Cooking Guidelines - Cuisinart MSC-400C Cook Central 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 (176°C) and stir until all ingredients are
warmed through. Then switch to Warm on the Slow Cook function until ready to serve.
SETTING GUIDELINES
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.
*Results may vary
Suggested Cuts of Meat for Slow Cooking
BEEF/VEAL
Choose cuts that Less tender cuts
are full of flavor work best.
and benefit from Tenderloin will
braising to become tough if
tenderize. slow cooked.
Arm pot roast, Boston butt
brisket, short roast; pork
ribs, bottom shoulder pieces;
round, chuck or sausages;
rump roast, country style
chuck shoulder pork ribs (bone-
steak, veal in); pork shoulder
shanks or blade roast
RECIPES
Soups,
casseroles,
puddings,
stewed fruits
Braised foods,
roasts, stews,
ribs, shanks,
chops, less
tender cuts of
meat, soups
Soups, stews,
stocks
----
PORK LAMB
Choose flavorful
cuts that benefit
from braising to
tenderize.
Lamb shoulder;
lamb stew meat;
lamb shanks
6
TEMP TIMER
Programmable
212˚F
up to 24 hours,
(100˚C)
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
Best choice – dark Game generally
meat – bone-in. tends to be less
Breast meat can tender; therefore
become dry when it is perfect for
slow cooked. slow cooking.
Chicken or turkey Venison roasts or
legs and thighs stew meat,
pheasant, duck
thighs and legs
GAME