Cuisinart CPC-600 Operations Instructions download pdf (Page 35)

a piece of buttered aluminum foil – making

the sides tight, but allowing room for the

cheesecake to expand. Bring the ends of the

cradle strip upward. Use the cradle to help

lower the cheesecake into the cooking pot

and place on the trivet.

Cover and lock lid in place. Select High

Pressure and set timer for 16 minutes. When

audible beep sounds, use Natural Pressure

Release to release pressure. When float valve

drops, turn off. Remove lid carefully, tilting

away from you to allow steam to disperse.

Remove cheesecake from the cooking pot

using the foil strips to lift up. Place on a

cooling rack. Remove foil and plastic wrap.

Dab gently with a paper towel to remove

any accumulated condensation from the

top of the cheesecake. Let cool to room

temperature, then cover and refrigerate.

Before serving remove from springform pan

and garnish if desired.

Nutritional information per serving

(

¹/

of cheesecake):

Calories 206 (84% from fat) • carb. 2g • pro. 7g

• fat 19g • sat. fat 12g • chol. 94mg • sod. 255mg

• calc. 85mg • fiber 0g

Not the Same Old

Three-Bean Salad

Dressed with an Asian-inspired vinaigrette,

this bean salad also includes fresh corn and

green beans, edamame, and the bright

flavor of dried cranberries.

Makes 9 cups

3 tablespoons sherry vinegar

2 tablespoons fresh lime juice

1½ tablespoons low-sodium

soy sauce

1½ tablespoons honey

1½ teaspoons finely chopped

fresh ginger

1 teaspoon Asian chili paste

with garlic

²⁄

cup vegetable oil

4 ears fresh corn, husks and

silks removed

8 ounces green beans, cut into

½-inch pieces on the diagonal

1½ cups frozen edamame (soybeans)

1 cup thinly sliced celery

1 cup chopped (½x¼-inch strips)

red bell pepper

¾ cup dried cranberries

½ cup chopped red onion

1 cup pink, pinto, black or

cannellini beans, rinsed, drained

and picked over

kosher salt and freshly ground

pepper to taste

Place sherry vinegar, lime juice, soy sauce,

honey, ginger, and chili paste in a medium

bowl. Whisk to combine, and while whisking,

add oil in a slow, steady stream, whisking

until an emulsion is formed. (This may also

be done in a blender or food processor.)

You will have about 1 cup of the vinaigrette

dressing. Let stand while preparing the rest

of the salad and allow the flavors to blend.

Place trivet/rack in the cooking pot of the

Cuisinart

™

Electric Pressure Cooker and

place corn on rack. Add one cup of water to

the cooking pot. Select High Pressure and

set for 1 minute. When audible beep sounds,

use Quick Pressure Release. Remove corn

and plunge into a bowl of ice water to stop

cooking. Place green beans on a 16-inch

square sheet of parchment paper and bring

corners together. Place on trivet/rack. Select

High Pressure and set time for 1 minute.

When audible beep sounds, use Quick

Pressure Release. Remove green beans

and plunge into ice water to stop cooking.

Remove trivet, rack. Add edamame to

cooking pot. Stir in hot water for 30 to 40

seconds. Remove and plunge immediately

into a bowl of ice water to stop cooking.

Drain all vegetables. Place on layered paper

towels to complete draining.

Add 2 cups water to the water in the

cooking pot. Add dried beans to pot. Select

High Pressure and set cooking time for 11

minutes. When the audible beep sounds, use

Natural Pressure Release. Test for doneness.

If not completely tender, select Simmer and

simmer until tender. Drain, plunge into ice

water and drain again.

Cut corn from cobs and place in a large bowl

with the celery, red pepper, dried cranberries,

and red onions. Add cooked drained pink

beans, and ²⁄

of the vinaigrette (stir with

whisk if it has separated). Toss gently to

combine. Cover and refrigerate if not serving

immediately. Stir green beans and edamame

into the salad just before serving. Season

to taste with salt and pepper. Transfer to a

decorative bowl to serve.

Nutritional information per serving (½ cup):

1 2 ... 30 31 32 33 34 35 36 37 38 39 40 ... 44 45

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Cuisinart CPC-600 Operations Instructions Page 35

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