Cuisinart TOA-95C Series, Инструкция и книга рецептов

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LOW
Low can be used at 100°F – 300°F (40°C - 150°C) for up to 8 hours .
Perfect for dishes that require low temperatures and/or long cooking times .
•
Default: 200°F (95°C); 2 hours
• For slow-cooked dishes with crispy exteriors and soft interiors,
place ingredients directly on the Baking/Drip Pan
REHEAT
Reheat can be used at 200°F – 450°F (95°C - 230°C) for up to 2 hours .
Use this function to reheat leftovers .
• Default: 250°F (120°C); 20 minutes
WARM
Warm can be used at 150°F – 300°F (70°C - 150°C) for up to 2 hours .
Use this function to keep food warm once cooked . Warm can be accessed
from the function menu or using the Keep Warm button
• Default: 150°F (70°C); 30 minutes
• One great way to use the Dual Cook feature described below is to add Warm
at the end of a cooking function so your dish is held at the proper
serving temperature
NOTE: This function can also be selected using the Keep Warm button
DUAL COOK
Dual Cook is a special feature that enables you to combine two cooking
functions or two temperatures and run them consecutively . This is ideal for
those recipes that require multiple cooking steps . Some examples are:
• Starting a casserole or a dish like nachos, bake to heat through and then
switch to broil for a melted and browned top
• Beginning a dish on a higher heat to achieve a crispy crust and then
reducing temperature for tender results when using Slow Cook or Low .
CATEGORY FOOD PREPARATION TEMPERATURE FAN SPEED TIME
Meat Pork/Beef Remove fat and gristle; cut into uniform
strips; marinate if desired; pat off excess
oil during drying 160ºF (71°C) High 4 to 15 hours
Fish Lean fish Cut into uniform strips; marinate if desired 130ºF–140ºF
(54°C - 60°C)
High Until firm and dry
SLOW COOK CHART
CATEGORY FOOD AMOUNT TEMP/TIME
Beef/Lamb/
Veal Roasts 2 to 4 pounds
(907 g to 1 .8 kg)
Lo – 8 to 10 hours
Hi – 6 to 8 hours
Beef/Lamb/
Veal
Ribs, short ribs,
shank 2 to 4 pounds
(907 g to 1 .8 kg)
Lo – 6 to 8 hours
Hi – 3 to 4 hours
Beef/Lamb/
Veal Stews 3 pounds
(1 .36 kg)
Lo – 6 hours
Hi – 4 to 5 hours
Poultry Whole Chicken 4 pounds
(1 .8 kg)
Lo –6 to 8 hours
Hi – 4 to 5 hours
Poultry Chicken Thighs 4 pounds
(1 .8 kg)
Lo – 6 to 8 hours
Hi – 4 to 5 hours
Pork
Roast 4 pounds
(1 .8 kg)
Lo – 8 to 10 hours
Hi – 6 to 8 hours