Manual Cuisinart MSC600E (page 19 of 57) (English, German, Dutch, French, Italian, Spanish)

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D. Cooking guidelines

• SLOW COOKING

Slow cooking is perfect for foods that require long, slow simmering, such as soups, stocks, stews, ... Slow cooking is also ideal for tougher and

cuts of meat like shoulder, pot roast ...

The SIMMER and LOW settings are usually used for recipes that cook longer (without boiling). The HIGH setting is used for simmered recipes

(with boiling).

The Brown/Sauté setting can be used to sear and mark food before simmer.

The WARM setting is selected automatically at the end of cooking to keep food warm.

Setting Guidelines Recipes Temperature Timer

HIGH Shorten the preparation time,

especially for large pieces

7-hour leg, braised veal chop,

roasted or braised vegetables,

roasted pork

100°C Programmable up to 24 hours,

then 8 hours (Warm)

LOW Simmer slowly without boiling

Beef cheek, stew, Blanquette,

white meat, chicken with

tarragon

93°C Programmable up to 24 hours,

then 8 hours (Warm)

SIMMER Simmer fragile food Fish soups, minestrone, fruits

in compote 85°C Programmable up to 24 hours,

then 8 hours (Warm)

WARM Keep food warm. - 74°C Defaults up to 8 hours. Or pro-

grammable up to 24 hours

SUGGESTED CUTS OF MEAT FOR SLOW COOKING

Beef/Veal Pork Lamb Poultry Game

Roast, shoulder, slices of

shoulder, veal shanks,

cheek, sinew, ribs, chuck,

shoulder of beef, shin,

Blanquette, tail

Roast, pork ribs,

shoulder, round steak, sauté

Leg, shoulder, collet, shank,

chest, saddle, navarin,

knuckle-end

Whole poultry, leg,

drumstick, supreme

Saddle, shoulder, chest,  ank,

collet, rack.

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Cuisinart MSC600E Manual

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