Cuisinart MSC-600 Instruction Booklet - Page 7

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. To reheat foods, use Brown/Sauté at 350°F and stir until all ingredients are warmed through. Then switch to Slow Cook/Warm until ready to serve. SETTING GUIDELINES RECIPES TEMP TIMER Use this setting when you don't have time for High a long, slow cook and when "baking" on Slow Cook. Potatoes, casseroles, puddings 212˚F (100˚C) Programmable up to 24 hours, then 8 hours (Warm) Low This standard slow cooker temperature is ideal for recipes you start in the morning and enjoy at the end of day. Braised foods, roasts, stews, ribs, casseroles, shanks, chops, less tender cuts of meat, soups 200˚F (93˚C) Programmable up to 24 hours, then 8 hours (Warm) Simmer The longer the cooking time, the more the flavors blend together and intensify. Soups, stews, stocks 185˚F (85˚C) Programmable up to 24 hours, then 8 hours (Warm) Do not use this setting to Warm cook food. It is intended only for keeping cooked ---- food warm. 165˚F (74˚C) Defaults up to 8 hours. Or programmable up to 24 hours NOTE: The U.S. Department of Agriculture (USDA) recommends that when cooking in a slow cooker, food should reach 140°F within 3 hours. Suggested Cuts of Meat for Slow Cooking BEEF/VEAL PORK Choose cuts that are full of flavor and benefit from braising to tenderize. Less tender cuts work best. Tenderloin will become tough if slow cooked. LAMB Choose flavorful cuts that benefit from braising to tenderize. POULTRY Best choice - dark meat - bone-in. Breast meat can become dry when Slow Cooked. GAME Game generally tends to be less tender; therefore it is perfect for Slow Cooking. Arm pot roast, brisket, short ribs, bottom round, chuck or rump roast, chuck shoulder steak, veal shanks Boston butt roast; pork shoulder pieces; sausages; country style pork ribs (bonein); pork shoulder or blade roast Lamb shoulder; lamb stew meat; lamb shanks Chicken or turkey legs and thighs Venison roasts or stew meat, pheasant, duck thighs and legs 6