Cuisinart TCS-65 - Deluxe Turbo Convection Steamer Instruction And Recipe Booklet

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.

9

12 - 15 minutes

14 - 16 minutes

14 - 16 minutes

18 - 22 minutes

18 - 22 minutes

20 - 25 minutes

4 - 5 minutes

5 - 7 minutes

5 - 7 minutes

6 - 9 minutes

6 - 8 minutes

7 - 10 minutes

12 - 15 minutes

10 - 12 minutes

• Select crisp, slender, bright green
beans.

• If beans are to be used for a salad,
steam until bright green; refresh
immediately with iced water, then
drain completely before dressing.

• Steamed sweet potatoes are a
delicious alternative to white potatoes
for side dishes or salads – full of
vitamins A & C.

• Peel potatoes and cut in wedges.

• Waxy potatoes such as new red or
white, Yukon gold (or other yellow
potatoes) and purple potatoes are
most suitable for steaming.

• Scrub well, peel if desired, and cut
into wedges for best results.

• Trim tips and tops.

• Choose crisp, bright green pea pods.

• Choose plump, crisp, bright green
pea pods.

• Trim tips, tops and strings if tough.

• Choose firm, narrow, brightly colored
squash.

• Trim root and blossom ends – cut in
half lengthwise, then into 1/2 - 3/4
inch slices.

• Wash and remove tough stem;
remove seeds.

• If steaming halved acorn squash,
place in large steamer tray, cut side
down; increase steaming time to
25 - 30 minutes.

18 - 22 minutes

5 - 8 minutes

6 - 8 minutes

10 - 15 minutes

per inch of thickness

8 - 10 minutes

• Follow proper safe food handling pro-

cedures for poultry and seafood.

• Always check poultry for proper

doneness – juices should run clear
when tested with a knife, and internal
temperature should read 170° F for
chicken breast meat, and 180° F for
dark meat. The internal temperature
of a fish fillet/steak should read 140°F.

• Do not steam bone-in chicken.

• Clean shrimp; steam in shells for

optimum flavor.

• For most even steaming, chicken and
seafood should not touch sides of
steamer baskets.

• Pierce before steaming.

• If desired, steam drained sauerkraut
in rice bowl as an accompaniment
and increase steaming time by
5-10 minutes.

11

®

Fill the water reservoir of the steamer. Line a baking sheet with
plastic wrap. Lay the pork cubes and shrimp on the lined pan in
a single layer. Freeze for 20 minutes. Line the steamer trays with
the 6 – 8 napa cabbage leaves in a single layer; set aside. Fill
the water reservoir and attach to the steamer. Prepare Dipping
Sauce in Cuisinart

®

food processor – do not wash work bowl.

Insert the medium (4 mm) slicing disc in food processor.
Arrange the cut cabbage in the large feed tube; use medium
pressure to slice. Remove and reserve. Insert the metal blade.
With the machine running, drop the garlic clove through the
small feed tube. Process 5 seconds to chop. Add the ginger,
green onions, water chestnuts, jalapeño, and cilantro. Pulse to
chop, 5 – 10 times. Add the slightly frozen pork cubes and
shrimp. Pulse to chop, 20 – 30 times. Add the reserved sliced
napa cabbage. Pulse to combine, 10 times. Add the pine nuts,
soy, sherry, cornstarch, and ground pepper; pulse to combine,
10 times. Remove and reserve.

Lay the wonton wrappers on a clean, dry work surface. Work
with about 10 at a time. (If you try to do too many at a time, they
will dry out.) Place a rounded teaspoon of the filling in the center
of each wonton. One at a time, lightly brush the edges of each
wrapper with water. Gather the 4 corners together and pinch to
seal, then pinch the open sides to seal. Repeat until all the filling
has been used. Arrange the sealed dumplings on the leaf-lined
steamer trays, about 20 per level.

Wrap and refrigerate remaining wrappers for another use.

Assemble the steamer and steam the dumplings for 15 minutes.
Turn off steamer and unplug; let sit 1 minute. Carefully lift off the
steamer lid, transfer the dumplings to a platter lined with fresh
napa cabbage leaves, and garnish with a few sprigs of cilantro.
Put the dipping sauce in a small decorative bowl on or next
to the platter.

Nutritional analysis per dumpling

without dipping sauce:

Calories: 31g (15% from fat) • carbo. 5g • prot. 2g. •

sat. fat 0g • chol. 4 mg • sod. 67mg • fiber 0g

®

food proces-

Add the tofu; process until smooth, 15 – 20 seconds. Add 2
ounces of the spinach. Pulse to chop, 15 – 20 times; scrape the
work bowl. Repeat, and with the final batch of spinach, add the
water chestnuts, pine nuts, soy sauce, sherry, sesame oil and
black pepper. Pulse to combine well, 20 – 30 times. Remove
and reserve.

Lay the wonton wrappers on a clean, dry work surface. Work with
about 10 at a time. (If you try to do too many at a time, they will
dry out.)

Place a rounded teaspoon of the filling in the center of each
wonton. One at a time, brush the edges of each wrapper with
water. Gather the 4 corners together and pinch to seal, then pinch
the open sides to seal. Repeat until all the filling has been used.

Arrange the sealed dumplings on the leaf-lined steamer trays,
about 20 per level. Wrap and refrigerate remaining wrappers for
another use.

Assemble the steamer and steam the dumplings for 15 minutes.
Turn off steamer and unplug; let sit 1 minute. Carefully lift off the
steamer lid, transfer the dumplings to a platter lined with fresh
napa cabbage leaves, and garnish with a few sprigs of cilantro.
Put the dipping sauce in a small decorative bowl on or next to
the platter.

Nutritional analysis per dumpling

without dipping sauce:

Calories 30 (21% from fat) • carbo. 5g • prot. 1g • fat 1g •

sat. fat 0g • chol. 1mg • sod. 62 mg • fiber 1g

13

®

food processor. With the

The combination is reminiscent of the popular Spinach Artichoke

Dip, but without the high fat and cholesterol. It also makes a great

sauce to toss with your choice of steamed vegetables and freshly

cooked pasta to make a complete meal.

Makes 1-1/2 cups

Preparation: 10 minutes, + overnight (12 hours) to drain the yogurt

1 cup nonfat plain yogurt (without gelatin)
1 10-ounce package frozen chopped spinach, thawed
1/2 ounce Reggiano Parmesan cheese, cut in 1/2-inch

pieces
1 – 2 cloves garlic, peeled
8 chives, cut into 1-inch lengths
1/2 cup well-packed flat Italian

parsley leaves
1/4 cup extra virgin olive oil
4 – 6 drops Tabasco

®

or other

hot sauce (to taste)
3 – 4 tablespoons water (as needed)

Use a yogurt strainer or line a strainer with a coffee filter or
cheesecloth to strain the yogurt overnight to remove the whey.
The yogurt will thicken and lose about half its volume. Discard
the whey.

Place the thawed spinach in a clean tea towel (use a dark or old
towel – it will stain); squeeze dry and reserve.

Insert the metal blade in the Cuisinart

®

food processor. With the
machine running, drop the cheese and garlic through the small
feed tube; process 15 – 20 seconds to chop. Add the chives, pars­ley, drained yogurt and spinach; process to combine, 45 seconds.
Scrape the work bowl. With the machine running, add the olive oil
through the small feed tube in a steady stream. Scrape the work
bowl. Add the hot sauce, then the water, and process to blend,
about 20 – 30 seconds. The sauce will be thick. If you wish a
thinner sauce, add more water a little at a time to taste.

Use the sauce for steamed vegetables, or with steamed chicken
or seafood.

Nutritional analysis per tablespoon:

Calories 31 (21% from fat) • carbo. 1g • prot. 1g • fat 3g • sat. fat 0g •

chol. 1 mg • sod. 20 mg • fiber 0g

1-1/2 pounds new red or white potatoes, peeled if desired,

cut into 1-inch wedges

1-1/2 pounds sweet potatoes, peeled, quartered length-

wise, then cut into 1-inch lengths
3 ribs celery, thinly sliced *
1/2 pound snow peas, trimmed and thinly sliced *
1 shallot (1-1/2 ounces), peeled, cut into 1-inch pieces
1/2 cup fresh dill weed, fairly tightly packed
1-1/2 tablespoons Dijon mustard
1/4 cup white balsamic or white wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup extra virgin olive oil
Fresh dill sprigs for garnish

Place the white potatoes in the large steamer tray. Place the
sweet potatoes in the second steamer tray. Fill the water
reservoir and assemble the steamer. Steam the potatoes for
18 – 22 minutes, until tender.

While the potatoes are steaming, prepare the dressing.
In a Cuisinart

®

blender or food processor fitted with the metal
blade, pulse to chop the shallot finely. Add the dill weed,
mustard, vinegar, kosher salt and pepper. Process to combine;
then with the machine running, add the olive oil in a slow
steady stream. Remove and reserve.

Turn off the steamer and unplug; let sit for 1 minute. Transfer
the potatoes to a large bowl. Toss with half the dressing. If the
salad is to be served warm, add the sliced vegetables and
remaining dressing to taste. If the salad is to be served cold,
cover and refrigerate the potato mixture and sliced vegetables
separately. About 20 – 30 minutes before serving, remove from
the refrigerator, add the sliced vegetables and dressing to
taste, and toss gently to combine. Garnish with sprigs of
fresh dill.

*May use 2 or 3 mm slicing disc of Cuisinart

®

food processor

for slicing.

Nutritional analysis per 1/2 cup serving:

Calories 159 (42% from fat) • carbo. 21g • prot. 2g • fat 7g •

sat. fat 1g • chol. 0mg • sod. 111mg • fiber 2g

15

BROWN RICE, CHICKEN & BROCCOLI SALAD

This salad may be served warm or chilled.

Makes 8 servings

Preparation: 60 - 65 minutes, including steaming time

Salad:

1 cup long grain brown rice
1-1/2 cups chicken broth or stock (nonfat, low salt)
12 ounces boneless, skinless chicken breast halves,

well trimmed
2 cloves garlic, peeled, finely chopped
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon extra virgin olive oil
1 large (about 1-1/2 pounds) bunch of broccoli, florets

cut into 1-inch pieces, stems reserved for another

use (may use broccoli crowns)
2 large celery stalks, thinly sliced *
6 green onions, trimmed and thinly sliced *
1 cup small cherry or grape tomatoes (red or yellow),

washed and dried
Several sprigs of fresh thyme for garnish

Dressing:
1 clove garlic, peeled

Zest of 1/2 lemon, bitter white pith removed
3 teaspoons fresh thyme leaves (1-1/2 teaspoons dried)
1 tablespoon Dijon-style mustard
1/4 cup white balsamic or white wine vinegar
2 tablespoons freshly squeezed lemon juice
1/2 cup extra virgin olive oil
1/4 cup chicken broth or stock (nonfat, low salt)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Fill the reservoir with water and assemble the steamer. Rinse
the rice under running water until water runs clear; drain well.
Combine the rice and chicken broth in the rice bowl; stir to
combine, and spread the rice into an even layer. Cover and
steam for 35 minutes.

®

food processor fitted with

®

CHICKEN AND ROASTED PEPPER ROULADES

Easy, healthy, but good enough to serve when entertaining.

Makes 6 servings

Preparation: 15 – 20 minutes

6 boneless, skinless chicken breast halves, trimmed,

tenders removed and reserved for another use

(about 4 – 5 ounces each)

1 clove garlic
2 teaspoons dry vermouth or white balsamic vinegar
1 teaspoon extra virgin olive oil
4 – 6 fresh basil leaves, washed and dried
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 large roasted red peppers (may be from a jar),

drained and halved

36 flat spinach leaves, stems removed, washed well
and dried
12 long flexible chives, tied in pairs at the stem end, using a

square knot

(Tip: have a few extra chives available in case of breakage)

For a whole meal, do only 4 chicken breast halves and add:
8 new potatoes, 3-4 ounces each, quartered lengthwise
8 ounces snow peas, trimmed and strings removed
8 ounces carrots, peeled

Place chicken breast halves between 2 sheets of plastic wrap and
use a flat pounder to pound to an even thickness of about 1/2 inch.
Transfer chicken to a medium bowl. Clean work surface thoroughly
and wash hands with hot water and soap.

In the Cuisinart

®

Mini-Prep®Processor, chop the garlic about
10 seconds. Add the vermouth, olive oil, basil leaves, salt, and
pepper; process to combine and chop the basil, about 10 – 15
seconds. Add the basil mixture to the chicken and toss to coat
well. Lay the chicken out on a large prep board or flat platter, “skin”
side down. Wash hands with hot water and soap.

Lay 6 spinach leaves out in a line with edges overlapping. Roll a
roasted pepper into a cylinder. Lay the rolled pepper on the
spinach and roll so that the pepper is rolled in the spinach leaves.

17

TUSCAN CHICKEN

This whole meal is ready in less than an hour!

Makes 4 servings

Preparation: 15 minutes + 30 – 35 minutes steaming time

6 - 8 sprigs fresh rosemary, about 5 - 6 inches each
1 clove garlic, peeled and chopped
4 teaspoons extra virgin olive oil
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
4 boneless, skinless chicken breast halves,

about 4 - 5 ounces each, well trimmed

12 ounces new red or Yukon gold potatoes, 2 - 3 ounces

each – washed, quartered, quarters cut in half

2 plum tomatoes, sliced 1/4 inch thick, stem

ends discarded
2 tablespoons chopped sun-dried tomatoes
10 ounces zucchini squash (slender), halved lengthwise,

cut in 3/4-inch slices
10 ounces yellow squash (slender), halved lengthwise,

cut in 3/4-inch slices
6 ounces mushrooms, rinsed, dried and quartered

Fill the water reservoir and attach to steamer. Line both steamer
trays with 2 or 3 sprigs fresh rosemary; reserve the remaining
rosemary for garnish.

Combine the chopped garlic with the olive oil, kosher salt and
pepper. Rub the chicken with one third of this mixture; set aside.
May be done ahead. If preparing longer than 15 minutes ahead,
wrap and refrigerate until ready to use. Clean work surface
thoroughly; wash hands with hot water and soap.

Toss the potatoes with half the remaining garlic/olive oil mixture,
and arrange over the rosemary sprigs in the large steamer tray.
Arrange the chicken over the rosemary in the second steamer tray
(do not allow the chicken to touch sides of steamer tray). Top the
chicken with the sliced plum tomatoes, then sprinkle with the
chopped sun-dried tomatoes. Steam the potatoes and chicken for
14 minutes.

STEAMED SOLE OR FLOUNDER ROLLS

A quick, simple way to prepare fish.

Makes 4 servings

Preparation: 5 – 10 minutes + 10 – 15 minutes steaming time

Vegetable oil cooking spray
2 pounds fresh skinless sole or flounder fillets (all about

the same size)
2 green onions, trimmed and chopped*
1-1/2 tablespoons low-sodium soy sauce or tamari
1 tablespoon dry sherry
1/2 teaspoon toasted sesame oil
1/4 teaspoon freshly ground black pepper

Lightly spray the large steaming tray with vegetable oil cooking
spray (spray both baskets if doing a double recipe).

Fill the water reservoir and attach to the steamer.

Rinse and dry the sole. Lay skin side up in a single layer.
Combine the soy sauce, sherry, sesame oil, and black pepper.
Lightly brush each sole fillet with the soy mixture. Sprinkle each
with about a half teaspoon of the chopped green onions. Starting
from the flat end, roll each fillet jelly roll style into a compact log.
Arrange in the prepared steamer tray with the exposed pointed
end on the bottom. Brush again lightly with the soy mixture.

Measure the height of the rolls. Steam the rolls for 10 minutes per
inch of height (i.e., if the rolls are 1-1/2 inches in height, then they
will be steamed for 15 minutes). If desired, you may steam your
vegetable of choice in the second steaming tray. Turn off the
steamer and unplug; let sit 1 minute.

Lift off fan and lid. Transfer to warmed plates to serve.

*May be chopped in a Cuisinart

®

Mini-Prep or Cuisinart®Food

Processor fitted with the metal blade.

Nutritional analysis per serving:

Calories 163 (14% from fat) • carbo. 1g • prot. 32g • fat 2g •

sat. fat 1g • chol. 82mg • sod. 205mg • fiber 0

19

™

Nutritional analysis per serving:

Calories 176 (25% from fat) • carbo. 2g • prot. 30g • fat 5g •

sat.fat 1g • chol. 85mg • sod. 325mg • fiber 0g

SALMON & ASPARAGUS WRAPS

A nice entrée for entertaining.

Makes 4 servings

Preparation: 20 – 25 minutes + 15 minutes steaming time

1 whole salmon fillet (side) with skin, about 2-1/2 pounds

(there will be about 10 ounces left over)

20 asparagus spears, about 1/4 inch in diameter,

trimmed and peeled
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
4 strips of lemon zest (use a citrus stripper),

each about 12 inches long
4 – 5 sprigs fresh dill

Rinse and dry the salmon; remove any loose scales. Using a very
sharp slicing knife, slice salmon on the bias (diagonal cut - as if
you were slicing flank steak or London Broil) into 1/4-inch thick
slices. Using 3 slices per serving, lay them out, overlapping, so
that the brown tissue is hidden (this part of the salmon has a
stronger flavor; if you find it too strong, carefully cut it out), “skin”
side up. Combine the salt and pepper. Lightly season the salmon
with the salt and pepper. Bundle 5 asparagus spears.
Carefully wrap the salmon around the asparagus bundles; place
seam side down. “Tie” the bundle with a strip of lemon zest.
Repeat.

Assemble the steamer. Lay the dill in the bottom of the steamer
tray. Arrange the salmon wraps on top of the dill. Take care not to
allow the salmon to touch the sides of the steamer tray. Steam for
12 minutes. Turn off the steamer and let sit for 3 minutes longer.
Carefully lift out and transfer to warmed plates to serve.

Nutritional analysis per serving:

Calories 330 (51% from fat) • carbo. 4g • prot. 36g • fat 17g •

sat. fat 4g • chol. 100mg • sod. 337 mg • fiber 2g

CHICKEN WITH PESTO AND SHREDDED CARROTS

A quick, easy way to combine meat and vegetables in a single

serving. May be served hot or cool and sliced to serve on

a bed of salad greens for a warm weather meal.

Makes 6 servings

Preparation: 15 minutes + 22 minutes steaming time

6 boneless, skinless chicken breast halves

(about 5 ounces each)
3 – 6 teaspoons pesto (homemade or purchased)
6 ounces carrots, peeled and shredded

(about 1-1/2 cups)
kosher salt, to taste
freshly ground black pepper, to taste

Have ready 6 sheets of Saran

™

Classic Wrap, each about

12 inches in length.

Trim chicken of all visible fat and gristle. Rinse in cold water and
dry. Cut a sheet of plastic wrap about 20 inches in length. Place a
boneless chicken breast half on one side of the wrap, and fold
the wrap over the chicken. Use a flat mallet or pounder to pound
the chicken to an even thickness of about 1/4 inch. Repeat until
all the chicken has been pounded.

Place the chicken “skin” side down on the work surface. Spread
each chicken breast with 1/2 – 1 teaspoon of pesto, and spread
1/4 cup of shredded carrots evenly over each. Starting from one
of the short ends, roll each piece of chicken jelly roll style.
Sprinkle with salt and pepper to taste. Place a piece of rolled
chicken in the center of one of the sheets of Saran

™

Classic
Wrap. Bring two sides of the wrap together over the chicken and
fold down tightly; fold in the two open edges and tuck under the
chicken.

Arrange the chicken in the steamer trays, taking care not to push
the rolls against each other or the sides of the steamer trays.
Steam for 22 minutes. Let rest for 1 minute. Use tongs to remove
chicken rolls. Unwrap, slice and serve.

Nutritional Analysis per serving:

Calories 187 (19% from fat) • carbo. 3g • prot. 33g • fat 4g •

sat. fat 1g • chol. 82 mg • sod. 286 mg • fiber 1g

21

®

food processor

®

broccoli stem; transfer to a large bowl. In the Cuisinart

®

Mini-Prep

®

Plus, pulse to chop the garlic. Add the thyme, parsley, chives and
lemon zest; chop for 15 – 20 seconds. Add the lemon juice, olive
oil and black pepper; process to combine, 15 seconds. Pour this
mixture over the vegetables and toss to combine; allow the veg­etables to marinate while the rice and beans steam.

After 50 minutes, turn off steamer; check water reservoir and add
more water as needed. Arrange the marinated vegetables in the
second steamer basket and steam along with rice mixture for an
additional 10 minutes. Turn off steamer; wait 1 minute. Transfer the
steamed vegetables and rice/bean mixture to a large bowl and
toss to combine. Stir in the reserved broccoli florets and chopped
sun-dried tomatoes. Garnish with fresh herbs and serve.

Nutritional analysis per serving

(based on 8 servings):

Calories 198 (18% from fat) • carbo. 36gm • prot. 7gm • fat 4g •

sat. fat 1gm • chol. Omg • sod. 72mg • fiber 6gm

MOCHA CRÉME BRÛLÉE

The Cuisinart

®

convection steamer is used in place of the tradi-

tional “bain marie”, making créme brûlée simple to prepare.

Makes 6 servings

Preparation: 10 minutes, + 25 minutes steaming time and 45-60

minutes cooling; 4 hours chilling time; 5 minutes finishing.

May be done up to a day ahead; caramelize the

sugar just before serving.

1 cup heavy cream
1 cup whole milk
1/4 cup light brown sugar
3-1/2 ounces bittersweet chocolate, broken into

1-inch pieces
1 tablespoon instant espresso
4 large egg yolks
1/3 cup granulated sugar
1 tablespoon vanilla extract

Fill the water reservoir and assemble the steamer. Heat the cream

®

food processor. Pulse the

CRANBERRY POACHED PEARS

Delicious served with vanilla ice cream or frozen yogurt.

Makes 6 servings

Preparation: 15 – 20 minutes, + 25 minutes steaming time

and 10 minutes for reduction

6 ripe but firm pears
Juice of one lemon
3/4 cup dried cranberries
1-1/4 cups cranberry juice
2 teaspoons vanilla extract
Fresh mint leaves for garnish

Fill the water reservoir and assemble the steamer.

Peel the pears. Rub with lemon juice. Leave the pears whole, but
core them. Stuff the hollow with dried cranberries. Arrange in the
rice basket.

Add the cranberry juice, any remaining dried cranberries
and vanilla.

Steam for 20 – 25 minutes until tender but still firm. Turn off the
steamer and unplug; let cool 1 minute. Lift out carefully and
allow the pears to cool in the poaching liquid. Chill if not serving
immediately.

Just before serving, reduce the poaching liquid in a Cuisinart

®

1-quart Windsor pan over medium heat until it measures 1/2 cup.
Place each pear on a dessert dish and drizzle with the syrup.
Garnish with fresh mint leaves.

Nutritional analysis per serving:

Calories 214 (4% from fat) • carbo. 54g • prot. 1g • fat 1g •

sat. fat 0g • chol. 0mg • sod. 5mg • fiber 6g

23

®

Steamers.

®

Steamer will be

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 which sells Cuisinart
products of the same type. The retail store shall then decide to 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 either of the above two
options does 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, at their preference, return nonconforming
products directly to Cuisinart for repair or, if necessary, replacement, by
calling our Consumer Service Center toll-free at 800-726-0190. Cuisinart
will be responsible for the cost of the repair, replacement, and shipping and
handling of such nonconforming products under Warranty.

BEFORE RETURNING YOUR
CUISINART PRODUCT

If you are experiencing problems with your Cuisinart product, we suggest
that you call our Consumer Service Center at 1-800-726-0190 before
returning the product for servicing. Often, our Consumer Service
Representatives can help solve the problem without having the product
serviced. If servicing is needed, a representative can confirm whether the
product is under warranty and direct you to the nearest service location.

*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 1-800-726-0190 to ensure that the problem is properly diagnosed,
the product is serviced with the correct parts, and the product is still
under warranty.

®

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