INSTRUCTION AND RECIPE BOOKLET CookFresh™ Digital Glass Steamer STM-1000 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. 12. Wash all parts before first use. 13. W ARNING: TO REDUCE THE RISK OF ELECTRICAL SHOCK OR FIRE, DO NOT REMOVE THE BASE PANEL. NO USER SERVICEABLE PARTS ARE INSIDE. REPAIR SHOULD BE DONE ONLY BY AUTHORIZED PERSONNEL. IMPORTANT SAFEGUARDS 14. D o not touch hot surfaces. Use handles or knobs. When using electrical appliances, basic safety precautions should always be taken, including the following: 15.
SPECIAL CORD SET INSTRUCTIONS BEFORE THE FIRST USE Before using your Cuisinart® CookFresh™ Digital Glass Steamer for the first time, remove any dust from shipping by wiping the housing, steam tower, and control panel with a damp cloth. The removable water reservoir, lid, steaming pot and steaming tray should be hand-washed in hot, sudsy water and thoroughly rinsed. Before using your steamer, make sure it is 2 to 4 inches away from the wall or from any items on the countertop.
FEATURES AND BENEFITS 5. Steam Tower Cover Attached to the lid, disburses steady stream of steam from the top down, circulating it around food for even results. 1. Large 5-Liter Glass Steaming Pot Provides clear view of food as it steams. Steaming in glass prevents food from coming into contact with plastic. Dishwasher safe. Can also be used as a serving dish. 6. Control Panel See following page. 2. Glass Lid with Stainless Steel Rim Provides clear view of food as it steams; features two release vents.
GETTING TO KNOW YOUR CONTROL PANEL 2 1 6 1. Large LCD 5 4 3 4. REHEAT Button Press to bring food up to serving temperature. The blue-backlit LCD screen is easy to read; displays function menu, illuminates function selected, shows steaming time, and displays “add water” icon when water reservoir needs refilling. 5. PAUSE Button Press to pause steam flow before removing lid during the steaming process. Timer will pause; press again to resume steaming. 2.
OPERATION NOTE: Use the PAUSE function when checking food doneness or removing/adding ingredients during the steaming process. Press to pause steam flow before removing lid. Timer will pause; press again to resume steaming. Plug steamer into an electrical outlet. 1. Prepare the Steamer Position the steamer where you want to do your cooking. Choose a flat, dry, sturdy surface. Set the glass steaming pot in place on the base. 2.
DESCALING THE STEAMER 10. Remove Food When Ready to Serve Use oven mitts to remove lid, lifting the side farthest from you, allowing any excess moisture to drip back in the pot and allowing steam to escape away from you. After several months of use, calcium deposits may build up in the steam tube of your steamer. This process is normal. You should descale regularly to maintain maximum steam production and extend the life of your steamer.
HELPFUL HINTS • To check on food during the steam cycle, always press the PAUSE button to stop flow of steam. Wait a second before lifting the lid. • Always lift the side of lid farthest away from you first, to allow steam to escape away from you. • Times indicated are based upon use of fresh vegetables, meats and seafood (frozen chicken or meat are not recommended). Steaming times will vary according to size, temperature, freshness of foods and personal taste.
VEGETABLES Food Amount Preparation Function Time Artichokes, globe, large 11 to 12 ounces each Trimmed (see page 13 for preparation tips) Vegetable 35 to 45 minutes Asparagus, medium stalk 1 pound Trimmed Vegetable 7 to 8 minutes Green beans 1 pound Trimmed Vegetable 7 to 8 minutes Green beans, frozen 1 pound N/A Vegetable 6 minutes Wax beans 1 pound Trimmed Vegetable 10 to 12 minutes Beets, medium 1 bunch, about 12 to 14 ounces total Trimmed and scrubbed Vegetable 25 to 30
GRAINS Food Amount Preparation Function Time Bulgar 2 cups bulgar: 3 cups water; yields 6.
RECIPES CONTENTS Maple Cinnamon Oatmeal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12 Deviled Eggs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12 Chicken and Ginger Dumplings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13 Steamed Artichokes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Maple Cinnamon Oatmeal Deviled Eggs In less than an hour, you’ll have a healthy breakfast prepared for the rest of the week. The timer makes it easier than you’d ever imagine to make perfect hard-boiled eggs.
Chicken and Ginger Dumplings Ginger is the star in this lighter alternative to the traditional pork dumpling. Makes 48 dumplings ¾ pound ground chicken (dark meat) or turkey 3 tablespoons fresh chopped ginger (about a 2-inch piece) 2 tablespoons chopped green onion 1 tablespoon fresh chopped cilantro 1 tablespoon soy sauce (reduced sodium) 2 teaspoons sesame oil ½ teaspoon rice vinegar Water and cornstarch for sealing dumplings 48 wonton wrappers Nonstick cooking spray 1.
Steamed Pork Buns These delicate breads are a classic dim sum component and have quickly become a favorite in our test kitchen. Makes 12 buns 1 recipe Asian BBQ Ribs, recipe follows 1 teaspoon active dry yeast ¼ cup sugar 11⁄3 cups water, 110°F, divided 4 cups all-purpose flour, plus more as needed, divided ¼ teaspoon baking soda 1 tablespoon canola oil Nonstick cooking spray keeping the rest covered with a damp cloth, roll each piece of dough into a very flat round, about 6 inches in diameter.
the baking tray of a Cuisinart® Toaster Oven. Reserve remaining marinade. (Marinade must be boiled for at least 5 minutes before using.) 4. Set oven to convection bake at 375°F for 45 minutes. Once time expires, reduce temperature to 250°F for 1 additional hour. 5. S erve immediately, or, if using as filling for Steamed Pork Buns, remove all meat from the bones and shred well with a fork.
liquid from the bottom of the cooking pot into a measuring cup. Discard the rest. Return the steamer tray with the stuffed cabbage leaves to the glass cooking pot. Select Keep Warm and press Start. 8. W hile the stuffed cabbage leaves keep warm, put the eggs, lemon juice and salt in a double boiler. Whisk until very foamy, slightly thickened and the temperature reaches 160 º F.
Cantonese-Style Steamed Bass Nutritional information per serving: Calories 395 (44% from fat) • carb. 23g • pro. 33g • chol. 70mg • fat 19g • sat. fat 3g • sod. 559mg calc. 60mg • fiber 1g This sweet and spicy play on the traditional style uses individual fillets for easy preparation.
Easy Mussels 2. After 10 minutes, press Pause and add the lobster, clams, corn, fennel and white wine. Replace lid and then press Pause again to resume cooking. After an additional 4 minutes, press Pause and add the mussels. Press Pause again to resume cooking. In just minutes, you’ll have the taste of the sea right on your countertop. Makes 4 to 6 servings 3.
Quinoa Tabbouleh Salad The bright flavors of lemon and herbs pair nicely with the nuttiness of the quinoa. Makes 6 cups 4 cups steamed quinoa* ½ cup packed fresh parsley leaves, chopped cup packed fresh mint leaves, chopped 2 cups cherry tomatoes, halved 1½ cups cucumber, cut into ½-inch dice (about ½ English cucumber) teaspoons kosher salt 1½ ½ teaspoon freshly ground pepper 3 tablespoons fresh lemon juice 4 tablespoons extra virgin olive oil ½ *See steaming guide on page 10 for directions. 1.
Mocha Pots de Crème Raspberry and Chocolate Chip Bread Pudding The gentle heat of the steamer makes cooking custards foolproof! A great make-ahead dessert from fridge to table in less than an hour. Makes 4 servings 1 cup heavy cream 1 cup whole milk 4 ounces bittersweet chocolate, roughly chopped 1 tablespoon instant espresso 4 large egg yolks 1⁄3 cup sugar 1 tablespoon vanilla extract Makes 8 servings 1.
Cocktail Sauce Here is the foundation for the classic seafood dipping sauce. Make it your own by adding hot sauce, freshly ground pepper or even freshly grated horseradish. Makes about 1 cup 1 2 1 skinny spatula to stir, as some yolk may have accumulated in the well by the blade. If overall consistency is too thick, blend in some hot water, 1 tablespoon at a time, until desired consistency is achieved. 5. Taste and adjust seasoning accordingly. 6.
Asian Dipping Sauce *It is possible to use all olive oil instead of the oil/ butter combination. Nutritional information per serving (1 tablespoon): Calories 118 (99% from fat) • carb. 0g • pro. 0g • chol. 7mg • fat 13g • sat. fat 3g • sod. 26mg • calc.
Limited Three-Year Warranty (U.S. and Canada ONLY) This warranty is available to consumers only. You are a consumer if you own a Cuisinart® CookFresh™ Digital Glass Steamer that was purchased at retail for personal, family or household use. Except as otherwise required under applicable law, this warranty is not available to retailers or other commercial purchasers or owners.
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