TCS-60
INSTRUCTION AND
RECIPE BOOKLET
SAVE THESE INSTRUCTIONS
FOR HOUSEHOLD USE ONLY
SPECIAL CORDSET INSTRUCTIONS:
A short power-supply cord (or detachable power-supply cord) is to be
provided to reduce the risk resulting from becoming entangled in or
tripping over a longer cord. Longer detachable power-supply cords or
extension cords are available and may be used if care is exercised in
their use. If a longer detachable power-supply cord or extension cord
is used:
1. The marked electrical rating of the cord set or extension cord should
be at least as great as the electrical rating of the appliance.
2. The cord should be arranged so that it will not drape over the countertop or tabletop where it can be pulled on by children or tripped over
unintentionally.
NOTICE: This appliance has a polarized plug (one prong is wider than
the other).
To reduce the risk of electric shock, this plug will fit into a polarized outlet
only one way. If the plug does not fit fully into the outlet, reverse the plug.
If it still does not fit, contact a qualified electrician. Do not modify the plug
in any way.
UNPACKING INSTRUCTIONS
1. Place the gift box containing your Cuisinart steamer on a flat, sturdy
surface before unpacking.
2. Remove instruction booklet and other printed materials from top of
polyfoam insert. Next, remove the top polyfoam insert.
3. Carefully lift steamer trays from box and set aside. Then remove
steamer base.
4. Remove the lower polyfoam insert containing the steamer base.
5. Remove any additional literature from the box. Before using for the first
time, wash all parts according to the "Cleaning and Storage" section on
page 5 of this booklet to remove any dust or residue.
INTRODUCTION
The Cuisinart®Turbo Convection Steamer steams food faster than
conventional steamers. The convection fan circulates air for faster and
more even steam distribution. Foods cook faster, so flavors are sealed in,
which allows the natural flavors to flourish. Steaming food is a healthy way
to prepare your favorite meals. Fats, oils, and butter are not necessary for
steaming, though small amounts of extra virgin olive oil or flavored oils
may be used for added flavor.
PARTS
1. Turbo Convection Fan
2. Lid
3. Second Steaming Tray
4. Rice Bowl
5. Large Steaming Tray
6. Removable Water Reservoir
7. Steamer Base with
Water Reservoir Holder
8. Control Panel
4
6
7
2
3
5
1
8
3
When you have finished steaming, unplug from wall socket and allow
to cool completely. Clean before storing.
Setting the Time:
• Turn the control knob to select the desired steaming time. The steamer
will begin.
Stopping the Steamer:
• The steamer will automatically shut off after the programmed time
has elapsed.
• An audible tone will signal that steaming is complete.
• If you want to stop the steamer before time has elapsed completely,
simply turn the control knob to “off”.
After Cooking:
• Unplug the plug from the power outlet.
• After turning off steamer, wait 1 minute before removing lid to avoid
steam burns.
• When removing the lid or other components from your steamer, make
sure to use oven mitts. First remove the turbo convection fan. Then
remove lid carefully, lifting the side farthest away from you first, to allow
the steam to escape away from you.
• Lift off the top steaming tray first (if you have used both trays).
• Next remove the bottom (larger) steaming tray.
• Set the trays down on a flat, heat and water resistant surface, and
remove contents.
• During the cooking cycle, water from condensation will accumulate in
the steamer base. Allow to cool completely before emptying and
following cleaning instructions on page 5 (remove water reservoir before
emptying steamer base).
5
For convenience, the following parts are top rack dishwasher safe:
• Large Steaming Tray
• Second Steaming Tray
• Rice Bowl
• Lid
Never put turbo convection fan or steamer base in dishwasher or immerse
in water. These parts may be wiped with a damp cloth to remove residue.
To clean top of steamer base, sprinkle clean, damp sponge with a teaspoon of baking soda, and wipe base. Wipe off with clean, damp sponge.
Store your steamer in a dry place, out of the reach of children.
DESCALING THE STEAMER
After several months of use, chemical deposits may build up on the heating
element of your steamer. This process is normal. You should descale
regularly to maintain maximum steam production and extend the life of
your steamer.
To descale the steamer, fill the water reservoir to the maximum level with
equal parts of water and white vinegar (not cider or wine vinegar). Plug into
a socket. Bowl, lid and water reservoir should be in place. Set timer for
25 minutes and begin steaming.
When the timer sounds, unplug and allow to cool completely before
pouring out vinegar.
Rinse the water reservoir several times with fresh, cold water.
We also recommend using the same method to clean the steamer after
steaming seafood.
Steaming Guide
®
TCS-60 eliminates the need to stir vegetables halfway through cooking time, which is necessary with
• Use second steamer tray.
• Run hard cooked eggs under cold
water to stop cooking. Refrigerate
and cool completely before using.
• Soak dried legumes (except lentils)
overnight, drain, rinse & drain again.
• Spread drained beans evenly in rice
bowl.
• Cover with water or unsalted stock;
add fresh herbs, garlic cloves, onion
or bay leaf.
• Do not add salt until beans are completely cooked (salt and acids inhibit
the softening of beans).
• After steaming, drain, rinse and drain
again.
6 - 9 minutes
15 minutes
40 - 45 minutes
35 - 40 minutes
60 minutes
35 minutes
45 - 50 minutes
45 - 50 minutes
7
35 minutes
45 - 50 minutes +
10 minutes resting time
20 - 25 minutes +
10 minutes resting time
(larger amounts take more time)
30 - 35 minutes
45 - 55 minutes
28 - 35 minutes
35 - 40 minutes
6 - 8 minutes
8 - 10 minutes
• Use rice bowl for rices and grains.
• Liquid can be water or stock according to personal preference.
• Cooking times and liquid amounts
may vary with brand and variety
of rice.
• Stir after adding liquid to distribute
evenly in the bowl.
• Use low-sodium/low-fat stocks for
extra flavor.
• Dried or fresh herbs, chopped onion
or garlic may be added.
• Fluff rice with a fork when removing
from rice bowl.
• Trim artichokes.
• Serve cooked artichokes warm or
chilled.
• Choose firm, unrippled stalks with
tight tips; best cooked the day they
are purchased.
• Break off bottoms at the natural
break, then trim closely with a knife.
8 - 10 minutes (crispy)
10 - 16 minutes
10 -15 minutes
16 - 20 minutes
10 - 12 minutes
14 - 16 minutes
7 - 10 minutes
10 - 13 minutes
15 - 18 minutes
18 - 22 minutes
9 - 12 minutes
11 - 15 minutes
10 - 12 minutes
12 - 15 minutes
14 - 16 minutes
• Choose bunches with deep strong
color (emerald green to green with
purple) and tight florets.
• If steaming for salads, steam until
broccoli just turns bright green;
refresh immediately in iced water and
drain before using.
• Smaller sprouts are more tender;
look for small, bright green compact
heads.
• Slice off bottom, peel off outer leaves,
then cut an “x” in the bottom of each
sprout.
• Peel and slice or julienne carrots.
• For ease, use Cuisinart
®
Food
Processor 4 mm slicing disc or
3 mm julienne disc.
• Choose cauliflower with compact
florets, and no discoloration of florets
or leaves.
• Broccoflower (a hybrid of cauliflower
and broccoli) will require cooking
times similar to cauliflower.
• 4 ears in each steamer tray
• Select crisp, slender bright green
beans.
• Best when steamed until crisp-tender.
• If beans are to be used for a salad,
steam until just bright green, refresh
immediately with iced water, and
drain completely before dressing.
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