Deep Fry - Presto Options multi-cooker/steamer Instructions Manual

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.
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 successive batches, return water to a full boil.
VEGETABlE
Asparagus
Thin Stalks
Thick Stalks
Beans
Green or wax
Lima
Broccoli, Florets 1 ⁄ -inches across
1
2
Brussels Sprouts
Carrots
Small
Diced, sliced, or lengthwise strips

Deep Fry

CAUTION:
• Do not let cord hang or drape over edge of counter or table within reach of children.
• Remove cover for all deep frying. Never use any cover while oil is heating or while deep frying in this unit.
• CAUTION: OIl AND WATER DO NOT MIX. The combination can be dangerous. When the oil is heated, any water droplets in
the oil super-heat, becoming a volatile steam that can cause hot oil to spatter, boil over, or even erupt out of the multi-cooker. Hot oil
can cause severe burns!
Accordingly, before pouring oil into the multi-cooker be sure that it is COMPlETEly dry. Before placing food in multi-cooker,
always remove ice crystals and excess moisture from food by patting dry with toweling.
• Use caution when deep frying doughs, such as beignets, donuts, dumplings, hushpuppies, and fritters. These foods may develop air
bubbles during heating, which may burst and cause burns. Use a slotted spoon or tongs, rather than a fork, when turning food during
frying and when removing food from oil.
• Use caution when deep frying flour tortillas. Flour tortillas contain air bubbles. During deep frying, oil can become trapped within these
bubbles. If not properly drained, the bubbles can burst and cause burns. Therefore, after deep frying tortillas, carefully raise them out
of the cooking oil, but not out of the multi-cooker, and allow oil to drain from the tortilla for approximately 30 seconds.
• Always allow multi-cooker to cool completely before moving, removing oil, or cleaning.
TyPE
White, long-grain
White, medium-grain
White, short-grain
Brown
BlANCHING TIME
2-4 minutes
3-5 minutes
lIqUID
4 cups
3 1 ⁄ cups
2
3 1 ⁄ cups
2
4 cups
VEGETABlE
Cauliflower, Florets 1-inch across
2 minutes
Corn
4 minutes
3 minutes
Greens
Peas, green
3 minutes
Turnips, diced
5 minutes
2 minutes
8
COOKING TIME
15 – 18 minutes
15 – 18 minutes
18 – 23 minutes
45 – 50 minutes
On Cob
Kernel
BlANCHING TIME
3 minutes
7-11 minutes
4 minutes
2 minutes
⁄
1 1 minutes
2
2 minutes