Manuel d'utilisation / d'entretien du produit CRC-650 du fabricant Cuisinart
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S l o w C o o k e r C o o k b o o k tr aditional to gour met recipes model psc-650.
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Intr oduction Get ready to slo w down and enjo y meals! Y our Cuisinar t ® Slow Cook er is designed to ha ve y our fa v orite one-pot recipes r eady and waiting for y ou. Slow cooking is a traditional method t hat tenderizes meats and melds a v ors to pr oduce delicious famil y dinners and easy , relaxing suppers with friends.
1 ■ 1 Tips & Hints 2 - 4 Im por t ant Guidelines 5 Suggested F oods 6 List of R ecipes 7 - 8 St ar ters/Be v erag es/Miscellaneous 9 - 15 Soups & Stoc ks 16 - 25 Ste ws & Chilis 26 - 32 .
2 ■ 2 T ips & Hints › Bef ore f ood is added, the ceramic pot may be lightl y coated wit h cooking spra y so cook ed f oods release more easil y . › Root v egetables such as carrots and potatoes will t ake long er to cook. Either cut t he pieces smaller or place on bottom of Slo w Cooker .
› If using frozen f oods, t haw completel y bef ore adding to Slo w Cook er . › T o cut the fat from recipes, r emo ve as muc h of the visible fat as possible from meats and poultr y .
4 ■ 4 T o adapt your o wn recipes to the Slow Cook er: › F or most recipes, r educe the cooking liquid by at least 50% (soups ar e the ex ception). Liquids do not e vaporate as t he y do in traditional cooking, and you often will end up with more liquid than when you began.
Important Guidelines › The Slow Cook er should alw a ys be at least half full f or best cooking results; ho w- ev er , t he Slow Cook er should never be mor e than t hree-quarters full (about 1 inch from the top rim).
6 ■ 6 Suggested Foods Meats Beef / V eal: Choose cuts t hat are full of a v or and benet from braising. › Arm pot roast › Beef brisk et or corned beef brisket › Beef short ribs › Botto.
Recipes St ar ters/Be verag es/Miscellaneous › Countr y Pâté wit h Cranberries and Pist achios. . . . . . . . . . . . . . . . . . . . . . . . 9 › Chili Spiced N uts .............................................. 1 1 › Spinach, Gruyère & Artichok e Dip .
8 ■ 8 Entrees & Sauces › B r a i s e d V e a l S h a n k s ........................................... 4 3 › Slow Cook ed Lamb Shank s wit h White Beans ...................... 4 5 › P enne Lasagna ..........................................
Countr y Pâté with Cranberries and Pistachios 1 tablespoon unsalted butter 4 ounces shallots, peeled and chopped 1 pound lean pork (trimmed shoulder), cut into 1-inch cubes ½ pound veal, cut into 1.
6 10 ■ 10 S tarterS /B everageS /M iScellaneouS the meat mixture. Cut a 20-inch length of aluminum foil, fold to double and coat one side with cooking spray . Cover pan with foil, sprayed side down. Secure with kitchen twine. Place rack in ceramic pot of the Cuisinart ® Slow Cooker .
Chili Spiced Nuts 1 tablespoon chili powder (mild, medium or hot – to taste) 1½ teaspoons ground cumin 1½ teaspoons kosher salt 1 teaspoon oregano ½ teaspoon granulated or powdered garlic ¼ teas.
Spinach, Gruyère & Artichoke Dip 6 12 ■ 12 16 ounces frozen spinach (one bag), thawed 2 cans (15 ounces each) quartered artichoke hearts, drained 16 ounces reduced fat cream cheese, cut into 1-.
6 13 ■ 13 S tarterS /B everageS /M iScellaneouS Mulled Cider 4 quarts fresh unpasteurized apple cider 6 slices peeled, fresh ginger , each about the size of a quarter 4 whole cinnamon sticks 1 whole.
Irish Oatmeal cooking spray 2 cups steel-cut Irish Oatmeal 2 quarts water 1 teaspoon kosher salt Makes 8 servings Lightly coat the interior of the ceramic pot of the Cuisinart ® Slow Cooker with cooking spray . Place oatmeal, water and salt in the pot; stir .
Apricot Pecan Br own Br ead 1 tablespoon unsalted butter , melted ½ cup cornmeal ½ cup rye flour ½ cup whole-wheat flour 1 teaspoon baking soda ½ teaspoon salt ¹∕ ³ cup honey 1 cup buttermilk ¹∕ ³ cup chopped dried apricots ¹∕ ³ cup toasted and chopped pecans Makes 8 slices Cut a sheet of aluminum foil 20 inches long.
Spanish Bean Soup with Chorizo ½ pound dried chickpeas (garbanzo beans) 1 ham hock (12 ounces) or leftover ham bone 12 ounces new potatoes (1 to 1½- inch size), halved or quartered 3 teaspoons olive.
Cuban Black Bean Soup 1½ pounds dried black beans 2 ham hocks 8 cups chicken stock 2 cups chopped onion 1 cup chopped red pepper 4 garlic cloves, peeled and chopped 1 tablespoon oregano ½ teaspoon c.
Caramelized Onion Soup 4 pounds onions, peeled and sliced 2 tablespoons unsalted butter , melted 2 tablespoons extra vir gin olive oil 1½ teaspoons kosher salt 2 tablespoons unbleached all-purpose .
Sausage & Lentil Soup with T ortellini 1 tablespoon extra virgin olive oil 2 pounds turkey or chicken Italian sausage links 12 ounces mushr ooms, cleaned and quartered 1½ cups dried brown lentils.
S oupS & S tockS 6 20 ■ 20 Curried Y ellow Pea Soup 1 tablespoon unsalted butter 8 ounces onion, peeled and chopped 2 garlic cloves, peeled and chopped 1 piece ginger (1-inch) peeled, thinly sli.
S oupS & S tockS 6 21 ■ 21 Classic Split Pea Soup 2 garlic cloves, peeled 8 ounces onion, peeled and chopped 1 celery stalk, chopped, top off 12 ounces waxy potatoes, cut into ½- inch cubes 12 .
S oupS & S tockS 6 22 ■ 22 T omato Soup 4 cans (14 ounces each) diced tomatoes, juices drained 3 garlic cloves peeled, and chopped 1 large onion, peeled, and chopped 2 medium carrots, chopped 2 .
Br own Beef Stock 2½ pounds beef and/or veal bones 1 pound beef chuck or other stew beef, in 1-inch cubes 2 large carr ots, peeled, cut into 3-inch lengths 2 celery stalks, cut into 3-inch lengths 2 .
6 24 ■ 24 Chicken Stock 4 pounds chicken wings and/or backs 2 medium onions, peeled and quartered 2 celery stalks, cut into 2-inch lengths 2 carrots, peeled, cut into 2-inch lengths 2 leeks, trimmed.
6 25 ■ 25 Roasted V egetable Stock 3 large carr ots, peeled, cut into 3-inch lengths 2 celery stalks, cleaned, cut into 3-inch lengths 2 leeks, r oots removed, trimmed to include 2 inches of green, .
6 26 ■ 26 S tewS & c hiliS White Chili with Chicken 1 pound white beans cooking spray 1 tablespoon good quality olive oil 2 cups chopped onions 1 tablespoon chopped garlic 5 cups low-sodium chic.
6 27 ■ 27 S tewS & c hiliS Beef Chili for a Cr owd cooking spray 2 teaspoons good quality olive oil 1½ pounds onions, peeled and finely chopped 6 garlic cloves, peeled and minced 2 teaspoons k.
6 28 ■ 28 S tewS & c hiliS Heart Smart T urkey Chili 2 tablespoons extra virgin olive oil, divided 4 pounds lean gr ound turkey (7% fat) 6 garlic cloves, peeled and finely chopped 1½ pounds Sp.
6 29 ■ 29 S tewS & c hiliS Cor n and Green Chile Chowder 4 slices bacon, cut into small dice 1 medium onion, cut into small dice (approximately 1½ to 2 cups dice) 1 medium red pepper , cut into.
6 30 ■ 30 V eal Stew with Mushr ooms & Artichokes ½ cup unbleached, all-purpose flour 1 teaspoon kosher salt 1 teaspoon freshly gr ound pepper 3 pounds veal stew meat, cut into 1-inch cubes 8 .
6 31 ■ 31 Mediterranean Seafood Stew ½ pound small new potatoes, skin on, whole 4 garlic cloves, peeled and minced 2 large onions, peeled, cut into quar - ters, with root ends intact (to hold them .
6 32 ■ 32 S tewS & c hiliS Seafood Chili 3 cups chopped onion 6 garlic cloves, peeled and chopped 2 jalapeño peppers, seeded and chopped 1 red pepper , seeded and chopped 1 green pepper , seede.
e ntr É eS & S auceS 6 33 ■ 33 Chicken Cacciatore 12 ounces yellow onion, peeled and cut vertically into ½-inch thick slices 1 green bell pepper , cored, seeded, cut lengthwise into ½-inch-th.
6 34 ■ 34 e ntr É eS & S auceS Lemon Chicken with Rosemar y 3 pounds bone-in, skinless chicken thighs, trimmed of excess visible fat ¾ teaspoon kosher salt ½ teaspoon freshly gr ound pepper 1.
6 35 ■ 35 e ntr É eS & S auceS Chicken with 40 Cloves of Garlic 4 pounds chicken thighs (about 16), skinless, bone-in 2 teaspoons herbes de Provence ¼ teaspoon red pepper flakes 1 teaspoon ko.
6 36 ■ 36 e ntr É eS & S auceS Barbecue Beef Brisket 1 beef brisket, approximately 4-4½ pounds 2 tablespoons light or dark packed brown sugar 2 teaspoons W orcestershir e sauce 2 teaspoons fre.
6 37 ■ 37 e ntr É eS & S auceS Barbecue Sauce 2 teaspoons unsalted butter 1 cup finely chopped onion 1 garlic clove, peeled, finely chopped 2 cups tomato ketchup 1 cup water ¼ cup tomato pas.
6 38 ■ 38 e ntr É eS & S auceS Dilled Pot Roast ¹∕ ³ cup unbleached, all-purpose flour ½ teaspoon kosher salt ¼ teaspoon freshly ground pepper 4 pounds beef roast, rump, chuck or arm cut.
6 39 ■ 39 e ntr É eS & S auceS New England Short Ribs ½ cup unbleached, all-purpose flour 1 teaspoon kosher salt ½ teaspoon freshly gr ound pepper 4-4½ pounds short ribs 1 tablespoon vegeta.
43 6 40 ■ 40 e ntr É eS & S auceS (continued) Cor ned Beef with V egetables First Cooking cooking spray 4 pounds corned beef, first cut (flat) 2 onions, peeled and cut into 2-inch pieces 2 ca.
41 ■ 41 e ntr É eS & S auceS Pour cooking liquid into a Cuisinart ® 6-quart saucepan. Add onions, carrots, celery and new potatoes. T op with the cabbage. (Y ou will not have enough liquid to cover – the cabbage steams on top.) Cover and simmer until vegetables are tender , 30 to 45 minutes.
6 42 ■ 42 e ntr É eS & S auceS Pulled Pork Barbecue 5 pounds bone-in country-style spare ribs 1½ teaspoons kosher salt 1 teaspoon fr eshly ground black pepper 1 teaspoon paprika 1 pound onions, peeled and thickly sliced 2 cups water 2-3 cups Barbecue Sauce, page 37 (or purchased) Makes 10 cups T rim ribs of excess fat.
6 43 ■ 43 e ntr É eS & S auceS Braised V eal Shanks 4 sprigs parsley 4 veal shanks (about 3-3½ pounds total), about 1¼ inches thick, 3-3½ inches in diameter , tied ¾ teaspoon kosher salt ¼.
47 44 ■ 44 44 e ntr É eS & S auceS T ip: Make your chopping task easy by using a Cuisinart ® Food Processor fitted with the metal blade to chop the vegetables. First chop the parsley leaves and remove. Then with the machine running, dr op garlic through the feed tube and process 5 seconds to chop.
6 45 45 ■ 45 e ntr É eS & S auceS Slow Cooked Lamb Shanks with White Beans ½ pound dried white beans (cannellini or navy) 4 lamb shanks (about ¾ to 1 pound each) 1 teaspoon kosher salt 1 teas.
6 46 ■ 46 e ntr É eS & S auceS Cover and press the on/of f button to turn the unit on. Set time to 8 hours and press Low; slow cooker will automatically switch to W arm when cooking time has elapsed. Remove lamb shanks and degrease as necessary .
6 47 47 ■ 47 e ntr É eS & S auceS Penne Lasagna 1 cup freshly grated Parmesan 15 ounces part-skim ricotta 1 pound part-skim mozzarella, shredded, ½ cup r eserved for topping 3 teaspoons extra .
6 48 ■ 48 e ntr É eS & S auceS *T o drain spinach thoroughly , first squeeze out as much water as possible with your hands. Lay the spinach on a clean towel, roll up, and wring out the r est. Y ou will end up with about ½ cup dry spinach that can then be mixed with the mush - rooms.
6 49 49 ■ 49 Red Beans & Sausage 1 pound dried red beans cooking spray 1 ham hock (12 ounces) 1 cup chopped onion 1½ cups chopped green pepper 1 bay leaf 1 tablespoon chili powder 4 cloves garl.
6 50 ■ 50 Macar oni with Four Cheeses 1 pound elbow macaroni 4 tablespoons unsalted butter 4 tablespoons unbleached, all-purpose flour 4 cups fat-free evaporated milk, not reconstituted 1 tablespoo.
6 51 ■ 51 T omato Sauce 1 tablespoon extra virgin olive oil 1 pound onions, peeled, finely chopped 12 ounces carr ots, peeled, chopped 4 celery stalks, peeled, finely chopped 3 garlic cloves, peel.
6 52 ■ 52 S ide d iSheS New Potatoes with Rosemar y 4 pounds new potatoes, washed but left whole 2 tablespoon extra virgin olive oil 3 tablespoons finely chopped fresh rosemary 3 garlic cloves, pee.
6 53 53 ■ 53 S ide d iSheS W ar m Baked Potato Salad ²∕ ³ cup fat-free plain yogurt, strained to yield ¹∕ ³ cup* ½ cup lowfat mayonnaise 2 tablespoons fresh lemon juice or white balsamic vi.
6 54 ■ 54 S ide d iSheS Mashed Potato Pie 1 tablespoon unsalted butter , softened ¼ cup fresh breadcrumbs 1 cup freshly grated Parmesan, divided 4 cups cooked potato pulp, or leftover mashed potato.
6 55 ■ 55 S ide d iSheS Party Potatoes 3 pounds russet potatoes, peeled and cut into 2-inch pieces 2 teaspoons kosher salt, divided 2 tablespoons unsalted butter 2 medium onions, peeled and chopped .
6 56 ■ 56 S ide d iSheS Butter nut Squash & Mushr oom Scallop 1 ounce Parmesan, cut in half 2½ ounces bread, about 3 slices, crusts on, torn into quarters 1 teaspoon thyme 2 tablespoons unsalte.
6 57 57 ■ 57 S ide d iSheS Cor n Pudding cooking spray 2 teaspoons unsalted butter 1 cup chopped onion (about one small onion) 1 pound cut corn, fresh or frozen, thawed and patted dry , divided 4 la.
6 58 ■ 58 S ide d iSheS Ratatouille 1½ pounds eggplant, cut into ½-inch dice 1½ teaspoons kosher salt, divided 1 pound zucchini, cut into ½-inch half moons 1 pound yellow summer squash, cut into.
6 59 59 ■ 59 S ide d iSheS Roasted Beet Salad 3 pounds fresh beets 3 tablespoons white balsamic vinegar or fruit flavored vinegar 1 teaspoon Dijon-style mustard ¼ teaspoon kosher salt ¹∕ 8 teas.
6 60 ■ 60 S ide d iSheS Spinach T imbale 1 pound frozen chopped spinach, defrosted 4 tablespoons unsalted butter , divided 1 ounce Parmesan, grated ½ cup fresh breadcrumbs ½ cup minced shallots 3 .
6 61 61 ■ 61 S ide d iSheS Carefully pour hot water into bottom of pot. T o place filled souf flé dish on rack, use the foil cradle to help lift the dish, and carefully lower the dish into the pot and place on the rack. Cover and press the on/of f button to turn the unit on.
6 62 ■ 62 S ide d iSheS Stewed Green Beans and T omatoes 2 pounds green beans 8 ounces onion, peeled and chopped 2 garlic clove, peeled and chopped 2 tablespoon fresh parsley , finely chopped 1 tea.
63 ■ 63 Succotash 2 pounds fresh or fr ozen (thawed) cut sweet corn 20 ounces lima beans, thawed 1 pound zucchini, cut into 1-inch pieces 1 red pepper (8 ounces), cored, seeded and diced into ½-inc.
6 64 ■ 64 Sweet Potatoes & Apples 3 pounds sweet potatoes, peeled and cut into ¼-inch slices 4 tablespoons unsalted butter , melted 1 teaspoon herbs de Provence, divided 1 teaspoon kosher salt .
6 65 ■ 65 V egetable T ian 8 ounces fresh breadcrumbs ½ cup chopped parsley leaves 2 garlic cloves, peeled and chopped ½ ounce Parmesan cheese, grated 2 tablespoons extra virgin olive oil 1 tables.
6 66 ■ 66 W ild Mushroom Ragout cooking spray 2 ounces dried mushrooms (shiitake, porcini) 10 ounces mixed wild mushrooms (shiitake, cremini, oyster , chanterelle) 3 tablespoons unsalted butter , di.
6 67 67 ■ 67 d eSSertS Ginger Poached Pears juice of 1 lemon 3 cans ginger ale 4 strips lemon peel, 2 x ½", bitter white pith removed 12 slices (size of a quarter) fresh ginger 8 medium pears .
6 68 ■ 68 d eSSertS Honey Y ogurt Cream 8 ounces fat-free vanilla yogurt 8 ounces light sour cream 2-3 tablespoons honey 1½ teaspoons vanilla extract ½ teaspoon almond extract Place vanilla yogurt in a yogurt strainer or strainer lined with a coffee filter .
6 69 69 ■ 69 d eSSertS Stewed Rhubarb 4 pounds fresh rhubarb stalks, washed and dried 2 cups granulated sugar Makes 8 cups Slice rhubarb ¼ to ½-inch thick. Place rhubarb in the ceramic pot of the Cuisinart ® Slow Cooker and stir in the sugar . Let stand at room temperature for 1 to 2 hours, until the rhubarb gives up liquid.
6 70 ■ 70 d eSSertS Baked Apples 1 cup packed brown sugar 1 teaspoon cinnamon ½ teaspoon freshly grated nutmeg ¹∕ ³ cup dried cherries or cranberries ¹∕ ³ cup raisins ¹∕ ³ cup slivered .
6 71 71 ■ 71 d eSSertS Raspberr y Swirl Cheesecake Raspberry Sauce* 1½ cups frozen or fr esh raspberries ¹∕ ³ cup granulated sugar ½ cup water fresh lemon juice (fr om ½ lemon) ½ teaspoon co.
6 72 ■ 72 d eSSertS Remove cheesecake from slow cooker . Cool to room temperature. When cool, cover with plastic wrap; refrigerate for at least 6 hours before serving.
6 73 ■ 73 Apple Streusel Cheesecake d eSSertS ½ teaspoon + 2 tablespoons butter , divided 1 apple, peeled and cored, cut in quarters 1 tablespoon lemon juice 1½ teaspoons ground cinnamon ½ cup br.
6 74 ■ 74 d eSSertS Chocolate Ricotta Cheesecake ½ teaspoon + 2 tablespoons butter , divided ¼ cup lightly toasted, finely chopped hazelnuts ²∕ ³ cup chocolate cookie crumbs 1 cup lowfat rico.
6 75 ■ 75 d eSSertS Lemon Cheesecake 1 teaspoon unsalted butter ½ cup graham cracker crumbs* 2 tablespoons granulated sugar 1 tablespoon unsalted butter , cut into 4 pieces 16 ounces reduced-fat cr.
6 76 ■ 76 d eSSertS Chocolate T errine with Chocolate Cookie Crust 1 pound bittersweet or semisweet chocolate, chopped 1½ cups half-and-half ½ teaspoon table salt 25 chocolate wafers, crushed 4 ta.
6 77 77 ■ 77 d eSSertS Applesauce 4 pounds red apples*, washed 2 lemons, juiced sugar , optional cinnamon, optional Makes about 7 cups Core apples, but do not peel. Cut into 2-inch chunks. Mix lemon juice with enough water to make 1 cup. Add the apples and water mixture to Cuisinart ® Slow Cooker .
6 78 ■ 78 6 d eSSertS Apricot Almond Bread Pudding 3 ounces dried apricots, diced ¼ cup Kirschwasser ® , brandy or amaretto 1 teaspoon unsalted butter 3 tablespoons unsalted butter , melted, divid.
6 6 79 ■ 79 Chocolate Pudding Cake 1 teaspoon unsalted butter , room temperatur e 1¼ cups granulated sugar , divided 1 cup unbleached, all-purpose flour ¼ cups + 3 tablespoons unsweetened cocoa p.
6 80 6 80 ■ 80 French V anilla Rice Pudding cooking spray 2 cups Arborio rice, uncooked 5 cans (12 ounces each) fat free evaporated milk (not reconstituted) 2 cans (14 ounces each) lite coconut milk.
6 81 6 81 ■ 81 Peach Cobbler 2 pounds fresh peaches, skinned, (or frozen and defr osted) cut into ½-inch slices ¼ cup packed brown sugar 1 tablespoon instant tapioca 1 teaspoon ground ginger 2 cup.
6 82 6 82 ■ 82 Steamed Chocolate Cherr y Pudding 3 tablespoons Kirsch ½ cup dried cherries 4½ tablespoons butter , room temperatur e, divided 1 tablespoon unsweetened cocoa 4 ounces unsweetened ch.
6 83 6 83 ■ 83 W inter Fruit Crisp Fruit cooking spray 7 ounces mixed dried fruits (apples, pears, apricots, dried plums) 2 large Golden Delicious apples, peeled, cored and cut into 1 ⁄ 8 -inch sq.
©2007 Cuisinart Cuisinart ® is a registered trademark of Cuisinart 150 Milford Road East Windsor , NJ 08520 Printed in China 07CU26388 A PG-20272 tr aditional to gour met recipes model psc-650.
Starlite Electronic Pre-Press System V ersion No.: PSC650 PG-20272 Size: 229mm(W)X 152mm(H)(New) Material Cover: 157 GSM MATT ARTP APER In sid e: 120 GSM GLOSS ARTP APER Coating: varnishing in cover C.
Un point important après l'achat de l'appareil (ou même avant l'achat) est de lire le manuel d'utilisation. Nous devons le faire pour quelques raisons simples:
Si vous n'avez pas encore acheté Cuisinart CRC-650 c'est un bon moment pour vous familiariser avec les données de base sur le produit. Consulter d'abord les pages initiales du manuel d'utilisation, que vous trouverez ci-dessus. Vous devriez y trouver les données techniques les plus importants du Cuisinart CRC-650 - de cette manière, vous pouvez vérifier si l'équipement répond à vos besoins. Explorant les pages suivantes du manuel d'utilisation Cuisinart CRC-650, vous apprendrez toutes les caractéristiques du produit et des informations sur son fonctionnement. Les informations sur le Cuisinart CRC-650 va certainement vous aider à prendre une décision concernant l'achat.
Dans une situation où vous avez déjà le Cuisinart CRC-650, mais vous avez pas encore lu le manuel d'utilisation, vous devez le faire pour les raisons décrites ci-dessus,. Vous saurez alors si vous avez correctement utilisé les fonctions disponibles, et si vous avez commis des erreurs qui peuvent réduire la durée de vie du Cuisinart CRC-650.
Cependant, l'un des rôles les plus importants pour l'utilisateur joués par les manuels d'utilisateur est d'aider à résoudre les problèmes concernant le Cuisinart CRC-650. Presque toujours, vous y trouverez Troubleshooting, soit les pannes et les défaillances les plus fréquentes de l'apparei Cuisinart CRC-650 ainsi que les instructions sur la façon de les résoudre. Même si vous ne parvenez pas à résoudre le problème, le manuel d‘utilisation va vous montrer le chemin d'une nouvelle procédure – le contact avec le centre de service à la clientèle ou le service le plus proche.
