Instruction Booklet Reverse Side Cuisinart™ Electric Pressure Cooker CPC-600 Series
TipS and Hints • Many family favorites can be easily adapted for preparation in your Cuisinart™ Electric Pressure Cooker – soups, stews, side dishes and more. • The amount of liquid needed is much less than for traditional cooking methods. • Never exceed the Maximum Fill Amount of the pressure cooker. • Make sure the lid is on firmly and tightly, and moved as far counterclockwise as it will go to allow proper locking. • Hot foods/liquids will come to pressure more quickly than cold foods/liquids.
Vegetables Rice and Grains 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.
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.
Artichokes Perfect artichokes, ready in just 8 minutes! Makes 4 servings 4 medium artichokes (about 6 to 7 ounces each) lemons, cut in half 2 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.
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. 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.
and lock lid in place. Select High Pressure and set timer for 35 minutes. When audible beep sounds, allow pressure to release naturally, about 20 minutes. 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.
Calories 236 (26% from fat) • carb. 16g • pro. 26g • fat 7g • sat. fat 2g • chol. 75mg • sod. 440mg • calc. 53mg • fiber 3g Add the salt and pepper and taste. Adjust seasonings accordingly. For creamy tomato soup, stir in the optional half & half. Tomato Soup Nutritional information per serving (without half & half; one cup): Calories 105 (40% from fat) • carb. 13g • pro. 3g • fat 5g • sat. fat 3g • chol. 13mg • sod. 640mg • calc. 42mg • fiber 3g Perfectly satisfying meal with a grilled cheese sandwich.
New Potatoes with Parsley 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.
lid carefully, tilting away from you to allow steam to disperse. • fat 2g • sat. fat 1g • chol. 5mg • sod. 148mg • calc. 40mg • fiber 6g bring up the sides to meet – twist together to form a handle. tilting away from you to allow steam to disperse. Remove cauliflower and reserve. Corn Pudding Place trivet/rack in the cooking pot of the Cuisinart™ Electric Pressure Cooker and add 2 cups of cold water.
audible beep sounds use Quick Pressure Release to release pressure. When float valve drops, remove lid carefully, tilting away from you to allow steam to disperse. Test beets with a tip of a paring knife. If knife does not pierce beet easily, select Simmer and cook until beets are done. Once beets are done remove and reserve until cool. When beets are cool enough to handle, peel and cut into ½-inch dice and place in large mixing bowl with sliced onions.
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. Select Sauté. When chicken mixture begins to bubble, arrange dumplings on top. Cover loosely (do not lock lid in place), and cook for 10 to 15 minutes, until dumplings are puffed and cooked through. Serve hot.
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.
you to allow steam to disperse. To serve, follow directions for brisket.
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.
Pork Barbecue Makes 5 cups pulled pork ½ 4 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) 1 ½ 2 1 ½ 2 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.
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.
Simple Raspberry Sauce 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.
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