Cuisinart TCS-60 manual OLD BAY Steamed Shrimp Dinner, Chicken with Pesto and Shredded Carrots

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OLD BAY® 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 red potatoes, scrubbed, halved (quartered if large)

3/4 pound new white potatoes, scrubbed, halved (quartered if large)

2medium (6 ounce) red or sweet white onions, peeled (leave root end intact), quartered

3ears corn, cut into 1-1/2 inch lengths

2 or 3 whole bay leaves

1-1/2 pounds extra large (21-25) shrimp, rinsed

3

lemons

3

tablespoons Old Bay® Seasoning

Fill the water reservoir and attach to the steamer.

Arrange the potatoes and onions in the large steamer tray; tuck in the bay leaves. Steam for 18 minutes. While the potatoes are steaming, thinly slice one of the lemons*. Toss the shrimp with 2 tablespoons of the Old Bay® seasoning, then mix in half the lemon slices. Arrange the shrimp and lemon slices in the small steamer tray. Shrimp should not touch the sides of the basket. Cut the remaining lemons in wedges.

Turn off steamer; let sit for 1 minute. Carefully remove the convec- tion fan and lid. Arrange the corn on top of the partially cooked potatoes. Insert the small steamer tray and reattach the convection fan. Steam for 5 – 7 minutes – the shrimp should all have turned pink. Turn off the steamer and let sit for one minute. Arrange the potatoes, onions and corn on a large warm platter; sprinkle with the remaining Old Bay® seasoning. Arrange the shrimp around the outside of the platter. Garnish with the remaining sliced lemons and lemon wedges. If desired, serve with drawn butter.

*May be done using the Cuisinart® food processor fitted with the thin (2 mm) slicing disc.

Nutritional analysis per serving:

Calories 445 (9% from fat) • carbo. 66g • prot. 43g • fat 5g •

sat. fat 1g • chol. 259mg • sod. 777mg • fiber 11g

CHICKEN WITH PESTO AND SHREDDED CARROTS

A quick, easy way to combine meat and vegetables in a single

serving. May be served hot or cool and sliced to serve on

a bed of salad greens for a warm weather meal.

Makes 6 servings

Preparation: 15 minutes + 22 minutes steaming time

6boneless, skinless chicken breast halves (about 5 ounces each)

3 – 6 teaspoons pesto (homemade or purchased)

6ounces carrots, peeled and shredded (about 1-1/2 cups)

kosher salt, to taste

freshly ground black pepper, to taste

Have ready 6 sheets of Saran™ Classic Wrap, each about 12 inches in length.

Trim chicken of all visible fat and gristle. Rinse in cold water and dry. Cut a sheet of plastic wrap about 20 inches in length. Place a boneless chicken breast half on one side of the wrap, and fold the wrap over the chicken. Use a flat mallet or pounder to pound the chicken to an even thickness of about 1/4 inch. Repeat until all the chicken has been pounded.

Place the chicken “skin” side down on the work surface. Spread each chicken breast with 1/2 – 1 teaspoon of pesto, and spread 1/4 cup of shredded carrots evenly over each. Starting from one of the short ends, roll each piece of chicken jelly roll style.

Sprinkle with salt and pepper to taste. Place a piece of rolled chicken in the center of one of the sheets of Saran™ Classic Wrap. Bring two sides of the wrap together over the chicken and fold down tightly; fold in the two open edges and tuck under the chicken.

Arrange the chicken in the steamer trays, taking care not to push the rolls against each other or the sides of the steamer trays. Steam for 22 minutes. Let rest for 1 minute. Use tongs to remove chicken rolls. Unwrap, slice and serve.

Nutritional Analysis per serving:

Calories 187 (19% from fat) • carbo. 3g • prot. 33g • fat 4g •

sat. fat 1g • chol. 82 mg • sod. 286 mg • fiber 1g

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Contents Turbo Convection Steamer Unpacking Instructions Special Cordset InstructionsTable of Contents Features and BenefitsIntroduction PartsUsing the Rice Bowl Operating TechniquesDescaling the Steamer Cleaning and StorageUseful Hints Steaming Guide Black Beans Black-eyed PeasCups white rice + 3-1/4 cups liquid = Cups cooked rice Quinoa Cup quinoa + 2 cups liquid =Cups quinoa Cup wild rice + 2 cups liquid = Wild Rice Cups cooked riceTo 1-1/2 pounds florets BroccoliTo 1-1/2 pounds spears Brussels 4 poundsMinutes Beans Diagonal cut Minutes Immediately with iced water, thenMinutes Trim tips and tops Minutes Choose crisp, bright green pea pods Sugar SnapDark meat. The internal temperature ClamsRecipes Steamed Spinach Dumplings Our meatless version of this Dim Sum specialtySpinach Sauce for Steamed Vegetables Chicken or Seafood Dipping Sauce for DumplingsTry this Dipping Sauce as a marinade for chicken or salmon Sweet Potatoes with Fennel White and Sweet Potato Salad with Dill DressingThis salad may be served warm or chilled White Bean SaladBrown RICE, Chicken & Broccoli Salad Easy, healthy, but good enough to serve when entertaining Chicken and Roasted Pepper RouladesTuscan Chicken This whole meal is ready in less than an hourSteamed Sole or Flounder Rolls Quick, simple way to prepare fishUse of plastic wrap makes cleanup easy Lemon Ginger Fish FilletsSalmon & 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 Brown Rice & BLACK-EYED Peas with Marinated Vegetables Mocha Créme BrûléeCranberry Poached Pears Delicious served with vanilla ice cream or frozen yogurtYear Limited Warranty Before Returning Your Cuisinart ProductCoffeemakers 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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