Quick Tips Guides - Cuisinart MSC-600XA Instruction/Recipe Booklet

QUICK TIPS GUIDES

SLOW COOKING
Setting
HIGH
LOW
SIMMER
WARM
SUGGESTED CUTS OF MEAT FOR SLOW COOKING
BEEF/VEAL
Choose cuts that
are full of flavour &
benefit from
braising to
tenderise.
Pot roast, brisket,
short ribs, bottom
round, chuck or
rump roast, chuck
shoulder steak,
veal shanks
Notes
Use this setting for a
quicker slow cook or when
"baking" e.g.
• Potatoes
• Casseroles
• Puddings
• Rolls
Use this setting for a
typical "slow cook" e.g.
• Braises
• Roasts
• Casseroles
• Shanks
• Chops
• Less-tender cut meats
Use this setting to blend &
intensify flavours e.g.
•Soups
•Casseroles
• Stocks
This is NOT a cooking
function.
This setting is intended,
only with preheated foods.
PORK
Less tender cuts
work best.
Tenderloin will
become tough if
slow cooked.
Pork shoulder
pieces; sausages;
country style pork
ribs (bone-in); pork
shoulder or blade
roast
Temp.
74°C-100°C
74°C-93°C
74°C-85°C
74°C
LAMB
Choose flavorful Best choice – dark
cuts that benefit
from braising to
tenderise. become dry when
Lamb shoulder;
lamb stew meat;
lamb shanks
7
Programmable up to 24
hours then up to 8 hours
on WARM.
Programmable up to 24
hours then up to 8 hours
on WARM.
Programmable up to 24
hours then up to 8 hours
on WARM.
Defaults to WARM once
time has expired or is
programmable up to 8
POULTRY
meat – bone-in.
Breast meat can tender; therefore it
Slow Cooked.
Chicken or turkey
legs & thighs
Timer
hours.
GAME
Game generally
tends to be less
is perfect for Slow
Cooking.
Venison roasts or
stew meat,
pheasant, duck
thighs & legs