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Simmer
The Presto
Kitchen Kettle
multi-cooker makes preparing your favorite soups and stews so easy. In your multi-cooker, foods will simmer
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.
Beef Stock
1
1
⁄
2
tablespoons cooking oil 1 cup carrot, cut into 1-inch pieces
2 pounds beef soup meat
1
⁄
2
tablespoon parsley flakes
8 cups water 1 bay leaf
1 cup sliced onion 1 teaspoon salt
1 cup celery, cut into 1-inch pieces
1
⁄
8
teaspoon pepper
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
Delicious Soup From Beef Stock
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,
3
⁄
4
cup rice,
1
⁄
2
cup chopped onion, and 1 teaspoon salt. Cover and simmer 30 minutes
or until rice is done.
Minestrone
3 cups beef broth 2 garlic cloves, minced
1
1
⁄
2
cups tomato juice 1 teaspoon dried basil
1
⁄
4
pound beef soup meat 1 teaspoon dried oregano
1
⁄
4
pound sausage
1
⁄
2
teaspoon salt
2 cups shredded cabbage
1
⁄
4
teaspoon black pepper
¾ cup chopped onions 1 14-15 ounce can cannelloni
¾ cup sliced carrots or navy beans, drained
¾ cup green beans 1 ounce spaghetti, broke in half
1
⁄
2
cup sliced celery
1
⁄
4
cup grated cheese
1 14-15 ounce can diced tomatoes
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
Traditional Beef Stew
1
1
⁄
2
tablespoons cooking oil 1 small onion, diced
2 pounds beef stew meat 3 carrots, cut into 1-inch pieces
4 cups beef stock or broth 1 cup sliced mushrooms
1
⁄
2
teaspoon salt 1 cup peas
1
⁄
4
teaspoon pepper 1 cup sliced celery
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