Manual Cuisinart MSC-800 Series (page 4 of 20) (English)

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CLEANING & CARE

All removable parts are dishwasher safe.

1. Unplug unit and allow it to cool

completely before cleaning.

2. Never immerse unit in water or other

liquids.

3. To clean the housing and control panel,

simply wipe with a clean damp cloth.

4. Wash cooking pot, lid and rack with

warm soapy water and rinse thoroughly.

Or, clean in the dishwasher.

5. Dry all parts after every use.

6. Any servicing should be performed by

an authorized service representative.

NOTE: If food residue sticks to cooking

pot surface, fill pot with warm soapy water

and allow to soak before cleaning. If

scouring is necessary, use a nonabrasive

cleanser or liquid detergent with a nylon

pad or brush.

TIPS & HINTS

• Heatuptimesmayvaryindifferent

cooking modes, based on a number of

factors. The selected temperature, the

current temperature of the cooking pot,

the contents of the pot, and other

factors can all affect heatup time.

For example, you may reach the set

temperature in the Brown/Sauté mode,

but require additional heatup time if you

switch to the Roast mode, even though

your temperature selection is the same.

For an idea of how long it takes to

reach a temperature in different modes,

see below:

• Brown/Saute(350ºF[176°C],emptypot)

- 5 min

• Roast(400ºF[204°C],with4-lb[1.8Kg]

roast) - 9½ min

• Steam(1quart[0.95L]ofwater)-

8½ min

• Alwaysusenonstickutensilsinyour

cooking pot. Metal utensils may

damage the nonstick coating.

BROWN/SAUTÉ TIPS

• UseBrown/Sautéasyouwouldaskillet

or sauté pan on the stove – from quickly

sautéed skillet dishes to the first step in

many braised or slow-cooked dishes.

• Brown/Sautéalsoworkswelltobrown

foods on all sides before roasting.

• Forevenbrowning,itisimportantnotto

crowd the pan. Foods should be

cooked in an even layer on the bottom

of the pan, so it is good to cook foods

in batches when necessary.

• Manyrecipescallforbrowningand

sautéing foods before slow cooking or

roasting. Some items produce more

grease and fat than is desirable in the

finished dish. To remove the excess

grease, using pot holders, very carefully

remove the cooking pot from the base

and pour out the grease from the corner

of the cooking pot. Return the cooking

pot to the base and finish cooking the

dish as desired.

• Whenbrowningmeats,anybrownbits

that are left in the bottom of the pan

can be used to flavour the dish. Simply

add a small amount of liquid (like 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 foods

into the cooking pot. Set on Brown/

Sautéat350°F[176°C].Stiringredients

while heating so that all ingredients are

warmed through. Once food is

simmering, switch to Warm on the Slow

Cook function for serving.

ROASTING TIPS

• Forroasting,foodsshouldfirstbe

placed on the roasting rack and then

into the multicooker pot. The pot should

then be covered during preheating and

cooking.

• Therearesomerecipesthatdonot

require the use of the rack – some

dishes benefit from direct heat.

• Becarefulremovingfoodsafter

roasting, as the sides of the pot can still

be very hot. Allow foods like roasted

meats to rest for about 10 minutes for

juices to distribute evenly. Remove

foods from rack and arrange on a

cutting board or platter for serving.

• Foodslikemeatsandpoultrybenefitby

browning first on all sides to caramelize

the exterior and lock in flavors.

• Foreasyfoodrelease,sprayroasting

rack with nonstick cooking spray before

roasting.

• Bakedgoodslikecakesandbreadscan

also be prepared using the Roast

function. An 8-inch (20 cm) round or

square pan or a loaf pan fits well on top

of the roasting rack. For baking, the

roasting temperature should be set the

same as you would your oven.

SLOW COOKING TIPS

• Slowcookingisperfectforfoodsthat

require long, slow simmering, such as

soups, stocks, stews, and dried beans.

• Slowcookingisidealfortougherand

less expensive cuts of meat like

shoulder and pot roast.

• Weencouragebrowningfoodsbefore

slow cooking as it adds much depth

and flavor to the finished dish. However,

if time is short this step can be skipped

and all ingredients can be added to

your cooking pot to slow cook.

• Whenconvertingatraditionalslowcook

recipe for the multicooker that

incorporates the Brown/Sauté or Roast

function first the liquid amount will need

to be increased. This is because the

cooking pot will start at a higher

temperature than it would in a

traditional slow cooker. Every recipe is

different and we’ve created our

recommended recipes accordingly, but

our approximate guideline is to double

the liquid for a long braise and increase

it by about 50% for a soup or stew.

Also, set the slow cook timer to the

lower end of the recommended time

range.

• Groundmeatsshouldalwaysbe

browned before slow cooking.

• Slow cook up to 24 hours, with an 8

hour Keep Warm. Certain foods benefit

from a long, slow cook time on either

Low or Simmer, but may be finished

and served much sooner. Some

included recipes have a range of

cooking times – adjust the

recommended time to suit yours.

• Forbestcooking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, they should be cut no larger

than 1-inch (2.5 cm) pieces. This is

most important for slow-cooked dishes

under 6 hours.

• “Crisp-tender”vegetablesshouldbe

added during the last 30 minutes of

cooking time to prevent overcooking.

Fresh herbs should be stirred into

dishes immediately before serving.

• Ingeneral,cookingfor1houronHighis

the equivalent of cooking for 2 hours on

Low.

• TheKeepWarmfunctionkeepsfoods

at perfect serving temperature after they

are finished cooking on the Slow Cook

function.

• Wedonotrecommendremovingthe

lid when slow cooking as heat will

escape, requiring extra cooking time.

Each time the lid is removed, about

15 to 20 minutes of cooking time

should be added.

• 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.

•

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.

• Agreatwaytoreheatslow-cooked

foods is to bring them to a simmer on

the Brown/Sauté function at 350°F

(176°C). Stir to ensure all ingredients are

warmed through and then switch to

Warm on the Slow Cook function for

serving.

• Ifusingfrozenfoods,thawcompletely

before slow cooking.

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why are lights flashing once time and temp are set Submitted on 7-10-2022 at 15:57
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