Cook & Hold CSC650U
Congratulations on your purchase of the Cuisinart Cook & Hold. For over 30 years Cuisinart’s aim has been to produce the very finest kitchen equipment so that cooks at home as well as professional chefs have the tools to express their creativity. All Cuisinart products are engineered for exceptionally long life, and designed to be easy to use as well as to give excellent performance day after day.That is why they have come to be regarded as the defining machines in their field by chefs across the world.
Contents Product Description . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 Safety Cautions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 Instructions for Use . . . . . A Cooking with the timer . . B Cooking without the timer. C Hints & tips . . . . . . . . D Adapting your recipies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Product Description Glass Lid with Stainless Steel Rim and Chrome Plated Handle Ceramic Pot Ceramic Handle Stainless Steel Housing ‘‘HOLD’’ Indicator Light ‘‘HOLD’’ Indicator Light Chrome Plated Handle Temperature Dial Timer Dial 5
Carefully read all the instructions thoroughly before using the appliance and keep in a safe place for future reference Safety Cautions Always follow these safety cautions when using this appliance to avoid personal injury or damage to the appliance. This appliance should be used only as described within this instruction book. ß The lid and bowl can be removed for washing manually or within a dishwasher. ß Do not immerse the heater base in water or put it in a dishwasher.
ß Do not use the Cook and Hold if it has fallen or shows signs of damage. Discontinue use immediately. (Cuisinart Conair “After Sales Service” section). ß No repair can be carried out by the user. Return the Cook and Hold to the ‘Cuisinart Service Centre’ for inspection or repair or replacement. (See ‘UK After Sales Service’ section). ß Use this appliance for cooking only as described within these instructions for use. Retain these for future reference.
ß When hot, never place the ceramic pot directly on a table or work surface. ß Never heat ceramic pot when it is empty. ß Do not touch sides of the ceramic pot or the housing whilst food is cooking. ß Always use the handles and oven gloves when removing the lid or ceramic pot from the housing base after cooking. ß The ceramic pot should always be at least half full for best cooking results; however, the appliance should never be more than 3 quarters full or approximately 4cm from the top rim.
Instructions for Use Before using this appliance, ensure the ceramic pot, cooking rack and lid are cleaned and dry. A Cooking with the timer ß Place the housing base on a flat, clean and dry surface. Place the ceramic pot in the housing base. ß Fill the ceramic pot with desired ingredients. Place the lid on top of the ceramic pot and plug the unit into the mains. ß Set the desired time by turning the timer dial to the recommended cooking time: 1-8 hours using half hour increments.
ß The appliance will continue to stay in ‘Hold’ mode until it is turned off, by turning the temperature dial to the ‘Off’ position. ß Lift the ceramic pot by using the ceramic handles. Cooking times will vary depending on the meat and personal taste, however, follow the table below as a guide for cooking temperatures and time: Joint Beef,lamb,veal or venison Weight (kg) Temperature Time (hours) 1.25-1.5 Low High Low High High High High High High 4-8 3-6 7-8 5-8 3-4 5-6 3-4 3-5 4-6 1.6-2.
B Cooking without the timer Using the ‘Low’ temperature setting without the timer is to be used only for recipes that require a constant ‘Low’ temperature. ß Place the housing base on a flat, clean and dry surface. Place the ceramic pot in the housing base. ß Fill the ceramic pot with desired ingredients. Place the lid on top of the ceramic pot and plug the unit into the mains. ß Turn timer dial anticlockwise to the ‘On’ position.
C Hints and Tips ß Before food is added, the ceramic pot can be lightly coated with cooking spray so cooked foods release more easily. ß In general, cooking for 1 hour on ‘High’ is the equivalent of cooking for 2 hours on ‘Low’ ß If you are not ready to serve the meal as soon as the food is cooked, the appliance will ‘Hold’ food at the perfect temperature until you are ready to serve. ß Each time the lid is removed, heat will be lost and will add 15-20 minutes to your cooking time.
ß The Cook & Hold is perfect for foods that require long slow simmering such as soups, stocks, stews and dried beans ß The Cook & Hold is the perfect way to cook items that require a ‘Bain Marie’. We recommend using hot water and cooking on ‘High’ for most of these recipes. ß Root vegetables such as carrots and potatoes will take longer to cook. Either cut into small pieces or place on the bottom of the ceramic pot.
D Adapting your recipes ß 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 end up with more than when you began. ß In most cases, all ingredients can go in the ceramic pot at once and can cook all day on a ‘Low’ setting. While it is not necessary to brown or sauté vegetables (onion, carrots, celery, peppers etc), it will add to the flavour.
Meat Cuts Guide for Slow Cooking Meat/ Fish Chicken/ Turkey/ Duck Cuts Portions Thighs,Breast joints,Quarters, Drumsticks Beef Joints Brisket,Topside,Silverside Minced Steak Fish Fillets Lamb Joints Braising/Stewing Leg,shoulder, middle neck Shanks Minced Steaks Pigeon/ Pheasant/ guinea fowl Whole Pork Chops Joints Knuckle,Shoulder,Collar Gammon Minced Steak Rabbit Pieces Veal/Venison Pieces Stewing Stewing 15
Cleaning & Maintenance ß Before first use and after every use, clean each part thoroughly. ß Unplug your appliance and allow it to cool before cleaning. ß Place ceramic pot, cooking rack and lid in the dishwasher or wash with warm soapy water. ß If food sticks to the side of the ceramic pot, fill with warm soapy water and allow to soak before cleaning. ß If scouring is necessary, use a non abrasive cleanser or liquid detergent with a nylon pad or brush.
UK Guarantee ß This Cuisinart appliance is guaranteed for domestic consumer use for 5 years. ß The guarantee covers defects under normal use from date of purchase and ceases to be valid in the event of alteration or repair by unauthorized persons. ß If the appliance does not perform satisfactorily due to defects of material or manufacture, it will be repaired or replaced by the manufacturer (see UK after sales service for details).
UK Wiring Instructions ß Your Cuisinart Cook and ‘Hold’ includes a BS 13 amp moulded (fused) mains plug on the supply cord.
UK After Sales Service For further advice on using your Cuisinart Cook and Hold and other products in the Cuisinart range, contact the Cuisinart Customer Care Line on 0870 240 6902 (09:00 to 17:00 hrs Monday to Friday) or, alternatively, email your enquiry to support@cuisinart.co.uk In Guarantee Return the product to the Cuisinart Service Centre at the following address: Cuisinart Service Centre P.O.
Recipes Stocks and Sauces Apple Sauce . . . . Brown Beef Stock . Chicken Stock . . . Tomato Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22 23 24 25 Caramelized Onion Soup . . . . . . . . .
Main Meal Chicken Cacciatore . . . . . . . . . . . . . . . . . . . . Chilli Con Carne . . . . . . . . . . . . . . . . . . . . . Dilled Pot Roast . . . . . . . . . . . . . . . . . . . . . . Lamb Shanks with White Beans and Sun-Dried Tomatoes . Mediterranean Seafood Stew . . . . . . . . . . . . . . . Penne Lasagna . . . . . . . . . . . . . . . . . . . . . . . Wild Mushroom Ragout. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Apple Sauce Juice 2 lemons 1.8kg apples, e.g. Gala or Braeburn Sugar, optional Cinnamon, optional ß Mix the lemon juice with enough water to make 750 ml and pour into the ceramic pot. ß Core but do not peel the apples and cut them into 5 cm chunks. ß Add the apples to the lemon and water mixture, cover and cook on ‘Low’ for 4 hours. ß When cooked and the slow cooker has switched to ‘Hold’, use a potato masher to mash the apples for a chunky sauce, alternatively or blend for a smooth sauce.
Brown Beef Stock Makes 1.8 litres 1.1kg beef and/or veal bones 450g stewing steak, cut into 2.5cm cubes 2 large carrots, peeled and cut into 8cm lengths 2 sticks celery, cut into 8cm lengths 2 large onions, peeled and quartered 2 tbsp olive oil or vegetable oil 6 chives 6 sprigs parsley 6 sprigs thyme 3 cloves garlic, peeled 12 peppercorns ß Preheat oven to 220°C/ 425°F, Gas Mark 7. Arrange the bones, beef cubes and vegetables in a shallow roasting pan. Drizzle with oil and toss to coat.
Chicken Stock Makes 1.8 litres 1.8kg chicken wings 2 medium onions, peeled and quartered 2 sticks celery, cut into 5cm lengths 2 carrots, cut into 5cm lengths 2 leeks, trimmed, halved lengthways and cleaned 2 parsnips, peeled and cut into 5cm lengths 2 bay leaves 12 black peppercorns 3 sprigs parsley 3 sprigs thyme 2.4 litres water ß Rinse and drain the chicken and place in the ceramic pot along with the onions, celery, carrots, leeks, parsnips, bay leaves, peppercorns, parsley and thyme.
Tomato Sauce 1 tbsp extra virgin olive oil 450g onions, peeled and finely chopped 350g carrots, peeled and chopped 4 sticks celery, peeled and finely chopped 3 cloves garlic, peeled and finely chopped 1 tbsp dried basil 1/2 tbsp dried marjoram 1/2 tbsp dried oregano 2 cans 800g Italian plum tomatoes 2 x 350g jars tomato paste 3 tbsp tomato puree 100ml dry white wine or vermouth pinch of salt ß Heat the oil in a frying pan over a medium heat. Add the chopped onions, carrots, celery and garlic.
Caramelized Onion Soup Serves 6 1.8kg onions, peeled and sliced 2 tbsp melted unsalted butter 2 tbsp extra virgin olive oil 11/2 tsp salt 2 tbsp plain flour 1 tbsp brown sugar 1.35 litre hot meat stock 2 tbsp Port ß Combine the onions, butter, olive oil and salt in the ceramic pot. Cover and cook on ‘High’ for one hour. Reduce the heat to ‘Low’ and cook for 5-6 hours, until nicely browned, stirring every hour to ensure the onions brown evenly. ß When the onions are done, sprinkle in the flour and sugar.
Curried Butternut Squash & Apple Soup Serves 6 25g unsalted butter 250g chopped onions 50g thinly sliced celery 1 tbsp curry powder 1/2 tsp ginger 1.35kg butternut squash, cut into 2.5cm cubes 450g apples, peeled, cored and cut into wedges 50g white rice 1.3 litre chicken stock Salt and freshly ground pepper ß Melt the butter in a frying pan. Add the onions and celery and fry over a medium heat for 2-3 minutes, or until the vegetables begin to soften. Place in the ceramic pot.
Split Pea Soup Serves 6 2 tbsp olive oil 6 rashers streaky bacon, finely chopped 1 leek, trimmed, cleaned and thinly sliced 1 celery stick, finely chopped 225g split dried green peas, soaked overnight in cold water 1 litre ham or chicken stock 1/2 tsp mixed herbs Salt and freshly ground black pepper 4 tbsp double cream ß Heat the oil in a large saucepan over a medium heat. Cook the bacon, leek and celery for approximately 5 minutes, stirring occasionally.
Tomato Soup Serves 8 4 x 400g cans chopped tomatoes, drained. 3 cloves garlic, peeled and chopped 1 large onion, peeled and chopped 2 medium carrots, peeled and chopped 2 medium stalks celery, trimmed and chopped 1 litre chicken or vegetable stock 1 bay leaf 1 tsp dried basil 1/2 tsp thyme ß Place the tomatoes, garlic, onion, carrots and celery in the ceramic pot. ß Add the stock, bay leaf, basil and thyme. Cover & cook on ‘Low’ for 5 hours or until the vegetables are tender.
‘Almost’ baked potatoes 4 baking potatoes, approximately 275g each, scrubbed and dried 1 tsp good quality olive oil ß Prick each potato several times with a fork. Rub each with 1/4 tsp of the oil. Place the rack in the ceramic pot, evenly space the potatoes on the rack. ß Cover and cook on ‘Low’ for 7 hours, until the potatoes are tender. When the Cook & Hold switches to ‘Hold’ the potatoes are ready to serve.
New Potatoes with Rosemary 1.8kg new potatoes, washed but left whole 2 tbsp extra virgin olive oil 3 tbsp finely chopped fresh rosemary 3 cloves garlic, peeled and crushed Salt and freshly ground black pepper ß Place the potatoes in the ceramic pot. Pour over the olive oil, sprinkle over the rosemary and garlic and season well. ß Cover and cook on ‘Low’ for 4 hours. ß Once the Cook & Hold switches to ‘Hold’ the potatoes will be ready to serve.
Ratatouille 6 tbsp olive oil 1 large onion, peeled and sliced 2 cloves garlic, peeled and crushed 1 large yellow pepper, cored deseeded and cut into 1.5cm cubes 1 large red pepper, cored deseeded and cut into 1.5cm cubes 1 large green pepper, cored deseeded and cut into 1.5cm cubes 1 aubergine, cut to 1.5cm cubes 3 courgettes, cut into 1.
Spinach, Gruyere & Artichoke Dip 450g frozen spinach, thawed 2 x 390g cans artichoke hearts, drained and quartered 1 clove garlic, peeled and chopped 25g shallots, peeled and chopped 450g reduced-fat cream cheese, cut into 2.5cm pieces 4 tbsp evaporated fat-free milk 75g Gruyere cheese, shredded 50g Parmesan, grated 1/2 tsp Tabasco® or other hot sauce, or to taste ß Brush a suitably sized soufflé dish lightly with olive oil or coat with cooking spray.
Chicken Cacciatore 350g onions, peeled and cut vertically in 1.5cm slices 1 green pepper, cored, deseeded and cut in 1.5cm thick slices lengthways 1 red pepper, cored, deseeded and cut to 1.5cm slices lengthways 1 yellow pepper, cored, deseeded and cut to 1.5cm thick slices lengthways 5 cloves garlic, peeled 2 x 400g cans diced tomatoes, drained juices discarded 4 tbsp tomato puree 4 tbsp white vermouth or dry white wine 11/2 tsp oregano 1 tsp basil 2 tbsp extra virgin olive oil 1.
ß Heat one tbsp oil in a saucepan over a medium-high heat. Add half the chicken and cook for 3 minutes on each side until brown. Transfer to a plate and repeat with the remaining chicken. ß Add the remaining oil and cook the mushrooms in a single layer until golden brown on each side, about 3 minutes per side. Add the mushrooms to the vegetable mixture. ß Arrange half the chicken thighs in the ceramic pot, top with half the vegetable mixture.
Chilli Con Carne Serves 10-12 Cooking spray 2 tsp good quality olive oil 675g onions, peeled and finely chopped 6 cloves garlic, peeled and crushed 1.35kg lean mince beef 6 green chillies, deseeded and finely chopped 11/2 tbsp oregano 11/2 tbsp cumin 1 tbsp paprika 1 red pepper, cored, deseeded and chopped 1 green pepper, cored, deseeded and chopped 1 yellow pepper, cored, deseeded and chopped 2 x 400g cans chopped tomatoes 150g tomato puree 3 tbsp red wine vinegar 3 x 400g cans kidney beans, drained.
ß In the same frying pan, heat the remaining oil, cook the mince until evenly browned. ß Season well and add the chillies, oregano, cumin and paprika. ß Cook over a low heat until spices are fragrant. Transfer meat mixture to the ceramic pot. ß Add the sliced peppers, tomatoes, tomato puree and red wine vinegar. ß Cover and cook on ‘Low’ for 6 hours. 1 hour before serving, turn the heat to ‘High’. Stir in the beans, cover and cook until heated through.
Dilled Pot Roast Serves 8 50g plain flour 1.8kg beef roast, brisket or rump 2 tsp vegetable oil 3 tbsp Dijon mustard 3 onions, peeled and cut into eighths 3 carrots, peeled and cut into 2.5cm slices 2 celery stalks, with trimmed and cut to 2.
ß Season the flour and rub over the beef, shaking off any excess. ß Heat the oil in a frying pan over a medium-high heat and brown the beef on all sides. Transfer to a plate and allow to cool for a few moments. Rub the mustard evenly over all sides of the beef. ß Place the onions, carrots, celery, garlic, dill and peppercorns in the ceramic pot. Top with the mustard coated beef. Pour in the stock and vinegar and cook on ‘Low’ for 8 hours.
Lamb Shanks with White Beans & Sun Dried Tomatoes Serves 4 450g dried cannellini beans 4 lamb shanks, approximately 350g each 1 tbsp extra virgin olive oil 225g onions, peeled and chopped 2 cloves garlic, peeled and chopped 200g oil packed sun dried tomatoes, drained and slivered 1 tbsp oil, from the sun dried tomatoes 2 tsp rosemary 350ml chicken stock 125ml white vermouth or dry white wine Salt and freshly ground black pepper ß Soak the beans over night in water following the pack guidelines.
ß Stir the onion mixture in the ceramic pot along with the beans. Add the sun dried tomatoes, sun dried tomato oil and rosemary. Tuck the browned lamb shanks into the bean mixture. Add the stock and wine, cover and cook on ‘Low’ for 6 hours. ß When the Cook & Hold switches to ‘Hold’, remove the lamb shanks, Mash some of the beans if desired and serve one lamb shank per person on a bed of beans.
Mediterranean Seafood Stew 225g small new potatoes, skin on, whole 4 cloves garlic, peeled ad minced 2 large onions, peeled, cut in quarters with the root ends intact 2 tbsp extra virgin olive oil 2 x 400g cans diced tomatoes, juices drained 150g tomato paste 250ml fish stock 250ml dry white wine or vermouth Pinch saffron stands 1 tsp dried basil 1 bay leaf 1/2 tsp peppercorns 1 small bulb fennel (approximately 225g) trimmed and cut into 2 cm slices 5 whole sprigs of fresh parsley 18 mussels, scrubbed 12 sc
ß Place the potatoes, garlic, onions and olive oil in the ceramic pot. Stir gently to combine. Add the tomatoes, tomato paste, stock, wine, saffron and dried basil. ß Place the bay leaf, pepper and parsley in a piece of muslin 12.5cm x12.5cm and tie securely, place in the ceramic pot. ß Cover and cook for 7 hours on ‘Low’. When the appliance switches to ‘Hold’, the sauce can be kept at serving temperature until 1 hour before serving. ß Raise the heat to ‘High’, and add the fennel slices.
Penne Lasagne 150g freshly grated parmesan 425g ricotta cheese 450g grated mozzarella, 50g set aside for topping 3 tsp extra virgin olive oil 225g closed cup mushrooms, cleaned and sliced 450g frozen spinach, thawed and drained until very dry 1 large onion, peeled and finely chopped 4 cloves garlic, peeled and crushed 225g minced turkey 4 x 400g cans diced tomatoes, juices drained and separated 450g tomato sauce for pasta 350g penne, par-cooked for 5 minutes, drained and cooled 2 tsp dried basil 1 tsp orega
ß Heat the remaining oil and brown the turkey. Transfer to the bowl with the onions, stir in 1 can of the tomatoes and set aside. ß Combine the tomato sauce with the remaining diced tomatoes, penne, basil and oregano. ß Lightly coat the interior of the ceramic pot with cooking spray. ß Using 1/3 of the pasta mixture make a layer on the bottom of the pot. Spread the meat mixture evenly over the pasta and cover with 1/2 the cheese mixture.
Wild Mushroom Ragout Serves 8 Cooking spray 50g dried mushrooms e.g. Shiitake or porcini 275g mixed wild mushrooms, e.g. Shiitake, Cremini, Oyster 3 tbsp unsalted butter, divided 3 tbsp extra virgin olive oil, divided 175g shallots, peeled and finely chopped 125ml dry sherry 450g white button mushrooms, quartered 450g Portobello mushrooms, cut in 1.
ß Lightly coat the interior of the ceramic pot with the cooking spray. ß Place the dried mushrooms in a small bowl and cover with 500ml boiling water. Leave to stand for 10 minutes. Drain and reserve the liquid. ß Remove and discard the tough stems, and chop. Place in the ceramic pot and mix with the wild mushrooms. ß Heat 1 tbsp each butter and olive oil in a frying pan and heat over medium heat. Add the shallots and cook until softened, approximately 5 minutes. ß Add the sherry and bring to the boil.
Ginger poached pears Serves 8 Juice of 1 lemon 3 cans ginger ale Zest of half a lemon 3 cm piece fresh ginger, peeled and thinly sliced 8 medium pears, slightly under ripe but fragrant, with stems 50g chopped crystallized ginger ß Combine the lemon juice with 900ml water in a bowl. Place the ginger ale, lemon zest and fresh ginger in the ceramic pot. ß Peel the pears, leaving the stem intact and cut a thin slice from the bottom of each pear so that they stand upright.
Stewed Rhubarb 1.8kg fresh rhubarb, washed and dried 500g granulated sugar ß Slice the rhubarb into 1-1.5cm pieces. ß Place the rhubarb in the ceramic pot and stir in the sugar. ß Leave to stand at room temperature for 1-2 hours, until the rhubarb gives up liquid. ß Cover and cook on ‘Low’ for 4-5 hours. Serve with vanilla ice cream.
Baked Apples 200g brown sugar 1 tsp cinnamon 1/2 tsp nutmeg 50g dried cranberries 50g raisins 75g flaked almonds, lightly toasted 1 tbsp unsalted butter 6 medium-large baking apples e.g. granny smith, Braeburn 120ml apple juice or cider ß Mix the brown sugar with cinnamon and nutmeg in a medium bowl. Set aside 4 tbsp for topping. ß To make the filling, add the cranberries, raisins and almonds to the remaining sugar mixture and stir well to combine.
French Vanilla Rice Pudding Cooking spray 400g Arborio rice, uncooked 4 x 410g cans evaporated milk 2 x 400ml cans reduced fat coconut milk 120ml water 375g granulated sugar 1 vanilla pod 1 tbsp vanilla extract ß Lightly coat the interior of the ceramic pot with the cooking spray. Add the rice and stir in the milks, sugar and water. Slit the vanilla pod in half lengthways and scrape out the seeds and add both to the ceramic pot. ß Cover and cook on ‘Low’ for 4 hours.
Peach Cobbler 900g fresh peaches, skinned, stoned and cut into 1.5cm slices 50g brown sugar 1 tbsp tapioca 1 tsp ground ginger 25g unsalted butter, melted 200g rolled oats Cooking spray ß Place the peaches in a large bowl. Combine brown sugar with tapioca and ginger and toss with the peaches. ß Mix the rolled oats with the melted butter and stir 1/2 of the mixture into the peaches. Reserve the rest for the topping. ß Lightly coat the interior of a large soufflé dish with cooking spray.
Winter Fruit Crisp Serve 8-12 Cooking spray 200g mixed dried fruits e.g. apricots, plums, sultanas etc 2 large Golden Delicious apples, peeled, cored and cut into 0.
ß Lightly coat the interior of the ceramic pot with cooking spray. ß Cut any large pieces of dried fruit into 2.5cm pieces and place in the prepared ceramic pot. Add the apple, pears and cranberries and stir gently. Add the cinnamon, orange zest, sugar, ginger, nutmeg, rum and vanilla and stir gently to combine. ß Place the flour, oats, brown sugar and nutmeg in a medium bowl and stir. Add the butter and rub together using your finger tips until the mixture resembles large crumbs.
Apple Streusel Cheesecake 1/2 tsp butter 1 apple, peeled, cored and cut in half and sliced 1 tbsp lemon juice 1 1/2 tsp ground cinnamon 1 tbsp brown sugar 2 tbsp butter, divided 24 ginger biscuits, broken into crumbs 450g low fat cream cheese, cut into 2.5cm pieces, at room temperature 100g brown sugar 2 large eggs 3 tbsp single cream 1 tbsp cornflour 1 tsp vanilla essence ß Lightly coat the bottom of an 18cm (7inch) spring form cake tin with 1/2 tsp butter.
ß Add the cream, cornflour and vanilla and mix until smooth. Pour half the cream mixture onto the biscuit crumb in the cake tin. Top with half the apple and then repeat the layers. ß Place the rack in the ceramic pot and place the tin on top. Cover and cook on ‘High’ for 21/2 hours. Turn off, and using oven gloves transfer the cheesecake to a wire rack to cool completely. When cool, place in the refrigerator for at least 8 hours before serving.
Chocolate Pudding Cake 1 tsp + 75g unsalted butter, room temperature 275g granulated sugar, divided 115g plain flour 7 tbsp cocoa powder 2 tsp baking powder 1/2 tsp salt 110ml hot semi skimmed milk 1 1/2 tsp vanilla extract 50g light brown sugar 60g chopped pecans, lightly toasted 340ml hot water 55ml Kahlua ß Lightly coat a suitably sized soufflé dish with 1 tsp butter. ß Combine175g granulated sugar, in a large bowl with the flour, 3 tbsp cocoa powder, baking powder and salt.
ß Stir together the remaining granulated sugar, brown sugar, remaining cocoa and toasted pecans in a small bowl. Sprinkle the mixture evenly over the batter. Combine the hot water and Kahlua and pour over the batter, do not stir. ß Insert the rack in the ceramic pot and place the soufflé dish on the rack. Cover and heat on ‘High’ for 3 hours. Leave to stand for 30 minutes before serving. Serve warm or chilled with ice cream.
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