Cuisinart CFO-1000 User Manual

7

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.
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.
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.
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.
After cooking with oil, turn the temperature  

control dial to Off. Allow fondue pot and fondue 

ring to cool completely before handling and 

cleaning. 

•

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. 

•  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.

•  Adjust temperature setting as needed to

 

maintain oil temperature.

•  Dipping suggestions include scallops, shrimp,

 

green beans, tofu, peppers, cauliflower,  

 

carrots, and steamed potatoes.

•  Dipping sauces are a great accompaniment.  

 

See page 17 for recipes.

•  When making a broth fondue, use a  

 

homemade stock that has been strained, or a  

 

flavorful store-bought broth or stock.

•  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.

•  Keep additional hot stock or broth available to

 

add to the fondue pot as necessary.

•  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.

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.
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.