Cuisinart Cook and Hold Spécifications télécharger pdf (Page 25)

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350°F (180ºC). Allow to reduce slightly.

Cool no more than 8 minutes.

Nutritional information per serving:

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Sides

Garlic-Rosemary Beans

These are delicious served alongside lamb

chops. You can also purée them in a food

processor to make a white bean dip to

serve with a crudités platter.*

Settings: Brown/Sauté

Slow Cook

Makes about 6 cups (1.5L)

1 pound (450g) dried navy or cannellini

beans

1½ teaspoons (7ml) olive oil

6 to 8 garlic cloves, peeled and crushed

2 fresh rosemary sprigs

½ teaspoon (2ml) kosher salt

2½ cups (625ml) vegetable or chicken

broth, low sodium

1. Put beans in a large bowl, cover with

room temperature water by 2 inches

(5cm). Soak overnight. Once soaked,

drain, rinse, and drain again.

2. Put the oil in the cooking pot of the

Multicooker set to Brown/Sauté at 350°F

(180ºC). Add the garlic. Sauté until the

garlic is golden and fragrant, about 1 to 2

minutes. Add the remaining ingredients.

Stir to combine, cover and switch to

Slow Cook on High for 2½ hours.

3. Once the time has expired, the unit

will automatically switch to Keep Warm.

Serve warm or at room temperature.

* If puréeing, more liquid (about ½ to 1

cup(125ml-250ml) may need to be added

when processing.

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Macaroni & Cheese

We upped the creaminess factor in our

version of everyone’s favorite comfort food.

Béchamel is the centerpiece of this ultimate

macaroni and cheese.

Settings: Brown/Sauté

Slow Cook

Makes about 6 servings

4 tablespoons (60ml) unsalted butter

¼ cup (60ml) unbleached, all-purpose

flour

3 cups (750ml) whole milk

½ teaspoon (2.5ml) kosher salt

¼ teaspoon (1ml) freshly ground black

pepper

pinch ground nutmeg

¼ teaspoon (1ml) dried mustard

powder

6 ounces (175g) various shredded

cheeses (such as Cheddar and/or

fontina)

2 ounces (60g) grated Parmesan

½ pound (225g) macaroni, par-cooked

(see package instructions and cook

half of the suggested time), reserved

1. Put the butter into the cooking pot of

the Multicooker set to Brown/Sauté at

300°F (150ºC). Once butter has melted,

stir in the flour and cook, stirring often,

for about 4 to 5 minutes or until mixture

is lightly browned and thickened.

2. Gradually whisk in the milk, salt,

pepper, nutmeg and dried mustard using

a nonstick whisk. Raise heat to 325°F

(160ºC) to bring the mixture to a boil.

Stirring constantly, cook about 2 to 3

minutes or so, until thickened.

3. Once the white sauce has thickened,

stir in the cheeses and mix until melted.

4. Stir in the macaroni until well mixed

and cover.

5. Switch the unit to Slow Cook on Low

for 2 hours.

6. Once time has expired, the unit will

automatically switch to Keep Warm.

Serve immediately, garnished with

toasted breadcrumbs if desired.

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