Cuisinart CPC-600 Series Instruction Booklet page 12

cool. and Strain reducing).
more slightly have
reduced is it until minutes,
liquid the cook and
ready until refrigerate
pears Let pot. cooking
accumulated has
and plate pears,
to Release Pressure
beep audible When
Pressure High Select
and trivet the on
Place Cooker. Pressure
the of pot cooking
half. lemon with surfaces
on peel of stripes
Peel core. the remove
a use and pear,
slice a Remove dissolved.
cook and Simmer
Cuisinart the of pot
juice lemon zest, lemon
before minutes 30
use; to ready
Cream. Mascarpone
for ginger candied
chocolate and
each ounces 10
ginger
juice lemon
each) inches
sugar
sherry
Cream Mascarpone
servings
Cream Mascarpone
Bean Vanilla
Pears Steamed
after cup ½
should (you half about
25 to 20 about
Simmer Select serve.
and cover then
the to plate
that liquid any Add
Remove pressure. release
Quick use sounds,
minutes. 4 for cook
plate. on pears arrange
plate 8-inch heatproof
Electric Cuisinart
™
in trivet/rack
cut Rub pear.
leaving vertically, pear
to baller melon
each of bottom the
is sugar the
Select Cooker. Pressure
cooking the in ginger
sugar, sherry,
serving.
refrigerator from remove
until refrigerate and
Bean Vanilla Prepare
garnish
or shavings
raspberries Fresh
lemon whole
to 8 about pears,
fresh slices
fresh tablespoon
2x½ (about
zest lemon strips
granulated cup
dry medium cup
follows) (recipe
Bean Vanilla
4 Makes
with
Ginger
33
126mg
than
3g pro. •
by
cup):
for
to
cinnamon
cool,
May serve.
the on
on. turn
trivet.
and fruit
steam allow
lid
and
Turn pressure.
Quick
a
Place
15 for
place. in
the
mixture
the
to constantly
small
and Sauté
from
and cinnamon,
until
milk, whole
and
Place
raisins golden
cubed dried
extract
Cover
milk
½
rice
4
4-5
1
texture.
2
a pudding
¼
Pudding
1
125mg sod.
4g pro. •
serving
desired.
refrigerate.
1g fiber • 72mg calc.
sod. • 7mg chol. • 2g fat
25g carb. • fat) from (22%
(½ serving per information
cream. whipped
of sprinkling a with
and Stir minutes.
not do but pot, on
dried and vanilla Add
to you from away
remove drops, valve
release to Release
use sounds, beep
timer set and Pressure
lid lock and cover
the as soon As sugar.
stirring boil,
Select pot. cooking
sugar, water,
rice, Place drain.
or papaya, or
cherries, tart dried
vanilla pure teaspoons
salt teaspoon
cinnamon teaspoons
sugar granulated
water
coconut lite (14-ounce)
milk whole
Carnaroli or Arborio
cups 6 Makes
creamy very a and coconut
rice this gives milk
Rice Creamy
1g fiber • 39mg calc.
• 109mg chol. • 6g fat
24g carb. • fat) from (45%
servings): 12 on (based
per information Nutritional
if cream whipped softly
and cover then
•
sat. • 4g fat •
142 Calories
Nutritional
freshly and
garnished be
15 for stand Let
cover Place stir.
disperse. to
tilting carefully,
float When off.
Pressure
audible When
minutes.
Low Select
boil, a to comes
the dissolve
low a to bring
the in salt
milk, coconut
and rice Rinse
mango
cup 1
1½
½
2
cup ½
cup 1
can 1
cups 2
cups 1½
of hint
coconut Using
•
sat. • 10g fat •
206 Calories
with Serve
temperature,