With the Cuisinart-3-in-1 Multicooker, you get a slow cooker that can also brown, sauté and steam foods. With just a press of a button, it can be programmed to operate for up to 24 hours on the low or high setting and automatically switches to keep warm when cooking is complete.
The programmable cooking functions include:
Slow cook on high or low, simmer or warm up to 24 hours. The automatic keep warm function ensures food is hot and ready to serve.
Temperatures can be set from 65C to as high as 200C. Once cooking is complete you can switch straight to the slow cook function.
You can set to steam up to 90 minutes. When cooking time is completed, the unit will beep 5 times and automatically switch off.
Many slow cooker recipes require you to sauté or brown meat/vegetables before slow cooking. Browning foods before slow cooking adds more depth of flavour to the finished dish.
This is where the Cuisinart multicooker earns major brownie points. Everything can be done in the very pot that you will be cooking it in. No extra pans are needed and there is no need to transfer food from the stovetop to the cooker.
This Red Lentil Curry is a perfect recipe for this cooker. You can sauté the onion and spices, in the cooker, before adding the remaining ingredients to slow cook for four hours. Once the cooking time is complete the cooker will automatically switch to keep warm meaning you have a meal warm and waiting for you.
If time is poor then you can always skip this step and add all the ingredients to the pot to slow cook straight away.
Another advantage of using this cooker is that the clean up is a breeze. All removable parts are dishwasher proof but also very easily hand washed. The outer unit just requires a wipe down. Make sure everything is dried properly before re assembling and storing until your next meal.
To view the Cuisinart 3 in 1 Multi Cooker click here.
Red Lentil Dahl
Settings used. Brown/Saute and Slow Cook
Prep time: 10 mins Cook time: 4 hours 10 mins
3 cups (600g) red split lentils
1 tbsp Veg Oil
1 onion (finely chopped)
1 tsp turmeric
1 tsp cumin
1 tbsp curry powder
1 tsp minced garlic
2 tsp crushed ginger
1 tin crushed tomatoes
1 litre vegetable stock
Put the oil into the cooking pot of the multicooker and set to brown/sauté at 150C.
Add the onion, turmeric, cumin and curry powder and sauté for around 2 mins. Add the ginger and garlic and sauté for a further 5 mins.
Add the remaining ingredients to the pot. Cover with the lid and switch the cooker to slow cook (low). Cook for 4 hours.
Leave on keep warm until ready to serve.
If you wish to reheat this dish the next day then you can bring the dahl to a simmer on the brown/sauté function at 175C. Stir to ensure the dahl is warmed through and then switch to warm on the slow cook function until serving.
