Cuisinart TCS-60C User's Manual
Contents
1. Arrange the potatoes and onions in the large steamer tray tuck in the bay leaves Steam for 18 minutes While the potatoes are steaming thinly slice one of the lemons Toss the shrimp with 2 tablespoons 25 mL of the Old Bay seasoning then mix in half the lemon slices Arrange the shrimp and lemon slices in the small steamer tray Shrimp should not touch the sides of the basket Cut the remaining lemons in wedges Turn off steamer and unplug let sit for 1 minute Carefully remove the fan arm and lid Arrange the corn on top of the partially cooked potatoes Insert the small steamer tray and reattach the fan arm plug in Steam for 5 7 minutes the shrimp should have all turned pink Turn off the steamer unplug and let sit for one minute Arrange the potatoes onions and corn on a large warm platter sprinkle with the remaining Old Bay seasoning Arrange the shrimp around the outside of the platter Garnish with the remaining sliced lemons and lemon wedges If desired serve with drawn butter May be done using the Cuisinart Food Processor fitted with the thin 2mm slicing disc N utritional Analysis per serving Calories 445 996 from fat carbo 66g pro 43g fat 5g sat fat 1g chol 259mg sod 777mg fiber 11g GINGER DILL SEA BASS Makes 4 servings may be doubled Preparation 10 minutes 20 minutes to marinate and 10 minutes steaming time 1 1 2 pounds 750g fresh Sea Bass fillet cut int2. Asparagus 6 large 10 12 oz 300 375 g mL 4 medium 6 9 oz 175 180 g mL 1 pound 5009 whole spears 1 2 1 25cm diameter 2 pounds 1kg whole spears 1 2 1 25cm diameter use both trays for larger amounts 35 40 minutes 28 85 minutes 6 8 minutes 8 10 minutes Trim artichokes Serve cooked artichokes warm or chilled Choose firm unrippled stalks with tight tips best cooked the day they are purchased Break off bottoms at the natural break then trim closely with a knife Quantity Yield Steaming Time Cook s Notes Broccoli 1 to 1 1 2 pounds 500g to 750g florets 1 to 1 1 2 pounds 500g to 750g spears use both trays for larger amounts 8 10 minutes crispy 10 14 minutes Choose bunches with deep strong colour emerald green to green with purple and tight florets If steaming for salads steam until broccoli just turns bright green refresh immediately in iced water and drain before using Brussels Sprouts 1 1 4 pounds 625g 10 12 minutes Smaller sprouts are more tender ook for small bright green compact heads Slice off bottom peel off outer leaves then cut an x in the bottom of each sprout Carrots Whole baby carrots 1 or 2 pounds 500g or 1kg Cut carrots 1 pound 5009 sliced 2 pounds 1kg sliced 1 pound 5009 julienned use both trays for larger amounts 16 20 minutes
3. INSTRUCTION BOOKLET uisinar TURBO CONVECTION STEAMER TCS 60C_ Carefully Read All These Instructions Before Using This Appliance IMPORTANT SAFEGUARDS When using an electrical appliance basic safety precautions should always be followed including the following 1 READ ALL INSTRUCTIONS BEFORE USING To protect against the risk of electrical shock do not put base of Steamer in water or other liquid Close supervision is necessary when any appliance is used by or near children Cuisinart does not recommend the use of this appliance by children Always unplug from outlet when not in use before putting on or taking off parts and before cleaning or removing contents from steamer Do not operate any appliance with a damaged cord or plug or after the appliance malfunctions or is dropped or damaged in any manner Return appliance to nearest Cuisinart service facility for examination repair and or mechanical or electrical adjustment The use of attachments other than those recommended by Cuisinart may cause fire electrical shock or risk of injury to persons Do not use outdoors Do not let cord hang over edge of counter or table or touch hot surfaces which could damage the cord 9 Regarding your cord set A longer cord has been provided so that you will have flexibility in positioning your steamer near an electrical outlet Exercise care when using the longer cord to avoid entangling
4. about 1 1 2 minutes Add the chopped chocolate mixture and process just to combine With the machine running carefully add the hot cream mixture through the small feed tube Process until the chocolate is totally melted about 30 seconds Add the vanilla process to combine about 10 seconds Strain the custard base through a fine mesh strainer Scoop off any foam and discard Divide evenly among six 4 ounce 125g mL ramekins Cover each one with plastic wrap and arrange the ramekins in the steamer Place 3 ramekins in the Rice Bowl and 3 in the Second Steamer tray Steam for 25 minutes Turn off the steamer let sit 10 minutes Remove the fan arm and lid use tongs to transfer the custards to a rack They will still be jiggly in the center Wipe off excess moisture and carefully remove plastic wrap Use a damp towel to wipe off any sticky residue Allow to cool to room temperature Refrigerate for at least 4 hours to chill or up to 2 days Sprinkle evenly with the brown sugar over the very cold custards and place under a preheated broiler to melt the sugar The sugar will then harden Alternatively the sugar may be melted with a small propane torch Serve immediately N utritional Analysis per serving Calories 354 62 from fat carbo 29g protein 5g fat 24g sat fat 11g chol 202mg Sodium 43mg fiber 0g CRANBERRY POACHED PEARS Delicious served with vanilla ice cream or frozen yogurt Makes 6 s
5. snow peas trimmed and thinly sliced shallot 1 1 2 ounces 42g mL peeled cut into 1 inch 2 5 cm pieces cup 125 mL fresh dill weed fairly tightly packed 1 1 2 tablespoons 25 mL Dijon style mustard 14 cups 50 mL white balsamic or white wine vinegar 1 2 teaspoon 2 mL kosher salt 1 4 teaspoon 1 mL freshly ground black pepper 1 2 cup 125 mL extra virgin olive oil Fresh dill sprigs for garnish Place the white potatoes in the large steamer tray Place the sweet potatoes in the second steamer tray Fill the water reservoir and assemble the steamer Steam the potatoes for 18 22 minutes until tender While the potatoes are steaming prepare the dressing In a Cuisinart Blender or Food Processor fitted with the metal blade pulse to chop the shallot finely Add the dill weed mustard vinegar kosher salt and pepper Process to combine then with the machine running add the olive oil in a slow steady stream Remove and reserve Turn off the steamer and unplug let sit for 1 minute Transfer the potatoes to a large bowl Toss with half the dressing If the salad is to be served warm add the sliced vegetables and remaining dressing to taste If the salad is to be served cold cover and refrigerate the potato mixture and sliced vegetables separately About 20 30 minutes before serving remove from the refrigerator add the sliced vegetables and dressing to taste and toss gently to combine Gamish
6. 10 12 minutes 14 16 minutes 7 10 minutes Peel and slice or julienne carrots For ease use Cuisinart Food Processor 4mm slicing disc or 3mm julienne disc Cauliflower 8 ounces 250 g mL trimmed and cut into florets 1 to 1 1 2 pounds 500g to 750 g trimmed cut into florets Whole head leaves trimmed use both trays for larger amounts 10 13 minutes 15 18 minutes 18 22 minutes Choose cauliflower with compact florets and no discolouration of florets or leaves Broccoflower a hybrid of cauliflower and broccoli will require cooking times similar to cauliflower Corn on the Cob 4 ears fresh corn 8 ears fresh corn 9 12 minutes 11 15 minutes 4ears in each steamertray Green Beans French cut string beans wax beans 1 pound 500g 1 1 2 pounds 750g 2 pounds 1kg use both trays for larger amounts 10 12 minutes 12 15 minutes 14 16 minutes Select crisp slender bright green beans Best when steamed until crisp tender If beans are to be used for a salad steam until just bright green refresh immediately with iced water and drain completely before dressing 10 Quantity Yield S Steaming Time Cook s Notes Green Beans Diagonal cut string beans wax beans Diagonal cut 1 to 1 1 2 inches 2 5cm to 3 75 cm in length 1 pound 500g 1 1 2 pounds 750g 2 pounds 1kg use both trays for larger amou
7. 3 75 cm in height then they will be steamed for 15 minutes If you are doing a single recipe then you may steam your vegetable of choice in the upper basket Turn off the steamer and unplug let sit 1 minute Lift off fan and lid Transfer to warmed plates to serve May be chopped in a Cuisinart Mini Prep or Cuisinart Food Processor fitted with the metal blade N utritional Analysis per serving Calories 163 14 from fat carbo 1g protein 32g fat 2g sat fat 1g chol 82mg sodium 205mg fiber 0 GINGER MARINATED SALMON STEAKS Makes 4 servings Preparation 5 minutes 20 30 minutes to marinate 12 minutes steaming time salmon steaks about 1 inch 2 5 cm thick 6 ounces 175g mL each fresh chives chopped cloves garlic peeled and chopped tablespoons 45 mL dry vermouth or apple juice tablespoons 25 mL soy or tamari sauce low sodium teaspoon 5 mL toasted sesame oil teaspoon 1 mL sugar teaspoon 1 mL freshly ground black pepper inches 3 75 cm fresh ginger peeled cut into match sticks ounces 375g mL snow peas or edible pod peas trimmed strings removed Arrange salmon steaks in a shallow glass or porcelain dish Combine chopped chives garlic vermouth or juice soy sesame oil sugar and black pepper Pour over salmon steaks and rub to coat well Sprinkle the ginger match sticks over the top and allow to sit for 20 to 30 minutes Fill the water reservoir and ass
8. and Grains Barley Brown Rice 1 cup 250 mL rinse until water runs clear 2 cups 500 mL liquid 4 cups 1 L cooked 1 cup 250 mL rice 1 2 3 cups 400 mL liquid 4 cups 1 L cooked rice 1 1 2 cups 375 mL rice 2 1 3 cups 575 mL liquid 2 6 cups 1 5 L cooked rice 2 cups 500 mL rice 3 1 4 cups 800 mL liquid 8 cups 2 L cooked rice 35 minutes 45 50 minutes 10 minutes resting time White Rice 1 cup 250 mL rice 1 1 2 cups 375 mL liquid 3 cups 750 mL cooked rice 1 1 2 cups 375 mL rice 2 1 3 cups 575 mL liquid 6 cups 1 5 L cooked rice 2 cups 500 mL white rice 3 1 4 cups 800 mL liquid 2 8 cups 2 L cooked rice 20 22 minutes 10 minutes resting time Quinoa 1 cup 250 mL quinoa 2 cups 500 mL liquid 3 cups 750 mL quinoa 30 35 minutes Wild Rice 1 cup 250 mL wild rice 2 cups 500 mL liquid 3 cups 750 mL cooked rice must be drained 45 55 minutes Use Rice Bowl for rices and grains Liquid can be water or stock according to personal preference Stir after adding liquid to distribute evenly in the bowl Use low sodium low fat stocks for extra flavour Dried orfresh herbs chopped onion or garlic may be added Flavoured rices such as basmati or jasmine may require slightly different cooking times Fluff rice with a fork when removing from Rice Bowl Vegetable S Artichokes globe
9. dry thoroughly Do not use chlorine bleach or abrasive cleaners on any part of the steamer For convenience the following parts are top rack dishwasher safe Large Steaming Tray Second Steaming Tray Rice Bowl Lid Never put Turbo Convection Fan or Steamer Base in Dishwasher and never immerse Turbo Convection Fan or Steamer Base in water These parts may be wiped with a damp cloth to remove residue Store your steamer in a dry place out of the reach of children DESCALING THE STEAM ER After several months of use chemical deposits may build up on the heating element of your steamer This process is normal Therefore you should descale regularly to maintain maximum steam production and extend the life of your steamer To descale the steamer fill the Water Reservoir to the maximum level with white vinegar not brown vinegar Plug into a socket Bowl lid and Water Reservoir should be in place Set timer for 25 minutes and begin steaming When the timer sounds unplug and allow to cool completely before pouring out vinegar Rinse the Water Reservoir several times with fresh cold water Steaming Guide Helpful Hints Times indicated are based upon fresh fruits meats and seafood frozen foods not recommended Steaming times will vary according to size temperature and freshness of foods Suggested times are simply a guide The lowest time will provide a crisp tender vegetable whereas
10. or tripping over the cord The longer cord should be arranged so that it will not drape over the counter or tabletop where it can be pulled on by children or tripped over 10 Be certain the steamer cover is securely in place before operating appliance Never operate without the cover securely in place This appliance is intended for household use only Wash all parts before first use WARNING TO REDUCE THE RISK OF ELECTRICAL SHOCK OR FIRE DO NOT REMOVE THE BASE PANEL NO USER SERVICEABLE PARTS ARE INSIDE REPAIR SHOULD BE DONE ONLY BY AUTHORIZED PERSONNEL Do not touch hot surfaces Use handles Extreme caution must be used when moving an appliance containing hot liquids 16 To disconnect turn control to off then remove plug from wall outlet 17 Do not use appliance for other than intended use SPECIAL CORDSET INSTRUCTIONS A short power supply cord is to be provided to reduce the risk resulting from becoming entangled in or tripping over a longer cord Longer detachable power supply cords or extension cords are available and may be used if care is exercised in their use If a longer detachable power supply cord or extension cord is used 1 The marked electrical rating of the cord set or extension cord should be at least as great as the electrical rating of the appliance and The cord should be arranged so that it will not drape over the countertop or tabletop where it can
11. the highest time will produce a softer texture The turbo convection feature of the Cuisinart TCS 60C eliminates the need to stir vegetables halfway through cooking time which is necessary with other steamers Use tongs to remove food from the steamer Beans cooked in the Cuisinart steamer cook evenly and do not break up as readily as those cooked on the stove top Eggs Quantity Yield Steaming Time Cook s Notes Soft cooked eggs Up to 12 Grade A large eggs 6 9 minutes Hard cooked eggs Up to 12 Grade A large eggs 15 minutes Use second Steamer Tray Run hard cooked eggs under cold water to stop cooking refrigerate Dried Bea ns and Legumes Black Beans Black eyed Peas Chickpeas Garbanzo Lentils Great Northern Beans Kidney Beans 1 cup 250 mL of dried beans 2 to 2 1 2 cups 500 mL to 625 mL liquid approximately 3 cups 750 mL cooked beans 40 45 minutes 35 40 minutes 60 minutes 35 minutes 45 50 minutes 45 50 minutes Soak dried legumes except lentils overnight drain rinse amp drain again Spread drained beans evenly in rice bowl Cover with water or unsalted stock add fresh herbs garlic cloves onion or bay leaf Do not add salt until beans are completely cooked salt and acids inhibit the softening of beans After steaming drain rinse and drain again Food Quantity Yield Rice
12. the lemon juice and set aside Combine the beans with the chopped onion plum tomatoes basil and mint Season to taste with kosher salt and pepper Add a splash of extra virgin olive oil if desired for flavour Toss gently and serve on a bed of fresh greens N utritional analysis per half cup 125 mL Calories103 396 from fat carbo 20g pro 7g fat Og sat fat 1g chol 0 mg sod 10g fiber 5g 15 16 SALADE NICOISE Fresh steamed tuna makes our Salade Ni oise deliciously special Makes 6 entr e servings Preparation 40 50 minutes including steaming time Must be done ahead to chill Assemble just before serving 4 large eggs 1 large red or yellow bell pepper cored seeded and sliced 12 ounces 375g mL new potatoes scrubbed cut into 1 2 inch 1 25 cm wedges 12 ounces 375g mL green beans trimmed cut into 1 1 2 to 2 inch 3 75 to 5 cm lengths pounds 6259 fresh yellow fin tuna steak 1 to 1 1 2 inches 2 5 3 75 cm thick 1 teaspoon 5 mL extra virgin olive oil 1 4 teaspoon 1 mL kosher salt 1 4 teaspoon 1 mL freshly ground black pepper ounces 375g mL tomatoes cut into wedges or slices ounces 125g mL radishes trimmed and sliced small red onion 4 ounces 125g mL peeled and sliced in very thin wedges large 20 24 ounces 600 750g mL head Romaine or other lettuce not iceberg outer leaves discarded washed dried cup 75 mL pitted black olives p
13. Foods cook faster so flavours are sealed in allowing the natural flavours to flourish Steaming food is a healthy way to prepare your favourite meals Fats oils and butter are not necessary for steaming though small amounts of extra virgin olive oil or flavoured oils may be used for added flavour STEAM ER FEATURES AND BENEFITS MODEL TCS 60C 1 Convection Fan Circulates air for even steam distribution Cooks food faster and seals in flavours Patent Pending 2 Large Capacity Generously sized 6 quart 5 7L capacity allows you to steam complete meals at one time 3 Two Trays Allow you to separate foods if desired while steaming 4 Rice Bowl 5 cup 1 3L rice bowl for perfect rice every time 5 Removable Water Reservoir Detaches easily to fill at the sink Patent Pending 6 60 Minute Timer Easy to set audible tone signals that steaming is complete 7 Dial Control Easy to set Wipe clean effortlessly PARTS Turbo Convection Fan Lid Second Steaming Tray Rice Bowl Large Steaming Tray Removable Water Reservoir Steamer Base with Water Reservoir Holder Control Panel ui nmi OPERATING TECHNIQUES Refer to Steaming Guide or Recipes for recommended cooking times Preparing To Cook Position the base unit where you want to do your cooking Choose a flat dry sturdy surface Make sure that each individual componeni fits securely on top of the part below Position the large ste
14. a platter lined with fresh Napa cabbage leaves and garnish with a few sprigs of cilantro Put the dipping sauce in a small decorative bowl on or next to the platter N utritional Analysis per dumpling without dipping sauce Calories 31g 1596 from fat carbo 5g protein 2g sat fat 0g chol 4 mg sodium 67mg fiber 0g STEAMED SPINACH DUMPLINGS Our meatless version of this Dim Sum specialty Makes about 40 Preparation time 35 40 minutes includes weighting time for tofu 15 minutes steaming time 8 ounces 250g mL soft tofu 1 2 Pkg Dipping Sauce for Dumplings p 13 Fresh lettuce leaves to line the steamer baskets clove garlic peeled slices peeled ginger each about the size of a quarter cup 50 mL flat parsley leaves tightly packed ounces 250g mL fresh spinach leaves weigh after removing stems washed and dried ounces 84g mL drained water chestnuts tablespoons 45 mL toasted pine nuts tablespoon 15 mL low sodium soy sauce or tamari 1 tablespoon 15 mL dry sherry 1 2 teaspoon 2 mL toasted sesame oil 1 4 teaspoon 1 mL freshly ground black pepper 1 package about 50 wonton wrappers 3 inch 7 5 cm square Water to seal the dumplings Place tofu between triple thickness of paper towels and set under a weight for 15 20 minutes to remove some of the excess water Prepare Dipping Sauce for Dumplings in Cuisinart Food Processor do not wash work bowl Line Steamer trays with
15. ake a wonderful appetizer Makes about 40 Preparation time 35 40 minutes includes freezing time for meat 15 minutes steaming time 3 ounces 84g mL well trimmed boneless pork chop cut in 1 2 inch 1 25 cm cubes 3 ounces 84g mL peeled and deveined shrimp About 6 8large Napa cabbage leaves whole to line the steamer Dipping Sauce for Steamed Dumplings p 13 5 ounces 150g mL Napa cabbage leaves cut to fit the Cuisinart food processor s large feed tube clove garlic peeled slices peeled fresh ginger each aboutthe size of a quarter green onions trimmed and cut into 1 inch 2 5 cm pieces 1 1 2 ounces 42g mL drained water chestnuts 1 tablespoon 15 mL toasted pine nuts 12 jalapeno pepper stemmed and seeded 14 cup 50 mL fresh cilantro or flat parsley leaves loosely packed 1 1 2 tablespoons 25 mL soy or tamari low sodium 1 tablespoon 15 mL dry sherry 1 1 2 tablespoons 25 mL cornstarch 1 2 teaspoon 2 mL freshly ground black pepper 1 package about 50 wonton wrappers 3 inch 7 5 cm square Water to seal the dumplings Napa cabbage leaves and fresh cilantro for garnish Fill the Water Reservoir of the steamer Line a baking sheet with plastic wrap Lay the pork cubes and shrimp on the lined pan in a single layer Freeze for 20 minutes Line the Steamer Trays with the 6 8 Napa cabbage leaves in a single layer set aside Fill the Water Reservoir and attach to the Steamer Pr
16. aming tray on the base until it fits securely in place If you are using the second steaming tray place the smaller tray inside the larger one The smaller tray will nest on top of the larger one and the handles will be aligned The steamer should not be positioned under wall cabinets when operating Steam may damage cabinets Note The larger tray must always be put on the base first and the smaller tray must always sit inside the larger one It is not possible to use the small tray alone Never attempt to put the small tray directly onto the base Fill water reservoir to desired level with cold tap water Place the water reservoir on the reservoir holder in the rear of the steamer unit Place lid on top of steaming tray Insert Turbo Convection Fan onto top of lid Make sure the prongs are properly fitted into the slots Push down with light pressure to engage If the prongs are not inserted correctly the unit will not operate Plug the cord into the power outlet Using the Rice Bowl When using the Rice Bowl liquid such as water or stock is added to rice in the Rice Bowl The Large Steaming Tray must be placed on the base first then the Rice Bowl is placed inside the steamer tray for use Measure the required quantity of rice and liquid in the Rice Bowl according to the Steaming Guide Cover with Lid Plug into wall outlet Do not operate the appliance without the large Steaming Tray and lid in place WARNING Durin
17. appliances and cookware and Savor the Good Life 2001 Cuisinart Cuisinart is a registered trademark of Cuisinart 156 Parkshore Drive Brampton Ontario L6T 5M1 Consumer Call Centre Consumer_C anada C onair com Printed in China00C C 18036 1B 3627A CAN A www cuisinart com
18. be pulled on by children or tripped over unintentionally SAVE THESE INSTRUCTIONS FOR HOUSEHOLD USE ONLY NOTICE This appliance has a polarized plug one prong is wider than the other To reduce the risk of electric shock this plug will 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 modify the plug in any way UNPACKING INSTRUCTIONS Place the gift box containing your Cuisinart steamer on a flat sturdy surface before unpacking Remove Instruction booklet and other printed materials from top of corrugated insert Next remove the top corrugated insert Carefully lift steamer trays from box and set aside Then remove steamer base Remove the lower corrugated insert containing the steamer base Remove any additional literature from the box Before using for the first time Wash All parts according to the Cleaning and Storage section on page 6 of this booklet to remove any dust or residue TABLE OF CONTENTS Important Safeguards Unpacking Instructions Table Of Contents Introduction Operating Techniques Cleaning and Storage Useful Hints Descaling Water Reservoir Steaming Guide Recipes INTRODUCTION The Cuisinart Turbo Convection Steamer steams food faster than conventional steamers The convection fan circulates air for faster and more even steam distribution
19. ccoli florets and chopped sun dried tomatoes toss gently to combine Garnish with fresh herbs and serve N utritional Analysis per serving Calories 225 1996 from fat carbo 39g protein 8g fat 5 g sat fat 1g chol Omg sodium 72mg fiber 6g MOCHA CR ME BR L E The Cuisinart Convection Steamer is used in place of the traditional bain marie making cr me br l e simple to prepare Makes 6 servings Preparation 10 minutes 25 minutes steaming time and 45 60 minutes cooling 4 hours chilling time 5 minutes finishing May be done up to a day ahead caramelize the sugar just before serving 1 cup 250 mL heavy cream 1 cup 250 mL whole milk 1 4 cup 50 mL light brown sugar 3 1 2 ounces 104g mL bittersweet chocolate broken into 1 inch 2 5 cm pieces tablespoon 15 mL instant espresso large egg yolks cup 75 mL granulated sugar tablespoon 15 mL vanilla extract Fill the water reservoir and assemble the steamer Heat the cream and milk in a small saucepan until bubbly around the edges Hold over low heat to keep warm Insert the metal blade in the Cuisinart Food Processor Pulse the light brown sugar 10 15 times to rapid sift and break up any chunks Remove and reserve for topping Process the chocolate with the instant espresso until finely chopped about 30 seconds Remove and reserve Process the egg yolks with the granulated sugar until thick and pale yellow in appearance
20. ces ounces 125g mL white button mushrooms washed dried and quartered cup 250 mL brown rice rinsed and drained cups 500 mL vegetable or chicken stock or water bay leaf 14 cup 50 mL sun dried tomatoes not oil packed chopped Fresh herbs for garnish Pick over beans thoroughly to remove any stones or grit rinse well Place in a medium bowl and cover with 2 inches 5 cm cold water Allow the beans to soak at least 12 hours or overnight to rehydrate Fill the water reservoir and assemble the steamer Drain the beans rinse and drain again Combine the black eyed peas and rice in the rice bowl with the stock or water and bay leaf Steam for 40 minutes Let rest for 10 minutes While the rice and black eyed peas steam combine the chopped garlic thyme parsley chives lemon zest lemon juice and olive oil in a large bowl Add all the vegetables except the broccoli florets and toss to coat evenly with the marinade Allow to marinate while the rice and black eyed peas steam and rest Arrange the marinated vegetables in the Second Steamer Tray and insert in the steamer leaving the rice and black eyed peas in the steamer Cover and steam for an additional 10 minutes Turn off steamer let sit one minute Carefully remove lid Remove the vegetables check the rice and beans for doneness If necessary steam for an additional 5 10 minutes Combine the cooked rice beans and vegetables in a large bowl with the bro
21. ch in a clean tea towel use a dark or old towel it will stain squeeze dry and reserve Insert the metal blade in the Cuisinart Food Processor With the machine running drop the cheese and garlic through the small feed tube process 15 20 seconds to chop Add the chives parsley drained yogurt and spinach process to combine 45 seconds Scrape the work bowl With the machine running add the olive oil through the small feed tube in a steady stream Scrape the work bowl Add the hot sauce then the water and process to blend about 20 30 seconds The sauce will be thick If you wish a thinner sauce add more water a little at a time to taste Use the sauce for steamed vegetables or to spread on steamed chicken or seafood N utritional analysis per tablespoon 15 mL Calories 31 2196 from fat carbo 1g pro 1g fat 3g sat fat 0g chol 1 mg sod 20 mg fiber 0g SWEET POTATOES WITH FENNEL Sweet potatoes are a good source of vitamins A amp C and beta carotene Makes 6 servings Preparation 10 15 minutes 18 minutes steaming time 6 green onions trimmed and chopped 12 ounces 375g mL fresh fennel trimmed and thickly sliced 1 2 inch 1 25 c m fronds reserved for garnish 1 1 2 pounds 750g sweet potatoes cut into 3 4 inch 1 88 cm wedges kosher salt and freshly ground pepper to taste Fill the water reservoir of the steamer Arrange the wedged sweet potatoes in th
22. coise D ressing per teaspoon 5 mL Calories 24 96 from fat carbo 0g protein Og fat 3g sat fat Og chol Omg sodium 22mg fiber 0g BROWN RICE CHICKEN amp BROCCOLI SALAD This salad may be served warm or chilled Makes 8 servings Preparation 60 65 minutes including steaming time Salad 1 cup 250 mL long grain brown rice cups 375 mL chicken broth or stock nonfat low salt ounces 375g mL boneless skinless chicken breast halves well trimmed cloves garlic peeled finely chopped teaspoon 2 mL kosher salt teaspoon 1 mL freshly ground black pepper teaspoon 5 mL extra virgin olive oil large about 1 1 2 pounds 750g bunch of broccoli florets cut into 1 inch 2 5 cm pieces stems reserved for another use may use broccoli crowns large celery stalks thinly sliced green onions trimmed and thinly sliced cup 250 mL small cherry or grape tomatoes red or yellow washed and dried Several sprigs of fresh thyme for garnish Dressing 1 clove garlic peeled Zest of 1 2 lemon bitter white pith removed teaspoons 15 mL fresh thyme leaves 1 1 2 teaspoons 7 mL dried tablespoon 15 mL Dijon style mustard cup 50 mL white balsamic or white wine vinegar tablespoons 25 mL freshly squeezed lemon juice cup 125 mL extra virgin olive oil cup 50 mL chicken broth or stock nonfat low salt 12 teaspoon 2 mL kosher salt 12 teaspoon 2 mL freshly ground black pepp
23. e large steamer tray Steam for 12 15 minutes Turn off and let sit one minute Add the fennel to the steamer with the sweet potatoes steam for an additional 8 10 minutes Turn off the steamer and let sit one minute Transfer the steamed sweet potatoes and fennel to a bowl Add the reserved green onions Season to taste with kosher salt and freshly ground pepper Garnish with reserved fennel fronds to serve Steamed Sweet Potatoes with Fennel may be combined with Ginger Dill Sea Bass 4 serving size page 21 to make a whole meal Arrange the marinated sea bass in the second steamer tray and add to the steamer at the same time the fennel is added May be done in the Cuisinart Food Processor Use metal blade to chop the green onions and the thick 6 or 8 mm Slicing disc to slice the fennel N utritional Analysis per serving Calories 213 3 from fat carbo 49g pro 4g fat 1g sat fat 0g chol 0 mg sod 70g fiber 6g WHITE AND SWEET POTATO SALAD WITH DILL DRESSING White and sweet potatoes combine to make this salad appealing to the eye and to the palate Makes sixteen 1 2 cup 125 mL servings Preparation about 20 minutes 20 minutes steaming time 1 1 2 pounds 750g new red or white potatoes peeled if desired cut into 1 inch 2 5 cm wedges pounds 750g sweet potatoes peeled quartered lengthwise then cut into 1 inch 2 5 cm lengths ribs celery thinly sliced pound 250g
24. ed to this point up to 8 hours ahead wrap in plastic wrap and refrigerate J ust before steaming tie a chive around the center of each bundle with the knot on the underside Spray the bottom ofthe larger steamer tray with vegetable oil cooking spray or olive oil Arrange the chicken roulades in the large steamer tray Fill the water reservoir and steam for 22 minutes Turn off the steamer unplug and let sit for 1 minute Remove the fan arm and lid transfer the chicken roulades to a serving plate and serve May be served hot or cold Served cold and sliced the roulades make a nice addition to a salad To make a Whole Meal Spray the bottom of the larger steamer tray with vegetable oil cooking spray or olive oil Arrange the quartered potatoes and mushroom halves in a single layer in the steamer tray Arrange the chicken roulades over the potatoes and mushrooms Steam for 18 minutes While the vegetables are steaming trim the carrots to fit the large feed tube of a Cuisinart Food Processor horizontally Insert the 3mm J ulienne disc and julienne the carrots Combine the carrots with the snow peas in the second steamer tray After 18 minutes turn off and unplug the steamer let sit one minute Carefully remove the fan arm and lid Check potatoes for doneness They should be almost done if not tender steam for an additional 3 5 minutes Insert the second steamer tray and cover attach the fan arm Plug in the steamer
25. emble the steamer Arrange the salmon steaks and ginger in the large steamer tray If too crowded use both trays Steam for 8 minutes Turn off steamer let sit for 1 minute Carefully open the steamer and add the snow or edible peas Steam for 3 minutes longer vegetables will be crisp tender Let sit one minute open carefully Transfer salmon and peas to a warmed platter and serve May be chopped in a Cuisinart Mini Prep or Cuisinart Food Processor N utritional analysis per serving Calories 406 4796 from fat carbo 14g pro 37g fat 20 g sat fat 4g chol 100mg sod 409mg fiber 4g SALMON amp ASPARAGUS WRAPS Makes 4 servings may be doubled if not using steamer to make a whole meal Preparation 20 25 minutes 15 minutes steaming time 1 whole salmon fillet side with skin about 2 1 2 pounds 1 250kg there will be about 10 ounces 300g mL left over 20 asparagus spears about 1 4 inch 0 63 cm in diameter trimmed and peeled 1 4 teaspoon 1 mL kosher salt 1 8 teaspoon 0 5 mL freshly ground black pepper 4 strips of lemon zest use a citrus stripper each about 12 inches 30 cm long 4 5 sprigs fresh dill Rinse and dry the salmon remove any loose scales Using a very sharp slicing knife slice salmon on the bias diagonal cut as if you were slicing flank steak or London Broil into 1 4 inch 0 63 cm thick slices Using 3 slices per serving lay them out overlappin
26. epare Dipping Sauce in Cuisinart Food Processor do not wash work bowl Insert the medium 4mm slicing disc in Food Processor Arrange the cut cabbage in the large feed tube use medium pressure to slice Remove and reserve Insert the metal blade With the machine running drop the garlic clove through the small feed tube Process 5 seconds to chop Add the ginger green onions water chestnuts jalapefo and cilantro Pulse to chop 5 10 times Add the slightly frozen pork cubes and shrimp Pulse to chop 20 30 times Add the reserved sliced Napa cabbage Pulse to combine 10 times Add the pine nuts soy sherry comstarch and ground pepper pulse to combine 10 times Remove and reserve Lay the wonton wrappers on a clean dry work surface About 10 at a time is a good number to work with If you try to do too many at a time they will dry out Place a rounded teaspoon 5 mL of the filling in the center of each wonton One at a time lightly brush the edges of each wrapper with water Gather the 4 corners together and pinch to seal then pinch the open sides to seal Repeat until all the filling has been used Arrange the sealed dumplings on the leaf lined steamer trays about 20 per level Wrap and refrigerate remaining wrappers for another use Assemble the steamer and steam the dumplings for 15 minutes Turn off steamer and unplug let sit 1 minute Carefully lift off the steamer lid transfer the dumplings to
27. er Fill the reservoir with water and assemble the steamer Rinse the rice under running water until water runs Clear drain well Combine the rice and Chicken broth in the rice bowl stir to combine and spread the rice into an even layer Cover and steam for 35 minutes Combine the boneless chicken breasts with the chopped garlic kosher salt and olive oil Arrange in the second steamer tray When the rice has steamed for 35 minutes add the chicken to the steamer Steam for 18 22 minutes until the juices run clear when tested with a knife and the internal temperature measures 1709 F when tested with an instant read thermometer While the rice and chicken steam prepare the dressing In a Cuisinart Blender or Cuisinart Food Processor fitted with the metal blade process the garlic and lemon zest to chop finely Add the thyme mustard vinegar and lemon juice and process to combine about 10 15 seconds Use a spatula to scrape the blender jar or food processor work bowl With the machine running add the olive oil in a steady stream Scrape the jar or work bowl again Add the salt and pepper process to combine Remove and reserve When the chicken is ready remove from the steamer and transfer to a plate Add the broccoli florets to the second steamer tray Steam with the rice for another 3 5 minutes until bright green and crisp tender Turn off the steamer Remove the broccoli and refresh immediately in iced wate
28. ervings Preparation 15 20 minutes 25 minutes steaming time and 10 minutes for reduction 6 ripe but firm pears J uice of one lemon 3 4 cup 175 mL dried cranberries 1 1 4 cups 300 mL cranberry juice 2 teaspoons 10 mL vanilla extract Fresh mint leaves for garnish Fill the water reservoir and assemble the steamer Peel the pears Rub with lemon juice Leave the pears whole but core them Stuff the hollow with dried cranberries Arrange in the rice basket Add the cranberry juice any remaining dried cranberries and vanilla Steam for 20 25 minutes until tender but still firm Turn off the steamer and unplug let cool 1 minute Lift out carefully and allow the pears to cool in the poaching liquid Chill if not serving immediately J ust before serving reduce the poaching liquid in a Cuisinart 1 quart Windsor pan over medium heat until it measures 1 2 cup 125 mL Place each pearon a dessert dish and drizzle with the syrup Garnish with fresh mint leaves N utritional analysis per serving Calories 214 4 from fat carbo 54g protein 1g fat 1g sat fat Og chol Omg sodium 5mg fiber 6g 23 24 3 YEAR LIMITED WARRANTY This warranty supersedes all previous warranties on Cuisinart Steamers This warranty is available to consumers only You are a consumer if you own a Cuisinart Steamer that was purchased at retail for personal family or household use Except as otherwise re
29. es on a warmed serving platter garnish with the remaining sprigs of fresh rosemary and serve N utritional analysis per serving Calories 498 25 from fat carbo 59g pro 39g fat 14g sat fat 4g chol 75mg sod 270mg fiber 24g STEAMED SOLE OR FLOUNDER ROLLS Makes 4 servings Preparation 5 10 minutes 10 15 minutes steaming time Vegetable oil cooking spray pounds 1kg fresh skinless sole or flounder fillets all about the same size green onions trimmed and chopped tablespoons 25 mL low sodium soy sauce or tamari tablespoon 15 mL dry sherry teaspoon 2 mL toasted sesame oil teaspoon 1 mL freshly ground black pepper Lightly spray the lower steamer basket with vegetable oil cooking spray spray both baskets if doing a double recipe Fill the water reservoir and attach to the Steamer Rinse and dry the sole Lay out in a single layer skin side up Combine the soy sauce sherry sesame oil and black pepper Lightly brush each sole fillet with the soy mixture Sprinkle each with about a half teaspoon 2 mL of the chopped green onions Starting from the flat end roll each fillet jelly roll style into a compact log Arrange in the prepared steamer tray with the exposed end pointed to the bottom Brush again lightly with the soy mixture 19 20 Measure the height of the rolls Steam the rolls for 10 minutes per inch 2 5 cm of height i e if the rolls are 1 1 2 inches
30. g so that the brown tissue is hidden this part of the salmon has a stronger flavour If you find it too strong carefully cut it out skin side up Combine the salt and pepper Lightly season the salmon with the salt and pepper Bundle 5 asparagus spears Carefully wrap the salmon around the asparagus bundles place seam side down Tie the bundle with a strip of lemon zest Repeat Assemble the steamer Lay the dill in the bottom of the steamer tray Arrange the salmon wraps on top of the dill Take care not to allow the salmon to touch the sides of the steamer tray Steam for 12 minutes Turn off the steamer and let sit for 3 minutes longer Carefully lift out and transfer to warmed plates to serve N utritional Analysis per serving Calories 330 51 from fat carbo 4g protein 36g fat 17g sat fat 4g chol 100mg sodium 337 mg fiber 2g OLD BAY STEAMED SHRIMP DINNER Makes 4 servings Preparation 10 minutes 25 minutes steaming time 3 4 pound 3759 new red potatoes scrubbed halved quartered if large 3 4 pound 375g new white potatoes scrubbed halved quartered if large medium 6 ounce 175g mL red or sweet white onions peeled leave root end intact quartered ears corn cut into 1 1 2 inch 3 75 cm lengths whole bay leaves pounds 750g extra large 21 25 count shrimp rinsed lemons tablespoons 45 mL Old Bay Seasoning Fill the water reservoir and attach to the Steamer
31. g use never touch the base steamer bowls or lid since they get very hot When steaming is complete the timer will give an audible tone and automatically shut off the steaming function When you have finished steaming unplug from wall socket and allow to cool completely and clean before storing Setting The Time Use the dial on the control panel to select the desired steaming time Once the desired time has been set the steaming process will begin Stopping the Steamer The steamer will automatically shut off after the programmed time has elapsed An audible tone will signal that steaming is complete If you should desire to stop the steamer before time has elapsed completely simply turn the dial back to zero After Cooking Unplug the plug from the power outlet Wait 1 minute after turning off steamer before removing lid to avoid steam burns When removing the lid or other components from your steamer make sure to use oven mitts First remove the turbo convection fan Then remove lid carefully lifting the side farthest away from you first to allow the steam to escape away from you Lift off the top steaming tray first if you used both trays Next remove the bottom larger steaming tray Set the trays down on a flat heat resistant surface and remove contents During the cooking cycle water from condensation will accumulate in the steamer base Allow to cool complete
32. he second steamer tray Steam for 6 10 minutes if sushi quality tuna may be served rare to taste Remove and refrigerate To make the dressing finely chop the garlic and shallot in a Cuisinart Blender or Cuisinart Food Processor fitted with the steel blade Add the parsley dill mustard and wine vinegar Process to combine 10 seconds Scrape blender jar or food processor bowl with a spatula With the machine running add the olive oil in a slow steady stream Add the sugar kosher salt and pepper Remove and reserve Allow the dressing to sit for 20 30 minutes to allow the flavours to blend J ust before serving tear or shred the lettuce into bite sized pieces In a large serving bowl combine the lettuce with the chilled potatoes green beans sliced bell peppers onions radishes and half the dressing Toss gently to combine Slice or shred the tuna arrange on top of the salad along with the tomatoes black olives and capers Peel and slice or wedge the chilled hard cooked eggs Arrange decoratively on the salad Serve the salad and pass the remainder of the dressing N utritional Analysis per serving Salad no dressing Calories 221 3596 from fat carbo 26g protein 10g fat 8g sat fat 8 49g chol 147mg sodium 584mg fiber 7g Salad made with 1 2 recipe dressing Calories 341 56 from fat carbo 97g protein 11g fat 21g sat fat 4g chol 147g sodium 693 mg fiber 7g Salade N i
33. l on or next to the platter N utritional analysis per dumpling without dipping sauce Calories 30 2196 from fat carbo 5g protein 1g fat 1g sat fat Og chol Img sodium 62 mg fiber 1g DIPPING SAUCE FOR DUMPLINGS Try this Dipping Sauce as a marinade for chicken or salmon using your Cuisinart Steamer Makes about 3 4 cup 175 mL Preparation 5 minutes clove garlic peeled slices peeled fresh ginger each about the size of a quarter green onions trimmed and cut into 1 inch 2 5 cm pieces tablespoons 25 mL fresh cilantro or parsley leaves loosely packed cup 75 mL soy or tamari sauce low sodium cup 75 mL rice wine vinegar seasoned if available tablespoon 15 mL lime juice freshly squeezed teaspoon 5 mL toasted sesame oil teaspoon 1 mL freshly ground black pepper Insert the metal blade in the Cuisinart Food Processor With the machine running drop the garlic through the small feed tube and process 5 seconds to chop Add the ginger green onions and cilantro leaves pulse to chop 10 15 times Combine the soy sauce rice wine vinegar lime juice and sesame oil With the machine running add the liquid through the small feed tube in a steady stream Add the pepper and process to combine Transfer to a jar for storage or to a decorative bowl for serving with Asian Steamed Dumplings or Steamed Spinach Dumplings The Dipping Sauce may also be used as a marinade f
34. lettuce leaves Fill the Water Reservoir and attach to the Steamer With the food processor running drop the garlic through the small feed tube process 5 seconds to chop Add the ginger and parsley process 10 seconds to chop Scrape the work bowl Add the tofu process until smooth 15 20 seconds Add 2 ounces 56g mL of the spinach Pulse to chop 15 20 times scrape the work bowl Repeat and with the final batch of spinach add the water chestnuts pine nuts soy sauce sherry sesame oil and black pepper Pulse to combine well 20 30 times Remove and reserve Lay the wonton wrappers on a clean dry work surface About 10 at a time is a good number to work with If you try to do too many ata time they will dry out Place a rounded teaspoon 5 mL of the filling in the center of each wonton One at a time brush the edges of each wrapper with water Gather the 4 corners together and pinch to seal then pinch the open sides to seal Repeat until all the filling has been used Arrange the sealed dumplings on the leaf lined Steamer Trays about 20 per level Wrap and refrigerate remaining wrappers for another use Assemble the Steamer and steam the dumplings for 15 minutes Turn off steamer and unplug let sit 1 minute Carefully lift off the steamer lid transfer the dumplings to a platter lined with fresh Napa cabbage leaves and garnish with a few sprigs of cilantro Put the dipping sauce in a small decorative bow
35. ly before emptying and following cleaning instructions on page 6 USEFUL HINTS For high altitude cooking steaming times may need to be increased Steaming times stated in the Steaming Guide and Recipes are only to be used as a guide Times may vary depending on the size of pieces spacing and placement in the bowl and personal preference As you become more familiar with the steamer adjust cooking times accordingly A single layer of food steams faster than several layers For larger quantities of food the cooking time must be increased For best results foods should be similar in size Meat poultry and seafood must be thawed completely before steaming Always use cold water in the Water Reservoir Never add seasonings broth or herbs to the Water Reservoir Water only must be used in the Water Reservoir Meat poultry and seafood should not be touching the sides of the steamer trays air must be able to circulate completely for proper cooking When using the rice bowl wipe off the bottom after removing from steamer to avoid dripping hot accumulated water on counter or floor When using recipes follow quantities as closely as possible for best results CLEANING AND STORAGE Always unplug the steamer from electrical outlet before cleaning Before first use and after each use clean each part thoroughly Wash all parts except Steamer Base and Turbo Convection Fan in warm soapy water rinse and
36. m fat carbo 1g protein 32g fat 4g sat fat 1g chol 82mg sod 374mg fiber 0g 21 22 BROWN RICE amp BLACK EYED PEAS WITH MARINATED VE GETABLES The sliced vegetables for this dish will be done in a flash if you use the Cuisinart Food Processor and the Thick 6mm Slicing Disc Use the metal blade to quickly chop the garlic herbs and lemon zest Makes 8 servings entr e Preparation 12 hours or overnight to soak the beans 10 15 minutes to prepare the vegetables 55 minutes steaming time 2 3 cup 150 mL black eyed peas 6 cloves garlic peeled and finely chopped 1 1 2 tablespoons 25 mL fresh thyme leaves 1 tablespoon 15 mL flat parsley leaves chopped 8 chives chopped Zest of 1 2 lemon bitter white pith removed finely chopped tablespoons 25 mL fresh lemon juice tablespoons 25 mL extra virgin olive oil teaspoon 2 mL freshly ground black pepper carrots 4 ounces 125g mL peeled cut into 1 4 inch 0 63 cm thick slices zucchini 6 ounces 175g mL trimmed cut into 1 4 inch 0 63 cm thick slices yellow squash 6 ounces 175g mL trimmed cut into 1 4 inch 0 63 cm thick slices red bell pepper stem and core removed cut into 1 4 inch 0 63 cm thick slices yellow bell pepper stem and core removed cut into 1 4 inch 0 63 cm thick slices stalk broccoli 8 ounces 250g mL florets removed and reserved stem peeled and cut into 1 4 inch 0 63 cm thick sli
37. nts 12 15 minutes 14 16 minutes 14 16 minutes Select crisp slender bright green beans If beans are to be used for a salad steam until bright green refresh immediately with iced water then drain completely before dressing Potatoes Sweet 1 pound 5009 cut in wedges 18 22 minutes Steamed sweet potatoes are a delicious alternative to white potatoes for side dishes or salads full of vitamins A amp C Peel potatoes and cut in wedges Potatoes White 1 pound 500g cut in wedges 2 pounds 1kg cut in wedges use both trays for larger amounts 18 22 minutes 20 25 minutes Waxy potatoes such as new red or white Yukon Gold or other yellow potatoes and purple potatoes are most suitable for steaming Scrub well peel if desired and cut into wedges for best results Snow Peas 1 pound 500g use Second Steamer Tray 2 pounds 1kg use both Steamer Trays 4 5 minutes 5 7 minutes Trim tips and tops Choose crisp bright green pea pods Sugar Snap Peas Edible Pod Peas 1 pound 500g use Second Steamer Tray 2 pounds 1kg use both Steamer Trays 5 7 minutes 6 9 minutes Choose plump crisp bright green pea pods Trim tips tops and strings if tough Squash Summer Yellow or Zucchini 1 pound 500g 2 pounds 1kg 6 8 minutes 7 10 minutes Choose firm narrow brightly coloured squash Trim root and bl
38. o 4 portions may also use Boston Scrod cod tile fish or orange roughy 1 clove garlic peeled and finely chopped Zest of 1 2 lemon bitter white pith removed finely chopped 4 pieces fresh ginger peeled each about the size of a quarter finely chopped 1 1 2 tablespoons 25 mL fresh dill weed chopped 1 2 teaspoon 2 mL sugar 1 2 teaspoon 2 mL kosher salt 1 4 teaspoon 1 mL freshly ground black pepper 1 4 cup 50 mL dry vermouth white balsamic vinegar or apple juice 1 2 tablespoon 7 mL extra virgin olive oil Thin lemon slices use the 2mm slicing disc of the Cuisinart Food Processor Sprigs of fresh dill Arrange the fish in a shallow glass or porcelain dish Combine the garlic lemon zest ginger dill salt sugar and black pepper with the vermouth or balsamic vinegar and olive oil blend well Pourthe marinade over the fish portions covering evenly Allow to marinate for 20 minutes Fill the steamer reservoir and assemble the steamer Arrange the four portions in the small steamer tray if doubling the recipe use both trays Steam for 10 minutes Turn off the steamer and unplug Let sit for 1 minute Remove the fan arm and lid Transfer the fillet to warmed plates to serve Garnish with lemon slices and sprigs of fresh dill May be done using the Cuisinart Mini Prep or Cuisinart Food Processor fitted with the steel blade Nutritional analysis per serving Calories 193 20 fro
39. or chicken fish shrimp pork or beef N utritional analysis per 1 2 teaspoon 2 mL Calories 2 3496 from fat carbo 0g protein 0g fat 0g sat fat 0g chol 0mg sodium 45mg fiber 0g 14 SPINACH SAUCE FOR STEAMED VEGETABLES CHICKEN OR SEAFOOD A light easy sauce that will enhance your steamed vegetables our Spinach Sauce is particularly good with Steamed Artichokes rather than the traditional drawn butter or a mayonnaise based sauce The combination is reminiscent of the popular Spinach Artichoke Dip but without the high fat and cholesterol It also makes a great sauce to toss with your choice of steamed vegetables and freshly cooked pasta to make a complete meal Makes 1 1 2 cups 375 mL Preparation 10 minutes overnight 12 hours to drain the yogurt cup 250 mL nonfat plain yogurt without gelatin 10 ounce 300g mL package frozen chopped spinach thawed ounce 14g mL Reggiano Parmesan cheese cut in 1 2 inch 1 25 cm pieces cloves garlic peeled chives cut into 1 inch 2 5 cm lengths cup 125 mL well packed flat parsley leaves 1 4 cup 50 mL extra virgin olive oil 4 6 drops Tabasco or other hot sauce 3 4 tablespoons 45 mL 50 mL water or to taste Use a yogurt strainer or line a strainer with a coffee filter or cheesecloth to strain the yogurt overnight to remove the whey The yogurt will thicken and lose about half its volume Discard the whey Place the thawed spina
40. ossom ends cut in half lengthwise then into 1 2 3 4 inch 1 25 1 88 cm slices Squash Winter Acorn cut in wedges remove seeds Butternut peel seed and cube 12 15 minutes 10 12 minutes Wash and remove tough stem If steaming halved acorn squash place in steamer tray cut side down increase steaming time to 25 30 minutes Food QuantityiYieid Chicken and Seafood H k 5 6 150 175g mL h to 8 Skinless 6 ounces g mL each up to 18 22 minutes i i Follow proper food handling techniques for Chicken Breast 2909 mL PSE j Halves or use both steamer trays poultry and seafood Thighs Always check poultry for proper doneness juices should run clear when tested with a Shrimp 1 pound 500g knife and internal temperature should read Sea Scallops use in Second Steamer Tray 5 8minutes 170 F for chicken breast meat and 180 F for dark meat Do not steam bone in chicken Clean shrimp steam in shells for optimum flavour Clams amp Steam until shells are just fully opened 6 8 minutes Mussels Fish Steam for 10 minutes per inch 2 5cm of 10 minutes Fillets Steaks thickness per inch 2 5cm of thickness Hot Dogs e Pierce before steaming Precooked 6 8 minutes If desired steam drained sauerkraut Sausages in Rice Bowl as an accompaniment 11 12 ASIAN STEAMED DUMPLINGS A Dim Sum favourite our Steamed Dumplings m
41. quired under applicable state law this warranty is not available to retailers or other commercial purchasers or owners We warrant that your Cuisinart Steamer 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 promptly return the enclosed warranty registration card to facilitate verification of the date of original purchase However return of the warranty registration card is not a condition of these warranties If your steamer should prove to be defective within the warranty period we will repair it or if we think it necessary replace it without charge to you To obtain warranty service please call our Consumer Service Center toll free at 1 800 472 7606 or write to Cuisinart Canada 156 Parkshore Drive Brampton Ontario L6T 5M1 To facilitate the speed and accuracy of your return please also 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 product s return Please pay by check or money order Your Cuisinart Steamer has been manufactured to strict specifications These warranties expressly exclude any defects or damages caused by accessories replacement parts or repair service other than
42. r then drain thoroughly Allow the rice to remain in the steamer for an additional 10 minutes to rest After 10 minutes transfer the rice to a large bowl and toss with half of the prepared dressing Cut the chicken into bite sized pieces Add the chicken broccoli celery green onions and tomatoes to the rice Toss gently to combine Add more dressing as needed Garnish with a few sprigs of fresh thyme and serve To serve the salad cold complete as directed but reserve the broccoli and add just before serving to preserve its bright green colour and crisp tender texture May be done with the slicing disc 2 or 3 mm of the Cuisinart Food Processor N utritional Analysis per serving Calories 330 45 from fat carbo 27g protein 19g fat 17g sat fat 3 g chol 33mg sodium 479mg fiber 2g 17 18 CHICKEN AND ROASTED PEPPER ROULADES Easy healthy but good enough to serve when entertaining Makes 6 servings Preparation 15 20 minutes 6 boneless skinless chicken breast halves trimmed tenders removed and reserved for another use about 4 5 ounces 125 150g mL each clove garlic teaspoons 10 mL dry vermouth or white balsamic vinegar teaspoon 5 mL extra virgin olive oil fresh basil leaves washed and dried teaspoon 1 mL kosher salt teaspoon 1 mL freshly ground black pepper large roasted red peppers may be from a jar drained and halved flat spinach leaves stems removed wa
43. referably imported such as Nicoise or Kalamata chopped roughly 1 4 cup 50 mL capers rinsed and drained Dressing cloves garlic peeled small shallot 1 2 ounce 14g mL peeled and trimmed cup 50 mL flat parsley leaves loosely packed tablespoons 25 mL fresh dill weed loosely packed tablespoon 15 mL Dijon style mustard cup 75 mL white wine vinegar 2 3 cup 150 mL extra virgin olive oil 1 2 teaspoon 2 mL sugar 1 2 teaspoon 2 mL kosher salt 12 teaspoon 2 mL freshly ground black pepper Fill the water reservoir of Steamer Arrange eggs in Second Steamer Tray Steam for 15 minutes Immediately run under cold water to stop cooking When cool to the touch refrigerate until ready to use Refill the water reservoir and reassemble the steamer Arrange the potatoes in the large steamer tray Steam until tender 18 22 minutes While the potatoes steam rub the tuna with olive oil kosher salt and freshly ground pepper set aside Arrange the green beans in an even layer in the second steamer tray After the potatoes have steamed for 10 12 minutes add the second tray with the green beans to the steamer steam until crisp tender about 8 10 minutes Refresh the green beans immediately in iced water to stop cooking then drain and refrigerate until time to assemble the salad Refrigerate the potatoes until ready to assemble the salad Add more water to the reservoir if necessary place the seasoned tuna in t
44. shed well and dried 12 long flexible chives tied in pairs at the stem end using a square knot Tip have a few extra chives available in case of breakage For a Whole Meal do only 4 chicken breast halves and add new potatoes 2 3 ounces 56 84g mL each quartered lengthwise ounces 125g mL mushrooms halved ounces 250g mL snow peas trimmed and strings removed ounces 250g mL carrots peeled Place chicken breast halves between 2 sheets of plastic wrap and use a flat pounder to pound to an even thickness of about 1 2 inch 1 25 cm Transfer chicken to a medium bowl Clean work surface thoroughly and wash hands with hot water and soap In the Cuisinart M ini Prep Processor process the garlic on high to chop about 10 seconds Add the vermouth olive oil basil leaves salt and pepper process to combine and chop the basil about 10 15 seconds Add the basil mixture to the chicken and toss to coat well Lay the chicken out on a large Prep Board or flat platter skin side down Wash hands well with hot water and soap Lay 6 spinach leaves out in a line with edges overlapping Roll a roasted pepper into a cylinder Lay the rolled pepper on the spinach and roll so thatthe pepper is rolled in the spinach leaves Place on one end of the chicken and roll the chicken jelly roll style so that the spinach roasted pepper roll is rolled up inthe chicken Place seam side down and repeat The chicken may be prepar
45. shrooms rinsed dried and quartered Fill the water reservoir and attach to steamer Line both steamer trays with 2 or 3 sprigs fresh rosemary reserve the remaining rosemary for garnish Combine the chopped garlic with the olive oil kosher salt and pepper Rub the chicken with one third of this mixture set aside May be done ahead If preparing longer than 15 minutes ahead wrap and refrigerate until ready to use Clean work surface thoroughly wash hands with hot water and soap Toss the potatoes with half the remaining garlic olive oil mixture and arrange over the rosemary sprigs in the large steamer tray Arrange the chicken over the rosemary in the second steamer tray do not allow the chicken to touch sides of steamer tray Top the chicken with the sliced plum tomatoes then sprinkle with the chopped sun dried tomatoes Steam the potatoes and chicken for 14 minutes Combine the squashes and mushrooms with the remaining garlic olive oil mixture toss to combine After the potatoes and chicken have steamed for 14 minutes turn off the steamer and let sit for 1 minute Remove the fan lid and Second Steamer Tray Arrange the vegetables on top of the potatoes reassemble the steamer and steam for an additional 7 to 8 minutes Turn off the steamer let sit for 1 minute Remove the lid and check the chicken for doneness internal temperature should be 1709 F juices should run clear Arrange the chicken potatoes and vegetabl
46. steam for an additional 3 4 minutes for crisp tender vegetables Turn off the steamer unplug and let sit one minute Remove fan arm and lid Arrange the vegetables chicken roulades potatoes and mushrooms on a warm platter and serve N utritional Analysis per serving Roulades only Calories 176 14 from fat carbo 5g protein 31g fat 3g sat fat Og chol 75 mg sodium 175mg fiber 2g W hole meal Calories 314 9 from fat carbo 36g protein 31g fat 3g sat fat 0g chol 75mg sodium 197mg fiber 7g TUSCAN CHICKEN This whole meal is ready in less than an hour Makes 4 servings Preparation 15 minutes 30 35 minutes steaming time sprigs fresh rosemary about 5 6 inches 12 5 15 cm each clove garic peeled and chopped teaspoons 20 mL extra virgin olive oil teaspoon 1 mL kosher salt teaspoon 0 5 mL freshly ground black pepper boneless skinless chicken breast halves about 4 5 ounces 125 150g mL each well trimmed ounces 375g mL new red or Yukon Gold potatoes 2 3 ounces 56 84g mL each wash quarter cut quarters in half plum tomatoes sliced 1 4 inch 0 63 cm thick stem ends discarded tablespoons 25 mL chopped sun dried tomatoes ounces 300g mL zucchini squash slender halved lengthwise cut in 3 4 inch 1 88 cm slices ounces 300g mL yellow squash slender halved lengthwise cut in 3 4 inch 1 88 cm slices ounces 175g mL mu
47. those that have been authorized by Cuisinart 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 of or limitation of incidental or consequential damages so the foregoing limitation may not apply to you BEFORE RETURNING YOUR CUISINART PRODUCT If you are experiencing problems with your Cuisinart product we suggest that you call our Consumer Service Center at 1 800 472 7606 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 Cuisinart s Authorized Service Center please remind the Servicer to call our Consumer Service Center at 1 800 472 7606 to ensure that the problem is properly diagnosed the product is serviced with the correct parts and the product is still under warranty NOTES inart GOOD LIFE COFFEE FOOD TOASTERS HAND BLEN DERS COOKWARE ICE CREAM MAKERS PROCESSORS MIXERS MAKERS Cuisinart offers an extensive assortment of top quality products to make life in the kitchen easier than ever Try some of our other countertop
48. with sprigs of fresh dill May use20r3 mm slicing disc of Cuisinart Food Processor for slicing Nutritional Analysis per 1 2 cup 125 mL serving Calories 159 42 from fat carbo 21g protein 2g fat 7g sat fat 1g chol 0 00mg sodium 111mg fiber 2g WHITE BEAN SALAD Beans cooked in the Cuisinart steamer cook evenly and do not break up as readily as those cooked on the stove top Makes 4 cups 1 L Preparation 12 hours ovemight to soak beans 50 55 minutes steaming time for beans 10 minutes to prepare salad cup 250 mL great northern navy or white beans sprigs parsley clove garlic peeled bay leaf 1 3 4 cups 425 mL water J uice of 3 lemons red onion 6 ounces 175g mL peeled and chopped plum tomatoes seeded and diced fresh basil leaves shredded fresh mint leaves shredded Kosher salt and freshly ground pepper to taste Splash of extra virgin olive oil Pick over beans thoroughly to remove any grit or stones and rinse Place in a medium bowl and cover with 2 inches 5 cm cold water Allow the beans to soak at least 12 hours or overnight to rehydrate Fill the water reservoir and assemble the steamer Drain the beans rinse and drain again Place in the rice basket of the steamer along with the parsley garlic bay leaf and water Steam for 50 55 minutes Allow the beans to sit in the hot liquid for 10 minutes Drain rinse drain again and transfer to a medium bowl Toss with
Download Pdf Manuals
Related Search