Cuisinart MSC-600 Instruction Booklet - Page 9

Tips & Hints - pot

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TIPS & HINTS HEATUP TIMES may vary based on a number of factors. Approximate times are: t#SPXO4BVUF ¡' FNQUZQPU o 6 minutes t4UFBN RVBSUPGXBUFS oNJOVUFT THE COOKING POT is designed specifically for use in the multicooker. Do not use in oven or on stovetop. Take it right to the table to serve! THE STEAMING RACK should be placed in the UP position to raise food above water. NOTE: The metal steaming rack is specially designed for this pot and will not damage the coating if used as directed. BROWN/SAUTÉ t'PSFWFOCSPXOJOH JUJTJNQPSUBOUOPUUP crowd the pan. Foods should be cooked in an even layer. Cook larger portions in batches when necessary. t8IFOCSPXOJOHBOETBVUÏJOHGPPET before slow cooking, some items may produce a lot of grease. To remove excess, use pot holders to carefully remove the pot from the base; pour off the grease from the corner of the pot. Return the cooking pot to the base and finish cooking. t8IFOCSPXOJOHNFBUT CSPXOFECJUTMFGU in the bottom of the pot can be used to flavor the dish. Simply add a small amount of liquid (like water, wine or broth) to the pan and scrape up the browned bits with a wooden spoon - leave in pot. Incorporate into the dish or sauce. t'PPETDBOCFSFIFBUFEXJUIUIF#SPXO Sauté function. Put precooked food into the cooking pot. Set on Brown/Sauté at 350°F and stir until all ingredients are warmed through. Once food is simmering, switch to Warm on the Slow Cook function until ready to serve. SLOW-COOKING t# SPXOJOHGPPETCFGPSFTMPXDPPLJOH 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. t8 IFODPOWFSUJOHBUSBEJUJPOBMTMPXDPPL recipe to include Brown/Sauté, the liquid amount must be increased. This is because cooking starts at a higher temperature than it would in a traditional slow cooker. Recipes vary, but the approximate guideline is to double the liquid for a long braise and increase it by about 50% for a soup or stew. Set the timer to the lower end of the recommended time range. t' PSCFTUSFTVMUT GJMMNVMUJDPPLFSBUMFBTU one-quarter full but not more than threequarters full. t5 PFOTVSFUIBUSPPUWFHFUBCMFTTVDI as carrots and potatoes are cooked through, cut them no larger than 2 inches. This is most important for dishes that slow-cook less than 6 hours. ti $SJTQUFOEFSwWFHFUBCMFTTIPVMECF added during the last 30 minutes of cooking time to prevent overcooking. Fresh herbs should be stirred into dishes just before serving. t*OHFOFSBM DPPLJOHGPSIPVSPO)JHIJT the equivalent of cooking for 2 hours on Low. t3 FNPWJOHUIFMJEXIFOTMPXDPPLJOHMFUT heat escape, requiring extra cooking time. Each time the lid is removed, add about 15 to 20 minutes of cooking time. t" GBUNPQDBOCFVTFEUPSFNPWF separated fat from slow-cooked food by brushing it over the top. Alternatively, the food may be refrigerated and the congealed fat can then be lifted off and discarded before reheating and serving. t5 PEFDSFBTFUIFBNPVOUPGGBUJOSFDJQFT  remove as much of the visible fat as possible from meats and poultry. Remove skin from poultry and drain any fat from browned meats. 8

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8
TIPS & HINTS
HEATUP TIMES
may vary based on a
number of factors. Approximate times are:
6 minutes
THE COOKING POT
is designed
specifically for use in the multicooker. Do
not use in oven or on stovetop. Take it
right to the table to serve!
THE STEAMING RACK
should be placed
in the UP position to raise food above
water. NOTE: The metal steaming rack is
specially designed for this pot and will not
damage the coating if used as directed.
BROWN/SAUTÉ
crowd the pan. Foods should be cooked
in an even layer. Cook larger portions in
batches when necessary.
before slow cooking, some items may
produce a lot of grease. To remove
excess, use pot holders to carefully
remove the pot from the base; pour off
the grease from the corner of the pot.
Return the cooking pot to the base and
finish cooking.
in the bottom of the pot can be used to
flavor the dish. Simply add a small
amount of liquid (like water, wine or
broth) to the pan and scrape up the
browned bits with a wooden spoon –
leave in pot. Incorporate into the dish or
sauce.
Sauté function. Put precooked food into
the cooking pot. Set on Brown/Sauté at
350°F and stir until all ingredients are
warmed through. Once food is
simmering, switch to Warm on the Slow
Cook function until ready to serve.
SLOW-COOKING
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.
recipe to include Brown/Sauté, the liquid
amount must be increased. This is
because cooking starts at a higher
temperature than it would in a traditional
slow cooker. Recipes vary, but the
approximate guideline is to double the
liquid for a long braise and increase it by
about 50% for a soup or stew. Set the
timer to the lower end of the
recommended time range.
one-quarter full but not more than three-
quarters full.
as carrots and potatoes are cooked
through, cut them no larger than
2 inches. This is most important for
dishes that slow-cook less than 6 hours.
added during the last 30 minutes of
cooking time to prevent overcooking.
Fresh herbs should be stirred into dishes
just before serving.
the equivalent of cooking for 2 hours on
Low.
heat escape, requiring extra cooking
time. Each time the lid is removed, add
about 15 to 20 minutes of cooking time.
separated fat from slow-cooked food by
brushing it over the top. Alternatively, the
food may be refrigerated and the
congealed fat can then be lifted off and
discarded before reheating and serving.
remove as much of the visible fat as
possible from meats and poultry.
Remove skin from poultry and drain any
fat from browned meats.