INSTRUCTION BOOKLET Recipe Booklet Reverse Side Cook Central® 3-in-1 Multicooker MSC-400 For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
IMPORTANT SAFEGUARDS 17. CAUTION: TO REDUCE THE RISK OF ELECTRIC SHOCK, COOK ONLY IN THE POT PROVIDED OR IN CONTAINERS PLACED ON THE COOKING RACK IN THE PROVIDED POT. 18. CAUTION: A heated pot may damage countertops or tables. When removing the hot cooking pot from the multicooker, DO NOT place it directly on any unprotected surface. Always set the hot pot on a trivet or a rack. 19. To disconnect, turn any control to off, then remove plug from wall outlet. 20.
CONTENTS Important Safeguards. . . . . . . . . . . . . . . . . 2 Features and Benefits . . . . . . . . . . . . . . . 3 Control Panel . . . . . . . . . . . . . . . . . . . . . . . 4 Operation . . . . . . . . . . . . . . . . . . . . . . . . . . 4 Programming . . . . . . . . . . . . . . . . . . . . . . . 5 Brown/Sauté Slow Cook Steam Cooking Guidelines . . . . . . . . . . . . . . . . . . 6 Tips & Hints . . . . . . . . . . . . . . . . . . . . . . . . 8 Cleaning, Care and Maintenance. . . . . . . .
GETTING TO KNOW YOUR CONTROL PANEL a. Cooking Function Buttons Use to select SLOW COOK, BROWN/SAUTÉ or STEAM. e b. Time Directionals Use to set cooking time. Press and hold to scroll quickly; press and release to advance more slowly. c. Temperature Directionals Use to set cooking temperatures. Press and hold to scroll quickly; press and release to advance b more slowly. c d. Start/Stop Button Starts and stops cooking function. a e.
6. When slow cooking on High, Low or Simmer, the unit will beep five times at the end of the cooking time and will automatically switch to the Keep Warm setting for 8 hours. PROGRAMMING BROWN & SAUTÉ 1. Press BROWN/SAUTÉ. A preset temperature of 350°F will flash, as this is a commonly used Brown/Sauté temperature. 2. Press Temperature Directionals to select a different temperature (from 150°F to 400°F). 3. Press the START/STOP button to begin preheating. Selected temperature will flash during heat-up. 4.
COOKING GUIDELINES SLOW COOKING Slow cooking is perfect for foods that require long, slow simmering, such as soups, stocks, stews, and dried beans. Slow cooking is also ideal for tougher and less expensive cuts of meat like shoulder and pot roast. The Simmer and Low settings are usually used for recipes that cook longer. When starting a dish later in the day, select the High setting to ensure that food is cooked, warm, and ready when you’d like to eat.
STEAMING Steaming is one of the healthiest methods of cooking. No butter or oil is required and fewer nutrients are lost in the steaming process. Four cups/one quart of water is used for basic steaming.
TIPS & HINTS SLOW COOKING HEATUP TIMES may vary based on a number of factors. Approximate times are: • Browning foods before slow cooking can add more depth and flavor to the finished dish. If time is short skip this step and add all ingredients to your cooking pot to slow cook. The only exception is ground meats, which should always be browned before slow cooking.
ingredients are warmed through and then switch to Warm on the Slow Cook function until serving. STEAMING • To steam, fill the multicooker pot with no more than 1 quart of water. • If using frozen foods, thaw completely before slow cooking. • For smaller foods that might not sit evenly on the rack, we recommend steaming in a parchment or foil pouch. Note: If using foil, increase cooking time by approximately 50% of what is recommended. • Recipes can be assembled the night before cooking.
Troubleshooting Chart Subject Question Why won’t my unit turn on? Answer/Solution Make sure your unit is plugged into a functional outlet. Contact Customer Service at 1-800-726-0190. Cooker will enter sleep mode after 5 minutes of no use and unit will appear off. Press any button except Start/Stop to “wake up” the unit. If you did not press START after setting your unit, the cooker will enter sleep mode after 5 minutes. Press any button except Start/Stop to “wake up” the unit.
BEFORE RETURNING YOUR CUISINART PRODUCT WARRANTY Limited Three-Year Warranty If your Cuisinart® Cook Central® 3-in-1 Multicooker should prove to be defective within the warranty period, we will repair or, if we think necessary, replace it. To obtain warranty service, please call our Consumer Service Center toll-free at 1-800-726-0190 or write to: Cuisinart, 7811 North Glen Harbor Blvd., Glendale, AZ 85307. To facilitate the speed and accuracy of your return, enclose $10.00 for shipping and handling.
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Serve immediately or switch to Keep Warm and keep uncovered until serving. 6. Serve with freshly whipped cream and ice cream. Nutritional information per serving: Calories 344 (36% from fat) • carb. 54g • pro. 3g • fat 14g • sat. fat 9g • chol. 36mg • sod. 118mg • calc. 10mg • fiber 4g Lightened Rice Pudding The great thing about this dessert is that it can be served warm out of the cooking pot or chilled. Chilled rice pudding does set up and has a different consistency than when served warm.
No need to turn on your oven to enjoy the taste of homemade pie. Poached pears can be enjoyed simply with whipped cream or a rich vanilla ice cream.
Dulce de Leche Making your own dulce de leche is simple and satisfying. The longer you cook it, the richer and more concentrated the caramel flavor gets. Setting: Brown/Sauté Makes about 1¾ cups 2 ½ cans (13–14 ounces) sweetened condensed milk pinch kosher salt teaspoon baking soda 1. Put all of the ingredients into the cooking pot of the Multicooker. 2. Set the unit on Brown/Sauté at 350°F to bring mixture to a boil, uncovered, stirring frequently.
Desserts Applesauce When fall comes around, nothing is better than the aroma of apples cooking in the home. Setting: Slow Cook pounds apples, cored and cut into two-inch pieces (peeled or unpeeled) cinnamon sticks pinches freshly ground nutmeg pinch ground cloves pinch kosher salt cup water tablespoons fresh lemon juice Apple Butter Cooking the applesauce down with some sugar and spices makes a delicious alternative to your usual spread for toast.
This colorful side dish works well with most main dishes. Any vegetable or herb can easily be substituted for a variation. Trimming the bottoms of the artichokes ensures that they stand up straight, so do not skip that step. Also, in addition to adding flavor, the lemon slices prevent the artichokes from turning brown during cooking. Enjoy plain or dip in a nice lemon oil.
A quick and flavorful way to enjoy red potatoes. Be patient with flipping the potatoes – they brown best if they are left to sit in the hot cooking pot before turning. We upped the creaminess factor in our version of everyone’s favorite comfort food. Béchamel is the centerpiece of this ultimate macaroni and cheese.
fragrant. Add the zest and olives to the pot during the last 5 minutes of cooking. 5. Serve immediately. Nutritional information per serving (½ cup): Calories 90 (57% from fat) • carb. 7g • pro. 2g • fat 6g • sat. fat 1g • chol. 6mg • sod. 112mg • calc. 40mg • fiber 2g Broccoli Rabe with Sausage This dish takes a few steps to complete, but it is well worth the effort. The broccoli rabe is first steamed – this improves the overall texture of the finished dish, making it nice and tender.
3. Put the olive oil in the cooking pot and set to Brown/Sauté at 350°F. Once the unit is preheated, add the shallot and garlic and sauté until soft. Stir in the peppers with ¼ teaspoon each salt and pepper; sauté for a few additional minutes. 4. Stir in the white wine and simmer until just about evaporated. Add the chicken broth and bring to a simmer. Reduce temperature to 200°F to maintain light simmer and cook for an additional 30 minutes. 5.
Tofu with Soy-Ginger Vegetables Browning the tofu gives added flavor and dimension to this great meatless main meal.
The flavorful poaching liquid keeps the chicken moist and tasty – you will never miss the fat. This salmon is perfect served on its own or over a bed of mixed greens.
Guinness-Braised Short Ribs A perfect, comforting dish for a cold winter evening.
flakes. Cover and simmer until the broccoli is crisp-tender, about 4 to 5 minutes. Remove from pot and set aside. 4. Add the onion and pepper and sauté until softened and slightly golden, about 2 to 3 minutes. Add the snap peas, snow peas and the asparagus; stir until they become bright green, about 3 to 5 minutes. 5. Return the shrimp and broccoli to the pot and add the peas, remaining salt, lemon zest and basil. Cook until warmed through, about 1 to 2 minutes. 6. Adjust seasoning. Serve immediately.
Chicken & Vegetable Stir-Fry A light and healthy dish.
Paella This version of the traditional Spanish dish is sure to please any crowd. Setting: Brown/Sauté Makes 4 to 6 servings 1 4 1¼ ½ 6 2 1 ¼ 1 1 1¼ 3 ½ 6 ¼ ½ ¾ teaspoon olive oil bone-in chicken thighs, skin-on and trimmed of any excess fat teaspoons kosher salt, divided teaspoon freshly ground black pepper, divided ounces Spanish chorizo (2 links) cut into ¼-inch slices garlic cloves, peeled and finely chopped small onion, peeled and finely chopped teaspoon smoked paprika sprig fresh oregano can (14.
1. Put the onion, leek, carrot, celery and turnip into the cooking pot. Add the broth and vinegar. Season the beef with the salt and pepper and then nestle into the vegetables with the liquid coming up about 1⁄3 of the way. 2. Cover and set the unit to Slow Cook on Low for 12 hours. 3. Remove the beef and set aside on a serving platter. Degrease the liquid if necessary. 4. Slice the beef and place back into cooking pot with the liquid and vegetables to warm through.
seed, mustard and sugar. Cover and set to Slow Cook on Low for 12 hours. 2. At the end of slow cooking remove the meat, set on a tray, and cover with foil. Strain the liquid, discarding the solids. Degrease the liquid and return to the cooking pot. 3. Set on Brown/Sauté at 300°F. Add the carrots, potatoes and cabbage. Simmer 25 to 30 minutes, or until vegetables are tender and cooked through. 4. Thinly slice the meat and return to the cooking pot with the vegetables to warm through. Serve.
Chicken with Hot and Sweet Peppers The combination of hot and sweet peppers with briny olives makes this dish burst with flavor.
Caldo Verde This satisfying soup of Portuguese origin is perfect on a cold winter evening.
Shrimp & Chorizo Gumbo Not exactly a purist’s version of gumbo, but a delicious one just the same! Settings: Brown/Sauté Slow Cook Makes about 8 cups ¼ ¾ ½ ¼ 1 2 1 2 ¼ 1 ½ 1 1 5 8 1 teaspoon vegetable oil pound andouille sausage or chorizo, cut into ½-inch dice stick (¼ cup) unsalted butter cup plus 2 tablespoons unbleached, all-purpose flour small onion, peeled and finely chopped medium celery stalks, finely chopped medium green pepper, finely chopped garlic cloves, peeled and finely chopped cup dry white
Super Chili Don’t be intimidated by the amount of chili powder in this recipe; most storebought varieties lean on the side of mild. Spice lovers can turn up the heat by increasing the cayenne or stirring in some puréed chipotle chiles.
A traditional Indian dish based on lentils. Each version is different, depending on ingredients and spices used. This one adds spinach at the end for some color and extra nutrients. This beef stew is one of the simplest you will ever find. Just combine the ingredients and let the multicooker do the rest.
A bowl of this deeply satisfying soup plus a slice of crusty French bread makes the perfect winter meal. This soothing soup is chock full of good-for-you chicken and veggies.
Bolognese This Italian sauce is a classic. The longer it can simmer in the Multicooker the better the flavors will be.
Rich Veggie Stock This stock makes a delicious base for all soups and sauces.
Stocks & Sauces Easy Chicken Stock A kitchen staple. Use this in any of our recipes that call for stock. Setting: Slow Cook Makes about 8 cups 1 1 1 1 1 1 1 ½ 8 chicken carcass (from a 3 to 4-pound chicken*) medium to large onion, peeled and cut into eighths medium carrot, peeled and cut into 2-inch pieces medium celery stalk, cut into 2-inch pieces small leek, root end trimmed, washed well and cut into 2-inch pieces sprig fresh thyme bay leaf teaspoon black peppercorns cups water 1.
covered with plastic so as not to dry out. When you are close to finishing the dumplings, set the unit to Steam for 20 minutes. 6. When the unit is ready, add the dumplings to the rack and cover. (This may need to be done in two batches.) Serve immediately. Nutritional information per dumpling: Calories 20 (20% from fat) • carb. 3g • pro. 1g • fat 0g • sat. fat 0g • chol. 0mg • sod. 39mg • calc.
Sausage Bites in Mustard Wine Sauce Vegetable Dumplings Serve these healthy homemade dumplings alongside a soy dipping sauce for a fun hors d’oeuvre. Makes 16 dumplings Setting: Brown/Sauté Settings: Brown/Sauté Steam Preparing this dish is a breeze, and it will be a hit every time – it is in the Test Kitchen! Pair this with nice crusty bread and a favorite bottle of wine. Your guests will love you.
Breakfast & Starters Spinach & Gruyère Breakfast Strata This is a delicious dish to have at brunch for a crowd. The flavors are rich and it takes only a few steps to complete.
RECIPES Breakfast & Starters Spinach & Gruyère Breakfast Strata . . . . . . . . . . . . . . . . . . . . . 3 Maple Cinnamon Oatmeal . . . . . . . . . . . . . 3 Pot Roast . . . . . . . . . . . . . . . . . . . . . . . . . 15 Pulled Pork . . . . . . . . . . . . . . . . . . . . . . . . 16 Paella . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17 Chicken & Vegetable Stir-Fry . . . . . . . . . . 18 Primavera Shrimp Sauté . . . . . . . . . . . . . . 18 Osso Buco . . . . . . . . . . . . . . . . . . . . . .
Recipe Booklet Instruction Booklet Reverse Side Cook Central® 3-in-1 Multicooker MSC-400
Version no : IB-11690 Fold Size: 216x140mm Saddle Stitched 44 pp Material (Cover): 157gsm matt artpaper (Inside): 120gsm gloss artpaer Coating: Gloss varnishing in cover Color (Cover): 4C(CMYK)+1C(BK) (Inside): 1C(BK) Date: NOV-15-2012 Co-ordinator: Linda Ouyang Hugo Description PDF version : MSC400 Manual IB-11690(1.
