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Cuisinart CSC650U User Manual

Cook & hold
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Cook & Hold
CSC650U

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Summary of Contents for Cuisinart CSC650U

  • Page 1 Cook & Hold CSC650U...
  • 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.

  • Page 4: Table Of Contents

    Contents Product Description ........5 Safety Cautions ........6 Instructions for Use .

  • Page 5: Product Description

    Product Description Glass Lid with Stainless Steel Rim and Chrome Plated Handle Ceramic Pot Ceramic Handle Stainless Steel Housing ‘‘HOLD’’ Indicator Light ‘‘HOLD’’ Indicator Light Chrome Plated Handle Temperature Dial Timer Dial...

  • Page 6: Safety Cautions

    Carefully read all the instructions thoroughly before using the appliance and keep in a safe place for future reference Safety Cautions Always follow these safety cautions when using this appliance 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 Cook and Hold if it has fallen or shows signs of damage. Discontinue use immediately. (Cuisinart Conair “After Sales Service” section). ß No repair can be carried out by the user. Return the Cook and Hold to the ‘Cuisinart Service Centre’ for inspection or repair or replacement. (See ‘UK After Sales Service’ section).
  • Page 8 ß When hot, never place the ceramic pot directly on a table or work surface. ß Never heat ceramic pot when it is empty. ß Do not touch sides of the ceramic pot or the housing whilst food is cooking. ß...

  • 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 ß The appliance will continue to stay in ‘Hold’ mode until it is turned off, by turning the temperature dial to the ‘Off’ position. ß Lift the ceramic pot by using the ceramic handles. Cooking times will vary depending on the meat and personal taste, however, follow the table below as a guide for cooking temperatures and time: Joint Weight (kg)

  • Page 11: B Cooking Without The Timer

    Cooking without the timer Using the ‘Low’ temperature setting without the timer is to be used only for recipes that require a constant ‘Low’ temperature. ß Place the housing base on a fl at, clean and dry surface. Place the ceramic pot in the housing base. ß...

  • Page 12: Hints And Tips

    Hints and Tips ß Before food is added, the ceramic pot can be lightly coated with cooking spray so cooked foods release more easily. ß In general, cooking for 1 hour on ‘High’ is the equivalent of cooking for 2 hours on ‘Low’ ß...
  • Page 13 ß The Cook & Hold is perfect for foods that require long slow simmering such as soups, stocks, stews and dried beans ß The Cook & Hold is the perfect way to cook items that require a ‘Bain Marie’. We recommend using hot water and cooking on ‘High’...

  • Page 14: D Adapting Your Recipies

    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 15 Meat Cuts Guide for Slow Cooking Meat/ Fish Cuts Chicken/ Turkey/ Duck Portions Thighs,Breast joints,Quarters, Drumsticks Beef Joints Brisket,Topside,Silverside Minced Steak Braising/Stewing Fish Fillets Lamb Joints Leg,shoulder, middle neck Shanks Minced Steaks Pigeon/ Pheasant/ guinea fowl Whole Pork Chops Joints Knuckle,Shoulder,Collar Gammon Minced...

  • Page 16: Cleaning & Maintenance

    Cleaning & Maintenance ß Before fi rst use and after every use, clean each part thoroughly. ß Unplug your appliance and allow it to cool before cleaning. ß Place ceramic pot, cooking rack and lid in the dishwasher or wash with warm soapy water. ß...

  • Page 17: 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 18: Uk Wiring Instructions

    UK Wiring Instructions ß Your Cuisinart Cook and ‘Hold’ 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 re-wireable BS 13...

  • Page 19: Uk After Sales Service

    For further advice on using your Cuisinart Cook and 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 20: Recipes

    Recipes Stocks and Sauces Apple Sauce ......... . . 22 Brown Beef Stock .
  • Page 21 Main Meal Chicken Cacciatore ........34 Chilli Con Carne .

  • Page 22: Apple Sauce

    Apple Sauce Juice 2 lemons 1.8kg apples, e.g. Gala or Braeburn Sugar, optional Cinnamon, optional ß Mix the lemon juice with enough water to make 750 ml and pour into the ceramic pot. ß Core but do not peel the apples and cut them into 5 cm chunks. ß...

  • Page 23: Brown Beef Stock

    Brown Beef Stock Makes 1.8 litres 1.1kg beef and/or veal bones 450g stewing steak, cut into 2.5cm cubes 2 large carrots, peeled and cut into 8cm lengths 2 sticks celery, cut into 8cm lengths 2 large onions, peeled and quartered 2 tbsp olive oil or vegetable oil 6 chives 6 sprigs parsley...

  • Page 24: Chicken Stock

    Chicken Stock Makes 1.8 litres 1.8kg chicken wings 2 medium onions, peeled and quartered 2 sticks celery, cut into 5cm lengths 2 carrots, cut into 5cm lengths 2 leeks, trimmed, halved lengthways and cleaned 2 parsnips, peeled and cut into 5cm lengths 2 bay leaves 12 black peppercorns 3 sprigs parsley...

  • Page 25: Tomato Sauce

    Tomato Sauce 1 tbsp extra virgin olive oil 450g onions, peeled and fi nely chopped 350g carrots, peeled and chopped 4 sticks celery, peeled and fi nely chopped 3 cloves garlic, peeled and fi nely chopped 1 tbsp dried basil 1/2 tbsp dried marjoram 1/2 tbsp dried oregano 2 cans 800g Italian plum tomatoes...

  • Page 26: Caramelized Onion Soup

    Caramelized Onion Soup Serves 6 1.8kg onions, peeled and sliced 2 tbsp melted unsalted butter 2 tbsp extra virgin olive oil 11/2 tsp salt 2 tbsp plain fl our 1 tbsp brown sugar 1.35 litre hot meat stock 2 tbsp Port ß...

  • Page 27: Curried Butternut Squash And Apple Soup

    Curried Butternut Squash & Apple Soup Serves 6 25g unsalted butter 250g chopped onions 50g thinly sliced celery 1 tbsp curry powder 1/2 tsp ginger 1.35kg butternut squash, cut into 2.5cm cubes 450g apples, peeled, cored and cut into wedges 50g white rice 1.3 litre chicken stock Salt and freshly ground pepper...

  • Page 28: Classic Split Pea Soup

    Split Pea Soup Serves 6 2 tbsp olive oil 6 rashers streaky bacon, fi nely chopped 1 leek, trimmed, cleaned and thinly sliced 1 celery stick, fi nely chopped 225g split dried green peas, soaked overnight in cold water 1 litre ham or chicken stock 1/2 tsp mixed herbs Salt and freshly ground black pepper 4 tbsp double cream...

  • Page 29: Tomato Soup

    Tomato Soup Serves 8 4 x 400g cans chopped tomatoes, drained. 3 cloves garlic, peeled and chopped 1 large onion, peeled and chopped 2 medium carrots, peeled and chopped 2 medium stalks celery, trimmed and chopped 1 litre chicken or vegetable stock 1 bay leaf 1 tsp dried basil 1/2 tsp thyme...

  • Page 30: Almost Saked Potatoes

    ‘Almost’ baked potatoes 4 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 cera- mic pot, evenly space the potatoes on the rack.

  • Page 31: New Potatoes With Rosemary

    New Potatoes with Rosemary 1.8kg new potatoes, washed but left whole 2 tbsp extra virgin olive oil 3 tbsp fi nely chopped fresh rosemary 3 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 32: Ratatouille

    Ratatouille 6 tbsp olive oil 1 large onion, peeled and sliced 2 cloves garlic, peeled and crushed 1 large yellow pepper, cored deseeded and cut into 1.5cm cubes 1 large red pepper, cored deseeded and cut into 1.5cm cubes 1 large green pepper, cored deseeded and cut into 1.5cm cubes 1 aubergine, cut to 1.5cm cubes 3 courgettes, cut into 1.5cm half moons 400g tomatoes, fresh or canned...

  • Page 33: Spinach, Gruyere & Artichoke Dip

    Spinach, Gruyere & Artichoke Dip 450g frozen spinach, thawed 2 x 390g cans artichoke hearts, drained and quartered 1 clove garlic, peeled and chopped 25g shallots, peeled and chopped 450g reduced-fat cream cheese, cut into 2.5cm pieces 4 tbsp evaporated fat-free milk 75g Gruyere cheese, shredded 50g Parmesan, grated 1/2 tsp Tabasco®...

  • Page 34: Chicken Cacciatore

    Chicken Cacciatore 350g onions, peeled and cut vertically in 1.5cm slices 1 green pepper, cored, deseeded and cut in 1.5cm thick slices lengthways 1 red pepper, cored, deseeded and cut to 1.5cm slices lengthways 1 yellow pepper, cored, deseeded and cut to 1.5cm thick slices lengthways 5 cloves garlic, peeled 2 x 400g cans diced tomatoes, drained juices discarded 4 tbsp tomato puree...
  • Page 35 ß Heat one tbsp oil in a saucepan over a medium-high heat. Add half the chicken and cook for 3 minutes on each side until brown. Transfer to a plate and repeat with the remaining chicken. ß Add the remaining oil and cook the mushrooms in a single layer until golden brown on each side, about 3 minutes per side.

  • Page 36: Chilli Con Carne

    Chilli Con Carne Serves 10-12 Cooking spray 2 tsp good quality olive oil 675g onions, peeled and fi nely chopped 6 cloves garlic, peeled and crushed 1.35kg lean mince beef 6 green chillies, deseeded and fi nely chopped 11/2 tbsp oregano 11/2 tbsp cumin 1 tbsp paprika 1 red pepper, cored, deseeded and chopped...
  • Page 37 ß In the same frying pan, heat the remaining oil, cook the mince until evenly browned. ß Season well and add the chillies, oregano, cumin and paprika. ß Cook over a low heat until spices are fragrant. Transfer meat mixture to the ceramic pot. ß...

  • Page 38: Dilled Pot Roast

    Dilled Pot Roast Serves 8 50g plain fl our 1.8kg beef roast, brisket or rump 2 tsp vegetable oil 3 tbsp Dijon mustard 3 onions, peeled and cut into eighths 3 carrots, peeled and cut into 2.5cm slices 2 celery stalks, with trimmed and cut to 2.5cm pieces 2 cloves garlic, peeled 11/2 tsp dried dill 1 tsp peppercorns...
  • Page 39 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...

  • Page 40: Lamb Shanks With White Beans And Sun-Dried Tomatoes

    Lamb Shanks with White Beans & Sun Dried Tomatoes Serves 4 450g dried cannellini beans 4 lamb shanks, approximately 350g each 1 tbsp extra virgin olive oil 225g onions, peeled and chopped 2 cloves garlic, peeled and chopped 200g oil packed sun dried tomatoes, drained and slivered 1 tbsp oil, from the sun dried tomatoes 2 tsp rosemary 350ml chicken stock...
  • Page 41 ß Stir the onion mixture in the ceramic pot along with the beans. Add the sun dried tomatoes, sun dried tomato oil and rosemary. Tuck the browned lamb shanks into the bean mixture. Add the stock and wine, cover and cook on ‘Low’ for 6 hours. ß...

  • Page 42: Mediterranean Seafood Stew

    Mediterranean Seafood Stew 225g small new potatoes, skin on, whole 4 cloves garlic, peeled ad minced 2 large onions, peeled, cut in quarters with the root ends intact 2 tbsp extra virgin olive oil 2 x 400g cans diced tomatoes, juices drained 150g tomato paste 250ml fi sh stock 250ml dry white wine or vermouth...
  • Page 43 ß Place the potatoes, garlic, onions and olive oil in the ceramic pot. Stir gently to combine. Add the toma- toes, tomato paste, stock, wine, saffron and dried basil. ß Place the bay leaf, pepper and parsley in a piece of muslin 12.5cm x12.5cm and tie securely, place in the ceramic pot.

  • Page 44: Penne Lasagna

    Penne Lasagne 150g freshly grated parmesan 425g ricotta cheese 450g grated mozzarella, 50g set aside for topping 3 tsp extra virgin olive oil 225g closed cup mushrooms, cleaned and sliced 450g frozen spinach, thawed and drained until very dry 1 large onion, peeled and fi nely chopped 4 cloves garlic, peeled and crushed 225g minced turkey 4 x 400g cans diced tomatoes, juices drained and separated...
  • Page 45 ß Heat the remaining oil and brown the turkey. Transfer to the bowl with the onions, stir in 1 can of the tomatoes and set aside. ß Combine the tomato sauce with the remaining diced tomatoes, penne, basil and oregano. ß...

  • Page 46: Wild Mushroom Ragout

    Wild Mushroom Ragout Serves 8 Cooking spray 50g dried mushrooms e.g. Shiitake or porcini 275g mixed wild mushrooms, e.g. Shiitake, Cremini, Oyster 3 tbsp unsalted butter, divided 3 tbsp extra virgin olive oil, divided 175g shallots, peeled and fi nely chopped 125ml dry sherry 450g white button mushrooms, quartered 450g Portobello mushrooms, cut in 1.5cm slices...
  • Page 47 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 500ml 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 mus- hrooms.

  • Page 48: Ginger Poached Pears

    Ginger poached pears Serves 8 Juice of 1 lemon 3 cans ginger ale Zest of half a lemon 3 cm piece fresh ginger, peeled and thinly sliced 8 medium pears, slightly under ripe but fragrant, with stems 50g chopped crystallized ginger ß...

  • Page 49: Stewed Rhubarb

    Stewed Rhubarb 1.8kg fresh rhubarb, washed and dried 500g 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 50: Baked Apples

    Baked Apples 200g brown sugar 1 tsp cinnamon 1/2 tsp nutmeg 50g dried cranberries 50g raisins 75g fl aked almonds, lightly toasted 1 tbsp unsalted butter 6 medium-large baking apples e.g. granny smith, Braeburn 120ml 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 51: French Vanilla Rice Pudding

    French Vanilla Rice Pudding Cooking spray 400g Arborio rice, uncooked 4 x 410g cans evaporated milk 2 x 400ml cans reduced fat coconut milk 120ml water 375g granulated sugar 1 vanilla pod 1 tbsp vanilla extract ß Lightly coat the interior of the ceramic pot with the cooking spray. Add the rice and stir in the milks, sugar and water.

  • Page 52: Peach Cobbler

    Peach Cobbler 900g fresh peaches, skinned, stoned and cut into 1.5cm slices 50g brown sugar 1 tbsp tapioca 1 tsp ground ginger 25g unsalted butter, melted 200g rolled oats Cooking spray ß Place the peaches in a large bowl. Combine brown sugar with tapioca and ginger and toss with the pea- ches.

  • Page 53: Winter Fruit Crisp

    Winter Fruit Crisp Serve 8-12 Cooking spray 200g mixed dried fruits e.g. apricots, plums, sultanas etc 2 large Golden Delicious apples, peeled, cored and cut into 0.5cm squares 3 pears, peeled, cored and cut into 1/2 cm squares 150g dried cranberries 1 cinnamon stick Zest 1 orange 100g sugar...
  • Page 54 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.

  • Page 55: 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 100g brown sugar 2 large eggs 3 tbsp single cream...
  • Page 56 ß Add the cream, cornfl our and vanilla and mix until smooth. Pour half the cream mixture onto the biscuit crumb in the cake tin. Top with half the apple and then repeat the layers. ß Place the rack in the ceramic pot and place the tin on top. Cover and cook on ‘High’ for 21/2 hours. Turn off, and using oven gloves transfer the cheesecake to a wire rack to cool completely.

  • Page 57: Chocolat Pudding Cake

    Chocolate Pudding Cake 1 tsp + 75g unsalted butter, room temperature 275g granulated sugar, divided 115g plain fl our 7 tbsp cocoa powder 2 tsp baking powder 1/2 tsp salt 110ml hot semi skimmed milk 1 1/2 tsp vanilla extract 50g light brown sugar 60g chopped pecans, lightly toasted 340ml hot water...
  • Page 58 ß Stir together the remaining granulated sugar, brown sugar, remaining cocoa and toasted pecans in a small bowl. Sprinkle the mixture evenly over the batter. Combine the hot water and Kahlua and pour over the batter, do not stir. ß Insert the rack in the ceramic pot and place the souffl é dish on the rack. Cover and heat on ‘High’ for 3 hours.
  • Page 59 www.cuisinart.co.uk...

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