INSTRUCTION BOOKLET Cuisinart® Electric Pressure Cooker CPC-600 Series For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
IMPORTANT SAFEGUARDS cord or plug or after the appliance malfunctions or has been damaged in any manner. Return appliance to the nearest authorized service facility for examination, repair, or electrical or mechanical adjustment. 14. Do not let cord hang over edge of table or counter, or touch hot surfaces. 15. Use of accessories not specifically recommended by Cuisinart may cause damage to unit. 16. Do not use outdoors. 17. Do not use under hanging cabinets; steam from pressure release may cause damage.
If an extension cord is used, the marked electrical rating of the extension cord must be at least as great as the electrical rating of the appliance, and 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. CONTENTS Important Safeguards........................... 2 Special Cord Set Instructions............... 2 Parts and Features................................ 3 Before First Use..................................
BEFORE FIRST USE limit valve, which can cause excess pressure to develop. Always use at least ½ cup liquid when pressure cooking. Remove any packaging materials and promotional labels from your electric pressure cooker. Be sure all parts have been included before discarding any packaging materials. You may want to keep the box and packing materials for use at a later date. 3.
select Low or High Pressure function. 1. Natural Pressure Release – Following pressure cooking, allow the unit to remain on Keep Warm. The pressure will begin to drop – time for pressure to drop will depend on the amount of liquid in the pressure cooker and the length of time that pressure was maintained. Natural Pressure Release will take from 12 to 30 minutes. During this time cooking continues, so it is recommended for certain cuts of meats and some desserts.
SAFETY FEATURES WARNING: USE EXTREME CAUTION WHEN RELEASING PRESSURE. USE TONGS OR SIMILAR UTENSIL TO PULL HANDLE OF PRESSURE LIMIT VALVE FORWARD. There are seven safety devices installed in the pressure cooker to assure its reliability. 1. Open-and-Close Lid Safety Device The appliance will not start pressurizing until the lid is closed and locked properly. The lid cannot be opened if the appliance is filled with pressure. When the red float is completely down, turn the lid clockwise and lift to remove.
upwards. Rinse with warm water, and dry. 5. Rinse the upper and underside of the lid with warm water, including the air escape on the underside and the float valve on top. Dry completely, and replace pressure limit valve. 6. To clean sealing ring assembly, carefully remove flexible sealing ring and clean with a dampened cloth or micro fiber cloth. Do not use chemical cleaners. Wash metal plate with warm water, dry thoroughly and replace sealing ring. 7.
TROUBLESHOOTING Symptom Possible Reasons The sealing ring assembly is not properly installed in lid. Re-install the sealing ring assembly as instructed in INSTRUCTIONS FOR USE, # 3. The float is seized by the push rod. Push the rod with hands. The float is still up. Press the float down. No sealing ring was installed. Install the sealing ring. Food residue on sealing ring. Clean sealing ring. Sealing ring worn out. Replace the sealing ring. Lid not locked properly.
LIMITED THREE-YEAR WARRANTY does not cover any damage caused by accident, misuse, shipment or other than ordinary household use. This warranty excludes all incidental or consequential damages. Some states do not allow the exclusion or limitation of these damages, so these exclusions may not apply to you. You may also have other rights, which vary from state to state. This warranty is available to consumers only.
©2017 Cuisinart 150 Milford Road East Windsor, NJ 08520 Printed in China 16CE026373 IB-7077A-ESP
COOKING TIME CHARTS: TIPS AND HINTS • Many family favorites can be easily adapted for preparation in your Cuisinart™ Electric Pressure Cooker – soups, stews, side dishes and more. Poultry and Meats.......................................12 Vegetables...................................................13 Rice and Grains...........................................14 Dried Beans.................................................15 LIST OF RECIPES.......................................
POULTRY & MEATS Food Cooking Time Pressure Release Method Chicken Whole – up to 4 pounds 24 to 28 minutes Quick Pressure Release Chicken Breast, bone in, 3 pounds 9 to 10 minutes Quick Pressure Release Boneless Chicken Breast, 2 pounds 5 to 6 minutes Quick Pressure Release Thighs/Legs, bone in 9 to 12 minutes Quick Pressure Release Thighs/Legs, boneless 8 to 10 minutes Quick Pressure Release Pot Roast, Bottom Round, 3-3½ pounds 99 minutes Natural Pressure Release Brisket, 2½-2 pounds 5
Vegetables Vegetables should be well washed and peeled if necessary. Vegetables cook very quickly – be sure to use Quick Pressure Release immediately after audible beep sounds. If vegetables require more cooking, turn pressure cooker off, and cover to steam the vegetables until preferred texture is reached. Add ½ cup water or liquid for cooking. If pressure cooking frozen vegetables, 1 to 2 minutes additional cooking time and longer steaming time may be needed.
Rice and Grains Rice and grains cook best in a large amount of water, with the excess water drained when cooking and pressure release are completed. In most cases, cooking is done using High Pressure, followed by a combination of Natural and Quick Pressure Release. If further cooking is needed, select Simmer and cook until tender. Rice and grains are best slightly undercooked if they are to be added to soups or casseroles. Oil or butter must be added to prevent foaming.
Dried Beans • Before cooking dried beans, pick over and discard any broken or shriveled beans or bits of dirt and debris. Rinse beans and drain. • Beans may be soaked overnight, but the pressure cooker allows you to cook beans without presoaking. • Onions, garlic, celery, sprigs of fresh herbs or a bay leaf may be added for additional flavor. Do not salt before cooking as salt inhibits cooking.
RECIPES Appetizers, Beans, Grains, Salads Entrées Artichokes . . . . . . . . . . . . . . . . . . . . . . 17 Risotto with Shrimp, Sugar Snap Peas & Tarragon . . . . . . . . . . . . . . . . . . 29 Risotto Primavera . . . . . . . . . . . . . . . . 29 Fava Bean Purée . . . . . . . . . . . . . . . . . 17 Pesto Chicken with Potatoes & Carrots . . . . . . . . . . . . . . . . . . . . . . . 30 Hummus . . . . . . . . . . . . . . . . . . . . . . . 17 Baba Ghanoush . . . . . . . . . . . . . . . . . .
Artichokes Place fava beans in cooking pot of the Cuisinart™ Electric Pressure Cooker with water and bay leaf. Cover and lock lid in place. Select High Pressure and set timer for 18 minutes. When audible beep sounds, use Natural Pressure Release. When float valve drops, remove lid carefully, tilting away from you to allow steam to disperse. Drain beans, and discard bay leaf. When cool enough to handle, remove tough outer shells.
Savory Gorgonzola Cheesecake Place cooked garbanzos in the work bowl of food processor fitted with metal chopping blade. Add parsley, garlic, tahini, salt, and lemon juice in bowl and pulse to combine. Scrape work bowl and with machine running add the water and olive oil until smooth. Taste and adjust seasonings accordingly. Serve with crackers or slices of crusty breads. May also be sliced and served on tender greens as a salad. Garnish with fresh fruit such as sliced pears, apples or figs.
1 1 Place on counter and set filled springform pan in the center. Cover cheesecake with a piece of buttered aluminum foil – making the sides tight, but allowing room for the cheesecake to expand. Bring the ends of the cradle strip upward. Use the cradle to help lower the cheesecake into the cooking pot and place on the trivet. ¾ ½ 1 Cover and lock lid in place. Select High Pressure and set timer for 16 minutes. When audible beep sounds, use Natural Pressure Release to release pressure.
and pepper. Transfer to a decorative bowl to serve. When wheat berries are cooled, add ½ cup (or more to taste) of the dressing (cover and refrigerate remaining dressing for another use), and toss to coat. Add the corn, zucchini, red pepper, green onion, and sun-dried tomatoes. Toss gently to combine. Add the parsley; toss to combine. If not serving immediately, cover and refrigerate. Remove from refrigerator 30 minutes before serving.
35 minutes. When audible beep sounds, allow pressure to release naturally, about 20 minutes. Select Sauté, add chopped onions, ¾ cup of the chopped red bell pepper, garlic, oregano, cumin, and coriander. Sauté, stirring until onions are translucent and tender, about 3 to 4 minutes. Add the water, black beans, ham hock, and bay leaf. Cover and lock lid in place. Select High Pressure, and set timer for 30 minutes. When audible beep sounds, allow pressure to release naturally, about 20 minutes.
Lentil Soup Makes about 10 cups 1 1 2 teaspoon unsalted butter teaspoon olive oil small onions, finely chopped, about 1½ cups 6 medium carrots, sliced into ¼-inch rounds, about 3 to 4 cups 3 ribs celery, cut into ¼-inch dice, about 1 cup 3 to 4 pounds mixed chicken breasts and thighs, bone in, skin removed ½ teaspoon kosher salt 1 sprig fresh parsley 1 sprig fresh thyme 5½ cups chicken broth 1 to 2 cups medium egg noodles 1 cup frozen peas (thaw while preparing soup) Makes 8 cups 1 1 1 2 ½ 1 5 1¼ ¼
Tomato Soup Nutritional information per serving (without half & half; one cup): Calories 105 (40% from fat) • carb. 13g • pro. 3g • fat 5g • sat. fat 3g • chol. 13mg • sod. 640mg • calc. 42mg • fiber 3g Perfectly satisfying meal with a grilled cheese sandwich.
4 2 2 2 2 2 2 12 3 3 10 Chicken Stock Brown Beef Stock Makes about 10 cups Makes 8 cups pounds chicken wings and/or backs medium onions, peeled and quartered ribs celery, cut into 2-inch lengths carrots, peeled, cut into 2-inch lengths leeks, trimmed, halved lengthwise, cleaned parsnips, peeled, cut into 2-inch lengths bay leaves black peppercorns sprigs parsley sprigs thyme cups water 2½ 1 2 2 2 2 6 6 6 3 12 pounds beef and/or veal bones pound beef chuck or other stew beef, cut into
Green Beans with Shiitake Mushrooms butter coats all potatoes and the garlic becomes aromatic, about 4 to 5 minutes. Add the chicken broth. Lock lid in place. Select High Pressure. Set timer for 5 minutes. When audible beep sounds use Quick Release to release pressure. When float valve drops, remove lid carefully, tilting away from you to allow steam to disperse.
Rice Pilaf and select Simmer. Let simmer for 2 to 3 minutes to dry potatoes slightly. Sprinkle with remaining salt. Add heated milk mixture to the cooking pot, and using a potato masher suitable for nonstick cookware, mash the potatoes to break up. Add the butter, chives, parsley, and pepper to the potatoes, and mash until they reach the desired texture. Select Keep Warm and cover loosely to hold the potatoes until ready to serve.
½ ½ cup orange juice, room temperature cup apple juice, room temperature Melt butter in a 10-inch skillet over medium high heat. Add onion. Cook, stirring about 5 minutes (until translucent). Reserve. Combine sweet potatoes, carrots, cranberries, plums, apricots, and raisins in a large mixing bowl. Sprinkle with brown sugar, salt and cinnamon, mix thoroughly but gently. Place 2 cups of corn in work bowl of a Cuisinart® Food Processor. Pulse four or five times, to chop corn roughly.
Place the olive oil in the cooking pot of the Cuisinart™ Electric Pressure Cooker. Select Sauté and let oil heat for 2 to 3 minutes. Add the sliced onions and cook, stirring occasionally for about 2 minutes. Stir in the salt, curry, and turmeric and continue cooking until onions become soft and aromatic. ½ ½ ¼ 6 Add ½ cup chicken broth and allow mixture to come to a simmer. Add the cauliflower and toss in the liquid. Cover and lock lid in place. Select High Pressure and set timer for 1 minute.
1 1 ½ ½ ¼ 1 2 2 ½ 1 5 ½ 1 1 1 1 ¼ ½ Risotto Primavera and crisp tender to taste. Stir in cheeses and cook 1 minute. Makes about 8 cups (4 entrée servings, 8 first-course servings) Serve in warmed soup plates and sprinkle with fresh parsley. If desired pass more grated Parmesan or Asiago.
stock and stir. Cover and set on High Pressure for 6 minutes. When done cooking use Quick Pressure Release to release pressure. Remove lid carefully, tilting away from you to allow steam to disperse. Add chicken stock and onions to the cooking pot. Insert the trivet/rack in the pot. Arrange the pesto-coated chicken on the rack. Top with new potatoes and carrots. Cover and lock lid in place. Select High Pressure and set timer for 11 minutes.
Curried Chicken Salad with Apples & Toasted Almonds Transfer to a platter and repeat with remaining chicken. Select Sauté. Add onions, celery and thyme. Cook, stirring, until onions are translucent. Stir in carrots, chicken stock/broth, and wine. Return browned chicken and any accumulated juices to the cooking pot. Lay fresh parsley over the top and tuck in bay leaf. Prepare this summertime favorite without heating up the kitchen! Use our recipe or your own favorite. Cover and lock lid in place.
sauté for one more minute. Stir in green chiles and chipotle pepper. Nutritional information per serving (based on 8 servings): Calories 381 (53% from fat ) • carb. 14g • pro. 32g • fat 23g • sat. fat 3g • chol. 83mg • sod. 364mg • calc. 91mg • fiber 4g Add chicken, broth, and salt. Select High Pressure and set timer for 7 minutes. When audible beep sounds, allow Natural Pressure Release for 5 minutes and then use Quick Release Method to release remaining pressure.
Select Browning and let oil heat for 3 to 4 minutes. When oil is hot, cook the ground turkey about ½ pound at a time, adding more oil as needed, breaking up meat with a wooden spatula, until browned, about 3 to 5 minutes. Move meat as little as possible while browning for best results. Remove to a bowl as meat is browned. Turn off. Select Sauté. Add chopped onion, pepper, and garlic to the cooking pot. Cook, stirring for 2 to 3 minutes until the onion becomes translucent.
Classic Beef Stew Use a sharp knife to score the “fat cap” of the meat (do not remove the fat, it helps to keep the meat moist and tender) so that it will not curl when browned. Season the meat on both sides with the kosher salt and pepper. Select Browning and add olive oil to the cooking pot of the Cuisinart™ Electric Pressure Cooker. When hot, brown seasoned brisket on both sides, about 5 minutes per side. Remove and place on a plate. Select Sauté and add onions and garlic. Cook for 2 to 3 minutes.
Release to release pressure. When float valve drops, remove lid carefully, tilting away from you to allow steam to disperse. completely. Combine 3 tablespoons of the flour with ½ teaspoon of the salt and all the pepper; reserve. Combine remaining 2 tablespoons of the flour with 1 cup of the chicken broth/stock and stir with a whisk. To thicken stew, strain the solids from the stew liquid, reserving both. Remove and discard bay leaf. Blend softened butter and flour to make a paste (buerre manié).
Veal Shanks with Mushrooms & Sun-Dried Tomatoes then use Quick Pressure Release to complete. When float valve drops, turn off. Remove lid, tilting away from you to allow steam to disperse. Remove veal shanks and place on a serving platter. Cover loosely with foil. Season sauce with remaining salt and pepper. Select Simmer and cook the sauce for an additional 10 minutes to thicken slightly. Spoon sauce over veal to serve.
2 1 1 Add 1 tablespoon of the oil to the cooking pot of the Cuisinart™ Electric Pressure Cooker. Select Browning and let oil heat for 3 to 4 minutes. When oil is hot, cook the veal cubes in batches, leaving space between each piece of meat (to promote browning and prevent steaming) until browned, about 3 to 5 minutes on each side, adding more oil a little at a time as needed. Move meat as little as possible while browning for best results. Remove to a platter as meat is browned. Turn off. Select Sauté.
Pork Chops with Balsamic, Onions & Figs Pork Barbecue Makes 5 cups pulled pork Makes 4 servings 4 1 ½ ½ ½ 3 2 1 3 2 ¹⁄³ 10 ½ 4 pork loin chops, bone in, well trimmed of excess fat, about ¾- to 1-inch thick each teaspoon kosher salt, divided teaspoon freshly ground black pepper tablespoon unsalted butter tablespoon good quality olive oil cups sliced onions (about 1 pound, peeled, sliced vertically) cloves garlic, peeled and chopped teaspoon thyme tablespoons aged balsamic vinegar tablespoons dry white
Sausages with Peppers & Onions Corned Beef with Vegetables Serve with cooked pasta, or warmed “hero,” “hoagie,” or “grinder” rolls to make sandwiches.
not cooked enough, select Simmer and cook until done to taste preference. pan. Press the remainder onto the bottom of the pan. Reserve. Using a slotted spoon or skimmer, remove the vegetables and arrange in a warmed shallow serving bowl. Slice the corned beef in thin slices across the grain to serve. Place cream cheese and sugar in the work bowl of a food processor fitted with the metal “s” blade. Process until smooth, about 15 to 20 seconds. Add the eggs, lemon zest, lemon juice, and vanilla.
Makes 8 to 12 servings 1 6 1 ¹⁄³ c 5 1½ 1½ ½ 2 ½ ½ ½ from the cooking pot using the foil strips to lift up. Place on a cooling rack. Remove foil. Let stand 10 minutes before serving, or cool to room temperature, then cover and refrigerate. Serve with softly whipped cream if desired.
Ginger Steamed Pears with Vanilla Bean Mascarpone Cream Place pears on individual dessert plates. Drizzle with chilled ginger syrup and garnish with a little dollop of Vanilla Bean Mascarpone Cream, fresh raspberries and chocolate shavings or candied ginger. If desired, stuff hollow of pear with Vanilla Bean Mascarpone Cream. Makes 4 servings Nutritional information per serving (pear only): Calories 236 (3% from fat) • carb. 48g • pro. 1g • fat 1g • sat. fat 0g • chol. 0mg • sod. 6g • calc.
Simple Raspberry Sauce Makes about 2 cups 12 ounces fresh or frozen, thawed strawberries or raspberries 1 cup red berry preserves 1 tablespoon sugar 1 tablespoon fresh lemon juice Place all ingredients in Cuisinart® Food Processor fitted with the metal “s” blade. Process until smooth and completely puréed, about 1 minute. Strain mixture through a fine sieve to remove seeds; discard seeds. Store in an airtight container in refrigerator. Serve with desserts, pancakes or waffles.
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