Page 4 - INTRODUCTION; Removable Water Reservoir; PARTS
TABLE OF CONTENTS: Important Safeguards . . . . . . . .pg.2Unpacking Instructions . . . . . . . .pg.3Table Of Contents . . . . . . . . . . .pg.4 Introduction . . . . . . . . . . . . . . . .pg.4Features And Benefits . . . . . . . .pg.4Parts . . . . . . . . . . . . . . . . . . . . . .pg.4Operating Tec...
Page 6 - USEFUL HINTS
6 USEFUL HINTS For high altitude cooking, steamingtimes may need to be increased. Steaming times stated in the SteamingGuide and Recipes are only to be usedas a guide. Times may vary depending on the size of pieces, spacing andplacement in the bowl, and personalpreference. As you become morefamiliar...
Page 7 - Steaming Guide; Helpful Hints; vary according to size, temperature and freshness of foods.; Food; Eggs; Dried Beans and Legumes
7 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” vegetabl...
Page 8 - Rice and Grains
8 Food Quantity/Yield Steaming Time Cook’s Notes Barley Brown Rice White Rice Quinoa Wild Rice Artichokes(globe) Asparagus 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 c...
Page 9 - Vegetables
9 Food Quantity/Yield Steaming Time Cook’s Notes Broccoli BrusselsSprouts Carrots Cauliflower Cornon the Cob Green Beans,French cut(string beans/wax beans) 8 - 10 minutes (crispy) 10 - 14 minutes 10 - 12 minutes 16 - 20 minutes 10 - 12 minutes14 - 16 minutes 7 - 10 minutes 10 - 13 minutes 15 - 18 mi...
Page 11 - Chicken and Seafood
11 Food Quantity/Yield Steaming Time Cook’s Notes Boneless, Skinless Chicken Breast Halves or Thighs Shrimp, Sea Scallops Clams &Mussels FishFillets/Steaks Hot Dogs/PrecookedSausages 18 - 22 minutes 5 - 8 minutes 6 - 8 minutes 10 minutes per inch (2.5cm) of thickness 6 - 8 minutes • Follow prope...
Page 12 - food processor’s large feed tube; tightly packed
12 ASIAN STEAMED DUMPLINGS A Dim Sum favourite, our SteamedDumplings make 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-trimmedboneless pork chop, cut in 1/2inch (1.25 cm) cubes 3 ounces (8...
Page 13 - black pepper
13 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) wontonwrappers (3-inch/7.5 cm square) Water to seal the dumplings Place tofu between triple thickness ofpaper towels and set under a weight for15 – 20 minute...
Page 16 - large eggs
16 SAL ADE NIÇOISE Fresh steamed tuna makes our SaladeNiçoise deliciously special. Makes 6 entrée servings. Preparation: 40 – 50 minutes, includingsteaming time. Must be done ahead to chill. Assemblejust before serving. 4 large eggs 1 large red or yellow bell pepper,cored, seeded and sliced 12 ounce...
Page 17 - clo ve garlic, peeled
17 BROWN RICE, CHICKEN & BROCCOLISALAD 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 1-1/2 cups (375 mL) chicken broth or stock (nonfat, low sal t) 12 ounc es (375g/mL) boneless,sk inless...
Page 18 - clove garlic; To make a Whole Meal:
18 CHICKEN AND ROASTED PEPPER ROULADES Easy, healthy, but good enough to servewhen entertaining. Makes 6 servings. Preparation: 15 – 20 minutes 6 boneless, skinless chicken breasthalves, trimmed, tendersremoved and reserved foranother use (about 4 – 5ounces/125 – 150g/mL each) 1 clove garlic 2 teasp...
Page 19 - sodium soy sauce or tamari
19 TUSCAN CHICKEN This whole meal is ready in less than anh o u r ! Makes 4 servin gs. Preparation: 15 minutes + 30 – 35minutes steaming time. 6 - 8 sprig s fresh rosemary, a bout 5 - 6 inches (12 .5 - 15 cm) each 1 clove garl ic, p eeled andc h o p p e d 4 teaspoons (20 mL) extra virg in o live oil...
Page 20 - cloves garlic, peeled and chopped; – 5 sprigs fresh dill
20 Measure the height of the rolls. Steam therolls for 10 minutes per inch (2.5 cm) ofheight (i.e., if the rolls are 1-1/2 inches(3.75 cm) in height, then they will be steamed for 15 minutes). If you are doinga single recipe, then you may steam your vegetable of choice in the upper basket. Turn off ...
Page 21 - lemons; Sprigs of fresh dill
21 OLD BAY ® STEAMED SHRIMP DINNER Makes 4 servings. Preparation: 10 minutes + 25 minutessteaming time. 3/4 pound (375g) new red potatoes,scrubbed, halved (quartered iflarge) 3/4 pound (375g) new whitepotatoes, scrubbed, halved (quartered if large) 2 medium (6 ounce) (175g/mL)red or sweet white onio...
Page 22 - large egg yolks
22 BROWN RICE & BLACK-EYED PEASWITH MARINATED VEGETABLES The sliced vegetables for this dish will bedone in a flash if you use the Cuisinart ® Food Processor and the Thick (6mm)Slicing Disc. Use the metal blade toquickly chop the garlic, herbs and lemonzest. Makes 8 servings (entrée). Preparatio...
Page 23 - ripe but firm pears
23 Fill the water reservoir and assemble thesteamer. Heat the cream and milk in asmall saucepan until bubbly around theedges. Hold over low heat to keep warm. Insert the metal blade in the Cuisinart ® Food Processor. Pulse the light brownsugar 10 – 15 times to rapid sift andbreak up any chunks. Remo...
Page 26 - 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_Canada@Conair. com Printed in China 00CC18036 IB-3627A-CAN-A COFFEE FOOD TOASTERS HAND BLENDERS COOKWARE ICE CREAM MAKERS PROCESSORS MIXERS MAKERS Cuisinart ...
