Cuisinart CFO-3SS Instruction and Recipe Booklet - Page 5
Suggested, Temperatures For, Fondues, Fondue, Cooking/preparation, Serving/cooking, Tips & Hints - fondue set
UPC - 086279006417
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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. FONDUE COOKING/PREPARATION SERVING/COOKING Chocolate Fondues Heat cream/liquid until it reaches a slow boil on Setting 4-1/2 - 5. Reduce temperature to Setting 3-1/2 - 4 to gradually add chocolate to simmering liquid. Hold Chocolate Fondues at Setting 3 for serving. Cheese Fondues Cook finely chopped onions and other aromatic vegetables for flavoring at Setting 5-1/2 - 6. Increase temperature to Setting 6-1/2 to add liquids and bring to slow boil. Reduce heat to Setting 4-1/2 - 5 to gradually add shredded cheeses. Hold Cheese Fondues for serving at Setting 3. Broth Fondues Sauté finely chopped onions, other aromatic vegetables, and herbs/spices for flavoring the broth at Setting 5 - 6. Add liquid and bring to a boil at Setting 7. Reduce the heat to Setting 3-1/2 to simmer broth. Hold broth-based fondues for serving at Setting 3-1/2 - 4. Oil Fondues Heat oil at Setting 7-1/2 for 10 - 15 minutes until oil is barely bubbling and tests at 375° F when tested with a candy/deep fry thermometer, or a 1-inch cube of bread is cooked to a golden, toasty brown. If maximum quantities of cold food are added simultaneously, it may be necessary to increase temperature from Setting 7-1/2 to 8. Adjust temperature setting as needed to maintain oil temperature. TIPS & HINTS When making fondue, use a wine or beer that you would prefer drinking. Taste and flavor 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 color 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 color, 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 center 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. 5