Cuisinart FPO Silo of ctg00mst Service-Handbuch

Instruction and Recipe Booklet

CTG-00-MST

MICROWAVE STEAMER

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

FPO

Silo of ctg00mst

CONTENTS

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

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

Steaming Guide . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

Fish Tacos with Quick Pickled Onions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

Asian Chicken Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

Spring Vegetables with Shrimp. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

Steamed Beet Salad with Roasted Walnuts and Ricotta Salata . . . . . . . . . 9

Champagne Vinaigrette . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10

Herbed New Potatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

Warranty . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11

IMPORTANT SAFEGUARDS

SAVE AND READ THESE

INSTRUCTIONS

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

1. READ ALL INSTRUCTIONS, including these

important safeguards and the care and use

instructions in this manual.

2. Do not use this steamer for other than its intended use.

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

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

microwave, and to remove lid and open/close 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 steamer is used near children.

9. Keep out of reach of children; this steamer should not be used by children or individuals

with certain disabilities.

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

FOR HOUSEHOLD USE ONLY

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 steamer, 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 steamer; 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 steamer from microwave. Transfer to a flat surface.

• Use caution when opening steamer. Steam is very hot and can burn skin. 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 steamer.

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

removed from the microwave.

• 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 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

1 Artichoke, trimmed and quartered 800W, 2 tablespoons, 6 minutes 30 seconds

½ bunch Asparagus 800W, 2 tablespoons, 3 minutes

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

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

2 cups Brussels Sprouts, halfed 800W, 2 tablespoons, 4 minutes

2 cups Butternut Squash cut into 1-inch cubes 800W, 2 tablespoons, 6 minutes

3 ears of Corn, husked 800W, 2 tablespoons, 5 minutes

2 cups Green Beans, trimmed 800W, 2 tablespoons, 4 minutes 30 seconds

3 cups Potatoes, cut into 1-inch pieces 800W, 2 tablespoons, 6 minutes

2 cups Zucchini (1 medium), cut into 1-inch half moons 800W, 2 tablespoons, 3 minutes

Fish ﬁllet, thin, e.g., ﬂounder 800W, 2 tablespoons, 2 minutes

Fish ﬁllet, thick, e.g., salmon 800W, 2 tablespoons, 3 minutes

2 Chicken breasts, thin 800W, 2 tablespoons, 3 minutes 30 seconds

2 Chicken breasts, thick 800W, 2 tablespoons, 5 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

1/8teaspoon 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 steamer. Insert the tray

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

4. Remove steamer 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.

*Suggested time is based on an 800-watt microwave.

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 steamer. Insert the tray. Put the chicken breasts onto

the tray. Close the steamer and microwave for 5 minutes.*

3. Remove steamer 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.

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 steamer. Insert the tray. Put the vegetables and

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

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

3. Carefully open the steamer. 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.

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

Steamed Beet Salad with Roasted Walnuts and Ricotta Salata

The saltiness of the cheese combines nicely with the sweetness of the beets and walnuts in this

eye- catching salad, plus steaming makes peeling whole beets a breeze.

Makes about 6 cups

1 bunch red or yellow medium beets (about 1 pound), scrubbed and trimmed

2 cups baby arugula

½ cup toasted walnuts, roughly chopped

2 ounces ricotta salata, crumbled

3 to 4 tablespoons Champagne Vinaigrette

1. Put 2 tablespoons water into the bottom of the steamer. Insert the tray. Put the beets onto the

tray. Close the steamer and microwave for about 12 minutes (time may vary depending on the size of

the beets).

2. Remove steamer from microwave, carefully open and let sit in the open position for 1 minute.

3. Peel the beets with a paring knife; the skin should easily pull away from the flesh of the beet. Once

peeled, cut the beets into small wedges.

4. Place wedges into a mixing bowl and toss with the remaining ingredients.

5. Taste and adjust seasoning as desired.

*Suggested time is based on an 800-watt microwave.

Nutritional information per serving (based on 6 servings):

Calories 161 (68% from fat) • Carb. 10g • Pro. 4g • Fat 13g • Sat. fat 2g

Chol. 4mg • Sod. 99mg • Calc. 62mg • Fiber 3g

Champagne Vinaigrette

This all-purpose dressing is incredibly versatile as a salad topper, marinade or finishing drizzle for roasted vegetables.

Makes about 1 scant cup

2½ tablespoons champagne vinegar

1 teaspoon Dijon-style mustard

1 small shallot

¼ teaspoon kosher or sea salt

¼ teaspoon freshly ground black pepper

¾ cup extra virgin olive oil

1. Put the vinegar, mustard, shallot, salt and pepper and shallot into a Cuisinart® blender jar. Blend on

Low until processed. Slowly add the oil through the opening while running on Low (hold the cap or

even a dishtowel in place over opening to prevent any splattering).

2. Let mixture blend an additional 20 seconds after all has been added.

3. Taste and adjust seasoning as desired.

Nutritional information per serving (1 tablespoon):

Calories 91 (96% from fat) • Carb. 0g • Pro. 0g • Fat 11g • Sat. fat 2g

Chol. 0mg • Sod. 45mg • Calc. 0mg • Fiber 0g

Herbed New Potatoes

Super simple, yet tasty side dish. The flavors sing spring.

Makes about 4 to 6 servings

1 pound baby potatoes

2 tablespoons extra virgin olive oil

¼ cup fresh parsley, finely chopped

¼ cup fresh mint, finely chopped

2 green onions, thinly sliced

1 garlic clove, crushed

½ teaspoon kosher salt

¼ teaspoon freshly ground pepper

1. With the tines of a fork, pierce each potato at least once before steaming.

2. Put 2 tablespoons water into the bottom of the steamer. Insert the tray. Put the potatoes onto the

tray. Close the steamer and microwave for 8 to 9 minutes.

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

4. Once cooked through, place potatoes into a mixing bowl and toss with the remaining ingredients.

5. Taste and adjust seasoning accordingly before serving.

*Suggested time is based on an 800-watt microwave.

Nutritional information per serving (based on 6 servings):

Calories 125 (34% from fat) • Carb. 19g • Pro. 2g • Fat 5g • Sat. fat 1g

Chol. 0mg • Sod. 417mg • Calc. 27mg • Fiber 2g

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