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Steaming and Boiling Timetable
Type of Food
Approximate Steaming and Boiling Time
Vegetable
*Asparagus
Thin spears
3 to 4 minutes
Thick spears
4 to 5 minutes
*Beans
Whole or 1-inch pieces
7 to 8 minutes
*Broccoli
Spears or florets
5 to 7 minutes
*Brussels Sprouts
1 to 1½-inch diameter
9 to 11 minutes
Cabbage
2-inch wedge
15 to 20 minutes
Carrots
Whole
18 to 22 minutes
¼-inch slices
6 to 7 minutes
Baby cut
11 to 14 minutes
*Cauliflower
Whole head
18 to 20 minutes
Florets
7 to 9 minutes
Corn-on-the-cob
10 to 15 minutes
Potatoes (white)
Small, whole (1 to 2 ounces each)
13 to 15 minutes
Medium, quartered
13 to 15 minutes
Potatoes (sweet)
1-inch slices
17 to 19 minutes
*Rutabaga
1½-inch slices
15 to 20 minutes
*Turnips
½-inch cubes
15 to 20 minutes
Shrimp
Fresh
4 to 5 minutes
Frozen
5 to 7 minutes
Crab Legs
Fresh
5 to 7 minutes
Frozen
7 to 9 minutes
* Steaming is recommended to minimize nutrient loss.
Pasta
When boiling pasta, keep in mind the following:
Use only pasta that is large enough to stay in the basket, such as mostaccioli, penne, rigatoni,
and tortellini. Strand-type pasta, such as fettuccini, linguine, and spaghetti, and small pasta,
such as elbow macaroni, should be avoided as it will fall through or get stuck in the openings
of the wire mesh basket.
Pour pasta into the basket while it is on the counter. This will prevent smaller pieces of pasta
from falling through the wire mesh openings into the boiling water and coming in contact
with the heating element. Boil pasta for the length of time indicated on the package directions.
Care and Cleaning
1. After unit and oil or water have cooled completely, carefully lift control assembly out of
fryer. Wipe the control panel with a damp cloth. Carefully clean the heating element with
hot, soapy water, taking care not to immerse the control panel in water.
CAUTION!
To avoid electrical shock, never immerse the control panel, cord, or plug in
water or wash in a dishwasher.
2. When ready to drain the oil or empty the water, grab the cutouts on the sides of the remov-
able pot (Fig. A1, page 3), and carefully lift the pot out of the fryer. Immediately pour out
water or discard or strain oil. Refer to the section “Handling Oil after Frying.”
3. Wash the removable pot and the cover in the dishwasher or in hot, soapy water.
IMPORTANT:
To prevent damage to the deep fryer parts, do not use steel wool scouring
pads, abrasive kitchen cleaners, bleach, vinegar, lemon juice, or other acid-based cleaners.
When cleaning in the dishwasher, do not use rinse aids or hard water deposit removers,
such as Lemi Shine* rinse or Lemi Shine* booster.
4. Clean the fryer base with a hot, soapy cloth.
5. Wash the fry/steam baskets in hot, soapy water. Do not use bleaching agents to clean the
baskets. If necessary, a plastic scouring pad, such as Scotch-Brite* Dobie* Cleaning Pad,
may be used to clean food residue.
If desired, the basket handles may be removed for cleaning. Squeeze the drain hooks
and fold the handle into the basket until the handle bars are out of the brackets. Continue
squeezing to remove both pegs from the bracket holes.
After cleaning, reattach the handle making sure both pegs are in the bracket holes and
the handle bars are in the brackets (Fig. D, page 5). Fold the handle into the basket for
storage (Fig. B1, page 5).
6. Before reassembling unit, be sure all parts are completely dry (see “Oil and water do not
mix” safety information on page 4). For compact storage, place control assembly and
baskets on their side inside of removable pot.
7. Always check the magnetic plug end before use to assure metal items have not become
attached to the magnet.
8. Periodically check the screws on the base handles to be sure they are tight. Retighten, if
necessary, with a Phillips screwdriver.
NOTICE:
Continuing to tighten, once secure, can result in stripping of screws or cracking
of handles.
Handling Oil after Frying
After frying foods, allow oil to cool. To strain oil for reuse, place a funnel into the original oil
container or other airtight container and line the funnel with a filter or a double thickness of
cheesecloth. Slowly pour oil into funnel. Store the oil in a cool, dark area.
The number of times the oil can be reused will depend on the type of oil used and the food that
is fried in it. For example, the oil will need to be replaced more often if fish or food coated
with bread or cracker crumbs is fried frequently.
Replace the oil if it is dark in color, has an unpleasant odor, smokes when it is heated, or foams
excessively during frying.
* Lemi Shine is a registered trademark of Envirocon Technologies, Inc. Scotch-Brite and Dobie are trademarks of
3M Company. Presto is not affiliated with these companies.
