Cuisinart Cook Central MSC-600XA, Instruction Booklet

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