INSTRUCTION BOOKLET Recipe Booklet Reverse Side Cook Central® 3-in-1 Multicooker MSC-600 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 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 more slowly. c b d. Start/Stop Button Starts and stops cooking function. d a e.
PROGRAMMING NOTE: If you browned ingredients before switching to slow cooking, the unit is already on, so Step 5 is not necessary. BROWN & SAUTÉ 1. Press BROWN/SAUTÉ. A preset temperature of 350°F will flash, as this is the most commonly used Brown/ Sauté temperature. 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. 2.
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 unless otherwise specified. Steaming Chart FOOD AMOUNT PREPARATION COOKING TIME Artichokes 6 individual trimmed – see recipe page 25 45 – 60 minutes Asparagus 1 pound medium trimmed 4 – 7 minutes Broccoli 1 bunch (about 16 to 20 oz.
TIPS & HINTS SLOW-COOKING HEATUP TIMES may vary based on a number of factors. Approximate times are: t #SPXOJOH GPPET CFGPSF TMPX DPPLJOH adds 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.
t Many slow-cooked foods such as stews benefit from cooling and refrigerating, then reheating – as the saying goes, stew or chili is always better the second day. Bring food to a simmer on the Brown/ Sauté function at 350°F. Stir to ensure all ingredients are warmed through and then switch to Warm on the Slow Cook function until serving. STEAMING t 5P TUFBN GJMM UIF NVMUJDPPLFS QPU XJUI no more than 2 quarts of water unless otherwise indicated. Basic steaming will usually use 1 quart of water.
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. Press any button except Start/Stop to “wake up” the unit. The unit may have overheated.
WARRANTY BEFORE RETURNING YOUR CUISINART PRODUCT 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.
NOTES 31
New York-Style Cheesecake There are countless variations for this basic recipe. You can reserve ¼ of the batter and stir in cocoa powder (then add it back into the rest) to make a chocolate swirl. Once it is cooked you can top it with fresh fruit or fruit preserves, or you can drizzle with chocolate or serve with a raspberry sauce. The options are endless for making this cheesecake your own.
Dulce de Leche Although this is readily available in most supermarkets, it is quite simple to make your own. The longer you cook it, the richer and more concentrated the caramel flavor gets. Setting: Brown/Sauté Dulce de Leche Bread Pudding This dessert is definitely for the sweet tooth. While you can purchase dulce de leche from most grocery stores, we found that homemade is the way to go when it is the center of your dish.
What better ending to a meal than a cup of 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. If not serving immediately, stir some extra milk or water into the rice pudding to make it creamier. This is our version of the still-popular flourless chocolate cake.
medium speed until smooth Add the cream cheese, sugar, salt and cinnamon. Mix Cannoli Cheesecake We make many cheesecakes in the Test Kitchen, and one of our favorite methods (which happens to be the easiest and most foolproof) is slow cooked. To offer the palate some new, fun flavors, we made a cheesecake that is nice and creamy with the flavor of cannoli filling. Setting: Slow Cook Makes one 7-inch cheesecake (about 8 servings) on medium speed until very smooth (you cannot over-mix at this stage.
Desserts Cooking the applesauce down with some sugar and spices makes delicious apple butter. When fall comes around, nothing is better than the aroma of applesauce cooking in the home. Our recipe is quite versatile; you can leave it as a chunky sauce or purée it for the more common smooth version.
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 not crowded and 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. The béchamel is the centerpiece of the ultimate macaroni and cheese. These are delicious served alongside lamb chops. You can also purée them in a food processor to make a white bean dip to serve with a crudités platter.
Sides Braised Fennel Braising is one of the most rewarding preparations of fennel. It sweetens the natural bitterness and brings out the rich licorice tones. So simple with only a handful of ingredients, fennel can pair well with many different dishes from lamb to chicken to pork loin.
Chicken and Vegetable Stir-Fry A light and healthy dish. Serve over rice.
Corned Beef with Vegetables Takes a couple of days – well worth the wait. Settings: Brown/Sauté Slow Cook Makes 8 servings Slow Cooking: 2 medium onions, peeled and cut into 2-inch pieces 2 carrots, peeled and cut into 2-inch pieces 2 celery stalks, cut into 2-inch pieces 3 pounds corned beef, first cut (flat) (Meat comes packaged. Remove and rinse.
Paella This version of the traditional Spanish dish is sure to please any crowd.
A colorful and light dish that takes very little time to prepare. This is the perfect cut of meat for slow cooking.
Osso Buco This Italian comfort food is beautiful served over polenta, pasta or potatoes.
Guinness Braised Short Ribs A perfect, comforting dish for a cold winter evening.
Green Chile Tamales Although this meal involves multiple steps, the final results are well worth the effort. Note that the recipe makes 24 tamales, but only 12 can be steamed in the final step at a time. Either steam them in two batches, or refrigerate or freeze the second half.
Fresh Herb Chicken with Root Vegetables A delicious all-in-one-pot meal.
Entrées Lemon Chicken with Rosemary By the end of the cooking time, the chicken in this dish falls apart, making a light and lemony dish that will soon be a favorite.
This satisfying soup of Portuguese origin is perfect on a cold winter evening. The North African spices complement this stew nicely.
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 14 cups ¼ teaspoon vegetable oil 1 pound chorizo or andouille sausage cut into ½-inch dice ½ cup dry white wine, divided ½ cup (1 stick) unsalted butter ¾ cup unbleached, all-purpose flour 1 large onion, peeled and finely chopped 4 to 5 large celery stalks, finely chopped 1 large green pepper, finely chopped 4 garlic cloves, finely chopped 2 tablespoons Creole season
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. Don’t be intimidated by the amount of chili powder in the recipe; most store-bought varieties lean on the side of mild. However, spice lovers can turn up the heat by just increasing the cayenne or stirring in some puréed chipotle chiles.
This beef stew is one of the simplest you will ever find. Just combine the ingredients and cook slowly. A bowl of this deeply satisfying soup plus a slice of crusty French bread makes the perfect winter meal.
Soups & Stews This effortless and soothing soup is chock full of good-for-you chicken and veggies. Sautéing the vegetables gives the soup a rich, sweet flavor.
This Italian sauce is a classic. The longer it can simmer in the multicooker the better the flavors will be. It freezes beautifully, so it can be enjoyed again. This sauce can be served chunky, or you can use a blender to make it smooth.
An easy-to-make stock – an essential ingredient of a great gumbo. There is nothing more wholesome or economical than preparing your own homemade stocks.
Stocks & Sauces What a wonderful way to make use of every bit of your weeknight roasted chicken. This stock makes a delicious base for all soups and sauces.
Turkey Swedish Meatballs What was old is new and popular again, and that is true with this classic dish. These are sure to please everyone, Swedes and non-Swedes alike.
Sausage Bites in Mustard Wine Sauce Preparing this dish is a breeze, and it will be a hit every time – it is in the Test Kitchen! Pair this with a nice crusty bread and a favorite bottle of wine. Your guests will love you. Pork Dumplings The great thing about steaming is that the food is ready in no time. In just 30 minutes, you can have homemade pork dumplings.
Breakfast & Starters What a delightful aroma to wake up to in the morning! Prepare your oatmeal the night before so it will be ready for your family to start the day right.* This is a delicious dish to have at a 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 Sausage Bites in Mustard Wine Sauce . . . . . . . . . . . . . . . . . . . . . 4 Pork Dumplings . . . . . . . . . . . . . . . . . . 4 Turkey Swedish Meatballs . . . . . . . . . . 5 Stocks & Sauces Rich Veggie Stock . . . . . . . . . . . . . . . . 6 Easy Chicken Stock . . . . . . . . . . . . . . . 6 Beef Stock . . . . . . . . . . . . . . . . . . . . . .
Recipe Booklet Instruction Booklet Reverse Side Cook Central® 3-in-1 Multicooker MSC-600
Version no.: MSC600 Series IB-11027 IB Size: 140mm(W) x 216mm(H) Die Cut: Material: COVER:157GSM MATT ARTPAPER INSIDE:120GSM GLOSS ARTPAPER Coating: Gloss varnishing in cover Color(Front): COVER:4C+0C INSIDE:1C+1C (Back): 0C Date: APR/24/2012 Co-ordinator: Astor You / Sophie Liu Revise Ver: F MSC600 Series IB-11027 (0.0) Operator: Chi Tel: 0769-87720314 87886328 E-MAIL: pofatprepress@pofat.
