Cuisinart MSC-600 manual Cooking Guidelines

COOKING GUIDELINES

SLOW COOKING

Slow cooking is perfect for foods that require long, slow simmering, such as soups, stocks, stews, and dried beans. Slow cooking is also ideal for tougher and less expensive cuts of meat like shoulder and pot roast.

The Simmer and Low settings are usually used for recipes that cook longer. When starting a dish later in the day, select the High setting to ensure that food is cooked, warm, and ready when you’d like to eat.

To reheat foods, use Brown/Sauté at 350°F and stir until all ingredients are warmed through. Then switch to Slow Cook/Warm until ready to serve.

SETTING	GUIDELINES	RECIPES	TEMP	TIMER
	Use this setting when
	you don’t have time for	Potatoes,	212˚F	Programmable
High	a long, slow cook and	casseroles,		up to 24 hours,
			(100˚C)
	when “baking” on	puddings		then 8 hours (Warm)
	Slow Cook.
	This standard slow	Braised foods,
		roasts, stews,
	cooker temperature is			Programmable
		ribs, casseroles,	200˚F
Low	ideal for recipes you			up to 24 hours,
		shanks, chops,	(93˚C)
	start in the morning and			then 8 hours (Warm)
		less tender cuts
	enjoy at the end of day.
		of meat, soups
	The longer the cooking			Programmable
	time, the more the	Soups, stews,	185˚F
Simmer				up to 24 hours,
	flavors blend together	stocks	(85˚C)
				then 8 hours (Warm)
	and intensify.
	Do not use this setting to			Defaults up to 8 hours.
	cook food. It is intended		165˚F
Warm		----		Or programmable
	only for keeping cooked		(74˚C)
				up to 24 hours
	food warm.

NOTE: The U.S. Department of Agriculture (USDA) recommends that when cooking in a slow cooker, food should reach 140°F within 3 hours.

Suggested Cuts of Meat for Slow Cooking

BEEF/VEAL	PORK	LAMB	POULTRY	GAME
Choose cuts that	Less tender cuts	Choose flavorful	Best choice – dark	Game generally
are full of flavor	work best.	cuts that benefit	meat – bone-in.	tends to be less
and benefit from	Tenderloin will	from braising to	Breast meat can	tender; therefore
braising to	become tough if	tenderize.	become dry when	it is perfect for
tenderize.	slow cooked.		Slow Cooked.	Slow Cooking.
Arm pot roast,	Boston butt	Lamb shoulder;	Chicken or turkey	Venison roasts or
brisket, short	roast; pork	lamb stew meat;	legs and thighs	stew meat,
ribs, bottom	shoulder pieces;	lamb shanks		pheasant, duck
round, chuck or	sausages;			thighs and legs
rump roast,	country style
chuck shoulder	pork ribs (bone-
steak, veal	in); pork shoulder
shanks	or blade roast

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