Souvia MSC9555 User manual
Owner’s Manual
QT MULTI-COOKER
pg 1
IMPORTANT SAFEGUARDS
HOUSEHOLD USE ONLY When using electrical appliances,
basic safety precautions should always be followed, including the
following:
1 Read all instructions carefully.
2 Do not touch hot surfaces. Use handles or knobs.
3 To protect against electrical shock do not immerse base, cord,
or plug in water or other liquid.
4 Close supervision is necessary when any appliance is used by or
near children.
5 Unplug from outlet when not in use and before cleaning.
Allow to cool before putting on or taking off parts, and before
cleaning the appliance.
6 Do not operate any appliance with a damaged cord or plug or
after the appliance malfunctions or is dropped or damaged
in any manner. Return the appliance to an authorized service
facility for examination, repair, or electrical or mechanical
adjustment.
7 The use of accessory attachments not recommended or sold by
the appliance manufacturer may cause injuries.
8 Do not use outdoors. Household use only.
9 Do not let cord hang over edge of table or counter or touch hot
surfaces, including the stove.
10 Do not place on or near a hot gas or electric burner or in a
heated oven.
11 Extreme caution must be used when moving an appliance
containing hot oil or other hot liquids.
12 Do not use this appliance for other than intended use.
13 To disconnect, turn appliance OFF, then remove plug from wall
outlet.
14 CAUTION: To reduce risk of electric shock cook only in
removable container.
15 To ensure continued protection against risk of electric shock
connect to properly grounded outlet.
SAVE THESE INSTRUCTIONS
pg 2
Model#: MSC Supply Voltage: 120V
Frequency 60Hz Capacity: 7 Qt
Power: 2 pcs heater; Bake: 1350 W, Slow Cook: 350 W
SPECIFICATIONS
FEATURES
Removable
Cooking Pot
Rack
Control
Panel
Handle
Tempered Glass
Locking Lid
Knob
Unit
Housing
Tempered Glass
Locking Lid
Handles
pg 3
CONTROL PANEL
1. Place ingredients into the cooking pot and place inside the multi-cooker
unit. Place the lid onto the cooking pot, press down on the lid and lock
into place by sliding the lock on top of the lid from left to right.Plug your
Multi-Cooker into a 110/120v outlet. All of the indicator lights and LCD will
illuminate for 3 seconds and then the unit will switch to stand-by mode.
The display will show 00:00 and the LCD back light will turn off.
2. Press the MENU button to program the cooker. The LCD will illuminate
indicating that your cooker is ready for you to enter your desired settings.
Time
Display Slow Cook
Temp Display
Temperature
Display
Cooking
Modes
OPERATION INSTRUCTIONS
BEFORE YOUR FIRST USE
Carefully unpack your Multi-Cooker and remove all packaging materials.
Wash your Multi-Cooker according to the "Care and Cleaning" section of the
manual. When cleaning your multi cooker, always ensure that the unit is
unplugged and has cooled completely.
NOTE: When using for the first time there may be a chemical smell, this will go
away after about half hour of the first use.
Temperature
Selection Start/Stop
Button
Time
Selection
Cooking Mode
Selection
pg 4
MODE TEMP SELECTIONS TIME SELECTIONS
Slow Cook
(Oil and water in 1:9
scale)
Low: 199.4˚F
High: 204.8˚F
Keep Warm: 165.2˚F
Default time is 24h,
maximum cooking time is
24h. Unit will enter Keep
Warm automatically for 8h
when time nishes.
Brown/Sauté 200˚F - 400˚F in 25˚
increments
Time can be adjusted from
5 mins to 24h.
Steam Reaches 212˚F in 8-10
min
Time begins to count down
when water reaches a boil.
Maximum boil time is 24h.
Bake 350˚F ,375˚F ,400˚F Time can be adjusted from
5 mins to 24h.
Grill 350˚F ,375˚F ,400˚F Time can be adjusted from
5 mins to 24h.
Sear 200˚F, 225˚F, 250˚F Time can be adjusted from
5 mins to 24h.
Meat Stew
(Oil and water in 1:9
scale)
Reaches 204.8˚F -
215.6˚F aer 2.5 hours
Maximum cooking time is
24h. Unit will enter Keep
Warm automatically for 8h
when time nishes.
Yogurt 100.4˚F 8 hours
The Slow Cook option will flash indicating the mode is selected.
3. Press the MENU button to change the cooking mode until the desired
option is selected. Each menu option will flash as it is selected and the
Time and Temperature displays will change to show the default time and
temperature for each mode.
4. Press the TIME button to program the cook time. Time can be adjusted
in 5 minute intervals. To adjust the cook time in 3o minute intervals,
hold the TIME button down for 2 seconds until the desired cook time is
reached. NOTE: Time can be increased/decreased during cooking until the
time reaches 0:00 and enters the KEEP WARM mode automatically. (Only
SLOW COOK and MEAT STEW modes will enter keep warm automatically, then
enter standby mode after 8hours of the keep warm function).
5. Press the TEMP button to program the cook temperature. Temperature
can be adjusted in 25 degree intervals. NOTE: The SLOW COOK mode has
three temperature selections; H: High L: Low and KW: Keep Warm.
pg 5
COOKING TIPS FOR SLOW COOK MODE
Natural cheeses will break down during the long cooking process in
SLOW COOK mode. If your recipe calls for cheese always add it during the
last hour of the cooking process. Milk will curdle over long cooking times,
but you can substitute with evaporated milk or stir in heavy cream or sour
cream during the last hour as well.
Fish and seafood tend to cook faster than meat and should be added late
in any recipe for soup or chowders.
Root vegetables, like potatoes, carrots, and turnips should be cut in small
pieces, about 1 inch and layered on the bottom of the pot so they will start
to cook as soon as the liquid heats.
Always defrost meat or poultry before putting it into the cooker.
Fill cooker no less than half full and no more than two-thirds full.
It is recommended that you use whole leaf herbs and spices when cooking
all day. Ground herbs should be stirred in only in the last hour of cooking
as they may tend to overpower the ingredients.
Always soften dried beans first when using recipes that call for sugar or
acidic foods as they tend to harden the beans. Dried beans should be
boiled in water for 10 minutes, and then allowed to simmer for at least 1
hour or until softened.
Pasta should be cooked Al-dente prior to adding to the cooker, unless the
recipe states otherwise.
6. After all selections are made, press the Start/Stop button to begin the
cooking function. The TIME and TEMP displays will flash until the unit is
preheated and has reached the selected temperature. Once temperature
is reached the unit will beep 3 times and theTIME and TEMP displays
will stop flashing and the time will begin to countdown. NOTE: if no
cooking mode is started within 30 seconds, the unit will beep 3 times (5 beeps
continuously) then enter standby mode. The LCD screen will darken and the
screen will display 0:00.
COOKING TIPS FOR BROWN/SAUTÉ MODE
BROWNING
It is necessary to brown or sear meat in many recipes. Meat retains its
juices and the flavors develop after browning. Preheat the cooker to SEAR
and brown meat on all sides, with the lid off. Continue to cook as directed
in recipes.
pg 6
SHALLOW FRYING
To shallow fry vegetables and potatoes, first preheat cooker to 350° F
with enough oil so that the food is half immersed. Cook food with the lid
off.
WARNING
Do not use this cooker for deep frying, hot oils could overflow causing
serious burns and injury.
SAUTÉING
For sautéing preheat the oven to 350° F with enough oil to coat; the
bottom of the pot.
STIR FRYING
For best results and even cooking, cut food into even sized, smaller
pieces. Preheat the cooker to SEAR (400° F) with a little oil. Slice meat
into stripes. Stir-fry meat in batches until browned. Add vegetables and
seasoning stirring continuously. Vegetables which take longer to cook,
such as carrots should be cooked first, adding the other ingredients later.
Cook until the vegetables are still slightly crisp. Return the meat back into
the pan when the vegetables are almost cooked.
CLEANING & MAINTENANCE
Always make sure the multi-cooker is unplugged and powered o before
storing away or cleaning. Make sure the unit has cooled down completely
before cleaning.
1. Unplug the appliance and allow it to cool completely before cleaning it
and putting it away.
2. Wash the cooking pot, lid, and rack in warm soapy water using a sponge
or dishcloth. Rinse and towel dry throughly. Note: Cooking pot is
dishwasher safe.
3. The exterior of the slow cooker can be wiped with a damp cloth and
dried. DO NOT use harsh abrasive cleaner or scouring pad to clean any
part of the slow cooker as this will damage the surfaces.
DO NOT SUBMERGE THE BASE UNIT OR CORD INTO WATER OR ANY
OTHER LIQUID OR THIS MAY DAMAGE THE COOKER.
Storing Instructions
Be sure all parts are clean and dry before storing.
Store appliance in its box or in a clean , dry place.
Never store cooker while it is hot or wet.
Never wrap cord tightly around the appliance; keep it loosely coiled.
pg 7
RECIPES
Corn Flake Coated French Toast
Ingredients:
8 slices bread (challah, French, or White bread), cut 1 thick
3 large eggs, beaten
¼ tsp salt
2 cups milk
1 Tbsp sugar
1 tsp vanilla
2 cups corn flakes, crushed
2 Tbsp butter
Directions:
Beat the eggs, milk, salt sugar and vanilla with a whisk until well
incorporated. Set Cooker function to BROWN/SAUTÉ and preheat to
350° F. Soak the bread slices in the egg mixture. Place the crushed corn
akes on a plate. Press the French toast into the corn akes on each side.
Shake to remove excess akes. Add the French toast to Cooker. Cook for 3
minutes per side or until golden brown and cooked thoroughly.
To serve, cut French toast slices diagonally, serve with berry compote and
dust with powdered sugar.
pg 8
Chicken and Onions
Ingredients:
1 whole chicken (3-4 pounds) Olive oil for brushing
2 yellow onions sliced Kosher salt and pepper to taste
8 or 10 fresh sage leaves
Directions:
Set Cooker function to BROWN/SAUTÉ and preheat to 350° F. Using
kitchen scissors cut out backbone of chicken by cutting down on either
side of backbone. Discard or save for stock. Place chicken breast side up
and using the heel of your hand, press down on breast to atten. Brush
well with oil and season with salt and pepper and sage rubbing some
under skin. Place in Cooker breast side down. Scatter onions around the
chicken and cover pot. Check color of breast skin 20 minutes in. Cook for
40-50 minutes or until the thickest part of the thigh registers 165° F
Eggplant Antipasto Stacks
Ingredients:
1 large eggplant, cut into 1/4-inch thick
rounds
2 large eggs, beaten
1 cup grated Parmesan cheese
½ pound hard salami, sliced thin
¼ pound pepperoni, sliced thin
8 slices provolone cheese, sliced thin
2 Tbsp pesto sauce
Directions:
Dip eggplant slices in the beaten egg. Set
Cooker function to BROWN/SAUTÉ and
preheat to SEAR. Divide the meat and
cheese in four equal stacks, spreading a tiny bit of pesto between each
slice. Place the Parmesan cheese onto a plate, Press the eggplant rounds
into the cheese and coat both sides. Place in Cooker and cook for 2 -3
minutes. Turn the slices over and add the meat and cheese to half of the
slices. Place the other eggplant slices on top. Cook for 2 - 3 minutes, then
turn sandwich and cook remaining uncooked side.
These wonderful slices of eggplants dipped in egg and cheese make
a carbohydrate-free alternative to bread. Use them for your favorite
sandwiches.
pg 9
Sesame Crusted Tuna
Ingredients:
1½ pounds fresh tuna cut into equal sized steaks
1 tsp soy sauce
1 Tbsp sesame oil
Sprinkle of garlic salt
Sprinkle of white pepper
½ cup black and/or white sesame seeds
Directions:
Set Cooker function to BROWN/SAUTÉ and preheat to SEAR. Mix the soy
sauce and sesame oil and brush the steaks with it. Sprinkle both sides of
steaks lightly with garlic salt and white pepper. Place sesame seeds on a
plate. Press the steaks into the seeds to coat completely. Place the steaks
in Cooker and cook for 4 minutes per side for medium rare.
This is wonderful served with a mayonnaise tinted with wasabi on a bed of
mixed eld greens or a ginger vinaigrette.
Sloppy Joes
Ingredients:
2 lbs lean ground beef 2 teaspoons cider vinegar
1 small onion, chopped 1 ½ teaspoons chili powder
2 cloves garlic, minced 1 6-oz can tomato paste
½ bell pepper, chopped 1 cup water
3 Tbsp Worcestershire sauce Salt and pepper, to taste
3 Tbsp brown sugar Hamburger buns, for serving
2 tsp yellow mustard
Directions:
Set Cooker function to BROWN/SAUTÉ and preheat to SEAR. Crumble
in the ground beef and stir until no trace of pink remains. In Cooker
combine onion, garlic, bell pepper, tomato paste, water, brown sugar,
Worcestershire sauce, mustard, vinegar, and chili powder. Stir until mixed.
Sir well and simmer for 10 minutes. Serve on hamburger buns
This is wonderful served with a mayonnaise tinted with wasabi on a bed of
mixed eld greens or a ginger vinaigrette.
pg 10
Bacon Wrapped Meat Loaf
Ingredients:
3 Tbsp extra virgin olive oil
1 large onion, peeled and diced
½ lb mushrooms, trimmed and finely
chopped
3 large cloves garlic, peeled and minced
1 cup heavy cream
1 ½ tsp minced fresh oregano
1 ½ tsp minced fresh thyme
1 ½ tsp salt
½ tsp freshly ground black pepper
1 lb lean ground beef
1 lb lean ground pork
1 lb ground veal
1 egg, lightly beaten
¾ lb sliced smoked bacon (about 13 slices)
Directions:
Set Cooker function to BROWN/SAUTÉ and preheat to SEAR. Sauté
the onion until translucent, about 8 minutes. Add the mushrooms and
garlic and cool over medium-high heat until they just begin to color, 3-5
minutes. Stir in cream, oregano, thyme, salt, and pepper. Bring mixture to
a boil, then reduce heat and simmer until the vegetables are tender, about
5 minutes. Transfer the vegetable mixture to a large mixing bowl and let
cool. Place meat mixture into greased Cooker and smooth out the top. Lay
bacon slices on top, tucking ends under edge of meatloaf. Change Cooker
function to SLOW COOK and TEMP to HIGH, cover and cook for 1-1⁄
hours, then switch to LOW for 7 hours until internal temperature reached
165° F.
pg 11
Braised Beef Short Ribs
Ingredients:
8 meaty beef short ribs
2 Tbsp all purpose flour
kosher salt and fresh pepper to taste
2 Tbsp olive oil
2 large onions, chopped
2 large carrots, peeled and chopped
1 golden delicious apple, peeled, cored and chopped
⁄ cup garlic cloves, peeled
2 bay leaves
a few sprigs fresh thyme
a few sprigs fresh sage
3 Tbsp tomato paste
2 cups red wine
3 cups beef stock or broth
Directions:
Set Cooker function to BROWN/SAUTÉ and preheat to 350° F. Add oil.
Dredge the ribs in the our, salt and pepper and add in a single layer.
Brown the ribs on all sides. Change Cooker function to SLOW COOK,
temperature to HIGH, and TIME to 6 hours. Add remaining ingredients
to pot and stir to combine. Cover and cook till meat is fall-apart tender.
Remove, cool and then refrigerate overnight. The next day, peel o the
fat, being careful not to dislodge the bones from the ribs. Reheat, taste
carefully and correct seasoning when ready to serve.
pg 12
Spareribs Chinois
Ingredients:
2 lbs baby back ribs in one or 2 racks
Freshly ground pepper
1 cup soy sauce (half mushroom soy
recommended)
1 ½ cup rice vinegar
¼ cup chopped garlic
¼ cup chopped fresh ginger
2 Tbsp chopped fresh cilantro or
lemongrass
1 small jalapeño pepper, minced
1 large shallot, minced
Directions:
Rub both sides of the ribs with the black
pepper. Place them in the cooker. Mix the
soy sauce, vinegar, garlic, ginger, cilantro or lemongrass, jalapeño pepper,
and shallot. Pour over ribs. There should be enough liquid to barely cover
the meat. Set cooker function to SLOW COOK temperature to HIGH, and
time to 8 hours. Cover with lid. Meat is done when tender and starts to
separate from the bone.
Sautéed Cauliower
Ingredients:
1 large head cauliflower, sliced 1/2 inch thick
⁄ small yellow onion, peeled and sliced thinly
1 tsp granulated sugar
2 Tbsp unsalted butter, softened
2 Tbsp kosher salt
Chili flakes, to taste
Fresh cracked black pepper to taste
Directions:
Set cooker function to BROWN/SAUTÉ and preheat to SEAR. In a mixing
bowl combine ingredients and toss with clean hands to coat. Spread in
an even layer in cooker. Cook uncovered for 30 minutes or until deeply
caramelized stirring half way through cooking.
pg 13
Steamed Lemon Cup Custards
Ingredients:
1 cup heavy cream
¼ cup plus 1 Tbsp sugar
1 egg
2 egg yolks
2 tsp fresh lemon juice
zest from 1 lemon
Directions:
Set Cooker function to BROWN/SAUTÉ
and preheat to 250° F. Whisk all together
and pour into 2 buttered 6 ounce
ramekins. Cover tops with a piece of
aluminum foil. Place rack inside cooker.
Add 4 cups hot water to bottom of cooker. Place ramekins on top of rack.
Cover and cook for 25 minutes. Check wen time is up. Custards should
be set but still very wobbly in the center. It is important to set a timer.
Custards are easily over cooked.
TIP: The avor of this recipe can easily be changed. For vanilla omit lemon
and add 1 tsp pure vanilla extract. For coee omit lemon and add 2 tsp
instant coee. For ginger omit lemon and add 2 tsp grated fresh ginger.
Fingerling Potatoes with Garlic
Ingredients:
2 lbs fingerling potatoes, washed
10 cloves garlic, peeled
2 Tbsp extra virgin olive oil
1 tsp kosher salt
Fresh cracked black pepper
Directions:
Combine all ingredients into cooker. Push down to form a single layer.
Set cooker function to SLOW COOK, temperature to HIGH, and time to 3
hours. Cover and cook until tender.
pg 14
Easy French Onion Soup
Ingredients:
6 large onions, sliced thin
3 Tbsp olive oil
2 cups chicken broth
2 cups beef broth
⅓ cup port
1 sprig thyme
1 bay leaf
8 slices French bread
2 slices Gruyère cheese
Directions:
Toss onions and oil together in the cooker. Set cooker function to SLOW
COOK, temperature to HIGH, and time to 9 hours. Place cover on cooker.
Aer time has elapsed the onions will be beautifully caramelized. Add
broths, port, thyme, and bay leaf. Stir, cover and cook on HIGH until hot,
15-30 minutes. Preheat oven to 400° F. On a baking sheet toast French
bread until golden brown, about 10 minutes in the oven. Remove and set
aside. Ladle soup into individualized soup crocks. Top each soup with
1 piece of toasted bread and 1 slice of cheese. Place crocks onto baking
sheet and bake at 400 ° F for 8-10 minutes or until the cheese is melted
and bubbly.
pg 15
Southwestern Strata With Sausage
Ingredients:
¾ lbs bulk pork or turkey sausage, mild Italian sausage, or chorizo,
casing removed
½ lb state rosemary country bread or
French bread, cut into ¼ inch slices
1 garlic cloves, cut in half
1 cup grated pepper jack cheese
6 eggs, slightly beaten
2 cups milk
½ tsp powdered mustard
¾ tsp kosher salt
Freshly ground pepper
1 cup fresh tomato salsa for garnish
Directions:
Set cooker function to BROWN/SAUTÉ
and preheat to SEAR. Add the sausage.
Sauté, breaking it up into bite-size
chunks with a wooden spoon until cooked through and lightly browned,
about 5-7 minutes. With a slotted spoon, transfer the sausage pieces to
paper towels to drain and cool. Oil cooker. Rub slices of bread with the
cut cloves of garlic and spread in a single layer over the bottom of the
cooker. Sprinkle half the cheese over the bread, and top with the sausage.
Sprinkle with remaining cheese. In a small bowl beat together eggs, milk,
mustard, salt and pepper. Pour over the bread mixture. Change cooker
function to SLOW COOK. Temperature to HIGH and time to 2 ½ hours or
until eggs are set and slightly pued. Serve with salsa.
pg 16
Brownie Pudding
Ingredients:
¾ cup flour
⅓ cup cocoa
¼ cup sugar
1 ½ tsp baking powder
½ tsp kosher salt
½ cup half and half
¼ cup melted, unsalted butter
2 tsp pure vanilla extract
2 Tbsp strong espresso
Topping:
¼ cup cocoa
½ cup brown sugar
1 ½ cup hot coffee
Directions:
In a large bowl whisk together batter ingredients in the order listed.
Spread evenly over greased bottom of cooker. Combine topping
ingredients together and pour evenly over batter. Set cooker function to
SLOW COOK, temperature to HIGH, and time to 1 ½ hours. Cover and
cook until top layer is set and slightly puried. The cake will now be on the
top and a rice pudding underneath.
pg 17
YEAR WARRANTY REGISTRATION
✂
MSC MULTI-COOKER WARRANTY
NAME
STREET ADDRESS
PHONE
MODEL NO. DATE OF PURCHASE
CITY STATE ZIP
Please cut the top portion of this page and mail to Souvia at the following address
within 30 days of purchase.
51 Forest Rd. #316-113
Monroe, NY 10950 USA
Souvia warrants, subject to the conditions stated below, that from the date of purchase, this product will be free from mechanical
defects for a period of ONE (1) year. Souvia, at its option, will repair or replace this product found to be defective during the
warranty period. Should this product become defective by reason of improper workmanship or material defect during the specied
warranty period, Souvia will repair or replace the same eecting all necessary parts replacements for a period of one year from the
date of purchase. Transportation charges on parts, or products in whole, submitted for repair or replacement, under this warranty,
must be borne by the purchaser.
CONDITIONS: This warranty is valid for the original USA retail purchaser from the date of initial retail purchase and is not
transferable. Keep the original sales receipt. Proof of purchase is required to obtain warranty service or replacement. Dealers,
service centers, or retail stores do not have the right to alter, modify or in any way, change the terms and conditions of this
warranty. Warranty registration is not necessary to obtain warranty on Souvia Products. Save your proof of purchase receipt.
ABOUT YOUR PRODUCT WARRANTY: warranty service does NOT apply if the product damage occurred because of misuse, lack of
routine maintenance, shipping, handling, warehousing or improper installation. Similarly, the warranty is void if the manufacturing
date or the serial number on the product has been removed or the equipment has been altered or modied. During the warranty
period, the authorized service dealer, at its option, will repair or replace any part that, upon examination, is found to be defective
under normal use and service.
NORMAL WEAR: This warranty does not cover normal wear of parts or damage resulting from any of the following: negligent
use or misuse of the product; improper voltage or current; use contrary to the operation instructions; deviation from instructions
regarding storage and transportation; repair or alteration by anyone other than Souvia or an authorized service center. Further,
the warranty does not cover Acts of God, such as re, ood, hurricanes and tornadoes. Souvia shall not be liable for any incidental
or consequential damages caused by the breach of any express or implied warranty. Except to the extent prohibited by applicable
law, any implied warranty of merchantability or tness for a particular purpose is limited in duration to the duration of the above
warranty. Some states, provinces or jurisdictions do not allow the exclusion or limitation of incidental of consequential damages or
limitations on how long an implied warranty lasts, so the above limitations or exclusion may not apply to you. This warranty gives
you specic legal rights, and you may also have other rights that vary from state to state or province to province.
HOW TO OBTAIN WARRANTY SERVICE: If your Souvia appliance should prove to be defective within the warranty period, we will
repair it, or if we think necessary, replace it. To obtain warranty service, simply call our Customer Service Representatives;
1-888-406-4110, or send an email to ask@souviacook.com
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