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STEAM
Vegetables:
Pour 2 cups water in multi-cooker. Set heat control at 250˚. Remove handle from basket. Place vegetables in steam/fry basket and attach
basket to multi-cooker rim with steaming hook. Then cover and steam 10 to 15 minutes longer than the boiling time. (See page 12). Add
additional water if necessary.
Fish:
Pour 1 or 2 cups water, wine, or herb- avored broth into multi-cooker. Set heat control at 250˚. Remove handle from basket. Place one
layer of sh llets in steam/fry basket and attach basket to multi-cooker rim with steaming hook. Then cover and steam 5 to 10 minutes
or until the sh akes easily when tested with a fork.
Fluffy Rice
2 cups rice
4 cups water
Place rice and water in multi-cooker. Set heat control at 250˚. Cover and bring to a vigorous boil. Turn heat control down until pilot light
goes out and simmer 15 minutes. Remove cover and allow rice to steam dry to desired consistency. Do not stir rice. Lift gently with a
fork when testing for consistency. 6-8 servings.
DEEP FRY
CAUTION:
To avoid personal injury: 1) Position multi-cooker well back from edge of counter or table. Do not let cord hang or drape
over edge of counter or table within reach of children. 2) Do not add water or wet foods to cooking oil. Even small amounts of water
will cause oil to spatter.
Remove the cover for all deep frying. Never use any cover while oil is heating or while deep frying foods in this unit.
Use only a good reliable standard brand of vegetable oil or all-purpose shortening for deep frying. Deep frying foods in butter, margarine,
olive oil, or animal fat is not recommended because of lower smoking temperatures.
Use 8 cups of oil or shortening. This allows for oil displacement and promotes even frying.
Remove excess moisture from moist foods by blotting with paper toweling before deep frying. Moist foods cause excessive foaming and
spattering. Set heat control at 400˚ and preheat oil for 20 minutes. Place food in steam/fry basket. Lower into heated oil. Fry until food
is well browned. Lift steam/fry basket and using drain hook, hook basket onto multi-cooker rim to drain.
Do not overload basket. Too many items lower the oil temperature causing food to absorb oil and/or cook improperly. Fry similar sized
items for even browning and doneness.
Place uniform size pieces in a single layer on the bottom of the steam/fry basket. Smaller amounts cook faster.
Oil can be reused several times but must be strained after each use. Cool the oil completely then strain it through a sieve, wire strainer,
double layers of cheesecloth, or a lter-lined funnel. Place the strained oil in a container labeled with date and type of food cooked.
Use caution when deep frying our 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.
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