Related Manuals for Cuisinart Cook Central MSC-400
Summary of Contents for Cuisinart Cook Central MSC-400
- Page 1 INSTRUCTION BOOKLET Recipe Booklet Reverse Side ® Cook Central 3-in-1 Multicooker MSC-400 For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
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Page 2: Important Safeguards
Warranty for details) for examination, repair USE ONLY or mechanical or electrical adjustment. 7. The use of attachments not recommended by Cuisinart may cause fire, electrical shock, or risk of injury. SPECIAL CORD SET 8. Do not use outdoors or anywhere the... -
Page 3: Table Of Contents
CONTENTS Important Safeguards....2 Features and Benefits ....3 Control Panel ..... . . 4 Operation . -
Page 4: Control Panel
GETTING TO KNOW YOUR CONTROL PANEL a. Cooking Function Buttons Use to select SLOW COOK, BROWN/SAUTÉ or STEAM. b. Time Directionals Use to set cooking time. Press and hold to scroll quickly; press and release to advance more slowly. c. Temperature Directionals Use to set cooking temperatures. -
Page 5: Programming
PROGRAMMING 6. When slow cooking on High, Low or Simmer, the unit will beep five times at BROWN & SAUTÉ the end of the cooking time and will automatically switch to the Keep Warm 1. Press BROWN/SAUTÉ. A preset setting for 8 hours. temperature of 350°F will flash, as this is a commonly used Brown/Sauté... -
Page 6: Cooking Guidelines
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. - Page 7 STEAMING Steaming is one of the healthiest methods of cooking. No butter or oil is required and fewer nutrients are lost in the steaming process. Four cups/one quart of water is used for basic steaming. Steaming Chart FOOD AMOUNT PREPARATION COOKING TIME 6 small/ trimmed –...
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Page 8: Tips & Hints
TIPS & HINTS SLOW COOKING • Browning foods before slow cooking can HEATUP TIMES may vary based on a add more depth and flavor to the number of factors. Approximate times are: finished dish. If time is short skip this •... -
Page 9: Cleaning, Care And Maintenance
ingredients are warmed through and STEAMING then switch to Warm on the Slow Cook • To steam, fill the multicooker pot with function until serving. no more than 1 quart of water. • If using frozen foods, thaw completely • For smaller foods that might not sit before slow cooking. -
Page 10: Troubleshooting
Troubleshooting Chart Subject Question Answer/Solution Make sure your unit is plugged into a functional outlet. Why won’t my unit turn on? Contact Customer Service at 1-800-726-0190. Cooker will enter sleep mode after 5 minutes of no use and unit will appear off. Press any button except Start/Stop to “wake up”... -
Page 11: Warranty Information
Consumer Service Center toll-free at 1-800-726- warranty 0190. Cuisinart will be responsible for the cost of the ©2013 Cuisinart repair, replacement, and shipping and handling for such nonconforming products under warranty. - Page 13 NOTES...
- Page 14 NOTES...
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Page 15: Pudding
fiber • calc. • 87mg sod. • chol. • sat. • • pro. • carb. • fat) from (47% Calories cup): (½ serving information Nutritional minutes. Warm Keep covered pudding rice Warm. switch automatically will unit elapsed, time cooking Once hours. - Page 16 fiber • calc. • 24mg sod. • chol. • sat. • • coating. crumb with over evenly pro. • carb. • fat) from Calories sauce, glaze-like shiny, become servings): (based have juices tender fruit Once serving information Nutritional them. over mushy.) getting poured...
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Page 17: Pudding
fiber • 183mg calc. • 319mg sod. • 123mg chol. • sat. • • pro. • carb. • fat) from (43% Calories servings): (based serving information Nutritional cream. whipped freshly with immediately Serve pudding. leche dulce tablespoons remaining drizzle unit turn elapsed, time... - Page 18 fiber • 16mg calc. • 21mg sod. • chol. • sat. • • pro. • carb. • fat) from Calories cup): (½ serving information Nutritional refrigerator. store temperature room cool serving, Warm Keep sauce Keep pot. cooking apples smooth return necessary) skins discard...
- Page 19 fiber • 61mg calc. • 156mg sod. • chol. • sat. • • fiber • 13mg calc. • pro. • carb. • fat) from Calories 376mg sod. • chol. • sat. • • artichoke: information Nutritional pro. • carb. • fat) from (13%...
- Page 20 fiber • 456mg calc. • 570mg sod. • 71mg chol. • sat. • • pro. • carb. • fat) from (49% Calories cup): serving information Nutritional desired. breadcrumbs toasted with garnished immediately, Serve Warm. Keep switch automatically will unit expired, time Once hours.
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Page 21: Beans
pan. bottom accumulated have that bits brown flavorful Scrape evaporated. almost until cook allow wine white fragrant. until Sauté garlic. browned, sausage Once fiber • 60mg calc. • 182mg sod. • chol. • sat. • • minutes. about sides; pro. •... - Page 22 occasionally. Stir sweet softened, fully fennel until burning. avoid 300°F temperature minutes cook Cover Reduce minutes. about golden, 300°F. heat Reduce broth. slightly soft until vegetables Sauté thyme. garlic fennel, shallot, leek, minutes. about evaporated, preheated, unit When 350°F. almost until cook wine...
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Page 23: Sauce
pot. cooking brown tofu preheated, Once wipe Completely peppers. 400°F. Brown/Saute Multicooker chop roughly seeds skins discard cooking into remove rested, have peppers Once reserve. loosen. skins allow cool pieces; even into pepper. salt hour about place cover with with season then drain. -
Page 24: Salmon
fiber • calc. • 283mg sod. • 77mg chol. • sat. • • pro. • carb. • fat) from (22% Calories serving: information Nutritional serving. slicing before minutes about rest fiber • 19mg calc. • 117mg sod. • 62mg chol. •... -
Page 25: Mushroom Wild
before liquid degrease recommended Warm, Keep switches unit When hours. Cook Slow unit switch Cover point.) that reach water additional not, does ribs halfway comes liquid sure vegetables. into liquid accumulated ribs Nestle paste. tomato Stir minutes. about slightly, reduce simmer Guinness Stir... -
Page 26: Buco
parsley Italian chopped tablespoons leaf paste tomato tablespoon drained tomatoes, peeled whole ounces) wine white ¼ sprig thyme fresh sprig sprig rosemary fresh butter unsalted teaspoon pieces 1-inch into stalk, celery pieces 1-inch into peeled, carrot, small pieces 1-inch into well, washed only,... -
Page 27: Shrimp Primavera
pepper crushed broth chicken reserve. golden. slightly becomes garlic Sriracha; Stir combine. whisk until sauté garlic broccoli bowl cornstarch sauce broth, pot. into teaspoon remaining combine cooking, vegetables While 300°F temperature Reduce minutes. about cook corn, shrimp. remaining baby chestnuts water mushrooms, with... -
Page 28: Paella
minutes. about caramelized, slightly reduced have tomatoes until occasionally, stirring cook, into tomatoes minutes. about browned, lightly softened vegetables until Sauté salt. teaspoon ¼ oregano paprika, onion, garlic, sides. both brown chorizo container. heatproof into grease excess pour base from cooking remove Carefully... -
Page 29: Pork
powder espresso instant teaspoon sugar brown light tablespoon paste tomato tablespoons molasses ¼ vinegar cider ¼ Heinz) (such sauce chili ½ sodium reduced broth, chicken sauce Worcestershire teaspoon chopped finely peeled cloves, garlic sliced peeled onion, medium olive teaspoon Sauce: Barbecue (bone-in) shoulder... -
Page 30: Roast
salt teaspoon ½ with pepper sides both thighs chicken Season black ground freshly teaspoon ¼ 400°F. Brown/Sauté Multicooker salt kosher teaspoon ½ cooking into pounds) 2½ (about roast chuck (optional) vinegar wine tablespoon garnish rosemary chopped broth beef ¾ lemon slices thin wedges... -
Page 31: Vegetables
hours. Cook Slow switch unit Cover dill cloves, peppercorns, with beef. vegetables ¾ comes olives. peppers liquid cup) (about water enough cherry sausage, reserved with along beer pour beef pot, cooking into back pieces chicken Multicooker. cooking into celery carrot onion, spoon. - Page 32 fiber • 42mg calc. • 400mg sod. • 101mg chol. • sat. • • pro. • carb. • fat) from (42% Calories fiber • 47mg calc. • serving information Nutritional 627mg sod. • 22mg chol. • sat. • • pro. •...
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Page 33: Gumbo
Stir 325°F. temperature raise color, appropriate reached roux Once stirred. frequently burn could roux step this during close keep important minutes. approximately butter, peanut color resembles smooth until roux stirring Continue roux. called this – together comes mixture that spoon wooden with butter... - Page 34 serve. ready until Warm Keep Leave fiber • 82mg calc. • accordingly. seasoning adjust Taste 347mg sod. • 73mg chol. • sat. • • pro. • carb. • fat) from (20% Calories towel. paper cup): serving information Nutritional with surface blotting gently ladle...
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Page 35: Stew
fiber • 42mg calc. • fiber • 65mg calc. • 762mg sod. • 73mg chol. • sat. • • 414mg sod. • chol. • sat. • • pro. • carb. • fat) from (19% Calories pro. • carb. • fat) from (11% Calories... - Page 36 fiber • 29mg calc. • 892mg sod. • chol. • sat. • • pro. • carb. • fat) from (21% Calories cup): serving information Nutritional desired. seasoning adjust Taste fiber • calc.35mg • juice. lemon 314mg sod. • 34mg chol. •...
- Page 37 freezer. refrigerator store cool immediately sauce Warm, Keep switches unit Once fiber • 63mg calc. • hours. 432mg sod. • chol. • sat. • • pro. • carb.16g • fat) from (22% Calories Cook Slow switch Cover cup): serving information Nutritional well.
- Page 38 fiber • 27mg calc. • 440mg sod. • chol. • sat. • • pro. • carb. • fat) from (15% Calories cup): (½ serving information Nutritional consistency. desired blend batches, blender transfer sauce, smoother want noodles. thick over serve sauce, ragout-style more serve...
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Page 39: Stock Sauces
fiber • 22mg calc. • 168mg sod. • 36mg chol. • sat. • • fiber • 13mg calc. • pro. • carb. • fat) from (19% Calories 16mg sod. • chol. • sat. • • cup): (½ serving information Nutritional pro. -
Page 40: Meatballs
ball). mixture tablespoon (about meatballs 1-inch into form scoop, cream small Using tough. will meatballs over-mix combined. fully until together gently hands, gloved clean With mixture. turkey milk) (discarding bread bread milk Squeeze bowl. mixing large spices powder, baking pepper, salt, onion, turkey,... -
Page 41: Mustard In
dumplings prepared Keep wrappers. wonton remaining with Repeat needed. water more using seal, pinch pleat like edges Crimp triangle. making corners opposite bring water with wrappers edges Brush wrapper. each middle filling teaspoon heaping place time, wrappers fiber • 26mg calc. -
Page 42: Oatmeal
fiber • 254mg calc. • 500mg sod. • 206mg chol. • sat. • • pro. • carb. • fat) from (55% Calories serving: information Nutritional immediately. served best This Warm. Keep switch automatically will unit expired, time Once hours. 3½ Cook Slow Brown/Sauté... -
Page 43: Stew
side lighter Jam. Blueberry Rosemary with Chicken Lemon Pudding Rice Lightened Vegetables with Beef Corned Crisp Fruit Peppers Sweet Pears Poached with Chicken Pudding Bread Leche Dulce Beef Brisket Leche Dulce Entrées Butter Apple Verde Caldo Applesauce Desserts Gumbo Chorizo &... - Page 44 MSC-400 Multicooker 3-in-1 Central Cook ® Side Reverse Booklet Instruction Booklet Recipe...
- Page 45 Version no : IB-11690 Fold Size 216x140mm Saddle Stitched 44 pp Material (Cover): 157gsm matt artpaper (Inside): 120gsm gloss artpaer Coating: Gloss varnishing in cover Color (Cover): 4C(CMYK)+1C(BK) (Inside): 1C(BK) Date: NOV-15-2012 Co-ordinator: Linda Ouyang Hugo Description PDF version : MSC400 Manual IB-11690(1.0) BOOK Hugo Code : LEP0046IB-1-1...