Cuisinart TCS-60 manual Vegetables, Food, Quantity/Yield, Steaming Time, Cook’s Notes

Food

Quantity/Yield

Steaming Time

Cook’s Notes

Vegetables

			• Choose bunches with deep strong
	1 to 1-1/2 pounds florets	8 - 10 minutes (crispy)	color (emerald green to green with
Broccoli			purple) and tight florets.
	1 to 1-1/2 pounds spears	10 - 16 minutes	• If steaming for salads, steam until
	(use both trays for larger amounts)		broccoli just turns bright green;
			refresh immediately in iced water and
			drain before using.
			• Smaller sprouts are more tender;
			look for small, bright green compact
Brussels	1-1/4 pounds	10 -15 minutes	heads.
Sprouts			• Slice off bottom, peel off outer leaves,
			then cut an “x” in the bottom of each
			sprout.
	Whole baby carrots, 1 or 2 pounds	16 - 20 minutes	• Peel and slice or julienne carrots.
	Cut carrots
		10 - 12 minutes	• For ease, use Cuisinart® Food
Carrots	1 pound sliced		Processor 4 mm slicing disc or
	2 pounds sliced	14 - 16 minutes
			3 mm julienne disc.
	1 pound julienned	7 - 10 minutes
	(use both trays for larger amounts)
	8 ounces, trimmed and cut into florets	10 - 13 minutes	• Choose cauliflower with compact
	1 to 1-1/2 pounds, trimmed,	15 - 18 minutes	florets, and no discoloration of florets
Cauliflower	cut into florets		or leaves.
	Whole head, leaves trimmed	18 - 22 minutes	• Broccoflower (a hybrid of cauliflower
			and broccoli) will require cooking
	(use both trays for larger amounts)		times similar to cauliflower.
Corn	3 - 4 ears fresh corn	9 - 12 minutes	• 4 ears in each steamer tray
on the Cob	6 - 8 ears fresh corn	11 - 15 minutes
			• Select crisp, slender bright green
Green Beans,	1 pound	10 - 12 minutes	beans.
			• Best when steamed until crisp-tender.
French cut
	1-1/2 pounds	12 - 15 minutes	• If beans are to be used for a salad,
(string beans/
	2 pounds	14 - 16 minutes	steam until just bright green, refresh
wax beans)
			immediately with iced water, and
	(use both trays for larger amounts)
			drain completely before dressing.

8