User manual CUISINART FRC-800

[. . . ] INSTRUCTION & RECIPE BOOKLET Cuisinart® Rice PlusTM Multi-Cooker with Fuzzy Logic Technology FRC-800 For your safety and continued enjoyment of this product, always read the instruction book carefully before using. IMPORTANT SAFEGUARDS When using an electrical appliance, basic safety precautions should always be followed, including the following: 1. To protect against risk of electrical shock, do not immerse the Rice PlusTM Multi-Cooker housing, cord or plug in water or any other liquid. If housing falls into liquid, unplug the cord from outlet immediately. To avoid possible accidental injury, close supervision is necessary when any appliance is used by or near children. [. . . ] Once the audible tone has sounded to indicate the end of cooking, open the lid and add the remaining ingredients; toss to combine. Adjust seasonings and serve immediately. nutritional information per serving (based on 1 cup): Calories 250 (0% from fat) · carb. 12mg · fiber 1g 6 12 1 2/3 1½ ¼ 3 1 ¾ 2 Put the rice and water in the cooking pot of the Cuisinart® Rice PlusTM Multi-Cooker. When the timer indicates that there are about 10 to 15 minutes left of cooking time, insert the steaming tray with the salmon. Once the audible tone has sounded to indicate the end of cooking, allow the cooker to rest, closed, for an additional 5 minutes. Open the lid and carefully remove the steaming tray with the salmon using pot holders. This dish is just as delicious served chilled. nutritional information per serving (based on 1 cup): Calories 320 (28% from fat) · carb. 36mg · fiber 0g 1 ReD BeAnS AnD RICe The Cuisinart® version of the Jamaican staple brings out the flavors of Jamaican jerk seasoning. SAuSAge AnD ShRIMP JAMBAlAyA settings: Quick cook & White Makes about 8 cups 6 12 ½ ¾ 1/3 ½ 2 2½ 1½ ¾ 2½ 1 1 ¼ ounces Andouille sausage (chicken or turkey), cut into ½-inch slices ounces peeled and deveined shrimp, halved length-wise tablespoon extra virgin olive oil cup chopped onion (about 1 small) cup chopped celery (about 1 medium stalk) cup chopped red bell pepper (about ½ medium pepper) garlic cloves, chopped cooker cups long-grain white rice teaspoons dried thyme teaspoon chili powder cups chicken stock cup marinara sauce bay leaf cup chopped fresh parsley settings: Quick cook & White Makes about 8 cups 3 1 2 ½ 12/3 2 4 1 1 1 ½ 4 3 1 cooker cups dried red kidney beans, soaked overnight tablespoon extra virgin olive oil garlic cloves, finely chopped jalapeño, finely chopped cups unsweetened coconut milk cups reduced-sodium vegetable broth stems fresh thyme bay leaf teaspoon sea salt, divided ½ x ½-inch piece fresh ginger, peeled teaspoon ground cinnamon green onions, sliced cooker cups medium-grain white rice cup water Put the olive oil in the cooking pot of the Cuisinart® Rice PlusTM Multi-Cooker. Once oil is hot and shimmering, about 2 minutes, add the garlic and jalapeño. Add the beans, coconut milk, broth, thyme, bay leaf, ½ teaspoon salt and ginger. Once the 35 minutes have elapsed, open the lid and add the rice and water. Once the audible tone has sounded to indicate the end of cooking, open the lid and add the remaining ingredients; toss to combine. Adjust seasonings and serve immediately. nutritional information per serving (based on 1 cup): Calories 470 (21% from fat) · carb. 141mg · fiber 13g Place the sausage and shrimp in the steaming tray; reserve. Put the olive oil in the cooking pot of the Cuisinart® Rice PlusTM Multi-Cooker. Once oil is hot and shimmering, about 2 minutes, add the onion, celery, pepper and garlic. When the timer indicates that there are about 10 to 15 minutes left of cooking time, place the filled steaming tray in the cooking pot. Once the audible tone has sounded to indicate the end of cooking, allow the rice cooker to rest, closed, for an additional 5 minutes. Open the lid and carefully remove the steaming tray with the sausage and shrimp using pot holders. Transfer to a serving bowl; sprinkle with remaining chopped parsley. nutritional information per serving (based on 1 cup): Calories 280 (11% from fat) · carb. 57mg · fiber 1g 1 ZuCChInI COuSCOuS The White Rice function makes light and fluffy couscous. Mediterranean flavors are at the forefront of this dish and go well with steamed fish. HARd Rice TOMATO, MOZZARellA AnD BASIl RICe SAlAD setting: Hard Makes about 10 cups 3 cooker cups long-grain white rice water (to the 3-cup white rice marking in cooking pot) cup extra virgin olive oil cup thinly sliced fresh basil (chiffonade) cups halved grape tomatoes pound fresh mozzarella, cubed (about 3 cups cubed) teaspoon sea salt teaspoon freshly ground black pepper setting: White Makes about 10 cups 4 3 ½ 21/3 ¼ 2 1/3 ¼ 1/3 cooker cups plain or whole wheat couscous (not instant) cups water teaspoon sea salt, divided cups chopped zucchini (about 2 small to medium zucchini) cup chopped fresh mint teaspoons fresh lemon zest cup chopped fresh parsley teaspoon freshly ground black pepper cup extra virgin olive oil ¼ ½ 4 1 ¾ ½ Put the couscous, water and a pinch of salt in the cooking pot of the Cuisinart® Rice PlusTM MultiCooker. [. . . ] 10mg · fiber 1g Prepare the ginger Marinade: Combine the green onions, cilantro, ginger, garlic and pepper in a small bowl. In a separate bowl, add the soy sauce, vinegar, lime juice and sesame oil; whisk to combine. Place the tofu and vegetables in a 13 x 9-inch baking dish; add the marinade to fully cover the food. Put the water in the cooking pot of the Cuisinart® Rice PlusTM Multi-Cooker. [. . . ]