Cuisinart MSC-800NAS Cook Central® 4-in-1 7QT 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

™

4-in-1 Multicooker

MSC-800 Series

IMPORTANT

SAFEGUARDS

When using an electrical appliance, basic

safety precautions should always be followed:

1. READ ALL INSTRUCTIONS.

2. Do not touch hot surfaces; use handles.

Always use oven mitts when handling

hot material.

3. 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.

4. To avoid possible accidental injury, close

supervision is necessary when any

appliance is used by or near children.

5. Unplug from outlet when not in use and

before cleaning. Allow to cool before

putting on or taking off parts.

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

contact 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. Reversible Steaming/Roasting Rack

Elevates ingredients to steam or lifts

ingredients off pan bottom to roast.

3. Cast Aluminum Nonstick Cooking Pot

Spreads heat evenly to perfectly brown,

sear and sauté ingredients right in unit.

Extra-large 7-qt capacity.

4. Retractable Cord (not shown)

For convenient, easy storage.

a. Cooking Function Buttons

Use to select SLOW COOK, ROAST,

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.

CONTENTS

Important Safeguards. . . . . . . . . . . . . . . . . 2

Features and Benefits . . . . . . . . . . . . . . . 3

Operation . . . . . . . . . . . . . . . . . . . . . . . . . . 4

Programming

Brown, Sauté, Sear . . . . . . . . . . . . . . . 4

Slow Cook . . . . . . . . . . . . . . . . . . . . . . 4

Roast . . . . . . . . . . . . . . . . . . . . . . . . . . 5

Steam. . . . . . . . . . . . . . . . . . . . . . . . . . 5

Cleaning & Care . . . . . . . . . . . . . . . . . . . . . 6

Tips & Hints . . . . . . . . . . . . . . . . . . . . . . . . 6

Cooking Guidelines . . . . . . . . . . . . . . . . . . 9

Troubleshooting . . . . . . . . . . . . . . . . . . . . 10

Warranty Information . . . . . . . . . . . . . . . . 12

GETTING TO KNOW YOUR CONTROL PANEL

OPERATION

Cooking is simple with the Cook Central

™

4-in-1 Multicooker. Use the slow cooker

as you would a normal slow cooker, the

roaster as you would a normal oven and

brown/sauté as you would a skillet.

1. Select your cooking function.

2. Set your desired cooking time and

temperature.

3. Press START/STOP to begin cooking.

4. To turn off the heater at any time during

cooking, press START/STOP.

NOTE: Always use pot holders during and

after cooking, and always lift the lid away

from you – the unit is hot.

CHANGING SETTINGS DURING

COOKING

Switching functions during cooking

is easy. Press the 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 adjust cooking time or

temperature at any point with the Time/

Temperature Directionals.

There is no need to press START/STOP

to select new settings.

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 turn off after the maximum

allowable cooking time for the selected

function has been reached.

NOTE: Do not leave the unit on 500°F for

over 1 hour – prolonged heat at this high

temperature can harm the nonstick coating

or overheat the unit.

SLEEP MODE

The multicooker is equipped with a power-

saving Sleep mode that will turn off the

lights if there is no use. The unit will also

enter this mode if you manually stop

cooking. Press any button to “wake up”

the unit and operate as normal.

PROGRAMMING

BROWN, SAUTÉ, SEAR

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 250°F to

500°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 in your recipe, switch to the next

function in your recipe. 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

if you wish with the Time Directionals.

If time is selected, countdown will start

when selected temperature is reached.

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, displayed

along the bottom of the LCD.

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 brown 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 Keep 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.

NOTE: The U.S. Department of Agriculture

(USDA) recommends that when cooking

in a slow cooker, food should reach 140°F

within 3 hours.

ROAST

1. Put cooking rack in pot in Roast

position, as shown below. Place

ingredients on rack and cover pot with

lid for faster heatup.

2. Press ROAST. A preset temperature of

350°F will flash, as this the most

commonly used Roast temperature.

3. Use Temperature Directionals to select a

different temperature (from 250°F to

450°F).

4. Set desired cooking time (up to 6 hours)

with Time Directionals.

5. Press the START/STOP button to begin

preheating. Selected time and

temperature will flash as unit heats up.

NOTE: If you brown ingredients before

switching to roasting, the unit is already

on, so Step 5 above is not necessary.

6. When selected roasting temperature is

reached, the unit will beep two times

and the timer will begin counting down

cooking time.

When cooking time has elapsed, the

unit will beep five times and the heater

will automatically turn off.

8. Carefully remove food from pot with

spoon, fork or tongs. Do not use rack

as handles; they will be hot.

9. To turn the heater off manually at any

time, press the START/STOP button.

STEAM

1. Place about 1 quart (4 cups) of water

or other liquid in cooking pot and place

cooking rack in steam position, as

shown below; cover with lid. For best

results, do not add ingredients to pot

until steaming temperature is reached

(preheating is complete).

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.

With pot holders, 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.

6. 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.

8. To turn the heater off manually at any

time, press the START/STOP button.

NOTE: The unit is equipped with a boil-dry

protection. If all water has boiled out, the

unit will shut off to avoid damaging the

heater.

CLEANING & CARE

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 the dishwasher.

5. Dry all parts after every use.

6. Maintenance: Any servicing should be

performed by an authorized service

representative.

NOTE: If food residue sticks to 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.

TIPS & HINTS

• Heatup times may vary in different

cooking modes, based on a number of

factors. The selected temperature, the

current temperature of the cooking pot,

the contents of the pot, and other

factors can all affect heatup time.

For example, you may reach the set

temperature in the Brown/Sauté mode,

but require additional heatup time if you

switch to the Roast mode, even though

your temperature selection is the same.

For an idea of how long it takes to reach

a temperature in different modes, see

below:

• Brown/Saute (350ºF, empty pot) - 5 min

• Roast (400ºF, with 4-lb roast) - 9½ min

• Steam (1 quart of water) - 8½ min

• Always use nonstick utensils in your

cooking pot. Metal utensils may damage

the nonstick coating.

BROWN/SAUTÉ TIPS

• Use Brown/Sauté as you would a skillet

or sauté pan on the stove – from quickly

sautéed skillet dishes to the first step in

many braised or slow-cooked dishes.

• Brown/Sauté also works well to brown

foods on all sides before roasting.

• For even browning, it is important not to

crowd the pan. Foods should be cooked

in an even layer on the bottom of the

pan, so it is good to cook foods in

batches when necessary.

• Many recipes call for browning and

sautéing foods before slow cooking or

roasting. Some items produce more

grease and fat than is desirable in the

finished dish. To remove the excess

grease, using pot holders, very carefully

remove the cooking pot from the base

and pour out the grease from the corner

of the cooking pot. Return the cooking

pot to the base and finish cooking the

dish as desired.

• When browning meats, any brown bits

that are left in the bottom of the pan can

be used to flavor the dish. Simply add a

small amount of liquid (like 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 foods into

the cooking pot. Set on Brown/Sauté at

350°F. Stir ingredients while heating so

that all ingredients are warmed through.

Once food is simmering, switch to Warm

on the Slow Cook function for serving.

ROASTING TIPS

• For roasting, foods should first be placed

on the roasting rack and then into the

multicooker pot. The pot should then be

covered during preheating and cooking.

• There are some recipes that do not

require the use of the rack – some

dishes benefit from direct heat.

• Be careful removing foods after roasting,

as the sides of the pot can still be very

hot. Allow foods like roasted meats to

rest for about 10 minutes for juices to

distribute evenly. Remove foods from

rack and arrange on a cutting board or

platter for serving.

• Foods like meats and poultry benefit by

browning first on all sides to caramelize

the exterior and lock in flavors.

• For easy food release, spray roasting

rack with nonstick cooking spray before

roasting.

• Baked goods like cakes and breads can

also be prepared using the Roast

function. An 8-inch round or square pan

or a loaf pan fits well on top of the

roasting rack. For baking, the roasting

temperature should be set the same as

you would your oven.

SLOW COOKING TIPS

• Slow cooking is perfect for foods that

require long, slow simmering, such as

soups, stocks, stews, and dried beans.

• Slow cooking is ideal for tougher and

less expensive cuts of meat like shoulder

and pot roast.

• We encourage browning foods before

slow cooking as it adds much depth and

flavor to the finished dish. However, if

time is short this step can be skipped

and all ingredients can be added to your

cooking pot to slow cook.

• When converting a traditional slow cook

recipe for the multicooker that

incorporates the Brown/Sauté or Roast

function first the liquid amount will need

to be increased. This is because the

cooking pot will start at a higher

temperature than it would in a traditional

slow cooker. Every recipe is different and

we’ve created our recommended recipes

accordingly, but our approximate

guideline is to double the liquid for a

long braise and increase it by about 50%

for a soup or stew. Also, set the slow

cook timer to the lower end of the

recommended time range.

• Ground meats should always be

browned before slow cooking.

• Slow cook up to 24 hours, with an 8

hour Keep Warm. Certain foods benefit

from a long, slow cook time on either

Low or Simmer, but may be finished and

served much sooner. Some included

recipes have a range of cooking times –

adjust the recommended time to suit

yours.

• For best cooking 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, they should be cut no larger

than 1-inch pieces. This is most

important for slow-cooked dishes under

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

immediately before serving.

• In general, cooking for 1 hour on High is

the equivalent of cooking for 2 hours on

Low.

• The Keep Warm function keeps foods at

perfect serving temperature after they

are finished cooking on the Slow Cook

function.

• We do not recommend removing the

lid when slow cooking as heat will

escape, requiring extra cooking time.

Each time the lid is removed, about

15 to 20 minutes of cooking time

should be added.

• 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.

•

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.

• A great way to reheat slow-cooked foods

is to bring them 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 for 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.

• 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.

• 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. Dried beans can be cooked

ahead, drained and frozen. Thaw to add

to your favorite recipes.

Adapt your own recipes to slow cook:

• For recipes that do not require Brown/

Sauté or Roast 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.

• When converting a traditional slow cook

recipe that incorporates the Brown/Sauté

or Roast function first, the liquid amount

will need to be increased. Every recipe is

different. Our approximate guideline is to

double the liquid for a long braise and

increase it by about 50% for a soup or

stew. Also, set the slow cook time to the

lower end of the recommended time

range.

•

Certain cuts of meat are more appropriate

for slow cooking. Lean cuts such as

boneless, skinless chicken breast or pork

tenderloin may seem dry if slow cooked.

See our suggestions on page 9 for more

information.

• 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.

• When making soups, add solid

ingredients to multicooker and then

liquid to cover. If a thinner soup is

desired, add more liquid to taste when

finished.

• If your recipe calls for precooked pasta,

UNDERCOOK it and add to the pot in

the last 30 minutes of slow cooking. The

same goes for rice. Add precooked rice

in the last 30 minutes of cooking.

STEAMING TIPS:

• Steaming is one of the healthiest

methods of cooking, as the smallest

amount of nutrients are lost in the

cooking process.

• To steam, fill the multicooker pot with

1 quart of water unless otherwise

indicated.

• 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.

• There are some instances when it is best

to add ingredients to the rack before

preheating, such as delicate food like

dumplings or tamales.

• Always use caution when removing lid. It

is best to remove the lid away from you.

COOKING GUIDELINES

Slow Cooking Modes

Three cooking modes, Simmer, Low and High, give you the opportunity to prepare a wider

variety of dishes. You will usually want to use the Simmer or Low setting for recipes that cook

longer. If you’re starting a dish later in the day, select the High setting to ensure that your

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

SETTING GUIDELINES RECIPES

TEMP

TIMER

High

This is the setting to use

when you don’t have

time for a long, slow

cook. It’s also the setting

to select when “baking”

in your slow cooker.

Potatoes,

casseroles,

puddings, rolls

212˚F

(100˚C)

Programmable

up to 24 hours,

then 8 hours (Warm)

Low

Low is the standard slow

cooker temperature, and

is ideal for foods that

you start in the morning

before work and enjoy at

the end of your 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 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 or as a

cooking function. This

setting is intended only

for use with preheated

foods.

----

165˚F

(74˚C)

Defaults up to 8 hours.

Or programmable

up to 24 hours

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

and skinless.

Breast meat can

be cooked in Slow

Cooker, but will

become dry in

texture.

Game generally

tends to be less

tender, therefore

it is perfect for

the Slow Cooker.

Arm pot roast;

beef brisket or

corned beef

brisket; beef

short ribs;

bottom round

roast; 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

Error Codes

- - - - - - - (flashing) indicates that the

pot has been removed from the unit or is

not seated properly. The heater will turn off

temporarily if the pot is removed to avoid

damage. Once the pot is returned, the unit

should resume cooking.

Note: If the pot is out of place for over

15 minutes, you will need to restart the

program.

Err indicates the unit has overheated. Wait

for the unit to cool down and try again. If

the problem persists contact Customer

Service at 1-800-726-0190.

TROUBLESHOOTING

Steaming Chart

FOOD AMOUNT PREPARATION COOKING TIME

Artichokes

6 individual

trimmed – see recipe

page 26

40–50 minutes

Asparagus

1 pound medium trimmed 4 minutes

Broccoli

1 bunch (about

16 to 20 oz.)

2-inch florets 6–7 minutes

Carrots, baby 1 pound

whole 8 minutes

Cauliflower

1 medium head

(about 20 oz.)

2-inch florets 7–9 minutes

Corn 4 ears

husked 10–12 minutes

Green Beans 1 pound

trimmed 7 minutes

Peas, snow 1 pound

trimmed 4 minutes

Potatoes, new 1 pound

quartered/halved 12–15 minutes

Potatoes, yellow/gold 16–20 ounces

slices or ¾-inch pieces 10–12 minutes

Potatoes, sweet 16–20 ounces

slices or ¾-inch pieces 8–10 minutes

Squash, summer/zucchini 1 pound

½-inch slices 5 minutes

Chicken

1 pound (about 2

large breasts)

whole 12–15 minutes

Shrimp* 1 pound (large)

peeled & deveined 2–4 minutes

Fin Fish

(salmon, swordfish, etc.)

1 pound

cut into portion sizes 8–12 minutes

*3 cups of water should be used here

Subject Question Answer/Solution

Power

Why won’t my unit turn on?

Check to 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?

If no cooking function has been started, the cooker will enter

sleep mode after 5 minutes of no use. All lights will turn off.

Press any button to “wake up” the unit and operate as normal.

It is possible the unit overheated. Wait for the unit to cool down

and try again. If it does not turn back on, contact Customer

Service at 1-800-726-0190.

If all of your water has boiled out during steaming, the unit will

shut off as a safety precaution. To continue steaming, add

water to the pot and restart the program.

If the pot is out of place for more than 15 minutes, when the

pot is replaced, the unit will not resume cooking. You will need

to restart the program.

If changing functions when the unit is already cooking, you do

not need to hit the START/STOP button again to select. Doing

so will turn the unit off. Simply press your new function and

select your desired settings; the unit will switch automatically.

The heater will turn off automatically after the cooking time and/

or Keep Warm time have elapsed. This is normal.

If you do not set a cooking time, the unit will cook for the

maximum allowable cooking time before shutting off

automatically. This is normal.

Programming

Can I set a timer for the Brown/

Sauté function?

Yes. Setting a timer for brown/sauté is an optional step. Simply

set your timer using the Time Directionals as you would 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, to change your programming. Note: The unit is

already on, so you do not need to hit the START/STOP button

again to select. Doing so will turn the unit off. Simply press your

new function or desired settings; the unit will switch

automatically and adjust accordingly.

Cooking

When should I brown my meat

before slow cooking/roasting?

Browning meat before slow cooking and roasting is an optional

step. It is beneficial, as it adds flavor and color, but the step

can be omitted if time is short. Exception: ground meats.

Which position should the rack

be in for steaming/roasting?

The rack is intended for steaming in the “up” position. The rack

is intended for roasting in the “down” position (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 is there not 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 top-rack 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?

While the pot does have a nonstick coating, it is possible for

food residue to burn onto the pot, making it difficult to remove.

Food residue is sticking to the

cooking pot surface. How do I

clean it without damaging it?

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.

Troubleshooting Chart

Glendale, AZ 85307

Printed in China

G IB-11965C

WARRANTY

Limited Three-Year Warranty

This warranty is available to U.S. consumers only.

You are a consumer if you own a

Cuisinart

Cook

Central

™

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

™

Multicooker

will

be free of defects in materials and workmanship

under normal home use for 3 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

™

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

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

Your

Cuisinart

Cook Central

™

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.

NOTES:

Rice Pudding

What better ending to a meal than a cup of

rice pudding? The great thing about this des-

sert 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 imme-

diately, stir some extra milk or water into the

rice pudding to make it creamier.

Setting: Slow Cook

Makes 5 cups

2 cups Arborio rice

3 cans (12-ounce) fat-free evaporated

milk

1 can (14-ounce) light coconut milk

¼ cup water

1 vanilla bean, halved and seeds

scraped

1½ cups granulated sugar

¼ teaspoon sea salt

1 tablespoon pure vanilla extract

2 whole cinnamon sticks

pinch freshly ground nutmeg

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

Cuisinart

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. Let

rest on Keep Warm for 30 minutes to 1 hour,

depending on desired consistency. The

longer it sits, the stiffer the pudding gets.

4. Remove and discard vanilla bean and

cinnamon sticks.

5. If not serving immediately, stir in more liquid

(any type of milk or water) before reheating.

Nutritional information per serving (½ cup):

Calories 367 (7% from fat) • carb. 73g • pro. 11g

• fat 3g • sat. fat 2g • chol. 5mg • sod. 198mg

• calc. 343mg • 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

(springform pan)

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 at room temperature

1 cup granulated sugar

¼ teaspoon sea or kosher salt

2 large eggs, at room temperature

1 large egg white, at room

temperature

1½ teaspoons pure vanilla extract

cup sour cream

1. Put the steaming rack into the cooking pot

of the Cuisinart

Multicooker.

2. Lightly coat the springform pan with the

tablespoon of room temperature butter.

Reserve.

3. 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.

4. 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.

5. Pour batter into the prepared pan. Put cake

onto the rack in the unit.

6. Select Slow Cook on High for 3 hours.

7. Once the time has elapsed, allow cake to

rest in the unit for an additional 2 hours on

Keep Warm (you want it to be just set).

8. 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

(based on 8 servings):

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

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

• calc. 75mg • fiber 0g

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-ounce) 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 Cuisinart

Multicooker.

2. Set the unit on Brown/Sauté at 375°F to

bring mixture to a boil. Once mixture boils,

reduce heat (about 300°F) so that there is a

constant simmer. Cover and let simmer until

caramel-colored and thickened.

3. Turn to Keep Warm if serving right away,

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

Fall Fruit Crisp

Comfort is at the forefront in this simple

dessert. This is great recipe to make when

you seem to have a surplus of fall fruits that

need to be used – the rest of the ingredients

are basic pantry staples. If you prefer pears

to apples, you can change the ratios.

Setting: Roast

Makes 8 to 10 servings

Crumb Topping:

½ cup unbleached, all-purpose flour

¼ cup rolled oats (old-fashioned oats,

not quick-cooking)

cup packed light brown sugar

pinch table salt

pinch ground cinnamon

pinch freshly ground nutmeg

2 tablespoons unsalted butter, melted

Filling:

1 pound apples (any baking variety),

peeled, cored and cut into ½-inch

slices

½ pound pears (any baking variety),

peeled, cored and cut into ½-inch

slices

¼ cup granulated sugar

2 tablespoons unbleached, all-

purpose flour

pinch table salt

¼ teaspoon pure vanilla extract

1. Combine all crumb topping ingredients

except butter in a medium bowl and

set aside.

2. Add the butter to the cooking pot of the

multicooker set to Brown/Sauté at 350°F.

When the butter is hot and foamy, add the

remaining ingredients and cook, stirring

frequently, until toasted and dark golden

brown, about 12 to 15 minutes.

3. Remove crumb topping to a baking sheet

lined with parchment paper and set aside

to cool completely. Carefully wipe out multi-

cooker-pot and return to unit.

4. Gently toss together filling ingredients in

the pot of the multicooker. Cover and

select Slow Cook on High for 3½ hours.

Start checking fruit at 3 hours.

5. Once fruit is tender and juices have

become a shiny, glaze-like sauce, top

evenly all over with crumb topping. Serve

immediately or switch to keep Warm and

keep uncovered until serving.

6. Serve with freshly whipped cream and ice

cream.

Nutritional information per serving

(based on 10 servings):

Calories 266 (16% from fat) • carb. 56g • pro. 2g

• fat 5g • sat. fat 3g • chol. 12mg • sod. 28mg

• calc. 10mg • fiber 4g

1. Prepare the cake pan by lightly coating

with the tablespoon of butter. Fit an 8-inch

parchment circle on the bottom. 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 where it almost holds its

shape).

4. Once the chocolate mixture has cooled,

stir 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 steaming rack into the cooking pot

of the Cuisinart

Multicooker and put the

filled pan on the rack. 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. Cake is best

when served chilled.

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

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. See the following

recipe for our simple version.

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 (recipe follows), divided

¼ teaspoon table salt

¼ to ½ teaspoon ground cinnamon

1. Lightly coat the cooking pot of the

Cuisinart

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, 1 cup each):

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

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

• calc. 199mg • fiber 1g

Cannoli Cheesecake

We make many cheesecakes in the

Test Kitchen, and still 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

(springform pan)

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 at room temperature

½ cup granulated sugar

¼ teaspoon sea or kosher salt

¼ teaspoon ground cinnamon

3 large eggs, at room temperature

2 large egg whites, at room

temperature

1 teaspoon pure vanilla extract

12 ounces whole-milk ricotta, at room

temperature

2 ounces bitter or semisweet

chocolate, finely chopped

1. Put the steaming rack into the cooking pot

of the Cuisinart

Multicooker.

2. Lightly brush the springform pan with the

tablespoon of room temperature butter.

Reserve.

3. 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.

4. Prepare the filling. Mix cream cheese,

sugar, salt and cinnamon 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 whites, one

at a time, making sure each is incorporated

into the batter before adding the next.

Mix in vanilla. Reduce to low and carefully

mix in the ricotta, being sure the batter is

homogenous, but do not over-mix. Stir in

the chopped chocolate.

5. Pour batter into the prepared pan. Put pan

onto the rack in the unit.

6. Select Slow Cook on High for 2 hours.

7. Once the time has elapsed, allow cake

to rest on Keep Warm in the unit for an

additional 30 minutes to an hour (you want

it to be just set).

8. 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. It takes little time

to prepare, and best of all you don’t need

to turn on the oven!

Setting: Slow Cook

Makes one 8-inch 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

Desserts

Applesauce

When fall comes around, nothing is better

than the aroma of applesauce being made

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 8 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 2

medium lemons)

1. Put all of the ingredients into the cooking

pot of the Cuisinart

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 61 (3% from fat) • carb. 16g • pro. 0g

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

• calc. 9mg • fiber 3g

Apple Butter

Cooking the applesauce down

with some sugar and spices makes

for a delicious apple butter.

Setting: Slow Cook

Makes about 2 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 Cuisinart

Multicooker.

2. Select Slow Cook on Low for 2 hours and

cook uncovered. This time is an estimate –

it can be anywhere from 1 to 3 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 108 (2% from fat) • carb. 29g • pro. 0g

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

• calc. 16mg • fiber 3g

Sautéed Red Potatoes

A quick and flavorful way to enjoy

red potatoes.

Settings: Roast

Makes about 8 servings

1½ tablespoons extra virgin olive oil

2 pounds small red new potatoes, cut

into thin wedges

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 and set to Brown/Sauté at

350°F.

2. Once the oil is hot, add the potatoes, salt

and pepper.

3. Cook the potatoes uncovered for about 30

to 35 minutes, stirring occasionally until fully

cooked and well browned.

4. During the last 5 minutes of cooking,

add the garlic and rosemary, and toss to

combine.

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

1 quart 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 Cuisinart

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 45 minutes.

5. Once tone sounds, stand the artichokes

upright in the rack and cover.

6. Artichokes are done when the leaves are

able to be pulled off easily.

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

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

½ cup panko breadcrumbs

1. Put the butter into the cooking pot of the

Cuisinart

Multicooker and select 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 about 325°F to bring

the mixture to a boil. Stirring occasionally,

let mixture cook about 2 to 3 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, sprinkle

with the panko and cover.

5. Switch the unit to Slow Cook on Simmer for

4 hours.

6. Once time has expired, the unit will

automatically switch to Keep Warm. Serve

immediately.

Nutritional information per serving (1 cup):

Calories 461 ( 47% from fat) • carb. 42g • pro. 20g

• fat 24g • sat. fat 14g • chol. 76mg • sod. 540mg

• calc. 457mg • fiber 1g

Roasted Corn

on the Cob

The taste of corn changes throughout the

year, depending on when it is in season.

Obviously, it’s much tastier at its peak

of freshness, so you may not need any

seasoning then.

Setting: Roast

Makes 4 servings

4 ears fresh corn on the cob, cleaned

2 tablespoons unsalted butter, melted

½ to 1 teaspoon sea or kosher salt (start

with ½ teaspoon and add more if

desired)

¼ teaspoon freshly ground black

pepper

1. Brush the corn with the butter and sprinkle

with salt and pepper. Wrap in foil.

2. Put the wrapped corn on the roasting

rack and place in the cooking pot of the

Cuisinart

Multicooker. Cover and set to

Roast at 425°F.

3. Roast corn for about 40 minutes, flipping

halfway through (it is best and easiest to

use tongs to flip the corn).

4. Serve immediately. Season as desired.

Nutritional information per serving:

Calories 113 (47% from fat) • carb. 14g • pro. 2g

• fat 6g • sat. fat 4g • chol. 15mg • sod. 277mg

• calc. 2mg • fiber 2g

melted. Once rolls have risen, gently brush

with melted butter and milk.

7. Set unit to Roast at 375°F for 45 minutes.

Check at 40 minutes. Rolls should be

golden brown (internal temperature of rolls

will be 205°F when tested with an instant-

read thermometer).

8. Remove pan and let cool for about 10

minutes before serving. For softer rolls,

brush each with melted butter just after

removing from the unit.

Nutritional information per roll:

Calories 144 (28% from fat) • carb. 7g • pro. 4g

• fat 2g • sat. fat 1g • chol. 22mg • sod. 157mg

• calc. 17mg • fiber 1g

Roasted Beets

Be sure to scrub and wash the beets well

to remove any dirt. Be careful when peeling,

because the beet juice will stain.

Setting: Roast

Makes about 5 cups

1½ pounds beets (any color or variety),

peeled and cut into wedges

1 tablespoon extra virgin olive oil

¼ teaspoon sea or kosher salt

1. Toss all ingredients together in a large

mixing bowl. Insert the roasting rack into

the the cooking pot of the Cuisinart

Multicooker. Transfer beets to the rack

and set to Roast at 400ºF.

2. Let roast 40 minutes, or until beets

are tender.

3. Remove from rack and cool completely to

serve, or toss warm over a salad of mixed

greens with a light vinaigrette. They can also

be puréed with some garlic, lemon juice and

chickpeas to make a beet hummus. There

are so many great ways to enjoy roasted

beets!

Nutritional information per serving (½ cup):

Calories 136 (25% from fat) • carb. 23g • pro. 3g

• fat 4g • sat. fat 1g • chol. 1mg • sod. 231mg

• calc. 18mg • fiber 2g

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 5 cups

1 pound navy or cannelloni beans,

soaked in room-temperature water

overnight

1½ teaspoons olive oil

6 to 8 garlic cloves, crushed

2 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 rinsed beans into the cooking pot

of the Cuisinart

MultiCooker and cover

with water. Cover and set to Brown/Sauté

at 500°F to bring to a boil. Once a boil

has been achieved, let boil for 10 minutes.

Carefully drain beans and rinse under cold

water; reserve. Dry cooking pot well and

place pot back into unit with the oil.

3. Set unit to Brown/Saute at 375°F. Once oil is

hot, add the garlic. Sauté until the garlic is

golden and fragrant.

4. Add the remaining ingredients (be sure to

drain the beans). Stir to combine, cover and

switch to Slow Cook on High. Set the timer

to 3 hours.

5. Once the 3 hours have expired, the unit will

automatically switch to Keep Warm.

*If puréeing, more liquid will need to be added.

Nutritional information per serving (½ cup):

Calories 166 (8% from fat) • carb. 29g • pro. 11g

• fat 1g • sat. fat 0g • chol. 0mg • sod. 252mg

• calc. 83mg • ﬁ ber 11g

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. If broccoli

rabe is too tough, it is not pleasing.

Settings: Steam

Brown/Sauté

Makes 4 servings

1 quart water

1 large bunch broccoli rabe,

approximately 1 pound, ends trimmed

1 teaspoon extra virgin 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 Cuisinart

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 very

hot, so use caution.

3. Put the olive oil into the cooking pot and set

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

sausage until well-browned on all sides; this

takes about 10 to 12 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 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. 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

Buttery Dinner Rolls

The recipe below instructs to use a stand

mixer, but of course the dough can be

made in the food processor or by hand.

Baking in the multicooker produces

a soft and fluffy roll, perfect for sopping

up gravy or sauces.

Setting: Roast

Makes 12 dinner rolls

½ cup whole milk

6 tablespoons unsalted butter

(cut in 6 pieces)

3 tablespoons granulated sugar

1¾ teaspoons active dry yeast

3 tablespoons warm (105°F to 110°F)

water

3½ cups bread flour

¾ teaspoon kosher salt

1 large egg, lightly beaten

butter for greasing pan

1 tablespoon whole milk

1 tablespoon unsalted butter

1. In a small saucepan, combine the milk,

butter, and sugar. Warm over low heat until

the butter is melted. Remove from heat and

let cool until warm (105°F to 115°F).

2. Dissolve the yeast in warm water with a

pinch of sugar. Let stand 5 minutes or until

foamy.

3. Put the flour and salt in the work bowl of a

food processor fitted with the dough blade

and process for 10 seconds. Combine the

milk mixture with the beaten egg and add

to the proofed yeast. With the machine

running, slowly add all the liquids through

the feed tube and process until a dough ball

forms. Continue processing for 45 seconds

to knead the dough. Shape the dough into a

smooth ball.

4. Transfer dough to the cooking pot of the

Cuisinart

Multicooker cover, and let rise

until doubled, about 45 to 60 minutes.

5. Lightly butter an 8-inch round baking pan.

Punch down the dough and then divide into

12 equal pieces. Roll into balls and arrange

in the prepared pan. Insert roasting rack

into the cooking pot and put filled pan on

top. Cover and let rise until about doubled,

about 30 to 40 minutes.

6. While dough is rising, combine remaining

tablespoon of milk and butter in a small

saucepan over low heat until butter is

3. 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 and

simmer until the broccolini is crisp tender,

about 10 to 15 minutes. Remove and

reserve.

4. Add in the remaining teaspoon of oil. Sauté

the onion until softened and slightly golden.

Add all of the peas and stir until they

become bright green, about 3 minutes.

5. Put all reserved ingredients back into the

pot and toss together with the lemon zest

and basil, until warmed through.

6. Taste and adjust seasoning accordingly.

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

Asian Style

Poached Salmon

Poached salmon is perfect served on its own

or over a bed of mixed greens.

Setting: Brown/Sauté

Makes about 12 servings

6 garlic cloves, sliced

½ cup sliced ginger

(about a 4- x 2-inch piece)

½ cup chopped celery

(about 1½ medium stalks)

2 scallions, sliced

1 star anise pod

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

3 pounds salmon fillet

1. Put all ingredients except the salmon into

the Cuisinart

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. Let heat

for an additional 30 minutes.

3. Carefully put salmon into the poaching

liquid. Let cook for about 15 minutes, or

until fully cooked through – it should easily

flake away with a fork.

4. Serve immediately.

Nutritional information per serving

(4 ounces of fish):

Calories 229 (40% from fat) • carb. 5g • pro. 25g

• fat 10g • sat. fat 2g • chol. 62mg • sod. 613mg

• calc. 28mg • fiber 0g

Sides

Braised Fennel

Braising is one of the most rewarding

preparations of fennel. It sweetens the

bitterness and really 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 roast

chicken to pork loin.

Setting: Brown/Sauté

Makes about 8 servings

2 tablespoons extra virgin olive oil

3 fennel bulbs, 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

Cuisinart

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 2 to 3 minutes.

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

Reduced the heat to 325°F. Cover and cook

30 minutes, until the fennel is fully softened,

sweet and fragrant.

5. Serve immediately.

Nutritional information per serving (½ cup):

Calories 68 (45% from fat) • carb. 7g • pro. 1g

• fat 4g • sat. fat 1g • chol. 0mg • sod. 286mg

• calc. 52mg • fiber 3g

Osso Buco

This Italian comfort food is beautiful

served over polenta, pasta or potatoes.

Delicious yet versatile!

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 kosher salt

¾ teaspoon freshly ground black

pepper

2 teaspoons extra virgin olive oil

1 teaspoon unsalted butter

1 large onion, peeled and finely

chopped

1 large leek, white and light green

parts only, washed and dried well,

finely chopped

2 medium carrots, finely chopped

1 celery stalk, finely chopped

6 garlic cloves, peeled and chopped

2 fresh rosemary sprigs

1 fresh thyme sprig

cup dry white wine

2 cans (28-ounce) plum tomatoes,

drained and roughly chopped

1 tablespoon tomato paste

1 bay leaf

¼ cup chopped parsley

1. Season the shanks on all sides with the salt

and pepper.

2. Put the oil into the cooking pot of the

Cuisinart

Multicooker and set to Brown/

Sauté at 400°F. Once hot, add the shanks.

Brown well on both sides, at least 8 to 10

minutes per side, until deeply browned.

Remove and reserve. Put the butter into

the pot. Once melted, add the onion, leek,

carrots, celery, garlic, rosemary and thyme.

Stir vegetables well to scrape up any brown

bits that are on the bottom of the pot. Cook

until vegetables are softened and slightly

brown, about 5 minutes. Add the wine to the

pot and simmer until completely reduced.

3. Stir in the tomatoes, tomato paste and bay

leaf and nestle the veal shanks in the liquid,

being sure that the liquid comes halfway up

the meat. Switch unit to Slow Cook on Low

for 10 to 12 hours.

When unit switches to keep warm, it is

recommended to degrease the top of the

liquid before serving. Either remove grease

with a ladle or blot with a fat mop or paper

towel.

5. Once ready to serve, stir in chopped

parsley. Taste and adjust seasoning

accordingly.

Nutritional information per serving (1 cup):

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

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

• calc. 123mg • fiber 3g

Primavera Shrimp Sauté

A colorful and light dish that takes very little

time to prepare.

Setting: Brown/Sauté

Makes about 6 servings

1 pound shrimp, peeled and deveined

½ teaspoon kosher salt

teaspoon freshly ground black pepper

3 teaspoons extra virgin 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 sugarsnap peas, trimmed

½ cup frozen peas, thawed

½ teaspoon lemon zest

¾ ounce fresh basil, sliced thinly

1. Season the shrimp on both sides with the

salt and pepper.

2. Put 1 teaspoon of the oil into the cooking

pot of the Cuisinart

Multicooker and set to

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

add half of the shrimp. Lightly brown each

side, about 2 minutes per side. Remove and

reserve. Repeat with remaining shrimp.

Rib-Eye Roast

We love using a homemade rub, any store

bought one will do. You can even use salt,

pepper and fresh herbs.

Setting: Roast

Makes 12 to 15 servings

1 boneless rib-eye roast, tied

(about 4 pounds)

2 tablespoons olive oil

3 tablespoons steak and roast rub

(previous recipe)

1. Rub roast all over with the olive oil and the

rub. Place in a stainless steel mixing bowl

or a sealable plastic bag to marinate in the

refrigerator for at least 3 hours and up to

overnight.

2. Insert the roasting rack into the cooking

pot of the Cuisinart

Multicooker and put

the marinated roast on top. Set to Roast at

425°F for 1 hour. Check the roast after 50

to 55 minutes – the internal temperature

should read 130°F for medium rare. Let

meat rest 10 to 15 minutes before slicing.

*Note: If you have the time, we recommend

browning the ribeye prior to roasting. Do this

on Brown/Sauté at 400°F before roasting.

Nutritional information per serving

(based on 15 servings):

Calories 192 (27% from fat) • carb. 0g • pro. 33g

• fat 5g • sat. fat 2g • chol. 94mg • sod. 538mg

• calc. 10mg • fiber 0g

Guinness Braised

Short Ribs

A perfect, comforting dish for a cold

winter evening.

Settings: Brown/Sauté

Slow Cook

Makes 8 to 10 servings

12 beef short ribs (about 3 to 4 pounds

total)

2 teaspoons kosher salt, divided

¼ teaspoon freshly ground black

pepper

2 teaspoons extra virgin olive oil

1 medium onion, finely chopped

1 leek, white parts only, finely

chopped

2 medium carrots, finely chopped

1 celery stalk, finely chopped

4 garlic cloves, finely chopped

1 teaspoon dried thyme

24 ounces Guinness beer (two

12-ounce bottles)

2 tablespoons tomato paste

4 fresh parsley sprigs, chopped

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

Cuisinart

Multicooker and set to Brown/

Sauté at 425°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, 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.

4. Cover and switch unit to Slow Cook on Low

for 10 hours.

When unit switches to keep warm, it is

recommended to degrease the top of the

liquid before serving. Either remove grease

with a ladle or blot with a fat mop or paper

towel.

6. Once ready to serve, stir in the chopped

parsley. Taste and adjust seasoning

accordingly.

Note: 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 6 of

the instruction book for removal.

Nutritional information per serving

(based on 10 servings):

Calories 574 (80% from fat) • carb. 6g • pro. 4g

• fat 42g • sat. fat 22g • chol. 103mg • sod. 512mg

• calc. 32mg • fiber 1g

Green Chile Tamales

Although this meal involves multiple steps,

the final results are well worth the effort.

Settings: Roast

Brown/Sauté

Slow Cook

Steam

Makes 25 to 30 tamales

Green Chile:

2 pounds poblano peppers

2 tablespoons vegetable oil

1 onion, finely chopped

1 red or yellow pepper, finely chopped

2 jalapeño peppers, seeded and finely

chopped

4 garlic cloves, finely chopped

3 tablespoons unbleached, all-

purpose flour

2½ cups chicken broth, low sodium

3½ pound chicken, roasted, meat

removed and shredded

30 corn husks

Masa Dough:

4 cups masa harina*

3 cups water

1 cup vegetable oil

1 tablespoon baking powder

2 teaspoons kosher salt

2 quarts water for steaming

1. Prepare the green chile. Line the cooking

pot of the Cuisinart

Multicooker with the

poblano peppers. Cover and set to Roast

at 450°F. Roast for about 20 to 30 minutes,

turning 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 set to

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

add the vegetables 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 8 to

10 minutes). Stir in the chicken and the

reserved, chopped poblanos, and switch to

Slow Cook on High for about 2 to 4 hours.

3. 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.

4. While the chile is cooking, pour boiling

water over the corn husks to soak. Soak,

using an inverted plate to keep the husks

submerged for up to 1 hour.

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 ¼

cup of chile on top of the masa. 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. Load 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.

*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 serving (1 tamale):

Calories 204 (40% from fat) • carb. 14g • pro. 13g

• fat 11g • sat. fat 2g • chol. 44mg • sod. 284mg

• calc. 22mg • fiber 2g

Steak and Roast Rub

Steak rub can be purchased pre-made,

but it is simple to make your own.

Makes about ¼ cup

2 tablespoons coarse sea salt

1 tablespoon black peppercorns

½ tablespoon whole coriander

½ tablespoon dill seed

2 teaspoons ancho chili powder

2 teaspoons garlic powder

1. Put all spices into the Cuisinart

Spice

Grinder. Pulse to chop and blend, about 10 to

12 pulses.

2. Use immediately or contain in a sealed glass

jar. Store in a dry, cool place.

Herb Roasted Chicken with

Roasted Root Vegetables

A delicious all-in-one-pot meal.

Setting: Roast

Makes 3 to 4 servings

1 large

carrot, 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 kosher salt, divided

teaspoon freshly ground black pepper,

divided

3 fresh rosemary sprigs, divided

3 fresh thyme sprigs, divided

2 tablespoons extra virgin olive oil,

divided

nonstick cooking spray

1 4-pound chicken

1. Toss together 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 a large

mixing bowl.

2. Spray the roasting rack and put into the cooking

pot of the Cuisinart

Multicooker. Scatter the

vegetables evenly on the rack. 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 Roast at 400°F. Roast for about

50 to 60 minutes, until juices run clear on

the chicken when pierced or when internal

temperature reaches 165°F and the vegetables

are tender and browned.

4. Remove chicken and let rest for about 5 to 10

minutes. Cut chicken into 8 pieces to serve with

the vegetables.

*Note: If you have the time, brown the back of the

chicken prior to roasting. Do this on Brown/Sauté

at 400°F before roasting.

Nutritional information per serving (1 cup):

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

6 chicken thighs, any excess fat

trimmed, about 3 pounds

¾ teaspoon kosher salt

¼ teaspoon 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 yellow onion, finely diced

1 small red bell pepper, about

5 ounces, cut into ½-inch dice

1 small yellow bell pepper, about

5 ounces, cut into ½-inch dice

1 small orange bell pepper, about

5 ounces, cut into ½-inch dice

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

Cuisinart

Multicooker and 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.

Add sausages and sauté until brown, about

6 to 8 minutes. Remove and reserve.

4. Add onion and all 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. Place 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.

Once time has expired, unit will automatically

switch to Keep Warm.

Nutritional information per serving (1 cup):

Calories 432 (38% from fat) • carb. 9g • pro. 53g

• fat 18g • sat. fat 3g • chol. 220mg • sod. 933mg

• calc. 39 mg • fiber 1g

6. Nestle the browned chicken thighs in the

onion mixture. Place lemon slices on top of

the chicken.

7. Switch unit to Slow Cook in Low for 6

hours. Cover and cook until thighs are

cooked through (165° to 170°F).

8. 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

Roasted Stuffed

Turkey Breast

When you are feeling nostalgic for

Thanksgiving, get the same flavors in

a fraction of the time with this

all-encompassing dish. We took the dishes

from the holiday and stuffed them into a

turkey breast to satisfy the craving. While

brining is an optional step, it is well worth the

time, for it keeps the turkey from drying out.

Settings: Brown/Sauté

Roast

Makes about 12 servings

Brine (optional):

8 cups water

1 cup kosher salt

¼ cup granulated sugar

Turkey:

1 turkey breast (6 to 7 pounds),

de-boned

1 tablespoon unsalted butter

1 celery stalk, diced (about ¼ cup)

1 small onion, diced (about ¾ cup)

1 medium-to-large yam, peeled and

diced

1 teaspoon sea or kosher salt, divided

¾ teaspoon freshly ground black

pepper, divided

½ cup dried cranberries

1 tablespoon chopped fresh sage

1 cup cubed sourdough bread (or any

rustic bread, like Italian or French)

cup chicken broth, low sodium

2 tablespoons unsalted butter, melted

for brushing (you may substitute

olive oil if you wish)

1. Prepare the brine (if using): Combine the

water, salt and sugar in a mixing bowl large

enough to accommodate the turkey breast.

Whisk the water, salt and sugar together

and add the turkey breast. If the turkey

breast is not fully submerged, add more

water. Cover and refrigerate for 3 to 4 hours,

or overnight (no more than 24 hours). Rinse

well under cold water after brining or the

turkey will be too salty.

2. Put 1 tablespoon of butter into the cooking

pot of the Cuisinart

Multicooker, set to

Brown/Sauté at 350°F. Once butter has

melted, add the celery, onion, yam and a

pinch each of the salt and pepper. Sauté

until softened and fragrant, about 6 to 8

minutes. Remove and reserve in a large

mixing bowl. Add remaining salt and pepper,

cranberries, sage, bread cubes and broth to

the sautéed vegetables. Toss to combine.

Reserve.

3. Lay the brined turkey breast out flat.

Pound to be sure that the turkey is even in

thickness. Spread the stuffing evenly on top

of the pounded turkey breast. Carefully roll

the turkey breast, width-wise, pushing any

stuffing that is falling out back in. Tie in six

places with kitchen twine to secure tightly.

Brush with the melted butter.

4. Increase the Brown/Sauté temperature to

450°F. Once the unit is hot, sear the stuffed

turkey breast on all sides, about 3 minutes

per side.

5. Insert the roasting rack into the cooking pot

and place the stuffed turkey breast on top.

Switch the unit to Roast at 325°F and be

sure to put the lid on. Let roast for about

1½ to 2 hours, or until the internal

temperature is 165°F.

6. Carefully remove the stuffed turkey breast

and let rest for 10 minutes before slicing.

Nutritional information per serving:

Calories 424 (40% from fat) • carb. 12g • pro. 50g

• fat 18g • sat. fat 6g • chol. 152mg • sod. 808mg

• calc. 53mg • fiber 4g

Entrées

Roasted Herb &

Garlic Pork

The longer the pork is marinated, the more

flavorful the end result will be.

Setting: Roast

Makes 6 servings

1 pork loin roast (approximately

2½ pounds)

3 garlic cloves, chopped

6 sage leaves

2 fresh rosemary sprigs, leaves only

4 tablespoons extra virgin olive oil

¾ teaspoon kosher salt

teaspoon freshly ground black pepper

1. Put the pork in a bowl with the garlic, sage,

rosemary and olive oil and toss together

well. Let marinate in the refrigerator for at

least 2 hours and up to overnight.

2. Remove pork from refrigerator about 30

minutes before roasting. Season the roast

all over with the salt and pepper. Put the

roasting rack into the cooking pot of the

Cuisinart

Multicooker and set to Roast at

400°F. Put the marinated pork on the rack,

cover, and set time for 1 hour.

3. Check the roast after 45 minutes; the

internal temperature should read 140°F

at the thickest part.

4. Allow to rest 5 to 10 minutes before slicing.

Nutritional information per serving:

Calories 457 (66% from fat) • carb. 1g • pro. 37g

• fat 33g • sat. fat 10g • chol. 119mg • sod. 361mg

• calc. 39mg • fiber 0g

Lemon Chicken with

Rosemary

By the end of the cooking time,

the chicken in this dish falls apart,

making for a light and lemony dish that

will soon be a favorite.

Settings: Brown/Sauté

Roast

Makes 8 servings

1 teaspoon extra virgin olive oil

4 pounds bone-in chicken thighs,*

trimmed of excess visible fat with

skin kept intact

1¼ teaspoons kosher salt, divided

¾ teaspoon freshly ground black

pepper

½ cup unbleached, all-purpose flour

3 large onions, 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

1 lemon, thinly sliced,

chopped rosemary for garnish

1. Put the oil into the cooking pot of the

Cuisinart

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

coat lightly.

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 375°F. Sauté onions and

garlic for 6 to 8 minutes until softened.

Stir in the rosemary sprigs and remaining

¼ 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 1 to 2 minutes. Add the

chicken broth and lemon zest and let come

to a boil.

Moroccan Lamb Stew

The North African spices complement

this stew nicely.

Setting: Slow Cook

Makes 10 cups

3 pounds lamb shoulder, cut into

1-inch pieces*

1 large onion, sliced

1 pound carrots, peeled and cut into

¼-inch rounds

1 1-inch piece of ginger, peeled and

finely chopped

4 garlic cloves, chopped

2 cinnamon sticks

1½ teaspoons ground cumin

1¼ teaspoons kosher salt

teaspoon freshly ground black pepper

½ teaspoon ground coriander

teaspoon cayenne pepper

½ teaspoon ground allspice

pinch saffron

pinch cloves

12 ounces dried prunes

2 cans (15-ounce) chickpeas, drained

¼ cup tomato paste

4 cups chicken broth, low sodium

1. Put all ingredients together into the pot of

the Cuisinart

Multicooker. Stir together to

coat all ingredients well.

Set unit to Slow Cook on Simmer for 16 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.

The goal of this dish is to have tender meat

that falls apart when it is 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 a minimum of 8 to 10 hours.

Nutritional information per serving (1 cup):

Calories 620 (47% from fat) • carb. 45g • pro. 37g

• fat 34g • sat. fat 14g • chol. 119mg • sod. 698mg

• calc. 117mg • fiber 8g

Caldo Verde

This satisfying soup of Portuguese origin is

perfect on a cold winter evening.

Settings: Brown/Sauté

Slow Cook

Makes about 12 cups

1 teaspoon extra virgin olive oil

1 pound smoked Spanish chorizo, cut

in half lengthwise and then cut into

½-inch slices

1 medium onion, finely chopped

8 garlic cloves, crushed

1 pound kale, rough stems removed

and roughly chopped

2 pounds Yukon Gold potatoes, peeled

and cut into 1-inch dice (covered in

cold water until ready to use, to

avoid oxidation)

1½ teaspoons kosher salt

½ teaspoon freshly ground black

pepper

12 cups chicken broth, low sodium

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

Cuisinart

Multicooker and 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 depending 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 soft and lightly golden.

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.

Note: Should there be excessive grease

remaining in the bottom of the pot after

browning chrorizo in Step 1, refer to the

instructions on page 6 of the instruction book

for removal.

Nutritional information per serving (1 cup):

Calories 284 (53% from fat) • carb. 19g • pro. 14g

• fat 17g • sat. fat 6g • chol. 58mg • sod. 913mg

• calc. 60mg • fiber 2g

10 cups shrimp stock (see page 7)*

10 ounces okra, sliced, fresh or frozen

2 pounds large shrimp, peeled and

rinsed

1. Put the oil into the cooking pot of the

Cuisinart

Multicooker and set to Brown/

Sauté at 400°F. Once the oil is hot, add the

diced sausage and cook until browned all

over, about 6 to 10 minutes. 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. Carefully wipe out bottom of pan

with a paper towel.

2. Lower the heat to 275°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

the roux. The roux will at first be very thick;

continue stirring roux occasionally 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 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 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 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 375°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 Keep Warm for serving.

Tip: Gumbo is best served in shallow bowls

over rice.

* Shrimp stock is a key ingredient for this

dish, plus it 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 6 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

Chicken Noodle Soup

This effortless yet soothing soup is chock full

of good-for-you chicken and veggies.

Setting: Slow Cook

Makes about 16 cups

1 medium-to-large onion, finely

chopped

6 medium carrots, sliced into ¼-inch

rounds

4 celery stalks, cut into ¼-inch dice

3 to 4 pound chicken, cut into 8 pieces

1¾ teaspoons kosher salt, divided

teaspoon freshly ground black pepper

handful fresh Italian parsley

1 sprig fresh thyme

12 cups water

2 cups egg noodles

1 cup frozen peas, thawed

1. Put the onion, carrots, celery, chicken

parts, 1¼ teaspoon salt, pepper, parsley,

thyme and water into the cooking pot of the

Cuisinart

Multicooker.

2. Set unit to Slow Cook on High for 6 to 8

hours. Once unit switches to Keep Warm,

remove 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, according to package instructions

of the noodles being used. Stir in 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

1. Put the oil into the cooking pot of the

Cuisinart

Multicooker and set to Brown/

Sauté at

400°F. Once hot, add the chopped

onion, jalapeños, peppers and garlic and stir

together until soft and fragrant, about 5 to 8

minutes.

2. Add the ground beef and break apart with

a wooden spoon once it is added to the

pot. Stir in the chili powder, oregano, salt

and cayenne and continue cooking until the

meat is completely cooked through.

3. Add the crushed and diced tomatoes.

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 214 (53% from fat) • carb. 9g • pro. 15g

• fat 13g • sat. fat 5g • chol. 51mg • sod. 895mg

• calc. 54mg • fiber 3g

Spinach Dal

A traditional Indian spiced 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, chopped

1 jalapeño, seeded and chopped

4 garlic cloves, finely chopped

1½ teaspoons kosher salt

3 cups red lentils

1 large dried chile, left whole

7 cups water

1 pound fresh spinach

1. Put the ghee into the cooking pot of the

Cuisinart

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

and set time 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 274 (13% from fat) • carb. 41g • pro. 19g

• fat 4g • sat. fat 2g • chol. 7mg • sod. 444mg

• calc. 86mg • 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 unsalted butter

¾ cup unbleached, all-purpose flour

1 large onion, diced (approximately

2 cups dice)

4 to 5 large celery stalks, diced

(approximately 2 cups dice)

1 large green pepper, diced

(approximately 2 cups dice)

4 garlic cloves, finely chopped

2 tablespoons Creole seasoning

½ teaspoon kosher salt

2 cans (15-ounce) diced tomatoes

1 bay leaf

10 minutes. Add sherry to the pot and cook

until almost completely reduced.

2. Add the barley, broth and pepper 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 accordingly.

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. No browning is required* – just

combine the ingredients and cook slowly.

Setting: Slow Cook

Makes about 10 cups

3 pounds beef chuck, cut into

1- to 2-inch cubes*

1 teaspoon kosher salt

teaspoon freshly ground black pepper

1 medium leek, white and light green

parts only, finely chopped

1 medium onion, finely chopped

2 medium carrots, cut into ½-inch

rounds (halve rounds if carrots are

on the larger side)

1 medium parsnip, cut into ½-inch

rounds

1 medium celery stalk, thinly sliced

1 pound new white or red potatoes,

cut into 1-inch pieces

8 garlic cloves, peeled, left whole

6 ounces cremini mushrooms,

halved or quartered

½ tablespoon herbes de Provence

1 bay leaf

¾ cup dry red wine

3 tablespoons tomato paste

2½ cups beef stock, low sodium

1½ tablespoons cornstarch

1 cup green peas (thaw first if frozen)

¼ cup chopped Italian parsley leaves

1. Toss all ingredients together except the

peas and parsley in the cooking pot of the

Cuisinart

Multicooker.

Set the unit to Slow Cook on Low for 16

hours.**

3. Once the unit switches to Keep Warm, stir

the cornstarch and 1 tablespoon of the

stew liquid together in a small cup to make

a slurry. Switch the unit to Brown/Sauté at

350°F to bring stew to a boil. Stir slurry into

the stew and cook for 1 to 2 minutes to

thicken. Stir in peas and parsley and switch

to keep warm for serving.

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 4

cups of beef stock. Your yield may be slightly

less.

**The goal of this dish is to have tender meat

that falls apart when it is 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 a minimum of 8 to 10 hours.

Nutritional information per serving (1 cup):

Calories 248 (28% from fat) • carb. 15g • pro. 26g

• fat 8g • sat. fat 3g • chol. 64mg • sod. 324mg

• calc. 36mg • 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 12 cups

1 teaspoon vegetable oil

1 large onion, finely chopped

jalapeños, seeded and finely chopped

2 medium red peppers, cut into

¼-inch dice

6 garlic cloves, finely chopped

2 pounds ground beef

½ cup chili powder

1 tablespoon dried oregano

1 tablespoon kosher salt

¼ teaspoon cayenne pepper

1 can (28-ounce) crushed tomatoes

1 can (15-ounce) diced tomatoes,

drained

Soups & Stews

Rustic Tomato Soup

Sautéing the vegetables gives the soup

a rich, sweet  avor.

Settings: Brown/Sauté

Slow Cook

Makes about 8 cups

3 tablespoons olive oil, divided

3½ pounds tomatoes, halved and

seeded, divided

3 garlic cloves, smashed

1 medium to large onion, roughly

chopped

2 medium carrots, roughly chopped

2 celery stalks, roughly chopped

2 pinches sea or kosher salt

pinch freshly ground black pepper

2 teaspoons dried basil

1 teaspoon marjoram

6 sun-dried tomatoes

¼ teaspoon baking soda

4 cups vegetable broth or stock

1½ teaspoons sea or kosher salt

¾ teaspoon freshly ground black

pepper

1. Preheat the Cuisinart

Multicooker to

Brown/Saute at 400°F. Once preheated,

add 1 tablespoon of the olive oil and half

of the tomatoes, skin side down. Brown for

about 5 minutes. Turn and brown second

side for another 5 minutes. Remove and

reserve. Add the second tablespoon of oil

and remaining tomatoes. Repeat as above,

scraping the bottom as needed to prevent

burning.

2. Reduce the heat to 350°F. Add the reserved

tomatoes, garlic, onion, carrots, celery,

salt, pepper and spices. Sauté until soft

and golden, about 8 to 10 minutes, stirring

occasionally.

3. Add remaining ingredients and stir to

combine. Switch from Brown/Sauté to Slow

Cook on Low. Cover and set timer for 4

hours.

4. Once unit switches to Keep Warm, use

an immersion blender* to blend soup in

the cooking pot to finish. Taste and adjust

seasonings as desired.

*If you do not have an immersion blender,

you can use a countertop blender. 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.

Nutritional information per serving (1 cup):

Calories 111 (43% from fat) • carb. 13g • pro. 4g

• fat 6g • sat. fat 1g • chol. 0mg • sod. 808mg

• calc. 53mg • ﬁ ber 4g

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, finely chopped

3 medium carrots, finely chopped

4 garlic cloves, finely chopped

24 ounces mushrooms (a mix of button,

cremini, and all wild varieties works

nicely), sliced

2 teaspoons kosher salt

1 teaspoon fresh thyme

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

Cuisinart

Multicooker

and 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

Garden Vegetable Sauce

This sauce can be served chunky, or you can

use an immersion blender to make it smooth.

Settings: Brown/Sauté

Slow Cook

Makes about 6 cups

1½ tablespoons extra virgin olive oil

2 medium-to-large onions, peeled and

cut into ½-inch pieces

4 medium carrots, 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

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

Cuisinart

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 turn

slightly golden.

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

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, blend in the cooking pot by using an

immersion blender.

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 12 cups

1 tablespoon olive oil

1 tablespoon unsalted butter

2 medium onions, finely chopped

2 medium carrots, finely chopped

2 medium celery stalks, finely

chopped

4 garlic cloves, finely chopped

¾ pound ground beef

¾ pound ground veal

¾ pound Italian sausage, casings

removed

1½ teaspoons kosher salt, divided

1 cup whole milk

1 cup dry white wine

teaspoon freshly ground black pepper

2 cans (35-ounce) tomatoes, roughly

chopped

1. Put the oil and butter into the cooking pot

of the Cuisinart

Multicooker and set to

Brown/Sauté at 400°F. When the butter

melts, stir in the chopped vegetables. Sauté

vegetables until soft and fragrant, about 5

to 6 minutes, stirring occasionally. Stir in the

ground meats and 1 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

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 58 (36% from fat) • carb. 3g • pro. 5g

• fat 2g • sat. fat 1g • chol. 16mg • sod. 220mg

• calc. 20mg • fiber 1g

Roasted Beef Stock

There is nothing more wholesome or

economical than preparing your own

homemade stocks.

Settings: Roast

Slow Cook

Makes about 10 cups

4 pounds beef bones

1 large onion, cut into eighths

1 large leek, washed well with root

end trimmed, 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 Cuisinart

Multicooker to Roast

at 425°F. Put bones into the cooking pot,

cover and roast for about 30 minutes,

turning once during cooking until well

browned. Remove the beef bones and

carefully remove the pot and pour out any

residual grease.

2. Return pot to unit. Add bones and remaining

ingredients to the pot. 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.**

*While we recommend a long cooking time

to better develop the flavors, it is not entirely

necessary. If time is short, you can reduce

the cooking time by a few hours, or cook on

High for 5 to 6 hours.

** Stock will keep in refrigerator for up to one

week, or two months in a 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 gumbo.

Settings: Brown/Sauté

Slow Cook

Makes about 12 cups

2 pounds shrimp

½ teaspoon olive oil

2 large onions, roughly chopped

2 large celery stalks, cut into 1-inch

pieces

2 garlic cloves

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 Cuisinart

Multicooker to Brown/

Sauté at 425°F and add the oil. Once hot,

add the shrimp shells and stir until they

turn bright pink. Stir in the onions, celery

and garlic cloves 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 come just to

a boil.

3. 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

Stocks & Sauces

Rich Veggie Stock

This stock makes a delicious base for all

soups and sauces.

Setting: Slow Cook

Makes about 8 cups

1 large onion, cut into eighths

1 large leek, root end trimmed and

washed, 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

1 large garlic clove, crushed

½ teaspoon black peppercorns

8 cups water

1. Put all ingredients into the cooking pot of

the Cuisinart

Multicooker.

2. Set to Slow Cook on Low for 10 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.**

*While we recommend a long cooking time

to better develop the flavors, it is not entirely

necessary. If time is short, you can reduce

the cooking time by a few hours, or cook on

High for 5 to 6 hours.

** 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 10 cups

1 chicken carcass from a 4-pound

roasted chicken

1 medium-to-large onion, 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 and

washed well, cut into 2-inch pieces

1 sprig fresh thyme

1 bay leaf

½ teaspoon black peppercorns

12 cups water

1. Put all ingredients into the cooking pot of

the Cuisinart

Multicooker.

2. 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.**

*While we recommend a long cooking time

to better develop the flavors, it is not entirely

necessary. If time is short, you can reduce

the cooking time by a few hours, or cook on

High for 5 to 6 hours.

* *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

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 20 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, 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 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 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 Cuisinart

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, whisk in the flour. Stirring constantly

with a wooden spoon, cook until the butter/

flour mixture is lightly browned. Once it is

browned, slowly whisk 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 121 (53% from fat) • carb. 4g • pro. 10g

• fat 7g • sat. fat 3g • chol. 90mg • sod. 390mg

• calc. 28mg • fiber 0g

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 and 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 extra virgin olive oil

4 small-to-medium onions, 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 Cuisinart

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 in total.

2. Once the sausages are browned, put all 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 425°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.

Let 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 16 dumplings

nonstick cooking spray

1 quart water for steaming and for

assembling wontons

6 ounces ground pork

½ tablespoon finely chopped ginger

1½

tablespoons finely chopped scallions

tablespoon reduced-sodium soy sauce

2 teaspoons sesame oil

1½ teaspoons rice vinegar

2 tablespoons chopped apple, (about

¼ of a chopped and cored apple)

pinch ground mustard

16 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 Cuisinart

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. 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

Breakfast & Starters

Spinach and Gruyère

Breakfast Strata

This is a delicious dish to have at a brunch

for a crowd. The flavors are rich and it only

takes a few steps to complete.

Settings: Brown/Sauté

Slow Cook

Makes twelve 1-cup servings

½ tablespoon extra virgin olive oil

1 garlic clove, finely chopped

½ large onion, 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

6 ounces Gruyère, shredded

4 ounces baby spinach

1. Put the oil into the cooking pot of the

Cuisinart

Multicooker and 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

lowfat), divided

3 tablespoons pure maple syrup

2 cinnamon sticks

¼ teaspoon 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 Cuisinart

Multicooker.

2. Select Slow Cook on Low and set time 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

all water for cooking. Stir 2 cups of milk into

oatmeal as instructed once cooking time is

finished and the unit has switched to Keep

Warm.

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

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

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

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

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

Soups & Stews

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

Mushroom Barley Soup . . . . . . . . . . . . 9

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

Super Chili . . . . . . . . . . . . . . . . . . . . . 10

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

Shrimp & Chorizo Gumbo . . . . . . . . . 11

Chicken Noodle Soup . . . . . . . . . . . . 12

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

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

Entrées

Roasted Herb & Garlic Pork. . . . . . . . 14

Lemon Chicken with Rosemary . . . . . 14

Roasted Stuffed Turkey Breast . . . . . 15

Herb Roasted Chicken with

Roasted Root Vegetables. . . . . . . . . . 16

Chicken with Three Peppers . . . . . . . 16

Green Chile Tamales . . . . . . . . . . . . . 17

Steak and Roast Rub . . . . . . . . . . . . . 17

Rib-Eye Roast . . . . . . . . . . . . . . . . . . 18

Guinness Braised Short Ribs . . . . . . . 18

Osso Buco . . . . . . . . . . . . . . . . . . . . . 19

Primavera Shrimp Sauté . . . . . . . . . . 19

Asian Style Poached Salmon. . . . . . . 20

Sides

Braised Fennel . . . . . . . . . . . . . . . . . . 20

Broccoli Rabe with Sausage . . . . . . . 21

Buttery Dinner Rolls . . . . . . . . . . . . . . 21

Roasted Beets . . . . . . . . . . . . . . . . . . 22

Garlic-Rosemary Beans . . . . . . . . . . . 22

Macaroni & Cheese . . . . . . . . . . . . . . 23

Roasted Corn on the Cob . . . . . . . . . 23

Sautéed Red Potatoes . . . . . . . . . . . . 24

Steamed Artichokes. . . . . . . . . . . . . . 24

Desserts

Applesauce. . . . . . . . . . . . . . . . . . . . . 25

Apple Butter . . . . . . . . . . . . . . . . . . . . 25

Cannoli Cheesecake . . . . . . . . . . . . . 26

Dense Chocolate Cake . . . . . . . . . . . 26

Dulce de Leche Bread Pudding . . . . . 27

Dulce de Leche . . . . . . . . . . . . . . . . . 28

Fall Fruit Crisp . . . . . . . . . . . . . . . . . . 28

New York-Style Cheesecake . . . . . . . 29

Rice Pudding . . . . . . . . . . . . . . . . . . . 30

Cook Central

™

4-in-1 Multicooker

MSC-800 Series

Instruction

Booklet

Reverse Side

Recipe Booklet

Version No: MSC800 series IB-11965C

Open Size: 216x280MM Fold Size: 216x140MM

Number of Page: 44PP Saddle Stitiched

Material: 105gsm artpaper for whole book

Coating: Gloss varnishing in cover

Front Cover: 4C(CMYK)+1C(BK)

PDF version: MSC800 series IB-11965C(0.0)

Hugo Code: LEP 0047 IB-1C1 Operator:wen

Hugo Diecut: IRP:

Hot Stamping:

Remark:

Spot UV: Embossing:

Front Inside: 1C(BK)+1C(BK)

Date: 26-Jun-2023

Co-ordlinator:

Astor You/Scias Liu

Hugo Description

Cuisinart MSC-800NAS Cook Central® 4-in-1 7QT Multicooker

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Specifications

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