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TCS-60
Turbo Convection Steamer
INSTRUCTION AND
RECIPE BOOKLET
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
01CU13171 TCS-60 IB 6/30/03 4:55 PM Page 1
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  • Page 1

    01CU13171 TCS-60 IB

    6/30/03

    4:55 PM

    Page 1

    INSTRUCTION AND
    RECIPE BOOKLET

    Turbo Convection Steamer

    TCS-60

    For your safety and continued enjoyment of this product, always read the instruction book carefully before using.



  • Page 2

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    Page 2

    Carefully read all instructions before using this appliance.

    IMPORTANT SAFEGUARDS
    When using an electrical appliance, basic safety precautions should
    always be followed, including the following:
    1. READ ALL INSTRUCTIONS BEFORE USING.
    2. To protect against the risk of electrical shock, do not put base of
    steamer in water or other liquid.
    3. Close supervision is necessary when any appliance is used by or
    near children. Cuisinart does not recommend the use of this
    appliance by children.
    4. Always unplug from outlet when not in use, before putting on or taking
    off parts, and before cleaning or removing contents from steamer.
    5. Do not operate any appliance with a damaged cord or plug, or after
    the appliance malfunctions, or is dropped or damaged in any manner.
    Return appliance to nearest Cuisinart service facility for examination,
    repair, and/or mechanical or electrical adjustment.
    6. The use of attachments, other than those recommended by Cuisinart,
    may cause fire, electrical shock, or risk of injury to persons.
    7. Do not use outdoors.
    8. Do not let cord hang over edge of counter or table or touch hot
    surfaces, which could damage the cord.
    9. Regarding your cord set: A longer cord has been provided so that you
    will have flexibility in positioning your steamer near an electrical outlet.
    Exercise care when using the longer cord to avoid entangling or tripping over the cord. The longer cord should be arranged so that it will
    not drape over the counter or tabletop, where it can be pulled on by
    children or tripped over.
    10. Be certain the steamer cover is securely in place before operating
    appliance. Never operate without the cover securely in place.
    11. This appliance is intended for household use only.
    12. Wash all parts before first use.
    13. WARNING: TO REDUCE THE RISK OF ELECTRICAL SHOCK OR
    FIRE, DO NOT REMOVE THE BASE PANEL. NO USER SERVICEABLE PARTS ARE INSIDE. REPAIR SHOULD BE DONE ONLY BY
    AUTHORIZED PERSONNEL.
    14. Do not touch hot surfaces. Use handles or knobs.
    15. Extreme caution must be used when moving an appliance
    containing hot oil or other hot liquids.
    16. To disconnect, turn the control knob to “off”, then remove plug from
    wall outlet.
    17. Do not use appliance for other than intended use.
    2

    SAVE THESE INSTRUCTIONS
    FOR HOUSEHOLD USE ONLY
    SPECIAL CORDSET INSTRUCTIONS:
    A short power-supply cord (or detachable power-supply cord) is to be
    provided to reduce the risk resulting from becoming entangled in or
    tripping over a longer cord. Longer detachable power-supply cords or
    extension cords are available and may be used if care is exercised in
    their use. If a longer detachable power-supply cord or extension cord
    is used:
    1. The marked electrical rating of the cord set or extension cord should
    be at least as great as the electrical rating of the appliance.
    2. The cord should be arranged so that it will not drape over the countertop or tabletop where it can be pulled on by children or tripped over
    unintentionally.
    NOTICE: This appliance has a polarized plug (one prong is wider than
    the other).
    To reduce the risk of electric shock, this plug will fit into a polarized outlet
    only one way. If the plug does not fit fully into the outlet, reverse the plug.
    If it still does not fit, contact a qualified electrician. Do not modify the plug
    in any way.

    UNPACKING INSTRUCTIONS
    1. Place the gift box containing your Cuisinart steamer on a flat, sturdy
    surface before unpacking.
    2. Remove instruction booklet and other printed materials from top of
    polyfoam insert. Next, remove the top polyfoam insert.
    3. Carefully lift steamer trays from box and set aside. Then remove
    steamer base.
    4. Remove the lower polyfoam insert containing the steamer base.
    5. Remove any additional literature from the box. Before using for the first
    time, wash all parts according to the "Cleaning and Storage" section on
    page 5 of this booklet to remove any dust or residue.



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    TABLE OF CONTENTS

    INTRODUCTION

    Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Page 2
    Unpacking Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Page 2
    Features and Benefits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Page 3
    Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Page 3
    Parts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Page 3
    Operating Techniques . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Page 4
    Useful Hints . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Page 5
    Cleaning and Storage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Page 5
    Descaling Water Reservoir . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Page 5
    Steaming Guide . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Page 6
    Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Page 11
    Warranty . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Page 23

    The Cuisinart® Turbo Convection Steamer steams food faster than
    conventional steamers. The convection fan circulates air for faster and
    more even steam distribution. Foods cook faster, so flavors are sealed in,
    which allows the natural flavors to flourish. Steaming food is a healthy way
    to prepare your favorite meals. Fats, oils, and butter are not necessary for
    steaming, though small amounts of extra virgin olive oil or flavored oils
    may be used for added flavor.

    FEATURES AND BENEFITS

    PARTS

    1

    1. Turbo Convection Fan

    2

    2. Lid

    3

    3. Second Steaming Tray

    4

    1. Convection Fan
    Circulates air for even steam distribution. Cooks food faster and seals in
    flavors. Patent Pending
    2. Large Capacity
    Generously sized 6-quart capacity allows you to steam complete meals at
    one time.

    4. Rice Bowl
    5. Large Steaming Tray

    5

    6. Removable Water Reservoir

    3. Two Trays
    Allow you to separate foods, if desired, while steaming.

    7. Steamer Base with
    Water Reservoir Holder

    4. Rice Bowl
    5-cup rice bowl for perfect rice every time.

    8. Control Panel

    6

    5. Removable Water Reservoir
    Detaches easily to fill at the sink. Patent Pending
    6. 60 Minute Timer
    Easy-to-set audible tone signals that steaming is complete.

    7
    8

    7. Dial Control
    Easy to set.

    3



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    OPERATING TECHNIQUES

    When you have finished steaming, unplug from wall socket and allow
    to cool completely. Clean before storing.

    Refer to Steaming Guide or Recipes for recommended
    cooking times.

    Setting the Time:

    Preparing to Cook:

    • Turn the control knob to select the desired steaming time. The steamer
    will begin.

    Position the base unit where you want to do your cooking. Choose a flat,
    dry, sturdy surface. Make sure that each individual component fits securely on top of the part below. Position the large steaming tray on the base
    until it fits securely in place. If you are using the second steaming tray,
    place the smaller tray inside the larger one. The smaller tray will nest on
    top of the larger one, and the handles will be aligned. The steamer should
    not be positioned under wall cabinets when operating. Steam may
    damage cabinets.
    Note: The larger tray must always be put on the base first, and the
    smaller tray must always sit inside the larger one. It is not possible to
    use the small tray alone. Never attempt to put the small tray directly onto
    the base.
    Fill water reservoir to desired level with cold tap water. Replace lid. Place
    the water reservoir on the reservoir holder in the rear of the steamer unit.
    Place lid on top of steaming tray. Insert turbo convection fan onto top of
    lid. Make sure the prongs are properly fitted into the slots. Push down
    with light pressure to engage. If the prongs are not inserted correctly,
    the unit will not operate. Plug the cord into the power outlet.
    Using the Rice Bowl:
    The large steaming tray must be placed on the base first; then the rice
    bowl is placed inside the steamer tray for use. Liquid such as water or
    stock is added to rice in the rice bowl. Measure the required quantity of
    rice and liquid in the rice bowl according to the Steaming Guide. Cover
    with lid. Plug into wall outlet. Do not operate the appliance without the
    large steaming tray and lid in place.
    WARNING: During use, never touch the base, steamer bowls, or
    lid, since they get very hot. When steaming is complete, the timer
    will give an audible tone and automatically shut off the steaming
    function.

    4

    Stopping the Steamer:
    • The steamer will automatically shut off after the programmed time
    has elapsed.
    • An audible tone will signal that steaming is complete.
    • If you want to stop the steamer before time has elapsed completely,
    simply turn the control knob to “off”.
    After Cooking:
    • Unplug the plug from the power outlet.
    • After turning off steamer, wait 1 minute before removing lid to avoid
    steam burns.
    • When removing the lid or other components from your steamer, make
    sure to use oven mitts. First remove the turbo convection fan. Then
    remove lid carefully, lifting the side farthest away from you first, to allow
    the steam to escape away from you.
    • Lift off the top steaming tray first (if you have used both trays).
    • Next remove the bottom (larger) steaming tray.
    • Set the trays down on a flat, heat and water resistant surface, and
    remove contents.
    • During the cooking cycle, water from condensation will accumulate in
    the steamer base. Allow to cool completely before emptying and
    following cleaning instructions on page 5 (remove water reservoir before
    emptying steamer base).



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    USEFUL HINTS
    For high altitude cooking, steaming times may need to be increased.
    Steaming times stated in the Steaming Guide and Recipes are only to
    be used as a guide. Times may vary depending on the size of pieces,
    spacing and placement in the bowl, and personal preference. As you
    become more familiar with the steamer, adjust cooking times accordingly.
    A single layer of food steams faster than several layers. For larger
    quantities of food, the cooking time must be increased.

    For convenience, the following parts are top rack dishwasher safe:
    • Large Steaming Tray
    • Second Steaming Tray
    • Rice Bowl
    • Lid
    Never put turbo convection fan or steamer base in dishwasher or immerse
    in water. These parts may be wiped with a damp cloth to remove residue.
    To clean top of steamer base, sprinkle clean, damp sponge with a teaspoon of baking soda, and wipe base. Wipe off with clean, damp sponge.

    • For best results, foods should be similar in size.
    • Meat, poultry and seafood must be thawed completely before steaming.
    • Always use cold water in the water reservoir.
    • Never add seasonings, broth or herbs to the water reservoir.
    • Water only must be used in the water reservoir.
    • Meat, poultry and seafood should not be touching the sides of the
    steamer trays – air must be able to circulate completely for proper
    cooking.
    • When using the rice bowl, wipe off the bottom after removing from
    steamer to avoid dripping hot accumulated water on counter or floor.
    • When using recipes, follow quantities as closely as possible for best
    results.
    • Some recipes may be modified to include the use of plastic wrap, which
    helps seal in herbs and other flavors and makes cleanup even easier.
    Cuisinart recommends using Saran™ Classic wrap. See the recipe section
    for examples.

    Store your steamer in a dry place, out of the reach of children.

    For optimal results, do not overfill steaming trays with food.

    Rinse the water reservoir several times with fresh, cold water.

    CLEANING AND STORAGE

    DESCALING THE STEAMER
    After several months of use, chemical deposits may build up on the heating
    element of your steamer. This process is normal. You should descale
    regularly to maintain maximum steam production and extend the life of
    your steamer.
    To descale the steamer, fill the water reservoir to the maximum level with
    equal parts of water and white vinegar (not cider or wine vinegar). Plug into
    a socket. Bowl, lid and water reservoir should be in place. Set timer for
    25 minutes and begin steaming.
    When the timer sounds, unplug and allow to cool completely before
    pouring out vinegar.

    We also recommend using the same method to clean the steamer after
    steaming seafood.

    Always unplug the steamer from electrical outlet and allow to cool
    completely before cleaning. Before first use and after each use, clean
    each part thoroughly. Wash all parts (except steamer base and turbo
    convection fan) in warm soapy water; rinse and dry thoroughly.
    Do not use chlorine bleach or abrasive cleaners on any part of the
    steamer.

    5



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    Steaming Guide
    Helpful Hints
    • Times indicated are based upon use of 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-60 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 stovetop.

    Food

    Quantity/Yield

    Steaming Time

    Cook’s Notes

    Eggs
    Soft cooked
    eggs

    Up to 12 Grade A large eggs

    6 - 9 minutes

    Hard cooked
    eggs

    Up to 12 Grade A large eggs

    15 minutes

    • Use second steamer tray.
    • Run hard cooked eggs under cold
    water to stop cooking. Refrigerate
    and cool completely before using.

    Dried Beans and Legumes
    Black Beans
    Black-eyed
    Peas
    Chickpeas
    (Garbanzo)
    Lentils

    6

    40 - 45 minutes
    1 cup of dried beans + 2 to 2 1/2
    cups liquid = approximately 3 cups
    cooked beans.

    35 - 40 minutes
    60 minutes
    35 minutes

    Great Northern
    Beans

    45 - 50 minutes

    Kidney Beans

    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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    Quantity/Yield

    Steaming Time

    Cook’s Notes

    Rice and Grains
    Barley

    1 cup (rinse until water runs clear) + 2
    cups liquid = 4 cups cooked
    1 cup rice + 1 2/3 cups liquid = 3 cups
    cooked rice;

    Brown Rice

    1-1/2 cups rice + 2-1/4 cups liquid = 6
    cups cooked rice;
    2 cups rice + 3-1/4 cups liquid = 8
    cups cooked rice
    1 cup rice + 1-1/3 cups liquid = 3 cups
    cooked rice;

    White Rice

    1-1/2 cups rice + 2-1/3 cups liquid = 6
    cups cooked rice;
    2 cups white rice + 3-1/4 cups liquid =
    8 cups cooked rice

    Quinoa

    Wild Rice

    1 cup quinoa + 2 cups liquid =
    3 cups quinoa
    1 cup wild rice + 2 cups liquid =
    3 cups cooked rice
    (must be drained)

    • Use rice bowl for rices and grains.
    • Liquid can be water or stock according to personal preference.
    • Cooking times and liquid amounts
    may vary with brand and variety
    45 - 50 minutes +
    of rice.
    10 minutes resting time
    • Stir after adding liquid to distribute
    evenly in the bowl.
    • Use low-sodium/low-fat stocks for
    extra flavor.
    • Dried or fresh herbs, chopped onion
    20 - 25 minutes +
    or garlic may be added.
    10 minutes resting time
    • Fluff rice with a fork when removing
    (larger amounts take more time)
    from rice bowl.
    35 minutes

    30 - 35 minutes

    45 - 55 minutes

    Vegetables
    Artichokes
    (globe)

    6 medium (6 - 9 oz.)

    28 - 35 minutes

    4 large (10 - 12 oz.)

    35 - 40 minutes

    1 pound, whole spears, 1/2" diameter

    6 - 8 minutes

    2 pounds, whole spears, 1/2" diameter

    8 - 10 minutes

    Asparagus
    (use both trays for larger amounts)

    • Trim artichokes.
    • Serve cooked artichokes warm or
    chilled.
    • Choose firm, unrippled stalks with
    tight tips; best cooked the day they
    are purchased.
    • Break off bottoms at the natural
    break, then trim closely with a knife.

    7



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    Quantity/Yield

    Steaming Time

    Cook’s Notes

    Vegetables
    1 to 1-1/2 pounds florets
    Broccoli

    1 to 1-1/2 pounds spears

    8 - 10 minutes (crispy)
    10 - 16 minutes

    (use both trays for larger amounts)

    Brussels
    Sprouts

    1-1/4 pounds

    10 -15 minutes

    Whole baby carrots, 1 or 2 pounds

    16 - 20 minutes

    Cut carrots
    Carrots

    1 pound sliced
    2 pounds sliced
    1 pound julienned

    10 - 12 minutes
    14 - 16 minutes
    7 - 10 minutes

    • Choose bunches with deep strong
    color (emerald green to green with
    purple) and tight florets.
    • If steaming for salads, steam until
    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
    heads.
    • Slice off bottom, peel off outer leaves,
    then cut an “x” in the bottom of each
    sprout.
    • Peel and slice or julienne carrots.
    • For ease, use Cuisinart® Food
    Processor 4 mm slicing disc or
    3 mm julienne disc.

    (use both trays for larger amounts)

    Cauliflower

    8 ounces, trimmed and cut into florets

    10 - 13 minutes

    1 to 1-1/2 pounds, trimmed,
    cut into florets

    15 - 18 minutes

    Whole head, leaves trimmed

    18 - 22 minutes

    (use both trays for larger amounts)

    Corn
    on the Cob
    Green Beans,
    French cut
    (string beans/
    wax beans)

    3 - 4 ears fresh corn
    6 - 8 ears fresh corn
    1 pound

    10 - 12 minutes

    1-1/2 pounds

    12 - 15 minutes

    2 pounds

    14 - 16 minutes

    (use both trays for larger amounts)

    8

    9 - 12 minutes
    11 - 15 minutes

    • Choose cauliflower with compact
    florets, and no discoloration of florets
    or leaves.
    • Broccoflower (a hybrid of cauliflower
    and broccoli) will require cooking
    times similar to cauliflower.
    • 4 ears in each steamer tray
    • Select crisp, slender bright green
    beans.
    • Best when steamed until crisp-tender.
    • If beans are to be used for a salad,
    steam until just bright green, refresh
    immediately with iced water, and
    drain completely before dressing.



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    Quantity/Yield

    Steaming Time

    Cook’s Notes

    Vegetables
    Diagonal cut, 1 to 1-1/2 inches in length
    Green Beans,
    Diagonal cut
    (string beans/
    wax beans)

    1 pound

    12 - 15 minutes

    1-1/2 pounds

    14 - 16 minutes

    2 pounds

    14 - 16 minutes

    (use both trays for larger amounts)

    Potatoes,
    Sweet

    Potatoes,
    White

    1 pound, cut in wedges

    18 - 22 minutes

    1 pound, cut in wedges

    18 - 22 minutes

    2 pounds, cut in wedges

    20 - 25 minutes

    (use both trays for larger amounts)

    Snow Peas
    Sugar Snap
    Peas (Edible
    Pod Peas)
    Squash,
    Summer
    (Yellow or
    Zucchini)

    Squash, Winter

    1 pound (use second steamer tray)

    4 - 5 minutes

    2 pounds (use both steamer trays)

    5 - 7 minutes

    1 pound (use second steamer tray)

    5 - 7 minutes

    2 pounds (use both steamer trays)

    6 - 9 minutes

    1 pound

    6 - 8 minutes

    2 pounds

    7 - 10 minutes

    Acorn, cut in wedges, remove seeds

    12 - 15 minutes

    Butternut, peel, seed and cube

    10 - 12 minutes

    • Select crisp, slender, bright green
    beans.
    • If beans are to be used for a salad,
    steam until bright green; refresh
    immediately with iced water, then
    drain completely before dressing.
    • Steamed sweet potatoes are a
    delicious alternative to white potatoes
    for side dishes or salads – full of
    vitamins A & C.
    • Peel potatoes and cut in wedges.
    • Waxy potatoes such as new red or
    white, Yukon gold (or other yellow
    potatoes) and purple potatoes are
    most suitable for steaming.
    • Scrub well, peel if desired, and cut
    into wedges for best results.
    • Trim tips and tops.
    • Choose crisp, bright green pea pods.
    • Choose plump, crisp, bright green
    pea pods.
    • Trim tips, tops and strings if tough.
    • Choose firm, narrow, brightly colored
    squash.
    • Trim root and blossom ends – cut in
    half lengthwise, then into 1/2 - 3/4
    inch slices.
    • Wash and remove tough stem;
    remove seeds.
    • If steaming halved acorn squash,
    place in large steamer tray, cut side
    down; increase steaming time to
    25 - 30 minutes.

    9



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    Quantity/Yield

    Steaming Time

    Cook’s Notes

    18 - 22 minutes

    • Follow proper safe food handling procedures for poultry and seafood.
    • Always check poultry for proper
    doneness – juices should run clear
    when tested with a knife, and internal
    temperature should read 170° F for
    chicken breast meat, and 180° F for
    dark meat. The internal temperature
    of a fish fillet/steak should read 140°F.
    • Do not steam bone-in chicken.
    • Clean shrimp; steam in shells for
    optimum flavor.
    • For most even steaming, chicken and
    seafood should not touch sides of
    steamer baskets.

    Chicken and Seafood
    Boneless,
    5 - 6 ounces each, up to 8
    Skinless
    Chicken Breast (use both steamer trays)
    Halves or
    Thighs
    Shrimp,
    Sea Scallops

    1 pound

    Clams &
    Mussels

    Steam until shells are just fully opened.

    Fish
    Fillets/Steaks

    Steam for 10 - 15 minutes per inch of
    thickness.

    Hot Dogs/
    Precooked
    Sausages

    10

    5 - 8 minutes

    (use in second steamer tray)

    6 to 12

    6 - 8 minutes
    10 - 15 minutes
    per inch of thickness

    8 - 10 minutes

    • Pierce before steaming.
    • If desired, steam drained sauerkraut
    in rice bowl as an accompaniment
    and increase steaming time by
    5-10 minutes.



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    RECIPES
    ASIAN STEAMED DUMPLINGS
    A Dim Sum favorite, our Steamed Dumplings make a wonderful appetizer.
    Makes about 40
    Preparation time: 35 – 40 minutes
    (includes freezing time for meat) + 15 minutes steaming time
    3

    ounces well-trimmed boneless pork chop, cut in
    1/2 inch cubes
    3
    ounces peeled and deveined shrimp
    About 6 – 8 large napa cabbage leaves (whole) to line
    the steamer
    Dipping Sauce for Steamed Dumplings, p.12
    5
    ounces napa cabbage leaves, cut to fit the Cuisinart®
    food processor’s large feed tube
    1
    clove garlic, peeled
    2
    slices peeled fresh ginger, each about the size of
    a quarter
    2
    green onions, trimmed and cut into 1-inch pieces
    1-1/2 ounces drained water chestnuts
    1
    tablespoon toasted pine nuts
    1/2
    jalapeño pepper, stemmed and seeded
    1/4
    cup fresh cilantro or Italian parsley leaves, loosely
    packed
    1-1/2 tablespoons soy sauce (low sodium)
    1
    tablespoon dry sherry
    1-1/2 tablespoons cornstarch
    1/2
    teaspoon freshly ground black pepper
    1
    package (about 50) wonton wrappers (3-inch square)
    Water to seal the dumplings
    napa cabbage leaves and fresh cilantro for garnish

    Fill the water reservoir of the steamer. Line a baking sheet with
    plastic wrap. Lay the pork cubes and shrimp on the lined pan in
    a single layer. Freeze for 20 minutes. Line the steamer trays with
    the 6 – 8 napa cabbage leaves in a single layer; set aside. Fill
    the water reservoir and attach to the steamer. Prepare Dipping
    Sauce in Cuisinart® food processor – do not wash work bowl.
    Insert the medium (4 mm) slicing disc in food processor.
    Arrange the cut cabbage in the large feed tube; use medium
    pressure to slice. Remove and reserve. Insert the metal blade.
    With the machine running, drop the garlic clove through the
    small feed tube. Process 5 seconds to chop. Add the ginger,
    green onions, water chestnuts, jalapeño, and cilantro. Pulse to
    chop, 5 – 10 times. Add the slightly frozen pork cubes and
    shrimp. Pulse to chop, 20 – 30 times. Add the reserved sliced
    napa cabbage. Pulse to combine, 10 times. Add the pine nuts,
    soy, sherry, cornstarch, and ground pepper; pulse to combine,
    10 times. Remove and reserve.
    Lay the wonton wrappers on a clean, dry work surface. Work
    with about 10 at a time. (If you try to do too many at a time, they
    will dry out.) Place a rounded teaspoon of the filling in the center
    of each wonton. One at a time, lightly brush the edges of each
    wrapper with water. Gather the 4 corners together and pinch to
    seal, then pinch the open sides to seal. Repeat until all the filling
    has been used. Arrange the sealed dumplings on the leaf-lined
    steamer trays, about 20 per level.
    Wrap and refrigerate remaining wrappers for another use.
    Assemble the steamer and steam the dumplings for 15 minutes.
    Turn off steamer and unplug; let sit 1 minute. Carefully lift off the
    steamer lid, transfer the dumplings to a platter lined with fresh
    napa cabbage leaves, and garnish with a few sprigs of cilantro.
    Put the dipping sauce in a small decorative bowl on or next
    to the platter.
    Nutritional analysis per dumpling
    without dipping sauce:
    Calories: 31g (15% from fat) • carbo. 5g • prot. 2g. •
    sat. fat 0g • chol. 4 mg • sod. 67mg • fiber 0g

    11



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    STEAMED SPINACH DUMPLINGS
    Our meatless version of this Dim Sum specialty.
    Makes about 40
    Preparation time: 35 – 40 minutes
    (includes weighting time for tofu) + 15 minutes steaming time
    8 ounces soft tofu
    Dipping Sauce for Dumplings, p.12
    Fresh lettuce leaves to line the steamer baskets
    1 clove garlic, peeled
    2 slices peeled ginger, each about the size of a quarter
    1/4
    cup Italian parsley leaves,
    tightly packed
    8
    ounces fresh spinach leaves (weigh after removing
    stems), washed and dried
    3
    ounces drained water chestnuts
    3
    tablespoons toasted pine nuts
    1
    tablespoon low-sodium soy sauce
    1
    tablespoon dry sherry
    1/2
    teaspoon Asian sesame oil
    1/4
    teaspoon freshly ground
    black pepper
    1
    package (about 50) wonton wrappers (3-inch square)
    Water to seal the dumplings
    Place tofu between triple thickness of paper towels and set under
    a weight for 15 – 20 minutes to remove some of the excess water.
    Prepare Dipping Sauce for Dumplings in Cuisinart® food processor; do not wash work bowl. Line steamer trays with lettuce
    leaves. Fill the water reservoir and attach to the steamer.
    With the food processor running, drop the garlic through the
    small feed tube; process 5 seconds to chop. Add the ginger and
    parsley; process 10 seconds to chop. Scrape the work bowl.

    12

    Add the tofu; process until smooth, 15 – 20 seconds. Add 2
    ounces of the spinach. Pulse to chop, 15 – 20 times; scrape the
    work bowl. Repeat, and with the final batch of spinach, add the
    water chestnuts, pine nuts, soy sauce, sherry, sesame oil and
    black pepper. Pulse to combine well, 20 – 30 times. Remove
    and reserve.
    Lay the wonton wrappers on a clean, dry work surface. Work with
    about 10 at a time. (If you try to do too many at a time, they will
    dry out.)
    Place a rounded teaspoon of the filling in the center of each
    wonton. One at a time, brush the edges of each wrapper with
    water. Gather the 4 corners together and pinch to seal, then pinch
    the open sides to seal. Repeat until all the filling has been used.
    Arrange the sealed dumplings on the leaf-lined steamer trays,
    about 20 per level. Wrap and refrigerate remaining wrappers for
    another use.
    Assemble the steamer and steam the dumplings for 15 minutes.
    Turn off steamer and unplug; let sit 1 minute. Carefully lift off the
    steamer lid, transfer the dumplings to a platter lined with fresh
    napa cabbage leaves, and garnish with a few sprigs of cilantro.
    Put the dipping sauce in a small decorative bowl on or next to
    the platter.
    Nutritional analysis per dumpling
    without dipping sauce:
    Calories 30 (21% from fat) • carbo. 5g • prot. 1g • fat 1g •
    sat. fat 0g • chol. 1mg • sod. 62 mg • fiber 1g



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    DIPPING SAUCE FOR DUMPLINGS
    Try this Dipping Sauce as a marinade for chicken or salmon.
    Makes about 3/4 cup
    Preparation: 5 minutes
    1
    3

    clove garlic, peeled
    slices peeled fresh ginger, each about the size of
    a quarter
    2
    green onions, trimmed and cut into 1-inch pieces
    2
    tablespoons fresh cilantro or parsley leaves, loosely
    packed
    1/3 cup soy or tamari sauce (low sodium)
    1/3 cup rice wine vinegar (seasoned if available)
    1
    tablespoon lime juice (freshly squeezed)
    1
    teaspoon Asian sesame oil
    1/4 teaspoon freshly ground black pepper
    Insert the metal blade in the Cuisinart® food processor. With the
    machine running, drop the garlic through the small feed tube
    and process 5 seconds to chop. Add the ginger, green onions
    and cilantro leaves; pulse to chop, 10 – 15 times. Combine the
    soy sauce, rice wine vinegar, lime juice, and sesame oil. With the
    machine running, add the liquid through the small feed tube in a
    steady stream. Add the pepper and process to combine.
    Transfer to a jar for storage or to a decorative bowl to serve with
    Asian Steamed Dumplings or Steamed Spinach Dumplings.
    Nutritional analysis per 1/2 teaspoon:
    Calories 2 (34% from fat) • carbo. 0g • prot. 0g • fat 0g •
    sat. fat 0g • chol. 0mg • sod. 45mg • fiber 0g

    SPINACH SAUCE FOR STEAMED VEGETABLES,
    CHICKEN OR SEAFOOD
    A light, easy sauce that will enhance your steamed vegetables, our
    Spinach Sauce is particularly good with Steamed Artichokes rather
    than the traditional drawn butter or a mayonnaise based sauce.

    The combination is reminiscent of the popular Spinach Artichoke
    Dip, but without the high fat and cholesterol. It also makes a great
    sauce to toss with your choice of steamed vegetables and freshly
    cooked pasta to make a complete meal.
    Makes 1-1/2 cups
    Preparation: 10 minutes, + overnight (12 hours) to drain the yogurt
    1
    1
    1/2
    1–2
    8
    1/2
    1/4
    4–6
    3–4

    cup nonfat plain yogurt (without gelatin)
    10-ounce package frozen chopped spinach, thawed
    ounce Reggiano Parmesan cheese, cut in 1/2-inch
    pieces
    cloves garlic, peeled
    chives, cut into 1-inch lengths
    cup well-packed flat Italian
    parsley leaves
    cup extra virgin olive oil
    drops Tabasco® or other
    hot sauce (to taste)
    tablespoons water (as needed)

    Use a yogurt strainer or line a strainer with a coffee filter or
    cheesecloth to strain the yogurt overnight to remove the whey.
    The yogurt will thicken and lose about half its volume. Discard
    the whey.
    Place the thawed spinach in a clean tea towel (use a dark or old
    towel – it will stain); squeeze dry and reserve.
    Insert the metal blade in the Cuisinart® food processor. With the
    machine running, drop the cheese and garlic through the small
    feed tube; process 15 – 20 seconds to chop. Add the chives, parsley, drained yogurt and spinach; process to combine, 45 seconds.
    Scrape the work bowl. With the machine running, add the olive oil
    through the small feed tube in a steady stream. Scrape the work
    bowl. Add the hot sauce, then the water, and process to blend,
    about 20 – 30 seconds. The sauce will be thick. If you wish a
    thinner sauce, add more water a little at a time to taste.
    Use the sauce for steamed vegetables, or with steamed chicken
    or seafood.
    Nutritional analysis per tablespoon:
    Calories 31 (21% from fat) • carbo. 1g • prot. 1g • fat 3g • sat. fat 0g •
    chol. 1 mg • sod. 20 mg • fiber 0g

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    SWEET POTATOES WITH FENNEL
    Sweet potatoes are a good source of vitamins A & C,
    and beta carotene.
    Makes 6 servings
    Preparation: 10 – 15 minutes + 18 minutes steaming time
    6
    12

    green onions, trimmed and chopped*
    ounces fresh fennel, trimmed and thickly sliced
    (1/2-inch)*, fronds reserved for garnish
    1-1/2 pounds sweet potatoes, cut into 3/4-inch wedges
    kosher salt and freshly ground pepper to taste
    Arrange the wedged sweet potatoes in the large steamer tray.
    Steam for 12 – 15 minutes. Turn off and let sit one minute. Add
    the fennel to the steamer with the sweet potatoes; steam for an
    additional 8 – 10 minutes. Turn off the steamer and let sit one
    minute. Transfer the steamed sweet potatoes and fennel to a
    bowl. Add the reserved green onions. Season to taste with
    kosher salt and freshly ground pepper. Garnish with reserved
    fennel fronds to serve.
    *May be done in the Cuisinart® food processor. Use metal blade
    to chop the green onions, and the thick (6 or 8 mm) slicing disc
    to slice the fennel.
    Nutritional analysis per serving:
    Calories 213 (3% from fat) • carbo. 49g • prot. 4g • fat 1g •
    sat.fat 0g • chol. 0 mg • sod. 70g • fiber 6g

    WHITE AND SWEET POTATO SALAD WITH DILL DRESSING
    White and sweet potatoes combine to make this salad appealing
    to the eye and to the palate.
    Makes sixteen 1/2-cup servings
    Preparation: about 20 minutes + 20 minutes steaming time

    14

    1-1/2

    pounds new red or white potatoes, peeled if desired,
    cut into 1-inch wedges
    1-1/2 pounds sweet potatoes, peeled, quartered lengthwise, then cut into 1-inch lengths
    3
    ribs celery, thinly sliced *
    1/2
    pound snow peas, trimmed and thinly sliced *
    1
    shallot (1-1/2 ounces), peeled, cut into 1-inch pieces
    1/2
    cup fresh dill weed, fairly tightly packed
    1-1/2 tablespoons Dijon mustard
    1/4
    cup white balsamic or white wine vinegar
    1/2
    teaspoon kosher salt
    1/4
    teaspoon freshly ground black pepper
    1/2
    cup extra virgin olive oil
    Fresh dill sprigs for garnish
    Place the white potatoes in the large steamer tray. Place the
    sweet potatoes in the second steamer tray. Fill the water
    reservoir and assemble the steamer. Steam the potatoes for
    18 – 22 minutes, until tender.
    While the potatoes are steaming, prepare the dressing.
    In a Cuisinart® blender or food processor fitted with the metal
    blade, pulse to chop the shallot finely. Add the dill weed,
    mustard, vinegar, kosher salt and pepper. Process to combine;
    then with the machine running, add the olive oil in a slow
    steady stream. Remove and reserve.
    Turn off the steamer and unplug; let sit for 1 minute. Transfer
    the potatoes to a large bowl. Toss with half the dressing. If the
    salad is to be served warm, add the sliced vegetables and
    remaining dressing to taste. If the salad is to be served cold,
    cover and refrigerate the potato mixture and sliced vegetables
    separately. About 20 – 30 minutes before serving, remove from
    the refrigerator, add the sliced vegetables and dressing to
    taste, and toss gently to combine. Garnish with sprigs of
    fresh dill.
    *May use 2 or 3 mm slicing disc of Cuisinart® food processor
    for slicing.
    Nutritional analysis per 1/2 cup serving:
    Calories 159 (42% from fat) • carbo. 21g • prot. 2g • fat 7g •
    sat. fat 1g • chol. 0mg • sod. 111mg • fiber 2g



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    WHITE BEAN SALAD

    BROWN RICE, CHICKEN & BROCCOLI SALAD

    Beans cooked in the Cuisinart® steamer cook evenly and do not
    break up as readily as those cooked on the stovetop.

    This salad may be served warm or chilled.

    Makes 4 cups

    Preparation: 60 - 65 minutes, including steaming time

    Preparation: 12 hours/overnight to soak beans, 50 – 55 minutes
    steaming time for beans, 10 minutes to prepare salad
    1
    cup great northern, navy or white beans
    2
    sprigs parsley
    1
    clove garlic, peeled
    1
    bay leaf
    1-3/4 cups water
    Juice of 3 lemons
    1
    red onion (6 ounces), peeled and chopped
    5
    plum tomatoes, seeded and diced
    8
    fresh basil leaves, shredded
    8
    fresh mint leaves, shredded
    Kosher salt and freshly ground pepper to taste
    Splash of extra virgin olive oil
    Pick over beans thoroughly to remove any grit or stones, and rinse.
    Place in a medium bowl and cover with 2 inches of cold water.
    Allow the beans to soak at least 12 hours or overnight to
    rehydrate.
    Fill the water reservoir and assemble the steamer. Drain the beans,
    rinse, and drain again. Place in the rice basket of the steamer
    along with the parsley, garlic, bay leaf, and water. Steam for
    50 – 55 minutes. Allow the beans to sit in the hot liquid for 10 minutes. Drain, rinse, drain again and transfer to a medium bowl. Toss
    with the lemon juice and set aside. Combine the beans with the
    chopped onion, plum tomatoes, basil and mint. Season to taste
    with kosher salt and pepper. Add a splash of extra virgin olive oil
    for flavor if desired.
    Toss gently and serve on a bed of fresh greens.
    Nutritional analysis per half cup:
    Calories 103 (3% from fat) • carbo. 20g • prot. 7g • fat 0g •
    sat. fat 1g • chol. 0 mg • sod. 10g • fiber 5g

    Makes 8 servings

    Salad:
    1
    cup long grain brown rice
    1-1/2 cups chicken broth or stock (nonfat, low salt)
    12
    ounces boneless, skinless chicken breast halves,
    well trimmed
    2
    cloves garlic, peeled, finely chopped
    1/2
    teaspoon kosher salt
    1/4
    teaspoon freshly ground black pepper
    1
    teaspoon extra virgin olive oil
    1
    large (about 1-1/2 pounds) bunch of broccoli, florets
    cut into 1-inch pieces, stems reserved for another
    use (may use broccoli crowns)
    2
    large celery stalks, thinly sliced *
    6
    green onions, trimmed and thinly sliced *
    1
    cup small cherry or grape tomatoes (red or yellow),
    washed and dried
    Several sprigs of fresh thyme for garnish
    Dressing:
    1
    clove garlic, peeled
    Zest of 1/2 lemon, bitter white pith removed
    3
    teaspoons fresh thyme leaves (1-1/2 teaspoons dried)
    1
    tablespoon Dijon-style mustard
    1/4
    cup white balsamic or white wine vinegar
    2
    tablespoons freshly squeezed lemon juice
    1/2
    cup extra virgin olive oil
    1/4
    cup chicken broth or stock (nonfat, low salt)
    1/2
    teaspoon kosher salt
    1/2
    teaspoon freshly ground black pepper
    Fill the reservoir with water and assemble the steamer. Rinse
    the rice under running water until water runs clear; drain well.
    Combine the rice and chicken broth in the rice bowl; stir to
    combine, and spread the rice into an even layer. Cover and
    steam for 35 minutes.

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    Combine the boneless chicken breasts with the chopped garlic,
    kosher salt, and olive oil. Arrange in the second steamer tray.
    When the rice has steamed for 35 minutes, add the chicken
    to the steamer. Steam for 18 – 22 minutes, until the juices
    run clear when tested with a knife and the internal temperature
    measures 170º F when tested with an instant read thermometer. While the rice and chicken steam, prepare the dressing.
    In a Cuisinart® blender or Cuisinart® food processor fitted with
    the chopping blade, process the garlic and lemon zest to chop
    finely. Add the thyme, mustard, vinegar and lemon juice, and
    process to combine, about 10 – 15 seconds. Use a spatula to
    scrape the blender jar or food processor work bowl. With the
    machine running, add the olive oil and chicken stock in a
    steady stream. Scrape the jar or work bowl again. Add the salt
    and pepper; process to combine. Remove and reserve.
    When the chicken is ready, remove from the steamer and
    transfer to a plate. Add the broccoli florets to the second
    steamer tray. Steam with the rice for another 3 – 5 minutes,
    until bright green and crisp-tender. Turn off the steamer.
    Remove the broccoli and refresh immediately in iced water,
    then drain thoroughly. Allow the rice to remain in the steamer
    for an additional 10 minutes to rest.
    After 10 minutes, transfer the rice to a large bowl and toss with
    half of the prepared dressing. Cut the chicken into bite-sized
    pieces. Add the chicken, broccoli, celery, green onions and
    tomatoes to the rice. Toss gently to combine. Add more dressing as needed. Garnish with a few sprigs of fresh thyme and
    serve. To serve the salad cold, complete as directed, but
    reserve the broccoli and add just before serving, to preserve its
    bright green color and crisp-tender texture.
    *May be done with the slicing disc (2 or 3 mm) of the Cuisinart®
    food processor.
    Nutritional analysis per serving :
    Calories 330 (45% from fat) • carbo. 27g • prot. 19g • fat 17g •
    sat. fat 3.g • chol. 33mg • sod. 479mg • fiber 2g

    CHICKEN AND ROASTED PEPPER ROULADES
    Easy, healthy, but good enough to serve when entertaining.
    Makes 6 servings
    Preparation: 15 – 20 minutes
    6

    boneless, skinless chicken breast halves, trimmed,
    tenders removed and reserved for another use
    (about 4 – 5 ounces each)
    1
    clove garlic
    2
    teaspoons dry vermouth or white balsamic vinegar
    1
    teaspoon extra virgin olive oil
    4 – 6 fresh basil leaves, washed and dried
    1/4 teaspoon kosher salt
    1/4 teaspoon freshly ground black pepper
    3
    large roasted red peppers (may be from a jar),
    drained and halved
    36 flat spinach leaves, stems removed, washed well
    and dried
    12 long flexible chives, tied in pairs at the stem end, using a
    square knot
    (Tip: have a few extra chives available in case of breakage)
    For
    8
    8
    8

    a whole meal, do only 4 chicken breast halves and add:
    new potatoes, 3-4 ounces each, quartered lengthwise
    ounces snow peas, trimmed and strings removed
    ounces carrots, peeled

    Place chicken breast halves between 2 sheets of plastic wrap and
    use a flat pounder to pound to an even thickness of about 1/2 inch.
    Transfer chicken to a medium bowl. Clean work surface thoroughly
    and wash hands with hot water and soap.
    In the Cuisinart® Mini-Prep® Processor, chop the garlic about
    10 seconds. Add the vermouth, olive oil, basil leaves, salt, and
    pepper; process to combine and chop the basil, about 10 – 15
    seconds. Add the basil mixture to the chicken and toss to coat
    well. Lay the chicken out on a large prep board or flat platter, “skin”
    side down. Wash hands with hot water and soap.
    Lay 6 spinach leaves out in a line with edges overlapping. Roll a
    roasted pepper into a cylinder. Lay the rolled pepper on the
    spinach and roll so that the pepper is rolled in the spinach leaves.

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    Place on one end of the chicken and roll the chicken jelly roll style,
    so that the spinach/roasted pepper roll is rolled up in the chicken.
    Place seam side down and repeat. (The chicken may be prepared to
    this point up to 8 hours ahead; wrap in plastic wrap and refrigerate.)
    Just before steaming, tie a chive around the center of each bundle,
    with the knot on the underside.
    Spray the bottom of the larger steamer tray with cooking spray or
    olive oil.
    Arrange the chicken roulades in the large steamer tray. Fill the water
    reservoir and steam for 18 - 22 minutes. Turn off the steamer, unplug
    and let sit for 1 minute. Remove the fan arm and lid, transfer the
    chicken roulades to a serving plate, and serve. May be served hot or
    cold.

    TUSCAN CHICKEN
    This whole meal is ready in less than an hour!
    Makes 4 servings
    Preparation: 15 minutes + 30 – 35 minutes steaming time
    6-8
    1
    4
    1/4
    1/8
    4
    12

    To make a whole meal:
    Spray the bottom of both steamer trays with cooking spray or olive
    oil. Arrange the quartered potatoes in a single layer in the large tray.
    Arrange four chicken roulades in the second steamer tray (they
    should not touch each other or the sides). Steam for 18 minutes.
    While the potatoes and chicken steam, trim carrots to fit the large
    feed tube of a Cuisinart® food processor horizontally. Insert the
    3 mm julienne disc and julienne the carrots. After 18 minutes, turn
    off steamer and let sit one minute; remove turbo convection fan and
    lid. Chicken should be completely cooked (170º F when tested with
    an instant read thermometer), and potatoes nearly done. Remove
    chicken to a warm platter and cover loosely with foil. If potatoes are
    hard, steam for 3 – 5 minutes longer before continuing. Arrange
    carrots and snow peas in second steamer tray. Steam for 3 – 4
    minutes for crisp-tender vegetables. Turn off steamer and let sit
    1 minute; remove turbo convection fan and lid. Arrange the vegetables and potatoes on the platter with the chicken and serve.
    Nutritional analysis per serving:
    Roulades only:
    Calories 176 (14% from fat) • carbo. 5g • prot. 31g • fat 3g •
    sat. fat 0g • chol. 75 mg • sod. 175mg • fiber 2g
    Whole meal:
    Calories 314 (9% from fat) • carbo. 36g • prot. 31g • fat 3g •
    sat. fat 0g • chol. 75mg • sod. 197mg • fiber 7g

    2
    2
    10
    10
    6

    sprigs fresh rosemary, about 5 - 6 inches each
    clove garlic, peeled and chopped
    teaspoons extra virgin olive oil
    teaspoon kosher salt
    teaspoon freshly ground black pepper
    boneless, skinless chicken breast halves,
    about 4 - 5 ounces each, well trimmed
    ounces new red or Yukon gold potatoes, 2 - 3 ounces
    each – washed, quartered, quarters cut in half
    plum tomatoes, sliced 1/4 inch thick, stem
    ends discarded
    tablespoons chopped sun-dried tomatoes
    ounces zucchini squash (slender), halved lengthwise,
    cut in 3/4-inch slices
    ounces yellow squash (slender), halved lengthwise,
    cut in 3/4-inch slices
    ounces mushrooms, rinsed, dried and quartered

    Fill the water reservoir and attach to steamer. Line both steamer
    trays with 2 or 3 sprigs fresh rosemary; reserve the remaining
    rosemary for garnish.
    Combine the chopped garlic with the olive oil, kosher salt and
    pepper. Rub the chicken with one third of this mixture; set aside.
    May be done ahead. If preparing longer than 15 minutes ahead,
    wrap and refrigerate until ready to use. Clean work surface
    thoroughly; wash hands with hot water and soap.
    Toss the potatoes with half the remaining garlic/olive oil mixture,
    and arrange over the rosemary sprigs in the large steamer tray.
    Arrange the chicken over the rosemary in the second steamer tray
    (do not allow the chicken to touch sides of steamer tray). Top the
    chicken with the sliced plum tomatoes, then sprinkle with the
    chopped sun-dried tomatoes. Steam the potatoes and chicken for
    14 minutes.

    17



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    Combine the squashes and mushrooms with the remaining
    garlic/olive oil mixture; toss to combine. After the potatoes and
    chicken have steamed for 14 minutes, turn off the steamer and
    let sit for 1 minute. Remove the convection fan, lid and second
    steamer tray. Arrange the vegetables on top of the potatoes;
    reassemble the steamer and steam for an additional 7 to 8
    minutes. Turn off the steamer; let sit for 1 minute. Remove the lid
    and check the chicken for doneness (internal temperature should
    be 170º F; juices should run clear). Arrange the chicken, potatoes
    and vegetables on a warmed serving platter; garnish with the
    remaining sprigs of fresh rosemary and serve.
    Nutritional analysis per serving:
    Calories 498 (25% from fat) • carbo. 59 g • prot. 39g • fat 14g •
    sat. fat 4g • chol. 75mg • sod. 270mg • fiber 24g

    STEAMED SOLE OR FLOUNDER ROLLS
    A quick, simple way to prepare fish.
    Makes 4 servings
    Preparation: 5 – 10 minutes + 10 – 15 minutes steaming time
    Vegetable oil cooking spray
    2
    pounds fresh skinless sole or flounder fillets (all about
    the same size)
    2
    green onions, trimmed and chopped*
    1-1/2 tablespoons low-sodium soy sauce or tamari
    1
    tablespoon dry sherry
    1/2
    teaspoon toasted sesame oil
    1/4
    teaspoon freshly ground black pepper
    Lightly spray the large steaming tray with vegetable oil cooking
    spray (spray both baskets if doing a double recipe).
    Fill the water reservoir and attach to the steamer.
    Rinse and dry the sole. Lay skin side up in a single layer.
    Combine the soy sauce, sherry, sesame oil, and black pepper.
    Lightly brush each sole fillet with the soy mixture. Sprinkle each
    with about a half teaspoon of the chopped green onions. Starting
    from the flat end, roll each fillet jelly roll style into a compact log.
    Arrange in the prepared steamer tray with the exposed pointed
    end on the bottom. Brush again lightly with the soy mixture.
    Measure the height of the rolls. Steam the rolls for 10 minutes per
    inch of height (i.e., if the rolls are 1-1/2 inches in height, then they
    will be steamed for 15 minutes). If desired, you may steam your
    vegetable of choice in the second steaming tray. Turn off the
    steamer and unplug; let sit 1 minute.
    Lift off fan and lid. Transfer to warmed plates to serve.
    *May be chopped in a Cuisinart® Mini-Prep or Cuisinart® Food
    Processor fitted with the metal blade.
    Nutritional analysis per serving:
    Calories 163 (14% from fat) • carbo. 1g • prot. 32g • fat 2g •
    sat. fat 1g • chol. 82mg • sod. 205mg • fiber 0

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    Nutritional analysis per serving:
    Calories 176 (25% from fat) • carbo. 2g • prot. 30g • fat 5g •
    sat.fat 1g • chol. 85mg • sod. 325mg • fiber 0g

    LEMON GINGER FISH FILLETS
    The use of plastic wrap makes cleanup easy.
    Makes 4 servings
    Preparation: 10 minutes, 10 – 15 minutes steaming
    1-1/2 pounds fresh fish fillets, such as sea bass, salmon
    1
    small clove garlic, peeled
    zest of 1/2 lemon, bitter white pith removed
    3
    slices fresh ginger, each about the size of a quarter
    1/2 teaspoon kosher salt
    1/2 teaspoon sugar
    1/4 teaspoon freshly ground black pepper
    1
    teaspoon white balsamic or fruit vinegar
    1/2 teaspoon extra virgin olive oil
    thin slices of fresh lemon for garnish

    SALMON & ASPARAGUS WRAPS
    A nice entrée for entertaining.
    Makes 4 servings
    Preparation: 20 – 25 minutes + 15 minutes steaming time
    1
    20

    whole salmon fillet (side) with skin, about 2-1/2 pounds
    (there will be about 10 ounces left over)
    asparagus spears, about 1/4 inch in diameter,
    trimmed and peeled
    teaspoon kosher salt
    teaspoon freshly ground black pepper
    strips of lemon zest (use a citrus stripper),
    each about 12 inches long
    sprigs fresh dill

    Have ready 4 sheets of Saran™ Classic Wrap, ten inches in length
    each. Remove the skin from the fish if it is not already skinned.
    Wash and dry the fish. Cut the fish into 4 equal portions,
    6 ounces each.

    1/4
    1/8
    4

    In the Cuisinart® Mini-Prep or Mini-Prep Plus processor, combine
    the garlic, lemon zest, ginger, kosher salt, sugar and black pepper;
    process until finely chopped, 15 – 20 seconds. (Alternatively, the
    ingredients may be finely chopped by hand, using a sharp knife.)
    Add the vinegar and olive oil; process until well combined, 10 – 15
    seconds. Divide the mixture evenly and rub all over the 4 portions
    of fish. Place each portion of fish in the center of a sheet of Saran™
    Classic Wrap. Bring two sides of the wrap together lengthwise
    over the center of the fish. Fold the wrap down tightly, then tuck
    the two ends under the fish. The fish may be prepared and
    wrapped up to 30 minutes before steaming.
    Keep refrigerated.

    4–5

    Fill the steamer reservoir with water and assemble the steamer.
    Arrange the 4 portions of fish in the large steamer basket. Steam
    for 10 – 13 minutes per inch of thickness, depending on desired
    doneness. Turn off the steamer. Let sit for 1 minute. Remove the
    fan and lid. Use tongs to lift fish portions from the basket. Carefully
    unwrap and transfer to warmed plate to serve. Garnish with fresh
    lemon slices if desired.

    Assemble the steamer. Lay the dill in the bottom of the steamer
    tray. Arrange the salmon wraps on top of the dill. Take care not to
    allow the salmon to touch the sides of the steamer tray. Steam for
    12 minutes. Turn off the steamer and let sit for 3 minutes longer.
    Carefully lift out and transfer to warmed plates to serve.

    Rinse and dry the salmon; remove any loose scales. Using a very
    sharp slicing knife, slice salmon on the bias (diagonal cut - as if
    you were slicing flank steak or London Broil) into 1/4-inch thick
    slices. Using 3 slices per serving, lay them out, overlapping, so
    that the brown tissue is hidden (this part of the salmon has a
    stronger flavor; if you find it too strong, carefully cut it out), “skin”
    side up. Combine the salt and pepper. Lightly season the salmon
    with the salt and pepper. Bundle 5 asparagus spears.
    Carefully wrap the salmon around the asparagus bundles; place
    seam side down. “Tie” the bundle with a strip of lemon zest.
    Repeat.

    Nutritional analysis per serving:
    Calories 330 (51% from fat) • carbo. 4g • prot. 36g • fat 17g •
    sat. fat 4g • chol. 100mg • sod. 337 mg • fiber 2g
    19



  • Page 20

    01CU13171 TCS-60 IB

    6/30/03

    4:55 PM

    Page 20

    OLD BAY® STEAMED SHRIMP DINNER

    CHICKEN WITH PESTO AND SHREDDED CARROTS

    Add a green salad and crusty bread to complete the meal.
    Makes 4 servings
    Preparation: 10 minutes + 25 minutes steaming time

    A quick, easy way to combine meat and vegetables in a single
    serving. May be served hot or cool and sliced to serve on
    a bed of salad greens for a warm weather meal.
    Makes 6 servings

    3/4
    3/4
    2
    3
    2 or 3
    1-1/2
    3
    3

    pound new red potatoes, scrubbed, halved
    (quartered if large)
    pound new white potatoes, scrubbed, halved
    (quartered if large)
    medium (6 ounce) red or sweet white onions,
    peeled (leave root end intact), quartered
    ears corn, cut into 1-1/2 inch lengths
    whole bay leaves
    pounds extra large (21-25) shrimp, rinsed
    lemons
    tablespoons Old Bay® Seasoning

    Fill the water reservoir and attach to the steamer.
    Arrange the potatoes and onions in the large steamer tray; tuck in
    the bay leaves. Steam for 18 minutes. While the potatoes are
    steaming, thinly slice one of the lemons*. Toss the shrimp with 2
    tablespoons of the Old Bay® seasoning, then mix in half the lemon
    slices. Arrange the shrimp and lemon slices in the small steamer
    tray. Shrimp should not touch the sides of the basket. Cut the
    remaining lemons in wedges.
    Turn off steamer; let sit for 1 minute. Carefully remove the convection fan and lid. Arrange the corn on top of the partially cooked
    potatoes. Insert the small steamer tray and reattach the convection
    fan. Steam for 5 – 7 minutes – the shrimp should all have turned
    pink. Turn off the steamer and let sit for one minute. Arrange the
    potatoes, onions and corn on a large warm platter; sprinkle with
    the remaining Old Bay® seasoning. Arrange the shrimp around the
    outside of the platter. Garnish with the remaining sliced lemons and
    lemon wedges. If desired, serve with drawn butter.
    *May be done using the Cuisinart food processor fitted with the
    thin (2 mm) slicing disc.
    ®

    Nutritional analysis per serving:
    Calories 445 (9% from fat) • carbo. 66g • prot. 43g • fat 5g •
    sat. fat 1g • chol. 259mg • sod. 777mg • fiber 11g

    20

    Preparation: 15 minutes + 22 minutes steaming time
    6

    boneless, skinless chicken breast halves
    (about 5 ounces each)
    3 – 6 teaspoons pesto (homemade or purchased)
    6
    ounces carrots, peeled and shredded
    (about 1-1/2 cups)
    kosher salt, to taste
    freshly ground black pepper, to taste
    Have ready 6 sheets of Saran™ Classic Wrap, each about
    12 inches in length.
    Trim chicken of all visible fat and gristle. Rinse in cold water and
    dry. Cut a sheet of plastic wrap about 20 inches in length. Place a
    boneless chicken breast half on one side of the wrap, and fold
    the wrap over the chicken. Use a flat mallet or pounder to pound
    the chicken to an even thickness of about 1/4 inch. Repeat until
    all the chicken has been pounded.
    Place the chicken “skin” side down on the work surface. Spread
    each chicken breast with 1/2 – 1 teaspoon of pesto, and spread
    1/4 cup of shredded carrots evenly over each. Starting from one
    of the short ends, roll each piece of chicken jelly roll style.
    Sprinkle with salt and pepper to taste. Place a piece of rolled
    chicken in the center of one of the sheets of Saran™ Classic
    Wrap. Bring two sides of the wrap together over the chicken and
    fold down tightly; fold in the two open edges and tuck under the
    chicken.
    Arrange the chicken in the steamer trays, taking care not to push
    the rolls against each other or the sides of the steamer trays.
    Steam for 22 minutes. Let rest for 1 minute. Use tongs to remove
    chicken rolls. Unwrap, slice and serve.
    Nutritional Analysis per serving:
    Calories 187 (19% from fat) • carbo. 3g • prot. 33g • fat 4g •
    sat. fat 1g • chol. 82 mg • sod. 286 mg • fiber 1g



  • Page 21

    01CU13171 TCS-60 IB

    6/30/03

    4:55 PM

    Page 21

    BROWN RICE & BLACK-EYED PEAS WITH
    MARINATED VEGETABLES
    If you don’t have a Cuisinart® food processor, the vegetables may
    be sliced by hand, about 1/8 inch thick.
    Makes 8 – 10 main dish servings
    Preparation: 60 – 65 minutes, including steaming,
    plus 12 hours to soak the beans
    2/3
    1
    2
    1
    2
    10

    cup black-eyed peas
    cup brown rice
    cups vegetable stock or water
    bay leaf
    carrots, about 4 ounces, peeled
    ounces zucchini or yellow squash, halved lengthwise
    if thick
    1
    red bell pepper, quartered and seeded
    1
    stalk broccoli (about 8 ounces), florets removed and
    reserved, stem peeled
    2
    cloves garlic, peeled
    3
    tablespoons fresh herbs (mixed if available)
    zest of 1/2 lemon, bitter white pith removed
    1
    tablespoon lemon juice
    1-1/2 tablespoons extra virgin olive oil
    1/2
    teaspoon freshly ground black pepper
    1/4
    cup sun-dried tomatoes (not oil packed), chopped
    kosher salt and freshly ground pepper to taste
    fresh herbs for garnish
    Pick over beans thoroughly to remove any grit or stones, and
    rinse. Place in a medium bowl and cover with 2 inches of cold
    water. Allow the beans to soak at least 12 hours or overnight to
    rehydrate. Drain, rinse and drain again. Combine with the brown
    rice, stock and bay leaf in the rice bowl.
    Fill the steamer reservoir and steam for 50 minutes.
    While the rice and beans cook, shred and slice the vegetables.
    Insert the medium shredding disc in the Cuisinart® food processor
    and shred the carrots. Insert the 4mm slicing disc in the Cuisinart®
    food processor; slice the squash, bell peppers and

    broccoli stem; transfer to a large bowl. In the Cuisinart® Mini-Prep®
    Plus, pulse to chop the garlic. Add the thyme, parsley, chives and
    lemon zest; chop for 15 – 20 seconds. Add the lemon juice, olive
    oil and black pepper; process to combine, 15 seconds. Pour this
    mixture over the vegetables and toss to combine; allow the vegetables to marinate while the rice and beans steam.
    After 50 minutes, turn off steamer; check water reservoir and add
    more water as needed. Arrange the marinated vegetables in the
    second steamer basket and steam along with rice mixture for an
    additional 10 minutes. Turn off steamer; wait 1 minute. Transfer the
    steamed vegetables and rice/bean mixture to a large bowl and
    toss to combine. Stir in the reserved broccoli florets and chopped
    sun-dried tomatoes. Garnish with fresh herbs and serve.
    Nutritional analysis per serving
    (based on 8 servings):
    Calories 198 (18% from fat) • carbo. 36gm • prot. 7gm • fat 4g •
    sat. fat 1gm • chol. Omg • sod. 72mg • fiber 6gm
    MOCHA CRÉME BRÛLÉE
    ®

    The Cuisinart convection steamer is used in place of the traditional “bain marie”, making créme brûlée simple to prepare.
    Makes 6 servings
    Preparation: 10 minutes, + 25 minutes steaming time and 45-60
    minutes cooling; 4 hours chilling time; 5 minutes finishing.
    May be done up to a day ahead; caramelize the
    sugar just before serving.
    1
    1
    1/4
    3-1/2
    1
    4
    1/3
    1

    cup heavy cream
    cup whole milk
    cup light brown sugar
    ounces bittersweet chocolate, broken into
    1-inch pieces
    tablespoon instant espresso
    large egg yolks
    cup granulated sugar
    tablespoon vanilla extract

    Fill the water reservoir and assemble the steamer. Heat the cream
    21



  • Page 22

    01CU13171 TCS-60 IB

    6/30/03

    4:55 PM

    Page 22

    and milk in a small saucepan until bubbly around the edges. Hold
    over low heat to keep warm.
    Insert the metal blade in the Cuisinart® food processor. Pulse the
    light brown sugar 10 – 15 times to rapid sift and break up any
    chunks. Remove and reserve for topping. Process the chocolate
    with the instant espresso until finely chopped, about 30 seconds.
    Remove and reserve.
    Process the egg yolks with the granulated sugar until thick and
    pale yellow in appearance, about 1-1/2 minutes.
    Add the chopped chocolate mixture and process just to combine.
    With the machine running, carefully add the hot cream mixture
    through the small feed tube. Process until the chocolate is totally
    melted, about 30 seconds.
    Add the vanilla; process to combine, about 10 seconds.
    Strain the custard base through a fine mesh strainer. Scoop
    off any foam and discard. Divide evenly among six 4-ounce
    ramekins.
    Cover each one with Saran™ Classic wrap, and arrange the
    ramekins in the steamer. Place 3 ramekins in the rice bowl and 3
    in the second steamer tray. Steam for 25 minutes. Turn off the
    steamer; let sit 10 minutes. Remove the convection fan and lid;
    use tongs to transfer the custards to a rack. They will still be jiggly in the center. Wipe off excess moisture and carefully remove
    plastic wrap. Use a damp towel to wipe off any sticky residue.
    Allow to cool to room temperature. Refrigerate for at least 4
    hours, or up to 2 days to chill.
    Sprinkle brown sugar evenly over the very cold custards, and
    place under a preheated broiler to melt the sugar. The sugar will
    then harden. Alternatively, the sugar may be melted with a small
    propane torch. Serve immediately.
    Nutritional analysis per serving:
    Calories 354 (62% from fat) • carbo. 29g • prot. 5g • fat 24g •
    sat. fat 11g • chol. 202mg • sod. 43mg • fiber 0g

    22

    CRANBERRY POACHED PEARS
    Delicious served with vanilla ice cream or frozen yogurt.
    Makes 6 servings
    Preparation: 15 – 20 minutes, + 25 minutes steaming time
    and 10 minutes for reduction
    6
    ripe but firm pears
    Juice of one lemon
    3/4
    cup dried cranberries
    1-1/4 cups cranberry juice
    2
    teaspoons vanilla extract
    Fresh mint leaves for garnish
    Fill the water reservoir and assemble the steamer.
    Peel the pears. Rub with lemon juice. Leave the pears whole, but
    core them. Stuff the hollow with dried cranberries. Arrange in the
    rice basket.
    Add the cranberry juice, any remaining dried cranberries
    and vanilla.
    Steam for 20 – 25 minutes until tender but still firm. Turn off the
    steamer and unplug; let cool 1 minute. Lift out carefully and
    allow the pears to cool in the poaching liquid. Chill if not serving
    immediately.
    Just before serving, reduce the poaching liquid in a Cuisinart®
    1-quart Windsor pan over medium heat until it measures 1/2 cup.
    Place each pear on a dessert dish and drizzle with the syrup.
    Garnish with fresh mint leaves.
    Nutritional analysis per serving:
    Calories 214 (4% from fat) • carbo. 54g • prot. 1g • fat 1g •
    sat. fat 0g • chol. 0mg • sod. 5mg • fiber 6g



  • Page 23

    01CU13171 TCS-60 IB

    6/30/03

    4:55 PM

    Page 23

    3 YEAR LIMITED WARRANTY

    CALIFORNIA RESIDENTS ONLY

    This warranty supersedes all previous warranties on Cuisinart® Steamers.
    This warranty is available to consumers only. You are a consumer if you
    own a Cuisinart® Steamer that was purchased at retail for personal, family,
    or household use. Except as otherwise required under applicable state law,
    this warranty is not available to retailers or other commercial
    purchasers or owners. We warrant that your Cuisinart® Steamer will be
    free of defects in material or workmanship under normal home use for
    three years from the date of original purchase. We suggest that you
    complete and promptly return the enclosed warranty registration card to
    facilitate verification of the date of original purchase. However, return of
    the warranty registration card is not a condition of these warranties.
    If your steamer should prove to be defective within the warranty period, we
    will repair it (or, if we think it necessary, replace it) without charge to you.
    To obtain warranty service, please call our Consumer Service Center
    toll-free at 1-800-726-0190, or write to:

    California law provides that for In-Warranty Service, California residents
    have the option of returning a nonconforming product (A) to the store
    where it was purchased or (B) to another retail store which sells Cuisinart
    products of the same type. The retail store shall then decide to either repair
    the product, refer the consumer to an independent repair facility, replace
    the product, or refund the purchase price less the amount directly attributable to the consumer’s prior usage of the product. If either of the above two
    options does not result in the appropriate relief to the consumer, the consumer may then take the product to an independent repair facility if service
    or repair can be economically accomplished. Cuisinart and not the consumer will be responsible for the reasonable cost of such service, repair,
    replacement, or refund for nonconforming products under warranty.

    Cuisinart
    150 Milford Road
    East Windsor, NJ 08520
    To facilitate the speed and accuracy of your return, please enclose $10.00
    for shipping and handling of the product (California residents need only
    supply proof of purchase and should call 1-800-726-0190). Please also be
    sure to include a return address, daytime phone number, description of the
    product defect, product serial number (stamped on bottom of product
    base), and any other information pertinent to the product’s return. Please
    pay by check or money order.
    Your Cuisinart® Steamer has been manufactured to strict specifications.
    These warranties expressly exclude any defects or damages caused by
    accessories, replacement parts, or repair service other than those that
    have been authorized by Cuisinart. These warranties do not cover any
    damage caused by accident, misuse, shipment, or other than ordinary
    household use. These warranties exclude all incidental or consequential
    damages. Some states do not allow the exclusion of or limitation of
    incidental or consequential damages, so the foregoing limitation may
    not apply to you.

    California residents may also, at their preference, return nonconforming
    products directly to Cuisinart for repair or, if necessary, replacement, by
    calling our Consumer Service Center toll-free at 800-726-0190. Cuisinart
    will be responsible for the cost of the repair, replacement, and shipping and
    handling of such nonconforming products under Warranty.

    BEFORE RETURNING YOUR
    CUISINART PRODUCT
    If you are experiencing problems with your Cuisinart product, we suggest
    that you call our Consumer Service Center at 1-800-726-0190 before
    returning the product for servicing. Often, our Consumer Service
    Representatives can help solve the problem without having the product
    serviced. If servicing is needed, a representative can confirm whether the
    product is under warranty and direct you to the nearest service location.
    *Important: If the nonconforming product is to be serviced by
    someone other than Cuisinart’s Authorized Service Center,
    please remind the Servicer to call our Consumer Service Center
    at 1-800-726-0190 to ensure that the problem is properly diagnosed,
    the product is serviced with the correct parts, and the product is still
    under warranty.

    23



  • Page 24

    01CU13171 TCS-60 IB

    6/30/03

    Coffeemakers

    4:55 PM

    Page 24

    Food
    Processors

    Toaster Ovens

    Blenders

    Cookware

    Ice Cream
    Makers

    Discover the complete line of Cuisinart® brand premier kitchen appliances
    including food processors, mini food processors, hand mixers, blenders, toasters,
    coffeemakers, cookware, ice cream makers and toaster ovens at

    www.cuisinart.com
    *Saran™ Classic is a registered trademark of S.C. Johnson & Son, Inc.
    © 2001 Cuisinart
    Cuisinart® is a registered trademark of
    Cuisinart
    150 Milford Road
    East Windsor, NJ 08520
    Printed in China
    01CU13171
    IB-3627B






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