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Cuisinart IB-4932B manual

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Table of contents for the manual

  • Page 1

    INSTRUCTION & RECIPE BOOKLET Rice Cooker/Steamer CRC-400 For your safety and continued enjoyment of this product, always r ead the instruction book carefully before using.[...]

  • Page 2

    IMPOR T ANT SAFEGUARDS When using an electrical appliance, basic safety precautions should always be followed, including the following: 1. READ ALL INSTRUCTIONS. 2. Do not touch hot surfaces; use handles or knobs. 3. T o protect against risk of electrical shock, do not immerse the Rice Cooker/Steamer housing in water or any other liquid. If housing[...]

  • Page 3

    INTRODUCTION Cooking rice and steaming food has never been easier . All you have to do is fill the cooking bowl or steaming tray , and press the switch! When cooking cycle is complete, the temperatur e is automatically reduced to keep food warm until you ’ re ready to eat. As always, cleanup is quick, because all removable parts ar e dishwasher -[...]

  • Page 4

    • The rice cooker will switch to the W arm cycle when it has finished cooking. At this time, you may stir in chopped raw vegetables such as green onions, slivered snow peas, shr edded carr ots, or even grape tomatoes to add textur e to the dish – they will warm while the rice is resting, and if served in 5 to 10 minutes will r etain their uniqu[...]

  • Page 5

    the proper water line. For example, if you added 2 cups of raw rice, add water to line 2 (white rice only). 5. Cover the cooking bowl with lid. Make sur e the steam vent is facing toward the back of the unit. 6. Plug in unit. 7. Set to the cook position by pressing the switch down. The Cook LED light will be illuminated. 8. Rice cooker will heat an[...]

  • Page 6

    6 Guide for Cooking Rice Cooking times will vary according to amount and temperatur e of cooking liquid. The simplest way to cook long grain (converted) white rice is to place rice in cooking bowl and add liquid to appropriate line marking. For example, using the rice measuring cup pr ovided, fill cooking bowl with 2 cups rice. Then, add water to t[...]

  • Page 7

    7 Guide for Steaming V egetables, Poultry , Seafood and Har d-Cooked Eggs Place indicated amount of water into the cooking bowl. The amount needed will vary according to the type of food being cooked. Arrange foods in a single layer in the steaming tray . V egetables should be cut in similar sizes as indicated. Begin timing when unit is turned on. [...]

  • Page 8

    8 RECIPES For all recipes in this Instruction & Recipe Booklet, use the included Rice Cooker Measur e Cup to measure the rice or grain. Use a standard liquid measure cup (1 cup = 8 ounces = 16 tablespoons) to measure all liquids. (This keeps your Rice Cooker Measure Cup dry for measuring dry rice/grain.) The Rice Cooker Measure Cup = ¾ cup sta[...]

  • Page 9

    9 Y ellow Rice and Black Bean Salad This colorful salad is delicious with grilled seafood. Gar nish with sliced avocado. Makes 8 cups 1 cucumber , peeled and seeded, cut into ¼-inch dice 1½ teaspoons kosher salt, divided 1 teaspoon vegetable oil 1 teaspoon turmeric ¾ teaspoon ground cumin, divided 1½ cups (Rice Cooker) long grain white rice 2¼[...]

  • Page 10

    10 Forbidden Rice Salad This black rice was once reserved only for the Emperor , forbidden to all others. Makes about 3 cups (6 servings) ¾ cup (Rice Cooker) Forbidden Rice 1 1 ⁄ 3 cups (standard liquid measure) water 1 sweet potato (6 ounces), peeled and cut into ½-inch cubes Miso Dr essing (recipe follows) 3 green onions (include 2-3 inches o[...]

  • Page 11

    11 SIDE DISHES Curried Rice Pilaf with Apricots & Pine Nuts Makes 4 cups (6 to 8 servings) 1 tablespoon unsalted butter ½ cup chopped onion 1½ teaspoons curry powder ½ teaspoon turmeric 2 cups (Rice Cooker) long grain white rice 2¼ cups (standard liquid measure) water 1 teaspoon kosher salt ½ cup slivered dried apricots 2 tablespoons toast[...]

  • Page 12

    12 Confetti Pilaf This mixture of wheat berries and brown and wild rices is finished off with green peas and chopped red bell pepper – the look is wonderfully full of color , and the pilaf is perfect with grilled chicken or fish. Makes 4 cups (8 servings) ½ cup (Rice Cooker) wheat berries* (not cracked wheat or bulgur) boiling water 1 teaspoon u[...]

  • Page 13

    13 ENTRÉES Sun-Dried T omato Pearl Couscous Makes 2 cups (4 servings) 1 teaspoon extra virgin olive oil 3 tablespoons finely chopped onion or shallot 1 cup (Rice Cooker) pearl couscous (also known as Israeli couscous)* ¾ cup (standard liquid measure) low-sodium chicken stock ¾ cup (standard liquid measure) water ¼ teaspoon kosher salt ¼ cup ch[...]

  • Page 14

    14 Cr eamy Fontina Risotto with Mushr ooms This creamy risotto makes a marvelous side dish or can be served as a first course. Makes 3 cups (serves 6 as a side dish, 4 as a first course) 2½ teaspoons unsalted butter , divided 2½ teaspoons extra virgin olive oil, divided 1 ⁄ 3 cup finely chopped onion or shallot 1 cup (Rice Cooker) Arborio rice [...]

  • Page 15

    15 “Not” Fried Rice A quick and healthy version of that carry-out favorite. Makes 4 cups cooking spray 3 ounces chicken tender , cut into ¼-inch pieces ½ teaspoon sesame oil 8 medium shrimp, peeled, deveined, cut in half lengthwise 1 tablespoon soy sauce (can use low-sodium) 1 teaspoon rice vinegar ¼ teaspoon sugar ¼ teaspoon freshly gr oun[...]

  • Page 16

    16 Couscous with Shrimp & Scallops Easy enough to be a weeknight entrée. Makes 2 entrée servings 6 ounces shrimp, peeled, deveined, cut in half lengthwise 6 ounces bay scallops 2 teaspoons extra virgin olive oil, divided cooking spray 1 shallot, peeled, minced 1 clove garlic, minced 1 teaspoon thyme 1 cup (Rice Cooker) pearl couscous (also kn[...]

  • Page 17

    17 Lemony Br own Basmati Rice & Chicken T ur n this into a vegetarian entrée by substituting canned chickpeas (rinsed and drained) for the chicken. Makes 2 entrée servings 8 ounces boneless, skinless chicken breast* 1 teaspoon extra virgin olive oil cooking spray 1½ teaspoons basil, divided 1 teaspoon unsalted butter 1 tablespoon finely chop[...]

  • Page 18

    18 Jambalaya with Sausage & Shrimp Makes 4 cups 4 ounces smoked chicken or turkey andouille sausage* cooking spray 8 ounces shrimp, peeled, deveined, cut in half lengthwise 1 teaspoon good quality olive oil ½ cup finely chopped onions ¼ cup finely chopped celery 3 tablespoons chopped green bell pepper (¼-inch chop) 3 tablespoons chopped red [...]

  • Page 19

    19 W ARRANTY Limited Thr ee-Y ear W arranty Th is wa rra nty sup ers ede s al l pr eviou s war ran ties on Cuis ina rt ® R ice Cooke r /Ste ame r . This war rant y i s avai labl e to cons ume rs o nly. Y ou ar e a c ons umer if you own a C uisi nar t ® R ice Co oker/Stea mer that was purc hase d a t ret ail for pe rso nal, fami ly , or hous eho l[...]

  • Page 20

    ©2006 Cuisinart Cuisinart ® is a registered trademark of Cuisinart 150 Milford Road East Windsor , NJ 08520 Printed in China 06CU26159 Cuisinart of fers an extensive assortment of top quality products to make life in the kitchen easier than ever . T ry some of our other countertop appliances and cookware, and Savor the Good Life ® . www .cuisina[...]

  • Page 21

    V ersion no.: CRC400 IB-4932B Size: 152mm(W) x 229mm(H) T otal Pages: 20 pages Material: C o v e r : 15 7g sm M at t A r t p a p er In si de : 1 2 0 g s m G l o ss Ar t p a p e r Coating: V arnishing in cover Color: Front & Back Cover:4C + 1C (Black) Inside:1C + 1C (Black) Date: 09-10-2006 P . O. No. 0609000 (09-00-2006_OP) Coordinator: Astor Y[...]