Cuisinart TCS-60C manual Steaming Guide

Steaming Guide

Helpful Hints

•Times indicated are based upon 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 produce a softer texture.

•The turbo-convection feature of the Cuisinart® TCS-60C eliminates the need to stir vegetables halfway through cooking time, which is necessary with other steamers.

•Use tongs to remove food from the steamer.

•Beans cooked in the Cuisinart steamer cook evenly and do not break up as readily as those cooked on the stove top.

Food

Quantity/Yield

Steaming Time

Cook’s Notes

Eggs

Soft cooked	Up to 12 Grade A large eggs	6-9 minutes
eggs
Hard cooked	Up to 12 Grade A large eggs	15 minutes
eggs

•Use second Steamer Tray.

•Run hard cooked eggs under cold water to stop cooking; refrigerate.

Dried Beans and Legumes

Black Beans

Black-eyed

Peas

Chickpeas (Garbanzo)

Lentils

Great Northern Beans

Kidney Beans

1 cup (250 mL) of dried beans + 2 to 2 1/2 cups (500 mL to 625 mL) liquid

=approximately 3 cups (750 mL) cooked beans.

40-45 minutes

35-40 minutes

60minutes

35minutes

45-50 minutes

45-50 minutes

•Soak dried legumes (except lentils) overnight, drain, rinse & drain again.

•Spread drained beans evenly in rice bowl.

•Cover with water or unsalted stock; add fresh herbs, garlic cloves, onion

or bay leaf.

•Do not add salt until beans are completely cooked (salt and acids inhibit the softening of beans).

•After steaming, drain, rinse and drain again.

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