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Summary of Contents for Cuisinart PSC650U
- Page 1 Digital Slow Cooker 6.5 Litre PSC650U...
- Page 3 Congratulations on the purchase of your new Cuisinart Digital Slow Cooker. For over 30 years Cuisinart’s aim has been to produce the very finest 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 ....... . . 5 Safety Cautions ........6 Instructions for Use . -
Page 5: Product Description
Product Description Glass lid with black handle Ceramic Pot Stainless steel housing Cooking time display Timer Control HIGH, LOW, SIMMER & On/Off button WARM buttons Cooking Rack... -
Page 6: Safety Cautions
Always inspect the appliance before use for noticeable signs of damage. Do not use if damaged, or if the appliance has been dropped. In the event of damage, or if the appliance develops a fault, contact the Cuisinart Customer Care Line (refer to UK After Sales Service section for further information). - Page 7 To protect against fire, electric shock or personal injury, do not immerse cord, plug or unit in water or other liquids. Do not leave the lead hanging over the edge of a kitchen table or worktop. Avoid contact between the lead and hot surfaces.
- Page 8 To avoid injury or possible fire, do not cover the appliance when in use. If this appliance is used for re-heating foods, also ensure the food is piping hot before eating. Do not connect this appliance to an external timer or remote control system. This appliance complies with the basic requirements of Directives 04/108/EEC (Electromagnetic Compatibility) and 06/95/EEC (Safety of domestic electrical appliances) amended by Directive 93/68/EEC (CE Marking).
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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 Place the housing base on a flat, clean and dry surface. Place the ceramic pot in the housing base. Fill the ceramic pot with desired ingredients. -
Page 10: B Cooking Without The Timer
When the desired cooking mode is selected, the unit will beep once, the blue indicator next to ‘Low’, ‘High’ or ‘Simmer’ will illuminate to denote the selected cooking mode, and any flashing light will become solid. NOTE: The cooking mode can be overridden by pressing any other mode buttons. Once cooking time has expired, the unit will automatically switch to the ‘Warm’... - Page 11 Please refer to table below for Cooking Guidelines. Program Setting Guidelines Recipes Timer Temp. This is the setting to use when 212°F you don’t have time for a long, Programmable up to Potatoes, casseroles, (100°C) High slow cook. It’s also the setting to 24 hours, then 8 hours puddings, rolls 165°F...
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Page 12: Hints And Tips
Hints and Tips Before food is added, the ceramic pot can be lightly coated with cooking spray to avoid sticking. In general, cooking for 1 hour on ‘High’ is the equivalent of cooking for 2 hours on ‘Low’ If you are not ready to serve the meal as soon as the food is cooked, switch the temperature dial to the ‘Warm’ mode and the appliance will ‘Warm’... - 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 Braising/Stewing Mince Steak Fish Fillets Lamb Joints Leg, shoulder, middle neck, Shanks Mince Steaks Pigeon/ Pheasant/ guinea fowl Whole Pork Chops...
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Page 14: D Adapting Your Recipes
Adapting your recipes 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. In most cases, all ingredients can go in the ceramic pot at once and can cook all day on a ‘low’ setting. While it is not necessary to brown or sauté... -
Page 15: Cleaning & Maintenance
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). symbol on the product or on its packaging indicates that this product may not be treated as household waste. -
Page 16: Uk Guarantee
UK Guarantee This Cuisinart appliance is guaranteed for domestic consumer use for 3 years. The guarantee covers defects under normal use from date of purchase and ceases to be valid in the event of alteration or repair by unauthorised persons. -
Page 17: Uk After Sales Service
UK After Sales Service For further advice on using your Cuisinart Slow Cooker 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 18: Recipes
Recipes Stocks and Sauces Apple Sauce ...........20 Brown Beef Stock . - Page 19 Main Meals Chicken Cacciatore ..........31 Chilli Con Carne .
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Page 20: Apple Sauce
Apple Sauce Juice 1 lemon 150-210ml water 1.35kg apples, e.g. Gala or Braeburn Sugar, optional Cinnamon, optional Mix the lemon juice with enough water to make 220ml and pour into the ceramic pot. Core but do not peel the apples and cut them into 5cm chunks. Add the apples to the lemon and water mixture, cover and cook on ‘Low’... -
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 onion, 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 finely chopped 175g carrots, peeled and chopped 2 sticks celery, peeled and finely chopped 2 cloves garlic, peeled and finely chopped ½ tbsp dried basil 1 tsp dried marjoram 1 tsp dried oregano 1 can 475g Italian plum tomatoes 1 x 350g tomato paste... -
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 flour ¾ tbsp brown sugar 880ml beef stock (recipe page 21) 1 tbsp Port 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 ½ 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 Melt the butter in a frying pan. -
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 Place the tomatoes, garlic, onion, carrots and celery in the ceramic pot. -
Page 27: 'Almost' Baked Potatoes
‘Almost’ baked potatoes 3 baking potatoes, washed, scrubbed and dried 1 tsp good quality olive oil Prick each potato several times with a fork. Rub each with ¼ tsp of the oil. Place the rack in the ceramic pot, evenly space the potatoes on the rack. Cover and cook on ‘Low’... -
Page 28: New Potatoes With Rosemary
New Potatoes with Rosemary 900g new potatoes, washed 1 tbsp extra virgin olive oil 1 ½ tbsp finely chopped fresh rosemary 2 cloves garlic, peeled and crushed Salt and freshly ground black pepper 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 ½ yellow pepper, cored de-seeded and cut into 1.5cm cubes ½ 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 Tbsp olive oil 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... -
Page 31: 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 32 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. Add the remaining oil and cook the mushrooms in a single layer until golden brown on each side, about 3 minutes per side.
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Page 33: Chilli Con Carne
Chilli Con Carne Cooking spray 1 tsp good quality olive oil 350g onions, peeled and finely chopped 3 cloves garlic, peeled and crushed 675g lean mince beef 3 green chillies, deseeded and finely chopped 2 tsp oregano 2 tsp cumin ½... - Page 34 In the same frying pan, heat the remaining oil, cook the mince until evenly browned. Season well and add the chillies, oregano, cumin and paprika. Cook over a low heat until spices are fragrant. Transfer meat mixture to the ceramic pot. Add the sliced peppers, tomatoes, tomato puree and red wine vinegar.
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Page 35: Pot Roast
Pot Roast 25g plain flour 2 tbsp beef stock 900g beef roast, brisket or rump 2 tsp red wine vinegar 1 tsp vegetable oil Salt and freshly ground black pepper 2 tbsp Dijon mustard Sauce 2 onions, peeled and cut into eighths Cooking juices from beef 2 carrots, peeled and cut into 2.5cm slices 3 tbsp corn flour... -
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 finely chopped 2 cloves garlic, peeled and crushed 110g minced turkey, beef or chicken 2 x 400g cans diced tomatoes, juices drained and separated... - Page 38 Heat the remaining oil and brown the turkey/beef or chicken. Transfer to the bowl with the onions, stir in 1 can of the tomatoes and set aside. Combine the tomato sauce with the remaining diced tomatoes, penne, basil and oregano. Lightly coat the interior of the ceramic pot with cooking spray.
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Page 39: Wild Mushroom Ragout
Wild Mushroom Ragout Cooking spray 25g dried mushrooms e.g. Shiitake or porcini 450 ml boiling water 150g mixed wild mushrooms, e.g. Shiitake, Cremini, Oyster 2 tbsp unsalted butter, divided 2 tbsp extra virgin olive oil, divided 125g shallots, peeled and finely chopped 55ml dry sherry 225g white button mushrooms, quartered 225g Portobello mushrooms, cut in 1.5cm slices... - Page 40 Remove and discard the tough stems, and chop. Place in the ceramic pot and mix with the wild mushrooms. Heat 1 tbsp each butter and olive oil in a frying pan and heat over medium heat. Add the shallots and cook until softened, approximately 5 minutes.
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Page 41: Stewed Rhubarb
Stewed Rhubarb 900g fresh rhubarb, washed and dried 225g granulated sugar Slice the rhubarb into 1-1.5cm pieces. Place the rhubarb in the ceramic pot and stir in the sugar. Leave to stand at room temperature for 1-2 hours, until the rhubarb gives up liquid. Cover and cook on ‘Low’... -
Page 42: Peach Cobbler
Peach Cobbler ½ tbsp water 450g fresh peaches, skinned, stoned and cut into 1.5cm slices 30g brown sugar ½ tbsp corn flour/arrowroot powder ½ tsp ground ginger 15g unsalted butter, melted 100g rolled oats Cooking spray Mix together cornflour/arrowroot with water to form a a paste Place the peaches in a large bowl. -
Page 43: Winter Fruit Crisp
Winter Fruit Crisp Cooking spray Crumb topping: 150g mixed dried fruits e.g. apricots, plums, sultanas etc 75g plain flour 1 large Golden Delicious apple, peeled, cored and cut 50g rolled oats into ½ cm squares 75g brown sugar 2 pears, peeled, cored and cut into 1/2 cm squares Pinch freshly grated nutmeg 100g dried cranberries 75g unsalted butter, softened... -
Page 44: Baked Apples
Baked Apples 100g brown sugar ¾ tsp cinnamon ¼ tsp nutmeg 25g dried cranberries 25g raisins 50g flaked almonds, lightly toasted 1 tbsp unsalted butter 4 medium baking apples e.g. Granny Smith, Braeburn 75ml apple juice or cider Mix the brown sugar with cinnamon and nutmeg in a medium bowl. Set aside 4 tbsp for topping. To make the filling, add the cranberries, raisins and almonds to the remaining sugar mixture and stir well to combine. -
Page 45: 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 Lightly coat the interior of the ceramic pot with the cooking spray. Add the rice and stir in the milk, sugar and water. -
Page 46: Chocolate Pudding Cake
Chocolate Pudding Cake Cooking spray 1 tsp + 75g unsalted butter, room temperature 50g light brown sugar 275g granulated sugar, divided 60g chopped pecans, lightly toasted 115g plain flour 340ml hot water 7 tbsp cocoa powder 55ml Kahlua 2 tsp baking powder 1/2 tsp salt 110ml hot semi skimmed milk 1 1/2 tsp vanilla extract... -
Page 47: Apple Streusel Cheesecake
Apple Streusel Cheesecake ½ tsp butter 1 apple, peeled, cored and cut in half and sliced 2 large eggs 1 tbsp lemon juice 3 tbsp single cream 1 ½ tsp ground cinnamon 1 tbsp corn flour 1 tbsp brown sugar 1 tsp vanilla essence 2 tbsp butter, divided 24 ginger biscuits, broken into crumbs... -
Page 48: Ginger Poached Pears
Ginger poached pears 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 Combine the lemon juice with 900ml water in a bowl. Place the ginger ale, lemon zest and fresh ginger in the ceramic pot. - Page 49 IB-10/214...
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