Cuisinart MSC-600 Specifications download pdf (Page 8)

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/ 1 litre 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

450g medium trimmed 4 – 7 minutes

Broccoli

1 bunch (about

480g-600g)

5 cm florets 7 – 10 minutes

Carrots, baby 450g

whole 10 – 12 minutes

Cauliflower

1 small head

(about 20 oz.)

5 cm florets 7 – 9 minutes

Corn 4 ears

husked

10 – 12 minutes

Green Beans 450g

trimmed 8 – 10 minutes

Peas, snow 450g

trimmed 4 minutes

Potatoes, new 450g

quartered/halved

15 – 20 minutes

Potatoes

(mixed medium sized)

480g-600g

1 cm thick slices

15 – 20 minutes

Potatoes, sweet 480g-600g

1 cm thick slices 10 – 15 minutes

Squash, summer/zucchini 450g

1 cm thick slices 5 – 8 minutes

Chicken

350g (about 2

chicken breast fillets)

whole

12 – 15 minutes

Prawns* (Green/Raw) 450g medium

peeled & deveined 4 – 5 minutes

Fish Fillets

(salmon, kingfish, barramundi)

450g

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 175°C and stir until all ingredients are warmed through.

Then switch to Slow Cook/Warm until ready to serve.

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Cuisinart MSC-600 Specifications Page 8

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