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    Cuisinart 3-in-1 Multicooker Cook Central MSC-600 Multi-Cooker

    Ratings Scorecard

    Test Results

    Pressure cooking

    Pressure cooking

    This score reflects the results using the pressure cook setting for our ribs and chili & beans recipes. Dry beans were used in our chili test. High scores indicate more tender meat for the ribs in about an hour (including preheat and steam release); and tender meat and beans in about an hour for the chili.

     /  5
    Slow cooking

    Slow cooking

    This score reflects the results using the slow cook setting for our beef stew and chili & beans recipes. Dry beans were used in our chili test. High scores indicate more tender meat and vegetables at the end of 5 hours for the stew; and tender meat and beans at the end of 7 hours for the chili.

     /  5
    Rice cooking

    Rice cooking

    This score reflects the results of cooking 1 cup of dry white rice using the rice setting.

     /  5
    Steaming

    Steaming

    This score reflects the results of steaming 1/2 pound each of broccoli florets and baby carrots. High scores indicate the broccoli florets and carrots were firm but not mushy.

     /  5
    Sautéing

    Sautéing

    This score reflects the results of sautéing onions using the sauté setting.

     /  5
    Convenience

    Convenience

    Convenience indicates clarity of controls, ease of programming and cleaning (of both the exterior and the pot), and the inclusion of helpful features.

     /  5
    Size

    Size

    Claimed capacity, in quarts.

     /  5

    About

    The Cuisinart 3-in-1 Multicooker Cook Central MSC-600 is part of the Multi-Cookers test program at Consumer Reports. In our lab tests, Multi-Cookers models like the 3-in-1 Multicooker Cook Central MSC-600 are rated on multiple criteria, such as those listed below.

    Pressure cooking This score reflects the results using the pressure cook setting for our ribs and chili & beans recipes. Dry beans were used in our chili test. High scores indicate more tender meat for the ribs in about an hour (including preheat and steam release); and tender meat and beans in about an hour for the chili.

    Slow cooking This score reflects the results using the slow cook setting for our beef stew and chili & beans recipes. Dry beans were used in our chili test. High scores indicate more tender meat and vegetables at the end of 5 hours for the stew; and tender meat and beans at the end of 7 hours for the chili.

    Rice cooking This score reflects the results of cooking 1 cup of dry white rice using the rice setting.

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