INSTRUCTION BOOKLET Recipe Booklet Included Cook Central™ 4-in-1 Multicooker MSC-800C Series For your safety and continued enjoyment of this product, always read the instruction book carefully before using. IB-10299-CAN Downloaded from www.Manualslib.
IMPORTANT SAFEGUARDS 16. Avoid sudden temperature changes, such as adding refrigerated foods to a heated pot. 17. C AUTION: TO REDUCE THE RISK OF ELECTRIC SHOCK, COOK ONLY IN THE POT PROVIDED OR IN CONTAINERS PLACED ON THE COOKING RACK IN THE PROVIDED POT. 18. CAUTION: A heated pot may damage countertops or tables. When removing the hot pot from the multicooker, DO NOT place it directly on any unprotected surface. Always set the hot pot on a trivet or a rack. 19.
Operation programming Cooking is simple with the Cook Central™ 4-in-1 Multicooker. Use the slow cooker as you would a normal slow cooker, the roaster as you would a normal oven and brown/sauté as you would a skillet. BROWN, SAUTÉ, SEAR 1. P ress BROWN/SAUTÉ. A preset temperature of 350°F will flash, as this is the most commonly used Brown/ Sauté temperature. 1. Select your cooking function. 2. P ress Temperature Directionals to select a different temperature (from 250°F to 500°F). 2.
Cleaning & CARE Brown/Sauté Tips All removable parts are dishwasher safe. • U se Brown/Sauté as you would a skillet or sauté pan on the stove – from quickly sautéed skillet dishes to the first step in many braised or slow-cooked dishes. 1. U nplug unit and allow it to cool completely before cleaning. 2. N ever immerse unit in water or other liquids. • Brown/Sauté also works well to brown foods on all sides before roasting. 3.
• When making soups, add solid ingredients to multicooker and then liquid to cover. If a thinner soup is desired, add more liquid to taste when finished. • Recipes can be assembled the night before cooking. Brown ingredients if necessary and then combine with remaining ingredients in cooking pot. Cover and refrigerate. When ready to cook, place the cooking pot in the cold multicooker and add 30 minutes to your projected cooking time.
Troubleshooting Chart Steaming Chart Subject Question Answer/Solution Food Amount Preparation Cooking Time Artichokes 6 individual trimmed – see recipe page 26 40–50 minutes Asparagus 1 pound (450g) medium trimmed 4 minutes Broccoli 1 bunch (about 16 to 20 oz. [453-566g]) 2-inch (5 cm) florets 6–7 minutes Carrots, baby 1 pound (450g) whole 8 minutes Cauliflower 1 medium head (about 20 oz.
Recipe Booklet RECIPES Breakfast & Starters Sides Spinach & Gruyère Breakfast Strata . . . . . . . . . . . . . . . . . . 3 Buttery Dinner Rolls . . . . . . . . . . . . . . . . 23 Maple Cinnamon Oatmeal . . . . . . . . . . . . 3 Roasted Corn on the Cob . . . . . . . . . . . 25 Turkey Swedish Meatballs . . . . . . . . . . . . 5 Roasted Red Potatoes . . . . . . . . . . . . . . 26 Garlic-Rosemary Beans . . . . . . . . . . . . . 24 Steamed Artichokes . . . . . . . . . . . . . . . .
Maple Cinnamon Oatmeal Breakfast & Starters Spinach and Gruyère Breakfast Strata Turkey Swedish Meatballs What a delightful aroma to wake up to in the morning! Prepare your oatmeal the night before so it will be ready for your family to start the day right.* This is a delicious dish to have at a brunch for a crowd. The flavours are rich and it only takes a few steps to complete.
Roasted Beef Stock Stocks & Sauces There is nothing more wholesome or economical than preparing your own homemade stocks. Rich Veggie Stock This stock makes a delicious base for all soups and sauces. Settings: R oast Slow Cook Setting: Slow Cook Makes about 10 cups (2.5 L) Makes about 8 cups (2 L) 4 pounds (1.
Bolognese 3. Switch to Slow Cook on Low for 6 hours. This Italian sauce is a classic. The longer it can simmer in the multicooker the better the flavours will be. It freezes beautifully, so it can be enjoyed again. 4. O nce unit switches to Keep Warm, use immediately or cool to place in storage containers for refrigerator or freezer. Settings: B rown/Sauté Slow Cook * Sauce will keep up to five days in refrigerator or three months in the freezer.
Mushroom Barley Soup 3. O nce unit switches to Keep Warm and right before serving, stir in fresh parsley and lemon juice. A bowl of this deeply satisfying soup plus a slice of crusty French bread makes the perfect winter meal. 4. Taste and adjust seasoning accordingly. Beef Stew *Note: If you have the time, you can brown the meat prior to slow cooking. Do this on Brown/Sauté at 400°F (200°C) as the first step. If you do this, use 4 cups (1 L) of beef stock. Your yield may be slightly less.
Super Chili 4. T aste and adjust seasoning accordingly. Leave on Keep Warm until ready to serve. Don’t be intimidated by the amount of chili powder in the recipe; most store bought varieties lean on the side of mild. However spice lovers can turn up the heat by just increasing the cayenne or stirring in some puréed chipotle chiles. Nutritional information per serving (1 cup [250 ml]): Calories 214 (53% from fat) • carb. 9g • pro. 15g • fat 13g • sat. fat 5g • chol. 51mg • sod. 895mg • calc.
Entrées Note: Should there be excessive grease remaining in the bottom of the pot after browning sausage in Step 1, refer to the instructions on page 6 of the instruction book for removal. Roasted Herb & Garlic Pork Nutritional information per serving (1 cup [250 ml]): Calories 343 (65% from fat) • carb. 9g • pro. 20g • fat 25g • sat. fat 9g • chol. 126mg • sod. 488mg • calc. 74mg • fiber 1g The longer the pork is marinated, the more flavourful the end result will be.
Chicken with Three Peppers 3. A dd sausages and sauté until brown, about 6 to 8 minutes. Remove and reserve. The combination of hot and sweet peppers with olives makes this delicious chicken dish burst with flavour. 4. Add onion and all bell peppers to the cooking pot. Sauté until soft, about 5 minutes. Settings: B rown/Sauté Slow Cook 5. S tir in white wine, scraping any brown bits on bottom of pot with wooden spoon. Let liquid come to a boil and reduce by half.
Guinness Braised Short Ribs 3. A dd the vegetables, thyme and remaining salt to the pot and reduce the temperature to 375°F (190°C). Cook until onion is translucent and vegetables are slightly softened, about 3 to 5 minutes. Stir in the Guinness and simmer to reduce slightly (about 3 to 5 minutes). Stir in the tomato paste. Nestle the ribs and any accumulated liquid into the vegetables. Be sure liquid comes halfway up the ribs. A perfect, comforting dish for a cold winter evening.
Asian Style Poached Salmon Sides Buttery Dinner Rolls Poached salmon is perfect served on its own or over a bed of mixed greens. The recipe below instructs to use a stand mixer, but of course the dough can be made in the food processor or by hand. Baking in the multicooker produces a soft and fluffy roll, perfect for sopping up gravy or sauces.
Roasted Corn on the Cob The taste of corn changes throughout the year, depending on when it is in season. Obviously, it’s much tastier at its peak of freshness, so you may not need any seasoning then. Roasted Red Potatoes Steamed Artichokes Desserts A quick and flavourful way to enjoy red potatoes. Be patient with flipping the potatoes – they brown best if they are not crowded and are left to sit in the hot cooking pot before turning.
Cannoli Cheesecake 2. L ightly brush the springform pan with the tablespoon (15 ml) of room temperature butter. Reserve. We make many cheesecakes in the Test Kitchen, and still one of our favourite methods (which happens to be the easiest and most foolproof) is slow cooked. To offer the palate some new, fun flavours, we made a cheesecake that is nice and creamy with the flavour of cannoli filling. 3. P repare the crust. Put all of the crust ingredients into a small mixing bowl.
Rice Pudding Steamed Mocha Pudding What better ending to a meal than a cup (250 ml) of rice pudding? The great thing about this dessert is that it can be served warm out of the cooking pot or chilled. Chilled rice pudding does set up and has a different consistency than when served warm. If not serving immediately, stir some extra milk or water into the rice pudding to make it creamier. Setting: Slow Cook Setting: Slow Cook Makes about 10 servings Serve immediately for the best results.
WARRANTY 3-YEAR LIMITED WARRANTY If the appliance should become defective within the warranty period, do not return the appliance to the store. Please contact our Customer Service Centre: Toll-free phone number: 1-800-472-7606 We warrant that this Cuisinart product will be free of defects in material or workmanship under normal home use for 3 years from the date of original purchase. Address: Cuisinart Canada 100 Conair Parkway Woodbridge, Ont.
