Cuisinart MSC-600NAS Cook Central® 3-in-1 6QT Multicooker User Manual

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-600

IMPORTANT

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 before

putting on or taking off parts.

3. Do not touch hot surfaces; use handles.

Always use oven mitts when handling

hot material.

4. To protect against risk of electrical shock,

do not immerse the multicooker housing

in water or any other liquid. If housing falls

into liquid, unplug the cord from outlet

immediately. DO NOT reach into the

liquid.

5. To avoid possible accidental injury, close

supervision is necessary when any

appliance is used by or near children.

6. Do not operate any appliance with a

damaged cord or plug or after the

appliance has malfunctioned or has been

dropped or damaged in any way or is not

operating properly. Return the appliance

to the Customer Service Center (see

Warranty for details) for examination,

repair or mechanical or electrical

adjustment.

7. The use of attachments not

recommended by Cuisinart may cause

fire, electrical shock, or risk of injury.

8. Do not use outdoors or anywhere the

cord or unit housing might come into

contact with water while in use.

9. Do not use the multicooker for anything

other than its intended use.

10. This unit is not a deep fryer.

11. To avoid the possibility of the multicooker

being accidentally pulled off work area,

which could result in damage to the

cooker or personal injury, do not let cord

hang over edge of table or counter.

12. To avoid damage to cord and possible fire

or electrocution hazard, do not let cord

come into contact with hot surfaces,

including a stove.

13. Extreme caution must be used when

moving the multicooker 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 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. To disconnect, turn any control to off,

then remove plug from wall outlet.

20. Do not operate your appliance in an

appliance garage or under a wall cabinet.

When storing in an appliance garage

always unplug the unit from the

electrical outlet. Not doing so could

create a risk of fire, especially if the

appliance touches the walls of the garage

or the door touches the unit as it closes.

21. A short power-supply cord is used to

reduce the risk resulting from it being

grabbed by children, becoming entangled

in, or tripping over a longer cord.

22. Intended for countertop use only.

23. WARNING: Spilled food can cause

serious burns. Keep appliance and cord

away from children. Never drape cord

over edge of counter, never use outlet

below counter, and never use with an

extension cord.

SAVE THESE

INSTRUCTIONS

FOR HOUSEHOLD

USE ONLY

NOTICE

This appliance has a polarized plug (one

prong is wider than the other). As a safety

feature, this plug will fit into a polarized

outlet only one way. If the plug does not fit

fully in the outlet, reverse the plug. If it still

does not fit, contact a qualified electrician.

Do not attempt to defeat this safety feature.

FEATURES AND BENEFITS

1. Glass Lid with Handle

Check the progress of a dish without

releasing heat.

2. Steaming Rack

Elevates ingredients for steaming.

3. Nonstick Aluminum Cooking Pot

Spreads heat evenly to perfectly brown

and sauté ingredients right in unit.

Extra-large 6-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 Information ................ 11

OPERATION

Cooking is simple with the Cook Central

3-in-1 Multicooker.

1. Select cooking function.

2. Set desired cooking time and

temperature.

3. Press START/STOP to begin cooking.

4. To turn off the unit at any time during

cooking, press START/STOP.

NOTE: The unit is hot. Always use pot

holders during and after cooking, and

always lift the lid away from you.

CHANGING SETTINGS

Switching functions during cooking

is easy. Press the desired new cooking

function button and the unit will adjust to

the default settings for your selection.

Set your desired time and temperature

as needed.

You can also adjust cooking time or

temperature at any point with the Time/

Temperature Directionals.

Do not press START/STOP to select

new settings. The unit is already on

and cooking.

COOKING WITHOUT A TIMER

If you do not wish to program a time, the

unit will cook at the selected temperature

until you manually turn the heater off.

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

lights if the multicooker is not being used.

The unit will also enter sleep mode if you

manually stop cooking.

Press any button, except Start/Stop, to

“wake up” the unit and operate as normal.

GETTING TO KNOW YOUR CONTROL PANEL

a. Cooking Function Buttons

Use to select SLOW COOK,

BROWN/SAUTÉ or STEAM.

b. Time Directionals

Use to set cooking time. Press and

hold to scroll quickly; press and

release to advance more slowly.

c. Temperature Directionals

Use to set cooking temperatures.

Press and hold to scroll quickly;

press and release to advance

more slowly.

d. Start/Stop Button

Starts and stops cooking function.

e. Blue Backlit LCD Display

Side-by-side display shows cooking

time and temperature.

PROGRAMMING

BROWN & SAUTÉ

1. Press BROWN/SAUTÉ. A preset

temperature of 350°F will flash, as this

is the most commonly used Brown/

Sauté temperature.

2. Press Temperature Directionals to select

a different temperature (from 150°F to

400°F).

3. Press the START/STOP button to begin

preheating. Selected temperature will

flash during heatup.

4. When selected temperature is reached,

two beeps will sound. Add ingredients

to cooking pot—for best results, do not

crowd pot.

Once cooking is complete, press

START/STOP to stop cooking, or if

you’ve browned ingredients as a first

step, switch to the SLOW COOK

function now. There is no need to press

START/STOP again, as the unit is

already cooking.

NOTE: Though browning is usually a

hands-on task, you can set a cooking

time with the Time Directionals.

Countdown will start when selected

temperature is reached and unit will

automatically shut off when countdown

is complete.

SLOW COOK

1. Fill cooking pot with ingredients and

cover with lid.

2. Press SLOW COOK. A preset

temperature setting of LOW will flash,

as this is the most commonly used Slow

Cook setting.

3. Press Temperature Directionals to select

High, Low, Simmer or Warm. Refer to

chart on page 6 for more information.

4. Set desired cooking time (up to 24

hours) with Time Directionals.

5. Press the START/STOP button to begin

cooking. Selected time and temperature

setting (High, Low, Simmer or Warm)

will be displayed.

NOTE: If you browned ingredients before

switching to slow cooking, the unit is

already on, so Step 5 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 elapses, one beep will

sound and heater will turn off.

8. To turn the heater off manually at any

time, press the START/STOP button.

STEAM

1. Place no more than 2 quarts of water

or other liquid in cooking pot and insert

steaming rack as shown below; cover

with lid.

2. Press STEAM. Steaming temperature

cannot be changed.

3. Set desired cooking time (up to 1½

hours) by pressing Time Directionals.

Press the START/STOP button to start

preheating. Selected time and temperature

will flash as unit heats up.

When steaming temperature is reached,

the unit will beep two times and the timer

will begin counting down cooking time.

6. Carefully lift lid away from you and place

food on rack, starting in the middle and

working your way out. Be sure to cover

pot with lid again.

7. When cooking time is completed, the

unit will beep five times and the heater

will turn off automatically.

Carefully remove food from pot with

spoon, fork or tongs.

9. To turn the heater off manually at any

time, press the START/STOP button.

NOTE: If all water has boiled away, the

unit will shut off, so be sure to add enough

for the desired steaming task.

COOKING GUIDELINES

SLOW COOKING

Slow cooking is perfect for foods that require 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 recipes that cook longer. When

starting a dish later in the day, select the High setting to ensure that food is cooked,

warm, and ready when you’d like to eat.

To reheat foods, use Brown/Sauté at 350°F and stir until all ingredients are warmed

through. Then switch to Slow Cook/Warm until ready to serve.

BEEF/VEAL PORK LAMB POULTRY GAME

Choose cuts that

are full of flavor

and benefit from

braising to

tenderize.

Less tender cuts

work best.

Tenderloin will

become tough if

slow cooked.

Choose flavorful

cuts that benefit

from braising to

tenderize.

Best choice – dark

meat – bone-in.

Breast meat can

become dry when

Slow Cooked.

Game generally

tends to be less

tender; therefore

it is perfect for

Slow Cooking.

Arm pot roast,

brisket, short

ribs, bottom

round, chuck or

rump roast,

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 time for

a long, slow cook and

when “baking” on

Slow Cook.

Potatoes,

casseroles,

puddings

212˚F

(100˚C)

Programmable

up to 24 hours,

then 8 hours (Warm)

Low

This standard slow

cooker temperature is

ideal for recipes you

start in the morning and

enjoy at the end of day.

Braised foods,

roasts, stews,

ribs, casseroles,

shanks, chops,

less tender cuts

of meat, soups

200˚F

(93˚C)

Programmable

up to 24 hours,

then 8 hours (Warm)

Simmer

The longer the cooking

time, the more the

flavors blend together

and intensify.

Soups, stews,

stocks

185˚F

(85˚C)

Programmable

up to 24 hours,

then 8 hours (Warm)

Warm

Do not use this setting to

cook food. It is intended

only for keeping cooked

food warm.

----

165˚F

(74˚C)

Defaults up to 8 hours.

Or programmable

up to 24 hours

NOTE: The U.S. Department of Agriculture (USDA) recommends that when cooking in a slow cooker, food

should reach 140°F within 3 hours.

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/one quart 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

1 pound medium trimmed 4 – 7 minutes

Broccoli

1 bunch (about

16 to 20 oz.)

2-inch florets 7 – 10 minutes

Carrots, baby 1 pound

whole 10 – 12 minutes

Cauliflower

1 small head

(about 20 oz.)

2-inch florets 7 – 9 minutes

Corn 4 ears

husked

10 – 12 minutes

Green Beans 1 pound

trimmed 8 – 10 minutes

Peas, snow 1 pound

trimmed 4 minutes

Potatoes, new 1 pound

quartered/halved

15 – 20 minutes

Potatoes, yellow/gold 16–20 ounces

slices or ¾-inch pieces

15 – 20 minutes

Potatoes, sweet 16–20 ounces

slices or ¾-inch pieces 10 – 15 minutes

Squash, summer/zucchini 1 pound

½-inch slices 5 – 8 minutes

Chicken

¾ pound (about 2

medium breasts)

whole

12 – 15 minutes

Shrimp*

1 pound (large)

(about 21-25)

peeled & deveined 4 – 5 minutes

Fin Fish

(salmon, swordfish, etc.)

1 pound

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 350°F and stir until all ingredients are warmed

through. Then switch to Slow Cook/Warm until ready to serve.

TIPS & HINTS

HEATUP TIMES may vary based on a

number of factors. Approximate times are:

• Brown/Saute (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. Take it

right to the table to serve!

THE STEAMING RACK should be placed

in the UP position to raise food above

water. NOTE: The metal steaming rack is

specially designed for this pot and will not

damage the coating if used as directed.

BROWN/SAUTÉ

• For even browning, it is important not to

crowd the pan. Foods should be cooked

in an even layer. Cook larger portions in

batches when necessary.

• When browning and sautéing foods

before slow cooking, some items may

produce a lot of grease. To remove

excess, use pot holders to carefully

remove the pot from the base; pour off

the grease from the corner of the pot.

Return the cooking pot to the base and

finish cooking.

• When browning meats, browned bits left

in the bottom of the pot can be used to

flavor the dish. Simply add a small

amount of liquid (like water, wine or

broth) to the pan and scrape up the

browned bits with a wooden spoon –

leave in pot. Incorporate into the dish or

sauce.

• Foods can be reheated with the Brown/

Sauté function. Put precooked food into

the cooking pot. Set on Brown/Sauté at

350°F and stir until all ingredients are

warmed through. Once food is

simmering, switch to Warm on the Slow

Cook function until ready to serve.

SLOW-COOKING

• Browning foods before slow cooking

adds 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 must be increased. This is

because cooking starts at a higher

temperature than it would in a traditional

slow cooker. Recipes vary, but the

approximate guideline is to double the

liquid for a long braise and increase it by

about 50% for a soup or stew. Set the

timer to the lower end of the

recommended time range.

• For best results, fill multicooker at least

one-quarter full but not more than three-

quarters full.

• To ensure that root vegetables such

as carrots and potatoes are cooked

through, cut them no larger than

2 inches. This is most important for

dishes that slow-cook less than 6 hours.

• “Crisp-tender” vegetables should be

added during the last 30 minutes of

cooking time to prevent overcooking.

Fresh herbs should be stirred into dishes

just before serving.

• In general, cooking for 1 hour on High is

the equivalent of cooking for 2 hours on

Low.

• Removing the lid when slow cooking lets

heat escape, requiring extra cooking

time. Each time the lid is removed, add

about 15 to 20 minutes of cooking time.

• A fat mop can be used to remove

separated fat from slow-cooked food by

brushing it over the top. Alternatively, the

food may be refrigerated and the

congealed fat can then be lifted off and

discarded before reheating and serving.

• To decrease the amount of fat in recipes,

remove as much of the visible fat as

possible from meats and poultry.

Remove skin from poultry and drain any

fat from browned meats.

•

Many slow-cooked foods such as stews

benefit from cooling and refrigerating,

then reheating – as the saying goes, stew

or chili is always better the second day.

Bring food to a simmer on the Brown/

Sauté function at 350°F. Stir to ensure all

ingredients are warmed through and

then switch to Warm on the Slow Cook

function until serving.

• If using frozen foods, thaw completely

before slow cooking.

• 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.

• In most cases, dried beans should be

soaked overnight, then brought to a boil,

drained and rinsed before cooking. Do

not add salt or any acid to beans when

cooking, as it will prevent them from

softening completely.

Adapt your traditional recipes to

slow cook:

• For recipes that do not require the

Brown/Sauté function before slow

cooking, reduce the cooking liquid by at

least 50% (soups are the exception).

Liquids do not evaporate as they do in

traditional cooking, and most often you

will end up with much more liquid than

you began with.

• Dairy products (milk, sour cream, some

cheeses) will break down and curdle

during slow cooking. Substitute canned

evaporated milk, nonfat dry milk, or add

dairy products during the last 30 minutes

of cooking.

• If your recipe calls for precooked pasta

or rice UNDERCOOK it and add to the

pot in the last 30 minutes of slow

cooking.

STEAMING

• To steam, fill the multicooker pot with

no more than 2 quarts of water unless

otherwise indicated. Basic steaming will

usually use 1 quart of water.

• For smaller foods that might not sit

evenly on the rack, we recommend

steaming in a parchment or foil pouch.

Note: If using foil, increase cooking time

by 50% of what is recommended.

• When adding heavier foods like corn

on the cob to the steaming rack, place

them on the middle of the rack and work

your way to the edges.

• When steaming delicate food like

dumplings or tamales, it is best to add

ingredients before preheating.

• Always use caution when removing lid.

It is best to remove the lid tilting away

from you.

CLEANING, CARE AND

MAINTENANCE

All removable parts are dishwasher safe.

1. Unplug unit and allow it to cool

completely before cleaning.

2. Never immerse unit in water or other

liquids.

3. To clean the housing and control panel,

simply wipe with a clean damp cloth.

4. Wash cooking pot, lid and rack with

warm soapy water and rinse thoroughly.

Or, clean in top rack of dishwasher.

5. Dry all parts after every use.

Maintenance: Any other servicing should

be performed by an authorized service

representative.

NOTE: If food residue sticks or burns onto

cooking pot surface, fill pot with warm

soapy water and allow to soak before

cleaning. If scouring is necessary, use a

nonabrasive cleanser or liquid detergent

with a nylon pad or brush.

Troubleshooting 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. Press any button except Start/Stop to

“wake up” the unit.

If you did not press START after setting your unit, the cooker

will enter sleep mode. Press any button except Start/Stop to

“wake up” the unit.

The unit may have overheated. Let it cool and try again. If it

does not turn on, contact

Customer Service at 1-800-726-0190.

If pot has boiled dry during steaming, the unit will shut off as a

safety precaution. Add water to the pot and restart.

If changing functions when the unit is already cooking, do not

hit the START/STOP button again. Doing so will turn the unit

off. Just press your new function and select settings; the unit

will switch automatically.

The heater will turn off automatically after time has elapsed.

If you do not set a cooking time, the unit will shut off after the

maximum allowable cooking time for the selected function.

Error Code

Err

The unit has overheated. Let it cool down and try again. If

problem persists

, contact Customer Service at 1-800-726-0190

Programming

Can I set a timer for the Brown/

Sauté function?

Yes. Setting the timer for Brown/Sauté is easy. Simply use the

Time Directionals as you would for any other function.

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 adjust itself accordingly.

Cooking

When should I brown my meat

before slow cooking?

Browning meat before slow cooking is an optional step that

adds flavor and color. You can omit it if time is short.

Exception: ground meats must be browned.

Which position should the rack

be in for steaming?

Place rack in the “up” position for steaming (see page 5).

Can I use the cooking pot on

the stove/in the oven?

The cooking pot was designed specifically for use in this multi-

cooker. We do not suggest using it on the stove or in the oven.

Why isn’t enough liquid in my

slow cooked dish?

Recipe ingredient amounts may vary if using multiple functions.

See page 8 for details.

Cleaning

Can I put my unit in the

dishwasher?

All removable parts are dishwasher safe.

Do not immerse or put the base of the unit in the dishwasher.

Clean the base and control panel with a clean damp cloth.

The pot is nonstick – why is

food sticking?

Though the pot has a nonstick coating, food residue can burn

onto it, making it difficult to remove.

If food has burned on, fill pot with warm soapy water and allow

to soak before cleaning. If scouring is necessary, use a non-

abrasive cleanser or liquid detergent with a nylon pad or brush.

Food residue is sticking to the

cooking pot surface. How do I

clean it without damaging it?

WARRANTY

Limited Three-Year Warranty

This warranty is available to consumers only. You

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 required under applicable law,

this warranty is not available to retailers or other

commercial purchasers or owners. We warrant that

your Cuisinart

Cook Central

3-in-1 Multicooker

will be free of defects in materials and workmanship

under normal home use for three years from the date

of original purchase.

We recommend that you visit our website,

https://cuisinart.registria.com for a fast, efficient

way to complete your product registration. However,

product registration does not eliminate the need

for the consumer to maintain the original proof of

purchase in order to obtain the warranty benefits.

In the event that you do not have proof of purchase

date, the purchase date for purposes of this warranty

will be the date of manufacture.

CALIFORNIA RESIDENTS ONLY

California law provides that for In-Warranty Service,

California residents have the option of returning a

nonconforming product (A) to the store where it was

purchased or (B) to another retail store that sells

Cuisinart

products of the same type. The retail store

shall then, according to its preference, either repair

the product, refer the consumer to an independent

repair facility, replace the product, or refund the

purchase price less the amount directly attributable

to the consumer’s prior usage of the product. If

neither of the above two options results in the

appropriate relief to the consumer, the consumer may

then take the product to an independent repair

facility, if service or repair can be economically

accomplished. Cuisinart and not the consumer will

be responsible for the reasonable cost of such

service, repair, replacement, or refund for

nonconforming products under warranty. California

residents may also, according to their preference,

return nonconforming products directly to Cuisinart

for repair or, if necessary, replacement by calling our

Consumer Service Center toll-free at 1-800-726-

0190. Cuisinart will be responsible for the cost of the

repair, replacement, and shipping and handling for

such nonconforming products under warranty.

HASSLE-FREE REPLACEMENT WARRANTY

Your ultimate satisfaction in Cuisinart products

is our goal, so if your

Cuisinart

Cook Central

3-in-1 Multicooker

should fail within the generous

warranty period, we will repair it or, if

necessary, replace it at no cost to you. To

obtain a return shipping label, please visit us at

https://www.cuisinart.com/customer-care/

product-assistance/product-inquiry. Or call

our toll-free customer service department at

1-800-726-0190 to speak with a representative.

Your Cuisinart

Cook Central

3-in-1 Multicooker has

been manufactured to the strictest specifications and

has been designed for use only in 120-volt outlets

and only with authorized accessories and

replacement parts. This warranty expressly excludes

any defects or damages caused by attempted use of

this unit with a converter, as well as use with

accessories, replacement parts or repair service other

than those authorized by Cuisinart. This warranty

does not cover any damage caused by accident,

misuse, shipment or other than ordinary household

use. This warranty excludes all incidental or

consequential damages. Some states do not allow

the exclusion or limitation of these damages, so

these exclusions may not apply to you. You may also

have other rights, which vary from state to state.

Important: If the nonconforming product is to be

serviced by someone other than Cuisinart’s

Authorized Service Center, please remind the servicer

to call our Consumer Service Center at 1-800-726-

0190 to ensure that the problem is properly

diagnosed, the product is serviced with the correct

parts, and to ensure that the product is still under

warranty.

Glendale, AZ 85307

Printed in China

IB-11027C

Cook Central

3-in-1 Multicooker

MSC-600

Instruction

Booklet

Reverse Side

Recipe Booklet

RECIPES

Breakfast & Starters

Spinach & Gruyère

Breakfast Strata . . . . . . . . . . . . . . . . . . 3

Maple Cinnamon Oatmeal ..........3

Sausage Bites in Mustard

Wine Sauce .....................4

Pork Dumplings ..................4

Turkey Swedish Meatballs . . . . . . . . . . 5

Stocks & Sauces

Rich Veggie Stock ................6

Easy Chicken Stock ...............6

Beef Stock ......................7

Shrimp Stock ....................7

Garden Vegetable Sauce ...........8

Bolognese ......................8

Soups & Stews

Rustic Tomato Soup...............9

Chicken Noodle Soup .............9

Mushroom Barley Soup ...........10

Beef Stew......................10

Super Chili .....................11

Spinach Dal ....................11

Shrimp & Chorizo Gumbo .........12

Moroccan Lamb Stew ............13

Caldo Verde ....................13

Entrées

Lemon Chicken with Rosemary .....14

Fresh Herb Chicken with

Root Vegetables .................15

Chicken with Three Peppers .......15

Green Chile Tamales .............16

Guinness Braised Short Ribs.......17

Osso Buco .....................18

Asian Style Poached Salmon.......18

Pot Roast . . . . . . . . . . . . . . . . . . . . . . 19

Primavera Shrimp Sauté ..........19

Paella .........................20

Corned Beef with Vegetables.......21

Brisket of Beef ..................21

Chicken and Vegetable Stir-fry .....22

Sides

Braised Fennel ..................23

Broccoli Rabe with Sausage .......23

Garlic-Rosemary Beans ...........24

Macaroni & Cheese ..............24

Sautéed Red Potatoes............25

Steamed Artichokes..............25

Desserts

Applesauce.....................26

Apple Butter ....................26

Cannoli Cheesecake .............27

Dense Chocolate Cake ...........28

Traditional Rice Pudding ..........28

Dulce de Leche .................29

Dulce de Leche Bread Pudding.....29

New York-Style Cheesecake .......30

Breakfast & Starters

Spinach & Gruyère

Breakfast Strata

This is a delicious dish to have at a brunch

for a crowd. The flavors are rich and it

takes only a few steps to complete.

Settings: Brown/Sauté

Slow Cook

Makes twelve 1-cup servings

½ tablespoon olive oil

1 garlic clove, finely chopped

½ large onion, peeled and chopped

1 teaspoon sea or kosher salt, divided

1 loaf (1 pound) challah bread, cut into

1-inch cubes

8 large eggs, beaten

1 cup heavy cream

1 cup whole milk

¼ teaspoon freshly ground black

pepper

¼ teaspoon ground nutmeg

1 teaspoon ground mustard seeds

6 ounces Gruyère, shredded

4 ounces baby spinach

1. Put the oil into the cooking pot of the

Multicooker, set to Brown/Sauté at 350°F.

Once the oil is hot, add the garlic, onion and

a pinch of the salt. Sauté until golden and

fragrant, about 3 to 5 minutes.

2. Switch from Brown/Sauté to Slow Cook set

on Low for 3½ hours. Add the remaining

ingredients; toss to combine and cover.

3. Once time has expired, the unit will

automatically switch to Keep Warm.

Nutritional information per serving:

Calories 307 (21% from fat) • carb. 21g • pro. 13g

• fat 19g • sat. fat 9g • chol. 205mg • sod. 497mg

• calc. 243mg • fiber 1g

Maple Cinnamon

Oatmeal

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.*

Setting: Slow Cook

Makes eight 1-cup servings

2¼ cups steel cut oats

4 cups water

4 cups milk (may use whole or

reduced fat), divided

3 tablespoons pure maple syrup

2 cinnamon sticks

¼ teaspoon sea or kosher salt

pinch ground nutmeg

¾ cup raisins or any other dried fruit

(for larger dried fruit varieties, chop

into small, bite-size pieces)

1. Put the oats, water, 2 cups of milk

(substitute with water if preparing in

advance), maple syrup, cinnamon sticks,

salt, nutmeg and dried fruit into the cooking

pot of the Multicooker.

2. Select Slow Cook on Low for 2½ hours.

3. Once unit switches to Keep Warm, stir

the remaining 2 cups of milk into oatmeal.

Remove cinnamon sticks and serve

immediately.

Nutritional information per serving:

Calories 319 (16% from fat) • carb. 56g • pro. 11g

• fat 6g • sat. fat 2g • chol. 10mg • sod. 140mg

• calc. 164mg • fiber 6g

* If programming the oatmeal overnight, use

only water for cooking (total of 6 cups). Stir 2

cups of milk into oatmeal as instructed once

cooking time is finished and the unit has

switched to Keep Warm.

Sausage Bites in

Mustard Wine Sauce

Preparing this dish is a breeze, and it will be

a hit every time – it is in the Test Kitchen! Pair

this with a nice crusty bread and a favorite

bottle of wine. Your guests will love you.

Setting: Brown/Sauté

Makes 48 appetizer servings

48 ounces smoked chicken or turkey

sausages, cut on the diagonal into

½-inch slices

½ tablespoon olive oil

4 small to medium onions, peeled,

halved and cut into ½-inch pieces

3 cups dry white wine

½ cup Dijon mustard

2 tablespoons chopped fresh parsley

for garnish

1. Set the Multicooker to Brown/Sauté at

400°F. Cooking in batches, add about

of the sausages to the hot cooking pot,

browning each batch for about 8 minutes.

You really want to get the sausages nice

and brown to bring out the great flavors.

This step should take about 20 to 22

minutes total.

2. Once the sausages are browned, put

them into the pot and reduce the heat to

350°F. Add the oil. Once oil is hot, add the

onions and cook 8 to 10 minutes, or until

softened and translucent – this brings out

the sweetness of the onions, which adds to

the dish.

3. Raise the heat again to 400°F and add the

wine. Bring the wine to a boil and let cook

until reduced by about two thirds, stirring

occasionally.

4. Finally, reduce the heat down to a

simmer, to about 300°F, and stir in the

Dijon. Simmer until completely coated

and slightly thickened.

5. Garnish with parsley and serve.

Nutritional information per serving:

Calories 63 (38% from fat) • carb. 3g • pro. 4g

• fat 3g • sat. fat 0g • chol. 15mg • sod. 290mg

• calc. 12mg • fiber 0g

Pork Dumplings

The great thing about steaming is that the

food is ready in no time. In just 30 minutes,

you can have homemade pork dumplings.

Setting: Steam

Makes 18 dumplings

nonstick cooking spray

1 quart water for steaming, plus more

for assembling wontons

6 ounces ground pork

½ tablespoon finely chopped ginger

1½

tablespoons finely chopped scallions

tablespoon reduced-sodium soy

sauce, plus more for serving

2 teaspoons sesame oil

1½ teaspoons rice vinegar

2 tablespoons chopped apple, (about

¼ of a peeled and cored apple)

pinch ground mustard

18 wonton wrappers

1. Lightly coat the steaming rack with nonstick

cooking spray. Reserve.

2. Put 1 quart of water into the cooking pot of

the Multicooker.

3. Put all ingredients except the wonton

wrappers into a large bowl. Gently toss with

hands to fully combine, making sure not to

over-mix or the filling will be too tough.

4. Set up your work station with a small bowl

of water and a pastry brush, large plate or

cutting board, package of wonton wrappers,

and wonton filling. On a clean surface, line

up 3 to 6 wonton wrappers at a time. Place

about ½ tablespoon of filling in the middle

of each wrapper. Brush the edges of the

wrappers with a small amount of water and

fold bottom point up, making a triangle.

Either crimp all edges like a pleat or fold

up the two end points and pinch to seal,

using more water if needed. Continue to fill

the remaining wontons. Keep the prepared

wontons on a clean tray or cutting board

and cover with plastic so as not to dry out.

Transfer all filled dumplings to the steaming

rack and place rack in the unit; cover.

5. Set the unit to Steam. Let steam for about

15 minutes.

6. These are delicious served with soy sauce.

Nutritional information per dumpling:

Calories 58 (46% from fat) • carb. 5g • pro. 3g

• fat 3g • sat. fat 1g • chol. 8mg • sod. 83mg

• calc. 6mg • fiber 0g

Turkey Swedish

Meatballs

What was old is new and popular again,

and that is true with this classic dish.

These are sure to please everyone,

Swedes and non-Swedes alike.

Setting: Brown/Sauté

Makes about 32 meatballs

cup milk (whole or reduced fat)

2 slices sandwich bread, torn into

1-inch pieces

1 medium celery stalk, finely chopped

2 pounds ground turkey

1 medium onion, peeled and finely

chopped

1½ teaspoons sea or kosher salt

¼ teaspoon ground white pepper

1 teaspoon baking powder

¼ teaspoon ground allspice

2 pinches ground nutmeg

1 large egg, beaten

3½ tablespoons unsalted butter, divided

3 tablespoons unbleached,

all-purpose flour

4 cups chicken broth, low sodium

cup sour cream

1. Put the milk into a large liquid measuring

cup and add the bread. Let soak; reserve.

2. While the bread is soaking, combine the

celery, turkey, onion, salt, pepper, baking

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 gentle hands, mix

together until fully combined. You want to

mix as little as possible, because if you

over-mix, the meatballs will be tough. Form

into 1-inch meatballs.

3. Put ½ tablespoon of the butter into the

cooking pot of the Multicooker set to

Brown/Sauté at 375˚F. Once the butter melts

and is hot and foamy, add the meatballs in

about four batches so not to overcrowd the

pan (overcrowding the pan will lead to poor

browning and bring down the heat).

4. Turn the meatballs every minute or two until

fully browned. Remove, reserve and repeat

with remaining meatballs. Once all are

browned, remove and reserve together.

5. Prepare the gravy. Add the remaining butter

to the cooking pot. Once it is melted and

foamy, stir in the flour. Stirring constantly

with a wooden spoon, cook until the butter/

flour mixture is lightly browned. Once it is

browned, slowly stir in the broth. Bring to a

boil and let cook until thickened, about 10

minutes. Reduce heat to 300°F and stir in

the sour cream.

6. Put all of the reserved meatballs into the

cooking pot with the gravy. Raise heat to

350°F and bring to a boil. Let boil for about

10 minutes to coat the meatballs with the

thickened gravy.

7. Reduce heat to 250°F and keep on this

temperature until ready to serve. (Note: the

meatballs can be served right after boiling

in Step 6. This additional time is optional,

but adds to the flavor and cohesiveness of

the dish.)

Nutritional information per meatball:

Calories 75 (53% from fat) • carb. 3g • pro. 6g

• fat 4g • sat. fat 2g • chol. 55mg • sod. 244mg

• calc. 18mg • fiber 0g

Stocks & Sauces

Rich Veggie Stock

This stock makes a delicious base for all

soups and sauces.

Setting: Slow Cook

Makes about 10 cups

1 large onion, peeled and cut

into eighths

1 large leek, root end trimmed,

washed well and cut into 2-inch

pieces

2 parsnips, peeled and cut into 2-inch

pieces

1 plum tomato, cut into quarters

3 medium to large carrots, peeled and

cut into 2-inch pieces

3 medium celery stalks, cut into 2-inch

pieces

1 large handful fresh Italian parsley

1 small sprig fresh thyme leaves

(stems discarded)

1 large garlic clove, crushed

½ teaspoon black peppercorns

12 cups water

1. Put all ingredients into the cooking pot of

the Multicooker.

2. Cover and set to Slow Cook on Low for 12

to 16 hours.

3. Once unit switches to Keep Warm,

strain stock, discarding vegetables. Use

immediately or cool to place in storage

containers for refrigerator or freezer.*

* Stock will keep in refrigerator for up to one

week, or two months in a freezer.

Nutritional information per serving (½ cup):

Calories 24 (5% from fat) • carb. 6g • pro. 1g

• fat 0g • sat. fat 0g • chol. 0mg • sod. 17mg

• calc. 25mg • fiber 1g

Easy Chicken Stock

What a wonderful way to make use of every

bit of your weeknight roasted chicken.

Setting: Slow Cook

Makes about 11 to 12 cups

1 chicken carcass (from a 4-pound

roasted chicken)

1 medium to large onion, peeled and

cut into eighths

3 medium carrots, peeled and cut into

2-inch pieces

3 medium celery stalks, cut into 2-inch

pieces

1 large leek, root end trimmed,

washed well and cut into 2-inch

pieces

1 sprig fresh thyme leaves (stems

discarded)

1 bay leaf

½ teaspoon black peppercorns

12 cups water

1. Put all ingredients into the cooking pot of

the Multicooker.

2. Cover and set to Slow Cook on Low for 12

to 16 hours.

3. Once unit switches to Keep Warm,

strain stock, discarding the carcass and

vegetables. Use immediately or cool to

place in storage containers for refrigerator

or freezer.*

* Stock will keep in refrigerator for up to one

week, or two months in a freezer.

Nutritional information per serving (½ cup):

Calories 51 (12% from fat) • carb. 4g • pro. 5g

• fat 1g • sat. fat 1g • chol. 13mg • sod. 32mg

• calc. 23mg • fiber 1g

Beef Stock

There is nothing more wholesome or

economical than preparing your own

homemade stocks.

Settings: Brown/Sauté

Slow Cook

Makes about 10 to 11 cups

1 teaspoon olive oil

4 pounds beef bones

1 large onion, peeled and

cut into eighths

1 large leek, root end trimmed,

washed well and cut into 2-inch

pieces

4 medium carrots, peeled and cut into

2-inch pieces

2 medium celery stalks, cut into 2-inch

pieces

1 large handful fresh Italian parsley

1 teaspoon black peppercorns

1 bay leaf

1 garlic clove, crushed

12 cups cold water

1. Preheat the Multicooker to Brown/Sauté

at 400°F. Put the oil into the cooking pot,

and then brown the bones well, in batches

if necessary, on all sides. Remove the beef

bones and carefully remove the pot and

pour out any residual grease.

2. Return pot to unit. Add the browned bones

and remaining ingredients to the pot. Cover

and switch to Slow Cook on Simmer for 14

to 20 hours.

3. Once unit switches to Keep Warm,

strain stock, discarding beef bones and

vegetables. Use immediately or cool to

place in storage containers for refrigerator

or freezer.*

* Stock will keep in refrigerator for up to one

week, or two months in the freezer.

Nutritional information per serving (½ cup):

Calories 42 (15% from fat) • carb. 3g • pro. 3g

• fat 2g • sat. fat 1g • chol. 7mg • sod. 28mg

• calc. 20mg • fiber 0g

Shrimp Stock

An easy-to-make stock – an essential

ingredient of a great gumbo.

Settings: Brown/Sauté

Slow Cook

Makes about 12 cups

1½ pounds shrimp (about 33 large

shrimp)

1 teaspoon olive oil

2 medium onions, peeled and

roughly chopped

2 medium celery stalks, cut into

1-inch pieces

1 garlic clove, smashed

¼ cup dry white wine

1 bay leaf

12 cups water

1. Peel shrimp. Reserve shells. Wrap shrimp

and reserve for a separate use.

2. Set the Multicooker to Brown/Sauté at

400°F and add the oil. Once hot, add the

shrimp shells and stir until they turn bright

pink, about 2 minutes. Stir in the onions,

celery and garlic and continue to cook for

a few minutes until vegetables are fragrant.

Add the white wine and stir until completely

reduced to almost dry. Stir in the bay leaf

and water and allow water to just come to

a boil.

3. Cover and switch to Slow Cook on Low for

4 hours.

4. Once unit switches to Keep Warm, strain

stock, discarding the shells and vegetables.

Use immediately or cool to place in

containers for storage in refrigerator or

freezer.*

* Shrimp stock will keep in the refrigerator up

to three days, or two months in the freezer.

Nutritional information per serving (½ cup):

Calories 19 (14% from fat) • carb. 3g • pro. 0g

• fat 0g • sat. fat 1g • chol. 0mg • sod. 10mg

• calc. 13mg • fiber 0g

Garden Vegetable Sauce

This sauce can be served chunky, or you

can use a blender to make it smooth.

Settings: Brown/Sauté

Slow Cook

Makes about 6 to 8 cups

1½ tablespoons olive oil

2 medium to large onions, peeled and

cut into ½-inch pieces

4 medium carrots, peeled and cut into

½-inch pieces

2 cups ½-inch cubed eggplant (not

peeled)

2 medium celery stalks, cut into

½-inch pieces

4 garlic cloves, smashed

1½ teaspoons sea or kosher salt, divided

1½ teaspoons dried oregano

1½ teaspoons dried basil

4 roasted red bell peppers, cut into

1-inch pieces

½ cup dry white wine

3 tablespoons tomato paste

4 cans diced tomatoes, strained,

reserving 1 cup of the juices

¼ teaspoon freshly ground black

pepper

3 tablespoons granulated sugar

1. Put the oil into the cooking pot of the

Multicooker; set to Brown/Sauté at 350°F.

Once the oil is hot, add the onions, carrots,

eggplant, celery, garlic and ½ teaspoon of

the salt. Sauté ingredients together so that

they gently cook and soften, about 8 to 10

minutes.

2. Add the oregano, basil, red peppers and

wine to the sautéed ingredients. Cook until

the wine has reduced by at least half. Add

the tomato paste, tomatoes with the 1 cup

of reserved juices, remaining salt, pepper

and sugar. Bring mixture to a boil and then

cover and switch to Slow Cook on Low for

3 hours.

3. Once the 3 hours expire, the unit will

automatically switch to Keep Warm. If you

want to serve as a more rustic-style sauce,

you can serve as is. If you want a smoother

sauce, transfer to a blender in batches, and

blend to desired consistency.

Nutritional information per serving (¼ cup):

Calories 55 (6% from fat) • carb. 11g • pro. 2g

• fat 0g • sat. fat 0g • chol. 0mg • sod. 433mg

• calc. 32mg • fiber 2g

Bolognese

This Italian sauce is a classic. The longer it

can simmer in the multicooker the better the

flavors will be. It freezes beautifully, so it can

be enjoyed again.

Settings: Brown/Sauté

Slow Cook

Makes 5 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 cloves, finely chopped

½ pound ground beef

½ pound ground veal

½ pound Italian sausage, casings

removed (about 3 links)

teaspoon sea or kosher salt, divided

1 cup whole milk

¾ cup dry white wine

teaspoon freshly ground black pepper

1 can (35 ounces) tomatoes, roughly

chopped (with juices)

1. Put the oil and butter into the cooking pot

of the Multicooker, set to Brown/Sauté at

400°F. When the butter melts, stir in the

chopped vegetables including garlic. Sauté

vegetables until soft and fragrant, about 5

to 6 minutes, stirring occasionally. Stir in the

ground meats and ½ teaspoon of salt. Cook

until completely browned, breaking up meat

with a wooden spoon as it cooks.

2. Once the meat is brown, stir in the milk.

Allow the mixture to simmer until the milk

is completely evaporated. Add the wine

and also simmer until liquid has completely

evaporated. Add the remaining salt, pepper

and chopped tomatoes to the cooking pot.

Stir ingredients together well.

3. Switch to Slow Cook on Low for 6 hours.

4. Once unit switches to Keep Warm, use

sauce immediately or cool to place in

storage containers for refrigerator or freezer.

* Sauce will keep up to five days in refrigerator

or three months in the freezer.

Nutritional information per serving (¼ cup):

Calories 118 (57% from fat) • carb. 4g • pro. 7g

• fat 7g • sat. fat 3g • chol. 28mg • sod. 294mg

• calc. 40mg • fiber 1g

Soups & Stews

Rustic Tomato Soup

Sautéing the vegetables gives the soup

a rich, sweet avor.

Settings: Brown/Sauté

Slow Cook

Makes about 12 cups

1 tablespoon olive oil

3 garlic cloves, smashed

1 medium to large onion, peeled and

roughly chopped

2 medium carrots, peeled and sliced

2 celery stalks, roughly chopped

1½ teaspoons sea or kosher salt,

divided

¾ teaspoon freshly ground black

pepper, divided

3½ pounds plum tomatoes (about 15),

chopped

2 teaspoons dried basil

1 teaspoon marjoram

6 sun-dried tomatoes

¼ teaspoon baking soda

4 cups vegetable broth or stock

1. Put the olive oil in the cooking pot of the

Multicooker set to Brown/Sauté at 350°F.

Once hot, add garlic, onion, carrots, celery

and a pinch each of the salt and pepper.

Sauté until soft and golden, about 8 to 10

minutes, stirring occasionally.

2. Add remaining ingredients and stir to

combine. Cover and switch to Slow Cook

on Low for 4 hours.

3. Once unit switches to Keep Warm, blend to

finish soup. Divide the solids from the liquid

and add some of the liquid to the blender,

then follow by about

of the solids.

Blend until smooth. Repeat with remaining

ingredients. Taste and adjust seasonings

as desired.

Nutritional information per serving (1 cup):

Calories 34 (33% from fat) • carb. 4g • pro. 1g

• fat 1g • sat. fat 0g • chol. 0mg • sod. 442mg

• calc. 24mg • fiber 1g

Chicken Noodle Soup

This effortless and soothing soup is chock

full of good-for-you chicken and veggies.

Setting: Slow Cook

Makes about 13 cups

1 medium to large onion, peeled and

finely chopped

6 medium carrots, peeled and sliced

into ¼-inch rounds

4 celery stalks, cut into ¼-inch dice

1 whole chicken (3 to 4 pounds), cut

into 8 pieces

1¾ teaspoons sea or kosher salt,

divided

¼ teaspoon freshly ground black

pepper

1 handful fresh Italian parsley

1 sprig fresh thyme leaves

(stems discarded)

8 cups water

2 cups egg noodles

1 cup frozen peas, thawed

1. Put the onion, carrots, celery, chicken

parts, 1¼ teaspoons salt, pepper, parsley,

thyme and water into the cooking pot of the

Multicooker.

2. Cover and set unit to Slow Cook on High for

6 hours. Once unit switches to Keep Warm,

remove the chicken from the pot and then

switch unit back to Slow Cook on High.

Allow the parts to cool and remove and

discard all skin and bones; shred or chop

the meat and put back into the pot. Once

the soup is simmering, add the noodles.

Simmer until the noodles are cooked

through (refer to package instructions of

particular noodles). Once the noodles are

cooked through, stir in the peas.

3. Switch unit to Keep Warm until serving.

Nutritional information per serving (1 cup):

Calories 91 (16% from fat) • carb. 8g • pro. 10g

• fat 2g • sat. fat 0g • chol. 33mg • sod. 334mg

• calc. 28mg • 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 12 cups

2 tablespoons unsalted butter

1 medium leek, white and light green

parts only, washed and dried well,

finely chopped

1 medium onion, peeled and finely

chopped

3 medium carrots, peeled and finely

chopped

4 garlic cloves, finely chopped

24 ounces mushrooms (a mix of button,

cremini, and all wild varieties works

nicely), sliced

2 teaspoons sea or kosher salt

1 teaspoon fresh thyme leaves

(stems discarded)

1 bay leaf

½ cup sherry

1 cup pearl barley

10 cups vegetable broth

¾ teaspoon freshly ground black

pepper

1 tablespoon chopped fresh Italian

parsley

1 teaspoon fresh lemon juice

1. Put the butter into the cooking pot of the

Multicooker set to Brown/Sauté at 375°F.

Once melted, stir in the chopped leek, onion

and carrots. Sauté until vegetables are soft

and fragrant, about 5 to 8 minutes. Stir in

the garlic, mushrooms, salt, thyme and bay

leaf. Cook until mushrooms release most

of their moisture and have cooked down

considerably, up to 10 minutes. Add sherry

to the pot and cook until almost completely

reduced.

2. Add the barley, broth and pepper. Cover

and switch the unit to Slow Cook on High

for 3½ hours.

3. Once unit switches to Keep Warm and right

before serving, stir in fresh parsley and

lemon juice.

4. Taste and adjust seasoning as desired.

Nutritional information per serving (1 cup):

Calories 126 (15% from fat) • carb. 22g • pro. 4g

• fat 2g • sat. fat 1g • chol. 5mg • sod. 767mg

• calc. 32mg • fiber 4g

Beef Stew

This beef stew is one of the simplest

you will ever find. Just combine the

ingredients and cook slowly.

Setting: Slow Cook

Makes about 8 cups

2½ pounds beef chuck, cut into

1- to 2-inch cubes*

1 teaspoon sea or kosher salt

¼ teaspoon freshly ground black

pepper

1 small to medium leek, white and

light green parts only, finely chopped

1 medium onion, peeled and finely

chopped

2 medium carrots, peeled and cut into

½-inch rounds (halve rounds if

carrots are on the larger side)

1 medium parsnip, peeled and cut into

½-inch rounds

1 medium celery stalk, thinly sliced

¾ pound new white or red potatoes,

cut into 1-inch pieces

6 garlic cloves, peeled, left whole

4 ounces cremini mushrooms, halved

or quartered

1 teaspoon dried herbes de Provence

1 bay leaf

½ cup dry red wine

¼ cup tomato paste

2½ cups beef stock, low sodium

1 cup green peas (thaw first if frozen)

3 tablespoons chopped fresh Italian

parsley

1. Toss all ingredients together except peas

and parsley into the cooking pot of the

Multicooker.

Set to Slow Cook on Low for 16 to 24 hours.

3. Once the unit switches to Keep Warm, stir

in the peas and parsley.

4. Taste and adjust seasoning accordingly.

* If you have the time, you can brown the meat

prior to slow cooking. Do this on Brown/Sauté

at 400°F as the first step. If you do this, use

more beef stock in the recipe, closer to 4 cups.

Your yield may be slightly less as well.

** The goal is to have tender meat that falls

apart when finished – a result of a long, slow

cooking process. That being said, if time is of

the essence, you may reduce the cooking time

to 8 to 10 hours.

Nutritional information per serving (1 cup):

Calories 231 (40% from fat) • carb. 14g • pro. 21g

• fat 11g • sat. fat 5g • chol. 64mg • sod. 418mg

• calc. 42mg • fiber 3g

Super Chili

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.

Settings: Brown/Sauté

Slow Cook

Makes about 6 cups

1¾ pounds ground beef (chuck works

well)

1 teaspoon vegetable oil

1 medium onion, peeled and finely

chopped

1 jalapeño, seeded and finely chopped

1 large red pepper, cut into ¼-inch

dice

4 garlic cloves, finely chopped

cup chili powder

2 teaspoons dried oregano

2 teaspoons sea or kosher salt

¼ teaspoon cayenne pepper

1 can (15 ounces) crushed tomatoes

1 can (15 ounces) diced tomatoes,

drained

1. Set the Multicooker to Brown/Sauté at

400°F. Once hot, add the ground beef and

break apart with a wooden spoon. Cook

until meat is completely cooked through.

Remove cooked meat and carefully remove

pot from the unit and drain out all of the fat.

Return pot to the base.

2. Add the teaspoon of vegetable oil to the

cooking pot and set to Brown/Sauté at

350°F. Once hot, add the onion, jalapeño,

red pepper and garlic. Stir together and

sauté until soft and fragrant, about 5 to 8

minutes. Return the cooked beef to the pot

with the sautéed vegetables. Stir in the chili

powder, oregano, salt and cayenne until fully

combined.

3. Add the crushed and diced tomatoes. Cover

and switch the unit to Slow Cook on Low

for 6 hours. When unit switches to Keep

Warm, degrease the 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.

Nutritional information per serving (1 cup):

Calories 315 (43% from fat) • carb. 16g • pro. 30g

• fat 15g • sat. fat 6g • chol. 86mg • sod. 953mg

• calc. 83mg • fiber 6g

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 9 cups

2 tablespoons ghee*

¼ teaspoon turmeric

1 teaspoon ground cumin

2 teaspoons garam masala**

1 1-inch piece of ginger, peeled and

finely chopped

1 medium onion, peeled and chopped

1 jalapeño, seeded and chopped

4 garlic cloves, finely chopped

1½ teaspoons sea or kosher salt

3 cups red lentils

1 large dried chile, left whole

7 cups water

8 ounces fresh spinach

1. Put the ghee into the cooking pot of the

Multicooker set to Brown/Sauté at 350°F.

Once ghee melts, add the turmeric, cumin

and garam masala. Sauté spices until

fragrant, about 3 to 5 minutes. Add ginger,

onion, jalapeño and garlic to the pot and

sauté vegetables until soft and fragrant, an

additional 5 minutes.

2. Add the salt, lentils, chile and water to the

pot; switch the unit to Slow Cook on Low

for 4 hours.

3. When unit switches to Keep Warm, stir in

spinach so that it wilts just before serving.

4. Taste and adjust seasoning accordingly.

Stir in additional hot water or broth if a

thinner consistency is desired.

* A kind of clarified butter that can be

purchased in Indian markets, gourmet and

natural food shops.

**An Indian blend of spices that can be

purchased in Indian markets, gourmet and

natural food shops.

Nutritional information per serving (1 cup):

Calories 269 (13% from fat) • carb. 41g • pro. 19g

• fat 4g • sat. fat 2g • chol. 7mg • sod. 293mg

• calc. 62mg • fiber 11g

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 14 cups

¼ teaspoon vegetable oil

1 pound chorizo or andouille sausage

cut into ½-inch dice

½ cup dry white wine, divided

½ cup (1 stick) unsalted butter

¾ cup unbleached, all-purpose flour

1 large onion, peeled and finely

chopped

4 to 5 large celery stalks, finely chopped

1 large green pepper, finely chopped

4 garlic cloves, finely chopped

2 tablespoons Creole seasoning

½ teaspoon sea or kosher salt

2 cans (14.5 ounces each) diced

tomatoes, drained

1 bay leaf

10 cups shrimp stock* (see page 7)

10 ounces okra (about 22 to 24 pieces),

cut into ¼-inch slices, fresh or

frozen

2 pounds large shrimp, peeled,

deveined and rinsed

1. Put the oil into the cooking pot of the

Multicooker set to Brown/Sauté at 400°F.

Once the oil is hot, add the chorizo/sausage

and cook until browned all over, about 6

to 10 minutes. Carefully degrease the pan

either by sopping up the grease with paper

towels, or by removing pot and carefully

pouring off the grease into a separate

container. Return the pot to the base (if

removed). Stir in ¼ cup of the white wine

in order to scrape up all the brown bits that

may have accumulated on the bottom of the

pot. Remove sausage and reserve.

2. Lower the heat to 300°F and add the butter.

Once butter has melted, stir the flour into

the butter with a wooden spoon so that

the mixture comes together – this is called

a roux. Continue stirring roux until it is

smooth and resembles the color of peanut

butter, approximately 30 to 40 minutes. It is

important to keep a close eye during

this step as the roux could burn if it is

not occasionally stirred and a low heat is

not maintained.

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

in the remaining ¼ cup of white wine, and

again scrape any brown bits that may have

accumulated on the bottom of the cooking

pot. Stir in Creole seasoning and salt – stir

over heat for 1 minute. Stir in drained, diced

tomatoes and bay leaf. Once all ingredients

are well incorporated, slowly whisk in the

shrimp stock, using a nonstick whisk.

Continue whisking until all ingredients are

incorporated.

4. Add the reserved cooked sausage. Cover

and switch unit to Slow Cook on Low for 4

hours. Once unit switches to Keep Warm,

stir in the okra; switch to Brown/Sauté

at 300°F to simmer for an additional 30

minutes. Taste and adjust seasoning.

5. The final step is to stir in the shrimp. The

shrimp will take only 5 minutes to cook

so wait until just before serving to add.

If desired, set to Warm on Slow Cook

for serving. Tip: Gumbo is best served in

shallow bowls over rice.

* Shrimp stock is a key ingredient for this

dish, and is easy to make with the shells

from the shrimp used in the recipe. However,

if necessary, vegetable broth can be

substituted.

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 8 of the instruction book

for removal.

Nutritional information per serving (1 cup):

Calories 343 (65% from fat) • carb. 9g • pro. 20g

• fat 25g • sat. fat 9g • chol. 126mg • sod. 488mg

• calc. 74mg • fiber 1g

Moroccan Lamb Stew

The North African spices complement

this stew nicely.

Setting: Slow Cook

Makes 12 cups

3 pounds lamb shoulder, cut into

1-inch pieces*

1 large onion, peeled and sliced

1 pound carrots (about 8 to 10 small

carrots), peeled and cut into ¼-inch

rounds

1 1-inch piece of ginger, peeled and

finely chopped

4 garlic cloves, roughly chopped

2 cinnamon sticks

1½ teaspoons ground cumin

1¼ teaspoons sea or kosher salt

½ teaspoon freshly ground black

pepper

½ teaspoon ground coriander

teaspoon cayenne pepper

½ teaspoon ground allspice

pinch saffron

pinch ground cloves

12 ounces dried prunes

2 cans (15 ounces each) chickpeas,

drained

¼ cup tomato paste

4 cups beef or chicken broth

1. Put all ingredients together into the pot of

the Multicooker. Stir together to coat all

ingredients well.

2. Set unit to Slow Cook on Low for 22 hours.

3. Once unit switches to Keep Warm, taste

and adjust seasoning accordingly.

* If you have the time, we recommend

browning the meat prior to slow cooking. Do

this on Brown/Sauté at 400°F as the first step.

Nutritional information per serving (1 cup):

Calories 524 (45% from fat) • carb. 44g • pro. 27g

• fat 26g • sat. fat 11g • chol. 81mg • sod. 615mg

• calc. 70mg • fiber 8g

Caldo Verde

This satisfying soup of Portuguese origin is

perfect on a cold winter evening.

Settings: Brown/Sauté

Slow Cook

Makes about 8 cups

1 teaspoon olive oil, plus more if

necessary

¾ pound smoked Spanish chorizo, cut

in half lengthwise and then cut into

½-inch slices

1 small onion, peeled and finely

chopped

6 garlic cloves, crushed

¾ pound kale, rough stems removed

and roughly chopped

1½ pounds Yukon Gold potatoes, peeled

and cut into 1-inch dice (covered in

cold water until ready to use, to

avoid oxidation)

1¼ teaspoons sea or kosher salt

¼ teaspoon freshly ground black

pepper

8 cups chicken broth, low sodium

1. Put the olive oil into the cooking pot of the

Multicooker set to Brown/Sauté at 400°F.

Once the oil shimmers across the pot, add

the chorizo. Cook until chorizo is browned

on both sides, about 8 minutes.

2. The amount of oil released from chorizo

varies depends on the type of sausage you

are using. You should have ½ tablespoon

of oil remaining in the cooking pot. If the

pan is dry, add some olive oil. If there is

an excessive amount, carefully wipe out.*

Stir in the onion and garlic and cook until

softened.

3. Stir in the kale, drained potatoes, salt and

pepper and toss to evenly coat with the oil.

Finally stir in the chicken broth. Switch unit

to Slow Cook on High for 4 hours.

4. When time has expired, unit will switch to

Keep Warm. Taste and adjust seasonings as

desired.

* Should there be excessive grease remaining

in the bottom of the pot after browning

chrorizo in Step 1, refer to the instructions on

page 8 of the instruction book for removal.

Nutritional information per cup:

Calories 252 (54% from fat) • carb. 17g • pro. 12g

• fat 15g • sat. fat 5g • chol. 31mg • sod. 1441mg

• calc. 60mg • fiber 2g

Entrées

Lemon Chicken with

Rosemary

By the end of the cooking time, the chicken

in this dish falls apart, making a light and

lemony dish that will soon be a favorite.

Settings: Brown/Sauté

Slow Cook

Makes 8 servings

1 teaspoon olive oil

4 pounds bone-in chicken thighs,

trimmed of excess visible fat with

skin kept intact

1½ teaspoons kosher salt, divided

¾ teaspoon freshly ground black

pepper

½ cup unbleached, all-purpose flour

3 large onions, peeled, halved and

sliced

6 garlic cloves, roughly chopped

3 fresh rosemary sprigs

½ cup fresh lemon juice

¾ cup chicken broth, low sodium

1 tablespoon lemon zest (from about

3 medium lemons)

1 lemon, thinly sliced

chopped rosemary for garnish

1. Put the oil into the cooking pot of the

Multicooker set to Brown/Sauté at 400°F.

2. Season the chicken thighs on both sides

with 1 teaspoon of salt and all of the

pepper. Dredge the chicken thighs in flour

to lightly coat.

3. Once unit is heated, put about half of

the chicken, skin side down, into the hot

cooking pot (usually about 6 thighs fit in the

skillet at a time. You do not want to crowd

the pan, because the chicken will not brown

properly). Brown on both sides, about 6

to 8 minutes per side. Chicken will release

from the pot once it has browned. Reserve.

Repeat with remaining chicken thighs.

5. Reduce heat to 350°F. Sauté onions and

garlic for 6 to 8 minutes until softened.

Stir in the rosemary sprigs and remaining

½ teaspoon of salt. Add the lemon juice,

scraping up any brown bits that may remain

on the cooking surface with a wooden

spoon. Let juice come to a boil and reduce

by half, about 5 minutes. Add the chicken

broth and lemon zest and let come to a boil.

6. Nestle the browned chicken thighs in the

onion mixture (it is okay for them to overlap).

Place lemon slices on top of the chicken.

7. Switch unit to Slow Cook on High for

2 hours. Cover and cook until thighs are

cooked through (165° to 170°F) and very

tender.

8. When time has expired, unit will switch

to Keep Warm. Garnish with the chopped

rosemary. Serve immediately in shallow

bowls with rice or mashed potatoes.

Nutritional information per serving:

Calories 342 (26% from fat) • carb. 16g • pro. 47g

• fat 10g • sat. fat 2g • chol. 188mg • sod. 568mg

• calc. 72mg • fiber 2g

Fresh

Herb Chicken with

Root Vegetables

A delicious all-in-one-pot meal.

Setting: Slow Cook

Makes 3 to 4 servings

1 large

carrot, peeled and cut into 1-inch

sliced rounds

1 pound yam or sweet potato, cut into

½-inch sliced rounds

1 small rutabaga (about 12 ounces),

cut into 1-inch slices

½ large fennel bulb (or 1 small bulb),

fronds removed, cut into ½-inch

lengthwise slices

1 medium red potato, cut into ½-inch

sliced rounds

1 celery stalk, sliced

1 teaspoon sea or kosher salt, divided

teaspoon freshly ground black pepper,

divided

3 fresh rosemary sprigs, divided

3 sprigs fresh thyme leaves, (stems

discarded), divided

2 tablespoons olive oil, divided

nonstick cooking spray

1 whole chicken* (3½ to 4 pounds)

1. Put the carrot, yam, rutabaga, fennel,

potato, celery, ½ teaspoon salt, ¼ teaspoon

pepper, 1 sprig each rosemary and thyme

and ½ tablespoon of the olive oil in the

cooking pot of the Multicooker; toss

together.

2. Season the chicken with the remaining salt

and pepper. Coat the outside of the bird

with the remaining olive oil and put the

remaining herbs into the cavity of the bird.

Tie the legs of the chicken together with

butcher’s twine if desired. Put chicken on

top of the bed of vegetables and cover.

3. Set the unit to Slow Cook on High for

4 hours.

4. Remove chicken and cut into 8 pieces to

serve with the vegetables.

* If you have the time, brown the chicken prior

to slow cooking. Do this on Brown/Sauté at

400°F and brown on both the top and bottom

of the chicken. Remove and reserve chicken

and then prepare as instructed above.

Nutritional information per serving (based on 4 servings):

Calories 503 (24% from fat) • carb. 44g • pro. 52g

• fat 14g • sat. fat 3g • chol. 147mg • sod. 808mg

• calc. 159mg • fiber 7g

Chicken with Three Peppers

The combination of hot and sweet peppers

with olives makes this delicious chicken

dish burst with flavor.

Settings: Brown/Sauté

Slow Cook

Makes 4 to 6 servings

3 pounds bone-in chicken thighs,

trimmed of any excess fat

½ teaspoon sea or kosher salt

¼ teaspoon freshly ground black

pepper

1 teaspoon olive oil

3 to 4 Italian chicken sausages, about 9 to

12 ounces, cut into ½-inch slices

1 medium onion, peeled and finely

chopped

1 medium red bell pepper, finely

chopped

1 medium yellow or orange bell

pepper, finely chopped

cup dry white wine

1¼ cups chopped hot and sweet cherry

peppers, seeds removed

¾ cup green Italian olives (like

Cerignola)

1. Sprinkle the chicken thighs on both sides

with salt and pepper.

2. Put the oil into the cooking pot of the

Multicooker set to Brown/Sauté at 400°F.

Once unit is heated, put thighs into the

cooking pot skin side down. Brown well,

about 6 to 8 minutes per side. Chicken will

release from the pot once it has browned.

Remove thighs and reserve.

3. Add sausages and sauté until brown, about

6 to 8 minutes. Remove and reserve.

4. Add onion and bell peppers to the cooking

pot. Sauté until soft, about 5 minutes.

5. Stir in white wine, scraping any brown bits

on bottom of pot with wooden spoon. Let

liquid come to a boil and reduce by half.

6. Put chicken thighs back into cooking pot,

along with cherry peppers and olives.

7. Cover unit and switch to Slow Cook on Low

for 6 hours.

8. Once time has expired, unit will

automatically switch to Keep Warm.

Nutritional information per serving (based on 6 servings):

Calories 603 (62% from fat) • carb. 8g • pro. 47g

• fat 41g • sat. fat 10g • chol. 213mg • sod. 760mg

• calc. 44mg • fiber 2g

Green Chile Tamales

Although this meal involves multiple steps,

the final results are well worth the effort.

Note that the recipe makes 24 tamales,

but only 12 can be steamed in the final step

at a time. Either steam them

in two batches, or refrigerate or freeze

the second half.

Settings: Brown/Sauté

Slow Cook

Steam

Makes 24 tamales

Green Chile:

2 pounds poblano peppers

2 tablespoons vegetable oil

1 medium onion, peeled and finely

chopped

1 jalapeño pepper, seeded and finely

chopped

4 garlic cloves, finely chopped

2 tablespoons plus 1 teaspoon

unbleached, all-purpose flour

2 cups chicken broth, low sodium

2 pounds whole chicken legs (about 4

legs), roasted, meat removed and

shredded

24 corn husks

Masa Dough:

5 cups masa harina*

3¾ cups water

1¼ cups vegetable oil

1 tablespoon plus one teaspoon

baking powder

2½ teaspoons sea or kosher salt

2 quarts water for steaming

1. Prepare the green chile: Line the cooking

pot of the Multicooker with the poblano

peppers. Cover and set to Brown/Sauté at

400°F. Cook for about 30 minutes, removing

cover to turn every 8 to 10 minutes, until all

sides are charred (time will vary depending

on the size and quantity of the peppers).

Remove, put into a mixing bowl and cover

with plastic wrap. Once cool to the touch,

peel, seed and roughly chop. Reserve.

Carefully clean any of the char from the

bottom of the pot before using for the next

step.

2. Put oil into the cooking pot and again set

to Brown/Sauté at 400°F. When the oil is

hot, add the onion, jalapeño and garlic to

the pot. Stir and sauté until softened and

slightly golden. Stir in the flour and cook

for about 1 to 2 minutes. Whisk in the

broth, using a nonstick whisk and bring to

simmer until smooth and thickened (about

5 to 7 minutes). Stir in the chicken and the

reserved, chopped poblanos, and switch to

Slow Cook on High for 3 hours.

3. While the chile is cooking, pour boiling

water over the corn husks to soak. Use an

inverted plate to keep the husks submerged

for up to 1 hour.

4. Remove the finished chile from the cooking

pot. It should be moist, not soupy. If

necessary, transfer to a strainer to remove

any excess liquid. Allow cooking pot to cool

enough to handle and clean. Replace in the

unit to steam tamales.

5. Prepare the masa: In a large bowl, using a

hand mixer, mix together the masa, water,

oil, baking powder and salt.

6. Assemble tamales: Drain and rinse corn

husks and lay flat. Hold one in your hand

and spread about ¼ cup of masa dough

onto the husk. You want to cover

of the

husk toward the wider end. Place about

2 to 4 tablespoons of chile on top of the

masa (this will differ depending on the size

of the corn husks). Fold the narrow end of

the husk up into the tamale and then roll the

sides together to enclose.

7. Repeat with remaining tamales.

8. Fill multicooker pot with 2 quarts of water

and set the unit to Steam fitted with the

steaming rack. Place 12 of the tamales

onto the rack and set timer to 1½ hours.

Check after 1 hour has passed – the husk

should easily peel away from the side and

the masa should be set. Repeat this step,

making sure that there are 2 quarts of water

in the cooking pot, and steam the remaining

tamales.

* Masa harina is flour made from the dried

corn dough used to make tortillas and can

be found in speciality food stores or in the

international aisle of most supermarkets.

Nutritional information per tamale:

Calories 260 (50% from fat) • carb. 22g • pro. 11g

• fat 15g • sat. fat 1g • chol. 30mg • sod. 389mg

• calc. 27mg • fiber 2g

Guinness Braised

Short Ribs

A perfect, comforting dish for a cold

winter evening.

Settings: Brown/Sauté

Slow Cook

Makes 6 to 8 servings

10 beef short ribs (about 3 pounds

total)

1½ teaspoons sea or kosher salt,

divided

¼ teaspoon freshly ground black

pepper

1½ teaspoons olive oil

1 small onion, peeled and finely

chopped

1 leek, root end trimmed, white parts

only, washed and finely chopped

2 medium carrots, peeled and finely

chopped

1 celery stalk, finely chopped

3 garlic cloves, finely chopped

¾ teaspoon dried thyme

12 ounces Guinness beer (one standard

bottle)

2 tablespoons tomato paste

4 fresh Italian parsley sprigs, chopped

water, if necessary

1. Season the beef well on all sides with ½

teaspoon of the salt, and all the pepper.

2. Put the oil into the cooking pot of the

Multicooker set to Brown/Sauté at 400°F.

Once hot, add the short ribs (may need

to cook in two batches). Cook for 5 to 6

minutes on each side, until very nicely

browned. Remove and reserve (repeat with

remaining if necessary). Carefully wipe up

most fat, leaving only about 2 teaspoons

behind.*

3. Add the vegetables, garlic, thyme and

remaining salt to the pot and reduce the

temperature to 375°F. 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 (if it does not,

add enough water to reach to that point).

4. Cover and switch unit to Slow Cook on

Low for 10 to 20 hours, depending on time

available. The longer it cooks the more

tender the meat will be.

5. When unit switches to Keep Warm, it is

recommended to degrease the pot 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 seasoning

accordingly.

* Should there be excessive grease in the

bottom of the pot after browning the short

ribs in Step 2, refer to the instructions on

page 8 of the instruction book for removal.

Nutritional information per serving

(based on 8 servings):

Calories 707 (80% from fat) • carb. 6g • pro. 4g

• fat 63g • sat. fat 27g • chol. 129mg • sod. 406mg

• calc. 35mg • fiber 1g

Osso Buco

This Italian comfort food is beautiful

served over polenta, pasta or potatoes.

Settings: Brown/Sauté

Slow Cook

Makes about 6 to 8 servings

6 veal shanks (about 4 to 5 pounds

total), about 1¼ inches thick, 3 to

3½ inches in diameter, tied with

butcher’s twine

1 teaspoon sea or kosher salt

¾ teaspoon freshly ground black

pepper

2 teaspoons olive oil

1 teaspoon unsalted butter

1 large onion, peeled and finely

chopped

1 large leek, root end trimmed, white

and light green parts only, washed,

finely chopped

2 medium carrots, peeled and finely

chopped

1 celery stalk, finely chopped

6 garlic cloves, chopped

2 fresh rosemary sprigs

1 sprig fresh thyme leaves (stems

discarded)

cup dry white wine

2 cans (28 ounces each) plum

tomatoes, drained and roughly

chopped

1 tablespoon tomato paste

1 bay leaf

¼ cup chopped Italian parsley

1. Season the shanks on all sides with the salt

and pepper.

2. Put the oil into the cooking pot of the

Multicooker set to Brown/Sauté at 400°F.

Add shanks and brown on both sides, at

least 6 to 10 minutes per side, until deeply

browned. Reserve.

3. Melt butter in pot; add vegetables, garlic,

and herbs. Scrape up brown bits from the

bottom of the pot. Cook until vegetables

are softened and slightly brown, about

5 minutes. Add the wine; simmer until

completely reduced.

4. Stir in tomatoes, tomato paste and bay leaf.

Nestle shanks in the liquid. Liquid should

come halfway up the meat. Switch unit to

Slow Cook on Low for 10 to 12 hours.

5. When unit switches to Keep Warm,

degrease the top of the liquid either with a

ladle or by blotting with a fat mop or paper

towel.

6. To serve, stir in parsley; adjust seasoning.

Nutritional information per serving

(based on 8 servings):

Calories 440 (43% from fat) • carb. 15g • pro. 60g

• fat 13g • sat. fat 4g • chol. 229mg • sod. 964mg

• calc. 123mg • fiber 3g

Asian Style

Poached Salmon

Poached salmon is perfect served on its own

or over a bed of mixed greens.

Setting: Brown/Sauté

Makes about 6 servings

6 garlic cloves, sliced

½ cup peeled and sliced ginger (about

a 4- x 2-inch piece)

2 small to medium celery stalks,

chopped

2 scallions, sliced

1 star anise pod (you may substitute

½ teaspoon ground anise)

4 cups chicken stock, low sodium

2½ cups water

¾ cup rice wine

¾ cup soy sauce, low sodium

2 tablespoons sesame oil

pinch freshly ground black pepper

1½ pounds salmon fillet

1. Put all ingredients except the salmon into

cooking pot of the Multicooker. Stir to

combine; cover.

2. Set unit on Brown/Sauté at 400°F. Bring to a

boil and then reduce heat to 300°F. Heat for

an additional 25 to 40 minutes, depending

on desired strength of flavor.

3. Carefully put salmon into the poaching

liquid. Cover and cook for about 15 minutes,

or until fully cooked through – it should flake

easily with a fork.

4. Remove salmon; reserve. Continue to cook

down the liquid, covered, for about 20

minutes, or until reduced to a thicker sauce

that can be nicely spooned over the fish.

Serve immediately, sauce on the side.

Nutritional information per serving

(4 ounces of fish):

Calories 296 (35% from fat) • carb. 22g • pro. 29g

• fat 12g • sat. fat 2g • chol. 62mg • sod. 1729mg

• calc. 32mg • fiber 1g

Pot Roast

This is the perfect cut of meat for

slow cooking.

Settings: Brown/Sauté

Slow Cook

Makes 8 servings

2 teaspoons vegetable oil

cup unbleached, all-purpose flour

½ teaspoon sea or kosher salt

¼ teaspoon freshly ground black

pepper

4 pounds beef roast (beef bottom

round roast works well)

2 tablespoons Dijon mustard

1 onion, peeled and cut into eighths

3 carrots, peeled, cut into 1-inch

pieces

2 celery stalks, cut into 1-inch pieces

2 garlic cloves, peeled and left whole

1 teaspoon whole peppercorns

1 cup beef stock, low sodium

1 tablespoon red wine vinegar

1. Put the oil into the cooking pot of the

Multicooker set to Brown/Sauté at 400°F.

Combine the flour with salt and pepper. Coat

beef in flour mixture; shake off any excess.

3. Once unit is heated, brown the beef in

the hot cooking pot, on all sides, about 5

minutes per side. Carefully rub evenly with

the mustard; reserve.

4. Put the vegetables, garlic and peppercorns

in the cooking pot. Add the beef, stock and

vinegar.

5. Cover and switch unit to Slow Cook on Low

for 12 hours. Remove beef and strain liquid,

discarding the vegetables. Put the beef into

a large container and cover with the strained

liquid, turning the beef to coat. Cover and

chill for at least 4 hours, or overnight.

6. One hour before serving, scoop any

solidified fat from the top. Remove beef

and let sit at room temperature. Cook the

reserved liquid on Brown/Sauté at 400°F for

about 5 minutes, to heat liquid fully.

7. Cut pot roast into ¼- to ½-inch slices and

return to the cooking pot with the liquid

to warm through. Serve with sauce on the

side.

Nutritional information per serving:

Calories 615 (65% from fat) • carb. 9g • pro. 45g

• fat 43g • sat. fat 17g • chol. 202mg • sod. 434mg

• calc. 53mg • fiber 1g

Primavera Shrimp Sauté

A colorful and light dish that takes very little

time to prepare.

Setting: Brown/Sauté

Makes about 6 to 8 servings

1 pound shrimp, peeled and deveined

½ teaspoon sea or kosher salt

¼ teaspoon freshly ground black

pepper

3 teaspoons olive oil, divided

1 bunch broccolini (about 8 to 9

ounces)

3 garlic cloves, chopped

1 cup chicken broth, low sodium

¼ teaspoon crushed red pepper

1 medium red onion, halved and sliced

lengthwise

1 cup snow peas, trimmed

1 cup sugar snap peas, trimmed

½ cup frozen peas, thawed

1 medium bunch asparagus (about 12

ounces), trimmed and cut into 2-inch

pieces

½ teaspoon lemon zest

½ cup fresh basil, thinly sliced

1. Season the shrimp on both sides with 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. Add half the shrimp. Lightly

brown each side until cooked through,

about 2 minutes per side. Remove and

reserve. Repeat with remaining shrimp.

Put another teaspoon of oil into the pot and

add the broccolini and garlic. Stir well and

sauté until garlic becomes just slightly golden

– be careful not to burn. Add the chicken

broth and crushed red pepper. Cover and

simmer until the broccolini is crisp-tender,

about 15 to 20 minutes. Reserve.

4. Add the remaining teaspoon of oil. Reduce

the temperature to 300°F and sauté the

onion until softened and slightly golden,

about 5 minutes. Add all of the peas and

the asparagus; stir until they become bright

green, about 3 to 5 minutes.

5. Put all reserved ingredients back into the

pot and toss together with the lemon zest

and basil, until warmed through.

6. Adjust seasoning. Serve immediately.

Nutritional information per serving (1 cup):

Calories 149 (24% from fat) • carb. 10g • pro. 18g

• fat 4g • sat. fat 1g • chol. 115mg • sod. 443mg

• calc. 92mg • fiber 3g

Paella

This version of the traditional Spanish dish is

sure to please any crowd.

Setting: Brown/Sauté

Makes 8 to 10 servings

1 teaspoon olive oil

1 whole chicken (about 4 pounds) cut

into 8 pieces

1¾ teaspoons sea or kosher salt,

divided

¾ teaspoon freshly ground black

pepper, divided

9 ounces Spanish chorizo (3 links) cut

into ¼-inch slices

5 garlic cloves, finely chopped

1 medium onion, peeled and cut into

1-inch pieces

¼ teaspoon smoked paprika

1 sprig fresh oregano

1 can (28 ounces) plum tomatoes,

drained and roughly chopped

2½ cups Bomba rice*

6 cups hot chicken broth, low sodium

large pinch saffron

1 pound shrimp, rinsed, peeled and

deveined

12 littleneck clams

½ cup chopped Italian parsley

½ cup fresh or frozen (do not need to

thaw) peas

1½ teaspoon fresh lemon juice

lemon wedges for serving

1. Put the oil in the cooking pot of the

Multicooker set to Brown/Sauté at 400°F.

2. While unit is heating, season the chicken

parts on both sides with 1 teaspoon of salt

and ½ teaspoon of pepper. Once unit is hot,

brown the chicken, skin side down first,

about 5 minutes for each side. Remove and

reserve. Add the chorizo and brown on both

sides.

3. Once chorizo has browned, reduce the

temperature to 350°F and add the garlic

and onion with the paprika, oregano and

¼ teaspoon salt. Sauté until vegetables are

softened and lightly browned, about 2 to

5 minutes.

4. Put the tomatoes into the cooking pot

with the sautéed vegetables. Increase the

temperature to 400°F. Cook the tomatoes

until reduced and slightly caramelized,

about 7 to 8 minutes. Be sure to stir the

tomatoes occasionally to prevent burning.

5. Add the rice to the unit and stir to coat

with tomato mixture. Add the hot broth and

saffron and stir together well. Cover and

reduce the temperature to 325°F. Allow rice

to simmer for 10 minutes.

6. Add the chicken pieces to the cooking

pot by nestling them in the rice; simmer,

covered for an additional 15 minutes.

7. While chicken is simmering, season shrimp

with remaining salt and pepper. Add to unit

with the clams and simmer, covered, for an

additional 8 minutes, until clamshells have

opened.

8. Stir in the parsley, peas and lemon juice.

9. Serve immediately with lemon wedges on

the side.

* Bomba Rice is a Spanish style rice specific for

paella. It can be found in specialty or gourmet

stores, or possibly in the international section

of many large grocery stores. If you cannot

find it, Arborio rice can be used in its place.

Nutritional information per serving

(based on 10 servings):

Calories 658 (32% from fat) • carb. 45g • pro. 63g

• fat 23g • sat. fat 7g • chol. 208mg • sod. 1943mg

• calc. 87mg • fiber 2g

Corned Beef with

Vegetables

Takes a couple of days – well worth the wait.

Settings: Brown/Sauté

Slow Cook

Makes 8 servings

Slow Cooking:

2 medium onions, peeled and cut into

2-inch pieces

2 carrots, peeled and cut into 2-inch

pieces

2 celery stalks, cut into 2-inch pieces

3 pounds corned beef, first cut (flat)

(Meat comes packaged. Remove

and rinse. Discard spice packet, if

included)

1 bottle lager-style beer (11 to 12

ounces)

4 cups water (approximately)

1 tablespoon whole peppercorns

¼ teaspoon whole cloves

2 teaspoons dill seed

3 tablespoons whole grain mustard

½ cup packed dark brown sugar

Vegetables (to finish):

2 carrots, peeled and cut into 2-inch

pieces

1 pound new potatoes, halved

1½ pounds green cabbage, cut

lengthwise into 8 pieces

1. Put the onions, carrots and celery into the

cooking pot of the Multicooker. Lay the

beef on top and then pour in the beer and

enough water so the liquid comes ¾ of the

way up the vegetables and beef. Top with

the peppercorns, cloves, dill seed, mustard

and sugar. Cover and set to Slow Cook on

Low for 12 hours.

2. Remove the meat, cool and refrigerate,

covered, overnight.

3. Discard the vegetables. Degrease liquid;

refrigerate overnight in a separate container.

4. Return the chilled liquid to the cooking pot

and set on Brown/Sauté at 350°F. Add the

carrots, potatoes and cabbage. Simmer 30

to 40 minutes, or until very tender.

5. While the vegetables are cooking, bring the

beef to room temperature.

6. Slice meat thinly, surround with vegetables,

flavorful broth on the side.

Nutritional information per serving:

Calories 489 (47% from fat) • carb. 28g • pro. 28g

• fat 26g • sat. fat 8g • chol. 92mg • sod. 2191mg

• calc. 69mg • fiber 4g

Brisket of Beef

Also delicious with bottom round or chuck.

Settings: Brown/Sauté

Slow Cook

Makes 8 servings

1 tablespoon olive oil

1 beef brisket (2½ to 3 pounds), first

cut

1 teaspoon sea or kosher salt

1 teaspoon freshly ground black

pepper

1 pound onions, peeled and cut into

¼-inch slices

3 garlic cloves, peeled and left whole

2 sprigs fresh thyme leaves (stems

discarded)

1 tablespoon tomato paste

¼ cup ketchup

4 cups beef stock, low sodium

1 pound carrots, peeled and cut into

2-inch pieces

1. Put the oil in the cooking pot of the

Multicooker set to Brown/Sauté at 400°F.

2. While the oil is heating, season the brisket

on both sides with the salt and pepper.

3. Once the unit has preheated, brown the

brisket well on both sides, about 5 minutes

per side. Remove and reserve.

4. Add the onions, garlic and thyme; sauté

until softened, about 5 minutes. Stir in the

tomato paste and ketchup, cooking for

another 4 minutes.

5. Return the beef to the pot and add enough

stock to come about ¾ of the way up the

sides of the pot and completely covers the

beef (may not need the full 4 cups). Add the

carrots evenly over the beef.

6. Cover and switch the unit to Slow Cook on

Low for 12 hours.

7. To serve, remove the brisket and vegetables

and arrange on a platter. Cover loosely

with foil. Strain the fat from the pan juices.

Sauce can be served as is, or for a slightly

thicker sauce, switch unit to Brown/Sauté at

350°F and allow sauce to simmer for about

5 minutes. After the brisket has rested for

about 10 minutes, slice thinly and serve with

sauce and vegetables.

Nutritional information per serving:

Calories 477 (64% from fat) • carb. 14g • pro. 29g

• fat 33g • sat. fat 13g • chol. 129mg • sod. 759mg

• calc. 56mg • fiber 3g

Chicken and Vegetable

Stir-Fry

A light and healthy dish. Serve over rice.

Settings: 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 ground black

pepper

1 medium red onion, peeled and sliced

into wedges

1 small red bell pepper, sliced into

½-inch strips

1 small yellow bell pepper, sliced into

½-inch strips

2 garlic cloves, finely chopped

1 piece ginger (1½ x ½-inch), peeled

and finely chopped

1 cup snap peas, trimmed

1 can (4 ounces) canned whole

mushrooms, drained

1 can (8 ounces) water chestnuts,

drained

8 baby corn (about half of 15-ounce

can)

1 cup chicken broth, reduced sodium

2 tablespoons soy sauce

2 teaspoons cornstarch

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 oil is hot and

shimmering, add chicken and cook about 4

½ to 5 minutes per side until golden brown.

Once chicken is browned, remove and

reserve.

3. Add the remaining 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 are cooking, combine

broth, soy sauce and cornstarch in a small

bowl and whisk to combine; reserve.

5. Return the browned chicken to the pot and

stir to evenly distribute. Add broth mixture

and stir to scrape any brown bits off the

bottom of the pot. Cook for about 1 to 2

more minutes until sauce thickens slightly.

Stir to coat all ingredients in the sauce.

Serve immediately over white rice.

Nutritional information per serving (1 cup):

Calories 223 (24% from fat) • carb. 21g • pro. 21g

• fat 6g • sat. fat 1g • chol. 48mg • sod. 983mg

• calc. 24mg • fiber 4g

Sides

Braised Fennel

Braising is one of the most rewarding

preparations of fennel. It sweetens the

natural bitterness and brings out the rich

licorice tones. So simple with only a handful

of ingredients, fennel can pair well with

many different dishes from lamb to

chicken to pork loin.

Setting: Brown/Sauté

Makes about 4 cups

2 tablespoons olive oil

3 fennel bulbs (about 1½ to 2 pounds

in total), cut into ½-inch slices (save

the fronds for another use)

½ teaspoon sea or kosher salt

½ teaspoon freshly ground black

pepper

cup dry white wine

1½ cups chicken broth, low sodium

1. Put the oil into the cooking pot of the

Multicooker set to Brown/Sauté at 375ºF.

2. Once the oil is hot, add one third of the

sliced fennel with the salt and pepper. Sauté

about 2 to 4 minutes per side, until golden

brown. Remove and reserve; repeat with

remaining fennel.

3. Put all of the reserved fennel back into the

cooking pot. Add the wine and cook until

almost evaporated, about 1 to 2 minutes.

4. After the wine cooks off, add the broth.

Reduce the heat to 300°F. Cover and cook

for 30 minutes or until the fennel is fully

softened, sweet and fragrant.

5. Serve immediately.

Nutritional information per serving (½ cup):

Calories 135 (45% from fat) • carb. 14g • pro. 3g

• fat 7g • sat. fat 1g • chol. 0mg • sod. 572mg

• calc. 104mg • fiber 5g

Broccoli Rabe

with Sausage

This dish takes a few steps to complete.

The broccoli rabe is first steamed – this

improves the overall texture of the finished

dish, making it nice and tender.

Settings: Steam

Brown/Sauté

Makes 4 servings

1 quart water

1 large bunch broccoli rabe,

approximately 1 pound, ends

trimmed

1 teaspoon olive oil

12 ounces pre-cooked Italian sausage,

sweet, hot or mix of both, cut into

½-inch slices

3 garlic cloves, finely chopped

¼ cup dry white wine

1½ cups chicken broth, low sodium

¼ teaspoon crushed red pepper

1. Steam the broccoli rabe: Put the quart

of water into the cooking pot of the

Multicooker and insert the steaming rack.

Set to Steam for 8 minutes; cover. Once

tone sounds, put the broccoli rabe on the

rack and cover.

2. Unit automatically turns off when steaming

is complete. Remove and reserve broccoli

rabe. Carefully remove water and wipe

cooking pot dry. Cooking pot will be hot, so

use caution.

3. Put the olive oil into the cooking pot set

to Brown/Sauté at 350°F. Once hot, cook

sausage until well browned on all sides; this

takes about 10 to 15 minutes.

4. Once sausage is browned, add garlic. Sauté

until fragrant. Add white wine and allow

to cook down 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

ingredients for about 5 minutes to blend the

flavors.

5. Reduce the temperature to 300°F. Add

reserved broccoli rabe and allow to simmer,

covered, for an additional 10 minutes.

6. Serve immediately.

Nutritional information per serving:

Calories 190 (42% from fat) • carb. 7g • pro.19g

• fat 9g • sat. fat 3g • chol. 25mg • sod. 544mg

• calc. 153mg • fiber 3g

Garlic-Rosemary Beans

These are delicious served alongside lamb

chops. You can also purée them in a food

processor to make a white bean dip to serve

with a crudités platter.*

Settings: Brown/Sauté

Slow Cook

Makes about 6 cups

1 pound navy or cannelloni beans,

soaked in room-temperature water

overnight

1½ teaspoons olive oil

6 to 8 garlic cloves, crushed

2 fresh rosemary sprigs

½ teaspoon sea or kosher salt

2½ cups vegetable or chicken broth

1. Soak the beans overnight by covering with

water by about 2 inches. Once soaked,

drain and rinse.

2. Put the oil in the cooking pot of the

Multicooker set to Brown/Sauté at 350°F.

Once oil is hot, add the garlic. Sauté until

the garlic is golden and fragrant, about 1 to

2 minutes. Add the remaining ingredients

(be sure to drain the beans). Stir to combine,

cover and switch to Slow Cook on High for

4 hours. (Check the beans after 3 hours. If

they seem tender enough, turn it off. If not

allow it to cook for the additional hour.)

3. Once the time has expired, the unit will

automatically switch to Keep Warm.

* If puréeing, more liquid (about ½ to 1 cup)

will need to be added when processing.

Nutritional information per serving (½ cup):

Calories 137 (7% from fat) • carb. 24g • pro. 9g

• fat 1g • sat. fat 0g • chol. 0mg • sod. 182mg

• calc. 59mg • fiber 9g

Macaroni & Cheese

We upped the creaminess factor in our

version of everyone’s favorite comfort food.

The béchamel is the centerpiece of the

ultimate macaroni and cheese.

Settings: Brown/Sauté

Slow Cook

Makes about 12 servings

8 tablespoons unsalted butter

½ cup unbleached, all-purpose flour

6 cups whole milk

¾ teaspoon sea or kosher salt

½ teaspoon freshly ground black

pepper

pinch ground nutmeg

¼ teaspoon dry mustard

12 ounces various shredded cheeses

(we love using Cheddar and/or

fontina)

4 ounces grated Parmesan

1 pound macaroni, par-cooked (see

package instructions and cook half

of the suggested time), reserved

1. Put the butter into the cooking pot of the

Multicooker set to Brown/Sauté at 250°F.

Once butter has melted, stir in the flour

and let cook, stirring often, for about 4 to 5

minutes or until mixture is lightly browned

and thickened.

2. Gradually whisk in the milk, salt, pepper,

nutmeg and dry mustard using a nonstick

whisk. Raise heat to 325°F to bring the

mixture to a boil. Stirring constantly, let

mixture cook about 5 minutes or so, until

thickened. This mixture is a béchamel or

white sauce, a sauce base for melting

cheese easily. It should be thick enough to

thickly coat the back of a spoon.

3. Once the white sauce has thickened, stir in

the cheeses and mix until melted.

4. Stir in the macaroni until well mixed and

cover.

5. Switch the unit to Slow Cook on Low for 4

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 455 (48% from fat) • carb. 38g • pro. 20g

• fat 24g • sat. fat 14g • chol. 68mg • sod. 478mg

• calc. 455mg • fiber 2g

Sautéed Red Potatoes

A quick and flavorful 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.

Settings: Brown/Sauté

Makes about 8 servings

1½ tablespoons olive oil

2 pounds small red new potatoes,

halved

¼ teaspoon sea or kosher salt

pinch freshly ground black pepper

3 to 4 garlic cloves, smashed

2 teaspoons chopped fresh rosemary

1. Put the oil into the cooking pot of the

Multicooker set to Brown/Sauté at 350°F.

2. Once the oil is hot, add the potatoes

(cut side down), salt and pepper. Let the

potatoes sit in the hot cooking pot, then

toss after about 3 minutes.

3. Once the potatoes are browned, cover and

let potatoes cook for about 30 minutes, or

until fully cooked.

4. When 5 minutes are remaining, add the

garlic and rosemary, and toss to combine.

Cover again and allow to cook for a few

minutes to soften the garlic.

5. Serve immediately.

Nutritional information per serving (½ cup):

Calories 106 (23% from fat) • carb. 19g • pro. 2g

• fat 3g • sat. fat 0g • chol. 0mg • sod. 80mg

• calc. 15mg • fiber 2g

Steamed Artichokes

Trimming the bottoms of the artichokes

ensures that they stand up straight,

so do not skip that step. Also, in addition

to adding flavor, the lemon slices prevent

the artichokes from turning brown during

cooking. Enjoy plain or dip in

a nice lemon oil.

Setting: Steam

Makes 6 servings

1½ quarts water

6 medium to large artichokes

6 to 12 garlic cloves, thinly sliced

2 lemons, one juiced and the other cut

into 6 slices

pinch freshly ground black pepper

pinch sea or kosher salt

1. Put the water into the cooking pot of the

Multicooker fitted with the steaming rack

and cover.

2. Cut the stems off the artichokes so they are

able to stand. Using a serrated knife, cut the

tops of the artichokes off, and with kitchen

shears, trim the tips of the outer leaves. Pull

leaves back to open the artichokes.

3. Evenly stuff the garlic slices in between the

leaves of each artichoke. Season each with

lemon juice, pepper and salt. Place one

lemon slice on top of each artichoke.

4. Set the unit to Steam for 50 minutes.

5. Once tone sounds, indicating unit is ready

to steam, place the artichokes upright in the

rack and cover again.

6. Artichokes are done when the leaves can

be pulled off easily, and when turned over,

the tip of a paring knife easily pierces the

bottom-center of the artichoke (the heart).

Nutritional information per artichoke:

Calories 73 (3% from fat) • carb. 17g • pro. 5g

• fat 0g • sat. fat 0g • chol. 25mg • sod. 122mg

• calc. 78mg • fiber 8g

Desserts

Applesauce

When fall comes around, nothing is better

than the aroma of applesauce cooking in the

home. Our recipe is quite versatile; you can

leave it as a chunky sauce or purée it for the

more common smooth version.

Setting: Slow Cook

Makes about 6 cups

4 pounds apples, cored and cut into

two-inch pieces (peeled or unpeeled)

2 cinnamon sticks

2 pinches freshly ground nutmeg

pinch ground cloves

pinch sea or kosher salt

¾ cup water

¼ cup fresh lemon juice (from about

1 medium to large lemon)

1. Put all of the ingredients into the cooking

pot of the Multicooker.

2. Select Slow Cook on Low for 4 hours.

3. Once unit switches to Keep Warm, remove

the cinnamon sticks. If a chunky sauce

is desired, use a potato masher to mash

cooked apples to desired consistency. If a

smooth sauce is preferred, transfer apples

to a fine mesh strainer and press through

with the help of a ladle. Once the apples

have passed through the strainer, discard

the skins (if necessary) and return smooth

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 (½ cup):

Calories 81 (3% from fat) • carb. 22g • pro. 0g

• fat 0g • sat. fat 0g • chol. 0mg • sod. 13mg

• calc. 14mg • fiber 4g

Apple Butter

Cooking the applesauce down with

some sugar and spices makes

delicious apple butter.

Setting: Slow Cook

Makes about 4 cups

1 recipe smooth applesauce

(previous recipe)

1 cup packed light brown sugar

1 tablespoon ground cinnamon

1 teaspoon ground allspice

1 teaspoon freshly ground nutmeg

½ teaspoon ground cloves

1. Put all ingredients into the cooking pot of

the Multicooker.

2. Select Slow Cook on High for 2 hours and

cook uncovered. This time is an estimate –

it can be anywhere from 1 to 4 hours. You

want the apple butter to be nicely thickened

until it is spreadable.

3. Cool apple butter to room temperature and

enjoy on toast, stirred into oatmeal, or on

top of pancakes or waffles.

Nutritional information per serving (2 tablespoons):

Calories 54 (2% from fat) • carb. 14g • pro. 0g

• fat 0g • sat. fat 0g • chol. 0mg • sod. 5mg

• calc. 8mg • fiber 2g

Cannoli Cheesecake

We make many cheesecakes in the Test

Kitchen, and one of our favorite methods

(which happens to be the easiest and most

foolproof) is slow cooked. To offer the palate

some new, fun flavors, we made a

cheesecake that is nice and creamy with the

flavor of cannoli filling.

Setting: Slow Cook

Makes one 7-inch cheesecake (about 8

servings)

1 tablespoon unsalted butter, room

temperature (for pan)

Crust:

¼ cup graham cracker crumbs

¼ cup toasted pine nuts, finely ground

1 tablespoon granulated sugar

pinch sea or kosher salt

½ tablespoon unsalted butter, melted

and cooled to room temperature

Filling:

4 ounces (½ package) cream cheese,

quartered and room temperature

½ cup granulated sugar

¼ teaspoon sea or kosher salt

¼ teaspoon ground cinnamon

3 large eggs, room temperature

2 large egg whites, room temperature

1 teaspoon pure vanilla extract

12 ounces whole-milk ricotta, room

temperature

2 ounces bitter or semisweet

chocolate, finely chopped

1. Lightly brush a 7-inch springform pan with

the tablespoon of room temperature butter.

Reserve.

2. Prepare the crust. Put all of the crust

ingredients into a small mixing bowl. Using

a hand or stand mixer, beat on low until

the mixture comes together. Pat crumb

crust evenly into prepared springform pan.

Reserve.

3. Prepare the filling. Put the ricotta in a mixing

bowl or the bowl of a stand mixer. Using

the beaters or paddle attachment, mix on

medium speed until smooth Add the cream

cheese, sugar, salt and cinnamon. Mix

on medium speed until very smooth (you

cannot over-mix at this stage. Be sure there

are no lumps in the batter). Scrape bowl and

beaters/paddle with a spatula. Add eggs

and whites, one at a time, making sure each

is incorporated into the batter before adding

the next. Mix in vanilla. Be sure the batter

is homogenous, but do not over-mix. Stir in

the chopped chocolate.

4. Pour batter into the prepared pan. Put pan

into the bottom of the cooking pot of the

Multicooker.

5. Select Slow Cook on High for 3 hours.

6. Once the time has elapsed, allow cake

to rest in the unit on Keep Warm for an

additional 2 hours (you want it to be just

set).

7. Remove cheesecake and place on a cooling

rack. Once completely cool, wrap well with

plastic and refrigerate for at least 6 hours

before serving.

Nutritional information per serving:

Calories 235 (54% from fat) • carb. 19g • pro. 8g

• fat 14g • sat. fat 7g • chol. 91mg • sod. 191mg

• calc. 127mg • fiber 1g

Dense Chocolate Cake

This is our version of the still-popular

flourless chocolate cake. Best of all you don’t

need to turn on the oven!

Setting: Slow Cook

Makes one loaf cake (about 12 servings)

½ tablespoon unsalted butter, room

temperature (for pan)

½ cup (1 stick) unsalted butter

4 ounces semisweet chocolate,

broken into 2-inch pieces

¼ cup cocoa powder, sifted

¼ teaspoon table salt

¾ teaspoon pure vanilla extract

½ cup granulated sugar

2 large eggs, room temperature

1 teaspoon espresso powder

1. Prepare an 8½x4½-inch loaf pan by lightly

coating with the ½ tablespoon of room

temperature butter. Line the bottom of the

pan with parchment paper. Reserve.

2. In the top of a double boiler set over

medium-low heat (or a heat-proof bowl set

over a pot of simmering water), combine the

butter and chocolate. Stir occasionally until

just melted. Remove from heat and stir in

the cocoa powder, salt and vanilla. Reserve.

3. In a medium mixing bowl, beat the sugar

and eggs together until lightened (this takes

a few minutes. The mixture should be a pale

yellow color that almost holds its shape).

4. Once the chocolate mixture has cooled,

stir it into the egg/sugar mixture with the

espresso powder, making sure that it is fully

combined, with no streaks of color.

5. Pour cake batter into the prepared pan. Tap

pan on the counter a few times to remove

any air bubbles and to level the cake.

6. Put the filled pan into the bottom of the

cooking pot of the Multicooker. Select Slow

Cook on High for 2½ hours.

7. Once unit switches to Keep Warm, turn the

unit off and remove cake to cool to room

temperature. Remove cake from pan and

discard parchment. Wrap well and chill for

at least 2 hours or overnight.

Nutritional information per serving:

Calories 161 (59% from fat) • carb. 15g • pro. 2g

• fat 11g • sat. fat 7g • chol. 55mg • sod. 58mg

• calc. 10mg • fiber 1g

Traditional Rice Pudding

What better ending to a meal than a cup

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

Makes 8 cups (sixteen servings)

2 cups Arborio rice

4 cups whole milk

2 cups heavy cream

1 cup water

1 vanilla bean, halved and seeds

scraped

¾ cup granulated sugar

¼ teaspoon sea or kosher salt

1 teaspoon pure vanilla extract

2 whole cinnamon sticks

¼ teaspoon ground nutmeg

1. Put all of the ingredients into the pot of the

Multicooker. Stir to combine.

2. Select Slow Cook on High for 3 hours.

3. Once the cooking time has elapsed, the unit

will automatically switch to Keep Warm.

4. Remove and discard vanilla bean and

cinnamon sticks. Keep on Warm until ready

to serve.

5. If not serving immediately, stir in more liquid

(any type of milk or water) before reheating.

Nutritional information per serving (½ cup):

Calories 275 (42% from fat) • carb. 34g • pro. 5g

• fat 13g • sat. fat 8g • chol. 46mg • sod. 62mg

• calc. 71mg • fiber 1g

Dulce de Leche

Although this is readily available in most

supermarkets, it is quite simple to make your

own. The longer you cook it, the richer and

more concentrated the caramel flavor gets.

Setting: Brown/Sauté

Makes about 1½ cups

2 cans (13 ounces each) nonfat

sweetened condensed milk

pinch sea or kosher salt

½ teaspoon baking soda

1. Put all of the ingredients into the cooking

pot of the Multicooker.

2. Set the unit on Brown/Sauté at 350°F to

bring mixture to a boil, stirring frequently.

Once mixture just comes to a boil, reduce

heat to 250°F so that there is a constant

low simmer. Keep pot uncovered and while

stirring occasionally, allow to simmer until

caramel-colored and thickened, about 1 to

1½ hours.

3. Switch to Slow Cook on Warm if serving

immediately, or bring to room temperature

and store in refrigerator if using at a later

time.

Nutritional information per serving (1 tablespoon):

Calories 87 (0% from fat) • carb. 19g • pro. 2g

• fat 0g • sat. fat 0g • chol. 3mg • sod. 63mg

• calc. 79mg • fiber 0g

Dulce 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 ten to twelve 1-cup servings

nonstick cooking spray

1 loaf (1 pound) challah bread, cut into

1- to 2-inch cubes

2 cups whole milk

1 cup heavy cream

4 large eggs, beaten

1 teaspoon pure vanilla extract

¾ cup dulce de leche, plus 2

tablespoons (see previous recipe),

divided

¼ teaspoon table salt

¼ to ½ teaspoon ground cinnamon

1. Lightly coat the cooking pot of the

Multicooker with nonstick cooking spray.

2. Put the bread cubes into the prepared pot.

3. In a medium bowl combine the milk, cream,

eggs, vanilla, ¾ cup dulce de leche, salt and

cinnamon. Whisk until frothy. Slowly pour

the egg mixture over the bread mixture.

Press down on the bread to make certain all

of it is submerged.

4. Select Slow Cook on High for 4 hours.

5. Once the time has elapsed, turn unit off and

drizzle the remaining 2 tablespoons of the

dulce de leche on top of the pudding.

6. Serve immediately with freshly whipped

cream.

Nutritional information per serving

(based on 12 servings):

Calories 327 (35% from fat) • carb. 43g • pro. 10g

• fat 13g • sat. fat 7g • chol. 126mg • sod. 360mg

• calc. 199mg • fiber 1g

New York-Style

Cheesecake

There are countless variations for this basic

recipe. You can reserve ¼ of the batter and

stir in cocoa powder (then add it back into

the rest) to make a chocolate swirl.

Once it is cooked you can top it with fresh

fruit or fruit preserves, or you can drizzle

with chocolate or serve with a raspberry

sauce. The options are endless for making

this cheesecake your own.

Setting: Slow Cook

Makes one 7-inch cheesecake (about 8

servings)

1 tablespoon unsalted butter, room

temperature (for pan)

Crust:

½ cup graham cracker crumbs

2 tablespoons granulated sugar

1 tablespoon unsalted butter, melted

and cooled to room temperature

Filling:

16 ounces (2 packages) cream cheese,

quartered and room temperature

1 cup granulated sugar

¼ teaspoon sea or kosher salt

2 large eggs, room temperature

1 large egg white, room temperature

1½ teaspoons pure vanilla extract

cup sour cream, room temperature

1. Lightly coat a 7-inch springform pan with

the tablespoon of room temperature butter.

Reserve.

2. Prepare the crust. Put all of the crust

ingredients in a small mixing bowl. Using

a hand or stand mixer, mix on low until

the mixture comes together. Pat crumb

crust evenly into prepared springform pan.

Reserve.

3. Prepare the filling. Mix cream cheese, sugar

and salt using a hand or stand mixer on

a medium speed until very smooth. (You

cannot over-mix at this stage. Be sure there

are no lumps in the batter.) Scrape bowl and

beaters/paddle with a spatula. Add eggs

and white, one at a time, making sure each

is incorporated into the batter before adding

the next. Mix in vanilla and sour cream. Be

sure the batter is homogenous but do not

over-mix.

4. Pour batter into the prepared pan. Put the

filled pan onto the bottom of the cooking

pot of the Multicooker.

5. Select Slow Cook on High for 3 hours.

6. Once the time has elapsed, allow cake

to rest in the unit on Keep Warm for an

additional 2 hours (you want it to be just

set).

7. Remove cheesecake and place on a cooling

rack. Once completely cool, wrap well with

plastic and refrigerate for at least 6 hours

before serving.

Nutritional information per serving:

Calories 404 (59% from fat) • carb. 35g • pro. 7g

• fat 27g • sat. fat 16g • chol. 127mg • sod. 316mg

• calc. 75mg • fiber 0g

NOTES:

Cuisinart MSC-600NAS Cook Central® 3-in-1 6QT Multicooker

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