Presto Kitchen Kettle multi-cooker/steamer Instructions Manual page 5

Simmer
The Presto  Kitchen Kettle
at some point between the Warm setting and 200°. Heat the multi-cooker at 250° until the food boils. Then place cover on multi-cooker
and reduce the heat to the simmer level by turning the heat control down until the pilot light goes out.
Preheat multi-cooker at 375°. Add oil and brown meat. Add remaining ingredients and bring to a boil. Turn heat control down until pilot
light goes out. Cover and simmer 2 to 3 hours. Strain stock.
6 to 8 servings
VEgEtaBlE Soup: Add 2 cups cooked diced vegetables of your choice. Salt and pepper to taste and heat through.
BEEf tomato Soup: Add 2 cups tomato juice,
or until rice is done.
minestrone
Place all ingredients except beans, spaghetti, and cheese in multi-cooker. Set heat control at 250° and bring to a boil. Turn heat control
down until pilot light goes out. Cover and cook for 30 minutes. Add beans and spaghetti; cook until spaghetti is tender, about 20 minutes.
Top individual servings with cheese.
8 to 10 servings
Preheat multi-cooker at 375°. Add oil and brown meat. Add broth, salt, and pepper. Bring to a boil. Turn heat control down until pilot
light goes out. Cover and simmer 1 to 2 hours. Add remaining ingredients. Cover and simmer 30 minutes or until vegetables are tender.
If desired, thicken with a paste made of cornstarch and water.
6 to 8 servings
 multi-cooker makes preparing your favorite soups and stews so easy. In your multi-cooker, foods will simmer
1 ⁄ tablespoons cooking oil
1
2
2 pounds beef soup meat
8 cups water
1 cup sliced onion
1 cup celery, cut into 1-inch pieces
Delicious Soup From Beef Stock
3 ⁄
3 cups beef broth
1 1 ⁄ cups tomato juice
2
⁄ pound beef soup meat
1
4
⁄ pound sausage
1
4
2 cups shredded cabbage
¾ cup chopped onions
¾ cup sliced carrots
¾ cup green beans
⁄ cup sliced celery
1
2
1 14-15 ounce can diced tomatoes
1 ⁄ tablespoons cooking oil
1
2
2 pounds beef stew meat
4 cups beef stock or broth
⁄ teaspoon salt
1
2
1 ⁄ teaspoon pepper
4
Beef Stock
1 cup carrot, cut into 1-inch pieces
⁄ tablespoon parsley flakes
1
2
1 bay leaf
1 teaspoon salt
1 ⁄ teaspoon pepper
8
cup rice, 1 ⁄ cup chopped onion, and 1 teaspoon salt. Cover and simmer 30 minutes
4 2
2 garlic cloves, minced
1 teaspoon dried basil
1 teaspoon dried oregano
⁄ teaspoon salt
1
2
⁄ teaspoon black pepper
1
4
1 14-15 ounce can cannelloni
or navy beans, drained
1 ounce spaghetti, broke in half
⁄ cup grated cheese
1
4
traditional Beef Stew
1 small onion, diced
3 carrots, cut into 1-inch pieces
1 cup sliced mushrooms
1 cup peas
1 cup sliced celery
5