User Manual

7
Fresh Vegetables
Place 2 cups water in the multi-cooker. Set heat control at 250°. Remove handle from steam/fry basket. Place vegetables in basket and,
using tongs, attach basket to rim of the multi-cooker with steaming hook. Cover and steam as indicated in the table below. Steaming time
begins once water starts to boil. Add additional water as necessary.
Vegetable Steaming Time Vegetable Steaming Time
Asparagus
Thin spears 3–4 minutes
Thick spears 4–5 minutes
Beans
Whole 7–8 minutes
1-inch pieces 7–8 minutes
Beets, 2½- to 3-inch diameter 35–40 minutes
Broccoli
Spears 5–7 minutes
Florets 5–7 minutes
Brussels Sprouts, 1- to 1½-inch diameter 9–11 minutes
Cabbage, 2-inch wedges 15–20 minutes
Carrots
Whole 18–22 minutes
¼-inch slices 6–7 minutes
Baby-cut 11–14 minutes
Cauliower
Whole head 18–20 minutes
Florets 7–9 minutes
Corn-on-the-Cob 10–15 minutes
Kale, Cut into strips 6–7 minutes
Parsnips, ¼-inch slices 6–7 minutes
Potatoes, White
Small (1 to 2 ounces each) whole or
Medium, quartered 13–15 minutes
Potatoes, Sweet, 1-inch slices 17–19 minutes
Rutabaga, ¾- to 1-inch slices 20–22 minutes
Spinach, Whole leaves 3–4 minutes
Squash (Yellow, Crookneck, Zucchini)
¼-inch slices 5–7 minutes
Turnips, ¾- to 1-inch slices 10–12 minutes
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specied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
specied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 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avor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specied.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
Cauliower,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