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Multipot MSC-570 Instruction Booklet

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Booklet_MSC-570_ENG.qxd:Salton Booklet
5/12/09
11:47 AM
Page 1
DIGITAL
SLOW COOKER
Instruction Booklet
Model: MSC-570

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Summary of Contents for Multipot MSC-570

  • Page 1 Booklet_MSC-570_ENG.qxd:Salton Booklet 5/12/09 11:47 AM Page 1 DIGITAL SLOW COOKER Instruction Booklet Model: MSC-570...

  • Page 2: Important Safeguards

    Booklet_MSC-570_ENG.qxd:Salton Booklet 5/12/09 11:47 AM Page 2 IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed including the following: 1. Read all instructions. 2. Do not touch hot surfaces. Use handles or knobs. Use potholders when removing lid or handling hot containers. 3.

  • Page 3: Polarized Plug

    Booklet_MSC-570_ENG.qxd:Salton Booklet 5/12/09 11:47 AM Page 3 17. Containers are designed for use with this appliance only. They must never be used on a range top. Do not set a hot container on a wet or cold surface. Do not use a cracked container. SAVE THESE INSTRUCTIONS HOUSEHOLD USE ONLY POLARIZED PLUG...

  • Page 4: Description Of Parts

    Page 4 INTRODUCTION This MultiPot is a convenient and easy to use appliance that will help you prepare meals for the whole family with minimum effort. The Oval Ceramic Casserole and Glass Lid double as a handy Casserole so the meal can be brought right to the table.
  • Page 5 Booklet_MSC-570_ENG.qxd:Salton Booklet 5/12/09 11:47 AM Page 5 NOTE: DO NOT use harsh detergents or abrasive cleansers on any parts of the appliance. DO NOT immerse the Base or power cord and plug in water or any other liquid. HOW TO USE THE CERAMIC CASSEROLE IMPORTANT PRECAUTIONS: Like any ceramic, the Casserole may crack or break if not handled properly resulting in injury or property damage.
  • Page 6 HOW TO USE THE MULTIPOT A MultiPot is easy to use but it is different from conventional cooking. This booklet is intended to be used as a general guideline and contains several suggestions and helpful hints for successful slow cooking. There...
  • Page 7 10 minute Stand Time then will automatically switch to Warm. The default time of the Warm cycle is 10 hours. 6. Once the 10 hours has elapsed, the MultiPot automatically switches to Stand Time. The indicator Lights will go out and the Display shows “- - - -“.
  • Page 8 Casserole, set to High and stir until liquid thickens. • Do not worry if the food remains in the MultiPot longer than planned. The MultiPot cooks very slowly and will be very for giving if you are running a little late.
  • Page 9 9-10 hours 5-6 hours 1-3 hours 4. Follow the instructions in the ‘How to Use the MultiPot’ section. 5. Using a potholder or oven mitt, carefully remove Lid. CAUTION: When removing Lid, grasp the knob and slowly lift the side that is away from you to allow the steam to escape before setting the Lid aside.
  • Page 10 Booklet_MSC-570_ENG.qxd:Salton Booklet 5/12/09 11:47 AM Page 10 HELPFUL HINTS FOR ADAPTING RECIPES • The Low setting is recommended for all day cooking. Most meat and vegetable combinations require at least 7 hours on Low. • For best flavour use whole leaf herbs and spice during the initial preparation.

  • Page 11: Care And Cleaning

    Clean in warm soapy water, rinse and wipe dry with a soft cloth. 4. Store all parts of the MultiPot only once they are clean and dry. Never store when the Casserole is wet. To store, place Casserole inside Base and wrap Lid in a soft cloth or towel before storing upside down on the Casserole.
  • Page 12 Booklet_MSC-570_ENG.qxd:Salton Booklet 5/12/09 11:47 AM Page 12 RECIPES BEEF POT ROAST 3 lb. (1.4 kg.) pot roast 1 tsp. (5 ml) vegetable oil 1-1/2 tsp. (8 ml) salt 1/4 tsp. (1.2 ml) pepper apples, cored and cut in large chunks onion, sliced 1/2 cup (125 ml) apple juice...
  • Page 13 Booklet_MSC-570_ENG.qxd:Salton Booklet 5/12/09 11:47 AM Page 13 CHICKEN AND VEGETABLE CASSEROLE half chicken breasts, bone in (3 – 4 lbs, 1.4 – 1.8g) 1/4 tsp. (1.5 ml) paprika 1 tsp. (5 ml) salt 1/4 (1.5 ml) white pepper 2 tsp. (10 ml) chicken stock powder 2 cups (500 ml) mushrooms, sliced...

  • Page 14: Chicken Noodle Soup

    Booklet_MSC-570_ENG.qxd:Salton Booklet 5/12/09 11:47 AM Page 14 CHICKEN NOODLE SOUP 3 lbs. (1.4 kg) chicken, cut up 2 qts. (2 L) water 1 tbsp. (15 ml) salt 1/2 tsp. (3 ml) pepper onion, diced stalks celery, diced carrots, diced bay leaf 1/3 cup (85 ml) parsley 6 oz.

  • Page 15: Rice Pudding

    Booklet_MSC-570_ENG.qxd:Salton Booklet 5/12/09 11:47 AM Page 15 APPLE GRANOLA apples, peeled and sliced 2 cups (500 ml) granola cereal (plain or with fruits and nuts) 1/4 cup (60 ml) honey 2 tbsp. (30 ml) margarine 1 tsp. (5 ml) cinnamon 1/2 tsp.(3 ml) nutmeg In ceramic casserole, combine all ingredients and mix well.
  • Page 16 Booklet_MSC-570_ENG.qxd:Salton Booklet 5/12/09 11:47 AM Page 16 STUFFED FLANK STEAK 1 lb. (450 g) flank steak (have your butcher butterfly the flank) favorite BBQ seasoning carrots, peeled and sliced lengthwise – 6 pieces celery ribs, sliced and cut lengthwise – 6 pieces 6 slices Kobasa, sliced lengthwise 6 slices...
  • Page 17 Booklet_MSC-570_ENG.qxd:Salton Booklet 5/12/09 11:47 AM Page 17 BEEF ROULADEN round steaks, 3 oz (85 g) each 12 oz (340 g) ground beef bread crumbs your choice of seasoning onion, diced Dijon Mustard 4 slices dill pickle 1 pkg. Demi-Glaze (brown sauce) pre mix made per recipe 4 oz.
  • Page 18 Booklet_MSC-570_ENG.qxd:Salton Booklet 5/12/09 11:47 AM Page 18 SWEET & SOUR SHRIMP 6 oz. (140 g) package frozen Chinese pea pods, partially thawed 13 oz. (368 g) can juice pack pineapple chunks or tidbits; drain and reserve juice 2 tbsp. (30 ml) cornstarch 3 tbsp.
  • Page 19 Booklet_MSC-570_ENG.qxd:Salton Booklet 5/12/09 11:47 AM Page 19 FOUR BERRY GRUNT 1/4 pint each blueberries, raspberries, strawberries, blackberries 1/2 cup (125 ml) sugar 1/2 cup (125 ml) water 2 tbsp. (30 ml) instant tapioca 2 cups (500 ml) all purpose flour 2 tbsp.
  • Page 20 Booklet_MSC-570_ENG.qxd:Salton Booklet 5/12/09 11:47 AM Page 20 PINA COLADA BREAD PUDDING 1 lb. (400 g) French loaf bread 10 oz.(285 g) frozen pina colada drink mix 6 oz. (140 g) pineapple juice 12 oz. (342 g) evaporated milk 1/2 cup (125 ml) cream of coconut bananas, sliced crosswise eggs...

  • Page 21: Herb Bread

    Booklet_MSC-570_ENG.qxd:Salton Booklet 5/12/09 11:47 AM Page 21 HERB BREAD 2 cups (500 ml) luke warm water 1 pkg active dry yeast 1 tbsp (15 ml) granulated sugar 3-1/2 cups (875 ml) all purpose flour or unrefined flour 1 tsp (5 ml) each rosemary, thyme, basil 1/4 tsp (1 ml) salt...
  • Page 22 Booklet_MSC-570_ENG.qxd:Salton Booklet 5/12/09 11:47 AM Page 22 FILLET OF SOLE BONNE FEMME sole fillets, 4 oz each salt and white pepper 2tsp. (10 ml) butter 1tsp. (5 ml) shallots, diced fine 4oz. (120 g) mushrooms, sliced 4oz. (120 g) white wine 1 pkg.
  • Page 23 Booklet_MSC-570_ENG.qxd:Salton Booklet 5/12/09 11:47 AM Page 23 BREAST OF CHICKEN WITH TARRAGON SAUCE chicken breasts, skinned and fat removed 1-1/2 oz (45 g) butter salt and pepper 1pkg. Volute sauce 4 oz (120 g) white wine bay leaf 1/4 tsp. (1 ml) dried thyme 1tsp.
  • Page 24 Booklet_MSC-570_ENG.qxd:Salton Booklet 5/12/09 11:47 AM Page 24 CAJUN BUFFALO WINGS 3 lbs.(1.4 kg) chicken wings 1 bottle bbq sauce 1-1/2 tsp.(8 ml) red cayenne pepper 1/4 tsp. (1 ml) salt 2 tsp. (10 ml) black pepper 1/2 tsp. (3 ml) minced garlic flakes 1 tsp.
  • Page 25 Booklet_MSC-570_ENG.qxd:Salton Booklet 5/12/09 11:47 AM Page 25 PEANUT BUTTER AND HOT FUDGE PUDDING CAKE 1/2 cup (125 ml) all purpose flour 1/4 cup (60 ml) sugar 3/4 tsp. (4 ml) baking powder 1/3 cup (85 ml) milk 1 tbsp. (15 ml) vegetable oil 1/2 tsp.

  • Page 26: Limited Warranty

    Booklet_MSC-570_ENG.qxd:Salton Booklet 5/12/09 11:47 AM Page 26 A short supply cord is provided to reduce the hazards of becoming entangled in or tripping over a long cord. Extension cords may be used if care is exercised in their use. If an extension cord is used, the marked electrical rating of the detachable power-supply cord or extension cord should be at least as great as the electrical rating of the appliance.

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