Cuisinart 3-in-1 Multicooker инструкция обслуживания

INSTRUCTION BOOKLET Recipe Booklet Reverse Side For y our safety and continued enjo yment of t his product, alway s read the instr uction book carefully bef ore using. Cook Central ® 3-in-1 Multicooker MSC-400[...]

2 IMPOR T ANT SAFEGUARDS When using an electrical appliance, basic safety precautions should always be followed: 1. READ ALL INSTRUCTIONS. 2. Unplug from outlet when not in use and before cleaning. Allow to cool befor e putting on or taking off parts. 3. Do not touch hot surfaces; use handles. Always use oven mitts when handling hot material. 4. T [...]

3 FEA TURES AND BENEFITS 1. Glass Lid with Handle Check the progr ess of a dish without releasing heat. 2. Steaming Rack Elevates ingredients for steaming. 3. Nonstick Aluminum Cooking Pot Spreads heat evenly to perfectly br own and sauté ingredients right in unit. 4-qt capacity . 4. Contr ol Panel See next page for more detail. 5. BP A Fr ee (not[...]

4 OPERA TION Cooking is simple with the Cook Central ® 3-in-1 Multicooker . 1. Select cooking function. 2. Set desir ed cooking time and temperature. 3. Press ST ART/STOP to begin cooking. 4. T o turn off the unit at any time during cooking, press ST ART/STOP . NOTE: The unit is hot. Always use pot holders during and after cooking, and always lift[...]

5 PROGRAMMING BROWN & SAUTÉ 1. Pr ess BROWN/SAUTÉ. A preset temperature of 350°F will flash, as this is a commonly used Brown/Sauté temperature. 2. Pr ess T emperatur e Directionals to select a differ ent temperature (fr om 150°F to 400°F). 3. Press the ST AR T/STOP button to begin preheating. Selected temperatur e will flash during heat-[...]

6 COOKING GUIDELINES SLOW COOKING Slow cooking is perfect for foods that requir e 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 r ecipes that cook longer . When starting a dish l[...]

7 STEAMING Steaming is one of the healthiest methods of cooking. No butter or oil is requir ed and fewer nutrients are lost in the steaming pr ocess. Four cups/one quart of water is used for basic steaming. Steaming Chart FOOD AMOUNT PREP ARA TION COOKING TIME Artichokes 6 small/ 4 medium trimmed – see recipe page 26 20–25 minutes Asparagus 8 o[...]

8 TIPS & HINTS HEA TUP TIMES may vary based on a number of factors. Approximate times ar e: • Br own/Sauté (350°F , empty pot) – 6 minutes • Steam (1 quart of water) – 10 minutes THE COOKING POT is designed specifically for use in the multicooker . Do not use in oven or on stovetop. T ake it right to the table to serve! THE STEAMING R[...]

9 ingredients ar e warmed through and then switch to W arm on the Slow Cook function until serving. • If using fr ozen foods, thaw completely before slow cooking. • Recipes can be assembled the night before cooking. Br own ingredients if necessary and then combine with remaining ingr edients in cooking pot. Cover and refrigerate. When r eady to[...]

10 T roubleshooting Chart Subject Question Answer/Solution Power Why won’t my unit turn on? Make sure your unit is plugged into a functional outlet. Contact Customer Service at 1-800-726-0190. Why is my unit turning itself off? Cooker will enter sleep mode after 5 minutes of no use and unit will appear off. Pr ess any button except Start/Stop to [...]

11 W ARRANTY Limited Three-Y ear W arranty This warranty is available to consumers only . Y ou are a consumer if you own a Cuisinart ® Cook Central ® 3-in-1 Multicooker that was purchased at retail for personal, family or household use. Except as otherwise requir ed under applicable law , this warranty is not available to retailers or other comme[...]

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30 Serve immediately or switch to Keep W arm and keep uncovered until serving. 6. Serve with freshly whipped cream and ice cream. Nutritional information per serving: Calories 344 (36% from fat) • carb. 54g • pro. 3g • fat 14g • sat. fat 9g • chol. 36mg • sod. 118mg • calc. 10mg • fiber 4g Lightened Rice Pudding The great thing abou[...]

29 Poached Pears Poached pears can be enjoyed simply with whipped cream or a rich vanilla ice cr eam. Settings: Brown/Sauté Slow Cook Makes 8 servings 2 cups white Zinfandel, or other sweet rosé wine 6 cups water ¼ cup granulated sugar 1 vanilla bean, halved and seeds scraped (or 1½ teaspoons pure vanilla extract) 1 two-inch piece orange peel, [...]

28 Dulce de Leche Making your own dulce de leche is simple and satisfying. The longer you cook it, the richer and more concentrated the caramel flavor gets. Setting: Brown/Sauté Makes about 1¾ cups 2 cans (13–14 ounces) sweetened condensed milk pinch kosher salt ½ teaspoon baking soda 1. Put all of the ingredients into the cooking pot of the M[...]

27 Desserts Applesauce When fall comes around, nothing is better than the aroma of apples cooking in the home. Setting: Slow Cook Makes about 4 cups 3½ pounds apples, cored and cut into two-inch pieces (peeled or unpeeled) 2 cinnamon sticks 2 pinches freshly gr ound nutmeg pinch ground cloves pinch kosher salt 2 ⁄ 3 cup water 2 tablespoons fresh[...]

26 Steamed Artichokes T rimming the bottoms of the artichokes ensures that they stand up straight, so do not skip that step. Also, in addition to add- ing flavor , the lemon slices prevent the arti- chokes from turning brown during cooking. Enjoy plain or dip in a nice lemon oil. Setting: Steam Makes 4 servings 1 quart water 4 medium artichokes 4 g[...]

25 Macar oni & Cheese W e upped the creaminess factor in our version of everyone’ s favorite comfort food. Béchamel is the centerpiece of this ultimate macaroni and cheese. Settings: Brown/Sauté Slow Cook Makes about 6 servings 4 tablespoons unsalted butter ¼ cup unbleached, all-purpose flour 3 cups whole milk ½ teaspoon kosher salt ¼ te[...]

24 fragrant. Add the zest and olives to the pot during the last 5 minutes of cooking. 5. Serve immediately . Nutritional information per serving (½ cup): Calories 90 (57% from fat) • carb. 7g • pro. 2g • fat 6g • sat. fat 1g • chol. 6mg • sod. 112mg • calc. 40mg • fiber 2g Br occoli Rabe with Sausage This dish takes a few steps to [...]

23 3. Put the olive oil in the cooking pot and set to Brown/Sauté at 350°F . Once the unit is preheated, add the shallot and garlic and sauté until soft. Stir in the peppers with ¼ teaspoon each salt and pepper; sauté for a few additional minutes. 4. Stir in the white wine and simmer until just about evaporated. Add the chicken broth and bring[...]

22 T ofu with Soy-Ginger V egetables Browning the tofu gives added flavor and dimension to this great meatless main meal. Settings: Brown/Sauté Steam Makes about 4 servings Ginger Marinade ½ cup soy or tamari sauce, reduced sodium ½ cup rice vinegar 1 tablespoon fresh lime juice (about ½ medium lime) 1 teaspoon sesame oil 2 scallions, trimmed a[...]

21 Asian-Style Steamed Salmon This salmon is perfect served on its own or over a bed of mixed greens. Setting: Steam Makes about 4 servings 2 tablespoons mirin 2 tablespoons sake 1 one-inch piece ginger , peeled and thinly sliced 1 scallion, thinly sliced 1 garlic clove, peeled and smashed 1 pound salmon fillet, skin on 1 quart water for steaming ?[...]

20 Guinness-Braised Short Ribs A perfect, comforting dish for a cold winter evening. Settings: Brown/Sauté Slow Cook Makes 4 servings 4 beef short ribs (about 2 pounds) 1½ teaspoons kosher salt, divided ¼ teaspoon freshly gr ound black pepper 1½ teaspoons olive oil 1 small onion, peeled and cut into ¼-inch dice 1 leek, root end trimmed, white [...]

19 flakes. Cover and simmer until the broccoli is crisp-tender , about 4 to 5 minutes. Remove from pot and set aside. 4. Add the onion and pepper and sauté until softened and slightly golden, about 2 to 3 minutes. Add the snap peas, snow peas and the asparagus; stir until they become bright green, about 3 to 5 minutes. 5. Return the shrimp and bro[...]

18 Chicken & V egetable Stir -Fry A light and healthy dish. Setting: Brown/Sauté Makes 6 servings 1½ tablespoons vegetable oil, divided 1 pound boneless, skinless chicken breasts, cut into 2 x 1-inch strips 1 teaspoon kosher salt, divided ¼ teaspoon freshly gr ound black pepper 1 medium red onion, peeled and sliced 1 small red bell pepper , [...]

17 Paella This version of the traditional Spanish dish is sure to please any cr owd. Setting: Brown/Sauté Makes 4 to 6 servings 1 teaspoon olive oil 4 bone-in chicken thighs, skin-on and trimmed of any excess fat 1¼ teaspoons kosher salt, divided ½ teaspoon fr eshly ground black pepper , divided 6 ounces Spanish chorizo (2 links) cut into ¼-inc[...]

16 1. Put the onion, leek, carrot, celery and turnip into the cooking pot. Add the broth and vinegar . Season the beef with the salt and pepper and then nestle into the vegetables with the liquid coming up about 1 ⁄ 3 of the way . 2. Cover and set the unit to Slow Cook on Low for 12 hours. 3. Remove the beef and set aside on a serving platter . D[...]

15 seed, mustard and sugar . Cover and set to Slow Cook on Low for 12 hours. 2. At the end of slow cooking remove the meat, set on a tray , and cover with foil. Strain the liquid, discarding the solids. Degrease the liquid and r eturn to the cooking pot. 3. Set on Brown/Sauté at 300°F . Add the carrots, potatoes and cabbage. Simmer 25 to 30 minut[...]

14 Chicken with Hot and Sweet Peppers The combination of hot and sweet peppers with briny olives makes this dish burst with flavor . Settings: Brown/Sauté Slow Cook Makes 4 to 6 servings 6 bone-in chicken thighs, trimmed of any excess fat* ½ teaspoon kosher salt ¼ teaspoon freshly gr ound black pepper 1 teaspoon olive oil 2 Italian chicken or tu[...]

13 Caldo V er de This satisfying soup of Portuguese origin is perfect on a cold winter evening. Settings: Brown/Sauté Slow Cook Makes about 9 cups ½ teaspoon olive oil, plus more if necessary ½ pound smoked Spanish chorizo, cut in half lengthwise and then cut into ½-inch slices 1 small onion, peeled and finely chopped 4 garlic cloves, peeled an[...]

12 Shrimp & Chorizo Gumbo Not exactly a purist’ s version of gumbo, but a delicious one just the same! Settings: Brown/Sauté Slow Cook Makes about 8 cups ¼ teaspoon vegetable oil ¾ pound andouille sausage or chorizo, cut into ½-inch dice ½ stick (¼ cup) unsalted butter ¼ cup plus 2 tablespoons unbleached, all-purpose flour 1 small onio[...]

11 Super Chili Don’t be intimidated by the amount of chili powder in this recipe; most stor e- bought varieties lean on the side of mild. Spice lovers can turn up the heat by increasing the cayenne or stirring in some puréed chipotle chiles. Settings: Brown/Sauté Slow Cook Makes about 6 cups 1¾ pounds ground beef (chuck works well) 1 teaspoon [...]

10 Beef Stew This beef stew is one of the simplest you will ever find. Just combine the ingredients and let the multicooker do the rest. Setting: Slow Cook Makes about 5 cups 1¼ to 1½ pounds beef chuck, cut into 1- to 2-inch cubes 1 teaspoon kosher salt ¼ teaspoon freshly ground black pepper 1 small onion, peeled and finely chopped 1 medium carr[...]

9 Chicken Noodle Soup This soothing soup is chock full of good-for -you chicken and veggies. Setting: Slow Cook Makes about 10 cups 1 medium onion, peeled and finely chopped 3 medium carrots, peeled and sliced into ¼-inch rounds 2 celery stalks, cut into ¼-inch dice 1 bone-in, skinless chicken breast* 1 bone-in, skinless chicken leg 1½ teaspoons[...]

8 Bolognese This Italian sauce is a classic. The longer it can simmer in the Multicooker the better the flavors will be. Settings: Brown/Sauté Slow Cook Makes 6 cups 1 tablespoon olive oil 1 tablespoon unsalted butter 1 medium onion, peeled and finely chopped 1 medium carrot, peeled and finely chopped 1 medium celery stalk, finely chopped 4 garlic[...]

7 Rich V eggie Stock This stock makes a delicious base for all soups and sauces. Setting: Slow Cook Makes about 8 cups 1 large onion, peeled and cut into eighths 1 large leek, root end trimmed, washed well and cut into 2-inch pieces 1 small parsnip, peeled and cut into 2-inch pieces 1 plum tomato, cut into quarters 2 medium carrots, peeled and cut [...]

6 Stocks & Sauces Easy Chicken Stock A kitchen staple. Use this in any of our recipes that call for stock. Setting: Slow Cook Makes about 8 cups 1 chicken carcass (fr om a 3 to 4-pound chicken*) 1 medium to large onion, peeled and cut into eighths 1 medium carrot, peeled and cut into 2-inch pieces 1 medium celery stalk, cut into 2-inch pieces 1[...]

5 covered with plastic so as not to dry out. When you are close to finishing the dumplings, set the unit to Steam for 20 minutes. 6. When the unit is ready , add the dumplings to the rack and cover . (This may need to be done in two batches.) Serve immediately . Nutritional information per dumpling: Calories 20 (20% from fat) • carb. 3g • pro. [...]

4 Sausage Bites in Mustar d Wine Sauce Preparing this dish is a br eeze, and it will be a hit every time – it is in the T est Kitchen! Pair this with nice crusty bread and a favorite bottle of wine. Y our guests will love you. Setting: Brown/Sauté Makes 8 appetizer servings 24 ounces smoked chicken or turkey sausage, cut on the diagonal into ½-[...]

3 Breakfast & Starters Spinach & Gruyèr e Br eakfast Strata This is a delicious dish to have at brunch for a crowd. The flavors ar e rich and it takes only a few steps to complete. Settings: Brown/Sauté Slow Cook Makes twelve 1-cup servings 1½ teaspoons olive oil 1 garlic clove, peeled and finely chopped 1 small onion, peeled and chopped[...]

2 RECIPES Breakfast & Starters Spinach & Gruyère Breakfast Strata . . . . . . . . . . . . . . . . . . . . . 3 Maple Cinnamon Oatmeal . . . . . . . . . . . . . 3 Sausage Bites in Mustard Wine Sauce . . . . . . . . . . . . . . . . . . . . . . . . . 4 V egetable Dumplings . . . . . . . . . . . . . . . . . 4 T urkey Swedish Meatballs . . . . .[...]

Cook Central ® 3-in-1 Multicooker MSC-400 Instruction Booklet Reverse Side Recipe Booklet[...]

MSC400 Manual IB-1 1690(1.0) BOOK LEP0046IB-1-1 Operator : Kelvin PDF version : Hugo Code : Color Series: IB-1 1690 216x140mm Saddle Stitched 44 pp 4C(CMYK)+1C(BK) 1C(BK) V ersion no : Fold Size : Coating: Color (Cover): (Inside): Date: NOV -15-2012 Co-ordinator: 120gsm gloss artpaer Gloss varnishing in cover Material (Cover): 157gsm matt artpaper [...]