Manual Cuisinart MSC-400 (page 8 of 45) (English)

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TIPS & HINTS

HEATUP TIMES may vary based on a

number of factors. Approximate times are:

• Brown/Sauté (350°F, empty pot) –

6 minutes

• Steam (1 quart of water) – 10 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

• For even browning, it is important not to

crowd the pan. Foods should be cooked

in an even layer. Cook larger portions in

batches when necessary.

• When browning and sautéing foods

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 edge of the pot.

Return the cooking pot to the base and

finish cooking.

• When browning meats, browned bits left

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.

• Foods can be reheated with the Brown/

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.

• For thicker dishes like stews, a small

amount of liquid may need to be added

to the pot when reheating.

SLOW COOKING

• 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.

• When converting a traditional slow cook

recipe to include Brown/Sauté, the liquid

amount may need to be increased. This

is because cooking starts at a higher

temperature than it would in a traditional

slow cooker. Recipes vary but we

recommend checking the recipe halfway

through cooking time.

• For best results, fill multicooker at least

one-quarter full but not more than three-

quarters full.

• To ensure that root vegetables such

as carrots and potatoes are cooked

through, cut them no larger than

2 inches. This is most important for

dishes that slow cook fewer than 6

hours.

• “Crisp-tender” vegetables should be

added during the last 30 minutes of

cooking time to prevent overcooking.

Some fresh herbs such as chopped

parsley or chives should be stirred into

dishes just before serving.

• Removing the lid when slow cooking lets

heat escape, requiring extra cooking

time. Each time the lid is removed, add

about 15 to 20 minutes of cooking time.

• A fat mop can be used to remove

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.

• Should you want to decrease the amount

of fat in recipes, remove as much of the

visible fat as possible from meats and

skin from poultry. Drain any fat from

browned meats.

•

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

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