01CU13171 TCS-60 IB 6/30/03 4:55 PM Page 1 INSTRUCTION AND RECIPE BOOKLET Turbo Convection Steamer TCS-60 For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
01CU13171 TCS-60 IB 6/30/03 4:55 PM Page 2 Carefully read all 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.
01CU13171 TCS-60 IB 6/30/03 4:55 PM Page 3 TABLE OF CONTENTS INTRODUCTION Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Page 2 Unpacking Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Page 2 Features and Benefits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Page 3 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Page 3 Parts . . . . . . . . . . . . . . . . . . . . .
01CU13171 TCS-60 IB 6/30/03 4:55 PM Page 4 OPERATING TECHNIQUES When you have finished steaming, unplug from wall socket and allow to cool completely. Clean before storing. Refer to Steaming Guide or Recipes for recommended cooking times. Setting the Time: Preparing to Cook: • Turn the control knob to select the desired steaming time. The steamer will begin. Position the base unit where you want to do your cooking. Choose a flat, dry, sturdy surface.
01CU13171 TCS-60 IB 6/30/03 4:55 PM Page 5 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.
01CU13171 TCS-60 IB 6/30/03 4:55 PM Page 6 Steaming Guide Helpful Hints • Times indicated are based upon use of 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.
01CU13171 TCS-60 IB 6/30/03 Food 4:55 PM Page 7 Quantity/Yield Steaming Time Cook’s Notes Rice and Grains Barley 1 cup (rinse until water runs clear) + 2 cups liquid = 4 cups cooked 1 cup rice + 1 2/3 cups liquid = 3 cups cooked rice; Brown Rice 1-1/2 cups rice + 2-1/4 cups liquid = 6 cups cooked rice; 2 cups rice + 3-1/4 cups liquid = 8 cups cooked rice 1 cup rice + 1-1/3 cups liquid = 3 cups cooked rice; White Rice 1-1/2 cups rice + 2-1/3 cups liquid = 6 cups cooked rice; 2 cups white rice +
01CU13171 TCS-60 IB 6/30/03 Food 4:55 PM Page 8 Quantity/Yield Steaming Time Cook’s Notes Vegetables 1 to 1-1/2 pounds florets Broccoli 1 to 1-1/2 pounds spears 8 - 10 minutes (crispy) 10 - 16 minutes (use both trays for larger amounts) Brussels Sprouts 1-1/4 pounds 10 -15 minutes Whole baby carrots, 1 or 2 pounds 16 - 20 minutes Cut carrots Carrots 1 pound sliced 2 pounds sliced 1 pound julienned 10 - 12 minutes 14 - 16 minutes 7 - 10 minutes • Choose bunches with deep strong color (eme
01CU13171 TCS-60 IB 6/30/03 Food 4:55 PM Page 9 Quantity/Yield Steaming Time Cook’s Notes Vegetables Diagonal cut, 1 to 1-1/2 inches in length Green Beans, Diagonal cut (string beans/ wax beans) 1 pound 12 - 15 minutes 1-1/2 pounds 14 - 16 minutes 2 pounds 14 - 16 minutes (use both trays for larger amounts) Potatoes, Sweet Potatoes, White 1 pound, cut in wedges 18 - 22 minutes 1 pound, cut in wedges 18 - 22 minutes 2 pounds, cut in wedges 20 - 25 minutes (use both trays for larger am
01CU13171 TCS-60 IB 6/30/03 Food 4:55 PM Page 10 Quantity/Yield Steaming Time Cook’s Notes 18 - 22 minutes • Follow proper safe food handling procedures for poultry and seafood. • Always check poultry for proper doneness – juices should run clear when tested with a knife, and internal temperature should read 170° F for chicken breast meat, and 180° F for dark meat. The internal temperature of a fish fillet/steak should read 140°F. • Do not steam bone-in chicken.
01CU13171 TCS-60 IB 6/30/03 4:55 PM Page 11 RECIPES ASIAN STEAMED DUMPLINGS A Dim Sum favorite, 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 well-trimmed boneless pork chop, cut in 1/2 inch cubes 3 ounces peeled and deveined shrimp About 6 – 8 large napa cabbage leaves (whole) to line the steamer Dipping Sauce for Steamed Dumplings, p.
01CU13171 TCS-60 IB 6/30/03 4:55 PM Page 12 STEAMED SPINACH DUMPLINGS Our meatless version of this Dim Sum specialty. Makes about 40 Preparation time: 35 – 40 minutes (includes weighting time for tofu) + 15 minutes steaming time 8 ounces soft tofu Dipping Sauce for Dumplings, p.
01CU13171 TCS-60 IB 6/30/03 4:55 PM Page 13 DIPPING SAUCE FOR DUMPLINGS Try this Dipping Sauce as a marinade for chicken or salmon.
01CU13171 TCS-60 IB 6/30/03 4:55 PM Page 14 SWEET POTATOES WITH FENNEL Sweet potatoes are a good source of vitamins A & C, and beta carotene. Makes 6 servings Preparation: 10 – 15 minutes + 18 minutes steaming time 6 12 green onions, trimmed and chopped* ounces fresh fennel, trimmed and thickly sliced (1/2-inch)*, fronds reserved for garnish 1-1/2 pounds sweet potatoes, cut into 3/4-inch wedges kosher salt and freshly ground pepper to taste Arrange the wedged sweet potatoes in the large steamer tray.
01CU13171 TCS-60 IB 6/30/03 4:55 PM Page 15 WHITE BEAN SALAD BROWN RICE, CHICKEN & BROCCOLI SALAD Beans cooked in the Cuisinart® steamer cook evenly and do not break up as readily as those cooked on the stovetop. This salad may be served warm or chilled.
01CU13171 TCS-60 IB 6/30/03 4:55 PM Page 16 Combine the boneless chicken breasts with the chopped garlic, kosher salt, and olive oil. Arrange in the second steamer tray. When the rice has steamed for 35 minutes, add the chicken to the steamer. Steam for 18 – 22 minutes, until the juices run clear when tested with a knife and the internal temperature measures 170º F when tested with an instant read thermometer. While the rice and chicken steam, prepare the dressing.
01CU13171 TCS-60 IB 6/30/03 4:55 PM Page 17 Place on one end of the chicken and roll the chicken jelly roll style, so that the spinach/roasted pepper roll is rolled up in the chicken. Place seam side down and repeat. (The chicken may be prepared to this point up to 8 hours ahead; wrap in plastic wrap and refrigerate.) Just before steaming, tie a chive around the center of each bundle, with the knot on the underside. Spray the bottom of the larger steamer tray with cooking spray or olive oil.
01CU13171 TCS-60 IB 6/30/03 4:55 PM Page 18 Combine the squashes and mushrooms with the remaining garlic/olive oil mixture; toss to combine. After the potatoes and chicken have steamed for 14 minutes, turn off the steamer and let sit for 1 minute. Remove the convection fan, lid and second steamer tray. Arrange the vegetables on top of the potatoes; reassemble the steamer and steam for an additional 7 to 8 minutes. Turn off the steamer; let sit for 1 minute.
01CU13171 TCS-60 IB 6/30/03 4:55 PM Page 19 Nutritional analysis per serving: Calories 176 (25% from fat) • carbo. 2g • prot. 30g • fat 5g • sat.fat 1g • chol. 85mg • sod. 325mg • fiber 0g LEMON GINGER FISH FILLETS The use of plastic wrap makes cleanup easy.
01CU13171 TCS-60 IB 6/30/03 4:55 PM Page 20 OLD BAY® STEAMED SHRIMP DINNER CHICKEN WITH PESTO AND SHREDDED CARROTS Add a green salad and crusty bread to complete the meal. Makes 4 servings Preparation: 10 minutes + 25 minutes steaming time A quick, easy way to combine meat and vegetables in a single serving. May be served hot or cool and sliced to serve on a bed of salad greens for a warm weather meal.
01CU13171 TCS-60 IB 6/30/03 4:55 PM Page 21 BROWN RICE & BLACK-EYED PEAS WITH MARINATED VEGETABLES If you don’t have a Cuisinart® food processor, the vegetables may be sliced by hand, about 1/8 inch thick.
01CU13171 TCS-60 IB 6/30/03 4:55 PM Page 22 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.
01CU13171 TCS-60 IB 6/30/03 4:55 PM Page 23 3 YEAR LIMITED WARRANTY CALIFORNIA RESIDENTS ONLY 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.
01CU13171 TCS-60 IB 6/30/03 Coffeemakers 4:55 PM Page 24 Food Processors Toaster Ovens Blenders Cookware Ice Cream Makers Discover the complete line of Cuisinart® brand premier kitchen appliances including food processors, mini food processors, hand mixers, blenders, toasters, coffeemakers, cookware, ice cream makers and toaster ovens at www.cuisinart.com *Saran™ Classic is a registered trademark of S.C. Johnson & Son, Inc.
