INSTRUCTION BOOKLET Recipe Booklet Reverse Side Cuisinart® Electric Pressure Cooker CPC-600 Series For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
IMPORTANT SAFEGUARDS 12. Unplug from outlet when not in use and before cleaning. Allow to cool before putting on or removing parts. 13. Do not operate any appliance with a damaged cord or plug or after the appliance malfunctions or has been damaged in any manner. Return appliance to the nearest authorized service facility for examination, repair, or electrical or mechanical adjustment. 14. Do not let cord hang over edge of table or counter, or touch hot surfaces. 15.
SPECIAL CORD SET INSTRUCTIONS 15. Upper Ring 16. Control Panel 17. Trivet - Used for some recipes such as desserts. See Recipe Booklet. A short power supply cord is provided to reduce the risks resulting from becoming entangled in or tripping over a longer cord. 18. BPA Free (not shown) - All materials that come in contact with food are BPA Free. Extension cords may be used if care is exercised in their use.
Before first use the recipe directs. NOTE: The total volume of food and liquid must not exceed 60% of the capacity of the cooking pot (figure 3). For foods such as dried vegetables and beans, or rice and grains, the total volume must not exceed 50% capacity (figure 4). NOTE: Overfilling may clog the pressure limit valve, which can cause excess pressure to develop. Always use at least ½ cup liquid when pressure cooking.
OPERATING INSTRUCTIONS NOTE: The Keep Warm setting should not be used for more than 12 hours. The quality or texture of the food will begin to change after 1 hour on Keep Warm. In the Keep Warm setting, a little condensation in the upper ring is normal. With the unit on and the LED displayed, press the MENU button to select the desired cooking function. The function light will flash.
Browning foods in a small amount of fat in this way seals the outer surfaces of meats and vegetables, producing a visually appealing, flavorful exterior with a moist, tender interior. Browning reduces the time it takes full pressure to build and pressure cooking to begin. 6 Steam will immediately begin to release through the valve. Keep face and hands away from steam as it is released, and do not release pressure under hanging cabinets, which can be damaged by steam.
Note: Overfilling the pressure cooker (see Instructions for Use) may clog the pressure limit valve, which can cause excess pressure to develop. 7. To clean the rubber grommet in center of sealing ring assembly, carefully remove it, clean it, and replace it. 4. Anti-Block Cover Prevents any food material from blocking the pressure limit valve. 7. 8. Replace sealing ring assembly in lid. BE SURE KNOB FACES OUT (figure 8). 5.
TROUBLESHOOTING Symptom Possible Reasons Re-install the sealing ring assembly as instructed in INSTRUCTIONS FOR USE, # 3. The float is seized by the push rod. Push the rod with hands. The float is still up. Press the float down. No sealing ring was installed. Install the sealing ring. Food residue on sealing ring. Clean sealing ring. Sealing ring worn out. Replace the sealing ring. Lid not locked properly. Rotate lid fully. Food stuck on the sealing ring of the float valve.
products directly to Cuisinart for repair, or if necessary, replacement, by calling our Consumer Service Center toll-free at 1-800-726-0190. number 1-800-726-0190 for additional information from our Customer Service Representatives, or send the defective product to Customer Service at Cuisinart, 7475 North Glen Harbor Blvd., Glendale, AZ 85307. To facilitate the speed and accuracy of your return, please enclose $10.00 for shipping and handling of the product.
Coffeemakers Blenders Juicers Cookware Tools and Gadgets Cuisinart offers an extensive assortment of top quality products to make life in the kitchen easier than ever. Try some of our other countertop appliances, cookware, tools and gadgets. www.cuisinart.
Place pears on individual dessert plates. Drizzle with chilled ginger syrup and garnish with a little dollop of Vanilla Bean Mascarpone Cream, fresh raspberries and chocolate shavings or candied ginger. If desired, stuff hollow of pear with Vanilla Bean Mascarpone Cream. Nutritional information per serving (pear only): Calories 236 (3% from fat) • carb. 48g • pro. 1g • fat 1g • sat. fat 0g • chol. 0mg • sod. 6g • calc.
temperature, then cover and refrigerate. Serve with softly whipped cream if desired. Nutritional information per serving (based on 12 servings): Calories 206 (45% from fat) • carb. 24g • pro. 4g • fat 10g • sat. fat 6g • chol. 109mg • sod. 125mg • calc. 39mg • fiber 1g Creamy Rice Pudding Using coconut milk gives this rice pudding a hint of coconut and a very creamy texture.
Cut a piece of aluminum foil about 24 inches long. Fold in half lengthwise, then fold in half again two more times to create a strip about 24 inches in length and 2 inches wide to make a “cradle.” Place on counter and set filled springform pan in the center. Cover cheesecake with a piece of buttered aluminum foil – making the sides tight, but allowing room for the cheesecake to expand. Bring the ends of the cradle strip upward.
2 1¼ 6 1 6 tablespoons molasses pounds new red potatoes, about 2 inches in size carrots, peeled, cut into 2-inch lengths cabbage (2 pounds), outer leaves removed, cut into 6 wedges small (2-3 ounces each), onions, peeled with root end left intact Rinse corned beef. Place trivet/rack in cooking pot of the Cuisinart™ Electric Pressure Cooker. Add chopped onion and celery to pot. Place corned beef on rack and add water. Cover and lock lid in place.
½ 4 1 ½ 2 1 ½ 2 Pork Barbecue Makes 5 cups pulled pork tablespoon vegetable oil pounds country style spare ribs or pork shoulder slices large onion, peeled and sliced cup cider vinegar tablespoons brown sugar teaspoon salt teaspoon freshly ground black pepper cups barbecue sauce (homemade or purchased) Add oil to cooking pot of the Cuisinart™ Electric Pressure Cooker and select Browning. When oil is hot, add pork and brown well on all sides in several batches.
4 1 1 ¾ 2 1 1 ½ ½ 1 1 1 lamb shanks, about ¾ pound each (no more than 7 inches long) tablespoon good quality olive oil cup chopped onions cup diced (¼-inch) carrots cloves garlic, peeled and chopped tablespoon herbes de Provence can (14- to 15-ounce) diced tomatoes with juices cup dry white wine cup low-sodium chicken, veal or beef broth or stock bay leaf jar (12-ounce) queen pimento-stuffed green olives, drained package (9-ounce) frozen artichoke hearts, thawed but not cooked kosher salt and freshly gr
have accumulated on the platter. Cover and lock lid in place. Select High Pressure and set timer for 25 minutes. When audible beep sounds, use Natural Pressure Release for 15 minutes, and then use Quick Pressure Release to complete. When float valve drops, turn off. Remove lid, tilting away from you to allow steam to disperse. Remove veal shanks and place on a serving platter. Cover loosely with foil. Season sauce with remaining salt and pepper.
Cook mushrooms, shallots, and garlic with 2 teaspoons of the sage in ½ tablespoon each butter and olive oil in 12-inch skillet, until browned and have given up all liquid, about 15 to 20 minutes. Stir in remaining sage. Let cool completely. Combine 3 tablespoons of the flour with ½ teaspoon of the salt and all the pepper; reserve. Combine remaining 2 tablespoons of the flour with 1 cup of the chicken broth/stock and stir with a whisk. Place veal roast on work surface, cut side up.
you to allow steam to disperse. To serve, follow directions for brisket.
the ground beef in 4 batches, breaking up meat with a wooden spatula, until browned, about 3 to 5 minutes. Move meat as little as possible while browning for best results. Remove to a bowl as meat is browned. Turn off. Select Sauté. Add chopped onion, carrots, celery, garlic and basil to the cooking pot. Cook, stirring for 2 to 3 minutes until the onion becomes translucent and the basil becomes aromatic. Stir in wine and cook for 2 to 3 minutes to reduce by about half.
in the chopped red and jalapeño peppers. Continue sautéing for about 4 to 5 minutes, until all vegetables are softened. Stir in the garlic and sauté for one more minute. Stir in green chiles and chipotle pepper. Add chicken, broth, and salt. Select High Pressure and set timer for 7 minutes. When audible beep sounds, allow Natural Pressure Release for 5 minutes and then use Quick Release Method to release remaining pressure.
1 1 1 8 1 3 Curried Chicken Salad with Apples & Toasted Almonds Prepare this summertime favorite without heating up the kitchen! Use our recipe or your own favorite. Add the apples (and grapes if using), celery, toasted almonds, and onions/shallots. Stir well. Add cut/shredded chicken and stir to combine. Cover and chill until ready to serve. Nutritional information per serving (based on 8 servings): Calories 381 (53% from fat ) • carb. 14g • pro. 32g • fat 23g • sat. fat 3g • chol. 83mg • sod.
Nutritional information per serving: Calories 467 (43% from fat) • carb. 19g • pro. 47g • fat 22g • sat. fat 6g • chol. 155mg • sod. 282mg • calc. 104mg • fiber 6g Chicken with Herb Dumplings Old-fashioned comfort food in just a little bit of time.
1 1 ½ ½ 1 2 2 ½ 1 5 1½ ¾ Risotto with Shrimp, Sugar Snap Peas & Tarragon Makes about 8 cups (4 entrée servings, 8 first course servings) tablespoon extra virgin olive oil tablespoon unsalted butter cup finely chopped shallot or onion cup finely diced (1⁄8-inch) carrot clove garlic, peeled and finely chopped teaspoons tarragon cups Arborio rice cup dry white wine or vermouth teaspoon kosher salt cups low-sodium chicken or vegetable broth/stock, divided pounds medium (31-40 count) shrimp, peeled and devei
1 ¼ When beets are cool enough to handle, peel and cut into ½-inch dice and place in large mixing bowl with sliced onions. 1 1 pierce beet easily, select Simmer and cook until beets are done. Once beets are done remove and reserve until cool. Place walnuts in work bowl of food processor fitted with metal chopping blade, pulse to chop about 5 times; remove and reserve. Place parsley in work bowl, pulse to chop, about 15 times; remove and reserve.
and add 2 cups of cold water. Using the foil cradle to help lift the dish and carefully lower the dish into the pot and place on the trivet/ rack. Cover and lock lid in place. Select High Pressure and set timer for 30 minutes. When audible beep sounds, use Natural Pressure Release to release pressure. When float valve drops, turn off. Remove lid carefully, tilting away from you to allow steam to disperse. Remove pudding from the cooking pot using the foil strips to lift up. Place on a cooling rack.
Fluff rice and serve immediately. Nutritional information per serving (½ cup): Calories 137 (12% from fat) • carb. 26g • pro. 3g • fat 2g • sat. fat 1g • chol. 4mg • sod. 147mg • calc.
¾ ¼ 3 ¼ ¼ ¼ cup reduced fat milk cup half & half tablespoons unsalted butter, cut into ½-inch pieces cup chopped fresh chives cup chopped fresh parsley teaspoon freshly ground white or black pepper Place the potatoes, water, garlic, 1 teaspoon of the kosher salt, and vinegar in the cooking pot of the Cuisinart™ Electric Pressure Cooker. Cover and select High Pressure. Set timer for 7 minutes. When cooking is completed, use Quick Pressure Release. Turn off.
lid carefully, tilting away from you to allow steam to disperse. Strain solids from stock and discard solids. Cover and refrigerate. Fat will solidify and come to the top. Remove and discard fat. Keep stock refrigerated until ready to use, up to 5 days, or freeze. Tip: Freeze in 1-cup amounts to have ready to thaw and use. Nutritional information per serving (one cup): Calories 17 (1% from fat) • carb. 18g • pro. 38g • fat 2g • sat. fat 0g • chol. 0mg • sod. 20mg • calc.
Remove and discard bay leaf. Stir in pepper. Adjust seasoning to taste. Stir in chopped parsley. For an extra kick, stir in 2 additional tablespoons of sherry. Serve immediately. Nutritional information per serving (one cup): Calories 130 (13% from fat) • carb. 22g • pro. 5g • fat 2g • sat. fat 1g • chol. 4mg • sod. 397mg • calc.
Nutritional information per serving (one cup): Calories 236 (26% from fat) • carb. 16g • pro. 26g • fat 7g • sat. fat 2g • chol. 75mg • sod. 440mg • calc. 53mg • fiber 3g Tomato Soup Perfectly satisfying meal with a grilled cheese sandwich.
1 1 1 2 ½ 1 5 1¼ ¼ ½ Lentil Soup Makes 8 cups tablespoon olive oil medium onion, chopped, about 1 cup medium carrot, cut into ¼-inch dice, about 1 cup cloves garlic, thinly sliced bay leaf pound dried brown lentils cups chicken broth teaspoons kosher salt teaspoon ground black pepper teaspoon lemon juice Place oil in the cooking pot of the Cuisinart™ Electric Pressure Cooker. Select Sauté. Allow oil to heat for a few minutes and then stir the chopped onions into the pot.
When float valve drops, turn off. Remove lid, tilting away from you to allow steam to disperse. Stir in broth/stock, tomatoes and their juices, salt, and the remaining teaspoon of Italian herb blend. Select Brown. When liquids reach boiling point, add pasta and cook according to package directions to al dente. Turn to Keep Warm to hold soup until ready to serve. Remove and discard bay leaf before serving. Serve in warmed bowls garnished with freshly chopped parsley and grated, shaved or shredded cheese.
Calories 123 (34% from fat) • carb. 17g • pro. 4g • fat 5g • sat. fat 0g • chol. 0mg • sod. 34mg • calc. 32mg • fiber 5g Wheat Berry & Vegetable Salad This salad is a refreshing change as a side dish.
a piece of buttered aluminum foil – making the sides tight, but allowing room for the cheesecake to expand. Bring the ends of the cradle strip upward. Use the cradle to help lower the cheesecake into the cooking pot and place on the trivet. Cover and lock lid in place. Select High Pressure and set timer for 16 minutes. When audible beep sounds, use Natural Pressure Release to release pressure. When float valve drops, turn off. Remove lid carefully, tilting away from you to allow steam to disperse.
Place cooked garbanzos in the work bowl of food processor fitted with metal chopping blade. Add parsley, garlic, tahini, salt, and lemon juice in bowl and pulse to combine. Scrape work bowl and with machine running add the water and olive oil until smooth. Taste and adjust seasonings accordingly. Serve with pita and vegetable crudités. Nutritional information per serving (2 tablespoons): Calories 60 (70% from fat) • carb. 3g • pro. 1g • fat 5g • sat. fat 1g • chol. 0mg • sod. 85mg • calc.
4 2 Artichokes Perfect artichokes, ready in just 8 minutes! Makes 4 servings medium artichokes (about 6 to 7 ounces each) lemons, cut in half Place 1 cup of water with the juice of one lemon in the cooking pot of the Cuisinart™ Electric Pressure Cooker. Prepare artichokes by cutting the stem off at the base, cut ¹⁄³ off the top, and trim off the outer layers of tough leaves.
RECIPES Chicken with Herb Dumplings . . . . . 22 Savory Gorgonzola Cheesecake . . . . 9 Pesto Chicken with Potatoes & Carrots . . . . . . . . . . . . . . . . . . . . . 21 Baba Ghanoush . . . . . . . . . . . . . . . . . 9 Hummus . . . . . . . . . . . . . . . . . . . . . . 8 Risotto with Shrimp, Sugar Snap Peas & Tarragon . . . . . . . . . . . . . . . . 21 Fava Bean Purée . . . . . . . . . . . . . . . . 8 Risotto Primavera . . . . . . . . . . . . . .
Dried Beans • Before cooking dried beans, pick over and discard any broken or shriveled beans or bits of dirt and debris. Rinse beans and drain. • Beans may be soaked overnight, but the pressure cooker allows you to cook beans without presoaking. • Onions, garlic, celery, sprigs of fresh herbs or a bay leaf may be added for additional flavor. Do not salt before cooking as salt inhibits cooking.
Rice and Grains Rice and grains cook best in a large amount of water, with the excess water drained when cooking and pressure release are completed. In most cases, cooking is done using High Pressure, followed by a combination of Natural and Quick Pressure Release. If further cooking is needed, select Simmer and cook until tender. Rice and grains are best slightly undercooked if they are to be added to soups or casseroles. Oil or butter must be added to prevent foaming.
Vegetables Vegetables should be well washed and peeled if necessary. Vegetables cook very quickly – be sure to use Quick Pressure Release immediately after audible beep sounds. If vegetables require more cooking, turn pressure cooker off, and cover to steam the vegetables until preferred texture is reached. Add ½ cup water or liquid for cooking. If pressure cooking frozen vegetables, 1 to 2 minutes additional cooking time and longer steaming time may be needed.
Poultry & Meats Food Cooking Time Pressure Release Method Chicken 8 to 10 minutes Thighs/Legs, boneless 9 to 12 minutes Thighs/Legs, bone in 5 to 6 minutes Boneless Chicken Breast, 2 pounds 9 to 10 minutes Chicken Breast, bone in, 3 pounds 24 to 28 minutes Whole – up to 4 pounds Quick Pressure Release Quick Pressure Release Quick Pressure Release Quick Pressure Release Quick Pressure Release Beef 10 minutes Stew – 1½ to 2-inch cubes 50 minutes Short Ribs, 2-3 inches thick 24 minutes per
Tips and Hints • Many family favorites can be easily adapted for preparation in your Cuisinart™ Electric Pressure Cooker – soups, stews, side dishes and more. Charts: cooking times Pressure Heat-Up Times • Never exceed the Maximum Fill Amount of the pressure cooker. Poultry and Meats.............................. 2-3 Vegetables............................................. 4 Rice and Grains..................................... 5 Dried Beans........................................... 6 LIST OF RECIPES..
Cuisinart® Electric Pressure Cooker Instruction Booklet Reverse Side CPC-600 Series
Version no: CPC600 Series IB-7077G Size: 140 mm (W) X 216 mm (H) Total Pages: 44 pps Material: Cover: 157gsm matt artpaper Inside: 120gsm gloss artpaper Coating: GLOSS VARNISHING IN COVER Color: Cover: 4C+1C(K) Inside: 1C+1C(K) with one color page.
