
small zucchini, cut into ½-inch rounds or
half-moons
½
pound edible pod or snow peas, trimmed
1
small zucchini, cut into ½-inch rounds or
half-moons
1½
pounds boneless, skinless chicken
breasts, cut into 1-inch strips
½
pound edible pod or snow peas, trimmed
steamed white or brown rice
steamed white or brown rice
1. Put the chicken stock/broth and star anise in
the fondue pot. Set to Setting 6 to bring to a
boil. Once boiling, reduce to Setting 3.5 to
reduce to a simmer. Allow to simmer for about
10 to 15 minutes.
1. Put the beef stock/broth, ginger, peppercorns,
garlic, scallions, soy sauce and mirin in the
fondue pot. Set to Setting 6 to bring to a boil.
Once boiling, reduce to Setting 3.5 to bring
to a simmer. Allow to simmer for about 25 to
30 minutes.
2. To serve, skewer pieces of chicken onto forks
and cook until firm and cooked through in the
simmering broth, about 4 to 5 minutes.
2. To serve, skewer pieces of beef or pork onto
forks and cook until firm and cooked through
in the simmering broth, about 3 to 5 minutes
Skewer vegetables and tofu and cook to taste.
The vegetables and broth pair very well with a
bowl of rice, or with the suggested dipping
sauces below. If liquid cooks off too much,
add additional stock/broth and allow to simmer
for a few minutes before cooking foods.
Skewer vegetables and cook to taste.
The vegetables and broth pair very well with a
bowl of rice, or with the suggested dipping
sauces below. If liquid cooks off too much,
add additional stock/broth and allow to simmer
for a few minutes before cooking foods.
Suggested Dipping Sauces: Asian Peanut
Sauce (page 17); Wasabi Ginger Sauce (page 18)
Suggested Dipping Sauces: Asian Peanut
Sauce (page 17); Wasabi Ginger Sauce (page 18)
15
Fried seaFood & VeGetaBle
Fondue
ChoColate Fondue
Everything goes well when dipped in chocolate
– pretzels, cake, brownies or fruit. You can even
drizzle over ice cream if there is any left over.
Make sure all foods being dipped into the oil
are completely dry, otherwise the oil will spatter.
Invest in a deep fat/candy thermometer
Makes 6 to 8 servings
to monitor the temperature of the oil to be sure
you do not saturate or burn your foods.
¾
1¾
1½
cup whole or reduced fat milk
cup heavy cream
pounds bittersweet or semisweet choco-
late chips (do not use blocks of chocolate–
the extra cocoa butter in the chips pro-
duces a smoother fondue. Some varieties
of the blocks of chocolate are too delicate)
Makes 6 to 8 servings
3½
cups flavorless vegetable oil (such as
canola or grapeseed)
1
1
pound large shrimp, peeled (leave on tails)
and deveined
pound sea scallops, dried well and tough
muscle removed (most can be purchased
this way)
½
teaspoon pure vanilla extract
pinch sea salt
½
1
pound salmon fillet, skinned, cut into
1-inch pieces
baby eggplant (Japanese variety is
preferred), cut into ½-inch rounds
Put the milk and heavy cream in the fondue pot.
Set to Setting 4.5 to bring the mixture to a sim-
mer, but not boiling. Reduce the heat to Setting
3.5 and gradually, using a nonstick whisk, add the
chocolate chips. When the chocolate is complete-
ly blended, stir in the vanilla and salt.
1
small zucchini, cut into ½-inch rounds
green beans, cut into 2-inch pieces
large carrots, peeled and cut into
2-inch sticks
24
2
Reduce heat to Setting 3. Serve with biscotti,
fresh or dried fruit, marshmallows, graham crack-
ers, pretzels, angel food cake, brownies, etc.
lemon wedges, for serving
1. Put the oil in the fondue pot. Set to Setting 7.5
to heat. Oil should be hot (375°F when tested
with a deep fat/candy thermometer) but should
not be boiling.
ChoColate rasPBerry Fondue
A twist on the standard chocolate – you can use
any fruit purée in place of the raspberry.
2. To serve, skewer seafood and vegetables onto
forks and fry until golden and crispy. Drain
and allow to cool on paper towel-lined plates
for a minute before eating. Serve with the
suggested dips and sauces below and with
lemon wedges.
Makes 6 to 8 servings
1
cup frozen raspberries (about 4 ounces),
thawed
1½
1½
cups heavy cream
Suggested Dipping Sauces: Spinach Dipping
Sauce; Sundried Tomato and Roasted Red
Pepper Dip; Olive Tapenade Aioli; Tzatziki Sauce
(see pages 18–19)
pounds bittersweet or semisweet
chocolate chips (do not use blocks of
chocolate –the extra cocoa butter in the
chips produces a smoother fondue. Some
varieties of the blocks of chocolate are too
delicate)
pinch sea salt
2 to 3 tablespoons Chambord (optional)
16
Butter CaraMel Fondue
1. Put the thawed raspberries in the work bowl
of a food processor fitted with the metal chop-
ping blade. Process until puréed and smooth,
about 30 seconds. Place the purée in a fine
mesh strainer and press the liquid through into
a bowl. Discard the seeds, reserving the
purée.
Like the chocolate fondue, any leftover can
either be reheated the following day, or
drizzled over a bowl of ice cream.
Makes 6 to 8 servings
2. Put the cream in the fondue pot. Set to Setting
4.5 to bring the mixture to a simmer, but not
boiling. Reduce the heat to Setting 3.5 and
gradually, using a nonstick whisk, add the
chocolate chips.
3
cups granulated sugar
teaspoons sea salt
cup water
tablespoons light corn syrup
cup heavy cream
1½
¾
3
1
1
3. When the chocolate is completely blended
stir in the raspberry purée, salt and the liqueur
(if using).
stick (4 ounces) unsalted butter, cut into
½-inch cubes
4. Reduce heat to Setting 3. Serve with biscotti,
fresh or dried fruit, marshmallows, graham
crackers, pretzels, angel food cake, brownies,
etc.
1. Put the sugar, salt, water and corn syrup in
the fondue pot. Set to Setting 7.5 and cook
until the sugar mixture turns a very light amber
color (about 15 minutes). Keep a close eye on
the caramel sauce as it can burn easily.
white ChoColate Fondue
2. Once the sugar mixture has a light amber color,
reduce to Setting 5 and slowly and carefully
stir in the cream, no more than ¼ cup at a
time (if you add the cream too quickly, it will
foam and bubble too much). After the cream
has been incorporated, slowly whisk in the
butter (using a nonstick whisk), one piece at a
time, continually whisking to emulsify until all
the butter has been added.
White chocolate leans on the sweeter side, so
pairing with more salty or tart items seems to work
best, such as pretzels and green apples.
Makes 6 to 8 servings
1
½
cup whole or reduced fat milk
cup heavy cream
3. Reduce heat to Setting 3. This is best served
with tart fruit, such as green apple wedges,
pretzels, angel food cake, brownies, etc.
1½
pounds white chocolate (chips or chopped
white chocolate)
pinch sea salt
1. Put the milk and heavy cream in the fondue
pot. Set to Setting 4.5 to bring the mixture
to a simmer, but not boiling. Reduce the heat
to Setting 3.5 and gradually, using a nonstick
whisk, add the chocolate. When the chocolate
is completely blended, stir in the salt.
sauCes For Fondues
asian Peanut sauCe
Any type of peanut butter will work for this recipe
– natural, or processed; creamy or chunky.
Use your favorite!
2. Reduce heat to Setting 3. Serve with biscotti,
fresh or dried fruit, marshmallows, graham
crackers, angel food cake, brownies, etc.
Makes about 1¾ cups
1
3
1½-inch x 1-inch piece fresh ginger,
peeled and sliced
garlic cloves, peeled
17
½
⁄3
¼
2
½
cup chicken stock/broth, reduced sodium
cup soy sauce, reduced sodium
cup sesame oil
tablespoons rice vinegar
teaspoon fresh lime juice
1. Put the ginger, shallot and garlic into a blender
jar. Pulse on low about 5 times to chop
Scrape down the sides of the jar and
pulse a few more times until evenly
chopped. Add the remaining ingredients.
Blend on Low for 20 to 30 seconds, until
completely homogenous.
1
1 to 2 tablespoons fresh cilantro
2. Transfer to a separate container and allow to
sit for at least 30 minutes to allow flavors to
develop.
1½
½
tablespoons granulated sugar
cup peanut butter, creamy or chunky
2 to 4 drops Asian chili oil (add to taste)
3. This may be used immediately after resting, or
stored in the refrigerator for up to a week.
Bring to room temperature and stir well before
using.
1. Put the ginger and garlic in the work bowl of
a food processor fitted with the metal chop-
ping blade. Process to chop, stopping to
scrape down the sides of the bowl as needed.
Add the remaining ingredients, except for the
chili oil. Process for 20 to 30 seconds to
combine, again stopping as needed to scrape
down the sides of the bowl.
sPinaCh diPPinG sauCe
To save time, you can defrost your chopped
spinach in the refrigerator overnight (be sure to
place on a rimmed plate or in a bowl, for it will
release liquid and condensation).
2. Add the chili oil to taste, and process for an
additional 5 seconds to combine.
Makes about 1½ cups
3. This may be used immediately, or stored in the
refrigerator for up to 5 days. Bring to room
temperature and stir well before using.
½
ounce Parmesan, cut into ½-inch pieces
1 to 2 garlic cloves, peeled
8
½
1
chives, cut into 1-inch lengths
cup well-packed Italian (flat) parsley
cup plain Greek yogurt
package (10 ounces) frozen chopped
spinach, thawed and drained
wasaBi GinGer sauCe
If you want this to be a bit spicier, up the wasabi
paste to your desired taste.
1
Makes about 2 cups
¼
cup olive oil
1
1
1½-x-1-inch piece fresh ginger, peeled and
cut into ½-inch pieces
small shallot, peeled and cut into ½-inch
pieces
4 to 6 drops hot sauce
3 to 4 tablespoons water
kosher salt to taste
1
garlic clove, peeled
1. Put the Parmesan and garlic into the work bowl
of a food processor fitted with the metal chop-
ping blade. Pulse a few times to break up, and
then process until finely chopped. Scrape
down the sides of the bowl as needed. Add
the chives, parsley, yogurt and spinach;
process to fully combine, about 40 to 60
seconds. Scrape down the sides of the work
bowl, and then with the unit running, slowly
add the olive oil through the small feed tube.
¾
¾
¼
2
1½
1
1
1½
½
cup mirin (Japanese rice wine)
cup soy sauce, reduced sodium
cup rice vinegar
tablespoons molasses
tablespoons prepared wasabi paste
tablespoon packed light brown sugar
tablespoon sesame oil
teaspoons ground ginger
teaspoon freshly ground black pepper
18
2. Scrape down the sides of the work bowl. Add
the hot sauce to taste, and while processing
slowly add water until desired consistency is
achieved. Add more water as needed. Taste
and add salt or other seasonings if desired.
3. This may be used immediately after resting, or
stored in the refrigerator for up to a week.
Bring to room temperature and stir well
before using.
3. This may be used immediately, or stored in the
refrigerator for up to 5 days. Bring to room
temperature and stir well before using.
oliVe taPenade aïoli
In addition to being used as a side sauce for the
fondue, this can also be spread on crostini, or
used to jazz up a simple grilled cheese
and tomato sandwich.
sundried toMato & roasted
red PePPer diP
Very rich and packed with flavor, this dip
is also great with crudités.
Makes about 2
cup
⁄3
Makes about 1 cup
1
garlic clove, peeled
12
1
1
pitted kalamata olives, drained
teaspoon fresh lemon juice
teaspoon drained capers
teaspoon Dijon mustard
teaspoon herbes de Provence
cup mayonnaise
1
½
4
garlic clove, peeled
teaspoon dried basil
sundried tomatoes (oil-packed), drained
and cut into 1-inch pieces
large roasted red pepper, drained and cut
into 1-inch pieces
½
½
1
1
⁄
3
1
2
teaspoon balsamic vinegar
ounces cream cheese, cut into 1-inch
pieces
tablespoons sour cream
pinch kosher salt, or to taste
1. Put the garlic in the work bowl of a chopper
or food processor fitted with the metal cho-
pping blade. Pulse a few times to break up,
and then process until finely chopped. Scrape
down the sides of the bowl and then add the
olives, lemon juice, capers, mustard and
herbes de Provence. Pulse to chop, and
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 incorporate.
2
1. Put the garlic and basil into the work bowl of
a chopper or food processor fitted with the
metal chopping blade. Pulse a few times to
break up, and then process until finely
chopped. Scrape down the sides of the bowl
and then add the sundried tomatoes, roasted
red pepper and vinegar. Process to chop,
about 10 to 20 seconds, stopping to scrape
down the sides of the work bowl as needed.
Add the cream cheese and sour cream.
Pulse to combine, and then process until
homogenous. Scrape down the sides of the
work bowl, and then process an additional
5 seconds. Add salt to taste.
2. This may be used immediately, or stored in the
refrigerator for up to a week. Bring to room
temperature and stir well before using.
2. Transfer to a separate container and allow
to sit for at least 30 minutes to allow flavors
to develop.
19
tzatziki sauCe
WARRANTY
Everyone has their own version of this sauce.
Ours is very simple, but is the perfect
accompaniment to the seafood fondue
on page 15.
Limited Three Year Warranty
This warranty is available to consumers only.
You are a consumer if you own a Cuisinart® Lazy
Susan Electric Fondue 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® Lazy Susan
Electric Fondue will be free of defects in materials
and workmanship under normal home use for 3
years from the date of original purchase.
Makes about 2
cup
⁄3
1
small cucumber, trimmed but not peeled,
and cut to fit the feed tube
garlic clove, peeled
tablespoons fresh dill
tablespoons fresh mint leaves
tablespoon fresh oregano
(or ½ teaspoon dried)
cups plain Greek yogurt
1
1½
1½
½
We recommend that you visit our website,
2
1
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
tablespoon fresh lemon juice
¼to½ teaspoon kosher salt (to taste)
1 to 2 pinches freshly ground black pepper
(to taste)
purchase date, the purchase date for purposes of
this warranty will be the date of manufacture.
1. Fit a food processor with the medium shredding
disc. Shred the cucumber using medium
pressure. Remove and reserve.
If your Cuisinart® Lazy Susan Electric Fondue
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, 7811 North Glen
Harbor Blvd., Glendale, AZ 85307.
2. Replace the shredding disc with the metal
chopping blade. Put the garlic, dill, mint and
oregano in the work bowl and process to
chop, about 5 seconds. Scrape down the
sides of the bowl and add the yogurt. Process
to combine, about 10 seconds. Scrape down
the sides of the bowl and add the shredded
cucumber and lemon juice; pulse to combine.
Add salt and pepper to taste.
To facilitate the speed and accuracy of your
return, please enclose $10.00 for shipping and
handling of the product.
3. Transfer to a separate container and allow to
chill for at least 30 minutes to allow flavors to
develop.
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).
4. This may be used immediately after resting, or
stored in the refrigerator for up to 5 days. Stir
well before using.
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
20
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.
damages caused by attempted use of this unit
with a converter, as well as by use with
accessories, replacement parts or 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.
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
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.
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® Lazy Susan Electric Fondue 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
21
NOTES
22
NOTES
23
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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, cookware, tools and gadgets.
©2012 Cuisinart
150 Milford Road
East Windsor, NJ 08520
Printed in China
Any other trademarks or service marks referred to
herein are the trademarks or service marks of their
respective owners.
12CE131516
G IB-11440
Version no : IB-11440
Fold Size:
203X152MM Saddle Stitched 24PP
Material (Cover): 157gsm matt artpaper
(Inside):
120gsm gloss artpaper
Gloss Varnishing in cover
Coating:
Color (Cover): 4C(CMYK)+1C(BK)
(Inside):1C(BK)+1C(BK)
Date: JUN-19-2012
Co-ordinator: Scias
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CFO1000 IB-11440(0,0) BOOK
LEP0042IB-1-1
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Operator : JESON
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