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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 successive 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
VEGETABLE BLANCHING TIME
Cauliflower, Florets 1-inch across 3 minutes
Corn
On Cob 7-11 minutes
Kernel 4 minutes
Greens 2 minutes
Peas, green 1
1
⁄
2
minutes
Turnips, diced 2 minutes
Deep Fry
CAUTION:
l Do not let cord hang or drape over edge of counter or table within reach of children.
l Remove cover for all deep frying. Never use any cover while oil is heating or while deep frying in this unit.
l 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.
l 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.
l 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 Kitchen Kettle, and allow oil to drain from the tortilla for approximately 30 seconds.
l Always allow multi-cooker to cool completely before moving, removing oil, or cleaning.