Product Description

Programmable technology makes homemade meals easier than ever! This Cuisinart Slow Cooker features a 24-hour programmable countdown timer, three cooking modes- and it automatically shifts to warm when it's done cooking! Whether preparing one-pot entrees, sides, or desserts, operation is easy. Meals can be served in the ceramic pot they're cooked in, and cleanup is easy with the dishwasher-safe lid and ceramic pot. Designed for today's busy lifestyles, all the work is done ahead of time. Dinnertime is as relaxing for the cook as it is for the diners. Enjoy!

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Product Details

• Amazon Sales Rank: #2389 in Kitchen & Housewares
• Size: 6.5-Quart
• Color: Stainless
• Brand: Cuisinart
• Model: PSC-650
• Released on: 2007-09-01
• Number of items: 1
• Dimensions: 12.00" h x 16.34" w x 11.61" l, 20.85 pounds

Features

• Programmable slow cooker with removable round-shaped ceramic cooking pot
• Simmer, low, and high modes; 24-hour programmable cook time; auto keep-warm; cord storage
• Brushed stainless-steel housing; glass lid with stainless-steel rim; cool-touch chrome-plated handles
• Includes cooking rack, recipe book, and instruction book; dishwasher-safe lid and ceramic pot
• 3-Year limited warranty

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Customer Reviews

Most helpful customer reviews

366 of 377 people found the following review helpful.
Excellent choice for a truly useful appliance
By HMC
We have had this slow cooker for three months, using it twice a week. So far we are very satisfied.

In researching our purchase and reading numerous reviews, we found that the Cuisinart generally received positive evaluations. There were a few negative ones, but obviously we discounted them and went ahead with the Cuisinart anyway. Some reviewers criticized it for overheating food, but overheating in a slow cooker is usually a sign that the pot was underfilled. A good slow cooker should have the power to heat a full pot to over 200 F, so it should come as no surprise that the heater can boil a low pot. The Cuisinart instructions specifically warn against underfilled pots, and we have had no overheating problems with even half-full pots.

We have not had this cooker long enough to comment on durability. Contrary to some opinions, our impression is that the Cuisinart is a solidly constructed, well-designed appliance, made with high quality materia ls. No sign of a lemon here.

We use our 4 qt cooker to make meals for a family of four. We debated whether to get a larger size, but in retrospect we realize that a one gallon pot holds more than enough for our family.

Programmability was important to us, and we like the userfriendliness of this unit. A few reviewers have lamented the lack of a delayed start program, but a feature that encourages you to leave raw food at room temperature for a prolonged period did not sound that desirable to me. The cooker will automatically switch to a safe warming mode in case you are not around at the end of the cooking cycle.

A cookbook is included, but most of the recipes are one or two steps beyond the convenience of a mix-and-go meal. We have bought cookbooks with simpler recipes, and have been happy with the results.

There are other slow cookers that will perform the basic tasks competently for less money than the Cuisinart. For the e xtra cost you get programmability, a nice appearance, superior quality, and a few unexpected extras.

267 of 275 people found the following review helpful.
Well-designed and fills the right niche
By barkingburro
I bought the Cuisinart PSC-400 because I wanted to expand my cooking skills into the realm of slow cooker convenience--but at the same time, I wanted to avoid the wonderful varieties of bland, gray, tough, and mushy disappointment that slow cookers are so famous for.

I previously owned 2 slow cookers, both Rival Crock-Pots. One was the original cylindrical model (with the crockery that didn't detach from the base); the other was a more recent 7 qt. oval model. I never made anything good in either one. My last effort in the large oval cooker was to try (repeatedly) to make beef brisket. The results always came out bland and stringy.

Then, about 100 Alton Brown and Gordon Ramsey shows later, I was ready to return to the challenge of slow cooking. This time, I was armed with better information:

1) Apart from stews, meats like dry heat. Avoid slow cookers for brisket especially. But if you have to slow cook meats, place them above the v egetables and be sparing on the liquid content.

2) Avoid filling a slow cooker only 1/2 way. Try to fill it at least 2/3, or you will likely overcook your food.

3) No color, no flavor. If you cook any meats, poultry, etc., always brown them first in a skillet, if possible.

4) Herbs are a mixed bag. Most dried herbs have diminishing flavor in a slow cooker, whereas fresh/undried herbs will tend to produce more flavor than you're used to.

So I looked for a slow cooker that I could use for my experiments. It had to be small enough so I could fill it up without wasting too much food on bad experiments, yet large enough to get at least a couple of useful meals for my wife and I. It had to be tall and narrow, so I could control the wet and dry portions (layering the food) and prevent overheating if I did want to cook a smaller portion. It had to have preferably three or more temperature settings so I could find the right one. And it had to be safe to leave unattended all day or all night.

The Cuisinart PSC-400 not only fit all of the above criteria, but its automatic warm setting, ease of programming, retractable cord, and good looks were a bonus. Most importantly, of all the slow cookers reviewed, this one appeared to have the highest consensus that its heat settings were appropriate. I found this to be the case as well. "Low" really means low. And "high" is still below the lowest simmer I can achieve on a gas stove. Since there are three cooking settings (not counting the "warm" setting), you shouldn't have any problem finding the right one. Also, according to the manual, the heating elements wrap around the side for more even heat distribution. I think one would be hard pressed to find another slow cooker for the same price with all of these features.

After buying the Cuisinart, I downloaded 8 recipes from the Food Channel site and got busy. The initial disappointing results led me to the following conclusion: either these famous TV chefs never tasted their own slow cooking, or slow cookers are just too different to use any recipe without significant changes. (Yeah, ok, or I can't follow a simple recipe. I'll let you decide.)

But I persevered, and by the time I got to the last few recipes, I was improvising more, with better results. I made a stewed pork dish by first searing the pork in a skillet, along with onions, peppers, etc., then transfering to the slow cooker with just a little broth. The result was flavorful and tender--similar to carnitas.

Eventually, my wife wanted to try out the slow cooker. She has this pork rib soup recipe that she stove-cooks at a good boil for 3 hours. It's one of her best dishes. In order to duplicate her results in the slow cooker, we tried the high setting for 8 hours. The results were perfect! We now use that 2.5:1 ratio as a guide when converting other similar recipes.

Being aware of the comments on this site that some people found the slow cooker to boil and rattle the lid, I wish to report that this never happened for me, even when cooking on high. Let me be precise: that pork rib stew did bubble at a low boil by the 8 hour mark, but never excessively so (the cooker was full, not half way).

I have one more successful cooking story I want to share. One of the aforementioned Food Channel recipes had resulted in a dry, stringy, flavorless chicken, despite the fact that it had been cooking on low for 6 hours, submerged in broth. So I made it my personal goal to duplicate the most moist and tender poached chicken I've ever eaten: Hainan style chicken. And I'm happy to say I've cracked the code: 2 1/2 hours on high for 6 thighs + 3 breasts. I layered the chicken and other ingredients to within 1/2" from the rim, with two breasts on top (meat side down), then filled with liquid up to the top layer. (Note that the ma nual says not to get closer than 1" from the top rim. They have their needs, I have mine.) After cooking and verifying the thighs were 170 degrees and breasts were 165, I immediately submerged the chicken in ice water. The result was equal in texture to the best Hainan Jifan I've ever had. And the flavor was wonderful! (Hint: 6" ginger + 6 green onions + fresh garlic + 32 oz. low salt [70 mg. sodium] chicken stock + at least 2 tablespoons salt and buy only organic free range chicken.)

After cooking so many dishes, I have gotten a feel for how the heat settings work. Don't expect to see a big difference between the three heat settings for the first 2 hours. The slow cooker was still heating up even after the 2 1/2 hours I used for the Hainan chicken. And you should never cook anything for less than 2 hours on high. The lower heat settings should be used for cooking times of at least 4 hours, preferably longer. The manual talks a little about this w.r.t. f ood safety, so read it carefully.

As far as cleanup, be careful when handling the crockery insert--it feels fragile. The stainless steel exterior wipes clean easily and continues to look beautiful after many cleanings. I haven't had any problems with the plastic handles covered in chrome. Overall, this does appear to be a much higher quality product than your average slow cooker.

123 of 125 people found the following review helpful.
A happy convert
By RSD48
My very old slow cooker is rarely used. It has no keep-warm setting and is huge. It was a gift. Since there is only two of us, this was just not an appliance that I reached for. Then I found some really good cookbooks for smaller units and with much more interesting recipes than the old dump 'n run versions with ingredients like the ever present cream soups. Those older recipes were too high in salt and fat for us. These newer books recommended tailoring the crock size to the recipe. I needed a smaller unit.

After agonizing about multiple choices, I chose to go with truly modern features. What I have come to like the best is being able to set a specific time and having it automatically move to warm until I am ready to serve. This really came in handy a few days ago when my husband and I were delayed 2 hours getting home.

I have read criticisms about the temperatures being too high. If you read the intros of modern slow cooker cookbooks, they emphasiz e that newer cookers try to run at temperatures that ensure food safety. This one has an automatic aspect in the first 30 minutes that brings food rapidly up through temperatures into the safe zone before settling down on either the high, low or simmer cooking setting. This stage could be misunderstood as being too high if you have not read the manual. Advice: Use simmer for making soups.

This does mean that some older recipes may need adjusting. But of the recipes we've tried from the enclosed recipe book, as well as from two excellent cook books (Not Your Mother's Slow Cooker Recipes for Two: For the Small Slow Cooker OR Art of the Slow Cooker: 80 Exciting New Recipes everything has come out beautifully. Some have been done on low and a couple have been done on high, whichever was called for. Both settings worked well.

This 4 qt size has turned out to be the most versatile for us. The crock cleans up very well. Be sure to read the instructions about n ot rapidly changing the temperature of the crock with either cold ingredients or when washing it.