Cuisinart CFO-1000 User Manual

6

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.

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  

ingredients. 

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 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 

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.

•  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.  

•  Chardonnay and red wines are not  

 

recommended for fondue cooking because  

 

the taste of chardonnay can be  

 

overwhelming, and red wine lacks color  

 appeal.
•  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.

•  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.