Cuisinart CPC-600 Instruction Manual

Download

INSTRUCTION BOOKLET

Recipe

Booklet

Reverse Side

Cuisinart® Electric Pressure Cooker

For your safety and continued enjoyment of this product, always read the instruction book carefully before using.

CPC-600 Series

IMPORTANT SAFEGUARDS

When using electrical appliances, basic safety precautions should always be followed including the following:

1. Read all instructions.

2. Always attach plug to appliance

first, before plugging into wall outlet. To disconnect, turn control to OFF, then remove plug from outlet.

3. Do not touch hot surfaces of pressure cooker. Use handles only.

4. This appliance should not be used by or near children or individuals with certain disabilities.

5. NEVER ATTEMPT TO OPEN LID

WHILE THE UNIT IS OPERATING.

Do not open the pressure cooker until the unit has cooled and all internal pressure has been released. If lid is difficult to rotate, this indicates that the cooker is still pressurized. Do not force it to open. Any pressure in the cooker can be hazardous. See Operating Instructions, page 5.

6. Do not place the pressure cooker in a heated oven or on any stovetop.

7. Extreme caution must be used when moving a pressure cooker containing hot liquids or foods.

8. Do not use the pressure cooker for other than intended use.

9. This appliance cooks under pressure. Improper use may result in scalding injury. Make certain unit is properly closed before operating. See Operating Instructions, page 5.

10. Do not fill unit over cooking foods that expand during cooking, such as dried vegetables, legumes, beans, and grains, do not fill the unit over ½ full. Overfilling may cause a risk of clogging the pressure limit valve and developing excess pressure.

11. To protect against electrical shock, do not immerse cord, plugs, or outer vessel in water or other liquids.

⁄5 full. When

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. Use of accessories not specifically recommended by Cuisinart may cause damage to unit.

16. Do not use outdoors.

17. Do not use under hanging cabinets; steam from pressure release may cause damage.

18.

Be aware that certain foods, such as applesauce, cranberries, pearl barley, oatmeal and other cereals, split peas, noodles, macaroni, rhubarb, or spaghetti can foam, froth and sputter, pressure release devices. These foods should not be cooked in a pressure cooker unless following a Cuisinart Electric Pressure Cooker recipe.

19. Always check the pressure release devices for clogging before use.

20. Do not use this pressure cooker for pressure frying oil.

21. Do not operate your appliance in an appliance garage or under a wall cabinet. When storing in an

appliance garage always unplug the unit from the electrical outlet.

Not doing so could create a risk of fire, especially if the appliance touches the walls of the garage or the

door touches the unit as it closes.

and clog the

SAVE THESE INSTRUCTIONS

FOR HOUSEHOLD USE ONLY

SPECIAL CORD SET INSTRUCTIONS

A short power supply cord is provided to reduce the risks resulting from becoming entangled in or tripping over a longer cord.

Extension cords may be used if care is exercised in their use.

If an extension cord is used, the marked electrical rating of the extension cord must be at least as great as the electrical rating of the appliance, and the longer cord should be arranged so that it will not drape over the countertop or tabletop where it can be pulled on by children or tr ipp ed ove r.

CONTENTS

Important Safeguards........................... 2

Special Cord Set Instructions .............. 3

Parts and Features ............................... 3

Before First Use ................................... 4

Instructions for Use .............................. 4

Operating Instructions .......................... 5

Pressure Cooker Settings .................... 6

Safety Features .................................... 6

Cleaning ............................................... 7

Troubleshooting .................................... 8

Warranty ............................................... 8

15. Upper Ring

16. Control Panel

17. Trivet - Used for some recipes such

as desserts. See Recipe Booklet.

18. BPA Free (not shown) - All materials

that come in contact with food are BPA Free.

PARTS AND FEATURES

1. Pressure Limit Valve

2. Red Float Valve (Pressure Indicator)

3. Push Rod

4. Sealing Ring Assembly

5. Cooking Pot

6. Condensation Collector

7. Handle

8. Outer Body

9. Heating Plate

10. Base

11. Power Cord

12. Lid Handle

13. Lid

14. Rubber Grommet

BEFORE FIRST USE

Remove any packaging materials and promotional labels from your electric pressure cooker.

Be sure all parts have been included before discarding any packaging materials. You may want to keep the box and packing materials for use at a later date.

Before using your Cuisinart Pressure Cooker for the first time, remove any dust from shipping by wiping clean with a damp cloth. Thoroughly clean the cooking pot in the dishwasher or with warm soapy water. Rinse, towel or air-dry, and place in the pressure cooker.

1. Place the pressure cooker on a clean, flat surface.

2. Place the condensation collector in rear of the unit until it clicks into place (as shown below in figure 1; and #6 on diagram, page 3).

3. Place the pressure limit valve on the lid, as shown in figure 2. Note: The pressure limit valve does not click or lock into place. Even though it will have a loose fit, it is safely secured.

Electric

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.

3 4

3. If sealing ring assembly has been removed from lid, check to ensure flexible ring is securely in place on the metal plate. Then, holding the knob on the metal plate, place the assembly over the center post of inner lid and press down firmly to secure (figure 5). BE SURE KNOB FACES OUT.

4. To lock the lid in place, remove any food residue from upper rim of cooking pot to ensure a proper seal. Place lid on pressure cooker and turn it counterclockwise into position.

NOTE: When placing lid on pressure

cooker, the float valve should be facing left.

5. Position the pressure limit valve (located on lid) as directed in figure 2, ensuring it is set to the The float in handle must be fully down to properly seal the pot before cooking.

• position.

INSTRUCTIONS FOR USE

1. To remove lid, grasp handle, turn clockwise and lift.

2. Remove cooking pot from pressure cooker and add food and liquids as

6. Plug the power cord into the pressure cooker and then into the wall outlet. The LED display will show

OPERATING INSTRUCTIONS

With the unit on and the LED displayed, press the MENU button to select the desired cooking function. The function light will flash.

After Selecting Browning, Sauté, or Simmer

Press START, and unit will begin to heat up. When browning, sautéing or simmering is complete, press START/ CANCEL to cancel and cover the cooker as directed. Wait 2 to 3 minutes to allow inner pot to cool slightly. Press MENU again and select Low or High Pressure function.

After Selecting Low or High Pressure

Press TIME to select number of minutes needed for pressure cooking. Time increases in 1-minute increments up to 40 minutes. Time increases in 5-minute increments of 40 to 99 minutes.

Once cooking time is programmed, press START/CANCEL to start the cooking process. As the unit heats up and pressure builds, the red float will rise. The amount of liquid and other ingredients in the pressure cooker determines the length of time needed for full pressure to build – generally 5 to 40 minutes, depending on the recipe. (A red blinking dot on lower right-hand corner of LED indicates the unit is on and heating up.)

Note: When full pressure is reached, red light in the lower right-hand corner of the LED will stop flashing and remain lit. Pressure cooking will begin and the timer will start to count down.

The raised red float indicates you are cooking under pressure. The lid is double-locked and cannot be opened.

YOU SHOULD NEVER ATTEMPT TO OPEN THE LID WHILE PRESSURE COOKING.

Automatic Keep Warm Feature

When LED display reaches pressure cooker automatically shifts to Keep Warm temperature. The Keep Warm light will turn on and unit will beep to indicate cooking is complete.

, the

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.

To Reset or Cancel

Users can reset the function or cancel the timing setup anytime by pressing the START/CANCEL button.

To Remove Lid

When pressure cooking cycle is finished, the unit will automatically switch to the Keep Warm position. At this point you may choose to release pressure in one of three ways – Natural Pressure Release, Quick Pressure Release, or a combination of both. The choice will be dictated by the particular food being cooked and indications in the recipe. If adapting your own recipe for pressure cooking, find a similar recipe in our recipe booklet and use that as a guide.

1. Natural Pressure Release – Following pressure cooking, allow the unit to remain on Keep Warm. The pressure will begin to drop – time for pressure to drop will depend on the amount of liquid in the pressure cooker and the length of time that pressure was maintained. Natural Pressure Release will take from 12 to 30 minutes. During this time cooking continues, so it is recommended for certain cuts of meats and some desserts. When pressure is fully released, the float (pressure indicator) will drop and the lid will unlock to open.

2. Quick Pressure Release – Following pressure cooking you will hear a series of beeps indicating the process is finished. Turn off and pull the handle of the pressure limit valve forward (see figure 6). Do not touch with your hand. Use tongs or another tool.

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. When pressure is fully released, 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, or the food may be further cooked on the Simmer Setting.

Combination Natural Pressure Release and Quick Pressure Release – For some recipes, we have chosen to use a combination of Natural Pressure Release and Quick Pressure Release. Allow Natural Pressure Release for the time indicated in the recipe (food will continue to cook slightly) followed by Quick Pressure Release.

WARNING: USE EXTREME CAUTION WHEN RELEASING PRESSURE. USE TONGS OR SIMILAR UTENSIL TO PULL HANDLE OF PRESSURE LIMIT VALVE FORWARD.

When the red float is completely down, turn the lid clockwise and lift to remove.

PRESSURE COOKER SETTINGS

1. Low Pressure

2. High Pressure

3. Browning – This preset temperature allows cooking over high heat, without the lid, before pressure cooking.

Pressure Time

Low Pressure

High Pressure

Browning

Sauté

Simmer

Keep Warm

Time

Start

Cancel

Electric

Pressure Cooker

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.

4. Sauté – The preset temperature, done prior to pressure cooking with lid removed, allows you to quickly soften vegetables in a small amount of fat or liquid without browning, and to cook items such as rice (Arborio, brown, Carnaroli, white, etc.) for pilafs and risottos. Sautéing reduces the time it takes full pressure to build and pressure cooking to begin.

5. Simmer – This preset temperature allows you to cook liquids at a lower temperature. It is primarily used to finish cooking some items, e.g., to add ingredients to a risotto, sauce, or stew or to continue cooking process to achieve preferred texture. Simmering reduces the time it takes full pressure to build and pressure cooking to begin.

6. Keep Warm – Holds and keeps cooked food warm for up to 12 hours.

SAFETY FEATURES

There are seven safety devices installed in the pressure cooker to assure its reliability.

1. Open-and-Close Lid Safety Device The appliance will not start pressurizing until the lid is closed and locked properly.

The lid cannot be opened if the

appliance is filled with pressure.

2. Pressure Control Device The correct pressure level is automatically maintained during the cooking cycle.

3. Pressure Limit Valve The pressure limit valve will release air automatically when the pressure inside exceeds the preset temperature.

Note: Overfilling the pressure cooker

(see Instructions for Use) may clog the pressure limit valve, which can cause excess pressure to develop.

4. Anti-Block Cover Prevents any food material from blocking the pressure limit valve.

5. Pressure Relief Device When the pressure cooker reaches the maximum allowable pressure and temperature, the cooking pot will move down until lid separates from the sealing ring, releasing air pressure.

6. Thermostat The power will automatically shut off when the cooking pot temperature reaches the preset value, or the pressure cooker is heating without any food inside.

7. Thermal Fuse The circuit will be opened when the pressure cooker reaches the maximum temperature.

7. To clean the rubber grommet in center of sealing ring assembly, carefully remove it, clean it, and replace it.

8. Replace sealing ring assembly in lid. BE SURE KNOB FACES OUT (figure 8).

9. Cooking pot is dishwasher safe. To hand-clean the pot, use a soft cloth or sponge and wipe. Be careful not to damage the inside coating. Never use harsh chemicals or scouring pads.

CLEANING AND MAINTENANCE

1. Unplug the power cord before cleaning.

2. Clean the outer body with a soft cloth such as a paper towel or microfiber cloth. Do not immerse the outer body in water or pour water into it.

3. Remove the sealing ring assembly from the inside of the lid by grasping the knob and pulling. Set aside.

4. Remove the pressure limit valve (figure 7) from the lid by gripping and pulling firmly upwards. Rinse with warm water, and dry.

5. Rinse the upper and underside of the lid with warm water, including the air escape on the underside and the float valve on top. Dry completely, and replace pressure limit valve.

6. To clean sealing ring assembly, carefully remove flexible sealing ring and clean with a dampened cloth or micro fiber cloth. Do not use chemical cleaners. Wash metal plate with warm water, dry thoroughly and replace sealing ring.

10. To clean the condensation collector, remove and clean it with warm soapy water, then reinstall it (figure 9).

11. Any other servicing should be performed by an authorized service representative.

TROUBLESHOOTING

Symptom Possible Reasons Solutions

The sealing ring assembly is not properly installed in lid.

Lid does not lock.

The float is seized by the push rod. Push the rod with

Cannot open the lid after air exhaust.

Air escapes from the rim of the lid.

Air escapes from the float valve.

The float will not rise.

Unit shuts off when START is pressed to begin Pressure Cooking.

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

Lid not locked properly. Rotate lid fully.

Food stuck on the sealing ring of the float valve.

The sealing ring on the float wore out.

The pressure limit valve is not placed properly.

Not enough food and water. Check recipe for

Air escaping from the rim of the lid and the pressure limit valve.

Browning function was just used and temperature in unit is higher than Pressure Cooking temperature, so safety shutoff occurs.

Re-install the sealing ring assembly as instructed in INSTRUCTIONS FOR USE, # 3.

hands.

ring.

Clean the sealing ring.

Replace the sealing ring.

See Before First Use, # 3, page 4.

proper quantity.

Call our Consumer Service Center toll free at 1-800-726-0190.

After browning, let unit cool down for 2 or 3 minutes before you start Pressure Cooking.

LIMITED THREE-YEAR WARRANTY

This warranty is available to consumers only. You are a consumer if you own a Cuisinart was purchased at retail for personal, family or household use. Except as otherwise required under applicable law, this warranty is not available to retailers or other commercial purchasers or owners.

We warrant that your Cuisinart Pressure Cooker will be free of defects in materials and workmanship under normal home use for 3 years from the date of

Electric Pressure Cooker that

Electric

original purchase. We recommend that you visit our website, www.cuisinart.com for a fast, efficient way to complete your product registration. However, product registration does not eliminate the need for the consumer to maintain the original proof of purchase in order to obtain the warranty benefits. In the event that you do not have proof of purchase date, the purchase date for purposes of this warranty will be the date of manufacture.

If your Cuisinart

Electric Pressure Cooker should prove to be defective within the warranty period, we will repair it, or if we think necessary, replace it. To obtain warranty service, simply call our toll-free

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.

Please pay by check or money order (California residents need only supply proof of purchase and should call 1-800-7260190 for shipping instructions).

NOTE: For added protection and secure handling of any Cuisinart product that is being returned, we recommend you use a traceable, insured delivery service. Cuisinart cannot be held responsible for intransit damage or for packages that are not delivered to us. Lost and/or damaged products are not covered under warranty.

Please be sure to include your return address, daytime phone number, description of the product defect, product model number (located on bottom of product), original date of purchase, and any other information pertinent to the product’s return.

CALIFORNIA RESIDENTS ONLY:

California law provides that for In-Warranty Service, California residents have the option of returning a nonconforming product (A) to the store where it was purchased or (B) to another retail store that sells Cuisinart products of the same type.

The retail store shall then, at its discretion, either repair the product, refer the consumer to an independent repair facility, replace the product, or refund the purchase price less the amount directly attributable to the consumer’s prior usage of the product. If the above two options do not result in the appropriate relief to the consumer, the consumer may then take the product to an independent repair facility if service or repair can be economically accomplished. Cuisinart and not the consumer will be responsible for the reasonable cost of such service, repair, replacement, or refund for nonconforming products under warranty.

California residents may also, according to their preference, return nonconforming

products directly to Cuisinart for repair, or if necessary, replacement, by calling our Consumer Service Center toll-free at 1-800-726-0190.

Cuisinart will be responsible for the cost of the repair, replacement, and shipping and handling for such products under warranty.

BEFORE RETURNING YOUR CUISINART PRODUCT

If you are experiencing problems with your Cuisinart product, we suggest that you call our Cuisinart Service Center at 1-800-7260190 before returning your product to be serviced. If servicing is needed, a representative can confirm whether the product is under warranty and direct you to the nearest service location.

Your Cuisinart

Electric Pressure Cooker has been manufactured to the strictest specifications and has been designed for use only in 120 volt outlets and only with authorized accessories and replacement parts. This warranty expressly excludes any defects or 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. Some states do not allow the exclusion or limitation of these damages, so these exclusions may not apply to you. You may also have other rights, which vary from state to state.

Important: If the nonconforming product is to be serviced by someone other than Cuisinart’s Authorized Service Center, please remind the servicer to call our Consumer Service Center at 1-800-7260190 to ensure that the problem is properly diagnosed, the product is serviced with the correct parts, and to ensure that the product is still under warranty.

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.com

150 Milford Road

East Windsor, NJ 08520

Printed in China

13CE136471

U IB-7077G

• calc. 83mg • fiber 0g

• calc. 14mg • fiber 2g

(based on 8 servings):

Food

• fat 0g • sat. fat 0g • chol. 0mg • sod. 5mg Calories 128 (0% from fat) • carb. 33g • pro. 1g

Nutritional information per serving

with desserts, pancakes or waffles. in an airtight container in refrigerator. Serve sieve to remove seeds; discard seeds. Store about 1 minute. Strain mixture through a fine Process until smooth and completely puréed, Processor fitted with the metal “s” blade. Place all ingredients in Cuisinart

1 tablespoon fresh lemon juice 1 tablespoon sugar 1 cup red berry preserves strawberries or raspberries

12 ounces fresh or frozen, thawed

Makes about 2 cups

Makes 4 servings

Vanilla Bean

• calc. 31mg • fiber 6g

Sauce

Simple Raspberry

• fat 26g • sat. fat 14g • chol. 70mg • sod. 31mg

Calories 269 (91% from fat) • carb. 2g • pro. 4g

Nutritional information per serving:

30 minutes before using to soften. until ready to use. Remove from refrigerator hand blender or food processor). Refrigerate (this may also be done with a hand mixer, in a small bowl. Stir with a whisk until smooth vanilla seeds, cheese, sugar, milk, and vanilla out the seeds with the back of a knife. Place Split vanilla bean in half lengthwise. Scrape

½ teaspoon pure vanilla extract 2 teaspoons milk 1 tablespoon powdered sugar

softened to room temperature

8 ounces mascarpone cheese, ½ vanilla bean

Mascarpone Cream

• fat 1g • sat. fat 0g • chol. 0mg • sod. 6g Calories 236 (3% from fat) • carb. 48g • pro. 1g

Nutritional information per serving (pear only):

Mascarpone Cream. desired, stuff hollow of pear with Vanilla Bean chocolate shavings or candied ginger. If Mascarpone Cream, fresh raspberries and garnish with a little dollop of Vanilla Bean Drizzle with chilled ginger syrup and Place pears on individual dessert plates.

than ½ cup after reducing). Strain and cool. by about half (you should have slightly more for about 20 to 25 minutes, until it is reduced to serve. Select Simmer and cook the liquid cool, then cover and refrigerate until ready on the plate to the cooking pot. Let pears trivet. Add any liquid that has accumulated release pressure. Remove pears, plate and sounds, use Quick Pressure Release to and cook for 4 minutes. When audible beep arrange pears on plate. Select High Pressure a heatproof 8-inch plate on the trivet and

Electric Pressure Cooker. Place

™

Makes 4 servings

Cuisinart Place trivet/rack in cooking pot of the

the pear. Rub cut surfaces with lemon half. the pear vertically, leaving stripes of peel on small melon baller to remove the core. Peel from the bottom of each pear, and use a until the sugar is dissolved. Remove a slice Pressure Cooker. Select Simmer and cook and ginger in the cooking pot of the Cuisinart Place sherry, sugar, lemon zest, lemon juice

serving. remove from refrigerator 30 minutes before Cover and refrigerate until ready to use; Prepare Vanilla Bean Mascarpone Cream.

garnish shavings or candied ginger for

Fresh raspberries and chocolate ½ whole lemon 4 pears, about 8 to 10 ounces each 4-5 slices fresh ginger 1 tablespoon fresh lemon juice (about 2x½ inches each)

2 strips lemon zest ¼ cup granulated sugar 1 cup medium dry sherry

(recipe follows)

Vanilla Bean Mascarpone Cream

Mascarpone Cream

with Vanilla Bean

Ginger Steamed Pears

• calc. 72mg • fiber 1g

• fat 4g • sat. fat 2g • chol. 7mg • sod. 126mg Calories 142 (22% from fat) • carb. 25g • pro. 3g

Nutritional information per serving (½ cup):

and freshly whipped cream. be garnished with a sprinkling of cinnamon Let stand for 15 minutes. Stir and serve. May stir. Place cover on pot, but do not turn on. to disperse. Add vanilla and dried fruit and carefully, tilting away from you to allow steam off. When float valve drops, remove lid Pressure Release to release pressure. Turn When audible beep sounds, use Quick

minutes. Select Low Pressure and set timer for 15 comes to a boil, cover and lock lid in place. dissolve the sugar. As soon as the mixture bring to a low boil, stirring constantly to salt in the cooking pot. Select Sauté and coconut milk, water, sugar, cinnamon, and Rinse rice and drain. Place rice, whole milk,

mango or papaya, or golden raisins

1 cup dried tart cherries, dried cubed 1½ teaspoons pure vanilla extract ½ teaspoon salt 2 teaspoons cinnamon ½ cup granulated sugar 1 cup water 1 can (14-ounce) lite coconut milk 2 cups whole milk 1½ cups Arborio or Carnaroli rice

Makes 6 cups

hint of coconut and a very creamy texture.

Using coconut milk gives this rice pudding a

Creamy Rice Pudding

• calc. 39mg • fiber 1g

• fat 10g • sat. fat 6g • chol. 109mg • sod. 125mg

Calories 206 (45% from fat) • carb. 24g • pro. 4g

(based on 12 servings):

Nutritional information per serving

Serve with softly whipped cream if desired. temperature, then cover and refrigerate.

minutes before serving, or cool to room cooling rack. Remove foil. Let stand 10 the foil strips to lift up. Place on a pudding from the cooking pot using allow steam to disperse. Remove bread lid carefully, tilting away from you to When float valve drops, turn off. Remove Pressure Release to release pressure. When audible beep sounds, use Natural Pressure and set timer for 25 minutes. Cover and lock lid in place. Select High

trivet/rack. the dish into the pot and place on the cradle to help lift the dish, carefully lower add 2 cups of cold water. Using the foil Place trivet/rack in the cooking pot and

together to form a handle. and bring up the sides to meet – twist the center of the long strip of folded foil sides of the soufflé dish. Set the dish in to expand, but fits tightly around the allows for the top of the bread pudding buttered side down, so that the foil Cover with prepared sheet of foil,

room temperature for 30 minutes. into prepared soufflé dish and let stand at bread cube mixture and stir gently. Pour allspice. Whisk to combine. Pour over the sugar, vanilla, cinnamon, ginger, and evaporated milk, coconut milk, brown a medium bowl. Whisk until smooth. Add coconut in a large bowl. Place the eggs in Place the bread cubes, mango and

make a “cradle” and reserve. 24 inches in length and 2 inches wide to two more times to create a strip about in half lengthwise, then fold in half again aluminum foil about 24 inches long. Fold 8-inch round in its center. Cut a piece of 16 inches square and lightly butter an and reserve. Cut a piece of aluminum foil inch diameter) with the melted butter Coat a 2-quart ceramic soufflé dish (8-

½ teaspoon ground allspice ½ teaspoon ground ginger ½ teaspoon ground cinnamon 2 teaspoons pure vanilla extract ½ cup packed brown sugar 1½ cups coconut milk reconstituted)

evaporated milk (not 1½ cups (one 12-ounce can) lowfat

5 large eggs

coconut ¹⁄³ cup sweetened flaked/shredded

cubes (2 cups) ripe, peeled and cut into ½-inch 1 mango (about 1 pound), firm but

dense texture challah bread or other bread with 6 cups bread cubes made from

melted 1 tablespoon unsalted butter,

Makes 8 to 12 servings

cream – vanilla, ginger or coconut.

sweetened softly whipped cream, or ice

Raspberry Sauce (page 35), and top with

Serve with fresh raspberries or Simple

baked while dinner is being served.

be mixed and assembled ahead, then

For a warm dessert, bread pudding can

Bread Pudding

Mango Coconut

• sod. 214mg • calc. 59mg • fiber 0g

• fat 23g • sat. fat 14g • chol. 119mg

Electric

™

(based on 8 servings):

Calories 299 (67% from fat) • carb. 19g • pro. 6g

Nutritional information per serving

if desired. remove from springform pan and garnish then cover and refrigerate. Before serving remove. Let cool to room temperature, the top, dab gently with a paper towel to wrap. If moisture has accumulated on a cooling rack. Remove foil and plastic pot using the foil strips to lift up. Place on Remove cheesecake from the cooking pressure release to release pressure. When audible beep sounds, use natural Pressure and set timer for 8 minutes. Cover and lock lid in place. Select High

Pressure Cooker and place on the trivet. the cooking pot of the Cuisinart cradle to help lower the cheesecake into ends of the cradle strip upward. Use the for the cheesecake to expand. Bring the making the sides tight, but allowing room with a piece of buttered aluminum foil – pan in the center. Cover cheesecake Place on counter and set filled springform and 2 inches wide to make a “cradle.” create a strip about 24 inches in length then fold in half again two more times to inches long. Fold in half lengthwise, Cut a piece of aluminum foil about 24

and add 2 cups of water. pan. Place the rack/trivet in the cooking pot cracking.) Pour the batter into the prepared incorporate too much air, which will cause hand mixer on low speed – take care not to cheesecake batter can be combined using a for another 5 seconds. (Alternatively, the seconds. Scrape down the bowl and process lemon juice, and vanilla. Process for 10 to 20 seconds. Add the eggs, lemon zest, “s” blade. Process until smooth, about 15 bowl of a food processor fitted with the metal Place cream cheese and sugar in the work

onto the bottom of the pan. Reserve. the sides of the pan. Press the remainder Turn into the prepared pan and turn to dust almonds and melted butter in a small bowl. Combine the cookie crumbs, toasted

in the center and wrap the exterior tightly. foil the same size. Place the springform pan 16x16-inches) on top of a sheet of aluminum spray. Place a sheet of plastic wrap (about melted unsalted butter or coat with cooking Lightly coat a 7x3-inch springform pan with

raspberries or strawberries

Garnishes: fresh blueberries, 1½ teaspoons pure vanilla extract 1 tablespoon fresh lemon juice zest of 1 lemon, finely chopped 2 large eggs ½ cup granulated sugar temperature

into 1-inch pieces, at room 1 pound regular cream cheese, cut

melted ½ tablespoon unsalted butter,

toasted almonds 1½ tablespoons finely chopped

crushed into crumbs 6 1½-inch gingersnap cookies,

cooking spray for the pan melted unsalted butter or

6 to 8 servings

Makes one 7-inch cheesecake,

up the kitchen.

“Bake” a cheesecake without heating

Lemon Cheesecake

coriander seed, and 1 bay leaf. 1 teaspoon mustard seed, ½ teaspoon

peppercorns, 4 whole allspice berries, pack, you can prepare your own – 8 whole If the package does not contain a spice *Choose a flat cut or straight cut brisket.

• sod. 2501mg • calc. 210mg • fiber 12g

31g • sat. fat 10g • chol. 157mg

Nutritional information per serving:

Electric

™

Calories 640 (44% from fat) • carb. 56g • pro. 35g • fat

in thin slices across the grain to serve. shallow serving bowl. Slice the corned beef the vegetables and arrange in a warmed Using a slotted spoon or skimmer, remove

preference. select Simmer and cook until done to taste If vegetables are not cooked enough, Quick Pressure Release to release pressure. 3 minutes. When audible beep sounds, use place. Select High Pressure and set timer for and top with the onions. Cover and lock lid in cooking pot first, then the cabbage wedges, potatoes and carrots in the liquid in the have turned red – do not worry). Place the and return liquid to cooking pot (it will Strain cooking liquid, discarding solids

minutes to glaze. marmalade mixture. Place in oven to 20 to 25 discard. Place in a roasting pan and top with Trim the fat layer from the corned beef and

off. Remove corned beef from cooking pot. When float valve drops, turn Pressure Cooker Pressure Release. Preheat oven to 375°F. release remaining pressure using Quick minutes of Natural Pressure Release, the When audible beep sounds, time for 20

mustard and molasses and stir with a whisk. corned beef cooks, combine marmalade, 78 minutes – round up to 80 minutes). While weighs 3.25 pounds, multiply 3.25 x 24 to get 5-minute increment (i.e., if corned beef per pound and round up or down to closest High Pressure and set timer for 24 minutes add water. Cover and lock lid in place. Select celery to pot. Place corned beef on rack and Pressure Cooker. Add chopped onion and cooking pot of the Cuisinart Rinse corned beef. Place trivet/rack in

peeled with root end left intact 6 small (2-3 ounces each), onions,

removed, cut into 6 wedges 1 cabbage (2 pounds), outer leaves

lengths 6 carrots, peeled, cut into 2-inch

2 inches in size 1¼ pounds new red potatoes, about

2 tablespoons molasses

¼ cup Dijon-style mustard ¼ cup orange marmalade 1½ cups water into 2-inch lengths

2 ribs celery, including leaves, cut 1 cup chopped onion with spice pack*

3- to 4-pound corned beef brisket

Makes 6 servings

Vegetables

Corned Beef with

• calc. 59mg • fiber 2g

™

• fat 36g • sat. fat 12g • chol. 105mg • sod. 1268mg

Calories 487 (68% from fat) • carb. 11g • pro. 28g

Nutritional information per serving:

to serve. Leave uncovered on Keep Warm until ready

allow steam to disperse. Remove lid carefully, tilting away from you to Quick Pressure Release to release pressure. 4 minutes. When audible beep sounds use place. Select High Pressure and set timer for onions and peppers. Cover and lock lid in the cooking pot. Stir gently to mix in with the the sausages and any accumulated juices to chicken stock and cook for 1 minute. Return to the pot. Stir for 2 to 3 minutes. Stir in Add peppers, onions, garlic and Italian herbs

browned. reserve each batch on a platter as they are all sides, about 3 to 5 minutes. Remove and a time – do not overcrowd – and brown on When hot, add sausages, about 1 pound at Electric Pressure Cooker. Select Browning. Add olive oil to cooking pot of the Cuisinart

stock ½ cup low-sodium chicken broth or

1 tablespoon Italian herb blend 2 cloves garlic, peeled and chopped vertical slices)

2 cups sliced onions (½-inch thick (2 x ½-inch slices

3 cups sliced red bell pepper (2 x ½-inch slices)

3 cups sliced green bell pepper thick, 4 inches long, sweet or hot

3 pounds Italian sausage, 1 inch 1 tablespoon good quality olive oil

Makes 8 generous servings

™

make sandwiches.

“hero,” “hoagie,” or “grinder” rolls to Serve with cooked pasta, or warmed

& Onions

Sausages with Peppers

• calc. 28mg • fiber 1g

• fat 18g • sat. fat 7g • chol. 107mg • sod. 411mg Calories 326 (49% from fat) • carb. 11g • pro. 31g

Nutritional information per serving (½ cup):

buns for a sandwich. disperse. Serve hot. May be served on sliced tilting away from you to allow steam to Release to release Pressure. Remove lid, audible beep sounds, use Quick Pressure Pressure and set timer for 3 minutes. When Cover and lock lid in place. Select Low sauce and reserved ½ cup cooking liquid. Place pork in cooking pot with barbecue

½ cup. pork fat. Strain cooking liquid, reserving remove pork from bones, discard bones and cooking liquid. When cool enough to handle, steam to disperse. Allow pork to cool in Remove lid, tilting away from you to allow

pressure to release naturally. Turn off. minutes. When audible beep sounds, allow Select High Pressure and set timer for 45 accumulated. Cover and lock lid in place. browned pork and any juices that may have pepper to cooking pot along with the Add onion, vinegar, brown sugar, salt and brown well on all sides in several batches. Browning. When oil is hot, add pork and Electric Pressure Cooker and select Add oil to cooking pot of the Cuisinart

purchased) 2 cups barbecue sauce (homemade or

pepper ½ teaspoon freshly ground black

1 teaspoon salt 2 tablespoons brown sugar ½ cup cider vinegar 1 large onion, peeled and sliced pork shoulder slices

4 pounds country style spare ribs or ½ tablespoon vegetable oil

Makes 5 cups pulled pork

Pork Barbecue

• calc. 166mg • fiber 8g

Electric

™

Makes 4 servings

• fat 13g • sat. fat 5g • chol. 99mg • sod. 454mg Calories 504 (23% from fat ) • carb. 62g • pro. 37g

Nutritional information per serving:

syrupy. Pour over pork chops and serve. and reduce pan juices by half until slightly place in a warm (200°F) oven. Select Simmer loosely with a sheet of aluminum foil and If desired, cover pork chops, onions and figs

warm platter with the pan juices and serve. Transfer pork chops, onions and figs to a

away from you to allow steam to disperse. pressure. Turn off. Remove lid carefully, tilting use Quick Pressure Release to release for 9 minutes. When audible beep sounds in place. Select High Pressure and set timer mixture. Add figs on top. Cover and lock lid cooking pot, topping with some of the onion for 1 minute. Return pork chops to the stock, and remaining ½ teaspoon salt. Cook until reduced by half. Add wine, chicken translucent. Add balsamic vinegar and cook for 3 to 4 minutes, until onions become thyme to the cooking pot. Cook, stirring Select Sauté and add the onions, garlic and

the plate. brown remaining 2 pork chops, transfer to minutes on each side. Transfer to a plate and hot add 2 pork chops and brown for 3 to 4 Pressure Cooker. Select Browning. When the cooking pot of the Cuisinart and pepper. Add butter and olive oil to Season pork chops with ½ teaspoon salt

10 ounces dried figs ¹⁄³ cup chicken stock vermouth

2 tablespoons dry white wine or 3 tablespoons aged balsamic vinegar 1 teaspoon thyme 2 cloves garlic, peeled and chopped peeled, sliced vertically)

3 cups sliced onions (about 1 pound, ½ tablespoon good quality olive oil ½ tablespoon unsalted butter pepper

½ teaspoon freshly ground black 1 teaspoon kosher salt, divided ¾- to 1-inch thick each

trimmed of excess fat, about 4 pork loin chops, bone in, well

Electric

™

Balsamic, Onions & Figs

Pork Chops with

• calc. 65mg • fiber 5g

• fat 22g • sat. fat 5g • chol. 132mg • sod. 1000g Calories 491 (40% from fat) • carb. 24g • pro. 42g

Nutritional information per serving:

Spoon sauce over lamb shanks to serve. adjust seasonings with salt and pepper. to 15 minutes to thicken slightly. Taste and Select Simmer and cook, uncovered for 10 Add olives and artichokes to cooking pot.

slow (200°F) oven to Keep Warm. platter and cover loosely with foil, place in a disperse. Remove lamb shanks to a warm tilting away from you to allow steam to remaining pressure. Remove lid carefully, then use Quick Pressure Release to release allow 10 minutes Natural Pressure Release, for 24 minutes. When audible beep sounds, in place. Select High Pressure and set timer mixture over the shanks. Cover and lock lid spooning some of the liquid and vegetable accumulated juices to the cooking pot, and bay leaf. Return lamb shanks and any translucent. Stir in tomatoes, wine, stock, Cook for 3 to 5 minutes, until onions become and herbes de Provence to cooking pot. Select Sauté. Add onions, carrots, garlic,

remaining 2 lamb shanks. total. Remove to a platter and repeat with evenly on all sides, about 5 to 10 minutes oil is hot, add 2 lamb shanks and brown Pressure Cooker. Select Browning. When to cooking pot of the Cuisinart shanks with seasoned flour. Add olive oil Combine flour, salt, and pepper. Dust lamb

pepper to taste kosher salt and freshly ground

hearts, thawed but not cooked 1 package (9-ounce) frozen artichoke

green olives, drained 1

jar (12-ounce) queen pimento-stuffed

1 bay leaf beef broth or stock

½ cup low-sodium chicken, veal or ½ cup dry white wine tomatoes with juices

1 can (14- to 15-ounce) diced 1 tablespoon herbes de Provence 2 cloves garlic, peeled and chopped ¾ cup diced (¼-inch) carrots 1 cup chopped onions 1 tablespoon good quality olive oil (no more than 7 inches long)

4 lamb shanks, about ¾ pound each

½ teaspoon freshly ground pepper 1 teaspoon kosher salt ½ cup unbleached all-purpose flour

Make 4 servings

in less than a third of the time.

Electric Pressure Cooker does them perfectly

™

from long, slow cooking – but the Cuisinart

Lamb shanks are a delicious treat that benefit

Olives

with Artichokes &

Braised Lamb Shanks

• calc. 67mg • fiber 3g

Electric Pressure

™

• fat 14g • sat. fat 2g • chol. 71mg • sod. 353mg Calories 206 (33% from fat) • carb. 12g • pro. 21g

Nutritional information per serving (per cup):

with freshly chopped parsley. Serve Stifado with rice or pasta, garnished

leaf and cinnamon stick before serving. 15 to 20 minutes). Remove and discard bay minute. Use Natural Pressure Release (about pot. Select High Pressure and set timer for 1 Pressure Release. Add onions to cooking pressure cooking is completed, use Quick Pressure and set timer for 9 minutes. When Cover and lock lid in place. Select High

juices to the cooking pot. Turn off. the browned veal and any accumulated bay leaf to the cooking pot and stir. Return the tomatoes, vinegar, cinnamon stick, and vermouth/wine and cook for 2 minutes. Add and the herbs become aromatic. Stir in the minutes until the onion becomes translucent to the cooking pot. Cook, stirring for 2 to 3 garlic, oregano, rosemary, thyme, and cumin Turn off. Select Sauté. Add chopped onion, Remove to a platter as meat is browned. as possible while browning for best results. little at a time as needed. Move meat as little to 5 minutes on each side, adding more oil a and prevent steaming) until browned, about 3 each piece of meat (to promote browning cubes in batches, leaving space between 3 to 4 minutes. When oil is hot, cook the veal Cooker. Select Browning and let oil heat for pot of the Cuisinart Add 1 tablespoon of the oil to the cooking

excess flour. flour to coat lightly; shake off and discard bowl. Toss the veal cubes in the seasoned Combine the flour, salt, and pepper in a large

Makes about 8 cups

Veal Stifado

• calc. 179mg • fiber 4g

Nutritional information per serving:

rice or pasta chopped fresh parsley and cooked

fresh, thawed if frozen 1 pound small whole onions, peeled if

1 bay leaf 1 whole cinnamon stick (3-4 inches) 2 tablespoons red wine vinegar tomatoes in thick juices

2 cans (14-15 oz. each) diced wine (not Chardonnay)

¹⁄³ cup dry white vermouth or dry white 1 teaspoon ground cumin 1½ teaspoons thyme 1½ teaspoons rosemary 1½ teaspoons oregano chopped

3 cloves garlic, peeled and finely ½ cup finely chopped onion wine (not Chardonnay)

¹⁄³ cup dry white vermouth or dry white 2-3 tablespoons extra virgin olive oil 1 inch), trimmed of visible fat

2½ pounds veal cubes (1½-2 x ½ teaspoon freshly ground pepper 1 teaspoon kosher salt ½ cup unbleached all-purpose flour

Remove string before serving. tying each shank around its circumference. hold the veal in shape during cooking by *Tie the shanks using butcher’s twine to

• fat 13g • sat. fat 4g • chol. 381mg • sod. 686mg Calories 607 (20% from fat) • carb. 20g • pro. 100g

over veal to serve. 10 minutes to thicken slightly. Spoon sauce Simmer and cook the sauce for an additional sauce with remaining salt and pepper. Select platter. Cover loosely with foil. Season Remove veal shanks and place on a serving

allow steam to disperse. turn off. Remove lid, tilting away from you to Release to complete. When float valve drops, 15 minutes, and then use Quick Pressure sounds, use Natural Pressure Release for set timer for 25 minutes. When audible beep lock lid in place. Select High Pressure and have accumulated on the platter. Cover and

over the veal and add any juices that may in 2 layers. Spoon the reserved vegetables Arrange the veal shanks in the cooking pot mixture from the cooking pot and reserve. Remove about two thirds of the vegetable sun-dried tomatoes and chicken stock. Add wine and reduce by half. Stir in the 3 minutes, until the shallots are translucent. celery and herbes de Provence. Cook for 2 to off. Select Sauté. Add the shallot, carrot, several minutes until nicely browned. Turn and when hot, add the mushrooms. Cook for Add the remaining olive oil to the cooking pot

continue until all are browned. minutes per side. Remove to a platter and and brown well on each side, about 3 to 5 hot, add 2 of the veal shanks to the pot Electric Pressure Cooker. When the oil is

™

Makes 6 servings

olive oil to the cooking pot of the Cuisinart Select Browning and add 1 tablespoon of the

excess. shanks with seasoned flour, shaking off and ½ teaspoon of the pepper. Dust veal Combine flour with 1 teaspoon of the salt

stock ¹⁄³ cup low-sodium chicken broth or

not oil packed) ½ cup sun-dried tomato halves (dry,

½ cup dry white wine or vermouth 1 tablespoon herbes de Provence ¼ cup chopped celery ½ cup chopped carrot ½ cup chopped shallot

™

and quartered 12 ounces cremini mushrooms, cleaned

2 tablespoons extra virgin olive oil butcher’s twine*

to 1½-inches thick, tied with ounces each, cross-cut about 1¼ 6 meaty veal shanks, about 10 to 12

pepper, divided 1 teaspoon freshly ground black

2 teaspoons kosher salt, divided ½ cup unbleached all-purpose flour

& Sun-Dried Tomatoes

Mushrooms

Veal Shanks with

• calc. 50mg • fiber 135mg

• fat 11g • sat. fat 3g • chol. 135mg • sod. 721mg

Calories 325 (32% from fat) • carb. 13g • pro. 40g

Nutritional information per serving:

with sauce. Slice roast into ½-inch thick slices and serve

rest before slicing. 10 minutes, just long enough for the roast to simmer until slightly thickened. About 5 to Simmer. Add the stock/flour mixture and to scratch the nonstick cooking pot. Select in cooking pot until smooth, taking care not Use a hand blender to carefully purée solids

loosely with foil. Remove roast, place on a platter and cover away from you to allow steam to disperse. float valve drops, remove lid carefully, tilting Release to release pressure. Turn off. When audible beep sounds, use Natural Pressure so that roast will not be overcooked). When timer for 33 minutes – the weight is important stuffing, i.e., if roast weighs 3.30 pounds, set minutes per pound (the roast weight before Select High Pressure and set timer for 10 roast on the rack. Cover and lock lid in place. trivet/rack in the cooking pot and arrange the cooking pot along with the wine. Place the the remaining ½ cup of chicken stock to the until the onion becomes translucent. Add salt to the pan. Cook for 2 to 3 minutes reserved mushroom mixture, and remaining and add chopped onion, carrot, celery, garlic, minutes. Remove and reserve. Select Sauté roast and brown on all sides, about 10 to 15 Electric Pressure Cooker. When hot, add the olive oil in the cooking pot of the Cuisinart Select Browning and heat the remaining

mixture. Dust the roast with the seasoned flour with butcher’s twine at one-inch intervals. mushroom mixture, then roll and tie the roast are. Fold the lengths of prosciutto over the center of the prosciutto where the overhangs cooled cooked mushroom mixture over the about 4 inches. Arrange all but ¼ cup of the overhang on opposite sides of the center of up. Line cut side with prosciutto, leaving an Place veal roast on work surface, cut side

chicken broth/stock and stir with a whisk. tablespoons of the flour with 1 cup of the the pepper; reserve. Combine remaining 2 the flour with ½ teaspoon of the salt and all cool completely. Combine 3 tablespoons of 15 to 20 minutes. Stir in remaining sage. Let browned and have given up all liquid, about butter and olive oil in 12-inch skillet, until teaspoons of the sage in ½ tablespoon each Cook mushrooms, shallots, and garlic with 2

¼ cup dry white wine or vermouth 1 clove garlic, cut into slivers ¹⁄³ cup finely chopped celery ¹⁄³ cup finely chopped carrot ½ cup finely chopped onion may not need all)

4 ounces thinly sliced prosciutto (you butterflied, about 3 to 3½ pounds

1 boneless veal shoulder roast, broth, divided

1½ cups chicken or veal stock/ pepper

½ teaspoon freshly ground black 1 teaspoon kosher salt flour, divided

5 tablespoons unbleached all-purpose ½ tablespoon unsalted butter 2 tablespoons olive oil, divided 1 tablespoon rubbed sage, divided 1 clove garlic, peeled ½ cup chopped shallots removed & discarded, thinly sliced

4 ounces shiitake mushrooms, stems mushrooms, thinly sliced

8 ounces cremini or button

Electric

Makes 6 servings

™

Sage Mushrooms

Roast Stuffed with

Boneless Veal Shoulder

• calc. 49mg • fiber 4g

• fat 11g • sat. fat 4g • chol. 103mg • sod. 98 mg Calories 340 (32% from fat) • carb. 16g • pro. 35g

Nutritional information per serving (1½ cups):

Just before serving, stir in peas. seasonings with salt and pepper accordingly. carrots back into the pot. Taste and adjust Once liquid thickens, stir the meat and in the butter/flour mixture. Select Simmer. Brown. Once liquid comes to a bowl whisk liquid to pot and bring to a boil by selecting flour to make a paste (buerre manié). Return discard bay leaf. Blend softened butter and stew liquid, reserving both. Remove and To thicken stew, strain the solids from the

disperse. tilting away from you to allow steam to When float valve drops, remove lid carefully, Natural Pressure Release to release pressure. 6 minutes. When audible beep sounds use pot and select High Pressure. Set timer for allow steam to disperse. Add carrots to the

Makes 8 cups

remove lid carefully, tilting away from you to release pressure. When float valve drops, sounds use Quick Pressure Release to timer for 10 minutes. When audible beep broth to the pot. Select High Pressure. Set Add the reserved beef, bay leaf, and beef

in the tomato paste. until red wine has reduced by half, then stir accumulated on the bottom of the pot. Cook again scraping any brown bits that have Once vegetables are soft, stir in red wine,

Sauté for an additional minute. occasionally. Stir in the chopped garlic and vegetables for about 3 minutes, stirring Stir in the carrots and celery. Sauté onions start to soften and are translucent. was browning. Sauté for 1 to 2 minutes, until the pan that have accumulated while meat scrape any brown bits from the bottom of onions into the pot. With a wooden spoon to a plate. Select Sauté. Stir the chopped is browned. As meat is browned transfer browning meat in batches until all meat in a single layer – do not crowd. Continue oil begins to sizzle, add pieces of chuck Pressure Cooker. Select Browning. When the cooking pot of the Cuisinart pepper and reserve. Place the olive oil in Season pieces of chuck roast with salt and

1 cup frozen peas all-purpose flour

1 tablespoon unbleached 1 tablespoon unsalted butter, softened 2 cups baby-cut carrots ¾ cup beef broth 1 bay leaf 2 tablespoons tomato paste 1 cup dry red wine 2 garlic cloves, finely chopped 1 celery stalk, finely chopped 1 medium carrot, finely chopped 1 medium onion, finely chopped 2 teaspoons olive oil fresh ground pepper kosher salt 1½ to 2-inch pieces

3 pounds beef chuck roast, cut into

Classic Beef Stew

follow directions for brisket. you to allow steam to disperse. To serve,

drops, remove lid carefully, tilting away from Release to release pressure. When float valve audible beep sounds, use Quick Pressure Pressure and set timer for 8 minutes. When Add carrots to cooking pot. Select High

away from you to allow steam to disperse. float valve drops, remove lid carefully, tilting Pressure Release to release pressure. When When audible beep sounds, use Natural High Pressure and set timer for 99 minutes. vegetables, but do not add carrots. Select instructions for browning and preparing the roast (pot roast) for the brisket. Follow Substitute a 3-to 3½-pound bottom round

For Mediterranean Pot Roast:

• calc. 58mg • fiber 4g

Electric

™

• fat 8g • sat. fat 2g • chol. 98mg • sod. 481mg Calories 355 (21% from fat) • carb. 15g • pro. 54g

Nutritional information per serving:

and vegetables. minutes, slice thinly and serve with sauce After the brisket has rested for about 10 Simmer and cook sauce for 5 to 10 minutes. as is, or for a slightly thicker sauce, select remove with a fat mop. Sauce can be served with foil. Strain the fat from the pan juices or and arrange on a warm platter. Cover loosely To serve, remove the brisket and vegetables

allow steam to disperse. remove lid carefully, tilting away from you to to release pressure. When float valve drops, beep sounds, use Natural Pressure Release and set timer for 55 minutes. When audible and lock lid in place. Select High Pressure vegetable mixture. Add carrots on top. Cover the cooking pot, topping it with some of the 4 to 5 minutes. Add the browned brisket to in the drained tomatoes and stock; cook for and basil. Cook, stirring for 5 minutes. Stir 2 to 3 minutes. Add the mushrooms, thyme Sauté and add onions and garlic. Cook for side. Remove and place on a plate. Select brisket on both sides, about 5 minutes per Pressure Cooker. When hot, brown seasoned to the cooking pot of the Cuisinart pepper. Select Browning and add olive oil meat on both sides with the kosher salt and it will not curl when browned. Season the to keep the meat moist and tender) so that the meat (do not remove the fat, it helps Use a sharp knife to score the “fat cap” of

1 pound baby-cut carrots or stock

Makes 4 servings

rump roast.

of Beef

• calc. 47mg • fiber 3g

½ cup low-sodium beef broth drained (discard liquid)

1 can (15-ounce) diced tomatoes, 1 teaspoon basil 1 teaspoon thyme mushrooms, cleaned and halved

12 ounces white button or cremini chopped

3 cloves garlic, peeled and cut into ½-inch lengthwise slices

1 pound onions, peeled, 1 tablespoon extra virgin olive oil 1 teaspoon freshly ground pepper 1 teaspoon kosher salt 3 pounds

1 beef brisket, about 2½ to

roast cut of meat such as bottom round or

This preparation is also delicious using a pot

Mediterranean Brisket

• fat 10g • sat. fat 3g • chol. 41mg • sod. 345mg Calories 199 (44% from fat) • carb. 13g • pro. 14g

Nutritional information per serving (one cup):

grated Parmesan cheese. Serve with your favorite pasta and freshly

before serving. disperse. Stir. Remove and discard bay leaf lid, tilting away from you to allow steam to Release. When float valve drops, remove audible beep sounds, use Natural Pressure Pressure and set timer for 20 minutes. When Cover and lock lid in place. Select High

to the cooking pot. Turn off. the ground beef and any accumulated juices and salt to the cooking pot and stir. Return the tomatoes, tomato paste, water, bay leaf, 2 to 3 minutes to reduce by about half. Add becomes aromatic. Stir in wine and cook for the onion becomes translucent and the basil pot. Cook, stirring for 2 to 3 minutes until carrots, celery, garlic and basil to the cooking Turn off. Select Sauté. Add chopped onion, Remove to a bowl as meat is browned. as possible while browning for best results. about 3 to 5 minutes. Move meat as little meat with a wooden spatula, until browned, the ground beef in 4 batches, breaking up

for 3 to 4 minutes. When oil is hot, cook Cooker. Select Browning and let oil heat

Electric Pressure

™

pot of the Cuisinart Add 1 tablespoon of the oil to the cooking

1 teaspoon kosher salt 1 bay leaf ½ cup water (salt free if available)

1 can (6-ounce) tomato paste tomatoes

3 cans (14-15 ounces each) diced ½ cup dry wine (red or white) 2 teaspoons basil 2 cloves garlic, peeled ¹⁄³ cup finely chopped celery ¾ cup finely chopped carrot 1½ cups chopped onion 2 pounds lean ground beef 2-3 tablespoons good quality olive oil

Makes about 10 cups

Meat Sauce for Pasta

•

calc. 51mg • fiber 4g

• fat 22g • sat. fat 1g • chol. 110mg • sod. 289mg Calories 355 (50% from fat) • carb. 14g • pro. 14g

Nutritional information per serving (one cup):

Makes about 8 cups

Turkey Chili

• calc. 41mg • fiber 1g

Remove and discard bay leaf before serving.

minutes to allow the cornmeal to thicken it. and select Simmer. Simmer chili for 10 to 15 steam to disperse. Stir cornmeal into chili remove lid, tilting away from you to allow Release. When float valve drops, turn off and audible beep sounds, use Natural Pressure Pressure and set timer for 10 minutes. When Cover and lock lid in place. Select High

chicken broth/stock, salt, and bay leaf. aromatic. Stir in reserved meat, tomatoes, and oregano. Cook for 2 to 3 minutes until powder, cumin, allspice, cinnamon, coriander onion becomes translucent. Stir in the chili Cook, stirring for 2 to 3 minutes until the pepper, and garlic to the cooking pot. Turn off. Select Sauté. Add chopped onion, Remove to a bowl as meat is browned. as possible while browning for best results. about 3 to 5 minutes. Move meat as little meat with a wooden spatula, until browned, adding more oil as needed, breaking up ground turkey about ½ pound at a time, 3 to 4 minutes. When oil is hot, cook the Cooker. Select Browning and let oil heat for

Electric Pressure

™

pot of the Cuisinart Add 1 tablespoon of the oil to the cooking

2 tablespoons cornmeal 1 bay leaf 1 teaspoon kosher salt, or to taste stock

¼ cup low-sodium chicken broth or tomatoes with juices

2 cans (14-15 ounces each) diced 1 teaspoon oregano 1 teaspoon ground coriander 1 teaspoon ground cinnamon 1 teaspoon ground allspice 1½ teaspoons ground cumin 3 tablespoons chili powder 4 cloves garlic, peeled and chopped ½-inch dice

1 red or yellow bell pepper, cut into 2 cups chopped onion 3 pounds ground turkey (6-7% fat) 2 tablespoons extra virgin olive oil

• fat 11g • sat. fat 5g • chol. 89mg • sod. 332mg

Calories 248 (42% from fat) • carb. 8g • pro. 27g

Nutritional information per serving (one cup):

avocado. shredded Cheddar cheese and sliced Serve immediately. May be served with

mixture to thicken the chile. mixture comes to a boil, whisk in flour/butter Combine softened butter and flour. When

pot. Select Browning. skin. Chop or shred chicken and return to to handle, remove and discard bones and stainless bowl. When chicken is cool enough Remove chicken pieces and reserve in a

to disperse. carefully, tilting away from you to allow steam pressure. When float valve drops, remove lid Release Method to release remaining Release for 5 minutes and then use Quick audible beep sounds, allow Natural Pressure Pressure and set timer for 7 minutes. When Add chicken, broth, and salt. Select High

green chiles and chipotle pepper. garlic and sauté for one more minute. Stir in until all vegetables are softened. Stir in the Continue sautéing for about 4 to 5 minutes, in the chopped red and jalapeño peppers.

about 3 minutes, stirring occasionally. Stir start getting soft. Stir in the carrot. Sauté for Sauté for about a minute or 2, until onions sizzle, stir the chopped onions into the pot. Select Sauté. Once butter and oil begin to Place butter and oil in the cooking pot.

cooking pot. Strain beans and reserve. Wash and dry

again in the chile. doneness. Remember beans will be heated time, select simmer until they reach desired disperse. Test beans; if they need more cook tilting away from you to allow steam to When float valve drops, remove lid carefully, Natural Pressure Release to release pressure. 15 minutes. When audible beep sounds use Cooker. Select High Pressure. Set timer for

Electric Pressure

™

Makes about 10 cups

pot of the Cuisinart Place dried pinto beans and water in cooking

all-purpose flour 2 tablespoons unbleached

tablespoons unsalted butter, softened

¼ teaspoon kosher salt 4 cups chicken broth and thighs, skin removed

3 pounds chicken – mix of breasts 1 chipotle pepper chopped green chile peppers

4 cans (4 ounces each) 4 cloves garlic, finely chopped 2 jalapeño peppers 2 medium red peppers chopped

1 medium carrot, peeled and 1 medium onion, finely chopped ½ tablespoon olive oil ½ tablespoon unsalted butter 5 cups water 1 cup dried pinto beans

Electric Pressure Cooker. Insert

™

Green Chicken Chili

pepper in a large bowl and stir with a whisk. Place mayonnaise, curry powder, salt, and

½-inch pieces and reserve. and bones. Cut or tear the chicken into It may be frozen.) Remove and discard skin save for other recipes using chicken stock. have congealed – it has wonderful flavor; from cooking liquid. (If chilled, the liquid will To prepare chicken salad, remove chicken

Allow chicken to cool in cooking liquid. a bowl. Strain liquid and pour over chicken. Quick Pressure Release. Transfer chicken to then release any remaining pressure using Natural Pressure Release for 10 minutes, minutes. When audible beep sounds, use Select High Pressure and set timer for 9 chicken on rack. Cover and lock lid in place. trivet/rack in cooking pot, and arrange Cuisinart and water or broth in cooking pot of the Place onion, carrot, celery, peppercorns

onion or shallot 2 tablespoons finely chopped

1 cup toasted slivered almonds 1 cup sliced celery grapes

or 1 cup apples + 1 cup halved 2 cups diced apples (½-inch dice)

pepper ½ teaspoon freshly ground black

½ teaspoon kosher salt 2-3 tablespoons curry powder to taste

¾ cup lowfat mayonnaise – or more bone in, skin on

3 pounds chicken breast halves, chicken broth/stock

1 cup water or low-sodium 8 peppercorns 1 rib celery, cut into 1-inch pieces pieces

1 carrot, peeled and cut into 1-inch quartered

1 medium onion, peeled and

Makes 6 to 8 servings

• calc. 91mg • fiber 4g

• fat 23g • sat. fat 3g • chol. 83mg • sod. 364mg Calories 381 (53% from fat ) • carb. 14g • pro. 32g

(based on 8 servings):

Nutritional information per serving

combine. Cover and chill until ready to serve. well. Add cut/shredded chicken and stir to toasted almonds, and onions/shallots. Stir Add the apples (and grapes if using), celery,

Use our recipe or your own favorite.

heating up the kitchen!

Prepare this summertime favorite without

Toasted Almonds

with Apples &

Curried Chicken Salad

• calc. 290mg • fiber 2g

• fat 17g • sat. fat 10g • chol. 94mg • sod. 619mg Calories 377 (40% from fat) • carb. 47g • pro. 10g

Nutritional information per serving (2 dumplings):

oven for 18 to 22 minutes. lined baking sheet in a preheated 400°F cut into 12 pieces. Bake on a parchment biscuits. Roll out to ¾-inch thickness and This recipe may also be used to make

into 8 equal pieces. times. Pat out to a 1-inch thickness. Cut Using floured hands, turn and fold 4 on a floured surface and dust with flour. the dough just comes together. Place Stir in egg and buttermilk, and mix until

blade.) processor fitted with the metal chopping meal. (This may also be done in a food butter until mixture resembles a coarse a pastry blender or 2 forks to cut in a medium bowl; stir to combine. Use Place flour, baking powder, and salt in

¾ cup buttermilk 1 large egg, lightly beaten 5 tablespoons unsalted butter ½ teaspoon salt 1 tablespoon baking powder flour

2 cups unbleached all-purpose

Makes 8 dumplings

Herb Dumplings

• sod. 248mg • calc. 425mg • fiber 7g

• pro. 90g • fat 15g • sat. fat 12g • chol. 412mg

Calories 732 (50% from fat) • carb. 102mg

(including dumplings):

Nutritional information per serving

through. Serve hot. until dumplings are puffed and cooked place), and cook for 10 to 15 minutes, on top. Cover loosely (do not lock lid in begins to bubble, arrange dumplings Select Sauté. When chicken mixture

parsley sprigs and bay leaf. steam to disperse. Remove and discard lid carefully, tilting away from you to allow pressure. When float valve drops, remove

use Quick Pressure Release to release Dumplings. When audible beep sounds, While chicken is cooking, prepare Herb Pressure and set timer for 10 minutes. Cover and lock lid in place. Select High

bay leaf. Lay fresh parsley over the top and tuck in accumulated juices to the cooking pot. wine. Return browned chicken and any Stir in carrots, chicken stock/broth, and stirring, until onions are translucent. Add onions, celery and thyme. Cook, with remaining chicken. Select Sauté. brown. Transfer to a platter and repeat Cook for 3 to 4 minutes on each side to 4 chicken thighs to the cooking pot. When butter is melted and bubbly, add Pressure Cooker and select Browning.

Electric

™

Makes 4 servings

bit of time.

cooking pot of the Cuisinart seasoned flour. Place half the butter in and pepper. Dust chicken lightly with Combine flour, ½ teaspoon of the salt,

1 recipe Herb Dumplings (follows) 1 bay leaf 2-3 sprigs fresh parsley ½ cup dry white wine or broth

2½ cups low-sodium chicken stock 12 ounces baby cut carrots herbes

1 teaspoon dry thyme or fines 1 cup sliced celery 1½ cups chopped onion 2 tablespoons unsalted butter trimmed of all visible fat

(about 3 pounds), bone in, 8 skinless chicken thighs

pepper ½ teaspoon freshly ground black

1½ teaspoons kosher salt, divided ¼ cup unbleached all-purpose flour

Old-fashioned comfort food in just a little

Dumplings

Chicken with Herb

• calc. 104mg • fiber 6g

• fat 22g • sat. fat 6g • chol. 155mg • sod. 282mg

Calories 467 (43% from fat) • carb. 19g • pro. 47g

Nutritional information per serving:

Makes 4 servings

meal complete.

• calc. 69mg • fiber 1g

(based on 4 servings):

remove fat, or use a fat mop. Serve hot. serving dish. Strain liquid in a fat strainer to Use a slotted spoon to transfer to warmed Leave on Keep Warm until ready to serve.

allow steam to disperse. remove lid carefully, tilting away from you to to release pressure. When float valve drops, beep sounds, use Quick Pressure Release set timer for 11 minutes. When audible lock lid in place. Select High Pressure and with new potatoes and carrots. Cover and the pesto-coated chicken on the rack. Top pot. Insert the trivet/rack in the pot. Arrange Add chicken stock and onions to the cooking

coat. Turn off. Add pesto to chicken and toss to to a bowl and repeat with remaining chicken. for about 3 minutes on each side. Remove 2-3 minutes. Add 4 thighs to the pot. Brown

Electric Pressure Cooker heat for

™

Cuisinart Select Browning and let cooking pot of the Toss chicken thighs with olive oil to coat.

1 pound baby-cut carrots circumference

with a strip peeled off on the 1½ pounds), scrubbed – 8 2-inch new red potatoes (about

cut vertically into ½-inch slices 1 large (6-8 ounce) onion, peeled,

½ cup chicken stock ¹⁄³ cup prepared pesto ½ tablespoon extra virgin olive oil visible fat

skin removed, trimmed of all 3 pounds chicken thighs, bone in,

a warmed loaf of crusty bread to make this

Dinner all in one pot – add a green salad and

Potatoes & Carrots

Pesto Chicken with

5g • sat. fat 2g • chol. 226mg • sod. 883mg

Calories 288 (18% from fat) • carb. 25g • pro. 29g • fat

Nutritional information per serving

fresh tarragon. If desired, garnish each plate with a sprig of shaved manchego cheese or lemon slices. Serve in warmed soup plates with either

crisp tender. minute longer, until peas are bright green and Stir in sugar snap peas and cook for 1 to curl and turn pink, about 1½ to 2 minutes. in shrimp. Cook, stirring, until shrimp begin stirring occasionally for 3 to 4 minutes. Stir broth/stock to rice and stir. Cook, uncovered, Set on Simmer. Add remaining ½ cup of

away from you to allow steam to disperse. release pressure. Remove lid carefully, tilting done cooking use Quick Pressure Release to set on High Pressure for 6 minutes. When cups of the broth/stock and stir. Cover and the rice has absorbed the wine. Add 4½ salt; stir and cook for 2 to 3 minutes until opaque, about 3 to 4 minutes. Add wine and cook, stirring frequently, until rice becomes about 2 to 3 minutes. Stir in Arborio rice and translucent and vegetables become aromatic, Cook, stirring occasionally, until shallots are shallots, carrots, garlic, and tarragon. 2 to 3 minutes. When hot, add the chopped Set on Sauté and let oil and butter heat for

Electric Pressure Cooker.

™

⁄

-inch) carrot

8 first course servings)

of the Cuisinart Place the oil and butter in the cooking pot

optional fresh tarragon sprig for garnish,

lemon wedges/slices shaved manchego cheese or

and topped, strings removed ¾ pound sugar snap peas, tipped

shrimp, peeled and deveined 1½ pounds medium (31-40 count)

vegetable broth/stock, divided 5 cups low-sodium chicken or

1 teaspoon kosher salt ½ cup dry white wine or vermouth 2 cups Arborio rice 2 teaspoons tarragon chopped

1 clove garlic, peeled and finely ½ cup finely diced ( or onion

½ cup finely chopped shallot 1 tablespoon unsalted butter 1 tablespoon extra virgin olive oil

Makes about 8 cups (4 entrée servings,

& Tarragon

Sugar Snap Peas

Risotto with Shrimp,

1 cup peas (fresh or frozen lengths

½ pound asparagus, cut into 1-inch vegetable broth/stock, divided

5 cups low-sodium chicken or 1 teaspoon kosher salt ½ cup dry white wine or vermouth 2 cups Arborio rice 2 teaspoons basil chopped

⁄

-inch) celery

⁄

-inch) carrots

• calc. 193mg • fiber 2g

• fat 12g • sat. fat 6g • chol. 31mg • sod. 843mg

Calories 281 (37% from fat) • carb. 26g • pro. 12g

(based on 4 servings):

Nutritional information per serving

grated Parmesan or Asiago. with fresh parsley. If desired pass more

8 first-course servings)

Serve in warmed soup plates and sprinkle

cheeses and cook 1 minute. bright green and crisp tender to taste. Stir in zucchini. Cook, stirring, until vegetables are Stir in asparagus, peas, snow peas, and stirring occasionally for 1 to 2 minutes.

• calc. 61mg • fiber 2g

broth/stock to rice and stir. Cook, uncovered, Select Simmer. Add remaining ½ cup of

to disperse.

(based on 12 servings):

Nutritional information per serving

carefully, tilting away from you to allow steam Turn off. When float valve drops, remove lid Quick Pressure Release to release pressure. 6 minutes. When audible beep sounds use place. Select High Pressure and set timer for the broth/stock and stir. Cover and lock lid in rice has absorbed the wine. Add 4½ cups of salt; stir and cook for 2 to 3 minutes until the opaque, about 3 to 4 minutes. Add wine and cook, stirring frequently, until rice becomes about 2 to 3 minutes. Stir in Arborio rice and translucent and vegetables become aromatic, stirring occasionally, until shallots are carrots, celery, garlic, and basil. Cook, 2 to 3 minutes. Add the chopped shallots, Select Sauté and let oil and butter heat for

Electric Pressure Cooker.

™

of the Cuisinart Place the oil and butter in the cooking pot

½ cup chopped fresh parsley Asiago cheese

¼ cup freshly grated Parmesan or 1 cup shredded Fontina cheese discard seeds before dicing)

1 cup diced zucchini (remove and 1 cup shredded snow peas thawed)

1 clove garlic, peeled and finely ¼ cup finely diced ( ½ cup finely diced ( or onions

½ cup finely chopped shallots 1 tablespoon unsalted butter 1 tablespoon extra virgin olive oil

Makes about 8 cups (4 entrée servings,

Risotto Primavera

• fat 10g • sat. fat 2g • chol. 6mg • sod. 455mg Calories 154 (57% from fat) • carb. 13g • pro. 4g

vinaigrette. spinach that has been tossed with remaining as is or on a bed of baby greens and feta, and chopped toasted walnuts. Serve sprinkle with remaining parsley, crumbled onions. Arrange in a decorative bowl and Toss vinaigrette with reserved beets and

reserve. emulsified, about 15 seconds; remove and through small feed tube and process until pepper. With machine running add oil slowly Add vinegar, mustard, honey, salt, and finely, about 5 seconds. Scrape work bowl. down small feed tube and process to chop machine running, drop garlic and shallot about 15 times; remove and reserve. With Place parsley in work bowl, pulse to chop, chop about 5 times; remove and reserve. fitted with metal chopping blade, pulse to Place walnuts in work bowl of food processor

mixing bowl with sliced onions. and cut into ½-inch dice and place in large When beets are cool enough to handle, peel

remove and reserve until cool. until beets are done. Once beets are done pierce beet easily, select Simmer and cook

with a tip of a paring knife. If knife does not you to allow steam to disperse. Test beets drops, remove lid carefully, tilting away from Release to release pressure. When float valve audible beep sounds use Quick Pressure Pressure and set timer for 25 minutes. When Cover and lock lid into place. Select High

Pressure Cooker.

Electric

™

the cooking pot of the Cuisinart Place beets on rack/trivet with water in

3 ounces feta cheese, crumbled virgin olive oil

6 tablespoons mild-flavored extra ¼ teaspoon freshly ground pepper ½ teaspoon kosher salt ½ teaspoon honey ½ teaspoon Dijon-style mustard white balsamic vinegar)

3 tablespoons Champagne vinegar (or 1 small shallot (½ ounce), peeled 1 large clove garlic, peeled parsley leaves

½ cup medium packed Italian (flat) ½ cup toasted walnuts onion (8 ounces), thinly sliced

1 medium-large Vidalia or other sweet 1 cup water scrubbed clean, ends trimmed

3 pounds golden or red beets,

Makes about 8 cups, 8 to 12 servings

Electric Pressure Cooker. Select

™

Makes 4 to 6 servings

& Potatoes

Vinaigrette

with the onions for about 1 minute. Stir in Select Sauté and toss the potato slices in

disperse. Remove cauliflower and reserve. tilting away from you to allow steam to When float valve drops, remove lid carefully, Quick Pressure Release to release pressure. 1 minute. When audible beep sounds use place. Select High Pressure and set timer for and toss in the liquid. Cover and lock lid in to come to a simmer. Add the cauliflower Add ½ cup chicken broth and allow mixture

aromatic. cooking until onions become soft and the salt, curry, and turmeric and continue occasionally for about 2 minutes. Stir in Add the sliced onions and cook, stirring Sauté and let oil heat for 2 to 3 minutes. Cuisinart Place the olive oil in the cooking pot of the

into ¼-inch rounds 2 medium Yukon Gold potatoes, sliced

1 head cauliflower, cut into thirds 1½ cups chicken broth, divided ¼ teaspoon turmeric ¾ teaspoon curry powder ¾ teaspoon kosher salt 2 medium onions, sliced 1 tablespoon olive oil

Curried Cauliflower

& Champagne

Toasted Walnuts

Beet Salad with Feta,

• calc. 37mg • fiber 4g

• fat 3g • sat. fat 0g • chol. 0mg • sod. 340mg Calories 109 (21% from fat) • carb. 19g • pro. 4g

(based on 6 servings):

Nutritional information per serving

onions. Serve immediately. Gently toss cauliflower in with potatoes and

disperse. tilting away from you to allow steam to When float valve drops, remove lid carefully, Quick Pressure Release to release pressure. for 1 minute. When audible beep sounds use in place. Select High Pressure and set timer remaining 1 cup of broth. Cover and lock lid

• calc. 200mg • fiber 2g

• fat 5g • sat. fat 2g • chol. 109mg • sod. 410mg Calories 174 (23% from fat) • carb. 24g • pro. 10g

Nutritional information per serving:

stand 10 minutes before serving. up. Place on a cooling rack. Remove foil. Let the cooking pot using the foil strips to lift steam to disperse. Remove pudding from lid carefully, tilting away from you to allow When float valve drops, turn off. Remove Pressure Release to release pressure. When audible beep sounds, use Natural

Pressure and set timer for 30 minutes. Cover and lock lid in place. Select High

rack. the dish into the pot and place on the trivet/ cradle to help lift the dish and carefully lower and add 2 cups of cold water. Using the foil

Electric Pressure Cooker

™

Food Processor. Pulse four

Makes 8 servings

the Cuisinart Place trivet/rack in the cooking pot of

prepared soufflé dish. pepper and hot sauce to taste. Transfer to Stir until just mixed. Season with salt, with cornmeal. Add chopped corn mixture. corn in a 1½-quart mixing bowl, sprinkle until mixed. Place the remaining 2 cups eggs, evaporated milk and onion; pulse or five times, to chop corn roughly. Add

Cuisinart Place 2 cups of corn in work bowl of a

5 minutes (until translucent). Reserve. stirring about medium high heat. Add onion. Cook, Melt butter in a 10-inch skillet over

2 cups water 2-4 drops hot sauce to taste

½ teaspoon freshly ground pepper 1 teaspoon salt ¼ cup yellow cornmeal not reconstituted

2 cups evaporated fat free milk, 4 large eggs ears, or 4 cups), divided

thawed and patted dry (about 8 1 pound cut corn, fresh or frozen,

1 cup chopped onion melted

extra for coating soufflé dish, 2 teaspoons unsalted butter, plus

Corn Pudding

• calc. 40mg • fiber 6g

• fat 2g • sat. fat 1g • chol. 5mg • sod. 148mg Calories 234 (8% from fat) • carb. 55g • pro. 3g

Nutritional information per serving:

sit for 15 minutes before serving. Stir mixture on keep warm and allow to

steam to disperse. carefully, tilting away from you to allow When float valve drops, remove lid Pressure Release to release pressure. When audible beep sounds use Quick Pressure and set timer for 5 minutes. Cover and lock lid in place. Select High ingredients with butter. Stir in juices. add sweet potato mixture. Toss to coat select Sauté. When butter is melted

Electric Pressure Cooker and

™

Cuisinart Place butter in the cooking pot of the

thoroughly but gently. brown sugar, salt and cinnamon, mix in a large mixing bowl. Sprinkle with cranberries, plums, apricots, and raisins Combine sweet potatoes, carrots,

temperature ½ cup apple juice, room

temperature ½ cup orange juice, room

traditional dish) (or margarine for a more 2 tablespoons unsalted butter,

½ teaspoon cinnamon 1 teaspoon kosher salt lightly packed

2 tablespoons brown sugar, 1 cup golden raisins 1 cup dried apricots 1 cup dried plums 1 cup dried cranberries 1 pound baby carrots large pieces

peeled, each potato cut into 6 1½ pounds sweet potatoes,

Makes 12 servings

Tzimmes

• calc. 17mg • fiber 1g

• fat 2g • sat. fat 1g • chol. 4mg • sod. 147mg

Calories 137 (12% from fat) • carb. 26g • pro. 3g

Nutritional information per serving (½ cup):

Fluff rice and serve immediately.

Electric

™

steam to disperse. lid carefully, tilting away from you to allow pressure. When float valve drops, remove use Quick Pressure Release to release beep sounds wait 3 minutes and then and set timer for 3 minutes. When audible lock lid in place. Select High Pressure Add salt, broth, and sage leaf. Cover and becomes opaque, about 1 to 2 minutes. rice and cook, stirring frequently, until rice aromatic, about 2 to 3 minutes. Stir in translucent and vegetables become occasionally and then, until onions are onions, carrots, and celery. Cook, stirring 3 minutes. When hot, add the chopped Select Sauté and let butter heat for 2 to

Electric Pressure Cooker.

™

the Cuisinart Place the butter in the cooking pot of

sage leaf (optional) 3 cups chicken broth ¼ teaspoon kosher salt 2 cups long grain white rice 1 celery stalk, finely chopped 1 medium carrot, finely chopped (about 1 cup)

1 medium onion, finely chopped 1½ tablespoons unsalted butter

Makes 6 cups

Rice Pilaf

• calc. 26mg • fiber 6g

(based on 10 servings):

• fat 3g • sat. fat 1g • chol. 6mg • sod. 214mg Calories 186 (12% from fat) • carb. 39g • pro. 2g

Nutritional information per serving

immediately. adjust seasoning accordingly. Serve add remaining ingredients. Taste and or hand mixer. Once thoroughly mashed, mixing bowl. Mash with potato masher Strain sweet potatoes and place in large

away from you to allow steam to disperse. float valve drops, remove lid carefully, tilting Pressure Release to release steam. When When audible beep sounds use Quick High Pressure. Set timer for 6 minutes. Pressure Cooker. Lock lid in place. Select cooking pot of the Cuisinart Place sweet potatoes and water into

pinch ground nutmeg pinch ground cinnamon

2 teaspoons lemon juice 2 teaspoons packed brown sugar 1½ teaspoons kosher salt room temperature

2 tablespoons unsalted butter, 1 cup water and cut into 2-inch cubes

3 pounds sweet potatoes, peeled

about 8 to 10 servings

Makes about 4½ cups,

substitute for the regular white potato.

A nice, subtle side dish – makes a great

Sweet Potato Purée

• calc. 42mg • fiber 2g

™

• fat 5g • sat. fat 3g • chol. 14mg • sod. 185mg Calories 149 (28% from fat) • carb. 24g • pro. 3g

Nutritional information per serving:

hold the potatoes until ready to serve. Select Keep Warm and cover loosely to mash until they reach the desired texture. parsley, and pepper to the potatoes, and to break up. Add the butter, chives, nonstick cookware, mash the potatoes and using a potato masher suitable for heated milk mixture to the cooking pot, slightly. Sprinkle with remaining salt. Add simmer for 2 to 3 minutes to dry potatoes Pressure Cooker and select Simmer. Let from potatoes. Return cooking pot to Remove cooking pot and drain water

container in the microwave). (may also be done in a microwave-safe to a simmer (gentle bubbles at edges) with half & half in a saucepan and heat While potatoes are cooking, combine milk use Quick Pressure Release. Turn off. minutes. When cooking is completed, select High Pressure. Set timer for 7 Electric Pressure Cooker. Cover and in the cooking pot of the Cuisinart teaspoon of the kosher salt, and vinegar Place the potatoes, water, garlic, 1

black pepper ¼ teaspoon freshly ground white or

¼ cup chopped fresh parsley ¼ cup chopped fresh chives into ½-inch pieces

3 tablespoons unsalted butter, cut ¼ cup half & half ¾ cup reduced fat milk

1 teaspoon white vinegar 2 teaspoons kosher salt, divided 10-12 cloves garlic, peeled 4 cups water slices

potatoes, peeled, cut into ½-inch 3 pounds Yukon Gold or russet

Makes about 6 cups (12 servings)

omit the garlic and herbs.

For basic mashed potatoes,

Old-fashioned comfort food at its best.

Smashed Potatoes

Garlic & Herb

• calc. 21mg • fiber 3g

(based on 6 servings):

Electric

™

• fat 6g • sat. fat 4g • chol. 16mg • sod. 226mg Calories 175 (30% from fat) • carb. 28g • pro. 4g

Nutritional information per serving

parsley. Serve immediately. 2 tablespoons of butter and chopped Strain potatoes and toss with remaining

away from you to allow steam to disperse. valve drops, remove lid carefully, tilting Release to release pressure. When float When audible beep sounds use Quick High Pressure. Set timer for 5 minutes. chicken broth. Lock lid in place. Select aromatic, about 4 to 5 minutes. Add the coats all potatoes and the garlic becomes garlic, and salt. Sauté so that the butter butter begins to melt, stir in the potatoes, Pressure Cooker. Select Sauté. Once cooking pot of the Cuisinart Place 1 tablespoon of butter into the

Electric Pressure

• calc. 53mg • fiber 5g

(based on 6 servings):

™

• fat 1g • sat. fat 0g • chol. 0mg • sod. 115mg Calories 51 (20% from fat) • carb. 11g • pro. 2g

Nutritional information per serving

immediately. to transfer to warmed serving dish. Serve steam to disperse. Use a slotted spoon carefully, tilting away from you to allow When float valve drops, remove lid Pressure Release to release pressure. audible beep sounds, turn off. Use Quick firmness/doneness of green beans. When depending on personal preference for Pressure and set timer for 1 to 2 minutes, Cover and lock lid in place. Select High chopped shallots, salt, and water. browned. Turn off. Add green beans, and cook for 3 to 4 minutes, until lightly Cooker. When hot, add mushrooms pot of the Cuisinart Select Browning and add oil to cooking

½ cup water ½ teaspoon kosher salt ¼ cup chopped shallot lengths

removed, cut into 1½ to 2-inch 1½ pounds green beans, stem ends

sliced discarded, mushrooms thinly tough stems removed and 4 ounces shiitake mushrooms,

½ tablespoon extra virgin olive oil

Makes about 4 cups (4 to 6 servings)

Shiitake Mushrooms

Green Beans with

(about 5 sprigs) 2 tablespoons chopped parsley

½ cup chicken broth ¾ teaspoon kosher salt 1 garlic clove lengthwise

(about 2 ounces each), halved 2 pounds medium red potatoes

3 tablespoons unsalted butter

Makes about 4 to 6 servings

with Parsley

New Potatoes

• calc. 14mg • fiber 0g

• fat 2g • sat. fat 0g • chol. 0mg • sod. 20mg Calories 17 (1% from fat) • carb. 18g • pro. 38g

Nutritional information per serving (one cup):

ready to thaw and use. Tip: Freeze in 1-cup amounts to have

ready to use, up to 5 days, or freeze. discard fat. Keep stock refrigerated until solidify and come to the top. Remove and solids. Cover and refrigerate. Fat will Strain solids from stock and discard

steam to disperse. lid carefully, tilting away from you to allow

When float valve drops, turn off. Remove sounds, allow Natural Pressure Release. timer for 60 minutes. When audible beep water. Select High Pressure and set peppercorns. Cover with 8 cups cold Add bundle of herbs, garlic cloves and

Electric Pressure Cooker.

™

Cuisinart vegetables to the cooking pot of the Transfer browned bones, meat, and

using butcher’s string. chives, parsley and thyme into a bundle roast for an additional 25 minutes. Tie coat. Roast for 25 minutes, then turn and roasting pan. Drizzle with oil and toss to beef cubes, and vegetables in a shallow Preheat oven to 425°F. Arrange bones,

12 peppercorns 3 cloves garlic 6 sprigs thyme 6 sprigs parsley 6 chives

Electric

™

vegetable oil 2 tablespoons olive or

quartered 2 large onions, peeled and

lengths 2 ribs celery, cut into 3-inch

3-inch lengths 2 large carrots, peeled, cut into

beef, cut into 1-inch cubes 1 pound beef chuck or other stew

2½ pounds beef and/or veal bones

Makes 8 cups

Brown Beef Stock

fiber 0g

• calc. 0mg •

• fat 0g • sat. fat 0g • chol. 0mg • sod. 80mg

Calories 15 (0% from fat) • carb. 1g • pro. 1g

Nutritional information per serving (one cup):

Makes about 10 cups

vegetables are browned. for an additional 10 to 15 minutes, until browned. Add vegetables, stir and roast for about 30 minutes, until nicely roasting pan. Roast in preheated oven Place chicken wings in a Cuisinart

• calc. 21mg • fiber 4g

ahead for gravy. Preheat oven to 400°F. method to make Brown Turkey Stock depth of flavor to the stock. Use this requires the step of roasting, but adds For Brown Chicken Stock: Brown stock

containers to use as needed. Tip: Freeze chicken stock in 1-cup

for up to 6 months. 3 days in the refrigerator, or can be frozen another use. Chicken stock will keep for chicken fat and discard or reserve for When chilled and congealed, remove remove small bits. Cover and refrigerate. stock through a fine mesh strainer to meat, skin, vegetables, and herbs. Pass Strain, discarding the chicken bones,

you to allow steam to disperse. off. Remove lid carefully, tilting away from pressure. When float valve drops, turn use Natural Pressure Release to release 45 minutes. When audible beep sounds, Select High Pressure and set timer for

Add water. leaves, peppercorns, parsley, thyme. celery, carrots, leeks, parsnips, bay Pressure Cooker along with the onions, cooking pot of the Cuisinart Rinse chicken and drain. Place in the

10 cups water 3 sprigs thyme 3 sprigs parsley 12 black peppercorns 2 bay leaves lengths

2 parsnips, peeled, cut into 2-inch lengthwise, cleaned

2 leeks, trimmed, halved lengths

2 carrots, peeled, cut into 2-inch lengths

2 ribs celery, cut into 2-inch and quartered

2 medium onions, peeled and/or backs

4 pounds chicken wings

Chicken Stock

• fat 2g • sat. fat 1g • chol. 4mg • sod. 397mg Calories 130 (13% from fat) • carb. 22g • pro. 5g

Nutritional information per serving (one cup):

immediately. 2 additional tablespoons of sherry. Serve chopped parsley. For an extra kick, stir in pepper. Adjust seasoning to taste. Stir in Remove and discard bay leaf. Stir in

Electric Pressure Cooker. Select

Makes about 8 cups

Soup

™

Mushroom Barley

steam to disperse. lid carefully, tilting away from you to allow pressure. When float valve drops, remove Natural Pressure Release to release all When audible beep sounds, use the High Pressure. Set timer to 10 minutes. to the pot. Lock lid into place. Select

™

Add barley, bay leaf and chicken broth

is evaporated. Add sherry to the pot and cook until liquid garlic becomes aromatic, about 5 minutes. release most of their moisture and the salt, and thyme. Sauté until mushrooms lightly golden. Stir in garlic, mushrooms, occasionally, until vegetables are soft and vegetables for about 4 minutes, stirring to soften. Stir in the carrots and sauté for about 1 to 2 minutes, until onions start the chopped onions into the pot. Sauté Sauté. Once butter begins to sizzle, stir Cuisinart Place the butter in the cooking pot of the

parsley (about 5 sprigs) 2 tablespoons chopped fresh

½ teaspoon fresh ground pepper 5 cups chicken broth 1 bay leaf ¾ cup pearl barley ¹⁄³ cup sherry ½ teaspoon fresh thyme, chopped ½ teaspoon kosher salt 16 ounces mushrooms, sliced 3 cloves garlic, smashed into ¼-inch dice

2 medium carrots, peeled and cut about 1 cup

1 medium onion, chopped, 1 tablespoon unsalted butter

scratch the nonstick cooking pot.) cooker before blending and use care not to with handheld blender unplug pressure food processor or blender. (If blending soup handheld blender directly in the pot or a Blend soup with either a Cuisinart

to allow steam to disperse. remove lid carefully, tilting away from you release all steam. When float valve drops, sounds, use Natural Pressure Release to Set timer for 8 minutes. When audible beep Lock lid in place. Select High Pressure.

baking soda, and stock. with their juices, sun-dried tomatoes, for an additional minute. Stir in tomatoes soft but not browned. Stir in flour and cook 3 to 4 minutes, stirring occasionally, until and marjoram. Sauté vegetables for about translucent. Stir in the carrots, celery, basil until onions begin to soften and become and stir. Sauté for about 1 to 2 minutes, Sauté. Once butter is hot, add onions

Electric Pressure Cooker. Select

™

Cuisinart Place the butter in the cooking pot of the

1 cup half & half (optional) ½ teaspoon freshly ground pepper

1 teaspoon kosher salt 2½ cups vegetable or chicken stock

⁄

teaspoon baking soda

not oil-packed 4 whole sun-dried tomatoes,

diced tomatoes with juices 2 cans (14-15 ounces each)

all-purpose flour 2 tablespoons unbleached

½ teaspoon dried marjoram 1 teaspoon dried basil 1 rib celery, chopped 1 carrot, peeled and chopped peeled and chopped

1 small onion (about 3 ounces), 2½ tablespoons unsalted butter

Makes 6 cups

• calc. 42mg • fiber 3g

• fat 5g • sat. fat 3g • chol. 13mg • sod. 640mg Calories 105 (40% from fat) • carb. 13g • pro. 3g

(without half & half; one cup):

Nutritional information per serving

cheese sandwich.

Perfectly satisfying meal with a grilled

Tomato Soup

half & half. For creamy tomato soup, stir in the optional

seasonings accordingly. Add the salt and pepper and taste. Adjust

• calc. 53mg • fiber 3g

• fat 7g • sat. fat 2g • chol. 75mg • sod. 440mg Calories 236 (26% from fat) • carb. 16g • pro. 26g

Nutritional information per serving (one cup):

Electric Pressure Cooker.

™

Makes about 10 cups

and veggies.

Noodles

Chicken Soup with

cooked, turn off, stir in peas and serve. to package directions. Once noodles have and add noodles. Cook noodles according Once mixture comes to a boil, select Simmer shred and return to pot. Select Browning. remove meat from bones and either chop or When chicken is cool enough to handle, stainless bowl. Remove herbs and discard. Remove chicken pieces and reserve in a

you to allow steam to disperse. drops, remove lid carefully, tilting away from Release to release pressure. When float valve wait 5 minutes and then use Quick Pressure for 8 minutes. When audible beep sounds in place. Select High Pressure. Set timer and chicken broth to cooking pot. Lock lid kosher salt. Add chicken, parsley, thyme, Toss skinless chicken pieces with the

stirring so they do not become too brown. vegetables will pick up some color but keep for about 5 minutes, stirring occasionally. The in the carrots and celery. Sauté vegetables begin to soften and become translucent. Stir Sauté for about 1 to 2 minutes, until onions stir the chopped onions into the cooking pot. Select Sauté. Once butter begins to sizzle, of the Cuisinart Place the butter and oil in the cooking pot

preparing soup) 1 cup frozen peas (thaw while

1 to 2 cups medium egg noodles 5½ cups chicken broth 1 sprig fresh thyme 1 sprig fresh parsley ½ teaspoon kosher salt thighs, bone in, skin removed

™

3 to 4 pounds mixed chicken breasts and about 1 cup

3 ribs celery, cut into ¼-inch dice, ¼-inch rounds, about 3 to 4 cups

6 medium carrots, sliced into about 1½ cups

2 small onions, finely chopped, 1 teaspoon olive oil 1 teaspoon unsalted butter

This soothing soup is chock full of chicken

• fat 2g • chol. 0mg • sod. 515mg • calc. 21mg • fiber 5g

Calories 110 (16% from fat) • carb. 16g • pro. 7g

Nutritional information per serving (one cup):

Parmesan cheese. fresh spinach or serve with freshly grated Note: Vary the soup by adding chopped

seasonings accordingly. Serve immediately. pepper, and lemon juice. Taste and adjust Remove and discard bay leaf. Stir in salt,

you to allow steam to disperse. drops, remove lid carefully, tilting away from Release to release pressure. When float valve audible beep sounds use Natural Pressure High Pressure. Set timer for 8 minutes. When the cooking pot. Lock lid in place. Select Add bay leaf, lentils, and chicken broth to

aromatic. another minute or two, until garlic becomes slightly golden. Stir in garlic and sauté for 4 minutes, stirring occasionally, until soft and Stir in the carrots. Sauté vegetables for about 1 to 2 minutes, until onions start to soften. chopped onions into the pot. Sauté for about oil to heat for a few minutes and then stir the Electric Pressure Cooker. Select Sauté. Allow Place oil in the cooking pot of the Cuisinart

½ teaspoon lemon juice ¼ teaspoon ground black pepper 1¼ teaspoons kosher salt 5 cups chicken broth 1 pound dried brown lentils ½ bay leaf 2 cloves garlic, thinly sliced dice, about 1 cup

1 medium carrot, cut into ¼-inch about 1 cup

1 medium onion, chopped, 1 tablespoon olive oil

Makes 8 cups

Lentil Soup

oregano, cumin, and coriander. Sauté, of the chopped red bell pepper, garlic, Select Sauté, add chopped onions, ¾ cup

refrigerate until ready to use. off. Remove, slice into ½-inch pieces and about 4 to 5 minutes on each side. Turn is hot, cook the sausages until browned, and let oil heat for 3 to 4 minutes. When oil Electric Pressure Cooker. Select Browning

™

• calc. 35mg • fiber 5g

• fat 3g • sat. fat 1g • chol. 22mg • sod. 447mg Calories 140 (20% from fat) carb. 16g • pro. 10g

Nutritional information per serving (one cup):

with a scoop of cooked rice. diced avocado. Soup may also be served freshly chopped parsley, sour cream and Serve in warmed bowls as desired with

to hold soup until ready to serve. allow flavors to blend. Turn to Keep Warm and salt, simmer for 15 to 20 minutes to bone and fat. Add cayenne, sherry, vinegar, adding shredded meat to soup; discard remove meat from ham hock and shred, soup. When hock is cool enough to handle, texture. Slice reserved sausage and add to potato masher to smash beans to desired avoid scratching nonstick cooking pot) or cooker first and use blender carefully to

hand blender (unplug pressure

™

Cuisinart hock and bay leaf; discard bay leaf. Use a to disperse. Select Simmer. Remove ham lid, tilting away from you to allow steam When float valve drops, turn off. Remove

about 20 minutes. sounds, allow pressure to release naturally, timer for 30 minutes. When audible beep lid in place. Select High Pressure, and set ham hock, and bay leaf. Cover and lock 3 to 4 minutes. Add the water, black beans, tender, about stirring until onions are translucent and

Makes about 10 cups

Soup

• calc. 111mg • fiber 12g

Add oil to the cooking pot of the Cuisinart

1 teaspoon kosher salt 1 tablespoon red wine vinegar ¹⁄³ cup dry sherry ¼ teaspoon cayenne 1 bay leaf or smoked turkey wing

1 ham hock (about 1 pound) over, rinsed and drained

1 pound dry black beans, picked 6 cups water ½ teaspoon coriander 1 teaspoon cumin 1 tablespoon oregano 3 garlic cloves, peeled and chopped divided

1¼ cups chopped red bell pepper, 1½ cups chopped onion turkey, or pork sausage

12 ounces smoked spicy chicken, 1 tablespoon extra virgin olive oil

Cuban Black Bean

• fat 3g • sat. fat 0g • chol. 0mg • sod. 228mg Calories 246 (11% from fat) • carb. 46g • pro. 11g

Nutritional information per serving (one cup):

or shredded cheese. freshly chopped parsley and grated, shaved Serve in warmed bowls garnished with

and discard bay leaf before serving. to hold soup until ready to serve. Remove directions to al dente. Turn to Keep Warm add pasta and cook according to package Brown. When liquids reach boiling point, teaspoon of Italian herb blend. Select and their juices, salt, and the remaining to disperse. Stir in broth/stock, tomatoes lid, tilting away from you to allow steam When float valve drops, turn off. Remove

cheese

naturally, about 20 minutes. beep sounds, allow pressure to release and set timer for 35 minutes. When audible and lock lid in place. Select High Pressure the water, dried beans, and bay leaf. Cover the onions are softened and translucent. Add blend. Sauté, stirring for 4 to 5 minutes, until garlic, and 1 teaspoon of the Italian herb add the chopped onions, carrots, celery, Heat oil for 3 to 4 minutes. When oil is hot,

Electric Pressure Cooker.

™

Makes about 12 cups

of the Cuisinart Select Sauté and add oil to the cooking pot

or Grana Padano shredded Parmesan freshly grated, shaved or

chopped fresh parsley small shell pasta

1½ cups tubetti, small macaroni, or 1 teaspoon kosher or sea salt tomatoes with juice

2 cans (14 ounces each) diced chicken broth/stock

4 cups low-sodium vegetable or 1 bay leaf beans, rinsed and picked over

1 pound dry cannellini or white

6 cups water divided

2 teaspoons Italian herb blend, 3 cloves garlic, peeled and minced ½ cup sliced celery 1 cup diced (½-inch) carrot 1½ cups chopped onion 1 tablespoon extra virgin olive oil

version of this classic Italian soup.

Try our hearty and healthy vegetarian

Pasta e Fagioli

refrigerate remaining dressing for another (or more to taste) of the dressing (cover and When wheat berries are cooled, add ½ cup

about

⁄8 cup dressing.

and process until emulsified. There will be blade and process until smooth. Add the oil processor fitted with the metal chopping bowl of a food processor or mini food sugar, salt, pepper, and vinegar in the work the dressing. Place the red onion, mustard, While cooking the wheat berries, prepare

transfer to a large bowl. until done to taste. Drain wheat berries and still a little chewy, select Simmer and cook to allow steam to disperse. If grains are Remove lid carefully, tilting away from you pressure. When float valve drops, turn off. off. Use Quick Pressure Release to release minutes. When audible beep sounds, turn Select High Pressure and set timer for 50 Pressure Cooker. Cover and lock lid in place.

Electric

™

oil in cooking pot of the Cuisinart Place wheat berries, water, and vegetable

¼ cup chopped fresh parsley ¹/³ cup chopped sun-dried tomatoes ½ cup chopped green onion ¾ cup chopped red bell pepper 1 cup shredded zucchini

1¹⁄

cups cut corn (use frozen thawed)

½ cup extra virgin olive oil (or use a fruit flavored vinegar)

¼ cup white balsamic vinegar black pepper

½ teaspoon freshly ground 1 teaspoon kosher salt 1 teaspoon sugar 1½ teaspoons Dijon-style mustard ¼ cup chopped red onion 1½ tablespoons vegetable oil 6¾ cups water 1½ cups wheat berries

Makes 6 cups salad (12 servings)

as a side dish.

• calc. 14mg • fiber 3g

• fat 7g • sat. fat 1g • chol. 0mg • sod. 148mg Calories 110 (46% from fat) • carb. 15g • pro. 2g

Nutritional information per serving (½ cup):

from refrigerator 30 minutes before serving. immediately, cover and refrigerate. Remove the parsley; toss to combine. If not serving dried tomatoes. Toss gently to combine. Add zucchini, red pepper, green onion, and sunuse), and toss to coat. Add the corn,

This salad is a refreshing change

Vegetable Salad

Wheat Berry &

• calc. 32mg • fiber 5g

• fat 5g • sat. fat 0g • chol. 0mg • sod. 34mg Calories 123 (34% from fat) • carb. 17g • pro. 4g

Nutritional information per serving (½ cup):

decorative bowl to serve. to taste with salt and pepper. Transfer to a into the salad just before serving. Season immediately. Stir green beans and edamame combine. Cover and refrigerate if not serving whisk if it has separated). Toss gently to beans, and ²⁄³ of the vinaigrette (stir with and red onions. Add cooked drained pink with the celery, red pepper, dried cranberries, Cut corn from cobs and place in a large bowl

water and drain again. simmer until tender. Drain, plunge into ice If not completely tender, select Simmer and Natural Pressure Release. Test for doneness. minutes. When the audible beep sounds, use High Pressure and set cooking time for 11 cooking pot. Add dried beans to pot. Select Add 2 cups water to the water in the

towels to complete draining. Drain all vegetables. Place on layered paper into a bowl of ice water to stop cooking. seconds. Remove and plunge immediately cooking pot. Stir in hot water for 30 to 40 Remove trivet, rack. Add edamame to and plunge into ice water to stop cooking. Pressure Release. Remove green beans When audible beep sounds, use Quick High Pressure and set time for 1 minute. corners together. Place on trivet/rack. Select square sheet of parchment paper and bring cooking. Place green beans on a 16-inch and plunge into a bowl of ice water to stop use Quick Pressure Release. Remove corn set for 1 minute. When audible beep sounds, the cooking pot. Select High Pressure and place corn on rack. Add one cup of water to

Electric Pressure Cooker and

™

Cuisinart Place trivet/rack in the cooking pot of the

of the salad and allow the flavors to blend. dressing. Let stand while preparing the rest You will have about 1 cup of the vinaigrette be done in a blender or food processor.) until an emulsion is formed. (This may also add oil in a slow, steady stream, whisking bowl. Whisk to combine, and while whisking, honey, ginger, and chili paste in a medium Place sherry vinegar, lime juice, soy sauce,

pepper to taste kosher salt and freshly ground

and picked over cannellini beans, rinsed, drained 1 cup pink, pinto, black or

½ cup chopped red onion ¾ cup dried cranberries red bell pepper

Makes 9 cups

flavor of dried cranberries.

• calc. 85mg • fiber 0g

(

¹/

of cheesecake):

Nutritional information per serving

1 cup chopped (½x¼-inch strips) 1 cup thinly sliced celery 1½ cups frozen edamame (soybeans) ½-inch pieces on the diagonal

8 ounces green beans, cut into silks removed

4 ears fresh corn, husks and ²⁄³ cup vegetable oil with garlic

1 teaspoon Asian chili paste fresh ginger

1½ teaspoons finely chopped 1½ tablespoons honey soy sauce

1½ tablespoons low-sodium 2 tablespoons fresh lime juice 3 tablespoons sherry vinegar

green beans, edamame, and the bright

this bean salad also includes fresh corn and

Dressed with an Asian-inspired vinaigrette,

Three-Bean Salad Not the Same Old

• fat 19g • sat. fat 12g • chol. 94mg • sod. 255mg

Calories 206 (84% from fat) • carb. 2g • pro. 7g

and garnish if desired. Before serving remove from springform pan temperature, then cover and refrigerate. top of the cheesecake. Let cool to room any accumulated condensation from the Dab gently with a paper towel to remove cooling rack. Remove foil and plastic wrap. using the foil strips to lift up. Place on a Remove cheesecake from the cooking pot away from you to allow steam to disperse. drops, turn off. Remove lid carefully, tilting Release to release pressure. When float valve audible beep sounds, use Natural Pressure Pressure and set timer for 16 minutes. When Cover and lock lid in place. Select High

and place on the trivet. lower the cheesecake into the cooking pot cradle strip upward. Use the cradle to help cheesecake to expand. Bring the ends of the the sides tight, but allowing room for the a piece of buttered aluminum foil – making

pan in the center. Cover cheesecake with Place on counter and set filled springform

make a “cradle.” 24 inches in length and 2 inches wide to again two more times to create a strip about long. Fold in half lengthwise, then fold in half Cut a piece of aluminum foil about 24 inches

2 cups of hot water to the pot.

Electric Pressure Cooker and add

™

Cuisinart Place trivet/rack in the cooking pot of the

times to incorporate. Pour into prepared pan. over the cream cheese mixture and pulse 10 15 seconds longer. Sprinkle the Gorgonzola minute. Scrape the work bowl and process sage and pepper. Process until smooth, 1 seconds longer. Add the eggs, lemon juice, 1 minute. Scrape the work bowl, process 30 processor and process until smooth, about Place the cream cheese in the food

pan, leaving excess nuts on the bottom. over the bottom and sides of the buttered chopped finely. Sprinkle the chopped nuts with the metal chopping blade and pulse until Place the walnuts in a food processor fitted

in the center and wrap the exterior tightly. foil the same size. Place the springform pan 16x16 inches) on top of a sheet of aluminum spray. Place a sheet of plastic wrap (about melted unsalted butter or coat with cooking Lightly coat a 7x3-inch springform pan with

1 cup Gorgonzola dolce, crumbled pepper

¹/8 teaspoon freshly ground white 1 teaspoon rubbed sage 2 teaspoons fresh lemon juice 3 large eggs, at room temperature cut into 1-inch pieces

at room temperature, (do not use low fat), 1½ pounds cream cheese

and pieces, toasted 3 tablespoons walnut halves

2 teaspoons unsalted butter, melted

Makes one 7-inch cheesecake, 16 slices

fruit such as sliced pears, apples or figs.

tender greens as a salad. Garnish with fresh

breads. May also be sliced and served on

Serve with crackers or slices of crusty

Cheesecake

Savory Gorgonzola

• calc. 12mg • fiber 1g

• fat 4g • sat. fat 1g • chol. 0mg • sod. 58mg

Calories 49 (67% from fat) • carb. 3g • pro. 1g

Nutritional information per serving (2 tablespoons):

Serve with pita and vegetable crudités.

accordingly. fully combined. Taste and adjust seasoning Scrape bowl, add olive oil, and pulse until lemon juice, and tahini, and pulse to process. metal chopping blade. Add the parsley, salt, into work bowl of food processor fitted with Strain the eggplant and garlic and place

you to allow steam to disperse. drops, remove lid carefully, tilting away from Release to release pressure. When float valve audible beep sounds use Quick Pressure High Pressure. Set timer for 4 minutes. When minutes. Add water. Lock lid in place. Select Cook until soft and slightly golden, about 5 Sauté. Stir eggplant and garlic into the pot.

Electric Pressure Cooker. Select

™

Makes about 1½ cups

eggplant, cooking it in your

Cuisinart Place olive oil in the cooking pot of the

1 tablespoon olive oil 2 tablespoons tahini paste 2 tablespoons lemon juice ½ teaspoon kosher salt 2 to 3 tablespoons fresh parsley leaves ½ cup water 4 garlic cloves, peeled peeled and cut into 1-inch cubes

1 large eggplant, about 1 pound, 1 tablespoon olive oil

pressure cooker keeps the kitchen cool.

Instead of heating up the kitchen to roast the

Baba Ghanoush

• calc. 11mg • fiber 3g

• fat 5g • sat. fat 1g • chol. 0mg • sod. 85mg

Calories 60 (70% from fat) • carb. 3g • pro. 1g

Nutritional information per serving (2 tablespoons):

Serve with pita and vegetable crudités.

Taste and adjust seasonings accordingly. add the water and olive oil until smooth. Scrape work bowl and with machine running lemon juice in bowl and pulse to combine. blade. Add parsley, garlic, tahini, salt, and food processor fitted with metal chopping Place cooked garbanzos in the work bowl of

the hot water.) Strain. beans will also continue to cook as they sit in until they reach soft consistency. (Garbanzo garbanzos; if still firm, select Simmer and cook away from you to allow steam to disperse. Test float valve drops, remove lid carefully, tilting Release to release all of the pressure. When audible beep sounds use Natural Pressure Pressure. Set timer for 40 minutes. When Cooker. Lock lid in place. Select High

Electric Pressure

™

Makes about 2 cups

cooking pot of the Cuisinart Place garbanzo beans and water in the

¼ cup olive oil 5 tablespoons water 1 to 2 tablespoons lemon juice 1 teaspoon kosher salt 2 tablespoons tahini 1 small garlic clove 1 tablespoon fresh parsley leaves 4 cups water 1 cup garbanzo beans (chickpeas)

Makes about 4 cups

with roast spring lamb.

• calc. 42mg • fiber 8g

Hummus

• calc. 18mg • fiber 2

Electric Pressure

™

• fat 4g • sat. fat 0g • chol. 0mg • sod. 86mg Calories 82 (38% from fat) • carb. 10g • pro. 3g

Nutritional information per serving (¼ cup):

Serve warm, or chill until ready to serve. completely puréed, smooth and creamy. oil, lemon juice, and salt. Process until fitted with metal chopping blade. Add olive Transfer bean mixture to a food processor

you to allow steam to disperse. drops, remove lid carefully, tilting away from release pressure. Turn off. When float valve sounds, use Quick Pressure Release to timer for 5 minutes. When audible beep cup water. Select High Pressure and set Cooker with chopped onion, garlic, and ½

™

pot of the Cuisinart Place partially cooked beans back in cooking

handle, remove tough outer shells. and discard bay leaf. When cool enough to you to allow steam to disperse. Drain beans, drops, remove lid carefully, tilting away from Natural Pressure Release. When float valve 18 minutes. When audible beep sounds, use place. Select High Pressure and set timer for

Electric Pressure Cooker with

™

water and bay leaf. Cover and lock lid in Cuisinart Place fava beans in cooking pot of the

Makes 4 servings

8 minutes!

Artichokes

1 teaspoon kosher salt 2 tablespoons fresh lemon juice ¼ cup extra virgin olive oil 1 clove garlic, peeled 1 cup chopped onion 1 bay leaf 4 cups water 1 pound dried fava beans, rinsed

Parmesan, or serve puréed as a side dish of extra virgin olive oil and a shaving of bruschetta, or pita crisps with a drizzle

with dried fava beans. Serve on crostini,

Prepare this springtime favorite year round

Fava Bean Purée

• fat 1g • sat. fat 0g • chol. 0mg • sod. 105mg

Calories 89 (8% from fat) • carb. 18g • pro. 6g

Nutritional information per serving (one artichoke):

favorite dipping sauce. Serve immediately with melted butter or your

disperse. tilting away from you to allow steam to When float valve drops, remove lid carefully, Pressure Release to release all of the steam. When audible beep sounds, use Quick High Pressure and set timer for 8 minutes. down in the pot. Lock lid in place. Select remaining lemon halves. Place them top Rub the cut parts of the artichoke with the

and fuzz) with a melon baller or spoon. remove the choke (the inner thorny leaves step is to open up the leaves at the top and the outer layers of tough leaves. An optional at the base, cut ¹⁄³ off the top, and trim off Prepare artichokes by cutting the stem off

Electric Pressure Cooker. lemon in the cooking pot of the Cuisinart Place 1 cup of water with the juice of one

2 lemons, cut in half (about 6 to 7 ounces each)

4 medium artichokes

Perfect artichokes, ready in just

Simple Raspberry Sauce ........ 34

Bean Mascarpone Cream ........ 33

Ginger Steamed Pears with Vanilla

Creamy Rice Pudding ........... 33

Mango Coconut Bread Pudding ... 32

Lemon Cheesecake ............ 31

Desserts

Corned Beef with Vegetables ..... 30

& Onions .....................30

Sausages with Peppers

Pork Barbecue ................ 30

Onions & Figs ................. 29

Pork Chops with Balsamic,

Artichokes & Olives............. 28

Braised Lamb Shanks with

Veal Stifado................... 28

& Sun-Dried Tomatoes .......... 27

Veal Shanks with Mushrooms

Stuffed with Sage Mushrooms .... 26

Boneless Veal Shoulder Roast

Classic Beef Stew.............. 26

Beef/Pot Roast ................ 25

Mediterranean Brisket of

Meat Sauce for Pasta ........... 24

Turkey Chili ................... 24

Green Chicken Chili ............ 23

with Apples & Almonds.......... 23

Curried Chicken Salad

Chicken with Herb Dumplings .... 22

& Carrots..................... 21

Pesto Chicken with Potatoes

Peas & Tarragon ............... 21

Risotto with Shrimp, Sugar Snap

Risotto Primavera .............. 20

Entrées

Champagne Vinaigrette.......... 19

Toasted Walnuts & Beet Salad with Feta,

& Potatoes ................... 19

Curried Cauliflower

Corn Pudding ................. 18

Tzimmes ..................... 18

Rice Pilaf..................... 17

Sweet Potato Purée ............ 17

Garlic & Herb Smashed Potatoes .. 16

New Potatoes with Parsley ....... 16

Shiitake Mushrooms ............ 16

Green Beans with

Side Dishes

Brown Beef Stock .............. 15

Chicken Stock................. 15

Mushroom Barley Soup ......... 14

Tomato Soup.................. 14

Chicken Soup with Noodles ...... 13

Lentil Soup ................... 13

Cuban Black Bean Soup......... 12

Pasta e Fagioli ................ 11

Soups

Wheat Berry & Vegetable Salad ... 11

. 10

Not the Same Old Three-Bean Salad

Savory Gorgonzola Cheesecake .... 9

Baba Ghanoush ................9

Hummus ...................... 8

Fava Bean Purée................ 8

Artichokes..................... 8

Grains, Salads Appetizers, Beans,

reCipes

1¼ cups

2 cups

2¼ cups

2 cups

2¼ cups

2½ cups

2 cups

26 to 33 minutes 33 to 40 minutes

22 to 25 minutes 30 to 35 minutes

20 to 24 minutes 30 to 35 minutes

N.A. 8 to 10 minutes

25 to 30 minutes 30 to 35 minutes

35 to 40 minutes 50 to 60 minutes

18 to 22 minutes 33 to 38 minutes

20 to 25 minutes 28 to 32 minutes

Cooking Time (unsoaked) Yield

(soaked overnight)

Cooking Time

Soybeans

Red Beans

Navy Beans

Pinto

Lentils

Great Northern

(Garbanzo Beans)

Chickpeas

Cannellini

Black Beans

Beans (1 cup)

to simmer to complete cooking. to simmer until cooked tender. As with vegetables it is better to under cook and allow beans, something you will have no control over) select Simmer and allow the beans

• If beans are not completely cooked (this is partially dependent on the age of the dried

• When cooking beans, use High Pressure and Natural Pressure Release.

• After cooking beans, clean lid, gasket, steam release valve, and float valve carefully.

• Add 2 teaspoons oil per cup of beans to prevent foaming.

• Never fill pressure cooker more than one-third full when cooking beans.

dishes. garlic, herbs to taste + 4 teaspoons oil) and freeze in 1-cup amounts to add to other

• Cook beans in large batches (1 pound beans + 8 cups water + seasonings + onion,

flavor. Do not salt before cooking as salt inhibits cooking.

• Onions, garlic, celery, sprigs of fresh herbs or a bay leaf may be added for additional

without presoaking.

• Beans may be soaked overnight, but the pressure cooker allows you to cook beans

bits of dirt and debris. Rinse beans and drain.

• Before cooking dried beans, pick over and discard any broken or shriveled beans or

Dried Beans

4 cups 5 cups + 2 tablespoons butter or oil 11 to 12 cups

4¼ cups + 2 tablespoons butter or oil 7½ to 8 cups

3 cups + 2 tablespoons butter or oil 5½ to 6 cups

2¼ cups + 1 tablespoon butter or oil 4 to 4½ cups

1½ cups + 1 tablespoon butter or oil 3 cups

3 cups

2 cups

1½ cups

1 cup

Rice Amount Liquid/Butter or Oil Yield (when fluffed)

Do not fill (rice and liquid combined) past the halfway mark when cooking white rice.

Pressure Release, then Quick Pressure Release if any pressure remains. White rice is cooked for 3 minutes on High Pressure, followed by 7 minutes on Natural

optional to taste (you may wish to omit salt completely if using a purchased broth). or from an Asian restaurant. The butter or oil are optional to prevent foaming. Salt is and slightly stickier than rice cooked on the stovetop, more like rice from a rice cooker Use this method for cooking long-grain or basmati rice. The texture will be more moist

White Rice

10 minutes, followed by Quick Pressure Release. High Pressure for 30 minutes. Natural Pressure Release for

minutes, followed by Quick Pressure Release. High Pressure for 2 minutes. Natural Pressure Release for 10

minutes, followed by Quick Pressure Release. High Pressure for 20 minutes. Natural Pressure for 10

Followed by Simmer if too much liquid. High Pressure for 6 minutes. Quick Pressure Release.

minutes, followed by Quick Pressure Release. High Pressure for 20 minutes. Natural Pressure for 10

10 minutes, followed by Quick Pressure Release. High Pressure for 10 minutes. Natural Pressure Release for

Pressure for 6 minutes, followed by Quick Pressure Release. Sauté rice in butter/oil until opaque. Add liquid. High

Wheat Berries

cups liquid/water)

Quinoa (1½ cups quinoa + 2¼

Kamut

+ 2 cups liquid/water)

Amaranth (1 cup amaranth

Wild Rice

Red Rice, Wehani Rice Black Japonica, Brown Rice,

Aborio

Rice/Grain Cooking Time/Pressure/Pressure Release

Use specific directions for cooking white rice. The exception is white rice, which is cooked differently from speciality rice and grains.

1 to 2 tablespoons butter or oil. DO NOT COOK MORE THAN THIS AMOUNT. below indicates otherwise, is to cook 2 cups of the rice or grain in 6½ cups liquid with A general formula to follow, unless you are preparing a specific recipe or the chart

or butter must be added to prevent foaming. grains are best slightly undercooked if they are to be added to soups or casseroles. Oil Release. If further cooking is needed, select Simmer and cook until tender. Rice and using High Pressure, followed by a combination of Natural and Quick Pressure when cooking and pressure release are completed. In most cases, cooking is done Rice and grains cook best in a large amount of water, with the excess water drained

Rice and Grains

Quick Pressure Release

1 to 3 minutes

cut into ½-inch

slices

or Zucchini, Squash, Yellow Crookneck

Quick Pressure Release

3 to 4 minutes

6 to 8 minutes

peeled & sliced

halved & seeded

Butternut,

Acorn,

Squash – Winter

Quick Pressure Release

5 to 6 minutes

5 to 8 minutes

5 to 7 minutes

Sweet, 2-inch cubes

Red,

new (2-3 oz each)

White,

medium quartered

Potatoes

4 to 6 ears

medium-large

Parsnips,

2-inch pieces

Parsnips,

Onions,

1-inch strips

Greens,

(use trivet/rack)

Corn,

Carrots,

– or “baby cut”

Carrots,

florets

Cauliflower,

Broccoli,

Beets,

lengths 1½ pounds, cut into 2-inch

Beans, Green or Yellow Waxy

each 4 medium/large, 8 to 10 ounces

Artichokes

Quick Pressure Release

1 to 2 minutes

3 to 4 minutes

2 to 4 minutes

5 to 7 minutes

1 minute

2 to 3 minutes

8 minutes

2 to 3 minutes

24 to 26 minutes

Pressure 1 to 2 minutes/Low

7 to 9 minutes

½-inch slices

peeled, cut into

baby peeled

collards, kale, cut into

½-inch slices

cut into 2-inch lengths

cut into large

cut into large florets

Food Cooking Time Pressure Release Method

is on High Pressure unless otherwise indicated. to under cook, then allow additional time to steam – to avoid overcooking. All cooking and longer steaming time may be needed. When cooking vegetables it is always best cooking. If pressure cooking frozen vegetables, 1 to 2 minutes additional cooking time steam the vegetables until preferred texture is reached. Add ½ cup water or liquid for sounds. If vegetables require more cooking, turn pressure cooker off, and cover to quickly – be sure to use Quick Pressure Release immediately after audible beep Vegetables should be well washed and peeled if necessary. Vegetables cook very

Vegetables

Natural Pressure Release

9 to 10 minutes

overcooking) important to avoid pound (weight is 10 minutes per

1½-2 inches Cubes for stew,

Boneless Shoulder Roast

Veal

Quick Pressure Release

Natural Pressure Release

Quick Pressure Release

22 to 28 minutes

50 to 55 minutes

first 9-11 minutes, brown

rib pieces Spareribs, cut into 2 to 3

about 3 pounds Boneless Shoulder Roast,

¾-1 inch thick Chops, Loin, bone in,

Pork

Natural Pressure Release

22 to 25 minutes

24 minutes

about 1½ inches Shoulder cubes for stew,

each Shanks, four, 12 ounces

Lamb

Beef Stew for times with vegetables) Natural Pressure Release (see recipe for

Natural Pressure Release

10 minutes

50 minutes

24 minutes per pound

99 minutes

Stew – 1½ to 2-inch cubes

thick Short Ribs, 2-3 inches

Corned Beef Brisket

Brisket, 2½-2 pounds 55 minutes

Round, 3-3½ pounds Pot Roast, Bottom

Beef

Quick Pressure Release

5 to 6 minutes

9 to 10 minutes

Thighs/Legs, boneless 8 to 10 minutes

Thighs/Legs, bone in 9 to 12 minutes

2 pounds Boneless Chicken Breast,

bone in, 3 pounds Chicken Breast,

Quick Pressure Release

24 to 28 minutes

Whole – up to 4 pounds

Chicken

Food Cooking Time Pressure Release Method

poulTry & meaTs

⁄3 to ½ of the traditional cooking

and starting temperatures. slightly due to individual size of pieces browning first. Cooking times will vary most poultry and meats benefit from indicated. For best results and flavor, on High Pressure unless otherwise for added flavor. Most items are cooked herbs such as garlic, parsley, thyme, etc. onions, carrots, and celery and aromatic sure to add vegetables such as chopped cooking for longer amounts of time. Be 45 minutes or less, and 1½ cups if when pressure cooking meats for Be sure to add at least 1 cup of liquid

and Meats Suggested Cooking Times for Poultry

build and pressure cooking to begin. (depending on the recipe) for pressure to it will take approximately 5 to 40 minutes When pressure cooking, remember that

Pressure Heat-Up Times

LIST OF RECIPES ................................ 7

Dried Beans .......................................... 6

Rice and Grains .................................... 5

Vegetables ............................................ 4

Poultry and Meats .............................2-3

Electric Pressure Cooker –

™

Cooking Times CHarTs:

Simmer to complete cooking.

• If something is almost cooked, use

the cooking charts provided as a guide. to avoid overcooking. You can also use to add vegetables at the end of cooking your recipe to get it right. You may wish least half – you may need to “play” with time. Reduce your cooking liquid by at at least guide. In general, cooking time will be one in our cookbook and use it as a

• To adapt your own recipes, find a similar

evaporation. and thus fewer nutrients are lost to cooking methods, as less liquid is used pressure cooking than with traditional

• More nutrients are preserved during

and tear. lid on tightly. This saves on gasket wear

• Do not store pressure cooker with

and may overcook. otherwise foods will continue to cook, completion of pressure cooking; is important to begin immediately upon pressure. For Quick Pressure Release it follow recipe instructions for releasing

• When pressure cooking is completed,

more quickly than cold foods/liquids.

• Hot foods/liquids will come to pressure

it will go to allow proper locking. and moved as far counterclockwise as

• Make sure the lid is on firmly and tightly,

of the pressure cooker.

• Never exceed the Maximum Fill Amount

methods. less than for traditional cooking

• The amount of liquid needed is much

soups, stews, side dishes and more. Cuisinart adapted for preparation in your

• Many family favorites can be easily

Tips and HinTs

CPC-600 Series

Electric Pressure Cooker

Cuisinart

Reverse Side

Booklet

Instruction

Version no: CPC600 Series IB-7077G

140 mm (W) X 216 mm (H)

Size: 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.

Die cut: New

Bar Code:

Date: 02/26/13 (01)

Coordinator: Astor You / Scias Liu

Cuisinart CPC-600 Instruction Manual

Specifications and Main Features

Frequently Asked Questions

User Manual