Cuisinart MSC-400C Cook Central Instruction Booklet 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 (0.9L) of water is
used for basic steaming unless otherwise specified.
Steaming Chart
FOOD
Asparagus
Broccoli
Carrots, baby
Cauliflower
Corn
Green Beans
Peas, snow
Potatoes, new and gold
Potatoes, sweet
Squash, summer/zucchini
Chicken
Shrimp
Fin Fish
(salmon, swordfish, etc.)
BROWN/SAUTÉ
Use Brown/Sauté as you would a skillet or sauté pan on the stovetop for a variety of
recipes. Prepare a quickly sautéed skillet dish, or brown food right in the pot as the first
step in many braised or slow-cooked family favorites.
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.
AMOUNT
8 ounces
8 ounces
8 ounces
8 ounces
2–3 small ears
4 ounces
2 ounces
1 pound
8 ounces
8 ounces
2 medium breast (8
to 10 ounces each)
8 ounces peeled & deveined
1 pound cut into portion sizes
7
PREPARATION COOKING TIME
trimmed
1– 2-inch florets
whole
1– 2-inch florets
husked
trimmed
trimmed
halved
½-inch slices
½-inch rounds
whole
4–7 minutes
7–10 minutes
10–12 minutes
7–9 minutes
10–12 minutes
8–10 minutes
4 minutes
15–20 minutes
8–12 minutes
5–8 minutes
18–20 minutes
(depending on
thickness)
4–5 minutes
8–12 minutes