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BOIL
Fresh Vegetables:
Place 1 to 2 cups salted water in the multi-cooker. Set heat control at 250˚ and bring to a boil. Add prepared vegetables. Cover and return
to a boil. Cook vegetables according to chart or until tender. Do not overcook. Add boiling water if necessary. Use enough water to almost
cover strong avored vegetables or those requiring long cooking times.
Vegetable
How to Prepare
Boiling Time
Asparagus
Wash. Break stalks, snapping where tender part starts.
10-15 minutes
Beans
Wash. Snip ends and remove strings.
Green or wax
Cook whole or in 1 inch pieces.
20-30 minutes
Lima
Shell and wash.
20-30 minutes
Beets
Cut off all but 1 inch of stems and root.
35-60 minutes
Wash and scrub. Peel when cooked.
Or pare and slice or cube.
15-20 minutes
Broccoli
Remove outer leaves and tough part of
15-20 minutes
stalk. Split rest of stalk, almost to owerets.
Brussels Sprouts
Cut off wilted leaves. Wash. Cut large
10-15 minutes
Brussels sprouts in half lengthwise.
Cabbage
Remove wilted leaves. Cut in 6 to 8
10-12 minutes
wedges.
Carrots
Wash and pare or scrape. Leave whole.
20-25 minutes
Or slice or cut in quarters or strips.
15-20 minutes
Cauli ower
Remove leaves and some of the stem.
20-25 minutes
Leave whole.
Celery
Cut off leaves; trim roots. Wash.
10-15 minutes
Corn
Remove husks from fresh corn. Remove
6-8 minutes
silks with stiff brush. Rinse. Cook whole.
Or cut off tips of kernels. Scrape cob with dull edge of knife.
5-8 minutes
Greens
Cut off roots. Wash.
5-10 minutes
Kohlrabi
Cut off leaves; wash, pare, and dice or slice.
25-30 minutes
Potatoes
Wash. Cook with skins on.
Cook:
whole
25-40 minutes
quartered
20-25 minutes
cubed
10-15 minutes
Rutabaga
Wash. Pare thinly. Slice or cube.
25-40 minutes
Turnips
Wash. Pare thinly. Slice or cube.
15-20 minutes
Pineapple Duckling
3
pound duckling, quartered
1
13
1
/
4
/4/
ounce can pineapple chunks
2
teaspoons soy sauce
1
/
8
teaspoon ginger
1
/
4
/4/
teaspoon salt
1
/
8
teaspoon pepper
1
tablespoon butter
1
onion, nely chopped
1
/
2
green pepper, nely chopped
2
tablespoons cornstarch
1
/
4
/4/
cup water
Remove excess fat from duckling. Place duckling in a shallow dish. Drain pineapple. Combine pineapple liquid, soy sauce, ginger, salt,
and pepper. Pour mixture over duckling and marinate 3 hours or longer, turning duckling occasionally. Remove duckling from marinade
and pat dry. Reserve marinade. Preheat multi-cooker at 375˚. Melt butter and brown duckling. Remove duckling. Saute onion and green
pepper. Stir in marinade. Add duckling. Turn heat control down until pilot light goes out. Cover and simmer 1 hour. Remove duckling.
Combine cornstarch and water. Pour into multi-cooker, stirring constantly until gravy has thickened. 4-6 servings.
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