Cuisinart PSC650 Instrucciones página 9

Caution!
– Do not use the bowl with temperatures that are too high.
– Do not use in the oven
– Do not use on gas
– Do not place on electrical plate
C. Cooking settings
SIMMER: for simmering over gentle heat (about 78°C)
You can use it to simmer delicate or fragile foods like fish or fruit
that need to be cooked evenly. This type of cooking is also ideal
for intensifying the blending of the flavours or aromas during
cooking. It generally requires more time to cook this way and will
vary according to the type of food to cook.
LOW: for traditional simmering (about 84°C )
At this setting, preparations can be simmered at a temperature
usually recommended in cooking. This setting should be used
preferably to cook staples and foods that are not very fragile (white
meats like poultry, vegetables, deli foods).
HIGH: for quick simmering (about 96°C )
Lets you speed up the cooking process. The heat released for
cooking will always be gentle but higher. This setting allows
cooking foods that require cooking more and generally longer to
allow the flavours and aromas to penetrate (chuck, shank, hock,
shoulder, offal). The cooking time varies between 4 and 5 hours
depending on the food to be cooked.
WARM: for keeping warm
This is not a cooking setting but it keeps the food warm once
the cooking is finished. Keep warm starts automatically once the
programmed cooking time has finished.
We recommend keeping the food warm for about 1 to  hours after
cooking and then unplugging the unit.
4 ADVICE FROM THE CHEFS
• For quick and even cooking, cut the food before you begin.
• Avoid lifting the lid during cooking so that the ambient heat is
maintained.
• Use the tip of a knife to test whether the food is cooked.
• Always use the bowl provided with the unit to cook with the slow
cooker.
• Very little liquid is lost through evaporation when cooking in the
electric slow cooker. The amount of liquid called for in your recipes
should be adjusted to the appliance.
• Defrost frozen foods before using in a recipe.
• When a recipe calls for bouillon, it is best to use a hot bouillon to
speed cooking.
• To thicken sauces, add beurre manié (mixture of butter and flour),
or a little cream, at the end of cooking to prevent the sauce from
curdling.
• Another technique is to add flour immediately after having
returned the pieces of meat and the aromatic garnish to the bowl.
Then, after cooking, add the cooking liquid for a thick and creamy
sauce.
• By using the rack provided and adding some water to the bowl,
you can cook delicate preparations, like crèmes brûlées, crèmes
caramels, foie gras pâtés, fish loaves, etc. in a bain-marie.
• All recipes with a wine marinade base have a very pronounced
flavour because very little alcohol evaporates during cooking.
5 QUESTIONS/ ANSWERS
What do I do if :
The food catches during
cooking?
The slow cooker is still warm
after a few hours?
The slow cooker does not
work?
The preparation spills over the
bowl during cooking?
My food has turned to pulp?
Answer
Make sure there is enough
liquid for cooking.
Ch e ck t h at th e u n i t is
unplugged; the keep warm
setting may be on.
Check that it has b een
programmed and that the
power cord is plugged into the
mains.
The bowl is too full, remove
some of the ingredients or
cooking liquid.
Do not over f ill the slow
cooker and avoid mixing the
preparation too much at the
end of cooking when the
ingredients are well cooked.
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