Cuisinart TCS-60 manual Tuscan Chicken, This whole meal is ready in less than an hour

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

Spray the bottom of the larger steamer tray with cooking spray or olive oil.

Arrange the chicken roulades in the large steamer tray. Fill the water reservoir and steam for 18 - 22 minutes. Turn off the steamer, unplug and let sit for 1 minute. Remove the fan arm and lid, transfer the chicken roulades to a serving plate, and serve. May be served hot or cold.

To make a whole meal:

Spray the bottom of both steamer trays with cooking spray or olive oil. Arrange the quartered potatoes in a single layer in the large tray. Arrange four chicken roulades in the second steamer tray (they should not touch each other or the sides). Steam for 18 minutes. While the potatoes and chicken steam, trim carrots to fit the large feed tube of a Cuisinart® food processor horizontally. Insert the

3 mm julienne disc and julienne the carrots. After 18 minutes, turn off steamer and let sit one minute; remove turbo convection fan and lid. Chicken should be completely cooked (170º F when tested with an instant read thermometer), and potatoes nearly done. Remove chicken to a warm platter and cover loosely with foil. If potatoes are hard, steam for 3 – 5 minutes longer before continuing. Arrange carrots and snow peas in second steamer tray. Steam for 3 – 4 minutes for crisp-tender vegetables. Turn off steamer and let sit

1 minute; remove turbo convection fan and lid. Arrange the vegeta- bles and potatoes on the platter with the chicken and serve.

Nutritional analysis per serving:

Roulades only:

Calories 176 (14% from fat) • carbo. 5g • prot. 31g • fat 3g •

sat. fat 0g • chol. 75 mg • sod. 175mg • fiber 2g

Whole meal:

Calories 314 (9% from fat) • carbo. 36g • prot. 31g • fat 3g •

sat. fat 0g • chol. 75mg • sod. 197mg • fiber 7g

TUSCAN CHICKEN

This whole meal is ready in less than an hour!

Makes 4 servings

Preparation: 15 minutes + 30 – 35 minutes steaming time

6 - 8 sprigs fresh rosemary, about 5 - 6 inches each

1clove garlic, peeled and chopped

4teaspoons extra virgin olive oil 1/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

4boneless, skinless chicken breast halves, about 4 - 5 ounces each, well trimmed

12ounces new red or Yukon gold potatoes, 2 - 3 ounces each – washed, quartered, quarters cut in half

2plum tomatoes, sliced 1/4 inch thick, stem

ends discarded

2 tablespoons chopped sun-dried tomatoes

10 ounces zucchini squash (slender), halved lengthwise, cut in 3/4-inch slices

10 ounces yellow squash (slender), halved lengthwise, cut in 3/4-inch slices

6 ounces mushrooms, rinsed, dried and quartered

Fill the water reservoir and attach to steamer. Line both steamer trays with 2 or 3 sprigs fresh rosemary; reserve the remaining rosemary for garnish.

Combine the chopped garlic with the olive oil, kosher salt and pepper. Rub the chicken with one third of this mixture; set aside. May be done ahead. If preparing longer than 15 minutes ahead, wrap and refrigerate until ready to use. Clean work surface thoroughly; wash hands with hot water and soap.

Toss the potatoes with half the remaining garlic/olive oil mixture, and arrange over the rosemary sprigs in the large steamer tray. Arrange the chicken over the rosemary in the second steamer tray (do not allow the chicken to touch sides of steamer tray). Top the chicken with the sliced plum tomatoes, then sprinkle with the chopped sun-dried tomatoes. Steam the potatoes and chicken for 14 minutes.

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Contents Turbo Convection Steamer Special Cordset Instructions Unpacking InstructionsFeatures and Benefits Table of ContentsIntroduction PartsOperating Techniques Using the Rice BowlDescaling the Steamer Cleaning and StorageUseful Hints Black Beans Black-eyed Peas Steaming GuideCups cooked rice Quinoa Cup quinoa + 2 cups liquid = Cups white rice + 3-1/4 cups liquid =Cups quinoa Cup wild rice + 2 cups liquid = Wild Rice Cups cooked riceBroccoli To 1-1/2 pounds floretsTo 1-1/2 pounds spears Brussels 4 poundsMinutes Immediately with iced water, then Minutes Beans Diagonal cutMinutes Trim tips and tops Minutes Choose crisp, bright green pea pods Sugar SnapClams Dark meat. The internal temperatureRecipes Our meatless version of this Dim Sum specialty Steamed Spinach DumplingsSpinach Sauce for Steamed Vegetables Chicken or Seafood Dipping Sauce for DumplingsTry this Dipping Sauce as a marinade for chicken or salmon White and Sweet Potato Salad with Dill Dressing Sweet Potatoes with FennelThis salad may be served warm or chilled White Bean SaladBrown RICE, Chicken & Broccoli Salad Chicken and Roasted Pepper Roulades Easy, healthy, but good enough to serve when entertainingThis whole meal is ready in less than an hour Tuscan ChickenQuick, simple way to prepare fish Steamed Sole or Flounder RollsLemon Ginger Fish Fillets Use of plastic wrap makes cleanup easySalmon & Asparagus Wraps Nice entrée for entertainingChicken with Pesto and Shredded Carrots OLD BAY Steamed Shrimp DinnerAdd a green salad and crusty bread to complete the meal Mocha Créme Brûlée Brown Rice & BLACK-EYED Peas with Marinated VegetablesDelicious served with vanilla ice cream or frozen yogurt Cranberry Poached PearsBefore Returning Your Cuisinart Product Year Limited WarrantyCoffeemakers Food Toaster Ovens Blenders Cookware Ice Cream

TCS-60 specifications

The Cuisinart TCS-60 is an innovative and versatile 3-in-1 multicooker designed to elevate your cooking experience. Ideal for a variety of culinary tasks, this kitchen appliance offers the functionalities of a slow cooker, rice cooker, and steamer. Its compact yet spacious design makes it a perfect addition to any kitchen, delivering exceptional performance without taking up too much counter space.

One of the standout features of the Cuisinart TCS-60 is its programmable settings. The multicooker comes equipped with a 24-hour programmable timer, allowing you to set your desired cooking time well in advance. This is particularly useful for busy individuals who want to come home to a hot, ready meal. The machine also features an automatic keep-warm function that kicks in once cooking is complete, ensuring that your food stays at the ideal serving temperature without overcooking.

The TCS-60 is designed with versatility in mind. It can cook a variety of grains, including white and brown rice, as well as quinoa and other grains, thanks to its dedicated rice cooking function. The non-stick inner cooking pot is removable, making it easy to clean and maintain. Additionally, the pot is dishwasher-safe, adding to its user-friendly design.

Another notable technology in the Cuisinart TCS-60 is its steam cooking capability. The appliance comes with a steaming tray that allows you to cook vegetables, seafood, and even poultry healthily, preserving nutrients and flavors. The steam function is straightforward to use and complements the slow cooking feature perfectly, enabling you to prepare entire meals in one device.

The adjustable temperature settings enhance its functionality, giving you control over how you cook your meals. Whether you’re simmering a hearty stew or stirring up a delicate risotto, the precise temperature control ensures that you have consistent and desirable results every time.

Finally, the Cuisinart TCS-60 boasts a sleek, modern design that fits seamlessly into any kitchen decor. Its durable construction ensures longevity, making it a wise investment for anyone seeking an all-in-one cooking solution. With its impressive array of features, user-friendly interface, and the ability to prepare delicious meals effortlessly, the Cuisinart TCS-60 is undeniably a valuable tool for both novice cooks and experienced chefs alike.
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