countertop cooking

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 SAFEGUARDSWhen 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 INSTRUCTIONSFOR HOUSEHOLD USE ONLYSPECIAL CORD SET INSTRUCTIONSA 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.

NOTICEThis 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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CONTENTSImportant 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 . . . . . . . . . 4Cleaning and Maintenance . . . . 5

Warranty Information . . . . . . . . 72

INTRODUCTIONGet 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 INSTRUCTIONSTO 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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OPERATIONyour 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 automatically9. 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 TimerIf 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)


then 8 hours (Warm)

SimmerThe longer the cooking time, the more flavours blend together and intensify.

Soups, stews, stocks 185˚F (85˚C)–165˚F (74˚C)


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 MAINTENANCEUnplug 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 flavours 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

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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 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 flavour and eye appeal 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.

› 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 benefit 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 first is not recommended, as ground meat has a high incidence of bacterial contamination. 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 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 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 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

MeatsBeef / Veal: 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

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 flavourful cuts that benefit 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 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18Soups & 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 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31Entrees & 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)

1�■Recipes

6 16■

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 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58Desserts › 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

1�

6 17■16

StarterS/BeverageS/MiScellaneouS

Spinach, Gruyère & Artichoke Dip

16 ouncesfrozenspinach

(onebag),thawed

2 cans[15ounces(425g)each]

quarteredartichokehearts,drained

16 ouncesreducedfatcreamcheese,cut

into1-inch(2.5ml)pieces

¼ cup(62ml)evaporatedfat-freemilk,

notreconstituted

3 ounces(85g)Gruyère,shredded

1 garlicclove,finelychopped

1 ounce(28g)shallot,finelychopped

2 ounces(57g)Parmesan,grated

½ teaspoon(2ml)Tabasco®orotherhot

sauce(usemoreorlesstotaste)

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)

Brusha2-quart(1.9L)soufflédishlightlywitholiveoilorcoatwithcookingspray.Placethespinachinaclean,darkkitchentowelandsqueezeuntilallliquidisremoved;reserve.Placetheartichokequartersinatowelandsqueezegentlytoremoveexcessliquid(donotsqueezetoohard);reserve.

Placethecreamcheeseandevaporatedmilkinalargebowl.Usingahand-heldmixeronmediumspeed,beatuntilcreamyandsmooth.AddtheGruyère,garlic,shallot,andtwo-thirdsoftheParmesan;stironlowspeed.Addthereservedartichokeheartsandhotsauce;stironlowspeedtoblend.

Transferthemixturetotheprepareddish;sprinklewithremainingParmesan.PlacethecookingrackintheCuisinart®SlowCooker.Placethefilledsoufflédishontherack.

CoverandpresstheOn/Offbuttontoturntheuniton.Settimeto3hoursandpressHigh;slowcookerwillautomaticallyswitchtoWarmwhencookingtimehaselapsed.

Dipshouldbepuffedandbubblywhendone.ServehotwithcrackersorslicedFrenchbread.

Nutritionalinformationperserving[2tablespoons(10ml)]:Calories61(59%fromfat)•carb.3g•pro.4g•fat4g•sat.fat2g

•chol.9mg•sod.192mg•calc.95mg•fiber1g

6 1�■

Mulled Cider

4 quarts(3.8L)freshunpasteurized

applecider

6 slicespeeled,freshginger,each

aboutthesizeofaquarter

4 wholecinnamonsticks

1 wholeorange,unpeeled,sliced

½ cup(125ml)brownsugar

1½ teaspoons(7L)wholecloves

1 teaspoon(5ml)wholeallspiceberries

Makes 4 quarts (3.8 L)

PlaceallingredientsintheceramicpotoftheCuisinart®SlowCooker.Stirtomix.CoverandpresstheOn/Offbuttontoturntheuniton.Settimeto3hoursandpressLow;SlowCookerwillautomaticallyswitchtoWarmaftercookingtimehaselapsed.Strainoutorangeslicesandspicesifdesired.Ladleintomugstoserve.

Nutritionalinformationperserving[½cup(125ml)]:Calories67(0%fromfat)•carb.17g•pro.0g•fat0g•sat.fat0g


StarterS/BeverageS/MiScellaneouS

17

6 1�■StarterS/BeverageS/MiScellaneouS

Irish Oatmeal

cookingspray

2 cups(500ml)steel-cutIrishOatmeal

2 quarts(1.9L)water

1 teaspoon(5ml)koshersalt

Makes 8 servings

LightlycoattheinterioroftheceramicpotoftheCuisinart®SlowCookerwithcookingspray.Placeoatmeal,waterandsaltinthepot;stir.CoverandpresstheOn/Offbuttontoturntheuniton.Settimeto3hoursandpressLow;slowcookerwillautomaticallyswitchtoWarmaftercookingtimehaselapsed.

Notes:Forafruityoatmealaddchoppeddriedfruitssuchasapples,pears,plums,apricots,peaches,cherriesorcranberries;about1to2tablespoons(15-30ml)perserving.ForCinnamonIrishOatmeal,add1to2teaspoons(5-10ml)driedcinnamonbeforecooking

Nutritionalinformationperserving[about7/8cup(200ml)]:Calories152(16%fromfat)•carb.27g•pro.5g•fat2g•sat.fat1g


1�

6 �0■SoupS & StockS

Spanish Bean Soup with Chorizo

½ pound(225g)driedchickpeas

(garbanzobeans)

1 hamhock[12ounces(340g)]orleft-

overhambone

12 ouncesnewpotatoes[1to1½-inch

(2.5-3.75cm)size],halvedor

quartered

3 teaspoons(15ml)oliveoil,divided

8 ounces(228g)onions,chopped

½ teaspoon(2ml)saffronthreads

2 garliccloves,peeledandchopped

8 cups(2L)water

12 ounces(340g)chickenorturkey

chorizo,chopped(hotsausage,

crumbledorkielbasa,chopped)

Makes 12 cups (3 L)

Soakchickpeasovernightinwatertocoverby3inches(7.5cm).Drainandrinse.PlaceinceramicpotofCuisinart®SlowCookerwithhamhockorhamboneandpotatoes.

Heat2teaspoons(10ml)oilin12-inch(30cm)Cuisinart®skilletovermediumheat.Addonions;cook2to3minutestosoften.Stirinsaffronandgarlic.Cook2to3minuteslonger.Addonionmixturetoslowcookerwith8cups(2L)water.

CoverandpresstheOn/Offbuttontoturntheuniton.Settimeto2hoursandpressHigh.Oncetimeelapsessettimeragainfor6hoursandpressSimmer;SlowCookerwillautomaticallyswitchtoWarmaftercookingtimehaselapsed.

Heatremaining1teaspoon(5ml)oilinsameskilletovermedium-highheat.Brownchorizo,drain;stirintosoup.SlowcookonLowfor45minutes.Ifthesoupseemstoothick,addsomemorewater.

Nutritionalinformationperserving[1cup(250ml)]:Calories103(18%fromfat)•carb.17g•pro.4g•fat2g•sat.fat0g


1�


Caramelized Onion Soup

4 pounds(1.8kg)onions,peeled

andsliced

2 tablespoons(30ml)unsaltedbutter,

melted

2 tablespoons(30ml)extravirginolive

oil

1½ teaspoons(7ml)koshersalt

2 tablespoons(30ml)unbleached

all-purposeflour

1 tablespoon(15ml)brownsugar

6 cups(1.5L)meatstock(halfchicken

andhalfbeefisfine),hot

2 tablespoons(30ml)Port

Makes 8 servings

Combineonions,butter,oliveoilandsaltintheceramicpotoftheCuisinart®SlowCooker.CoverandpresstheOn/Offbuttontoturntheuniton.SettimeforonehourandpressHigh.Oncetimeelapses,resettimefor5hoursandpressLowtocookuntilnicelybrowned.Stireveryhoursotheonionscolourevenly.

Whenonionsaredone,sprinkleinflourandsugar.CookonLowfor30minutes,stirringoccasionally.AddhotstockandcookonHighforonehour.ReducetoLowfor2hourslonger.StirinPort.

ServesoupwithslicesoftoastedFrenchbread,toppedwithmeltedParmesancheese.

Nutritionalinformationperserving[¾cup(188ml)withoutcheese]:Calories190(31%fromfat)•carb.27g•pro.6g•fat7g•sat.fat2g

•chol.8mg•sod.636mg.•calc.53mg•fiber3g

�0

6 ��■SoupS & StockS

Sausage & LentilSoup with Tortellini

1 tablespoon(15ml)extravirginolive

oil

2 pounds(1kg)turkeyorchicken

Italiansausagelinks

12 ounces(340g)mushrooms,cleaned

andquartered

1½ cups(375ml)driedbrownlentils,

rinsedanddrained

12 ounces(340g)yellowonions,peeled

andchopped

12 ounces(340g)carrots,peeled,

thicklysliced


1 tablespoon(15ml)basil

2 teaspoons(10ml)thyme

1 ounce(28g)sun-driedtomatoes

(notinoil),slivered

6 cups(1.5L)low-sodiumchickenstock

orbroth

9 ounces(255g)cheesefilledtortellini

(refrigerated)

Makes 12 cups (3 L)

HeattheoliveoilinaCuisinart®12-inch(30cm)nonstickskilletovermedium-highheat.Whenhot,addthesausageinasinglelayerandbrownevenlyonallsides,about10minutes.Removeandletcool.Addthemushroomstothesamepanandcooktobrown,about3to4minutes.Whenthesausageiscoolenoughtohandle,cutinto½-inch(1.25cm)slices.

PlacethelentilsintheceramicpotoftheCuisinart®SlowCooker.Addthechoppedonions,carrots,garlic,brownedmushrooms,basil,andthyme;stirtocombine.Sprinklethemixturewiththesun-driedtomatoesandtopwiththesausageandanyaccumulatedjuices.Addthechickenstock.

CoverandpresstheOn/Offbuttontoturntheuniton.Settimeto2hoursandpressHigh.Oncetimeelapses,resettimeto5hoursandpressSimmer;SlowCookerwillautomaticallyswitchtoWarmwhencookingtimehaselapsed.

Forty-fiveminutesbeforeserving,resetthetemperaturetoHigh–ifsoupisverythick,addupto2cups(500ml)water.After15minutes,addthetortellini.Coverandcookforanadditional30minutes,untilthetortelliniarecookedandtender.

ServewithfreshlygratedParmesancheese.

Nutritionalinformationperserving[1cup(250ml),withoutcheese]:Calories312(31%fromfat)•carb.30g•pro.24g•fat11g•sat.fat3g


�1


Classic Split Pea Soup

2 garliccloves,peeled

8 ounces(227g)onion,peeledand

chopped

1 celeryrib,topoff,cutinto1-inch

(2.5cm)pieces

12 ounces(340g)all-purposepotatoes,

peeledandcutinto3-inch(7.5cm)

lengths

12 ounces(340g)carrots,peeledand

peeledandcutinto3-inch(7.5cm)

lengths

1 pound(454g)greensplitpeas,rinsed

6 cups(1.5L)chickenstock(page24)

1 12-ounce(340g)hamhock

(orroastedturkeyleg)

1 teaspoon(5ml)freshlyground

pepper

1 tablespoon(15ml)thyme

¼ cup(63ml)drysherry

Makes 8 servings

InCuisinart®FoodProcessor,withmotorrunning,dropgarlicthroughfeedtubeandfinelychop.Addonionandcelery;pulse7-8timestochop.TransfertoceramicpotofaCuisinart™SlowCooker.

Replaceprocessorbladewith4-mmslicingdisc.Fitpotatoesintolargefeedtubeandslice.Repeatwithcarrots.AddtoSlowCooker.Addpeas,stock,hamhock,pepperandthyme.CoverandpresstheOn/Offbuttontoturntheuniton.Settimefor1hourandpressHigh.Oncetimeelapsesresettimefor7to8hoursandpressLow;SlowCookerwillautomaticallyswitchtoWarmuntilreadytoserve.

Removehamhock,discardbone,chopmeat,andreturntosoup.

Stirinsherrybeforeserving.

Note:IfyoudonothaveaFoodProcessor,youmaychopandslicethevegetablesbyhand.



��


Tomato Soup

4 cans[14ounces(397g)each]diced

tomatoes,juicesdrained

3 garlicclovespeeled,andchopped

1 largeonion,peeled,andchopped

2 mediumcarrots,chopped

2 mediumcelerystalks,topsremoved,

chopped

4 cups(1L)chickenorvegetablestock

1 bayleaf

1 teaspoon(5ml)driedbasil

½ teaspoon(2ml)thyme

Makes 8 servings

Placetomatoes,garlic,onion,carrotsandceleryintheceramicpotoftheCuisinart®SlowCooker.Addthestock,bayleaf,basil,andthyme.CoverandpresstheOn/Offbuttontoturntheuniton.Settimefor6hoursandpressSimmer,untilvegetablesaretender.SlowcookerwillautomaticallyswitchtoWarmwhencookingtimehaselapsed.

Serveasisforarusticsoup,orpuréewithaCuisinart®HandBlenderorblenderforamorerefinedone.



��


Brown Beef Stock

2½ pounds(1.13kg)beefand/orveal

bones

1 pound(454g)beefchuckorother

stewbeef,in1-inch(2.5cm)cubes

2 largecarrots,peeled,cutinto3-inch

(7.5cm)lengths

2 ribscelery,cutinto3-inch(7.5cm)

lengths

2 largeonions,peeledandquartered

2 tablespoons(30ml)oliveor

vegetableoil

6 chives

6 sprigsparsley

6 sprigsthyme

3 garliccloves

12 peppercorns

Makes 8 cups (2 L)

Preheatovento425°F(218°C).Arrangebones,beefcubes,andvegetablesinashallowroastingpan.Drizzlewithoilandtosstocoat.Roastfor25minutes,thenturnandroastforanadditional25minutes.Tiechives,parsleyandthymeintoabundleusingbutcher’stwine.

Transferbrownedbones,meat,andvegetablestotheceramicpotoftheCuisinart®SlowCooker.Addbundleofherbs,garlicclovesandpeppercorns.Coverwith8cups(2L)coldwater.CoverandpresstheOn/Offbuttontoturntheuniton.Settimeto2hoursandpressHigh.Oncetimeelapses,resettimeto5hoursandpressSimmer;SlowCookerwillautomaticallyswitchtoWarmwhencookingtimehaselapsed.Strain,reservingstock;discardsolids.Coverandrefrigerate.Fatwillsolidifyandcometothetop.Removeanddiscardfat.Keepstockrefrigerateduntilreadytouse,upto5days,orfreeze.

Hint:Freezein1-cup(250ml)amountstohavereadytothawanduse.



��


Chicken Stock

4 pounds(1.8kg)chickenwings

and/orbacks

2 mediumonions,peeledandquartered

2 celerystalks,cutinto2-inch(5cm)

lengths

2 carrots,peeled,cutinto2-inch(5cm)

lengths

2 leeks,trimmed,halvedlengthwise,

cleaned

2 parsnips,peeled,cutinto2-inch

(5cm)lengths

2 bayleaves

12 blackpeppercorns

3 sprigsparsley

3 sprigsthyme

10 cups(2.5L)water

Makes 8 cups (2 L)

Rinsechickenanddrain.PlaceinceramicpotofCuisinart®SlowCookeralongwiththeonion,celery,carrots,leeks,parsnips,bayleaves,peppercorns,parsley,andthyme.Addwater.CoverandpressOn/Offbuttontoturnuniton.Settimerto3hoursandpressHigh.Oncetimeelapsesresettimeto4hoursandpressSimmer;SlowCookerwillautomaticallyswitchtoWarmagainwhencookingtimehaselapsed.Strain,discardingthechickenbones,meat,skin,vegetables,andherbs.Passthroughafinemeshstrainertoremovesmallbits.Coverandrefrigerate.Whenchilledandcongealed,removechickenfatanddiscardorreserveforanotheruse.

Chickenstockwillkeepfor3daysintherefrigerator,orcanbefrozenforupto6months.

Hint:Freezechickenstockin1-cup(250ml)containerstouseasneeded.

For Brown Chicken Stock:Brownstockrequiresthestepofroasting,butaddsdepthofflavourtothestock.Usethismethod(usingturkeywings)tomakeBrownTurkeyStockaheadforholidaymeals.

Preheatovento400°F(205°C).PlacewingsinaCuisinart®RoastingPan.Roastinpreheatedovenforabout30minutes,untilnicelybrowned.Addvegetables,stirandroastforanadditional10to15minutes,untilvegetablesarebrowned.Proceedwithrecipe.

Nutritionalinformationperserving[1cup(250ml)]:Calories15(0%fromfat)•carb.1g.•pro.1g•fat0g•sat.fat0g

•chol.0mg•sod.80mg•calc.0mg•fiber0mg

��


Roasted Vegetable Stock

3 largecarrots,peeled,cutinto3-inch

(7.5cm)lengths

2 celerystalks,cleaned,cutinto3-inch

(7.5cm)lengths

2 leeks,rootsremoved,trimmedtoin-

clude2inches(5cm)ofgreen,cutin

halflengthwiseandcleaned

2 largeonions[6ounces(168g)each],

peeled,quartered

2 parsnips,peeled,cutinto3-inch

(7.5cm)lengths

2 largeredoryellowbellpeppers,cored,

seededandquartered

8 ounces(227g)portobello

mushrooms,cleaned,sliced

4 garliccloves

2 tablespoons(30ml)extravirgin

oliveoil

6 sprigsfreshthyme

6 freshchives

12 peppercorns

Makes 7 cups (1.75 L)

Preheatovento450°F(232°C).Arrangevegetablesandgarliconlargebakingsheetwithsidesorinshallowroastingpan.Drizzlewitholiveoilandtosstocoatcomplete-ly.Placepaninovenandroastfor25minutes.Turnvegetablesandroastanaddition-alfifteenminutes.Tiethymeandchivestogetherintoabundleusingbutcher’stwine.

Transfertheroastedvegetablesandaccumulatedjuices,scrapingupandincludingtheflavorfulbrownedbitsfromthepan,totheCuisinart®SlowCooker.Addthebundleofherbs,peppercorns,and8cups(2L)water.CoverandpresstheOn/Offbuttontoturntheuniton.Setthetimeto6hoursandpressLow;SlowCookerwillautomaticallyswitchtoWarmwhencookingtimehaselapsed.

Strainvegetablesfromstockanddiscard.Coverandrefrigeratestockuntilreadytouse.

Nutritionalinformationperserving[1cup(250ml)]:Calories15(0fromfat)•carb.3g•pro.0g•fat0g•sat.fat0g

•chol.0g•sod.530mg•calc.2mg•fiber1g

�6

6 ��■StewS & chiliS

White Chili with Chicken

1 pound(454g)whitebeans

cookingspray

1 tablespoon(15ml)goodquality

oliveoil

2 cups(500ml)choppedonions

1 tablespoon(15ml)choppedgarlic

5 cups(1.25L)low-sodiumchicken

stock

1½ pounds(680g)chickenbreastmeat,

cutinto1-inch(2.5cm)cubes

¾ cup(188ml)preparedsalsaverde

(fromajar)

2 teaspoons(10ml)groundcumin

1½ teaspoons(7ml)oregano

1 teaspoon(5ml)coriander



whitepepper

2 jalapeñopeppers,cored,seeded

andminced(optional)

2 cup(500ml)cutwhiteoryellowcorn,

(thawediffrozen)

8 limewedges

Makes 8 servings (13 cups)

Pickoverbeansanddiscardanystonesorbitsofdirt.Soakbeansovernight(8hours)inwatertocoverby3inches(7.5cm).Drainandrinse.

LightlycoattheinterioroftheceramicpotoftheCuisinart®SlowCookerwithcookingspray.

HeatoilinaCuisinart®10-inch(25cm)skilletovermediumheat.Addonionsandgarlic.Cookuntilonionsaresoft,about5minutes;transfertopot.Placestock,beansandchickeninSlowCooker.Addsalsa,cumin,oregano,coriander,salt,pepperandjalapeños.CoverandpresstheOn/Offbuttontoturntheuniton.Settimeto3hoursandpressHigh.Oncetimeelapses,resettimeto4hoursandpressSimmer;SlowCookerwillautomaticallyswitchtoWarmagainwhencookingtimehaselapsed.Onehalfhourbeforeserving,turnheattoHigh;stirincorn.Servewithwedgeoflime.

Hint:SlicedordicedavocadomakesagoodgarnishforWhiteChickenChili.



�7


Beef Chili for a Crowd

cookingspray

2 teaspoons(10ml)goodquality

oliveoil

1½ pounds(680g)onions,peeledand

finelychopped

6 garliccloves,peeledandminced

2 teaspoons(10ml)koshersalt

½ teaspoon(2ml)freshlyground

pepper

3 pounds(1.36kg)leangroundbeef

2 tablespoons(30ml)chilipowder

1½ tablespoons(22ml)oregano

1½ tablespoons(22ml)cumin

1 tablespoon(15ml)paprika

1 redpepper,cored,seeded,chopped

1 greenpepper,cored,seeded,chopped

1 yellowpepper,cored,seeded,chopped


tomatoes,juicesdrained,separated

2 cans[3ounces(85g)each]tomato

paste,salt-free

3 tablespoons(45ml)redwinevinegar

3 cans[15–16ounces(424-454g)

each]beans,drained,rinsedand

drainedagain(i.e.,blackbeans,pinto

beansand/orredkidneybeans)

Makes 16 servings [1 cup (250 ml)]

LightlycoattheinterioroftheceramicpotoftheCuisinart®SlowCookerwithcook-ingspray.HeataCuisinart®12-inch(30cm)nonstickskilletovermedium-highheatandadd1teaspoon(5ml)oliveoil;sautéonionsandgarlicuntilsoft.Seasonwith½teaspoon(1ml)saltand¼teaspoon(1ml)pepper.Placeinceramicpot.

Inthesameskillet,heatanotherteaspoonofoil;cookgroundbeefuntilbrown,breakingupclumpswiththebackofaspoon.Stirinremainingsaltandpepper,chilipowder,oregano,cuminandpaprika;cookoverlowheatuntilspicesarefragrant.Transfermeatmixturetoslowcooker.Addslicedred,green,andyellowpeppers.Stirindicedtomatoes,tomatopasteandredwinevinegar.

CoverandpresstheOn/Offbuttontoturntheuniton.Settimeto10hoursandpressLow;slowcookerwillautomaticallyswitchtoWarmwhencookingtimehaselapsed.Onehourbeforeserving,turnheattoHigh.Stirinbeansandslowcookuntilheatedthrough.

Nutritionalinformationperserving:Calories267(20%fromfat)•carb.28g•pro.26g•fat6g•sat.fat2g


��

6 �0■StewS & chiliS

Heart Smart Turkey Chili


oil,divided

4 pounds(1.8kg)leangroundturkey

(7%fat)

6 garliccloves,peeledandfinely

chopped

1½ pounds(680g)Spanishonions,peeled

andchopped


1 tablespoon(15ml)groundcumin

1½ teaspoons(7ml)groundallspice

1½ teaspoons(7ml)groundcinnamon

1½ teaspoons(7ml)groundcoriander



tomatoes

1 redbellpepper,cutinto1½x¼-inch

(3.75x0.6cm)strips

1 yellowbellpepper,cutinto

1½x¼-inch(3.75x0.6cm)strips

1 cup(250ml)low-sodiumchicken

stock

2 tablespoons(30ml)winevinegar

1 bayleaf


Makes about 16 cups (4 L)

Heatoneteaspoon(5ml)oliveoilinaCuisinart®12-inch(30cm)skilletovermedium-highheat.Add¹∕³oftheturkeytothepanandcookuntilbrown,breakingupclumpswiththebackofaspoon,about7minutes.TransfertotheceramicpotoftheCuisinart®SlowCooker.Browntheremainingmeatintwomorebatcheseachwithoneteaspoon(5ml)ofoil.

Heattheremainingonetablespoon(15ml)ofoilovermediumheatinthesamepan;addthegarlicandonionandcookuntiltranslucentandsoftened,about5minutes.Addchilipowder,cumin,allspice,cinnamon,coriander,andoregano;cookoverlowheatuntilfragrant,about5minutes.TransferonionmixturetotheSlowCooker.

Stirindicedtomatoes,peppers,chickenstock,winevinegar,bayleafandkoshersalt.CoverandpresstheOn/Offbuttontoturntheuniton.Settimeto6hoursandpressLow;SlowCookerwillautomaticallyswitchtoWarmwhencookingtimehaselapsed.

Serving Suggestion:Servewithchilicondiments–shreddedlowfatCheddarorMontereyJackcheese,dicedavocado,choppedtomato,choppedonions,choppedpeppersandwarmcornbread.



��

6 �1■StewS & chiliS

Mediterranean Seafood Stew

½ pound(227g)smallnewpotatoes,

skinon,whole


2 largeonions,peeled,cutinto

quarters,withrootendsintact

(toholdthemtogether)


oliveoil


tomatoes,juicesdrained

1 can[6ounces(170g)]salt-free

tomatopaste

1 cup(250ml)clamjuiceorfishstock

1 cup(250ml)drywhitewineor

vermouth

1 teaspoon(5ml)saffron


1 bayleaf

½ teaspoon(2ml)fennelseeds

¼ teaspoon(1ml)peppercorns

5 wholesprigsoffreshparsley

(stemsandleaves)

1 smallfennelbulb[8ounces(227g),

topoff,cutinto½-inch(1.25cm)

slices

18 mussels,scrubbedanddebeardedif

necessary

12 jumboshrimp,peeled,deveined,left

wholewithtailon

12 seascallops,cutinhalfhorizontally

¾ pound(340g)whitefish,suchas

scrod,cutinto2-inch(5cm)pieces

½ cup(125ml)choppedparsleyleaves

gratedzestofoneorange

Makes 6 servings

Placepotatoes,garlic,onionandoliveoilinceramicpotoftheCuisinart®SlowCooker;stirgentlytocombine.Addtomatoes,tomatopaste,clamjuice,wine,saffronanddriedbasil.Placebayleaf,fennelseeds,peppercornsandparsleysprigsina5x5-inch(12.5x12.5cm)squareofcheesecloth(orcoffeefilter)andtiesecurelywithkitchentwine.Addtopot.

CoverandpresstheOn/Offbuttontoturntheuniton.Settimefor2hoursandpressHigh.OnceSlowCookerswitchestoWarmsettimefor3hoursandpressSimmer.Oncetimeelapses,resettimefor3hoursandpressSimmer;theSlowCookerwillautomaticallyswitchtoWarmwhencookingtimehaselapsed.AtthispointthesaucecanrestonWarmuntilonehourbeforeserving.

RaiseheattoHigh,thenaddfennelslices;cookanother30to40minutes.Addmussels,shrimp,scallopsandfish.Continuetocookabout10to15minutes,oruntilmusselsareopen,shrimparepink,scallopsandfishareopaque.Garnishwithchoppedparsleyandorangezest.Ladlestewdirectlyfromthepotintowarmsoupbowls.Servewithcrustybreadontheside.



�0


Seafood Chili

3 cups(750ml)choppedonion


2 jalapeñopeppers,seededandchopped

1 redpepper,seededandchopped

1 greenpepper,seededandchopped


1 tablespoon(15ml)oregano

2 teaspoons(10ml)groundcumin

1 teaspoon(5ml)groundcoriander

1 tablespoon(15ml)extravirgin

oliveoil


tomatoeswithjuice

2 cans[6ounces(170g)each]chopped

clams,drained,½cup(125ml)juice

reserved

2 tablespoons(30ml)cornmeal

1 pound(454g)largeshrimp,peeled

anddeveined

1 pound(454g)largeseascallops,

toughmuscleremoved

¾ pound(340g)halibut(orotherfirm

whitefish),cutinto1-inch(2.5cm)

pieces

1 pound(454g)mussels,rinsedand

debearded

½ cup(125ml)choppedfreshcilantro

Makes 8 servings

Combineonions,garlic,jalapeñopeppers,redpepper,greenpepper,chilipowder,oregano,cumin,andcorianderwiththeoliveoilinceramicpotoftheCuisinart®SlowCooker.Stirindicedtomatoesand½cup(125ml)clamjuice.CoverandpresstheOn/Offbuttontoturntheuniton.Settimerto4hoursandpressLow;theSlowCookerwillautomaticallyswitchtoWarmuntilyouarereadytofinishcooking.

TurnheattoHighandstirincornmeal;coverandcook15minutes.Addchoppedclams,shrimp,scallops,andhalibut;stirgently.Placemusselsontop.CookonHighfor1minuteoruntilshrimparepinkandmusselshaveopened.Garnishwithfreshchoppedcilantro.



�1

6 ��■entrÉeS & SauceS

Chicken Cacciatore

12 ounces(340g)yellowonion,peeled

andcutverticallyinto½-inch

(1.25cm)thickslices

1 greenbellpepper,cored,seeded,cut

lengthwiseinto½-inch(1.25cm)

thickslices

1 redbellpepper,cored,seeded,cut

lengthwiseinto½-inch(1.25cm)

thickslices

1 yellowbellpepper,cored,seeded,

cutin½-inch(1.25cm)thickslices

lengthwise



tomatoes,drained,juicesdiscarded

¼ cup(63ml)tomatopaste

¼ cup(63ml)whitevermouthorother

drywhitewine


1 teaspoon(5ml)basil


½ teaspoon(2ml)freshlygroundblack

pepper

3 pounds(1.36kg)bone-in,skinless

chickenthighs

½ cup(125ml)unbleached,

all-purposeflour


oliveoil

8 ounces(227g)portobellomushrooms,

cutinto½-inch(1.25cm)thickslices

1 bayleaf

Makes 6 to 8 servings

Placetheonions,peppers,garlic,drainedtomatoes,tomatopaste,vermouth,oreg-ano,basil,saltandpepperinalargebowl.Tossgentlytocombine.Trimchickenthighsofvisiblefat.Tossinflourtocoatlightly–discardexcessflour.Heatonetablespoon(15ml)oliveoilina12-inch(30cm)Cuisinart®nonstickskilletovermedium-highheat.Addhalfthechickenandcookovermedium-highheatfor3minutesoneachsideuntilbrown.Transfertoaplateandrepeatwiththeremain-ingchicken.Addtheremainingtablespoon(15ml)oliveoilandcooktheportobellomushroomsinasinglelayeruntilgoldenbrownoneachside,about3minutesperside.Addthebrownedportobellomushroomstothevegetablemixture.

ArrangehalfthechickenthighsintheceramicpotoftheCuisinart®SlowCooker.Topwithhalfthevegetablemixture.Repeatlayers.Tuckbayleafintothecentreofthemixture.CoverandpresstheOn/Offbuttontoturntheuniton.Settimeto8hoursandpressLow;SlowCookerwillautomaticallyswitchtoWarmwhencookingtimehaselapsed.Removeanddiscardbayleafbeforeserving.

Nutritionalinformationperserving( basedon6servings):Calories599•(37%fromfat)•carb.25g•pro.61g•fat23g

•sat.fat6g•chol.204mg•sod.571mg•calc.93mg•fiber5g

��


Chicken with 40 Cloves of Garlic

4 pounds(1.8kg)chickenthighs

(about16),skinless,bone-in

2 teaspoons(10ml)herbesdeProvence

¼ teaspoon(1ml)redpepperflakes



blackpepper

1 tablespoon(15ml)freshlemonjuice


oliveoil

Cookingspray

40 clovesgarlic,peeled

½ cup(125ml)celerystalk,sliced

1 cup(250ml)slicedonionand/orshal-

lots

½ cup(125ml)whitevermouthor

drywhitewine

¼ cup(62ml)low-sodiumchickenstock

freshlychoppedparsley

Makes 8 servings

Inalargebowl,combinethechickenthighs,herbesdeProvence,redpepperflakes,salt,pepper,lemonjuiceandoliveoil.LightlycoattheinterioroftheceramicpotoftheCuisinart®SlowCookerwithcookingspray.Layerseasonedchicken,garlic,celeryandonionsinpot.Pourinwineandchickenstock.CoverandpresstheOn/Offbuttontoturntheuniton.Settimeto8hoursandpressLow;SlowCookerwillautomaticallyswitchtoWarmwhencookingtimehaselapsed.

Servewithchoppedparsleyforgarnish.

Nutritionalinformationperserving(basedon8servings):Calories399(43%fromfat)•carb.9g•pro.44g•fat19g•sat.fat5g

•chol.153mg•sod.311•calc.66mg•fiber1g

��


Barbecue Beef Brisket

1 beefbrisket,approximately

4-4½pounds(1.8-2kg)

2 tablespoons(30ml)lightordark

packedbrownsugar

2 teaspoons(10ml)Worcestershire

sauce

2 teaspoons(10ml)freshlyground

blackpepper

1 teaspoon(5ml)garlicpowder


1 teaspoon(5ml)drymustard

1 teaspoon(5ml)liquidsmoke

2 mediumonions,peeled,cutinto

½-inch(1.5cm)slices

½ cup(125ml)lagerorale

2 cups[(500ml)moretotaste]

BarbecueSauce,page35,or

purchasedBBQsauce

This is a multi-step process, but well worth the effort. Because brisket is chilled after cooking, it allows you to remove excess fat, and makes slicing easier.

Makes 12 servings

Trimfatcapontopofbrisketto¹∕8-inch(0.3cm)thickness.Donotremoveitall–ithelpstokeepthebriskettenderandmoist.Combinethebrownsugar,Worcester-shire,pepper,garlicpowder,salt,drymustard,andliquidsmoke.Ruballoverthebrisket.Iftimeallows,coverandrefrigerateovernighttomarinate.

MakeasinglelayeroftheslicedonionsinthebottomoftheceramicpotoftheCuisinart®SlowCooker.Addthelager.Placethecoatedbrisketontop.CoverandpresstheOn/Offbuttontoturntheuniton.Settimeto10to12hoursandpressLow;SlowCookerwillautomaticallyswitchtoWarmsetting.Removethebrisket,onionsandcookingjuicesfromtheSlowCookerandplaceinashallowpan.Coverandrefrigerate.

Onehourbeforeserving,removebrisketfromrefrigerator.Preheatovento375°F(190°C).Removehardenedfatanddiscard.Removebrisketfromcookingliquid.Strainliquidfromonionsandreserveforanotheruse[youwillhaveabout2cups(500ml).Thismaybefrozen–itisverygoodtouseinsoups];discardonions.Slicemeatthinly[¹∕8-inch(0.3cm)thickslices]whilecold.*

Reassembleandplaceinroastingpan/bakingdish.Spread2cups(500ml)BarbecueSauceevenlyoverthereassembledroast.Coverpanwithlidorfoilandplaceinpreheatedovenfor30to40minutes,untilheatedthrough.Servehot.

Alternativelythemeatcanbeslicedthickly,thenshreddedusingfingersortwoforks.Stirinsauceandreheatuntilitjustbubbles.Afterreheating,theBarbecueBeefmaybeplacedintheSlowCookeronLowfor1hour,thenturnedtoWarmwhencookingtimehaselapsed.

*ThinsliceswillbeeasytoachieveusingaCuisinart®ElectricKnife.Nutritionalinformationperserving(basedon12servings):

Calories229(31%fromfat)•carb.14g•pro.25g•fat8g•sat.fat2g•chol.72mg•sod.496mg•calc.38mg•fiber1g

��

6 �6■entrÉeS & SauceS

Barbecue Sauce

2 teaspoons(10ml)unsaltedbutter

1 cup(250ml)finelychoppedonion

1 garlicclove,peeled,finelychopped

2 cups(500ml)tomatoketchup

1 cup(250ml)water

¼ cup(63ml)tomatopaste(salt-free)

¼ cup(63ml)cidervinegar

¹∕³ cup(83ml)molasses

¹∕³ cup(83ml)honey

2 tablespoons(30ml)Worcestershire

sauce

2 tablespoons(30ml)soysauce,

low-sodium

1 tablespoon(15ml)prepared

horseradish

1 tablespoon(15ml)chilipowder

(heatleveltotaste)

2 teaspoons(10ml)instantespresso

powder

1½ teaspoons(7ml)drymustard

1-2 teaspoons(5-10ml)liquidsmoke

(totaste)

½-1 teaspoon(2-5ml)hotsaucesuch

asTabasco®

Makes 4 cups (1 L)

MeltthebutterinaCuisinart®3¾-quart(3.5L)saucepanovermediumheat.Addonionandgarlic;cookovermediumheatuntilsoftenedandopaque,about3to4minutes–donotbrown.Addketchup,water,tomatopaste,vinegar,molasses,honey,Worcestershiresauce,soysauce,horseradish,chilipowder,instantespresso,anddrymustard.Stirtoblend.Bringthemixturetoaboil.Reduceheatandsimmer,uncoveredoverlowheat,about50to60minutes.Stirinliquidsmokeandhotsaucetotaste.

Coolandrefrigerateinacoveredcontaineruntilreadytouse.Mayalsobefrozen.

Nutritionalinformationperserving[¼cup(63ml)]:Calories127(7%fromfat)•carb.29g•pro.2g•fat1g•sat.fat0g


��


Dilled Pot Roast

¹∕³ cup(83ml)unbleached,all-purposeflour

½ teaspoon(2ml)koshersalt

¼ teaspoon(1ml)freshlygroundpepper

4 pounds(1.8kg)beefroast,rump,chuckorarmcut

2 teaspoons(10ml)vegetableoil

3 tablespoons(45ml)Dijon-stylemustard

3 onions,peeledandcutintoeighths

3 carrots,peeledandslicedinto1-inch(2.5cm)pieces

2 celerystalks,withtops,cutinto1-inch(2.5cm)pieces


1½ teaspoons(7ml)dillseed

1 teaspoon(5ml)peppercorns

¼ cup(63ml)beefstock,low-sodium

1 tablespoon(15ml)redwinevinegar

Saucecookingjuicesfrombeef

3 tablespoons(45ml)unbleached,all-purposeflour

1 teaspoon(5ml)Dijon-stylemustard

1 teaspoon(5ml)dillweed

½ cup(125ml)lowfatsourcream

Makes 8 servings

Combineflourwithsaltandpepper.Coatbeefwithflourmixture,shakingoffexcess.HeatoilinaCuisinart®12-inch(30cm)skilletovermedium-highheat;brownbeefonallsides.Transfertoplatterorcuttingboard;coolforafewmoments.Rubmustardevenlyoverallsidesofthebeef.

Placeonions,carrots,celery,garlic,dillseedandpeppercornsintheceramicpotoftheCuisinart®SlowCooker.Topwiththemustard-coatedbeef.Pourinstockandvinegar.CoverandpresstheOn/Offbuttontoturntheuniton.Settimeto10to12hoursandpressLow;SlowCookerwillautomaticallyswitchtoWarmwhencookingtimehaselapsed.

Removebeef,transfertostoragecontainer,strainanddiscardvegetables.Pourcookingjuicesoverbeef;coverandrefrigerateovernight.Onehourbeforeserving,removebeef(reservejuices),andcutoffvisiblefat.Placeinasmallroastingpanandreheatat325°F(165°C)for30to45minutes.StraincookingjuicesintoaCuisinart®2¾-quart(2.6L)saucepan;discardfat.Addflour,mustardanddill;stirovermediumheatuntilsaucecomestoaboilandthickens.Removefromheat,coolbrieflyandstirinsourcream.Tasteforseasoningandadd¼teaspoon(1ml)saltifdesired.Cutmeatintothinslices;poursomesauceoverthetopandpasstherestinasauceboat.

Nutritionalinformationperserving(basedon8servings):Calories226(23%fromfat)•carb.16g.•pro.9g•fat3g•sat.fat1g


�6


New England Short Ribs


all-purposeflour


½ teaspoon(2ml)freshly

groundpepper

4-4½ pounds(1.8-2kg)shortribs

1 tablespoon(15ml)vegetableoil

1 pound(454g)onions,peeledand

cutinto½-inchdice

1 pound(454g)carrots,peeledand

halvedlengthwise

1 pound(454g)newredpotatoes,

skinon,cutinto1to1½-inch

(2.5-3.75cm)cubes

½ pound(227g)turnips,peeledandcut

into½-inch(1.25cm)dice

½ cup(250ml)preparedhorseradish

1 cup(125ml)beefstock

Makes 8 servings

Combineflour,saltandpepper.Coatshortribswiththismixture.HeatoilinaCuisinart®12-inch(30cm)skilletovermedium-highheat.Brownribsandtransferthemtoaplatetocoolabit.Pourofffat,addonionsandcook1minute;stirandscrapeupallbrownbits.Combinewithcarrots,potatoesandturnips.

Coatshortribswithhorseradish.PlaceintheceramicpotoftheCuisinart®SlowCooker.Coverwithonions,carrots,potatoesandturnips.Pourinstock.CoverandpresstheOn/Offbuttontoturntheuniton.Settimeto6hoursandpressLow;SlowCookerwillautomaticallyswitchtoWarmwhencookingtimehaselapsed.Strainpanjuicesoruseafatmoptoremovefat.

Nutritionalinformationperserving:Calories771(58%fromfat)•carb.26•pro.56•fat50g•sat.fat20g


�7


(continued)

Corned Beef with Vegetables

First Cooking

cookingspray

4 pounds(1.8kg)cornedbeef,

firstcut(flat)

2 onions,peeledandcutinto2-inch

(5cm)pieces

2 carrots,peeledandcutinto2-inch

(5cm)pieces

2 celerystalkswithtops,cutinto2-inch

(5cm)pieces

5 wholeparsleysprigs

1 bayleaf

1 teaspoon(5ml)peppercorns

6 cups(1.5L)water

To Finish

Sauce

¹∕³ cup(83ml)orangemarmalade

¹∕³ cup(83ml)Dijon-stylemustard

2 tablespoons(30ml)realmaplesyrup

(notpancakesyrup)orhoney

Vegetables

1 pound(454g)onions,peeled,cutin

halfthroughrootend

8 carrots,peeled,cutintolarge

servingpieces

4 celerystalks,cutintoservingpieces

2 pounds(908g)newpotatoes,skins

on,cutintoservingpieces

1½ pounds(680g)cabbagecut

lengthwisethroughtherootendinto8

pieces

Makes 8 servings

LightlycoattheinterioroftheceramicpotoftheCuisinart®SlowCookerwithcook-ingspray.Rinsethecornedbeefwithfreshwater.Placeitinthepotwiththeonions,carrots,celery,parsley,bayleafandpeppercorns.Pourinwatertocover.CoverandpresstheOn/Offbuttontoturntheuniton.Settimeto8hoursandpressLow;SlowCookerwillautomaticallyswitchtoWarmwhencookingtimehaselapsed.

Whenmeatisdone,transfertoaresealablecontainerwiththevegetablesandcookingliquid.Coverandrefrigerateovernight.Themeatcanstaylikethisforuptotwodays.

Whenyouarereadytofinishthecornedbeef,preheatovento375°F(190°C).Removemeatfromcookingliquid;cutoffanddiscardanyvisiblefat.Strainliquidtodegreasejuices.Discardvegetables;reserveliquid.

Combinemarmalade,mustardandmaplesyrupinasmallbowl;spreadorbrushoverthetopandsidesofmeat.Setmeatinsmallroastingpan;heatabout30to45minutes,brushingmeatwithglazeonceortwice.

��


PourcookingliquidintoaCuisinart®6-quartsaucepan.Addonions,carrots,celeryandnewpotatoes.Topwiththecabbage.(Youwillnothaveenoughliquidtocover–thecabbagesteamsontop.)Coverandsimmeruntilvegetablesaretender,30to45minutes.Toserve,cutmeatintothinslicesandsurroundwithvegetables.Servetheflavourfulbrothontheside.



��


Pulled Pork Barbecue

5 pounds(2.27kg)bone-incountry-

stylespareribs

1½ teaspoons(7ml)koshersalt


blackpepper

1 teaspoon(5ml)paprika


thicklysliced

2 cups(500ml)water

2-3 cups(500-750ml)BarbecueSauce,

page28(orpurchased)


Trimribsofexcessfat.Seasonwithsalt,pepperandpaprika.LayerseasonedporkandonionsinceramicpotofCuisinart®SlowCooker,endingwithalayerofonions.Addwater.CoverandpresstheOn/Offbuttontoturntheuniton.Settimeto10to12hoursandpressLow;SlowCookerwillautomaticallyswitchtoWarmwhencook-ingtimehaselapsed.Porkshouldbetenderandfallingoffthebone.

Transferporktoashallowfoodstoragecontainer.Strainliquidanddiscardonions.Pourliquidoverpork.Coverandrefrigerate.Whenchilled,thefatwillsolidifyandrisetothetop.Liftoffanddiscard.Removeporkfromliquid(whichwillhavegelled);reserveliquidforanotheruse(itisparticularlygoodtouseintheBlackBean,PeaorSpanishBeanSoup)–itmaybestrainedandfrozen,ordiscarded.Pullporkfrombones;discardbones.Trimoffanddiscardfat.Shredpork.

PlaceshreddedporkinceramicpotofCuisinart®SlowCooker.Add2to3cups(500-750ml)BarbecueSauce;stir.Cookfor3hoursonLowor2hoursonHigh.ServeonWarm.



�0


Braised Veal Shanks

6 sprigsparsley

6 vealshanks(about4-4½pounds

total),about1¼inches(3.12cm)

thick,3-3½inches(7.5-8.75cm)in

diameter,tied



blackpepper


all-purposeflour


oliveoil

1 tablespoon(15ml)unsaltedbutter


chopped

8 ounces(227g)carrots,peeledand

chopped

8 ounces(227g)shallots,peeledand

chopped

4 ounces(113g)celery,peeledand

chopped


4 teaspoons(20ml)herbesdeProvence,

divided

1 can[15ounces(425g)]diced

tomatoes,drained

½ cup(125ml)drywhitevermouth

½ cup(125ml)nonfat,low-sodium

chickenstock

1 bayleaf

1 striplemonzest

Makes 6 servings

Removeleavesfromtheparsley,reservingstems.Chopleaves;reserve.

Seasonvealwithsaltandpepper;dustlightlywithflour,shakingoffexcess.Heatoliveoilandbutterina12-inch(30cm)Cuisinart®skilletovermedium-highheat.Whenhot,addthevealshanksandcookfor4to5minutesoneachside,untilnicelybrowned.Removeandreserve.

Addthechoppedonions,carrots,shallots,celery,garlic,andherbesdeProvencetotheskillet.Cookovermedium-lowheatuntilonionsandshallotsaretranslucentandvegetablesareslightlysoftened,about5minutes.

PlacecookedvegetablesintheceramicpotoftheCuisinart®SlowCookeralongwiththedraineddicedtomatoes,vermouth,chickenstock,bayleaf,lemonzest,andreservedparsleyleavesandstems.Stirtocombine.Topvegetablemixturewiththebrownedvealshanksinasinglelayer.CoverandpresstheOn/Offbuttontoturntheuniton.Settimeto6to8hoursandpressLow;SlowCookerwillautomaticallyswitchtoWarmwhencookingtimehaselapsed.

(continued)

�1


Degreasethecookingliquidwithafatmop,orpourtheliquidintoafatseparatorandallowthefattorisetothetop.Thenpourthedefattedliquidbackintothecookedvegetables.Servewithpasta,rice,orpolenta.

Tip: MakeyourchoppingtaskeasybyusingaCuisinart®FoodProcessorfittedwiththemetalbladetochopthevegetables.Firstchoptheparsleyleavesandremove.Thenwiththemachinerunning,dropgarlicthroughthefeedtubeandprocess5secondstochop.Addonion[cutinto1-inch(2.5cm)pieces]andpulsetochop;remove.Pulsetochopshallots[cutinto1-inch(2.5cm)pieces]remove.Pulsetochopcarrots[cutinto1-inch(2.5cm)pieces]andremove.Pulsetochopcelery[cutinto1-inch(2.5cm)pieces].Thechoppingisdoneinjustafewmoments.



��


Penne Lasagna

1 cup(250ml)freshlygratedParmesan

15 ounces(425g)part-skimricotta

1 pound(454g)part-skimmozzarella,

shredded,1cup(250ml)reservedfor

topping

3 teaspoons(15ml)extravirginolive

oil,divided

8 ounces(227g)whitemushrooms,

sliced

1 teaspoons(5ml)koshersalt,divided


pepper,divided

1 pound(454g)frozenchopped

spinach,thawedanddraineduntil

verydry*

1 largeonion,peeledandfinely

chopped


½ pound(227g)groundturkey


tomatoes,juicesdrained,divided

1 can[15ounces(425g)each]tomato

sauce

2 teaspoons(10ml)driedbasil

1 teaspoon(5ml)oregano

12 ounces(340g)minipenne(orother

smalltubularpasta)par-cooked

5minutes(untilbarelycooked),

drainedandcooled

cookingspray

Makes 12 cups (3 L)

CombineParmesan,ricottaandallbutonecup(250ml)ofthemozzarella.Reserve.

HeataCuisinart®12-inch(30cm)nonstickskilletovermedium-highheat;add1teaspoon(5ml)oilandsautémushroomsuntilgoldenbrown.Seasonwith½teaspoon(2ml)saltand¼teaspoon(1ml)pepper.Mixwithdrainedspinach.Reserve.

Heat1teaspoon(5ml)oil;sautéonionsandgarlicuntilsoft,aboutfiveminutes.Setaside.Inthesameskillet,heat1teaspoon(5ml)oilandbrownthegroundturkey;transfertobowlwithonions.Stirin1cup(250ml)dicedtomatoes,andtheremainingsaltandpepper.Reserve.

Combinetomatosauce,remainingdicedtomatoes,basilandoregano;stirintopasta.

LightlycoattheinterioroftheceramicpotoftheCuisinart®SlowCookerwithcookingspray.Using¹∕³ofthepastamixture,makealayeronthebottomoftheceramicpot.Spreadmeatmixtureevenlyoverpasta.Coverwith½thecheesemixture.Makeasecondlayerofpasta;topwithspinachandmushroommixture.Coverwithremainingricottacheesemixture.Makeafinallayerofpastaandtopwithreservedmozzarella.

(continued)

��


CoverandpresstheOn/Offbuttontoturntheuniton.Settimeto6hoursandpressLow;SlowCookerwillautomaticallyswitchtoWarmwhencookingtimehaselapsed.

*Todrainspinachthoroughly,firstsqueezeoutasmuchwateraspossiblewithyourhands.Laythespinachonacleantowel,rollup,andwringouttherest.Youwillendupwithabout½cup(125ml)dryspinachthatcanthenbemixedwiththemushrooms.



��


Red Beans & Sausage

1 pound(454g)driedredbeans

cookingspray

1 hamhock[12ounces(340g)]

1 cup(250ml)choppedonion

1½ cups(375ml)choppedgreenpepper

1 bayleaf

1 tablespoon(15ml)chilipowder

4 clovesgarlic,peeledandchopped

1 tablespoon(15ml)oregano

1 tablespoon(15ml)thyme

1 tablespoon(15ml)drycoriander

1 tablespoon(15ml)driedbasil

4 cups(1L)low-sodiumchickenbroth


oliveoil

2 pounds(908kg)turkeykielbasa,

cutinto8portions

1 teaspoon(5ml)Tabasco®,ortotaste


Makes 8 servings

Soakbeansinwatertocoverby3inches(7.5cm)overnight(atleast8hours).Drain,pickoverbeansandrinse.

LightlycoattheceramicpotoftheCuisinart®SlowCookerwithcookingspray.Com-binethedrainedbeans,hamhock,onion,greenpepper,bayleaf,chilipowder,garlic,oregano,thyme,coriander,basil,andchickenbrothinthepot.CoverandpresstheOn/Offbuttontoturntheuniton.Settimerto6hoursandpressLow;theslowcookerwillautomaticallyswitchtoWarmwhencookingtimehaselapsed.

Heat1tablespoon(15ml)oilina12-inch(30cm)Cuisinart®skilletovermediumheat.Browntheturkeykielbasaonallsides,about5minutes,andaddtoSlowCooker.Cookforanother2hours.Removehamhockandcutmeatfromthebone.Returnthemeattoslowcookeranddiscardthebone.AddTabasco®totaste.Addsaltifdesired.Servewithcookedwhiterice.



��


Macaroni with Four Cheeses

1 pound(454g)elbowmacaroni

4 tablespoons(60ml)unsaltedbutter

4 tablespoons(60ml)unbleached,

all-purposeflour

4 cups(1L)fat-freeevaporatedmilk,

notreconstituted

1 tablespoon(15ml)Worcestershire

sauce

1 teaspoon(5ml)drymustard


1 teaspoon(5ml)freshly

groundpepper

12 ounces(40g)reduced-fatsharp

Cheddar,shredded

8 ounces(227g)Gruyère

(notprocessed),shredded

cookingspray

1 candicedtomatoes[14ounces

(397g)],drained[about1½cups

(63ml)]

8 ounces(227g)part-skimmozzarella,

shredded

1 cup(250ml)freshbreadcrumbs

1 ounce(28g)freshlygratedParmesan,

about¼cup(63ml)

Makes 12 cups (3 L)

Parboilelbowmacaroniabout5minutes,untilveryaldentebutcookedthrough.Rinseundercoolwaterinacolander,drainthoroughlyandsetasideinalargebowl.

MeltbutterinaCuisinart®3¾-quart(3.5L)saucepan;stirinflour.Cook,stirringconstantlyfor3minutes.Addmilk;stiruntilitboils.StirinWorcestershiresauce,drymustard,saltandpepper.Turnoffheat;stirinCheddarandGruyèreuntilblended.Addtopastaandstirtocombine.

LightlycoattheinterioroftheceramicpotoftheCuisinart®SlowCookerwithcook-ingspray.Addhalfthemacaronimixture.Spreadthedrainedtomatoesinalayer;topwiththemozzarella,thentheremainingmacaroni.CombinebreadcrumbsandParmesan;sprinkleovertop.CoverandpresstheOn/Offbuttontoturntheuniton.Settimeto5hoursandpressLow;SlowCookerwillautomaticallyswitchtoWarmwhencookingtimehaselapsed.

Nutritionalinformationperserving[¾cup(188ml)]:Calories371(36%fromfat)•carb.34g•pro.25g•fat15g•sat.fat9g


�6


Tomato Sauce


oliveoil

1 pound(454g)onions,peeled,

finelychopped

12 ounces(340g)carrots,peeled,

chopped

4 celerystalks,peeled,finelychopped

3 garliccloves,peeled,finelychopped

1 tablespoon(15ml)driedbasil

½ tablespoon(7ml)driedmarjoram

½ tablespoon(7ml)driedoregano

2 cans[35ounces(990g)each]plum

(Italian)tomatoes

1 can[28ounces(794g)]tomato

purée,salt-freeifavailable

3 tablespoons(45ml)salt-freetomato

paste

½ cup(125ml)drywhitewineor

vermouth


Makes about 10 cups (2.5 L)

HeattheoliveoilinaCuisinart®12-inch(30cm)skilletovermediumheat.Addthechoppedonions,carrots,celery,andgarlic;cookuntilthevegetablesaresoftened,butnotbrowned,about5minutes.Addthebasil,marjoram,andoregano;cookuntiltheherbsarearomatic,2to3minuteslonger.

PlacethecookedvegetablesintheceramicpotoftheCuisinart®SlowCooker.Addthetomatoes,tomatopurée,tomatopaste,wineandsalttotheSlowCookerandstirtoblend.CoverandpresstheOn/Offbuttontoturntheuniton.Settimeto8hoursandpressSimmer;SlowCookerwillautomaticallyswitchtoWarmwhencookingtimehaselapsed.Forasmoothersauce,useaCuisinart®HandBlenderorregularblendertopuréethesaucetodesiredconsistency.



�7

6 ��■Side diSheS

New Potatoes with Rosemary

4 pounds(1.8kg)newpotatoes,washed

butleftwhole


oliveoil

3 tablespoons(45ml)finelychopped

freshrosemary




pepper

Makes 6 servings

CombineallingredientsinceramicpotofCuisinart®SlowCooker.CoverandpresstheOn/Offbuttontoturntheuniton.Settimeto4hoursandpressLow;SlowCookerwillautomaticallyswitchtoWarmwhencookingtimehaselapsed.


•chol.0•sod.118mg•calc.15mg•fiber3g

“Almost” Baked Potatoes

4 russetbakingpotatoes[about

10ounces(280g)each],scrubbedand

dried

1 teaspoon(5ml)goodqualityoliveoil

Makes 4 servings

Prickeachpotatoseveraltimeswiththetinesofafork;rubeachwith¹∕³oftheoliveoil.PlacerackintheceramicpotoftheCuisinart®SlowCooker.Arrangepotatoesonrack,evenlyspaced.

CoverandpresstheOn/Offbuttontoturntheuniton.Settimeto7hoursandpressLow;SlowCookerwillautomaticallyswitchtoWarmwhencookingtimehaselapsed.

Nutritionalinformationperserving:Calories319(4%fromfat)•carb.72g•pro.7g•fat1g•sat.fat0

•chol.0•sod.23mg•calc.28mg•fiber7g

��

6 �0■Side diSheSSide diSheS

Warm Baked Potato Salad

²∕³ cup(167ml)fat-freeplainyogurt,

strainedtoyield¹∕³cup(83ml)*

½ cup(125ml)lowfatmayonnaise

2 tablespoons(30ml)freshlemonjuice

orwhitebalsamicvinegar

½ tablespoon(7ml)Dijon-stylemustard

½ tablespoon(7ml)dillweed(dry,

doubleifusingfresh)



blackpepper

4 “Almost”BakedPotatoes,

stillwarm(page48)

2 celerystalks,thinlysliced

½ cup(125ml)finelychoppedredonion

This salad may be assembled and served while potatoes are warm, or chilled to serve later.


Placethestrainedyogurt,mayonnaise,lemonjuice,mustard,dill,salt,andpepperintheworkbowloftheCuisinart®FoodProcessorfittedwithmetalchoppingblade.Processuntilblendedandsmooth,20seconds.

Cutthepotatoesintobite-sizedpieces,includingtheskins.Placeinalargebowlwithceleryandonions.Tosstocombine.Addyogurt/mayonnaisemixture.Stirtocoatpotatoes.Servewarm,orcoverandrefrigerateuntilreadytoserve.

*Tostrainyogurt,placeinyogurtstrainerorfinesievelinedwithapapercoffeefilter.Placeoverbowlandallowthewheytodrainout;theyogurtwillthickenandmaybeusedasaspreadorindressingswithoutbeingwatery.



��

6 �1■Side diSheS

Mashed Potato Pie

1 tablespoon(15ml)unsaltedbutter,

softened

¼ cup(63ml)freshbreadcrumbs

1 cup(250ml)freshlygratedParmesan,

divided

4 cups(1L)cookedpotatopulp,

orleftovermashedpotatoes

2 cups(500ml)lowfatsourcream

1 cup(250ml)lowfatricotta

3 largeeggs,lightlybeaten

2 greenonions,cutinto¼-inch

(1.25cm)slices

1 quart(1L)veryhotwater

Makes 8 servings

Generouslybutterthebottomandsidesofa2-quart(1.9L)soufflédish.Combinebreadcrumbsand2tablespoons(30ml)Parmesan.Sprinklemixtureonbottomandsidesofprepareddish.Reserveexcesscrumbs.

Cutapieceofaluminumfoilabout24inches(60cm)long.Foldinhalflengthwise,thenfoldinhalfagaintwomoretimestocreateastripabout24inches(60cm)inlengthand2inches(5cm)widetomakea“cradle”;reserve.

Inalargebowl,usingaCuisinart®SmartPowerTMHandMixeronlowspeed,combinepotatoes,sourcream,ricotta,eggs,remainingParmesanandgreenonion.Transfertopreparedsoufflédish.Topwithreservedcrumbmixture.

Setthedishinthecentreofthelongstripoffoldedfoilandbringupthesidestomeet–twisttogethertoformahandle.

PlacetherackinceramicpotoftheCuisinart®SlowCooker.Toplacethecoveredsoufflédishontherack,usethefoilcradletohelpliftthedish,andcarefullylowerthedishintothepotandplaceontherack.Carefullypourwaterintothebottomofceramicpot.CoverandpresstheOn/Offbuttontoturntheuniton.Settimeto5hoursandpressLow.SlowCookerwillautomaticallyswitchtoWarmuntilreadytoserve.Potatoeswillbepuffedandslightlybrownonthetop.



�0


Party Potatoes

3 pounds(1.36kg)russetpotatoes,

peeledandcutinto2-inch(5cm)

pieces

2 teaspoons(10ml)koshersalt,divided

2 tablespoons(30ml)unsaltedbutter

2 mediumonions,peeledandchopped


pepper

¾ cup(188ml)lowfatsourcream

8 ounces(227g)lowfatcreamcheese,

cutinto1-inch(2.5cm)pieces


cookingspray

Makes 12 servings

InaCuisinart®3¾-quart(3.5L)saucepan,coverthepotatoeswithcoldwater;add1teaspoon(5ml)salt.Cookovermedium-highheatuntiltender,drainwellandplaceinlargemixingbowl.

Whilethepotatoesareboiling,preparetheonionsfortopping.Meltbutterina12-inch(30cm)Cuisinart®skillet.Cookonion,stirringoccasionally,untilreducedandverylightlybrowned.Seasonwithremainingsaltandpepper.Transfertolargemixingbowl.

BeatpotatoeswithaCuisinart®SmartPowerTMHandMixer,startingonlowspeed.Addsourcream,creamcheeseandmincedgarlic.Turnmixertomediumhigh;beatuntilsmoothandslightlyfluffy.


Spraythebottomandsidesofa2-quart(1.9L)soufflédishwithcookingspray.Fillwithpotatomixture.Topwithonions.Setthedishinthecentreofthelongstripoffoldedfoilandbringupthesidestomeet,twistingthemtogethertoformahandle.Toplacethecoveredsoufflédishontherack,usethefoilcradletohelpliftthedish,andcarefullylowerthedishintothepotandplaceontherack.

CoverandpresstheOn/Offbuttontoturntheuniton.Settimeto5hoursandpressLow.SlowcookerwillautomaticallyswitchtoWarmwhencookingtimehaselapsed.Potatoeswillbepuffedandonionsbrowned.Removethesoufflédishfromtheslowcookerusingthefoilstripstoliftit.



�1


Butternut Squash & Mushroom Scallop

1 ounce(28g)Parmesan,cutinhalf

2½ ounces(71g)bread,about3slices,

crustson,tornintoquarters

1 teaspoon(5ml)thyme


divided

2 garliccloves,peeledandcutinhalf

2 shallots,peeledandcutinhalf

1 tablespoon(15ml)oliveoil

1 pound(454g)whitemushrooms,

sliced


½ teaspoon(2ml)freshly

groundpepper

cookingspray

4 pounds(1.8kg)butternutsquash,

trimmed,cutinto¹∕8"(0.3cm)slices

Makes 8 servings [9 cups (2.25 L)]

Togratethecheese,droppiecesthroughthesmallfeedtubeofaCuisinart®FoodProcessorwhilethemachineisrunning.Processuntilalmostgratedanddropthebreadpiecesthroughthetube;pulseuntiltheybecomefinecrumbs.Addthethymeand1tablespoon(15ml)butter.Pulseuntilcombined.Reservedseasonedcrumbs.

Inthesameworkbowl,withthemotorrunning,dropgarlicandshallotthroughthesmallfeedtubeandprocessuntiltheyarefinelychopped.InaCuisinart®12-inch(30cm)skillet,warm1tablespoon(15ml)oliveoilovermediumhighheat.Sautéthegarlic,shallotsandmushroomstogetheruntiltheyarelightlybrowned(ifmushroomscrowdthepan,brownintwobatches).Seasonwithsaltandpepper.

LightlycoattheinterioroftheceramicpotoftheCuisinart®SlowCookerwithcook-ingspray.Using½ofthesquash,makealayeronthebottom.Continuelayeringwith½themushroommixtureandthen½thecrumbs.Repeat.Cutremainingtablespoon(15ml)ofbutterintosmallpiecesanddotthetop.CoverandpresstheOn/Offbuttontoturntheuniton.Settimeto5hoursandpressLow.SlowCookerwillautomaticallyswitchtoWarmuntilreadytoserve.



��


Ratatouille

1½ pounds(750g)eggplant,cut

into½-inch(1.25cm)dice

1½ teaspoons(7ml)koshersalt,divided

1 pound(454g)zucchini,cutinto

½-inch(1.25cm)halfmoons

1 pound(454g)yellowsummersquash,

cutinto½-inch(1.25cm)dice

1 largeredbellpepper,cored,seeded

andcutinto½-inch(1.25cm)dice

1 largeyellowpepper,cored,seededand

cutinto½-inch(1.25cm)dice

2½ cups(625ml)dicedtomatoes,freshor

canned,juicesdrained

1 cup(250ml)tomatopurée

(salt-freeifavailable)

2 cups(500ml)choppedonion

2 tablespoons(15ml)choppedgarlic

½ cup(125ml)sun-driedtomatoes,

notoil-packed,cutintoslivers

¼ cup(63ml)choppedfreshparsley

2 teaspoons(10ml)driedbasil

2 teaspoons(10ml)herbesdeProvence

1 teaspoon(5ml)freshly

groundpepper


oliveoil

Makes 12 cups (3 L)

Placeeggplantinacolanderoveraplateorinthesink.Sprinklewith½teaspoon(2ml)salt;tosstocombine.Letrestatleast45minutes.Rinsewelltoremovesalt;drythoroughlywithatowel.

Combineeggplant,zucchini,yellowsquash,peppers,tomatoes,tomatopurée,onions,garlic,sun-driedtomatoes,parsley,basil,herbesdeProvence,andpepperintheceramicpotoftheCuisinart®SlowCooker.Drizzlewitholiveoil.CoverandpresstheOn/Offbuttontoturntheuniton.Settimeto5hoursandpressLow;slowcookerwillautomaticallyswitchtoWarmuntilreadytoserve.



��


Roasted Beet Salad

3 pounds(1.36kg)freshbeets

3 tablespoons(45ml)whitebalsamic

vinegarorfruitflavouredvinegar

1 teaspoon(5ml)Dijon-stylemustard

¼ teaspoon(1ml)koshersalt

¹∕8 teaspoon(0.5ml)freshlyground

pepper

4 tablespoons(60ml)vegetableoil

2 tablespoons(30ml)walnutoil

2 buncheswatercress,washed,

dried,toughstemsremoved

2 headsofendive,cutinto¼-inch

(0.63cm)piecesonthediagonal

½ cup(125ml)shelledwhitepistachios,

lightlysalted

Makes 8 servings

Removestemsandleavesfrombeets,leavingabout2inches(5cm)ofstem.Scrubbeetswelltoremovedirt.PlacebeetsoncookingrackinceramicpotofCuisinart®SlowCooker.CoverandpresstheOn/Offbuttontoturntheuniton.Settimeto2½hoursandpressHigh.Oncebeetsarecookedthrough,removetocool.Turnoffslowcooker.

Oncebeetsarecoolenoughtohandle,rubeachwithapapertoweltoremovetheskins.(Beetsmaybeslicedordicedandservedwarmatthispoint.)Cool/chillwholebeetswhilepreparingsalad.

Placevinegar,mustard,salt,andpepperinasmallbowl.Whisktoemulsify.Addtheoilsinaslow,steadystreamwhilewhisking,andcontinuewhiskingtoemulsify;reserve.(Thedressingmayalsobepreparedinafoodprocessororblender.)Cutcooledbeetsinto½-inch(1.25cm)cubes;reserve.

Placeawidelayerofwatercressonalargeservingplatter.Next,makeanarrowerlayerofendiveslices.Topwithamoundofbeets.Sprinklewithpistachios.Drizzlewithvinaigrette.

Note:Saladmayalsobecomposedon8individualplates.



��


Stewed Green Beans and Tomatoes

2 pounds(908g)greenbeans

8 ounces(227g)onion,peeled

andchopped

2 garlicclove,peeledandchopped

2 tablespoon(30m)freshparsley,

finelychopped




tomatoes,drained,¼cup(63ml)juice

reserved


oliveoil

¼-½ cup(63-125ml)crumbledfeta

orchèvrecheese,optional

Makes 8 servings

Trimstemendsfrombeans;cutinto1¼-inch(3.12cm)lengths.Combineonion,garlic,parsley,basil,salt,dicedtomatoesandreservedjuice.

Layer½ofthegreenbeansintheceramicpotoftheCuisinart®SlowCooker;topwith½ofthetomatomixture.Repeat.Drizzleoliveoilovertop.

CoverandpresstheOn/Offbuttontoturntheuniton.Settimeto5hoursandpressLow.SlowcookerwillautomaticallyswitchtoWarmuntilreadytoserve.

Garnishwithcrumbledcheeseifdesired.

Nutritionalinformationperserving(withoutcheese):Calories89(19%fromfat)•carb.17g•pro.3g•fat2g•sat.fat0g


��


Sweet Potatoes & Apples

3 pounds(1.36kg)sweetpotatoes,

peeledandcutinto¼-inch(0.6cm)

slices


melted

1 teaspoon(5ml)herbsdeProvence,

divided


½ teaspoon(2ml)freshlygroundpepper

cookingspray

2 red-skinnedapples,skinon,cored

andcutinto¼-inch(0.6cm)slices

1 onion,peeled,quarteredand

cutinto¼-inch(0.6cm)slices

1 cup(250ml)vegetableorchicken

stock

Makes 12 servings

Inalargebowl,tosspotatoeswithmeltedbutter;seasonwithherbesdeProvence,saltandpepper.Combineappleandonioninanotherbowl.

LightlycoattheinteriorofceramicpotoftheCuisinart®SlowCookerwithcookingspray.Using¹∕³ofthepotatoes,makeasinglelayeraroundthebottomoftheSlowCooker.Topwith½oftheappleandonionmixture.Makeasecondlayerwith¹∕³ofthepotatoes;topwithremainingapplesandonions.Finishwithremainingpotatoes.Pourstockovercasserole.

CoverandpresstheOn/Offbuttontoturntheuniton.Settimeto4hoursandpressLow;slowcookerwillautomaticallyswitchtoWarmuntilreadytoserve.



�6


Vegetable Tian

8 ounces(227g)freshbreadcrumbs

½ cup(125ml)choppedparsleyleaves


½ ounce(14g)Parmesancheese,grated


oliveoil


melted

1 teaspoon(5ml)driedthyme

1 teaspoon(5ml)driedoregano



1 pound(454g)all-purposepotatoesin

theirskins,washed,cutinto¹∕8-inch

(0.3cm)slices

2 largezucchini[1pound(454g)total],

cutinto¹∕8-inch(0.3cm)slices

1 pound(454g)Italianplumtomatoes,

cutinto¹∕8-inch(0.3cm)slices

cookingspray

Makes 8 servings

Tomakeseasonedbreadcrumbs,combinecrumbs,parsley,garlic,Parmesan,oliveoilandbutterinamediumbowl.Stirtoblendandcoatcrumbswithoilandbutter;reserve.

Combinethyme,oregano,saltandpepperinasmallbowl;reserve.

Using4-mmblade,fitpotatoesinlargefeedtubeandslice.Setaside.Repeatwiththezucchiniandtomatoes;setasideseparately.Patdryexcessliquidfromtomatoeswithpapertowel.

LightlycoattheinteriorofceramicpotoftheCuisinart®SlowCookerwithcookingspray.Distributehalfthecrumbmixtureonbottom.Arrangepotatoesinacircularlayer.Seasonwithhalftheherbmixture.Repeatlayeringwithzucchini,herbs,tomatoesandtopwithremainingbreadcrumbmixture.

CoverandpresstheOn/Offbuttontoturntheuniton.Settimeto6hoursandpressLow.SlowcookerwillautomaticallyswitchtoWarmuntilreadytoserve.



�7


Wild Mushroom Ragout

cookingspray

2 ounces(56g)driedmushrooms

(shiitake,porcini)

10 ounces(283g)mixedwild

mushrooms(shiitake,cremini,oyster,

chanterelle)


divided


oil,divided

1½ cups(375ml)mincedshallots

½ cup(125ml)drysherry

1 pound(454g)whitebutton

mushrooms,quartered

1 pound[454g(approximately)]

portobellomushrooms,cutinto


1 redbellpepper,cored,seeded,thinly

sliced

4 greenonions,cutinto¹∕8-inches

(0.3cm)slices

½ cup(125ml)lightlypackedchopped

parsley,divided

1 teaspoon(5ml)thyme



3 tablespoons(45ml)salt-freetomato

paste

1 cup(250ml)chickenorvegetable

stock

Makes 8 cups [2L (8 servings)]

LightlycoatinteriorofceramicpotoftheCuisinart®SlowCookerwithcookingspray.Placedriedmushroomsinsmallbowl;coverwith2cups(500ml)boilingwater.Letstandfor10minutes;drain,reservingsoakingliquid.Removeanddiscardtoughstems;chop.PlaceinceramicpotofCuisinart™SlowCookerwithmixedwildmushrooms.

Heat1tablespoon(15ml)eachbutterandoliveoilina12-inch(30cm)Cuisinart®nonstickskilletovermediumheat.Addshallots;cookuntilsoft,about5minutes.Addsherry;bringtoboil.Cookuntilreducedbyhalf.AddtomushroomsinSlowCooker.

Heat½tablespoon(7ml)eachbutterandoilinsameskillet;cookwhitemushroomsuntilgoldenintwobatches.TransfertoSlowCooker.Brownportobellosinremain-ingbutter/oilin2batches.TransfertoSlowCooker.Addredpepper,greenonions,parsley,thyme,saltandpeppertoslowcooker.Combinetomatopaste,reservedmushroomliquidandchickenstock;stirin.

CoverandpresstheOn/Offbuttontoturntheuniton.Settimeto4hoursandpressLow;SlowCookerwillautomaticallyswitchtoWarmuntilreadytoserve.Serveasasidedishorasatoppingforbruschetta.

Nutritionalinformationperserving:Calories204(42%fromfat)•carb.24•pro.5g•fat10g•sat.fat3g


��

6 60■deSSertS

Ginger Poached Pears

juiceof1lemon

3 cansgingerale

4 stripslemonpeel,2x½"

(5x1.25cm),bitterwhite

pithremoved

12 slices(sizeofaquarter)reshginger

8 mediumpears(Bartlett,Anjou,or

Bosc),slightlyunderripe,butfragrant

–withstems

¼ cup(63ml)choppedcrystallized

ginger

HoneyYogurtCream(recipefollows)

ChocolateGlaze(recipefollows)

No time to fuss with dessert – here is one to fix and forget. Served chilled it is an easy, do-ahead dessert that is healthy too.

Makes 8 servings

Combinelemonjuiceand4cups(1L)waterinamediumbowl.Placethegingerale,lemonpeel,andfreshgingerintheceramicpotoftheCuisinart®SlowCooker;stir.Peelthepears,leavingthestemintact;cutathinslicefromthebottomofeachpearsothatitstandsupright.Aseachpearispeeled,dipintothelemonwatertopreventdarkeningandstanditinthegingerliquidintheslowcooker.

CoverandpresstheOn/Offbuttontoturntheuniton.Settimeto4hoursandpressLow.Whenpearsaretender,turnslowcookeroff.Allowpearstocoolinpoachingliquid.Chillinliquid.(Ifdesired,beforeserving,liquidmaybethickenedtoasyrup-likeconsistencybysimmeringuntilitisreducedbyhalf.)

Toserve,arrangeeachpearonadeepplate(rimmedsoupbowlworkswell).Spoonpoachingliquidoverpears.GarnishwithadollopofHoneyYogurtCream,ChocolateGlazeandsprinklewithchoppedcrystallizedginger.

Nutritionalinformationperserving:Calories174(5%fromfat)•carb.44g.•pro.1g•fat1g

•sat.fat0g•chol.0mg•sod.14mg•calc.43mg•fiber5g

��

6 61■deSSertS

Honey Yogurt Cream

8 ounces(227g)fat-freevanillayogurt

8 ounces(227g)lightsourcream

2-3 tablespoons(30-45ml)honey

1½ teaspoons(7ml)vanillaextract

½ teaspoon(2ml)almondextract

Placevanillayogurtinayogurtstrainerorstrainerlinedwithacoffeefilter.Letdrainfor2hourstoremovewhey;discardwhey.Placestrainedyogurt,sourcream,honey,andextractsinamediumbowl.Whiskuntilsmoothandblended.Keeprefrigerateduntilreadytouse.

Nutritionalinformationperserving(2tablespoons):Calories73(21%fromfat)•carb.12g•pro.3g•fat2g•sat.fat1g


Chocolate Glaze

6 ounces(170g)semisweetchocolate

¼ cup(63ml)unsaltedbutter

2 tablespoons(30ml)lightcornsyrup

Combinetheingredientsina1½-quart(1.4L)Cuisinart®saucepan.Stiroverlowheatuntilmeltedandsmooth.Letcool10minutesbeforeusing.

Nutritionalinformationperserving[1tablespoon(15ml)]:Calories87(64%fromfat)•carb.89g•pro.0g•fat7g•sat.fat4g


Makes about 2 cups (500 ml)

Makes about 1 cup (250 ml)

60

6 6�■deSSertS

Stewed Rhubarb

4 pounds(1.8kg)freshrhubarbstalks,

washedanddried

2 cups(500ml)granulatedsugar

Makes 8 cups (2 L)

Slicerhubarb¼to½-inch(0.6-1.25cm)thick.PlacerhubarbintheceramicpotoftheCuisinart®SlowCookerandstirinthesugar.Letstandatroomtemperaturefor1to2hours,untiltherhubarbgivesupliquid.CoverandpresstheOn/Offbuttontotheturnuniton.Settimeto5hoursandpressLow;SlowCookerwillautomaticallyswitchtoWarmwhencookingtimeiselapsed.

Transfertoresealablecontainersandrefrigerateuntilreadytouse.Usetotopoatmealorasatoppingforvanillaicecream.



61

6 6�■deSSertS

Baked Apples

1 cup(250ml)packedbrownsugar

1 teaspoon(5ml)cinnamon

½ teaspoon(2ml)freshlygratednutmeg

¹∕³ cup(83ml)driedcherriesor

cranberries

¹∕³ cup(83ml)raisins

¹∕³ cup(83ml)sliveredalmonds,

lightlytoasted

6 largebakingapples(Rome,Granny

Smith,Braeburn,orGala)


cutinto¼-inchpieces

½ cup(125ml)applejuiceorcider

Makes 6 servings

Mixbrownsugarwithcinnamonandnutmeginamediumbowl.Setaside¼cup(63ml)sugarmixfortopping.Addcherries,raisinsandalmondsandcombinetomakefilling.

Coreapples¾ofthewaydown.Withamelonballer,scrapeoutasmallcavity[about¼cup(63ml)].Peeltop¹∕³oftheapples.Stuffsomefillingineachcavity.Reserveanyexcessfilling.

PlacepreparedapplesinceramicpotoftheCuisinart®SlowCooker.Sprinkleremainingsugarandspicemixovertops.Doteachwith½teaspoon(2ml)butter.Pourapplejuicearoundedges.CoverandpresstheOn/Offbuttontoturntheuniton.Settimeto4hoursandpressLow.SlowCookerwillautomaticallyswitchtoWarmuntilreadytoserve.

Toserve,placeapplesondessertplates.Topwithanyloosenutsandfruit.Drizzlewithpanjuices.*

*Note:Youcanthickenthecookingjuicestomakeasauce.CarefullystrainliquidintoaCuisinart®1¾-quart(1.7L)saucepan;setovermediumhighheatandboiluntilreducedandthickened.Pouroverapplesorserveontheside.



6�

6 6�■deSSertS

Apple Streusel Cheesecake

½ teaspoon(2ml)+2tablespoons(30ml)butter,divided

1 apple,peeledandcored,cutinquarters

1 tablespoon(15ml)lemonjuice

1½ teaspoons(7ml)groundcinnamon

½ cup(125ml)brownsugar+1tablespoon(15ml),divided

1 cup(250ml)vanillawafersorginger-snapcrumbs(about24cookies),brokenup

16 ounces(454g)lowfatcreamcheese,cutinto1-inch(2.5cm)pieces,atroomtemperature

2 largeeggs

3 tablespoons(45ml)half-and-half

1 tablespoon(15ml)cornstarch

1 teaspoon(5ml)vanilla

Makes one 7-inch (17.5 cm) cheesecake

Lightlycoatthebottomandsidesofa7-inch(17.5cm)springformpanwith½teaspoon(2ml)butter.Insert4-mmslicingdiscinCuisinart®FoodProcessor;cutappletofitlargefeedtube.Placeapplehalvesinfeedtube;usemediumpressuretoslice.Removeapples,tosswithlemonjuice,cinnamonand1tablespoon(15ml)brownsugar;reserve.Wipeworkbowldrywithapapertowel.

InsertmetalbladeinFoodProcessor.Placecookiesinworkbowl,pulsetochop,thenpulverizeintocrumbs.Add2tablespoons(30ml)butterandprocessuntilblended,30seconds.Pressintobottomofspringformpan.Donotwashworkbowl.

Placecreamcheeseandremaining½cup(125ml)sugar.Processuntilsmooth,30seconds;scrapesidesandbottomofworkbowl.Process30secondslonger;scrapeworkbowl.Addeggs,process20seconds,scrapeworkbowl.Addhalf-and-half,cornstarch,andvanilla;processuntilsmooth,20seconds.Pour½thecreamcheesemixtureinthepreparedspringformpan.Topwith½applemixture.Repeat.

PlacetherackintheceramicpotoftheCuisinart®SlowCooker.Placethespringformpanontherack.CoverandpresstheOn/Offbuttontoturntheuniton.Settimeto2½hoursandpressHigh;SlowCookerwillautomaticallyswitchtoWarmwhencookingtimehaselapsed.

Turnoff.LiftthecheesecakefromtheSlowCookerusinghotpadsandplaceonawireracktocoolcompletely.Whencool,placeintherefrigeratorforatleast8hoursbeforeserving.


•chol.89mg•sod.378mg•calc.118mg•fiber1ga

6�

6 6�■deSSertS

Chocolate Ricotta Cheesecake

½ teaspoon(2ml)+2tablespoons

(30ml)butter,divided

¼ cup(63ml)lightlytoasted,finely

choppedhazelnuts

²∕³ cup(167ml)chocolatecookiecrumbs

1 cup(250ml)lowfatricotta

12 ounces(340g)lowfatcreamcheese

½ cup(125ml)granulatedsugar

¼ cup(63ml)unsweetenedcocoa

powder

2 largeeggs

3 tablespoons(45ml)half-and-half

¼ cup(63ml)Frangelico

2 tablespoons(30ml)cornstarch

1 teaspoon(5ml)purevanillaextract

½ cup(125ml)minichocolatemorsels

Makes one 7-inch (17.5 cm) cheesecake

Lightlycoatthebottomandsidesofa7-inch(17.5cm)springformpanwith½teaspoon(2ml)butter.

Combineremainingbutter,choppednutsandcookiecrumbs.Presscrustmixtureintobottomofspringformpan.

Placericotta,creamcheese,sugarandcocoainworkbowlofafoodprocessorandprocess30seconds;scrapesidesandbottomofworkbowl.Processanother30seconds;scrapeworkbowl.Addeggsandprocess20seconds;scrapeworkbowl.Addhalf-and-half,Frangelico,cornstarchandvanilla;process20seconds(ormixusingahand-heldelectricmixer).Pourintopan,sprinklewithchocolatemorselsandswirlintobatter.

PlacetherackintheceramicpotoftheCuisinart®SlowCooker.Placethespringformpanontherack.CoverandpresstheOn/Offbuttontoturntheuniton.Settimeto2hoursandpressHigh;SlowCookerwillautomaticallyswitchtoWarmwhencookingtimehaselapsed.Settimerto30minutes.TurnSlowCookeroffandletcheesecakerestinslowcookerfor30minutes.Oncethecheesecakehasrestedfor30minutesremoveitfromtheSlowCookerusinghotpads,andplaceonawireracktocoolcompletely.Whencool,placeintherefrigeratorforatleast8hoursbeforeserving.

Nutritionalinformationperserving(basedon8slices):Calories366(57%fromfat)•carb.27g•pro.12g•fat24g•sat.fat11g


6�

6 66■deSSertS

Chocolate Terrine

1 pound(454g)bittersweetor

semisweetchocolate,chopped

1½ cups(375ml)half-and-half

4 largeeggs,lightlybeaten

3 tablespoons(45ml)Kahlúa®or

otherliqueur

ChocolateGlaze

Makes 16 servings

Linealoafpan,8½x4½x3inches(21.25x11.25x7.5cm),withaluminumfoil.

Tip:Layasheetoffoilontheoutsideofthepan.Folddowntocoverthesidestheloafpan,thenfolddowntheendsand“pleat”thecorners.Carefullyliftthemoldedfoilofftheoutsideoftheloafpanandfitintotheinsideofthepan.

Placethechocolate,half-and-halfandsaltinaCuisinart®2¾quart(2.7L)saucepan.Cookovermediumheat,stirring,untilchocolatecompletelymeltedandthemixtureissmooth.Removefromheatandletstand10minutes.UsingaCuisinart®Smart-PowerHandMixeronthelowestspeed,addtheeggsandKahlua.Mixuntilblendedandsmooth.Pourthechocolatemixtureintothefoil-linedloafpan.

PlacetheovalrackintotheceramicpotoftheCuisinart™SlowCooker.Add4cups(1L)hotwatertothepot.Placethefilledloafpanontherackinthehotwater.CoverandpresstheOn/Offbuttontoturntheuniton.Settimeto2½hoursandpressHigh.SlowCookerwillautomaticallyswitchtoWarmwhentimehaselapsed.Removeandcoolcompletelyonawirerack.Coverwithplasticwrapandchillforatleast8hours.

Invertontoaplateandunmold,carefullyliftingoffthefoil.Drizzlewithchocolateglaze;refrigeratetosetGlaze.ServewithVanillaCustardSauceandRaspberrySauce.Freshraspberriesorslicedfreshstrawberriesmakeanicegarnish.

Nutritionalinformationperserving(withglaze):Calories281(62%fromfat)•carb.24g•pro.5g•fat22g•sat.fat12g


6�

6 67■

Applesauce

4 pounds(1.8kg)redapples*,washed

2 lemons,juiced

sugar,optional

cinnamon,optional

Makes about 7 cups (1.75 L)

Coreapples,butdonotpeel.Cutinto2-inch(5cm)chunks.Mixlemonjuicewithenoughwatertomake1cup(250ml).

AddtheapplesandwatermixturetoCuisinart®SlowCooker.CoverandpresstheOn/Offbuttontoturntheuniton.Settimeto4hoursandpressLow;SlowCookerwillautomaticallyswitchtoWarmwhencookingtimehaselapsed.

Useapotatomashertosmashapplesforachunkyapplesauce,orpuréetheapplemixtureinceramicpotusingahandblender.Useagentleupanddownmotion,movingthehandblenderthroughouttheceramicpot–donotliftcompletelyoutoftheapplesaucewhileblending.Seasonwithsugarand/orcinnamonifdesired.

*Someapplesaremoreappropriateforapplesauce.Youmayuseallofonevarietyormixtocreateyourownblends.Theymaybepeeledornot.Forapplesauce,trythefollowingredvarieties:McIntosh(blendedwithothers),Elstar,Cortland,Fuji,Gala,Braeburn,Cameo,Criterion,Rome,SierraBeauty,Spartan,Winesap,andYorkImperial.GreenvarietiesgoodforapplesauceincludePippinandGravenstein–theyshouldbepeeledfirst.


•chol.0mg•sod.2g•calc.10mg•fiber4g

Note:TomakeAppleButterfromAppleSauce,stir1½cups(375ml)packedbrownsugarintopuréedAppleSauceinSlowCooker,alongwith1tablespoon(15ml)groundcinnamon,1teaspoon(5ml)groundallspice,1teaspoon(5ml)freshlygratednutmeg,and½teaspoon(2ml)groundcloves.CookonLowwithoutcoveringfor1to3hours(timewilldependonmoistureofapples),untilmixtureisthick.Coolandplaceinjarstostoreinrefrigerator.

deSSertS

66

6 6�■

Apricot Almond Bread Pudding

3 ounces(85g)driedapricots,diced

¼ cup(63ml)Kirschwasser®,brandy

oramaretto

1 teaspoon(5ml)unsaltedbutter


melted,divided

5 cups(1.25L)bread,cutinto½-inch

(1.25cm)cubes

½ cupslicedalmonds,toasted

3 largeeggs

2∕³ cupgranulatedsugar

1 can[12ounces(340g)]fat-free

evaporatedmilk

1 teaspoon(5ml)vanilla

5 cups(1.25L)veryhotwater

Makes 8 servings [2 quarts (1.9 L)]

SoakapricotsinKirschfor½hour;drainandreserveliquor.Cutapieceofalumi-numfoil20inches(50cm)long,andfoldinhalftoapiece10inches(25cm)long.Lightlybutteronesidewith¼teaspoon(1ml)unsaltedbutter;reserve.Cutanotherpieceofaluminumfoilabout24inches(61cm)long.Foldinhalflengthwise,thenfoldinhalfagaintwomoretimestocreateastripabout24inches(61cm)inlengthand2inches(5cm)widetomakea“cradle”;reserve.

Coattheinsideofa2-quart(1.9L)soufflédishwithremaining¾teaspoon(4ml)unsaltedbutter.Layer½ofthebreadcubesonthebottom.Sprinklewithhalftheapricotsandhalfthealmonds.Drizzlewithhalfthemeltedbutter.Repeat.Pourremainingmeltedbutterovertop.

Beateggsandsugaruntilthick,usingaCuisinart®HandMixeronlowspeed.Addmilk,vanillaandreservedKirsch;mixthoroughly.

Poureggmixtureoverbreadlayers.Coverwiththebutteredfoil.Securetightlywithkitchentwine.Setthedishinthecentreofthelongstripoffoldedfoilandbringupthesidestomeet,twistingtogethertoformahandle.PlacetherackintheceramicpotoftheCuisinart®SlowCooker.Toplacethesoufflédishontherack,usethefoilcradletohelpliftthedish,andcarefullylowerthedishintothepotandplaceontherack.Carefullypourhotwaterinbottomofceramicpot.CoverandpresstheOn/Offbuttontoturntheuniton.Settimeto3hoursandpressLow.Removethesoufflédishfromtheslowcookerusingthefoilstripstoliftit.Coolcompletelyonawirerack.

Note:YoumaysubstitutedriedcherriesforthedriedapricotsforaCherryVanillaBreadPudding.



deSSertS

67

6 6�■deSSertS

Chocolate Pudding Cake

1 teaspoon(5ml)unsaltedbutter,room

temperature

¹∕³ cup(83ml)unsaltedbutter,melted

1¼ cups(312)granulatedsugar,divided

1 cup(250ml)unbleached,all-purpose

flour

¼ cups(63ml)+3tablespoons(95ml)

unsweetenedcocoapowder,divided

2 teaspoons(10ml)bakingpowder

¼ teaspoon(1ml)salt

½ cup(125ml)+1tablespoon(15ml)

reducedfatmilk,hot

1½ teaspoons(7ml)vanillaextract

½ cup(125ml)packedlightbrown

sugar

½ cup(125ml)choppedpecans,lightly

toasted

1 teaspoon(5ml)espressopowder

1¼ cups(312m)hotwater

¼ cup[63ml(Kirschwasser®orKahlúa®)

vanillaicecreamorfrozenyogurt

Makes 8 to 12 servings

Lightlycoata2-quart(1.9L)soufflédishwithteaspoonbutter.

Combine¾cup(175ml)granulatedsugarinlargebowlwiththeflour,3tablespoons(45ml)cocoa,bakingpowderandsalt.Addhotmilk,meltedbutter,andvanilla.UsingaCuisinart®HandMixeronlowspeed,beatuntilsmooth.Spreadintopreparedsoufflédish.

Stirtogetherremaining½cup(125ml)granulatedsugar,brownsugar,remaining¼cup(63ml)cocoaandtoastedpecansinsmallbowl;sprinklemixtureevenlyoverbatter.Combinehotwater,espressoandKirschwasser;pouroverbatter.Donotstir.

InsertrackintheceramicpotoftheCuisinart®SlowCooker.Placesoufflédishontherack.CoverandpresstheOn/Offbuttontoturntheuniton.Settimeto3hoursandpressHigh;slowcookerwillautomaticallyswitchtoWarmwhencookingtimehaselapsed.Letstandfor30minutesbeforeserving.

Servewarmorchilledindessertdishes,spooningbothcakeandpudding-likemixtureonbottomintothedish.Addascoopofvanillaicecreamorfrozenyogurt,ifdesired.

Nutritionalinformationperserving(basedon12servings):Calories394(30%)fromfat•carb.65g•pro.4g•fat14g•sat.fat6g


6�

6 70■deSSertS

French Vanilla Rice Pudding

cookingspray

2 cups(500ml)Arboriorice,uncooked

5 cans[12ounces(340g)each]fatfree

evaporatedmilk(notreconstituted)

2 cans[14ounces(397g)each]lite

coconutmilk

½ cup(125ml)water

1²∕³ cups(415ml)granulatedsugar

1 vanillabean,slitinhalflengthwise

1 tablespoon(15ml)purevanilla

extract

Makes 18 servings

LightlycoattheinterioroftheceramicpotoftheCuisinart®SlowCookerwithcook-ingspray.Addrice.Stirinmilksandsugar.Scrapeinseedsandaddpodofvanillabean.

CoverandpresstheOn/Offbuttontoturnuniton.Settimefor4hoursandpressLow;slowcookerwillautomaticallyswitchtoWarmwhencookingtimehaselapsed.Removeanddiscardvanillabean,stirinvanillaextract.

Servewarm.Chillleftoverricepuddinginabowl,coveredwithasheetofplasticwrapplacedirectlyonthesurface,topreventaskinfromforming.

Nutritionalinformationperserving[²/3cup(166ml)]:Calories202(11%fromfat)•carb.36•pro.8g•fat3g•sat.fat2g


6�

6 71■deSSertS

Peach Cobbler

2 pounds(1kg)freshpeaches,skinned,

(orfrozenanddefrosted)cutinto


¼ cup(63ml)packedbrownsugar

1 tablespoon(15ml)instanttapioca

1 teaspoon(5ml)groundginger

2 cups(500ml)preparedgranola,

withoutfruit

2 tablespoons(30ml)meltedunsalted

butter

cookingspray

Makes 8 servings


Placepeachesinalargebowl.Combinebrownsugarwithtapiocaandginger.Tosswithpeaches.Mixgranolawithmeltedbutterandstir1½cups(375ml)intopeaches.Reserve½cup(250ml)fortopping.Lightlycoata2-quart(1.9L)soufflédishwithcookingspray.Transferpeachmixturetosoufflédish;topwithremaining½cup(125ml)ofgranola.Setthedishinthecentreofthelongstripoffoldedfoilandbringupthesidestomeet,twistingtogethertoformahandle.

PlacethecookingrackintheceramicpotoftheCuisinart®SlowCooker.Setsoufflédishonrackbyusingthefoilcradletohelpliftthedish,andcarefullylowerthedishintothepotandplaceontherack.

CoverandpresstheOn/Offbuttontoturntheuniton.Settimeto5hoursandpressLow.SlowCookerwillautomaticallyswitchtoWarmuntilreadytoserve.

RemovethesoufflédishfromtheSlowCookerusingthefoilstripstoliftit.Servewithfreshlywhippedcream,icecreamorvanillayogurt.

Nutritionalinformationperserving:Calories257(27%fromfat)carb.46g•pro.4g•fat8g•sat.fat5g


70

6 7�■deSSertS

Winter Fruit Crisp

Fruit

cookingspray

7 ounces(198g)mixeddriedfruits

(apples,pears,apricots,driedplums)

2 largeGoldenDeliciousapples,peeled,

coredandcutinto1∕8-inch(0.3cm)

squares

3 Boscpears,peeled,coredandcutinto1∕8-inch(0.3cm)squares

1 cup(250ml)driedcranberries

1 wholecinnamonstick

gratedzestofoneorange

½ cup(125ml)sugar

1 tablespoon(15ml)chopped

crystallizedgingeror1teaspoon

(5ml)groundginger


1 tablespoon(15ml)darkrumor

brandy

1 teaspoon(5ml)purevanillaextract

Crumb Topping

1 cup(250ml)unbleached,

all-purposeflour

1 cup(250ml)uncookedoats,

quickorregular

¾ cup(188ml)packedbrownsugar



softened(1½sticks)

Makes 8 to 12 servings [7 cups (1.75 L)]

LightlycoattheinterioroftheceramicpotoftheCuisinart®SlowCookerwithcook-ingspray.Cutanylargepiecesofdriedfruitinto1-to2-inch(2.5-5cm)pieces;placeinpreparedSlowCooker.Adddriedfruits,apples,pearsandcranberries;stirgently.Addcinnamon,orangezest,sugar,ginger,nutmeg,rumandvanilla;stirgentlytocombine.

Placetheflour,oats,brownsugar,andnutmeginamediumbowl;stir.Addthebutterandknead,usingfingers,untilthemixtureresembleslargecrumbs.Sprinklethiscrumbtoppingoverfruit,pattingitdownlightly.CoverandpresstheOn/Offbuttontoturntheuniton.Settimeto4hoursandpressLow;SlowCookerwillautomaticallyswitchtoWarmwhencookingtimehaselapseduntilreadytoserve.Whendone,fruitswillbetenderandbubblingandtoppingwillbelightlybrowned.

Servewarmwithicecreamorfrozenyogurt.



71

6 7�■

WARRANTY LIMITED THREE-YEAR WARRANTY

ThiswarrantysupersedesallpreviouswarrantiesonthisCuisinart®product.Thiswarrantyisavailabletoconsumersonly.YouareaconsumerifyouownaCuisinart®

productthatwaspurchasedatretailforpersonal,familyorhouseholduse.Thiswarrantyisnotavailabletoretailersorothercommercialpurchasersorowners.

WewarrantthatthisCuisinart®productwillbefreeofdefectsinmaterialorwork-manshipundernormalhomeuseforthreeyearsfromthedateoforiginalpurchase.

Forwarrantypurposes,wewouldliketosuggestthatyouregisteryourproducton-lineatwww.cuisinart.catofacilitateverificationofthedateoforiginalpurchase.However,shouldyounotwishtoregisteron-linewerecommendtheconsumertomaintainoriginalreceiptindicatingproofofpurchase.Intheeventthatyoudonothaveproofofpurchasedate,thepurchasedateforpurposesofthiswarrantywillbethedateofmanufacture.

WhencallingourAuthorizedServiceCentreforinwarrantyservicepleasemakereferencetoyourmodelnumberandthemanufacturingdatecode.Thisinformationcanbefoundintheratingareaonthebodyorunderneaththebaseofyourunit.ThemodelnumberwillfollowthewordModel:PSC650C.Themanufacturingdatecodeisa4or5digitnumber.Example,70630woulddesignateyear,month&day(2007,June30th).

IfyourCuisinart®productshouldprovetobedefectivewithinthewarrantyperiod,wewillrepairitor,ifwethinkitnecessary,replaceit.Toobtainwarrantyservice,pleasecallourConsumerServiceCentretoll-freeat1-800-472-7606orwriteto:

Cuisinart Canada100 Conair ParkwayWoodbridge, Ont. L4H 0L2

Tofacilitatethespeedandaccuracyofyourreturn,pleasealsoenclose$10.00forshippingandhandlingoftheproduct.Pleasealsobesuretoincludeareturnaddress,descriptionoftheproductdefect,productserialnumber,andanyotherinformationpertinenttotheproduct’sreturn.Pleasepaybychequeormoneyorder.

NOTE:ForaddedprotectionandsecurehandlingofanyCuisinart®productthatisbeingreturned,werecommendyouuseatraceable,insureddeliveryservice.Cuisinartcannotbeheldresponsibleforintransitdamageorforpackagesthatarenotdeliveredtous.Lostand/ordamagedproductsarenotcoveredunderwarranty.

YourCuisinart®producthasbeenmanufacturedtostrictspecificationsandhasbeendesignedforusewithCuisinart®authorizedaccessoriesandreplacementpartsforyourmodel.

7�

6 7�■

Thesewarrantiesexpresslyexcludeanydefectsordamagescausedbyaccessories,replacementpartsorrepairserviceotherthanthosethathavebeenauthorizedbyCuisinart.Thesewarrantiesexcludeallincidentalorconsequentialdamages.

BEFORE RETURNING YOUR CUISINART PRODUCTImportant:IfthenonconformingproductistobeservicedbysomeoneotherthanCuisinart’sAuthorizedServiceCentre,pleaseremindtheservicertocallourConsumerServiceCentretoensurethattheproblemisproperlydiagnosed,theprod-uctservicedwiththecorrectparts,andtoensurethattheproductisstillunderwarranty.

7�

6

IB-7515-CAN

©2007 CuisinartCuisinart® is a registered trademark of Cuisinart

100 Conair Parkway, Woodbridge, Ontario

L4H 0L2 Consumer Call Centre E-mail:

[email protected] in China

07CC25090

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