Cuisinart CSC650U User Manual page 13

ß The Cook & Hold is perfect for foods that require long slow simmering such as soups, stocks, stews and
dried beans
ß The Cook & Hold is the perfect way to cook items that require a 'Bain Marie'. We recommend using hot
water and cooking on 'High' for most of these recipes.
ß Root vegetables such as carrots and potatoes will take longer to cook. Either cut into small pieces or
place on the bottom of the ceramic pot.
ß For tender vegetables, or to achieve a 'crisp-tender' result, add to the ceramic pot 30 minutes before the
end of the cooking time, to prevent over cooking.
ß Ground meats and uncooked sausages should always be browned and drained before adding to the Cook
& Hold. Smoked sausage does not need to be browned (though it may add fl avour and visual appeal. If
browning the night before, make certain the meat is thoroughly cooked and then refrigerated once coo-
led. Combine the meat with other ingredients just before slow cooking.
ß Browning meats (roasts, chops, cubes for stews) and poultry adds fl avour and visual appeal to the fi nished
dish. It also helps to cook out some of the fat.
ß Cooking ground meats in the Cook & Hold without pre browning is not recommended as ground meat
has a 'High' level of bacteria, which, unless destroyed through thorough browning, can cause food poiso-
ning. We strongly advise against cooking meatloaf in the Cook and Hold for this same reason.
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