Cuisinart CPC-600 Series Instruction Booklet page 35

cup): (½ serving per
a to Transfer pepper.
Season serving.
edamame and beans
serving not if refrigerate
to gently Toss
with (stir vinaigrette
pink drained cooked
cranberries, dried pepper,
bowl large a in place
ice into plunge Drain,
and Simmer select
doneness. for Test
use sounds, beep audible
11 for time cooking
Select pot. to beans
the in water
draining.
paper layered on Place
cooking. stop to
immediately plunge
40 to 30 for water
to edamame
cooking. stop to
beans green Remove
Quick use sounds,
minute. 1 for time
Select trivet/rack. on
bring and paper parchment
16-inch a on beans
stop to water ice
corn Remove Release.
sounds, beep audible
and Pressure High
to water of cup one
and Cooker Pressure
the of pot cooking
blend. to flavors
rest the preparing
vinaigrette the of
processor.) food
also may (This formed.
whisking stream,
whisking, while and
medium a in paste
sauce, soy juice,
ground freshly
drained rinsed,
or black
onion
cranberries
information Nutritional
serve. to bowl decorative
and salt with taste
before just salad the
green Stir immediately.
and Cover combine.
separated). has it if
²⁄ ³
the of and beans,
Add onions. red
red celery, the
and cobs from corn
again. drain and
tender. until simmer
tender, completely
Release. Pressure Natural
the When minutes.
set and Pressure
dried Add pot. cooking
the to water cups
complete to
vegetables. all
water ice of bowl
and Remove seconds.
hot in Stir pot. cooking
Add rack. trivet, Remove
water ice into plunge
Release. Pressure
beep audible
set and Pressure
Place together. corners
of sheet square
green Place cooking.
of bowl a into plunge
Pressure Quick
When minute. 1
Select pot. cooking
Add rack. on corn
Electric Cuisinart
™
the in trivet/rack
the allow and salad
while stand Let dressing.
cup 1 about have will
or blender a in done
is emulsion an
steady slow, a in oil
combine, to Whisk
chili and ginger, honey,
lime vinegar, sherry
taste to pepper
and salt kosher
over picked and
beans, cannellini
pinto, pink, cup
red chopped cup
dried cup
pepper bell red
10
strips)
to
(soybeans)
into
diagonal
into
whisk
and
with
Cut
water
not If
juice
High
2 Add
towels
Drain
cranberries.
a into
bright
and corn
vinaigrette,
Salad
and
Old
When
High
and
255mg sod.
use
7g pro. •
for set
the
serving
place
pan springform
Place
refrigerate.
the of
room
the from
You
remove
be
wrap. plastic
until
a on
add
pot cooking
bowl.
disperse.
tilting carefully,
Place
valve float
Pressure
When minutes.
High
pot cooking
1
help to
½
the of ends
¾
the for
making
(½x¼-inch chopped
celery sliced thinly
edamame frozen
the on pieces
cut beans, green
removed
and husks corn, fresh
oil vegetable
garlic
paste chili Asian teaspoon
ginger
chopped finely teaspoons
honey tablespoons
sauce
low-sodium tablespoons
lime fresh tablespoons
vinegar sherry tablespoons
cups 9 Makes
dried of
the and edamame,
fresh includes also
Asian-inspired an
Three-Bean
Same the
0g fiber • 85mg calc.
• 94mg chol. • 12g fat
2g carb. • fat) from (84%
16
¹/
cheesecake): of
per information Nutritional
desired.
from remove
and cover then
to cool Let cheesecake.
condensation accumulated
to towel paper a
and foil Remove
Place up. lift to strips
the from cheesecake
to steam allow to
lid Remove
When pressure. release
Natural use sounds,
16 for timer set
Select place. in lid
trivet. the
the into cheesecake
cradle the Use upward.
the Bring expand.
room allowing but
– foil aluminum buttered
cup 1
cup 1
cups 1½
½-inch
ounces 8
silks
ears 4
²⁄ ³
cup
with
1
fresh
1½
1½
soy
1½
2
3
flavor
beans, green
salad bean this
with Dressed
Not
•
sat. • 19g fat •
206 Calories
(
if garnish and
serving Before
temperature,
the of top
any
with gently Dab
rack. cooling
foil the using
Remove
you from away
off. turn drops,
to Release
beep audible
and Pressure
lock and Cover
on place and
the lower
strip cradle
to cheesecake
tight, sides the
of piece a