Magic Chef MCSMC10S7 Manual De Uso página 20

Porridge
Congee, thick consistency
Congee, thin consistency
Oats, quick cooking
Oats, steel-cut
Polenta, coarse
Polenta, fine
Porridge
SOUP
When cooking creamy soups, thicken the
soups after the pressure cooking is finished.
If you add it before, there is very little
liquid that can evaporate and the cooker
will not reach pressure. To save time, you
can make the roux separately and add it
in once the soup is done cooking. It is also
best to add milk, cheese, and cream once
the soup is done cooking because they can
scorch or curdle in the multicooker. Once
the soup is done cooking, wait 10 minutes
then do a quick release.
MEAT/STEW & POULTRY
When cooking meat and poultry, it is important not to add too much liquid to the multicooker unless you are
braising. This can cause the meat to lose flavor, texture, and nutrients. Add about 1 cup of liquid when you are
cooking meat for 45 minutes or less and about 1 ½ cups of liquid if you are cooking longer. To add even more
flavor, brown your meat in the Sear function before cooking it. It is usually best to use the Natural Release
method.
Beef
Meat Balls
Oxtail
Ribs
Shanks
Steak, rump, pot roast,
round, chuck, blade, brisket
Stew Meat
Liquid Amount
Time
(Cups) for 1
(minutes)
Cup of Rice
4 ~ 5 15 ~ 20
6 ~ 7 15 ~ 20
6
1 2 3
1 10
2 3
4 8
3 5
6 15
Soup
Baked potato (creamy)
Butternut squash
Chicken enchilada
Chicken noodle
Chicken soup (broth based)
Cream of chicken and wild rice
Lentil
Minestrone
New England clam chowder
Tomato basil (creamy)
Time (minutes)
10 ~ 15
40 ~ 50
25 ~ 30
25 ~ 30
Large: 35 ~ 40
Small: 25 ~ 30
15 ~ 20
Poultry
Breast, boneless
Chicken strips
Chicken, bone in
Chicken, whole
Ground chicken
Turkey, breast
Turkey, legs
Turkey, whole
20
Time (minutes)
4
10 ~ 15
5
5 ~ 8
8
5
8
4
5
5 ~ 8
Time (minutes)
5 ~ 8
5 ~ 8
8 ~ 10
20 ~ 25
5 ~ 10
20
25 ~ 30
25 ~ 30