Cuisinart CTG-00-SSC Manual de servicio

Instruction and Recipe Booklet

CTG-00-SSC

SILICONE STEAM CASE

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

CONTENTS

Important Safeguards ........................................... 3

Helpful Hints . .................................................. 4

Steaming Guide ................................................ 6

Warranty ...................................................... 7

Recipes ....................................................... 8

Fish Tacos with Quick Pickled Onions ............................. 8

Asian Chicken Salad ........................................... 9

Spring Vegetables with Shrimp.................................. 10

Steamed Beet Salad with Roasted Walnuts and Ricotta Salata ........ 11

Champagne Vinaigrette ........................................12

Herbed New Potatoes ......................................... 13

Product Registration ........................................... 14

IMPORTANT SAFEGUARDS

SAVE AND READ THESE

INSTRUCTIONS

Basic safety precautions should always be taken, including the following:

READ ALL INSTRUCTIONS, including these

important safeguards and the care and use

instructions in this manual.

2. Do not use this steam case for other than its intended use.

3. Do not use if the steam case has been damaged in any manner.

4. Allow steam case to cool down before handling or moving. Use oven mitts to remove from

microwave or oven, and to open flaps and steam vent.

5. Do not touch hot surfaces. Always use handles.

6. Do not use this case on the stovetop, under the broiler, or in the freezer.

7. Extreme caution must be used when opening the case as hot steam will escape. Always

use oven mitts.

8. Close supervision is necessary when this steam case is used near children.

9. Keep out of reach of children; this steam case should not be used by children or

individuals with certain disabilities.

10. Do not clean using any abrasive materials. Steam case is top rack dishwasher safe.

11. Do not use this steam case in oven at temperatures over 425°F.

FOR HOUSEHOLD USE ONLY

*100% Platinum Silicone. FDA approved food contact materials

*Top rack dishwasher-safe

HELPFUL HINTS

• Steaming Time: Times listed in the Steaming Guide and Recipes are to be used as a

guide only. Times will vary, depending on the quantity and freshness of food, size of

pieces, spacing and placement of food on the steaming tray, microwave power*, and

personal preference.

• Smaller and/or thinner pieces of food will cook more quickly.

• Steaming times may vary in higher altitudes.

• If food is underdone for your taste, reheat in microwave at 30-second increments.

• As you get to know your steam case, adjust time to get the exact results you want: Less

time produces crisp-tender vegetables, more time results in softer textures.

• Cut food into consistently-sized pieces to ensure even cooking.

• When using a recipe, follow quantities as closely as possible for best results.

• Do not overfill steam case; distribute food evenly in one layer when possible.

• Poultry and thick cuts of fish should be completely thawed before steaming.

• Use oven mitts to remove steam case from microwave or oven. Transfer to a flat surface.

• Use caution when opening steam case. Steam is very hot and can burn skin. Carefully lift

the side of flap farthest from you first, to direct escaping steam away from you. Let

opened case sit for 1 minute; keep in mind that food will continue cooking as it cools.

• Always use tongs to remove food from the steam case.

• Food can be seasoned to taste with a touch of salt, spices and/or citrus after it is

removed from the microwave or oven.

• Ready-to-Eat Cues: Vegetables and fruits can be pierced with the tip of a knife or tines of

a fork to test for doneness. For meats, poultry and fish, use a thermometer to check

internal temperature. Recommended temperature for chicken breast is 165°F, and for

fish is 145°F.

• Steaming is a great way to cook dried beans; they cook evenly without breaking up as

they often do if cooked on the stovetop.

• Steaming is ideal for baby food. Steam food until very tender, then process in blender or

food processor, adding breast milk or filtered water, one tablespoon at a time, to reach

desired consistency.

Approximate Food Capacity:

-Up to 4.5 cups vegetables

-Up to 1.5 lbs chicken

-Up to 1 lb fish

*All microwaves are different. The suggested times are based on an 800W microwave.

STEAMING GUIDE

Food and

Suggested Amount

Microwave Wattage, Water Amount

and Suggested Time

Oven Temperature,

Water Amount and

Suggested Time

1 Artichoke,

trimmed and quartered

800W, 2 tablespoons, 6 minutes 30 seconds 350˚F, 4 tablespoons, 30 minutes

½ bunch Asparagus 800W, 2 tablespoons, 3 minutes 350˚F, 2 tablespoons, 10 minutes

1½ cups Baby Carrots 800W, 2 tablespoons, 4 minutes 30 seconds 350˚F, 2 tablespoons,

25 to 30 minutes

2 cups Broccoli Florets 800W, 2 tablespoons, 3 minutes 30 seconds 350˚F, 2 tablespoons,

12 to 15 minutes

2 cups Brussels Sprouts,

halfed

800W, 2 tablespoons, 4 minutes 350˚F, 2 tablespoons, 20 minutes

2 cups Butternut Squash

cut into 1-inch cubes

800W, 2 tablespoons, 6 minutes 350˚F, 2 tablespoons,

20 to 22 minutes

3 ears of Corn, husked 800W, 2 tablespoons, 5 minutes 350˚F, 2 tablespoons, 15 minutes

2 cups Green Beans,

trimmed

800W, 2 tablespoons, 4 minutes 30 seconds 350˚F, 2 tablespoons, 10 minutes

3 cups Potatoes,

cut into 1-inch pieces

800W, 2 tablespoons, 6 minutes 350˚F, 2 tablespoons, 25 minutes

2 cups Zucchini (1 medium),

cut into 1-inch half moons

800W, 2 tablespoons, 3 minutes 350˚F, 2 tablespoons, 10 minutes

Fish ﬁllet, thin, e.g., ﬂounder 800W, 2 tablespoons, 2 minutes 350˚F, 10 minutes

Fish ﬁllet, thick, e.g., salmon 800W, 2 tablespoons, 3 minutes 350˚F, 15 minutes

2 Chicken breasts, thin 800W, 2 tablespoons, 3 minutes 30 seconds 350˚F, 20 minutes

2 Chicken breasts, thick 800W, 2 tablespoons, 5 minutes 350˚F, 25 minutes

WARRANTY

LIFETIME WARRANTY (U.S. and Canada ONLY)

Cuisinart®Tools & Gadgets are warranted to be free of defects in material and workmanship

under normal home use from the date of original purchase throughout the original

purchaser’s lifetime. If your tool/gadget should prove to be defective within your lifetime, we

will repair it (or, if we think it necessary, replace it) without charge to you, except for shipping

and handling. To obtain warranty service, please call our Consumer Service Center toll-free at

1-800-726-0190, or write to Consumer Service Center, Cuisinart, 150 Milford Road, East

Windsor, NJ 08520. To facilitate the speed and accuracy of your return, please enclose $4.00

for shipping and handling of the product. Be sure to include a return address, description of

the product problem, phone number, and any other information pertinent to the product’s

return. Please pay by check or money order made payable to Cuisinart. This warranty

excludes damage caused by accident, misuse or abuse, including damage caused by

overheating, and it does not apply to scratches, stains, discoloration or other damage to

external or internal surfaces that does not impair the functional utility of the tool/gadget. This

warranty also expressly excludes all incidental or consequential damages. Some states do

not allow the exclusion or limitation of incidental or consequential damages, so the foregoing

limitation or exclusion may not apply to you. This warranty gives you specific legal rights, and

you may also have other rights, which vary from state to state.

CALIFORNIA RESIDENTS ONLY

California residents should call 1-800-726-0190 for shipping instructions. Cuisinart will be

responsible for the cost of the repair, replacement, and shipping and handling of such

nonconforming products under warranty.

*Suggested time is based on an 800-watt microwave. Alternatively, water and vinegar mixture can be brought to a boil on

the stove, and fish can be steamed in the steam case in the oven at 350ºF until opaque, about 15 minutes.

RECIPES

Fish Tacos with Quick Pickled Onions

These tacos are great for dinner parties—the prep is simple, flavors are bright and presentation is beautiful.

Makes 6 tacos

½ cup water

¼ cup champagne vinegar

1 tablespoon granulated sugar

¼ to ½ teaspoon kosher salt, divided

½ small red onion, thinly sliced

½ pound white, flaky fish, such as cod or mahi mahi

6 hard taco shells

teaspoon chili powder

½ avocado, pitted and thinly sliced

2 tablespoons cilantro, chopped

½ lime

1. Put water, champagne vinegar, sugar and a pinch of the salt into a medium, microwave-safe bowl.

Microwave until very hot, 2 minutes.*

2. Carefully remove bowl from microwave and add onion. Stir until onion slices are fully submerged

by the water and vinegar mixture. Cool slightly and refrigerate for at least 30 minutes to pickle.

3. When ready to serve, put 2 tablespoons water into the bottom of the steam case. Insert the tray

Put the fish fillets onto the tray. Close the steam case and microwave for 3 minutes.*

4. Remove steam case from microwave, carefully open and let sit in the open position for 1 minute.

« Sprinkle fish with ¼ teaspoon of the salt.

5. Divide fish and avocado evenly among each taco shell. Sprinkle each with a pinch of the remaining

salt and chili powder. Top with the drained pickled onions, cilantro and a squeeze of lime. Taste

and adjust seasoning as desired.

Nutritional information per serving (1 taco):

Calories 123 (36% from fat) • carb. 12g • pro. 8g • fat 5g • sat. fat 5g

chol. 16mg • sod. 298mg • calc. 35mg • fiber 2g

Asian Chicken Salad

Vietnamese flavors are the inspiration for this fresh and flavorful chicken salad.

Makes 4 cups

1 tablespoon fresh lime juice

1 to 2 teaspoons siracha sauce

¼ teaspoon fish sauce

3 tablespoons vegetable oil

2 thick, skinless, boneless chicken breasts

½ cup julienne-cut carrot (about 1 medium)

1 cup julienne-cut red cabbage (about 1 small wedge from a medium head)

¼ cup fresh mint leaves, chopped

¼ cup fresh cilantro leaves, chopped

1. Put the lime juice, siracha, fish sauce and oil into a large mixing bowl and stir. Reserve.

2. Put 2 tablespoons water into the bottom of the steam case. Insert the tray. Put the chicken breasts

onto the tray. Close the steam case and microwave for 5 minutes.*

3. Remove steam case from microwave, carefully open and let sit in the open position for 1 minute.

Chicken should reach an internal temperature of 165ºF.

4. When cool to the touch, cut chicken into small cubes. Add the small cubes to the large mixing bowl

with the reserved lime juice mixture. Add the carrots, cabbage, mint and cilantro. Toss to thoroughly

combine. Taste and adjust seasoning as desired.

*Suggested time is based on an 800-watt microwave. Alternatively, chicken can be steamed in the steam case

in the oven at 350ºF until chicken reaches an internal temperature of 165ºF, about 35 minutes.

Nutritional information per serving (based on 1 cup):

Calories 224 (51% from fat) • carb. 6g • pro. 22g • fat 13g • sat. fat 2g

chol. 54mg • sod. 117mg • calc. 91mg • fiber 2g

Spring Vegetables with Shrimp

If desired, omit the shrimp to make a simple side dish.

Makes 2 to 3 servings

1 cup snow peas

10 asparagus spears, cut on the bias into 3-inch pieces

1 small carrot, cut into 3-inch pieces, ¼-inch thick

½ cup frozen peas

1 cup large frozen shrimp

Fresh lemon juice

Chopped parsley

Salt and pepper

1. Put 2 tablespoons water into the bottom of the steam case. Insert the tray. Put the vegetables and

shrimp onto the tray. Close the steam case and microwave for 7 minutes.*

2. Remove steam case from microwave and let sit in the closed position for 1 minute.

3. Carefully open the steam case. When cool to the touch, remove the tray and transfer vegetables and

shrimp to a bowl. Strain excess water if necessary.

4. Toss with lemon juice, parsley, salt and pepper. Taste and adjust seasoning as necessary.

*Suggested time is based on an 800-watt microwave. Alternatively, frozen shrimp and vegetables can be

steamed in the steam case in the oven at 350ºF until shrimp is opaque, about 30 minutes.

Nutritional information per serving (based on 2 servings):

Calories 146 (8% from fat) • carb. 8g • pro. 17g • fat 11g • sat. fat 0g

chol. 85mg • sod. 145mg • calc. 98mg • fiber 6g

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