Cuisinart TCS-60 Convection Oven User Manual

Add a green salad and crusty bread to complete the meal.
Makes 4 servings
Preparation: 10 minutes + 25 minutes steaming time
3/4 pound new red potatoes, scrubbed, halved
(quartered if large)
3/4 pound new white potatoes, scrubbed, halved
(quartered if large)
2 medium (6 ounce) red or sweet white onions,
peeled (leave root end intact), quartered
3 ears corn, cut into 1-1/2 inch lengths
2 or 3 whole bay leaves
1-1/2 pounds extra large (21-25) shrimp, rinsed
3 lemons
3 tablespoons Old Bay
Fill the water reservoir and attach to the steamer.
Arrange the potatoes and onions in the large steamer tray; tuck in
the bay leaves. Steam for 18 minutes. While the potatoes are
steaming, thinly slice one of the lemons*. Toss the shrimp with 2
tablespoons of the Old Bay
seasoning, then mix in half the lemon
slices. Arrange the shrimp and lemon slices in the small steamer
tray. Shrimp should not touch the sides of the basket. Cut the
remaining lemons in wedges.
Turn off steamer; let sit for 1 minute. Carefully remove the convec-
tion fan and lid. Arrange the corn on top of the partially cooked
potatoes. Insert the small steamer tray and reattach the convection
fan. Steam for 5 – 7 minutes – the shrimp should all have turned
pink. Turn off the steamer and let sit for one minute. Arrange the
potatoes, onions and corn on a large warm platter; sprinkle with
the remaining Old Bay
seasoning. Arrange the shrimp around the
outside of the platter. Garnish with the remaining sliced lemons and
lemon wedges. If desired, serve with drawn butter.
*May be done using the Cuisinart
food processor fitted with the
thin (2 mm) slicing disc.
Nutritional analysis per serving:
Calories 445 (9% from fat) • carbo. 66g • prot. 43g • fat 5g •
sat. fat 1g • chol. 259mg • sod. 777mg • fiber 11g
A quick, easy way to combine meat and vegetables in a single
serving. May be served hot or cool and sliced to serve on
a bed of salad greens for a warm weather meal.
Makes 6 servings
Preparation: 15 minutes + 22 minutes steaming time
6 boneless, skinless chicken breast halves
(about 5 ounces each)
3 – 6 teaspoons pesto (homemade or purchased)
6 ounces carrots, peeled and shredded
(about 1-1/2 cups)
kosher salt, to taste
freshly ground black pepper, to taste
Have ready 6 sheets of Saran
Classic Wrap, each about
12 inches in length.
Trim chicken of all visible fat and gristle. Rinse in cold water and
dry. Cut a sheet of plastic wrap about 20 inches in length. Place a
boneless chicken breast half on one side of the wrap, and fold
the wrap over the chicken. Use a flat mallet or pounder to pound
the chicken to an even thickness of about 1/4 inch. Repeat until
all the chicken has been pounded.
Place the chicken “skin” side down on the work surface. Spread
each chicken breast with 1/2 – 1 teaspoon of pesto, and spread
1/4 cup of shredded carrots evenly over each. Starting from one
of the short ends, roll each piece of chicken jelly roll style.
Sprinkle with salt and pepper to taste. Place a piece of rolled
chicken in the center of one of the sheets of Saran
Wrap. Bring two sides of the wrap together over the chicken and
fold down tightly; fold in the two open edges and tuck under the
Arrange the chicken in the steamer trays, taking care not to push
the rolls against each other or the sides of the steamer trays.
Steam for 22 minutes. Let rest for 1 minute. Use tongs to remove
chicken rolls. Unwrap, slice and serve.
Nutritional Analysis per serving:
Calories 187 (19% from fat) • carbo. 3g • prot. 33g • fat 4g •
sat. fat 1g • chol. 82 mg • sod. 286 mg • fiber 1g
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