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Cuisinart TCS-60C manual

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Table of contents for the manual

  • Page 1

    INSTRUCTION BOOKLET T C S - 6 0 C T U R B O C O N V E C T I O N S T E A M E R[...]

  • Page 2

    2 Carefully Read All These Instructions Before Using This Appliance. IMPOR T ANT SAFEGUARDS When using an electrical appliance, basic safety precautions should always be followed, including the following: 1. READ ALL INSTRUCTIONS BEFORE USING. 2. To protect against the risk of electrical shock, do not put base of Steamer in water or other liquid. 3[...]

  • Page 3

    3 SA VE THESE INSTRUCTIONS FOR HOUSEHOLD USE ONL Y 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[...]

  • Page 4

    T ABLE OF CONTENTS: Important Safeguards . . . . . . . .pg.2 Unpacking Instructions . . . . . . . .pg.3 Table Of Contents . . . . . . . . . . .pg.4 Introduction . . . . . . . . . . . . . . . .pg.4 Features And Benefits . . . . . . . .pg.4 Parts . . . . . . . . . . . . . . . . . . . . . .pg.4 Operating Techniques . . . . . . . .pg.5 Cleaning and Sto[...]

  • Page 5

    5 OPERA TING 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 component fits securely on top of the part below. Position the large steaming tray on the base until it fits securely[...]

  • Page 6

    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 acco[...]

  • Page 7

    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” vegetable, whereas the highest time will produce a[...]

  • Page 8

    8 Food Quantity/Yield Steaming T ime 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 cups (375 mL) rice + 2-1/3 cups (575 mL) liquid[...]

  • Page 9

    9 Food Quantity/Y ield Steaming T ime Cook’ s Notes Broccoli Brussels Sprouts Carrots Cauliflower Corn on 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 minutes 14 - 16 minutes 7 - 10 minutes 10 - 13 minutes 15 - 18 minutes 18 - 22 minutes 9 - 12 minutes 11[...]

  • Page 10

    10 Food Quantity/Y ield Steaming T ime Cook’ s Notes Green Beans, Diagonal cut (string beans/ wax beans Potatoes, Sweet Potatoes, White Snow Peas Sugar Snap Peas (Edible Pod Peas) Squash, Summer (Yellow or Zucchini) Squash, Winter 12 - 15 minutes 14 - 16 minutes 14 - 16 minutes 18 - 22 minutes 18 - 22 minutes 20 - 25 minutes 4 - 5 minutes 5 - 7 m[...]

  • Page 11

    11 Food Quantity/Y ield Steaming Time Cook’ s Notes Boneless, Skinless Chicken Breast Halves or Thighs Shrimp, Sea Scallops Clams & Mussels Fish Fillets/Steaks Hot Dogs/ Precooked Sausages 18 - 22 minutes 5 - 8 minutes 6 - 8 minutes 10 minutes per inch (2.5cm) of thickness 6 - 8 minutes • Follow proper food handling techniques for poultry a[...]

  • Page 12

    12 ASIAN STEAMED DUMPLINGS A Dim Sum favourite, our Steamed Dumplings make a wonderful appetizer. Makes about 40. Preparation time: 35 – 40 minutes (includes freezing time for meat) + 15 minutes steaming time. 3 ou nces ( 84g / mL ) w el l- t rimme d bo nele ss po rk c h op , cu t in 1 /2 in ch ( 1.25 cm ) cu b es 3 ounces (84g/mL) peeled and dev[...]

  • Page 13

    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) 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[...]

  • Page 14

    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 [...]

  • Page 15

    15 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 p ou n ds ( 75 0g ) n e w r ed o r white po t ato e s , pee le d if desi red, cut i nt o 1 -i nch (2.[...]

  • Page 16

    16 SAL A DE N I Ç OI S E Fresh steamed tuna makes our Salade Niçoise deliciously special. Makes 6 entrée 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,[...]

  • Page 17

    17 BROWN RICE, CHICKEN & BROCCOLI SALAD This salad may be served warm or chilled. Makes 8 servings Preparation: 60-65 minutes, including steaming time Salad: 1 cup (2 50 mL ) lon g g ra in brown r ice 1-1/ 2 c up s (3 75 mL) ch i c ke n br ot h or stock (n on fa t, l ow s al t) 12 ounc es ( 375g /m L ) bo ne l e ss, s k inl ess c h ick en brea [...]

  • Page 18

    18 CHICKEN AND ROASTED PEPPER ROULADES Easy, healthy, but good enough to serve when entertaining. Makes 6 servings. Preparation: 15 – 20 minutes 6 bone less , skinl es s c hi cken b reast halve s, tri mmed , te nd er s remov e d a nd re se rved f or anothe r use (abou t 4 – 5 ounces /125 – 150g /mL each) 1 clo ve ga rlic 2 te aspoo ns (10 m L[...]

  • Page 19

    19 TUSCAN CHICKEN This whole meal is ready in less than an h o u r ! Mak es 4 s er vin gs. Preparation: 15 minutes + 30 – 35 minutes steaming time. 6 - 8 spr ig s fres h r os ema r y, a bout 5 - 6 in c he s ( 12 .5 - 15 c m) ea ch 1 cl o ve g a rl ic, p eeled and c h o p p e d 4 teaspo ons (2 0 mL ) e x tra v ir g in o live o il 1/4 teasp oon (1 [...]

  • Page 20

    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 (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[...]

  • Page 21

    21 OLD BAY ® STEAMED SHRIMP DINNER Makes 4 se rvin gs . Pre parati on: 10 mi nu te s + 25 m inute s stea ming time . 3/4 pound (375g) new red potatoes, scrubbed, halved (quartered if large) 3/4 pound (375g) new white potatoes, scrubbed, halved (quartered if large) 2 medium (6 ounce) (175g/mL) red or sweet white onions, peeled (leave root end intac[...]

  • Page 22

    22 BROWN RICE & BLACK-EYED PEAS WITH MARINATED VEGETABLES 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 (entrée). Preparation: 12 hours or overnight to soak the beans;[...]

  • Page 23

    23 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 ch[...]

  • Page 24

    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 C u i s i n a r t ® Steamer that was purchased at retail for personal, family, or household use. Except as otherwise required under applicable state law, this warranty i[...]

  • Page 25

    26 NOTES:[...]

  • Page 26

    ©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 FOO D T O ASTERS HAN D BL EN D ERS COO KW ARE ICE CREAM MAKERS PROC ESSO RS M I X ERS MAKERS Cuisinart offers an extensive assortment of [...]