5-IN-1 MULTICOOKER
CSVC1000/CSVC1100
INSTRUCTION MANUAL
CONTACT
If you have any problems with this unit, please contact our customer service department at (866) 479-3390.
Please read operating instructions before using this product.
Please keep original box and packaging materials in the event that service is required.
Please visit www.cshousewares.com for more information.
XVII.
Printed In ChinaMODEL: CSVC1000/CSVC1100IS APPLIANCES, INC. Toll Free (866) 479-3390
43
CONTENTS
I.
II.
III.
IV.
V.
VI.
VII.
VIII.
IX.
X.
XI.
XII.
XIII.
XIV.
XV.
XVI.
XVII.
IMPORTANT SAFEGUARDS
GROUNDING INSTRUCTIONS
ADDITIONAL SAFETY PRECAUTIONS
5-IN-1 MULTICOOKER PARTS LIST
KNOW YOUR ELECTRONIC CONTROL PANEL
REFERENCE IMAGES OF ELECTRONIC CONTROL PANEL
ADVANTAGES OF USING YOUR 5-IN-1 MULTICOOKER
BEFORE YOUR FIRST USE
CARE AND CLEANING
USING THE SLOW COOK MODE
COOKING TIPS FOR THE SLOW COOK MODE
USING THE BROWN/SAUTÉ MODE
COOKING TIPS FOR THE BROWN/SAUTÉ MODE
RECIPES
NOTES
WARRANTY
CONTACT
IMPORTANT SAFEGUARDS
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
Read all instructions carefully.
Do not touch hot surfaces. Use handles or knobs.
To protect against electrical shock do not immerse HOUSING, cord, or plug in water or other liquid.
Close supervision is necessary when any appliance is used by or near children.
Unplug from outlet when not in use and before cleaning. Allow to cool before cleaning the appliance.
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.
The use of accessory attachments not recommended or sold by the appliance manufacturer may cause injuries.
Do not use outdoors. Household use only.
Do not let cord hang over edge of table or counter or touch hot surfaces, including the stove.
Do not place on or near a hot gas or electric burner or in a heated oven.
Extreme caution must be used when moving an appliance containing hot oil or other hot liquids.
Do not use this appliance for other than intended use.
To disconnect, turn the BROWN//SAUTÉ knob to the OFF position, then remove plug from wall outlet.
CAUTION: To reduce risk of electric shock cook only in REMOVABLE COOKING POT.
To ensure continued protection against risk of electric shock connect to properly grounded outlet.
I.
SAVE THESE INSTRUCTIONS
HOUSEHOLD USE ONLY
When using electrical appliances, these basic safety precautions should always be followed:
1 2
GROUNDING INSTRUCTIONS
This appliance must be grounded. It is equipped with a 3-conductor cord having a 3-prong grounded plug. The plug must be
plugged into an outlet which is properly installed and grounded.
Warning: Improper use of the grounded cord can result in the risk of electric shock. Consult a qualified electrician if necessary.
Do not attempt to override this safety feature by modifying plug.
A short power-supply cord is provided to reduce the hazards resulting from entanglement or tripping over a longer cord. If it
is necessary to use an extension cord, it should be positioned such that it does not drape over the counter or tabletop where it
can be pulled on by children or tripped over and:
Use only 3-prong extension cord with 3-blade grounding plug.
The marked rating of the extension cord must be equal to or greater than the rating of this appliance. The electrical rating
is listed on the bottom of this unit.
II.
ADDITIONAL SAFETY PRECAUTIONS
CAUTION: Always open lid away from you to avoid hot steam from causing burns. Use oven mitts to remove the REMOVABLE
COOKING POT and STEAMING RACK from the HOUSING, as surfaces are hot. This appliance is not to be used as a deep fryer.
III.
5-IN-1 MULTICOOKER PARTS LISTIV.
A.
B.
REMOVABLE
COOKING POT
CONTROL
PANEL
STEAMING RACK
TEMPERED GLASS LID
HOUSING
HANDLES
3 4
KNOW YOUR ELECTRONIC CONTROL PANEL
Please read this manual thoroughly before use, follow all recommendations, and keep it in a safe place for future
reference.
V.
Rotate the knob in either direction to adjust cooking temperatures. The red indicator light will illuminate, indicating the
selected temperature.
Rotate the knob in either direction to adjust cooking temperatures. The red indicator light will illuminate, indicating the
selected temperature.
The power indicator light will stay illuminated while the Multicooker is plugged in.
The ready indicator light will illuminate when the Multicooker has reached the set temperature for the BROWN/SAUTÉ
mode. It never illuminates when using the SLOW COOK mode.
The timer will only display the time remaining in the SLOW COOK mode. The timer is not designed to operate in the
BROWN/SAUTÉ mode. When operating the Multicooker in the BROWN/SAUTÉ mode, the LED lights will blink around the
edges. When the set temperature has been reached for the BROWN//SAUTÉ mode, the ready indicator light will illuminate
and the LED lights will continue to blink to indicate this mode is in use.
Increases the time in the SLOW COOK mode in half-hour increments. Hold the button down to cycle the timer up at a
faster rate.
Decreases the time in the SLOW COOK mode in half-hour increments. Hold the button down to cycle the timer down at a
faster rate.
REFERENCE IMAGES OF ELECTRONIC CONTROL PANELVI.
SLOW COOK KNOB
BROWN/SAUTÉ KNOB
POWER INDICATOR LIGHT
READY INDICATOR LIGHT
LED TIMER/COOK DISPLAY
TIMER UP BUTTON
TIMER DOWN BUTTON
Figure 1
Figure 2
Figure 3
SLOW COOK KNOB BROWN/SAUTÉ KNOB
POWER
INDICATOR
LIGHT
READY INDICATOR LIGHT
LED TIMER/COOK DISPLAY
TIMER UP
BUTTON
TIMER DOWN
BUTTON
5 6
ADVANTAGES OF USING YOUR 5-IN-1 MULTICOOKERVII.
Use the BROWN/SAUTÉ mode for sautéeing, shallow frying, stir-frying, searing, simmering, and boiling. Use the STEAMING
RACK included to steam foods or poach fish.
Use your Mulitcooker in the BROWN/SAUTÉ mode to brown and sear meats directly in the same REMOVABLE COOKING POT
that you will slow cook with.
The REMOVABLE COOKING POT is ovenproof and flameproof, so it can be removed from the Multicooker HOUSING and used
on the stovetop, in the oven, and under the broiler.
Turn your Multicooker on in the morning and come home to a complete hot and tasty meal. When the cooking time is
completed your Multicooker will automatically switch to the WARM mode.
The Multicooker frees your oven and stovetop for other uses, and can even be used in other well-ventilated rooms of the
house, such as the dining room. It’s large cooking capacity makes it a great option for gatherings and holiday meals.
Use your Multicooker as a buffet server to keep foods warm, such as chili, soup, stews, meatballs, fondue, and more.
Due to the longer cooking time of slow cooking, less expensive cuts of meat become meltingly tender and practically fall
off the bone, and the various flavors of your ingredients will marry.
•
•
•
•
•
•
•
BEFORE YOUR FIRST USE
Carefully unpack your Multicooker and remove all packaging materials. Wash your Multicooker according to the Care and
Cleaning section of this manual. When cleaning your Multicooker, always ensure that the unit is not plugged in and has cooled
completely.
VIII.
CARE AND CLEANING
DO NOT use metal utensils in your REMOVABLE COOKING POT as this could damage the surface. Only use nylon or silicone
utensils.
DO NOT immerse the HOUSING or cord in water or any other liquid.
Turn the Multicooker off and unplug it from the wall outlet. Allow the Multicooker to cool completely before cleaning.
Wash the REMOVABLE COOKING POT, TEMPERED GLASS LID, and STEAMING RACK in warm soapy water using a sponge or
dishcloth. Rinse and towel dry thoroughly. Wipe the HOUSING with a damp cloth; do not use abrasive cleaners as this
would scratch the surface of the HOUSING. Do not use caustic liquid or metal to clean the REMOVABLE COOKING POT,
TEMPERED GLASS LID, STEAMING RACK, or HOUSING. We do not recommend placing the REMOVABLE COOKING POT in the
dishwasher.
IX.
1.
2.
3.
4.
7 8
COOKING TIPS FOR THE SLOW COOK MODEXI.
Best Protein Choices:
MEATS. Tough cuts such as beef chuck, brisket, short ribs, pork shoulder, and leg of lamb turn tender and juicy
through long, gentle cooking. Tender cuts work well, too, cooking more quickly.
POULTRY. The thighs and legs of chicken, turkey, and duck all slow-cook beautifully.
SEAFOOD. Fish cooks very quickly, so add it towards the end of the cooking time.
Always defrost meat and poultry before putting them into the Multicooker.
Browning meats adds another layer of flavor to slow cooking. Take advantage of the Multicooker by searing meat on the
BROWN/SAUTÉ mode before switching to the SLOW COOK mode.
Fill the Multicooker no less than half full and no more than two-thirds full.
Heat is lost when the lid is removed. Apart from adding ingredients and checking doneness, keep the Multicooker covered.
Because the Multicooker is closed during the SLOW COOK mode, more liquid accumulates in the Multicooker than in
standard recipes. Therefore, when adapting standard recipes for the SLOW COOK mode, start with less cooking liquid.
Most of the recipes in this manual call for a HIGH heat setting. You can also use the LOW heat setting for these recipes.
To do so, as a rule of thumb, double the cooking time when converting a recipe from the HIGH heat setting to the LOW
heat setting.
•
•
•
•
•
•
•
USING THE SLOW COOK MODE
Plug your Multicooker into a 110/120v outlet. The POWER INDICATOR LIGHT will illuminate and the LED TIMER/COOK
DISPLAY will default to two dashes (--), indicating that your appliance is in standby mode. See Figure 1.
Rotate the SLOW COOK knob to one of the three available temperatures.
When selecting the LOW mode, the LED TIMER/COOK DISPLAY will default to 8.0 hours. See Figure 2. When selecting the
HIGH mode, the LED TIMER/COOK DISPLAY will default to 4.0 hours. The TIMER can only be adjusted while the LED lights
are blinking. If the LED lights stop blinking before you have adjusted the cooking time, simply rotate the SLOW COOK knob
to the desired LOW or HIGH mode again to reset the timer display.
To select a cooking time, adjust the time in half-hour increments (displayed as 0.5) up to 12 hours by pressing the TIMER
UP (+) or TIMER DOWN (-) buttons. Note that times greater than 9.5 (9 hours and 30 minutes) can only be adjusted in 1
hour increments and will be displayed as 10, 11, and 12.
Once the time has been set, the timer lights will stop blinking and the SLOW COOK mode will start preheating.
After the set time has elapsed, the LED TIMER/COOK DISPLAY will display (0.0) and the Multicooker will sound 3 beeps
before automatically switching to the WARM mode. The timer will change to the elapsed time in the WARM mode in half-
hour (0.5) increments.
When you are finished cooking in the SLOW COOK mode, turn the BROWN/SAUTÉ knob to the OFF position and unplug your
appliance from the outlet.
X.
1.
2.
3.
4.
5.
6.
7.
9 10
COOKING TIPS FOR THE BROWN/SAUTÉ MODEXIII.
For optimal browning, preheat the Multicooker to 450°F for about 5 minutes, and then preheat the oil for about 1 minute
before adding the meat. Never overcrowd the REMOVABLE COOKING POT. Always sear the meat with the TEMPERED GLASS
LID off.
Preheat the Multicooker to the desired temperature before adding the oil. When stir-frying, for best results and even
cooking, cut food into even-sized, smaller pieces and stir-fry in batches.
Preheat the oil in the Multicooker to 350°F before adding the food that is to be fried. Always shallow fry with the
TEMPERED GLASS LID off.
Warning: Do not use this Multicooker for deep frying; hot oils could overflow, causing serious burns and injury.
When pre-heating liquids, always keep the Multicooker covered until the desired temperature is reached.
Add enough water or broth to reach just below the STEAMING RACK. Set the Multicooker to 450°F and place the food on the
rack when the liquid is boiling. Steam with the TEMPERED GLASS LID on.
BROWNING
SAUTÉEING AND STIR-FRYING
SHALLOW FRYING
POACHING, BOILING, AND SIMMERING
STEAMING
USING THE BROWN/SAUTÉ MODE
Plug your Multicooker into a 110/120v outlet. The POWER INDICATOR LIGHT will illuminate and the LED TIMER/COOK
DISPLAY will default to two dashes (--), indicating that your appliance is in standby mode. See Figure 1.
Rotate the BROWN/SAUTÉ knob to one of the six available temperatures.
Once the desired temperature has been selected, the lights on the LED TIMER/COOK DISPLAY will flash double zeros (00)
then lights wil rotate around the border of the display throughout the use of the BROWN/SAUTÉ mode, indicating that it is
in use. NOTE: The timer function is only for the SLOW COOK mode. See Figure 3.
The green READY INDICATOR LIGHT will illuminate once the desired temperature is reached, signifiying that the Multicooker
is now ready for use.
When you are finished cooking in the BROWN/SAUTÉ mode, turn the BROWN/SAUTÉ knob to the OFF position and unplug
your appliance from the outlet.
XII.
1.
2.
3.
4.
5.
11 12
Mac and Cheese with Poblano
METHOD
1.
2.
3.
4.
5.
Fill the Multicooker two-thirds full with water and season with salt. Set the BROWN/SAUTÉ mode to 450°F. Cover and
bring the water to a rolling boil. Add the pasta and cook, uncovered and stirring occasionally, for about 6 minutes, or until
al dente. Drain the pasta well in a colander. Return the cooked pasta to the cooking pot and place in the housing.
Change the cooker to the SLOW COOK mode set to LOW. Into the pasta, stir the butter, 2 1/2 cups of the Jack cheese,
and 2 1/2 cups of the cheddar cheese until melted. Stir in the poblano chiles, 2 cups of the half and half, and the crème
fraÎche. Season with the hot sauce, salt, and pepper.
Cover and cook for 1 hour, stirring every 20 minutes, or until the mixture is creamy and the cheese has melted. During the
final 20 minutes, stir in the remaining 1/2 cup half and half.
In a food processor, blend the panko, oil, and the remaining Jack cheese and cheddar cheese until finely ground.
Preheat a conventional broiler. Remove the cooking pot from the cooker housing and sprinkle the breadcrumb mixture over
the macaroni and cheese. Transfer the cooking pot to the oven and broil for about 2 minutes, or until the crumb mixture is
golden brown. Serve immediately.
Servers: 8
INGREDIENTS
Make-Ahead: The macaroni and cheese can be held, covered, with the SLOW COOK mode set to WARM for up to 1 hour.
16 ounces medium shell pasta
2 tablespoons butter
3 cups shredded Monterey Jack cheese, divided
3 cups shredded white cheddar cheese, divided
2 poblano chiles, roasted, seeded, peeled, diced
2 1/2 cups half and half, divided
1/2 cup crème fraÎche
Hot sauce (such as Cholula), to taste (if desired)
Kosher salt and freshly ground black pepper
1 1/2 cups panko (Japanese breadcrumbs)
2 tablespoons olive oil
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
RECIPESXIV. Mushroom Risotto with Taleggio
METHOD
1.
2.
3.
4.
Using the BROWN/SAUTÉ mode, preheat the Multicooker to 450°F for 5 minutes. Melt 1 tablespoon of the butter with
1 tablespoon of the oil. Add the mushrooms and thyme and cook, stirring often, for about 10 minutes, or until the
mushrooms are tender and brown. Season with salt and pepper. Transfer the mushrooms to a medium bowl.
Reduce the temperature to 350°F. Add the remaining oil, then shallots, and sauté for about 2 minutes, or until tender but
not brown. Stir in the garlic and cook for about 1 minute, or until fragrant. Add the rice and stir for about 1 minute, or
until toasted. Add the wine and cook for about 2 minutes, or until evaporated. Add 2 cups of the broth, and cook, stirring
frequently and keeping the mixture at a steady simmer, until absorbed. Continue to add the broth 1 cup at a time, stirring
until each addition is nearly absorbed before adding more. Cook for about 18 minutes total, or until the rice is al dente.
Turn off the cooker and discard the thyme stems. Stir in the Taleggio cheese, 2/3 cup of the Parmesan cheese, the
reserved mushrooms, and the remaining 3 tablespoons butter. Season to taste with salt and black pepper.
Spoon the risotto into 6 warm bowls. Sprinkle with the chives and more Parmesan cheese. Serve immediately.
Serves: 6
INGREDIENTS
1/4 cup (1/2 stick) butter, divided
1/4 cup olive oil, divided
1 1/2 pounds assorted mushrooms (such as oyster,
crimini, and stemmed shiitake), coarsely chopped
2 large sprigs fresh thyme
Kosher salt and freshly ground black pepper
1/2 cup finely chopped shallots
5 garlic cloves, finely chopped
3 cups Arborio rice
1 cup dry white wine
9 cups reduced-sodium chicken broth, or as needed, warm
4 ounces Taleggio cheese or Brie cheese, rind removed, at room
temperature
2/3 cup freshly grated Parmesan cheese, plus grated or shaved cheese
for serving
2 tablespoons chopped fresh chives
Prep Time: 10 minutes
Cook Time: 40 minutes
13 14
SLOW
COOK
BROWN
SAUTÉ
BROWN
SAUTÉ
Chicken Pot Pie
METHOD
1.
To make the filling:
Using the BROWN/SAUTÉ mode, preheat the Multicooker to 450°F for 5 minutes. Add 1 tablespoon of the oil and half of
the chicken and cook, stirring occasionally, for about 6 minutes, or until the chicken is brown on all sides. Transfer the
chicken to a bowl and repeat with the remaining oil and chicken. Reserve the browned chicken.
Serves: 6
INGREDIENTS
Make-Ahead: The chicken and vegetable filling can be made up to 1 day ahead, cooled, covered, and refrigerated. Rewarm with
the BROWN/SAUTÉ mode set to 300°F. When warm, proceed to step 4.
Filling:
2 tablespoons olive oil
2 pounds boneless skinless chicken thighs, fat removed, cut into 1-inch pieces
1 small yellow onion, finely chopped
2 celery ribs, thinly sliced
3 carrots, peeled, sliced into 1/4-inch-thick rounds
2 parsnips, peeled, sliced into 1/4-inch-thick rounds
1 small celery root, peeled, cut into 1/2-inch pieces
2 garlic cloves, finely chopped
6 tablespoons all-purpose flour
3 1/2 cups reduced-sodium chicken broth
1 1/2 cups heavy cream
1 cup whole milk
6 large sprigs fresh thyme
Kosher salt and freshly ground black pepper
Biscuit Topping:
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1 teaspoon kosher salt
8 tablespoons (1 stick) unsalted butter; 6
tablespoons chilled and diced; 2 tablespoons
melted
1 cup buttermilk
Prep Time: 20 minutes
Cook Time: 4 hours 45 minutes 2.
3.
4.
5.
6.
7.
Add the onions, celery, carrots, parsnips, celery root, and garlic to the cooker and cook, stirring occasionally, for about 10
minutes, or until the vegetables are almost tender. Sprinkle in the flour and stir well for about 1 minute to cook the flour,
without browning.
Stir in the broth, cream, milk, thyme, and chicken. Bring to a simmer. Set the SLOW COOK mode to HIGH. Cook for about 4
hours, or until the vegetables are tender. Season to taste with salt and pepper. Cool slightly, then remove and discard the
thyme stems.
To make the biscuit topping:
Preheat a conventional oven to 425°F.
In a medium bowl, blend the flour, baking powder, baking soda, and salt. Add the 6 tablespoons chilled butter and,
using your fingertips, work the butter into the flour mixture until the mixture resembles coarse breadcrumbs. Stir in the
buttermilk until just moistened.
Remove the cooking pot from the cooker housing. Divide the dough into 6 equal mounds and place the mounds over the
chicken filling in the cooking pot, spacing them evenly apart and pressing the tops to flatten slightly. Brush the tops with
some of the melted butter. Set the remaining melted butter aside.
Place the cooking pot in the oven and bake for about 25 minutes, or until the biscuits are dark golden brown on top and
the filling is bubbling. Remove from the oven. Brush the biscuits with the reserved melted butter. Let stand for 5 minutes
before serving.
15 16
SLOW
COOK
BROWN
SAUTÉ
Turkey Meatballs with Marinara Sauce
METHOD
1.
To make the marinara sauce:
Using the BROWN/SAUTÉ mode, preheat the Multicooker to 350°F. Add the oil, and then add the onions and garlic and
sauté for about 6 minutes, or until tender. Add the thyme and bay leaf. Add the wine and tomatoes and bring to a simmer.
Serves: 4
INGREDIENTS
Make-Ahead: The finished meatballs in the sauce can be held, covered and stirred occasionally, with the SLOW COOK mode
set to WARM for up to 1 hour.
Marinara Sauce:
3 tablespoons olive oil
1/2 cup finely chopped yellow onion
6 large garlic cloves, finely chopped
4 large sprigs fresh thyme
1 bay leaf
1/2 cup dry white wine
Two 28-ounce cans whole tomatoes, undrained
Kosher salt and freshly ground black pepper
Meatballs:
1 1/2 cups cubed crustless French bread (about 2 ounces)
2/3 cup whole milk
2 pounds ground turkey
1/2 cup finely chopped yellow onion
4 large garlic cloves, finely chopped
1/3 cup finely chopped fresh flat-leaf parsley
1 large egg
1 tablespoon kosher salt
1/4 cup olive oil
1/2 cup loosely packed fresh basil leaves, torn
Freshly grated Parmesan cheese, for serving
Prep Time: 15 minutes
Cook Time: 2 hours 15 minutes 2.
3
4.
5.
Reduce the heat to 300°F and simmer, uncovered and stirring occasionally, for about 1 1/2 hours, or until the tomatoes
break down to form a chunky sauce (you may need to add a little water during the cooking process if the sauce thickens
too much). Season the sauce to taste with salt and pepper. Remove the thyme stems and bay leaf. Remove the sauce from
the cooking pot and wipe the cooking pot.
To make the meatballs and serve:
In a small bowl, combine the bread and milk. Let stand for 5 minutes. Squeeze the bread dry and discard the excess
liquid. Transfer the bread to a large bowl. Add the turkey, onions, garlic, parsley, egg, and salt to the bread. Using your
hands, gently mix just until blended. Form the mixture into 8 meatballs.
Using the BROWN/SAUTÉ mode, preheat the cooker to 450°F for 5 minutes. Add the oil. Cook the meatballs for about 12
minutes, or until golden brown all over. Spoon off the excess oil from the cooker. Add the marinara sauce to the cooker.
Reduce the temperature to 250°F and cook uncovered for about 10 minutes, or until the sauce has thickened slightly.
Stir the basil into the sauce. Transfer the meatballs and sauce to serving bowls. Sprinkle the Parmesan cheese over the
meatballs and serve.
17 18
BROWN
SAUTÉ
Pork Schnitzel with Apple and Blue Cheese Salad
METHOD
1.
2.
3.
To prepare the pork:
Using the BROWN/SAUTÉ mode, preheat the Multicooker to 450°F for 5 minutes.
Meanwhile, in a medium bowl, mix the panko, parsley, and cheese. Season the pork chops with salt and pepper. Lightly
coat the pork in flour and shake off any excess.
Dip the pork in the egg allowing any excess to drip off, then coat the pork evenly with the breadcrumb mixture. If there
are any breadcrumbs left over after the first coat, press the pork into the crumbs a second time for a thicker crust.
Serves: 4
INGREDIENTS
Make-Ahead: The pork can be breaded up to 4 hours before cooking. The vinaigrette can be made up to 3 days ahead.
Cover separately and refrigerate.
Pork:
2 cups panko (Japanese breadcrumbs)
1/3 cup fresh flat-leaf parsley leaves, coarsely chopped
1/3 cup grated Parmesan cheese
4 boneless pork chops (about 1 pound total), pounded to
1/2 inch with a meat mallet
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
3 large eggs, lightly beaten to blend
1/4 cup (or more) olive oil, divided
1/4 cup (1/2 stick) butter, divided
Salad:
2 tablespoons apple cider vinegar
1 teaspoon honey
3 tablespoons olive oil
1 small head radicchio, leaves separated and torn into large pieces
1 Granny Smith apple, cored, thinly sliced
2 celery stalks, thinly sliced on the bias
3 tablespoons chopped fresh flat-leaf parsley
1/2 cup crumbled blue cheese
1/4 cup toasted pecans
Prep Time: 15 minutes
Cook Time: 15 minutes 4.
5.
6.
7.
Add 2 tablespoons each of the oil and butter to the preheated cooker. Add 2 pork chops and cook for 2 to 3 minutes per
side, or until golden brown and cooked through, adding more oil if needed. Transfer the pork to a baking sheet and keep in
the preheated oven while cooking the remaining pork chops. Repeat with the remaining oil, butter, and pork chops.
Meanwhile, to prepare the salad and serve:
In a medium bowl, whisk the vinegar and honey to blend. Whisk in 3 tablespoons of the oil, adding it in a thin stream, and
season to taste with salt and pepper.
In a large bowl, gently toss the radicchio, apples, celery, and parsley with enough vinaigrette to coat and season to taste
with salt and pepper.
Mound the salad onto plates and top with the blue cheese and pecans. Place the pork alongside each salad, drizzle with
any remaining vinaigrette, and serve immediately.
19 20
BROWN
SAUTÉ
Pulled Pork with Colorful Coleslaw
METHOD
1.
2.
To cook the pork:
Using the BROWN/SAUTÉ mode, preheat the Multicooker to 450°F for 5 minutes. Season the pork with salt and pepper. Add
the oil to the cooker, then add the pork and cook, turning occasionally, for about 12 minutes, or until golden brown all
over. Transfer the pork to a rimmed baking sheet and pour off all but 2 tablespoons of fat from the cooker.
Add the onions, carrots, celery, and garlic to the cooker and sauté for about 5 minutes, or until the onions are golden
brown. Return the pork to the cooker, add the broth and vinegar, and scrape up any browned bits on the bottom.
Serves: 6
INGREDIENTS
Make-Ahead: The finished pulled pork can be made up to 2 days ahead, cooled, covered, and refrigerated. Reheat on the
BROWN/SAUTÉ mode set at 300°F. Alternatively, the finished pulled pork can be held, covered and stirred occasionally,
with the SLOW COOK mode set to WARM for up to 2 hours.
Pulled Pork:
One 4-pound boneless pork shoulder roast
Kosher salt and freshly ground black pepper
2 tablespoons canola oil
2 medium red onions, quartered
2 large carrots, peeled, cut into 1-inch chunks
3 celery ribs, cut into 1-inch chunks
1 head garlic, halved horizontally
4 cups reduced-sodium chicken broth
1/2 cup apple cider vinegar
About 3 cups Orange-Bourbon Barbecue Sauce (recipe follows)
or purchased barbecue sauce, warm
Sandwiches:
6 kaiser rolls, split
Colorful Coleslaw (recipe follows)
Prep Time: 15 minutes
Cook Time: 8 hours 30 minutes 3.
4.
5.
Bring the mixture to a simmer. Set the SLOW COOK mode to HIGH. Cover and cook for about 8 hours, turning halfway
through, or until the pork is fork-tender. Turn off the cooker, uncover, and let cool for 45 minutes.
Transfer the pork mixture to a baking dish. Discard the vegetables and reserve the braising liquid. Return the pork to the
cooker and, using 2 forks, pull the meat apart into large chunks. Moisten the shredded pork with some of the braising
liquid and then toss with some of the warm barbecue sauce. Set the SLOW COOK mode to WARM and cover to keep warm.
To serve:
Heat a grill pan or griddle over medium-high heat. Grill the rolls, cut side down, until lightly toasted. Pile the pork on the
bottoms of the rolls. Top with more of the sauce, the coleslaw, and then the tops of the rolls. Serve hot.
21 22
SLOW
COOK
BROWN
SAUTÉ
Orange-Bourbon Barbecue Sauce
METHOD
1.
2.
Using the BROWN/SAUTÉ mode, preheat the Multicooker to 400°F. Add the oil, and then add the onions and sauté for about
5 minutes, or until tender. Stir in the garlic and cook for about 3 minutes, or until the garlic is tender.
Stir in the bourbon and vinegar, bring to a simmer, and simmer for 3 minutes. Stir in the broth, ketchup, brown sugar,
orange juice, hot sauce, Worcestershire sauce, salt, and pepper. Reduce the cooker temperature to 300°F and simmer,
uncovered, for about 50 minutes, or until the sauce reduces and thickens slightly.
Makes: 4 cups
INGREDIENTS
Make-Ahead: The sauce can be made up to 5 days ahead, cooled, covered, and refrigerated; reheat before using.
2 tablespoons canola oil
1 yellow onion, chopped
2 garlic cloves, finely chopped
1/2 cup bourbon whiskey
1 cup apple cider vinegar
2 cups reduced-sodium chicken broth
2 cups ketchup
3/4 cup packed light brown sugar
1/2 cup orange juice
2 tablespoons hot sauce
2 tablespoons Worcestershire sauce
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Prep Time: 15 minutes
Cook Time: 1 hour Colorful Coleslaw
METHOD
1.
2.
To make the dressing:
In a medium bowl, whisk all the ingredients to blend. Cover and refrigerate for at least 10 minutes to develop the flavors.
To make the slaw:
Using your hands, gently toss the Napa cabbage, red cabbage, carrots, scallions, and cilantro in a large bowl to blend.
Toss the coleslaw with enough dressing to coat. Serve immediately.
Serves: 6
INGREDIENTS
Make-Ahead: The dressing can be made up to 2 days ahead, cooled, covered, and refrigerated; reheat before using.
Cider Dressing:
1 1/2 cups mayonnaise
1/4 apple cider vinegar
Finely grated zest of 1 lemon
2 teaspoons fresh lemon juice
2 teaspoons kosher salt
Slaw:
3 cups shredded Napa cabbage
2 cups shredded red cabbage
1 large carrot, peeled, cut into thin matchstick-size strips
8 scallions (white and green parts), thinly sliced
1/2 cup lightly packed fresh cilantro
Prep Time: 20 minutes, plus 10 minutes standing time
23 24
BROWN
SAUTÉ
Lasagna with Ricotta-Tomato Sauce
METHOD
1.
To make the ricotta-tomato sauce:
Using the BROWN/SAUTÉ mode, preheat the Multicooker to 450°F for 5 minutes. Add the oil, then add the ground beef and
cook for about 8 minutes, or until browned and cooked through. Add the onions and garlic and cook, stirring occasionally,
for about 5 minutes, or until the onions are tender. Add the thyme, bay leaves, oregano, and red pepper flakes and cook,
stirring often, for about 2 minutes, or until fragrant. Add the wine and boil for about 12 minutes, or until reduced by half.
Serves: 10
INGREDIENTS
Make-Ahead: The sauce can be made up to 1 day ahead, cooled, covered, and refrigerated; reheat the sauce before using.
The finished lasagna can be held, covered, with the SLOW COOK mode set to WARM for up to 1 hour.
Ricotta-Tomato Sauce:
2 tablespoons olive oil
2 pounds ground beef
1 large yellow onion, finely chopped
10 garlic cloves, minced
5 large sprigs fresh thyme
2 bay leaves
2 teaspoons dried oregano
1 teaspoon dried red pepper flakes
2 cups dry white wine
Two 28-ounce cans crushed tomatoes
Kosher salt and freshly ground black pepper
2 cups whole-milk ricotta cheese
1/2 cup very coarsely chopped fresh basil
Assembly:
12 dried lasagna noodles (about 12 ounces)
1 pound mozzarella cheese, shredded (about 4 cups), divided
Prep Time: 15 minutes
Cook Time: 1 hour 35 minutes 2.
3.
4.
5.
Stir in the tomatoes and season with salt. Bring to a simmer, then reduce the heat to 300°F and simmer gently, uncovered,
stirring occasionally, for about 50 minutes, or until the tomatoes are very tender and have broken down to form a chunky
sauce. Stir in the ricotta and basil. Transfer the sauce to a heatproof bowl and rinse out the cooking pot.
To assemble and bake the lasagna:
Spread 1 cup of the tomato sauce over the bottom of the cooking pot. Lay 4 uncooked lasagna noodles over the sauce,
breaking them to fit, as needed. Spoon 1 1/2 cups of the sauce over the noodles and sprinkle one-third of the mozzarella
cheese over the sauce. Repeat layering the noodles, sauce, and mozzarella cheese one more time. Top with the remaining
4 noodles, then spread with 1 1/2 cups of the sauce.
Set the BROWN/SAUTÉ mode to 300°F. Cover the lasagna and bake for 45 minutes, or until the sauce is bubbling and the
pasta is tender.
Preheat the broiler on a conventional oven. Remove the cooking pot from the cooker housing and sprinkle the remaining
mozzarella cheese over the lasagna. Place the cooking pot under the broiler and broil for about 3 minutes, or until the
cheese is melted and bubbly. Let the lasagna stand for 10 minutes before serving.
25 26
BROWN
SAUTÉ
Spicy Chipotle Pot Roast
METHOD
1.
To make the sauce:
In a blender, puree the tomatoes with their juices, chipotle chiles, garlic, oregano, and cumin until smooth. Blend in the
broth. Set the sauce aside.
Serves: 6
INGREDIENTS
Make-Ahead: The pot roast can be made up to 2 days ahead, cooled, covered, and refrigerated. To rewarm, set the BROWN/
SAUTÉ mode to 300°F, cover, and heat until warm. Alternatively, the finished pot roast can be held, covered, with the SLOW
COOK mode set to WARM for up to 2 hours.
Sauce:
One 28-ounce can whole tomatoes
2 tablespoons chopped chipotle chiles in adobo (about 3
from a can) or 2 tablespoons chopped fresh jalapeño chiles
5 garlic cloves
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1 cup good-quality beef broth
Pot Roast:
One 4-pound boneless beef chuck roast
Kosher salt and freshly ground black pepper
All-purpose flour, for dredging
3 tablespoons canola oil
2 poblano chiles, seeded, cut into 1-inch-wide strips
1 onion, cut into 1-inch-wide strips
1 red bell pepper, seeded, cut into 1-inch-wide strips
1 pound medium sweet potatoes, quartered lengthwise
2/3 cup chopped fresh cilantro
Corn tortillas or flour tortillas, warmed
Prep Time: 15 minutes
Cook Time: 8 hours 15 minutes
2.
3.
4.
5.
To cook the pot roast:
Using the BROWN/SAUTÉ mode, preheat the Multicooker to 450°F for 5 minutes. Season the beef generously with salt and
pepper. Dredge the beef in the flour to coat lightly. Add the oil to the cooker, then add the beef and cook for about 10
minutes, or until brown on all sides. Transfer the beef to a plate and set aside.
Pour off all but 1 tablespoon of oil from the cooker. Add the poblano chiles, onions, and bell pepper to the cooker and
sauté, scraping up any browned bits on the bottom, for about 5 minutes, or until the vegetables begin to soften. Add the
sauce and bring to a boil. Add the sweet potatoes and return the beef to the cooker.
Set the SLOW COOK mode to HIGH. Cover and cook the beef mixture for 4 hours. Turn the beef over. Cover and continue
cooking for 2 hours. Stir in the cilantro and cook 2 more hours, or until the beef is very tender when pierced with a fork.
Transfer the beef to a cutting board. Skim off the excess fat from the surface of the sauce. Slice the beef and arrange it
on plates. Season the sauce to taste with salt. Spoon the vegetables and sauce over and around the beef. Serve with the
warm tortillas.
27 28
SLOW
COOK
BROWN
SAUTÉ
French Onion Soup
METHOD
1.
2.
3.
4.
Using the BROWN/SAUTÉ mode, preheat the Multicooker to 450°F for 5 minutes. Drizzle the oil into the cooker and add the
onions and 1 tablespoon of salt. Cook, stirring often, for about 1 hour, or until the onions are golden. The onions will begin
to stick to the bottom of the cooker. As this occurs, scrape the onions and stir them into the remaining onion mixture. Add
the garlic, thyme, and bay leaves and cook for about 5 minutes, or until the garlic softens.
Add the wine and 3 tablespoons of the brandy and stir to scrape up any browned bits. Simmer for 3 minutes, or until the
liquids reduce by half. Add the stock and 3 cups of water and bring to a simmer, skimming any foam from the top. Reduce
the temperature to 300°F. Simmer uncovered for about 25 minutes to blend the flavors. Add the remaining 1 tablespoon
brandy and season the soup with salt and pepper.
Meanwhile, preheat the broiler on a conventional oven. Arrange the bread on a baking sheet and broil for 2 minutes, or
until golden on top.
Remove the cooking pot from the cooker housing. Place the bread, toasted side down, on top of the soup. Divide the
cheese among the toasts and sprinkle with the parsley. Place the cooking pot under the broiler for about 3 minutes, or
until the cheese melts and is golden brown. Remove from the broiler and serve.
Serves: 6
INGREDIENTS
Make-Ahead: The finished soup (through step 2) can be made up to 2 hours ahead, cooled, covered, and refrigerated.
Alternatively, it can be held with the SLOW COOK mode set to WARM for up to 1 hour.
2 tablespoons olive oil
9 onions (about 4 1/2 pounds total), thinly sliced
Kosher salt and freshly ground black pepper
4 garlic cloves, finely chopped
2 large sprigs fresh thyme
2 bay leaves
1/2 cup dry white wine
1/4 cup brandy, divided
6 cups good-quality beef stock
Six 3/4-inch slices French baguette
8 ounces Gruyère cheese, shredded
2 tablespoons chopped fresh flat-leaf parsley
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Pan-Fried Chicken
METHOD
1.
2.
3.
4.
In a large bowl, whisk the buttermilk and 1 tablespoon of the salt to blend. Add the chicken pieces and turn to coat.
Marinate the chicken for 1 hour in the refrigerator.
In another large bowl, mix the flour, cornstarch, garlic powder, onion powder, paprika, pepper, cayenne, and the remaining
1 tablespoon salt. Remove the chicken from the buttermilk mixture, allowing the excess buttermilk to drip back into the
bowl. Immediately coat the chicken in the flour mixture. Transfer the chicken to a baking sheet and set aside for about 10
minutes. Coat the chicken pieces again in the flour mixture.
Add the oil to the Multicooker and set the BROWN/SAUTÉ mode to 350°F. Heat the oil for about 10 minutes, or until hot.
To test that the oil is hot enough, drop some flour mixture into the oil. If the flour sizzles immediately, the oil is ready.
Working in two batches, cook the chicken, turning once, for about 16 minutes for the legs, thighs, and breasts, and 8
minutes for the wings, or until the chicken is dark golden brown and crisp on the outside and cooked through. Transfer the
chicken to a rack to drain any excess oil and sprinkle with salt. Serve immediately.
Serves: 4
Prep Time: 15 minutes, plus 1 hour to marinate the chicken
Cook Time: 30 minutes
INGREDIENTS
Make-Ahead: The chicken can marinate for up to 12 hours, covered and refrigerated. The flour mixture can be made up to
1 week in advance, stored airtight at room temperature.
1/2 cup cornstarch
3 tablespoons garlic powder
2 tablespoons each onion powder and sweet paprika
2 teaspoons each freshly ground black pepper and cayenne pepper
2 cups canola oil
2 cups buttermilk
2 tablespoons kosher salt, divided
One 3 1/2-pound whole chicken, cut into
10 pieces (2 legs, 2 wings, 2 thighs, 2 breasts;
each breast cut into 2 pieces)
3 cups all-purpose flour
29 30
BROWN
SAUTÉ
BROWN
SAUTÉ
Masala Lamb and Garbanzo Bean Stew
METHOD
1.
2.
Place the beans in the Multicooker and add enough cold water to cover the beans by 2 inches. Set the BROWN/SAUTÉ
mode to 450°F and bring the mixture to a boil. Turn off the cooker, cover, and soak the beans in the cooker for 1 hour.
Alternatively, place the beans in a large bowl and add enough cold water to cover them by 3 inches; soak the beans at
room temperature for at least 8 hours or for up to 1 day. Drain the beans.
Using the BROWN/SAUTÉ mode, preheat the cooker to 450°F for 5 minutes. Season the lamb with salt and pepper. Add the
oil to the cooker and then add half of the lamb and cook for about 10 minutes, or until brown on all sides. Transfer the
lamb to a plate. Repeat with the remaining lamb.
Serves: 8 to 10
INGREDIENTS
Make-Ahead: The finished stew can be held, covered and stirred occasionally, with the SLOW COOK mode set to WARM for
up to 2 hours.
1 1/2 cups dried garbanzo beans
4 pounds boneless lamb shoulder, well-trimmed, cut into 2-inch cubes
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 onion, thinly sliced
3 tablespoons finely chopped peeled fresh ginger
3 garlic cloves, finely chopped
1 tablespoon garam masala
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1/4 teaspoon turmeric
2 tablespoons all-purpose flour
3 cups water
1 1/2 cups unsweetened coconut milk
One 15-ounce can diced tomatoes
3 carrots, peeled, cut into 1-inch chunks
1 celery stalk, cut crosswise into 1/2-inch-thick slices
Prep Time: 20 minutes, plus 1 hour to soak the beans
Cook Time: 4 hours 30 minutes 3.
4.
5.
Add the onions to the cooker and sauté, stirring to scrape up the browned bits on the bottom, for about 5 minutes, or
until the onions are tender and golden. Add the ginger, garlic, garam masala, cayenne, cumin, and turmeric.
Sauté for about 1 minute, or until fragrant. Sprinkle the flour over and stir for 1 minute. Stir in the water, coconut milk,
tomatoes, carrots, celery, garbanzo beans, and seared lamb. Bring the mixture to a simmer.
Change the cooker to the SLOW COOK mode set to HIGH. Cover and cook for about 4 hours, or until the meat and beans
are tender. Skim off the excess fat from the surface of the stew. Season to taste with salt.
Ladle the stew into shallow bowls and serve.
31 32
SLOW
COOK
BROWN
SAUTÉ
Garlic Mashed Potatoes
METHOD
1.
2.
Place the potatoes and garlic in the Multicooker. Add enough cold water to cover the potatoes by 1/4 inch. Season the
water with salt. Set the BROWN/SAUTÉ mode to 450°F and bring the water to a boil. Reduce the heat to 300°F and simmer
uncovered for 15 minutes, or until the potatoes are soft. Strain the potatoes and garlic into a colander and return the
empty cooking pot to the cooker housing. Set the colander over the cooker. Let stand for 5 minutes to allow the potatoes
to steam dry.
Working in batches, press the potatoes through a potato ricer and into the cooker. Stir in the butter then the warm milk.
Season to taste with salt and pepper.
Serves 8
INGREDIENTS
8 large russet potatoes (about 7 pounds total), peeled, each cut into 6 chunks
5 garlic cloves, peeled
Kosher salt and freshly ground black pepper
1 cup plus 2 tablespoons (2 1/4 sticks) butter, room temperature
1 1/2 cups whole milk, warmed
Make-Ahead: The mashed potatoes can be held, covered, with the SLOW COOK mode set to WARM for up to 1 1/2 hours.
Prep Time: 15 minutes
Cook Time: 25 minutes Brown Rice Pilaf with Root Vegetables and Toasted Almonds
METHOD
1.
2.
3.
4.
Using the BROWN/SAUTÉ mode, preheat the Multicooker to 300°F. Add the oil and then the celery root, carrots, fennel,
onion, garlic, cumin, paprika, turmeric, and 2 teaspoons of kosher salt and sauté for about 4 minutes, or until the
vegetables are beginning to soften.
Add the wine and orange juice. Simmer until the liquid has nearly completely evaporated. Add the rice and stir for 1
minute, or until toasted. Add the broth and season lightly with salt and pepper.
Cover and cook for about 45 minutes, or until the rice is tender and has absorbed the liquid. Turn off the cooker and let
stand, covered, for 5 minutes.
Fluff the rice with a fork and stir in the parsley. Season to taste with salt and pepper. Garnish with the almonds and
serve.
Serves: 8
INGREDIENTS
Make-Ahead: The pilaf can be held, covered, with the SLOW COOK mode set to WARM for up to 1 hour.
1 tablespoon olive oil
1 large celery root, peeled, finely diced
2 carrots, peeled, finely diced
1 fennel bulb, finely diced
1 small onion, finely diced
1 garlic clove, finely chopped
1/2 teaspoon each ground cumin, sweet paprika, and turmeric
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
1/2 cup fresh orange juice
4 cups long-grain brown rice
6 cups reduced-sodium chicken broth, hot
3 tablespoons chopped fresh flat-leaf parsley
3 tablespoons sliced almonds, toasted
Prep Time: 10 minutes
Cook Time: 45 minutes
33 34
BROWN
SAUTÉ
BROWN
SAUTÉ
Simple Beans
METHOD
1.
2.
3.
4.
Place the beans in the Multicooker and add enough cold water to cover the beans by 2 inches. Set the BROWN/SAUTÉ
mode to 450°F and bring the mixture to a boil. Turn off the cooker, cover, and soak the beans in the cooker for 1 hour.
Alternatively, place the beans in a large bowl, add enough cold water to cover them by 3 inches, and soak the beans at
room temperature for at least 8 hours or up to 1 day. Drain the beans.
Using the BROWN/SAUTÉ mode, preheat the empty cooker to 450°F for 5 minutes. Add the oil. Season the pork with salt
and pepper and add to the cooker. Cook for about 8 minutes, or until golden brown all over. Stir in the onion and sauté for
about 4 minutes, or until golden. Stir the beans and 6 cups of fresh cold water into the pork and onion mixture.
Set the SLOW COOK mode to HIGH. Cover and cook for about 4 hours, or until the pork and beans are tender.
Remove the pork from the beans and tear the meat into bite-size pieces; discard the bone and cartilage. Return the meat
to the beans. Season the beans to taste with salt and pepper and serve.
Serves: 8
INGREDIENTS
Make-Ahead: The beans can be made up to 3 days ahead, cooled, covered, and refrigerated. Rewarm with the BROWN/SAUTÉ
mode set to 300°F. Alternatively, the finished beans can be held, covered and stirred occasionally, with the SLOW COOK mode
set to WARM for up to 2 hours.
1 pound dried pinto beans (about 2 1/2 cups)
1 tablespoon canola oil
One 8-ounce country-style pork rib or pork shoulder
Kosher salt and freshly ground black pepper
1 large white onion, diced
Prep Time: 5 minutes, plus 1 hour to soak the beans
Cook Time: 4 hours 15 minutes Chocolate Fondue
METHOD
1.
2.
Pour the cream into the Multicooker. Set the BROWN/SAUTÉ mode to 400°F and bring the cream to a simmer, about 8
minutes. Decrease the temperature to 300°F. Add the chocolate and whisk until the chocolate melts and the mixture is
smooth.
Set the SLOW COOK mode to WARM. Arrange the accompaniments on a platter and serve with the fondue.
Servers: 10 to 12
INGREDIENTS
Make-Ahead: The fondue can be held, covered and stirred occasionally, with the SLOW COOK mode set to WARM for up to
2 hours.
6 cups heavy whipping cream
36 ounces good-quality semisweet chocolate, chopped Accompaniments:
Seasonal fruit
Biscotti
Cubes of brioche bread
Peanut butter cookies
Pretzel sticks
Prep Time: 10 minutes
Cook Time: 10 minutes
35 36
BROWN
SAUTÉ
SLOW
COOK
BROWN
SAUTÉ
2.
3.
4.
5.
To make the bread pudding:
In a large bowl, whisk the eggs, sugar, and vanilla to blend. Whisk in the cream and milk. Set the custard aside.
Line the bottom of the cooking pot with half of the bread slices. Spoon the butterscotch-pear mixture over the bread. Top
with the remaining bread. Pour the custard over and let stand for 15 minutes to let the bread absorb some of the custard.
Press the bread into the custard to ensure it is covered.
Place the cooking pot in the cooker housing. Set the SLOW COOK mode to LOW. Cover and cook for about 4 hours, or until
the pudding puffs slightly and the custard is absorbed. Set the SLOW COOK mode to WARM. Uncover and let stand for 30
minutes to allow any excess moisture to evaporate.
Rewarm the reserved butterscotch sauce. Spoon the bread pudding into bowls and serve with the butterscotch sauce.
Bread Pudding with Butterscotch and Pears
METHOD
1.
To make the butterscotch sauce and apples:
Using the BROWN/SAUTÉ mode, preheat the Multicooker to 350°F. Add the sugar, butter, and salt and cook for about 5
minutes, or until the mixture is creamy and golden. Lower the heat to 300°F and whisk in the cream. Simmer, whisking
often, for about 8 minutes, or until the mixture thickens. Stir in the vanilla and turn off the cooker. Pour 1 cup of the
butterscotch sauce into a heatproof bowl and set aside. Place the pears in another heatproof bowl and pour the remaining
butterscotch sauce over the pears.
Serves: 10
INGREDIENTS
Make-Ahead: The finished bread pudding can be held, covered, with the SLOW COOK mode set to WARM for up to 2 hours.
Butterscotch Sauce and Pears:
2 cups firmly packed brown sugar
1/2 cup (1 stick) unsalted butter
1 teaspoon kosher salt
1 cup heavy cream
2 teaspoons vanilla extract
2 ripe Bartlett pears, peeled, cored, cut into 1/2-inch dice
Bread Pudding:
5 large eggs
1 cup firmly packed brown sugar
1 teaspoon vanilla extract
2 cups heavy cream
1 1/2 cups whole milk
1 1/2 pounds day-old French bread, cut into 1/2-inch-thick slices
Prep Time: 10 minutes, plus 15 minutes to soak the bread
Cook Time: 4 hours 30 minutes
37 38
SLOW
COOK
BROWN
SAUTÉ
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