Cuisinart PSC-650C - Slow Cooker User manual

Programmable Slow Cooker PSC-650C
For your safety and continued enjoyment of this product,
always read the instruction book carefully before using.
INSTRUCTION BOOKLET
Countertop
Cooking

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IMPORTANT
SAFEGUARDS
When using an electrical appliance, basic safety
precautions should always be followed:
1. READ ALL INSTRUCTIONS.
2. Do not touch hot surfaces; use handles or
knobs.
3. 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.
4. To avoid possible accidental injury, close
supervision is necessary when any
appliance is used by or near children.
5. Unplug from outlet when not in use and
before cleaning. Allow to cool before putting
on or taking off parts.
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 the nearest
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 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 PLACED
COOKING RACK INSIDE THE 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.
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.
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CONTENTS
Important Safeguards. . . . . . . . . 1
Introduction . . . . . . . . . . . . . . . . 2
Features and Benefits . . . . . . . 2
Assembly Instructions . . . . . . . . 2
Operation
Cooking with Timer . . . . . . . . . 3
Setting Cooking Modes . . . . . 3
Cooking without Timer. . . . . . . 3
Cooking Guidelines . . . . . . . . . 4
Cleaning and Maintenance . . . . 5
Warranty Information . . . . . . . . 72
INTRODUCTION
Get ready to enjoy the easiest homemade
dinners ever…perfectly cooked, warm and
waiting when you walk in the door. Once you
plug in your new Cuisinart
®
Programmable
Slow Cooker and read our instructions, you’ll
see how easy it is to use – and how many
different things you can cook! With a slow
cooker, all the work is done ahead of time, so
dinnertime is as relaxing for the cook as it is for
the diners. Enjoy!
FEATURES AND BENEFITS
1. Glass Lid with Stainless Steel Rim and
Chrome-Plated Handle
See-through glass lid keeps ingredients
moist. Stainless steel complements any
kitchen. (Not oven-safe.)
2. Cooking Rack
Allows you to use a 1-quart
(0.9 L) soufflé pan in your
Slow Cooker.
3. Ceramic Pot
6.5-quart (6 L) oval ceramic pot
accommodates larger cuts of meat. Stick
resistant and dishwasher safe for easy
cleaning.
4. Stainless Steel Housing
Stainless steel construction is easy to
clean, while wraparound heating elements
ensure even cooking.
5. Cooking Time Display
Large display in blue background shows
remaining cook time. Countdown time up
to 24:00 hours.
6. Timer Control
24-hour timer allows you to set the cook
time. After the time expires, the unit
automatically switches to the Warm setting.
7. LOW, HIGH and SIMMER Indicator Lights
Indicate the unit is cooking on the Low,
High or Simmer setting.
8. WARM Indicator Light
Indicates the unit has automatically
switched to the Warm setting if time has
expired, or the unit has been manually
switched to Warm.
9. Chrome-Plated Handles
Cool-touch insulated handles.
10. Retractable Cord Storage
(not shown)
Convenient retractable cord storage.
ASSEMBLY INSTRUCTIONS
TO USE YOUR CUISINART
®
SLOW COOKER:
1. Carefully unpack the Slow Cooker.
2. Rinse 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 and rack (if using) 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.
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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 the Warm setting
and the Warm indicator light illuminates. When
cooking time and mode are set, the unit will
perform those functions until the cooking time
expires or the unit is manually turned off.
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
slow cooker will beep once, and 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 in 30-minute increments.
NOTE: If there is no timer input, the On/Off
and the colon on the reading display will
continue to flash.
• Press the + button to increase time in 30-
minute increments or press the - button to
decrease time in 30-minute increments.
• Press and hold + or - to scroll automatically
in 30-minute steps.
• Press + and - simultaneously to reset to
00:00. Repeat the above two steps to reset
time.
• After setting time, timer display and On/Off
indicator will still flash. Please proceed to
setting the cooking mode.
8. Setting Cooking Modes
Set the desired cooking modes by pressing
High, Low or Simmer setting. Refer to
Cooking Table Guidelines on page 6.
When the desired cooking mode is selected,
the unit will beep once, the blue indicator
next to Low, High or Simmer will illuminate
to denote the selected cooking mode, and
any flashing light will become solid.
NOTE: The cooking mode can be overridden
by pressing any other mode buttons.
Once cooking time has expired, the unit will
automatically switch to the Warm setting.
The blue indicator light next to the Warm
setting will light and remain on Warm for 8
hours maximum (this time can be adjusted at
any time). When the Warm time expires, the
unit will beep for 5 seconds and then turn off
automatically
9. To turn the unit off manually, press the On/
Off button.
10. Lift ceramic pot carefully,
using potholders.
NOTE: The U.S. Department of Agriculture
(USDA) recommends that when cooking
anything containing meat in a slow cooker,
the meat should reach 140°F (60°C) within
2 hours. This ensures that the meat will reach
food-safe temperatures in the proper amount
of time.
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
slow cooker will beep once, and the On/Off
indicator red light and colon (: ) on the LCD
display will flash.
7. Set the desired cooking modes by pressing
High, Low or Simmer setting. Refer to the
cooking table guidelines on page 4.
If you choose to use the timer, please refer
to the Cooking With the Timer section and
follow Line 7.
8. When the desired cooking mode is
selected, the unit will beep once, the blue
indicator next to Low, High or Simmer will
illuminate to denote the selected cooking
mode, On will be displayed on LCD and
any flashing light will become solid. NOTE:
The cooking mode can be overridden by
pressing any other mode buttons.
9. Once 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. Lift ceramic pot carefully, using potholders.

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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 can adapt many recipes to slow down the cooking time,
or speed it up, to coordinate meals to your schedule.
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 Program
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.
Casseroles, puddings,
cheesecakes, rolls
212˚F (100˚C)–
165˚F (74˚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)–
165˚F (74˚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)–
165˚F (74˚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 intended
only to use with preheated
foods.
---- 165˚F (74˚C)
If cook mode is timed,
Warm defaults to 8 hours
maximum and is
programmable up to
24hrs. If no timer is set,
the unit will turn off at
the end of cooking cycle.

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CLEANING AND
MAINTENANCE
Unplug your Cuisinart
®
Slow Cooker and allow it
to cool before cleaning. Place ceramic pot and
lid in the dishwasher or wash with warm, soapy
water. If food sticks to the surface, fill ceramic
pot with warm, soapy water and allow to soak
before cleaning. If scouring is necessary, use a
nonabrasive cleanser or liquid detergent with a
nylon pad or brush.

Slow Cooker
Cookbook
traditional to gourmet recipes
model psc-650c

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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 avours to produce delicious family dinners
and easy, relaxing suppers with friends.
You can even prepare desserts in your Slow Cooker.
Easy to operate, easy to serve from,
and easy to clean...
enjoy!
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Tips & Hints
9 - 11
Important Guidelines
12
Suggested Foods
13
List of Recipes
14 - 15
Starters/Beverages/Miscellaneous
16 - 18
Soups & Stocks
19 - 26
Stews & Chilis
27 - 31
Entrées & Sauces
32 - 47
Side Dishes
48 - 58
Desserts
59 - 71
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 avour and visual appeal). If browning 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 avour and eye appeal to the
nished 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.
› A fat mop can be used to remove separated fat from slow cooked food by brushing it over the
top. Alternatively, the food may be refrigerated, and the congealed fat can then be lifted off
and discarded before reheating and serving.
› Many slow-cooked foods such as stews benet from cooling and refrigerating, then
reheating – as the saying goes, stew or chili is always better the second day.
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› If using frozen foods, thaw completely before adding to Slow Cooker.
› To cut the fat from recipes, remove as much of the visible fat as possible from meats and
poultry. Cook and drain all ground meats. Remove skin from poultry.
› Dried beans should be soaked overnight, then rinsed, drained and rinsed again before cook-
ing. 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.
› The Slow Cooker is perfect for foods that require long, slow simmering, such as soups, stocks,
stews, and dried beans.
› The Slow Cooker is the perfect way to cook items that require a bain marie,
or water bath. We recommend starting out with hot water and cooking on High
for most of these recipes.
› Cooking ground meats in the Slow Cooker without browning them rst is not recommended,
as ground meat has a high incidence of bacterial contamination. Ground meats used in the
Slow Cooker should be browned rst. 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 Cuisinart® Food Processor and is cooked in a simmering water bath on the High
Setting. When tested with a probe thermometer, the Paté reached a safe food cooking tem-
perature.)
› 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 better 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.

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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, pep-
pers, etc.), it may add to the avour. 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 4).
› 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.

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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 or about
1½ inch (3.75 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, heat it on the high setting for about 2 hours to heat the contents to 140°F (60°C)
before changing to the low setting.
› If foods are to be cooked the next day in the ceramic pot, do not store in the refrigerator
overnight.
› Any leftover 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. Return food to the ceramic pot and
keep warm in an oven, covering with foil, if desired. DO NOT use the glass lid in an oven.
DO NOT place the ceramic pot on a stovetop or in a microwave.
› Do not place the 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.
› When cooking meat, it is recommended, to set the unit to High for one hour and then reduc-
ing the heat to Low.
› Avoid sudden temperature changes. Really cold food or water can crack a hot ceramic pot.
› Never heat the ceramic pot when it is empty.
› 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
Beef / Veal: Choose cuts that are full of avour and benet 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
Pork: 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
Lamb: Choose avourful cuts that benet from braising to tenderize.
› Lamb shoulder
› Lamb stew meat
› Lamb shanks
Poultry: 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)
Game: 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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Starters/Beverages/Miscellaneous
› Spinach, Gruyère & Artichoke Dip. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
› Mulled Cider.......................................................17
› Irish Oatmeal ......................................................18
Soups & Stocks
› Spanish Bean Soup with Chorizo . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
› Caramelized Onion Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
› Sausage & Lentil Soup with Tortellini. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
› Classic Split Pea Soup................................................22
› Tomato Soup.......................................................23
› Brown Beef Stock ...................................................24
› Chicken Stock ......................................................25
› Roasted Vegetable Stock ..............................................26
Stew & Chilis
› White Chili with Chicken .............................................27
› Beef Chili for a Crowd ...............................................28
› Heart Smart Turkey Chili.............................................29
› Mediterranean Seafood Stew...........................................30
› Seafood Chili.......................................................31
Entrees & Sauces
› Chicken Cacciatore ..................................................32
› Chicken with 40 Cloves of Garlic . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
› Barbecue Beef Brisket................................................34
› Barbecue Sauce.....................................................35
› Dilled Pot Roast.....................................................36
› New England Short Ribs..............................................37
› Corned Beef with Vegetables ..........................................38
› Pulled Pork Barbecue................................................40
› Braised Veal Shanks .................................................41
› Penne Lasagna......................................................43
› Red Beans & Sausage ................................................45
› Macaroni with Four Cheeses...........................................46
› Tomato Sauce ......................................................47
(continued)
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Recipes

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Side Dishes
› New Potatoes with Rosemary ..........................................48
› "Almost" Baked Potatoes..............................................48
› Warm Baked Potato Salad ............................................49
› Mashed Potato Pie ..................................................50
› Party Potatoes ......................................................51
› Butternut Squash & Mushroom Scallop . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52
› Ratatouille.........................................................53
› Roasted Beet Salad ..................................................54
› Stewed Green Beans and Tomatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55
› Sweet Potatoes & Apples..............................................56
› Vegetable Tian......................................................57
› Wild Mushroom Ragout..............................................58
Desserts
› Ginger Poached Pears................................................59
› Honey Yogurt Cream ................................................60
› Stewed Rhubarb ....................................................61
› Baked Apples ......................................................62
› Apple Streusel Cheesecake............................................63
› Chocolate Ricotta Cheesecake .........................................64
› Chocolate Terrine with Chocolate Cookie Crust . . . . . . . . . . . . . . . . . . . . . . . . . . . 65
› Applesauce ........................................................66
› Apricot Almond Bread Pudding........................................67
› Chocolate Pudding Cake..............................................68
› French Vanilla Rice Pudding...........................................69
› Peach Cobbler......................................................70
› Winter Fruit Crisp...................................................71
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16
StarterS/BeverageS/MiScellaneouS
Spinach, Gruyère
& Artichoke Dip
16 ounces frozen spinach
(one bag), thawed
2 cans [15 ounces (425 g) each]
quartered artichoke hearts, drained
16 ounces reduced fat cream cheese, cut
into 1-inch (2.5 ml) pieces
¼ cup (62 ml) evaporated fat-free milk,
not reconstituted
3 ounces (85 g) Gruyère, shredded
1 garlic clove, finely chopped
1 ounce (28 g) shallot, finely chopped
2 ounces (57 g) Parmesan, grated
½ teaspoon (2 ml) Tabasco®or other hot
sauce (use more or less to taste)
The slow cooker is the perfect vessel to bake our version of this old snack favourite
to feed a crowd, especially when your oven is busy with the rest of the meal.
Makes about 2 quarts (1.9 L)
Brush a 2-quart (1.9 L) soufflé dish lightly with olive oil or coat with cooking spray.
Place the spinach in a clean, dark kitchen towel and squeeze until all liquid is
removed; reserve. Place the artichoke quarters in a towel and squeeze gently to
remove excess liquid (do not squeeze too hard); reserve.
Place the cream cheese and evaporated milk in a large bowl. Using a hand-held mixer
on medium speed, beat until creamy and smooth. Add the Gruyère, garlic, shallot,
and two-thirds of the Parmesan; stir on low speed. Add the reserved artichoke hearts
and hot sauce; stir on low speed to blend.
Transfer the mixture to the prepared dish; sprinkle with remaining Parmesan.
Place the cooking rack in the Cuisinart®Slow Cooker. Place the filled soufflé dish
on the rack.
Cover and press the On/Off button to turn the unit on. Set time to 3 hours and press
High; slow cooker will automatically switch to Warm when cooking time has elapsed.
Dip should be puffed and bubbly when done. Serve hot with crackers or sliced
French bread.
Nutritional information per serving [2 tablespoons (10 ml)]:
Calories 61 (59% from fat) • carb. 3g • pro. 4g • fat 4g • sat. fat 2g
• chol. 9mg • sod. 192mg • calc. 95mg • fiber 1g

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Mulled Cider
4 quarts (3.8 L) fresh unpasteurized
apple cider
6 slices peeled, fresh ginger, each
about the size of a quarter
4 whole cinnamon sticks
1 whole orange, unpeeled, sliced
½ cup (125 ml) brown sugar
1½ teaspoons (7 L) whole cloves
1 teaspoon (5 ml) whole allspice berries
Makes 4 quarts (3.8 L)
Place all ingredients in the ceramic pot of the Cuisinart®Slow Cooker. Stir to mix.
Cover and press the On/Off button to turn the unit on. Set time to 3 hours and press
Low; Slow Cooker will automatically switch to Warm after cooking time has elapsed.
Strain out orange slices and spices if desired. Ladle into mugs to serve.
Nutritional information per serving [½ cup (125 ml)]:
Calories 67 (0% from fat) • carb. 17g • pro. 0g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 5mg • calc. 14mg • fiber 0g
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StarterS/BeverageS/MiScellaneouS
Irish Oatmeal
cooking spray
2 cups (500 ml) steel-cut Irish Oatmeal
2 quarts (1.9 L) water
1 teaspoon (5 ml) kosher salt
Makes 8 servings
Lightly coat the interior of the ceramic pot of the Cuisinart®Slow Cooker with
cooking spray. Place oatmeal, water and salt in the pot; stir. Cover and press the
On/Off button to turn the unit on. Set time to 3 hours and press Low; slow cooker
will automatically switch to Warm after cooking time has elapsed.
Notes:
For a fruity oatmeal add chopped dried fruits such as apples, pears, plums, apricots,
peaches, cherries or cranberries; about 1 to 2 tablespoons (15-30 ml) per serving.
For Cinnamon Irish Oatmeal, add 1 to 2 teaspoons (5-10 ml) dried cinnamon
before cooking
Nutritional information per serving [about 7 /8cup (200 ml)]:
Calories 152 (16% from fat) • carb. 27g • pro. 5g • fat 2g • sat. fat 1g
• chol. 0mg • sod. 172mg • calc. 5mg • fiber 4g
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SoupS & StockS
Spanish Bean Soup
with Chorizo
½ pound (225 g) dried chickpeas
(garbanzo beans)
1 ham hock [12 ounces (340 g)] or left-
over ham bone
12 ounces new potatoes [1 to 1½-inch
(2.5-3.75 cm) size], halved or
quartered
3 teaspoons (15 ml) olive oil, divided
8 ounces (228 g) onions, chopped
½ teaspoon (2 ml) saffron threads
2 garlic cloves, peeled and chopped
8 cups (2 L) water
12 ounces (340 g) chicken or turkey
chorizo, chopped (hot sausage,
crumbled or kielbasa, chopped)
Makes 12 cups (3 L)
Soak chickpeas overnight in water to cover by 3 inches (7.5 cm). Drain and rinse.
Place in ceramic pot of Cuisinart®Slow Cooker with ham hock or ham bone and
potatoes.
Heat 2 teaspoons (10 ml) oil in 12-inch (30 cm) Cuisinart®skillet over medium
heat. Add onions; cook 2 to 3 minutes to soften. Stir in saffron and garlic. Cook 2
to 3 minutes longer. Add onion mixture to slow cooker with 8 cups (2 L) water.
Cover and press the On/Off button to turn the unit on. Set time to 2 hours and press
High. Once time elapses set timer again for 6 hours and press Simmer; Slow Cooker
will automatically switch to Warm after cooking time has elapsed.
Heat remaining 1 teaspoon (5 ml) oil in same skillet over medium-high heat. Brown
chorizo, drain; stir into soup. Slow cook on Low for 45 minutes. If the soup seems
too thick, add some more water.
Nutritional information per serving [1 cup (250 ml)]:
Calories 103 (18% from fat) • carb. 17g • pro. 4g • fat 2g • sat. fat 0g
• chol. 0mg • sod. 12mg • calc. 40mg • fiber 6g
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