XVII. 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. 5-IN-1 MULTICOOKER Please keep original box and packaging materials in the event that service is required. CSVC1000/CSVC1100 Please visit www.cshousewares.com for more information. INSTRUCTION MANUAL

IS APPLIANCES, INC. Toll Free (866) 479-3390 MODEL: CSVC1000/CSVC1100 Printed In China 43 CONTENTS I. IMPORTANT SAFEGUARDS

I. IMPORTANT SAFEGUARDS When using electrical appliances, these basic safety precautions should always be followed: II. GROUNDING INSTRUCTIONS III. ADDITIONAL SAFETY PRECAUTIONS 1. Read all instructions carefully. IV. 5-IN-1 MULTICOOKER PARTS LIST 2. Do not touch hot surfaces. Use handles or knobs. 3. To protect against electrical shock do not immerse HOUSING, cord, or plug in water or other liquid. V. KNOW YOUR ELECTRONIC CONTROL PANEL 4. Close supervision is necessary when any appliance is used by or near children. VI. REFERENCE IMAGES OF ELECTRONIC CONTROL PANEL 5. Unplug from outlet when not in use and before cleaning. Allow to cool before cleaning the appliance. VII. ADVANTAGES OF USING YOUR 5-IN-1 MULTICOOKER 6. Do not operate any appliance with a damaged cord or plug or after the appliance malfunctions or is dropped or damaged VIII. BEFORE YOUR FIRST USE in any manner. Return the appliance to an authorized service facility for examination, repair, or electrical or mechanical IX. CARE AND CLEANING adjustment. X. USING THE SLOW COOK MODE 7. The use of accessory attachments not recommended or sold by the appliance manufacturer may cause injuries. XI. COOKING TIPS FOR THE SLOW COOK MODE 8. Do not use outdoors. Household use only. XII. USING THE BROWN/SAUTÉ MODE 9. Do not let cord hang over edge of table or counter or touch hot surfaces, including the stove. XIII. COOKING TIPS FOR THE BROWN/SAUTÉ MODE 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. XIV. RECIPES 12. Do not use this appliance for other than intended use. XV. NOTES 13. To disconnect, turn the BROWN//SAUTÉ knob to the OFF position, then remove plug from wall outlet. XVI. WARRANTY 14. CAUTION: To reduce risk of electric shock cook only in REMOVABLE COOKING POT. XVII. CONTACT 15. To ensure continued protection against risk of electric shock connect to properly grounded outlet.

SAVE THESE INSTRUCTIONS HOUSEHOLD USE ONLY

1 2 II. GROUNDING INSTRUCTIONS IV. 5-IN-1 MULTICOOKER PARTS LIST

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. TEMPERED GLASS LID 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: REMOVABLE COOKING POT RACK A. Use only 3-prong extension cord with 3-blade grounding plug. B. 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. HANDLES III. 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. CONTROL PANEL HOUSING

3 4 V. KNOW YOUR ELECTRONIC CONTROL PANEL VI. REFERENCE IMAGES OF ELECTRONIC CONTROL PANEL Please read this manual thoroughly before use, follow all recommendations, and keep it in a safe place for future reference. SLOW COOK KNOB Rotate the knob in either direction to adjust cooking temperatures. The red indicator light will illuminate, indicating the LED TIMER/COOK DISPLAY selected temperature. BROWN/SAUTÉ KNOB Rotate the knob in either direction to adjust cooking temperatures. The red indicator light will illuminate, indicating the SLOW COOK KNOB BROWN/SAUTÉ KNOB selected temperature. Figure 1 POWER INDICATOR LIGHT The power indicator light will stay illuminated while the Multicooker is plugged in. READY INDICATOR LIGHT 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. LED TIMER/COOK DISPLAY 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 TIMER UP Figure 2 edges. When the set temperature has been reached for the BROWN//SAUTÉ mode, the ready indicator light will illuminate BUTTON and the LED lights will continue to blink to indicate this mode is in use. TIMER DOWN TIMER UP BUTTON BUTTON Increases the time in the SLOW COOK mode in half-hour increments. Hold the button down to cycle the timer up at a POWER faster rate. INDICATOR LIGHT TIMER DOWN BUTTON 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. READY INDICATOR LIGHT Figure 3

5 6 VII. ADVANTAGES OF USING YOUR 5-IN-1 MULTICOOKER IX. CARE AND CLEANING

• Use the BROWN/SAUTÉ mode for sautéeing, shallow , stir-frying, searing, , and . Use the STEAMING 1. DO NOT use metal utensils in your REMOVABLE COOKING POT as this could damage the surface. Only use nylon or silicone RACK included to steam foods or poach fish. utensils.

• Use your Mulitcooker in the BROWN/SAUTÉ mode to brown and sear meats directly in the same REMOVABLE COOKING POT 2. DO NOT immerse the HOUSING or cord in water or any other liquid. 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 3. Turn the Multicooker off and unplug it from the wall outlet. Allow the Multicooker to cool completely before cleaning. on the stovetop, in the oven, and under the broiler. 4. Wash the REMOVABLE COOKING POT, TEMPERED GLASS LID, and STEAMING RACK in warm soapy water using a sponge or • Turn your Multicooker on in the morning and come home to a complete hot and tasty meal. When the cooking time is dishcloth. Rinse and towel dry thoroughly. Wipe the HOUSING with a damp cloth; do not use abrasive cleaners as this completed your Multicooker will automatically switch to the WARM mode. 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 • The Multicooker frees your oven and stovetop for other uses, and can even be used in other well-ventilated rooms of the dishwasher. 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, , 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.

VIII. 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.

7 8 X. USING THE SLOW COOK MODE XI. COOKING TIPS FOR THE SLOW COOK MODE

1. 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. • Best Protein Choices: MEATS. Tough cuts such as beef chuck, brisket, short ribs, pork shoulder, and leg of lamb turn tender and juicy 2. Rotate the SLOW COOK knob to one of the three available temperatures. 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. 3. When selecting the LOW mode, the LED TIMER/COOK DISPLAY will default to 8.0 hours. See Figure 2. When selecting the SEAFOOD. Fish cooks very quickly, so add it towards the end of the cooking time. 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 • Always defrost meat and poultry before putting them into the Multicooker. to the desired LOW or HIGH mode again to reset the timer display. • Browning meats adds another layer of flavor to slow cooking. Take advantage of the Multicooker by searing meat on the 4. To select a cooking time, adjust the time in half-hour increments (displayed as 0.5) up to 12 hours by pressing the TIMER BROWN/SAUTÉ mode before switching to the SLOW COOK mode. 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. • Fill the Multicooker no less than half full and no more than two-thirds full.

5. Once the time has been set, the timer lights will stop blinking and the SLOW COOK mode will start preheating. • Heat is lost when the lid is removed. Apart from adding ingredients and checking doneness, keep the Multicooker covered.

6. After the set time has elapsed, the LED TIMER/COOK DISPLAY will display (0.0) and the Multicooker will sound 3 beeps • Because the Multicooker is closed during the SLOW COOK mode, more liquid accumulates in the Multicooker than in before automatically switching to the WARM mode. The timer will change to the elapsed time in the WARM mode in half- standard recipes. Therefore, when adapting standard recipes for the SLOW COOK mode, start with less cooking liquid. hour (0.5) increments. • Most of the recipes in this manual call for a HIGH heat setting. You can also use the LOW heat setting for these recipes. 7. When you are finished cooking in the SLOW COOK mode, turn the BROWN/SAUTÉ knob to the OFF position and unplug your To do so, as a rule of thumb, double the cooking time when converting a recipe from the HIGH heat setting to the LOW appliance from the outlet. heat setting.

9 10 XII. USING THE BROWN/SAUTÉ MODE XIII. COOKING TIPS FOR THE BROWN/SAUTÉ MODE

1. Plug your Multicooker into a 110/120v outlet. The POWER INDICATOR LIGHT will illuminate and the LED TIMER/COOK BROWNING DISPLAY will default to two dashes (--), indicating that your appliance is in standby mode. See Figure 1. 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 2. Rotate the BROWN/SAUTÉ knob to one of the six available temperatures. LID off.

3. Once the desired temperature has been selected, the lights on the LED TIMER/COOK DISPLAY will flash double zeros (00) SAUTÉEING AND STIR-FRYING then lights wil rotate around the border of the display throughout the use of the BROWN/SAUTÉ mode, indicating that it is Preheat the Multicooker to the desired temperature before adding the oil. When stir-frying, for best results and even in use. NOTE: The timer function is only for the SLOW COOK mode. See Figure 3. cooking, cut food into even-sized, smaller pieces and stir-fry in batches.

4. The green READY INDICATOR LIGHT will illuminate once the desired temperature is reached, signifiying that the Multicooker SHALLOW FRYING is now ready for use. 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. 5. When you are finished cooking in the BROWN/SAUTÉ mode, turn the BROWN/SAUTÉ knob to the OFF position and unplug Warning: Do not use this Multicooker for ; hot oils could overflow, causing serious burns and injury. your appliance from the outlet. POACHING, BOILING, AND SIMMERING When pre-heating liquids, always keep the Multicooker covered until the desired temperature is reached.

STEAMING 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.

11 12 XIV. RECIPES Mushroom Risotto with Taleggio BROWN Prep Time: 10 minutes SAUTÉ Cook Time: 40 minutes Mac and Cheese with Poblano BROWN SLOW Prep Time: 10 minutes Serves: 6 SAUTÉ COOK Cook Time: 1 hour 30 minutes Servers: 8 Make-Ahead: The macaroni and cheese can be held, covered, with the SLOW COOK mode set to WARM for up to 1 hour. INGREDIENTS INGREDIENTS 1/4 cup (1/2 stick) butter, divided 3 cups Arborio rice 1/4 cup olive oil, divided 1 cup dry white wine 16 ounces medium shell pasta 1/2 cup crème fraÎche 1 1/2 pounds assorted mushrooms (such as oyster, 9 cups reduced-sodium chicken broth, or as needed, warm 2 tablespoons butter Hot sauce (such as Cholula), to taste (if desired) crimini, and stemmed shiitake), coarsely chopped 4 ounces Taleggio cheese or Brie cheese, rind removed, at room 3 cups shredded Monterey Jack cheese, divided Kosher salt and freshly ground black pepper 2 large sprigs fresh thyme temperature 3 cups shredded white cheddar cheese, divided 1 1/2 cups panko (Japanese breadcrumbs) Kosher salt and freshly ground black pepper 2/3 cup freshly grated Parmesan cheese, plus grated or shaved cheese 2 poblano chiles, roasted, seeded, peeled, diced 2 tablespoons olive oil 1/2 cup finely chopped shallots for serving 2 1/2 cups half and half, divided 5 garlic cloves, finely chopped 2 tablespoons chopped fresh chives METHOD METHOD 1. Fill the Multicooker two-thirds full with water and season with salt. Set the BROWN/SAUTÉ mode to 450°F. Cover and 1. Using the BROWN/SAUTÉ mode, preheat the Multicooker to 450°F for 5 minutes. Melt 1 tablespoon of the butter with bring the water to a rolling boil. Add the pasta and cook, uncovered and stirring occasionally, for about 6 minutes, or until 1 tablespoon of the oil. Add the mushrooms and thyme and cook, stirring often, for about 10 minutes, or until the al dente. Drain the pasta well in a colander. Return the cooked pasta to the cooking pot and place in the housing. mushrooms are tender and brown. Season with salt and pepper. Transfer the mushrooms to a medium bowl.

2. 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, 2. Reduce the temperature to 350°F. Add the remaining oil, then shallots, and sauté for about 2 minutes, or until tender but 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 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 fraÎche. Season with the hot sauce, salt, and pepper. 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 3. Cover and cook for 1 hour, stirring every 20 minutes, or until the mixture is creamy and the cheese has melted. During the until each addition is nearly absorbed before adding more. Cook for about 18 minutes total, or until the rice is al dente. final 20 minutes, stir in the remaining 1/2 cup half and half. 3. Turn off the cooker and discard the thyme stems. Stir in the Taleggio cheese, 2/3 cup of the Parmesan cheese, the 4. In a , blend the panko, oil, and the remaining Jack cheese and cheddar cheese until finely ground. reserved mushrooms, and the remaining 3 tablespoons butter. Season to taste with salt and black pepper.

5. Preheat a conventional broiler. Remove the cooking pot from the cooker housing and sprinkle the breadcrumb mixture over 4. Spoon the risotto into 6 warm bowls. Sprinkle with the chives and more Parmesan cheese. Serve immediately. 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. 13 14 Chicken Pot Pie BROWN SLOW Prep Time: 20 minutes 2. Add the onions, celery, carrots, parsnips, celery root, and garlic to the cooker and cook, stirring occasionally, for about 10 SAUTÉ COOK Cook Time: 4 hours 45 minutes minutes, or until the vegetables are almost tender. Sprinkle in the flour and stir well for about 1 minute to cook the flour, Serves: 6 without browning. Make-Ahead: The chicken and vegetable filling can be made up to 1 day ahead, cooled, covered, and refrigerated. Rewarm with 3. Stir in the broth, cream, milk, thyme, and chicken. Bring to a simmer. Set the SLOW COOK mode to HIGH. Cook for about 4 the BROWN/SAUTÉ mode set to 300°F. When warm, proceed to step 4. hours, or until the vegetables are tender. Season to taste with salt and pepper. Cool slightly, then remove and discard the INGREDIENTS thyme stems.

Filling: Biscuit Topping: To make the biscuit topping: 2 tablespoons olive oil 2 cups all-purpose flour 2 pounds boneless skinless chicken thighs, fat removed, cut into 1-inch pieces 1 tablespoon powder 4. Preheat a conventional oven to 425°F. 1 small yellow onion, finely chopped 1/4 teaspoon baking soda 2 celery ribs, thinly sliced 1 teaspoon kosher salt 5. In a medium bowl, blend the flour, baking powder, baking soda, and salt. Add the 6 tablespoons chilled butter and, 3 carrots, peeled, sliced into 1/4-inch-thick rounds 8 tablespoons (1 stick) unsalted butter; 6 using your fingertips, work the butter into the flour mixture until the mixture resembles coarse breadcrumbs. Stir in the 2 parsnips, peeled, sliced into 1/4-inch-thick rounds tablespoons chilled and diced; 2 tablespoons buttermilk until just moistened. 1 small celery root, peeled, cut into 1/2-inch pieces melted 2 garlic cloves, finely chopped 1 cup buttermilk 6. Remove the cooking pot from the cooker housing. Divide the dough into 6 equal mounds and place the mounds over the 6 tablespoons all-purpose flour chicken filling in the cooking pot, spacing them evenly apart and pressing the tops to flatten slightly. Brush the tops with 3 1/2 cups reduced-sodium chicken broth some of the melted butter. Set the remaining melted butter aside. 1 1/2 cups heavy cream 1 cup whole milk 7. Place the cooking pot in the oven and bake for about 25 minutes, or until the biscuits are dark golden brown on top and 6 large sprigs fresh thyme the filling is bubbling. Remove from the oven. Brush the biscuits with the reserved melted butter. Let stand for 5 minutes Kosher salt and freshly ground black pepper before serving. METHOD To make the filling:

1. 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.

15 16 Turkey Meatballs with Marinara Sauce BROWN Prep Time: 15 minutes 2. Reduce the heat to 300°F and simmer, uncovered and stirring occasionally, for about 1 1/2 hours, or until the tomatoes SAUTÉ Cook Time: 2 hours 15 minutes break down to form a chunky sauce (you may need to add a little water during the cooking process if the sauce thickens Serves: 4 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. 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. To make the meatballs and serve: INGREDIENTS 3 In a small bowl, combine the bread and milk. Let stand for 5 minutes. Squeeze the bread dry and discard the excess Marinara Sauce: Meatballs: liquid. Transfer the bread to a large bowl. Add the turkey, onions, garlic, parsley, egg, and salt to the bread. Using your 3 tablespoons olive oil 1 1/2 cups cubed crustless French bread (about 2 ounces) hands, gently mix just until blended. Form the mixture into 8 meatballs. 1/2 cup finely chopped yellow onion 2/3 cup whole milk 6 large garlic cloves, finely chopped 2 pounds ground turkey 4. Using the BROWN/SAUTÉ mode, preheat the cooker to 450°F for 5 minutes. Add the oil. Cook the meatballs for about 12 4 large sprigs fresh thyme 1/2 cup finely chopped yellow onion minutes, or until golden brown all over. Spoon off the excess oil from the cooker. Add the marinara sauce to the cooker. 1 bay leaf 4 large garlic cloves, finely chopped Reduce the temperature to 250°F and cook uncovered for about 10 minutes, or until the sauce has thickened slightly. 1/2 cup dry white wine 1/3 cup finely chopped fresh flat-leaf parsley Two 28-ounce cans whole tomatoes, undrained 1 large egg 5. Stir the basil into the sauce. Transfer the meatballs and sauce to serving bowls. Sprinkle the Parmesan cheese over the Kosher salt and freshly ground black pepper 1 tablespoon kosher salt meatballs and serve. 1/4 cup olive oil

1/2 cup loosely packed fresh basil leaves, torn Freshly grated Parmesan cheese, for serving METHOD To make the marinara sauce:

1. 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.

17 18 Pork Schnitzel with Apple and Blue Cheese Salad BROWN Prep Time: 15 minutes 4. 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 SAUTÉ Cook Time: 15 minutes side, or until golden brown and cooked through, adding more oil if needed. Transfer the pork to a baking sheet and keep in Serves: 4 the preheated oven while cooking the remaining pork chops. Repeat with the remaining oil, butter, and pork chops. Make-Ahead: The pork can be breaded up to 4 hours before cooking. The vinaigrette can be made up to 3 days ahead. Meanwhile, to prepare the salad and serve: Cover separately and refrigerate. INGREDIENTS 5. 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. Pork: Salad: 2 cups panko (Japanese breadcrumbs) 2 tablespoons apple cider vinegar 6. In a large bowl, gently toss the radicchio, apples, celery, and parsley with enough vinaigrette to coat and season to taste 1/3 cup fresh flat-leaf parsley leaves, coarsely chopped 1 teaspoon honey with salt and pepper. 1/3 cup grated Parmesan cheese 3 tablespoons olive oil 4 boneless pork chops (about 1 pound total), pounded to 1 small head radicchio, leaves separated and torn into large pieces 7. Mound the salad onto plates and top with the blue cheese and pecans. Place the pork alongside each salad, drizzle with 1/2 inch with a meat mallet 1 Granny Smith apple, cored, thinly sliced any remaining vinaigrette, and serve immediately. Kosher salt and freshly ground black pepper 2 celery stalks, thinly sliced on the bias 1/2 cup all-purpose flour 3 tablespoons chopped fresh flat-leaf parsley 3 large eggs, lightly beaten to blend 1/2 cup crumbled blue cheese 1/4 cup (or more) olive oil, divided 1/4 cup toasted pecans 1/4 cup (1/2 stick) butter, divided METHOD To prepare the pork:

1. Using the BROWN/SAUTÉ mode, preheat the Multicooker to 450°F for 5 minutes.

2. 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.

3. 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.

19 20 Pulled Pork with Colorful Coleslaw BROWN SLOW Prep Time: 15 minutes 3. Bring the mixture to a simmer. Set the SLOW COOK mode to HIGH. Cover and cook for about 8 hours, turning halfway SAUTÉ COOK Cook Time: 8 hours 30 minutes through, or until the pork is fork-tender. Turn off the cooker, uncover, and let cool for 45 minutes. Serves: 6 4. Transfer the pork mixture to a baking dish. Discard the vegetables and reserve the braising liquid. Return the pork to the Make-Ahead: The finished pulled pork can be made up to 2 days ahead, cooled, covered, and refrigerated. Reheat on the cooker and, using 2 forks, pull the meat apart into large chunks. Moisten the shredded pork with some of the braising BROWN/SAUTÉ mode set at 300°F. Alternatively, the finished pulled pork can be held, covered and stirred occasionally, liquid and then toss with some of the warm barbecue sauce. Set the SLOW COOK mode to WARM and cover to keep warm. with the SLOW COOK mode set to WARM for up to 2 hours. INGREDIENTS To serve:

Pulled Pork: 1/2 cup apple cider vinegar 5. Heat a grill pan or griddle over medium-high heat. Grill the rolls, cut side down, until lightly toasted. Pile the pork on the One 4-pound boneless pork shoulder roast About 3 cups Orange-Bourbon Barbecue Sauce (recipe follows) bottoms of the rolls. Top with more of the sauce, the coleslaw, and then the tops of the rolls. Serve hot. Kosher salt and freshly ground black pepper or purchased barbecue sauce, warm 2 tablespoons canola oil 2 medium red onions, quartered Sandwiches: 2 large carrots, peeled, cut into 1-inch chunks 6 kaiser rolls, split 3 celery ribs, cut into 1-inch chunks Colorful Coleslaw (recipe follows) 1 head garlic, halved horizontally 4 cups reduced-sodium chicken broth METHOD To cook the pork:

1. 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.

2. 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.

21 22 Orange-Bourbon Barbecue Sauce BROWN Prep Time: 15 minutes Colorful Coleslaw Prep Time: 20 minutes, plus 10 minutes standing time SAUTÉ Cook Time: 1 hour Makes: 4 cups Serves: 6 Make-Ahead: The sauce can be made up to 5 days ahead, cooled, covered, and refrigerated; reheat before using. Make-Ahead: The dressing can be made up to 2 days ahead, cooled, covered, and refrigerated; reheat before using. INGREDIENTS INGREDIENTS 2 tablespoons canola oil Cider Dressing: Slaw: 1 yellow onion, chopped 1 1/2 cups mayonnaise 3 cups shredded Napa cabbage 2 garlic cloves, finely chopped 1/4 apple cider vinegar 2 cups shredded red cabbage 1/2 cup bourbon whiskey Finely grated zest of 1 lemon 1 large carrot, peeled, cut into thin matchstick-size strips 1 cup apple cider vinegar 2 teaspoons fresh lemon juice 8 scallions (white and green parts), thinly sliced 2 cups reduced-sodium chicken broth 2 teaspoons kosher salt 1/2 cup lightly packed fresh cilantro 2 cups ketchup 3/4 cup packed light brown sugar METHOD 1/2 cup orange juice To make the dressing: 2 tablespoons hot sauce 2 tablespoons Worcestershire sauce 1. In a medium bowl, whisk all the ingredients to blend. Cover and refrigerate for at least 10 minutes to develop the flavors. 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper To make the slaw: METHOD 2. Using your hands, gently toss the Napa cabbage, red cabbage, carrots, scallions, and cilantro in a large bowl to blend. 1. Using the BROWN/SAUTÉ mode, preheat the Multicooker to 400°F. Add the oil, and then add the onions and sauté for about Toss the coleslaw with enough dressing to coat. Serve immediately. 5 minutes, or until tender. Stir in the garlic and cook for about 3 minutes, or until the garlic is tender.

2. 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.

23 24 Lasagna with Ricotta-Tomato Sauce BROWN Prep Time: 15 minutes 2. Stir in the tomatoes and season with salt. Bring to a simmer, then reduce the heat to 300°F and simmer gently, uncovered, SAUTÉ Cook Time: 1 hour 35 minutes stirring occasionally, for about 50 minutes, or until the tomatoes are very tender and have broken down to form a chunky Serves: 10 sauce. Stir in the ricotta and basil. Transfer the sauce to a heatproof bowl and rinse out the cooking pot. Make-Ahead: The sauce can be made up to 1 day ahead, cooled, covered, and refrigerated; reheat the sauce before using. To assemble and bake the lasagna: The finished lasagna can be held, covered, with the SLOW COOK mode set to WARM for up to 1 hour. INGREDIENTS 3. 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 Ricotta-Tomato Sauce: Assembly: cheese over the sauce. Repeat layering the noodles, sauce, and mozzarella cheese one more time. Top with the remaining 2 tablespoons olive oil 12 dried lasagna noodles (about 12 ounces) 4 noodles, then spread with 1 1/2 cups of the sauce. 2 pounds ground beef 1 pound mozzarella cheese, shredded (about 4 cups), divided 1 large yellow onion, finely chopped 4. Set the BROWN/SAUTÉ mode to 300°F. Cover the lasagna and bake for 45 minutes, or until the sauce is bubbling and the 10 garlic cloves, minced pasta is tender. 5 large sprigs fresh thyme 2 bay leaves 5. Preheat the broiler on a conventional oven. Remove the cooking pot from the cooker housing and sprinkle the remaining 2 teaspoons dried oregano mozzarella cheese over the lasagna. Place the cooking pot under the broiler and broil for about 3 minutes, or until the 1 teaspoon dried red pepper flakes cheese is melted and bubbly. Let the lasagna stand for 10 minutes before serving. 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

METHOD To make the ricotta-tomato sauce:

1. 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.

25 26 Spicy Chipotle Pot Roast BROWN SLOW Prep Time: 15 minutes To cook the pot roast: SAUTÉ COOK Cook Time: 8 hours 15 minutes Serves: 6 2. Using the BROWN/SAUTÉ mode, preheat the Multicooker to 450°F for 5 minutes. Season the beef generously with salt and Make-Ahead: The pot roast can be made up to 2 days ahead, cooled, covered, and refrigerated. To rewarm, set the BROWN/ 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 SAUTÉ mode to 300°F, cover, and heat until warm. Alternatively, the finished pot roast can be held, covered, with the SLOW minutes, or until brown on all sides. Transfer the beef to a plate and set aside. COOK mode set to WARM for up to 2 hours. 3. Pour off all but 1 tablespoon of oil from the cooker. Add the poblano chiles, onions, and bell pepper to the cooker and INGREDIENTS 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. Sauce: Pot Roast: One 28-ounce can whole tomatoes One 4-pound boneless beef chuck roast 4. Set the SLOW COOK mode to HIGH. Cover and cook the beef mixture for 4 hours. Turn the beef over. Cover and continue 2 tablespoons chopped chipotle chiles in adobo (about 3 Kosher salt and freshly ground black pepper 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. from a can) or 2 tablespoons chopped fresh jalapeño chiles All-purpose flour, for dredging 5 garlic cloves 3 tablespoons canola oil 5. Transfer the beef to a cutting board. Skim off the excess fat from the surface of the sauce. Slice the beef and arrange it 1 teaspoon dried oregano 2 poblano chiles, seeded, cut into 1-inch-wide strips on plates. Season the sauce to taste with salt. Spoon the vegetables and sauce over and around the beef. Serve with the 1/2 teaspoon ground cumin 1 onion, cut into 1-inch-wide strips warm tortillas. 1 cup good-quality beef broth 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

METHOD To make the sauce:

1. 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.

27 28 Pan-Fried Chicken BROWN Prep Time: 15 minutes, plus 1 hour to marinate the chicken French Onion Soup BROWN Prep Time: 15 minutes SAUTÉ Cook Time: 30 minutes SAUTÉ Cook Time: 1 hour 15 minutes Serves: 4 Serves: 6 Make-Ahead: The chicken can marinate for up to 12 hours, covered and refrigerated. The flour mixture can be made up to Make-Ahead: The finished soup (through step 2) can be made up to 2 hours ahead, cooled, covered, and refrigerated. 1 week in advance, stored airtight at room temperature. Alternatively, it can be held with the SLOW COOK mode set to WARM for up to 1 hour. INGREDIENTS INGREDIENTS 2 cups buttermilk 1/2 cup cornstarch 2 tablespoons olive oil 1/2 cup dry white wine 2 tablespoons kosher salt, divided 3 tablespoons garlic powder 9 onions (about 4 1/2 pounds total), thinly sliced 1/4 cup brandy, divided One 3 1/2-pound whole chicken, cut into 2 tablespoons each onion powder and sweet paprika Kosher salt and freshly ground black pepper 6 cups good-quality beef stock 10 pieces (2 legs, 2 wings, 2 thighs, 2 breasts; 2 teaspoons each freshly ground black pepper and cayenne pepper 4 garlic cloves, finely chopped Six 3/4-inch slices French baguette each breast cut into 2 pieces) 2 cups canola oil 2 large sprigs fresh thyme 8 ounces Gruyère cheese, shredded 3 cups all-purpose flour 2 bay leaves 2 tablespoons chopped fresh flat-leaf parsley METHOD METHOD 1. In a large bowl, whisk the buttermilk and 1 tablespoon of the salt to blend. Add the chicken pieces and turn to coat. 1. Using the BROWN/SAUTÉ mode, preheat the Multicooker to 450°F for 5 minutes. Drizzle the oil into the cooker and add the Marinate the chicken for 1 hour in the refrigerator. 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 2. In another large bowl, mix the flour, cornstarch, garlic powder, onion powder, paprika, pepper, cayenne, and the remaining the garlic, thyme, and bay leaves and cook for about 5 minutes, or until the garlic softens. 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 2. Add the wine and 3 tablespoons of the brandy and stir to scrape up any browned bits. Simmer for 3 minutes, or until the minutes. Coat the chicken pieces again in the flour mixture. 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 3. 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. brandy and season the soup with salt and pepper. To test that the oil is hot enough, drop some flour mixture into the oil. If the flour sizzles immediately, the oil is ready. 3. Meanwhile, preheat the broiler on a conventional oven. Arrange the bread on a baking sheet and broil for 2 minutes, or 4. Working in two batches, cook the chicken, turning once, for about 16 minutes for the legs, thighs, and breasts, and 8 until golden on top. 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. 4. 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. 29 30 Masala Lamb and Garbanzo Bean BROWN SLOW Prep Time: 20 minutes, plus 1 hour to soak the beans 3. Add the onions to the cooker and sauté, stirring to scrape up the browned bits on the bottom, for about 5 minutes, or SAUTÉ COOK Cook Time: 4 hours 30 minutes until the onions are tender and golden. Add the ginger, garlic, garam masala, cayenne, cumin, and turmeric. Serves: 8 to 10 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. 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. 4. Change the cooker to the SLOW COOK mode set to HIGH. Cover and cook for about 4 hours, or until the meat and beans INGREDIENTS are tender. Skim off the excess fat from the surface of the stew. Season to taste with salt.

1 1/2 cups dried garbanzo beans 1 teaspoon ground cumin 5. Ladle the stew into shallow bowls and serve. 4 pounds boneless lamb shoulder, well-trimmed, cut into 2-inch cubes 1/4 teaspoon turmeric Kosher salt and freshly ground black pepper 2 tablespoons all-purpose flour 2 tablespoons olive oil 3 cups water 1 onion, thinly sliced 1 1/2 cups unsweetened coconut milk 3 tablespoons finely chopped peeled fresh ginger One 15-ounce can diced tomatoes 3 garlic cloves, finely chopped 3 carrots, peeled, cut into 1-inch chunks 1 tablespoon garam masala 1 celery stalk, cut crosswise into 1/2-inch-thick slices 1 teaspoon cayenne pepper METHOD 1. 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.

2. 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.

31 32 Garlic Mashed Potatoes BROWN Prep Time: 15 minutes Brown Rice with Root Vegetables and Toasted Almonds BROWN Prep Time: 10 minutes SAUTÉ Cook Time: 25 minutes SAUTÉ Cook Time: 45 minutes Serves 8 Serves: 8 Make-Ahead: The mashed potatoes can be held, covered, with the SLOW COOK mode set to WARM for up to 1 1/2 hours. Make-Ahead: The pilaf can be held, covered, with the SLOW COOK mode set to WARM for up to 1 hour. INGREDIENTS INGREDIENTS 8 large russet potatoes (about 7 pounds total), peeled, each cut into 6 chunks 1 tablespoon olive oil Kosher salt and freshly ground black pepper 5 garlic cloves, peeled 1 large celery root, peeled, finely diced 1/2 cup dry white wine Kosher salt and freshly ground black pepper 2 carrots, peeled, finely diced 1/2 cup fresh orange juice 1 cup plus 2 tablespoons (2 1/4 sticks) butter, room temperature 1 fennel bulb, finely diced 4 cups long-grain brown rice 1 1/2 cups whole milk, warmed 1 small onion, finely diced 6 cups reduced-sodium chicken broth, hot 1 garlic clove, finely chopped 3 tablespoons chopped fresh flat-leaf parsley METHOD 1/2 teaspoon each ground cumin, sweet paprika, and turmeric 3 tablespoons sliced almonds, toasted 1. Place the potatoes and garlic in the Multicooker. Add enough cold water to cover the potatoes by 1/4 inch. Season the METHOD 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 1. Using the BROWN/SAUTÉ mode, preheat the Multicooker to 300°F. Add the oil and then the celery root, carrots, fennel, empty cooking pot to the cooker housing. Set the colander over the cooker. Let stand for 5 minutes to allow the potatoes onion, garlic, cumin, paprika, turmeric, and 2 teaspoons of kosher salt and sauté for about 4 minutes, or until the to steam dry. vegetables are beginning to soften.

2. Working in batches, press the potatoes through a potato ricer and into the cooker. Stir in the butter then the warm milk. 2. Add the wine and orange juice. Simmer until the liquid has nearly completely evaporated. Add the rice and stir for 1 Season to taste with salt and pepper. minute, or until toasted. Add the broth and season lightly with salt and pepper.

3. 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.

4. Fluff the rice with a fork and stir in the parsley. Season to taste with salt and pepper. Garnish with the almonds and serve.

33 34 Simple Beans BROWN SLOW Prep Time: 5 minutes, plus 1 hour to soak the beans Chocolate Fondue BROWN Prep Time: 10 minutes SAUTÉ COOK Cook Time: 4 hours 15 minutes SAUTÉ Cook Time: 10 minutes Serves: 8 Servers: 10 to 12 Make-Ahead: The beans can be made up to 3 days ahead, cooled, covered, and refrigerated. Rewarm with the BROWN/SAUTÉ Make-Ahead: The fondue can be held, covered and stirred occasionally, with the SLOW COOK mode set to WARM for up to mode set to 300°F. Alternatively, the finished beans can be held, covered and stirred occasionally, with the SLOW COOK mode 2 hours. set to WARM for up to 2 hours. INGREDIENTS INGREDIENTS 6 cups heavy whipping cream Accompaniments: 1 pound dried pinto beans (about 2 1/2 cups) 36 ounces good-quality semisweet chocolate, chopped Seasonal fruit 1 tablespoon canola oil Biscotti One 8-ounce country-style pork rib or pork shoulder Cubes of brioche bread Kosher salt and freshly ground black pepper Peanut butter cookies 1 large white onion, diced Pretzel sticks METHOD METHOD 1. Place the beans in the Multicooker and add enough cold water to cover the beans by 2 inches. Set the BROWN/SAUTÉ 1. Pour the cream into the Multicooker. Set the BROWN/SAUTÉ mode to 400°F and bring the cream to a simmer, about 8 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. minutes. Decrease the temperature to 300°F. Add the chocolate and whisk until the chocolate melts and the mixture is Alternatively, place the beans in a large bowl, add enough cold water to cover them by 3 inches, and soak the beans at smooth. room temperature for at least 8 hours or up to 1 day. Drain the beans. 2. Set the SLOW COOK mode to WARM. Arrange the accompaniments on a platter and serve with the fondue. 2. 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.

3. Set the SLOW COOK mode to HIGH. Cover and cook for about 4 hours, or until the pork and beans are tender.

4. 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.

35 36 Bread Pudding with Butterscotch and Pears BROWN SLOW Prep Time: 10 minutes, plus 15 minutes to soak the bread To make the bread pudding: SAUTÉ COOK Cook Time: 4 hours 30 minutes Serves: 10 2. In a large bowl, whisk the eggs, sugar, and vanilla to blend. Whisk in the cream and milk. Set the custard aside. Make-Ahead: The finished bread pudding can be held, covered, with the SLOW COOK mode set to WARM for up to 2 hours. 3. 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. INGREDIENTS 4. Place the cooking pot in the cooker housing. Set the SLOW COOK mode to LOW. Cover and cook for about 4 hours, or until Butterscotch Sauce and Pears: Bread Pudding: the pudding puffs slightly and the custard is absorbed. Set the SLOW COOK mode to WARM. Uncover and let stand for 30 2 cups firmly packed brown sugar 5 large eggs minutes to allow any excess moisture to evaporate. 1/2 cup (1 stick) unsalted butter 1 cup firmly packed brown sugar 1 teaspoon kosher salt 1 teaspoon vanilla extract 5. Rewarm the reserved butterscotch sauce. Spoon the bread pudding into bowls and serve with the butterscotch sauce. 1 cup heavy cream 2 cups heavy cream 2 teaspoons vanilla extract 1 1/2 cups whole milk 2 ripe Bartlett pears, peeled, cored, cut into 1/2-inch dice 1 1/2 pounds day-old French bread, cut into 1/2-inch-thick slices METHOD To make the butterscotch sauce and apples:

1. 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.

37 38 Irish Oatmeal with Almonds and Cranberries SLOW Prep Time: 5 minutes XV. NOTES COOK Cook Time: 8 hours Serves: 8 Make-Ahead: The finished oatmeal can be held, covered and stirred occasionally, with the SLOW COOK mode set to WARM for up to 2 hours. INGREDIENTS 4 1/2 cups almond milk, divided 3 tablespoons pure maple syrup 4 cups water 1 teaspoon ground cinnamon 2 cups steel-cut Irish oatmeal 1 teaspoon vanilla extract 1 cup dried cranberries 1/2 cup toasted whole almonds, coarsely chopped 1/2 cup golden raisins 3 tablespoons brown sugar, plus more if desired METHOD 1. In the Multicooker, stir 4 cups of the almond milk, water, oatmeal, cranberries, raisins, brown sugar, maple syrup, cinnamon, and vanilla to blend.

2. Set the SLOW COOK mode to LOW. Cover and cook for 8 hours, or until the oatmeal is tender and the fruits have plumped. Stir in the remaining 1/2 cup almond milk to loosen the mixture and season with more brown sugar, if desired.

3. Spoon the oatmeal into bowls, sprinkle with the almonds, and serve.

39 40 NOTES XVI. WARRANTY

This warranty covers all defects in workmanship or materials in the mechanical and electrical parts, arising under normal usage and care, in this product for a period of 12 months from the date of purchase provided you are able to present a valid proof-of-purchase. A valid proof-of-purchase is a receipt specifying item, date purchased, and cost of item. A gift receipt with date of purchase and item is also an acceptable proof-of-purchase. Product is intended for household use only. Any commercial use voids the warranty.

This warranty covers the original retail purchaser or gift recipient. During the applicable warranty period within normal household use, we will repair or replace, at our discretion, any mechanical or electrical part which proves defective, or replace unit with a comparable model.

To obtain service under the terms of this warranty, call toll free (866) 479-3390.

THIS LIMITED WARRANTY COVERS UNITS PURCHASED AND USED WITHIN THE UNITED STATES AND CANADA AND DOES NOT COVER:

• Damages from improper installation. • Defects other than manufacturing defects. • Damages from misuse, abuse, accident, alteration, lack of proper care and maintenance, or incorrect current or voltage. • Damage from service by other than an authorized dealer or service center.

This warranty gives you special legal rights and you may also have other rights to which you are entitled which may vary from state (province) to state (province).

Shipping and handling charges may apply.

41 42 CONTACT

If you have any problems with this accessory, please contact our customer service department at (866) 479-3390.

Please read operating instructions before using this product. 5-IN-1 MULTICOOKER ACCESSORY Please keep original box and packaging materials in the event that service is required. EXTENDER/STEAMER

Please visit www.cshousewares.com for more information. CSVC1100

IS APPLIANCES, INC. Customer Service: Toll Free (866) 479-3390 www.cshousewares.com Printed In China

11 BEFORE YOUR FIRST USE USING YOUR EXTENDER/STEAMER • Your Extender/Steamer not only provides a steaming accessory for the Multicooker but also allows for added capacity to the COOKING POT. Read all instructions in this instruction booklet carefully and pay close attention to Important Safeguards located in your Curtis Stone Multicooker CSVC1000 manual. The information included in this booklet will help you use your Curtis Stone Extender/Steamer to the fullest. • The Extender/Steamer is comprised of three pieces: SILICONE RING, EXTENDER, and REMOVABLE STEAMER TRAY. Remove all parts from their packaging materials and wash in warm, soapy water and dry thoroughly before placing in the cooker.

5-IN-1 MULTICOOKER ACCESSORY PARTS LIST

REMOVABLE STEAMER TRAY

EXTENDER

Shading for illustration purposes only Position 1 Shading for illustration purposes only Position 2 SILICONE RING • Depending on your cooking needs, place the SILICONE RING in Position 1 or Position 2.

• For the maximum cooking capacity, place the SILICONE RING in POSITION 1 and then place the EXTENDER on the COOKING POT. • To use the Multicooker as a steamer, place the SILICONE RING in POSITION 2 and place the EXTENDER flush inside of the COOKING POT. Place the REMOVABLE STEAMER TRAY inside of the EXTENDER. • NOTE: When using the Extender/Steamer, do not overfill the COOKING POT or let any food hang over the EXTENDER. Images may differ slightly from actual product

1 2 CARE AND CLEANING Ginger Chicken with Sesame Noodle Salad BROWN Prep Time: 10 minutes SAUTÉ Cook Time: 15 minutes Serves: 4 Wash every part in warm, soapy water and allow to dry thoroughly. The REMOVABLE STEAMER TRAY is dishwasher safe. Do not store any products on top of the EXTENDER so as not to damage it. Make-Ahead: The dressing can be made up to 4 hours ahead, covered and refrigerated. INGREDIENTS LIMITED 1 YEAR WARRANTY Dressing: Salad: 1/4 cup reduced-sodium soy sauce Three 8-ounce boneless skinless chicken breasts, flattened to an even thickness Your Curtis Stone Multicooker Extender/Steamer is warranted to be free of defects in material and workmanship under normal household use 1/4 cup red wine vinegar 10 ounces thin udon noodles for 1 year from date of purchase. This warranty excludes damage caused by accident, misuse, abuse, alteration, or lack of proper care. This 3 tablespoons canola oil 6 green onions, thinly sliced on a sharp bias warranty gives you specific legal rights and you may also have other rights to which you are entitled which may vary from state to state. 3 tablespoons chopped peeled fresh ginger 2 medium carrots, peeled, cut into matchstick-size strips (about 6 ounces total) Shipping and handling charges may apply. 2 tablespoons hoisin sauce 2 ounces snow peas, thinly sliced lengthwise (about 3/4 cup) 1 tablespoon toasted sesame oil 2/3 cup lightly packed fresh cilantro leaves Kosher salt and freshly ground black pepper 2 teaspoons white sesame seeds, toasted 2 teaspoons black sesame seeds, optional

METHOD 1. In a blender, blend the soy sauce, vinegar, canola oil, ginger, hoisin, sesame oil, and 1 teaspoon of kosher salt on high speed for about 20 seconds, or until the dressing is emulsified and there are no pieces of ginger visible. Cover and refrigerate the dressing. 2. Fill the cooking pot of the Multicooker about two-thirds full with water and season with salt. Set the BROWN/SAUTÉ mode to 350°F. Cover and bring the water to a rolling boil. Place the silicone ring around the extender in Position 2 and place the steamer tray inside the extender. Place the extender flush inside of the cooking pot. 3. Place the chicken on the steam tray and season with salt and pepper. Cover and steam the chicken for 8 to 10 minutes, or until the chicken shows no sign of pink when pierced in the thickest part with the tip of a small sharp knife. Remove the extender from the pot and transfer the chicken to a cutting board to rest for about 10 minutes. Cut the chicken into 1/2-inch cubes. 4. Meanwhile, add the noodles to the boiling water and cook, uncovered, for about 4 minutes, or until al dente. Drain the noodles and rinse under cold water until the noodles are cold. Drain well. In a large bowl, toss the noodles with the dressing. Add the chicken, onions, carrots, snow peas, and cilantro and toss to coat. 5. Divide the noodle salad among four bowls. Sprinkle with the sesame seeds and serve.

3 4 Spring Vegetable Pesto Pasta Salad BROWN Prep Time: 15 minutes Alabama-Style Crab Boil BROWN Prep Time: 15 minutes SAUTÉ Cook Time: 10 minutes SAUTÉ Cook Time: 40 minutes Serves: 4 Serves: 4 Make-Ahead: The pasta salad can be made up to 12 hours ahead, covered and refrigerated. Make-Ahead: The spice mixture can be made up to 1 month ahead. Store in an airtight container at room temperature. INGREDIENTS INGREDIENTS 2/3 cup freshly grated Parmesan cheese, divided 1/2 cup extra-virgin olive oil 3 tablespoons Old Bay seasoning 10 ounces Conecuh , Andouille sausage, or other 1/2 cup pine nuts, toasted 16 ounces penne pasta 2 tablespoons kosher salt smoked sausage, cut into 2-inch pieces 2 garlic cloves 1/2 bunch thin asparagus spears, tough ends trimmed, cut into 1-inch pieces 1 tablespoon each cayenne pepper, dried thyme, and freshly ground black pepper 2 ears corn, shucked, each cut into fourths Kosher salt and freshly ground black pepper 4 ounces sugar snap peas, trimmed, halved 12 ounces amber ale beer 8 small live blue crabs (about 5 ounces each) 2 1/4 cups lightly packed fresh basil leaves, divided One 8-ounce ball fresh mozzarella, cut into small cubes 1/2 onion, thinly sliced 2 uncooked lobster tails (optional) 2 cups lightly packed baby spinach leaves 2 lemons, finely grated zest only 8 garlic cloves, thinly sliced 20 large unpeeled shrimp (U26-30), deveined 2 fresh bay leaves 3/4 cup melted butter METHOD 1 lemon, halved Hot sauce, for serving 1 pound baby red potatoes, halved 1. In a food processor, pulse 1/2 cup of the Parmesan cheese, pine nuts, garlic, 1 teaspoon of salt and 1/4 teaspoon of pepper until finely chopped. Add 2 cups of the basil leaves and spinach and pulse about 10 times until chopped. With the machine running, slowly pour in METHOD the oil. Set the pesto aside. 1. In a small bowl, mix the Old Bay, salt, cayenne pepper, thyme, and black pepper. Set the spice mixture aside. 2. Fill the cooking pot of the Multicooker about 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. 2. In the cooking pot of the Multicooker, combine the beer, onion, garlic, bay leaves, 3 tablespoons of the spice mixture, and 2 quarts of water. Squeeze the juice from the lemon into the pot and add the spent lemon halves. Set the BROWN/SAUTÉ mode to 450°F, cover, and 3. Place the silicone ring around the extender in Postion 2 and place the steamer tray inside the extender. Arrange the asparagus bring to a simmer. Reduce the heat to 350°F, and cook for 10 minutes to blend the flavors. and sugar snap peas in an even layer on the steamer tray. Place the extender flush inside of the cooking pot. Cover and steam the vegetables for about 2 1/2 minutes, or until bright green and tender. Transfer the vegetables to a bowl of ice water to chill completely. 3. Uncover the pot, remove the lemon halves, and add the potatoes and sausage. Cook for 8 minutes. Add the corn and cook for 10 Drain very well. minutes, or until the potatoes are tender. Using a slotted spoon, transfer the vegetables and sausage to a bowl. Cover loosely with foil and hold in a warm place. 4. Add the pasta to the boiling water and cook, uncovered, for about 9 minutes, or until al dente. Drain the pasta in a colander and rinse under cold water until the pasta is cold. Drain well. 4. Return the cooking liquid to a simmer. Add the crabs to the cooking liquid. If cooking the lobster, place the lobster on top of the crabs. Cover and cook the crabs and lobster, if using, for 4 minutes. 5. In a large serving bowl, toss the pasta with the pesto. Add the mozzarella cheese, lemon zest, steamed vegetables, remaining basil leaves, and remaining Parmesan cheese and toss to coat. Season with salt and pepper and serve. 5. Place the silicone ring around the extender in Position 1 and place the steamer tray in the extender. Spread the shrimp evenly onto the steamer tray and season both sides of the shrimp with some of the spice mixture. Place the extender on the cooking pot. Cover and steam the shrimp for about 4 minutes, or until they are bright pink and cooked through. 6. Transfer the shrimp to a serving platter. Using a slotted spoon or tongs, transfer the shellfish from the pot to the platter. Add the cooked vegetables and sausage to the platter. In a serving bowl, combine the butter with 3/4 cup of the cooking liquid. Place the remaining spice mixture in a ramekin. Encourage guests to dip their shellfish and vegetables in the butter mixture and sprinkle with the spice mixture, dousing with hot sauce, if desired. 5 6 Vanilla Crème Caramels with Tart Cherry Compote and Pistachios BROWN Prep Time: 15 minutes, plus 5. Position the extender flush inside the cooking pot. Place the ramekins of the crème caramels on the steamer tray. Cover and steam SAUTÉ 3 hours chilling time the crème caramels while simmering the cherry syrup below for about 12 minutes, or until the crème caramels are mostly set and the Serves: 6 Cook Time: 30 minutes centers jiggle slightly when tapped (the custards should not be firm at this point) and the syrup is thick enough to coat the back of a spoon. Make-Ahead: The crème caramels can be made up to 2 days ahead and the cherry compote can be made up to 3 days ahead. Cover the crème caramels and compote separately and refrigerate. Gently rewarm the compote before serving. 6. Remove the extender from the cooking pot. Carefully transfer the hot ramekins to a baking sheet. Remove the plastic wrap from each ramekin and cool to room temperature. Refrigerate the crème caramels for at least 3 hours before serving. Meanwhile, pour the syrup INGREDIENTS over the cherries and add lemon juice to taste. Cover and refrigerate the cherry compote. 1 1/2 cups granulated sugar, divided 7. Gently rewarm the cherry compote before serving. Run a small knife around the inside of each ramekin and turn out the crème caramels 2 large whole eggs onto individual serving plates. Serve with the compote and pistachios. 3 large egg yolks 1 1/4 cups whole milk 1 teaspoon pure vanilla extract 1 1/4 pounds stemmed and pitted fresh bing cherries (from about 1 1/2 pounds of cherries) 1 cup fresh orange juice 1/4 cup fresh lemon juice, plus more to taste 1/4 cup unsalted shelled raw pistachios, toasted, roughly chopped Special Equipment: Six 5-ounce ramekins (about 3 inches in diameter)

METHOD 1. Using the BROWN/SAUTÉ mode, preheat the Multicooker to 450°F. Add 3/4 cup of sugar to the cooking pot, and cook stirring occasionally for about 5 minutes, or until the caramel is a deep golden brown. Turn off the heat and carefully stir in 2 tablespoons of water. Spoon 1 1/2 tablespoons of caramel into each ramekin and turn to coat the bottoms. Allow the caramel to cool to room temperature. Clean and dry the pot. 2. Place the silicone ring around the extender in Position 2 and place the steamer tray inside the extender. 3. In a bowl, whisk 1/2 cup of sugar, whole eggs, and yolks until smooth. Whisk in the milk and vanilla. Strain the custard through a fine- mesh sieve. Divide the custard equally among the 6 ramekins. Wrap the top of each ramekin tightly with plastic wrap. 4. Set the BROWN/SAUTÉ mode to 400°F. Add the cherries, orange and lemon juice, and remaining 1/4 cup sugar to the cooking pot and bring the mixture to a simmer. Reduce the heat to 300°F and simmer for 12 to 14 minutes, or until the cherries soften and begin to release their juices. Using a slotted spoon, transfer the cherries to a heatproof bowl.

7 8 Strawberry-Rhubarb Jam BROWN Prep Time: 5 minutes NOTES SAUTÉ Cook Time: 50 minutes Makes: About 3 quarts Make-Ahead: The jam can be made up to 5 days ahead, covered and refrigerated. Alternatively, the jam can be stored in sanitized canning jars. INGREDIENTS 3 cups granulated sugar, divided 1/4 cup apple pectin 4 pounds fresh strawberries, hulled and halved 3/4 cup fresh lemon juice 3 pounds rhubarb stalks, cut crosswise into 1/4-inch slices METHOD 1. In a small bowl, whisk 1/2 cup of the sugar and pectin. Place 2 small saucers in the freezer. 2. Using the BROWN/SAUTÉ mode, preheat the Multicooker to 350°F. Place the silicone ring around the extender in Position 1. Place the extender on the cooking pot. 3. Add the strawberries to the pot and gently stir with the remaining 2 1/2 cups sugar and lemon juice. Bring the mixture to a simmer. Stir in the sugar and pectin mixture until the pectin has dissolved. Lower the heat to 300°F and simmer for about 25 minutes, or until the mixture has thickened slightly. 4. Gently stir in the rhubarb and continue cooking for 20 to 25 minutes, or until the rhubarb has broken down and the mixture has thickened into a very loose jam consistency. Place a spoonful of jam on a frozen saucer and refrigerate for about 5 minutes. If the jam has thickened to a jam like consistency, it is done. If it is still runny, continue cooking and checking every 2 minutes until it is ready. 5. Transfer the jam to a shallow container. Spoon off any foam from the top of the jam, cover loosely with plastic wrap, and allow the jam to cool to room temperature. Refrigerate until the jam is cold and thick.

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