Fresh Vegetables
Pour 2 cups water into multi-cooker. Set heat control to 200°. Place up to 3 pounds of vegetables in basket and lower into multi-cooker.
Cover and steam as indicated in chart below. Steaming time begins once water starts to boil. Add additional water as necessary.
Type of Vegetable
Steaming Time Type of Vegetable
Steaming Time
Asparagus, thin spears
3 to 4 minutes
Cauliflower, florets
7 to 9 minutes
Asparagus, thick spears
4 to 5 minutes
Corn, on cob
10 to 15 minutes
Beans, whole
7 to 8 minutes
Kale, cut into strips
6 to 7 minutes
Beans, cut into 1-inch pieces
7 to 8 minutes
Parsnips, cut into ¼-inch slices
6 to 7 minutes
Broccoli, spears
5 to 7 minutes
Potatoes (sweet), cut into 1-inch slices
17 to 19 minutes
Broccoli, florets
5 to 7 minutes
Potatoes (white), small (1 to 2 ounces each) whole
13 to 15 minutes
Brussels Sprouts, 1- to 1½-inch diameter
9 to 11 minutes
Potatoes (white), medium, quartered
13 to 15 minutes
Cabbage, cut into 2-inch wedges
15 to 20 minutes
Spinach, whole leaves
3 to 4 minutes
Carrots, cut into ¼-inch slices
6 to 7 minutes
Squash (yellow, crookneck, zucchini), cut into ¼-inch slices 5 to 7 minutes
Carrots, baby-cut
11 to 14 minutes
Turnips, cut into ¾- to 1-inch slices
10 to 12 minutes
Boil
Pasta
Up to 1 pound of pasta can be prepared at one time. Following package instructions, pour water and salt into multi-cooker. Set heat control
to 250°. Bring water to a rolling boil. Fill basket with pasta and gradually lower into boiling water. Cook, uncovered, until pasta reaches
desired level of doneness. Lift basket, and using drain hook, hook basket onto multi-cooker rim to drain.
Fluffy Rice
Place 4 cups rice, 1 teaspoon salt (optional), and amount of water specified below in multi-cooker. Set heat control to 250°. Cover and
bring to a vigorous boil, stirring once. Turn heat control down until pilot light goes out and simmer for amount of time specified. Turn
heat control to OFF, cover, and let stand for 5 minutes. Fluff with a fork.
Type of Rice
Liquid
Boiling Time
White, long-grain
8 cups
15 to 18 minutes
White, medium-grain
8 cups
15 to 18 minutes
Brown
8 cups
45 to 50 minutes
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.
Fill the multi-cooker with water up to the line which is located on the inside of the unit, set heat control to 250°, and bring to a rolling
boil. Place no more than 1 pound of vegetables in basket and lower into boiling water. Cover and boil for time specified in chart below.
After heating, immediately plunge vegetables in ice water to cool quickly and thoroughly. When cool, remove from water, drain, pack,
seal, and freeze. Return water to a full boil for successive batches.
Type of Vegetable
Blanching Time
Type of Vegetable
Blanching Time
Asparagus, thin spears
2 minutes
Carrots, diced, sliced, or lengthwise strips
2 minutes
Asparagus, thick spears
4 minutes
Cauliflower, florets, 1 inch across
3 minutes
Beans, green or wax
3 minutes
Corn, on cob
7 to 11 minutes
Beans, lima
2 to 4 minutes
Corn, kernel
4 minutes
Broccoli, florets, 1½ inches across
3 minutes
Greens
2 minutes
Brussels Sprouts
3 to 5 minutes
Peas, green
1½ minutes
Carrots, small
5 minutes
Turnips, diced
2 minutes
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