INSTRUCTION BOOKLET TURBO CONVECTION STEAMER TCS-60C
Carefully Read All These Instructions Before Using This Appliance. IMPORTANT SAFEGUARDS When using an electrical appliance, basic safety precautions should always be followed, including the following: 1. READ ALL INSTRUCTIONS BEFORE USING. 2. To protect against the risk of electrical shock, do not put base of Steamer in water or other liquid. 3. Close supervision is necessary when any appliance is used by or near children. Cuisinart does not recommend the use of this appliance by children. 4.
SAVE THESE INSTRUCTIONS FOR HOUSEHOLD USE ONLY NOTICE: This appliance has a polarized plug (one prong is wider than the other). To reduce the risk of electric shock, this plug will fit into a polarized outlet only one way. If the plug does not fit fully into the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do not modify the plug in any way. UNPACKING INSTRUCTIONS Place the gift box containing your Cuisinart steamer on a flat, sturdy surface before unpacking.
TABLE OF CONTENTS: Important Safeguards . . . . . . . .pg.2 Unpacking Instructions . . . . . . . .pg.3 Table Of Contents . . . . . . . . . . .pg.4 Introduction . . . . . . . . . . . . . . . .pg.4 Features And Benefits . . . . . . . .pg.4 Parts . . . . . . . . . . . . . . . . . . . . . .pg.4 Operating Techniques . . . . . . . .pg.5 Cleaning and Storage . . . . . . . .pg.6 Useful Hints . . . . . . . . . . . . . . . .pg.6 Descaling Water Reservoir . . . .pg.6 Steaming Guide . . . . . . . . . . . . .pg.
OPERATING TECHNIQUES Refer to Steaming Guide or Recipes for recommended cooking times. Preparing To Cook Position the base unit where you want to do your cooking. Choose a flat, dry, sturdy surface. Make sure that each individual component fits securely on top of the part below. Position the large steaming tray on the base until it fits securely in place. If you are using the second steaming tray, place the smaller tray inside the larger one.
USEFUL HINTS For high altitude cooking, steaming times may need to be increased. Steaming times stated in the Steaming Guide and Recipes are only to be used as a guide. Times may vary depending on the size of pieces, spacing and placement in the bowl, and personal preference. As you become more familiar with the steamer, adjust cooking times accordingly. A single layer of food steams faster than several layers. For larger quantities of food, the cooking time must be increased.
Steaming Guide Helpful Hints • Times indicated are based upon fresh fruits, meats and seafood (frozen foods not recommended). Steaming times will vary according to size, temperature and freshness of foods. • Suggested times are simply a guide. The lowest time will provide a “crisp-tender” vegetable, whereas the highest time will produce a softer texture.
Food Quantity/Yield Steaming Time Cook’s Notes Rice and Grains Barley 1 cup (250 mL) (rinse until water runs clear) + 2 cups (500 mL) liquid = 4 cups (1 L) cooked 35 minutes 1 cup (250 mL) rice + 1 2/3 cups (400 mL) liquid = 4 cups (1 L) cooked rice; Brown Rice 1-1/2 cups (375 mL) rice + 2-1/3 cups (575 mL) liquid = 6 cups (1.
Food Quantity/Yield Steaming Time Cook’s Notes Vegetables 1 to 1-1/2 pounds (500g to 750g) florets Broccoli 1 to 1-1/2 pounds (500g to 750g) spears 8 - 10 minutes (crispy) 10 - 14 minutes (use both trays for larger amounts) Brussels Sprouts 1-1/4 pounds (625g) 10 - 12 minutes Whole baby carrots, 1 or 2 pounds (500g or 1kg) 16 - 20 minutes Cut carrots Carrots 1 pound (500g) sliced 2 pounds (1kg) sliced 1 pound (500g) julienned 10 - 12 minutes 14 - 16 minutes 7 - 10 minutes • Choose bunches
Food Quantity/Yield Steaming Time Cook’s Notes 12 - 15 minutes • Select crisp, slender bright green beans. • If beans are to be used for a salad, steam until bright green, refresh immediately with iced water, then drain completely before dressing. Vegetables Green Beans, Diagonal cut (string beans/ wax beans Diagonal cut, 1 to 1-1/2 inches (2.5cm to 3.
Food Quantity/Yield Steaming Time Cook’s Notes Chicken and Seafood Boneless, Skinless Chicken Breast Halves or Thighs 5 - 6 ounces (150 - 175g/mL) each, up to 8 (250g/mL) 18 - 22 minutes (use both steamer trays) Shrimp, Sea Scallops 1 pound (500g) (use in Second Steamer Tray) 5 - 8 minutes Clams & Mussels Steam until shells are just fully opened. 6 - 8 minutes Fish Fillets/Steaks Steam for 10 minutes per inch (2.5cm) of Hot Dogs/ Precooked Sausages thickness.
ASIAN STEAMED DUMPLINGS A Dim Sum favourite, our Steamed Dumplings make a wonderful appetizer. Makes about 40. Preparation time: 35 – 40 minutes (includes freezing time for meat) + 15 minutes steaming time. 3 ounces (84g/mL) well-trimmed boneless pork chop, cut in 1/2 inch (1.25 cm) cubes 3 ounces (84g/mL) peeled and deveined shrimp About 6 – 8 large Napa cabbage leaves (whole) to line the steamer Dipping Sauce for Steamed Dumplings, p.
1 tablespoon (15 mL) dry sherry 1/2 teaspoon (2 mL) toasted sesame oil 1/4 teaspoon (1 mL) freshly ground black pepper 1 package (about 50) wonton wrappers (3-inch/7.5 cm square) Water to seal the dumplings Place tofu between triple thickness of paper towels and set under a weight for 15 – 20 minutes to remove some of the excess water. Prepare Dipping Sauce for Dumplings in Cuisinart® Food Processor; do not wash work bowl. Line Steamer trays with lettuce leaves.
SPINACH SAUCE FOR STEAMED VEGETABLES, CHICKEN OR SEAFOOD Place the thawed spinach in a clean tea towel (use a dark or old towel – it will stain); squeeze dry and reserve. A light, easy sauce that will enhance your steamed vegetables, our Spinach Sauce is particularly good with Steamed Artichokes rather than the traditional drawn butter or a mayonnaise based sauce. The combination is reminiscent of the popular Spinach Artichoke Dip, but without the high fat and cholesterol.
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 (125 mL) servings. Preparation: about 20 minutes + 20 minutes steaming time. 1-1/2 pounds (750g) new red or white potatoes, peeled if desired, cut into 1-inch (2.5 cm) wedges 1-1/2 pounds (750g) sweet potatoes, peeled, quartered lengthwise, then cut into 1-inch (2.
SALADE NIÇOISE Fresh steamed tuna makes our Salade Niçoise deliciously special. Makes 6 entrée servings. Preparation: 40 – 50 minutes, including steaming time. Must be done ahead to chill. Assemble just before serving. 4 1 large eggs large red or yellow bell pepper, cored, seeded and sliced 12 ounces (375g/mL) new potatoes, scrubbed, cut into 1/2-inch (1.25 cm) wedges 12 ounces (375g/mL) green beans, trimmed, cut into 1-1/2 to 2-inch (3.
BROWN RICE, CHICKEN & BROCCOLI SALAD This salad may be served warm or chilled.
CHICKEN AND ROASTED PEPPER ROULADES Easy, healthy, but good enough to serve when entertaining. Makes 6 servings.
TUSCAN CHICKEN This whole meal is ready in less than an hour! Makes 4 servings. Preparation: 15 minutes + 30 – 35 minutes steaming time. 6-8 1 4 1/4 1/8 4 12 2 2 10 10 6 sprigs fresh rosemary, about 5 - 6 inches (12.5 - 15 cm) each clove garlic, peeled and chopped teaspoons (20 mL) extra virgin olive oil teaspoon (1 mL) kosher salt teaspoon (0.
Measure the height of the rolls. Steam the rolls for 10 minutes per inch (2.5 cm) of height (i.e., if the rolls are 1-1/2 inches (3.75 cm) in height, then they will be steamed for 15 minutes). If you are doing a single recipe, then you may steam your vegetable of choice in the upper basket. Turn off the steamer and unplug; let sit 1 minute. Lift off fan and lid. Transfer to warmed plates to serve. *May be chopped in a Cuisinart® Mini-Prep or Cuisinart® Food Processor fitted with the metal blade.
OLD BAY® STEAMED SHRIMP DINNER Makes 4 servings. Preparation: 10 minutes + 25 minutes steaming time. 3/4 pound (375g) new red potatoes, scrubbed, halved (quartered if large) 3/4 pound (375g) new white potatoes, scrubbed, halved (quartered if large) 2 medium (6 ounce) (175g/mL) red or sweet white onions, peeled (leave root end intact), quartered 3 ears corn, cut into 1-1/2 inch (3.
BROWN RICE & BLACK-EYED PEAS WITH MARINATED VEGETABLES The sliced vegetables for this dish will be done in a flash if you use the Cuisinart® Food Processor and the Thick (6mm) Slicing Disc. Use the metal blade to quickly chop the garlic, herbs and lemon zest. Makes 8 servings (entrée). Preparation: 12 hours or overnight to soak the beans; 10 – 15 minutes to prepare the vegetables, 55 minutes steaming time.
Fill the water reservoir and assemble the steamer. Heat the cream and milk in a small saucepan until bubbly around the edges. Hold over low heat to keep warm. Insert the metal blade in the Cuisinart® Food Processor. Pulse the light brown sugar 10 – 15 times to rapid sift and break up any chunks. Remove and reserve for topping. Process the chocolate with the instant espresso until finely chopped, about 30 seconds. Remove and reserve.
3 YEAR LIMITED WARRANTY This warranty supersedes all previous warranties on Cuisinart® Steamers. This warranty is available to consumers only. You are a consumer if you own a Cuisinart® Steamer that was purchased at retail for personal, family, or household use. Except as otherwise required under applicable state law, this warranty is not available to retailers or other commercial purchasers or owners.
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