INSTRUCTION & RECIPE BOOKLET High Pressure Electric Multicooker CPC-900 Series For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
IMPORTANT SAFEGUARDS 14. Do not let cord hang over edge of table or counter, or touch hot surfaces. When using electrical appliances, especially when children are present, basic safety precautions should always be taken, including the following: 16. Do not use outdoors. 15. Use of accessories not specifically recommended by Cuisinart may cause damage to unit. 17. Do not use under hanging cabinets; steam from pressure release may cause damage. 1. Read all instructions. 18.
SAVE THESE INSTRUCTIONS FOR HOUSEHOLD USE ONLY 11. Steam Cover 12. Lid Handle 13. Lid 14. Rubber Grommet 15. Upper Ring 16. Control Panel 17. Trivet/Rack – Used for some recipes such as desserts. See Recipe Booklet. SPECIAL CORD SET INSTRUCTIONS A short power-supply cord is used to reduce the risk resulting from it being grabbed by children, becoming entangled in, or tripping over a longer cord. CONTENTS 11 Important Safeguards...........................................
GETTING TO KNOW YOUR CONTROL PANEL 6. 1. 3. 2. 4. 5. 5. Select and Confirm Dial Use to select cooking function. Set the temperature and the timer. Use dial to increase temperature or pressure setting and time, then press dial to confirm your settings. 1. START/STOP Button Press to start and stop cooking. 2. Time Button Press to change the cooking time. 3. Steam Release Button Press and hold to automatically open the pressure release valve and release steam. 6.
START-UP SCREEN C. I. D. E. A. G. A. F. H. B. G. Preheat Bars Appear when, in temperature mode, to show heat-up progress. When pressure cooking, the preheat bars appear to show progress as pressure builds, and decrease as pressure is being released. A. Cooking Functions Pressure cooking functions: Meat, Stew/Chili, Soup, Stock, Beans, Rice/Grains, Risotto, Custom, Steam. Non-Pressure cooking functions: Slow Cook, Reduce, Sauté/Brown, Keep Warm. H.
BEFORE FIRST USE Always use at least ½ cup liquid when pressure cooking. Remove any packing materials and promotional labels from your electric multicooker. Be sure all parts have been included before discarding any packing materials. You may want to keep the box and packing materials for use at a later date. 3. Before using your Cuisinart® Electric Multicooker for the first time, remove any dust from shipping by wiping clean with a damp cloth.
. Risotto – This preset offers a (mostly) hands-off approach to risotto. After using the Sauté/Brown function to sauté aromatics and toast the rice, the liquid is added, the lid is closed and, once under pressure, it is only 5 minutes to achieve perfect risotto. Use the Steam Release button to quickly release pressure to ensure the risotto stays nice and creamy. The default is High pressure and the time is 5 minutes. cases Natural Pressure Release should be used.
This program is to be used without closing the lid. NOTE: Use a wooden spoon to scrape up brown bits. DO NOT use metal utensils. Changing Settings: To change any of your settings (cooking function, temperature and time) at any time during use, follow these instructions. 4. Automatic Keep Warm – All cooking functions, except for Steam, Reduce and Sauté/Brown will automatically go into a Keep Warm program, but this can also be used separately to keep already hot foods warm for serving.
is flashing. Press the Select and Confirm dial to confirm, then press the START/STOP button to start Keep Warm. from the screen, the pressure indicator will drop and the lid will unlock to open. Using Quick Pressure Release stops the pressure cooking immediately. If further cooking is necessary, the unit may be returned to Pressure. 5. To adjust the 2-hour default Keep Warm time, press the TIME button and use the Select and Confirm dial to adjust time from 30 minutes up to 4 hours.
4. Ensure red float valve is clean and moves freely. 5. Remove the Steam Cover and then the pressure limit valve (figure 7) by gripping and pulling firmly upward. Rinse with warm water and dry. 7. 6. Clean the upper and underside of the lid with a cloth and warm water, including all areas on the underside. Dry completely, and replace pressure limit valve. 7. To clean sealing ring assembly, carefully remove flexible sealing ring and clean with a dampened cloth or microfiber cloth.
TROUBLESHOOTING SYMPTOM POSSIBLE REASONS SOLUTIONS Lid does not lock. The sealing ring assembly is not properly installed in lid. Re-install the sealing ring assembly as instructed in INSTRUCTIONS FOR USE, page 6. Cannot open the lid after releasing the pressure. The red float valve is still up. Press the steam release button again. No sealing ring was installed. Install the sealing ring. Food residue on sealing ring. Clean sealing ring. Sealing ring is worn out. Replace the sealing ring.
LIMITED THREE-YEAR WARRANTY (U.S. AND CANADA ONLY) damages caused by attempted use of this unit with a converter, as well as use with accessories, replacement parts or repair service other than those authorized by Cuisinart. This warranty does not cover any damage caused by accident, misuse, shipment or other than ordinary household use. This warranty excludes all incidental or consequential damages.
TIPS AND HINTS COOKING GUIDE: • Many family favorites can be easily adapted for preparation in your Cuisinart® High Pressure Electric Multicooker – soups, stews, side dishes and more. Poultry and Meats............................................... 14 Vegetables........................................................... 15 Rice and Grains................................................... 16 • The amount of liquid needed when pressure cooking is much less than for traditional cooking methods.
POULTRY AND MEATS FOOD COOKING TIME PRESSURE RELEASE METHOD CHICKEN Whole, up to 4 pounds 25 to 30 minutes Quick Pressure Release Chicken Breast, bone in, 3 pounds 8 to 10 minutes Quick Pressure Release Boneless Chicken Breast, 2 pounds 5 to 6 minutes Quick Pressure Release Thighs/Legs, bone in 9 to 12 minutes Quick Pressure Release Thighs/Legs, boneless 8 to 10 minutes Quick Pressure Release Pot Roast, Bottom Round, 3 to 3½ pounds 60 to 90 minutes Natural Pressure Release Brisket, 2½
VEGETABLES Vegetables should be well washed and peeled if necessary. Vegetables cook very quickly – be sure to press STOP and use Quick Pressure Release immediately after audible beep sounds. If vegetables require more cooking, turn multicooker 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.
RICE AND GRAINS COOKING TIME MINUTES (HIGH PRESSURE) GRAINS (1 CUP) LIQUID NEEDED PRESSURE RELEASE METHOD Barley (pearl) 20 to 25 3 cups Quick Brown Rice 20 2 cups Natural Bulgur 6 2 cups Quick Farro (whole grain) 18 3 cups Quick Quinoa 5 1½ cups Quick Steel-Cut Oats 5 3 cups Natural White Rice (long grain) 4 to 6 1½ cups Quick Wild Rice 22 3 to 4 cups Quick DRIED BEANS • Before cooking dried beans, pick over and discard any broken or shriveled beans or bits of dirt and
RECIPES Traditional Brisket................................................ 36 Lamb Shanks with Olives and Prunes................ 37 Steel-Cut Oats..................................................... 17 Chicken and Dumplings...................................... 38 Mixed Grain Breakfast Porridge.......................... 18 Honey-Glazed Salmon........................................ 39 Oatmeal Breakfast Bowl..................................... 18 Arroz con Pollo.....................................
¼ cup chopped pecans 1 teaspoon chia seeds Divide the oatmeal among four serving bowls. Swirl an even amount of raspberry jam and yogurt into each bowl. Top with the fresh raspberries, pecans, and chia seeds. 3. Stir to combine and serve immediately. Nutritional information per serving (½ cup): Calories 131 (26% from fat) • carb. 22g • pro. 3g fat 4g • sat. fat 2g • chol. 0mg • sod. 20mg calc.
3. Once the unit is preheated and the oil is hot, add the sausage. Cook until browned, breaking up fresh sausage, if using. Remove and reserve cooked sausage. about 24 inches in length and 2 inches wide to make a cradle. 6. Put the filled baking dish in the center of the foil strip and then carefully lift and transfer to the rack in the cooking pot. 4. Add the shallot and garlic and cook until softened, about 30 seconds. Press Stop. 7. Secure the lid and select Custom.
Frittata lift the foil cradle and casserole out of the cooking pot. Uncover and invert frittata onto a serving plate and serve immediately. The Cuisinart Multicooker really can do it all. Be sure to have potholders on hand when inverting the frittata onto a serving plate. ® Nutritional information per serving: Calories 164 (64% from fat) • carb. 4g • pro. 6g fat 12g • sat. fat 4g • chol. 257mg • sod. 252mg calc.
1 teaspoon Dijon mustard 1 teaspoon fresh lemon juice 1 to 2 dashes hot sauce 2 pinches kosher salt Pinch freshly ground black pepper 1 tablespoon fresh herbs Paprika, for garnish 1. Peel and carefully slice eggs in half lengthwise. 3. Once the tone sounds, press the Steam Release button to quickly release pressure. 2. Remove the yolks and put into the work bowl of a Cuisinart® Food Processor fitted with the metal chopping blade. Process until smooth.
Sautéed Kale ¾ cup chicken broth, low sodium 1. Select Sauté/Brown, set the temperature to High, and press Start. Having a side dish be cooked in 2 minutes is a small miracle. Here we prove that it is possible! 2. Once the unit is preheated, add the bacon to the cooking pot of the Cuisinart® Multicooker. Brown the bacon until it is crispy. Once the bacon is nicely cooked, add the shallot and sauté until softened, about 2 minutes.
it out of the casings and crumble while cooking. Be sure to cook through until no longer pink. press the Steam Release button to quickly release pressure. **If using chickpeas that were previously cooked in the Multicooker, cook them on the slightly firm side so they hold up well in this dish. 4. When the pressure is completely released, carefully open the lid and drain the beans. 5. Allow the beans to cool for about 10 minutes, until they are still warm, but not hot.
Garlic-Chile Oil 9. Once the pressure is completely released, carefully open the lid. Stir to combine. Taste and adjust seasoning as desired. If the mixture is too thin to your liking, press Stop and select Reduce. Simmer until mixture is thickened to desired taste. A simple oil for the artichokes, any leftovers can be used for dipping bread.
Hollandaise 24 ounces green beans, trimmed 2 tablespoons fresh lemon juice 1 cup water 1. Put the pine nuts into the cooking pot of the Cuisinart® Multicooker. Select Sauté/Brown. Set the temperature to Low and press Start. This classic sauce can be made in a blender, food processor, or by hand, but we have found in our testing that the hand blender is the quickest and most foolproof way to prepare it.
Chicken Stock 2. When the tone sounds, press the Steam Release button to quickly release pressure. This nourishing stock has many uses. Sip it plain, use it as a base for soups and stews, or store it in 1-cup containers to cook with, or to warm up meals. 3. Once the pressure is completely released, drain and then transfer the farro to a large serving bowl. Add the remaining ingredients, except for the Parmesan, and toss to combine. Top with the shaved Parmesan and serve immediately.
Vegetable Stock Mushroom Stock While this recipe uses whole vegetables, scraps can also be added. Store carrot peels, celery leaves and ends, onion skins, mushroom stems, and herbs in an airtight container in the freezer. Add to the veggie stock ingredients to enhance a flavorful, vegetarian stock. We love this as a base for a number of different Asian-style soups, but it is also a great flavor booster in risottos or even beef stews.
Brown Beef Stock Seafood Stock For a deeper-flavored beef stock, roast the bones before adding to the Multicooker. If short on time, skip this step. A good seafood stock can take seafood-based dishes to the next level. If you cannot find good, fresh seafood, just using frozen shrimp (defrosted) is definitely acceptable, and universally available.
Bone Broth 8 cups chicken stock* 1½ teaspoons kosher salt ¼ teaspoon freshly ground black pepper 6 carrots, halved and thinly sliced 3 celery stalks, halved and thinly sliced 2 thyme sprigs 1 bay leaf Chopped herbs, for garnish (parsley, cilantro, basil, etc.) ½ lemon, for finishing 1. Put the chicken and stock into the cooking pot of the Cuisinart® Multicooker. Secure the lid and select Soup. Set the pressure to High, the time for 20 minutes, and press Start.
similar squash, such as butternut or buttercup) 2 tablespoons yellow miso 1 tablespoon rice vinegar 1 piece kombu (edible kelp – found in the Asian section of most grocery stores) 1 teaspoon ground turmeric 1 pinch red chili flakes 3 ounces udon noodles (when purchasing udon noodles, they are packaged in 3-ounce bundles) Sliced scallions, for serving Chopped cilantro, for serving 1. Put all ingredients, except for the noodles and garnishes, into the cooking pot of the Cuisinart® Multicooker. Select Soup.
7 to 8 cups water (being sure not to go above the maximum fill line in the cooking pot) 3. To serve, add about 2 cups of the hot stock, with the cooked steak, to each prepared bowl with a squeeze of lime juice. If desired, stir in a dash of fish sauce, chili sauce, and/or hoisin sauce. Taste and adjust seasoning as desired. Serve immediately. Soup: ¼ cup fish sauce 1 pound flank steak, very thinly sliced Nutritional information per serving (2½ cups): Calories 777 (36% from fat) • carb. 50g • pro.
salt and lemon juice. Discard the bay leaf. Taste and adjust seasoning as desired. being sure not to exceed the max fill line. Secure the lid again and select Soup. Set the pressure to High, the time for 5 minutes, and press Start. 6. If the soup is too thick for your liking, stir in additional broth while unit is on Keep Warm. 6. When the tone sounds, press the Steam Release button to quickly release pressure. Nutritional information per serving (1 cup): Calories 204 (9% from fat) • carb. 33g • pro.
about 1 to 2 minutes. Press Stop. Add stock and remaining salt. tomatoes, tomato paste, chipotle and sauce, broth, and remaining salt and pepper. Stir to combine. 4. Secure the lid and select Risotto. Set the time for 3 minutes and press Start. 3. Secure the lid and select Beans. Set the time for 20 minutes and press Start. 5. When the tone sounds, press the Steam Release button to quickly release pressure. 4. When the tone sounds, allow pressure to release naturally. 6.
3. Add the additional tablespoon of butter and once it is melted, add the shallot. Sauté until softened, about 1 minute. middle is still opaque. Add the wine and stir until the wine evaporates and the pot is just about dry, about 1 to 2 minutes. Press Stop. Add broth, thyme, and remaining salt. 4. Add the rice and saffron and stir to evenly coat with the other ingredients. Cook until the outer edges of the rice are translucent, but the middle is still opaque.
pressure to High, the time for 20 minutes, and press Start. 3. When the unit is preheated and the oil is hot, add the jalapeño and garlic and cook until soft and fragrant, about 3 minutes. Stir in the cumin and rinsed beans with 2 cups of broth and the bay leaf. Press Stop. 3. When the tone sounds, allow pressure to release naturally. 4. Once the pressure is completely released, carefully open the lid. Press Stop. 4. Secure the lid and select Beans. Set the time for 15 minutes and press Start. 5.
“Baked” Ziti ¼ teaspoon dried oregano ¼ teaspoon ground cinnamon 1 bay leaf 1 tablespoon tomato paste 1 can (13–14 ounces) diced tomatoes, with juice ½ cup water 1. Put the beans and water into the cooking pot of the Cuisinart® Multicooker. Select Beans. Set the time for 10 minutes and press Start. When the tone sounds, allow the pressure to release naturally. A great way not to heat up your kitchen, especially on hot days.
Lamb Shanks with Olives and Prunes ½ teaspoon freshly ground black pepper 2 teaspoons olive oil 2 onions, sliced 2 garlic cloves, finely chopped 1 cup dry white wine 2 tablespoons tomato paste 2 medium carrots, sliced 1 cup beef stock 1. Cut the brisket across the grain into 2 pieces. Season the brisket on both sides with the salt and pepper. The rich flavors in this dish come together best a day after cooking. If time allows, plan accordingly; you will be happy once you hear the rave reviews.
Brown. Set the temperature to Low and press Start. 6. Stir in lemon zest and parsley. Taste and adjust seasoning as desired. 2. Once the unit has preheated and the butter has melted, add the chopped onion, celery, and carrots and stir to combine. Season with a pinch each of the salt and pepper and add the fresh thyme. Sauté until vegetables are softened and onions are translucent. Stir in the flour and cook for 1 minute. Add the wine and cook until evaporated, about an additional minute. Press Stop.
Honey-Glazed Salmon Arroz con Pollo While the Cuisinart® Multicooker may cook food very quickly, its Low pressure setting is gentle enough for delicate items such as fish. In this recipe, salmon cooks perfectly in just a few minutes. Plus, a touch of sweetness and Asian flavors will appeal to even the pickiest eaters. A perfect one-pot meal, in only 30 minutes, total.
Simple Chicken 1 ½ 1 1 6 1 ½ 2 An easy way to make a tasty and moist whole chicken for the family any night of the week. Makes 4 to 6 servings 1 whole chicken (3½ to 4 pounds) 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper 2 teaspoons olive oil 2 rosemary sprigs 2 thyme sprigs 2 garlic cloves, smashed 1 bay leaf ½ lemon 1 cup chicken broth, low sodium 1. Season chicken on both sides with salt and pepper.
3. Take the meat from the refrigerator and remove as much marinade from each individual rib as possible. Combine 1 cup of the leftover marinade with 1 cup of water and set aside. the unit is preheated and the oil is hot, briefly brown the beef (again), in batches, about 3 to 4 minutes per batch. Reserve the meat and add the onion, garlic, and peppers to the pan, scraping up any brown bits that may remain on the bottom. Stir in the chipotle and then the Worcestershire, tomato sauce, and cooking liquid.
Chicken Adobo 2 teaspoons ground cumin 2 teaspoons garam masala 1 teaspoon hot curry powder 2 teaspoons ground coriander 1 teaspoon paprika 1 teaspoon ground turmeric ¼ teaspoon cayenne pepper 3 tablespoons tomato paste 1 cup plain, whole yogurt, whisked well (this will prevent the sauce from breaking/curdling when it is cooked) 1 can (14.5 ounces) fire-roasted crushed tomatoes 1 ⁄3 cup light cream Cooked rice, for serving Fresh cilantro, for garnish 1.
Chicken Tinga 5. Once chicken is cool, shred, discarding skin and bones. Add the chicken back to the reduced sauce. Press Stop and select Keep Warm, if desired. Mix well and season to taste.
vegetarian/vegan recipe) 1 stalk lemongrass, tough outer leaves and bulb removed, cut into 2½- to 3-inch pieces 1 teaspoon kosher salt 1 young Chinese eggplant, or 2 smaller varieties, quartered lengthwise and cut into ½-inch slices 1 red bell pepper, cut into strips 1 zucchini, about 8 ounces, sliced into ½-inch rounds 8 ounces green beans, stems trimmed ½ cup packed Thai basil (or regular basil if the Thai variety is not available), cut into chiffonade Jasmine rice, for serving Roasted nuts (cashe
Pineapple Chipotle Pulled Pork Nutritional information per serving (one taco): Calories 76 (58% from fat) • carb. 4g • pro. 5g fat 5g • sat. fat 2g • chol. 16mg • sod. 159mg calc. 6mg • fiber 0g Cutting the pork into smaller pieces before cooking speeds up the cooking time and guarantees each bite will melt in your mouth. Creamy Rice Pudding Not rich enough for you? Top with sweetened whipped cream and some chopped nuts before serving.
4. Transfer the mixture to an ovenproof casserole dish no wider than 7 inches. Cover with foil. in half again two more times to create a strip about 24 inches in length and 2 inches wide to make a cradle. 3. Put the ingredients into an oven-safe casserole dish that is no wider than 7 inches. Stir to combine. Cover with foil. 5. Put the trivet into the cooking pot of the Cuisinart® Multicooker. Add 3 cups of water to the pot. 4.
¼ cup sour cream ½ cup chopped chocolate sandwich cookies 1. Lightly coat a 7-inch round, by 3-inch high springform pan with melted butter or nonstick cooking spray. Place a sheet of plastic wrap (about 16 x 16 inches) on top of a sheet of aluminum foil the same size. Place the springform pan in the center and wrap the exterior tightly. 6. Once the pressure is completely released, press Stop and open the lid. Carefully lift the springform pan out of the Multicooker using the foil cradle.
top of the apple. Then, using a melon baller, scoop out the remainder of the core as best you can, down to just the bottom of the apple (you will want to be sure to remove all of the seeds), making sure the apple remains intact. Repeat with each apple. coated. Cover with plastic wrap and allow to rest in the refrigerator for a minimum of 3 hours or up to overnight. Bring to room temperature for 30 minutes before cooking. 2.
1. Put all ingredients in the cooking pot of the Cuisinart® Multicooker. 2. Secure the lid and select Custom. Set the pressure to Low, the time for 8 minutes, and press Start. 3. When the tone sounds, allow pressure to release naturally. Once the pressure is completely released, open lid, strain the mixture, transfer the cooked pears to a separate mixing bowl (discard the cinnamon stick halves) and cover with plastic wrap. Allow to sit for 5 minutes. 4.
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