Cuisinart Cook Central MSC-600XA Instruction Booklet page 8

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/ 1 litre of water is used for basic
steaming unless otherwise specified.
Steaming Chart
FOOD
Artichokes
Asparagus
Broccoli
Carrots, baby
Cauliflower
Corn
Green Beans
Peas, snow
Potatoes, new
Potatoes
(mixed medium sized)
Potatoes, sweet
Squash, summer/zucchini
Chicken
Prawns* (Green/Raw)
Fish Fillets
(salmon, kingfish, barramundi)
*3 cups of water should be used here
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 175°C and stir until all ingredients are warmed through.
Then switch to Slow Cook/Warm until ready to serve.
AMOUNT
6 individual
450g medium
1 bunch (about
480g-600g)
450g
1 small head
(about 20 oz.)
4 ears
450g
450g
450g
480g-600g
480g-600g
450g
350g (about 2
chicken breast fillets)
450g medium
450g
7
PREPARATION
trimmed – see recipe
page 25
trimmed
5 cm florets
whole
5 cm florets
husked
trimmed
trimmed
quartered/halved
1 cm thick slices
1 cm thick slices
1 cm thick slices
whole
peeled & deveined
cut into portion sizes
COOKING TIME
45 – 60 minutes
4 – 7 minutes
7 – 10 minutes
10 – 12 minutes
7 – 9 minutes
10 – 12 minutes
8 – 10 minutes
4 minutes
15 – 20 minutes
15 – 20 minutes
10 – 15 minutes
5 – 8 minutes
12 – 15 minutes
4 – 5 minutes
8 – 12 minutes