Cuisinart CompleteChef FPC-100, Инструкция пользователя, Страница: 26 / 40

26 COOKING
remainder of the cooking time to fully cook
ingredients and develop flavor.
SPEED
For each cooking step, select speed.
Stirring speeds 1 to 3 are intermittent. Use
these when occasional stirring is required.
Many recipes benefit from an occasional stir –
risotto, oatmeal, soups and stews.
Constant stirring (i.e., speeds 4 to 6) is
recommended for dishes that require an
emulsion, when combining ingredients and
when cooking with eggs in recipes, such
as Hollandaise, cheese sauces, custard
and dressings.
Certain dishes require no stirring – steaming
recipes and some simmering sauces and soups.
ADDITIONAL COOKING TIPS
Most converted recipes will require less liquid
than the original, as there is less evaporation in
the Cooking Food Processor than in stovetop
cooking.
It is advised to scrape the bowl occasionally
during both processing and cooking tasks for
even incorporation of ingredients.
To change any of the settings, such as TIME,
TEMPERATURE or SPEED midway through
cooking, press PAUSE first, and then the
HOME/BACK to adjust. Once new settings
are selected, press START to resume the
cooking process.
Only the Cooking Lid should be used when
cooking or using a cooking function.
The Food Processor Lid can only be used
for slicing, shredding and dicing. However, it
is possible and even recommended to use the
Cooking Lid for functions like chopping,
blending and dough making.
Remove the Steam Cap when cooking in
instances where more browning or reducing
liquids is desired. Leave Steam Cap in place
when slow cooking, bringing liquids to a boil,
maintaining temperature, steaming and
cooking grains.
COOKING GRAINS
Grains can be cooked right in the bowl without
an accessory. No stirring speed is required.
Always allow rice or grains to rest for 10
minutes once cooking is complete before
removing the lid.
White rice
1 cup rice: 1½ cups water
Cook for 12 to 15 minutes at 285°F to bring
to a boil; finish by simmering for 20 minutes
at 205°F.
Rest for 10 minutes before removing the lid.
Brown rice
1 cup rice: 2 cups water
Cook for 12 to 15 minutes at 285°F to bring
to a boil; finish by simmering for 45 minutes
at 205°F.
Rest for 10 minutes before removing the lid.
Quinoa
1 cup quinoa: 2 cups water
Cook for 12 to 15 minutes at 285°F to bring
to a boil; finish by simmering according to
package directions, around 8 minutes at 205°F.
Rest for 10 minutes before removing the lid.
COOKING PASTA
Cook no more than ½ pound of pasta at
a time, as the cooking liquid will foam
excessively. Cook at 285°F according to the
manufacturer’s instructions.
COOKING DRIED BEANS
Soak 1 cup of beans overnight. Drain and add
to the Work Bowl. Cover with at least 2 inches
of water. Bring to a boil at 285°F and then set
temperature to simmer at 205°F until beans are
soft (time varies depending on type of bean).
TOASTING NUTS
Put ½ to 1 cup nuts into the Work Bowl.
If chopped nuts are desired, use the Metal
Chopping Blade. If not, use the Stirring Paddle.
Set the cooking time for 5 minutes at 200°F on
Speed 4 to toast.
Once toasted, PULSE to chop to desired
consistency.