8
Fish
Place 1 or 2 cups of water, wine, or herb-flavored broth into multi-cooker. Set heat control at 250°. Remove handle from steam/fry basket.
Place one layer of fish fillets in basket and, using tongs, attach basket to multi-cooker rim with steaming hook. Cover and steam 5 to 10
minutes or until the fish flakes easily when tested with a fork.
Boil
Pasta
Following package directions, place water and salt into multi-cooker. Set heat control at 250°. Bring water to a rolling boil. Add pasta
gradually so that the boiling is not disturbed. Continue to boil uncovered until pasta is tender. Drain. (The steam/fry basket may be used
for draining cooked pasta.)
Fluffy Rice
Place 2 cups rice, 1 teaspoon salt (optional), and specified amount of water (see table below) in multi-cooker. Set heat control at 250°.
Cover and bring to a vigorous boil, stirring once. Turn heat control down until pilot light goes out and simmer for the amount of time
specified in the table. Turn heat control to “OFF” and let stand, covered, for 5 minutes. Fluff with fork.
Type
Liquid
Cooking Time
Type
Liquid
Cooking Time
White, long-grain
4 cups
15–18 minutes
White, medium-grain
3½ cups
15–18 minutes
White, short-grain
3½ cups
18–23 minutes
Brown
4 cups
45–50 minutes
Blanch
When using the multi-cooker for blanching, you will need to attach the handle to the basket as instructed on pages 2-3.
Prior to each
use, make sure the lock bar on the basket handle is in the down (locked) position, see page 3, Fig. C.
Vegetables are blanched before freezing to stop enzyme action and to retain fresh flavor and appearance.
Wash vegetables thoroughly and sort according to size or cut into uniform pieces. Place 2 quarts of water in the multi-cooker, set heat
control at 250°, and bring to a rolling boil. Place no more than ½ pound of vegetables in the steam/fry basket and lower into boiling water.
Cover and boil for time specified. After heating, immediately plunge vegetables in ice water to cool quickly and thoroughly. When cool,
remove from water, drain, pack, seal, and freeze. For successive batches, return water to a full boil.
Vegetable
Blanching Time
Vegetable
Blanching Time
Asparagus
Thin spears
2 minutes
Thick spears
4 minutes
Beans
Green or wax
3 minutes
Lima
2–4 minutes
Broccoli, Florets, 1½ inches across
3 minutes
Brussels Sprouts
3–5 minutes
Cauliflower, Florets, 1 inch across
3 minutes
Carrots
Small
5 minutes
Diced, sliced, or lengthwise strips
2 minutes
Corn
On Cob
7–11 minutes
Kernel
4 minutes
Greens
2 minutes
Peas, Green
1½ minutes
Turnips, Diced
2 minutes
Deep Fry
When using the multi-cooker for deep frying, you will need to attach the handle to the basket as instructed on pages 2-3.
Prior to each
use, make sure the lock bar on the basket handle is in the down (locked) position, see page 3, Fig. C.
CAUTION!
• Do not let cord hang or drape over edge of counter or table within reach of children.
• Remove cover for all deep frying. Never use any cover while oil is heating or while deep frying in this unit.
• CAUTION!
OIL AND WATER DO NOT MIX.
The combination can be dangerous. When the oil is heated, any water droplets in the
oil superheat, becoming a volatile steam that can cause hot oil to spatter, boil over, or even erupt out of the multi-cooker.
Hot oil can
cause severe burns!
Accordingly, before pouring oil into the multi-cooker be sure that it is COMPLETELY dry. Before placing food in multi-cooker,
always remove ice crystals and excess moisture from food by patting dry with paper towels.
