Cooking Guidelines - Cuisinart MSC600E Manual De Instrucciones

D. Cooking guidelines
• SLOW COOKING
Slow cooking is perfect for foods that require long, slow simmering, such as soups, stocks, stews, ... Slow cooking is also ideal for tougher and
cuts of meat like shoulder, pot roast ...
The SIMMER and LOW settings are usually used for recipes that cook longer (without boiling). The HIGH setting is used for simmered recipes
(with boiling).
The Brown/Sauté setting can be used to sear and mark food before simmer.
The WARM setting is selected automatically at the end of cooking to keep food warm.
Setting
Shorten the preparation time,
HIGH
especially for large pieces
LOW Simmer slowly without boiling
SIMMER Simmer fragile food
WARM
SUGGESTED CUTS OF MEAT FOR SLOW COOKING
Beef/Veal
Roast, shoulder, slices of
shoulder, veal shanks,
cheek, sinew, ribs, chuck,
shoulder of beef, shin,
Blanquette, tail
Guidelines
7-hour leg, braised veal chop,
roasted or braised vegetables,
Beef cheek, stew, Blanquette,
Fish soups, minestrone, fruits
Keep food warm.
Pork
Roast, pork ribs,
shoulder, round steak, sauté
Recipes
roasted pork
white meat, chicken with
tarragon
in compote
-
Lamb
Leg, shoulder, collet, shank,
chest, saddle, navarin,
knuckle-end
Temperature
Programmable up to 24 hours,
100°C
then 8 hours (Warm)
Programmable up to 24 hours,
93°C
then 8 hours (Warm)
Programmable up to 24 hours,
85°C
then 8 hours (Warm)
Defaults up to 8 hours. Or pro-
74°C
grammable up to 24 hours
Poultry
Whole poultry, leg, Saddle, shoulder, chest, fl ank,
drumstick, supreme
Timer
Game
collet, rack.
19