Cuisinart Cook Central MSC-400 Instruction Booklet

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Page 1

INSTRUCTION BOOKLET

Recipe

Booklet

Reverse Side

For your safety and continued enjoyment of this product, always read the instruction book carefully before using.

Cook Central® 3-in-1 Multicooker

MSC-400

Page 2

IMPORTANT SAFEGUARDS

When using an electrical appliance, basic safety precautions should always be followed:

1. READ ALL INSTRUCTIONS.

2. Unplug from outlet when not in use and

before cleaning. Allow to cool before putting on or taking off parts.

3. Do not touch hot surfaces; use handles. Always use oven mitts when handling hot material.

4. To protect against risk of electrical shock, do not immerse the multicooker housing in water or any other liquid. If housing falls into liquid, unplug the cord from outlet immediately. DO NOT reach into the liquid.

5. To avoid possible accidental injury, close supervision is necessary when any appliance is used by or near children.

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.

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 or damage to the cook personal injury, do not let cord hang over edge of table or counter.

12. To avoid damage to cord and possible fire

or electrocution hazard, do not let cord come into contact with hot surfaces, including a stove.

13. Extreme caution must be used when

moving the multicooker containing hot oil or other hot liquids.

14. Do not place on or near a hot gas or

electric burner, or in a heated oven.

15. Do not operate multicooker in water or

under running water.

16. Avoid sudden temperature changes, such as

adding refrigerated foods to a heated pot.

17.

CAUTION: TO REDUCE THE RISK OF ELECTRIC SHOCK, COOK ONLY IN THE POT PROVIDED OR IN CONTAINERS PLACED ON THE COOKING RACK IN THE PROVIDED POT.

18. CAUTION: A heated pot may damage

countertops or tables. When removing the hot cooking 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.

SAVE THESE INSTRUCTIONS

FOR HOUSEHOLD USE ONLY

SPECIAL CORD SET INSTRUCTIONS

A short power supply cord is provided to reduce the risks of becoming entangled in or tripping over a longer cord. Extension cords may be used if care is exercised.

If an extension cord is used, the marked electrical rating of the extension cord should be at least as great as the electrical rating of the appliance. The longer cord should be arranged so that it will not drape over the countertop or tabletop, where it can be pulled on by children or tripped over unintentionally.

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.

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FEATURES AND BENEFITS

1. Glass Lid with Handle

Check the progress of a dish without releasing heat.

2. Steaming Rack

Elevates ingredients for steaming.

3. Nonstick Aluminum Cooking Pot

Spreads heat evenly to perfectly brown and sauté ingredients right in unit. 4-qt capacity.

4. Control Panel

See next page for more detail.

5. BPA Free (not shown)

All parts that come into contact with food are BPA free.

CONTENTS

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

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

Control Panel . . . . . . . . . . . . . . . . . . . . . . . 4

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

Programming . . . . . . . . . . . . . . . . . . . . . . . 5

Brown/Sauté Slow Cook Steam

Cooking Guidelines . . . . . . . . . . . . . . . . . . 6

Tips & Hints . . . . . . . . . . . . . . . . . . . . . . . . 8

Cleaning, Care and Maintenance. . . . . . . . 9

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

Warranty Information . . . . . . . . . . . . . . . . 11

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OPERATION

Cooking is simple with the Cook Central

3-in-1 Multicooker.

1. Select cooking function.

2. Set desired cooking time and temperature.

3. Press START/STOP to begin cooking.

4. To turn off the unit at any time during cooking, press START/STOP.

NOTE: The unit is hot. Always use pot holders during and after cooking, and always lift the lid away from you.

CHANGING SETTINGS

Switching functions during cooking is easy. Press the desired new cooking function button and the unit will adjust to the default settings for your selection. Set your desired time and temperature as needed.

You can also adjust cooking time or temperature at any point with the Time/ Temperature Directionals.

Do not press START/STOP to select new settings. The unit is already on and cooking. Pressing START/STOP will turn the unit off.

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 unit off (Note: Steam function requires a cooking time). The heater will also turn off automatically after the maximum allowable time for the selected function has been reached.

SLEEP MODE

The multicooker is equipped with a powersaving Sleep mode that will turn off the LED if the multicooker is not being used. The unit will also enter sleep mode if you manually stop cooking.

Press any button, except Start/Stop, to “wake up” the unit and operate as normal.

GETTING TO KNOW YOUR CONTROL PANEL

a. Cooking Function Buttons

Use to select SLOW COOK, BROWN/SAUTÉ or STEAM.

b. Time Directionals

Use to set cooking time. Press and hold to scroll quickly; press and release to advance more slowly.

c. Temperature Directionals

Use to set cooking temperatures. Press and hold to scroll quickly; press and release to advance more slowly.

d. Start/Stop Button

Starts and stops cooking function.

e. Blue Backlit LCD Display

Side-by-side display shows cooking time and temperature.

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PROGRAMMING

BROWN & SAUTÉ

1. Press BROWN/SAUTÉ. A preset temperature of 350°F will flash, as this is a commonly used Brown/Sauté temperature.

2. Press Temperature Directionals to select a different temperature (from 150°F to 400°F).

3. Press the START/STOP button to begin

preheating. Selected temperature will flash during heat-up.

4. When selected temperature is reached,

two beeps will sound. Add ingredients to cooking pot—for best results, do not crowd pot.

Once cooking is complete, press START/STOP to stop cooking, or if you’ve browned ingredients as a first step, switch to the SLOW COOK function now. There is no need to press START/STOP again, as the unit is already cooking.

NOTE: Though browning is usually a hands-on task, you can set a cooking time with the Time Directionals. Countdown will start when selected temperature is reached and unit will automatically shut off when countdown is complete.

SLOW COOK

1. Fill cooking pot with ingredients and cover with lid.

2. Press SLOW COOK. A preset temperature setting of LOW will flash, as this is the most commonly used Slow Cook setting.

3. Press Temperature Directionals to select High, Low, Simmer or Warm. Refer to chart on page 6 for more information.

4. Set desired cooking time (up to 24 hours) with Time Directionals.

5. Press the START/STOP button to begin cooking. Selected time and temperature setting (High, Low, Simmer or Warm) will be displayed. NOTE: If you browned ingredients before switching to Slow Cook, the unit is already on, so pressing Start/Stop is not necessary.

6. When slow cooking on High, Low or Simmer, the unit will beep five times at the end of the cooking time and will automatically switch to the Keep Warm setting for 8 hours.

7. When Warm time elapses, one beep will sound and heater will turn off.

8. To turn the heater off manually at any time, press the START/STOP button.

STEAM

1. Place no more than 1 quart of water or other liquid in cooking pot and insert steaming rack as shown below; cover with lid.

2. Press STEAM. Steaming temperature cannot be changed.

3. Set desired cooking time (up to 1½ hours) by pressing Time Directionals.

Press the START/STOP button to start preheating. Selected time and temperature will flash as unit heats up.

When steaming temperature is reached, the unit will beep two times and the timer will begin counting down cooking time.

6. Carefully lift lid away from you and place food on rack, starting in the middle and working your way out. Be sure to cover pot with lid again.

7. When cooking time is complete, the unit will beep five times and the heater will turn off automatically.

Carefully remove food from pot with spoon, fork or tongs.

9. To turn the heater off manually at any time, press the START/STOP button.

NOTE: If all water has boiled away, the unit will shut off, so be sure to add enough for the desired steaming task.

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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 Warm on the Slow Cook function until ready to serve.

BEEF/VEAL PORK LAMB POULTRY GAME

Choose cuts that are full of flavor and benefit from braising to tenderize.

Less tender cuts work best. Tenderloin will become tough if slow cooked.

Choose flavorful cuts that benefit from braising to tenderize.

Best choice – dark meat – bone-in. Breast meat can become dry when slow cooked.

Game generally tends to be less tender; therefore it is perfect for slow cooking.

Arm pot roast, brisket, short ribs, bottom round, chuck or rump roast, chuck shoulder steak, veal shanks

Boston butt roast; pork shoulder pieces; sausages; country style pork ribs (bonein); pork shoulder or blade roast

Lamb shoulder; lamb stew meat; lamb shanks

Chicken or turkey legs and thighs

Venison roasts or stew meat, pheasant, duck thighs and legs

Suggested Cuts of Meat for Slow Cooking

SETTING GUIDELINES RECIPES

TEMP

TIMER

High

Use this setting when you don’t have time for a long, slow cook* and when “baking” on Slow Cook.

Soups,

casseroles,

puddings,

stewed fruits

212˚F

(100˚C)

Programmable

up to 24 hours,

then 8 hours (Warm)

Low

This standard slow cooker temperature is ideal for recipes you start in the morning and enjoy at the end of the day.

Braised foods,

roasts, stews,

ribs, shanks,

chops, less

tender cuts of

meat, soups

200˚F (93˚C)

Programmable

up to 24 hours,

then 8 hours (Warm)

Simmer

The longer the cooking time, the more the flavors blend together and intensify.

Soups, stews,

stocks

185˚F (85˚C)

Programmable

up to 24 hours,

then 8 hours (Warm)

Warm

Do not use this setting to cook food. It is intended only for keeping cooked food warm.

----

165˚F (74˚C)

Default is 8 hours.

or Programmable

up to 24 hours

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

*Results may vary

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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.

Steaming Chart

FOOD AMOUNT PREPARATION COOKING TIME

Artichokes

6 small/

4 medium

trimmed –

see recipe page 26

20–25 minutes

Asparagus

8 ounces trimmed 4–7 minutes

Broccoli 8 ounces 1– 2-inch florets 7–10 minutes

Carrots, baby 8 ounces

whole 10–12 minutes

Cauliflower 8 ounces

1– 2-inch florets 7–9 minutes

Corn 2–3 small ears

husked

10–12 minutes

Green Beans 4 ounces

trimmed 8–10 minutes

Peas, snow 2 ounces

trimmed 4 minutes

Potatoes, new and gold 1 pound

halved

15–20 minutes

Potatoes, sweet 8 ounces

½-inch slices 8–12 minutes

Squash, summer/zucchini 8 ounces

½-inch rounds 5–8 minutes

Chicken

2 medium breast (8 to 10 ounces each)

whole

18–20 minutes (depending on

thickness)

Shrimp 8 ounces

peeled & deveined 4–5 minutes

Fin Fish

(salmon, swordfish, etc.)

1 pound

cut into portion sizes 8–12 minutes

BROWN/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 Warm on the Slow Cook function until ready to serve.

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TIPS & HINTS

HEATUP TIMES may vary based on a

number of factors. Approximate times are:

• Brown/Sauté (350°F, empty pot) – 6 minutes

• Steam (1 quart of water) – 10 minutes

THE COOKING POT is designed specifically for use in the multicooker. Do not use in oven or on stovetop. Take it right to the table to serve!

THE STEAMING RACK should be placed in the UP position to raise food above water. NOTE: The metal steaming rack is specially designed for this pot and will not damage the coating if used as directed.

BROWN/SAUTÉ

• For even browning, it is important not to crowd the pan. Foods should be cooked in an even layer. Cook larger portions in batches when necessary.

• When browning and sautéing foods before slow cooking, some items may produce a lot of grease. To remove excess, use pot holders to carefully remove the pot from the base; pour off the grease from the edge of the pot. Return the cooking pot to the base and finish cooking.

• When browning meats, browned bits left in the bottom of the pot can be used to flavor the dish. Simply add a small amount of liquid (like water, wine or broth) to the pan and scrape up the browned bits with a wooden spoon – leave in pot. Incorporate into the dish or sauce.

• Foods can be reheated with the Brown/ Sauté function. Put precooked food into the cooking pot. Set on Brown/Sauté at 350°F and stir until all ingredients are warmed through. Once food is simmering, switch to Warm on the Slow Cook function until ready to serve.

• For thicker dishes like stews, a small

amount of liquid may need to be added to the pot when reheating.

SLOW COOKING

• Browning foods before slow cooking can add more depth and flavor to the finished dish. If time is short skip this step and add all ingredients to your cooking pot to slow cook. The only exception is ground meats, which should always be browned before slow cooking.

• When converting a traditional slow cook recipe to include Brown/Sauté, the liquid amount may need to be increased. This is because cooking starts at a higher temperature than it would in a traditional slow cooker. Recipes vary but we recommend checking the recipe halfway through cooking time.

• For best results, fill multicooker at least one-quarter full but not more than threequarters full.

• To ensure that root vegetables such as carrots and potatoes are cooked through, cut them no larger than 2 inches. This is most important for dishes that slow cook fewer than 6 hours.

• “Crisp-tender” vegetables should be added during the last 30 minutes of cooking time to prevent overcooking. Some fresh herbs such as chopped parsley or chives should be stirred into dishes just before serving.

• Removing the lid when slow cooking lets heat escape, requiring extra cooking time. Each time the lid is removed, add about 15 to 20 minutes of cooking time.

• A fat mop can be used to remove separated fat from slow-cooked food by brushing it over the top. Alternatively, the food may be refrigerated and the congealed fat can then be lifted off and discarded before reheating and serving.

• Should you want to decrease the amount of fat in recipes, remove as much of the visible fat as possible from meats and skin from poultry. Drain any fat from browned meats.

•

Many slow-cooked foods such as stews benefit from cooling and refrigerating, then reheating – as the saying goes, stew or chili is always better the second day. Bring food to a simmer on the Brown/ Sauté function at 350°F. Stir to ensure all

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ingredients are warmed through and then switch to Warm on the Slow Cook function until serving.

• If using frozen foods, thaw completely before slow cooking.

• Recipes can be assembled the night before cooking. Brown ingredients if necessary and then combine with remaining ingredients in cooking pot. Cover and refrigerate. When ready to cook, place the cooking pot in the cold multicooker and add 30 minutes to your projected cooking time.

• In most cases, dried beans should be soaked overnight, drained, rinsed, and drained again before cooking. Do not add salt or any acid to beans when cooking, as it will prevent them from softening completely.

Adapt your traditional recipes to slow cook:

• For recipes that do not require the

Brown/Sauté function before slow cooking, reduce the cooking liquid by at least 50% (soups are the exception). Liquids do not evaporate as they do in traditional cooking, and most often you will end up with much more liquid than you began with.

• Dairy products (milk, sour cream, some

cheeses) will break down and curdle during slow cooking. Substitute canned evaporated milk, nonfat dry milk, or add dairy products during the last 30 minutes of cooking.

• If your recipe calls for precooked pasta

or rice undercook it and add to the pot in the last 30 minutes of slow cooking.

• Pasta can be cooked at the end of a

slow cooking recipe. Switch unit to High and when liquid comes to a simmer add pasta and cook according to manufacturer’s recommended time.

STEAMING

• To steam, fill the multicooker pot with no more than 1 quart of water.

• For smaller foods that might not sit evenly on the rack, we recommend steaming in a parchment or foil pouch. Note: If using foil, increase cooking time by approximately 50% of what is recommended.

• When adding heavier foods like corn on the cob to the steaming rack, place them on the middle of the rack and work your way to the edges.

•

Always use caution when removing lid. It is best to remove the lid away from you

CLEANING, CARE AND MAINTENANCE

All removable parts are dishwasher safe.

1. Unplug unit and allow it to cool

completely before cleaning.

2. Never immerse unit in water or other

liquids.

3. To clean the housing and control panel,

simply wipe with a clean damp cloth.

4. Wash cooking pot, lid and rack with

warm soapy water and rinse thoroughly. Or, clean in top rack of dishwasher.

5. Dry all parts after every use.

6. Any other servicing should be

performed by an authorized service representative.

NOTE: If food residue sticks or burns onto cooking pot surface, fill pot with warm soapy water and allow to soak before cleaning. If scouring is necessary, use a nonabrasive cleanser or liquid detergent with a nylon pad or brush.

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Troubleshooting Chart

Subject Question Answer/Solution

Power

Why won’t my unit turn on?

Make sure your unit is plugged into a functional outlet. Contact Customer Service at 1-800-726-0190.

Why is my unit turning itself off?

Cooker will enter sleep mode after 5 minutes of no use and unit will appear off. Press any button except Start/Stop to “wake up” the unit.

If you did not press START after setting your unit, the cooker will enter sleep mode after 5 minutes. Press any button except Start/Stop to “wake up” the unit.

The unit may have overheated. Let it cool and try again. If it does not turn on, contact

Customer Service at 1-800-726-0190.

If pot has boiled dry during steaming, the unit will shut off as a safety precaution. Add water to the pot and restart.

If changing functions when the unit is already cooking, do not hit the START/STOP button again. Doing so will turn the unit off. Just press your new function and select settings; the unit will switch automatically.

The heater will turn off automatically after time has elapsed.

If you do not set a cooking time, the unit will shut off after the maximum allowable cooking time for the selected function.

Error Code

Err

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

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

Programming

Can I set a timer for the Brown/ Sauté function?

Yes. Setting the timer for Brown/Sauté is easy. Simply use the Time Directionals as you would for any other function. Unit will shut off when time expires.

Can I change my cooking function, time or temperature when the unit is already cooking?

Yes. Simply use the cooking function, Time and Temperature Directionals. The unit is already on, so you do not need to hit the START/STOP button again. In fact, doing so will turn the unit off. Simply press the new function and/or desired settings; the unit will switch automatically and adjust itself accordingly.

Cooking

When should I brown my meat before slow cooking?

Browning meat before slow cooking is an optional step that adds flavor and color. You can omit it if time is short. Exception: ground meats must be browned.

Which position should the rack be in for steaming?

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

Can I use the cooking pot on the stove/in the oven?

The cooking pot was designed specifically for use in this multicooker. We do not suggest using it on the stove or in the oven.

Why isn’t enough liquid in my slow-cooked dish?

Recipe ingredient amounts may vary if using multiple functions. See page 8 for details.

Cleaning

Can I put my unit in the dishwasher?

All removable parts are dishwasher safe. Do not immerse or put the base of the unit in the dishwasher.

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

The pot is nonstick – why is food sticking?

Though the pot has a nonstick coating, food residue can burn onto it, making it difficult to remove.

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

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WARRANTY

Limited Three-Year Warranty

This warranty is available to consumers only. You are a consumer if you own a Cuisinart

Cook Central® 3-in-1 Multicooker that was purchased at retail for personal, family or household use. Except as otherwise required under applicable law, this warranty is not available to retailers or other commercial purchasers or owners. We warrant that your Cuisinart® Cook Central® 3-in-1 Multicooker will be free of defects in materials and workmanship under normal home use for three years from the date of original purchase.

We recommend that you visit our website, www.cuisinart.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.

BEFORE RETURNING YOUR CUISINART PRODUCT

If your Cuisinart

Cook Central® 3-in-1 Multicooker should prove to be defective within the warranty period, we will repair or, if we think necessary, replace it. To obtain warranty service, please call our Consumer Service Center toll-free at 1-800-726-0190 or write to: Cuisinart, 7811 North Glen Harbor Blvd., Glendale, AZ 85307. To facilitate the speed and accuracy of your return, enclose $10.00 for shipping and handling. (California residents need only supply a proof of purchase and should call 1-800-726-0190 for shipping instructions.) Please be sure to include your return address, description of the product’s defect, product serial number, and any other information pertinent to the return. Please pay by check or money order. NOTE: For added protection and secure handling of any Cuisinart product that is being returned, we recommend you use a traceable, insured delivery service. Cuisinart cannot be held responsible for in-transit damage or for packages that are not delivered to us. Lost and/or damaged products are not covered under warranty.

Your Cuisinart

Cook Central® 3-in-1 Multicooker has been manufactured to the strictest specifications and has been designed for use only in 120-volt outlets and only with authorized accessories and replacement parts. This warranty expressly excludes any defects or damages caused by attempted use of this unit with a converter, as well as use with accessories, replacement parts or repair service other than those authorized by Cuisinart. This warranty does not cover any damage caused by accident, misuse, shipment or other than ordinary household use. This warranty excludes all incidental or consequential damages. Some states do not allow the exclusion or limitation of these damages, so these exclusions may not apply to you. You may also have other rights, which vary from state to state.

Important: If the nonconforming product is to be serviced by someone other than Cuisinart’s Authorized Service Center, please remind the servicer to call our Consumer Service Center at 1-800-7260190 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.

150 Milford Road

East Windsor, NJ 08520

Printed in China

12CE135213

G IB-11690

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NOTES

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NOTES

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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:

Calories 344 (36% from fat) • carb. 54g • pro. 3g

• fat 14g • sat. fat 9g • chol. 36mg • sod. 118mg

• calc. 10mg • fiber 4g

Lightened Rice Pudding

The great thing about this dessert is that it

can be served warm out of the cooking pot

or chilled. Chilled rice pudding does set up

and has a different consistency than when

served warm. If not serving immediately, stir

some extra coconut milk or water into the

rice pudding to make it creamier.

Setting: Slow Cook

Makes 8 cups

1½ cups Arborio rice

2 cans (14 ounces) coconut milk

(not lite)

1 cup water

1½ teaspoons pure vanilla extract

½ cup granulated sugar

½ teaspoon kosher salt

2 cinnamon sticks

2 pinches ground nutmeg

1. Put all of the ingredients into the cooking

pot of the Multicooker. Stir to combine.

2. Set to Slow Cook on High for 2 hours.

3. Once the cooking time has elapsed, the

unit will automatically switch to Warm. Let

rice pudding sit covered on Keep Warm for

30 minutes.

Nutritional information per serving (½ cup):

Calories 173 (47% from fat) • carb. 22g • pro. 2g

• fat 9g • sat. fat 2g • chol. 0mg • sod. 87mg

• calc. 2mg • fiber 0g

Blueberry Jam

Make use of late summer blueberries in

this quick and easy jam.

Setting: Brown Sauté

Makes about 3½ cups

1 pound fresh blueberries

1 cup granulated sugar

1 tablespoon fresh lemon juice

¼ teaspoon kosher salt

1. Put all of the ingredients into the cooking

pot of the Multicooker.

Stir to combine.

2. Set to Brown/Sauté at 375°F. Bring to a

boil, uncovered, and then switch to Slow

Cook on High for 1½ hours. Once mixture

stops simmering, cover and allow to cook

for the remaining time. Jam will continue to

thicken as It it cools.

3. Cool to room temperature and then store in

an airtight container in the refrigerator for

up to 2 weeks.

Nutritional information per serving (2 tablespoons):

Calories 37 (1% from fat) • carb. 9g • pro. 0g

• fat 0g • sat. fat 0g • chol. 0mg • sod. 11mg

• calc. 1mg • fiber 0g

Page 16

Poached Pears

Poached pears can be enjoyed simply with

whipped cream or a rich vanilla ice cream.

Settings: Brown/Sauté

Slow Cook

Makes 8 servings

2 cups white Zinfandel, or other

sweet rosé wine

6 cups water

¼ cup granulated sugar

1 vanilla bean, halved and seeds

scraped (or 1½ teaspoons pure

vanilla extract)

1 two-inch piece orange peel, bitter

white pith removed

2 tablespoons fresh lemon juice

pinch kosher salt

4 firm pears; peeled, halved and

cored

1. Put all of the ingredients, except the pears,

into the cooking pot of the Multicooker.

2. Cover and set to Brown/Sauté at 375°F to

bring to a boil.

3. Once boiling, uncover and reduce

temperature to 300°F and allow to simmer

for about 30 minutes to reduce mixture

slightly.

4. Add the pears, cover and switch unit to

Slow Cook on High for 2 hours. When

finished pears should be just tender. You

should be able to pierce the fruit with the

tip of a paring knife, getting little resistance.

If overcooked, the pears will be mushy, if

undercooked, they will be tough and grainy.

All pears are different, so if you find that

they need additional time, add another 30

minutes and check after every 10 minutes.

5. Once pears are properly poached, carefully

remove with a slotted spoon and reserve on

a platter.

6. If a serving sauce is desired, switch the unit

to Brown/Sauté at 375°F for 30 minutes,

uncovered to reduce liquid to a light syrup.

7. Serve pears warm or at room temperature,

with some of the poaching syrup poured

over them.

Nutritional information per serving

(based on 8 servings):

Calories 101 (1% from fat) • carb. 16g • pro. 0g

• fat 0g • sat. fat 0g • chol. 0mg • sod. 24mg

• calc. 9mg • fiber 2g

Fruit Crisp

No need to turn on your oven to enjoy

the taste of homemade pie.

Settings: Brown/Sauté

Slow Cook

Makes 10 servings

Crumb Topping:

1 cup unbleached, all-purpose flour

1 cup rolled oats

⁄3 cup packed light brown sugar

¼ teaspoon ground nutmeg

¼ teaspoon kosher salt

12 tablespoons unsalted butter

Filling:

3 Bosc pears, peeled, cored and cut

into ½-inch chunks

3 peaches, cut into ½-inch chunks

6 small plums, cut into ½-inch chunks

1 cinnamon stick

½ cup granulated sugar

¼ cup tapioca starch

1 teaspoon pure vanilla extract

½ teaspoon ground ginger

¼ teaspoon orange zest

¼ teaspoon kosher salt

¼ teaspoon ground nutmeg

1. Combine all crumb topping ingredients

except the 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

crumb topping 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 the

cooking pot and return to unit.

4. Gently toss together all remaining

ingredients in the cooking pot. Cover and

set to Slow Cook on High for 3½ hours.

(Start checking fruit at 3 hours to be sure it

is not getting mushy.)

5. Once fruit is tender and juices have

become a shiny, glaze-like sauce, top

evenly all over with crumb coating.

Page 17

Dulce de Leche

Making your own dulce de leche is

simple and satisfying. The longer you cook it,

the richer and more concentrated the

caramel flavor gets.

Setting: Brown/Sauté

Makes about 1¾ cups

2 cans (13–14 ounces) sweetened

condensed milk

pinch kosher salt

½ teaspoon baking soda

1. Put all of the ingredients into the cooking

pot of the Multicooker.

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

bring mixture to a boil, uncovered, stirring

frequently. Once mixture just comes to a

boil, reduce heat to 250°F so it is at a low

simmer. Keep pot uncovered and stir

occasionally, cooking the sauce until it is a

dark caramel color and thickened, but

pourable, about 1 to 1 hour 15 minutes.

3. Switch to Slow Cook on Warm if serving

immediately, or cool to room temperature

and store in refrigerator if using at a later

time.*

Nutritional information per serving (1 tablespoon):

Calories 85 (24% from fat) • carb. 14g • pro. 2g

• fat 2g • sat. fat 1g • chol. 9mg • sod. 61mg

• calc. 75mg • fiber 0g

*To reheat, first bring dulce de leche to room

temperature, and then warm desired amount in

a small saucepan over low heat.

Dulce de Leche

Bread Pudding

This dessert is definitely for the sweet tooth.

While you can purchase dulce de leche from

most grocery stores, we found that

homemade is the way to go when it is

the center of your dish.

Setting: Slow Cook

Makes 10 to 12 servings

nonstick cooking spray

2 cups whole milk

1 cup heavy cream

4 large eggs, beaten

1 teaspoon pure vanilla extract

¼ teaspoon kosher salt

¼ to ½ teaspoon ground cinnamon

1 loaf (1 pound) challah bread,

cut into 1- to 2-inch cubes

¾ cup dulce de leche, plus 2

tablespoons (see previous recipe),

divided (room temperature/

pourable consistency)

1. Lightly coat the cooking pot of the

Multicooker with nonstick cooking spray.

2. In a large bowl combine the milk, cream,

eggs, vanilla, salt and cinnamon. Whisk

until frothy. Add the bread cubes and stir to

fully combine. Add ¾ cup of the dulce de

leche and stir to incorporate.

3. Transfer mixture to the prepared

cooking pot.

4. Cover and set to Slow Cook on Low for

3½ hours.

5. Once the time has elapsed, turn unit off

and drizzle the remaining 2 tablespoons of

the dulce de leche on top of the pudding.

6. Serve immediately with freshly

whipped cream.

Nutritional information per serving

(based on 12 servings):

Calories 310 (43% from fat) • carb. 35g • pro. 10g

• fat 15g • sat. fat 8g • chol. 123mg • sod. 319mg

• calc. 183mg • fiber 1g

Page 18

Desserts

Applesauce

When fall comes around, nothing is

better than the aroma of apples

cooking in the home.

Setting: Slow Cook

Makes about 4 cups

3½ pounds apples, cored and cut into

two-inch pieces (peeled or unpeeled)

2 cinnamon sticks

2 pinches freshly ground nutmeg

pinch ground cloves

pinch kosher salt

⁄3 cup water

2 tablespoons fresh lemon juice

1. Put all of the ingredients into the cooking

pot of the Multicooker.

2. Cover and set to 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

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 105 (3% from fat) • carb. 28g • pro. 1g

• fat 0g • sat. fat 0g • chol. 0mg • sod. 21mg

• calc. 16mg • fiber 5g

Apple Butter

Cooking the applesauce down with some

sugar and spices makes a delicious

alternative to your usual spread for toast.

Setting: Slow Cook

Makes about 3½ cups

1 recipe smooth applesauce

(previous recipe)

½ cup packed light brown sugar

1½ teaspoon ground cinnamon

½ teaspoon ground allspice

½ teaspoon freshly ground nutmeg

¼ teaspoon ground cloves

1. Put all ingredients into the cooking pot of

the Multicooker.

2. Set to Slow Cook on High for 2 hours and

cook uncovered until the apple butter has

reduced and is very thick.

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 44 (2% from fat) • carb. 12g • pro. 0g

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

• calc. 6mg • fiber 1g

Page 19

Steamed Artichokes

Trimming the bottoms of the artichokes

ensures that they stand up straight, so do

not skip that step. Also, in addition to add-

ing flavor, the lemon slices prevent the arti-

chokes from turning brown during cooking.

Enjoy plain or dip in a nice lemon oil.

Setting: Steam

Makes 4 servings

1 quart water

4 medium artichokes

4 garlic cloves, peeled and thinly

sliced

¼ cup fresh lemon juice

(from about 1 lemon)

pinch freshly ground black pepper

pinch kosher salt

4 thin slices lemon

1. Put the water into the cooking pot of the

Multicooker fitted with the steaming rack

and cover.

2. Cut the stems off the artichokes so they are

able to stand. Using a serrated knife, cut

the tops of the artichokes off, and with

kitchen shears, trim the tips of the outer

leaves. Pull leaves back to open the

artichokes.

3. Evenly stuff the garlic slices in between the

leaves of each artichoke. Season each with

lemon juice, pepper and salt. Place one

lemon slice on top of each artichoke.

4. Set the unit to Steam for 25 minutes.

5. Once tone sounds, indicating unit is ready

to steam, place the artichokes upright on

the rack and cover again.

6. Artichokes are done when the leaves can

be pulled off easily, and when turned over,

the tip of a paring knife easily pierces the

bottom-center of the artichoke (the heart).

Nutritional information per artichoke:

Calories 67 (2% from fat) • carb. 15g • pro. 4g

• fat 0g • sat. fat 0g • chol. 0mg • sod. 156mg

• calc. 61mg • fiber 7g

Brown Rice Risotto

This colorful side dish works well with most

main dishes. Any vegetable or herb can

easily be substituted for a variation.

Settings: Brown/Sauté

Slow Cook

Makes about 4 cups

1 teaspoon olive oil

1 small red bell pepper, cut into

½-inch dice

1 small yellow bell pepper, cut into

½-inch dice

1 small onion, cut into ½-inch dice

2 garlic cloves, peeled and crushed

2 sprigs fresh thyme

1¼ teaspoons kosher salt

¼ teaspoon freshly ground black

pepper

1 cup brown basmati rice

1¾ cups chicken broth, low sodium

½ cup frozen peas

¼ cup fresh parsley leaves, chopped

2 scallions, trimmed and chopped

1. Put the oil into the cooking pot of the

Multicooker set to Brown/Sauté at 350°F.

Add the peppers, onion, garlic, thyme, salt

and pepper. Sauté until softened, about 5

to 6 minutes.

2. Add the rice and stir to coat with oil and

ingredients in the pot. Cook for 1 minute.

Add the broth and bring to a boil. Cover

and switch to Slow Cook on High for 1

hour.

3. Once time has expired, the unit will

automatically switch to Keep Warm. Let the

rice sit covered for 15 minutes. When 5

minutes are remaining, stir in the peas.

Finish by stirring in the parsley and

scallions for garnish.

Nutritional information per ½-cup serving:

Calories 115 (13% from fat) • carb. 22g • pro. 4g

• fat 2g • sat. fat 0g • chol. 0mg • sod. 376mg

• calc. 13mg • fiber 2g

Page 20

Macaroni & Cheese

We upped the creaminess factor in our

version of everyone’s favorite comfort food.

Béchamel is the centerpiece of this ultimate

macaroni and cheese.

Settings: Brown/Sauté

Slow Cook

Makes about 6 servings

4 tablespoons unsalted butter

¼ cup unbleached, all-purpose flour

3 cups whole milk

½ teaspoon kosher salt

¼ teaspoon freshly ground black

pepper

pinch ground nutmeg

¼ teaspoon dried mustard powder

6 ounces various shredded cheeses

(such as Cheddar and/or fontina)

2 ounces grated Parmesan

½ pound macaroni, par-cooked (see

package instructions and cook half

of the suggested time), reserved

1. Put the butter into the cooking pot of the

Multicooker set to Brown/Sauté at 300°F.

Once butter has melted, stir in the flour and

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 dried mustard using a nonstick

whisk. Raise heat to 325°F to bring the

mixture to a boil. Stirring constantly, cook

about 2 to 3 minutes or so, until thickened.

3. Once the white sauce has thickened, stir in

the cheeses and mix until melted.

4. Stir in the macaroni until well mixed

and cover.

5. Switch the unit to Slow Cook on Low

for 2 hours.

6. Once time has expired, the unit will

automatically switch to Keep Warm. Serve

immediately, garnished with toasted

breadcrumbs if desired.

Nutritional information per serving (1 cup):

Calories 460 (49% from fat) • carb. 37g • pro. 20g

• fat 24g • sat. fat 15g • chol. 71mg • sod. 570mg

• calc. 456mg • fiber 1g

Sautéed Red Potatoes

A quick and flavorful way to enjoy red

potatoes. Be patient with flipping the

potatoes – they brown best if they are left to

sit in the hot cooking pot before turning.

Settings: Brown/Sauté

Makes about 4 to 6 servings

1½ tablespoons olive oil

1 pound small red new potatoes, cut

into wedges

½ teaspoon kosher salt

pinch freshly ground black pepper

3 to 4 garlic cloves, peeled and smashed

2 teaspoons chopped fresh rosemary

1. Put the oil into the cooking pot of the

Multicooker set to Brown/Sauté at 350°F.

2. Once the oil is hot, add the potatoes, 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 86 (36% from fat) • carb. 13g • pro. 2g

• fat 4g • sat. fat 1g • chol. 0mg • sod. 204mg

• calc. 12mg • fiber 1g

Page 21

fragrant. Add the zest and olives to the pot

during the last 5 minutes of cooking.

5. Serve immediately.

Nutritional information per serving (½ cup):

Calories 90 (57% from fat) • carb. 7g • pro. 2g

• fat 6g • sat. fat 1g • chol. 6mg • sod. 112mg

• calc. 40mg • fiber 2g

Broccoli Rabe with

Sausage

This dish takes a few steps to complete,

but it is well worth the effort. The broccoli

rabe is first steamed – this improves the

overall texture of the finished dish,

making it nice and tender.

Settings: Steam

Brown/Sauté

Makes 4 servings

1 quart water

1 large bunch broccoli rabe,

approximately 1 pound, ends

trimmed

1 teaspoon olive oil

12 ounces pre-cooked Italian sausage,

sweet, hot or mix of both, cut into

½-inch slices

3 garlic cloves, peeled and finely

chopped

¼ cup dry white wine

1½ cups chicken broth, low sodium

¼ teaspoon crushed red pepper flakes

1. Steam the broccoli rabe: Put the quart of

water into the cooking pot of the

Multicooker and insert the steaming rack.

Set to Steam for 8 minutes; cover. Once

tone sounds, put the broccoli rabe on the

rack and cover.

2. Unit automatically turns off when steaming

is complete. Remove and reserve broccoli

rabe. Carefully remove water and wipe

cooking pot dry. Cooking pot will be hot, so

use caution.

3. Put the olive oil into the cooking pot and

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

cook sausage until well browned on all

sides; about 10 to 15 minutes.

4. Once sausage is browned, add garlic.

Sauté until fragrant. Add white wine and

allow to cook until almost evaporated.

Scrape up any flavorful brown bits that

have accumulated in the bottom of the pan.

Add chicken broth and red pepper. Simmer

for about 5 minutes to blend the flavors.

5. Reduce the temperature to 300°F. Add

broccoli rabe and allow to simmer, covered,

for an additional 10 minutes.

6. Serve immediately.

Nutritional information per serving:

Calories 356 (62% from fat) • carb. 10g • pro. 21g

• fat 24g • sat. fat 8g • chol. 48mg • sod. 1286mg

• calc. 77mg • fiber 0g

Garlic-Rosemary Beans

These are delicious served alongside lamb

chops. You can also purée them in a food

processor to make a white bean dip to

serve with a crudités platter.*

Settings: Brown/Sauté

Slow Cook

Makes about 6 cups

1 pound dried navy or cannellini

beans

1½ teaspoons olive oil

6 to 8 garlic cloves, peeled and crushed

2 fresh rosemary sprigs

½ teaspoon kosher salt

2½ cups vegetable or chicken broth,

low sodium

1. Put beans in a large bowl, cover with room

temperature water by 2 inches. Soak

overnight. Once soaked, drain, rinse, and

drain again.

2. Put the oil in the cooking pot of the

Multicooker set to Brown/Sauté at 350°F.

Add the garlic. Sauté until the garlic is

golden and fragrant, about 1 to 2 minutes.

Add the remaining ingredients. Stir to

combine, cover and switch to Slow Cook

on High for 2½ hours.

3. Once the time has expired, the unit will

automatically switch to Keep Warm. Serve

warm or at room temperature.

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

may need to be added when processing.

Nutritional information per serving (½ cup):

Calories 138 (7% from fat) • carb. 24g • pro. 9g

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

• calc. 60mg • fiber 9g

Page 22

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

to Brown/Sauté at 350°F. Once the unit is

preheated, add the shallot and garlic and

sauté until soft. Stir in the peppers with ¼

teaspoon each salt and pepper; sauté for a

few additional minutes.

4. Stir in the white wine and simmer until just

about evaporated. Add the chicken broth

and bring to a simmer. Reduce temperature

to 200°F to maintain light simmer and cook

for an additional 30 minutes.

5. Blend sauce either in a blender or transfer

sauce to a deep and narrow vessel to blend

with an immersion blender.

6. Add honey and remaining salt and

pepper to taste.

Nutritional information per serving (2 tablespoons):

Calories 26 (26% from fat) • carb. 3g • pro. 1g

• fat 1g • sat. fat 0g • chol. 0mg • sod. 115mg

• calc. 4mg • fiber 0g

Steamed Sole with

Fennel and Leeks

A nice, light one-pot dish, perfect

as a weeknight meal.

Settings: Brown/Sauté

Steam

Makes 2 servings

1 teaspoon olive oil

1 medium leek trimmed, washed well

and sliced, (dark green parts

reserved for other use)

1 small shallot, peeled and sliced

1 fennel bulb, cut into ¼-inch vertical

slices

2 garlic cloves, peeled and crushed

2 fresh thyme sprigs

½ cup dry white wine

½ cup water

2 sole or flounder fillets, about ½

pound

¼ teaspoon kosher salt

½ teaspoon freshly ground black

pepper

lemon wedges for serving

1. Put the oil into the cooking pot of the

Multicooker and set to Brown/Sauté on

350°F. When unit is preheated, add the

leek, shallot, fennel, garlic and thyme.

Sauté vegetables until soft and slightly

golden, about 15 to 20 minutes. Reduce

temperature to 300°F to avoid any burning.

Stir occasionally.

2. Once all vegetables are soft, add the wine

and water and increase temperature to

350°F to bring to a boil. Season the fish

fillets with the salt and pepper.

3. Once liquid comes to a boil place the fish

fillets on the steaming rack and then

carefully put into the pot and cover. Set unit

to Steam and steam for about 5 minutes,

until fish is completely cooked through.

4. Adjust seasoning to taste. Serve fish and

vegetables with plenty of lemon wedges.

Nutritional information per serving:

Calories 207 (20% from fat) • carb. 20g • pro. 17g

• fat 5g • sat. fat 1g • chol. 51mg • sod. 706mg

• calc. 19mg • fiber 0g

Sides

Braised Fennel

Braising is one of the most rewarding

preparations for fennel. It sweetens the

vegetables and brings out

the rich licorice tones.

Setting: Brown/Sauté

Makes about 3 cups

2 tablespoons olive oil

2 fennel bulbs (about 1½ to 2 pounds

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

the fronds for another use)

½ teaspoon kosher salt

½ teaspoon freshly ground black

pepper

⁄3 cup dry white wine

1½ cups chicken broth, low sodium

½ teaspoon grated orange zest

¼ cup oil-cured black olives, pitted

and halved

1. Put the oil into the cooking pot of the

Multicooker set to Brown/Sauté at 375ºF.

2. Once unit has preheated, add one third of

the sliced fennel. Sauté about 2 to 4

minutes per side, until golden brown.

Remove and reserve; repeat with remaining

fennel.

3. Put all of the fennel back into the cooking

pot and season with the salt and pepper.

Add the wine and cook until almost

evaporated, about 1 to 2 minutes.

4. Add the broth. Reduce the heat to 300°F.

Cover and cook for 20 to 25 minutes or

until the fennel is fully softened, sweet and

Page 23

Tofu with Soy-Ginger

Vegetables

Browning the tofu gives added flavor and

dimension to this great meatless main meal.

Settings: Brown/Sauté

Steam

Makes about 4 servings

Ginger Marinade

½ cup soy or tamari sauce, reduced

sodium

½ cup rice vinegar

1 tablespoon fresh lime juice

(about ½ medium lime)

1 teaspoon sesame oil

2 scallions, trimmed and thinly sliced

2 tablespoons chopped fresh cilantro

1 ½-inch piece fresh ginger, peeled

and finely chopped

1 garlic clove, peeled and finely

chopped

¼ teaspoon freshly ground black

pepper

Vegetables

½ cup broccoli florets, cut into

1-inch pieces

½ cup sugar snap peas, trimmed

1 large portobello mushroom, cut into

1-inch pieces

Tofu

8 ounces extra-firm tofu

¼ teaspoon kosher salt

¼ teaspoon freshly ground black

pepper

1½ teaspoons grapeseed oil

1 quart water, for steaming

1. Whisk the soy sauce, rice vinegar, lime

juice and sesame oil together in a shallow

baking dish. Stir in the remaining marinade

ingredients. Add the vegetables, cover and

marinate until ready to use (no more than

1 hour).

2. While the vegetables are marinating,

place the tofu on a paper towel-lined plate

to drain. Pat dry and then season with the

salt and pepper. Cut into 4 even pieces;

reserve.

3. Put the oil into the cooking pot of the

Multicooker set to Brown/Saute at 400°F.

Once preheated, add the tofu and brown

all over, about 4 minutes per side. Remove

and reserve.

4. Carefully wipe out the cooking pot and add

1 quart of water. Insert the steaming rack

and cover. Set to Steam for 7 minutes.

Once tone sounds, place the drained

marinated vegetables on the steaming rack.

Cover and steam vegetables.

5. Once vegetables are cooked, remove and

serve with the seared tofu. If desired,

marinating liquid can be reduced to serve

as a sauce. To do so, carefully remove the

pot and empty the water. Add the marinade

and set to Brown/Sauté at 350°F. Allow to

reduce slightly. Cool no more than 8

minutes.

Nutritional information per serving:

Calories 190 (35% from fat) • carb. 5g • pro. 23g

• fat 7g • sat. fat 1g • chol. 62mg • sod. 117mg

• calc. 19mg • fiber 0g

Roasted Red Pepper

Sauce

This versatile sauce provides a nice flavor

kick to just about any dish.

Setting: Brown/Sauté

Makes about 2 cups

3 medium red peppers (about 1½

pounds total)

2 teaspoons olive oil

1 large shallot, peeled and finely

chopped

2 garlic cloves, peeled and finely

chopped

¾ teaspoon kosher salt, divided

½ teaspoon freshly ground black

pepper, divided

½ cup dry white wine

1½ cups chicken broth, low sodium

2 teaspoons honey

1. Put the peppers on the rack in the cooking

pot of the Multicooker. Cover and set to

Brown/Saute at 400°F. Roast peppers for

about 1 hour, turning them every 20

minutes. After an hour of roasting, turn unit

off and let peppers rest in the Multicooker

with cover in place for about an hour to

cool and to allow the skins to loosen.

2. Once peppers have rested, remove and

discard skins and seeds and roughly chop

the peppers. Completely wipe out the

cooking pot.

Page 24

Asian-Style

Steamed Salmon

This salmon is perfect served on its own or

over a bed of mixed greens.

Setting: Steam

Makes about 4 servings

2 tablespoons mirin

2 tablespoons sake

1 one-inch piece ginger, peeled and

thinly sliced

1 scallion, thinly sliced

1 garlic clove, peeled and smashed

1 pound salmon fillet, skin on

1 quart water for steaming

¼ teaspoon kosher salt

1. In a shallow baking dish whisk together the

mirin, sake, ginger, scallion and garlic.

Place the fish in the marinade; turn to coat

and lay flesh side down into the marinade.

Cover with plastic wrap and refrigerate 30

minutes.

2. Fitted with the rack, fill cooking pot with the

1 quart of water and set Multicooker to

Steam for 12 minutes.

3. Remove fish from refrigerator. Season fish

with salt. Once tone sounds, place the fish

on the rack and top with some of the

aromatics it marinated in.

4. Depending on the fillet’s thickness, begin

checking doneness at 8 to 10 minutes.

Serve immediately.

Nutritional information per serving (4 ounces of fish):

Calories 190 (35% from fat) • carb. 5g • pro. 23g

• fat 7g • sat. fat 1g • chol. 62mg • sod. 117mg

• calc. 19mg • fiber 0g

Poached Chicken with

Two Sauces

The flavorful poaching liquid keeps the

chicken moist and tasty – you will never

miss the fat.

Setting: Brown/Sauté

Makes 4 servings

4 cups chicken broth, low sodium

2 cups water

1 cup dry white wine

1 onion, peeled and cut into eighths

1 carrot, peeled and cut into 2-inch

pieces

1 celery stalk, cut into 2-inch pieces

2 garlic cloves, peeled and crushed

1 tablespoon black peppercorns

1 handful fresh parsley

2 chicken breasts (about 8 ounces

each)

¼ teaspoon kosher salt

¼ teaspoon freshly ground black

pepper

1. Put the broth, water, wine, onion, carrot,

celery, garlic, peppercorns and parsley into

the cooking pot of the Multicooker. Set to

Brown/Sauté at 400°F. Once liquid comes

to a boil (about 15 minutes) uncover and

immediately reduce the temperature to

200°F.

2. Once liquid settles down to a bare simmer,

season the chicken breasts with salt and

pepper and then gently add to the pot.

3. Cover and poach chicken for approximately

25 minutes or until cooked through.

4. Let rest about 5 minutes before slicing and

serving.

Nutritional information per serving:

Calories 139 (22% from fat) • carb. 0g • pro. 25g

• fat 3g • sat. fat 1g • chol. 77mg • sod. 283mg

• calc. 9mg • fiber 0g

Page 25

Guinness-Braised

Short Ribs

A perfect, comforting dish for

a cold winter evening.

Settings: Brown/Sauté

Slow Cook

Makes 4 servings

4 beef short ribs (about 2 pounds)

1½ teaspoons kosher salt, divided

¼ teaspoon freshly ground black

pepper

1½ teaspoons olive oil

1 small onion, peeled and cut into

¼-inch dice

1 leek, root end trimmed, white and

light green parts only washed well

and cut into ¼-inch dice,

2 medium carrots, peeled and cut into

¼-inch dice

1 celery stalk, cut into ¼-inch dice

2 garlic cloves, peeled and smashed

¾ teaspoon fresh thyme leaves

12 ounces Guinness beer (one standard

bottle)

1 tablespoon tomato paste

water, if necessary

4 fresh Italian parsley sprigs, chopped

1. Season the beef on all sides with ½

teaspoon of the salt, and all the pepper.

2. Put the oil into the cooking pot of the

Multicooker set to Brown/Sauté at 400°F.

Once unit has preheated, add the short

ribs. Cook for 5 to 6 minutes on each side,

until nicely browned. Remove and reserve.

Carefully remove the grease, leaving only

about 2 teaspoons behind.

3. Add the vegetables, garlic, thyme and

remaining salt to the pot and reduce the

temperature to 375°F. Cook until onion is

translucent and vegetables are slightly

softened, about 3 to 5 minutes. Stir in the

Guinness and simmer to reduce slightly,

about 3 to 5 minutes. Stir in the tomato

paste. Nestle the ribs and any accumulated

liquid into the vegetables. Be sure liquid

comes halfway up the ribs (if it does not,

add additional water to reach to that point.)

4. Cover and switch unit to Slow Cook on Low

for 10 hours.

5. When unit switches to Keep Warm, it is

recommended to degrease the liquid before

serving. Either remove grease with a ladle

or blot with a fat mop or paper towel.

6. Once ready to serve, stir in the chopped

parsley. Taste and adjust seasoning

accordingly.

Nutritional information per serving:

Calories 488 (47% from fat) • carb. 13g • pro. 45g

• fat 25g • sat. fat 10g • chol. 134mg • sod. 1045mg

• calc. 62mg • fiber 2g

Wild Mushroom Sauté

A tasty accompaniment to the poached

chicken, this simple wild mushroom sauté

works well with many dishes.

Setting: Brown/Sauté

Makes about 1 cup

1 teaspoon olive oil

1 small leek, root end rimmed, washed

well and sliced (dark green parts

removed and reserved for other use)

2 garlic cloves, peeled and crushed

4 ounces sliced wild mushrooms

¼ teaspoon kosher salt

¼ teaspoon freshly ground black

pepper

¼ cup dry white wine

½ cup chicken broth, low sodium

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

Multicooker and set to Brown/Sauté at

350°F. Once unit is preheated, add the leek

and garlic and sauté until fragrant and soft.

2. Add the mushrooms with the salt and

pepper. Sauté, stirring occasionally, until

golden, about 10 to 15 minutes.

3. Once golden, add the white wine and

simmer until evaporated. Add the broth and

simmer for an additional 5 minutes.

Nutritional information per serving: (

cup)

Calories 40 (30% from fat) • carb. 4g • pro. 2g

• fat 1g • sat. fat 0g • chol. 0mg • sod. 156mg

• calc. 12mg • fiber 1g

Page 26

flakes. Cover and simmer until the broccoli

is crisp-tender, about 4 to 5 minutes.

Remove from pot and set aside.

4. Add the onion and pepper and sauté until

softened and slightly golden, about 2 to 3

minutes. Add the snap peas, snow peas

and the asparagus; stir until they become

bright green, about 3 to 5 minutes.

5. Return the shrimp and broccoli to the pot

and add the peas, remaining salt, lemon

zest and basil. Cook until warmed through,

about 1 to 2 minutes.

6. Adjust seasoning. Serve immediately.

Nutritional information per serving (1 cup):

Calories 98 (20% from fat) • carb. 9g • pro. 11g

• fat 4g • sat. fat 0g • chol. 82mg • sod. 715mg

• calc. 65mg • fiber 2g

Osso Buco

This Italian comfort food is beautiful served

over polenta, pasta or potatoes.

Settings: Brown/Sauté

Slow Cook

Makes about 4 servings

4 veal shanks (about 2 pounds total),

about 1¼ inches thick, 3 to 3½

inches in diameter, tied with

butcher’s twine

¾ teaspoon kosher salt, divided

¾ teaspoon freshly ground black

pepper

2 teaspoons olive oil

4 garlic cloves, peeled

1 small onion, peeled and cut into

1-inch pieces

1 small leek, root end trimmed, white

and light green parts only, washed

well, cut into 1-inch pieces

1 small carrot, peeled, and cut into

1-inch pieces

1 celery stalk, cut into 1-inch pieces

1 teaspoon unsalted butter

1 fresh rosemary sprig

1 sprig fresh thyme sprig

¼ cup dry white wine

1 can (28 ounces) whole peeled

tomatoes, drained

1 tablespoon tomato paste

1 bay leaf

2 tablespoons chopped Italian parsley

1. Season the shanks on all sides with ½

teaspoon of salt and all of the pepper.

2. Put the oil into the cooking pot of the

Multicooker set to Brown/Sauté at 400°F.

Once unit has preheated, add shanks and

brown on both sides, 6 to 10 minutes per

side, until deeply browned. Remove and

reserve.

3. While meat is browning, put the garlic into

the work bowl of a food processor fitted

with the chopping blade; process to finely

chop. Scrape down and add the onion,

leek, carrot, and celery. Pulse 8 to 10 times,

until vegetables are roughly chopped.

Remove vegetables and reserve. Add the

drained tomatoes to the food processor

and pulse 5 times to chop. Set aside.

4. Reduce the heat to 350ºF and add the

butter to the pot; once melted, add

vegetables, garlic, rosemary and thyme and

remaining ¼ teaspoon of salt. Cook until

vegetables are softened and slightly

browned, about 5 minutes. Add the wine

and scrape up any brown bits from the

bottom of the pot. Simmer until wine is

completely reduced.

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

Nestle shanks in the liquid, which should

come halfway up the meat. Switch unit to

Slow Cook on Low for 8 hours.

5. When unit switches to Keep Warm,

degrease the liquid either with a ladle or by

blotting with a fat mop or paper towel.

6. To serve, stir in parsley; adjust seasoning

as desired.

Nutritional information per serving:

Calories 590 (24% from fat) • carb. 16g • pro. 90g

• fat 15g • sat. fat 4g • chol. 343mg • sod. 855mg

• calc. 188mg • fiber 4g

Page 27

Chicken & Vegetable

Stir-Fry

A light and healthy dish.

Setting: Brown/Sauté

Makes 6 servings

1½ tablespoons vegetable oil, divided

1 pound boneless, skinless chicken

breasts, cut into 2 x 1-inch strips

1 teaspoon kosher salt, divided

¼ teaspoon freshly ground black

pepper

1 medium red onion, peeled and sliced

1 small red bell pepper, sliced

1 small yellow bell pepper, sliced

2 garlic cloves, peeled and finely

chopped

1 tablespoon finely chopped ginger

1 cup sugar snap peas, trimmed

1 can (4 ounces) canned whole

mushrooms, drained

1 can (8 ounces) water chestnuts,

drained

8 baby corn cobs (about half of

15-ounce can)

1½ cups chicken broth, low sodium

¼ cup soy sauce, reduced sodium

1 tablespoon cornstarch

2 dashes of Sriracha or other hot

sauce, or to taste

1 teaspoon sesame seeds

1. Put 1 tablespoon of the oil into the cooking

pot of the Multicooker set to Brown/Sauté

at 400°F.

2. Season chicken with ½ teaspoon salt and

all of the pepper. Once unit has preheated,

add chicken in two batches and cook about

4½ to 5 minutes per side until golden

brown. Once chicken is browned, remove

and reserve.

3. Add the remaining oil to the cooking pot

and reduce heat to 375°F. Add the onion

and peppers and cook for about 4 minutes.

Add garlic and ginger and cook until

fragrant, about 1 minute. Add snap peas,

mushrooms, water chestnuts and baby

corn, and cook for about 3 to 4 minutes.

4. While vegetables are cooking, combine

broth, soy sauce and cornstarch in a bowl

and whisk to combine. Stir in the Sriracha;

reserve.

5. Add broth mixture to the vegetables and

stir to scrape any brown bits from the

bottom of the pot. Cook for another 2 to 3

minutes until sauce thickens slightly. Return

the chicken to the pot during the last

minute of cooking and stir to coat all

ingredients in the sauce. Serve immediately

over rice and sprinkle with sesame seeds.

Nutritional information per serving (1 cup):

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

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

• calc. 28mg • fiber 3g

Primavera Shrimp Sauté

A colorful and light dish that takes

very little time to prepare.

Setting: Brown/Sauté

Makes about 7 cups

1 pound shrimp, peeled and deveined

1 teaspoon kosher salt, divided

¼ teaspoon freshly ground black

pepper, divided

2 teaspoons olive oil, divided

1 cup broccoli florets

1 garlic clove, peeled and sliced

½ cup chicken broth, low sodium

¼ teaspoon crushed red pepper flakes

1 small red onion, peeled, halved and

sliced lengthwise

1 small yellow bell pepper, sliced

½ cup snow peas, trimmed

½ cup sugar snap peas, trimmed

½ cup peas, fresh or frozen

6 ounces asparagus (about ½ small

bunch), trimmed and cut into 2-inch

pieces

½ teaspoon grated lemon zest

¼ cup fresh basil, thinly sliced

1. Season the shrimp on both sides with half

of the salt and pepper.

2. Heat 1 teaspoon of the oil in the cooking

pot of the Multicooker and set to Brown/

Sauté at 400°F. Once preheated, add half

the shrimp and lightly brown on each side

until cooked through, about 2 minutes per

side. Remove and reserve. Repeat with

remaining shrimp.

3. Reduce the temperature to 300°F and put

the remaining teaspoon of oil into the pot.

Add the broccoli and garlic and sauté until

garlic becomes slightly golden. Add the

chicken broth and crushed red pepper

Page 28

Paella

This version of the traditional Spanish dish

is sure to please any crowd.

Setting: Brown/Sauté

Makes 4 to 6 servings

1 teaspoon olive oil

4 bone-in chicken thighs, skin-on and

trimmed of any excess fat

1¼ teaspoons kosher salt, divided

½ teaspoon freshly ground black

pepper, divided

6 ounces Spanish chorizo (2 links)

cut into ¼-inch slices

2 garlic cloves, peeled and finely

chopped

1 small onion, peeled and finely

chopped

¼ teaspoon smoked paprika

1 sprig fresh oregano

1 can (14.5 ounces) diced tomatoes,

drained

1¼ cups Bomba rice*

3 cups chicken broth, low sodium,

room temperature

large pinch saffron

½ pound shrimp (about 20 small

shrimp), rinsed, peeled and deveined

6 littleneck clams

¼ cup chopped Italian parsley

½ cup peas, fresh or frozen

¾ teaspoon fresh lemon juice

lemon wedges for serving

1. Put the oil in the cooking pot of the

Multicooker set to Brown/Sauté at 400°F.

2. Season the chicken on both sides with ½

teaspoon of salt and ¼ teaspoon of pepper.

Once unit has preheated, brown the

chicken, skin side down first, about 6

minutes per side. Remove and reserve.

Carefully remove the cooking pot from the

base and pour out excess grease into a

heatproof container.

3. Add the chorizo and brown on both sides.

Add the garlic, onion, paprika, oregano

and ¼ teaspoon salt. Sauté until vegetables

are softened and lightly browned, about

2 to 3 minutes.

4. Add the tomatoes into the pot and cook,

stirring occasionally, until tomatoes have

reduced and slightly caramelized, about 3

to 4 minutes.

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

with tomato mixture. Add the broth and

saffron and stir together well. Cover and

reduce the temperature to 300°F.

Simmer for 10 minutes.

6. Add the chicken pieces to the cooking pot

by nestling them in the rice; simmer,

covered for an additional 12 to 15 minutes.

7. While chicken is simmering, season shrimp

with remaining salt and pepper. Add to unit

with the clams and simmer, covered, for an

additional 8 to 12 minutes, until clamshells

have opened.

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

9. Serve immediately with lemon wedges

on the side.

*Bomba rice is a Spanish-style rice specific for

paella. It can be found in specialty or gourmet

stores, or possibly in the international section

of many large grocery stores. If you cannot

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

Nutritional information per serving

(based on 6 servings):

Calories 512 (40% from fat) • carb. 41g • pro. 35g

• fat 23g • sat. fat 7g • chol. 137mg • sod. 1409mg

• calc. 73mg • fiber 3g

Page 29

1. Put the onion, leek, carrot, celery and

turnip into the cooking pot. Add the broth

and vinegar. Season the beef with the salt

and pepper and then nestle into the

vegetables with the liquid coming up

about

⁄3 of the way.

2. Cover and set the unit to Slow Cook on

Low for 12 hours.

3. Remove the beef and set aside on a

serving platter. Degrease the liquid if

necessary.

4. Slice the beef and place back into cooking

pot with the liquid and vegetables to warm

through.

Nutritional information per serving

(based on 6 servings):

Calories 276 (27% from fat) • carb. 6g • pro. 43g

• fat 8g • sat. fat 3g • chol. 123mg • sod. 414mg

• calc. 53mg • fiber 1g

Pulled Pork

A great component to any game day spread

– be it sliders, tacos or on top of white rice.

Settings: Brown/Sauté

Slow Cook

Makes 8 to 12 servings

Dry Barbecue Rub:

¼ cup packed light brown sugar

3 tablespoons chili powder

2 teaspoons Cajun seasoning

1 teaspoon smoked paprika

1 teaspoon kosher salt

1 teaspoon freshly ground black

pepper

5 to 6 pounds whole pork shoulder

(bone-in)

Barbecue Sauce:

1 teaspoon olive oil

1 medium onion, peeled and sliced

6 garlic cloves, peeled and finely

chopped

1 teaspoon Worcestershire sauce

1 cup chicken broth, reduced sodium

½ cup chili sauce (such as Heinz)

¼ cup cider vinegar

¼ cup molasses

2 tablespoons tomato paste

1 tablespoon light brown sugar

1 teaspoon instant espresso powder

1. Mix the rub ingredients together in a small

bowl. Rub all over the pork shoulder and

allow to marinate in a large baking pan or

in a 2-gallon resealable bag in the

refrigerator overnight.

2. After the pork has marinated, put the oil in

the cooking pot of the Multicooker set to

Brown/Sauté at 400°F. Once unit has

preheated, brown the pork well on all sides,

about 3 to 4 minutes per side. Remove

and reserve.

3. Reduce heat to 350°F and add the onion

and garlic; sauté until softened, about 3 to

5 minutes.

4. While the onion and garlic are cooking, mix

the rest of the ingredients together in a

small bowl until combined. Once the

vegetables have softenend, stir in the

sauce.

5. Bring sauce to a boil and add pork back to

pot; turn to coat in sauce and cover, switch

unit to Slow Cook on Low for 12 hours..

6. To serve, shred pork directly in pot, either

with tongs or gloved hands, into bite-size

pieces. Remove bones and discard. Shred

meat well into sauce to incorporate.

Nutritional information per serving

(based on 12 servings):

Calories 521 (61% from fat) • carb. 17g • pro. 33g

• fat 35g • sat. fat 12g • chol. 134mg • sod. 855mg

• calc. 56mg • fiber 1g

Page 30

seed, mustard and sugar. Cover and set to

Slow Cook on Low for 12 hours.

2. At the end of slow cooking remove the

meat, set on a tray, and cover with foil.

Strain the liquid, discarding the solids.

Degrease the liquid and return to the

cooking pot.

3. Set on Brown/Sauté at 300°F. Add the

carrots, potatoes and cabbage. Simmer 25

to 30 minutes, or until vegetables are

tender and cooked through.

4. Thinly slice the meat and return to the

cooking pot with the vegetables to warm

through. Serve.

Nutritional information per serving

(based on 6 servings):

Calories 346 (44% from fat) • carb. 5g • pro. 14g

• fat 17g • sat. fat 5g • chol. 61mg • sod. 1498mg

• calc. 47mg • fiber 3g

Lemon Chicken

with Rosemary

By the end of the cooking time, the chicken

in this dish falls apart, making a light and

lemony dish that will soon be a favorite.

Settings: Brown/Sauté

Slow Cook

Makes 6 servings

1 teaspoon olive oil

6 bone-in chicken thighs, trimmed of

excess fat (about 1½ pounds)

1 teaspoon kosher salt, divided

¼ teaspoon freshly ground black

pepper

¼ cup unbleached, all-purpose flour

1 large onion, peeled, halved and

sliced

3 garlic cloves, peeled and finely

chopped

1 fresh rosemary sprig

¼ cup fresh lemon juice

½ cup chicken broth, low sodium

1 teaspoon lemon zest

6 thin slices lemon

chopped rosemary for garnish

(optional)

1. Put the oil into the cooking pot of the

Multicooker set to Brown/Sauté at 400°F.

2. Season the chicken thighs on both sides

with ½ teaspoon of salt and all of the

pepper. Dredge the chicken thighs in flour

to lightly coat.

3. Once unit has preheated, put the chicken,

skin side down, into the cooking pot. Brown

on both sides, about 10 minutes per side.

Remove and reserve.

4. Reduce heat to 350°F. Sauté onion and

garlic for 4 to 5 minutes until softened.

Stir in the rosemary sprig and remaining

½ teaspoon of salt. Add the lemon juice,

scraping up any brown bits that may remain

on the cooking surface with a wooden

spoon. Let juice come to a boil and reduce

by half, about 30 seconds. Add the chicken

broth and lemon zest and let come to

a boil.

5. Nestle the browned chicken thighs in the

onion mixture. Place lemon slices on top of

the chicken.

6. Switch unit to Slow Cook on Low for

5 hours. Cover and cook until thighs are

very tender.

7. When time has expired, unit will switch to

Keep Warm. Garnish with the chopped

rosemary if desired. Serve immediately in

shallow bowls with rice or mashed

potatoes.

Nutritional information per serving:

Calories 242 (57% from fat) • carb. 8g • pro. 18g

• fat 15g • sat. fat 4g • chol. 79mg • sod. 459mg

• calc. 22mg • fiber 1g

Pot Roast

This simple yet hearty dish will keep you

warm when the weather is cold.

Setting: Slow Cook

Makes about 4 to 6 servings

1 medium onion, peeled and sliced

1 leek, root end trimmed, washed well

and sliced

1 carrot, peeled and sliced

1 celery stalk, sliced

1 medium turnip (about 7 ounces)

cut in half and then into wedges

¾ cup beef broth

1 tablespoon red wine vinegar

1 chuck roast (about 2½ pounds)

½ teaspoon kosher salt

¼ teaspoon freshly ground black

pepper

Page 31

Chicken with Hot and

Sweet Peppers

The combination of hot and sweet peppers

with briny olives makes this dish

burst with flavor.

Settings: Brown/Sauté

Slow Cook

Makes 4 to 6 servings

6 bone-in chicken thighs, trimmed of

any excess fat*

½ teaspoon kosher salt

¼ teaspoon freshly ground black

pepper

1 teaspoon olive oil

2 Italian chicken or turkey sausages,

about 5 ounces total, cut into ½-inch

slices

1 small onion, peeled and finely

chopped

½ medium red bell pepper, finely

chopped

½ medium yellow or orange bell

pepper, finely chopped

2 tablespoons dry white wine

¾ cup chopped hot and sweet cherry

peppers (about 4 to 6 peppers)

¾ cup green Italian olives (about 10

large olives, such as Cerignola),

pitted and chopped

1. Season the chicken thighs on both sides

with salt and pepper.

2. Put the oil into the cooking pot of the

Multicooker set to Brown/Sauté at 400°F.

Once unit is preheated, put chicken pieces

into the cooking pot, skin side down. Brown

well, about 6 to 8 minutes per side.

Remove and reserve.

3. Add sausages and sauté until brown, about

3 to 4 minutes. Remove and reserve. You

should have about 1 tablespoon of fat in

the pan. Remove any excess.

4. Add onion and bell peppers to the cooking

pot. Sauté until soft, about 5 minutes.

5. Stir in white wine, scraping any brown bits

on bottom of pot with wooden spoon.

6. Put chicken pieces back into cooking pot,

along with the reserved sausage, cherry

peppers and olives.

7. Cover unit and switch to Slow Cook on Low

for 5 hours.

8. Once time has expired, unit will

automatically switch to Keep Warm.

*You can also substitute 2 boneless chicken

breasts and 2 whole chicken legs (for a total

of about 2 pounds) if you are breaking down

a whole chicken. The chicken carcass can

then be used to make the chicken stock on

page 6.

Nutritional information per serving

(based on 6 servings):

Calories 219 (10% from fat) • carb. 5g • pro. 29g

• fat 8g • sat. fat 1g • chol. 97mg • sod. 1002mg

• calc. 19mg • fiber 1g

Corned Beef with

Vegetables

While this dish is a quintessential part of

St. Patrick’s Day you will find that it is also

perfect for any winter meal.

Settings: Slow Cook

Brown/Sauté

Makes 4 to 6 servings

Slow Cooking:

1 onion, peeled and cut into

2-inch pieces

1 carrot, peeled and cut into 2-inch

pieces

1 celery stalk, cut into 2-inch pieces

1½ pounds corned beef, first cut (flat) (if

packaged with spices, discard

packet and rinse meat and dry)

1 bottle (12-ounces) lager-style beer

1 cup water (approximately)

1 tablespoon whole peppercorns

¼ teaspoon whole cloves

1½ teaspoons dill seed

2 tablespoons whole grain mustard

¼ cup packed dark brown sugar

Vegetables (to finish):

2 carrots, peeled and cut into 2-inch

pieces

¾ pound new potatoes, halved

¾ pound green cabbage, cut

lengthwise into 8 pieces

1. Put the onion, carrot and celery into the

cooking pot of the Multicooker. Lay the

beef on top and pour in the beer and

enough water (about 1 cup) so the liquid

comes ¾ of the way up the vegetables and

beef. Top with the peppercorns, cloves, dill

Page 32

Caldo Verde

This satisfying soup of Portuguese origin is

perfect on a cold winter evening.

Settings: Brown/Sauté

Slow Cook

Makes about 9 cups

½ teaspoon olive oil, plus more if

necessary

½ pound smoked Spanish chorizo, cut

in half lengthwise and then cut into

½-inch slices

1 small onion, peeled and finely

chopped

4 garlic cloves, peeled and crushed

½ pound kale, rough stems removed

and roughly chopped

1 pound Yukon Gold potatoes, cut into

1-inch pieces

1 teaspoon kosher salt

¼ teaspoon freshly ground black

pepper

6 cups chicken broth, low sodium

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

Multicooker set to Brown/Sauté at 400°F.

Once preheated, add the chorizo. Cook

until chorizo is browned on both sides,

about 8 minutes. You should have ½

tablespoon of oil remaining in the cooking

pot. If the pan is dry, add more olive oil. If

there is an excessive amount of oil,

carefully wipe out with a paper towel or

drain off in a separate container.

2. Stir in the onion and garlic and cook until

softened. Stir in the kale, potatoes, salt and

pepper and toss to evenly coat with the oil.

Finally stir in the chicken broth. Cover and

switch unit to Slow Cook on High for 4

hours.

3. When time has expired, unit will switch to

Keep Warm. Taste and adjust seasoning as

desired.

Nutritional information per cup:

Calories 202 (48% from fat) • carb.15g • pro. 11g

• fat 11g • sat. fat 4g • chol. 22mg • sod. 627mg

• calc. 47mg • fiber 1g

Entrées

Brisket of Beef

Also delicious with bottom round or chuck.

Settings: Slow Cook

Brown/Sauté

Makes 6 servings

1 large onion, peeled, halved and

sliced

1 garlic clove, peeled and smashed

1 medium carrot, peeled and cut into

1-inch rounds

1 medium celery stalk, cut into 1-inch

slices

2 sprigs fresh thyme

1 beef brisket (2 pounds), first cut

½ teaspoon kosher salt

½ teaspoon freshly ground black

pepper

½ cup red wine

½ cup beef stock, low sodium

¼ cup tomato paste

1. Put the onion, garlic, carrot, celery and

thyme in the cooking pot of the

Multicooker.

2. Season the brisket on both sides with the

salt and pepper. Place on top of the

vegetables. Stir the wine, stock and tomato

paste together in a large measuring cup;

pour over the seasoned beef.

3. Cover and set the unit to Slow Cook on

Low for 12 hours.

To serve, remove the brisket and allow to

cool (keep the sauce and vegetables on

Keep Warm). When the brisket is cool,

thinly slice and return to the pot with sauce

and veget

ables. Switch to Brown/Sauté at

350°F and allow to cook until the brisket

is warmed through and then switch back

to Warm or Slow Cook for serving.

Nutritional information per serving

Calories 303 (42% from fat) • carb. 9g • pro. 32g

• fat 14g • sat. fat 5g • chol. 101mg • sod. 400mg

• calc. 42mg • fiber 2g

Page 33

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 8 cups

¼ teaspoon vegetable oil

¾ pound andouille sausage or chorizo,

cut into ½-inch dice

½ stick (¼ cup) unsalted butter

¼ cup plus 2 tablespoons unbleached,

all-purpose flour

1 small onion, peeled and finely

chopped

2 medium celery stalks, finely

chopped

1 medium green pepper, finely

chopped

2 garlic cloves, peeled and finely

chopped

¼ cup dry white wine

1 tablespoon Creole seasoning

½ teaspoon kosher salt

1 can (14.5 ounces) diced tomatoes,

drained

1 bay leaf

5 cups shrimp stock* (see page 6)

8 ounces okra, cut into ¼-inch rounds,

fresh or frozen

1 pound medium shrimp, peeled,

deveined and rinsed

1. Put the oil into the cooking pot of the

Multicooker set to Brown/Sauté at 400°F.

Once preheated, add the sausage in two

batches and cook until browned all over,

about 10 minutes. Remove and reserve the

sausage. Carefully remove the pot and pour

off the grease into a separate container.

Return the pot to the base.

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

Once butter has melted, stir the flour into

the butter with a wooden spoon so that the

mixture comes together – this is called a

roux. Continue stirring roux until it is

smooth and resembles the color of peanut

butter, approximately 15 to 20 minutes. It is

important to keep a close eye during this

step as the roux could burn if it is not

frequently stirred.

3. Once the roux has reached the appropriate

color, raise temperature to 325°F. Stir in the

onion and celery; sauté for about 5

minutes. Stir in the green pepper and garlic

and continue to cook for another 5 minutes.

Stir in the white wine and scrape any brown

bits that may have accumulated in the

bottom of the cooking pot. Stir in Creole

seasoning and salt and cook for 1 minute.

Stir in tomatoes and bay leaf. Using a

nonstick whisk, slowly add in the shrimp

stock and whisk until all ingredients are

incorporated.

4. Return the sausage to the pot, cover and

switch unit to Slow Cook on Low for 4

hours. Once unit switches to Keep Warm,

stir in the okra and switch to Brown/Sauté

at 300°F. Simmer for 30 minutes to thicken.

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.

Serve in shallow bowls over rice.

*Shrimp stock is a key ingredient for this dish,

and is easy to make with the shells from the

shrimp used in the recipe. However, if

necessary, vegetable broth can be substituted.

Nutritional information per serving (1 cup):

Calories 373 (57% from fat) • carb. 13g • pro. 25g

• fat 23g • sat. fat 10g • chol. 169mg • sod. 1619mg

• calc. 102mg • fiber 2g

Page 34

Super Chili

Don’t be intimidated by the amount

of chili powder in this recipe; most store-

bought varieties lean on the side of mild.

Spice lovers can turn up the heat by

increasing the cayenne or stirring in

some puréed chipotle chiles.

Settings: Brown/Sauté

Slow Cook

Makes about 6 cups

1¾ pounds ground beef (chuck works

well)

1 teaspoon vegetable oil

1 small onion, peeled and finely

chopped

1 jalapeño, seeded and finely chopped

1 medium red pepper, cut into ¼-inch

dice

4 garlic cloves, peeled and finely

chopped

⁄3 cup chili powder

2 teaspoons dried oregano

2 teaspoons kosher salt

¼ teaspoon cayenne pepper

1 can (14.5 ounces) crushed tomatoes

1 can (14.5 ounces) diced tomatoes,

drained

1. Set the Multicooker to Brown/Sauté at

400°F. Once preheated, add the ground

beef in two batches and break apart with a

wooden spoon. Cook until meat is browned

and completely cooked through. Remove

and reserve meat. Carefully remove pot

from the unit and drain out all of the fat.

Return pot to the base.

2. Add the teaspoon of vegetable oil to the

cooking pot and set to Brown/Sauté at

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

red pepper and garlic. Stir together and

sauté until soft and fragrant, about 5 to 8

minutes. Return the cooked beef to the pot.

Stir in the chili powder, oregano, salt and

cayenne.

3. Add the crushed and diced tomatoes and

stir well. Cover and switch the unit to Slow

Cook on Low for 6 hours. When unit

switches to Keep Warm, degrease the chili

by either skimming any excess fat with a

ladle or by gently blotting the surface with a

paper towel.

4. Taste and adjust seasoning accordingly.

Leave on Keep Warm until ready to serve.

Note: For a heartier chili, stir in one can (15.5

ounces) of drained and rinsed red kidney

beans during the last hour of cooking.

Nutritional information per serving (1 cup):

Calories 332 (50% from fat) • carb. 13g • pro. 29g

• fat 19g • sat. fat 7g • chol. 82mg • sod. 989mg

• calc. 79mg • fiber 5g

Moroccan Lamb Stew

The North African spices complement

this stew nicely.

Setting: Slow Cook

Makes 8 cups

2 pounds lamb shoulder, cut into

1-inch pieces

1 large onion, peeled and sliced

3 medium carrots, peeled and cut into

¼-inch rounds

1 ½-inch piece ginger, peeled and

finely chopped (about 1½ teaspoons)

3 garlic cloves, peeled and chopped

1 cinnamon stick

1 teaspoon ground cumin

¾ teaspoon kosher salt

¼ teaspoon freshly ground black

pepper

½ teaspoon ground coriander

⁄8 teaspoon cayenne pepper

½ teaspoon ground allspice

pinch saffron

pinch ground cloves

8 ounces dried, pitted prunes

1 can (15-ounces) chickpeas, drained

and rinsed

2 tablespoons tomato paste

2 cups beef or chicken stock

1. Put all ingredients together into the pot of

the Multicooker. Stir together to coat all

ingredients well.

2. Cover and switch unit to Slow Cook on Low

for 16 hours.

3. Once unit switches to Keep Warm, taste

and adjust seasoning accordingly.

Note: If you have time, you can brown the

lamb prior to slow cooking. Do this in Brown/

Sauté at 400˚F prior to the first step.

Nutritional information per serving (1 cup):

Calories 313 (20% from fat) • carb. 35g • pro. 28g

• fat 7g • sat. fat 2g • chol. 73mg • sod. 347mg

• calc. 82mg • fiber 6g

Page 35

Beef Stew

This beef stew is one of the simplest you will

ever find. Just combine the ingredients and

let the multicooker do the rest.

Setting: Slow Cook

Makes about 5 cups

1¼ to 1½ pounds beef chuck, cut into

1- to 2-inch cubes

1 teaspoon kosher salt

¼ teaspoon freshly ground black

pepper

1 small onion, peeled and finely

chopped

1 medium carrot, peeled and cut

into ½-inch rounds

1 small celery stalk, thinly sliced

4 small new white or red potatoes,

quartered

4 garlic cloves, peeled

4 ounces cremini (baby bella)

mushrooms, halved or quartered

teaspoon dried herbes de Provence

1 bay leaf

½ cup dry red wine

¼ cup tomato paste

1½ cups beef stock, low sodium

1½ tablespoons cornstarch

1 cup green peas, fresh or frozen

3 tablespoons chopped fresh Italian

parsley, for garnish

1. Put all ingredients except for the

cornstarch, peas and parsley into the

cooking pot of the Multicooker.

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

3. Once the unit switches to Keep Warm,

transfer 1 tablespoon of the stew liquid to a

small measuring cup or ramekin. Stir in the

cornstarch to make a slurry. Switch the unit

to Brown/Sauté at 350°F to bring the stew

to a boil. Stir in the slurry and allow to cook

for about 1 to 2 minutes to thicken the

stew. Stir in the peas and parsley and

switch to Keep Warm (on Slow Cook) for

serving.

4. Taste and adjust seasoning accordingly.

Note: If you have time, you can brown the

beef prior to slow cooking. Do this on Brown/

Sauté at 400˚F prior to the first step.

Nutritional information per serving (1 cup):

Calories 241 (19% from fat) • carb. 16g • pro. 29g

• fat 5g • sat. fat 2g • chol. 73mg • sod. 762mg

• calc. 42mg • fiber 3g

Spinach Dal

A traditional Indian dish based on lentils.

Each version is different, depending on

ingredients and spices used. This one adds

spinach at the end for some color

and extra nutrients.

Settings: Brown/Sauté

Slow Cook

Makes about 6 cups

1 tablespoon ghee* or unsalted butter

¼ teaspoon ground turmeric

½ teaspoon ground cumin

1 teaspoon garam masala**

1 ½-inch piece of ginger, peeled and

finely chopped

1 small onion, peeled and chopped

½ jalapeño, seeded and finely chopped

2 garlic cloves, peeled and finely

chopped

1 teaspoon kosher salt

2 cups red lentils

1 large dried chile, left whole

4 cups water

5 ounce fresh spinach (about 1 small,

standard) container

1. Put the ghee into the cooking pot of the

Multicooker set to Brown/Sauté at 350°F.

Once ghee melts, add the turmeric, cumin

and garam masala. Sauté spices until

fragrant, about 2 to 3 minutes. Add ginger,

onion, jalapeño and garlic to the pot and

sauté vegetables until soft and fragrant, an

additional 2 to 3 minutes.

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

pot; cover and switch the unit to Slow Cook

on Low for 2 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 and gourmet

and natural food shops.

**An Indian blend of spices that can be

purchased in Indian markets and gourmet

and natural food shops.

Nutritional information per serving (1 cup):

Calories 265 (11% from fat) • carb. 41g • pro. 19g

• fat 3g • sat. fat 1g • chol. 5mg • sod. 414mg

• calc. 65mg • fiber 11g

Page 36

Chicken Noodle Soup

This soothing soup is chock full of

good-for-you chicken and veggies.

Setting: Slow Cook

Makes about 10 cups

1 medium onion, peeled and finely

chopped

3 medium carrots, peeled and sliced

into ¼-inch rounds

2 celery stalks, cut into ¼-inch dice

1 bone-in, skinless chicken breast*

1 bone-in, skinless chicken leg

1½ teaspoons kosher salt, divided

¼ teaspoon freshly ground black

pepper

1 handful fresh Italian parsley

1 sprig fresh thyme leaves

6 cups chicken stock

1 cup dried egg noodles

½ cup frozen peas

1. Put the onion, carrots, celery, chicken

parts, 1 teaspoon salt, pepper, parsley,

thyme and stock into the cooking pot of the

Multicooker.

2. Cover and set unit to Slow Cook on High

for 5 hours. Once unit switches to Keep

Warm, remove the chicken from the pot and

then switch unit back to Slow Cook on High

to bring soup to a heavy simmer.

3. Allow the parts to cool and remove and

discard all bones; shred or chop the meat

and put back into the pot. Once the soup is

simmering, add the noodles and remaining

salt. Simmer until the noodles are cooked

through, according to package instructions.

Once the noodles are cooked, stir in the

peas.

4. Switch unit to Keep Warm until serving.

*If desired, substitute 2 cups shredded, roast

chicken instead of cooking the chicken parts.

Nutritional information per serving (1 cup):

Calories 102 (20% from fat) • carb. 9g • pro. 11g

• fat 2g • sat. fat 1g • chol. 34mg • sod. 314mg

• calc.35mg • fiber 2g

Mushroom Barley Soup

A bowl of this deeply satisfying soup plus a

slice of crusty French bread makes the

perfect winter meal.

Settings: Brown/Sauté

Slow Cook

Makes about 9 cups

2 tablespoons unsalted butter

1 medium leek, root end trimmed,

washed well and finely chopped

1 medium onion, peeled and finely

chopped

2 medium carrots, peeled and finely

chopped

1 pound mixed mushrooms, sliced

4 garlic cloves, peeled and finely

chopped

2 teaspoons kosher salt

1 teaspoon fresh thyme leaves

1 bay leaf

⁄3 cup sherry

½ cup pearl barley

6 cups vegetable stock

½ teaspoon freshly ground black

pepper

1 tablespoon chopped fresh Italian

parsley

1 teaspoon fresh lemon juice

1. Put the butter into the cooking pot of the

Multicooker set to Brown/Sauté at 375°F.

Once melted, stir in the leek, onion and

carrots. Sauté until vegetables are soft and

fragrant, about 5 to 8 minutes. Stir in the

mushrooms, garlic, salt, thyme and bay

leaf. Cook until mushrooms release most of

their moisture and have cooked down

considerably, up to 10 minutes. Add sherry

to the pot and cook until almost completely

reduced.

2. Add the barley, stock and pepper. Cover

and switch the unit to Slow Cook on High

for 3½ hours.

3. Once unit switches to Keep Warm and right

before serving, stir in fresh parsley and

lemon juice.

4. Taste and adjust seasoning as desired.

Nutritional information per serving (1 cup):

Calories 119 (21% from fat) • carb. 19g • pro. 3g

• fat 3g • sat. fat 2g • chol. 7mg • sod. 892mg

• calc. 29mg • fiber 3g

Page 37

Bolognese

This Italian sauce is a classic. The longer it

can simmer in the Multicooker the better

the flavors will be.

Settings: Brown/Sauté

Slow Cook

Makes 6 cups

1 tablespoon olive oil

1 tablespoon unsalted butter

1 medium onion, peeled and finely

chopped

1 medium carrot, peeled and finely

chopped

1 medium celery stalk, finely chopped

4 garlic cloves peeled and finely

chopped

½ pound ground beef (96% lean)

½ pound ground veal

½ pound sweet Italian sausage,

casings removed (about 3 links)

1 teaspoon kosher salt, divided

1 cup whole milk

¾ cup dry white wine

½ teaspoon freshly ground black

pepper

1 can (28 ounces) whole peeled

tomatoes, roughly chopped,

with juice

1. Put the oil and butter into the cooking pot

of the Multicooker set to Brown/Sauté at

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

chopped vegetables including garlic. Sauté

vegetables until soft and fragrant, about 5

to 6 minutes, stirring occasionally. Stir in the

ground meats, including sausage, in two to

three batches, and ½ teaspoon of salt.

Cook until completely browned, breaking up

meat with a wooden spoon as it cooks.

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

Simmer until the milk is completely

evaporated. Add the wine and simmer until

liquid has completely evaporated. Add the

remaining salt, pepper and tomatoes to the

cooking pot. Stir ingredients together well.

3. Cover and switch to Slow Cook on Low for

6 hours.

4. Once unit switches to Keep Warm, use

sauce immediately or cool to store in the

refrigerator or freezer.

* Sauce will keep up to five days in the

refrigerator or three months in the freezer.

Nutritional information per serving (½ cup):

Calories 144 (42% from fat) • carb. 6g • pro. 12g

• fat 7g • sat. fat 3g • chol. 38mg • sod. 487mg

• calc. 53mg • fiber 1g

Soups & Stews

Rustic Tomato Soup

Sautéing the vegetables gives this soup

a rich, sweet flavor.

Settings: Brown/Sauté

Slow Cook

Makes about 8 cups

1 tablespoon olive oil

2 garlic cloves, peeled and smashed

1 medium onion, peeled and chopped

1 medium carrot, peeled and sliced

1 celery stalk, chopped

1 teaspoon kosher salt, divided

¾ teaspoon freshly ground black

pepper, divided

2 pounds plum tomatoes, chopped

2 teaspoons dried basil

1 teaspoon marjoram

6 sun-dried tomatoes

¼ teaspoon baking soda

4 cups vegetable stock

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

Multicooker set to Brown/Sauté at 350°F.

Once preheated, add garlic, onion, carrot,

celery and a pinch each of the salt and

pepper. Sauté until soft and golden, about 8

to 10 minutes, stirring occasionally.

2. Add remaining ingredients and stir to

combine. Cover and switch to Slow Cook

on Low for 4 hours.

3. Once unit switches to Keep Warm, blend to

finish the soup. Add soup to a blender in

batches, blending until smooth. Taste and

adjust seasoning as desired.

Nutritional information per serving (1 cup):

Calories 86 (22% from fat) • carb.16g • pro. 3g

• fat 2g • sat. fat 0g • chol. 0mg • sod. 432mg

• calc. 63mg • fiber 4g

Page 38

Rich Veggie Stock

This stock makes a delicious base for

all soups and sauces.

Setting: Slow Cook

Makes about 8 cups

1 large onion, peeled and cut into

eighths

1 large leek, root end trimmed,

washed well and cut into 2-inch

pieces

1 small parsnip, peeled and cut into

2-inch pieces

1 plum tomato, cut into quarters

2 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 small sprig fresh thyme

1 large garlic clove, peeled and

crushed

½ teaspoon black peppercorns

8 cups water

1. Put all ingredients into the cooking pot of

the Multicooker.

2. Cover and set to Slow Cook on Simmer

for 10 hours.

3. Once unit switches to Keep Warm, strain

stock, discarding solids. Use immediately

or cool and store in the refrigerator or

freezer.*

* Stock will keep up to one week in the

refrigerator or two months in the freezer.

Nutritional information per serving (½ cup):

Calories 27 (5% from fat) • carb. 6g • pro. 1g

• fat 0g • sat. fat 0g • chol. 0mg • sod. 23mg

• calc. 29mg • fiber 2g

Garden Vegetable

Sauce

This versatile sauce freezes well, so you can

always have some on hand.

Settings: Brown/Sauté

Slow Cook

Makes about 8 cups

1 tablespoon olive oil

1 medium onion, peeled and cut into

½-inch pieces

2 medium carrots, peeled and cut into

½-inch pieces

1 cup ½-inch cubed eggplant (not

peeled)

1 medium celery stalk, cut into ½-inch

pieces

2 garlic cloves, peeled and smashed

1½ teaspoons 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

4 cans (15.5-ounces, each) diced

tomatoes, strained, reserving 1 cup

of the juice

1 tablespoon tomato paste

¼ teaspoon freshly ground black

pepper

2 tablespoons granulated sugar

1. Put the oil into the cooking pot of the

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

Once preheated, add the onion, carrots,

eggplant, celery, garlic and ½ teaspoon of

the salt. Sauté ingredients until softened,

about 8 to 10 minutes.

2. Add the oregano, basil, red peppers and

wine. Cook until the wine is reduced by at

least half. Add tomatoes with the 1 cup of

reserved juice, tomato paste, remaining

salt, pepper and sugar. Bring to a boil,

cover and switch to Slow Cook on Low for

3 hours.

3. Once the 3 hours expire, the unit will

automatically switch to Keep Warm.

If you want to serve as a more ragout-style

sauce, you can serve as is over thick cut

noodles. If you want a smoother sauce,

transfer to a blender in batches, and blend

to desired consistency.

Nutritional information per serving (½ cup):

Calories 52 (15% from fat) • carb. 9g • pro. 1g

• fat 1g • sat. fat 0g • chol. 0mg • sod. 440mg

• calc. 27mg • fiber 2g

Page 39

Stocks & Sauces

Easy Chicken Stock

A kitchen staple. Use this in any of our

recipes that call for stock.

Setting: Slow Cook

Makes about 8 cups

1 chicken carcass (from a 3 to

4-pound chicken*)

1 medium to large onion, peeled and

cut into eighths

1 medium carrot, peeled and cut into

2-inch pieces

1 medium celery stalk, cut into 2-inch

pieces

1 small leek, root end trimmed,

washed well and cut into 2-inch

pieces

1 sprig fresh thyme

1 bay leaf

½ teaspoon black peppercorns

8 cups water

1. Put all ingredients into the cooking pot of

the Multicooker.

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

hours.

3. Once unit switches to Keep Warm, strain

stock, discarding the carcass and

vegetables. Use immediately or cool to

store in the refrigerator or freezer.**

* Although a raw chicken will produce a more

flavorful stock, your leftover roasted chicken

carcass can also be used.

** Stock will keep up to one week in the

refrigerator or two months in the freezer.

Nutritional information per serving (½ cup):

Calories 17 (21% from fat) • carb. 2g • pro. 1g

• fat 0g • sat. fat 0g • chol. 5mg • sod. 16mg

• calc. 13mg • fiber 0g

Shrimp Stock

An easy-to-make stock – this is an essential

ingredient in our gumbo on page 12.

Settings: Brown/Sauté

Slow Cook

Makes about 8 cups

1 pound shrimp (about 25 medium

shrimp)

1 teaspoon olive oil

1 medium onion, peeled and roughly

chopped

1 medium celery stalk, cut into 1-inch

pieces

1 garlic clove, peeled and smashed

¼ cup dry white wine

1 bay leaf

8 cups water

1. Peel shrimp. Reserve shells. Wrap shrimp

and reserve for a separate use, for

example: Shrimp & Chorizo Gumbo, page

12, or Paella, page 17.

2. Set the Multicooker to Brown/Sauté at

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

the shrimp shells and stir until they turn

bright pink, about 2 minutes. Stir in the

onion, celery and garlic and continue to

cook for a few minutes until vegetables are

fragrant. Add the white wine and stir until

completely reduced. Stir in the bay leaf and

water and let come to just a boil.

3. Cover and switch to Slow Cook on Low for

4 hours.

4. Once unit switches to Keep Warm, strain

stock, discarding the solids.

Use immediately or cool to store in

refrigerator or freezer.*

* Shrimp stock will keep up to three days in

the refrigerator or two months in the freezer.

Nutritional information per serving (½ cup):

Calories 29 (19% from fat) • carb. 1g • pro. 4g

• fat 1g • sat. fat 0g • chol. 36mg • sod. 168mg

• calc. 22mg • fiber 0g

Page 40

covered with plastic so as not to dry out.

When you are close to finishing the

dumplings, set the unit to Steam for

20 minutes.

6. When the unit is ready, add the dumplings

to the rack and cover. (This may need to be

done in two batches.) Serve immediately.

Nutritional information per dumpling:

Calories 20 (20% from fat) • carb. 3g • pro. 1g

• fat 0g • sat. fat 0g • chol. 0mg • sod. 39mg

• calc. 3mg • fiber 0g

Turkey Swedish

Meatballs

What was old is new and popular again, and

that is true with this classic dish. These are

sure to please everyone, Swedes and

non-Swedes alike.

Setting: Brown/Sauté

Makes about 60 meatballs

¼ cup milk (whole or reduced fat)

1 slice sandwich bread, torn into

1-inch pieces

1 small celery stalk, finely chopped

1 pound ground turkey

1 small onion, peeled and finely

chopped

¾ teaspoon kosher salt

¼ teaspoon ground white pepper

½ teaspoon baking powder

¼ teaspoon ground allspice

1 pinch ground nutmeg

1 large egg, lightly beaten

3½ tablespoons unsalted butter, divided

3 tablespoons unbleached,

all-purpose flour

4 cups chicken broth, low sodium

⁄3 cup sour cream or crème fraîche

1. Put the milk into a large liquid measuring

cup and add the bread. Let soak.

2. While the bread is soaking, combine the

celery, turkey, onion, salt, pepper, baking

powder, spices and egg in a large mixing

bowl. Squeeze the milk out of the bread

and add the bread (discarding the milk) to

the turkey mixture. With clean or gloved

hands, gently mix together until fully

combined. Do not over-mix or the meatballs

will be tough. Using a small ice cream

scoop, form into 1-inch meatballs (about 1

tablespoon of mixture per ball).

3. Put ½ tablespoon of the butter into the

cooking pot of the Multicooker set to

Brown/Sauté at 375˚F. Once the butter

melts and is hot and foamy, add the

meatballs in about four batches, turning the

meatballs every minute

or two until browned or all sides. Remove,

reserve and repeat with remaining

meatballs. Once all are browned, remove

and reserve together.

5. Add the remaining butter to the cooking

pot. Once it is melted and foamy, stir in the

flour. Stirring constantly with a wooden

spoon, cook until the butter/flour mixture is

lightly browned. Slowly stir in the broth.

Bring to a boil and cook until thickened,

about 10 minutes. Reduce heat to 300°F

and stir in the sour cream.

6. Put all of the meatballs into the cooking pot

with the gravy. Raise heat to 350°F and

bring to a boil. Boil for about 10 minutes to

coat the meatballs with the thickened gravy.

7. Serve immediately or reduce heat to 200°F

and keep covered until ready

to serve.

Nutritional information per meatball:

Calories 26 (57% from fat) • carb. 1g • pro. 2g

• fat 2g • sat. fat 1g • chol. 11mg • sod. 49mg

• calc. 7mg • fiber 0g

Page 41

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 nice crusty bread and a favorite

bottle of wine. Your guests will love you.

Setting: Brown/Sauté

Makes 8 appetizer servings

24 ounces smoked chicken or turkey

sausage, cut on the diagonal into

½-inch slices

1 teaspoon olive oil

1 medium onion peeled, cut into

½-inch pieces

1½ cups dry white wine

¼ cup Dijon mustard

1 tablespoon chopped fresh parsley,

for garnish

1. Set the Multicooker to Brown/Sauté at

400°F. Cooking in three to four batches (you

don’t want to overcrowd the pot or the

sausage will not brown well), add sausage

to the cooking pot, cooking each batch,

until sausage is nicely browned (about 4 to

5 minutes per batch).

2. Once the sausages are browned, return all

to the pot and reduce the heat to 350°F.

Add the oil. Add the onions and cook 10 to

12 minutes, stirring occasionally, or until

softened and translucent.

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

wine. Bring the wine to a boil and cook until

reduced by about two thirds, stirring

occasionally.

4. Finally, reduce the heat to 300°F and stir in

the Dijon. Simmer, uncovered, until

sausages are completely coated and sauce

is slightly thickened, about 2 minutes.

5. Garnish with parsley and serve.

Nutritional information per serving:

Calories 189 (38% from fat) • carb. 8g • pro.13g

• fat 8g • sat. fat 0g • chol. 45mg • sod. 963mg

• calc. 26mg • fiber 1g

Vegetable Dumplings

Serve these healthy homemade dumplings

alongside a soy dipping sauce for a fun

hors d’oeuvre.

Settings: Brown/Sauté

Steam

Makes 16 dumplings

1 teaspoon grapeseed oil

3 ounces shiitake mushrooms, diced

¼ cup shredded carrot

¼ cup diced red bell pepper

¼ cup shredded napa cabbage

1½ teaspoons finely chopped scallion

1 teaspoon finely chopped ginger

1½ teaspoons soy sauce, reduced

sodium, plus more for serving

1 teaspoon toasted sesame oil

½ teaspoon fish sauce

¾ teaspoon rice vinegar

nonstick cooking spray

16 wonton wrappers

1 quart water for steaming, plus more

for assembling dumplings

1. Put the oil into the cooking pot of the

Multicooker set to Brown/Sauté at 400°F.

Add the mushrooms, carrot, pepper and

cabbage and cook for 1 to 1½ minutes to

soften slightly.

2. Stir in the scallion and ginger and cook until

fragrant, 30 seconds. Add the soy sauce,

sesame oil, fish sauce and vinegar and

cook about 1 minute longer, until liquid is

absorbed. Transfer filling to a bowl and set

aside to cool slightly.

3. Carefully clean out cooking pot and return

to base of unit. Lightly coat the steaming

rack with nonstick cooking spray and put 1

quart of water into the cooking pot of the

Multicooker fitted with the rack.

4. Set up your work station with a small bowl

of water and a pastry brush, large plate or

cutting board, wonton wrappers, and

wonton filling. Working with 3 to 6 wonton

wrappers at a time, place 1 heaping

teaspoon of filling in the middle of each

wrapper. Brush the edges of the wrappers

with water and bring two opposite corners

up, making a triangle. Crimp all edges like

a pleat and pinch to seal, using more water

if needed.

5. Repeat with the remaining wonton

wrappers. Keep the prepared dumplings

Page 42

Breakfast & Starters

Spinach & Gruyère

Breakfast Strata

This is a delicious dish to have at brunch

for a crowd. The flavors are rich and it takes

only a few steps to complete.

Settings: Brown/Sauté

Slow Cook

Makes twelve 1-cup servings

1½ teaspoons olive oil

1 garlic clove, peeled and finely

chopped

1 small onion, peeled and chopped

1 teaspoon kosher salt, divided

8 large eggs

1 cup heavy cream

1 cup whole milk

¼ teaspoon freshly ground black

pepper

¼ teaspoon ground nutmeg

1 teaspoon dried mustard powder

1 loaf (1 pound) challah bread, cut into

1-inch cubes

4 ounces baby spinach

6 ounces Gruyère, shredded

1. Put the oil into the cooking pot of the

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

Once preheated, add the garlic, onion and

a pinch of the salt. Sauté until golden and

fragrant, about 3 to 4 minutes. Meanwhile,

in a large bowl combine the eggs, cream,

milk, pepper, remaining salt, nutmeg, and

mustard powder. Whisk well to combine.

Add the bread cubes, spinach and cheese.

Mix well to fully coat.

2. Add the soaked bread cubes to the pot and

stir once more to incorporate the onion and

garlic. Cover and switch from Brown/Sauté

to Slow Cook set on Low for 3½ hours.

3. Once time has expired, the unit will

automatically switch to Keep Warm.

This is best served immediately.

Nutritional information per serving:

Calories 331 (55% from fat) • carb. 22g • pro. 14g

• fat 20g • sat. fat 10g • chol. 206mg • sod. 500mg

• calc. 254mg • fiber 1g

Maple Cinnamon

Oatmeal

Milk gives the oatmeal a creamy consistency.

Water, however, can easily be substituted,

should you prefer.

Setting: Slow Cook

Makes six 1-cup servings

1½ cups steel cut oats

3 cups water

3 cups milk (may use whole or

reduced fat), divided

2 tablespoons pure maple syrup

1 cinnamon stick

½ teaspoon kosher salt

pinch ground nutmeg

½ cup raisins or other dried fruit (for

larger dried fruit varieties, chop into

bite-size pieces)

1. Put the oats, water, 1½ cups of milk, maple

syrup, cinnamon stick, salt, nutmeg and

dried fruit into the cooking pot of the

Multicooker.

2. Cover and set to Slow Cook on Low for

2½ hours.

3. Once unit switches to Keep Warm,

stir the remaining milk into oatmeal.

Remove cinnamon stick and serve

immediately.

Nutritional information per serving:

Calories 277 (21% from fat) • carb. 46g • pro. 9g

• fat 7g • sat. fat 3g • chol. 18mg • sod. 258mg

• calc. 160mg • fiber 5g

Page 43

RECIPES

Breakfast & Starters

Spinach & Gruyère

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

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

Sausage Bites in Mustard

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

Vegetable Dumplings . . . . . . . . . . . . . . . . . 4

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

Stocks & Sauces

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

Shrimp Stock . . . . . . . . . . . . . . . . . . . . . . . 6

Rich Veggie Stock. . . . . . . . . . . . . . . . . . . . 7

Garden Vegetable Sauce . . . . . . . . . . . . . . 7

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

Soups & Stews

Rustic Tomato Soup . . . . . . . . . . . . . . . . . . 8

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

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

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

Spinach Dal . . . . . . . . . . . . . . . . . . . . . . . 10

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

Moroccan Lamb Stew. . . . . . . . . . . . . . . . 11

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

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

Entrées

Brisket of Beef . . . . . . . . . . . . . . . . . . . . . 13

Chicken with Hot and

Sweet Peppers . . . . . . . . . . . . . . . . . . . . . 14

Corned Beef with Vegetables . . . . . . . . . . 14

Lemon Chicken with Rosemary . . . . . . . . 15

Pot Roast . . . . . . . . . . . . . . . . . . . . . . . . . 15

Pulled Pork . . . . . . . . . . . . . . . . . . . . . . . . 16

Paella . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17

Chicken & Vegetable Stir-Fry . . . . . . . . . . 18

Primavera Shrimp Sauté . . . . . . . . . . . . . . 18

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

Guinness-Braised Short Ribs . . . . . . . . . . 20

Wild Mushroom Sauté. . . . . . . . . . . . . . . . 20

Asian-Style Steamed Salmon . . . . . . . . . . 21

Poached Chicken with

Two Sauces. . . . . . . . . . . . . . . . . . . . . . . . 21

Tofu with Soy-Ginger

Vegetables . . . . . . . . . . . . . . . . . . . . . . . . 22

Roasted Red Pepper Sauce . . . . . . . . . . . 22

Steamed Sole with Fennel

and Leeks . . . . . . . . . . . . . . . . . . . . . . . . . 23

Sides

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

Broccoli Rabe with Sausage . . . . . . . . . . . 24

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

Macaroni & Cheese. . . . . . . . . . . . . . . . . . 25

Sautéed Red Potatoes . . . . . . . . . . . . . . . 25

Steamed Artichokes . . . . . . . . . . . . . . . . . 26

Brown Rice Risotto . . . . . . . . . . . . . . . . . . 26

Desserts

Applesauce . . . . . . . . . . . . . . . . . . . . . . . . 27

Apple Butter . . . . . . . . . . . . . . . . . . . . . . . 27

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

Dulce de Leche Bread Pudding . . . . . . . . 28

Poached Pears . . . . . . . . . . . . . . . . . . . . . 29

Fruit Crisp . . . . . . . . . . . . . . . . . . . . . . . . . 29

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

Blueberry Jam. . . . . . . . . . . . . . . . . . . . . . 30

= On the lighter side

Page 44

Cook Central

3-in-1 Multicooker

MSC-400

Instruction

Booklet

Reverse Side

Recipe Booklet

Page 45

MSC400 Manual IB-11690(1.0) BOOK LEP0046IB-1-1

Operator : Kelvin

PDF version :

Hugo Code :

Color Series:

IB-11690

216x140mm Saddle Stitched 44 pp

4C(CMYK)+1C(BK) 1C(BK)

Version no :

Fold Size

Coating: Color (Cover): (Inside):

Date: NOV-15-2012

Co-ordinator:

120gsm gloss artpaer

Gloss varnishing in cover

Material (Cover):

157gsm matt artpaper

Non

Hugo Description

(Inside):

Remark:

Quality request (1)

Linda Ouyang

Cuisinart Cook Central MSC-400 Instruction Booklet

Specifications and Main Features

Frequently Asked Questions

User Manual