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01CU13171 TCS-60 IB 6/30/03 4:55 PM Page 1
INSTRUCTION AND
RECIPE BOOKLET
Turbo Convection Steamer
TCS-60
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
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01CU13171 TCS-60 IB 6/30/03 4:55 PM Page 2 Carefully read all instructions before using this appliance. SAVE THESE INSTRUCTIONS IMPORTANT SAFEGUARDS FOR HOUSEHOLD USE ONLY When using an electrical appliance, basic safety precautions should always be followed, including the following: SPECIAL CORDSET INSTRUCTIONS: 1. READ ALL INSTRUCTIONS BEFORE USING. A short power-supply cord (or detachable power-supply cord) is to be 2. To protect against the risk of electrical shock, do not put base of p
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01CU13171 TCS-60 IB 6/30/03 4:55 PM Page 3 TABLE OF CONTENTS INTRODUCTION ® The Cuisinart Turbo Convection Steamer steams food faster than Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Page 2 conventional steamers. The convection fan circulates air for faster and Unpacking Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Page 2 more even steam distribution. Foods cook faster, so flavors are sealed in, Features and Benefit
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01CU13171 TCS-60 IB 6/30/03 4:55 PM Page 4 When you have finished steaming, unplug from wall socket and allow OPERATING TECHNIQUES to cool completely. Clean before storing. Refer to Steaming Guide or Recipes for recommended Setting the Time: cooking times. • Turn the control knob to select the desired steaming time. The steamer Preparing to Cook: will begin. Position the base unit where you want to do your cooking. Choose a flat, Stopping the Steamer: dry, sturdy surface. Make sure that e
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01CU13171 TCS-60 IB 6/30/03 4:55 PM Page 5 For convenience, the following parts are top rack dishwasher safe: USEFUL HINTS • Large Steaming Tray • Second Steaming Tray For high altitude cooking, steaming times may need to be increased. • Rice Bowl Steaming times stated in the Steaming Guide and Recipes are only to • Lid be used as a guide. Times may vary depending on the size of pieces, Never put turbo convection fan or steamer base in dishwasher or immerse spacing and placement in the bowl,
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01CU13171 TCS-60 IB 6/30/03 4:55 PM Page 6 Steaming Guide Helpful Hints • Times indicated are based upon use of 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 the highest time will produce a softer texture. ® • The turbo-convection feature of the Cuisinart TCS-60 eliminates the need to stir vege
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01CU13171 TCS-60 IB 6/30/03 4:55 PM Page 7 Food Quantity/Yield Steaming Time Cook’s Notes Rice and Grains • Use rice bowl for rices and grains. Barley 1 cup (rinse until water runs clear) + 2 35 minutes cups liquid = 4 cups cooked • Liquid can be water or stock accord- ing to personal preference. 1 cup rice + 1 2/3 cups liquid = 3 cups • Cooking times and liquid amounts cooked rice; may vary with brand and variety 1-1/2 cups rice + 2-1/4 cups liquid = 6 45 - 50 minutes + Brown Rice of
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01CU13171 TCS-60 IB 6/30/03 4:55 PM Page 8 Food Quantity/Yield Steaming Time Cook’s Notes Vegetables • Choose bunches with deep strong color (emerald green to green with 1 to 1-1/2 pounds florets 8 - 10 minutes (crispy) purple) and tight florets. Broccoli 1 to 1-1/2 pounds spears 10 - 16 minutes • If steaming for salads, steam until broccoli just turns bright green; (use both trays for larger amounts) refresh immediately in iced water and drain before using. • Smaller sprouts are more tender
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01CU13171 TCS-60 IB 6/30/03 4:55 PM Page 9 Food Quantity/Yield Steaming Time Cook’s Notes Vegetables Diagonal cut, 1 to 1-1/2 inches in length • Select crisp, slender, bright green Green Beans, beans. 1 pound 12 - 15 minutes Diagonal cut • If beans are to be used for a salad, 1-1/2 pounds 14 - 16 minutes (string beans/ steam until bright green; refresh wax beans) immediately with iced water, then 2 pounds 14 - 16 minutes drain completely before dressing. (use both trays for larger amounts) •
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01CU13171 TCS-60 IB 6/30/03 4:55 PM Page 10 Food Quantity/Yield Steaming Time Cook’s Notes Chicken and Seafood Boneless, • Follow proper safe food handling pro- 5 - 6 ounces each, up to 8 18 - 22 minutes Skinless cedures for poultry and seafood. (use both steamer trays) Chicken Breast • Always check poultry for proper Halves or doneness – juices should run clear Thighs when tested with a knife, and internal temperature should read 170° F for 1 pound 5 - 8 minutes Shrimp, chicken brea
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01CU13171 TCS-60 IB 6/30/03 4:55 PM Page 11 Fill the water reservoir of the steamer. Line a baking sheet with RECIPES 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. Prepare Dipping ® ASIAN STEAMED DUMPLINGS Sauce in Cuisinart food processor – do not wash work bowl. Insert the medium (4 mm) slicing di
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01CU13171 TCS-60 IB 6/30/03 4:55 PM Page 12 STEAMED SPINACH DUMPLINGS Add the tofu; process until smooth, 15 – 20 seconds. Add 2 ounces of the spinach. Pulse to chop, 15 – 20 times; scrape the Our meatless version of this Dim Sum specialty. work bowl. Repeat, and with the final batch of spinach, add the water chestnuts, pine nuts, soy sauce, sherry, sesame oil and Makes about 40 black pepper. Pulse to combine well, 20 – 30 times. Remove Preparation time: 35 – 40 minutes and reserve. (includ
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01CU13171 TCS-60 IB 6/30/03 4:55 PM Page 13 The combination is reminiscent of the popular Spinach Artichoke DIPPING SAUCE FOR DUMPLINGS Dip, but without the high fat and cholesterol. It also makes a great Try this Dipping Sauce as a marinade for chicken or salmon. sauce to toss with your choice of steamed vegetables and freshly cooked pasta to make a complete meal. Makes about 3/4 cup Makes 1-1/2 cups Preparation: 5 minutes Preparation: 10 minutes, + overnight (12 hours) to drain the yogurt
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01CU13171 TCS-60 IB 6/30/03 4:55 PM Page 14 SWEET POTATOES WITH FENNEL 1-1/2 pounds new red or white potatoes, peeled if desired, cut into 1-inch wedges Sweet potatoes are a good source of vitamins A & C, 1-1/2 pounds sweet potatoes, peeled, quartered length- and beta carotene. wise, then cut into 1-inch lengths 3 ribs celery, thinly sliced * Makes 6 servings 1/2 pound snow peas, trimmed and thinly sliced * Preparation: 10 – 15 minutes + 18 minutes steaming time 1 shallot (1-1/2 ounces), pe
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01CU13171 TCS-60 IB 6/30/03 4:55 PM Page 15 WHITE BEAN SALAD BROWN RICE, CHICKEN & BROCCOLI SALAD ® This salad may be served warm or chilled. Beans cooked in the Cuisinart steamer cook evenly and do not break up as readily as those cooked on the stovetop. Makes 8 servings Makes 4 cups Preparation: 60 - 65 minutes, including steaming time Preparation: 12 hours/overnight to soak beans, 50 – 55 minutes steaming time for beans, 10 minutes to prepare salad Salad: 1 cup great northern, navy or whi
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01CU13171 TCS-60 IB 6/30/03 4:55 PM Page 16 Combine the boneless chicken breasts with the chopped garlic, CHICKEN AND ROASTED PEPPER ROULADES kosher salt, and olive oil. Arrange in the second steamer tray. When the rice has steamed for 35 minutes, add the chicken Easy, healthy, but good enough to serve when entertaining. to the steamer. Steam for 18 – 22 minutes, until the juices Makes 6 servings run clear when tested with a knife and the internal temperature Preparation: 15 – 20 minutes me
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01CU13171 TCS-60 IB 6/30/03 4:55 PM Page 17 Place on one end of the chicken and roll the chicken jelly roll style, TUSCAN CHICKEN so that the spinach/roasted pepper roll is rolled up in the chicken. This whole meal is ready in less than an hour! Place seam side down and repeat. (The chicken may be prepared to this point up to 8 hours ahead; wrap in plastic wrap and refrigerate.) Makes 4 servings Just before steaming, tie a chive around the center of each bundle, Preparation: 15 minutes + 30 –
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01CU13171 TCS-60 IB 6/30/03 4:55 PM Page 18 Combine the squashes and mushrooms with the remaining STEAMED SOLE OR FLOUNDER ROLLS garlic/olive oil mixture; toss to combine. After the potatoes and A quick, simple way to prepare fish. chicken have steamed for 14 minutes, turn off the steamer and Makes 4 servings let sit for 1 minute. Remove the convection fan, lid and second steamer tray. Arrange the vegetables on top of the potatoes; Preparation: 5 – 10 minutes + 10 – 15 minutes steaming time
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01CU13171 TCS-60 IB 6/30/03 4:55 PM Page 19 LEMON GINGER FISH FILLETS Nutritional analysis per serving: Calories 176 (25% from fat) • carbo. 2g • prot. 30g • fat 5g • The use of plastic wrap makes cleanup easy. sat.fat 1g • chol. 85mg • sod. 325mg • fiber 0g Makes 4 servings Preparation: 10 minutes, 10 – 15 minutes steaming SALMON & ASPARAGUS WRAPS 1-1/2 pounds fresh fish fillets, such as sea bass, salmon 1 small clove garlic, peeled A nice entrée for entertaining. zest of 1/2 lemon, bitter
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01CU13171 TCS-60 IB 6/30/03 4:55 PM Page 20 ® OLD BAY STEAMED SHRIMP DINNER CHICKEN WITH PESTO AND SHREDDED CARROTS A quick, easy way to combine meat and vegetables in a single Add a green salad and crusty bread to complete the meal. serving. May be served hot or cool and sliced to serve on Makes 4 servings a bed of salad greens for a warm weather meal. Preparation: 10 minutes + 25 minutes steaming time Makes 6 servings 3/4 pound new red potatoes, scrubbed, halved Preparation: 15 minutes +
