Cuisinart FPC-100 User Manual - Page 26
Chopping Blade. If not, use the Stirring Paddle.
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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. 26 COOKING