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Summary of Contents for Cuisinart Cook and Hold
- Page 1 Cook and Hold 4 Litre CSC400U...
- Page 3 Congratulations on your purchase of the Cuisinart Cook & Hold. 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.
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Page 4: Table Of Contents
CONTENTS Product Description Safety Cautions Instructions for Use Cooking with the timer Cooking without the timer Hints & tips Adapting your recipes Cleaning & Maintenance UK Guarantee UK After Sales Service Recipes... -
Page 5: Product Description
Product Description Glass lid with stainless steel rim and chrome plated handle Ceramic pot Stainless steel housing “Hold” indicator light “Cook” indicator light Temperature dial Timer dial... -
Page 6: Safety Cautions
ß Do not use this appliance if it has fallen or shows signs of damage. Discontinue use immediately. Contact the Cuisinart helpline (See, “After Sales Service” section). ß No repair should be carried out by the user. In case of fault, contact the Cuisinart Helpline, (See ‘UK After Sales Service’ section). - Page 7 ß Maximum cooking capacity of the appliance is 3.8 Litres. ß Do not use any attachments other than those recommended or sold by Cuisinart. ß Extreme caution must be used when moving a Slow Cooker containing hot oil or other hot liquids.
- Page 8 06/95/EEC (Safety of domestic electrical appliances) amended by Directive 93/68/EEC (CE Marking). DECLARATION OF COMPLIANCE ( 1st May 2007 ) The ceramic bowl used in the Cuisinart Cook & Hold ( Ref : CSC400U ) was manufactured by Fengtang Dongmen Liangfa Porcelain Factory Chaoan, Fengtang Ind.Zone, Chaoan, P.R.C. and imported into the European Community by The Conair Group Ltd., Prospect Court, 3 Waterfront...
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Page 9: Instructions For Use
Instructions for Use Before using this appliance, ensure the ceramic pot, cooking rack and lid are cleaned and dry. Cooking with the timer ß Place the housing base on a fl at, clean and dry surface. Place the ceramic pot in the housing base. ß... -
Page 10: B Cooking Without The Timer
Cooking without the timer ß Place the housing base on a fl at, clean and dry surface. Place the ceramic pot in the housing base. ß Fill the ceramic pot with desired ingredients. Place the lid on top of the ceramic pot and plug the unit into the mains. - Page 11 ß You can skim the separated fat from the top of the slow cooked food, or alternatively refrigerate the food and the congealed fat can be lifted off and discarded before reheating and serving. ß Many slow cooked foods such as stews benefi t from cooling and refrigerating, then reheating. ß...
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Page 12: D Adapting Your Recipes
Adapting your recipes ß For most recipes, reduce the cooking liquid by at least 50% (soups are the exception). Liquids do not evaporate as they do in traditional cooking, and you often end up with more than when you began. ß... - Page 13 Meat and Poultry Guide for Slow Cooking Meat / Fish Cuts Chicken/ Turkey/ Duck Portions Thighs, Breast joints, Quarters, Drumsticks Beef Joints Brisket, Topside, Silverside Mince Steak Braising/Stewing Fish Fillets Lamb Joints Leg, shoulder, middle neck, Shanks Mince Steaks Pigeon/ Pheasant/ guinea fowl Whole Pork Chops...
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Page 14: Cleaning & Maintenance
ß Make sure all parts are clean and dry before storing. Store appliance in a clean, dry place. ß Periodically check all parts before reassembly. If any part is damaged or the ceramic pot is chipped or cracked, DO NOT USE APPLIANCE. Contact the Cuisinart helpline (see UK After Sales Service). ß The symbol on the product or on its packaging indicates that this product may not be treated as household waste. -
Page 15: Uk Guarantee
UK 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 16: Uk After Sales Service
UK After Sales Service For further advice on using your Cuisinart Cook & Hold 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 17 Out of Guarantee 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 for details of the standard repair or replacement charge. If you wish to proceed with the repair or replacement, return the product to the Cuisinart Service...
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Page 18: Recipes
Recipes Stocks and Sauces Apple Sauce Brown Beef Stock Chicken Stock Tomato Sauce Soups Caramelized Onion Soup Curried Butternut Squash and Apple Soup Tomato Soup Starters, Snacks & Sides Almost Baked Potatoes New Potatoes with Rosemary Ratatouille Spinach, Gruyere & Artichoke Dip Main Meal Barbecue Beef Brisket Chilli Con Carne... - Page 19 Penne Lasagne Wild Mushroom Ragout Cakes and Desserts Stewed Rhubarb Baked Apples Peach Cobbler Winter Fruit Crisp Apple Streusel Cheesecake...
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Page 20: Apple Sauce
Apple Sauce Juice 1 lemon 1.35kg apples, e.g. Gala or Braeburn Sugar, optional Cinnamon, optional ß Mix the lemon juice with enough water to make 220ml and pour into the ceramic pot. ß Core but do not peel the apples and cut them into 5cm chunks. ß... -
Page 21: Brown Beef Stock
Brown Beef Stock 500g beef and/or veal bones 225g stewing steak, cut into 2.5cm cubes 1 large carrot, peeled and cut into 8cm lengths 1 stick celery, cut into 8cm lengths 1 large onions, peeled and quartered 2 tbsps olive oil or vegetable oil 3 chives 3 sprigs parsley 3 sprigs thyme... -
Page 22: Chicken Stock
Chicken Stock 1.35kg chicken wings 1 medium onion, peeled and quartered 1 stick celery, cut into 5cm lengths 1 carrot, cut into 5cm lengths 1 leek, trimmed, halved lengthways and cleaned 1 parsnip, peeled and cut into 5cm lengths 1 bay leaf 6 black peppercorns 1 sprig parsley 1 sprig thyme... -
Page 23: Tomato Sauce
Tomato Sauce 1 tbsp extra virgin olive oil 225g onions, peeled and fi nely chopped 175g carrots, peeled and chopped 2 sticks celery, peeled and fi nely chopped 2 cloves garlic, peeled and fi nely chopped ½ tbsp dried basil 1 tsp dried marjoram 1 tsp dried oregano 1 can 475g Italian plum tomatoes... -
Page 24: Caramelized Onion Soup
Caramelized Onion Soup 900g onions, peeled and sliced 25g unsalted butter melted 1 tbsp extra virgin olive oil Pinch of salt 1 ½ tbsp plain fl our ¾ tbsp brown sugar 880ml hot meat stock 1 tbsp Port ß Combine the onions, butter, olive oil and salt in the ceramic pot. Cover and cook on ‘High’ for one hour. Reduce the heat to ‘Low’... -
Page 25: Curried Butternut Squash And Apple Soup
Curried Butternut Squash & Apple Soup 25g unsalted butter 1 medium onion, peeled and chopped 1/2 tbsp curry powder Pinch ground ginger 900g butternut squash, cut into 2.5cm cubes 225g apples, peeled, cored and cut into wedges 25g white rice 650ml chicken stock Salt and freshly ground pepper ß... -
Page 26: Tomato Soup
Tomato Soup 2 x 400g cans chopped tomatoes, drained. 1 clove garlic, peeled and chopped 1 small onion, peeled and chopped 1 carrot, peeled and chopped 1 stalk celery, trimmed and chopped 500ml chicken or vegetable stock 1 bay leaf Pinch dried basil Pinch thyme ß... -
Page 27: 'Almost' Baked Potatoes
‘Almost’ baked potatoes 3 baking potatoes, approximately 275g each, scrubbed and dried 1 tsp good quality olive oil ß Prick each potato several times with a fork. Rub each with 1/4 tsp of the oil. Place the rack in the ceramic pot, evenly space the potatoes on the rack. -
Page 28: New Potatoes With Rosemary
New Potatoes with Rosemary 900g new potatoes, washed but left whole 1 tbsp extra virgin olive oil 1 ½ tbsp fi nely chopped fresh rosemary 2 cloves garlic, peeled and crushed Salt and freshly ground black pepper ß Place the potatoes in the ceramic pot. Pour over the olive oil, sprinkle over the rosemary and garlic and season well. -
Page 29: Ratatouille
Ratatouille 2 tbsp olive oil 1 small onion, peeled and sliced 1 cloves garlic, peeled and crushed 1/2 yellow pepper, cored de-seeded and cut into 1.5cm cubes 1/2 red pepper, cored deseeded and cut into 1.5cm cubes 350g aubergine, cut to 1.5cm cubes 150g courgettes, cut into 1.5cm half moons 200g tomatoes, fresh or canned 1 tbsp tomato puree... -
Page 30: Spinach, Gruyere & Artichoke Dip
Spinach, Gruyere & Artichoke Dip 225g frozen spinach, thawed 1 x 400g cans artichoke hearts, drained and quartered 1 clove garlic, peeled and chopped 25g shallots, peeled and chopped 225g reduced-fat cream cheese, cut into 2.5cm pieces 2 tbsp evaporated fat-free milk 50g Gruyere cheese, shredded 25g Parmesan, grated ß... -
Page 31: Barbecue Beef Brisket
Barbecue Beef Brisket 1 beef brisket approximately 1kg 1 tbsp light or dark brown sugar 1 tsp Worcestershire sauce 1/2 tsp garlic powder 1/2 tsp mustard powder 1 small onion, peeled and cut to 1.5cm slices 60ml larger or ale 225ml barbecue sauce (refer to recipe) Salt and freshly ground black pepper ß... -
Page 32: Chilli Con Carne
Chilli Con Carne Cooking spray 1 tsp good quality olive oil 350g onions, peeled and fi nely chopped 3 cloves garlic, peeled and crushed 675g lean mince beef 3 green chillies, deseeded and fi nely chopped 2 tsp oregano 2 tsp cumin 1/2 tbsp paprika 1/2 red pepper, cored, deseeded and chopped 1/2 green pepper, cored, deseeded and chopped... - Page 33 ß Lightly coat the interior of the ceramic pot with cooking spray. ß Heat half the oil in a frying pan over a medium-high heat and add the onions and garlic and sauté them until softened. Season well and place in the ceramic pot. ß...
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Page 34: Dilled Pot Roast
Dilled Pot Roast 25g plain fl our 900g beef roast, brisket or rump 1 tsp vegetable oil 2 tbsp Dijon mustard 2 onions, peeled and cut into eighths 2 carrots, peeled and cut into 2.5cm slices 1 celery stalk, trimmed and cut to 2.5cm pieces 1 clove garlic, peeled 1 tsp dill seed ½... - Page 35 ß Season the fl our and rub over the beef, shaking off any excess. ß Heat the oil in a frying pan over a medium-high heat and brown the beef on all sides. Transfer to a plate and allow to cool for a few moments. Rub the mustard evenly over all sides of the beef. ß...
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Page 36: Lamb Shanks With White Beans And Sun-Dried Tomatoes
Lamb Shanks with White Beans & Sun Dried Tomatoes 225g dried cannellini beans 2 lamb shanks, approximately 350g each 1 tsp extra virgin olive oil 150g onions, peeled and chopped 1 clove garlic, peeled and chopped 100g oil packed sun dried tomatoes, drained and slivered 1 tsp oil, from the sun dried tomatoes 1 tsp rosemary 175ml chicken stock... -
Page 37: Penne Lasagne
Penne Lasagne 50g freshly grated parmesan 225g ricotta cheese 225g grated mozzarella, 25g set aside for topping 2 tsp extra virgin olive oil 100g closed cup mushrooms, cleaned and sliced 225g frozen spinach, thawed and drained until very dry 1 small onion, peeled and fi nely chopped 2 cloves garlic, peeled and crushed 110g minced turkey 2 x 400g cans diced tomatoes, juices drained and separated... - Page 38 ß Combine the parmesan, ricotta and 225g of the mozzarella in a small bowl and set aside. ß Heat 1 tsp of the olive oil in a frying pan and sauté the mushrooms until golden, remove from the heat, season well and mix with the drained spinach.
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Page 39: Wild Mushroom Ragout
Wild Mushroom Ragout Cooking spray 25g dried mushrooms e.g. Shiitake or porcini 150g mixed wild mushrooms, e.g. Shiitake, Cremini, Oyster 1 1/2 tbsp unsalted butter, divided 1 1/2 tbsp extra virgin olive oil, divided 125g shallots, peeled and fi nely chopped 55ml dry sherry 225g white button mushrooms, quartered 225g Portobello mushrooms, cut in 1.5cm slices... - Page 40 ß Lightly coat the interior of the ceramic pot with the cooking spray. ß Place the dried mushrooms in a small bowl and cover with 450ml boiling water. Leave to stand for 10 minutes. Drain and reserve the liquid. ß Remove and discard the tough stems, and chop. Place in the ceramic pot and mix with the wild mushrooms. ß...
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Page 41: Stewed Rhubarb
Stewed Rhubarb 900g fresh rhubarb, washed and dried 225g granulated sugar ß Slice the rhubarb into 1-1.5cm pieces. ß Place the rhubarb in the ceramic pot and stir in the sugar. ß Leave to stand at room temperature for 1-2 hours, until the rhubarb gives up liquid. ß... -
Page 42: Baked Apples
Baked Apples 100g brown sugar ¾ tsp cinnamon ¼ tsp nutmeg 25g dried cranberries 25g raisins 50g fl aked almonds, lightly toasted 1 tbsp unsalted butter 4 medium baking apples e.g. granny smith, Braeburn 75ml apple juice or cider ß Mix the brown sugar with cinnamon and nutmeg in a medium bowl. Set aside 4 tbsp for topping. ß... -
Page 43: Peach Cobbler
Peach Cobbler 450g fresh peaches, skinned, stoned and cut into 1.5cm slices 30g brown sugar ½ tbsp tapioca ½ tsp ground ginger 15g unsalted butter, melted 100g rolled oats Cooking spray ß Place the peaches in a large bowl. Combine brown sugar with tapioca and ginger and toss with the peaches. ß... -
Page 44: Winter Fruit Crisp
Winter Fruit Crisp Cooking spray 150g mixed dried fruits e.g. apricots, plums, sultanas etc 1 large Golden Delicious apples, peeled, cored and cut into 0.5cm squares 2 pears, peeled, cored and cut into 1/2 cm squares 100g dried cranberries 1 cinnamon stick Zest 1 orange 50g sugar 1 tsp chopped crystallized ginger or pinch ground ginger... - Page 45 ß Lightly coat the interior of the ceramic pot with cooking spray. ß Cut any large pieces of dried fruit into 2.5cm pieces and place in the prepared ceramic pot. Add the apple, pears and cranberries and stir gently. Add the cinnamon, orange zest, sugar, ginger, nutmeg, rum and vanilla and stir gently to combine.
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Page 46: Apple Streusel Cheesecake
Apple Streusel Cheesecake 1/2 tsp butter 1 apple, peeled, cored and cut in half and sliced 1 tbsp lemon juice 1 1/2 tsp ground cinnamon 1 tbsp brown sugar 2 tbsp butter, divided 24 ginger biscuits, broken into crumbs 450g low fat cream cheese, cut into 2.5cm pieces, at room temperature 2 large eggs 3 tbsp single cream 1 tbsp corn fl our... - Page 48 www.cuisinart.co.uk...
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