Cuisinart FRC-800A manuel d'utilisation

INSTRUCTION & RECIPE BOOKLET Cuisinart ® Rice Plus Multi-Cooker with Fuzzy Logic Technology FRC-800A For your safety and continued enjoyment of this product, always read the instruction book carefully before using.[...]

IMPOR T ANT SAFEGUARDS When using an electrical appliance, basic safety precautions should always be followed, including the following: 1. READ ALL INSTRUCTIONS. 2. Do not touch hot surfaces; use handles or knobs. 3. T o protect against risk of electrical shock, do not immerse the Rice Plus Multi-Cooker housing, cord or plug in water or any other l[...]

CONTENTS Important Safeguards ............... 2 Introduction ....................... 3 Assembly Instructions ............... 3 Features and Benefits ............... 4 Getting To Know Your Control Panel ... 5 Operation ......................... 6 Setting the Clock ................... 6 Cooking Rice/Oatmeal/ Quick Cooking ..................... 6 Stea[...]

8 7 11 10 9 FEA TURES AND BENEFITS 1. Steam Release V ent – removes for easy cleaning 2. Locking Lid with Removable Inner Lid 3. Lid Release Button 4. Handle – stays cool during use 5. Control Panel – see detailed illustration, page 5 6. Power Cord – removable 7. Steaming T ray – allows you to steam a variety of foods 8. Aluminum Cooking [...]

1. Start – used to start cooking. 2. Menu – used to select Menu functions. 3. Finish Time – used to set cooking Finish Time. 4. Hour and Minute – used to cha nge time. 5. Off – use d to turn off fun ctio ns and re set uni t 6. Keep W arm – used to change automatic Keep Warm Time and to start Keep Warm function. 7. Time Display – used [...]

6 OPERA TION REMINDER You r Rice Plu s Multi -Coo ker com es with a 180 ml (12 tables poon s or ¾ of a sta ndar d 1-cup measure) measuring cup. All rec ipes in thi s Instr uctio n & Recip e Book are wri tten wi th the ric e/gr ain/c erea l mea sure d with the coo ker mea surin g cup. The liquid is measured with a traditional liquid mea suri ng[...]

7 b. T o start cooking with a delay , set your Rice Plus Multi-Cooker to finish cooking at a specific time: i. Press and hold the Finish Time button until the four digit Ready Time display begins to flash. Y ou are now in the Finish Time set mode. ii. Use the Hour and Minute button to select the desired Ready Time. Hold button down to scroll throug[...]

8 8 that you will sauté the rice and reduce the liquid (wine, apple juice if desired). a. Once the sauté step is complete, add the broth and any desired spices and close the lid. 4. During and after cooking: a. The current time will be displayed during the first portion of the cooking process. The Remaining Time will count down when there are 10 [...]

9 2. Use the Hour and/or Minute button to change the Remaining Time during Cooking/Keep W arm. The unit will continue to cook/keep warm. Note: This function will not work for all cooking functions. REHEA TING 1. Select the Reheat function by pressing the Menu button. 2. Y our current selection will be displayed on the LCD screen. 3. Start reheating[...]

10 water. Use low-fat, low-sodium meat or vegetable stocks/broths. Fish stock or clam broth may be used for seafood-flavoured rice. • When making rice, open the rice cooker as soon as the audible tone sounds to indicate cookin g cycle is complete . Stir rice with the rice paddle or a wooden spoon – this preven ts rice from harden ing or getting[...]

11 For the above, use rice cooker cup (provided) 1 rice cooker cup = ¾ cup standard dry measure COOKING CHARTS GUIDE FOR COOKING RICE Use these charts and the water level markings in the bowl as a guideline. There are variables in the texture of cooked rice, from subtle differences between brands to rinsing or not rinsing to personal taste. Let yo[...]

12 For the above, use rice cooker cup (provided) 1 rice cooker cup = ¾ cup standard dry measure BROWN RICE PROGRAM Maximum 6 rice cooker cups (unless otherwise specified) RICE/GRAIN RICE WATER Use rice cooker cup (provided) 1 rice cooker cup = ¾ cup standard dry measure Use standard liquid measuring cup Long Grain Brown (includes aromatic browns [...]

13 For the above, use rice cooker cup (provided) 1 rice cooker cup = ¾ cup standard dry measure COOKED YIELDS See the charts below for approximate cooking yields. All yields are measured in a standard dry measuring cup. WHITE RICE PROGRAM RICE/GRAIN COOKED YIELD FOR 1 RICE COOKER CUP Long Grain White 2¾ Medium Grain White 2¾ Aromatic White, (jas[...]

14 GUIDE FOR STEAMING VEGET ABLES, POUL TR Y AND SEAFOOD Put two liquid measure cups of water into the cooking pot. Arrange foods in a single layer in the steaming tray. Vegetables should be cut in similar sizes as indicated. Cooking times are approximate and will yield cooked but crisp/tender vegetables. Add more time for more tender/softer vegeta[...]

15 TROUBLESHOOTING PROBLEM CAUSE SOLUTION Liquid boiled over Liquid/Rice amounts were incorrect Refer to page 11 Rice was not washed thoroughly Certain rices need to be washed thoroughly prior to cooking. Refer to page 9 for more information Steam release was not inserted Be sure that the steam release is in place before cooking Rice’s starch con[...]

16 W ARRANTY Limited Three-Y ear W arranty Thi s war ra nt y su pe rs e de s a ll pr evio us wa rr ant ie s on Cuisina r t ® R ic e Plus M ulti - Co oker w ith Fuz z y Log ic T e ch nol og y . Thi s war ra nt y is avai lab le to con su me rs o nly. Y o u a re a co ns ume r if you own a Cuisinar t ® R ic e Plus M ulti - Co oker w ith Fuz z y Log i[...]

17 RECIPES All r ecip es in this In struc tion & Reci pe Book let ar e writt en with the includ ed Rice Plu s Multi -Cook er meas urin g cup to meas ure the ri ce or grai n. The liq uid is mea sur ed with a sta ndar d liqu id meas ure cup (1 cup = 240 ml = 16 tabl espo ons). The cooke r measur ing cup = ¾ cup st andar d dry ric e measu re or 1[...]

18 WHITE RICE WHITE RICE W ITH STE AMED SALMON A light dish, perfect for a summer lunch or dinner . Setting: White Makes about 8 cups 3 cooker cups long grain white rice water (to the 3-cup white rice marking in cooking pot) 360 g salmon fillet, cut to fit the steaming tray 1 cup diced, peeled cucumber 2 ⁄ 3 cup chopped red onion 1½ teaspoons le[...]

19 RE D BE ANS AND RICE The Cuisinart ® version of the Jamaican staple brings out the flavours of Jamaican jerk seasoning. Settings: Quick Cook & White Makes about 8 cups 3 cooker cups dried red kidney beans, soaked over night 1 tablespoon extra virgin olive oil 2 garlic cloves, finely chopped ½ jalapeño, finely chopped 1 2 ⁄ 3 cups unswee[...]

20 ZU CC H IN I CO U SCO US The White Rice function makes light and fluffy couscous. Mediterranean flavours are at the forefr ont of this dish and go well with steamed fish. Setting: White Makes about 10 cups 4 cooker cups plain or whole wheat couscous (not instant) 3 cups water ½ teaspoon sea salt, divided 2 1 ⁄ 3 cups chopped zucchini (about 2[...]

21 GR EEK S A L A D Usually made with orzo, white rice complements the Greek flavours in this delicious and bright salad. Setting: Hard Makes about 12 cups 4 cooker cups long-grain white rice water (to 4-cup white rice marking in cooking pot) 2 cups diced cucumber 2 cups halved grape tomatoes ¼ cup chopped fresh parsley 2 tablespoons extra virgin [...]

22 A VOCADO , SCALLION & BASI L ROLL Makes 1 roll Equipment needed: sushi rolling mat 1½ cups Perfect Sushi Rice (page 21) ¼ avocado, peeled, pitted and thinly sliced 1 scallion, thinly sliced 6 to 7 fresh basil leaves bowl of cold water (to help in rolling sushi) Cove r the sush i mat with pla stic wra p (to pre vent stic king ). Wet hands w[...]

23 BROWN RICE WHEA T BE RRY & VE GET ABLE SAL AD Setting: Brown Makes about 6 cups 2 cooker cups wheat berries 3 cups water ½ teaspoon sea salt ½ medium red onion, chopped 1 1 ⁄ 3 cups cor n kernels, fresh or frozen (thawed) 1 cup shredded zucchini (about ½ medium-large zucchini) 1 cup chopped red bell pepper (about 1 medium pepper) ½ cup[...]

24 WILD RICE W ALDORF SAL A D Setting: Brown Makes about 12 cups 3 cooker cups wild rice 4½ cups water 1 apple, cored and cut into 5 millimetre dice 1 cup dried cranberries 2 ⁄ 3 cup chopped toasted pecans ½ cup chopped red onion ½ cup chopped celery Vinaigrette: ½ cup finely chopped shallots 4 teaspoons Dijon-style mustard ½ teaspoon sea sa[...]

25 BR OWN RIC E WITH BL ACK BE ANS A N D TO M A TO E S Setting: Brown Makes about 10 cups 3 cooker cups brown rice (use your favourite grain size) water (to the 3-cup brown rice marking in cooking pot) 1 bay leaf 2 cups canned black beans, drained and rinsed ¼ cup fresh parsley , chopped 1 medium-lar ge onion, chopped 2 cups chopped tomatoes ½ te[...]

26 RISOTTO ASP AR A GUS & T OMA T O R I S OT TO Setting: Risotto Makes about 5 cups (5 entrée servings, 10 first-course servings) 1½ tablespoons extra virgin olive oil ½ cup finely chopped shallots (about 2 small) ½ teaspoon sea salt, divided ½ teaspoon freshly ground black pepper , divided 1½ cooker cups Arborio rice ½ cup dry white win[...]

27 MIXED MUSHROOM & MA SC A RP ONE RISO T T O Setting: Risotto Makes about 8 cups 1½ tablespoons extra virgin olive oil ¼ cup finely chopped shallots (about 1 small) 3 garlic cloves, finely chopped 1½ teaspoons sea salt, divided 1 teaspoon freshly ground black pepper , divided 450 g sliced mixed mushrooms (shiitake work very well), divided 1[...]

28 IND IA N SPICED R ICE PUDD ING Setting: Risotto Makes 8 cups 2 cooker cups basmati rice 4 cups whole milk 2 cups heavy cream ¾ cup condensed milk 2 teaspoons pure vanilla extract 1¼ teaspoons ground cardamom 1 ⁄ 3 cup granulated sugar ½ teaspoon ground nutmeg ½ teaspoon table salt ½ cup chopped pistachios ½ cup golden raisins Add al l in[...]

29 CR ANBERRY O A T BR A N Setting: Oatmeal Makes about 5 cups 2 cooker cups oat bran 5 cups water ¼ teaspoon sea salt 1 cup dried cranberries Put th e oat bran, water and salt in the coo king pot of the Cuisinart ® Rice Plus Mult i-Coo ker . Sele ct the Oatmeal function and press Start . Once the audib le tone has so unded to indicat e the end o[...]

30 QUICK COOKING IS R A EL I CO U S CO US WITH MOROCCAN V E G E TA B L E S A warm and colourful comfort food, delicious on its own or when paired with roast chicken. Setting: Quick Cook Makes about 6 cups ½ tablespoon extra virgin olive oil ½ medium onion, sliced 2 cups peeled and 1cm-cubed butternut squash 1 medium peeled and 1centimetre-cubed w[...]

31 SLOW COOKING P A ST A WIT H FOUR CHEESES Settings: Quick Cook & Slow Cook Makes about 10 cups 450 g large elbows or similiar -size pasta 2 tablespoons unsalted butter 1 small shallot, finely chopped (about ¼ cup) 3 garlic cloves, finely chopped 2 tablespoons unbleached, all-purpose flour 2 cups low-fat evaporated milk ½ teaspoon dry mustar[...]

32 L ENT I L S PR OV EN Ç AL Setting: Slow Cook Makes about 6 cups 6 cooker cups dried French lentils, soaked for 2 to 3 hours 4 cups vegetable stock 1 tablespoon herbes de Provence pinch sea salt ¼ teaspoon freshly ground black pepper ¾ cup niçoise olives, roughly chopped 2 tablespoons capers, drained and rinsed 3 tablespoons fresh lemon juice[...]

33 SOUP SOBA NOO DLE SOUP Settings: Quick Cook & Soup Makes about 8 cups 1 tablespoon extra virgin olive oil 1 garlic clove, sliced 1 2 x 1cm piece ginger , peeled and finely chopped 6 cups reduced-sodium vegetable broth 1 baby bok choy (about 180 g), sliced 90 g shiitake mushrooms, sliced 1 tablespoon soy sauce ½ teaspoon freshly ground black[...]

34 P APP A AL POMODOR O Setting: Quick Cook & Soup Makes about 9 cups 3 tablespoons extra virgin olive oil 5 garlic cloves, finely chopped 1 cup chopped onion (about 1 medium) ¾ teaspoon sea salt ½ teaspoon freshly ground black pepper 360 g rustic Italian bread, cubed 4 cups reduced-sodium vegetable broth 2 tablespoons tomato paste 1 ⁄ 3 cu[...]

35 T OFU & ASIAN-ST YLE VE GET ABLES WITH A GI NGE R MARINADE Setting: Steaming Makes 2 servings Ginger Marinade: 2 gr een onions, trimmed and thinly sliced 2 tablespoons chopped cilantro 1 tablespoon finely chopped fresh ginger 1 teaspoon finely chopped garlic ¼ teaspoon freshly ground black pepper ½ cup light soy or tamari sauce ½ cup rice[...]

36 S TE A MED VEGE T A BLE WONT ONS Setting: Steaming Makes 12 wontons Wonton Filling: 1 teaspoon vegetable oil 2 tablespoons finely chopped shallot 2 tablespoons finely chopped carrot 1 tablespoon finely chopped celery ½ green onion, finely chopped 2 tablespoons finely chopped water chestnuts ¾ teaspoon chopped garlic 1 tablespoon finely chopped[...]

37 NOTES:[...]

38 NOTES:[...]

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