C84-24 - Rice cooker CUISINART - Free user manual and instructions

Type de produit	Rice Cooker
Marque	Cuisinart
Modèle	C84-24
Capacité	2 quarts (approx. 1.9 liters)
Dimensions	9.5 x 7.5 x 7.5 inches (approx.)
Poids	3.5 pounds (approx.)
Alimentation	120V, 60Hz, 700W
Fonctions principales	Cook, Keep Warm, Steam, reheat
Types de riz	White, brown, sushi, jasmine, basmati
Technologie de cuisson	Fuzzy logic temperature control
Entretien et nettoyage	Non-stick inner pot is removable and dishwasher safe; lid and body wipe clean with damp cloth
Sécurité	Automatic shut-off, cool-touch handles, steam vent
Pièces détachées et réparabilité	Replacement inner pot, lid, measuring cup, and paddle available
Accessoires inclus	Measuring cup, paddle, steam basket
Garantie	Limited 3-year warranty

Frequently Asked Questions - C84-24 CUISINART

How much rice can the Cuisinart C84-24 cook?

The Cuisinart C84-24 rice cooker has a capacity of 2 quarts, which can cook up to 10 cups of cooked rice (approx. 4-5 cups uncooked).

How do I clean the rice cooker?

The inner cooking pot is non-stick and removable for easy cleaning. It is dishwasher safe. The outer body and lid can be wiped with a damp cloth. Ensure all parts are dry before reassembling.

What types of rice can I cook?

This cooker can prepare white rice, brown rice, sushi rice, jasmine, basmati, and more. Select the appropriate setting for best results.

Does it have an automatic keep warm function?

Yes, the Cuisinart C84-24 automatically switches to Keep Warm mode after cooking is complete, keeping rice at an ideal serving temperature for up to 4 hours.

Can I steam vegetables in this rice cooker?

Yes, it includes a steam basket. Add water, place vegetables in the basket, and use the Steam function for healthy steaming.

How much power does it consume?

The rice cooker uses 700 watts of power at 120V, making it efficient for daily use.

Is the inner pot dishwasher safe?

Yes, the non-stick inner pot is dishwasher safe for easy cleanup. However, hand washing is recommended to prolong its lifespan.

What is the warranty period?

Cuisinart offers a limited 3-year warranty for the C84-24 rice cooker, covering defects in materials and workmanship.

How do I reheat rice without drying it out?

Use the Reheat function. Add a tablespoon of water per cup of rice, press Reheat, and the cooker will gently warm the rice while retaining moisture.

Can I cook other grains like quinoa or oatmeal?

Yes, you can cook quinoa, oatmeal, and other grains using the appropriate water-to-grain ratio. For best results, use the White Rice setting and monitor cooking.

USER MANUAL C84-24 CUISINART

When using this appliance, follow basic

safety precautions, including these:

1. Read all instructions carefully.
2. Always put the recommended amount of liquid in the Quiet Pressure Cooker/Steamer. NEVER OPERATE THE COOKER/STEAMER WHEN THERE IS NO LIQUID IN IT.
3. Never allow liquid level to come above maximum fill line, four dots on the inside of the pot, near the long handle.
4. Check pressure indicator before each use. It must not be clogged, and it must move freely. If it is clogged with food residue, or it does not move freely, clean the valve thoroughly as described in this booklet.
5. In order for pressure to build up in the Cooker, you must line up the long handle on the lid with the long handle on the pot, lock the lid in position, and engage the red sealing lever.
6. Never apply excessive force when opening and closing the Cooker.
7. Never attempt to open the Cooker before the pressure indicator is all the way down.
8. Never leave this Cooker or any other pan empty over a hot burner. Doing so can ruin the Cooker and cause damage to the stove top.

9. For safe operation, the rubber sealing ring must be replaced if it becomes hard, broken or damaged in any way.

10. Do not touch hot surfaces of the Cooker. Use handles or hand grips.

11. Do not put hands, arms, face or any part of the body directly over an open steaming Cooker.
12. This product is UL listed for household use. Use it only as described in this instruction booklet.
13. Do not use this Cooker for pressure frying with oil.

LISTED PRESSURE COOKER 34R7

CONTENTS

Introduction 1

The parts 2

How to use the cooker for pressure cooking/steaming 3

Possible problems, their causes and remedies 7

Safety devices 7

How to use the cooker as a standard utensil....7

Maintenance 7

Food preparation 9

Warranty 11

INTRODUCTION

The Cuisinart Quiet Pressure Cooker/Steamer cooks many foods at least twice as fast as conventional cooking methods. This brings within practical reach of busy people many excellent recipes that otherwise would take too long. Unlike microwave-oven cooking times, cooking times in the Pressure Cooker/Steamer do not increase dramatically as the quantity of food to be cooked is increased.

The Cooker/Steamer is a major improvement over earlier pressure cookers, which released steam throughout the cooking process. Their jiggling safety valves created noise and released odor, and the condensed steam made kitchen surfaces wet. The Cuisinart Quiet Pressure Cooker/Steamer releases steam only when the pressure is greater than needed for cooking and the heat should be turned down. In normal use, it releases almost no steam, thus requiring very little liquid, and it is completely quiet.

Earlier pressure cookers had to be placed under cold running water to lower the pressure before the lid could be removed. The Cuisinart Quiet Pressure Cooker/Steamer allows the user to release pressure quickly and safely.

The Cuisinart Quiet Pressure Cooker/Steamer is simple and safe. Pressure will build up only if the lid is securely locked in place. Even if excessive heat is not turned down, two sepa-

rate mechanisms ensure that the excess pressure is safely released. The lid can be removed only when there is no pressure remaining in the Cooker/Steamer.

The capacity of each Cooker is marked on the bottom. Three sizes are available, with these capacities:

Model Number	Steamer Capacity	Liquid Capacity
C84-24	312 quarts(3.5L)	2-12 quarts(2.5L)
C86-24	6 quarts (6L)	5 quarts (5L)
C89-24	712 quarts(7.5L)	6-12 quarts(6.5L)

When its lid is locked in place and sealed, it can be used for pressure cooking and steaming. Provided that the lid is not sealed, it can also be used as an ordinary cooking utensil. It can then serve as a stock pot, steamer, fryer, or deep-fryer.

THE PARTS

1. The pot

Made of heavy-gauge heat-treated 18/10 stainless steel that does not change the color or taste of any food. Easy to clean with standard detergents, or in the dishwasher.

The bottom, a solid disc of copper sandwiched between two layers of stainless steel, provides the excellent heat-conducting properties and even heat-distributing qualities of copper.

Both the finger grip and the long handle are shaped for ease and safety of handling. They stay cool in most uses.

2. The lid

A red pressure indicator in the center of the lid rises to show when the desired pressure is reached. Three white rings on the indicator show the level of pressure:

1 white ring showing-low pressure (equivalent to about 8 pounds)
2 white rings showing-medium pressure (equivalent to about 12 pounds)
3 white rings showing-high pressure (equivalent to about 15 pounds)

The handle has a red sealing lever that slides back and down to seal the lid and allow pressure to build up. Sealing can take place only when the handle of the lid lines up perfectly

Black-and-white photo of four different kitchenware items: a large pot, open lid, and two empty steamer with perforated contents (no text or symbols visible)

with the handle of the pot.

A rubber ring fits around the inside rim of the lid under five flanges and in front of a sealing pin from the handle. The material of the ring will not change the taste of any foods.

1. The steaming and draining basket This useful insert has a bail handle for easy removal. Its three feet allow it to be used as a colander. It prevents water from touching any food to be steamed and allows cooking liquid to drain quickly from pasta and other preparations in which you wish to separate solids from liquids after cooking. No separate colander is necessary when you use the draining basket.

2. The trivet

When placed rim down, the trivet can be used instead of the draining basket, especially for large roasts or poultry. Liquid required for cooking must not come above it. (NOTE: The trivet can be placed under the basket to gain extra space that might be needed for recipes calling for lengthy steaming.)

ESSENTIAL PRECAUTION

Never leave this Cuisinart Quiet Pressure Cooker/Steamer or any other pan empty over a hot burner. Doing so can ruin the Cooker and cause damage to the stove top.

Person pouring liquid into a metal pot (no text or symbols visible)

HOW TO USE THE COOKER FOR PRESSURE COOKING/STEAMING

(NOTE: In pressure steaming, food is placed above the cooking liquid and cooked in steam. In pressure cooking, food is immersed in liquid. The procedures are similar, except for the method of releasing pressure, described in Step 13 below.)

1. Put the Cooker/Steamer on a heating element: a gas flame, an electric burner or a ceramic cooking surface. Whatever the type of heat source, choose a burner of about the same size or a little smaller than the base of the pot.

Metallic cooking pot with lid and side handle, showing interior steamer (no text or symbols visible)

1. Add liquid as specified by your recipe. (See Food Preparation on page 9). Never allow liquid to exceed the maximum fill line, four dots embossed inside the pot, near the handle. Higher liquid levels may cause hot liquid to spurt out with the steam when the pressure is released.
2. Place the rack or the draining basket, or both, in the pot.
3. Add the food to be cooked.

Hand holding a small object over a circular metallic object, no visible text or symbols

1. Place the lid on the Cooker/Steamer.

a) Check the rubber ring to be sure it is properly fitted under the five flanges inside the rim and in front of the locking pin from the handle.
b) Check that the pressure indicator is clean and moving freely. If it is dirty or clogged with food residue, clean it according to instructions on page 8.

Close-up of a black industrial tool labeled 'Culimax' with a handle, resting on a white surface (no other text or symbols visible)

c) Line up the embossed dot on the lid with the embossed dot on the long handle of the pot.

Close-up of a mechanical clamp or bracket component with curved lines, no visible text or symbols

1. Lock the lid by turning the upper handle clockwise until it lines up perfectly with the lower handle. As you do this, apply gentle downward pressure to the lid opposite the handle.

Close-up of a black mechanical clamp or clip attached to a circular object, with no visible text or symbols.

1. Pull the red sealing lever all the way back, then push it down.
2. Turn the heat on high.

You may hear a little "ping" or "pop" as pressure builds up in the Cooker. This sound is normal.

Close-up of a black cylindrical mechanical component with a protruding shaft and mounting holes, connected by a coiled cable (no visible text or symbols)

1. Watch the red pressure indicator in the center of the lid. The white rings show the pressure:

1 ring showing - low
2 rings showing - medium
3 rings showing - high

The ideal position is with the bottom ring just showing. As soon as the middle ring becomes visible, turn the heat to just under medium-low. The position of the indicator should stabilize quickly, with the bottom ring just visible. With a few tries, you will quickly discover the best setting on your own stove to maintain the desired pressure. Never allow pressure to go beyond the level at which the bottom ring is just showing.

Black cylindrical mechanical component with a protruding shaft and base, mounted on a curved wire (no visible text or symbols)

1. Start timing as soon as the pressure indicator shows you that the desired pressure has been reached.
2. Relieving excess pressure. If steam should escape from the indicator housing in the center of the lid, lower the heat. If steam continues to escape after 5 minutes, lower the heat a little more. Repeat this operation until pressure stabilizes with the bottom ring just showing.

Close-up of a hand holding a black plastic clamp or clip against a white background (no text or symbols visible)

1. At the end of the cooking time, release pressure by taking the pan off the stove and unlocking the lid as follows.

Pressure Steaming

Place the pot with the handle toward you. Release pressure by holding the red sealing lever between thumb and forefinger, pulling it up, and pushing it gently forward. The steam will start to escape from the handle and will disperse over the cover.

Pressure Cooking

Place the pot with the handle toward you. Release pressure by holding the red sealing lever between thumb and forefinger, pulling it up, and pushing it forward very slowly. Do

Person cleaning a large pot with a lid, using a tool on a stainless steel kitchen sink (no text or symbols visible)

not force it forward. The steam will start to escape from the handle and will disperse over the cover.

IMPORTANT: If liquid has been added above the maximum fill line, or if you are cooking stock, soup, beans or other foods that contain a lot of liquid, some hot liquid may spurt out with the escaping steam. If this happens, reseal the lid by pulling the red sealing lever all the way back and pushing it down. Then place the Pressure Cooker/Steamer in the sink and run cold water over it. This will cause the pressure indicator to drop. Remove the lid only when the pressure indicator is all the way down.

Person using a cooking pot to handle a lid, no text or symbols visible

13. Remove the lid.

Slide the upper handle counterclockwise gently until the embossed dots on the lid and handle line up. Raise and remove the lid, toward you and away from the pan. Don't place your hand over the pan; the steam is hot. The metal pin under the handle is hot also; don't touch it.

1. Adding food during the cooking period, Remove the Cooker from the heat source and depressurize it, following Steps 12 and 13. Add the food, Replace, lock and seal the lid and place the Cooker over high heat. The pressure will build up quickly. Regulate the heat to maintain the desired pressure.

You may encounter a little resistance to closing the cover when the Cooker contains boiling liquid. Sometimes it helps to exert slight pressure with a potholder on the side opposite the handle.

1. To pour liquids from the Cooker, hold it by both long handle and finger grip. The rim allows drip-free pouring.

POSSIBLE PROBLEMS, THEIR CAUSES AND REMEDIES

The pressure indicator does not rise

1. The lid is not properly locked. (See page 4.)
2. The lid sealing lever is not pulled back far enough and pushed down. (See page 5.)
3. There is no liquid in the Cooker. (See page 3.)
4. The rubber ring is not in the lid, or it is not properly inserted, in front of the locking pin from the handle. (See page 4.)
5. The pressure indicator valve is clogged. (see page 4.)
6. The rubber ring in the lid is broken, hard, or worn out. (see page 4.)

The pressure indicator does not stay at the desired setting.

The lid will not open.

SAFETY DEVICES

In addition to the pressure indicator, which immediately indicates any overpressure, two other devices ensure safe operation when pressure within the Cooker/Steamer becomes greater than needed for cooking.

The first is a spring valve in the pressure indicator. If pressure becomes too high, steam escapes through four holes in the bottom of the pressure indicator housing. This immediately releases pressure. You will hear the steam escaping, which is a signal to lower the

The heat is too high or too low and should be regulated accordingly.

1. The lid sealing lever is not pushed completely forward, and there is still pressure in the Cooker/Steamer.
2. A vacuum may have formed inside the Cooker as it cooled off. Place it on the heat source and warm it for 1 or 2 minutes. It should then open easily.

heat under the Cooker/Steamer.

The second device is a rectangular slot in the rim of the lid. In the unlikely event that the other safety devices do not operate completely, the rubber ring inside the lid will push through this slot, allowing steam to escape. NOTE: The rubber ring is not necessarily damaged by being pushed through the lid, but it should be carefully checked afterward for breaks or holes. See the Maintenance section for further information.

HOW TO USE THE COOKER AS A STANDARD UTENSIL

Never use high heat unless you are using the pot to bring liquid to the boil. When using the Cooker as a standard cooking utensil, remember that its cooking surface conducts heat so efficiently that high heat can cause some foods to burn. Use medium, or at most medium-high, heat for a few minutes until meats are seared or liquids boiled, then reduce heat to finish cooking.

MAINTENANCE

All parts of the Cooker/Steamer, including the lid and its rubber ring, are dishwasher safe. Remember, however, that soil from other dishes may be abrasive. If the dishwasher is carelessly packed, dishes or flatware may mar the surface of the Cooker/Steamer.

If you do not wish to use a dishwasher, rinse the Cooker/Steamer with hot water immedi-

ately after each use. Then fill it with hot water, add liquid detergent and let it stand until lukewarm. Use a sponge or soft cloth to remove any remaining food particles. Do not use steel wool or other metal pads on the outside of the pan; they will make coarse scratches that ruin the finish. Rinse thoroughly and dry immediately. Wash the lid in the same way. Remove the rubber ring, wash it, dry it and replace it.

Never use bleaching fluids. Never put salt in the Cooker/Steamer when there is no liquid in it. Instead, warm up liquid first, then add salt. Do not let salted liquid, vinegar, mustard, lemon juice or mayonnaise sit in the pot for more than 6 hours.

To remove stains

Calcium in the water may leave a multi-colored stain. This is from a harmless deposit and can be removed with warm vinegar. Certain starchy foods such as rice, pasta or oatmeal may leave a light residue or cloudy surface. This can be removed with any of these cleaning products: Bon Ami®, Cameo® Stainless Steel and Metal Cleaner, Never Dull®.

Stains on the outside bottom (not sides) of the Cooker/Steamer can be removed with an oven cleaner. Follow the oven-cleaner manufacturer's directions and spray or brush the cleaner on only the outside bottom. If the directions call for using the cleaner in a warm oven, warm the Cooker/Steamer slightly before applying the cleaner. Another procedure is to wet the outside bottom of the pan thoroughly and sprinkle it with a scouring powder like Comet®. Let stand for a few minutes, then scrub with a plastic pot scrubber.

To remove stubborn residues

If food is burned in the Cooker/Steamer, a stubborn black residue may remain. If soaking and the stain-removing procedures described above do not loosen it, add water to a depth of one inch, then add a tablespoon of powdered dishwasher detergent. Bring to a boil, reduce the heat and simmer for 15 minutes. Let cool in the pot, then drain and rinse. Repeat if necessary. (CAUTION: Detergent fumes can be irritating. Carry out this procedure under a ventilating hood with an exhaust fan or in a well ventilated room.)

Rubber ring

The ring should be removed from the lid and rinsed after each use. It too is dishwasher safe. If it is clogged with residue or stained, remove it and wash it, then refit it immediately. If the ring becomes hard or damaged in any way, it must be replaced. For information, please call our Owner Service Department at the toll-free number given in the Warranty.

Safety valve in pressure indicator

If you use the Pressure Cooker/Steamer regularly, remove the valve in the center of the lid about once a month and clean it thoroughly.

Close-up of hands holding a large metallic pan with a circular opening, no visible text or symbols

This is particularly necessary when the valve has become clogged with food residue.

To do this, unscrew the knurled nut in the inside center of the lid. It is easiest to do this when holding the lid upside down. Remove the nut, the two steel tubes, the red pressure indicator and a large and a small spring. Wash them all in hot soapy water with some vinegar, clean with hot water and dry.

Exploded view of a mechanical screw assembly with threaded shaft and threaded end (no text or symbols visible)

To reassemble the valve, put the large spring over the small spring and drop them in the opening in the center of the lid. Next drop in the pressure indicator, the end with the white rings down. Follow that with the long steel tube, wide end down. Next comes the short steel tube, threaded end down. Cover with the knuried nut, interior threaded side down, and screw the assembly securely into place.

FOOD PREPARATION

You can adapt standard recipes for the Pressure Cooker/Steamer with very little difficulty.

Time

In general, food cooks in 13 to 12 the time required by conventional cooking methods. The longer the food ordinarily takes to cook, the greater will be the time saving with the Pressure Cooker/Steamer.

Amount of liquid

For soups and stocks, follow the directions in your recipe. Never allow liquid to exceed the maximum fill line, indicated by four dots. Higher liquid levels may cause hot liquid to spurt out with the steam when the pressure is released.

Figure on about 1- 12 cups (360ml) of liquid for the first 12 hour of cooking time and 12 cup (120ml) for each succeeding half hour. The liquid can be water, stock, wine, fruit or vegetable juices, or a mixture of any of these.

For meats and poultry cooked in liquid, such as stews and ragouts, follow the directions in the recipe, taking care that the liquid never exceeds the maximum fill line.

For steam-roasted meats and poultry, brown the meat all over in hot oil in the open pot. Remove and reserve the meat or poultry. Remove the browning fat and add at least 1 cup of liquid. Insert the trivet and place the

meat or poultry on it.

Seasoning

Since food is cooked with very little liquid, its vitamin and mineral content is preserved. Go light on seasoning, especially salt, until you become accustomed to results.

See next page for table of cooking times.

TABLE OF COOKING TIMES

FOOD	AMOUNT LIQUID(8-fluid-ounce cups)	TIME(minutes after pres-sure indicatorreaches third ring)	FOOD	AMOUNT LIQUID(8-fluid-ounce cups)	TIMeminutes after pres-sure indicatorreaches third ring
Soupcabbage soup	as recipe specifies	3	Cauliflower	1	6-8
			flowerettes	1	2-4
pea soup	as recipe specifies	15-22	celery, sliced	1	3-4
potato soup	as recipe specifies	10-15	endive	1	3-4
tomato soup	as recipe specifies	5	mushrooms	1	4-5
			sliced	1	2-3
vegetable soup	as recipes specifies	12-15	onions, sliced	1	4-5
Vegetablesartichokes	1	8-15	peas	1	3-4
asparagus	1	5-10	potatoes, quartered	1	8-10
beans, green	1	6-8	sauerkraut	1	15-20
beets	1	12-15	tomatoes	1	5-9
broccoli	1	2-3	turnips	1	7-10
			sliced	1	9-5
Brussel sprouts	1	5
cabbage, sliced	1	4-6	MeatTry cooking for 1⁄2 the usual cooking time. If the meat is not quite done, replace the cover, bring up the pressure and cook a little longer.
Carrots, young, quartered	1	7-10
			Chicken	1	10-15

WARRANTY

CUISINART®

QUIET PRESSURE COOKER/STEAMER FULL 5-YEAR WARRANTY ON ALL PARTS EXCEPT RUBBER RING IN LID, WHICH HAS 2-YEAR WARRANTY

We warrant that your Cuisinart Quiet Pressure Cooker/Steamer will be free from defects in material and workmanship under normal use for five years from date of original purchase. We also warrant that the rubber ring in the lid of such Cuisinart Quiet Pressure Cooker/Steamer will be free from defects in material and workmanship under normal home use for two years from date of original purchase.

To obtain warranty service, please call our customer-service number toll-free at [phone]. (Connecticut, Hawaii and Alaska residents please call collect [phone].) Or write to us at Cuisinarts, Inc. Department C, 15 Valley Drive, P.O. Box 2150, Greenwich, Connecticut 06836-2150, DO NOT SEND THE COOKER TO THIS ADDRESS. WE WILL FURNISH YOU WITH PACKING INSTRUCTIONS, RETURN AUTHORIZATION NUMBER AND SHIPPING ADDRESS.

If your Pressure Cooker/Steamer is returned to us for repair or replacement within the warranty period, we will reimburse you for your approximate shipping costs, based on appli-

cable rates for insured parcel post from your area.

This warranty excludes damage caused by accident, misuse or abuse, including damage caused by overheating, and it does not apply to scratches, stains, discoloration or other damage to external or internal surfaces which do not impair the functional utility of the cookware.

This warranty also expressly excludes all incidental or consequential damages. Some states do not allow the exclusion or limitation of incidental or consequential damages, so the foregoing may not apply to you.

This warranty gives you specific legal rights, and you may also have other rights which vary from state to state.

Copyright © 1986 Cuisinarts, Inc.

Cuisinarts® and Cuisinart

are registered trademarks of Cuisinarts, Inc.

15 Valley Drive, P.O. Box 2150

Greenwich,Connecticut 06836-2150

Printed in U.S.A. 70600/1436A L20-21