Maximize your cooking options! Designed with a rich metallic exterior and stainless interior. This set lets cooks create family favourites and elegant gourmet meals – and adds a splash of colour to brighten up your kitchen!
FEATURES
- Classic Collection Stainless - Brilliant metallic exterior paired with a professional stainless steel interior.
- Unsurpassed Heat Distribution - Aluminum encapsulated base heats quickly and spreads heat evenly.
- Cool Grip Handles - Solid stainless steel riveted stick handles stay cool on the stovetop.
- Drip-Free Pouring - Rims are smoothly tapered to eliminate drips ad spills while pouring.
- Flavor Lock Lids - Tightfitting glass covers on metallic sets seal in moisture and nutrients. Stainless Steel covers on Stainless Set.
- Suitable for all stovetops
- Cookware is oven safe to 400°F (204°C).
- Glass lids are oven safe to 350°F (176°C).
- Dishwasher Safe
- 10 Piece Configuration: 1Qt Saucepan with cover, 2Qt Saucepan with cover, 3Qt Sauté pan with cover, 6Qt Dutch oven with cover, 10” Skillet 18cm Steamer.
SPECS AND MANUALS
- UPC Code: 068459176233
- Unit Weight: 20.28 lb
- Box LxWxH: 22.25" x 14.00" x 9.00"
- Warranty: Limited Lifetime Warranty
RECIPES
Roasted Buttercup Squash with Wild Rice Pilaf
- 2 Carnival, Butternut or Acorn Squash
- 1 cup (250ml) Carrots – peeled and fine dice
- 1 cup (250ml) Celery Stalks – peeled and fine dice
- 1 cup (250ml) Yellow Onion – peeled and fine dice
- 1 cup (250ml) Cremini Mushrooms – brushed clean and sliced
- 200g Strip Bacon – sliced 3-5mm
- 1 cup (250ml) Jasmine Rice
- 1 cup (250ml) Brown Rice
- 1/2 cup (125ml) Wild Rice
- 6 cups (1500ml) Chicken Stock
- 1 tbsp. (15ml) Fresh Thyme – leaves stripped
- 1 Bouquet Garni
- Flaked Sea Salt to taste
- Fresh Ground Black Pepper to taste
Preheat oven 350°F, rinse squash, slice off ¼ top, seed and clean core
Sauté bacon in a medium Cuisinart Stainless Steel Fry Pan until crispy
Combine carrot, celery, onion, mushroom, thyme sauté until golden brown
Combine rice, stock and bouquet garni in Cuisinart Stainless Steel Saucepan
Cover Saucepan, bake in oven for 45-60 minutes or until fully cooked
Sage and Butter Roasted Turkey with Pear-Walnut Stuffing
- 1 Fresh or Frozen Turkey 1½lbs per person
- 1 Sourdough Bread – sliced and cubed
- 1 Pumpernickel Bread – sliced and cubed
- 1 Whole Wheat Bread – sliced and cubed
- 2 cups (500ml) Celery Heart – fine dice
- 2 cups (500ml) Yellow Onion – fine dice
- 1 cup (250ml) Leek White – fine slice
- 2 tbsp. (20ml) Fresh Thyme – fine chop
- 2 tbsp. (20ml) Fresh Sage – fine chop plus more for topping turkey
- 2 Fresh Bay Leaves
- 1lb Pork Sausage – remove casing
- 1 cup (250ml) Walnut Halves
- 3 D’Anjou or Bosc Pears – core, fine slice
- 1lb Unsalted Butter
- 2 cups (500ml) Chicken Stock
- Flaked Sea Salt to taste
- Fresh Ground Black Pepper to taste
Preheat convection oven to 325°F (160°C) non-convection 350°F (175°C)
Slice bread into bit size pieces the day before, uncover to dry
Thaw turkey thoroughly in cold, running water or days in advance in the refrigerator
Rinse, drain and dry thoroughly, season cavity with salt and pepper
Split sausage, portion into in large sauté pan over high heat until golden
Combine butter, celery, onion, leek, thyme, sage and bay leaves, sauté until tender
Fold together pears, walnuts, bread and stock with mixture, refrigerate stuffing
Season cavities with salt and pepper, stuff turkey tucking the wings beneath, tie legs
Place turkey in Cuisinart 17" Roasting Pan with Rack, add 1L of water and giblets
Brush skin with melted butter, season with salt and pepper, top with fresh sage leaves
Cover turkey with tented aluminum foil on roasting rack, 20minutes/lb.
Uncover for the final 30 minutes of cooking, basting every 10 minutes
Check internal temperature near the thigh, not touching the bone with probe thermometer 165°F
Check the temperature of the stuffing with probe thermometer 165°F
Cover with tented aluminum foil and allow to rest for 20 minutes or up to 60 minutes
