Cooking Guidelines - Cuisinart Cook Central MSC-400 Instruction Booklet

COOKING GUIDELINES

SLOW COOKING
Slow cooking is perfect for foods that require long, slow simmering, such as soups,
stocks, stews, and dried beans. Slow cooking is also ideal for tougher and less
expensive cuts of meat like shoulder and pot roast.
The Simmer and Low settings are usually used for recipes that cook longer. When
starting a dish later in the day, select the High setting to ensure that food is cooked,
warm, and ready when you'd like to eat.
To reheat foods, use Brown/Sauté at 350°F and stir until all ingredients are warmed
through. Then switch to Warm on the Slow Cook function until ready to serve.
SETTING
Use this setting when
you don't have time for
a long, slow cook* and
High
when "baking" on
Slow Cook.
This standard slow
cooker temperature is
ideal for recipes you
Low
start in the morning and
enjoy at the end of the
day.
The longer the cooking
time, the more the
Simmer
flavors blend together
and intensify.
Do not use this setting to
cook food. It is intended
Warm
only for keeping cooked
food warm.
NOTE: The U.S. Department of Agriculture (USDA) recommends that when cooking in a slow cooker, food
should reach 140°F within 3 hours.
*Results may vary
Suggested Cuts of Meat for Slow Cooking
BEEF/VEAL
Choose cuts that
are full of flavor
and benefit from
braising to
tenderize.
Arm pot roast,
brisket, short
ribs, bottom
round, chuck or
rump roast,
chuck shoulder
steak, veal
shanks
GUIDELINES
PORK
Less tender cuts Choose flavorful
work best. cuts that benefit
Tenderloin will from braising to
become tough if tenderize.
slow cooked.
Boston butt Lamb shoulder;
roast; pork lamb stew meat;
shoulder pieces; lamb shanks
sausages;
country style
pork ribs (bone-
in); pork shoulder
or blade roast
RECIPES TEMP
Soups,
casseroles,
puddings, (100˚C)
stewed fruits
Braised foods,
roasts, stews,
ribs, shanks,
chops, less
tender cuts of
meat, soups
Soups, stews,
stocks
----
LAMB
Best choice – dark
meat – bone-in.
Breast meat can
become dry when
slow cooked.
Chicken or turkey
legs and thighs
6
TIMER
Programmable
212˚F
up to 24 hours,
then 8 hours (Warm)
Programmable
200˚F
up to 24 hours,
(93˚C)
then 8 hours (Warm)
Programmable
185˚F
up to 24 hours,
(85˚C)
then 8 hours (Warm)
Default is 8 hours.
165˚F
or Programmable
(74˚C)
up to 24 hours
POULTRY
Game generally
tends to be less
tender; therefore
it is perfect for
slow cooking.
Venison roasts or
stew meat,
pheasant, duck
thighs and legs
GAME