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INSTRUCTION
BOOKLET
T U R B O CO N V E C T I O N S T E A M E R T C S - 6 0 C
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Carefully Read All These Instructions 7. Do not use outdoors. 16. To disconnect, turn control Before Using This Appliance. to “off”, then remove plug from 8. Do not let cord hang over edge of wall outlet. counter or table or touch hot surfaces, IMPORTANT which could damage the cord. 17. Do not use appliance for other than SAFEGUARDS intended use. 9. Regarding your cord set: A longer cord has been provided so that you When using an electrical appliance, SPECIAL CORDSET will have flexibilit
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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 unpac
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TABLE OF CONTENTS: STEAMER FEATURES PARTS Important Safeguards . . . . . . . .pg.2 AND BENEFITS 1. Turbo Convection Fan Unpacking Instructions . . . . . . . .pg.3 MODEL TCS-60C 2. Lid Table Of Contents . . . . . . . . . . .pg.4 3. Second Steaming Tray Introduction . . . . . . . . . . . . . . . .pg.4 1. Convection Fan Features And Benefits . . . . . . . .pg.4 Circulates air for even steam distribution. 4. Rice Bowl Parts . . . . . . . . . . . . . . . . . . . . . .pg.4 Cooks food faster and seals
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Using the Rice Bowl Stopping the Steamer OPERATING • The steamer will automatically shut off When using the Rice Bowl, liquid such TECHNIQUES after the programmed time has as water or stock is added to rice in the elapsed. Rice Bowl. The Large Steaming Tray Refer to Steaming Guide or Recipes for • An audible tone will signal that must be placed on the base first; then recommended cooking times. steaming is complete. the Rice Bowl is placed inside the • If you should desire to stop the Prepari
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When using recipes, follow quantities as USEFUL HINTS DESCALING THE closely as possible for best results. STEAMER For high altitude cooking, steaming times may need to be increased. CLEANING AND After several months of use, chemical STORAGE deposits may build up on the heating Steaming times stated in the Steaming element of your steamer. This process Guide and Recipes are only to be used Always unplug the steamer from is normal. Therefore, you should as a guide. Times may vary depending elect
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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 softer texture. ® • The turbo-convection feature of the Cuisinart TCS-60C eliminates the need to stir vegetables halfway through cooking time, which is necess
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Food Quantity/Yield Steaming Time Cook’s Notes Rice and Grains • Use Rice Bowl for rices and grains. 1 cup (250 mL) (rinse until water runs clear) + Barley 35 minutes 2 cups (500 mL) liquid = 4 cups (1 L) cooked • Liquid can be water or stock according to personal preference. 1 cup (250 mL) rice + 1 2/3 cups (400 mL) • Stir after adding liquid to distribute evenly liquid = 4 cups (1 L) cooked rice; in the bowl. 1-1/2 cups (375 mL) rice + 2-1/3 cups 45 - 50 minutes + Brown Rice • Use low-so
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Food Quantity/Yield Steaming Time Cook’s Notes Vegetables • Choose bunches with deep strong colour (emerald green to green with purple) and 8 - 10 minutes (crispy) 1 to 1-1/2 pounds (500g to 750g) florets tight florets. Broccoli 1 to 1-1/2 pounds (500g to 750g) spears 10 - 14 minutes • If steaming for salads, steam until broccoli (use both trays for larger amounts) just turns bright green; refresh immediately in iced water and drain before using. • Smaller sprouts are more tender; look for smal
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Food Quantity/Yield Steaming Time Cook’s Notes Vegetables Diagonal cut, 1 to 1-1/2 inches (2.5cm to 3.75 cm) in length • Select crisp, slender bright green beans. 12 - 15 minutes Green Beans, 1 pound (500g) • If beans are to be used for a salad, steam Diagonal cut 14 - 16 minutes until bright green, refresh immediately with (string beans/ 1-1/2 pounds (750g) iced water, then drain completely before 14 - 16 minutes wax beans 2 pounds (1kg), dressing. (use both trays for larger amounts) • Steam
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Food Quantity/Yield Steaming Time Cook’s Notes Chicken and Seafood Boneless, 5 - 6 ounces (150 - 175g/mL) each, up to 8 18 - 22 minutes Skinless • Follow proper food handling techniques for (250g/mL) Chicken Breast poultry and seafood. (use both steamer trays) Halves or • Always check poultry for proper doneness; Thighs juices should run clear when tested with a knife and internal temperature should read 1 pound (500g) Shrimp, 5 - 8 minutes 170° F for chicken breast meat, and 180° F
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ASIAN STEAMED DUMPLINGS Fill the Water Reservoir of the steamer. Assemble the steamer and steam the Line a baking sheet with plastic wrap. dumplings for 15 minutes. Turn off A Dim Sum favourite, our Steamed Lay the pork cubes and shrimp on the steamer and unplug; let sit 1 minute. Dumplings make a wonderful appetizer. lined pan in a single layer. Freeze for 20 Carefully lift off the steamer lid, transfer minutes. Line the Steamer Trays with the the dumplings to a platter lined with fresh Makes
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1 tablespoon (15 mL) dry sherry Arrange the sealed dumplings on the leaf 1 tablespoon (15 mL) lime juice 1/2 teaspoon (2 mL) toasted lined Steamer Trays, about 20 per level. (freshly squeezed) sesame oil Wrap and refrigerate remaining wrappers 1 teaspoon (5 mL) toasted 1/4 teaspoon (1 mL) freshly ground for another use. sesame oil black pepper 1/4 teaspoon (1 mL) freshly ground Assemble the Steamer and steam the 1 package (about 50) wonton black pepper dumplings for 15 minutes. Turn off wr
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SPINACH SAUCE FOR Place the thawed spinach in a clean tea 1-1/2 pounds (750g) sweet potatoes, STEAMED VEGETABLES, towel (use a dark or old towel – it will cut into 3/4-inch (1.88 cm) CHICKEN OR SEAFOOD stain); squeeze dry and reserve. w e d g e s kosher salt and freshly ground pepper ® Insert the metal blade in the Cuisinart A light, easy sauce that will enhance your to taste Food Processor. With the machine steamed vegetables, our Spinach Sauce running, drop the cheese and garlic is particularl
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WHITE AND SWEET POTATO SALAD minutes, until tender. 1 cup (250 mL) great northern, WITH DILL DRESSING navy or white beans While the potatoes are steaming, 2 sprigs parsley ® prepare the dressing. In a Cuisinart White and sweet potatoes combine to 1 clove garlic, peeled Blender or Food Processor fitted with make this salad appealing to the eye and 1 bay leaf the metal blade, pulse to chop the to the palate. 1-3/4 cups (425 mL) water shallot finely. Add the dill weed, Juice of 3 lemons Makes sixt
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SALADE NIÇOISE 1/4 cup (50 mL) capers, rinsed and served rare) to taste. Remove and r e f r i g e r a t e . drained Fresh steamed tuna makes our Salade D r e s s i n g : To make the dressing, finely chop the Niçoise deliciously special. 2 cloves garlic, peeled ® garlic and shallot in a Cuisinart Blender or 1 small shallot (1/2 ounce) ® Makes 6 entrée servings. C u i s i n a r t Food Processor fitted with the (14g/mL), peeled and trimmed steel blade. Add the parsley, dill, mustard Preparation: 40
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BROWN RICE, CHICKEN & BROCCOLI D r e s s i n g : blade, process the garlic and lemon SALAD zest to chop finely. Add the thyme, 1 clove garlic, peeled mustard, vinegar and lemon juice, and Zest of 1/2 lemon, bitter white pith This salad may be served warm process to combine, about 10 – 15 r e m o v e d or chilled. seconds. Use a spatula to scrape the 3 teaspoons (15 mL) fresh thyme blender jar or food processor work Makes 8 servings leaves (1-1/2 teaspoons/7 mL bowl. With the machine running, ad
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CHICKEN AND ROASTED Place chicken breast halves between addition to a salad. PEPPER ROULADES 2 sheets of plastic wrap and use a flat To make a Whole Meal: pounder to pound to an even thickness of Easy, healthy, but good enough to serve about 1/2 inch (1.25 cm). Transfer chicken Spray the bottom of the larger steamer when entertaining. to a medium bowl. Clean work surface tray with vegetable oil cooking spray or thoroughly and wash hands with hot water olive oil. Arrange the quartered potatoes Ma
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Nutritional analysis per serving: TUSCAN CHICKEN Fill the water reservoir and attach to steamer. Line both steamer trays with 2 Calories 498 (25% from fat) • carbo. 59 g • This whole meal is ready in less than an or 3 sprigs fresh rosemary; reserve the pro. 39g • fat 14g • sat. fat 4g • chol. 75mg • h o u r ! remaining rosemary for garnish. sod. 270mg • fiber 24g Makes 4 servings. Combine the chopped garlic with the STEAMED SOLE OR olive oil, kosher salt and pepper. Rub the Preparation: 15 mi
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Measure the height of the rolls. Steam the Arrange salmon steaks in a shallow glass 1/8 teaspoon (0.5 mL) freshly ground rolls for 10 minutes per inch (2.5 cm) of or porcelain dish. Combine chopped black pepper height (i.e., if the rolls are 1-1/2 inches chives, garlic, vermouth or juice, soy, 4 strips of lemon zest (use a citrus (3.75 cm) in height, then they will be sesame oil, sugar, and black pepper. stripper), each about steamed for 15 minutes). If you are doing Pour over salmon steaks an
