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Manual Cuisinart TCS-60

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  • Cuisinart TCS-60 - page 1

    TCS-60 T urbo Convection Steamer INSTRUCTION AND RECIPE BOOKLET For your safety and continued enjoyment of this product, always read the instruction book carefully before using. 01CU13171 TCS-60 IB 6/30/03 4:55 PM Page 1 ...

  • Cuisinart TCS-60 - page 2

    Carefully read all instructions before using this appliance. IMPOR T ANT SAFEGUARDS When using an electrical appliance, basic safety precautions should always be followed, including the following: 1. READ ALL INSTRUCTIONS BEFORE USING. 2. T o protect against the risk of electrical shock, do not put base of steamer in water or other liquid. 3. Close ...

  • Cuisinart TCS-60 - page 3

    T ABLE OF CONTENTS Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Page 2 Unpacking Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Page 2 Features and Benefits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Page 3 Introduction . . . . . . . . . . . . . . . . . ...

  • Cuisinart TCS-60 - page 4

    4 OPERA TING TECHNIQUES Refer to Steaming Guide or Recipes for recommended cooking times. Preparing to Cook: Position the base unit where you want to do your cooking. Choose a flat, dry , sturdy surface. Make sure that each individual component fits secure- ly on top of the part below . Position the large steaming tray on the base until it fits sec ...

  • Cuisinart TCS-60 - page 5

    5 USEFUL HINTS For high altitude cooking, steaming times may need to be increased. Steaming times stated in the Steaming Guide and Recipes are only to be used as a guide. T imes may vary depending on the size of pieces, spacing and placement in the bowl, and personal preference. As you become more familiar with the steamer , adjust cooking times ac ...

  • Cuisinart TCS-60 - page 6

    6 Steaming Guide Helpful Hints • T imes indicated are based upon use of fresh fruits, meats and seafood (frozen foods not recommended). Steaming times will vary according to size, temperature and freshness of foods. • Suggested times are simply a guide. The lowest time will provide a “crisp-tender” vegetable, whereas the highest time will p ...

  • Cuisinart TCS-60 - page 7

    7 Food Quantity/Y ield Steaming Time Cook’ s Notes Barley Brown Rice White Rice Quinoa Wild Rice Artichokes (globe) Asparagus 1 cup (rinse until water runs clear) + 2 cups liquid = 4 cups cooked 1 cup rice + 1 2/3 cups liquid = 3 cups cooked rice; 1-1/2 cups rice + 2-1/4 cups liquid = 6 cups cooked rice; 2 cups rice + 3-1/4 cups liquid = 8 cups c ...

  • Cuisinart TCS-60 - page 8

    8 Food Quantity/Y ield Steaming Time Cook’ s Notes Broccoli Brussels Sprouts Carrots Cauliflower Corn on the Cob Green Beans, French cut (string beans/ wax beans) 8 - 10 minutes (crispy) 10 - 16 minutes 10 -15 minutes 16 - 20 minutes 10 - 12 minutes 14 - 16 minutes 7 - 10 minutes 10 - 13 minutes 15 - 18 minutes 18 - 22 minutes 9 - 12 minutes 11 - ...

  • Cuisinart TCS-60 - page 9

    9 Food Quantity/Y ield Steaming Time Cook’ s Notes Green Beans, Diagonal cut (string beans/ wax beans) Potatoes, Sweet Potatoes, White Snow Peas Sugar Snap Peas (Edible Pod Peas) Squash, Summer (Y ellow or Zucchini) Squash, Winter 12 - 15 minutes 14 - 16 minutes 14 - 16 minutes 18 - 22 minutes 18 - 22 minutes 20 - 25 minutes 4 - 5 minutes 5 - 7 m ...

  • Cuisinart TCS-60 - page 10

    10 Food Quantity/Y ield Steaming Time Cook’ s Notes Boneless, Skinless Chicken Breast Halves or Thighs Shrimp, Sea Scallops Clams & Mussels Fish Fillets/Steaks Hot Dogs/ Precooked Sausages 18 - 22 minutes 5 - 8 minutes 6 - 8 minutes 10 - 15 minutes per inch of thickness 8 - 10 minutes • Follow proper safe food handling pr o- cedures for pou ...

  • Cuisinart TCS-60 - page 11

    11 RECIPES ASIAN STEAMED DUMPLINGS A Dim Sum favorite, our Steamed Dumplings make a wonderful appetizer . Makes about 40 Preparation time: 35 – 40 minutes (includes freezing time for meat) + 15 minutes steaming time 3 ounces well-trimmed boneless pork chop, cut in 1/2 inch cubes 3 ounces peeled and deveined shrimp About 6 – 8 large napa cabbage ...

  • Cuisinart TCS-60 - page 12

    12 STEAMED SPINACH DUMPLINGS Our meatless version of this Dim Sum specialty . Makes about 40 Preparation time: 35 – 40 minutes (includes weighting time for tofu) + 15 minutes steaming time 8 ounces soft tofu Dipping Sauce for Dumplings, p.12 Fresh lettuce leaves to line the steamer baskets 1 clove garlic, peeled 2 slices peeled ginger , each abou ...

  • Cuisinart TCS-60 - page 13

    13 DIPPING SAUCE FOR DUMPLINGS Tr y this Dipping Sauce as a marinade for chicken or salmon. Makes about 3/4 cup Preparation: 5 minutes 1 clove garlic, peeled 3 slices peeled fresh ginger , each about the size of a quarter 2 green onions, trimmed and cut into 1-inch pieces 2 tablespoons fresh cilantr o or parsley leaves, loosely packed 1/3 cup soy o ...

  • Cuisinart TCS-60 - page 14

    14 SWEET POT A TOES WITH FENNEL Sweet potatoes are a good source of vitamins A & C, and beta carotene. Makes 6 servings Preparation: 10 – 15 minutes + 18 minutes steaming time 6 green onions, trimmed and chopped* 12 ounces fresh fennel, trimmed and thickly sliced (1/2-inch)*, fronds r eserved for garnish 1-1/2 pounds sweet potatoes, cut into ...

  • Cuisinart TCS-60 - page 15

    15 WHITE BEAN SALAD Beans cooked in the Cuisinart ® steamer cook evenly and do not break up as readily as those cooked on the stovetop. Makes 4 cups Preparation: 12 hours/overnight to soak beans, 50 – 55 minutes steaming time for beans, 10 minutes to prepar e salad 1 cup great northern, navy or white beans 2 sprigs parsley 1 clove garlic, peeled ...

  • Cuisinart TCS-60 - page 16

    16 Combine the boneless chicken breasts with the chopped garlic, kosher salt, and olive oil. Arrange in the second steamer tray . When the rice has steamed for 35 minutes, add the chicken to the steamer . Steam for 18 – 22 minutes, until the juices run clear when tested with a knife and the internal temperature measures 170º F when tested with a ...

  • Cuisinart TCS-60 - page 17

    17 Place on one end of the chicken and roll the chicken jelly r oll style, so that the spinach/roasted pepper r oll is rolled up in the chicken. Place seam side down and repeat. (The chicken may be pr epared to this point up to 8 hours ahead; wrap in plastic wrap and refrigerate.) Just before steaming, tie a chive ar ound the center of each bundle, ...

  • Cuisinart TCS-60 - page 18

    18 Combine the squashes and mushrooms with the r emaining garlic/olive oil mixture; toss to combine. After the potatoes and chicken have steamed for 14 minutes, turn off the steamer and let sit for 1 minute. Remove the convection fan, lid and second steamer tray . Arrange the vegetables on top of the potatoes; r eassemble the steamer and steam for ...

  • Cuisinart TCS-60 - page 19

    19 LEMON GINGER FISH FILLETS The use of plastic wrap makes cleanup easy . Makes 4 servings Preparation: 10 minutes, 10 – 15 minutes steaming 1-1/2 pounds fr esh fish fillets, such as sea bass, salmon 1 small clove garlic, peeled zest of 1/2 lemon, bitter white pith removed 3 slices fr esh ginger , each about the size of a quarter 1/2 teaspoon kos ...

  • Cuisinart TCS-60 - page 20

    20 OLD BA Y ® STEAMED SHRIMP DINNER Add a green salad and crusty bread to complete the meal. Makes 4 servings Preparation: 10 minutes + 25 minutes steaming time 3/4 pound new r ed potatoes, scrubbed, halved (quartered if large) 3/4 pound new white potatoes, scrubbed, halved (quartered if large) 2 medium (6 ounce) red or sweet white onions, peeled ...

  • Cuisinart TCS-60 - page 21

    21 BROWN RICE & BLACK-EYED PEAS WITH MARINA TED VEGET ABLES If you don’t have a Cuisinart ® food processor , the vegetables may be sliced by hand, about 1/8 inch thick. Makes 8 – 10 main dish servings Preparation: 60 – 65 minutes, including steaming, plus 12 hours to soak the beans 2/3 cup black-eyed peas 1 cup brown rice 2 cups vegetabl ...

  • Cuisinart TCS-60 - page 22

    22 and milk in a small saucepan until bubbly around the edges. Hold over low heat to keep warm. Insert the metal blade in the Cuisinart ® food processor . Pulse the light brown sugar 10 – 15 times to rapid sift and br eak up any chunks. Remove and reserve for topping. Pr ocess the chocolate with the instant espresso until finely chopped, about 3 ...

  • Cuisinart TCS-60 - page 23

    23 3 YEAR LIMITED W ARRANTY This warranty supersedes all previous warranties on Cuisinart ® Steamers. This warranty is available to consumers only . Y ou are a consumer if you own a Cuisinart ® Steamer that was purchased at retail for personal, family , or household use. Except as otherwise required under applicable state law , this warranty is n ...

  • Cuisinart TCS-60 - page 24

    © 2001 Cuisinart Cuisinart ® is a registered trademark of Cuisinart 150 Milford Road East Windsor , NJ 08520 Printed in China 01CU13171 IB-3627B *Saran™ Classic is a registered trademark of S.C. Johnson & Son, Inc. Discover the complete line of Cuisinart ® brand premier kitchen appliances including food processors, mini food processors, ha ...

Manufacturer Cuisinart Category Convection Oven

Documents that we receive from a manufacturer of a Cuisinart TCS-60 can be divided into several groups. They are, among others:
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All of them are important, but the most important information from the point of view of use of the device are in the user manual Cuisinart TCS-60.

A group of documents referred to as user manuals is also divided into more specific types, such as: Installation manuals Cuisinart TCS-60, service manual, brief instructions and user manuals Cuisinart TCS-60. Depending on your needs, you should look for the document you need. In our website you can view the most popular manual of the product Cuisinart TCS-60.

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A manual, also referred to as a user manual, or simply "instructions" is a technical document designed to assist in the use Cuisinart TCS-60 by users. Manuals are usually written by a technical writer, but in a language understandable to all users of Cuisinart TCS-60.

A complete Cuisinart manual, should contain several basic components. Some of them are less important, such as: cover / title page or copyright page. However, the remaining part should provide us with information that is important from the point of view of the user.

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2. Contents - index of all tips concerning the Cuisinart TCS-60, that we can find in the current document
3. Tips how to use the basic functions of the device Cuisinart TCS-60 - which should help us in our first steps of using Cuisinart TCS-60
4. Troubleshooting - systematic sequence of activities that will help us diagnose and subsequently solve the most important problems with Cuisinart TCS-60
5. FAQ - Frequently Asked Questions
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