INSTRUCTION & RECIPE BOOKLET Cuisinart® Rice Plus Multi-Cooker with Fuzzy Logic Technology FRC-800A For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
IMPORTANT SAFEGUARDS When using an electrical appliance, basic safety precautions should always be followed, including the following: 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 Rice Plus Multi-Cooker housing, cord or plug in water or any other liquid. If housing falls into liquid, unplug the cord from outlet immediately. DO NOT reach into the liquid. 4.
CONTENTS introduction Important Safeguards . . . . . . . . . . . . . . . 2 The benefits of fuzzy logic are clear with Cuisinart! Whether you are cooking rice, soup, oatmeal or risotto, simmering a stew or steaming your favourite vegetables, our highly intelligent Rice Plus Multi-Cooker automatically adjusts the heat and timing for perfect results every time. It’s easy to use, has an extra large capacity and is beautiful to look at. Now that’s a smart way to cook! Introduction . . . . . . . . . . . . .
FEATURES AND BENEFITS 1 2 4 3 5 6 1. Steam Release Vent – removes for easy cleaning 7 2. Locking Lid with Removable Inner Lid 3. Lid Release Button 4. Handle – stays cool during use 5. Control Panel – see detailed illustration, page 5 6. Power Cord – removable 8 7. Steaming Tray – allows you to steam a variety of foods 8. Aluminum Cooking Pot – non-stick for easy cleaning 9. Rice Cooker Measuring Cup – designed specifically for your Cuisinart® Rice Plus Multi-Cooker.
1 5 2 6 3 7 4 GETTING TO KNOW YOUR CONTROL PANEL Detailed programming instructions begin on the following page. 1. Start – used to start cooking. 2. Menu – used to select Menu functions. 3. Finish Time – used to set cooking Finish Time. 4. Hour and Minute – used to change time. 5. Off – used to turn off functions and reset unit 6. Keep Warm – used to change automatic Keep Warm Time and to start Keep Warm function. 7.
FUNCTION DESCRIPTIONS White Rice – use for all white rice varieties (long, medium or short grain). A variety of grains can be cooked using this function: barley, millet, amaranth and couscous. a. Hard White Rice – use for a harder rice texture. This function works well when making rice salads. b. Soft White Rice – use if a softer rice texture is desired. Sushi Rice – select when cooking sushi rice. Creates a sticky rice texture. Brown Rice – use for all brown rice varieties (long, medium or short grain).
b. To start cooking with a delay, set your Rice Plus Multi-Cooker to finish cooking at a specific time: i. Press and hold the Finish Time button until the four digit Ready Time display begins to flash. You are now in the Finish Time set mode. ii. Use the Hour and Minute button to select the desired Ready Time. Hold button down to scroll through the digits, or press and release to advance one digit at a time. Be sure the PM indicator is on if a PM time is desired. iii.
that you will sauté the rice and reduce the liquid (wine, apple juice if desired). a. Once the sauté step is complete, add the broth and any desired spices and close the lid. 4. During and after cooking: a. The current time will be displayed during the first portion of the cooking process. The Remaining Time will count down when there are 10 to 15 minutes remaining in the process. For a list of approximated cooking times, see page 10. b.
2. Use the Hour and/or Minute button to change the Remaining Time during Cooking/Keep Warm. The unit will continue to cook/keep warm. Note: This function will not work for all cooking functions. Reheating 1. Select the Reheat function by pressing the Menu button. 2. Your current selection will be displayed on the LCD screen. 3. Start reheating by pressing the Start button. a. The white Start LED will light to indicate that the unit is reheating. 4. During and after reheating: a.
water. Use low-fat, low-sodium meat or vegetable stocks/broths. Fish stock or clam broth may be used for seafood-flavoured rice. • When making rice, open the rice cooker as soon as the audible tone sounds to indicate cooking cycle is complete. Stir rice with the rice paddle or a wooden spoon – this prevents rice from hardening or getting sticky. • For combination dishes of rice, steamed vegetables, seafood, poultry and/or meats, use our recipes as a guide and then create your own.
COOKING CHARTS Guide for Cooking Rice Use these charts and the water level markings in the bowl as a guideline. There are variables in the texture of cooked rice, from subtle differences between brands to rinsing or not rinsing to personal taste. Let your taste and preference serve as your best guide. If your rice/grain is too hard or chewy, increase water amounts by ¼ cup at a time. If rice/grain is too soft, reduce the water by ¼ cup until your desired texture is achieved.
BROWN RICE PROGRAM RICE/GRAIN Maximum 6 rice cooker cups (unless otherwise specified) RICE WATER Use rice cooker cup (provided) 1 rice Use standard liquid measuring cup cooker cup = ¾ cup standard dry measure Long Grain Brown (includes aromatic For these grains, use the rice cooker cup (provided) and the Brown Rice browns like jasmine and basmati) water level markings on the inside of the bowl.
Cooked Yields See the charts below for approximate cooking yields. All yields are measured in a standard dry measuring cup.
Guide for Steaming Vegetables, Poultry and Seafood Put two liquid measure cups of water into the cooking pot. Arrange foods in a single layer in the steaming tray. Vegetables should be cut in similar sizes as indicated. Cooking times are approximate and will yield cooked but crisp/tender vegetables. Add more time for more tender/softer vegetables or cut back on time for crispier vegetables to taste. Foods must be removed immediately after vegetables have finished cooking to prevent overcooking.
Troubleshooting PROBLEM Liquid boiled over Rice is undercooked or too hard/ soft Rice is scorched/ burned Rice is dry Finish Time did not function as expected The cooker will not turn on The cooker turned itself off CAUSE SOLUTION Liquid/Rice amounts were incorrect Refer to page 11 Rice was not washed thoroughly Certain rices need to be washed thoroughly prior to cooking.
WARRANTY Limited Three-Year Warranty This warranty supersedes all previous warranties on Cuisinart® Rice Plus Multi-Cooker with Fuzzy Logic Technology. This warranty is available to consumers only. You are a consumer if you own a Cuisinart® Rice Plus Multi-Cooker with Fuzzy Logic Technology that was purchased at retail for personal, family, or household use. This warranty is not available to retailers or other commercial purchasers or owners.
Recipes All recipes in this Instruction & Recipe Booklet are written with the included Rice Plus Multi-Cooker measuring cup to measure the rice or grain. The liquid is measured with a standard liquid measure cup (1 cup = 240 ml = 16 tablespoons). The cooker measuring cup = ¾ cup standard dry rice measure or 12 tablespoons. Only white rice can be cooked to the maximum amount possible in the Rice Plus Multi-Cooker (8 cooker cups).
White Rice White Rice with Steamed Salmon Jasmine Thai Scented Rice A light dish, perfect for a summer lunch or dinner. This rice can be a base to many different dishes. Try it with grilled chicken or shellfish.
Red Beans and Rice The Cuisinart® version of the Jamaican staple brings out the flavours of Jamaican jerk seasoning.
Zucchini Couscous The White Rice function makes light and fluffy couscous. Mediterranean flavours are at the forefront of this dish and go well with steamed fish.
Greek Salad Usually made with orzo, white rice complements the Greek flavours in this delicious and bright salad.
Avocado, Scallion & Basil Roll Prawn & Asparagus Roll Makes 1 roll Equipment needed: sushi rolling mat Makes 1 roll Equipment needed: sushi rolling mat 1½ ¼ 1 1 4 cups Perfect Sushi Rice (page 21) avocado, peeled, pitted and thinly sliced 1 scallion, thinly sliced 6 to 7 fresh basil leaves bowl of cold water (to help in rolling sushi) Cover the sushi mat with plastic wrap (to prevent sticking). Wet hands with cold water and press sushi rice onto covered mat.
Brown Rice Wheat Berry & Vegetable Salad Setting: Brown Makes about 6 cups 2 3 ½ ½ 11⁄3 1 1 ½ ½ ½ 1⁄3 cooker cups wheat berries cups water teaspoon sea salt medium red onion, chopped cups corn kernels, fresh or frozen (thawed) cup shredded zucchini (about ½ medium-large zucchini) cup chopped red bell pepper (about 1 medium pepper) cup chopped green onions (about 4 medium green onions) cup chopped sun-dried tomatoes cup Red Onion Vinaigrette (recipe follows) cup chopped fresh parsley Put the wheat berries,
Wild Rice Waldorf Salad Setting: Brown Makes about 12 cups 3 cooker cups wild rice 4½ cups water 1 apple, cored and cut into 5 millimetre dice 1 cup dried cranberries 2⁄3 cup chopped toasted pecans ½ cup chopped red onion ½ cup chopped celery Vinaigrette: ½ cup finely chopped shallots 4 teaspoons Dijon-style mustard ½ teaspoon sea salt ½ teaspoon freshly ground black pepper 6 tablespoons sherry vinegar ½ cup extra virgin olive oil Put the rice and water in the cooking pot of the Cuisinart® Rice Plus Multi-
Brown Rice with Black Beans and Tomatoes Setting: Brown Makes about 10 cups 3 1 2 ¼ 1 2 ½ ¼ 2 1 cooker cups brown rice (use your favourite grain size) water (to the 3-cup brown rice marking in cooking pot) bay leaf cups canned black beans, drained and rinsed cup fresh parsley, chopped medium-large onion, chopped cups chopped tomatoes teaspoon sea salt teaspoon freshly ground black pepper tablespoons fresh lime juice teaspoon chili powder Put the rice, water and bay leaf in the cooking pot of the Cuisinar
Risotto Asparagus & Tomato Risotto Setting: Risotto Makes about 5 cups (5 entrée servings, 10 first-course servings) 1½ ½ ½ ½ 1½ ½ 180 3 1⁄3 1 ½ tablespoons extra virgin olive oil cup finely chopped shallots (about 2 small) teaspoon sea salt, divided teaspoon freshly ground black pepper, divided cooker cups Arborio rice cup dry white wine g asparagus, cut into 1centimetre pieces cups chicken stock, hot cup grated Parmesan tablespoon unsalted butter cup chopped tomatoes Put the oil in the cooking pot of th
Mixed Mushroom & Mascarpone Risotto Traditional Rice Pudding Setting: Risotto Makes about 8 cups The Risotto function is not only for risotto. Treat yourself to some homemade rice pudding.
Oatmeal Cinnamon Maple Oatmeal Indian Spiced Rice Pudding Setting: Risotto Makes 8 cups Setting: Oatmeal Makes about 4 cups 2 4 2 ¾ 2 1¼ 1⁄3 ½ ½ ½ ½ 3 cooker cups basmati rice cups whole milk cups heavy cream cup condensed milk teaspoons pure vanilla extract teaspoons ground cardamom cup granulated sugar teaspoon ground nutmeg teaspoon table salt cup chopped pistachios cup golden raisins Add all ingredients except the pistachios and raisins to the cooking pot of the Cuisinart® Rice Plus MultiCooker.
Cranberry Oat Bran Set Polenta Setting: Oatmeal Makes about 5 cups Setting: Oatmeal Makes 12 servings 2 5 ¼ 1 6 3 cooker cups oat bran cups water teaspoon sea salt cup dried cranberries Put the oat bran, water and salt in the cooking pot of the Cuisinart® Rice Plus Multi-Cooker. Select the Oatmeal function and press Start. Once the audible tone has sounded to indicate the end of cooking, open the lid and stir in the cranberries.
Quick Cooking Israeli Couscous with Moroccan Vegetables A warm and colourful comfort food, delicious on its own or when paired with roast chicken.
Slow Cooking Pasta with Four Cheeses Settings: Quick Cook & Slow Cook Makes about 10 cups 450 2 1 3 2 2 ½ ½ ½ 180 120 60 ½ 2 g large elbows or similiar-size pasta tablespoons unsalted butter small shallot, finely chopped (about ¼ cup) garlic cloves, finely chopped tablespoons unbleached, all-purpose flour cups low-fat evaporated milk teaspoon dry mustard teaspoon sea salt teaspoon ground white pepper g shredded extra sharp Cheddar g shredded Gruyère g shredded mozzarella cup panko breadcrumbs tablespoons g
Lentils Provençal Turkey Chili Setting: Slow Cook Makes about 6 cups Setting: Quick Cook & Slow Cook Makes about 6 cups 6 1 680 2 230 3½ 1 ¼ ¼ ¼ ½ 1 cooker cups dried French lentils, soaked for 2 to 3 hours cups vegetable stock tablespoon herbes de Provence pinch sea salt teaspoon freshly ground black pepper cup niçoise olives, roughly chopped tablespoons capers, drained and rinsed tablespoons fresh lemon juice tablespoon fresh thyme leaves 4 1 ¼ ¾ 2 3 ½ Put the lentils, stock, herbes de Provence, s
Soup Soba Noodle Soup Black Bean Soup Settings: Quick Cook & Soup Makes about 8 cups Settings: Quick Cook & Soup Makes about 6 cups 1 1 1 1 240 tablespoon extra virgin olive oil garlic clove, sliced 2 x 1cm piece ginger, peeled and finely chopped 6 cups reduced-sodium vegetable broth 1 baby bok choy (about 180 g), sliced 90 g shiitake mushrooms, sliced 1 tablespoon soy sauce ½ teaspoon freshly ground black pepper ¼ teaspoon crushed red pepper 240 g soba noodles (or udon) 3 green onions, thinly sliced
Steaming Mixed Garden Vegetables Pappa al Pomodoro Setting: Quick Cook & Soup Makes about 9 cups 3 5 1 ¾ ½ 360 4 2 1⁄3 ¼ tablespoons extra virgin olive oil garlic cloves, finely chopped cup chopped onion (about 1 medium) teaspoon sea salt teaspoon freshly ground black pepper g rustic Italian bread, cubed cups reduced-sodium vegetable broth tablespoons tomato paste cup fresh basil, thinly sliced (chiffonade), divided cup grated pecorino Romano Put the oil in the cooking pot of the Cuisinart® Rice Plus Mul
Asian Chicken Wraps Tofu & Asian-Style Vegetables with a Ginger Marinade Setting: Steaming Makes 2 servings Ginger Marinade: 2 green onions, trimmed and thinly sliced 2 tablespoons chopped cilantro 1 tablespoon finely chopped fresh ginger 1 teaspoon finely chopped garlic ¼ teaspoon freshly ground black pepper ½ cup light soy or tamari sauce ½ cup rice vinegar 1 tablespoon fresh lime juice 1 teaspoon sesame oil 240 1 4 1 2 g extra-firm tofu, cut into 5cm pieces medium red bell pepper, cut into 2cm pieces ou
Steamed Vegetable Wontons Setting: Steaming Makes 12 wontons Wonton Filling: 1 teaspoon vegetable oil 2 tablespoons finely chopped shallot 2 tablespoons finely chopped carrot 1 tablespoon finely chopped celery ½ green onion, finely chopped 2 tablespoons finely chopped water chestnuts ¾ teaspoon chopped garlic 1 tablespoon finely chopped mushroom 1 tablespoon finely chopped red bell pepper 1 tablespoon finely chopped fresh ginger 1 teaspoon soy sauce 1 teaspoon sesame oil 2 tablespoons rice vinegar 12 2 rou
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Notes: 38
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