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18

Chicken & Vegetable 

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

, sliced 

1  

small yellow bell pepper, sliced

2  

garlic cloves, peeled and finely  

 chopped

1 

tablespoon finely chopped ginger 

1  

cup sugar snap peas, trimmed

1 

can (4 ounces) canned whole   

 mushrooms, 

drained

1  

can (8 ounces) water chestnuts,  

 drained

8   

baby corn cobs (about half of  

 

 15-ounce 

can)

1½  

cups chicken broth, low sodium 

¼   

cup soy sauce, reduced sodium

1  

tablespoon cornstar

ch 

2 

dashes of Sriracha or other hot  

 

sauce, or to taste

1 

teaspoon sesame seeds

1. Put 1 tablespoon of the oil into the cooking

 

pot of the Multicooker set to Brown/Sauté

 

at 400°F .

2. Season chicken with ½ teaspoon salt and

 

all of the pepper. Once unit has pr

eheated, 

add chicken in two batches and cook about 

4½ to 5 minutes per side until golden 

brown. Once chicken is br

owned, remove

 

and reserve.

 

3. Add the r

emaining oil to the cooking pot 

and reduce heat to 375°F

. Add the onion 

and peppers and cook for about 4 minutes.  

Add garlic and ginger and cook until 

fragrant, about 1 minute. Add snap peas, 

mushrooms, water chestnuts and baby

 

corn, and cook for about 3 to 4 minutes.

 

4. While vegetables ar

e cooking, combine 

broth, soy sauce and cor

nstarch in a bowl

 

and whisk to combine. Stir in the Sriracha; 

reserve.

5. Add br

oth mixture to the vegetables and

 

stir to scrape any brown bits fr

om the 

bottom of the pot. Cook for another 2 to 3 

minutes until sauce thickens slightly. Retur

n 

the chicken to the pot during the last 

minute of cooking and stir to coat all 

ingredients in the sauce. Serve immediately

 

over rice and sprinkle with sesame seeds. 

Nutritional information per ser

ving (1 cup):

Calories 231 (24% from fat) • carb. 23g • pro. 21g 

• fat 6g • sat. fat 1g • chol. 48mg • sod. 1000mg 

• calc. 28mg • fiber 3g

Primavera Shrimp Sauté

A colorful and light dish that takes 

very little time to prepar

e.

Setting: Brown/Sauté

Makes about 7 cups 

1  

pound shrimp, peeled and deveined

1  

teaspoon kosher salt, divided

¼  

teaspoon freshly gr

ound black  

 pepper, 

divided

2  

teaspoons olive oil, divided

1 

cup broccoli flor

ets

1  

garlic clove, peeled and sliced

½ 

cup chicken broth, low sodium

¼  

teaspoon crushed red pepper flakes

1  

small red onion, peeled, halved and  

 sliced 

lengthwise

1 

small yellow bell pepper, sliced

½ 

cup snow peas, trimmed

½ 

cup sugar snap peas, trimmed

½  

cup peas, fresh or fr

ozen

6 

ounces asparagus (about ½ small  

 

bunch), trimmed and cut into 2-inch  

 pieces

½  

teaspoon grated lemon zest

¼ 

cup fresh basil, thinly sliced

1. Season the shrimp on both sides with half

 

of the salt and pepper.

2. Heat 1 teaspoon of the oil in the cooking

 

pot of the Multicooker and set to Brown/

Sauté at 400°F . Once pr

eheated, add half 

the shrimp and lightly brown on each side

 

until cooked through, about 2 minutes per

 

side. Remove and reserve. Repeat with

 

remaining shrimp.

3.  Reduce the temperatur

e to 300°F and put 

the remaining teaspoon of oil into the pot.

 

Add the broccoli and garlic and sauté until

 

garlic becomes slightly golden. Add the 

chicken broth and crushed r

ed pepper 

Содержание Cook Central MSC-400

Страница 1: ...INSTRUCTION BOOKLET Recipe Booklet Reverse Side For your safety and continued enjoyment of this product always read the instruction book carefully before using Cook Central 3 in 1 Multicooker MSC 400 ...

Страница 2: ...cooker containing hot oil or other hot liquids 14 Do not place on or near a hot gas or electric burner or in a heated oven 15 Do not operate multicooker in water or under running water 16 Avoid sudden temperature changes such as adding refrigerated foods to a heated pot 17 CAUTION TO REDUCE THE RISK OF ELECTRIC SHOCK COOK ONLY IN THE POT PROVIDED OR IN CONTAINERS PLACED ON THE COOKING RACK IN THE ...

Страница 3: ...own and sauté ingredients right in unit 4 qt capacity 4 Control Panel See next page for more detail 5 BPA Free not shown All parts that come into contact with food are BPA free CONTENTS Important Safeguards 2 Features and Benefits 3 Control Panel 4 Operation 4 Programming 5 Brown Sauté Slow Cook Steam Cooking Guidelines 6 Tips Hints 8 Cleaning Care and Maintenance 9 Troubleshooting 10 Warranty Inf...

Страница 4: ... program a time the unit will cook at the selected temperature until you manually turn the unit off Note Steam function requires a cooking time The heater will also turn off automatically after the maximum allowable time for the selected function has been reached SLEEP MODE The multicooker is equipped with a power saving Sleep mode that will turn off the LED if the multicooker is not being used Th...

Страница 5: ...ing Selected time and temperature setting High Low Simmer or Warm will be displayed NOTE If you browned ingredients before switching to Slow Cook the unit is already on so pressing Start Stop is not necessary 6 When slow cooking on High Low or Simmer the unit will beep five times at the end of the cooking time and will automatically switch to the Keep Warm setting for 8 hours 7 When Warm time elap...

Страница 6: ...ast chuck shoulder steak veal shanks Boston butt roast pork shoulder pieces sausages country style pork ribs bone in pork shoulder or blade roast Lamb shoulder lamb stew meat lamb shanks Chicken or turkey legs and thighs Venison roasts or stew meat pheasant duck thighs and legs Suggested Cuts of Meat for Slow Cooking SETTING GUIDELINES RECIPES TEMP TIMER High Use this setting when you don t have t...

Страница 7: ...snow 2 ounces trimmed 4 minutes Potatoes new and gold 1 pound halved 15 20 minutes Potatoes sweet 8 ounces inch slices 8 12 minutes Squash summer zucchini 8 ounces inch rounds 5 8 minutes Chicken 2 medium breast 8 to 10 ounces each whole 18 20 minutes depending on thickness Shrimp 8 ounces peeled deveined 4 5 minutes Fin Fish salmon swordfish etc 1 pound cut into portion sizes 8 12 minutes BROWN S...

Страница 8: ...can add more depth and flavor to the finished dish If time is short skip this step and add all ingredients to your cooking pot to slow cook The only exception is ground meats which should always be browned before slow cooking When converting a traditional slow cook recipe to include Brown Sauté the liquid amount may need to be increased This is because cooking starts at a higher temperature than i...

Страница 9: ... add to the pot in the last 30 minutes of slow cooking Pasta can be cooked at the end of a slow cooking recipe Switch unit to High and when liquid comes to a simmer add pasta and cook according to manufacturer s recommended time STEAMING To steam fill the multicooker pot with no more than 1 quart of water For smaller foods that might not sit evenly on the rack we recommend steaming in a parchment ...

Страница 10: ...ll shut off when time expires Can I change my cooking function time or temperature when the unit is already cooking Yes Simply use the cooking function Time and Temperature Directionals The unit is already on so you do not need to hit the START STOP button again In fact doing so will turn the unit off Simply press the new function and or desired settings the unit will switch automatically and adju...

Страница 11: ... shipping and handling for such nonconforming products under warranty BEFORE RETURNING YOUR CUISINART PRODUCT If your Cuisinart Cook Central 3 in 1 Multicooker should prove to be defective within the warranty period we will repair or if we think necessary replace it To obtain warranty service please call our Consumer Service Center toll free at 1 800 726 0190 or write to Cuisinart 7811 North Glen ...

Страница 12: ......

Страница 13: ...32 NOTES ...

Страница 14: ...31 NOTES ...

Страница 15: ...2 Set to Slow Cook on High for 2 hours 3 Once the cooking time has elapsed the unit will automatically switch to Warm Let rice pudding sit covered on Keep Warm for 30 minutes Nutritional information per serving cup Calories 173 47 from fat carb 22g pro 2g fat 9g sat fat 2g chol 0mg sod 87mg calc 2mg fiber 0g Blueberry Jam Make use of late summer blueberries in this quick and easy jam Setting Brown...

Страница 16: ...oom temperature with some of the poaching syrup poured over them Nutritional information per serving based on 8 servings Calories 101 1 from fat carb 16g pro 0g fat 0g sat fat 0g chol 0mg sod 24mg calc 9mg fiber 2g Fruit Crisp No need to turn on your oven to enjoy the taste of homemade pie Settings Brown Sauté Slow Cook Makes 10 servings Crumb Topping 1 cup unbleached all purpose flour 1 cup rolle...

Страница 17: ...lce de Leche Bread Pudding This dessert is definitely for the sweet tooth While you can purchase dulce de leche from most grocery stores we found that homemade is the way to go when it is the center of your dish Setting Slow Cook Makes 10 to 12 servings nonstick cooking spray 2 cups whole milk 1 cup heavy cream 4 large eggs beaten 1 teaspoon pure vanilla extract teaspoon kosher salt to teaspoon gr...

Страница 18: ... apples to the cooking pot Keep sauce on Keep Warm for serving or cool to room temperature and store in the refrigerator Nutritional information per serving cup Calories 105 3 from fat carb 28g pro 1g fat 0g sat fat 0g chol 0mg sod 21mg calc 16mg fiber 5g Apple Butter Cooking the applesauce down with some sugar and spices makes a delicious alternative to your usual spread for toast Setting Slow Co...

Страница 19: ... center of the artichoke the heart Nutritional information per artichoke Calories 67 2 from fat carb 15g pro 4g fat 0g sat fat 0g chol 0mg sod 156mg calc 61mg fiber 7g Brown Rice Risotto This colorful side dish works well with most main dishes Any vegetable or herb can easily be substituted for a variation Settings Brown Sauté Slow Cook Makes about 4 cups 1 teaspoon olive oil 1 small red bell pepp...

Страница 20: ...4 Stir in the macaroni until well mixed and cover 5 Switch the unit to Slow Cook on Low for 2 hours 6 Once time has expired the unit will automatically switch to Keep Warm Serve immediately garnished with toasted breadcrumbs if desired Nutritional information per serving 1 cup Calories 460 49 from fat carb 37g pro 20g fat 24g sat fat 15g chol 71mg sod 570mg calc 456mg fiber 1g Sautéed Red Potatoes...

Страница 21: ...dd white wine and allow to cook until almost evaporated Scrape up any flavorful brown bits that have accumulated in the bottom of the pan Add chicken broth and red pepper Simmer for about 5 minutes to blend the flavors 5 Reduce the temperature to 300 F Add broccoli rabe and allow to simmer covered for an additional 10 minutes 6 Serve immediately Nutritional information per serving Calories 356 62 ...

Страница 22: ...5 to 20 minutes Reduce temperature to 300 F to avoid any burning Stir occasionally 2 Once all vegetables are soft add the wine and water and increase temperature to 350 F to bring to a boil Season the fish fillets with the salt and pepper 3 Once liquid comes to a boil place the fish fillets on the steaming rack and then carefully put into the pot and cover Set unit to Steam and steam for about 5 m...

Страница 23: ...and reserve 4 Carefully wipe out the cooking pot and add 1 quart of water Insert the steaming rack and cover Set to Steam for 7 minutes Once tone sounds place the drained marinated vegetables on the steaming rack Cover and steam vegetables 5 Once vegetables are cooked remove and serve with the seared tofu If desired marinating liquid can be reduced to serve as a sauce To do so carefully remove the...

Страница 24: ...pro 23g fat 7g sat fat 1g chol 62mg sod 117mg calc 19mg fiber 0g Poached Chicken with Two Sauces The flavorful poaching liquid keeps the chicken moist and tasty you will never miss the fat Setting Brown Sauté Makes 4 servings 4 cups chicken broth low sodium 2 cups water 1 cup dry white wine 1 onion peeled and cut into eighths 1 carrot peeled and cut into 2 inch pieces 1 celery stalk cut into 2 inc...

Страница 25: ... vegetables Be sure liquid comes halfway up the ribs if it does not add additional water to reach to that point 4 Cover and switch unit to Slow Cook on Low for 10 hours 5 When unit switches to Keep Warm it is recommended to degrease the liquid before serving Either remove grease with a ladle or blot with a fat mop or paper towel 6 Once ready to serve stir in the chopped parsley Taste and adjust se...

Страница 26: ... whole peeled tomatoes drained 1 tablespoon tomato paste 1 bay leaf 2 tablespoons chopped Italian parsley 1 Season the shanks on all sides with teaspoon of salt and all of the pepper 2 Put the oil into the cooking pot of the Multicooker set to Brown Sauté at 400 F Once unit has preheated add shanks and brown on both sides 6 to 10 minutes per side until deeply browned Remove and reserve 3 While mea...

Страница 27: ...dd broth mixture to the vegetables and stir to scrape any brown bits from the bottom of the pot Cook for another 2 to 3 minutes until sauce thickens slightly Return the chicken to the pot during the last minute of cooking and stir to coat all ingredients in the sauce Serve immediately over rice and sprinkle with sesame seeds Nutritional information per serving 1 cup Calories 231 24 from fat carb 2...

Страница 28: ...ess grease into a heatproof container 3 Add the chorizo and brown on both sides Add the garlic onion paprika oregano and teaspoon salt Sauté until vegetables are softened and lightly browned about 2 to 3 minutes 4 Add the tomatoes into the pot and cook stirring occasionally until tomatoes have reduced and slightly caramelized about 3 to 4 minutes 5 Add the rice to the unit and stir to coat with to...

Страница 29: ... Worcestershire sauce 1 cup chicken broth reduced sodium cup chili sauce such as Heinz cup cider vinegar cup molasses 2 tablespoons tomato paste 1 tablespoon light brown sugar 1 teaspoon instant espresso powder 1 Mix the rub ingredients together in a small bowl Rub all over the pork shoulder and allow to marinate in a large baking pan or in a 2 gallon resealable bag in the refrigerator overnight 2...

Страница 30: ...thighs on both sides with teaspoon of salt and all of the pepper Dredge the chicken thighs in flour to lightly coat 3 Once unit has preheated put the chicken skin side down into the cooking pot Brown on both sides about 10 minutes per side Remove and reserve 4 Reduce heat to 350 F Sauté onion and garlic for 4 to 5 minutes until softened Stir in the rosemary sprig and remaining teaspoon of salt Add...

Страница 31: ...served sausage cherry peppers and olives 7 Cover unit and switch to Slow Cook on Low for 5 hours 8 Once time has expired unit will automatically switch to Keep Warm You can also substitute 2 boneless chicken breasts and 2 whole chicken legs for a total of about 2 pounds if you are breaking down a whole chicken The chicken carcass can then be used to make the chicken stock on page 6 Nutritional inf...

Страница 32: ... Taste and adjust seasoning as desired Nutritional information per cup Calories 202 48 from fat carb 15g pro 11g fat 11g sat fat 4g chol 22mg sod 627mg calc 47mg fiber 1g Entrées Brisket of Beef Also delicious with bottom round or chuck Settings Slow Cook Brown Sauté Makes 6 servings 1 large onion peeled halved and sliced 1 garlic clove peeled and smashed 1 medium carrot peeled and cut into 1 inch...

Страница 33: ...th and resembles the color of peanut butter approximately 15 to 20 minutes It is important to keep a close eye during this step as the roux could burn if it is not frequently stirred 3 Once the roux has reached the appropriate color raise temperature to 325 F Stir in the onion and celery sauté for about 5 minutes Stir in the green pepper and garlic and continue to cook for another 5 minutes Stir i...

Страница 34: ...e chili by either skimming any excess fat with a ladle or by gently blotting the surface with a paper towel 4 Taste and adjust seasoning accordingly Leave on Keep Warm until ready to serve Note For a heartier chili stir in one can 15 5 ounces of drained and rinsed red kidney beans during the last hour of cooking Nutritional information per serving 1 cup Calories 332 50 from fat carb 13g pro 29g fa...

Страница 35: ...41 19 from fat carb 16g pro 29g fat 5g sat fat 2g chol 73mg sod 762mg calc 42mg fiber 3g Spinach Dal A traditional Indian dish based on lentils Each version is different depending on ingredients and spices used This one adds spinach at the end for some color and extra nutrients Settings Brown Sauté Slow Cook Makes about 6 cups 1 tablespoon ghee or unsalted butter teaspoon ground turmeric teaspoon ...

Страница 36: ... from fat carb 9g pro 11g fat 2g sat fat 1g chol 34mg sod 314mg calc 35mg fiber 2g Mushroom Barley Soup A bowl of this deeply satisfying soup plus a slice of crusty French bread makes the perfect winter meal Settings Brown Sauté Slow Cook Makes about 9 cups 2 tablespoons unsalted butter 1 medium leek root end trimmed washed well and finely chopped 1 medium onion peeled and finely chopped 2 medium ...

Страница 37: ...over and switch to Slow Cook on Low for 6 hours 4 Once unit switches to Keep Warm use sauce immediately or cool to store in the refrigerator or freezer Sauce will keep up to five days in the refrigerator or three months in the freezer Nutritional information per serving cup Calories 144 42 from fat carb 6g pro 12g fat 7g sat fat 3g chol 38mg sod 487mg calc 53mg fiber 1g Soups Stews Rustic Tomato S...

Страница 38: ...n peeled and cut into inch pieces 2 medium carrots peeled and cut into inch pieces 1 cup inch cubed eggplant not peeled 1 medium celery stalk cut into inch pieces 2 garlic cloves peeled and smashed 1 teaspoons kosher salt divided 1 teaspoons dried oregano 1 teaspoons dried basil 4 roasted red bell peppers cut into 1 inch pieces cup dry white wine 4 cans 15 5 ounces each diced tomatoes strained res...

Страница 39: ...imp Stock An easy to make stock this is an essential ingredient in our gumbo on page 12 Settings Brown Sauté Slow Cook Makes about 8 cups 1 pound shrimp about 25 medium shrimp 1 teaspoon olive oil 1 medium onion peeled and roughly chopped 1 medium celery stalk cut into 1 inch pieces 1 garlic clove peeled and smashed cup dry white wine 1 bay leaf 8 cups water 1 Peel shrimp Reserve shells Wrap shrim...

Страница 40: ...aking powder spices and egg in a large mixing bowl Squeeze the milk out of the bread and add the bread discarding the milk to the turkey mixture With clean or gloved hands gently mix together until fully combined Do not over mix or the meatballs will be tough Using a small ice cream scoop form into 1 inch meatballs about 1 tablespoon of mixture per ball 3 Put tablespoon of the butter into the cook...

Страница 41: ...homemade dumplings alongside a soy dipping sauce for a fun hors d oeuvre Settings Brown Sauté Steam Makes 16 dumplings 1 teaspoon grapeseed oil 3 ounces shiitake mushrooms diced cup shredded carrot cup diced red bell pepper cup shredded napa cabbage 1 teaspoons finely chopped scallion 1 teaspoon finely chopped ginger 1 teaspoons soy sauce reduced sodium plus more for serving 1 teaspoon toasted ses...

Страница 42: ...tir once more to incorporate the onion and garlic Cover and switch from Brown Sauté to Slow Cook set on Low for 3 hours 3 Once time has expired the unit will automatically switch to Keep Warm This is best served immediately Nutritional information per serving Calories 331 55 from fat carb 22g pro 14g fat 20g sat fat 10g chol 206mg sod 500mg calc 254mg fiber 1g Maple Cinnamon Oatmeal Milk gives the...

Страница 43: ...ned Beef with Vegetables 14 Lemon Chicken with Rosemary 15 Pot Roast 15 Pulled Pork 16 Paella 17 Chicken Vegetable Stir Fry 18 Primavera Shrimp Sauté 18 Osso Buco 19 Guinness Braised Short Ribs 20 Wild Mushroom Sauté 20 Asian Style Steamed Salmon 21 Poached Chicken with Two Sauces 21 Tofu with Soy Ginger Vegetables 22 Roasted Red Pepper Sauce 22 Steamed Sole with Fennel and Leeks 23 Sides Braised ...

Страница 44: ...Cook Central 3 in 1 Multicooker MSC 400 Instruction Booklet Reverse Side Recipe Booklet ...

Страница 45: ...eries IB 11690 216x140mm Saddle Stitched 44 pp 4C CMYK 1C BK 1C BK Version 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 Non Hugo Description Inside Remark Quality request 1 Linda Ouyang ...

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