Instructions / Assembly

12
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 OFF and let stand, covered,
for 5 minutes. Fluff with fork.
TYPE LIQUID COOKING TIME
White, long-grain 4 cups 15 – 18 minutes
White, medium-grain 3
1
⁄
2
cups 15 – 18 minutes
White, short-grain 3
1
⁄
2
cups 18 – 23 minutes
Brown 4 cups 45 – 50 minutes
Blanch
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 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 succes-
sive batches, return water to a full boil.
VEGETABLE BLANCHING TIME
Asparagus
Thin Stalks 2 minutes
Thick Stalks 4 minutes
Beans
Green or wax 3 minutes
Lima 2-4 minutes
Broccoli, Florets 1
1
⁄
2
-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
Kernel 4 minutes
72-743A_5Qt._KK_instr.indd 12 2/3/09 2:56:20 PM