User manual CUISINART TCS-60

[. . . ] 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. Carefully read all instructions before using this appliance. IMPORTANT SAFEGUARDS When using an electrical appliance, basic safety precautions should always be followed, including the following: 1. To protect against the risk of electrical shock, do not put base of steamer in water or other liquid. Close supervision is necessary when any appliance is used by or near children. Always unplug from outlet when not in use, before putting on or taking off parts, and before cleaning or removing contents from steamer. [. . . ] Use metal blade to chop the green onions, and the thick (6 or 8 mm) slicing disc to slice the fennel. Nutritional analysis per serving: Calories 213 (3% from fat) · carbo. 70g · fiber 6g 6 12 1-1/2 pounds new red or white potatoes, peeled if desired, cut into 1-inch wedges 1-1/2 pounds sweet potatoes, peeled, quartered lengthwise, then cut into 1-inch lengths 3 ribs celery, thinly sliced * 1/2 pound snow peas, trimmed and thinly sliced * 1 shallot (1-1/2 ounces), peeled, cut into 1-inch pieces 1/2 cup fresh dill weed, fairly tightly packed 1-1/2 tablespoons Dijon mustard 1/4 cup white balsamic or white wine vinegar 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/2 cup extra virgin olive oil Fresh dill sprigs for garnish Place the white potatoes in the large steamer tray. In a Cuisinart® blender or food processor fitted with the metal blade, pulse to chop the shallot finely. Process to combine; then with the machine running, add the olive oil in a slow steady stream. If the salad is to be served warm, add the sliced vegetables and remaining dressing to taste. If the salad is to be served cold, cover and refrigerate the potato mixture and sliced vegetables separately. About 20 ­ 30 minutes before serving, remove from the refrigerator, add the sliced vegetables and dressing to taste, and toss gently to combine. *May use 2 or 3 mm slicing disc of Cuisinart® food processor for slicing. Nutritional analysis per 1/2 cup serving: Calories 159 (42% from fat) · carbo. 111mg · fiber 2g 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 servings Preparation: about 20 minutes + 20 minutes steaming time 14 WHITE BEAN SALAD Beans cooked in the Cuisinart® steamer cook evenly and do not break up as readily as those cooked on the stovetop. Makes 4 cups Preparation: 12 hours/overnight to soak beans, 50 ­ 55 minutes steaming time for beans, 10 minutes to prepare salad 1 cup great northern, navy or white beans 2 sprigs parsley 1 clove garlic, peeled 1 bay leaf 1-3/4 cups water Juice of 3 lemons 1 red onion (6 ounces), peeled and chopped 5 plum tomatoes, seeded and diced 8 fresh basil leaves, shredded 8 fresh mint leaves, shredded Kosher salt and freshly ground pepper to taste Splash of extra virgin olive oil Pick over beans thoroughly to remove any grit or stones, and rinse. Place in the rice basket of the steamer along with the parsley, garlic, bay leaf, and water. Combine the beans with the chopped onion, plum tomatoes, basil and mint. Nutritional analysis per half cup: Calories 103 (3% from fat) · carbo. 10g · fiber 5g 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 long grain brown rice 1-1/2 cups chicken broth or stock (nonfat, low salt) 12 ounces boneless, skinless chicken breast halves, well trimmed 2 cloves garlic, peeled, finely chopped 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 teaspoon extra virgin olive oil 1 large (about 1-1/2 pounds) bunch of broccoli, florets cut into 1-inch pieces, stems reserved for another use (may use broccoli crowns) 2 large celery stalks, thinly sliced * 6 green onions, trimmed and thinly sliced * 1 cup small cherry or grape tomatoes (red or yellow), washed and dried Several sprigs of fresh thyme for garnish Dressing: 1 clove garlic, peeled Zest of 1/2 lemon, bitter white pith removed 3 teaspoons fresh thyme leaves (1-1/2 teaspoons dried) 1 tablespoon Dijon-style mustard 1/4 cup white balsamic or white wine vinegar 2 tablespoons freshly squeezed lemon juice 1/2 cup extra virgin olive oil 1/4 cup chicken broth or stock (nonfat, low salt) 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Fill the reservoir with water and assemble the steamer. Rinse the rice under running water until water runs clear; drain well. Combine the rice and chicken broth in the rice bowl; stir to combine, and spread the rice into an even layer. Cover and steam for 35 minutes. 15 Combine the boneless chicken breasts with the chopped garlic, kosher salt, and olive oil. When the rice has steamed for 35 minutes, add the chicken to the steamer. [. . . ] Just before serving, reduce the poaching liquid in a Cuisinart® 1-quart Windsor pan over medium heat until it measures 1/2 cup. Nutritional analysis per serving: Calories 214 (4% from fat) · carbo. 5mg · fiber 6g 22 3 YEAR LIMITED WARRANTY This warranty supersedes all previous warranties on Cuisinart® Steamers. You are a consumer if you own a Cuisinart® Steamer that was purchased at retail for personal, family, or household use. [. . . ]