Cuisinart MSC-600 Instruction Booklet - Page 8

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 Artichokes Asparagus Broccoli Carrots, baby Cauliflower Corn Green Beans Peas, snow AMOUNT 6 individual 1 pound medium 1 bunch (about 16 to 20 oz.) 1 pound 1 small head (about 20 oz.) 4 ears 1 pound 1 pound PREPARATION trimmed - see recipe page 25 trimmed 2-inch florets whole 2-inch florets husked trimmed trimmed COOKING TIME 45 - 60 minutes 4 - 7 minutes 7 - 10 minutes 10 - 12 minutes 7 - 9 minutes 10 - 12 minutes 8 - 10 minutes 4 minutes Potatoes, new 1 pound quartered/halved 15 - 20 minutes Potatoes, yellow/gold 16-20 ounces slices or ¾-inch pieces 15 - 20 minutes Potatoes, sweet 16-20 ounces slices or ¾-inch pieces 10 - 15 minutes Squash, summer/zucchini Chicken Shrimp* Fin Fish (salmon, swordfish, etc.) 1 pound ¾ pound (about 2 medium breasts) 1 pound (large) (about 21-25) 1 pound *3 cups of water should be used here ½-inch slices whole peeled & deveined cut into portion sizes 5 - 8 minutes 12 - 15 minutes 4 - 5 minutes 8 - 12 minutes BROWN/SAUTÉ Use Brown/Sauté as you would a skillet or sauté pan on the stovetop for a variety of recipes. Prepare a quickly sautéed skillet dish, or brown food right in the pot as the first step in many braised or slow-cooked family favorites. 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. 7