Cuisinart MSC-400 User Manual

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INSTRUCTION BOOKLET

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Cook Central® 3-in-1 Multicooker

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

MSC-400

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.

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

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.

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.

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.

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.

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.

SETTING GUIDELINES RECIPES

Use this setting when

High

Low

Simmer

Warm

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

should reach 140°F within 3 hours.

*Results may vary

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

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

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

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

Soups,

casseroles,

puddings,

stewed fruits

Braised foods,

roasts, stews,

ribs, shanks,

chops, less

tender cuts of

meat, soups

Soups, stews,

stocks

----

TEMP

212˚F

(100˚C)

200˚F (93˚C)

185˚F (85˚C)

165˚F (74˚C)

TIMER

Programmable

up to 24 hours,

then 8 hours (Warm)

Programmable

up to 24 hours,

then 8 hours (Warm)

Programmable

up to 24 hours,

then 8 hours (Warm)

Default is 8 hours.

or Programmable

up to 24 hours

Suggested Cuts of Meat for Slow Cooking

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

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

Asparagus

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

Carrots, baby 8 ounces

Cauliflower 8 ounces

Corn 2–3 small ears

Green Beans 4 ounces

Peas, snow 2 ounces

Potatoes, new and gold 1 pound

Potatoes, sweet 8 ounces

Squash, summer/zucchini 8 ounces

Chicken

Shrimp 8 ounces

Fin Fish

(salmon, swordfish, etc.)

6 small/

4 medium

8 ounces trimmed 4–7 minutes

2 medium breast (8 to 10 ounces each)

1 pound

trimmed –

see recipe page 26

whole 10–12 minutes

1– 2-inch florets 7–9 minutes

husked

trimmed 8–10 minutes

trimmed 4 minutes

halved

½-inch slices 8–12 minutes

½-inch rounds 5–8 minutes

whole

peeled & deveined 4–5 minutes

cut into portion sizes 8–12 minutes

20–25 minutes

10–12 minutes

15–20 minutes

18–20 minutes (depending on

thickness)

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.

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

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.

Troubleshooting Chart

Subject Question Answer/Solution

Why won’t my unit turn on?

Power

Why is my unit turning itself off?

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

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.

Customer Service at 1-800-726-0190.

Error Code

Programming

Cooking

Cleaning

Err

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

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

When should I brown my meat before slow cooking?

Which position should the rack be in for steaming?

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

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

Can I put my unit in the dishwasher?

The pot is nonstick – why is food sticking?

Food residue is sticking to the cooking pot surface. How do I clean it without damaging it?

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

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.

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.

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.

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

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

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

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

onto it, making it difficult to remove. If food has burned on, fill pot with warm soapy water and allow

to soak before cleaning. If scouring is necessary, use a nonabrasive cleanser or liquid detergent with a nylon pad or brush.

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

WARRANTY

Limited Three-Year Warranty

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

Cook

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

NOTES31NOTES

• calc. 1mg • fiber 0g

• fat 0g • sat. fat 0g • chol. 0mg • sod. 11mg Calories 37 (1% from fat) • carb. 9g • pro. 0g

Nutritional information per serving (2 tablespoons):

up to 2 weeks. an airtight container in the refrigerator for

3. Cool to room temperature and then store in

thicken as It it cools. for the remaining time. Jam will continue to stops simmering, cover and allow to cook Cook on High for 1½ hours. Once mixture boil, uncovered, and then switch to Slow

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

Stir to combine. pot of the Multicooker.

1. Put all of the ingredients into the cooking

¼ teaspoon kosher salt 1 tablespoon fresh lemon juice 1 cup granulated sugar 1 pound fresh blueberries

Makes about 3½ cups

Setting: Brown Sauté

this quick and easy jam.

Make use of late summer blueberries in

Blueberry Jam

• calc. 2mg • fiber 0g

• fat 9g • sat. fat 2g • chol. 0mg • sod. 87mg Calories 173 (47% from fat) • carb. 22g • pro. 2g

Nutritional information per serving (½ cup):

30 minutes. rice pudding sit covered on Keep Warm for unit will automatically switch to Warm. Let

3. Once the cooking time has elapsed, the

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

pot of the Multicooker. Stir to combine.

1. Put all of the ingredients into the cooking

2 pinches ground nutmeg 2 cinnamon sticks ½ teaspoon kosher salt ½ cup granulated sugar 1½ teaspoons pure vanilla extract 1 cup water (not lite)

2 cans (14 ounces) coconut milk 1½ cups Arborio rice

Makes 8 cups

Setting: Slow Cook

rice pudding to make it creamier.

some extra coconut milk or water into the

served warm. If not serving immediately, stir

and has a different consistency than when

or chilled. Chilled rice pudding does set up

can be served warm out of the cooking pot

The great thing about this dessert is that it

Lightened Rice Pudding

• calc. 10mg • fiber 4g

• fat 14g • sat. fat 9g • chol. 36mg • sod. 118mg Calories 344 (36% from fat) • carb. 54g • pro. 3g

Nutritional information per serving:

ice cream.

6. Serve with freshly whipped cream and

and keep uncovered until serving.

Serve immediately or switch to Keep Warm

evenly all over with crumb coating. become a shiny, glaze-like sauce, top

5. Once fruit is tender and juices have

is not getting mushy.) (Start checking fruit at 3 hours to be sure it set to Slow Cook on High for 3½ hours. ingredients in the cooking pot. Cover and

4. Gently toss together all remaining

cooking pot and return to unit. to cool completely. Carefully wipe out the lined with parchment paper and set aside

3. Remove crumb topping to a baking sheet

golden brown, about 12 to 15 minutes. stirring frequently, until toasted and dark crumb topping ingredients and cook, When the butter is hot and foamy, add the Multicooker set to Brown/Sauté at 350˚F.

2. Add the butter to the cooking pot of the

aside. except the butter in a medium bowl and set

1. Combine all crumb topping ingredients

¼ teaspoon ground nutmeg ¼ teaspoon kosher salt ¼ teaspoon orange zest ½ teaspoon ground ginger 1 teaspoon pure vanilla extract ¼ cup tapioca starch ½ cup granulated sugar 1 cinnamon stick 6 small plums, cut into ½-inch chunks 3 peaches, cut into ½-inch chunks into ½-inch chunks

3 Bosc pears, peeled, cored and cut

Filling:

12 tablespoons unsalted butter ¼ teaspoon kosher salt ¼ teaspoon ground nutmeg

⁄3 cup packed light brown sugar

1 cup rolled oats 1 cup unbleached, all-purpose flour

Crumb Topping:

Makes 10 servings

Slow Cook Settings: Brown/Sauté

the taste of homemade pie.

No need to turn on your oven to enjoy

Fruit Crisp

• calc. 9mg • fiber 2g

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

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

(based on 8 servings):

Nutritional information per serving

over them. with some of the poaching syrup poured

7. Serve pears warm or at room temperature,

uncovered to reduce liquid to a light syrup. to Brown/Sauté at 375°F for 30 minutes,

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

a platter. remove with a slotted spoon and reserve on

5. Once pears are properly poached, carefully

minutes and check after every 10 minutes. they need additional time, add another 30 All pears are different, so if you find that undercooked, they will be tough and grainy. If overcooked, the pears will be mushy, if tip of a paring knife, getting little resistance. should be able to pierce the fruit with the finished pears should be just tender. You Slow Cook on High for 2 hours. When

4. Add the pears, cover and switch unit to

slightly. for about 30 minutes to reduce mixture temperature to 300°F and allow to simmer

3. Once boiling, uncover and reduce

bring to a boil.

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

into the cooking pot of the Multicooker.

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

cored 4 firm pears; peeled, halved and

pinch kosher salt 2 tablespoons fresh lemon juice white pith removed

1 two-inch piece orange peel, bitter vanilla extract)

scraped (or 1½ teaspoons pure 1 vanilla bean, halved and seeds

¼ cup granulated sugar 6 cups water sweet rosé wine

2 cups white Zinfandel, or other

Makes 8 servings

Slow Cook

Settings: Brown/Sauté

whipped cream or a rich vanilla ice cream.

Poached pears can be enjoyed simply with

Poached Pears

• calc. 183mg • fiber 1g

(based on 12 servings):

the center of your dish.

• fat 15g • sat. fat 8g • chol. 123mg • sod. 319mg Calories 310 (43% from fat) • carb. 35g • pro. 10g

Nutritional information per serving

whipped cream.

6. Serve immediately with freshly

the dulce de leche on top of the pudding. and drizzle the remaining 2 tablespoons of

5. Once the time has elapsed, turn unit off

3½ hours.

4. Cover and set to Slow Cook on Low for

cooking pot.

3. Transfer mixture to the prepared

leche and stir to incorporate. fully combine. Add ¾ cup of the dulce de until frothy. Add the bread cubes and stir to eggs, vanilla, salt and cinnamon. Whisk

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

Multicooker with nonstick cooking spray.

1. Lightly coat the cooking pot of the

pourable consistency) divided (room temperature/ tablespoons (see previous recipe), ¾ cup dulce de leche, plus 2

cut into 1- to 2-inch cubes 1 loaf (1 pound) challah bread, ¼ to ½ teaspoon ground cinnamon ¼ teaspoon kosher salt 1 teaspoon pure vanilla extract 4 large eggs, beaten 1 cup heavy cream 2 cups whole milk nonstick cooking spray

Makes 10 to 12 servings

Setting: Slow Cook

homemade is the way to go when it is

most grocery stores, we found that

While you can purchase dulce de leche from This dessert is definitely for the sweet tooth.

Bread Pudding

Dulce de Leche

a small saucepan over low heat. temperature, and then warm desired amount in *To reheat, first bring dulce de leche to room

• calc. 75mg • fiber 0g

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

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

Nutritional information per serving (1 tablespoon):

time.* and store in refrigerator if using at a later immediately, or cool to room temperature

3. Switch to Slow Cook on Warm if serving

pourable, about 1 to 1 hour 15 minutes. dark caramel color and thickened, but occasionally, cooking the sauce until it is a simmer. Keep pot uncovered and stir boil, reduce heat to 250°F so it is at a low frequently. Once mixture just comes to a bring mixture to a boil, uncovered, stirring

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

pot of the Multicooker.

1. Put all of the ingredients into the cooking

½ teaspoon baking soda pinch kosher salt condensed milk

2 cans (13–14 ounces) sweetened

Makes about 1¾ cups

Setting: Brown/Sauté

caramel flavor gets.

the richer and more concentrated the

simple and satisfying. The longer you cook it,

Making your own dulce de leche is

Dulce de Leche

• calc. 6mg • fiber 1g

• fat 0g • sat. fat 0g • chol. 0mg • sod. 6mg Calories 44 (2% from fat) • carb. 12g • pro. 0g

Nutritional information per serving (2 tablespoons):

top of pancakes or waffles. enjoy on toast, stirred into oatmeal, or on

3. Cool apple butter to room temperature and

reduced and is very thick. cook uncovered until the apple butter has

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

the Multicooker.

1. Put all ingredients into the cooking pot of

¼ teaspoon ground cloves ½ teaspoon freshly ground nutmeg ½ teaspoon ground allspice 1½ teaspoon ground cinnamon ½ cup packed light brown sugar (previous recipe)

1 recipe smooth applesauce

Makes about 3½ cups

Setting: Slow Cook

alternative to your usual spread for toast.

sugar and spices makes a delicious

Cooking the applesauce down with some

Apple Butter

• calc. 16mg • fiber 5g

cooking in the home.

• fat 0g • sat. fat 0g • chol. 0mg • sod. 21mg Calories 105 (3% from fat) • carb. 28g • pro. 1g

Nutritional information per serving (½ cup):

temperature and store in the refrigerator. Keep Warm for serving, or cool to room apples to the cooking pot. Keep sauce on skins (if necessary) and return smooth passed through the strainer, discard the help of a ladle. Once the apples have mesh strainer and press through with the sauce is preferred, transfer apples to a fine apples to desired consistency. If a smooth desired, use a potato masher to mash the cinnamon sticks. If a chunky sauce is

3. Once unit switches to Keep Warm, remove

for 4 hours.

2. Cover and set to Slow Cook on Low

pot of the Multicooker.

1. Put all of the ingredients into the cooking

2 tablespoons fresh lemon juice

⁄3 cup water

pinch kosher salt pinch ground cloves 2 pinches freshly ground nutmeg 2 cinnamon sticks two-inch pieces (peeled or unpeeled)

3½ pounds apples, cored and cut into

Makes about 4 cups

Setting: Slow Cook

better than the aroma of apples

When fall comes around, nothing is

Applesauce

Desserts

• calc. 13mg • fiber 2g

• fat 2g • sat. fat 0g • chol. 0mg • sod. 376mg Calories 115 (13% from fat) • carb. 22g • pro. 4g

Nutritional information per ½-cup serving:

scallions for garnish. Finish by stirring in the parsley and minutes are remaining, stir in the peas. rice sit covered for 15 minutes. When 5 automatically switch to Keep Warm. Let the

3. Once time has expired, the unit will

hour. and switch to Slow Cook on High for 1 Add the broth and bring to a boil. Cover ingredients in the pot. Cook for 1 minute.

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

to 6 minutes. and pepper. Sauté until softened, about 5 Add the peppers, onion, garlic, thyme, salt Multicooker set to Brown/Sauté at 350°F.

1. Put the oil into the cooking pot of the

2 scallions, trimmed and chopped ¼ cup fresh parsley leaves, chopped ½ cup frozen peas 1¾ cups chicken broth, low sodium 1 cup brown basmati rice pepper

¼ teaspoon freshly ground black 1¼ teaspoons kosher salt 2 sprigs fresh thyme 2 garlic cloves, peeled and crushed 1 small onion, cut into ½-inch dice ½-inch dice

1 small yellow bell pepper, cut into ½-inch dice

1 small red bell pepper, cut into 1 teaspoon olive oil

Makes about 4 cups

Slow Cook Settings: Brown/Sauté

easily be substituted for a variation.

main dishes. Any vegetable or herb can

This colorful side dish works well with most

Brown Rice Risotto

• calc. 61mg • fiber 7g

• fat 0g • sat. fat 0g • chol. 0mg • sod. 156mg Calories 67 (2% from fat) • carb. 15g • pro. 4g

Nutritional information per artichoke:

bottom-center of the artichoke (the heart). the tip of a paring knife easily pierces the be pulled off easily, and when turned over,

6. Artichokes are done when the leaves can

the rack and cover again. to steam, place the artichokes upright on

5. Once tone sounds, indicating unit is ready

4. Set the unit to Steam for 25 minutes.

lemon slice on top of each artichoke. lemon juice, pepper and salt. Place one leaves of each artichoke. Season each with

3. Evenly stuff the garlic slices in between the

artichokes. leaves. Pull leaves back to open the kitchen shears, trim the tips of the outer the tops of the artichokes off, and with able to stand. Using a serrated knife, cut

2. Cut the stems off the artichokes so they are

and cover. Multicooker fitted with the steaming rack

1. Put the water into the cooking pot of the

4 thin slices lemon pinch kosher salt pinch freshly ground black pepper (from about 1 lemon)

¼ cup fresh lemon juice

sliced

4 garlic cloves, peeled and thinly 4 medium artichokes 1 quart water

Makes 4 servings

Setting: Steam

Enjoy plain or dip in a nice lemon oil.

chokes from turning brown during cooking.

ing flavor, the lemon slices prevent the arti-

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

ensures that they stand up straight, so do

Trimming the bottoms of the artichokes

Steamed Artichokes

• calc. 12mg • fiber 1g

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

Calories 86 (36% from fat) • carb. 13g • pro. 2g

Nutritional information per serving (½ cup):

5. Serve immediately.

combine. the garlic and rosemary, and toss to

4. During the last 5 minutes of cooking, add

fully cooked and well browned. to 35 minutes, stirring occasionally until

3. Cook the potatoes uncovered for about 30

and pepper.

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

Multicooker set to Brown/Sauté at 350°F.

1. Put the oil into the cooking pot of the

2 teaspoons chopped fresh rosemary 3 to 4 garlic cloves, peeled and smashed pinch freshly ground black pepper ½ teaspoon kosher salt into wedges

1 pound small red new potatoes, cut 1½ tablespoons olive oil

Makes about 4 to 6 servings

Settings: Brown/Sauté

sit in the hot cooking pot before turning.

potatoes – they brown best if they are left to

potatoes. Be patient with flipping the

A quick and flavorful way to enjoy red

Sautéed Red Potatoes

• calc. 456mg • fiber 1g

macaroni and cheese.

• fat 24g • sat. fat 15g • chol. 71mg • sod. 570mg Calories 460 (49% from fat) • carb. 37g • pro. 20g

Nutritional information per serving (1 cup):

breadcrumbs if desired. immediately, garnished with toasted automatically switch to Keep Warm. Serve

6. Once time has expired, the unit will

for 2 hours.

5. Switch the unit to Slow Cook on Low

and cover.

4. Stir in the macaroni until well mixed

the cheeses and mix until melted.

3. Once the white sauce has thickened, stir in

about 2 to 3 minutes or so, until thickened. mixture to a boil. Stirring constantly, cook whisk. Raise heat to 325°F to bring the nutmeg and dried mustard using a nonstick

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

and thickened. minutes or until mixture is lightly browned cook, stirring often, for about 4 to 5 Once butter has melted, stir in the flour and Multicooker set to Brown/Sauté at 300°F.

1. Put the butter into the cooking pot of the

of the suggested time), reserved package instructions and cook half ½ pound macaroni, par-cooked (see

2 ounces grated Parmesan (such as Cheddar and/or fontina)

6 ounces various shredded cheeses ¼ teaspoon dried mustard powder pinch ground nutmeg pepper

¼ teaspoon freshly ground black ½ teaspoon kosher salt 3 cups whole milk ¼ cup unbleached, all-purpose flour 4 tablespoons unsalted butter

Makes about 6 servings

Slow Cook Settings: Brown/Sauté

Béchamel is the centerpiece of this ultimate

version of everyone’s favorite comfort food.

We upped the creaminess factor in our

Macaroni & Cheese

• calc. 60mg • fiber 9g

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

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

Nutritional information per serving (½ cup):

may need to be added when processing. * If puréeing, more liquid (about ½ to 1 cup)

warm or at room temperature. automatically switch to Keep Warm. Serve

3. Once the time has expired, the unit will

on High for 2½ hours. combine, cover and switch to Slow Cook Add the remaining ingredients. Stir to golden and fragrant, about 1 to 2 minutes. Add the garlic. Sauté until the garlic is Multicooker set to Brown/Sauté at 350°F.

2. Put the oil in the cooking pot of the

drain again. overnight. Once soaked, drain, rinse, and temperature water by 2 inches. Soak

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

low sodium 2½ cups vegetable or chicken broth,

½ teaspoon kosher salt 2 fresh rosemary sprigs 6 to 8 garlic cloves, peeled and crushed 1½ teaspoons olive oil beans

1 pound dried navy or cannellini

Makes about 6 cups

Slow Cook Settings: Brown/Sauté

serve with a crudités platter.*

processor to make a white bean dip to

chops. You can also purée them in a food

These are delicious served alongside lamb

Garlic-Rosemary Beans

• calc. 77mg • fiber 0g

• fat 24g • sat. fat 8g • chol. 48mg • sod. 1286mg Calories 356 (62% from fat) • carb. 10g • pro. 21g

Nutritional information per serving:

6. Serve immediately.

for an additional 10 minutes. broccoli rabe and allow to simmer, covered,

5. Reduce the temperature to 300°F. Add

for about 5 minutes to blend the flavors. Add chicken broth and red pepper. Simmer

have accumulated in the bottom of the pan. Scrape up any flavorful brown bits that allow to cook until almost evaporated. Sauté until fragrant. Add white wine and

4. Once sausage is browned, add garlic.

sides; about 10 to 15 minutes. cook sausage until well browned on all set to Brown/Sauté at 350°F. Once hot,

3. Put the olive oil into the cooking pot and

use caution. cooking pot dry. Cooking pot will be hot, so rabe. Carefully remove water and wipe is complete. Remove and reserve broccoli

2. Unit automatically turns off when steaming

rack and cover. tone sounds, put the broccoli rabe on the Set to Steam for 8 minutes; cover. Once Multicooker and insert the steaming rack. water into the cooking pot of the

1. Steam the broccoli rabe: Put the quart of

¼ teaspoon crushed red pepper flakes 1½ cups chicken broth, low sodium ¼ cup dry white wine chopped

3 garlic cloves, peeled and finely ½-inch slices

sweet, hot or mix of both, cut into 12 ounces pre-cooked Italian sausage,

1 teaspoon olive oil trimmed

approximately 1 pound, ends 1 large bunch broccoli rabe,

1 quart water

Makes 4 servings

Brown/Sauté Settings: Steam

making it nice and tender.

overall texture of the finished dish,

rabe is first steamed – this improves the

but it is well worth the effort. The broccoli

This dish takes a few steps to complete,

Sausage

Broccoli Rabe with

• calc. 40mg • fiber 2g

• fat 6g • sat. fat 1g • chol. 6mg • sod. 112mg Calories 90 (57% from fat) • carb. 7g • pro. 2g

Nutritional information per serving (½ cup):

5. Serve immediately.

during the last 5 minutes of cooking. fragrant. Add the zest and olives to the pot

the rich licorice tones.

vegetables and brings out

Braising is one of the most rewarding

Braised Fennel

Sides

• calc. 19mg • fiber 0g

Nutritional information per serving:

until the fennel is fully softened, sweet and Cover and cook for 20 to 25 minutes or

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

evaporated, about 1 to 2 minutes. Add the wine and cook until almost pot and season with the salt and pepper.

3. Put all of the fennel back into the cooking

fennel. Remove and reserve; repeat with remaining minutes per side, until golden brown. the sliced fennel. Sauté about 2 to 4

2. Once unit has preheated, add one third of

Multicooker set to Brown/Sauté at 375ºF.

1. Put the oil into the cooking pot of the

and halved ¼ cup oil-cured black olives, pitted

½ teaspoon grated orange zest 1½ cups chicken broth, low sodium

⁄3 cup dry white wine

pepper ½ teaspoon freshly ground black

½ teaspoon kosher salt the fronds for another use)

in total), cut into ½-inch slices (save 2 fennel bulbs (about 1½ to 2 pounds

2 tablespoons olive oil

Makes about 3 cups

Setting: Brown/Sauté

preparations for fennel. It sweetens the

• calc. 4mg • fiber 0g

• fat 5g • sat. fat 1g • chol. 51mg • sod. 706mg Calories 207 (20% from fat) • carb. 20g • pro. 17g

vegetables with plenty of lemon wedges.

4. Adjust seasoning to taste. Serve fish and

until fish is completely cooked through. to Steam and steam for about 5 minutes, carefully put into the pot and cover. Set unit fillets on the steaming rack and then

3. Once liquid comes to a boil place the fish

fillets with the salt and pepper. 350°F to bring to a boil. Season the fish and water and increase temperature to

2. Once all vegetables are soft, add the wine

Stir occasionally. temperature to 300°F to avoid any burning. golden, about 15 to 20 minutes. Reduce Sauté vegetables until soft and slightly leek, shallot, fennel, garlic and thyme. 350°F. When unit is preheated, add the Multicooker and set to Brown/Sauté on

1. Put the oil into the cooking pot of the

lemon wedges for serving

pepper

½ teaspoon freshly ground black ¼ teaspoon kosher salt

pound

2 sole or flounder fillets, about ½ ½ cup water ½ cup dry white wine 2 fresh thyme sprigs 2 garlic cloves, peeled and crushed

slices

1 fennel bulb, cut into ¼-inch vertical 1 small shallot, peeled and sliced reserved for other use)

and sliced, (dark green parts 1 medium leek trimmed, washed well

1 teaspoon olive oil

Makes 2 servings Steam

Settings: Brown/Sauté

as a weeknight meal.

A nice, light one-pot dish, perfect

Fennel and Leeks

Steamed Sole with

• fat 1g • sat. fat 0g • chol. 0mg • sod. 115mg Calories 26 (26% from fat) • carb. 3g • pro. 1g

Nutritional information per serving (2 tablespoons):

pepper to taste.

6. Add honey and remaining salt and

with an immersion blender. sauce to a deep and narrow vessel to blend

5. Blend sauce either in a blender or transfer

for an additional 30 minutes. to 200°F to maintain light simmer and cook and bring to a simmer. Reduce temperature about evaporated. Add the chicken broth

4. Stir in the white wine and simmer until just

few additional minutes. teaspoon each salt and pepper; sauté for a sauté until soft. Stir in the peppers with ¼ preheated, add the shallot and garlic and to Brown/Sauté at 350°F. Once the unit is

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

cooking pot. the peppers. Completely wipe out the discard skins and seeds and roughly chop

2. Once peppers have rested, remove and

cool and to allow the skins to loosen. with cover in place for about an hour to off and let peppers rest in the Multicooker minutes. After an hour of roasting, turn unit about 1 hour, turning them every 20 Brown/Saute at 400°F. Roast peppers for pot of the Multicooker. Cover and set to

1. Put the peppers on the rack in the cooking

2 teaspoons honey 1½ cups chicken broth, low sodium ½ cup dry white wine pepper, divided

½ teaspoon freshly ground black ¾ teaspoon kosher salt, divided chopped

2 garlic cloves, peeled and finely chopped

1 large shallot, peeled and finely 2 teaspoons olive oil pounds total)

3 medium red peppers (about 1½

Makes about 2 cups

Setting: Brown/Sauté

kick to just about any dish.

This versatile sauce provides a nice flavor

Sauce

Roasted Red Pepper

• calc. 19mg • fiber 0g

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

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

Nutritional information per serving:

minutes. reduce slightly. Cool no more than 8 and set to Brown/Sauté at 350°F. Allow to pot and empty the water. Add the marinade as a sauce. To do so, carefully remove the marinating liquid can be reduced to serve serve with the seared tofu. If desired,

5. Once vegetables are cooked, remove and

Cover and steam vegetables. marinated vegetables on the steaming rack. Once tone sounds, place the drained and cover. Set to Steam for 7 minutes. 1 quart of water. Insert the steaming rack

4. Carefully wipe out the cooking pot and add

and reserve. all over, about 4 minutes per side. Remove

Once preheated, add the tofu and brown Multicooker set to Brown/Saute at 400°F.

3. Put the oil into the cooking pot of the

reserve. salt and pepper. Cut into 4 even pieces; to drain. Pat dry and then season with the place the tofu on a paper towel-lined plate

2. While the vegetables are marinating,

1 hour). marinate until ready to use (no more than ingredients. Add the vegetables, cover and baking dish. Stir in the remaining marinade juice and sesame oil together in a shallow

1. Whisk the soy sauce, rice vinegar, lime

1 quart water, for steaming 1½ teaspoons grapeseed oil

pepper

¼ teaspoon freshly ground black ¼ teaspoon kosher salt

8 ounces extra-firm tofu Tofu

1-inch pieces 1 large portobello mushroom, cut into

½ cup sugar snap peas, trimmed 1-inch pieces

½ cup broccoli florets, cut into Vegetables

pepper

¼ teaspoon freshly ground black

chopped

1 garlic clove, peeled and finely

and finely chopped

1 ½-inch piece fresh ginger, peeled 2 tablespoons chopped fresh cilantro 2 scallions, trimmed and thinly sliced 1 teaspoon sesame oil (about ½ medium lime)

1 tablespoon fresh lime juice ½ cup rice vinegar

sodium

½ cup soy or tamari sauce, reduced Ginger Marinade

Makes about 4 servings

Steam Settings: Brown/Sauté

dimension to this great meatless main meal.

Browning the tofu gives added flavor and

Vegetables

Tofu with Soy-Ginger

• calc. 9mg • fiber 0g

Nutritional information per serving:

miss the fat.

The flavorful poaching liquid keeps the

Two Sauces

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

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

serving.

4. Let rest about 5 minutes before slicing and

25 minutes or until cooked through.

3. Cover and poach chicken for approximately

pepper and then gently add to the pot. season the chicken breasts with salt and

2. Once liquid settles down to a bare simmer,

200°F. immediately reduce the temperature to to a boil (about 15 minutes) uncover and Brown/Sauté at 400°F. Once liquid comes the cooking pot of the Multicooker. Set to celery, garlic, peppercorns and parsley into

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

pepper ¼ teaspoon freshly ground black

¼ teaspoon kosher salt each)

2 chicken breasts (about 8 ounces 1 handful fresh parsley 1 tablespoon black peppercorns 2 garlic cloves, peeled and crushed 1 celery stalk, cut into 2-inch pieces pieces

1 carrot, peeled and cut into 2-inch 1 onion, peeled and cut into eighths 1 cup dry white wine 2 cups water 4 cups chicken broth, low sodium

Makes 4 servings

Setting: Brown/Sauté

chicken moist and tasty – you will never

Poached Chicken with

• calc. 19mg • fiber 0g

Asian-Style

• fat 7g • sat. fat 1g • chol. 62mg • sod. 117mg Calories 190 (35% from fat) • carb. 5g • pro. 23g

Nutritional information per serving (4 ounces of fish):

Serve immediately. checking doneness at 8 to 10 minutes.

4. Depending on the fillet’s thickness, begin

aromatics it marinated in. on the rack and top with some of the with salt. Once tone sounds, place the fish

3. Remove fish from refrigerator. Season fish

Steam for 12 minutes. 1 quart of water and set Multicooker to

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

minutes. Cover with plastic wrap and refrigerate 30 and lay flesh side down into the marinade. Place the fish in the marinade; turn to coat mirin, sake, ginger, scallion and garlic.

1. In a shallow baking dish whisk together the

¼ teaspoon kosher salt 1 quart water for steaming 1 pound salmon fillet, skin on 1 garlic clove, peeled and smashed 1 scallion, thinly sliced thinly sliced

1 one-inch piece ginger, peeled and 2 tablespoons sake 2 tablespoons mirin

Makes about 4 servings

Setting: Steam

over a bed of mixed greens.

This salmon is perfect served on its own or

Steamed Salmon

cup)

• calc. 12mg • fiber 1g

• fat 1g • sat. fat 0g • chol. 0mg • sod. 156mg Calories 40 (30% from fat) • carb. 4g • pro. 2g

Nutritional information per serving: (

simmer for an additional 5 minutes. simmer until evaporated. Add the broth and

3. Once golden, add the white wine and

golden, about 10 to 15 minutes. pepper. Sauté, stirring occasionally, until

2. Add the mushrooms with the salt and

and garlic and sauté until fragrant and soft. 350°F. Once unit is preheated, add the leek Multicooker and set to Brown/Sauté at

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

½ cup chicken broth, low sodium ¼ cup dry white wine pepper

¼ teaspoon freshly ground black ¼ teaspoon kosher salt 4 ounces sliced wild mushrooms 2 garlic cloves, peeled and crushed

removed and reserved for other use) well and sliced (dark green parts

1 small leek, root end rimmed, washed 1 teaspoon olive oil

Makes about 1 cup

Setting: Brown/Sauté

works well with many dishes.

chicken, this simple wild mushroom sauté

A tasty accompaniment to the poached

Wild Mushroom Sauté

• calc. 62mg • fiber 2g

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

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

Nutritional information per serving:

accordingly. parsley. Taste and adjust seasoning

6. Once ready to serve, stir in the chopped

or blot with a fat mop or paper towel. serving. Either remove grease with a ladle

recommended to degrease the liquid before

5. When unit switches to Keep Warm, it is

for 10 hours.

4. Cover and switch unit to Slow Cook on Low

add additional water to reach to that point.) comes halfway up the ribs (if it does not, liquid into the vegetables. Be sure liquid paste. Nestle the ribs and any accumulated about 3 to 5 minutes. Stir in the tomato Guinness and simmer to reduce slightly, softened, about 3 to 5 minutes. Stir in the translucent and vegetables are slightly temperature to 375°F. Cook until onion is remaining salt to the pot and reduce the

3. Add the vegetables, garlic, thyme and

about 2 teaspoons behind. Carefully remove the grease, leaving only until nicely browned. Remove and reserve. ribs. Cook for 5 to 6 minutes on each side, Once unit has preheated, add the short Multicooker set to Brown/Sauté at 400°F.

2. Put the oil into the cooking pot of the

teaspoon of the salt, and all the pepper.

1. Season the beef on all sides with ½

4 fresh Italian parsley sprigs, chopped water, if necessary 1 tablespoon tomato paste bottle)

12 ounces Guinness beer (one standard ¾ teaspoon fresh thyme leaves 2 garlic cloves, peeled and smashed 1 celery stalk, cut into ¼-inch dice ¼-inch dice

2 medium carrots, peeled and cut into and cut into ¼-inch dice,

light green parts only washed well 1 leek, root end trimmed, white and

¼-inch dice 1 small onion, peeled and cut into

1½ teaspoons olive oil pepper

¼ teaspoon freshly ground black 1½ teaspoons kosher salt, divided 4 beef short ribs (about 2 pounds)

Makes 4 servings

Slow Cook

Settings: Brown/Sauté

a cold winter evening.

A perfect, comforting dish for

Short Ribs

Guinness-Braised

• calc. 188mg • fiber 4g

• fat 15g • sat. fat 4g • chol. 343mg • sod. 855mg Calories 590 (24% from fat) • carb. 16g • pro. 90g

Nutritional information per serving:

as desired.

6. To serve, stir in parsley; adjust seasoning

blotting with a fat mop or paper towel. degrease the liquid either with a ladle or by

5. When unit switches to Keep Warm,

Slow Cook on Low for 8 hours. come halfway up the meat. Switch unit to Nestle shanks in the liquid, which should

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

completely reduced. bottom of the pot. Simmer until wine is and scrape up any brown bits from the browned, about 5 minutes. Add the wine vegetables are softened and slightly remaining ¼ teaspoon of salt. Cook until vegetables, garlic, rosemary and thyme and butter to the pot; once melted, add

4. Reduce the heat to 350ºF and add the

and pulse 5 times to chop. Set aside. drained tomatoes to the food processor Remove vegetables and reserve. Add the until vegetables are roughly chopped. leek, carrot, and celery. Pulse 8 to 10 times, chop. Scrape down and add the onion, with the chopping blade; process to finely the work bowl of a food processor fitted

3. While meat is browning, put the garlic into

reserve. side, until deeply browned. Remove and brown on both sides, 6 to 10 minutes per Once unit has preheated, add shanks and Multicooker set to Brown/Sauté at 400°F.

2. Put the oil into the cooking pot of the

teaspoon of salt and all of the pepper.

1. Season the shanks on all sides with ½

2 tablespoons chopped Italian parsley 1 bay leaf 1 tablespoon tomato paste tomatoes, drained

1 can (28 ounces) whole peeled ¼ cup dry white wine 1 sprig fresh thyme sprig 1 fresh rosemary sprig 1 teaspoon unsalted butter 1 celery stalk, cut into 1-inch pieces 1-inch pieces

1 small carrot, peeled, and cut into well, cut into 1-inch pieces

and light green parts only, washed 1 small leek, root end trimmed, white

1-inch pieces 1 small onion, peeled and cut into

4 garlic cloves, peeled 2 teaspoons olive oil pepper

¾ teaspoon freshly ground black ¾ teaspoon kosher salt, divided butcher’s twine

inches in diameter, tied with about 1¼ inches thick, 3 to 3½ 4 veal shanks (about 2 pounds total),

Makes about 4 servings

Slow Cook

Settings: Brown/Sauté

over polenta, pasta or potatoes.

This Italian comfort food is beautiful served

Osso Buco

• calc. 65mg • fiber 2g

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

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

Nutritional information per serving (1 cup):

6. Adjust seasoning. Serve immediately.

about 1 to 2 minutes. zest and basil. Cook until warmed through, and add the peas, remaining salt, lemon

5. Return the shrimp and broccoli to the pot

bright green, about 3 to 5 minutes. and the asparagus; stir until they become minutes. Add the snap peas, snow peas softened and slightly golden, about 2 to 3

4. Add the onion and pepper and sauté until

Remove from pot and set aside. is crisp-tender, about 4 to 5 minutes. flakes. Cover and simmer until the broccoli

chicken broth and crushed red pepper garlic becomes slightly golden. Add the Add the broccoli and garlic and sauté until the remaining teaspoon of oil into the pot.

3. Reduce the temperature to 300°F and put

remaining shrimp. side. Remove and reserve. Repeat with until cooked through, about 2 minutes per the shrimp and lightly brown on each side Sauté at 400°F. Once preheated, add half pot of the Multicooker and set to Brown/

2. Heat 1 teaspoon of the oil in the cooking

of the salt and pepper.

1. Season the shrimp on both sides with half

¼ cup fresh basil, thinly sliced ½ teaspoon grated lemon zest pieces

bunch), trimmed and cut into 2-inch 6 ounces asparagus (about ½ small

½ cup peas, fresh or frozen ½ cup sugar snap peas, trimmed ½ cup snow peas, trimmed 1 small yellow bell pepper, sliced sliced lengthwise

1 small red onion, peeled, halved and ¼ teaspoon crushed red pepper flakes ½ cup chicken broth, low sodium 1 garlic clove, peeled and sliced 1 cup broccoli florets 2 teaspoons olive oil, divided pepper, divided

¼ teaspoon freshly ground black 1 teaspoon kosher salt, divided 1 pound shrimp, peeled and deveined

Makes about 7 cups

Setting: Brown/Sauté

very little time to prepare.

A colorful and light dish that takes

Primavera Shrimp Sauté

• calc. 28mg • fiber 3g

• fat 6g • sat. fat 1g • chol. 48mg • sod. 1000mg Calories 231 (24% from fat) • carb. 23g • pro. 21g

Nutritional information per serving (1 cup):

over rice and sprinkle with sesame seeds. ingredients in the sauce. Serve immediately minute of cooking and stir to coat all the chicken to the pot during the last minutes until sauce thickens slightly. Return bottom of the pot. Cook for another 2 to 3 stir to scrape any brown bits from the

5. Add broth mixture to the vegetables and

reserve. and whisk to combine. Stir in the Sriracha; broth, soy sauce and cornstarch in a bowl

4. While vegetables are cooking, combine

corn, and cook for about 3 to 4 minutes. mushrooms, water chestnuts and baby fragrant, about 1 minute. Add snap peas, Add garlic and ginger and cook until and peppers and cook for about 4 minutes. and reduce heat to 375°F. Add the onion

3. Add the remaining oil to the cooking pot

and reserve. brown. Once chicken is browned, remove 4½ to 5 minutes per side until golden add chicken in two batches and cook about all of the pepper. Once unit has preheated,

2. Season chicken with ½ teaspoon salt and

at 400°F. pot of the Multicooker set to Brown/Sauté

1. Put 1 tablespoon of the oil into the cooking

1 teaspoon sesame seeds sauce, or to taste

2 dashes of Sriracha or other hot 1 tablespoon cornstarch ¼ cup soy sauce, reduced sodium 1½ cups chicken broth, low sodium 15-ounce can)

8 baby corn cobs (about half of drained

1 can (8 ounces) water chestnuts, mushrooms, drained

1 can (4 ounces) canned whole 1 cup sugar snap peas, trimmed 1 tablespoon finely chopped ginger chopped

2 garlic cloves, peeled and finely 1 small yellow bell pepper, sliced 1 small red bell pepper, sliced 1 medium red onion, peeled and sliced pepper

¼ teaspoon freshly ground black 1 teaspoon kosher salt, divided breasts, cut into 2 x 1-inch strips

1 pound boneless, skinless chicken 1½ tablespoons vegetable oil, divided

Makes 6 servings

Setting: Brown/Sauté

A light and healthy dish.

Stir-Fry

Chicken & Vegetable

• calc. 73mg • fiber 3g

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

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

(based on 6 servings):

Nutritional information per serving

find it, Arborio rice can be used in its place. of many large grocery stores. If you cannot stores, or possibly in the international section paella. It can be found in specialty or gourmet *Bomba rice is a Spanish-style rice specific for

on the side.

9. Serve immediately with lemon wedges

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

have opened. additional 8 to 12 minutes, until clamshells with the clams and simmer, covered, for an with remaining salt and pepper. Add to unit

7. While chicken is simmering, season shrimp

covered for an additional 12 to 15 minutes. by nestling them in the rice; simmer,

6. Add the chicken pieces to the cooking pot

Simmer for 10 minutes. reduce the temperature to 300°F. saffron and stir together well. Cover and with tomato mixture. Add the broth and

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

to 4 minutes. reduced and slightly caramelized, about 3 stirring occasionally, until tomatoes have

4. Add the tomatoes into the pot and cook,

2 to 3 minutes. are softened and lightly browned, about and ¼ teaspoon salt. Sauté until vegetables Add the garlic, onion, paprika, oregano

3. Add the chorizo and brown on both sides.

heatproof container. base and pour out excess grease into a Carefully remove the cooking pot from the minutes per side. Remove and reserve. chicken, skin side down first, about 6 Once unit has preheated, brown the teaspoon of salt and ¼ teaspoon of pepper.

2. Season the chicken on both sides with ½

Multicooker set to Brown/Sauté at 400°F.

1. Put the oil in the cooking pot of the

lemon wedges for serving ¾ teaspoon fresh lemon juice ½ cup peas, fresh or frozen ¼ cup chopped Italian parsley 6 littleneck clams shrimp), rinsed, peeled and deveined

½ pound shrimp (about 20 small large pinch saffron room temperature

3 cups chicken broth, low sodium, 1¼ cups Bomba rice* drained

1 can (14.5 ounces) diced tomatoes, 1 sprig fresh oregano ¼ teaspoon smoked paprika chopped

1 small onion, peeled and finely chopped

2 garlic cloves, peeled and finely cut into ¼-inch slices

6 ounces Spanish chorizo (2 links) pepper, divided

½ teaspoon freshly ground black 1¼ teaspoons kosher salt, divided trimmed of any excess fat

4 bone-in chicken thighs, skin-on and 1 teaspoon olive oil

Makes 4 to 6 servings

Setting: Brown/Sauté

is sure to please any crowd.

This version of the traditional Spanish dish

Paella

• calc. 56mg • fiber 1g

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

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

(based on 12 servings):

Nutritional information per serving

meat well into sauce to incorporate. pieces. Remove bones and discard. Shred with tongs or gloved hands, into bite-size

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

unit to Slow Cook on Low for 12 hours.. pot; turn to coat in sauce and cover, switch

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

sauce. vegetables have softenend, stir in the small bowl until combined. Once the the rest of the ingredients together in a

4. While the onion and garlic are cooking, mix

5 minutes. and garlic; sauté until softened, about 3 to

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

and reserve. about 3 to 4 minutes per side. Remove preheated, brown the pork well on all sides, Brown/Sauté at 400°F. Once unit has the cooking pot of the Multicooker set to

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

refrigerator overnight. in a 2-gallon resealable bag in the allow to marinate in a large baking pan or bowl. Rub all over the pork shoulder and

1. Mix the rub ingredients together in a small

1 teaspoon instant espresso powder 1 tablespoon light brown sugar 2 tablespoons tomato paste ¼ cup molasses ¼ cup cider vinegar ½ cup chili sauce (such as Heinz) 1 cup chicken broth, reduced sodium 1 teaspoon Worcestershire sauce chopped

6 garlic cloves, peeled and finely 1 medium onion, peeled and sliced

1 teaspoon olive oil Barbecue Sauce:

(bone-in) 5 to 6 pounds whole pork shoulder

pepper 1 teaspoon freshly ground black

1 teaspoon kosher salt 1 teaspoon smoked paprika 2 teaspoons Cajun seasoning 3 tablespoons chili powder ¼ cup packed light brown sugar Dry Barbecue Rub:

Makes 8 to 12 servings

Slow Cook Settings: Brown/Sauté

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

A great component to any game day spread

Pulled Pork

• calc. 53mg • fiber 1g

(based on 6 servings):

• fat 8g • sat. fat 3g • chol. 123mg • sod. 414mg Calories 276 (27% from fat) • carb. 6g • pro. 43g

Nutritional information per serving

through. pot with the liquid and vegetables to warm

4. Slice the beef and place back into cooking

necessary. serving platter. Degrease the liquid if

3. Remove the beef and set aside on a

Low for 12 hours.

2. Cover and set the unit to Slow Cook on

⁄3 of the way.

about

vegetables with the liquid coming up and pepper and then nestle into the and vinegar. Season the beef with the salt turnip into the cooking pot. Add the broth

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

pepper ¼ teaspoon freshly ground black

½ teaspoon kosher salt 1 chuck roast (about 2½ pounds) 1 tablespoon red wine vinegar ¾ cup beef broth cut in half and then into wedges

1 medium turnip (about 7 ounces) 1 celery stalk, sliced 1 carrot, peeled and sliced and sliced

1 leek, root end trimmed, washed well 1 medium onion, peeled and sliced

Makes about 4 to 6 servings

Setting: Slow Cook

warm when the weather is cold.

This simple yet hearty dish will keep you

Pot Roast

• calc. 22mg • fiber 1g

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

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

Nutritional information per serving:

potatoes. shallow bowls with rice or mashed rosemary if desired. Serve immediately in Keep Warm. Garnish with the chopped

7. When time has expired, unit will switch to

very tender. 5 hours. Cover and cook until thighs are

6. Switch unit to Slow Cook on Low for

the chicken. onion mixture. Place lemon slices on top of

5. Nestle the browned chicken thighs in the

a boil. broth and lemon zest and let come to by half, about 30 seconds. Add the chicken spoon. Let juice come to a boil and reduce on the cooking surface with a wooden scraping up any brown bits that may remain ½ teaspoon of salt. Add the lemon juice, Stir in the rosemary sprig and remaining garlic for 4 to 5 minutes until softened.

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

Remove and reserve. on both sides, about 10 minutes per side. skin side down, into the cooking pot. Brown

3. Once unit has preheated, put the chicken,

to lightly coat. pepper. Dredge the chicken thighs in flour

with ½ teaspoon of salt and all of the

2. Season the chicken thighs on both sides

Multicooker set to Brown/Sauté at 400°F.

1. Put the oil into the cooking pot of the

(optional) chopped rosemary for garnish

6 thin slices lemon 1 teaspoon lemon zest ½ cup chicken broth, low sodium ¼ cup fresh lemon juice 1 fresh rosemary sprig chopped

3 garlic cloves, peeled and finely sliced

1 large onion, peeled, halved and ¼ cup unbleached, all-purpose flour pepper

¼ teaspoon freshly ground black 1 teaspoon kosher salt, divided excess fat (about 1½ pounds)

6 bone-in chicken thighs, trimmed of 1 teaspoon olive oil

Makes 6 servings

Slow Cook

Settings: Brown/Sauté

lemony dish that will soon be a favorite.

in this dish falls apart, making a light and

By the end of the cooking time, the chicken

with Rosemary

Lemon Chicken

• calc. 47mg • fiber 3g

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

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

(based on 6 servings):

Nutritional information per serving

through. Serve. cooking pot with the vegetables to warm

4. Thinly slice the meat and return to the

tender and cooked through. to 30 minutes, or until vegetables are carrots, potatoes and cabbage. Simmer 25

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

cooking pot. Degrease the liquid and return to the Strain the liquid, discarding the solids. meat, set on a tray, and cover with foil.

2. At the end of slow cooking remove the

Slow Cook on Low for 12 hours. seed, mustard and sugar. Cover and set to

beef. Top with the peppercorns, cloves, dill comes ¾ of the way up the vegetables and enough water (about 1 cup) so the liquid beef on top and pour in the beer and cooking pot of the Multicooker. Lay the

1. Put the onion, carrot and celery into the

lengthwise into 8 pieces ¾ pound green cabbage, cut

¾ pound new potatoes, halved pieces

2 carrots, peeled and cut into 2-inch Vegetables (to finish):

¼ cup packed dark brown sugar 2 tablespoons whole grain mustard 1½ teaspoons dill seed ¼ teaspoon whole cloves 1 tablespoon whole peppercorns 1 cup water (approximately) 1 bottle (12-ounces) lager-style beer packet and rinse meat and dry)

packaged with spices, discard 1½ pounds corned beef, first cut (flat) (if

1 celery stalk, cut into 2-inch pieces pieces

1 carrot, peeled and cut into 2-inch 2-inch pieces

1 onion, peeled and cut into Slow Cooking:

Makes 4 to 6 servings

Brown/Sauté Settings: Slow Cook

perfect for any winter meal.

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

While this dish is a quintessential part of

Vegetables

Corned Beef with

• calc. 19mg • fiber 1g

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

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

(based on 6 servings):

Nutritional information per serving

page 6. then be used to make the chicken stock on a whole chicken. The chicken carcass can of about 2 pounds) if you are breaking down breasts and 2 whole chicken legs (for a total *You can also substitute 2 boneless chicken

automatically switch to Keep Warm.

8. Once time has expired, unit will

for 5 hours.

7. Cover unit and switch to Slow Cook on Low

peppers and olives. along with the reserved sausage, cherry

6. Put chicken pieces back into cooking pot,

on bottom of pot with wooden spoon.

5. Stir in white wine, scraping any brown bits

pot. Sauté until soft, about 5 minutes.

4. Add onion and bell peppers to the cooking

the pan. Remove any excess. should have about 1 tablespoon of fat in 3 to 4 minutes. Remove and reserve. You

3. Add sausages and sauté until brown, about

Remove and reserve. well, about 6 to 8 minutes per side. into the cooking pot, skin side down. Brown Once unit is preheated, put chicken pieces Multicooker set to Brown/Sauté at 400°F.

2. Put the oil into the cooking pot of the

with salt and pepper.

1. Season the chicken thighs on both sides

pitted and chopped large olives, such as Cerignola), ¾ cup green Italian olives (about 10

peppers (about 4 to 6 peppers) ¾ cup chopped hot and sweet cherry

2 tablespoons dry white wine pepper, finely chopped

½ medium yellow or orange bell chopped

½ medium red bell pepper, finely chopped

1 small onion, peeled and finely slices

about 5 ounces total, cut into ½-inch 2 Italian chicken or turkey sausages,

1 teaspoon olive oil pepper

¼ teaspoon freshly ground black ½ teaspoon kosher salt any excess fat*

6 bone-in chicken thighs, trimmed of

Makes 4 to 6 servings

Slow Cook Settings: Brown/Sauté

burst with flavor.

with briny olives makes this dish

The combination of hot and sweet peppers

Sweet Peppers

Chicken with Hot and

• calc. 42mg • fiber 2g

ables. Switch to Brown/Sauté at

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

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

Nutritional information per serving

to Warm or Slow Cook for serving. is warmed through and then switch back 350°F and allow to cook until the brisket and veget thinly slice and return to the pot with sauce Keep Warm). When the brisket is cool, cool (keep the sauce and vegetables on

To serve, remove the brisket and allow to

Low for 12 hours.

3. Cover and set the unit to Slow Cook on

pour over the seasoned beef. paste together in a large measuring cup; vegetables. Stir the wine, stock and tomato salt and pepper. Place on top of the

2. Season the brisket on both sides with the

Multicooker. thyme in the cooking pot of the

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

¼ cup tomato paste ½ cup beef stock, low sodium ½ cup red wine pepper

½ teaspoon freshly ground black ½ teaspoon kosher salt 1 beef brisket (2 pounds), first cut 2 sprigs fresh thyme slices

1 medium celery stalk, cut into 1-inch 1-inch rounds

1 medium carrot, peeled and cut into 1 garlic clove, peeled and smashed sliced

1 large onion, peeled, halved and

Makes 6 servings Brown/Sauté

Settings: Slow Cook

Also delicious with bottom round or chuck.

Brisket of Beef

Entrées

• calc. 47mg • fiber 1g

• fat 11g • sat. fat 4g • chol. 22mg • sod. 627mg Calories 202 (48% from fat) • carb.15g • pro. 11g

Nutritional information per cup:

desired. Keep Warm. Taste and adjust seasoning as

3. When time has expired, unit will switch to

hours. switch unit to Slow Cook on High for 4 Finally stir in the chicken broth. Cover and pepper and toss to evenly coat with the oil. softened. Stir in the kale, potatoes, salt and

2. Stir in the onion and garlic and cook until

drain off in a separate container. carefully wipe out with a paper towel or there is an excessive amount of oil, pot. If the pan is dry, add more olive oil. If tablespoon of oil remaining in the cooking about 8 minutes. You should have ½ until chorizo is browned on both sides, Once preheated, add the chorizo. Cook Multicooker set to Brown/Sauté at 400°F.

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

6 cups chicken broth, low sodium pepper

¼ teaspoon freshly ground black 1 teaspoon kosher salt 1-inch pieces

1 pound Yukon Gold potatoes, cut into and roughly chopped

½ pound kale, rough stems removed 4 garlic cloves, peeled and crushed chopped

1 small onion, peeled and finely ½-inch slices

in half lengthwise and then cut into ½ pound smoked Spanish chorizo, cut

necessary ½ teaspoon olive oil, plus more if

Makes about 9 cups

Slow Cook Settings: Brown/Sauté

perfect on a cold winter evening.

This satisfying soup of Portuguese origin is

Caldo Verde

• calc. 102mg • fiber 2g

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

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

Nutritional information per serving (1 cup):

necessary, vegetable broth can be substituted. shrimp used in the recipe. However, if and is easy to make with the shells from the *Shrimp stock is a key ingredient for this dish,

Serve in shallow bowls over rice. desired, set to Keep Warm for serving. wait until just before serving to add. If shrimp will take only 5 minutes to cook so

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

Taste and adjust seasoning. at 300°F. Simmer for 30 minutes to thicken. stir in the okra and switch to Brown/Sauté hours. Once unit switches to Keep Warm, switch unit to Slow Cook on Low for 4

4. Return the sausage to the pot, cover and

incorporated. stock and whisk until all ingredients are nonstick whisk, slowly add in the shrimp Stir in tomatoes and bay leaf. Using a seasoning and salt and cook for 1 minute. bottom of the cooking pot. Stir in Creole bits that may have accumulated in the Stir in the white wine and scrape any brown and continue to cook for another 5 minutes. minutes. Stir in the green pepper and garlic onion and celery; sauté for about 5

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

3. Once the roux has reached the appropriate

frequently stirred. step as the roux could burn if it is not important to keep a close eye during this butter, approximately 15 to 20 minutes. It is smooth and resembles the color of peanut roux. Continue stirring roux until it is mixture comes together – this is called a the butter with a wooden spoon so that the Once butter has melted, stir the flour into

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

Return the pot to the base. off the grease into a separate container. sausage. Carefully remove the pot and pour about 10 minutes. Remove and reserve the batches and cook until browned all over, Once preheated, add the sausage in two Multicooker set to Brown/Sauté at 400°F.

1. Put the oil into the cooking pot of the

deveined and rinsed 1 pound medium shrimp, peeled,

fresh or frozen 8 ounces okra, cut into ¼-inch rounds,

5 cups shrimp stock* (see page 6) 1 bay leaf drained

1 can (14.5 ounces) diced tomatoes, ½ teaspoon kosher salt 1 tablespoon Creole seasoning ¼ cup dry white wine chopped

2 garlic cloves, peeled and finely chopped

1 medium green pepper, finely chopped

2 medium celery stalks, finely chopped

1 small onion, peeled and finely all-purpose flour

¼ cup plus 2 tablespoons unbleached, ½ stick (¼ cup) unsalted butter cut into ½-inch dice

¾ pound andouille sausage or chorizo, ¼ teaspoon vegetable oil

Makes about 8 cups

Slow Cook

Settings: Brown/Sauté

delicious one just the same!

Not exactly a purist’s version of gumbo, but a

Gumbo

Shrimp & Chorizo

• calc. 82mg • fiber 6g

• fat 7g • sat. fat 2g • chol. 73mg • sod. 347mg Calories 313 (20% from fat) • carb. 35g • pro. 28g

Nutritional information per serving (1 cup):

Sauté at 400˚F prior to the first step. lamb prior to slow cooking. Do this in Brown/ Note: If you have time, you can brown the

and adjust seasoning accordingly.

3. Once unit switches to Keep Warm, taste

for 16 hours.

2. Cover and switch unit to Slow Cook on Low

ingredients well. the Multicooker. Stir together to coat all

1. Put all ingredients together into the pot of

2 cups beef or chicken stock 2 tablespoons tomato paste and rinsed

1 can (15-ounces) chickpeas, drained 8 ounces dried, pitted prunes pinch ground cloves pinch saffron ½ teaspoon ground allspice

⁄8 teaspoon cayenne pepper

½ teaspoon ground coriander pepper

¼ teaspoon freshly ground black ¾ teaspoon kosher salt 1 teaspoon ground cumin 1 cinnamon stick 3 garlic cloves, peeled and chopped finely chopped (about 1½ teaspoons)

1 ½-inch piece ginger, peeled and ¼-inch rounds

3 medium carrots, peeled and cut into 1 large onion, peeled and sliced 1-inch pieces

2 pounds lamb shoulder, cut into

Makes 8 cups

Setting: Slow Cook

this stew nicely.

The North African spices complement

Moroccan Lamb Stew

• calc. 79mg • fiber 5g

• fat 19g • sat. fat 7g • chol. 82mg • sod. 989mg Calories 332 (50% from fat) • carb. 13g • pro. 29g

Nutritional information per serving (1 cup):

beans during the last hour of cooking. ounces) of drained and rinsed red kidney Note: For a heartier chili, stir in one can (15.5

Leave on Keep Warm until ready to serve.

4. Taste and adjust seasoning accordingly.

paper towel. ladle or by gently blotting the surface with a by either skimming any excess fat with a switches to Keep Warm, degrease the chili Cook on Low for 6 hours. When unit stir well. Cover and switch the unit to Slow

3. Add the crushed and diced tomatoes and

cayenne. Stir in the chili powder, oregano, salt and minutes. Return the cooked beef to the pot. sauté until soft and fragrant, about 5 to 8 red pepper and garlic. Stir together and 350°F. Once hot, add the onion, jalapeño, cooking pot and set to Brown/Sauté at

2. Add the teaspoon of vegetable oil to the

Return pot to the base. from the unit and drain out all of the fat. and reserve meat. Carefully remove pot and completely cooked through. Remove wooden spoon. Cook until meat is browned beef in two batches and break apart with a 400°F. Once preheated, add the ground

1. Set the Multicooker to Brown/Sauté at

drained 1 can (14.5 ounces) diced tomatoes,

1 can (14.5 ounces) crushed tomatoes ¼ teaspoon cayenne pepper 2 teaspoons kosher salt 2 teaspoons dried oregano

⁄3 cup chili powder

chopped 4 garlic cloves, peeled and finely

dice 1 medium red pepper, cut into ¼-inch

1 jalapeño, seeded and finely chopped chopped

1 small onion, peeled and finely 1 teaspoon vegetable oil well)

1¾ pounds ground beef (chuck works

Makes about 6 cups

Slow Cook

Settings: Brown/Sauté

some puréed chipotle chiles.

increasing the cayenne or stirring in

Spice lovers can turn up the heat by

bought varieties lean on the side of mild.

of chili powder in this recipe; most store-

Don’t be intimidated by the amount

Super Chili

• calc. 65mg • fiber 11g

• fat 3g • sat. fat 1g • chol. 5mg • sod. 414mg Calories 265 (11% from fat) • carb. 41g • pro. 19g

Nutritional information per serving (1 cup):

and natural food shops. purchased in Indian markets and gourmet **An Indian blend of spices that can be

and natural food shops. purchased in Indian markets and gourmet *A kind of clarified butter that can be

consistency is desired. in additional hot water or broth if a thinner

4. Taste and adjust seasoning accordingly. Stir

spinach so that it wilts just before serving.

3. When unit switches to Keep Warm, stir in

on Low for 2 hours. pot; cover and switch the unit to Slow Cook

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

additional 2 to 3 minutes. sauté vegetables until soft and fragrant, an onion, jalapeño and garlic to the pot and fragrant, about 2 to 3 minutes. Add ginger, and garam masala. Sauté spices until Once ghee melts, add the turmeric, cumin Multicooker set to Brown/Sauté at 350°F.

1. Put the ghee into the cooking pot of the

standard) container 5 ounce fresh spinach (about 1 small,

4 cups water 1 large dried chile, left whole 2 cups red lentils 1 teaspoon kosher salt chopped

2 garlic cloves, peeled and finely ½ jalapeño, seeded and finely chopped 1 small onion, peeled and chopped finely chopped

1 ½-inch piece of ginger, peeled and 1 teaspoon garam masala** ½ teaspoon ground cumin ¼ teaspoon ground turmeric 1 tablespoon ghee* or unsalted butter

Makes about 6 cups

Slow Cook

Settings: Brown/Sauté

and extra nutrients.

spinach at the end for some color

ingredients and spices used. This one adds

Each version is different, depending on

A traditional Indian dish based on lentils.

Spinach Dal

• calc. 42mg • fiber 3g

• fat 5g • sat. fat 2g • chol. 73mg • sod. 762mg Calories 241 (19% from fat) • carb. 16g • pro. 29g

Nutritional information per serving (1 cup):

Sauté at 400˚F prior to the first step. beef prior to slow cooking. Do this on Brown/ Note: If you have time, you can brown the

4. Taste and adjust seasoning accordingly.

serving. switch to Keep Warm (on Slow Cook) for stew. Stir in the peas and parsley and for about 1 to 2 minutes to thicken the to a boil. Stir in the slurry and allow to cook to Brown/Sauté at 350°F to bring the stew cornstarch to make a slurry. Switch the unit small measuring cup or ramekin. Stir in the transfer 1 tablespoon of the stew liquid to a

3. Once the unit switches to Keep Warm,

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

cooking pot of the Multicooker. cornstarch, peas and parsley into the

1. Put all ingredients except for the

parsley, for garnish 3 tablespoons chopped fresh Italian

1 cup green peas, fresh or frozen 1½ tablespoons cornstarch 1½ cups beef stock, low sodium ¼ cup tomato paste ½ cup dry red wine 1 bay leaf

teaspoon dried herbes de Provence

into ½-inch rounds

chopped

pepper

1- to 2-inch cubes

1 mushrooms, halved or quartered

4 ounces cremini (baby bella) 4 garlic cloves, peeled quartered

4 small new white or red potatoes, 1 small celery stalk, thinly sliced

1 medium carrot, peeled and cut

1 small onion, peeled and finely

¼ teaspoon freshly ground black 1 teaspoon kosher salt

1¼ to 1½ pounds beef chuck, cut into

Makes about 5 cups

Setting: Slow Cook

let the multicooker do the rest.

ever find. Just combine the ingredients and

This beef stew is one of the simplest you will

Beef Stew

• calc. 29mg • fiber 3g

perfect winter meal.

• fat 3g • sat. fat 2g • chol. 7mg • sod. 892mg Calories 119 (21% from fat) • carb. 19g • pro. 3g

Nutritional information per serving (1 cup):

4. Taste and adjust seasoning as desired.

lemon juice. before serving, stir in fresh parsley and

3. Once unit switches to Keep Warm and right

for 3½ hours. and switch the unit to Slow Cook on High

2. Add the barley, stock and pepper. Cover

reduced. to the pot and cook until almost completely considerably, up to 10 minutes. Add sherry their moisture and have cooked down leaf. Cook until mushrooms release most of mushrooms, garlic, salt, thyme and bay fragrant, about 5 to 8 minutes. Stir in the carrots. Sauté until vegetables are soft and Once melted, stir in the leek, onion and Multicooker set to Brown/Sauté at 375°F.

1. Put the butter into the cooking pot of the

1 teaspoon fresh lemon juice parsley

1 tablespoon chopped fresh Italian pepper

½ teaspoon freshly ground black 6 cups vegetable stock ½ cup pearl barley

⁄3 cup sherry

1 bay leaf 1 teaspoon fresh thyme leaves 2 teaspoons kosher salt chopped

4 garlic cloves, peeled and finely 1 pound mixed mushrooms, sliced chopped

2 medium carrots, peeled and finely chopped

1 medium onion, peeled and finely washed well and finely chopped

1 medium leek, root end trimmed, 2 tablespoons unsalted butter

Makes about 9 cups

Slow Cook

Settings: Brown/Sauté

slice of crusty French bread makes the

A bowl of this deeply satisfying soup plus a

Mushroom Barley Soup

• calc.35mg • fiber 2g

• fat 2g • sat. fat 1g • chol. 34mg • sod. 314mg Calories 102 (20% from fat) • carb. 9g • pro. 11g

Nutritional information per serving (1 cup):

chicken instead of cooking the chicken parts. *If desired, substitute 2 cups shredded, roast

4. Switch unit to Keep Warm until serving.

peas. Once the noodles are cooked, stir in the through, according to package instructions. salt. Simmer until the noodles are cooked simmering, add the noodles and remaining and put back into the pot. Once the soup is discard all bones; shred or chop the meat

3. Allow the parts to cool and remove and

to bring soup to a heavy simmer. then switch unit back to Slow Cook on High Warm, remove the chicken from the pot and for 5 hours. Once unit switches to Keep

2. Cover and set unit to Slow Cook on High

Multicooker. thyme and stock into the cooking pot of the parts, 1 teaspoon salt, pepper, parsley,

1. Put the onion, carrots, celery, chicken

½ cup frozen peas 1 cup dried egg noodles 6 cups chicken stock 1 sprig fresh thyme leaves 1 handful fresh Italian parsley pepper

¼ teaspoon freshly ground black 1½ teaspoons kosher salt, divided 1 bone-in, skinless chicken leg 1 bone-in, skinless chicken breast* 2 celery stalks, cut into ¼-inch dice into ¼-inch rounds

3 medium carrots, peeled and sliced chopped

1 medium onion, peeled and finely

Makes about 10 cups

Setting: Slow Cook

good-for-you chicken and veggies.

This soothing soup is chock full of

Chicken Noodle Soup

• calc. 63mg • fiber 4g

• fat 2g • sat. fat 0g • chol. 0mg • sod. 432mg Calories 86 (22% from fat) • carb.16g • pro. 3g

Nutritional information per serving (1 cup):

adjust seasoning as desired. batches, blending until smooth. Taste and finish the soup. Add soup to a blender in

3. Once unit switches to Keep Warm, blend to

on Low for 4 hours. combine. Cover and switch to Slow Cook

2. Add remaining ingredients and stir to

to 10 minutes, stirring occasionally. pepper. Sauté until soft and golden, about 8 celery and a pinch each of the salt and Once preheated, add garlic, onion, carrot, Multicooker set to Brown/Sauté at 350°F.

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

4 cups vegetable stock ¼ teaspoon baking soda 6 sun-dried tomatoes 1 teaspoon marjoram 2 teaspoons dried basil 2 pounds plum tomatoes, chopped pepper, divided

¾ teaspoon freshly ground black 1 teaspoon kosher salt, divided 1 celery stalk, chopped 1 medium carrot, peeled and sliced 1 medium onion, peeled and chopped 2 garlic cloves, peeled and smashed 1 tablespoon olive oil

Makes about 8 cups

Slow Cook

Settings: Brown/Sauté

a rich, sweet flavor.

Sautéing the vegetables gives this soup

Rustic Tomato Soup

Soups & Stews

• calc. 53mg • fiber 1g

• fat 7g • sat. fat 3g • chol. 38mg • sod. 487mg Calories 144 (42% from fat) • carb. 6g • pro. 12g

Nutritional information per serving (½ cup):

refrigerator or three months in the freezer. * Sauce will keep up to five days in the

refrigerator or freezer. sauce immediately or cool to store in the

4. Once unit switches to Keep Warm, use

6 hours.

3. Cover and switch to Slow Cook on Low for

cooking pot. Stir ingredients together well. remaining salt, pepper and tomatoes to the liquid has completely evaporated. Add the evaporated. Add the wine and simmer until Simmer until the milk is completely

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

meat with a wooden spoon as it cooks. Cook until completely browned, breaking up three batches, and ½ teaspoon of salt. ground meats, including sausage, in two to to 6 minutes, stirring occasionally. Stir in the vegetables until soft and fragrant, about 5 chopped vegetables including garlic. Sauté 400°F. When the butter melts, stir in the of the Multicooker set to Brown/Sauté at

1. Put the oil and butter into the cooking pot

with juice tomatoes, roughly chopped, 1 can (28 ounces) whole peeled

pepper ½ teaspoon freshly ground black

¾ cup dry white wine 1 cup whole milk 1 teaspoon kosher salt, divided casings removed (about 3 links)

½ pound sweet Italian sausage, ½ pound ground veal ½ pound ground beef (96% lean) chopped

4 garlic cloves peeled and finely 1 medium celery stalk, finely chopped chopped

1 medium carrot, peeled and finely chopped

1 medium onion, peeled and finely 1 tablespoon unsalted butter 1 tablespoon olive oil

Makes 6 cups

Slow Cook

Settings: Brown/Sauté

the flavors will be.

can simmer in the Multicooker the better

This Italian sauce is a classic. The longer it

Bolognese

• calc. 27mg • fiber 2g

• fat 1g • sat. fat 0g • chol. 0mg • sod. 440mg Calories 52 (15% from fat) • carb. 9g • pro. 1g

Nutritional information per serving (½ cup):

Slow Cook

always have some on hand.

Sauce

Garden Vegetable

to desired consistency. transfer to a blender in batches, and blend noodles. If you want a smoother sauce, sauce, you can serve as is over thick cut If you want to serve as a more ragout-style automatically switch to Keep Warm.

3. Once the 3 hours expire, the unit will

3 hours. cover and switch to Slow Cook on Low for salt, pepper and sugar. Bring to a boil, reserved juice, tomato paste, remaining least half. Add tomatoes with the 1 cup of wine. Cook until the wine is reduced by at

2. Add the oregano, basil, red peppers and

about 8 to 10 minutes. the salt. Sauté ingredients until softened, eggplant, celery, garlic and ½ teaspoon of Once preheated, add the onion, carrots, Multicooker, set to Brown/Sauté at 350°F.

1. Put the oil into the cooking pot of the

2 tablespoons granulated sugar pepper ¼ teaspoon freshly ground black 1 tablespoon tomato paste of the juice tomatoes, strained, reserving 1 cup 4 cans (15.5-ounces, each) diced ½ cup dry white wine 1-inch pieces 4 roasted red bell peppers, cut into 1½ teaspoons dried basil 1½ teaspoons dried oregano 1½ teaspoons kosher salt, divided 2 garlic cloves, peeled and smashed pieces 1 medium celery stalk, cut into ½-inch peeled) 1 cup ½-inch cubed eggplant (not ½-inch pieces 2 medium carrots, peeled and cut into ½-inch pieces 1 medium onion, peeled and cut into 1 tablespoon olive oil

Makes about 8 cups

Settings: Brown/Sauté

This versatile sauce freezes well, so you can

• calc. 29mg • fiber 2g

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

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

Nutritional information per serving (½ cup):

refrigerator or two months in the freezer. * Stock will keep up to one week in the

freezer.* or cool and store in the refrigerator or stock, discarding solids. Use immediately

3. Once unit switches to Keep Warm, strain

for 10 hours.

2. Cover and set to Slow Cook on Simmer

the Multicooker.

1. Put all ingredients into the cooking pot of

8 cups water ½ teaspoon black peppercorns crushed

1 large garlic clove, peeled and 1 small sprig fresh thyme 1 large handful fresh Italian parsley 2-inch pieces

2 medium celery stalks, cut into 2-inch pieces

2 medium carrots, peeled and cut into 1 plum tomato, cut into quarters 2-inch pieces

1 small parsnip, peeled and cut into pieces

washed well and cut into 2-inch 1 large leek, root end trimmed,

eighths 1 large onion, peeled and cut into

Makes about 8 cups

Setting: Slow Cook

all soups and sauces.

This stock makes a delicious base for

Rich Veggie Stock

• calc. 22mg • fiber 0g

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

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

Nutritional information per serving (½ cup):

the refrigerator or two months in the freezer. * Shrimp stock will keep up to three days in

refrigerator or freezer.* Use immediately or cool to store in stock, discarding the solids.

4. Once unit switches to Keep Warm, strain

4 hours.

3. Cover and switch to Slow Cook on Low for

water and let come to just a boil. completely reduced. Stir in the bay leaf and fragrant. Add the white wine and stir until cook for a few minutes until vegetables are onion, celery and garlic and continue to bright pink, about 2 minutes. Stir in the the shrimp shells and stir until they turn 400°F and add the oil. Once preheated, add

2. Set the Multicooker to Brown/Sauté at

12, or Paella, page 17. example: Shrimp & Chorizo Gumbo, page and reserve for a separate use, for

1. Peel shrimp. Reserve shells. Wrap shrimp

8 cups water 1 bay leaf ¼ cup dry white wine 1 garlic clove, peeled and smashed pieces

1 medium celery stalk, cut into 1-inch chopped

1 medium onion, peeled and roughly 1 teaspoon olive oil shrimp)

1 pound shrimp (about 25 medium

Makes about 8 cups

Slow Cook

Settings: Brown/Sauté

ingredient in our gumbo on page 12.

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

Shrimp Stock

• calc. 13mg • fiber 0g

• fat 0g • sat. fat 0g • chol. 5mg • sod. 16mg Calories 17 (21% from fat) • carb. 2g • pro. 1g

Nutritional information per serving (½ cup):

refrigerator or two months in the freezer. ** Stock will keep up to one week in the

carcass can also be used. flavorful stock, your leftover roasted chicken * Although a raw chicken will produce a more

store in the refrigerator or freezer.** vegetables. Use immediately or cool to stock, discarding the carcass and

3. Once unit switches to Keep Warm, strain

hours.

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

the Multicooker.

1. Put all ingredients into the cooking pot of

8 cups water ½ teaspoon black peppercorns 1 bay leaf 1 sprig fresh thyme pieces

washed well and cut into 2-inch 1 small leek, root end trimmed,

pieces 1 medium celery stalk, cut into 2-inch

2-inch pieces 1 medium carrot, peeled and cut into

cut into eighths 1 medium to large onion, peeled and

4-pound chicken*) 1 chicken carcass (from a 3 to

Makes about 8 cups

Setting: Slow Cook

recipes that call for stock.

A kitchen staple. Use this in any of our

Easy Chicken Stock

Stocks & Sauces

• calc. 7mg • fiber 0g

• fat 2g • sat. fat 1g • chol. 11mg • sod. 49mg Calories 26 (57% from fat) • carb. 1g • pro. 2g

Nutritional information per meatball:

to serve. and keep covered until ready

7. Serve immediately or reduce heat to 200°F

coat the meatballs with the thickened gravy. bring to a boil. Boil for about 10 minutes to with the gravy. Raise heat to 350°F and

6. Put all of the meatballs into the cooking pot

and stir in the sour cream. about 10 minutes. Reduce heat to 300°F Bring to a boil and cook until thickened, lightly browned. Slowly stir in the broth. spoon, cook until the butter/flour mixture is flour. Stirring constantly with a wooden pot. Once it is melted and foamy, stir in the

5. Add the remaining butter to the cooking

and reserve together. meatballs. Once all are browned, remove reserve and repeat with remaining or two until browned or all sides. Remove, meatballs every minute meatballs in about four batches, turning the melts and is hot and foamy, add the Brown/Sauté at 375˚F. Once the butter cooking pot of the Multicooker set to

3. Put ½ tablespoon of the butter into the

tablespoon of mixture per ball). scoop, form into 1-inch meatballs (about 1 will be tough. Using a small ice cream combined. Do not over-mix or the meatballs hands, gently mix together until fully the turkey mixture. With clean or gloved and add the bread (discarding the milk) to bowl. Squeeze the milk out of the bread powder, spices and egg in a large mixing celery, turkey, onion, salt, pepper, baking

2. While the bread is soaking, combine the

cup and add the bread. Let soak.

1. Put the milk into a large liquid measuring

⁄3 cup sour cream or crème fraîche

4 cups chicken broth, low sodium all-purpose flour

3 tablespoons unbleached, 3½ tablespoons unsalted butter, divided 1 large egg, lightly beaten 1 pinch ground nutmeg ¼ teaspoon ground allspice ½ teaspoon baking powder ¼ teaspoon ground white pepper ¾ teaspoon kosher salt chopped

1 small onion, peeled and finely 1 pound ground turkey 1 small celery stalk, finely chopped 1-inch pieces

1 slice sandwich bread, torn into ¼ cup milk (whole or reduced fat)

Makes about 60 meatballs

Setting: Brown/Sauté

non-Swedes alike.

sure to please everyone, Swedes and

that is true with this classic dish. These are

What was old is new and popular again, and

Meatballs

Turkey Swedish

• calc. 3mg • fiber 0g

• fat 0g • sat. fat 0g • chol. 0mg • sod. 39mg Calories 20 (20% from fat) • carb. 3g • pro. 1g

Nutritional information per dumpling:

done in two batches.) Serve immediately. to the rack and cover. (This may need to be

6. When the unit is ready, add the dumplings

20 minutes. dumplings, set the unit to Steam for When you are close to finishing the covered with plastic so as not to dry out.

wrappers. Keep the prepared dumplings

5. Repeat with the remaining wonton

if needed. a pleat and pinch to seal, using more water up, making a triangle. Crimp all edges like with water and bring two opposite corners wrapper. Brush the edges of the wrappers teaspoon of filling in the middle of each wrappers at a time, place 1 heaping wonton filling. Working with 3 to 6 wonton cutting board, wonton wrappers, and of water and a pastry brush, large plate or

4. Set up your work station with a small bowl

Multicooker fitted with the rack. quart of water into the cooking pot of the rack with nonstick cooking spray and put 1 to base of unit. Lightly coat the steaming

3. Carefully clean out cooking pot and return

aside to cool slightly. absorbed. Transfer filling to a bowl and set cook about 1 minute longer, until liquid is sesame oil, fish sauce and vinegar and fragrant, 30 seconds. Add the soy sauce,

2. Stir in the scallion and ginger and cook until

soften slightly. cabbage and cook for 1 to 1½ minutes to Add the mushrooms, carrot, pepper and Multicooker set to Brown/Sauté at 400°F.

1. Put the oil into the cooking pot of the

for assembling dumplings 1 quart water for steaming, plus more

16 wonton wrappers nonstick cooking spray ¾ teaspoon rice vinegar ½ teaspoon fish sauce 1 teaspoon toasted sesame oil sodium, plus more for serving

1½ teaspoons soy sauce, reduced 1 teaspoon finely chopped ginger 1½ teaspoons finely chopped scallion ¼ cup shredded napa cabbage ¼ cup diced red bell pepper ¼ cup shredded carrot 3 ounces shiitake mushrooms, diced 1 teaspoon grapeseed oil

Makes 16 dumplings

Steam

Settings: Brown/Sauté

hors d’oeuvre.

alongside a soy dipping sauce for a fun

Serve these healthy homemade dumplings

Vegetable Dumplings

• calc. 26mg • fiber 1g

• fat 8g • sat. fat 0g • chol. 45mg • sod. 963mg Calories 189 (38% from fat) • carb. 8g • pro.13g

Nutritional information per serving:

5. Garnish with parsley and serve.

is slightly thickened, about 2 minutes. sausages are completely coated and sauce the Dijon. Simmer, uncovered, until

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

occasionally. reduced by about two thirds, stirring wine. Bring the wine to a boil and cook until

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

softened and translucent. 12 minutes, stirring occasionally, or until Add the oil. Add the onions and cook 10 to to the pot and reduce the heat to 350°F.

2. Once the sausages are browned, return all

5 minutes per batch). until sausage is nicely browned (about 4 to to the cooking pot, cooking each batch, sausage will not brown well), add sausage don’t want to overcrowd the pot or the 400°F. Cooking in three to four batches (you

1. Set the Multicooker to Brown/Sauté at

for garnish 1 tablespoon chopped fresh parsley,

¼ cup Dijon mustard 1½ cups dry white wine ½-inch pieces

1 medium onion peeled, cut into 1 teaspoon olive oil ½-inch slices

sausage, cut on the diagonal into 24 ounces smoked chicken or turkey

Makes 8 appetizer servings

Setting: Brown/Sauté

bottle of wine. Your guests will love you.

Pair this with nice crusty bread and a favorite

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

Preparing this dish is a breeze, and it will be

Mustard Wine Sauce

Sausage Bites in

• calc. 160mg • fiber 5g

• fat 7g • sat. fat 3g • chol. 18mg • sod. 258mg Calories 277 (21% from fat) • carb. 46g • pro. 9g

Nutritional information per serving:

immediately. Remove cinnamon stick and serve stir the remaining milk into oatmeal.

3. Once unit switches to Keep Warm,

2½ hours.

2. Cover and set to Slow Cook on Low for

Multicooker. dried fruit into the cooking pot of the syrup, cinnamon stick, salt, nutmeg and

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

bite-size pieces) larger dried fruit varieties, chop into ½ cup raisins or other dried fruit (for

pinch ground nutmeg ½ teaspoon kosher salt 1 cinnamon stick 2 tablespoons pure maple syrup reduced fat), divided

3 cups milk (may use whole or 3 cups water 1½ cups steel cut oats

Makes six 1-cup servings

Setting: Slow Cook

should you prefer.

Water, however, can easily be substituted,

Milk gives the oatmeal a creamy consistency.

Oatmeal

Maple Cinnamon

• calc. 254mg • fiber 1g

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

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

Nutritional information per serving:

This is best served immediately. automatically switch to Keep Warm.

3. Once time has expired, the unit will

to Slow Cook set on Low for 3½ hours. garlic. Cover and switch from Brown/Sauté stir once more to incorporate the onion and

2. Add the soaked bread cubes to the pot and

Mix well to fully coat. Add the bread cubes, spinach and cheese. mustard powder. Whisk well to combine. milk, pepper, remaining salt, nutmeg, and in a large bowl combine the eggs, cream, fragrant, about 3 to 4 minutes. Meanwhile, a pinch of the salt. Sauté until golden and Once preheated, add the garlic, onion and Multicooker, set to Brown/Sauté at 350°F.

1. Put the oil into the cooking pot of the

6 ounces Gruyère, shredded 4 ounces baby spinach 1-inch cubes

1 loaf (1 pound) challah bread, cut into 1 teaspoon dried mustard powder ¼ teaspoon ground nutmeg pepper

¼ teaspoon freshly ground black 1 cup whole milk 1 cup heavy cream 8 large eggs 1 teaspoon kosher salt, divided 1 small onion, peeled and chopped chopped

1 garlic clove, peeled and finely 1½ teaspoons olive oil

Makes twelve 1-cup servings

Slow Cook Settings: Brown/Sauté

only a few steps to complete.

for a crowd. The flavors are rich and it takes

This is a delicious dish to have at brunch

Breakfast Strata

Spinach & Gruyère

Breakfast & Starters

= On the lighter side

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

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

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

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

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

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

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

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

Desserts

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

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

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

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

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

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

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

Sides

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

Steamed Sole with Fennel

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

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

Tofu with Soy-Ginger

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

Poached Chicken with

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

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

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

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

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

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

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

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

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

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

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

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

Chicken with Hot and

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

Entrées

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

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

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

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

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

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

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

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

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

Soups & Stews

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

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

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

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

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

Stocks & Sauces

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

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

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

Sausage Bites in Mustard

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

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

Spinach & Gruyère

Breakfast & Starters

RECIPES

MSC-400

3-in-1 Multicooker

Cook Central

Reverse Side

Booklet

Instruction

Recipe Booklet

Version no :

IB-11690

Fold Size

Material (Cover):

Coating: Color (Cover): (Inside):

Date: NOV-15-2012

PDF version :

Hugo Code :

Color Series:

Remark:

216x140mm Saddle Stitched 44 pp

157gsm matt artpaper

(Inside):

Gloss varnishing in cover

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

120gsm gloss artpaer

Co-ordinator:

Linda Ouyang

Hugo Description

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

Quality request (1)

Operator : Kelvin

Cuisinart MSC-400 User Manual

Specifications and Main Features

Frequently Asked Questions

User Manual