Cuisinart TCS-65 Instructions and Recipes - Page 6

Steaming Guide Helpful Hints • Times indicated are based upon use of fresh fruits, meats and seafood (frozen foods not recommended). Steaming times will vary according to size, temperature and freshness of foods. • Suggested times are simply a guide. The lowest time will provide a "crisp-tender" vegetable, whereas the highest time will produce a softer texture. • The turbo-convection feature of the Cuisinart® TCS-60 eliminates the need to stir vegetables halfway through cooking time, which is necessary with other steamers. • Use tongs to remove food from the steamer. • Beans cooked in the Cuisinart steamer cook evenly and do not break up as readily as those cooked on the stovetop. Food Eggs Quantity/Yield Soft cooked eggs Up to 12 Grade A large eggs Hard cooked eggs Up to 12 Grade A large eggs Dried Beans and Legumes Black Beans Black-eyed Peas Chickpeas (Garbanzo) Lentils Great Northern Beans Kidney Beans 1 cup of dried beans + 2 to 2 1/2 cups liquid = approximately 3 cups cooked beans. Steaming Time Cook's Notes 6 - 9 minutes 15 minutes • Use second steamer tray. • Run hard cooked eggs under cold water to stop cooking. Refrigerate and cool completely before using. 40 - 45 minutes 35 - 40 minutes 60 minutes 35 minutes 45 - 50 minutes 45 - 50 minutes • Soak dried legumes (except lentils) overnight, drain, rinse & drain again. • Spread drained beans evenly in rice bowl. • Cover with water or unsalted stock; add fresh herbs, garlic cloves, onion or bay leaf. • Do not add salt until beans are completely cooked (salt and acids inhibit the softening of beans). • After steaming, drain, rinse and drain again. 6