Manual Cuisinart CPC-610A (page 6 of 19) (English)

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24 inches in length and 2 inches wide to

make a “cradle.”

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.

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. When float valve

drops, turn off. Remove lid carefully, tilting

away from you to allow steam to disperse.

Remove cheesecake from the cooking pot

using the foil strips to lift up. Place on a

cooling rack. Remove foil and plastic wrap.

Dab gently with a paper towel to remove

any accumulated condensation from the

top of the cheesecake. Let cool to room

temperature, then cover and refrigerate.

Before serving remove from springform pan

and garnish if desired.

Nutritional information per serving

(

¹/

of cheesecake):

Calories 206 (84% from fat) • carb. 2g • pro. 7g

• fat 19g • sat. fat 12g • chol. 94mg • sod. 255mg

• calc. 85mg • fiber 0g

Not the Same Old

Three-Bean Salad

Dressed with an Asian-inspired vinaigrette,

this bean salad also includes fresh corn and

green beans, edamame, and the bright

flavor of dried cranberries.

Makes 9 cups

3 tablespoons sherry vinegar

2 tablespoons fresh lime juice

1½ tablespoons low-sodium

soy sauce

1½ tablespoons honey

1½ teaspoons finely chopped

fresh ginger

1 teaspoon Asian chili paste

with garlic

²⁄

cup vegetable oil

4 ears fresh corn, husks and

silks removed

8 ounces green beans, cut into

½-inch pieces on the diagonal

1½ cups frozen edamame (soybeans)

1 cup thinly sliced celery

1 cup chopped (½x¼-inch strips)

red bell pepper

¾ cup dried cranberries

½ cup chopped red onion

1 cup pink, pinto, black or

cannellini beans, rinsed, drained

and picked over

kosher salt and freshly ground

pepper to taste

Place sherry vinegar, lime juice, soy sauce,

honey, ginger, and chili paste in a medium

bowl. Whisk to combine, and while whisking,

add oil in a slow, steady stream, whisking

until an emulsion is formed. (This may also

be done in a blender or food processor.)

You will have about 1 cup of the vinaigrette

dressing. Let stand while preparing the rest

of the salad and allow the flavors to blend.

Place trivet/rack in the cooking pot of the

Cuisinart

™

Electric Pressure Cooker and

place corn on rack. Add one cup of water

to the cooking pot. Select High Pressure

and set for 1 minute. When audible beep

sounds, use Quick Pressure Release.

Remove corn and plunge into a bowl of ice

water to stop cooking. Place green beans

on a 16-inch square sheet of parchment

paper and bring corners together. Place on

trivet/rack. Select High Pressure and set time

for 1 minute. When audible beep sounds,

use Quick Pressure Release. Remove green

beans and plunge into ice water to stop

cooking. Remove trivet, rack. Add edamame

to cooking pot. Stir in hot water for 30 to 40

seconds. Remove and plunge immediately

into a bowl of ice water to stop cooking.

Drain all vegetables. Place on layered paper

towels to complete draining.

Add 2 cups water to the water in the

cooking pot. Add dried beans to pot. Select

High Pressure and set cooking time for 11

minutes. When the audible beep sounds, use

Natural Pressure Release. Test for doneness.

If not completely tender, select Simmer and

simmer until tender. Drain, plunge into ice

water and drain again.

Cut corn from cobs and place in a large bowl

with the celery, red pepper, dried cranberries,

and red onions. Add cooked drained pink

beans, and ²⁄

of the vinaigrette (stir with

whisk if it has separated). Toss gently to

combine. Cover and refrigerate if not serving

immediately. Stir green beans and edamame

into the salad just before serving. Season

to taste with salt and pepper. Transfer to a

decorative bowl to serve.

Nutritional information per serving (½ cup):

Calories 123 (34% from fat) • carb. 17g • pro. 4g

• fat 5g • sat. fat 0g • chol. 0mg • sod. 34mg

• calc. 32mg • fiber 5g

Wheat Berry &

Vegetable Salad

This salad is a refreshing change

as a side dish.

Makes 6 cups salad (12 servings)

1½ cups wheat berries

6¾ cups water

1½ tablespoons vegetable oil

¼ cup chopped red onion

1½ teaspoons Dijon-style mustard

1 teaspoon sugar

1 teaspoon kosher salt

½ teaspoon freshly ground

black pepper

¼ cup white balsamic vinegar

(or use a fruit flavored vinegar)

½ cup extra virgin olive oil

1¹⁄

cups cut corn (use frozen thawed)

1 cup shredded zucchini

¾ cup chopped red bell pepper

½ cup chopped green onion

¹/

cup chopped sun-dried tomatoes

¼ cup chopped fresh parsley

Place wheat berries, water, and vegetable

oil in cooking pot of the Cuisinart

™

Electric

Pressure Cooker. Cover and lock lid in place.

Select High Pressure and set timer for 50

minutes. When audible beep sounds, turn

off. Use Quick Pressure Release to release

pressure. When float valve drops, turn off.

Remove lid carefully, tilting away from you

to allow steam to disperse. If grains are

still a little chewy, select Simmer and cook

until done to taste. Drain wheat berries and

transfer to a large bowl.

While cooking the wheat berries, prepare

the dressing. Place the red onion, mustard,

sugar, salt, pepper, and vinegar in the work

bowl of a food processor or mini food

processor fitted with the metal chopping

blade and process until smooth. Add the oil

and process until emulsified. There will be

about

⁄

cup dressing.

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.

Nutritional information per serving (½ cup):

Calories 110 (46% from fat) • carb. 15g • pro. 2g

• fat 7g • sat. fat 1g • chol. 0mg • sod. 148mg

• calc. 14mg • fiber 3g

Pasta e Fagioli

Try our hearty and healthy vegetarian

version of this classic Italian soup.

Makes about 12 cups

1 tablespoon extra virgin olive oil

1½ cups chopped onion

1 cup diced (½-inch) carrot

½ cup sliced celery

3 cloves garlic, peeled and minced

2 teaspoons Italian herb blend,

divided

6 cups water

1 pound dry cannellini or white

beans, rinsed and picked over

1 bay leaf

4 cups low-sodium vegetable or

chicken broth/stock

2 cans (14 ounces each) diced

tomatoes with juice

1 teaspoon kosher or sea salt

1½ cups tubetti, small macaroni, or

small shell pasta

chopped fresh parsley

freshly grated, shaved or

shredded Parmesan

or Grana Padano

cheese

Select Sauté and add oil to the cooking pot

of the Cuisinart

™

Electric Pressure Cooker.

Heat oil for 3 to 4 minutes. When oil is hot,

add the chopped onions, carrots, celery,

garlic, and 1 teaspoon of the Italian herb

blend. Sauté, stirring for 4 to 5 minutes, until

the onions are softened and translucent. Add

the water, dried beans, and bay leaf. Cover

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Cuisinart CPC-610A Manual

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