Cuisinart PSC-350C Service manual

Programmable Slow Cooker PSC-350C
For your safety and continued enjoyment of this product,
always read the instruction book carefully before using.
INSTRUCTION AND RECIPE BOOKLET
Countertop
Cooking
®

SAVE THESE INSTRUCTIONS FOR HOUSEHOLD USE ONLY SPECIAL CORD SET INSTRUCTIONS A short power supply cord is provided to reduce the risks of becoming entangled in or tripping over a longer cord. Longer extension cords are available and may be used if care is exercised. If a long extension cord is used, the marked electrical rating of the extension cord should be at least as great as the electrical rating of the appliance. The longer cord should be arranged so that it will not drape over the countertop or tabletop where it can be pulled on by children or tripped over unintentionally. NOTICE This appliance has a polarized plug (one prong is wider than the other). As a safety feature, this plug will fit into a polarized outlet only one way. If the plug does not fit fully in the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do not attempt to defeat this safety feature.
CONTENTS Important Safeguards.................. 2 Introduction ......................... 3 Features and Benefits ................. 4 Assembly Instructions ..................4 Operation
Cooking WITH the Timer .............. 5 Cooking Guidelines ..................6 Cooking without Timer ................7
Cleaning and Maintenance ............. 7 Slow Cooker Cookbook................ 8 Warranty Information ................. 69
INTRODUCTION Now you can prepare your favourite meals hours before mealtime. Just set it and forget it and it will prepare your dish exactly how you want it – then keep it warm until you’re ready to eat. The 24-hour LCD countdown timer ensures precise cooking and tells everyone when dinner will be ready. The 3.5-quart (3.3 L) capacity is the ideal size for any countertop, with enough room to cook all of your favourite meals. Discover the joy of cooking slow!
IMPORTANT SAFEGUARDS When using an electrical appliance, basic safety precautions should always be followed:
1. READ ALL INSTRUCTIONS. 2. Unplug from outlet when not in use
and before cleaning. Allow to cool before putting on or taking off parts.
3. Do not touch hot surfaces; use handles
or knobs.
4. To protect against risk of electrical shock,
do not immerse the slow cooker housing in water or any other liquid. If housing falls into liquid, unplug the cord from outlet immediately. DO NOT reach into the liquid.
5. To avoid possible accidental injury,
close supervision is necessary when any appliance is used by or near children.
6. Do not operate any appliance with
a damaged cord or plug or after the appliance has malfunctioned or has been dropped or damaged in any way or is not operating properly. Return the appliance to Customer Service (see Warranty for details) for examination, repair or mechanical or electrical adjustment.
7. The use of attachments not
recommended by Cuisinart may cause fire, electrical shock, or risk of injury.
8. Do not use outdoors or anywhere that
the cord or unit housing might come into contact with water while in use.
9. Do not use the slow cooker for anything
other than its intended use.
10. To avoid the possibility of the slow
cooker being accidentally pulled off work area, which could result in damage to the slow cooker or personal injury, do not let cord hang over edge of table or counter.
11. To avoid damage to cord and possible
fire or electrocution hazard, do not let cord contact hot surfaces, including a stove.
12. Extreme caution must be used when
moving a slow cooker containing hot oil or other hot liquids.
13. Do not place on or near a hot gas or
electric burner, or in a heated oven.
14. Do not operate slow cooker in water or
under running water.
15. Avoid sudden temperature changes, such
as adding refrigerated foods to a heated pot.
16 CAUTION: TO REDUCE THE RISK OF
ELECTRIC SHOCK, COOK ONLY IN THE CERAMIC POT PROVIDED OR IN CERAMIC CONTAINERS PLACED ON THE COOKING RACK IN THE PROVIDED CERAMIC POT. DO NOT USE METAL CONTAINERS.
17. CAUTION: A heated ceramic pot may
damage countertops or tables. When removing the hot ceramic pot from the slow cooker, DO NOT place it directly on any unprotected surface. Always set the hot pot on a trivet or a rack.
18. To disconnect, press the On/Off button,
and then remove the plug from the wall outlet.
19. Do not operate your appliance in an
appliance garage or under a wall cabinet. When storing in an appliance garage always unplug the unit from the electrical outlet. Not doing so could create a risk of fire, especially if the appliance touches the walls of the garage or the door touches the unit as it closes.
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OPERATION
Your Cuisinart®Slow Cooker cooks food
automatically once you set the time and the desired cooking mode. When time expires, the unit automatically switches to Warm setting.
Cooking WITH the Timer:
1. Place the unit on a clean, dry counter. 2. Remove glass lid. 3. Fill ceramic pot with ingredients. 4. Replace lid. 5. Plug in unit. There will be no power to the
slow cooker until it is turned on.
6. To turn unit on, press On/Off button. The
On/Off red indicator light and colon (:) on the LCD display will flash.
7. Set the desired cooking time by pushing the
+ or - button. The timer ranges from 00:00 to 24:00 hours.
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30-minute increments or press the - button
to decrease time in 30-minute increments.
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automatically in 30-minute steps.
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00:00.
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indicator will still flash.
8. Set the desired cooking mode by pressing
the High, Low or Simmer button. Refer to the chart of cooking table guidelines on page 6 for more information.
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the LCD will stop flashing and unit will begin cooking.
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another mode button.
9. Once cooking time has expired, the unit will
automatically switch to Warm setting. The indicator next to Warm will light and remain on Warm for 8 hours. When the Warm time expires, the unit will beep for 5 seconds and turn off automatically.
10. To turn the unit off manually, press the On/
Off button.
11. When cooking is complete lift ceramic pot
carefully, using potholders.
FEATURES AND BENEFITS
1. Glass Lid
See-through glass lid keeps ingredients moist.
2. Ceramic Pot
3½-quart (3.3 L) oval ceramic pot. Stick resistant and dishwasher safe for easy cleaning.
3. Stainless Steel Housing 4. Side Handles 5. Low, High, Simmer and
Warm Buttons Press to set your desired cooking mode.
6. Timer Control Buttons
Press to set your cook time, up to 24 hours.
7. LCD Display with Setting Indicators
Blue LCD display shows the remaining cook time, as well as the current cooking setting.
8. On/Off Button
Press to turn the unit on and off.
9. BPA Free (not shown)
All parts that come into contact with food are BPA free.
ASSEMBLY INSTRUCTIONS
TO USE YOUR CUISINART®SLOW COOKER:
1. Carefully unpack the Slow Cooker.
2. Wash the ceramic pot and glass lid in warm,
soapy water. Rinse well and dry thoroughly.
3. Wipe all interior and exterior surfaces of the
Slow Cooker base with a soft, damp cloth.
4. Place ceramic pot in the base of the unit. 5. Place the lid on top of the ceramic pot. 6. Plug in power cord. Your slow cooker is now
ready for use.
1 3
4
5 8 2 6 7
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COOKING GUIDELINES Three cooking modes, Simmer, Low and High, give you the opportunity to prepare a wider variety of
dishes. You will usually want to use the Simmer or Low setting for recipes that cook longer. If you’re
starting a dish later in the day, select the High setting to ensure that your food is cooked, warm, and ready when you’d like to eat.
Setting Guidelines Recipes
Temp.
Timer
High
This is the setting to use when you don’t have time for a long, slow cook. It’s also the setting to select when “baking” in your slow cooker.
Potatoes, casseroles,
puddings, rolls 212˚F (100˚C)
Programmable
up to 24 hours,
then 8 hours (Warm)
Low
Low is the standard slow cooker temperature, and is ideal for foods that you start in the morning before work, and enjoy at the end of your day.
Braises, roasts, stews,
ribs, casseroles,
shanks, chops, less
tender cuts of meat,
soups
200˚F (93˚C)
Programmable
up to 24 hours,
then 8 hours (Warm)
Simmer
The longer the cooking time, the more flavours blend together and intensify.
Soups, stews, stocks 185˚F (85˚C)
Programmable
up to 24 hours,
then 8 hours (Warm)
Warm
Do not use this setting to cook food or as a cooking function. This setting is intended only for use with preheated foods.
----
165˚F (74˚C)
Programmable
up to 24 hours,
or defaults to 8 hours
Cooking WITHOUT the Timer
If no timer is set in conjunction with any cooking setting, the selected cooking setting of High, Low or Simmer will default to 24-hour cooking time. 1. Place the unit on a clean, dry counter. 2. Remove glass lid. 3. Fill ceramic pot with ingredients. 4. Replace lid. 5. Plug in unit. There will be no power to the
slow cooker until it is turned on.
6. To turn unit on, press On/Off button. The
On/Off indicator red light and colon (:) on the LCD display will flash.
7. Set the desired cooking mode by pressing
the High, Low or Simmer button. Refer to the chart of cooking table guidelines on page 6 for more information.
8. When the desired cooking mode is selected,
indicator next to Low, High or Simmer will light to denote the unit is the selected cooking mode, and the LCD will read On.
NOTE: The cooking mode can be overridden
by pressing any other mode buttons.
9. Once the 24-hour default cooking time has
expired, the unit will beep for 5 seconds then turn off automatically.
10. To turn the unit off manually, press the On/
Off button.
11. When cooking is complete lift ceramic pot
carefully, using potholders.
CLEANING AND MAINTENANCE Unplug your Cuisinart®Slow Cooker and allow it
to cool before cleaning. Never immerse the unit in water or other liquid. To clean the housing and control panel, simply wipe with a clean damp cloth and dry before storing. Wash ceramic pot and lid with warm soapy water and rinse thoroughly, or clean in the upper rack of the dishwasher. Dry all parts after use. If food sticks to the surface, fill pot with warm soapy water and allow to soak before cleaning. NOTE: If scouring is necessary, use a nonabrasive cleanser or liquid detergent with a nylon pad or brush. Any other servicing should be performed by an authorized service representative.
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Introduction
Get ready to slow down and enjoy meals!
Your Cuisinart®Slow Cooker is designed to have
your favourite one-pot recipes ready and waiting for you.
Slow cooking is a traditional method that tenderizes meats
and melds flavours for delicious, effortless dishes.
And it's the perfect size for making any meal for any occasion...
you can even prepare desserts! Easy to operate, easy to serve from,
and easy to clean... Enjoy!
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Slow Cooker
Cookbook
traditional to gourmet recipes
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Tips & Hints
11 - 12
Import nt Guidelines
13
S ggeste Foods
14
Recipes
15-68
Soups & Stocks
17-26
Stews & Chilis
27-33
Entrées & Sauces
34-51
Side Dishes
52-61
Desserts & More
62-68
Contents
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Tips & Hints
›Before food is added, the ceramic pot may be lightly coated with cooking
spray so cooked foods release more easily.
›Root vegetables such as carrots and potatoes will take longer to cook. Either
cut the pieces smaller or place on bottom of Slow Cooker. Baby carrots, for example, may take longer than other vegetables.
›Ground meats and uncooked sausages should always be browned and
drained before adding to Slow Cooker. Smoked sausage such as kielbasa does not need to be browned (though it may add flavour and visual appeal). If brown- ing the night before, make certain the meat is cooked completely through and properly refrigerated. Combine with other ingredients just before slow cooking.
›Browning meats (roasts, chops, cubes for stews) and poultry adds flavour and
colour to the finished dishes. It also helps cook out some of the fat.
›In general, cooking for 1 hour on High is the equivalent of cooking for
2 hours on Low.
›If you are not ready to serve food immediately, switch to the Warm mode to
hold foods until ready to serve.
›Tender vegetables, or those that you wish to be crisp-tender, should be added
during the last 30 minutes of cooking time to prevent overcooking.
›Each time you remove the lid, you will lose heat and will need to add 15 to
20 minutes to your cooking time. If you do need to stir (or peek), lift the lid just slightly so that you can get the spoon or spatula in.
›If using frozen foods, thaw completely before adding to Slow Cooker. ›Dried beans should be soaked overnight, then rinsed, drained and rinsed
again before cooking. Do not add salt or any acid to beans when cooking, as it will prevent them from softening completely. Dried beans can be cooked ahead, drained and frozen. Thaw before adding to your favourite recipes.
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›Cooking ground meats in the Slow Cooker without browning them first is
not recommended, as ground meat has a high incidence of bacterial contami- nation. Ground meats used in the Slow Cooker should be browned first. We strongly advise against cooking a meatloaf in the Slow Cooker. (The Country Paté in our recipe book is an exception. The meat is ground fresh in the Cui- sinart® Food Processor and is cooked in a simmering water bath on the High
Setting. When we tested with a probe thermometer, the Paté had reached safe food cooking temperature.)
›Most of the recipes in this book are cooked on Low using the timer function,
to allow you maximum freedom to go on to do other tasks. Most meats are bet- ter when cooked on Low (slower) than on High, and the recipes are written as such. If you prefer to slow cook on High, cut the cooking time in half.
To adapt your own recipes to the Slow Cooker:
›For most recipes, reduce the cooking liquid by at least 50% (soups are the
exception). Liquids do not evaporate as they do in traditional cooking, and you often will end up with more liquid than when you began.
›In most cases, all ingredients can go in the Slow Cooker at once and can cook
all day on Low setting. While it is not necessary to brown or sauté vegetables (onions, carrots, celery, peppers, etc.), it may add to the flavour. Browning meats adds to their taste and visual appeal, and helps to remove fat.
›Certain cuts of meat are more appropriate for Slow Cooker cooking: brisket,
tip roast, chuck or rump roast, beef bottom round, pork shoulder or Boston butt, lamb shoulder, venison, chicken legs and thighs. Particularly lean cuts such as boneless, skinless chicken breast or “new generation” pork loin or tenderloin may seem dry when prepared in a Slow Cooker. See list of meats that are best in Slow Cooker (page 14).
›Dairy products (milk, sour cream, some cheeses) will break down and curdle
during slow cooking. Substitute canned evaporated milk or nonfat dry milk, or add dairy products during the last 30 minutes of cooking.
›When making soups, add solid ingredients to Slow Cooker and then liquid to
cover. If a thinner soup is desired, add more liquid to taste.
›If your recipe calls for precooked pasta – UNDERCOOK it. ›Add cooked rice to recipes during last hour of cooking.
Important Guidelines
›The Slow Cooker should always be at least half full for best cooking results;
however, the Slow Cooker should never be more than three-quarters full (about 1 inches [3.8 cm] from the top rim).
›Because the Slow Cooker heats and cooks at low temperatures, food should
be at room temperature before it goes into the cooker. If the food is refrigerator temperature, add 30 minutes to your projected cooking time.
›Any left over food should be removed from the ceramic pot and stored in
plastic containers up to 2 days, or frozen for future use.
› NEVER use the Slow Cooker to reheat food, as potentially harmful bacteria
could develop during the slow cooking process. Remove food from the ceramic pot and reheat in a heat-safe container on a stovetop, or in an oven or microwave.
›Do not place the hot ceramic pot directly on a table or countertop. ›Do not add frozen food such as meat or vegetables to Slow Cooker dishes.
Heat to room temperature before adding.
›For food safety reasons, whole chickens should not be cooked in a Slow
Cooker. They may not reach safe temperature in the proper amount of time.
›Do not touch sides of Slow Cooker ceramic pot or Slow Cooker base while
food is cooking.
› Always use potholders or oven mitts when removing the lid or ceramic pot
from the base after cooking.
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Suggested Foods
Meats Bee Ve Choose cuts that are full of flavour and benefit from braising.
› Arm pot roast › Beef brisket or corned beef brisket › Beef short ribs › Bottom round roast › Chuck or rump roast › Chuck shoulder steak › Veal shanks
Por Less tender cuts work best – the lean “new generation pork” may become dry
when cooked in Slow Cooker.
› Boston butt roast › Pork shoulder pieces › Sausages › Country-style pork ribs (bone-in) › Pork shoulder or blade roast
LbChoose flavourful cuts that benefit from braising to tenderize.
› Lamb shoulder › Lamb stew meat › Lamb shanks
Po ltr Best choice: dark meat – bone-in and skinless. Breast meat can become dry
in texture if cooked too long.
› Chicken or turkey legs and thighs (remove skin to reduce fat)
Ga e Game generally tends to be less tender so it is perfect for the Slow Cooker.
› Venison roasts or stew meat › Pheasant, duck thighs and legs
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Recipes
Sou S o s › Beef Stock ...................................................17
› Chicken Stock ............................................... 18
› Roasted Vegetable Stock ....................................... 19 › Spanish Bean Soup with Chorizo ................................20
› Cuban Black Bean Soup ....................................... 21 › Carmelized Onion Soup .......................................22
› Sausage & Lentil Soup with Tortellini ............................. 23
› Curried Yellow Pea Soup.......................................24
› Classic Spilt Pea Soup ......................................... 25
› Tomato Soup ................................................ 26
Stew C i
› White Chili with Chicken ...................................... 27
› Beef Chili for a Crowd .........................................28
› Heart Smart Turkey Chili ...................................... 29
› Corn and Green Chili Chowder ................................. 30
› Veal Stew with Mushroom and Artichokes ......................... 31 › Mediterranean Seafood Stew ................................... 32
› Seafood Chili ................................................ 33
Eée S e › Chicken Cacciatore ........................................... 34
› Lemon Chicken with Rosemary ................................. 35
› Chicken with 90 Cloves of Garlic................................. 36
› Barbecue Beef Brisket ......................................... 37
› Barbecue Sauce .............................................. 38
› Dilled Pot Roast .............................................. 39
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(continued)

› Corned Beef with Vegetable .................................... 40
› New England Short Ribs .......................................42
› Pulled Pork Barbecue ......................................... 43
› Braised Veal Shanks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44
› Slow Cooked Lamb Shanks with White Beans .....................46
› Penne Lasagna ..............................................48
› Macaroni with Four Cheeses ....................................50
› Tomato Sauce ................................................51
Side Di e › New Potatoes with Rosemary ................................... 52
› "Almost" Baked Potatoes ....................................... 52
› Warm Baked Potato Salad...................................... 53
› Butternut Squash & Mushroom Scallop ........................... 54
› Ratatouille .................................................. 55
› Roasted Beet Salad ........................................... 56
› Stewed Green Beans & Tomatoes ................................ 57
› Succotash ................................................... 58
› Sweet Potatoes & Apples . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59
› Vegetable Tian ..............................................60
› Wild Mushroom Ragout ....................................... 61
De e & Mo e › Ginger Poached Pears .........................................62
› Honey Yogurt Cream ......................................... 63
› Chocolate Glaze ............................................. 63
› Stewed Rhubarb ............................................. 64
› Baked Apples ............................................... 65
› Winter Fruit Crisp ...........................................66
› Mulled Cider ................................................ 67
› Irish Oatmeal ................................................ 68
Beef Stock
2 pounds (1 kg) beef and/or
veal bones
1 pound (500 g) beef chuck or
other stew beef, cut into 1-inch (2.5 cm) cubes
1 large carrot, peeled,
cut into 3-inch (7.5 cm) lengths
1 celery rib, cut into 3-inch
(7.5 cm) lengths
1 large onion, peeled and quartered 2 tablespoons (30 ml) olive or
vegetable oil
6 fresh chives 6 parsley sprigs 6 thyme sprigs 3 garlic cloves 12 peppercorns
Preheat oven to 425°F (220°C). Arrange bones, beef cubes, and vegetables in a shallow roasting pan. Drizzle with oil and toss to coat. Roast for 25 minutes, then turn and roast for an additional 25 minutes. Tie chives, parsley and thyme into a bundle using butcher’s twine. Transfer browned bones, meat, and vegetables to the ceramic pot of the Cuisinart®
Slow Cooker. Add bundle of herbs, garlic cloves and peppercorns. Cover with 6 cups (1.5 L) cold water. Cover and press the on/off button to turn the unit on. Set time to 8 hours and press Low; slow cooker will automatically switch to Warm when cooking time has elapsed. Strain, reserving stock; discard solids. Cover and refrigerate. Fat will solidify and come to the top. Remove and discard fat. Keep stock refrigerated until ready to use, up to 5 days, or freeze. Hint: Freeze in 1-cup (250 ml) amounts to thaw and use.
Nutritional information per serving (1 cup [250 ml]):
Calories 17 (1% from fat) • carb. 18g • pro. 38g • fat 2g • sat. fat 0g
• chol. 0mg • sod. 20mg • calc. 14mg • fiber 0g
Makes 6 cups (1.5 L)
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SOUPS/STOCKS

Chicken Stock
3 pounds (1.5 kg) chicken wings
and/or backs
1 medium onion, peeled and
quartered
1 celery rib, cut into 2-inch (5 cm)
lengths
1 carrot, peeled, cut into 2-inch
(5 cm) lengths
1 leek, trimmed, halved lengthwise,
cleaned
1 parsnip, peeled, cut into
2-inch (5 cm) lengths
1 bay leaf 6 black peppercorns 3 parsley sprigs 3 thyme sprigs 6 cups (1.5 L) water
Makes 6 cups (1.5 L)
Rinse chicken and drain. Place in ceramic pot of Cuisinart®Slow Cooker along with
the onion, celery, carrot, leek, parsnip, bay leaf, peppercorns, parsley, and thyme. Add water. Press on/off button to turn unit on. Set timer to 3 hours and press High; once slow cooker switches to Warm set time for 4 hours and press Simmer. Slow cooker will automatically switch to Warm, when cooking time has elapsed. Strain, discarding the chicken bones, meat, skin, vegetables, and herbs. Pass through a fine mesh strainer to remove small bits. Cover and refrigerate. When chilled and congealed, remove chicken fat and discard or reserve for another use. Chicken stock will keep for 3 days in the refrigerator, or can be frozen for up to 6 months. Hint: Freeze chicken stock in 1-cup (250 ml) containers to use as needed. For Brown Chicken Stock: Brown stock requires the step of roasting, but adds depth of flavour to the stock. Use this method (using turkey wings) to make Brown Turkey Stock ahead for holiday meals. Preheat oven to 400°F (200°C). Place wings in a Cuisinart®Roasting Pan. Roast in
preheated oven for about 30 minutes, until nicely browned. Add vegetables, stir and roast for an additional 10 to 15 minutes, until vegetables are browned.
Nutritional information per serving (1 cup [250 ml]):
Calories 15 (0% from fat) • carb. 1g. • pro.1g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 80mg • calc. 0mg • fiber 0mg
Roasted Vegetable Stock
2 large carrots, peeled, cut into
3-inch (7.5 cm) lengths
2 leeks, roots removed, trimmed
to include 2 inches (5 cm) of green, cut in half lengthwise and cleaned
1 celery rib, cleaned, cut into
3-inch (7.5 cm) lengths
1 large onion (6 ounces [170 g]),
peeled, quartered
1 parsnip, peeled, cut into
3-inch (7.5 cm) lengths
1 large red or yellow bell pepper,
cored, seeded and quartered
6 ounces (170 g) portobello
mushrooms, cleaned, sliced
4 garlic cloves 2 tablespoons (30 ml) extra virgin
olive oil
6 thyme sprigs 6 fresh chives 12 peppercorns
Makes 6 cups (1.5 L)
Preheat oven to 450°F (230°C). Arrange vegetables and garlic on large baking sheet with sides or in shallow roasting pan. Drizzle with olive oil and toss to coat completely. Place pan in oven and roast for 25 minutes. Turn vegetables and roast an additional fifteen minutes. Tie thyme and chives together into a bundle using butcher’s twine. Transfer the roasted vegetables and accumulated juices, scraping up and including the flavourful browned bits from the pan, to the ceramic pot of the Cuisinart®Slow
Cooker. Add the bundle of herbs, peppercorns, and 6 cups (1.5 L) water. Cover and press the on/off button to turn the unit on. Set the time to 6 hours and press Low; slow cooker will automatically switch to Warm when cooking time has elapsed. Strain vegetables from stock and discard. Cover and refrigerate stock until ready to use.
Nutritional information per serving (1 cup [250 ml]):
Calories 15 (0 from fat) • carb. 3g • pro. 0g • fat 0g • sat. fat 0g
• chol. 0g • sod. 530mg • calc. 2mg • fiber 1g
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SOUPS/STOCKS
SOUPS/STOCKS