Cuisinart Fryer 3 in 1 Multicooker User Manual

INSTRUCTION BOOKLET

Recipe

Booklet

Reverse Side

Cook Central^®3-in-1 Multicooker

MSC-400

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

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CONTENTS

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

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

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.

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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.

COOKING WITHOUT A TIMER

OPERATION

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.

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.

SLEEP MODE

The multicooker is equipped with a power-

saving 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.

NOTE: The unit is hot. Always use pot

holders during and after cooking, and

always lift the lid away from you.

CHANGING SETTINGS

Press any button, except Start/Stop, to

“wake up” the unit and operate as normal.

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.

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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.

PROGRAMMING

BROWN & SAUTÉ

1. Press BROWN/SAUTÉ. A preset

temperature of 350°F will flash, as this

is a commonly used Brown/Sauté

temperature.

7. When Warm time elapses, one beep will

sound and heater will turn off.

2. Press Temperature Directionals to select

a different temperature (from 150°F to

400°F).

8. To turn the heater off manually at any

time, press the START/STOP button.

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.

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.

5. 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.

2. Press STEAM. Steaming temperature

cannot be changed.

3. Set desired cooking time (up to 1½

hours) by pressing Time Directionals.

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.

4. Press the START/STOP button to start

preheating. Selected time and temperature

will flash as unit heats up.

5. 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.

SLOW COOK

1. Fill cooking pot with ingredients and

cover with lid.

7. When cooking time is complete, the unit

will beep five times and the heater will

turn off automatically.

2. Press SLOW COOK. A preset

temperature setting of LOW will flash,

as this is the most commonly used Slow

Cook setting.

8. Carefully remove food from pot with

spoon, fork or tongs.

3. Press Temperature Directionals to select

High, Low, Simmer or Warm. Refer to

chart on page 6 for more information.

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.

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.

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COOKING GUIDELINES

SLOW COOKING

Slow cooking is perfect for foods that require long, slow simmering, such as soups,

stocks, stews, and dried beans. Slow cooking is also ideal for tougher and less

expensive cuts of meat like shoulder and pot roast.

The Simmer and Low settings are usually used for recipes that cook longer. When

starting a dish later in the day, select the High setting to ensure that food is cooked,

warm, and ready when you’d like to eat.

To reheat foods, use Brown/Sauté at 350°F and stir until all ingredients are warmed

through. Then switch to Warm on the Slow Cook function until ready to serve.

SETTING

GUIDELINES

RECIPES

TEMP

TIMER

Use this setting when

you don’t have time for

a long, slow cook* and

when “baking” on

Slow Cook.

Soups,

Programmable

up to 24 hours,

then 8 hours (Warm)

casseroles,

puddings,

212˚F

(100˚C)

High

stewed fruits

This standard slow

cooker temperature is

ideal for recipes you

start in the morning and

enjoy at the end of the

day.

Braised foods,

roasts, stews,

ribs, shanks,

chops, less

tender cuts of

meat, soups

Programmable

up to 24 hours,

then 8 hours (Warm)

200˚F

(93˚C)

Low

The longer the cooking

time, the more the

flavors blend together

and intensify.

Programmable

up to 24 hours,

Soups, stews,

stocks

185˚F

(85˚C)

Simmer

Warm

then 8 hours (Warm)

Do not use this setting to

cook food. It is intended

only for keeping cooked

food warm.

Default is 8 hours.

or Programmable

up to 24 hours

165˚F

(74˚C)

----

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

Suggested Cuts of Meat for Slow Cooking

BEEF/VEAL

PORK

LAMB

POULTRY

GAME

Choose cuts that Less tender cuts Choose flavorful

Best choice – dark Game generally

are full of flavor

work best.

cuts that benefit

from braising to

meat – bone-in.

Breast meat can

become dry when

slow cooked.

tends to be less

tender; therefore

it is perfect for

slow cooking.

and benefit from Tenderloin will

braising to

tenderize.

become tough if tenderize.

slow cooked.

Arm pot roast,

brisket, short

ribs, bottom

round, chuck or

rump roast,

chuck shoulder

steak, veal

Boston butt

roast; pork

Lamb shoulder;

Chicken or turkey

Venison roasts or

stew meat,

pheasant, duck

thighs and legs

lamb stew meat; legs and thighs

shoulder pieces; lamb shanks

sausages;

country style

pork ribs (bone-

in); pork shoulder

or blade roast

shanks

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STEAMING

Steaming is one of the healthiest methods of cooking. No butter or oil is required and

fewer nutrients are lost in the steaming process. Four cups/one quart of water is used

for basic steaming.

Steaming Chart

FOOD

AMOUNT

PREPARATION

COOKING TIME

6 small/

trimmed –

Artichokes

Asparagus

20–25 minutes

4–7 minutes

4 medium

see recipe page 26

8 ounces

trimmed

Broccoli

Carrots, baby

Cauliflower

8 ounces

1– 2-inch florets

whole

7–10 minutes

10–12 minutes

7–9 minutes

–

2-inch florets

Corn

2–3 small ears

4 ounces

husked

trimmed

10–12 minutes

8–10 minutes

4 minutes

Green Beans

Peas, snow

2 ounces

Potatoes, new and gold

1 pound

halved

15–20 minutes

Potatoes, sweet

8 ounces

½-inch slices

8–12 minutes

5–8 minutes

Squash, summer/zucchini

½-inch rounds

whole

18–20 minutes

(depending on

thickness)

2 medium breast (8

to 10 ounces each)

Chicken

Shrimp

8 ounces

1 pound

peeled & deveined

4–5 minutes

Fin Fish

(salmon, swordfish, etc.)

cut into portion sizes

8–12 minutes

BROWN/SAUTÉ

Use Brown/Sauté as you would a skillet or sauté pan on the stovetop for a variety of

recipes. Prepare a quickly sautéed skillet dish, or brown food right in the pot as the first

step in many braised or slow-cooked family favorites.

To reheat foods, use Brown/Sauté at 350°F and stir until all ingredients are warmed

through. Then switch to Warm on the Slow Cook function until ready to serve.

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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.

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!

• 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

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.

recommend checking the recipe halfway

through cooking time.

• For best results, fill multicooker at least

one-quarter full but not more than three-

quarters full.

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.

• 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.

• 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.

• “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.

• 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.

• 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.

• 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.

• 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.

• For thicker dishes like stews, a small

amount of liquid may need to be added

to the pot when reheating.

•

Many slow-cooked foods such as stews

benefit from cooling and refrigerating,

then reheating – as the saying goes, stew

or chili is always better the second day.

Bring food to a simmer on the Brown/

Sauté function at 350°F. Stir to ensure all

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ingredients are warmed through and

then switch to Warm on the Slow Cook

function until serving.

STEAMING

• To steam, fill the multicooker pot with

no more than 1 quart of water.

• If using frozen foods, thaw completely

before slow cooking.

• 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.

• 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.

• 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.

• 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.

•

Always use caution when removing lid.

It is best to remove the lid away from you

CLEANING, CARE AND

MAINTENANCE

Adapt your traditional recipes to

slow cook:

All removable parts are dishwasher safe.

• 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.

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

• Dairy products (milk, sour cream, some

cheeses) will break down and curdle

during slow cooking. Substitute canned

evaporated milk, nonfat dry milk, or add

warm soapy water and rinse thoroughly.

Or, clean in top rack of dishwasher.

5. Dry all parts after every use.

dairy products during the last 30 minutes 6. Any other servicing should be

of cooking.

performed by an authorized service

representative.

• If your recipe calls for precooked pasta

or rice undercook it and add to the pot

in the last 30 minutes of slow cooking.

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.

• 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.

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Troubleshooting Chart

Subject

Question

Answer/Solution

Make sure your unit is plugged into a functional outlet.

Contact Customer Service at 1-800-726-0190.

Why won’t my unit turn on?

Cooker will enter sleep mode after 5 minutes of no use and

unit will appear off. Press any button except Start/Stop to

“wake up” the unit.

If you did not press START after setting your unit, the cooker

will enter sleep mode after 5 minutes. Press any button except

Start/Stop to “wake up” the unit.

The unit may have overheated. Let it cool and try again. If it

does not turn on, contact Customer Service at 1-800-726-0190.

Power

If pot has boiled dry during steaming, the unit will shut off as a

safety precaution. Add water to the pot and restart.

Why is my unit turning itself off?

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.

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

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

Error Code

Programming

Err

Yes. Setting the timer for Brown/Sauté is easy. Simply use the

Time Directionals as you would for any other function. Unit will

shut off when time expires.

Can I set a timer for the Brown/

Sauté function?

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.

Can I change my cooking

function, time or temperature

when the unit is already

cooking?

Browning meat before slow cooking is an optional step that

adds flavor and color. You can omit it if time is short.

Exception: ground meats must be browned.

When should I brown my meat

before slow cooking?

Which position should the rack

be in for steaming?

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

Cooking

Can I use the cooking pot on

the stove/in the oven?

The cooking pot was designed specifically for use in this multi-

cooker. We do not suggest using it on the stove or in the oven.

Why isn’t enough liquid in my

slow-cooked dish?

Recipe ingredient amounts may vary if using multiple functions.

See page 8 for details.

All removable parts are dishwasher safe.

Can I put my unit in the

dishwasher?

Do not immerse or put the base of the unit in the dishwasher.

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

The pot is nonstick – why is

food sticking?

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

onto it, making it difficult to remove.

Cleaning

If food has burned on, fill pot with warm soapy water and allow

to soak before cleaning. If scouring is necessary, use a non-

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

Food residue is sticking to the

cooking pot surface. How do I

clean it without damaging it?

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BEFORE RETURNING YOUR CUISINART

PRODUCT

WARRANTY

Limited Three-Year Warranty

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.

This warranty is available to consumers only. You

are a consumer if you own a Cuisinart^®Cook

Central^®3-in-1 Multicooker that was purchased

at retail for personal, family or household use.

Except as otherwise required under applicable law,

this warranty is not available to retailers or other

commercial purchasers or owners. We warrant that

your Cuisinart^®Cook Central^®3-in-1 Multicooker

will be free of defects in materials and workmanship

under normal home use for three years from the date

of original purchase.

We recommend that you visit our website,

www.cuisinart.com for a fast, efficient way to

complete your product registration. However, product

registration does not eliminate the need for the

consumer to maintain the original proof of purchase

in order to obtain the warranty benefits. In the event

that you do not have proof of purchase date, the

purchase date for purposes of this warranty will be

the date of manufacture.

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.

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

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 1-800-726-

0190 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

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.

warranty.

150 Milford Road

East Windsor, NJ 08520

Printed in China

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e a m . i c e c r

e s h l y w h i p p e S d e c r 6 v r . e w i t h

t h i s q u i c k a n d e a s y j a m .

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e d u n t i l s e r v i n g . a n d k e e p u

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e v a n i l l a e x t r a t c e t a s p o o 1 n p u r

c u p t a p ¼ i o c a s t a r

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s c r a p e d ( o r 1 ½

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t h e t a s t e o f h o m e m e a a d m e . p i e .

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2 8

• c a l c . 1 8 3 m g • f i b e r 1 g

• f a t 1 5 g • s a t . f a t 8 g • c h o l . 1 2 3 m g • s o d . 3 1 9 m g

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( b a s e d o n 1 2 s e r

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v i n g s ) :

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e s h l y

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t h e d u l c e d e l e c h e o n t o p o f t h e p u d d i n g .

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v i n g ( 1 t a b l e s p m o o a n t i ) o : n p e r s e r N u t r i t i o n a l i n

e a d c u b e s a . n A d d s d o t t i r t h h y t e o b u r n t i l f r

e g g s , v a n i l l a , s a l t a n d c i n n a m o n . W h i s k

g e b o w I n l c a o 2 m . l a r b i n e t h e m i l k , c r

e a m ,

t i m e . *

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e f r i g e e r a i n t o r i f u a s n i n d g s t a o t r a l

o o m t e m p e r a , t o u r r c o o l t o r i m m e d i a t e

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c o n s i s t e n c y )

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e v a n i l l a e x t r a t c e t a s p o o n 1 p u r

e j u s t c o m e s t . o O a n c e m e i q x f r u t u e r n t l y

e d , s t i r r i n g

e t o a b o i l , u b n r c i n o g v e m r i x t u

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l a r g e e g g 4 s , b e a t e n

c u p h e a v 1 y c r

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s i m p l e

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2 7

• c a l c . 1 6 m g • f i b e r 5 g

• f a t 0 g • s a t .

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e f r i g e r a t o e r i n t h e r e a n d s t o r t e m p e r a t u r

a r m f o r K s e e r e v p i n W g , o r

o o m

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e r d u c e d a n d i s v e r y t h i c k .

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2 6

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l e m o n s l i c e

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t o 6 m i n u t e s .

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a r t i c h o k e s

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• c a l c . 4 5 6 m g • f i b e r 1 g

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S t i r o c c a s i

e t o 3 0 0 ° F t t e o m a p v e o r i d a t u a r n

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c o o k i n g p o t .

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e s h c i l a n t r

t a b l e s p 2 o o n s c

s c a l l i o n 2 s , t r i m m

t e a s p o o 1 n s e s a

• f a t 7 g • s a t . f a t 1 g • c h o l . 6 2 m g • s o d . 1 1 7 m g

C a l o r i e s 1 9 0 ( 3 5 % f r o m f a t ) • c a r b . 5 g • p r o . 2 3 g

v i n g :

m a t i o n p e r s e r N u t r i t i o n a l i n f o r

m i n u t e s .

. C o o l n o m o r e r d u c e s l i g h t l y

o w n / S a u t é a t a 3 n 5 d 0 s ° F e t t o B r

( a b o u t ½ m e d i

e t h a n 8

. A l l o w t o

e s h l i m e j u i c e t a b l e s p 1 o o n f r

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. A d d t h e m a r i n a d e

e m o v e e t f h u e l l y r d o o s o , c a r

e d u c e d t o s e r v e

e d t o f u . I f d e s i r

e m o v e a n d e c o o k e d , r

p o t a n d e m p t y t h e w a t e r

a s a s a u c e . T

m a r i n a t i n g l i q u i d c a n b e r

s e r v e w i t h t h e s e a r

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e d u c e d

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e d ,

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C o v e r a n d s t e a m v e g e t a b l e s .

m a r i n a t e d v e g e t a b l e s o n t h e s t e a m i n g r a c k .

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o w B n r / S a u t é S e t t i n g

O n c e t o n e s o u n d s , p l a c e t h e d r a i n e d

e a t m e a t l e s s m a i n m d e i m a l e . n s i o

o w n B i n r g t h e t

. S e t t o S t a e n a d m c f o o v r e 7 r m i n u t e s .

. I n s e r t t h e s t e a m 1 i q n u g a r a t c o k f w a t e r

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2 1

• c a l c . 9 m g • f i b e r 0 g

• f a t 3 g • s a t . f a t 1 g • c h o l . 7 7 m g • s o d . 2 8 3 m g

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m a t i o n p e r s e r N u t r i t i o n a l i n f o r

v i n g :

s e r v i n g .

e s t a L b e o t u 4 r t . 5 m i n u t e s b e f o r

e s l i c i n g a n d

o u g h .

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v i n g ( 4 o u n c e s m o a f t f i i o s n h ) : p e r s e r N u t r i t i o n a l

o x i m a t e l y

C o v 3 e . r a n d p o a c h c h i c k e n f o r a p p r

p e p p e r a n d t h e n g e n t l y a d d t o t h e p o t .

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e s i m m e r

e t o

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t o a b o i l ( a b o u t 1 5 m i n u t e s ) u n c o v e r a n d

o m a r a t i c s i t m

o n t h e r a c k

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. O n c e l i q u i d c o m e s o w B n r / S a u t é a t 4 0 0 ° F

. S e a s o n f e i s f h r i g e o r m a t o r r

t h e c o o k i n g p o t o f t h e M u l t i c o o k e r

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S t e a m f o r

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n s a c n o d r p a r s l e y i n t o , g a r l i c c , e p l e e r p y p e r

, w i n e , o n i o o t n h , , c w a a r r t e r P u t 1 t . h e b r

o t ,

p e p p e r

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e f r i g e r a t e 3 0

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, s c a l l i o n a n d g a r l i m c . i r i n , s a k e

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n s c o r

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m i s s t h e f a t .

c h i c k e n m o i s t a n d t a e s e t n y s – . y o u w i l l n e v e r o v e r a b e d o f m

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2 0

e a s e t h e l i q u i d b e f o r e r c o m m e n d

W h 5 e . n u n i t

a r m , i t i s

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G u i n n e s s a

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• f a t 1 g • s a t . f a t 0 g • c h o l . 0 m g • s o d . 1 5 6 m g

C a l o r i e s 4 0 ( 3 0 % f r o m f a t ) • c a r b . 4 g . C • p o r o o k . 2 u g n t e i l t o o n 3 i o 7 n 5 ° i s F t e m p e r a t u r

c u p ½ )

v i n g : (

m a t i o n p e r s e r N u t r i t i o n a l i n f o r

e d u c e t h e

e r m a i n i n g s a

A d d 3 . t h e v e

s i m m e r f o r a n a d d i t i o n a l 5 m i n u t e s .

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e h e a t e d , a d d t h e O s n h c o e r t u n i t

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. S a u t é p , e s p t i p r r e i n r g o c c a s i o n a l l y

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o w n / S a u t é a t 4 0 0 ° F M u l t i c o o k e

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a n d g a r l i c a n d s a u t é u n t i l f r a g r a n t a n d s o f t .

e h e a t e d , a d d t h e . O l e n e c k e 3 5 u 0 n ° i F t i s p r

t e a s p o o n o

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M u l t i c o o k e r a n d s e t t o B r

P u t 1 t . h e o l i v e o i l i n t h e c o o k i n g p o t o f t h e

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, i f n e w c e a s t s e a r r y

o t h , l o w s o d i u m c u p c h i ½ c k e n b r

c u p d r y ¼ w h i t e w i n e

p e p p e r

t a b l e s p 1 o o n t o m

o u n d b l a e c s k h l y g r

t e a s p o o ¼ n f r

o u n c e s 2 1 G u i n n e

e s h t h y m e l t e e a a v s e p s o o ¾ n f r

g a r l i c c 2 l o v e s , p

t e a s p o o ¼ n k o s h e r s a l t

o o m s

o u n c e s 4 s l i c e d w i l d m u s h r

g a r l i c c 2 l o v e s , p e e l e d a n d c r u s h e d

c e l e r y s 1 t a l k , c u

e s e r v e d f o r o t e h r m e r o u v s e e d ) a n d r

e e n p a r t s w e l l a n d s l i c e d ( d a r k g r

o o t e n d r i m m s m e d a , l l w l e a 1 e s k h , e r d

t e a s p o o 1 n o l i v e o i l

d i c e

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a n d c u t i n t o ¼

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M a k e s a b o u t 1 c u p

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o o m S a u t é ^AW ^{t a s}i ^tl ^yd ^{a c c}M ^{o m}u ^{p a}s ^{n i}h ^{m e}r ^{n t t o t h e p o a c h e d}

o u n d b l a e c s k h l y g r

t e a s p o o ¼ n f r

t e a s p o o 1 n ½ s k o s

b e e f s h 4 o r t r i b s

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• c a l c . 6 2 m g • f i b e r 2 g

• f a t 2 5 g • s a t . f a t 1 0 g • c h o l . 1 3 4 m g • s o d . 1 0 4 5 m g

S l o w C o o k

o w B n r / S a u t é S e t t i n g

C a l o r i e s 4 8 8 ( 4 7 % f r o m f a t ) • c a r b . 1 3 g • p r o . 4 5 g

m a t i o n p e r s e r N u t r i t i o n a l i n f o r

v i n g :

a c o l d w i n t e r e v e n i

d i n g l y a c c o r

S h ^Ao ^pr ^et ^{r f e}R ^{c t ,}i b ^{c o}s ^{m f}

a s t . e T a n d a p d a j r u s s l e t y s e a s o n i n g

e a d y t o O s n e c 6 r e . v e r , s t i r i n t h e c h o p p e d

o r b l o t w i t h a f a t m o p o r p a p e r t o w e l .

s e r v i n g . E i t h e r r

G u i n n e

e a s e w i t h e a m l o a v d e l e g r

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1 9

t a b l e s p 2 o o n s c

b a y l e a f 1

t a b l e s p 1 o o n t o m

d r a i n e d

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c u p d r y ¼ w h i t e

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o s e m e a s f r r h y r s p r i g 1

t e a s p o o 1 n u n s a

c e l e r y s 1 t a l k , c u

p i e c e s

o t , p e e l e d s , m a n a d l l c c u a 1 t r r i n t o

w e l l , c u t i n t o 1

, w a s h e d

e e n p a r t s o n a n l y d l i g h t g r

• c a l c . 1 8 8 m g • f i b e r 4 g

o o t e n d t r i m s m m e a d l , l w l e 1 h e i k t e , r

• f a t 1 5 g • s a t . f a t 4 g • c h o l . 3 4 3 m g • s o d . 8 5 5 m g

C a l o r i e s 5 9 0 ( 2 4 % f r o m f a t ) • c a r b . 1 6 g • p r o . 9 0 g

p i e c e s

v i n g :

m a t i o n p e r s e r N u t r i t i o n a l i n f o r

s m a l l o n 1 i o n , p e

g a r l i c c 4 l o v e s , p

t e a s p o o 2 n s o l i v

e d .

a s d e s i r

s o e T r v e 6 , . s t i r i n p a r s l e y ; a d j u s t s e a s o n i n g

b l o t t i n g w i t h a f a t m o p o r p a p e r t o w e l .

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e a s e d t e h g e r l i q u i d e i t h e r w i t h a l a d l e o r b y

a r m ,

W h 5 e . n u n i t s w i t c h e s t o K e e p W

t w s i n e

S l o w C o o k o n L o w f o r 8 h o u r s .

, t i e d w i t h

i n c h e s i n d i a m

a b o u t 1 ¼ i n c h

v e a l s h a 4 n k s ( a

c o m e h a l f w a y u p t h e m e a t . S w i t c h u n i t t o

N e s t l e s h a n k s i n t h e l i q u i d , w h i c h s h o u l d

S t i r 4 i . n t o m a t o e s , t o m a t o p a s t e a n d b a y l e a f .

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e d u c e d .

c o m p l e t e l y r

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a n d s c r a p e u p a n y b r

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o w B n r / S a u t é S e t t i n g

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o v e r p o l e n t a , p

T h i s I t a l i

e s o f t e n e d a n v d e g s l e i g t a h b t l l y e s a r

e r m a i n i n g ¼ t e a s p o o n o f s a l t . C o o k u n t i l

o s e m a r y a n d t h y m e v a e n g d e t a b l e s , g a r l i c , r

b u t t e r t o t h e p o t ; o n c e m e l t e d , a d d

O s s o B u c o

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a n d p u l s e 5 t i m e s t o c h o p . S e t a s i d e .

d r a i n e d t o m a t o e s t o t h e f o o d p r

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o c e s s o r

v i n g ( 1 c u p ) : m a t i o n p e r s e r N u t r i t i o n a l i n f o r

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t h e w o r k b o w l o f a f o o d p r

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o w n / S a u t é a t 4 0 0 ° F M u l t i c o o k e r s e t t o B r

m i n u t e s . A

s o f t e n e d a

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o m p o t a n R d e s m e t o a v s e i d f r e

t e a s p o o n o f s a l t a n d a l l o f t h e p e p p e , r a b o u t 4 t o 5 i m s i c n r u i s t e p s - . t e n

S e a 1 s . o n t h e s h o a c n c k o s l i o n a l l s i d e s w i t h ½

f l a k e s . C o v

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1 8

e d p e p p e r

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e d o n i o s n m , a p l e l e r l 1 e d , h a l v e d a n d

e d u c e d s o d i u m c u p s o y ¼ s a u c e

o t h , l o w s o d i u m c u p s c h 1 i c ½ k e n b

e d p e p p e r f l a k e s t e a s p o o ¼ n c r u s h e d r

o t h , l o w s o d i u m c u p c h i ½ c k e n b r

c a n )

g a r l i c c 1 l o v e , p e e l e d a n d s l i c e d

o c c o l i c f l u o p r b r 1

n c o b s ( a b b a o b u y t c h o a 8 r l f o f

e t s

t e a s p o o 2 n s o l i v e o i l , d i v i d e d

c a n ( 8 o 1 u n c e s )

d , i v i d e d

o u n d b l a e c s k h l y g r

p e p p e r

d r a i n e d o o m s ,

t e a s p o o ¼ n f r

c a n ( 4 o 1 u n c e s )

c u p s u g 1 a r s n a

t a b l e s p 1 o o n f i n

t e a s p o o 1 n k o s h e r s a l t , d i v i d e d

p o u n d s 1 h r i m p , p e e l e d a n d d e v e i n e d

M a k e s a b o u t 7 c u p s

g a r l i c c 2 l o v e s , p

s m a l l y e 1 l l o w b

o w n / S a u t é S e t t i n g : B r

, s l i c e d

v e r y l i t t l e t i m e t o p r

A c o l o r f u l a n d l i g h t d i s h t h a t t a k e s

e d b e l l s p m e a p l p l e r r 1

e d o n i o n , m p e e d l i e u d m 1 a r n d s l i

e . e p a r

P r i m a v e r a S h r i m p S a u t é

o u n d b l a e c s k h l y g r

t e a s p o o ¼ n f r

t e a s p o o 1 n k o s h

• c a l c . 2 8 m g • f i b e r 3 g

e a b s r t s , c u t i n t o 2

p o u n d b 1 o n e l e s

t a b l e s p 1 o ½ o n s v e

• f a t 6 g • s a t . f a t 1 g • c h o l . 4 8 m g • s o d . 1 0 0 0 m g

C a l o r i e s 2 3 1 ( 2 4 % f r o m f a t ) • c a r b . 2 3 g • p r o . 2 1 g

v i n g ( 1 c u p ) : m a t i o n p e r s e r N u t r i t i o n a l i n f o r

M a k e s

o v e r r i c e a n d s p r i n k l e w i t h s e s a m e s e e d s .

e d i e i n t g s r i n t h e s a u c e . S e r v e i m m e d i a t e l y

m i n u t e o f c o o k i n g a n d s t i r t o c o a t a l l

t h e c h i c k e n t o t h e p o t d u r i n g t h e l a s t

m i n u t e s u n t i l s a u c e t h i c k e n s s l i g h t l y

o w n / S a u t é S e t t i n g

A l i g h t a n d h e a l t h y

. R e t u r

- F r y S t i r

b o t t o m o f t h e p o t . C o o k f o r a n o t h e r 2 t o 3

o m t h e

o w n b i t s f r

s t i r t o s c r a p e a n y b r

e t o t h e v e o g t e h t a m b i l x A e t s u d r d a 5 n . b d r

e g e t a b l e

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1 7

t o 4 m i n u t e

e r d u c e d a n d

, u n t i l t o m a t o e s h a v s e t i r r i n g o c c

A d d 4 . t h e t o

2 t o 3 m i n u

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e s a o r f t e n e d a

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o w n o n b o t h s i d e s .

o o f c o h n e t a a i t n p e r r

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o m t h e

e s e r v e .

b a s e a n d p

e m o v e e t f h u e l C l y c a o r r o k i n g p

m i n u t e s p e

c h i c k e n , s k

O n c e u n i t

o w n t h e

e h e a t e d , b r

t e a s p o o n o

S e a 2 s . o n t h e

o w n / S a u t é a t 4 0 0 ° F M u l t i c o o k e

P u t 1 t . h e o i l

l e m o n w e d g e s

e s h l e m o n j t u e i c a e s p o o ¾ n f r

o z e n

e s h o r f r

c u p p e a ½ s , f r

c u p c h o ¼ p p e d I

c l a m s

s h r i m p ) , r i n s e d

p o u n d s ½ h r i m p

o n f r

l a r g e p i n c h s a

t e m p o e r o a m t u r

• c a l c . 7 3 m g • f i b e r 3 g

• f a t 2 3 g • s a t . f a t 7 g • c h o l . 1 3 7 m g • s o d . 1 4 0 9 m g

o t h , l o w s o d i u m , c u p s c h 3 i c k e n b

C a l o r i e s 5 1 2 ( 4 0 % f r o m f a t ) • c a r b . 4 1 g • p r o . 3 5 g

v i n g s ) :

( b a s e d o n 6 s e r

m a t i o n p e r s e r N u t r i t i o n a l i n f o r

c u p s B o 1 m ¼ b a r i

v i n g

f i n d i t , A r b o r i o r i c e c a n b e u s e d i n i t s p l a c e .

o f m a n y l a r

c a n ( 1 4 . 1 5 o u n c

e g a n o e s h o r s p r i g f r 1

e s . I f y o u c o a c n e n r y o g t s e t o g r r

n a t i o n a l s e c t i o n

e s , o s r t o p r o s s i b l y i n t h e i n t e r

t e a s p o o ¼ n s m o

p a e l l a . I t c a n b e f o u n d i n s p e c i a l t y o r g o u r m e t

* B o m b a r i c e i s a S p a n i s h - s t y l e r i c e s p e c i f i c f o r

s m a l l o n 1 i o n , p e

o n t h e s i d e .

S e r 9 v . e i m m e d i a t e l y w i t h l e m o n w e d g e s

g a r l i c c 2 l o v e s , p

c u t i n t o ¼ - i n c h

o u n c e s 6 S p a n i s

, p e a s a n d l e m o n S j u t i i r c 8 e i . n . t h e p a r s l e y

d , i v i d e d

h a v e o p e n e d .

o u n d b l a e c s k h l y g r

t e a s p o o ½ n f r

a d d i t i o n a l 8 t o 1 2 m i n u t e s , u n t i l c l a m s h e l l s

w i t h t h e c l a m s a n d s i m m e r

e d , f o r , a c n o v e r

. A d d t o u n i t

t e a s p o o 1 n ¼ s k o s

t r i m m e d o f a n y

b o n e - i n 4 c h i c k e

e m a i n w i n i t g h s r a l t a n d p e p p e r

7 . W h i l e c h i c k e n i s s i m m e r i n g , s e a s o n s h r i m p

t e a s p o o 1 n o l i v e

e d f o r c a o n v e a r d d i t i o n a l 1 2 t o 1 5 m i n u t e s .

b y n e s t l i n g t h e m i n t h e r i c e ; s i m m e r

M a k e s

6 . A d d t h e c h i c k e n p i e c e s t o t h e c o o k i n g p o t

o w n / S a u t é S e t t i n g

S i m m e r f o r 1 0 m i n u t e s .

o w d .

e t o p i l s e a s s u e r a n y c r

e t o 3 0 0 ° F

e . A d d t h e b r

e r d u c e t h e t e m p e r a t u r

o n f r a s n a d f s t i r t o g e t h e r w e l l . C o v e r a n d

w i t h t o m a t o m i x t u r

T h i s v e r s

o t h a n d

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1 6

e s s o p o w d e r

o w n s u g a r

t e a s p o o 1 n i n s t a

t a b l e s p 1 o o n l i g

t a b l e s p 2 o o n s t o

m o l a s s e s

c u p c i d ¼ e r v i n e

c u p c h i ½ l i s a u c e

c u p c h i 1 c k e n b

t e a s p o o 1 n W

e d u c e o d t h s , o r d i u m

e s a u c e c r e o s t e r s h i r

g a r l i c c 6 l o v e s , p

m e d i u m 1 o n i o n

t e a s p o o 1 n o l i v e

B a r b e c

p o u n d s 5 w t h o o 6 l e

o u n d b l a e c s k h l y g r

o w n s u g a r

t e a s p o o 1 n f r

t e a s p o o 1 n k o s h

t e a s p o o 1 n s m o

t e a s p o o 2 n s C a j

t a b l e s p 3 o o n s c

c u p p a c ¼ k e d l i g

D r y B a

• c a l c . 5 6 m g • f i b e r 1 g

• f a t 3 5 g • s a t . f a t 1 2 g • c h o l . 1 3 4 m g • s o d . 8 5 5 m g

C a l o r i e s 5 2 1 ( 6 1 % f r o m f a t ) • c a r b . 1 7 g • p r o . 3 3 g

v i n g s ) :

( b a s e d o n 1 2 s e r

m a t i o n p e r s e r N u t r i t i o n a l i n f o r

M a k e s

v i n g

C o o k S l o w

m e a t w e l l i n t o s a u c e t o i n c o r p o r a t e .

p i e c e s . R e m o v e b o n e s a n d d i s c a r

o w n / S a u t é S e t t i n g

e d

d . S h r

w i t h t o n g s o r g l o v e d h a n d s , i n t o b i t e - s i z e

– b e i t s

e a t c A o g m r p o n

e c t l y i n p o t e , d e i p t h o e r r k d i r s o e T r v e 6 , . s h r

e a d

u n i t t o S l o w C o o k o n L o w f o r 1 2 h o u r s . .

n t o c o a p t o i t n ; t s u a r u c e a n d c o v e r

P u l l e d P o r

, s w i t c h

B r i n 5 g . s a u c e t o a b o i l a n d a d d p o r k b a c k t o

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s a u c e .

• f a t 8 g • s a

C a l o r i e s 2 7 6

v e g e t a b l e s h a v e s o f t e n e n d , s t i r i n t h e

s m a l l b o w l u n t i l c o m b i n e d . O n c e t h e

v i n g s ) :

( b a s e d o n 6 s e r

m a t i o n p e r s e r N u t r i t i o n a l i n f o r

e d i e n t s t o g e t h e e s r t i n o t f h a t e h e r i n g r

v i n g

e c o o k i n g , m i x

W h 4 i l e . t h e o n i o n a n d g a r l i c a r

o u g t h h r .

p o t w i t h t h

S l i c 4 e . t h e b

5 m i n u t e s .

a n d g a r l i c ; s a u t é u n t i l s o f t e n e d , a b o u t 3 t o

R e d 3 u . c e h e a t t o 3 5 0 ° F a n d a d d t h e o n i o n

n e c e s s a r y

s e r v i n g p l a

R e m 3 . o v e t h

e s e r v a e n . d r

e a s e t . h e D e l i g q r u i d i f

a b o u t 3 t o 4 m i n u t e s p e r s i d e . R e m o v e

o w n t h e p o r e k h p e w r a e t l e l d o , n b a r l l s i d e s ,

. O n c e u n i t h a s

o w B n r / S a u t é a t 4 0 0 ° F

t h e c o o k i n g p o t o f t h e M u l t i c o o k e r s e t t o

L o w f o r 1 2

C o v 2 e . r a n d

A f t e 2 r . t h e p o r k h a s m a r i n a t e d , p u t t h e o i l i n

3 o ⁄ ₁f t h e w a a b y o u t

n i g h t .

e r f r i g e r a t o r o v e r

v e g e t a b l e s

a n d p e p p e

e s e a l a b l e b a g i n i n a t h 2 e - g a l l o n r

g e b a k i n g p a n o r

a l l o w t o m a r i n a t e i n a l a r

b o w l . R u b o a l t l h o v e r t h e p o r k s h o u l d e r a n d

e d i e n t s t o g e t h e r M i n i x 1 a t . h s e m r a u l b l i n g r o t , c e l e r y a n d

. S e a s o n t h e a n b d e e v f i n w e g i t h a

n i p t u i n r t o t h e c

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1 5

w i t h ½ t e a

S e a 2 s . o n t h e

p e p p e r

t e a s p o o ¼ n f r

t e a s p o o ½ n k o s h e r s a l t

o u n d b l a e c s k h l y g r

o w n / S a u t é a t 4 0 0 ° F M u l t i c o o k e

P u t 1 t . h e o i l

o a s t ( a b c o h u u t c 2 k ½ r 1 p o u n d s )

e d w i n e v i n e g t a a b r l e s p 1 o o n r

c u p b e e ¾ f b r

c u t i n h a l f a n d t h e n i n t o w e d g e s

n i p ( a b o u t 7 m o e u d n i c u e m s 1 ) t u r

c e l e r y s 1 t a l k , s l i c e d

o t , p c e a e r l r e d a 1 n d s l i c e d

n i s h

o s e m a r y f o c r h o g p a r p e d r

t h i n s l i c 6 e s l e m

t e a s p o o 1 n l e m o

o t h , l o w s o d i u m c u p c h i ½ c k e n b

e s h l e c m u o p n f r j u i ¼ c e

o t h

o s e m e a s f r r h y r s p r i g 1

s l i c e d

a n d

o o t e n l d e e t r k i , m r m 1 e d , w a s h e d w e l l

g a r l i c c 3 l o v e s , p

m e d i u m 1 o n i o n , p e e l e d a n d s l i c e d

M a k e s a b o u t 4 t o 6 s e r v i n g s

l a r g e o n 1 i o n , p e

c u p u n b ¼ l e a c h e

S e t t i n g : S l o w C o o k

w a r m w h e n t h e w e a t h e r i s c o l d .

o u n d b l a e c s k h l y g r

t e a s p o o ¼ n f r

t e a s p o o 1 n k o s h

T h i s s i m p l e y e t h e a r t y d i s h w i l l k e e p y o u

P o t R o a s t

e x c e s s f a t ( a b o

b o n e - i n 6 c h i c k e

t e a s p o o 1 n o l i v e

• c a l c . 2 2 m g • f i b e r 1 g

• f a t 1 5 g • s a t . f a t 4 g • c h o l . 7 9 m g • s o d . 4 5 9 m g

C a l o r i e s 2 4 2 ( 5 7 % f r o m f a t ) • c a r b . 8 g • p r o . 1 8 g

m a t i o n p e r s e r N u t r i t i o n a l i n f o r

M a k e s

v i n g :

S l o w C o o k

o w B n r / S a u t é S e t t i n g

p o t a t o e s .

s h a l l o w b o w l s w i t h r i c e o r m a s h e d

e d . S e r v e i m m e d o r i s a e t e m l y a r i y n i f d e s i r

n i s h w i t h a t r h m e . c G h a o K r p e p e e p d W

l e m o n y d i s

i n t h i s d i s

w i t h ^BR ^{y t h}o ^es ^e

L e m o n C

e d , u n i t w i l l s w i t c h t o W h 7 e . n t i m e h a s e x p i r

v e r y t e n d e r

5 h o u r s . C o v e r a n d c o o k u n t i l t h i g h s a r

S w 6 i t . c h u n i t t o S l o w C o o k o n L o w f o r

t h e c h i c k e n .

e . P l a c e l e m o n i o s l n i c m e s i x o t u n r t o p o f

o w n e d c h i c k e N n e s t 5 h t . l i e g h t h s e i n b t r h e

• c a l c . 4 7 m g • f i b e r 3 g

• f a t 1 7 g •

C a l o r i e s 3 4 6

( b a s e d o n 6 s e r

v i n g s ) :

v i n g

m a t i o n p e r s e r N u t r i t i o n a l i n f o r

a b o i l .

o t h b r a n d l e m o n z e s t a n d l e t c o m e t o

b y h a l f , a b o u t 3 0 s e c o n d s . A d d t h e c h i c k e n

o u g t h h r . S e r v e .

c o o k i n g p o

T h i n 4 l . y s l i c e

e d u c e

e m a i n

s p o o n . L e t j u i c e c o m e t o a b o i l a n d r

n t o e t t h u e r

o n t h e c o o k i n g s u r f a c e w i t h a w o o d e n

o w n b i t s t h a t m a y r s c r a p i n g u p a n y b r

o u g h .

t e n d e r a n d

t o 3 0 m i n u

½ t e a s p o o n o f e s a l t . A d d t h e l e m o n j u i c e ,

e m a i n i n g

o s e m a r y s p S r i t g i r a i n n d t h r e r

o t s , c p a o r r t a t o e s a

g a r l i c f o r 4 t o 5 m i n u t . e s A d u d n t t i l h s e o f t e n e d . o w n / S a u t S é e a t 3 t o . 3 n 0 0 B ° r F

. S a u t é o n i o n a n d

e s e r v e .

R e d 4 u . c e h e a t t o 3 5 0 ° F

c o o k i n g p o

e a s e D t h e e g r l i q u i d

S t r a i n t h e

R e m o v e a n d r

n t o e t t h u e r

o n b o t h s i d e s , a b o u t 1 0 m i n d u i n t e g s t p h e r s s o i l d i d e s . .

o w n

s k i n s i d e d o w n , i n t o t h e c o o k i n g , p a n o d t . c B o r v e r w i t h f o m i l . e a t , s e t o

e h e a t e d , p u t t h e O c n h c i 3 c e . k e u n n , i t h a s p r

e m o v e t h e

A t t 2 h . e e n d

t o l i g h t l y c o a t .

e d g . e D t h r e c p h e i c p k p e e n r t h i g h s i n f l o u r

S l o w C o o k

. C o v e r a n d d s e a t n t d o s u g a r s e e d , m u s

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1 4

f o r 5 h o u r s

C o v 7 e . r u n i t

n s , c c o l o r v e s , d i l l

. L a y t h e

o p w i t h b e t h e e f . p T e p p e r

c o m e s ¾ o f t h e w a y u p t h e v e g e t a b l e s a n d

e n o u g h w a t e r ( a b o u t 1 c u p ) s o t h e l i q u i d

p e p p e r s a n

e s e r v e d s a u s a g a e l , o c n h g e w r r y i t h

b e e f o n t o p a n d p o u r i n t h e b e e r a n d

c o o k i n g p o t o f t h e M u l t i c o o k e r

o t a n d c e l e r y i n t o t P h u e t 1 t . h e o n i o n , c a r r

o w n b i t s

P u t 6 c . h i c k e

o n b o t t o m

S t i r 5 i . n w h i t

l e n g t h w i s e i n t o 8 p i e c e s

e e n c a b b p a o g u e n , d c u g ¾ t r

p o t . S a u t é

A d d 4 . o n i o n

p o u n d n ¾ e w p o t a t o e s , h a l v e d

p i e c e s

t h e p a n . R

s h o u l d h a v

3 t o 4 m i n u

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o t s , c p a e r e r l e d 2 a n d c u t i n t o 2 - i n c h

e g V e t a b l e s ( t o f i n i s h ) :

u o

e s e r v e . Y

o w n , a b o u t

o w n s u g a r

c u p p a c ¼ k e d d a r k b r

e s e r v e .

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w e l l , a b o u t

i n t o t h e c o

t a b l e s p 2 o o n s w h o l e g r a i n m u s t a r

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t e a s p o o ¼ n w h o l e c l o v e s

o w n

e h e a t e d , p u t c h O i c n k c e e n u p n i e t c

o w n / S a u t é a t 4 0 0 ° F M u l t i c o o k e

P u t 2 t . h e o i l

n s c o r

t a b l e s p 1 o o n w h o l e p e p p e r

o x i m a t e l y )

c u p w a t 1 e r ( a p p r

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b o t t l e ( 1 1 2 - o u n c e s ) l a g e r

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p a c k a g e d w i t h s p i c e s , d i s c a r

w i t h s a l t a n

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n e d b e e f , f i r p s o t u c n u d t s ( 1 f c l ½ a o t r ) ( i f

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M S C - 4 0 0

3 - i n - 1 M u l t i c o o C k e o r o k

R e v e r s e S i d e

B o o k l e t

I n s t r u c t i o n

R e c

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Version no : IB-11690

Fold Size:

216x140mm

Material (Cover): 157gsm matt artpaper

(Inside):

Saddle Stitched 44 pp

120gsm gloss artpaer

Gloss varnishing in cover

Coating:

Color (Cover): 4C(CMYK)+1C(BK)

(Inside):1C(BK)

Co-ordinator:

Date: NOV-15-2012

Linda Ouyang

Hugo Description

PDF version :

Hugo Code :

Color Series:

MSC400 Manual IB-11690(1.0) BOOK

LEP0046IB-1-1

Non

Operator : Kelvin

Remark: Quality request (1)

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