8
Blanch
When using the multi-cooker for blanching, you will need to attach the handle to the basket as instructed on page 2.
Prior to each use,
make sure the lock bar on the basket handle is in the down (locked) position, see page 2, 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 4 quarts of water in the multi-cooker, set heat
control at 250°, and bring to a rolling boil. Place no more than 1 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
Carrots
Small
5 minutes
Diced, sliced, or lengthwise strips
2 minutes
Cauliflower,
Florets, 1 inch across
3 minutes
Corn
On cob
7–11 minutes
Kernels
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 page 2.
Prior to each use,
make sure the lock bar on the basket handle is in the down (locked) position, see page 2, 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.
♦ Use caution when deep frying doughs, such as beignets, donuts, dumplings, fritters, and hushpuppies. These foods may develop air
bubbles during heating, which may burst and cause burns. Use a slotted spoon or tongs, rather than a fork, when turning food during
frying and when removing food from oil.
♦ Use caution when deep frying flour tortillas. Flour tortillas contain air bubbles. During deep frying, oil can become trapped within
these bubbles. If not properly drained, the bubbles can burst and cause burns. Therefore, after deep frying tortillas, carefully raise
them out of the cooking oil, but not out of the multi-cooker, and allow oil to drain from the tortilla for approximately 30 seconds.
♦ Always allow multi-cooker to cool completely before moving, removing oil, or cleaning.
How To Use:
1.
Place multi-cooker on a dry, level, stable, heat-resistant surface away from countertop edge.
2. Fill unit with cooking oil up to the oil level line, which is located on the inside of the unit. Never use more than 11, 8-ounce cups of
cooking oil.
3. Plug cord into a 120VAC wall outlet only. Set the heat control at 400° and preheat for 25 minutes. Leave heat control at 400° for
frying.
4. During preheat time, prepare food for deep frying, making sure to remove excess moisture by patting food dry with paper towels.
Place steam/fry basket on countertop. Basket can be filled to the rim for most foods.
CAUTION!
For raw fries, only fill basket ½ full. Overfilling can result in oil boiling over which may cause burns or damage to the
unit.
