Cuisinart Cook and Hold Spécifications télécharger pdf (Page 7)

STEAMING

Steaming is one of the healthiest methods of cooking. No butter or oil is required and

fewer nutrients are lost in the steaming process. Four cups/one quart of water is used

for basic steaming.

Steaming Chart

FOOD AMOUNT PREPARATION COOKING TIME

Artichokes

6 small/

4 medium

trimmed –

see recipe page 26

20–25 minutes

Asparagus

8 ounces trimmed 4–7 minutes

Broccoli 8 ounces 1– 2-inch florets 7–10 minutes

Carrots, baby 8 ounces

whole 10–12 minutes

Cauliflower 8 ounces

–

2-inch florets 7–9 minutes

Corn 2–3 small ears

husked

10–12 minutes

Green Beans 4 ounces

trimmed 8–10 minutes

Peas, snow 2 ounces

trimmed 4 minutes

Potatoes, new and gold 1 pound

halved

15–20 minutes

Potatoes, sweet 8 ounces

½-inch slices 8–12 minutes

Squash, summer/zucchini 8 ounces

½-inch rounds 5–8 minutes

Chicken

2 medium breast (8

to 10 ounces each)

whole

18–20 minutes

(depending on

thickness)

Shrimp 8 ounces

peeled & deveined 4–5 minutes

Fin Fish

(salmon, swordfish, etc.)

1 pound

cut into portion sizes 8–12 minutes

BROWN/SAUTÉ

Use Brown/Sauté as you would a skillet or sauté pan on the stovetop for a variety of

recipes. Prepare a quickly sautéed skillet dish, or brown food right in the pot as the first

step in many braised or slow-cooked family favorites.

To reheat foods, use Brown/Sauté at 350°F and stir until all ingredients are warmed

through. Then switch to Warm on the Slow Cook function until ready to serve.

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Cuisinart Cook and Hold Spécifications Page 7

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