Cuisinart MSC-600 manual Brown/Sauté, Steaming Chart

STEAMING

Steaming is one of the healthiest methods of cooking. No butter or oil is required and fewer nutrients are lost in the steaming process. Four cups/one quart of water is used for basic steaming unless otherwise specified.

Steaming Chart

FOOD	AMOUNT	PREPARATION	COOKING TIME
Artichokes	6 individual	trimmed – see recipe	45 – 60 minutes
		page 25
Asparagus	1 pound medium	trimmed	4 – 7 minutes
Broccoli	1 bunch (about	2-inch florets	7 – 10 minutes
	16 to 20 oz.)
Carrots, baby	1 pound	whole	10	– 12 minutes
Cauliflower	1 small head	2-inch florets	7	– 9 minutes
	(about 20 oz.)
Corn	4 ears	husked	10	– 12 minutes
Green Beans	1 pound	trimmed	8 – 10 minutes
Peas, snow	1 pound	trimmed		4 minutes
Potatoes, new	1 pound	quartered/halved	15	– 20 minutes
Potatoes, yellow/gold	16–20 ounces	slices or ¾-inch pieces	15	– 20 minutes
Potatoes, sweet	16–20 ounces	slices or ¾-inch pieces	10	– 15 minutes
Squash, summer/zucchini	1 pound	½-inch slices	5	– 8 minutes
Chicken	¾ pound (about 2	whole	12	– 15 minutes
	medium breasts)
Shrimp*	1 pound (large)	peeled & deveined	4	– 5 minutes
	(about 21-25)
Fin Fish	1 pound	cut into portion sizes	8 – 12 minutes
(salmon, swordfish, etc.)
*3 cups of water should be used here

BROWN/SAUTÉ

Use Brown/Sauté as you would a skillet or sauté pan on the stovetop for a variety of recipes. Prepare a quickly sautéed skillet dish, or brown food right in the pot as the first step in many braised or slow-cooked family favorites.

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

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