Cuisinart Cook Central 3-in-1 Multicooker MSC-600 - Manual (Page 8)

7
STEAMING
Steaming is one of the healthiest methods of cooking. No butter or oil is required and
fewer nutrients are lost in the steaming process. Four cups/one quart of water is used
for basic steaming unless otherwise specified.
Steaming Chart
FOOD AMOUNT PREPARATION COOKING TIME
Artichokes 6 individual
trimmed – see recipe
page 25
45 – 60 minutes
Asparagus 1 pound medium trimmed 4 – 7 minutes
Broccoli
1 bunch (about
16 to 20 oz.)
2-inch florets 7 – 10 minutes
Carrots, baby 1 pound whole 10 – 12 minutes
Cauliflower
1 small head
(about 20 oz.)
2-inch florets 7 – 9 minutes
Corn 4 ears husked 10 – 12 minutes
Green Beans 1 pound trimmed 8 – 10 minutes
Peas, snow 1 pound trimmed 4 minutes
Potatoes, new 1 pound quartered/halved 15 – 20 minutes
Potatoes, yellow/gold 16–20 ounces slices or ¾-inch pieces 15 – 20 minutes
Potatoes, sweet 16–20 ounces slices or ¾-inch pieces 10 – 15 minutes
Squash, summer/zucchini 1 pound ½-inch slices 5 – 8 minutes
Chicken
¾ pound (about 2
medium breasts)
whole 12 – 15 minutes
Shrimp*
1 pound (large)
(about 21-25)
peeled & deveined 4 – 5 minutes
Fin Fish
(salmon, swordfish, etc.)
1 pound cut into portion sizes 8 – 12 minutes
*3 cups of water should be used here
BROWN/SAUTÉ
Use Brown/Sauté as you would a skillet or sauté pan on the stovetop for a variety of
recipes. Prepare a quickly sautéed skillet dish, or brown food right in the pot as the first
step in many braised or slow-cooked family favorites.
To reheat foods, use Brown/Sauté at 350°F and stir until all ingredients are warmed
through. Then switch to Slow Cook/Warm until ready to serve.