Cuisinart LAZY SUSAN ELECTRIC FONDUE CFO-1000 User Manual

16

Make sure all foods being dipped into the oil 

are completely dry, otherwise the oil will spatter. 

Invest in a deep fat/candy thermometer  

to monitor the temperature of the oil to be sure 

you do not saturate or burn your foods. 

Makes 6 to 8 servings

3½    cups flavorless vegetable oil (such as 

canola or grapeseed) 

1 

  pound large shrimp, peeled (leave on tails) 

and deveined

1 

  pound sea scallops, dried well and tough 

muscle removed (most can be purchased 

this way)

½    pound salmon fillet, skinned, cut into 

1-inch pieces

1 

  baby eggplant (Japanese variety is  

preferred), cut into ½-inch rounds

1 

  small zucchini, cut into ½-inch rounds

24    green beans, cut into 2-inch pieces
2 

  large carrots, peeled and cut into  

2-inch sticks

 

  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. 
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. 
Suggested Dipping Sauces: Spinach Dipping 

Sauce; Sundried Tomato and Roasted Red 

Pepper Dip; Olive Tapenade Aioli; Tzatziki Sauce 

(see pages 18–19)

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. 

Makes 6 to 8 servings 

¾    cup whole or reduced fat milk
1¾    cup heavy cream 
1½    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)

½    teaspoon pure vanilla extract
 

  pinch sea salt

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.  
Reduce heat to Setting 3. Serve with biscotti, 

fresh or dried fruit, marshmallows, graham crack-

ers, pretzels, angel food cake, brownies, etc. 

A twist on the standard chocolate – you can use 

any fruit purée in place of the raspberry. 

Makes 6 to 8 servings 

1 

  cup frozen raspberries (about 4 ounces), 

thawed

1½     cups heavy cream 
1½    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)