Cuisinart Cook & Steam User Manual
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Cuisinart Cook & Steam User Manual

Cuisinart Cook & Steam User Manual

Cook & steam
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Cook & Steam
CRC800U

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Summary of Contents for Cuisinart Cook & Steam

  • Page 1 Cook & Steam CRC800U...
  • Page 3 Congratulations on your purchase of the Cuisinart Cook & Steam. For over 30 years Cuisinart’s aim has been to produce the very fi nest kitchen equipment so that cooks at home as well as professional chefs have the tools to express their creativity.

  • Page 4: Table Of Contents

    Contents Product Description ........3 Safety Caution ........6 Important Guidelines .

  • Page 5: Product Description

    Product Description Glass Lid Steam Tray Non-stick Rice Pot Stainless Steel Housing ‘‘COOK’’ and ‘‘HOLD’’ Indicator Power Switch...

  • Page 6: Safety Caution

    Carefully read all the instructions before using the appliance and keep in a safe place for future reference. Safety Caution Always follow these safety cautions when using this applance to avoid personal injury or damage to the appliance. This appliance should be used only as described within this instruction book. ß...
  • Page 7 ß Do not use the appliance if it has fallen or shows signs of damage. Discontinue use immediately. Contact Cuisinart (See ‘UK After Sales Service’ section). ß No repair can be carried out by the user. Return the appliance to the ‘Cuisinart Service Centre’ for inspection or repair or replacement. (See ‘UK After Sales Service’ section).

  • Page 8: Important Guidelines

    Important Guidelines ß WARNING: This appliance generates steam. Do not operate uncovered. ß Do not use your Rice cooker under wall hanging cabinet; the escaping steam could cause damage. ß Do not use metal utensils. Metal utensils will damage the non-stick fi nish on rice pot. ß...

  • Page 9: Instructions For Use

    Instructions for Use Before using this appliance, ensure the rice pot and steam tray are thoroughly cleaned and dried. Cooking Rice ß Make sure the appliance is unplugged. ß Place the rice pot into the stainless steel housing. ß Measure the desired amount of dry rice with the measuring cup provided. Rinse if necessary and place in the rice pot.

  • Page 10: B Cooking Rice And Steaming

    Cooking Rice and Steaming ß Clean and prepare your vegetables, seafood, fi sh or poultry. ß Place the rice and water into the cook pot and begin the ‘COOK’ process (refer to section A, Cooking Rice). ß Fill the steam tray with your prepared food, with the open end facing up. Using the ‘Steaming Vegetables’ chart for guidance, at the appropriate time during rice cooking, remove the lid and place the fi lled steam tray on top of the rice pot, place the lid on top of the steaming tray.

  • Page 11: C Steaming Only

    Steaming Only ß Ensure the appliance is unplugged. ß Fill the rice pot with the suggested amount of water based on the ‘Steaming Vegetables’ chart. ß Fill the steam tray and place on top of the rice pot. ß Place lid on top of the steam tray. Press the power switch down to start cooking. The red light will illuminate to indicate the appliance is in ‘COOK’...

  • Page 12: E Hints & Tips

    Hints and Tips ß Generally it is best to wash rice before cooking, this removes starches and reduces stickiness. To wash, place in a bowl and cover with water, swirl around until water appears chalky/cloudy and drain. Repeat until water is clear.
  • Page 13 ß When rice is placed into the rice pot, level it off to a fl at layer that covers the entire bottom of the bowl, to insure that it cooks evenly. ß The water you use for Cooking Rice should be the same that you drink. The taste of water will affect the taste of the cooked rice.

  • Page 14: F Cooking Tables

    Cooking Tables ß Cooking times will vary according to amount and temperature of cooking liquid. ß The simplest method of cooking long grain white rice, is to place the rice in the rice pot using the measuring cup and add liquid to the appropriate marking on the pot. For example, using the measuring cup fi ll the rice pot with 2 cups rice and then add water to the 2 cup water mark inside the pot.
  • Page 15 Rice / Grain Serves Amount of Rice Amount of liquid Approximate cooking time (cup water mark) (mins) Basmati Long Grain...
  • Page 16 Quantities Table (part 2) Rice / Grain Serves Amount of Rice Amount of liquid (cup water mark) Brown Rice Couscous follow manufacturer’s guideline Black Rice Arborio Rolled oats follow manufacturer’s guideline follow manufacturer’s guideline...

  • Page 17: Steaming Vegetables Poultry, Seafood And Egg

    Steaming Vegetables Poultry, Seafood and Egg ß Place the required amount of water in the rice pot. Arrange food in a single layer in the steam tray, cut to the size indicated in the table below. ß Cooking times are approximate, and will cook vegetables until just tender. For a softer/more tender re- sult, add more time and for a fi rmer vegetable, reduce steaming time.
  • Page 18 Food Amount Preparation Water level Approximate cooking time in rice pot (mins) Peas 110g Whole Potatoes, new Quartered 23-24 4cm diameter Potatoes 350g 3-4cm cubes 18-19 Poultry, chicken 225g - 450g Cut to similar size or turkey pieces, 5-6 cm long 15-20 Prawns Up to 450g...

  • Page 19: Cleaning & Maintenance

    Cleaning & Maintenance ß Unplug your appliance and allow it to cool before cleaning. ß Place non-stick rice pot, steam tray and lid in the dishwasher or wash with warm soapy water. If food sticks to the surface, fi ll with warm, soapy water and allow to soak before cleaning. ß...

  • Page 20: Guarantee

    Guarantee ß This Cuisinart appliance is guaranteed for domestic consumer use for 5 years. ß The guarantee covers defects under normal use from date of purchase and ceases to be valid in the event of alteration or repair by unauthorized persons.

  • Page 21: Uk Wiring Instructions

    Wiring instructions ß Your Cuisinart Cook and Steam includes a BS 13 amp moulded (fused) mains plug on the supply cord. ß Should it be necessary at any stage to remove this moulded plug and replace it with a BS 13 amp mains...

  • Page 22: After Sales Service

    For further advice on using your Cuisinart Cook and Steam and other products in the Cuisinart range, contact the Cuisinart Customer Care Line on 0870 240 6902 (09:00 to 17:00 hrs Monday to Friday) or, alternatively, email your enquiry to support@cuisinart.co.uk...

  • Page 23: Recipes

    Recipes Salads Rice and Black Bean Salad ........24 Greek Rice Salad .

  • Page 24: Rice And Black Bean Salad

    Rice and Black Bean Salad Serves 4 2 cucumbers, peeled and seeded, cut into 1cm cubes 1 tsp salt 2 tsp vegetable oil 2 tsp turmeric 1 tsp ground cumin 3 cups long grain white rice 80ml water 2 cloves garlic, peeled and fi nely chopped 4 tbsp fresh lime juice 2 tbsp rice vinegar tsp ground coriander...
  • Page 25 ß Place the cucumber in a strainer, sprinkle with salt and leave to drain over a bowl for 30 minutes. ß Place the oil, turmeric and 1/2 tsp cumin in the rice pot, cover and switch to ‘COOK’ for 2 minutes. ß...

  • Page 26: Greek Rice Salad

    Greek Rice Salad Serves 4 2 tbsp extra virgin olive oil 2 cups long grain white rice 1 cup orzo Pinch salt 1.1litre water 2 cloves garlic, peeled and crushed 1 large tomatoes, seeded and chopped 1 large cucumber, seeded and chopped 125g Feta, crumbled or cubed 1 medium red onion, peeled and chopped 200g Kalamata olives, pitted and halved...

  • Page 27: Curried Rice Pilaf With Apricots And Pinenuts

    Curried Rice Pilaf with Apricots and Pinenuts Serves 12 (as accompaniment) 25g unsalted butter 1 onion, peeled and chopped 1 tbsp curry powder 1 tsp turmeric 4 cups long grain white rice 1 litre water 2 tsp salt 200g dried apricots, chopped 2 tbsp toasted pinenuts ß...

  • Page 28: Brown And Wild Rice Pilaf

    Brown and Wild Rice Pilaf Serves 12 (as accompaniment) 25g unsalted butter 2 tbsp chopped celery 4 tbsp chopped shallot 1 cups long grain brown rice 1 cups wild rice 1 tsp herbs de provence 5 tbsp dry white wine 500ml chicken stock 500ml water 200g dried cranberries...

  • Page 29: Brown Rice And Lentil Pilaf

    Brown Rice and Lentil Pilaf Serves 12 (as accompaniment) 1 tbsp extra virgin olive oil 50g carrots, chopped 50g mushrooms, chopped 3 shallots, peeled and chopped 2 cup long grain brown rice 100g brown lentils 500ml chicken stock 400ml water tsp thyme 1 tsp salt ß...

  • Page 30: Creamy Parmesan Risotto With Asparagus

    Creamy Parmesan Risotto with Asparagus Serves 2 (6 as a starter) Cooking spray 225g asparagus, cut into 2.5cm pieces 25g unsalted butter 3 tsp extra virgin olive oil 1 medium onion, peeled and fi nely chopped 1 large carrot, peeled and fi nely chopped 2 cups Arborio rice 150ml dry white wine 1.4 litre water, chicken or vegetable stock...

  • Page 31: Sun Dried Tomato Couscous

    Sun Dried Tomato Couscous Serves 8 2 tsp extra virgin olive oil 1 large onion, peeled and chopped. 2 cups couscous 400ml chicken stock 400ml water Salt to taste 200g chopped sundried tomatoes 1 tsp basil 2 tbsp toasted pinenuts, chopped ß...

  • Page 32: Saffron Risotto With Mange Tout

    Saffron Risotto with Mange Tout Serves 6 (12 as a side dish) 1 litre water Pinch of saffron strands 25g unsalted butter 1 tbsp extra virgin olive oil 4 tbsp fi nely chopped carrot 4 tbsp fi nely chopped celery 4 tbsp fi nely chopped shallot 1 cups Arborio rice 6 tbsp dry white wine or dry white vermouth...

  • Page 33: Creamy Fontina Risotto With Mushrooms

    Creamy Risotto with Mushrooms Serves 4 (8 as a starter) 25g unsalted butter, cubed 5 tsp extra virgin olive oil 1 medium onion, fi nely chopped 2 cups Arborio rice 175ml dry white wine 1.4 litre chicken stock 350g shiitake mushrooms, stems removed and thinly sliced tsp thyme 175g shredded Fontina or gruyere cheese Salt and freshly ground black pepper...

  • Page 34: Not' Fried Rice

    ‘Not’ Fried Rice 1 tsp sesame oil 175g chicken breast, cut into 1 cm pieces 15 tiger prawns, peeled, de-veined and cut in half lengthways 1 tbsp soy sauce 2 tsp rice vinegar tsp sugar Freshly ground black pepper 2 tsp vegetable oil 25g bacon or ham, cut to 1 cm pieces 1 onion, peeled and fi nely chopped 1 large carrot, peeled and fi nely chopped...
  • Page 35 ß Lightly coat the steam tray with cooking spray. Place the chicken in a small dish and drizzle with half the sesame oil, stir to coat, place on one side of the steam tray, in a single layer and repeat with the shrimp. Stand to one side.

  • Page 36: Mexican Rice And Prawn

    Mexican Rice with Prawns Serves 6 2 tsp extra virgin olive oil 1 red onion, peeled and chopped 2 cloves garlic, peeled and chopped 1 tsp oregano 1 tsp ground coriander 1 tsp ground cumin Salt to taste 2 tsp turmeric 2 cups long grain white rice 800ml water 700g prawns...
  • Page 37 ß Place the oil in the rice pot and switch to ‘COOK’ for 1 minute. Add the red onion, garlic, oregano, co- riander, cumin, salt and turmeric and coat with oil, cover and cook for 1 minute. ß Add the rice, stir and cook for 2 minutes. Add water and stir thoroughly. ß...

  • Page 38: Couscous With Prawn And Scallops

    Couscous with Prawns and Scallops Serves 4 350g tiger prawns, peeled, de-veined and cut in half lengthways 350g scallops 1 tbsp extra virgin olive oil Cooking spray 2 shallots, peeled and fi nely chopped 2 cloves garlic, peeled and crushed 2 tsp thyme 2 cups couscous 400ml chicken or vegetable stock...
  • Page 39 ß Place the prawns and scallops in a small bowl. Add 2 tsp olive oil and toss to coat. Lightly coat the inte- rior of the steam tray with cooking spray. ß Place the prawns and scallops in the steam tray and stand to one side. ß...

  • Page 40: Lemon Thyme Brown Rice & Salmon

    Lemon Thyme Brown Rice & Salmon Serves 4 Cooking spray, 3-4 fl at leaf lettuce leaves 550g boneless, skinless salmon fi llet, cut into 4 equal fi llets 2 tsp extra virgin olive oil 2 sprigs fresh thyme 25g unsalted butter 4 tbsp fi nely chopped onion 2 cloves garlic, peeled and crushed 1 cups brown rice, rinsed and drained.
  • Page 41 ß Lightly coat the steam tray with cooking spray. Line with the lettuce leaves and arrange the salmon fi llets on the lettuce in a single layer. Place the sprigs of thyme on top of the salmon and set steam dish to one side.

  • Page 42: Teriyaki Steamed Chicken With Cranberry Wild Rice

    Teriyaki Steamed Chicken with Cranberry Wild Rice Serves 4 2 tbsp light soy sauce 2 tbsp honey 4 tsp dry sherry 1 clove garlic, peeled and fi nely chopped 1 tsp powdered ginger 1 tbsp vegetable oil 2 tbsp fi nely chopped spring onions 400g skinless chicken breast Cooking spray 1 cups wild rice...
  • Page 43 ß Place the soy, honey, sherry, garlic, ginger, oil and chopped spring onions in a small bowl. Whisk to blend. Cut the chicken into fi nger sized pieces, approximately 1.5 cm thick and 8cm long. Stir the chicken into the teriyaki marinade and stand for 15 minutes. ß...
  • Page 44 U IB-4/341B...
  • Page 45 Version no: CRC800UK IB-4/341B SIZE:210 mm(W) X mm(H) Total Pages:44pp Material:157gsm Gloss art paper (whole book) Cover: Inside: Coating: waterbase varnishing for whole book Color:1C+1C(black) Cover: Inside: Die cut:old same as CRC800UK IB-4/341A Bar Code: Date:06/28/08 (00) Coordinator: Astor you Tel: 2669 6173 Fax: 2677 6556...

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