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Cuisinart CDF-100

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Comments to date: 10. Page 1 of 1. Average Rating:
phedlund 2:44pm on Friday, October 22nd, 2010 
I love this deep fryer....its compact design is a great for people with limited kitchen space. Perfect for my apartment. cuisinart compact deep fryer is a good looking fryer
silvan 9:21pm on Wednesday, September 8th, 2010 
Great product for one or two people I have had this product for a couple of months now, and I have been using it on a very regular basis.
RCooke 11:01pm on Thursday, August 26th, 2010 
Filling a void This turned out to be so handy. For quick nite time snacks or a impromtu party - great! Compact Fyer Being only two of us, we were looking for a deep fryer which would fit our lifestyle. We found this unit, the Cuisinart.
slibbe 12:37pm on Monday, August 9th, 2010 
I recently bought a Cuisinart deep frier. Within hours of it arriving we were using it! The product I received was defective and in my opinion poorly designed. In order to properly cook french frys they need to be cooked at least at 375.
rabideau 4:57pm on Monday, August 2nd, 2010 
Great for our family of 3 living in an apartment. Easy on the limited counter space, but performs well for our occasional frying needs.
vach 9:18pm on Saturday, July 31st, 2010 
I have been using T-Fal Type fryers for years. I love Cuisinart appliances. My disapointment comes in that it is smaller than the compitation.
hlndr420 5:00am on Friday, July 2nd, 2010 
Small amount of cooking oil needed and heats up quickly. We can have Holiday Green Bean casserole again. My daughter was diagnosed with Celiac so I have to make the FrenchFried Onions gluten free. Received this deep fryer as a gift. Unfortunately, I had to return it due to its small size. I liked the design, the location of the controls.
clockworks 6:29am on Friday, May 14th, 2010 
Very appropiate for a small kitchen room. Compact Storage","Easy To Clean","Temperature Control Limited Capacity
littlej 7:43am on Monday, March 22nd, 2010 
Very good product if you desire to cook in small batches and keep it warm to serve to a family or crowd.
blackfrogg 3:10am on Tuesday, March 16th, 2010 
It was a great value. It is convenient for fried foods. It gives us a variety of food fixin in addition to my iron skillets.

Comments posted on www.ps2netdrivers.net are solely the views and opinions of the people posting them and do not necessarily reflect the views or opinions of us.

 

Documents

doc0

Basic to Gourmet DEEP FRYER RECIPES

Instruction Booklet

Reverse Side

CONTENTS

Tips and Hints. 2 Fun and Different Ideas. 3 RECIPES Beer Batter. 4 Tempura Batter. 4 Crumb Coatings. 4 Deep Fried Chicken Wings for One with Accompanying Sauces. 5 Fried Vegetable Wontons.6 Soy Dipping Sauce. 7 Vegetable Tempura. 8 Cajun Shrimp with Creole Mustard Mayonnaise. 8 Fried Calamari. 9 Crab Cake Fritters. 9 Perfect French Fries. 10 Potato Chips. 11 Corn, Scallion, and Sweet Red Pepper Fritters. 11 Hush Puppies. 12 Deep Fried Sage and Prosciutto Ricotta Balls. 13 Goat Cheese Ravioli. 13 Shrimp and Leek Ravioli. 14 Falafel. 15 Sesame Chicken Fingers. 15 Sopaipillas. 16 Apple Fritters. 17 Chocolate Banana Purses. 17

TIPS AND HINTS

When frying food that is not coated in batter, make sure it is patted dry with paper towels, as excess moisture causes the oil temperature to drop. The smallest amount of water will also cause hot oil to spatter. It is important to use clean oil when frying. We recommend changing oil after every time you fry. It is possible to fry in the same oil more than once, especially if you are frying mild, non-odorous foods such as vegetables. After you fry something with a distinct odor, such as fish, any foods you fry afterward will take on a similar flavor. For this reason when you prepare a dish like fish and chips you would want to fry the chips first. Any time the oil looks very dark after frying multiple times it is time to change it. Also, the smoking point (temperature when oil will burn) of the oil lowers with each use. To filter oil for further use, wait until the oil is COMPLETELY cool, about 2 hours after frying. Pour the oil from the designated pouring spout into a container with a funnel lined with cheesecloth or a coffee filter to catch any debris. If reusing, store in a closed container in a dark and cool area. Recommended oils for frying are all vegetable oils, canola oil, peanut oil, or grapeseed oil. Specialty nut oils (walnut, almond, hazelnut, etc.) have a lower smoking point (temperature when oil will burn) so they are not recommended or suggested for deepfrying. We do not suggest frying with nut oils other than peanut oil. Olive oil is a healthy oil with great flavor, but extra virgin olive oil has a low smoking point and should not be used to deep fry at high temperatures unless it is blended with vegetable oil. Pure olive oil may be used as it imparts a good flavor, but do not fry above the temperature of 360F. The ratio to fry with extra virgin olive oil is to blend part extra virgin to parts vegetable oil. It is never recommended to deep-fry with specialty nut oils such as walnut, sesame, or hazelnut.
Oil temperature is crucial for deep frying. To avoid greasy, oil-saturated foods, the oil temperature must be between the temperatures 350F and 375F. The exception is frying potatoes, as you blanch them in oil first to cook the interior at a lower temperature, and then fry again at a higher temperature to achieve the crispy exterior. When adding foods to the deep fryer it is important not to add too much at once. Too much food will cause the temperature of the oil to drop, resulting in greasy rather than crispy food. Overcrowding the fryer basket will also result in uneven cooking. The recipes will specify whether to place the food to be fried in the basket in either the up or down position. When adding food to the deep fryer in the down position, be very careful not to drop anything into the hot oil, causing it to splash upward. Instead, gently ease ingredients into the oil right at the oils surface with a pair of tongs or a perforated skimmer. It is best to season fried food with salt and pepper once it has drained on paper towels after frying and while it is still hot. Deep-fried foods are best when served immediately after cooking and draining. If you are frying large amounts of food, keep your oven preheated to 200F. This way you can keep fried food on a wire rack set on a jelly-roll pan in the oven once it has been fried, to keep it warm for serving. Always remove small food particles from the oil with a large, round slotted spoon or spider. Always have your ingredients ready to go as soon as your oil is at the correct temperature. When frying for an extended amount of time, be sure oil returns to required temperature before frying each batch. It is also important to keep the oil at the recommended level for each recipe, adding more oil as needed remember, when foods are fried at the proper temperature, minimal oil is absorbed. The best way to clean unit is to add 2 tablespoons of baking soda and water to the fill line and boil for 5 minutes. We recommend

cleaning with baking soda after each use (each time you change oil). See "Cleaning and Care" section, page 5 in instruction booklet.
FUN AND DIFFERENT IDEAS TO TRY IN THE DEEP FRYER
Fried cheeses are great on top of a salad or as a new addition to a cheese plate. Try deep frying cheese take Camembert, Brie or chvre, slice into wedges or individual portions, dip in beaten egg whites and then roll in panko breadcrumbs seasoned with teaspoon of salt and teaspoon of pepper and a teaspoon of herbs de Provence. Place cheese in freezer for at least hour to firm and set the coating. Fry at 375F for 1 to 2 minutes until golden. Drain on paper towels and serve immediately. Thinly julienne leeks and fry at 375F. Remove when golden, after 1 to 2 minutes. Drain on layered paper towels and season with salt. Serve alongside or on top of meats, fish, salads, or even mashed potatoes for a delicate crunch. For crispy noodles, cut egg roll wrappers into strips and deep fry at 375F until golden brown, about 1 to 2 minutes. Drain on layered paper towels and season with salt. For tortilla chips, cut corn tortillas into quarters and deep fry at 375F until golden brown, about 3 to 4 minutes. Drain on layered paper towels and season with salt. For croutons, cut day-old bread into cubes. Fry at 375F until golden brown, approximately 1 to 2 minutes. The following versatile batters can be used for chicken, fish, seafood, and vegetables.
2006 Cuisinart is a registered trademark of Cuisinart Any trademarks or service marks of third parties used herein are the trademarks or service marks of their respective owners.

RECIPES

Beer Batter

Makes 1 cups

Crumb Coatings
An alternative to batter is simply to coat the items you are frying with a crumb mixture. Some examples of crumb mixtures are: Seasoned breadcrumbs Panko breadcrumbs (Japanese breadcrumbs that are coarser than regular breadcrumbs they impart a crunchy texture) Graham cracker crumbs Cornflake crumbs A standard way to coat items to be fried is to first dredge them in flour, shaking off any excess, then dredge in beaten egg, shaking off excess, and finally, dredge in the crumb mixture of your choice, also shaking off the excess. It is sometimes recommended to refrigerate the breaded items for at least hour before frying (this helps the crumbs stick to the item being fried). Follow the directions for frying given in the recipe.
cup unbleached, all-purpose flour teaspoon kosher salt cup beer
Place flour and salt in a mixing bowl. Add the beer and stir with a whisk to incorporate. Let batter rest, covered with plastic, for at least hour and up to 2 hours in the refrigerator before using.

Tempura Batter

Makes about 1 cups
egg yolk cup ice water cup cake flour cup cornstarch

In a mixing bowl, stir together the egg yolk and ice water until well combined. Stir in both cake flour and cornstarch; the batter will be lumpy. Let batter rest, covered, for about 1 hour in the refrigerator before using.
Deep Fried Chicken Wings for One
Makes 10 to 12 pieces, depending on size of wings
SAUCE SUGGESTIONS FOR DEEP FRIED CHICKEN WINGS
cup packed brown sugar cup kosher salt cup boiling water cups ice cubes pound chicken wings (about 5 or 6) *

Buffalo Sauce

Makes about 1 cup enough for 3 pounds Deep Fried Wings
Place sugar, salt and boiling water in a large bowl; stir until sugar and salt are completely dissolved. Add ice cubes and allow the mixture to cool completely. Cut off wing tips (reserve for another use such as stock, or discard), and halve the chicken wings at the joint. Place in the cooled brine and add cold water to cover. Cover and refrigerate at least one hour or overnight. This is brining the meat, which produces a moist, juicy wing. If you are in a rush, this step can be omitted. Fill the Cuisinart Deep Fryer to the maximum line with vegetable oil. Preheat to 375F. While the oil is heating, drain the chicken wings and dry them well (the oil will splatter if the wings are at all wet). Prepare your favorite sauce. Working in batches of about 5 to 6 wing halves at a time, fry in hot oil until deep golden brown and crispy and no signs of pink show when pierced at the bone, about 9 to 12 minutes (depending on size of wings). Lift basket and let oil drain out. With a pair of tongs, place wings on layered paper towels to drain. Repeat with remaining wings until all wings have been cooked. When all wings are cooked, add to the bowl of sauce and toss to coat completely. Transfer to a dish and pour any remaining sauce over wings or place in a small bowl for dipping. *This recipe can easily be doubled. When ready to fry, preheat oven to 200F. Place a wire cooling rack on a jelly-roll pan. Once the first batch of wings is cooked, transfer them to the wire rack on the jellyroll pan and keep warm in the preheated 200F oven. Repeat as necessary. Once all wings are cooked, toss in the pre-made sauce.
cup unsalted butter, melted cup Louisiana hot sauce (such as Franks Louisiana Red Hot!) tablespoon cider vinegar
Place all ingredients in a medium bowl. Stir with a whisk until completely blended and homogenous. Add hot wings and toss to coat. Pour remaining sauce over wings to serve.

Asian Mahogany Sauce

Makes about 1 cup

2 1

cup soy sauce tablespoons sherry cup hoisin sauce cup plum sauce tablespoons rice vinegar tablespoon honey clove garlic, minced tablespoon fresh ginger, minced
Place all ingredients in a saucepan over medium heat. Bring to a boil and then reduce to a simmer for about 5 minutes. Add hot wings and toss to coat. Pour remaining sauce over wings to serve.

Sweet & Spicy Glaze

Creamy Blue Cheese Dressing
Serve with Buffalo Wings and celery sticks Makes about 2 cups dressing.
cup apricot preserves cup orange marmalade (orange rinds finely chopped) cup ketchup tablespoons balsamic vinegar tablespoons Worcestershire sauce teaspoons Tabasco or other hot sauce, to taste

Honey Mustard Sauce

Makes 1 cup
clove garlic, peeled and chopped ounce shallot, peeled and chopped cup nonfat yogurt cup lowfat buttermilk cup lowfat mayonnaise teaspoon dry mustard teaspoon Worcestershire sauce teaspoon white pepper ounces crumbled blue cheese dash Tabasco or other hot sauce, to taste
cup honey cup Dijon-style mustard teaspoon Tabasco or other hot sauce (can be omitted if preparing for children)
Place the garlic, shallot, yogurt, buttermilk, mayonnaise, dry mustard, Worcestershire, and pepper in a medium bowl. Whisk ingredients until smooth and creamy. Stir in the crumbled blue cheese and Tabasco. Let stand for 30 minutes before using to allow flavors to develop. Cover and refrigerate all unused portions. Keeps 1 week.

Fried Vegetable Wontons

Makes 16 to 18 wontons
tablespoon vegetable oil cup finely chopped shallot (about 1 shallot) cup finely chopped carrots tablespoons finely chopped celery jalapeo seeded and finely chopped teaspoon chopped garlic tablespoons finely chopped mushrooms tablespoons finely chopped red bell peppers
tablespoons finely chopped fresh ginger teaspoons soy sauce teaspoons sesame oil tablespoon rice vinegar wonton wrappers water and cornstarch for sealing wontons
Fill the Cuisinart Deep Fryer to the maximum line with vegetable oil. Preheat to 375F. When oil is ready, fry wontons in batches. Fill the basket, in the up position, in a single layer of wontons (about 3 to 4). Do not overcrowd. Lower basket into oil and fry for about 1 minute, until golden and crispy. Lift basket and let the oil drain out. With a pair of tongs, place wontons on layered paper towels to drain, and season lightly with salt. Repeat with remaining wontons and serve immediately. Serve wontons with a soy dipping sauce. *Note: When using wonton wrappers, it is important to keep them in their package or wrapped in plastic until you use them, as they can easily dry out. For shrimp wontons: Process 8 ounces of cooked shrimp with 1 egg white and stir into the cooled vegetable mixture before assembling wontons.

Pour the vegetable oil in a 2-quart saut pan over medium heat. Add the shallot, carrot, celery, and jalapeo and saut for about 3 minutes, until vegetables soften slightly. Add the garlic, mushroom, and bell pepper and continue to cook for an additional 3 to 4 minutes. Stir in ginger, soy sauce, sesame oil, and rice vinegar and cook for about 1 minute. Taste and correct seasoning if needed. Remove from heat and allow to cool before assembling wontons. Filling can be prepared ahead cool and refrigerate until ready to assemble wontons. Prepare a work area equipped with small bowl of water and pastry brush, small bowl of cornstarch, large plate or cutting board dusted with cornstarch, package of wonton wrappers*, and wonton filling. On a clean, dry surface, line up 3 to 6 wonton wrappers at a time. Place tablespoon of filling in the middle of each wrapper. Brush the edges of the wrappers with water. Then fold the wrappers. If using square wrappers fold into a triangle and then press the edges tightly with your fingers in order to seal the wonton. Then, fold again so that the points on the longest side of the triangle meet, pressing them so that they adhere. If using round wrappers, fold circle in half pressing with your fingers to seal the dumpling. Leave as is or crimp the edges using your thumb and first finger. Continue to fill the remaining wontons. Keep the prepared wontons on a clean tray or cutting board and dust them with plenty of cornstarch. Once finished, cover in plastic.

Soy Dipping Sauce

4 cup soy sauce tablespoons rice vinegar teaspoons minced ginger drops sesame oil pinch crushed red pepper (optional)
Place all ingredients in a bowl and stir to mix. Serve with fried wontons.

Vegetable Tempura

Makes 2 servings Makes 2 to 3 servings

Cajun Shrimp

3 pound shelled and deveined raw shrimp cup unbleached all-purpose flour cup cornmeal (white or yellow) tablespoon chili powder teaspoons thyme teaspoon ground cumin teaspoon garlic powder teaspoon sweet paprika teaspoon kosher salt teaspoon freshly ground black pepper large eggs cup milk

Tempura batter: 1 large egg yolk 1 cup ice water cup cake flour cup cornstarch -1 pound assorted sliced vegetables (i.e. green beans, asparagus, sweet potato, eggplant, onions, carrots, broccoli, cauliflower, zucchini)
In a mixing bowl, whisk together the egg yolk and the ice water. Add the cake flour and cornstarch and whisk to incorporate the ingredients. The batter will appear lumpy. Cover with plastic and rest the batter for about an hour in the refrigerator. Fill the Cuisinart Deep Fryer with vegetable oil to the maximum line. Preheat to 375F. When the oil is ready, lower the basket into the oil. Choose an assortment of vegetables and dip into the tempura batter. Allow any excess batter to drip off and then carefully lower vegetables into the oil. Be sure to not overcrowd the basket. Fry for about 3 to 5 minutes, turning once during cooking time, until the vegetables are golden and crispy. Lift basket and let the oil drain out. With a pair of tongs, place vegetables on layered paper towels and season with salt. Repeat with remaining vegetables and serve immediately. Serve with soy sauce or soy dipping sauce (see previous recipe).
Rinse and dry shrimp. Place on a tray or baking sheet lined with a triple thickness of paper towels. Refrigerate until ready to use. Place the flour, cornmeal, chili powder, thyme, cumin, garlic powder, paprika, salt, and pepper in a medium bowl. Stir to blend. Place the eggs in a medium bowl and beat with a whisk until completely blended. Add milk and stir to blend. Fill the Cuisinart Deep Fryer with vegetable oil to the maximum line. Preheat to 375F. While the oil is heating, prepare the shrimp. In small batches, place the shrimp in the egg mixture. Drain and add to the seasoned flour. Toss gently to completely coat with dry mixture. Remove and place each piece separately on a tray or baking sheet lined with waxed paper. Repeat with the remaining shrimp. Preheat the oven to 200F. Place a wire rack on a jelly-roll pan. When oil is ready, lower the basket into the oil. Add shrimp in batches, about 4 to 5 at a time to the hot oil do not crowd and cook until golden and crispy, about 1 to 3 minutes. Repeat with remaining shrimp. As they are cooked place on layered paper towels for 2 to 3
minutes to drain, then transfer to the rack in the oven to keep warm while cooking the remaining shrimp. Serve with Creole Mustard Mayonnaise.
Creole Mustard Mayonnaise
cup Creole-style mustard cup light or regular mayonnaise
containing the egg and cream mixture. Place the flour, salt, pepper, paprika, and cayenne in a separate mixing bowl. Remove a handful of the calamari from the egg and cream mixture, allowing any extra to drip back into the bowl. Place in seasoned flour. When oil is ready, lower the basket into the oil. Working in small batches, shake any excess flour from calamari. Carefully add a batch of calamari at a time to the hot oil and fry until golden brown, approximately 1 to 3 minutes. Drain on layered paper towels and season with salt. Repeat with remaining batches and serve immediately with marinara sauce or aoli.

Place ingredients in a small bowl and stir with a whisk until completely blended. Cover and refrigerate until ready to use. 1 1

Crab Cake Fritters

Makes eight 4-ounce fritters

Fried Calamari

Makes 4 servings
pound calamari, cleaned and sliced into " rings cups light cream or buttermilk large egg, lightly beaten cup unbleached all-purpose flour teaspoon kosher salt teaspoon fresh ground pepper teaspoon paprika teaspoon cayenne
Submerge calamari in 1 cup of the cream or buttermilk in a mixing bowl. Wrap the bowl in plastic and refrigerate for an hour. When you are ready to fry, remove calamari from refrigerator. Fill the Cuisinart Deep Fryer with vegetable oil to the maximum line. Preheat to 375F. While the oil is heating, whisk the egg with the second cup of cream. Strain the calamari and place it in the bowl
ounces lump crabmeat teaspoon extra virgin olive oil chopped red bell pepper (8 ounces) green onions, trimmed and chopped (approximately - cup) teaspoon chopped fresh garlic teaspoon kosher salt eggs, lightly beaten cup panko breadcrumbs, plus extra for dredging cup mayonnaise teaspoon Worcestershire sauce teaspoon Dijon style mustard teaspoons Old Bay seasoning hot sauce (optional)
Look through crabmeat to make sure it has no shells or cartilage and reserve in refrigerator.
Place the olive oil in a 10" skillet and place over medium heat. Add the peppers and onion and saut for at least 5 minutes until the vegetables soften slightly. Stir in the garlic and salt and cook for another 5 minutes. Remove the vegetables from the heat and allow to cool for a few minutes. Once the vegetables are cool to the touch add them to the crabmeat. Add the eggs, panko, mayonnaise, Worcestershire, Dijon, Old Bay, and dash or two of hot sauce if desired. Very carefully mix all ingredients together. The best way to mix the crab mixture is with clean hands; however, you can use a spoon or spatula. It is important to mix gently to keep the crabmeat intact. From the mixture form -cup oval cakes with your hands and place them on a clean plate, separating the layers of cakes with wax paper. Cover with plastic and refrigerate for 1 hour before frying. Fill the Cuisinart Deep Fryer with vegetable oil to the maximum line. Preheat to 375F. While the oil is heating, roll the crab cakes in panko to coat. When oil is ready, place about 2 crab cakes in the basket in the up position. Lower into the oil, and cook for about 2 to 4 minutes, turning the cakes half way through cooking time. Lift basket and let the oil drain out. With a pair of tongs, place crab cakes on layered paper towels to drain and lightly season with salt. Continue with the remaining cakes and serve immediately.

Perfect French Fries

To obtain the perfect French fry you must fry the potatoes twice. Serves 2 to 3
pound russet potatoes kosher salt
Peel potatoes and cut into strips about to " thick, using either a sharp knife, a French fry cutter, or a French fry disc in a food processor. Place potatoes in a bowl submerged in cold water until ready to use. Fill the Cuisinart Deep Fryer with vegetable oil to the maximum line. Preheat to 300F. While the oil is heating, lay the potatoes on layers of paper towel to dry them well. When the oil is ready, fill the basket in the up position with one layer of potatoes. Lower the basket and cook for 3 minutes. Remove potatoes and drain on layers of paper towels. Continue cooking the remaining potatoes in batches and drain. Increase temperature to 375F. When oil is ready, follow the same method as the first time. With basket in the up position, place the potatoes in a single layer. Lower the basket and cook for 4 to 5 minutes for thin French fries or 8 to 12 minutes for thicker cut fries. Fries are done when they are golden brown and crispy. Remove fries from basket and drain again on layered paper towels. Season with salt and serve immediately.

Potato Chips

Serves 2
Corn, Scallion and Sweet Red Pepper Fritters
Makes about 10 to 12 fritters
Yukon Gold potato (about 8-9 ounces) kosher salt
Slice potatoes very thin (about 116 to 18" thick) with a very sharp knife, mandoline, or food processor. Place potato slices in a bowl submerged in ice water and reserve for 15 minutes. Fill the Cuisinart Deep Fryer with vegetable oil to the Max fill line. Preheat to 300F. Dry potatoes well. When oil is ready, with the basket in the up position, place potatoes in the basket in a single layer. Lower the basket and cook for about 3 minutes. Reserve the potato slices on layered paper towels. Continue to cook the remaining potato slices in the same manner. Increase the temperature to 375F. Using the same method as stated above, place the potato slices in the basket in the up position. Lower them into the oil and cook for about 3 to 4 minutes turning the slices once, so that the slices are dark, golden and crispy. Remove and drain on layered paper towels and sprinkle with salt. Repeat the same process for the remaining potatoes. Serve immediately. Note: It is also possible to fry thinly sliced potato chips only one time at the temperature of 375F for about 4 minutes, turning once during fry time. However, the most consistent results occur with the double fry method.

1 1 1-2 1

cup corn (approximately 1 ear) tablespoon olive oil ounces finely chopped red bell pepper cups unbleached, all-purpose flour teaspoon baking powder teaspoon salt teaspoon fresh ground pepper large eggs cup whole milk tablespoons beer trimmed and finely chopped green onion dashes hot sauce egg white
Preheat oven to 450F. Place ear of corn on a jelly-roll pan and add cup of water. Roast corn for about 30 to 35 minutes until the husks becomes brown. Remove corn from oven and reserve. Once corn is cool enough to handle, remove husk, cut kernels off with serrated knife, and reserve. Place olive oil in a small skillet over medium heat. Add red pepper and saut until soft, about 8 minutes. Reserve. Prepare batter. In a mixing bowl, combine the flour, baking powder, salt, and pepper. Whisk in the eggs, milk, and beer until the batter consistency is thick and smooth.

Add the corn, red pepper, green onion, and hot sauce to the batter. Cover with plastic wrap and allow to rest in the refrigerator for at least an hour and no more than 24 hours. When you are ready to use the batter: Fill the Cuisinart Deep Fryer with vegetable oil to the maximum line. Preheat to 375F. While the oil is heating, place the egg white in a separate mixing bowl and beat until stiff but not dry peaks form. Carefully fold the white into the batter in 2 additions, using a large rubber spatula. Be sure to completely incorporate the two. When oil is ready, lower the basket in the oil. Carefully spoon cup of batter at a time in to the oil. Fry in batches do not overcrowd for a total of 4 to 6 minutes, turning fritters halfway through cook time. Lift basket and let the oil drain out. With a pair of tongs, place on layered paper towels to drain, season with salt and serve.
Place cornmeal and buttermilk in a medium bowl and stir. Let stand for 15 to 20 minutes. Stir in flour, sugar, baking powder, baking soda, salt, and pepper. Add onion and egg, stir until blended and smooth. Fill the Cuisinart Deep Fryer to the maximum level. Preheat to 375F. Lower the basket into the oil. Drop the batter by tablespoonfuls into the hot oil, about 5 at a time do not crowd. Fry about 3 to 4 minutes, turning to cook on all sides after they start to float, until crispy and golden brown on the exterior. Lift basket from oil and let drain. Use tongs to transfer Hush Puppies to layered paper towels. May be kept warm on a wire rack placed on a jelly-roll pan in a preheated 200F oven. Variations to Hush Puppies: Add 1 to 2 tablespoons chopped fresh sage or chives to the batter. Add 1 to 2 tablespoons chopped seeded fresh jalapeo pepper to the batter.

Hush Puppies

Makes about 20 hush puppies
Add 2 tablespoons shredded Parmesan or Asiago cheese to the batter. Hush Puppy Batter may also be used to make Corn Dogs or Mini Corn Dogs. Dust hot dogs or mini wieners in flour. Coat with a layer of Hush Puppy batter, about 18-inch thick. Lower basket into preheated oil. Gently add coated dogs to hot oil and cook until golden brown and floating. Turn with tongs to cook evenly on all sides. Lift basket and let drain. Remove from basket with tongs and drain on layered paper towels. May be kept warm on a wire rack placed on a jelly-roll pan in a preheated 200F oven.

pinch 2 1

cup cornmeal (yellow or white) cup plus 1 tablespoon buttermilk tablespoons all-purpose flour tablespoon granulated sugar teaspoon baking powder teaspoon baking soda teaspoon salt freshly ground pepper tablespoons finely minced yellow or white onion large egg, lightly beaten

Deep Fried Sage & Prosciutto Ricotta Balls
Makes 2 cups to make about 20 balls
This filling may also be used to make Deep Fried Ravioli. *Trim excess fat if very fatty. Roll, slice into thin ribbons, then chop ribbons fine. Note: This recipe makes a great filling for fried ravioli. Simply follow the assembly directions from Goat Cheese ravioli, following.
cups whole milk ricotta cheese, drained if there is visible whey cup freshly grated Asiago cheese 2 ounces finely chopped prosciutto* 1 large egg, lightly beaten 2 tablespoons chopped fresh parsley 15-20 fresh sage leaves, finely chopped 1 clove minced garlic teaspoon kosher salt teaspoon freshly ground pepper flour for dusting 2 eggs, beaten until smooth with 1 egg white 1 cups fine panko breadcrumbs pure olive oil for frying (do not use extra virgin) Place ricotta, Asiago, prosciutto, one egg, parsley, sage, garlic, salt, and pepper in a medium bowl. Stir and mix until completely blended. Shape into balls about the size of a walnut, about 1 to 2 tablespoons each. Chill until ready to continue. Fill Cuisinart Deep Fryer with pure olive oil to the maximum line. Preheat to 360F. Lightly dust the ricotta balls with flour. Dip into the egg mixture, then roll in the panko to coat. When oil is 360F, lower the basket into the oil. Gently add the coated ricotta balls to the oil and cook until golden brown and crispy on the outside, about 4 minutes, turning as needed. Take care when turning not to break the crust. When golden and crispy, lift the basket and let drain. Remove with a slotted spoon and drain on layered paper towels. Serve hot. May be served alone or with a warm marinara sauce.

Goat Cheese Ravioli

Makes about 10 ravioli

2 pinch 20

ounces chvre ounces zucchini, small dice teaspoons extra virgin olive oil kosher salt teaspoon fresh thyme, chopped wonton wrappers water and cornstarch for sealing wontons
Crumble chvre in a mixing bowl and reserve. Place a 10-inch skillet over medium heat. Add the olive oil and zucchini and saut gently over medium heat until the edges are golden, about 8 minutes. Remove from heat and add to chvre with the chopped thyme and salt and combine well with a spoon. Prepare work area equipped with small bowl of water and pastry brush, small bowl of cornstarch, large plate or cutting board dusted with cornstarch, package of wonton wrappers*, and ravioli filling. On a clean surface, line up 3 to 6 wonton wrappers at a time. Place 1 tablespoon of filling in the middle of each wrapper. Brush the edges of the wrapper with water. Then place another wrapper on top, lining up the edges. Press edges together with your fingers to completely seal the ravioli. Using a fork, press the tines around the edges of the ravioli to further create a seal. 13
Continue to make the remaining ravioli. Keep prepared ravioli on a clean tray or cutting board and dust them with plenty of cornstarch. Once finished, cover in plastic. Fill the Cuisinart Deep Fryer to the maximum line with vegetable oil. Preheat to 375F. When oil is ready, fry ravioli 2 at a time. Do not overcrowd. Lower basket into oil and fry for about 1 to 2 minutes, until golden and crispy. Drain ravioli on layered paper towels and season lightly with salt. Repeat with remaining ravioli and serve immediately. Serve ravioli with your favorite marinara or pasta sauce. *Note: when using wonton wrappers, it is important to keep them in their package or wrapped in plastic until you use them, as they can easily dry out.

pound boneless, skinless chicken breast halves cup buttermilk tablespoon fresh lemon juice tablespoon soy sauce tablespoon Asian sesame oil teaspoon kosher salt teaspoon hot sauce cup panko tablespoons white sesame seeds tablespoons black sesame seeds teaspoon sweet paprika
Trim chicken of excess fat. Cut chicken lengthwise into strips about 1 inch wide. Place buttermilk, lemon juice, soy sauce, sesame oil, salt, and hot sauce in a medium bowl and stir. Add cut chicken and stir to coat. Cover, refrigerate and let marinate for at least 30 minutes and up to 8 hours. Combine panko, sesame seeds, and paprika in a medium bowl. Drain chicken from buttermilk marinade. Coat each piece with panko/ sesame seed mixture and place on baking sheet or tray lined with plastic wrap. Fill Cuisinart Deep Fryer with vegetable oil to the maximum line. Preheat to 375F. When oil is ready, lower basket into oil. Carefully add about 3 to 4 coated chicken fingers to oil and cook until crispy and deep golden brown, about 4 to 6 minutes, turning as necessary. Lift basket, let drain, then remove using tongs to drain on layered paper towels.
For Beer Battered Chicken Use the same amount of chicken and also cut into strips about 1 inch wide. Dip into rested Beer Batter (page 4), allowing excess batter to drip off the chicken. Fry in batches at 375F for about 4 to 6 minutes until golden and crispy. Drain on layered paper towels and season with salt and pepper. Continue with the remaining batches. Serve immediately. Try the beer battered chicken with Honey Mustard Sauce (page 6).
Fill the Cuisinart Deep Fryer with vegetable oil to the maximum line. Preheat to 375F. While the oil is heating, remove dough from mixing bowl and transfer to a clean surface dusted with flour. Cut the dough round in half. Roll out dough in a rectangular shape to about 18" thick or less. Cut dough into 2- to 3-inch rectangles or triangles with a knife or pizza cutter. Allow to rest for 5 to 10 minutes. When oil is ready, lower basket into the oil. Add dough strips in batches, about 4 to 5 at a time; do not crowd. Sopaipillas are ready when they reach a golden brown and puff, about 4 minutes total. Lift basket and let the oil drain out. With a pair of tongs, remove sopaipillas and rest on layered paper towels to drain. To serve: either roll the sopaipillas in cinnamon sugar or serve dusted with powdered sugar and drizzled with honey. Note: Sopaipilla dough will last in the refrigerator for a week.

Sopaipillas

Makes eighteen -ounce sopaipillas
cup unbleached all-purpose flour teaspoon baking powder tablespoon granulated sugar teaspoon salt tablespoon unsalted butter, cut into 4 pieces tablespoons tepid water tablespoons whole milk teaspoon pure vanilla extract
In the work bowl of a food processor, place the flour, baking powder, sugar and salt. Process to combine for about 10 seconds. Add butter to the bowl and pulse until the mixture resembles cornmeal. With the machine running, pour the water, milk, and vanilla into the feed tube and process until a dough ball forms. Remove the dough from the work bowl (it may be sticky), and transfer to a clean mixing bowl dusted with flour. Cover with plastic and allow to rest for an hour.

Apple Fritters

Serves 4 to 6

Banana Chocolate Purses

Makes 12 to 15 wontons
large egg, separated tablespoon granulated sugar tablespoons whole milk teaspoon pure vanilla extract cup unbleached all-purpose flour teaspoon baking powder firm apples, about 8 ounces (preferably Granny Smith), sliced cinnamon sugar for dusting
chocolate bar (4 ounces) like Hersheys medium ripe banana wonton wrappers water and cornstarch for sealing wontons
Slice the banana into 12 to 15 slices. Break the chocolate into the same number of pieces as slices of bananas. Prepare a work area equipped with a small bowl of water and pastry brush, small bowl of cornstarch, large plate or cutting board dusted with cornstarch, package of wonton wrappers*, and filling. On a clean surface, line up 3 to 6 wonton wrappers at a time. Place a piece of banana in the middle of each wrapper. Place a piece of chocolate on the top of the banana slice. Brush the edges of the wrapper with water. Then fold the wrappers in half. If using square wrappers fold into a triangle and then press the edges tightly with your fingers in order to seal the wonton. Reserve finished wontons on a clean plate dusted with cornstarch. Fill Cuisinart Deep Fryer with vegetable to the maximum line. Preheat to 375F. When oil is ready place 3 to 4 wontons in the fryer basket in the up position. Lower into oil and fry for 1 to 2 minutes, until golden and crispy. Lift basket and let the oil drain out. With a pair of tongs, place wontons on layered paper towels to drain. Repeat with remaining wontons. Dust with powdered or cinnamon sugar and serve immediately. *Note: when using wonton wrappers, it is important to keep them in their package or wrapped in plastic until you use them, as they can easily dry out.
In a mixing bowl, stir together the egg yolk and sugar. Whisk in the milk and vanilla extract and then whisk in the dry ingredients slowly, cup at a time, until batter is smooth. Whip the egg whites to firm but not dry peaks. Carefully fold the whites with a large rubber spatula into the batter base in three separate additions. Fill the Cuisinart Deep Fryer with vegetable oil to the maximum line. Preheat to 375F. When oil is ready, lower the basket into the oil. Dip the fruit slices into the batter allowing any excess to drip back into the bowl. Carefully lower fruit slices into the oil. Fry for 1 to 2 minutes total, turning once so that the fritters are golden and crispy. Lift basket and let the oil drain out. With a pair of tongs, place fritters on layered paper towels to drain and dust with cinnamon sugar. Repeat with remaining fritters and serve immediately.

Version no.: CDF100 IB-6355A(Cover) Size: 229mm(W) x 152mm(H) New Material: 157GSM MATT ARTPAPER Coating: varnishing Color (Front): 4C(C M Y K) (Back): 1C(Black) Date: APR-08-2006 Co-ordinator: Astor
Version no.: CDF100 IB-6355A(INSIDE) Size: 229mm(W) x 152mm(H) New Material: 120GSM GLOSS ARTPAPER Coating: Color (Front): 1C(Black) (Back): 1C(Black) Date: APR-08-2006 Co-ordinator: Astor

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83359 IB-5722(CDF300)-1

12/22/04

11:57 PM

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Starlite Electronic Pre-Press System
Reference: CDF-300 IB-5722 Size: 229 mm X 152 (mm) (NEW) Material:Cover: 157GSM MATT ARTPAPER Inside: 120GSM GLOSS ARTPAPER Coating: UV COATING IN COVER Color: COVER: 4C+1C(BLACK); INSIDE: 1C+1C Client: G0028 Starlite No: 83359IBB Proof: 1ST Handled By:Z006296

Magenta

Yellow

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Recipe Booklet

Reverse Side

INSTRUCTION BOOKLET

Cuisinart Deep Fryer

CDF-300

A IB-5722
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.

Page 3

IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should always be followed, including the following: 1. READ ALL INSTRUCTIONS. 2. Before use, check that the voltage power corresponds to the one shown on the appliance nameplate. 3. Always attach plug to appliance first, then plug cord into the wall outlet. To disconnect, turn off thermostat control knob, then remove plug from wall outlet. 4. Connect the appliance only to electrical sockets which have a minimum load of 15A. If the sockets and the plug on the appliance should prove incompatible, get a professionally qualified technician to replace the socket with a more suitable one. 5. Unplug from outlet when not in use and before cleaning. Allow appliance and the oil to cool completely before putting on or taking off parts, and before cleaning or draining the appliance. 6. Do not let cord hang over edge of table or counter, or touch hot surface. (See Fig. 1) 7. To protect against electric shock do not immerse cord, plug and base unit in water or other liquid. 8. Close supervision is necessary when any appliance is used by or near children. 9. Do not touch hot surface; use handles or knob. 10. Be sure handle to Fryer Basket is properly assembled and locked in place. See detailed assembly instruction. 11. Do not operate any appliance with a damaged cord or plug (See Fig. 1) or after an appliance malfunctions, or has been damaged in any
manner. Return appliance to the nearest authorized service facility for examination. 12. Do not place on or near a hot gas or electric burner or a heated oven. 13. Do not use outdoors. 14. Extreme caution must be used when moving an appliance containing hot oil or other liquids. 15. To assure safe operation, oversized foods must not be inserted into the appliance. 16. The use of accessories not recommended by the appliance manufacturer may cause injuries. 17. Do not use appliance for other than intended use.
SAVE THESE INSTRUCTIONS FOR HOUSEHOLD USE ONLY
SPECIAL CORD SET INSTRUCTIONS
A short power supply cord is provided to reduce the risk resulting from becoming entangled in or tipping over a long cord. A longer detachable power-supply cord or extension cord is not recommended for use with Deep Fryer.

NOTICE

This appliance has a polarized plug (one blade is wider than the other). To reduce the risk of electric shock, this plug is intended to fit into a polarized outlet only one way. If the plug does not fit fully into the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do not attempt to modify the plug in any way.

Figure 1

Page 4

CONTENTS

Important Safeguards... 1 Introduction.... 2 Parts and Features.... 2 Before First Use... 2 Assembly Instructions... 3 Operating Instructions... 4 Cleaning and Care.... 4 Permanent Washable Filter...5 Warranty... 5
7. Basket clip: Stainless steel basket clip to support basket above oil for draining (not shown). 8. Base unit: Brushed stainless steel housing with embossed Cuisinart logo 9. Cool-touch handles: Metal clip above right side handle to hold lid. 10. Thermostat knob: Adjustable temperature control 11. Timer Knob: 30minute timer 12. Indicator lights: Red indicator light signals power on; green indicator light signals ready to cook 13. Detachable power cord

INTRODUCTION

Get ready to enjoy restaurant-quality deep fried foods family favorites or your own menu ideas without leaving the house. The heating element of the Cuisinart Deep Fryer is affixed to the underside of the frying bowl to keep oil at peak frying temperature while food is cooking. Wait until you taste the results! The basket is wider, the removable nonstick frying bowl lifts out to clean, and the controls, indicator lights and timer make the whole process so easy youll want to try every one of the delicious recipes weve included in the back of the book!

PARTS AND FEATURES

1. Lid: Brushed stainless steel lid with cool-touch handle 2. Filter cover: Stainless steel cover for permanent filter 3. Viewing window: Wide viewing window 4. Basket: Extra-large frying basket 5. Handle: Detachable basket handle 6. Removable bowl: Nonstick coated bowl with embossed marks for Min (1.5L) and Max (2.2L) oil capacity. The heating element is affixed to the bottom of the bowl.
14. Feet: Nonskid feet (not shown)

BEFORE FIRST USE

Remove all packaging materials and any promotional labels or stickers from your deep fryer. Be sure all parts (listed above, Parts and Features) of your new appliance have been included before discarding any packaging materials. You may want to keep the box and packing materials for use at a later date.

Page 5

Before using your Cuisinart Deep Fryer for the first time, remove any dust from shipping by wiping the base with a moist cloth. Thoroughly clean the removable bowl, lid, and basket. The removable bowl can be immersed in water. The lid and basket are dishwasher-safe. Never immerse the base unit in water; no water is allowed to penetrate the base unit.
3. Properly attach the handle to the basket. Squeeze together both ends of the handle and insert both ends into bracket holes. (Fig. 4A) Gently release grip while keeping ends in bracket, firmly pull back handle to snap into position (Fig. 4B). 4. Make sure unit is turned off at thermostat dial. 5. Connect the magnetic power cord to the base unit (Fig. 5). Never plug cord into outlet unless magnetic end is attached to deep fryer.

ASSEMBLY INSTRUCTIONS

1. Place base on a clean, flat surface where you intend to cook.

Figure 4A

Figure 4B

Figure 2

6. Plug the cord into a standard electrical outlet.

Figure 5

2. Insert the removable bowl with the Min/Max marker towards the rear of the fryer; basket clip in front (Fig. 2). This is the only orientation that assures the heating element joins the connector (Fig. 3).
7. Oil must be added before turning on fryer. Never operate deep fryer without oil at least to the Min marker in bowl.

Figure 3

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OPERATING INSTRUCTIONS

Once the deep fryer is assembled properly and you are ready to begin frying: 1. Pour fresh oil into the removable bowl between the Min and Max markers. We recommend Max (2.2L) level for most recipes. The embossed markers are indicated on the removable bowl. 2. See assembly illustration (Fig. 5) regarding power cord. Always attach cord to fryer before plugging into standard electrical outlet. 3. Turn the temperature knob clockwise to the recommended temperature setting. The power light will turn to red and the oil will begin to heat up. Hang the basket (empty) (Fig. 6).
6. We recommend keeping the lid on during frying. 7. Once the food is done, open the lid and hang it on the lid hook (Fig. 7), then raise the basket and hook it on the basket hook to drain oil. 8. As soon as oil has drained, remove the basket and place food on a plate lined with paper towels.

WARNING

Figure 6
Never turn on unit without oil in the removable bowl. Do not use the deep fryer when the oil is below the minimum level. The deep fryer should be connected to power supply only after it has been filled with oil. NEVER HEAT UP FRYER WHILE EMPTY! If this occurs, the thermal-cutoff will automatically shut off power. PLEASE NOTE: THE UNIT IS NO LONGER USEABLE AFTER THE THERMAL-CUTOFF IS ACTIVATED.
4. After approximately 15 minutes, the ready light will turn green indicating desired frying temperature has been reached. Place food in the basket in a single layer with space between them. For optimal results, use only a single layer and do not stack items. Gently submerge basket into hot oil to begin frying. 5. The mechanical timer can be set to a recommended time. To set, turn the timer past 10-min mark, then set desired time. The timer signal (a ding) reminds you that your cooking time has been completed. Important: The signal does not automatically shut off the unit. The thermostat knob must be turned to off to stop frying.

Figure 7

CLEANING AND CARE
Caution: Before cleaning appliance, make sure it has cooled down completely. The Cuisinart Deep Fryer is designed to be especially easy to clean. The basket, basket handle, lid with filter are all top shelf dishwasher safe. The removable bowl with heating element is fully immersible for washing. 1. Make sure the oil is cool enough (about 2 hours after use) and the deep fryer is unplugged before cleaning. 2. Either discard used oil or filter it for future use. Bowl is designed so oil can be poured from any corner without spills and drips. Pour oil into a sealable container to discard or save for future use. Please refer to the tips and hints section in the Recipe Booklet for instruction on how to properly filter and re-use oil. 3. To clean exterior, wipe with a soft dry cloth. Never use an abrasive cleaner or harsh pad.

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4. Lid, basket with handle and lid filter can be washed in the sink or dishwasher. Its not necessary to remove filter from lid. Removable bowl slips right out of the base and is fully immersible. Wash with warm soapy water and rinse well. 5. The fryer should be thoroughly cleaned and dried before being stored.

PERMANENT WASHABLE FILTER
Its not necessary 1. To attach: to remove filter. Insert this end first The entire lid can be washed together in Press sink or dishwasher. firmly Should you desire to wash filter separately and/or replace, remove filter cover for access. From the underside of lid, Figure 8A Figure 8B press tab of the filter cover towards center, as indicated by the arrows in figure 8A. This will release the filter and cover from the lid. To replace cover, insert the tab into the open slot with vents facing away from lid handle. See figure 8B. Then press the front cover down firmly until it snaps into place. Filter can be washed in warm soapy water and rinsed. Do not put filter in dishwasher outside of lid.
law, this warranty is not available to retailers or other commercial purchasers or owners. We warrant that your Cuisinart Deep Fryer will be free of defects in material or workmanship under normal home use for three years from the date of original purchase. We suggest that you complete and return the enclosed product registration card promptly to facilitate verification of the date of original purchase. However, return of this product registration card 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 purchase, the purchase date for purposes of this warranty will be the date of manufacture. If your Deep Fryer should prove to be defective within the warranty period, we will repair it or, if we think it necessary, replace it. To obtain warranty service, please call our Consumer Service Center toll-free at 1-800-726-0190, or write to: Cuisinart 150 Milford Road East Windsor, NJ 08520 To facilitate the speed and accuracy of your return, please enclose $10.00 for shipping and handling of the product. Please also be sure to include a return address, daytime phone number, description of the product defect, product serial number (stamped on bottom of product base), and any other information pertinent to the products return. Please pay by check or money order. (California residents need only supply proof of purchase and should call 1-800-720-0190 for shipping instructions). 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. Your Cuisinart Deep Fryer has been manufactured to strict specifications and has been designed for use with the Cuisinart Deep Fryer accessories and replacement parts. These warranties expressly exclude any defects or damages caused by accessories, replacement parts, or repair service other than those that have been authorized by Cuisinart.

WARRANTY Limited Three-Year Warranty
This warranty supersedes all previous warranties on the Cuisinart Deep Fryer. This warranty is available to consumers only. You are a consumer if you own a Cuisinart Deep Fryer that was purchased at retail for personal, family, or household use. Except as otherwise required under applicable state

Page 8

These warranties do not cover any damage caused by accident, misuse, shipment, or other than ordinary household use. These warranties exclude all incidental or consequential damages. Some states do not allow the exclusion or limitation of incidental or consequential damages, so the foregoing limitation may not apply to you. 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 brand products of the same type. The retail store shall then, according to its preferences, 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 consumers prior usage of the product. If either of the above two options does not result in appropriate relief to the consumer, 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 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 nonconforming products under warranty. Before Returning Your Cuisinart Product If you are experiencing problems with your Cuisinart product, we suggest that you call our Consumer Service Center at 1-800-726-0190 before returning the product for servicing. Often, our Consumer Service Representatives can help solve the problem without having the product serviced. If servicing is needed, a representative can confirm whether the product is under warranty and direct you to the nearest service location. *Important: If the nonconforming product is to be serviced by someone other than Cuisinarts 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 to ensure that the product is still under warranty.
2005 Cuisinart Cuisinart is a registered trademark of Cuisinart 150 Milford Road East Windsor, NJ 08520 Printed in China 04CU13236 6

 

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