Cuisinart MSC-600A User manual

Cook Central 3-in-1 Multicooker MSC-600A
Recipe Booklet
Instruction
Booklet
Reverse Side

2
RECIPES
Breakfast & Starters
Egg, Spinach and Gruyère Bake .........3
Maple Cinnamon Oatmeal .............4
Stocks & Sauces
Rich Veggie Stock ....................5
Easy Chicken Stock ...................6
Beef Stock ..........................6
Shrimp Stock ........................7
Garden Vegetable Sauce ...............7
Bolognese ..........................8
Soups & Stews
Rustic Tomato Soup ..................9
Chicken Noodle Soup ................10
Mushroom Barley Soup ..............10
Chilli Tomato Beef ...................11
Spinach Dal ........................11
Prawn and Chorizo Gumbo ............12
Moroccan Lamb Stew ................13
Portuguese Chorizo Potato soup........13
Mains
Lemon Chicken with Rosemary ........14
Chicken with Sausage
and Mixed Capsicum .................15
Guinness Braised Short Ribs ..........16
Osso Buco .........................16
Asian Style Poached Salmon...........17
Lamb Shoulder with Lemon and fresh
Fennel ............................18
Pulled Pork with Orange, Fennel
& Coriander seeds ...................18
Prawns Sautéed with Peas
and Asparagus ......................19
Paella .............................19
Corned Beef with Vegetables ..........20
Chicken and Colourful Vegetable
Stir-fry.............................21
Sides
Braised Fennel with wine .............22
Kale with Italian sausage . . . . . . . . . . . . . .23
Garlic and Rosemary Beans ...........23
Macaroni and Cheese ................24
Sauteed Potatoes with Rosemary .......24
Steamed Artichokes with Garlic ........25
Dessert
Apple Sauce .......................26
Chocolate and Orange baked cheesecake ...27
Flourless Chocolate Coffee Cake .......28
Traditional Rice Pudding ..............28
Dulce de Leche (Caramel) .............29
Caramel Bread Pudding ..............29

3
Breakfast &
Starters
Egg, Spinach
& Gruyère Bake
Settings: Brown/Sauté Slow Cook
Makes 8-10 serves
2 teaspoons olive oil
½ large brown onion, finely chopped
1 teaspoon flaked salt
350g brioche or white loaf bread,
cut 3cm cubes
120g baby spinach leaves
8 free range eggs, lightly beaten
1 cup (250ml) thickened cream
1 cup (250ml) milk
¼ teaspoon ground white pepper
¼ teaspoon ground nutmeg
2 teaspoons Dijon mustard
200g Gruyère or Emmental cheese, grated
1. Put the oil into the cooking pot of the Multicooker,
set to Brown/Sauté at 175°C. Once the oil is hot,
add the onion and a pinch of the salt. Sauté
until lightly golden, about 2 minutes. Switch to
Slow Cook.
2. Add the bread stir into onion then top with
spinach leaves. Combine the remaining
ingredients in a large bowl, stirring well. Add the
mixture to the cooking pot and over the bread
and spinach stir a little on the top to combine
ingredients. Cover with lid and set on Low for
2.5 hours. The bake should look set all over.
3. Once time has expired, the unit will automatically
switch to Keep Warm.

4
Maple Cinnamon Oatmeal
This is a delicious dish to have at a brunch for a
crowd. The flavours are rich and it takes only a
few steps to complete. What a delightful aroma
to wake up to in the morning! Prepare the night
before so it will be ready for your family to start
the day right.*
Setting: Slow Cook
Makes 6-8 serves
2¼ cups (370g) steel cut oats
4 cups (1litre) water
4 cups milk (1litre) use whole or reduced
fat
¼ cup maple syrup
2 cinnamon sticks
¼ teaspoon flaked salt
pinch ground nutmeg
¾ cup raisins or any other dried fruit (for
larger dried fruit varieties eg: apricots,
dates, chop into small, bite-size pieces)
1. Put the oats, water, ½ the milk (substitute with
water if preparing in advance), maple syrup,
cinnamon sticks, salt, nutmeg and dried fruit into
the cooking pot of the Multicooker.
2. Cover with lid select Slow Cook on Low for 2½
hours.
3. Once unit switches to Keep Warm, stir the
remaining 2 cups of milk into oatmeal. Remove
cinnamon sticks and serve immediately.
*If programming the oats overnight, use only water
for cooking (total of 6 cups (1.5 litres). Stir 2 cups
(500ml) of milk into oatmeal as instructed once
cooking time is finished and the unit has switched
to Keep Warm.

5
Stocks & Sauces Rich Veggie Stock
This stock makes a delicious base for all soups
and sauces.
Setting: Slow Cook
Makes about 10 cups (2.5litres)
1 large brown onion, cut into eighths
1 large leek, root end trimmed, washed
well and cut into 5cm pieces
2 parsnips, cut into 5cm pieces
1 medium tomato, cut into quarters
3 medium carrots, cut into 5cm pieces
3 medium celery stalks, cut into 5 cm
pieces
1 large handful flat-leaf parsley
2 sprigs fresh thyme
1 large garlic clove, finely chopped
½ teaspoon black peppercorns
12 cups (3litres) water
1. Put all ingredients into the cooking pot of the
Multicooker.
2. Cover with lid and set to Slow Cook on Low for
6 hours.
3. Once unit switches to Keep Warm,
strain stock, discarding the vegetables.
Use immediately or cool to place in storage
containers for refrigerator or freezer.*
Note – it is not really necessary to peel all the
vegetables, just wash well before cutting.
*Stock will keep in refrigerator for up to one week,
or two months in the freezer.

6
Easy Chicken Stock
What a wonderful way to make use of every bit
of your weeknight roasted chicken.
Setting: Slow Cook
Makes about 12 cups (3litres)
1 chicken carcass (from a 1.5kg roasted
chicken)
1 large brown onion, cut into eighths
3 medium carrots, cut into 5cm pieces
3 celery stalks, cut into 5cm pieces
1 large leek, root end trimmed, washed
well and cut into 5cm pieces
2 sprigs fresh thyme
1 bay leaf
8 whole black peppercorns
12 cups (3litres)water
1. Put all ingredients into the cooking pot of the
Multicooker.
2. Cover with lid and set to Slow Cook on Low for
6 hours.
3. Once unit switches to Keep Warm, strain stock,
discarding vegetables. Use immediately or cool
to place in storage containers for refrigerator or
freezer.*
Note – it is not really necessary to peel the
vegetables, just wash well before cutting.
*Stock will keep in refrigerator for up to one week,
or two months in a freezer.
Beef Stock
There is nothing more wholesome
or economical than preparing
your own homemade stocks.
Settings: Brown/Sauté Slow Cook
Makes about 10 cups (2.5litres)
2 teaspoons olive oil
1.5kg beef bones
1 large brown onion, cut into eighths
1 large leek, root end trimmed, washed
well and cut into 5cm pieces
4 medium carrots, cut into 5cm pieces
2 medium celery stalks, cut into 5cm
pieces
1 large handful flat-leaf parsley
8 whole black peppercorns
1 bay leaf
1 garlic clove, crushed
12 cups (3litres) cold water
1. Preheat the Multicooker to Brown/Sauté at
175°C. Put the oil into the cooking pot, and then
brown the bones well, in batches if necessary, on
all sides. Remove the beef bones and carefully
remove the pot and pour out any residual fat/oil.
2. Return pot to unit. Add the browned bones and
remaining ingredients to the pot. Cover with lid
and switch to Slow Cook on Simmer for 6-8
hours.
3. Once unit switches to Keep Warm, strain
stock, discarding beef bones and vegetables.
Use immediately or cool to place in storage
containers for refrigerator or freezer.*
Note – it is not really necessary to peel the
vegetables, just wash well before cutting.
*Stock will keep in refrigerator for up to one week,
or two months in the freezer.
*Note – if you have time a more intense flavour will
develop if you can simmer the stock for 14 hours.

7
Prawn Stock
An easy to make stock, and an essential ingredi-
ent of a great gumbo.
Settings: Brown/Sauté Slow Cook
Makes about 12 cups (3litres)
800g whole medium green prawns
1 teaspoon olive oil
2 medium brown onions, roughly
chopped
2 medium celery stalks, cut into 2cm
pieces
1 garlic clove, crushed
¼ cup dry white wine
1 bay leaf
6 whole black peppercorns
12 cups (3litres) cold water
1. Peel prawns. Reserve shells. Wrap prawns
and reserve for a separate use – ideally Prawn
Chorizo Gumbo page 12.
2. Set the Multicooker to Brown/Sauté at 175°C
and add the oil. Once hot, add the prawn
shells and stir until they turn bright pink, about
2 minutes. Stir in the onions, celery and garlic
and continue to cook for a few minutes until
vegetables are fragrant. Add the white wine and
stir until completely reduced to almost dry. Stir
in the bay leaf, peppercorns and water and allow
water to just come to a boil.
3. Cover with lid and switch to Slow Cook on Low
for 4 hours.
4. Once unit switches to Keep Warm, strain
stock, discarding the shells and vegetables. Use
immediately or cool to place in containers for
storage in refrigerator or freezer.*
*Prawn stock will keep in the refrigerator up to
three days, or two months in the freezer.
Garden Vegetable Sauce
This sauce can be served chunky,
or you can use a blender to make it smooth.
Perfect with cooked pasta.
Settings: Brown/Sauté Slow Cook
Makes 6 - 8 serves
1½ tablespoons olive oil
2 medium brown onions, roughly
chopped
4 medium carrots, halved lengthways and
sliced
1 small eggplant, cut into approx. 3cm
cubes (not peeled)
2 celery stalks, sliced
4 garlic cloves, crushed
1½ teaspoons flaked salt
2 tablespoons finely chopped fresh
oregano
1½ teaspoons dried basil
3 roasted red capsicum *, cut into 0.5cm
strips
½ cup dry white wine
¼ cup tomato paste
3 x 400g cans diced tomatoes
¼ teaspoon freshly ground black pepper
2 teaspoons raw sugar
Fresh basil leaves to serve (optional)
1. Put the oil into the cooking pot of the Multicooker;
set to Brown/Sauté at 175°C. Once the oil is hot,
add the onions, carrots, eggplant, celery, garlic
and ½ teaspoon of salt. Stir to combine and sauté
ingredients so that they gently cook and soften,
about 5 minutes.
2. Add the oregano, capsicum and wine to the sautéed
ingredients. Cook until the wine has reduced by
at least half. Add the tomato paste, tomatoes,
remaining salt, pepper and sugar. Stir to combine
bring mixture to a gentle boil. Cover with lid and
switch to Slow Cook on Low for 3 hours. Adjust
seasoning to taste.
3. Once cooked, the unit will automatically switch
to Keep Warm. If you want to serve as a more
rustic-style sauce, you can serve as is. If you want
a smoother sauce, transfer to a blender jug in
batches, and blend to desired consistency. Serve
with fresh basil if you choose.
*Roasted red capsicum is available in the deli section
of supermarkets.
*Use immediately or cool to place in containers for
storage in refrigerator or freezer. Freeze for up to three
months.

8
Bolognese
This Italian sauce is a classic. The longer it can
simmer in the Multicooker the better the flavour will
be. It freezes beautifully, so it can be enjoyed again.
Settings: Brown/Sauté Slow Cook
Makes about 4- 6 serves
1 tablespoon olive oil
1 medium brown onion, finely
chopped
1 medium carrot, finely chopped
1 medium celery stalk, finely chopped
3 garlic cloves, finely chopped
200g lean beef mince
200g veal mince
200g Italian style sausages, casings
removed
½ teaspoon flaked salt
1 cup (250ml) milk
¾ cup (180ml) dry white wine
400g can diced tomatoes
Freshly ground black pepper
1. Put the oil into the cooking pot of the
Multicooker, set to Brown/Sauté at 175°C.
Add the chopped vegetables including garlic.
Sauté vegetables until soft and fragrant,
about 5 minutes, stirring occasionally. Stir in
the mince and meat from within the sausages.
Cook until lightly browned, breaking up meat
with a wooden spoon as it cooks.
2. Once the meat is brown, stir in the milk. Allow
the mixture to simmer until the milk is
completely evaporated. Add the wine and
continue to simmer until liquid has completely
evaporated. Add the tomatoes to the cooking
pot and season well with pepper. Stir
ingredients together to combine well.
3. Cover with lid and switch to Slow Cook on
Low for 6 hours. Adjust seasoning to taste.
4. Once unit switches to Keep Warm, use sauce
immediately or cool to place in storage
containers for refrigerator or freezer.
* Sauce will keep up to four days in refrigerator
or three months in the freezer.

9
Soups & Stews Rustic Tomato Soup
Sautéing the vegetables gives the soup a rich,
sweet flavor.
Settings: Brown/Sauté Slow Cook
Makes 8-10 serves
1 tablespoon olive oil
3 garlic cloves, finely chopped
1 large brown onion, roughly chopped
2 medium carrots, thinly sliced
2 celery stalks, thinly sliced
1½ teaspoons flaked salt
¼ teaspoon freshly ground black pepper
1.5kg ripe Roma tomatoes, chopped
2 tablespoons chopped fresh oregano
2 tablespoons shredded fresh sweet basil
leaves
1 teaspoon raw sugar
6 sun-dried tomatoes
4 cups (1litre) vegetable stock
1. Put the olive oil in the cooking pot of the
Multicooker set to Brown/Sauté at 175°C. Once
hot, add garlic, onion, carrots, celery and a
pinch each of salt and pepper. Sauté until soft
and lightly golden, about 5 minutes, stirring
occasionally.
2. Add remaining ingredients and stir to combine.
Cover with lid and switch to Slow Cook on Low
for 4 hours.
3. Once unit switches to Keep Warm, blend to
finish soup. Divide the solids from the liquid and
add some of the liquid to the jug of a blender,
then follow by about 1/3 of the solids. Blend
until smooth. Repeat with remaining ingredients.
Return blended soup to the pot and heat
through if required on Brown/Sauté at 120°C.
4. Adjust seasoning to taste. Serve.

10
Chicken Noodle Soup
This effortless and soothing soup is full of good-
for-you chicken and veggies.
Setting: Slow Cook
Makes 8-10 serves
1 large brown, finely chopped
6 medium carrots, halved lengthways and
thinly sliced
4 celery stalks, finely chopped
1 whole chicken (about 1.5kg)), cut into 8
pieces
1 teaspoon flaked salt
¼ teaspoon freshly ground black pepper
1 handful flat-leaf parsley leaves
2 teaspoons picked thyme leaves (no
stem)
8 cups (2litres) water
400g egg noodles
1 cup frozen peas, thawed
Extra fresh parsley leaves to serve
1. Put the onion, carrots, celery, chicken pieces,
salt, pepper, parsley, thyme and water into the
cooking pot of the Multicooker.
2. Cover with lid and set unit to Slow Cook on High
for 6 hours. Once unit switches to Keep Warm,
remove the chicken from the pot and then switch
unit back to Slow Cook on High. Allow the
chicken pieces to cool and remove and discard
all skin and bones; shred or chop the meat and
put back into the pot.
3. Once the soup is simmering, add the noodles.
Simmer with lid until the noodles are cooked
through (refer to package instructions of
particular noodles). About 4 minutes before
noodles are cooked stir in the peas.
4. Adjust seasoning to taste. Serve
Mushroom Barley Soup
A bowl of this mushroom & barley soup plus a slice of
crusty bread makes the perfect winter meal
Settings: Brown/Sauté Slow Cook
Makes 6-8 serves
40g unsalted butter
1 medium leek, white & light green parts
only, washed & dried well, & finely
chopped
Extra fresh parsley leaves to serve
1 medium brown onion, finely chopped
3 medium carrots, finely chopped
4 garlic cloves, finely chopped
700g mixed mushrooms (button, Swiss
brown), sliced
1½ teaspoons flaked salt
2 teaspoons freshly picked thyme leaves,
(no stem)
1 bay leaf
½ cup (125ml) sherry
1 cup (170g) pearl barley
10 cups (2.5litres) salt-reduced vegetable
stock
¼ teaspoon ground black pepper
2 tablespoons chopped flat-leaf parsley
1 teaspoon fresh lemon juice
1. Put the butter and oil into the cooking pot of
the Multicooker set to Brown/Sauté at 175°C.
Once melted, stir in the leek, onion and carrots.
Sauté until vegetables are soft and fragrant,
about 5 minutes. Stir in the garlic, mushrooms,
salt, thyme and bay leaf. Cook until mushrooms
release most of their moisture and have cooked
down considerably, up to 10 minutes. Add sherry
to the pot and cook until almost completely
reduced.
2. Add the barley, stock and pepper. Cover with
lid and switch the unit to Slow Cook on High for
3½ hours.
3. Once unit switches to Keep Warm and just
before serving, stir in fresh parsley and lemon
juice.
4. Adjust seasoning to taste. Serve.

11
Chilli Tomato Beef
Spice lovers can turn up the heat by just
increasing the cayenne or stirring in some puréed
chipotle chillies
Settings: Brown/Sauté Slow Cook
Makes 4 -6 serves
1kg lean beef mince
2 teaspoons vegetable oil
1 medium brown onion, finely chopped
1 jalapeño, seeded and finely chopped
1 large red capsicum, halved, de-seeded
& finely chopped
4 garlic cloves, finely chopped
1-2 tablespoons chilli paste
2 teaspoons dried oregano leaves
1 teaspoon flaked salt
¼ teaspoon cayenne pepper
2 x 400g can diced tomatoes
1. Set the Multicooker to Brown/Sauté at 175°C.
Once hot, add half the beef and break apart
with a wooden spoon. Cook until meat is
completely cooked through, it may brown a
little. Remove cooked meat to a side bowl then
cook remaining mince and remove to side bowl.
Carefully remove pot from the unit if required to
drain out any excess cooking fat. Return pot to
the base.
2. Add the oil to the pot and set to Brown/Sauté
at 175°C. Once hot, add the onion, jalapeño,
capsicum and garlic. Stir to combine and sauté
until soft and fragrant, about 5 minutes. Return
the cooked beef to the pot with the sautéed
vegetables. Stir in the chilli paste 1 tablespoon
at a time (to taste), oregano, salt, cayenne and
tomatoes. Mix well.
3. Cover with lid and switch the unit to Slow Cook
on Low for 4-6* hours.
4. Adjust seasoning to taste. Stir in additional hot
water or stock if a thinner consistency is desired.
* The longer the cooking time the more flavour will
develop.
Spinach Dal
A traditional Indian dish based on lentils. Each
version is different, depending on ingredients and
spices used. This one adds spinach at the end for
some colour and flavour.
Settings: Brown/Sauté Slow Cook
Makes about 9 cups
2 tablespoons ghee*
¼ teaspoon ground turmeric
1 teaspoon ground cumin
2 teaspoons garam masala
3cm piece of ginger, peeled and finely
chopped
1 medium brown onion, finely chopped
1 jalapeño chilli, seeded and finely
chopped
4 garlic cloves, finely chopped
1 teaspoon flaked salt
600g (3 cups) red lentils
1 teaspoon chilli flakes
7 cups (1.75litres) water
240g baby spinach leaves
1. Put the ghee into the cooking pot of the
Multicooker set to Brown/Sauté at 135°C. Once
ghee melts, add the turmeric, cumin and garam
masala. Sauté spices until fragrant, about 2
minutes. Add ginger, onion, jalapeño and garlic
to the pot and sauté vegetables until soft and
fragrant, an additional 5 minutes.
2. Add the salt, lentils, chilli and water to the pot.
Cover with lid and switch the unit to Slow Cook
on Low for 4 hours.
3. When unit switches to Keep Warm, stir in
spinach so that it wilts just before serving.
4. Adjust seasoning to taste. Leave on Keep Warm
until ready to serve.
*A clarified butter that can be purchased in
supermarkets.

12
Prawn & Chorizo Gumbo
Not exactly a purist’s version of gumbo, but a
delicious one just the same!
Settings: Brown/Sauté Slow Cook
Makes 4-6 serves
1 teaspoon vegetable oil
400g chorizo or Andouille sausage, halved
lengthways and cut into ½ cm slices
½ cup (125ml) dry white wine
125g unsalted butter
¾ cup plain flour
1 large brown onion, finely chopped
4 celery stalks, finely chopped
1 large green capsicum, de-seeded &
finely chopped
4 garlic cloves, finely chopped
2 tablespoons Creole seasoning
½ teaspoon flaked salt
2 x 400g cans diced tomatoes
1 bay leaf
10 cups (2.5litres) prawn stock*
(see page 7)
250g okra (about 22 pieces), cut in half
1 kg whole medium green prawns, peeled
and deveined
1. Put the oil into the cooking pot of the Multicooker
set to Brown/Sauté at 175°C. Once the oil is hot,
add the chorizo/sausage and cook until browned
all over, about 6 minutes. Remove sausage to a
side plate and set aside. Stir in half the white
wine in order to scrape up all the brown bits that
may have accumulated on the bottom of the pot.
2. Lower the heat to 135°C and add the butter.
Once butter has melted, stir the flour into the
butter with a wooden spoon so that the mixture
comes together – this is called a roux. Continue
stirring roux until it is smooth and resembles the
colour of peanut butter, approximately 15-20
minutes. It is important to keep a close eye
during this step as the roux could burn if it is
not occasionally stirred and a low heat is not
maintained.
3. Once the roux has reached the appropriate
colour, raise temperature to 165°C, stir in the
onion and celery; cook for about 5 minutes. Stir
in the capsicum and garlic and continue to cook
for a further 5 minutes. Stir in the remaining wine,
and again scrape any brown bits that may have
accumulated on the bottom of the cooking pot.
Stir in Creole seasoning and salt – stir over heat
for 1 minute. Add tomatoes and bay leaf. Once
all ingredients are well incorporated, slowly
whisk in the prawn stock, using a non metallic
whisk (metal may scratch the pot). Continue
whisking until all ingredients are incorporated.
4. Add the reserved cooked sausage. Cover with
lid and switch unit to Slow Cook on Low for 4
hours. Once unit switches to Keep Warm, stir
in the okra; switch to Brown/Sauté at 150°C
to simmer for an additional 30 minutes. Adjust
seasoning to taste.
5. The final step is to stir in the prawns. The prawns
will take only 5 minutes to cook so wait until just
before serving to add. If desired, set to Warm
on Slow Cook for serving. Tip: Gumbo is best
served in shallow bowls over rice.
*Prawn stock is a key ingredient for this dish, and
is easy to make with the shells from the prawns
used in the recipe. However, if necessary, fish or
vegetable stock can be substituted.
Note: Should there be excessive oil remaining in
the bottom of the pot after browning sausage in
Step 1, refer to the instructions of the instruction
book for removal.

13
Moroccan Lamb Stew
The North African spices complement
this stew nicely.
Setting: Slow Cook
Makes 4-6 serves
1.5kg boned lamb shoulder, cut into 3cm
pieces*
2 teaspoons olive oil
1 large brown onion, halved and thinly
sliced
4 medium carrots cut into ½cm slices
3cm x 3cm piece of ginger, peeled and finely
chopped
4 garlic cloves, finely chopped
2 cinnamon sticks
1½ teaspoons ground cumin
1 teaspoon flaked salt
¼ teaspoon freshly ground black pepper
½ teaspoon ground coriander
1/8 teaspoon cayenne pepper
½ teaspoon ground allspice
pinch saffron
pinch ground cloves
360g dried prunes
2 x 400g cans chickpeas, rinsed and drained
¼ cup tomato paste
4 cups (1litre) salt-reduced beef or
chicken stock
1. Trim lamb of any excess fat. Put half the oil into
the cooking pot of the Multicooker set to Brown/
Sauté at 175°C.
2. Once unit is heated, put half the lamb into the
pot, and cook 2-3 minutes each side or until
lightly browned. Remove to a side plate and
repeat step with remaining oil and lamb. Return
the previous cooked lamb to the pot.
3. Put all the remaining ingredients into the pot with
the lamb. Stir to combine well.
4. Cover with lid and switch unit to Slow Cook on
Low for 10-12 hours. Depending on time
available. The longer it cooks the more, tender
the meat will be.
5. Adjust seasoning to taste. Serve.
Portuguese Chorizo
Potato soup
This satisfying soup of Portuguese origin is per-
fect on a cold winter evening.
Settings: Brown/Sauté Slow Cook
Makes 4-6 serves
1 teaspoon olive oil, plus a little more if
necessary
350g smoked Spanish chorizo, cut in half
lengthwise and then cut into ½cm
slices
1 small brown onion, finely chopped
6 garlic cloves, finely chopped
350g kale, (rough stems removed) roughly
chopped
700g Desiree or Pontiac potatoes, peeled
and cut into 3cm dice (covered in cold
water until ready to use, to avoid
oxidation)
1 teaspoon flaked salt
¼ teaspoon freshly ground black pepper
8 cups (2litres) salt-reduced chicken
stock
1. Put the oil into the cooking pot of the Multicooker
set to Brown/Sauté at 175°C. Cook chorizo for
about 3 minutes or until lightly browned on both
sides.
2. The amount of oil released from chorizo varies
depending on the type of sausage you are using.
You should have 2 teaspoons of oil remaining in
the cooking pot. If the pan is dry, add some olive
oil. If there is an excessive amount, carefully
wipe out.* Stir in the onion and garlic and cook
until softened.
3. Stir in the kale, drained potatoes, salt and pepper
and toss to evenly coat with the oil. Finally stir in
the chicken stock. Cover with lid and switch unit
to Slow Cook on High for 4 hours.
4. Adjust seasoning to taste.
*Should there be excessive oil remaining in the
bottom of the pot after browning chorizo in Step
1 - refer to the instructions for removal.

14
Mains Lemon Chicken with
Rosemary
By the end of the cooking time, the chicken in
this dish falls apart, making a light and lemony
dish that will soon be a favourite.
Settings: Brown/Sauté Slow Cook
Makes 8 serves
2 teaspoons olive oil
8 chicken Maryland, trimmed of excess
visible fat
1 teaspoon flaked salt
¾ teaspoon freshly ground black pepper
½ cup plain flour
3 large brown onions, halved and thinly
sliced
6 garlic cloves, roughly chopped
3 fresh rosemary sprigs
½ cup (125ml) fresh lemon juice
¾ cup (180ml) salt-reduced chicken stock
2 teaspoons finely grated lemon rind
(from about 2 lemons)
1 lemon, thinly sliced
chopped rosemary for garnish
1. Put half the oil into the cooking pot of the
Multicooker set to Brown/Sauté at 175°C.
2. Season the chicken on both sides with half the
salt and the pepper. Dust the chicken lightly in
the flour shaking off any excess.
3. Once unit is heated, add about half
the chicken, skin side down, into the hot cooking
pot (usually about 4 Maryland fit in the pot
at a time. You do not want to crowd the pan,
because the chicken will not brown properly).
Brown on both sides, about 6 - 8 minutes
per side. Remove and set aside. Repeat with
remaining oil and chicken.
4. Reduce heat to 165°C. Sauté onion and garlic
for 3 minutes until softened. Stir in the rosemary
and remaining salt. Add the lemon juice,
scraping up any brown bits that may remain on
the cooking surface with a wooden spoon. Let
juice come to a boil and reduce by half, about 5
minutes. Add the chicken stock and lemon rind
and let come to a boil.
5. Nestle the browned chicken Maryland in the
onion mixture (it is okay for them to overlap).
Place lemon slices on top of the chicken.

15
6. Cover with lid and switch unit to Slow Cook on
High for 2 hours. Cover and cook until thighs are
cooked through and very tender.
7. Garnish with the chopped rosemary. Serve with
rice or mashed potatoes.
Chicken with Sausage
and Mixed Capsicum
The combination of hot chilli, sweet capsicums and olives
makes this delicious chicken dish burst with flavour.
Settings: Brown/Sauté Slow Cook
Makes 4-6 serves
6 chicken thighs (bone-in), trimmed of any
excess fat
½ teaspoon flaked salt
¼ teaspoon freshly ground black pepper
1 teaspoon olive oil
3-4 Italian chicken sausages, about 300g,
cut into 1cm slices
1 medium brown onion, finely chopped
1 medium red capsicum, halved,
de-seeded and finely chopped
1 medium yellow capsicum, halved,
de-seeded and finely chopped
1-2 teaspoons chilli flakes
1/3 cup dry white wine
1 cup chopped sweet roasted capsicum*
¾ cup green Italian olives
1. Sprinkle the chicken thighs on both sides with
salt and pepper.
2. Put the oil into the cooking pot of the Multicooker
set to Brown/Sauté at 175°C. Once unit is
heated, put thighs into the cooking pot skin side
down. Brown well, about 5 minutes per side.
Remove thighs and set aside.
3. Add sausages and sauté until brown, about 6-8
minutes. Remove and set aside.
4. Add onion, capsicum and chilli flakes (add less
or more depending on how hot you like it) to the
cooking pot. Sauté until soft, about 5 minutes.
5. Stir in wine, scraping any brown bits on bottom
of pot with wooden spoon. Let liquid come to a
boil uncovered and reduce by half.
6. Put chicken thighs back into cooking pot, along
with roasted capsicum and olives.
7. Cover unit with a lid and switch to Slow Cook on
Low for 6 hours.
8. Once time has expired, unit will automatically
switch to Keep Warm.
* Roasted red capsicum is available in the deli
section of supermarkets.

16
Guinness Braised Short
Ribs
A perfect, comforting dish
for a cold winter evening.
Settings: Brown/Sauté Slow Cook
Makes 6-8 serves
10 beef short ribs (about 1.3kg)
1 teaspoon flaked salt
¼
teaspoon freshly ground black pepper
2 teaspoons olive oil
1 small brown onion, finely chopped
1 leek, root end trimmed, white parts only,
washed and finely chopped
2 medium carrots, finely chopped
1 celery stalk, finely chopped
3 garlic cloves, finely chopped
2 teaspoons freshly picked thyme leaves
440ml Guinness beer
2 tablespoons tomato paste
¼ cup chopped flat-leaf parsley sprigs
water, if necessary
1. Season the beef well on both sides with half the salt,
and the pepper.
2. Put the oil into the cooking pot of the Multicooker set
to Brown/Sauté at 175°C. Once hot, add the short
ribs (may need to cook in two batches). Cook for 5-6
minutes on each side, until nicely browned. Remove
and set aside (repeat with remaining ribs if necessary).
Carefully wipe up most fat, leaving only about 2
teaspoons behind.*
3. Add the vegetables, garlic, thyme and remaining salt
to the pot and reduce the temperature to 165°C. Cook
until onion is translucent and vegetables are slightly
softened, about 3-5 minutes. Stir in the Guinness and
simmer to reduce slightly (about 3-5 minutes). Stir in
the tomato paste. Nestle the ribs and any accumulated
liquid into the vegetables. Be sure liquid comes halfway
up the side of the ribs (if it does not, add enough water
to reach to that point).
4. Cover with lid and switch unit to Slow Cook on Low for
10- 16 hours, depending on time available. The longer
it cooks the more, tender the meat will be.
5. Once ready to serve, stir in the chopped parsley. Adjust
seasoning to taste.
*Should there be excessive fat in the bottom of the pot
after browning the short ribs in Step 2 - refer to the
instructions for removal.
Osso Buco
This Italian comfort food is beautiful served over
polenta, pasta or potatoes
Settings: Brown/Sauté Slow Cook
Makes 6 serves
6 veal shanks, (about 1.2kg)
¼ cup plain flour
1 teaspoon flaked salt
Freshly ground black pepper
1 tablespoon olive oil
1 tablespoon unsalted butter
1 large brown onion, finely chopped
1 large leek, root trimmed, white & light
green parts only, washed, & finely
chopped
2 medium carrots, finely chopped
1 celery stalk, finely chopped
3 garlic cloves, finely chopped
2 fresh rosemary sprigs
2 sprigs fresh thyme leaves
½ cup (125ml) cup dry white wine
400g can diced tomatoes
250ml salt-reduced beef stock
1 tablespoon tomato paste
2 bay leaves
¼ cup chopped flat-leaf parsley to serve
1. Season the shanks by first combining flour, salt
and black pepper. Dust the shanks all over and
shake gently to remove excess flour.
2. Put the oil and butter into the cooking pot of the
Multicooker set to Brown/Sauté at 175°C. Once
the butter melts and starts to bubble add shanks
and brown on both sides 2 minutes per side or
until well browned. Remove and set aside.
3. Add vegetables, garlic, and herbs. Scrape up
brown bits from the bottom of the pot. Cook
until vegetables are softened and lightly brown,
about 5 minutes, stir 2-3 times. Add the wine;
simmer until completely evaporated.
4. Stir in tomatoes, stock, tomato paste and bay
leaves. Return shanks to the pot and nestle into
the cooking liquid. Liquid should come halfway
up the meat. Cover with lid and switch unit to
Slow Cook on Low for 6 hours.
5. To serve, stir in parsley; adjust seasoning to
taste.

17
Note – To thicken the sauce a little once cooking
time is up. Remove the lid and switch unit to Brown
/Sauté at 120°C. Cook for about 5 minutes to
reduce the sauce.
Asian Style Poached
Salmon
Poached salmon is perfect served on its own or
over a bed of mixed greens.
Setting: Brown/Sauté
Makes 6 serves
3 garlic cloves, sliced
¼ cup peeled and sliced ginger (piece
3cm x 7cm)
1 medium celery stalks, thinly sliced
½ medium red onion, thinly sliced
1 star anise pod
2 cups (500ml) salt-reduced chicken
stock
1 cup (250ml) water
½ (125ml) cup rice wine
½ cup salt-reduced soy sauce
1 tablespoon sesame oil
pinch freshly ground black pepper
700g salmon or ocean trout fillet, cut into 2
pieces
½ cup coriander leaves to serve
1. Put all ingredients except the salmon into
cooking pot of the Multicooker. Stir to combine;
cover with lid.
2. Set unit on Brown/Sauté at 200°C. Bring to a
boil and then reduce heat to 105°C. Heat for an
additional 20-30 minutes, depending on desired
strength of flavour.
3. Place salmon pieces into the poaching liquid
skin side down. Spoon over the cooking broth.
Cover with lid and cook for a further 10 minutes,
or until a dinner knife inserts into the thickest
section of the fillet with just a little resistance.
4. Carefully remove salmon with tongs and flat
egg slide/turner (you may require another set
of hands to do this so that the fillet doesn’t
break in half); loosely cover with foil and set
aside. Increase heat to at 200°C and continue to
cook down the liquid, uncovered, for about 15
minutes, or until reduced to a thicker sauce that
can be nicely spooned over the fish.
5. Serve immediately, sprinkled with coriander
leaves and sauce on the side.
Perfect with boiled rice.

18
Lamb Shoulder with Lemon
and Fresh Fennel
Delicious and tender lamb that falls off the bone
ready to enjoy with fennel and potatoes.
Settings: Brown/Sauté Slow Cook
Makes 4-6
2kg lamb shoulder (bone in)
1 tablespoon olive oil
1 teaspoon flaked salt
¼ teaspoon freshly ground black pepper
2 small fennel bulbs, thinly sliced
lengthways
2 whole lemons cut into quarters
6 garlic cloves, peeled
4 sprigs fresh oregano
2 sprigs fresh rosemary
8 baby new potatoes, left whole
2 cups (500ml) salt-reduced chicken
stock
1 cup (250ml) water
1. Trim lamb of any excess fat. Put the oil in the
cooking pot of the Multicooker set to Brown/
Sauté at 200°C. Lightly brown the lamb about
2 minutes on all side. Turn Multicooker to Slow
Cook.
2. Leave the lamb in the pot and season with salt
and pepper. Add the fennel placing a few pieces
under the lamb. Add lemon, garlic, oregano and
rosemary to the pot tucking them in around the
sides of the lamb and on top. Pour in the stock
and water.
3. Cover with lid and switch unit to Slow Cook on
Low for 7 hours.
Serve lamb and vegetables with the lemon
breaking it up to enjoy with the tender meat. Add
some steamed green vegetables such as beans
or broccoli.
Pulled Pork with orange,
fennel & coriander seeds
A true crowd pleaser as everyone can make
their own tortilla wrap.
Settings: Brown/Sauté Slow Cook
Makes 4-6 Serves
2kg pork shoulder (bone in), rind removed
1 tablespoon olive oil
1 tablespoon dried oregano leaves
2 tablespoons fennel seeds
1 tablespoon coriander seeds
1 tablespoon chilli flakes
1 teaspoon flaked salt
1 cup (250ml) fresh orange juice
350ml light beer
2 cups (500ml) water
2 large brown onions, cut into quarters
6 garlic cloves, peeled and whole
1. Trim pork of any excess fat. Put the oil in the
cooking pot of the Multicooker set to Brown/
Sauté at 200°C. Lightly brown the pork about
2 minutes on all side. Turn Multicooker to Slow
Cook.
2. Leave the pork in the pot. Combine in a small
bowl the oregano, fennel and coriander seeds,
chilli and salt. Spoon the seasoning over the
pork and rub into the meat on all sides.
3. Pour in the orange juice, beer and water around
the sides of the pork. Try not to wash all the
spice seasoning off the top of the pork. Add
onion and garlic placing and tucking in around
the sides.
4. Cover with lid and switch unit to Slow Cook on
Low for 6 hours.
5. Remove the pork from the cooking liquid and
serve in chunks with warmed tortillas, salsa and
shredded lettuce.

19
Prawns Sautéed with
Peas & Asparagus
A colourful and light dish that takes very little
time to prepare.
Settings: Brown/Sauté Slow Cook
Makes 4-6 serves
1 kg whole medium green prawns, peeled
and deveined
½ teaspoon flaked salt
¼ teaspoon freshly ground black pepper
1 tablespoon olive oil
1 bunch broccolini, ends trimmed and cut
into 5cm pieces
3 garlic cloves, finely chopped
1 cup (250ml) salt –reduced chicken stock
¼ teaspoon chilli flakes
1 medium red onion, halved and thinly sliced
1 cup snow peas, trimmed and halved
1 cup sugar snap peas, trimmed
½ cup fresh or frozen peas, (thawed)
1 medium bunch asparagus, trimmed and
cut into 5cm pieces
½ teaspoon finely grated lemon rind
½ cup fresh basil leaves
1. Season the prawns on both sides with the salt
and pepper.
2. Heat 1 teaspoon of the oil in the cooking pot
of the Multicooker and set to Brown/ Sauté at
175°C. Add half the prawns. Lightly brown each
side until cooked through, about 1 minute per
side. Remove and set aside. Repeat with a little
more oil and the remaining prawns.
3. Reduce the temperature to 150°C, add another
teaspoon of oil into the pot and add the
broccolini and garlic. Stir well and sauté until
garlic becomes just slightly golden – be careful
not to burn. Add the chicken stock and chilli.
Cover with lid and simmer until the broccolini is
tender but still slightly firm and not soft about 15
minutes. Remove and set aside.
4. Add the remaining oil to the pot which is on
150°C and sauté the onion until softened and
slightly golden, about 5 minutes. Add all of the
peas and the asparagus; stir until they become
bright green, 3-5 minutes.
5. Put all reserved ingredients back into the pot
and toss together with the lemon rind until
warmed through.
6. Adjust seasoning to taste. Serve immediately.
Paella
This version of the traditional Spanish dish is
sure to please any crowd.
Setting: Brown/Sauté
Makes 8 serves
1 tablespoon olive oil
8 chicken drumsticks
1½ teaspoons flaked salt
¾ teaspoon freshly ground black pepper
250g Spanish chorizo cut into ½ cm slices
5 garlic cloves, finely chopped
1 medium brown onion, halved and thinly
sliced
¼ teaspoon smoked paprika
2 sprigs fresh oregano
400g can whole tomatoes, roughly chopped
2½ cups (500g) Paella or Arborio
6 cups (1.5litres) salt-reduced chicken
stock, hot
large pinch saffron
500g whole medium green prawn, peeled and
deveined
16 black mussels
½ cup chopped flat-leaf parsley
½ cup fresh or frozen (do not need to
thaw) peas
2 teaspoons fresh lemon juice
lemon wedges for serving
1. Put the oil in the cooking pot of the Multicooker
set to Brown/Sauté at 200°C.
2. While unit is heating, season the chicken with
salt and pepper. Once unit is hot, brown the
chicken, about 5 minutes for each side. Remove
and set aside. Add the chorizo and brown on
both sides.
3. Once chorizo has browned, reduce the
temperature to 175°C and add the garlic and
onion with the paprika and oregano. Sauté
the vegetables until just softened and lightly
browned about 3-5 minutes.
4. Put the tomatoes into the cooking pot with the
sautéed vegetables. Increase the temperature
to 200°C. Cook the tomatoes uncovered
until reduced and slightly caramelised, about
8 minutes. Be sure to stir the tomatoes
occasionally to prevent burning.