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INSTRUCTIONS AND RECIPES
©2022 National Presto Industries, Inc.
Form 4029-405A
Visit www.PrestoPrecise.com
TUXEDO
™
digital precision skillet multi-cooker
• Digital heat control for precise cooking
and consistent results.
• Select exact* temperatures from
100° to 400°F for ultimate control
and versatility.
• Ideal for pan frying, sautéing, poaching,
making sauces, simmering soups and
stews, braising meats, making yogurt,
proofing dough, and sous vide.
• Ultra-durable ceramic nonstick surface
inside and out. PFOA and PTFE free.
*In one-degree increments
from 100° to 205°F and
five-degree increments
from 205° to 400°F.
Table of Contents
Important Safeguards ....................... ........2
Before First Use ........................... ........3
How to Assemble ........................... ........3
Getting Acquainted ......................... ........3
How to Use the Skillet ....................... ........3
Skillet Functions ........................... ........4
Time/Temperature Table ..................... ........5
Steaming Timetable ......................... ........6
Making Yogurt ............................. ........7
Proong Dough ............................ ........8
Sous Vide Cooking.......................... ........8
Recipes................................... ........9
Breakfast .............................. ........9
Appetizers ............................. .......10
Soups and Stews ........................ .......11
Pasta Sauce............................ .......12
Chicken, Meat, Eggs, and Pizza ............ .......13
Fish and Seafood ....................... .......17
Vegetables ............................. .......19
Desserts............................... .......20
Beverages ............................. .......22
Care and Cleaning .......................... .......22
Recipe Index .............................. .......23
Consumer Service Information ................ .......24
Warranty.................................. .......24
2
This is a Listed appliance. The following important safeguards are recommended by most portable appliance manufacturers.
IMPORTANT SAFEGUARDS
To reduce the risk of personal injury or property damage when using electrical appliances, basic safety precautions should always be
followed, including the following:
1. Read all instructions.
2. Be sure that handles are assembled and fastened properly before using this appliance (see page 3).
3. Do not touch hot surfaces. Use handles or knobs.
4. It is recommended that this appliance not be moved when it contains hot oil or other hot liquid. If it must be moved when it
contains hot oil or other hot liquid, use extreme caution.
5. To protect against electrical shock, do not immerse heat control, cord, or plug in water or other liquid.
6. Close supervision is necessary when any appliance is used by or near children.
7. WARNING! Spilled food can cause serious burns. Keep appliance and cord away from children. Never drape cord over edge of
counter or table. Never plug cord into outlet below counter or use with an extension cord. Do not let cord touch hot surfaces.
8. Unplug from outlet when not in use and before cleaning. Allow to cool before putting on or taking off parts, and before cleaning
the appliance.
9. Do not operate any appliance with a damaged cord or plug or in the event the appliance malfunctions or has been damaged in any
manner. Do not operate if the handles or legs become cracked or damaged. Return the appliance to the Presto Factory Service
Department (see page 24) for examination, repair, or electrical or mechanical adjustment.
10. The use of accessory attachments not recommended by the appliance manufacturer may cause injuries. Use only genuine Presto
®
accessory and replacement parts.
11. Intended for countertop use only.
12. This appliance is not intended for deep frying foods.
13. Do not use outdoors.
14. Do not place on or near a hot gas or electric burner or in a heated oven.
15. Always attach heat control to appliance first, then plug cord into wall outlet. To disconnect, turn control OFF, and then remove
plug from wall outlet.
16. Do not use appliance for other than intended use.
SAVE THESE INSTRUCTIONS
THIS APPLIANCE IS FOR HOUSEHOLD USE ONLY.
Important Cord Information
This appliance has a polarized plug (one blade is wider than the other). To reduce the risk of electric shock, this plug is intended to fit
into a polarized outlet only one way. If the plug does not fit fully into the outlet, reverse the plug. If it still does not fit, contact a quali-
fied electrician. Do not attempt to modify the plug in any way.
A short, detachable power supply cord is provided to reduce the risk of becoming entangled
in or tripping over a longer cord. DO NOT
USE WITH AN EXTENSION CORD.
Connect the power supply cord to a 120VAC electrical outlet only.
Fig. A
Handle
Mounting tab
Screw
hole
Screw
Cover vent
Cooking rack
Digital heat
control
Fig. B
Heat control knob
Plug guard
Digital heat control
Display
Fig. C
3
Before First Use
Before using for the first time, wash the skillet, cover, and cooking rack in warm, soapy water, rinse, and dry. Do not immerse the
digital heat control in water or let it come in contact with any liquid.
Assemble the skillet handles as described below.
How to Assemble
1. Place the skillet upside down on a table or counter.
2. Remove the four screws from the mounting tabs on the skillet body and set aside (Fig. A).
3. Slide the handles, with the screw holes facing up, onto the mounting tabs on the skillet. Align
the mounting tab screw holes with the handle screw holes. Insert screws into the holes and
fasten securely using a Phillips screwdriver.
NOTICE: Continuing to tighten, once secure, can result in the stripping of screws or the cracking
of handles.
4. When properly installed, the handles should be parallel with the table or counter.
Getting Acquainted
The Tuxedo
™
skillet multi-cooker features a digital heat control (Fig. B) for precise
cooking and consistent results. This digital control allows the user to select an exact
temperature between 100°F and 400°F for ultimate control and versatility. NOTE: The
temperatures listed throughout the book are in Fahrenheit.
Temperatures can be selected in one-degree increments from 100° to 205° and five-degree
increments from 205° to 400°. The skillet has audible and visual cues to indicate that the
selected temperature has been reached.
The knob can be rotated clockwise or counterclockwise to easily increase or decrease
temperature. If the temperature has been set at a relatively high temperature and a lower
temperature is desired, it may be quicker to rotate clockwise because the temperature
loops back to 100° after reaching 400°.
The skillet automatically shuts off after 2 hours when the temperature is set above 205° and after 24 hours when the temperatures is set
at 205° or below.
The skillet also includes a multi-purpose cooking rack for steaming, baking, and sous vide cooking.
How to Use the Skillet
1. Place the skillet on a dry, level surface away from walls, cabinets, and other objects.
2. Insert the digital heat control into the skillet plug guard, pushing firmly toward the skillet un-
til it stops (Fig. C). Connect the cord to a 120VAC electrical wall outlet only. When you plug
in the heat control, OFF will appear in the display.
3. Push the heat control knob once and the default temperature setting, 350, will flash in the
display and the unit will beep once. If your desired temperature is not 350°, rotate the control
knob to the desired temperature.
NOTE: It is normal to hear an occasional pop or clicking sound as the skillet is functioning
or cooling. This is due to the expansion and contraction of the skillet materials.
4. Preheat the skillet without the cover.
During preheating, prepare the food for cooking. Because
the skillet features a ceramic nonstick surface, food may be prepared with little or no oil. NOTICE: Avoid using no-stick cooking
sprays as they may cause the cooking surface to become tacky, resulting in food sticking.
5. When the skillet reaches the set temperature,
the control will beep twice and the temperature will stop flashing in the display.
If the recipe calls for using the cooking rack, place the rack in the skillet.
6. Add food to the skillet and cook according to the recipe or time/temperature tables (see pages 5 through 22).
CAUTION! It is normal for steam to escape from the cover vent during cooking. To prevent steam burns, keep well away from the
vent.
4
For best results, use heat-resistant nylon, plastic, rubber, or wooden utensils. Do not use metal utensils as they may scratch the
nonstick surface and also become hot if left in the skillet during cooking. Do not cut foods on the cooking surface.
7. If the recipe calls for a covered skillet, be sure to keep the cover on the skillet during the cooking process. When the cover is
not in place, heat escapes and the temperature is reduced, causing the element to cycle on. That in turn may cause the contents,
depending on the amount and thickness, to boil.
NOTES: To maintain the selected temperature, the skillet is designed to cycle on and off. It is normal when the unit cycles on for
the liquid directly above the element to briefly boil. This does not affect the overall temperature or the cooking process.
Also, liquids boil at lower temperatures at higher elevations due to differences in the atmospheric pressure.
8. When cooking is completed, push and hold the heat control knob for 3 seconds to turn the skillet off. Unplug the heat control from
the wall outlet, and then from the appliance. Allow the skillet to cool before cleaning (see page 22).
Skillet Functions
This skillet not only performs all of the traditional functions of a skillet, i.e., sautéing, pan frying, braising, and roasting, but much
more. Precise low-temperature settings make it ideal for poaching chicken or fish, for sous vide cooking, steaming, making yogurt,
proofing dough for artisan breads and rolls, melting chocolate, and preparing and cooking a variety of cheese-, cream-, butter-, or
tomato-based sauces. It even can be used as an egg cooker (see page 17).
Functions Using Temperature Settings 100° to 215°
Simmering: Food is cooked in liquid at a level slightly below boiling. The digital control allows simmering for sauces, such as mar-
inara and cream sauces. Normally, the food is heated just until boiling. Then the cover is placed on the skillet and the temperature is
reduced to 190° to 200°.
Steaming: Food is placed on the cooking rack above liquid. The cover is positioned on the skillet and food is steamed at temperatures
between 205° and 215°.
Poaching: Poaching is a gentle method of cooking delicate foods, such as fish, chicken, eggs, and fruit, in liquid until cooked through.
Poaching liquid can simply be water, but
broth and wine also can be used to impart flavor. Food is usually poached at temperatures
between 160° and 180°. Poaching is good for foods that will be cooked again or used for other purposes, such as salads.
Making Yogurt: Healthy, delicious homemade yogurt with no added sugar, preservatives, or artificial flavors can be made right in the
skillet. Make large batches or individual portions. See page 7 for more information.
Proofing Dough: Frozen or refrigerated dough can be proofed in the skillet at 100°.
Proofing dough at a low heat activates the yeast in
the dough. During fermentation,
the yeast cells in leavened dough give off carbon dioxide gas that causes the dough to rise. Proofing
dough in the skillet will produce an artisan-style loaf of bread or rolls. See proofing instructions on page 8.
Sous Vide Cooking: Literally, sous vide means “under vacuum.” This type of cooking involves placing food in a plastic bag and
removing air or vacuum sealing food and heating in a water bath at a low, precisely-regulated temperature for a longer than usual
cooking time. See pages 8 and 9 for more information.
Other Uses: The skillet can accurately maintain low temperatures, so soups or any food in a sauce, such as baked beans, chili, or
candied sweet potatoes, can successfully be slow cooked over a period of several hours. However, the skillet is not recommended for
slow cooking roasts.
Functions Using Temperature Settings above 215°
Pan Frying or Sautéing: Meat, poultry, and fish are cooked in a small amount of oil at temperatures between 325° and 375°.
Vegetables are usually sautéed at 290° to 300°. Typically, the skillet is preheated before adding oil and food. Pan frying or sautéing is
usually done without the cover.
Braising: Braising involves two steps. Food, such as meat or poultry, is first browned by pan frying at temperatures between 325° and
375° and then simmered in a relatively small amount of liquid to finish cooking.
Roasting: Roasting is a dry heat method of cooking that is usually done at temperatures between 350° and 400°. Unlike traditional
roasting in an oven, where indirect heat is used, food roasted in a skillet has contact with the dry or lightly oiled cooking surface.
Roasting is usually done with the skillet uncovered so dry air, rather than steam, delivers the heat.
Baking: Pancakes and French toast can be baked directly in the skillet without the cover. Cupcakes can be baked in a metal or silicone
cupcake pan on the skillet rack with the cover in place. Because the top of cupcakes do not brown, cover them with glazes, toppings,
or frosting. Most baking will be done at 350° to 400°. Reheating leftover pizza or baking pizza from scratch (see recipe on page 16) is
done at 260°.
5
NOTICE: This skillet is not intended to be used as a hot plate or for heating any cookware nor to melt wax, gels, plastics, glue, or other
materials for making candles or for other hobbyist activities, or in any commercial or business application. Using this appliance for
purposes different from those specified in the instruction manual may cause damage to the appliance and will void the warranty.
TIME/TEMPERATURE TABLE
FOOD
SUGGESTED
TEMPERATURE*
APPROXIMATE
COOKING TIME
PAN FRYING OR SAUTÉING
Bacon 335° to 350° 8 to 10 minutes
Chicken, Boneless Pieces 350° to 365° 25 to 35 minutes
Eggs, Fried 275° to 290° 3 to 5 minutes
Eggs, Scrambled 275° to 290° 3 to 5 minutes
Fish Fillets 335° to 350° 5 to 10 minutes
Ham Slices, ½ inch thick 335° to 350° 10 to 12 minutes
Hamburgers, ½ inch thick 350° to 365° 10 to 15 minutes
Pork Chops, ¾ inch thick 350° to 365° 20 to 25 minutes
Potatoes, Hash browns 375° to 400° 10 to 12 minutes
Sausage Links 350° to 365° 20 to 30 minutes
Sausage Links, Precooked 350° to 365° 10 to 12 minutes
Sandwiches, Grilled 350° to 360° 5 to 10 minutes
Steak (Beef), 1 inch thick
Rare 365° to 375° 6 to 7 minutes
Medium 365° to 375° 10 to 12 minutes
BRAISING
Browning rst
Followed by simmering**
350° to 365°
190° to 200°
POACHING
Chicken 165° to 185°
Fish 165° to 185°
SIMMERING
Soups, Stocks, Stews, Sauces 190° to 200°
BAKING
Cupcakes
†
400° 20 to 30 minutes
Pancakes 350° to 375° 2 to 3 minutes
Potatoes, Russet (on rack) 400° 2 hours
Potatoes, Sweet (on rack) 400° 60 to 75 minutes
*Adjust the temperature, as necessary, to accommodate personal preference, particular food being cooked,
and amount of food in the skillet.
**Add additional liquid during cooking, if necessary, to obtain desired consistency.
†
See baking information on page 4.
6
STEAMING TIMETABLE
Add 3 cups water and rack to skillet. Place food on rack and cover skillet. Set heat control at 205° to 215°. Steam food according to
the table below. Add additional water as necessary.
VEGETABLE
APPROXIMATE
STEAMING TIME
Asparagus
Thin spears 3 to 4 minutes
Thick spears 4 to 5 minutes
Beans
Whole or 1-inch pieces 7 to 8 minutes
Beets
2½- to 3-inch diameter 35 to 40 minutes
Broccoli
Spears or orets 5 to 7 minutes
Brussels Sprouts
1- to 1½-inch diameter 9 to 11 minutes
Cabbage
2-inch wedge 15 to 20 minutes
Carrots
Whole 20 minutes
¼-inch slices 6 to 7 minutes
Baby cut 11 to 14 minutes
Cauliower
Florets 7 to 9 minutes
Corn-on-the-cob
10 to 15 minutes
Parsnips
¼-inch slices 6 to 7 minutes
Potatoes (red or white)
Small, whole (1 to 2 ounces each) 13 to 15 minutes
Medium, quartered 13 to 15 minutes
Potatoes (sweet)
1-inch slices 17 to 19 minutes
Rutabaga
¾- to 1-inch slices 20 to 22 minutes
Squash (yellow, crookneck, zucchini)
¼-inch slices 5 to 7 minutes
Turnips
¾- to 1-inch slices 10 to 12 minutes
7
Making Yogurt
Yogurt can be prepared in a large quantity as indicated below, or it can be prepared in individual containers as indicated below.
Several recipes in this booklet call for plain yogurt: Savory Chicken Salad with Jalapeño and Curry (page 14); Chicken Salad with
Tarragon, Fennel, and Apple (page 15); Garlic Cilantro Lime Sauce (page 19); Spicy Yogurt Sauce (page 19).
Batch Method
Ingredients needed:
1 to 2 quarts milk*
2 tablespoons plain yogurt that contains live and active cultures
1. Pour milk into skillet and heat skillet at 180°. As milk heats, stir gently and frequently to prevent scorching.
2. Once skillet reaches 180°, cook milk at least 10 minutes and up to 15 minutes. The longer the milk is kept at this temperature, the
more concentrated the milk protein will be and the firmer the final texture will be. Continue to stir gently to prevent scorching and
protein skin formation on surface.
3. Reduce heat to 110° to cool milk, stirring occasionally. When 110° is reached, the unit will beep.
4. Once skillet has cooled to
110°, r
emove 2 tablespoons of milk from skillet to a small bowl. Add 2 tablespoons of plain yogurt con-
taining live and active cultures to the bowl and mix.
NOTE: Use 2 tablespoons of plain yogurt for each batch whether using
1 or 2 quarts of milk.
5. Add mixture to skillet and stir until blended. The skillet setting should remain at
110°.
6. Cover skillet and continue to heat at 110
°
for 4 to 9 hours. The longer yogurt heats at a constant low temperature (called incubat-
ing), the firmer the texture and the more tart it will be. Once yogurt has incubated to your desired texture/taste, turn off skillet and
allow yogurt to remain in skillet for 2 to 8 hours to develop a strong culture.
7. Remove to container and refrigerate.
NOTE: As a starter for future batches of yogurt, save 2 tablespoons of your homemade yogurt for use in step 4.
Presto Tip: When serving, top yogurt with honey, fruit, jam, or granola, if desired.
Individual Serving Size Method
Ingredients and supplies needed:
1 quart milk*
2 tablespoons plain yogurt that contains live and active
cultures
• • • • • • •
2½ quarts water
7 to 9 quarter-pint Mason jars or
5 to 6 custard cups or ramekins
Aluminum foil
1. Pour milk into skillet and heat skillet at 180°. As milk heats, stir gently and frequently to prevent scorching.
2. Once skillet reaches 180°, cook milk at least 10 minutes and up to 15 minutes. The longer the milk is kept at this temperature, the
more concentrated the milk protein will be and the firmer the final texture will be. Continue to stir gently to prevent scorching and
protein skin formation on surface.
3. Reduce heat to 110° to cool milk, stirring occasionally. When 110° is reached, the unit will beep.
4. Once skillet has cooled to
110°, r
emove 2 tablespoons of milk from skillet to a small bowl. Add 2 tablespoons of plain yogurt con-
taining live and active cultures to the bowl and mix.
5. Add mixture to skillet and stir until blended.
Turn off skillet and unplug.
6. Pour skillet contents into large bowl and clean skillet.
7. Place rack in bottom of skillet and add
2½
quarts water. Plug skillet back in and heat at 110°.
8. Pour cultured milk from bowl into quarter-pint Mason jars, custard cups, or ramekins.
9. Place filled jars, custard cups, or ramekins on rack and cover with a sheet of aluminum foil.
10. Cover skillet and continue to heat at 110
°
for 3 to 9 hours. The longer yogurt heats at a constant low temperature (called
incubating), the firmer the texture and the more tart it will be. Once yogurt has incubated to your desired texture/taste, turn off
skillet and allow yogurt to remain in skillet for 2 to 8 hours to develop a strong culture.
11. Cover jars and place in refrigerator.
NOTE: As a starter for future batches of yogurt, save 2 tablespoons of your homemade yogurt for use in step 4.
Presto Tip: When serving, top yogurt with honey, fruit, jam, or granola, if desired.
*Skim, 1%, 2%, or whole milk
8
Proofing Dough for Artisan Loaves or Rolls
1. H
eat skillet at 100°. Place dough on parchment paper directly on skillet surface and cover skillet. Do not place dough in a pan.
When refrigerated dough is placed in skillet or when frozen dough has proofed about 1 hour, use a sharp knife to make several
¼-inch deep slashes across surface of dough. This will help the dough rise in a consistent manner and produce an attractive artisan
loaf.
2. Dough has proofed enough when it springs back slowly and leaves a small indent when gently pressed. Proofed dough will resem-
ble an artisan-style loaf of bread or rolls.
3. After proofing, lift parchment paper directly onto a baking sheet and bake dough in the oven as directed. Do not bake dough in the
skillet.
PROOFING TIMETABLE
FOOD PROOFING TIME
Dough, Frozen Loaf
2½ to 3 hours
Rolls, Frozen
1 hour
Cinnamon Rolls, Frozen
1 hour
Dough, Refrigerated
1 hour
Sous Vide Cooking
For sous vide cooking, food must be placed in zip-top freezer bags or vacuum sealed bags, as instructed in step 3 below.
1. Fill skillet with 4 quarts of water and set heat control to desired temperature (see time/temperature table on page 9).
2. Season food with salt, pepper, herbs, and lemon slices, if desired.
For meat and fish, add only one piece of food to each bag to ensure even cooking. For shrimp and vegetables, place in a single
layer in the bag.
3. Seal food using a vacuum food sealer or place food in resealable zip-top freezer bags.
If using zip-top bags, to prevent them from floating, it is important to get all the air out of the bags before placing them in the
skillet. To do this, leave the bag unsealed after placing food in it, then slowly lower the bottom of the bag into a separate container
of water. As the bag is lowered, water will displace the air and push it out the top of the bag. Just before the bag is fully immersed,
seal it.
4. Once the control signals that the desired temperature has been reached, add the sealed bags to the water in the skillet. Place the
cooking rack over the bag(s) to submerge them.
5. Cover the skillet. Cook for the recommend time in the time/temperature table.
6. Remove the skillet cover. Use a tongs to carefully remove the rack and bags from the water. Turn off the skillet and unplug it.
7. Serve food immediately or cool in an ice bath and refrigerate until ready to use.
8. To sear food, carefully empty the water from the skillet. Then plug the skillet back in and preheat at 400°. Add 1 to 2 tablespoons
of vegetable oil to the skillet.
Remove food from the bag and pat it completely dry. Place the food in the pan and sear approximately 1 minute on each side.
9
SOUS VIDE TIME/TEMPERATURE TABLE
FOOD TEMPERATURE
APPROXIMATE
COOKING TIME*
Chicken
Breasts, Boneless 150° 1½ to 3 hours
Breasts, Bone-in 150° 1½ to 3 hours
Thighs 165° 1½ to 3 hours
Steak (Beef), 6 to 8 ounces
Rib-eye, Porterhouse, Tenderloin
Medium-rare 130° 1½ to 3 hours
Medium 140° 1½ to 3 hours
Medium-well 145° 1½ to 3 hours
Pork Chops, 1 inch thick
140° 2 to 3 hours
Fish/Seafood
Salmon 125° 30 to 45 minutes
Salmon, broiling after sous vide 110° 30 to 45 minutes
White sh 120° 30 to 45 minutes
White sh, broiling after sous vide 110° 30 to 45 minutes
Shrimp, 16 to 20 count 140° 30 to 45 minutes
Vegetables
Asparagus 180° 20 minutes
Butternut Squash, ½-inch pieces 185° 32 to 37 minutes
Carrots, Baby cut 190° 90 minutes
Carrots, 1-inch slices 190° 80 minutes
Potatoes, ½-inch pieces 190° 60 to 75 minutes
Potatoes, 1- to 2-inch diameter 190° 60 to 75 minutes
*
Always cook foods at least the minimum amount of time listed. Consuming raw or undercooked meats,
poultry, or seafood may increase the risk of foodborne illness. The longer cooking times will result in more
tender food.
Breakfast
French Toast with Apple Cinnamon Syrup
Apple Cinnamon Syrup
2 apples, peeled, cored and cut into ½-inch slices
½ cup packed brown sugar
4 tablespoons butter
½ teaspoon ground cinnamon
Heat skillet at 300°. Add apple slices, brown sugar, butter, and cinnamon; gently stir until butter is melted, about 1 minute. Reduce
heat to 250° and continue stirring gently until apples have softened, about 4 minutes. Pour Apple Cinnamon Syrup into bowl and
reserve.
Makes 1½ cups syrup
French Toast
3 eggs, beaten
1 cup milk
2 tablespoons sugar
1 teaspoon vanilla
Vegetable oil
8 (1-inch) slices brioche, day old
Whisk eggs, milk, sugar, and vanilla in a shallow bowl.
Heat skillet at 350°. Brush skillet surface with a light coating of vegetable oil. Dip bread slices one at a time into milk mixture, coating
both sides of bread generously with mixture. Cook slices until golden, about 2½ to 3½ minutes per side. Remove French toast and
keep warm until all slices have been cooked. Serve with Apple Cinnamon Syrup.
4 servings
Presto Tip: Challah or Italian bread can be substituted for brioche.
10
Honey Nut Granola
2 cups old-fashioned oats
1 cup chopped pecans or walnuts
¼ cup honey
3 tablespoons vegetable oil
¼ teaspoon salt
Preheat skillet at 375°. Add oats and pecans. Stir occasionally about 10 to 12 minutes or until lightly browned and toasted. Mix honey,
oil, and salt in a small bowl. Gently stir honey mixture into oats and nuts until evenly coated. Stir occasionally an additional
2 to 3 minutes. Turn off heat. Remove granola to baking sheet to cool. Store in airtight container.
Makes about 3¾ cups
Appetizers
Caramelized Onion and Cranberry Crostini
1 (8-ounce) package cream cheese, softened
2 teaspoons fresh thyme, chopped
1 long baguette, cut into ½-inch slices
Olive oil for brushing
1 tablespoon olive oil
1 tablespoon butter
3 cups yellow onions, slivered
1 teaspoon salt
½ cup dried cranberries
⅓ cup walnuts, chopped
¼ cup water (as needed for caramelizing)
Mix together cream cheese and thyme in small bowl. Refrigerate until ready to serve.
Preheat conventional oven to 400°.* Lay bread slices on baking sheet in a single layer. Brush top side of bread with olive oil. Toast in
oven 10 to 12 minutes until top is golden. No need to ip as bottom side will toast as well. Remove from oven and set aside to cool.
Preheat skillet at 350°. Heat olive oil and butter in skillet. Add onions and salt; sauté until they begin to brown, about 12 to 14 minutes,
stirring frequently. Add cranberries. Continue to cook until onions are translucent and browned and cranberries are softened, about
10 minutes. If skillet starts to dry and onions stick, add 1 to 2 tablespoons of water at a time and stir. This will aid in caramelizing by
deglazing the skillet. Remove mixture and cool slightly. Stir in chopped walnuts.
Spread cream cheese equally among toasted bread slices. Top with onion-cranberry mixture.
*The skillet can be used to toast the bread, if preferred. It will take 2 to 3 batches. Heat skillet at 400°. Brush both sides of bread with olive oil and place bread slices
directly on skillet bottom. Bake 10 to 12 minutes, ipping bread halfway through.
Preparation Tip: To make slivered onion quarters, cut onion in half crosswise then slice into thin wedges. To make quarters, slice
wedges in half.
Tuscan Dipping Oil for Bread
½ cup olive oil
1 clove garlic, minced
1 tablespoon lemon juice
2 teaspoons lemon zest
1½ teaspoons dried oregano
½ teaspoon dried basil
½ teaspoon black pepper
½ teaspoon salt
¼ teaspoon dried red pepper flakes
2 tablespoons freshly grated Parmesan cheese, optional
Heat skillet at 125°. Add oil, garlic, lemon juice and zest, oregano, basil, pepper, salt, and pepper akes. Stir and heat gently, uncov-
ered, 15 minutes. Pour into serving bowl and top with Parmesan cheese, if desired.
Makes ½ cup
11
Soups and Stews
Sausage, Kale, and White Bean Soup
1 cup dried Great Northern beans
4 cups water
1 (14-ounce) fully cooked smoked sausage ring, cut into
½-inch pieces
1 cup chopped onion
2 cloves garlic, minced
6 cups chicken broth
1 medium sweet potato, peeled, cut into 1-inch pieces
5 cups chopped kale, about 2 to 3 ribs
1 bay leaf
¼ teaspoon black pepper
¼ teaspoon dried red pepper flakes
¼ teaspoon dried rosemary
¼ teaspoon dried thyme
Clean and rinse beans. Use quick-soak method by placing beans and water in skillet. Set heat control to 350°; cover and bring to a
boil. Boil 2 minutes, then turn off heat control. Let stand, covered, 1 hour. Drain off soaking water and remove beans. Dry skillet.
Preheat skillet at 300°. Sauté sausage, onion, and garlic 3 minutes or until onions are softened.
Add broth, sweet potato, kale, bay leaf, pepper, pepper akes, rosemary, and thyme. Cover and bring to a boil. Once boiling, reduce
heat to 210° and cook, with cover on, 5 to 7 hours or until beans are tender. Discard bay leaf.
9 servings (serving size 1 cup)
Posole Verde (Mexican Stew)
1 tablespoon olive oil
1 pound lean pork, cut into 1-inch chunks
1 cup chopped onion
3 cloves garlic, minced
2 cups beef broth
2 (15½-ounce) cans hominy, drained
2 (16-ounce) jars salsa verde*
1 teaspoon chili powder
1 teaspoon dried oregano leaves
½ cup chopped cilantro
Preheat skillet at 325°. Add oil and pork; brown 2 to 3 minutes. Add onion and garlic; sauté an additional 2 minutes. Add broth,
hominy, salsa, chili powder, oregano, and cilantro; cover and bring to a boil. Reduce heat to 200° and simmer 3 to 4 hours.
9 servings (serving size 1 cup)
*Choose the salsa heat level you like; mild, medium, or hot.
Presto Tip: Top bowls of posole with lime wedges, avocado chunks, jalapeno slices, chopped cilantro, or thinly sliced radishes.
Guinness* Beef Stew
2 tablespoons vegetable oil, divided
¼ cup all-purpose flour
2 pounds boneless beef chuck roast, cut into 1-inch cubes
1 teaspoon salt
4 cups chopped onions
1 tablespoon tomato paste
2 cups beef broth
1 (11-ounce) bottle Guinness* stout beer
1 tablespoon raisins
1 teaspoon caraway seeds
1 teaspoon black pepper
1½ cups sliced carrots, ½-inch slices
1½ cups sliced parsnips, ½-inch slices
1 cup cubed turnips
Preheat skillet at 300°. Add 1 tablespoon oil to skillet.
Place our in shallow dish. Sprinkle beef with salt and dredge in our. Brown ½ of beef at a time, stirring as needed. Remove beef to a
plate and add remaining tablespoon of oil to brown the rest of the beef. Remove beef to plate.
Add onions and cook about 5 minutes or until softened. Stir in tomato paste and cook 1 minute.
Add beef, broth, beer, raisins, caraway seeds, pepper, carrots, parsnips, and turnips to skillet. Cover and heat until boiling. Reduce heat
to 210° and simmer 2 hours or until meat and vegetables are tender, stirring occasionally. To thicken stew, remove cover and increase
heat to 250° for 5 to 10 minutes or until desired consistency is reached.
8 servings (serving size 1 cup)
*Guinness is a registered trademark of Diageo Ireland Company. Presto is not affiliated with this company.
12
Corn, Pepper, and Potato Chowder
2 tablespoons vegetable oil
¾ cup chopped onion
1½ cups chopped red pepper
2 (4-ounce) cans chopped green chilies
4 tablespoons all-purpose flour
¾ teaspoon cumin
3 cups chicken broth
3 cups peeled, cubed red potatoes
3 cups frozen whole kernel corn, thawed
1½ cups milk
½ teaspoon salt
½ teaspoon black pepper
Preheat skillet at 350°. Add oil; sauté onion, pepper, and chilies 2 minutes or until tender. Stir in our and cumin; cook 1 minute. Add
broth and potatoes; bring to a boil. Reduce heat to 210°; cover and simmer 18 to 20 minutes or until potatoes are tender and liquid is
thickened. Add corn, milk, salt, and pepper; cook 5 minutes or until heated through.
9 servings (serving size 1 cup)
Cioppino (Seafood Stew)
2 tablespoons olive oil
2 onions, chopped
2 cloves garlic, minced
1 (14½-ounce) can diced tomatoes
1 cup white wine
1 cup fish stock
2 tablespoons tomato paste
1 bay leaf
1 star anise (or ½ teaspoon five spice powder)
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon dried rosemary
¼ teaspoon dried red pepper flakes
12 littleneck clams*
1 pound cod, cut in 2- to 3-inch pieces
1 pound raw shrimp, peeled and deveined (31 to 40 count)
¼ cup chopped flat leaf parsley
Preheat skillet at 325º. Add olive oil and onions; sauté 4 minutes. Add garlic and sauté 1 minute. Add tomatoes, wine, stock, tomato
paste, bay leaf, star anise, basil, oregano, rosemary, and pepper akes; cook uncovered about 3 minutes. Reduce heat to 250º; cook
covered 15 minutes. Uncover. Add clams (in shell) and cook 7 minutes. Add cod and cook an additional 5 minutes. Add shrimp and
cook 3 minutes or until both cod and shrimp are opaque. Discard any clams that do not open. Turn off heat and sprinkle with parsley.
6 servings
*Scrub clams and soak 30 minutes in cold water to release any sand in the shells. Drain before using in recipe.
Presto Tip: Mild fish, such as haddock or tilapia, can be substituted for cod.
Pasta Sauce
Fresh Tomato and Mushroom Marinara
2 tablespoons olive oil
1 onion, chopped
6 cloves garlic, minced
8 medium tomatoes, peeled and coarsely chopped (about
2 pounds)
8 ounces fresh mushrooms, sliced
1 bay leaf
½ cup beef broth
1 tablespoon tomato paste
1 tablespoon packed brown sugar
2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon fennel seed
2 teaspoons balsamic vinegar
Preheat skillet at 300°. Add olive oil and onions; sauté 3 minutes. Add garlic and sauté 1 minute. Add tomatoes, mushrooms, and bay
leaf. Cover and cook 5 minutes. Reduce temperature to 200° and continue to cook until tomatoes are softened and lose their shape,
about 30 minutes. Stir in broth, tomato paste, brown sugar, basil, oregano, salt, pepper, and fennel seed. Allow mixture to simmer,
uncovered, until desired consistency is reached, about 30 to 45 minutes. Stir in vinegar.
Serve sauce with your favorite cooked pasta.
Makes 8 cups
13
Chicken, Meat, Pizza, and Eggs
Mediterranean Chicken
Marinade
3 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons red wine vinegar
1 clove garlic, minced
1 teaspoon lemon zest
1 teaspoon dried rosemary
½ teaspoon black pepper
½ teaspoon salt
Mix oil, lemon juice, vinegar, garlic, lemon zest, rosemary, pepper, and salt; add chicken. Cover and refrigerate 2 hours.
Chicken
4 boneless, skinless chicken thighs
1 onion, sliced lengthwise
1 clove garlic, minced
½ cup chicken broth
1 tablespoon lemon juice
¼ teaspoon dried rosemary
1 pint grape tomatoes
½ cup Kalamata olives, whole
¼ cup green olives, whole
1 teaspoon lemon zest
Preheat skillet at 325º. Remove chicken from marinade and discard marinade. Brown chicken on each side. Add onion and sauté
2 minutes. Add garlic and sauté 1 minute. Add broth, lemon juice, and rosemary. Reduce heat to 225º; cover and simmer 10 minutes.
Add tomatoes and olives; simmer uncovered an additional 10 to 15 minutes or until most of the liquid is reduced and chicken is
cooked through. Turn off heat and add lemon zest.
4 servings
Presto Tip: Substitute dried oregano for rosemary in marinade and sauce.
Chicken Piccata
4 boneless, skinless chicken breasts
¼ teaspoon black pepper
⅓ cup all-purpose flour
3 tablespoons olive oil, divided
4 tablespoons butter, divided
½ cup chicken broth
½ cup lemon juice (2 lemons)
½ cup white wine
¼ cup capers, rinsed and drained
¼ cup chopped flat leaf parsley
Cut each chicken breast horizontally to form 8 cutlets. Place cutlets between sheets of wax paper; pound each cutlet to an even
¼ to ½ inch thickness. Season cutlets with pepper. Put our in a shallow bowl and dredge cutlets.
Preheat skillet at 365º. Add 2 tablespoons of the oil, 1 tablespoon of the butter, and half of the chicken to the skillet. Brown 3 minutes on
one side; turn chicken over and brown an additional 3 minutes on other side. Remove to plate and cover with foil. Add the remaining
1 tablespoon oil and 1 tablespoon butter; brown remaining chicken, remove to plate. Add broth, lemon juice, wine, and capers to skillet.
Reduce sauce by cooking 5 to 6 minutes until liquid has slightly thickened.
Turn off heat. Using nonstick whisk, mix in remaining 2 tablespoons butter until melted. Add chicken to pan and turn to coat evenly in
sauce. Sprinkle with parsley.
8 servings
Poached Chicken
2 boneless, skinless chicken breasts
3 cups chicken broth
1 cup white wine
1 small onion, sliced
3 cloves garlic, minced
2 teaspoons dried rosemary
1 teaspoon peppercorns
1 bay leaf
Place chicken between sheets of wax paper; pound to an even ½ inch thickness. Add chicken, broth, wine, onion, garlic, rosemary,
peppercorns, and bay leaf to skillet.
Cover skillet and heat at 165º. Poach chicken by cooking for 17 minutes. Timing begins as soon as control is set. Remove chicken
from poaching liquid. Use chicken as desired.
Variation: Salmon llets, 3 to 5 ounces each, can be poached in the same manner. Replace garlic, bay leaf, and rosemary with
4 or 5 lemon slices and 1 or 2 sprigs of fresh dill. Reduce cooking time to 14 to 15 minutes.
2 servings
Presto Tips: Poached chicken works well in salads and in soup or stew recipes that call for cooked chicken.
Poaching liquid can be strained and used as a soup starter or in recipes that call for chicken stock.
14
Savory Chicken Salad with Jalapeño and Curry
1 pound boneless, skinless chicken breast, cooked and
diced
2 tablespoons fresh cilantro leaves, chopped
2 tablespoons lemon juice, divided
1 large clove garlic, minced
1 small jalapeño, seeded, deveined and diced
½ cup plain yogurt
1 small Granny Smith apple, cored and diced
⅓ cup diced red onion
2 tablespoons mayonnaise
1 tablespoon curry powder
¾ teaspoon salt
¼ teaspoon black pepper
Place chicken in large bowl. In small bowl, blend cilantro, 1 tablespoon lemon juice, garlic, and jalapeño and then mix with chicken.
In medium bowl, combine yogurt, apple, onion, mayonnaise, 1 tablespoon lemon juice, curry powder, salt, and pepper. Add yogurt
sauce to chicken mixture and stir until evenly coated. Cover and refrigerate 30 minutes.
4 servings
Presto Tip: Serve on a bed of lettuce, fresh bread slices, naan, sandwich pockets, lettuce cups, or tortilla wraps.
Greek Chicken and Couscous Lettuce Cups
1 pound boneless, skinless chicken breast
3 cups chicken broth
1 cup white wine
1 small sliced onion
3 cloves garlic, minced
2 teaspoons dried rosemary
1 teaspoon peppercorns
1 bay leaf
• • • • • • •
1½ cups water
½ teaspoon salt
1 teaspoon oil
1 cup Israeli (pearl) couscous, uncooked
¾ cup artichoke hearts, quartered
¾ cup crumbled feta
¾ cup Kalamata olives, pitted and sliced
½ cup grape tomatoes, quartered
⅓ cup English cucumber, diced
⅓ cup orange bell pepper, diced
¼ cup red onion, finely diced
Lemon Mint Vinaigrette (recipe below)
Salt and black pepper, to taste
1 to 2 heads of Bibb, Butter, or Boston Leaf Lettuce, whole
leaves, washed and dried
Place chicken between two sheets of wax paper; pound to an even ½ inch thickness. Add chicken, broth, wine, onion, garlic, rosemary,
peppercorns, and bay leaf to skillet.
Cover skillet and heat at 165º. Poach chicken by cooking for 17 minutes. Timing begins as soon as control is set. Turn off skillet and
unplug. Remove chicken from poaching liquid. Cool, dice, and refrigerate until ready to use. Empty poaching liquid and clean skillet.
Plug skillet back in. Add water to skillet and heat to 210°. When water boils, add salt, oil, and couscous. Cover and reduce heat to
170°. Cook couscous 8 minutes or until al dente, stirring 4 to 5 times. Turn off skillet. Pour cooked couscous into a ne mesh strainer
and rinse under cold water to halt the cooking process. Drain well.
In large bowl, toss the chicken, artichokes, feta, olives, tomatoes, cucumber, bell pepper, onion, and vinaigrette. Add couscous and
gently blend all items. Stir in salt and pepper. Spoon ½ cup of mixture into each lettuce cup and serve immediately.
Makes 16 lettuce cups
NOTE: Mixture can be kept in refrigerator 2 to 3 days.
Lemon Mint Vinaigrette
⅓ cup lemon juice
⅓ cup extra virgin olive oil
1 tablespoon Dijon mustard
⅓ cup finely chopped fresh mint
1 clove garlic, minced
1 teaspoon sugar
⅛ teaspoon black pepper
⅛ teaspoon salt
In medium bowl, whisk lemon juice, olive oil, and mustard until well blended. Add mint, garlic, sugar, pepper, and salt; whisk again.
Makes 1 cup
15
Chicken Salad with Tarragon, Fennel, and Apple
1 pound boneless, skinless chicken breast, cooked and
diced
1 Granny Smith apple, cored and diced
2 cups red seedless grapes, halved
1 cup diced fennel
½ cup diced celery
¼ cup finely diced red onion
¾ cup plain yogurt
2 tablespoons fresh chives, snipped
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1 tablespoon honey
1 teaspoon dried tarragon, chopped
1 clove garlic, minced
1 teaspoon salt
½ teaspoon black pepper
¼ cup sliced almonds, lightly toasted
Place chicken, apple, grapes, fennel, celery, and onion in large bowl. In small bowl, combine yogurt, chives, lemon juice, mustard,
honey, tarragon, garlic, salt, and pepper; stir until well blended. Pour over chicken mixture and toss until evenly coated. Cover and
refrigerate 30 minutes. Top with sliced almonds before serving.
6 servings
Presto Tip: Serve on a bed of lettuce, fresh bread slices, naan, sandwich pockets, lettuce cups, or tortilla wraps.
Caramelized Pork Stir Fry
1 tablespoon packed brown sugar
1 tablespoon fish sauce
1 tablespoon soy sauce
½ teaspoon five spice powder
½ teaspoon dried red pepper flakes
1 clove garlic, minced
1 teaspoon grated fresh ginger
1 pound pork tenderloin, sliced in ¼-inch rounds
3 tablespoons vegetable oil, divided
3 heads baby bok choy, roughly chopped
1 carrot, thinly sliced on diagonal
1 medium red pepper, thinly sliced
1 small onion, thinly sliced
4 ounces snow peas
1 cup whole cashews
½ cup oyster sauce
Whisk brown sugar, sh sauce, soy sauce, ve spice powder, pepper akes, garlic, and ginger
in a medium bowl. Add pork slices and
stir to evenly coat. Cover and refrigerate 1 hour.
Preheat skillet at 350°. Pat pork dry with paper towel. Add 1 tablespoon of the oil and half of the pork to the skillet in a single layer;
brown about 4 minutes, turning once. Remove meat to a plate and cover with aluminum foil. Add another tablespoon of oil and brown
remaining meat; remove to plate.
Add bok choy and carrot to skillet and stir fry 2 to 3 minutes. Add remaining tablespoon of oil. Stir in pepper, onion, and snow peas;
stir fry an additional 5 to 6 minutes until crisp tender. Turn off heat and return pork to skillet. Add cashews and oyster sauce; stir to
evenly coat all ingredients with sauce.
4 servings (serving size 1 cup)
16
Sous Vide Coffee Crusted Steak
Instructions for sous vide cooking can be found on page 8.
2 teaspoons ground coffee*
2 teaspoons packed brown sugar
2 cloves garlic, minced
1 teaspoon black pepper
1 teaspoon salt
• • • • • • •
2 (6- to 8-ounce) rib-eye steaks
2 zip-top freezer bags or vacuum seal bags
1 tablespoon vegetable oil
Fill skillet with 4 quarts water. Set heat control to desired temperature (see time/temperature table on page 9). Heat water until control
signals that desired temperature has been reached.
Mix coffee, brown sugar, garlic, pepper, and salt in a small bowl. Pour mixture onto a plate. Rub steaks evenly on both sides with
coffee mixture.
Seal each steak in plastic bag, following step 3, page 8. Add sealed bags to skillet. Place cooking rack over bags to submerge. Cover
skillet and cook for desired time based on preferred doneness (see time/temperature table on page 9).
Remove cover when done cooking, and carefully remove rack and bags with tongs. Turn off skillet and unplug. Carefully empty water
from skillet and wipe dry.
Plug skillet back in, and preheat to 400°. Remove steaks from bags and pat dry with paper towel, if necessary. Add oil and sear steaks
approximately 1 minute on each side.
2 servings
*Any roast or grind of coffee will work; use your favorite type.
Presto Tip: New York or Porterhouse cuts may be substituted for rib-eye.
Mushroom Pesto Pizza
3 tablespoons olive oil, divided
8 ounces baby portabella mushrooms, sliced (about
2½ cups)
½ cup chopped onion
½ cup sliced red pepper
1 tablespoon cornmeal, divided
1 (15-ounce) package prepared pizza dough, room
temperature
½ cup pizza sauce
½ cup sliced black olives
2 tablespoons prepared pesto
5 ounces fresh mozzarella, cut into ½-inch cubes
2 tablespoons fresh basil leaves, torn
Preheat skillet at 300°. Add 1 tablespoon oil to skillet; sauté mushrooms, onion, and pepper until onion is tender, about 5 minutes.
Remove vegetable mixture from skillet; reserve. Clean skillet.
Reduce heat to 260°. Grease bottom of skillet lightly with 1 tablespoon oil and sprinkle lightly with half of the cornmeal. Pat dough
out evenly in skillet to cover bottom surface. Cook, covered, 20 minutes. Brush remaining tablespoon of oil over surface of dough and
sprinkle with remaining cornmeal. Carefully turn dough over in skillet, using spatulas.
Spoon pizza sauce evenly on crust. Top with reserved vegetable mixture and olives. Spoon pesto lightly over vegetable mixture.
Scatter cheese over surface. Cook, covered, 18 to 20 minutes. Turn off heat. Place basil leaves on top of pizza. With spatulas, remove
pizza to cutting board and cut into squares.
4 to 6 servings
Presto Tips: Prepared pizza dough is available in the bakery or frozen food section of most grocery stores.
The skillet is a great way to reheat leftover pizza. Preheat at 260°. Place pizza in skillet and cover. Heat 10 minutes or until cheese is
melted.
17
Eggs (soft-, medium-, and hard-cooked)
Prepare up to 12 large eggs at a time. Pour 2 cups water in skillet. Place eggs on rack in skillet and cover. Heat skillet at 250°.
• For soft-cooked eggs, cook 11 minutes.
• For medium-cooked eggs, cook 12 minutes.
• For hard-cooked eggs, cook 20 minutes.
Immediately remove eggs and place in a pan containing ice water.
• For soft- and medium-cooked eggs, allow eggs to cool 1 minute or until cool enough to peel. Use soft- and medium-cooked eggs
immediately.
• For hard-cooked eggs, allow eggs to cool 10 minutes or until cool enough to peel. If not using immediately, refrigerate hard-
cooked eggs until ready to use.
Fish and Seafood
Blackened Catfish with Couscous
2 (4-ounce) skinless, boneless catfish fillets
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon salt
1 teaspoon dried thyme leaves
½ teaspoon black pepper
1 tablespoon olive oil
1 tablespoon butter
2 cloves garlic, minced
1 cup zucchini, ½-inch pieces
½ cup chopped onion
½ cup thin asparagus, cut diagonally into 1-inch pieces
½ cup Israeli (pearl) couscous, uncooked
1 cup chicken broth
1 tablespoon lemon juice
2 sprigs of thyme
Rinse catsh llets under cold water and pat dry with paper towels. In small bowl, combine cayenne, cumin, paprika, salt, thyme, and
pepper. Coat both sides of sh with spice mixture.
Preheat skillet at 400°. Heat oil and butter until melted. Add llets to skillet; sear 2 minutes, gently ip llets, and sear 2 more minutes.
Remove llets to a plate, cover, and set aside.
To existing liquid in skillet, add garlic, zucchini, onion, and asparagus. Cook 4 to 5 minutes, stirring occasionally.
Reduce heat to 220°. Add couscous, broth, lemon juice, and thyme sprigs. Stir well until couscous is fully covered with liquid. Cover
and simmer 8 to 10 minutes, stirring once or twice. If mixture starts to stick, stir in 1 to 2 tablespoons of water.
When couscous and vegetables are al dente, return llets to skillet. Reduce heat to 185°; cover and heat gently 5 to 6 minutes. Serve
immediately.
2 servings
Presto Tip: Mild fish, such as tilapia, can be substituted for catfish.
Salmon with Lime Butter Sauce
4 (4-ounce) salmon fillets, 1 inch thick
½ teaspoon salt
¼ teaspoon black pepper
2 limes (1 juiced and 1 thinly sliced)
2 tablespoons butter
Preheat skillet at 375º. Season salmon with salt and pepper. Place salmon skin side down in skillet and cook about 15 minutes. Turn
sh and cook other side, pressing slightly to atten. Cook about 7 minutes or until cooked through. Remove to serving dish and cover
with aluminum foil. Add lime juice and butter to skillet, stirring until butter is melted. Turn off heat and add lime slices, stirring until
coated. Pour sauce and limes over sh.
4 servings
18
Poached Salmon, Fruit, and Spinach Salad
2 cups water
1 teaspoon salt
1 teaspoon dried dill weed
4 (4-ounce) skinless, boneless salmon fillets,
1 to 1½ inches thick
12 cups fresh spinach leaves
1½ cups fresh strawberries, quartered
1½ cups fresh blueberries
½ cup pecan halves
2 green onions, sliced
Citrus Dijon Vinaigrette (recipe below)
Add water, salt, and dill weed to skillet. Place salmon llet, at side down, in center and cover with lid. Heat skillet at 165° and poach
14 to 15 minutes until thickest part of salmon reaches 145°. Remove salmon from poaching liquid and cool. Once cooled, gently break
salmon into chunks.
Prepare 8 salad plates with fresh spinach (about 1½ cups each). Top each with equal amounts of strawberries, blueberries, pecans,
green onion, and salmon chunks. Drizzle 2 tablespoons vinaigrette over each salad. Serve immediately.
8 servings
Citrus Dijon Vinaigrette
2 tablespoons cider vinegar
2 tablespoons extra virgin olive oil
2 tablespoons honey
2 tablespoons lemon juice
2 tablespoons orange juice
1 teaspoon Dijon mustard
Whisk vinegar, oil, honey, lemon juice, orange juice, and mustard in medium bowl until well blended.
Seared Shrimp with Spiralized Zucchini
1 pound raw shrimp, peeled and deveined (31 to 40 count)
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon dried rosemary
½ teaspoon black pepper
¼ teaspoon salt
1 tablespoon olive oil
4 tablespoons butter, divided
4 cloves garlic, minced
¼ cup white wine
3 tablespoons lemon juice
1 tablespoon lemon zest
¼ teaspoon dried red pepper flakes
2 (10-ounce) packages spiralized zucchini
Toss shrimp with basil, oregano, rosemary, pepper, and salt in medium bowl. Preheat skillet at 350º. Add oil and 1 tablespoon of the
butter to the skillet. Add shrimp in a single layer; sear about 1 minute on each side. Remove shrimp to a plate and cover with foil.
Reduce heat to 295º. Add garlic; sauté about 30 seconds. Stir in remaining 3 tablespoons butter, wine, lemon juice, lemon zest, and
pepper akes; cook sauce 2 to 3 minutes to reduce slightly. Add zucchini and continue cooking, stirring occasionally, 6 minutes or
until crisp tender. Add shrimp.
4 servings
Savory Sous Vide Shrimp Tacos with Peach Mango Salsa
Instructions for sous vide cooking can be found on page 8.
1 pound raw shrimp; peeled and deveined (16-count)
1 teaspoon olive oil
¼ teaspoon Old Bay Seasoning (or ⅛ teaspoon cumin)
4 small flour tortillas
2 cups shredded iceberg lettuce
Peach Mango Salsa (recipe page 19)
Garlic Cilantro Lime Sauce (recipe page 19) or
Spicy Yogurt Sauce (recipe page 19)
1 quart-size, zip-top freezer bag or vacuum seal bag
Fill skillet with 4 quarts of water. Set heat control to 140° and begin heating water.
Rinse shrimp and pat dry with paper towels. Toss shrimp in small bowl with olive oil and seasoning until well coated. Place shrimp in
a single layer in bag and seal bag, following step 3, page 8. Add sealed bag to skillet. Place cooking rack over bag to submerge. Cover
skillet and cook 40 minutes.
Carefully remove rack and bag from water with tongs. Remove shrimp from bag and keep warm.
To assemble tortillas, add lettuce, shrimp, fruit salsa, and sauces.
Makes 4 tacos
19
Peach Mango Salsa
1 cup peeled and diced ripe mango
1 cup peeled and diced ripe peach
½ cup chopped cilantro
¼ cup fresh lime juice
¼ cup red bell pepper, finely diced
¼ cup red onion, finely diced
1 jalapeño, seeded, deveined, and finely diced
Combine mango, peach, cilantro, lime juice, bell pepper, onion, and jalapeño in medium bowl and toss well. If desired, chill for
30 minutes to let avors blend.
Stir well and serve.
Makes 3 cups
Garlic Cilantro Lime Sauce
½ cup cilantro leaves
½ cup chopped green onions
½ cup plain yogurt
¼ cup olive oil
2 tablespoons fresh lime juice
2 teaspoons mayonnaise
½ teaspoon Dijon mustard
½ teaspoon salt
1 clove garlic, minced
In a blender or food processor, combine cilantro, onions, yogurt, olive oil, lime juice, mayonnaise, mustard, salt, and garlic until
smooth.
Makes ¾ cup
Spicy Yogurt Sauce
½ cup plain yogurt
1½ teaspoons hot sauce
¼ teaspoon lemon or lime juice
⅛ teaspoon ground cumin
⅛ teaspoon salt
In small bowl, combine yogurt, hot sauce, juice, cumin, and salt until smooth.
Makes ½ cup
Vegetables
Green Beans with Peppers and Walnuts
½ cup chopped walnuts
1 tablespoon olive oil
1 pound green beans, trimmed
1 medium yellow pepper, thinly sliced
1 medium onion, chopped
1 clove garlic, minced
2 tablespoons water
½ teaspoon salt
1 tablespoon butter
2 teaspoons prepared horseradish
Preheat skillet at 350º. Toast walnuts about 3 minutes or until lightly browned. Remove walnuts and set aside. Add oil, green beans,
pepper, and onion; stir fry about 9 minutes. Add garlic and sauté an additional minute. Add water and salt; reduce heat to 300º. Cover
and cook 5 minutes or until beans are crisp tender, stirring occasionally. Uncover; add butter and horseradish. Stir until butter is melted
and sauce evenly coats the vegetables. Add reserved walnuts.
6 servings (serving size ½ cup)
Roasted Sweet Potatoes and Red Peppers
3 tablespoons olive oil
1⅔ cups peeled sweet potatoes, cut into 1-inch pieces
(about 7 ounces)
1⅔ cups peeled Yukon Gold potatoes, cut into 1-inch
pieces (about 8 ounces)
⅓ cup chopped onion
1 clove garlic, minced
1 medium red pepper, chopped into ½-inch pieces
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon black pepper
½ teaspoon salt
Preheat skillet at 350º. Add oil and potatoes to skillet. Cover and roast 10 minutes, stirring occasionally. Uncover and add onion and
garlic; cook 1 minute. Add red pepper;
cover and roast 5 minutes or until vegetables are tender. Mix cumin, paprika, black pepper
, and
salt in a small bowl; sprinkle over vegetables. Stir until evenly coated. Remove from heat.
6 servings (serving size ½ cup)
20
Roasted Cauliflower
1 head cauliflower, cut into florets
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon black pepper
Preheat skillet at 350°. Place cauliower pieces in a bowl and drizzle with oil, salt, and pepper. Stir until cauliower is coated; pour
into skillet and cover. Cook 10 minutes, stirring occasionally. Uncover and continue to stir 2 to 3 minutes or until desired browning is
achieved.
4 servings (serving size ½ cup)
Brussels Sprouts with Bacon, Apples, and Cranberries
3 slices bacon, chopped
1 pound Brussels sprouts, quartered
3 tablespoons olive oil
½ teaspoon salt
1 apple, chopped
2 tablespoons maple syrup
2 tablespoons cider vinegar
1 tablespoon dried cranberries
¼ teaspoon black pepper
Preheat skillet at 300º. Fry bacon until crispy, about 8 minutes. Remove bacon, leaving drippings in skillet; set bacon aside. Add
sprouts, oil, and salt; cover and sauté 8 to 10 minutes, stirring occasionally. Add apple and cook, uncovered, 2 to 3 minutes. Mix in
reserved bacon, syrup, vinegar, cranberries, and pepper. Sauté an additional 1 to 2 minutes to reduce sauce.
8 servings (serving size ½ cup)
Desserts
Blush Pears
6 pears, any variety
1 (750 ml) bottle Chardonnay
12 ounces strawberry jelly
1 small lemon
2 sprigs fresh rosemary
½ vanilla bean
4 whole cloves
4 whole peppercorns
Core pears from bottom, keeping top and stem intact. Heat skillet at 250°. Combine wine and jelly in skillet, stirring occasionally until
jelly is melted. Peel thin strip of lemon rind and squeeze juice from lemon; add to skillet.
Add rosemary, vanilla bean, cloves, and peppercorns to the liquid and place pears on their sides in the liquid. Cover and reduce heat to
175°. Poach for 1 hour, basting occasionally.
Remove pears and place into a deep container. Cover pears with hot wine mixture and allow to cool. Refrigerate at least 4 hours.
6 servings
Presto Tip: Use your favorite white wine, or substitute sparkling white grape juice.
Fudge Brownie Ice Cream Pie
2 tablespoons sliced almonds
2 tablespoons butter
1 ounce unsweetened chocolate, coarsely chopped
½ cup sugar
1 egg
¼ teaspoon almond extract
¾ cup all-purpose flour
¼ teaspoon baking powder
¼ teaspoon salt
1 quart vanilla ice cream
Fudge Ice Cream Topping (recipe on next page)
Coat 8-inch foil pie pan with no-stick cooking spray.
Preheat skillet at 300°. Add almonds; toast about 1 to 2 minutes, stirring gently. Remove and reserve.
Place butter and chocolate in small microwave-safe bowl. Microwave mixture 30 seconds and stir. Continue to heat in 15-second
intervals, stirring each time, until chocolate is completely melted.
Beat sugar, egg, and almond extract until uffy in medium bowl; gradually fold in chocolate mixture. Stir in our, baking powder, and
salt until well blended. Spread batter evenly in prepared pan.
Heat skillet at 400°. Place pie pan on rack in skillet; cover and cook 30 minutes. Remove pie pan; cool on wire rack.
Scoop ice cream over brownie in pie pan, mounding in center. Sprinkle with toasted almonds. Freeze until hard. Serve with fudge
topping.
8 servings
21
Fudge Ice Cream Topping
¼ cup butter
4 ounces unsweetened chocolate, coarsely chopped
1 (12-ounce) can evaporated milk
3 cups powdered sugar
¼ teaspoon salt
1 teaspoon vanilla extract
Heat skillet at 200°. Add butter and chocolate, stirring occasionally with nonstick whisk, until melted. Slowly add milk, powdered
sugar, and salt. Whisk gently until smooth. Continue to cook 5 minutes, stirring occasionally. Turn off heat and stir in vanilla.
Makes 2¾ cups topping
Presto Tip: Bittersweet chocolate can be substituted for unsweetened chocolate.
Peanut Butter Fudge
1 cup butter
1 cup peanut butter
3¾ cups powdered sugar
1 cup semi-sweet chocolate chips
3 tablespoons milk
2 tablespoons butter
Line an 8- x 8-inch baking pan with aluminum foil.
Preheat skillet at 150°. Add butter and peanut butter, stirring until melted. Gradually add powdered sugar to skillet and stir until
smooth. Spread peanut butter mixture into prepared pan, scraping skillet thoroughly.
Add chocolate chips, milk, and butter to skillet, stirring until melted and smooth. Pour chocolate over peanut butter mixture in a
smooth layer. Allow to cool and cut into squares. Store in airtight container.
Makes 1½ pounds
Presto Tip: Milk chocolate chips can be substituted for semi-sweet chocolate chips.
White Chocolate Pecan Cranberry Fudge
½ cup chopped pecans
2 cups white chocolate chips
1 (4-ounce) white chocolate baking bar, coarsely chopped
1 (14-ounce) can sweetened condensed milk
2 teaspoons vanilla
⅛ teaspoon salt
½ cup dried cranberries
Line an 8- x 8-inch baking pan with aluminum foil.
Preheat skillet at 300°. Add pecans; toast about 2 to 3 minutes or until lightly browned. Remove and reserve.
Reduce heat to 150°. Combine chocolate chips, chocolate baking bar, sweetened condensed milk, vanilla, and salt in skillet, stirring
until melted, about 5 minutes. Stir in cranberries and toasted nuts. Pour fudge into prepared pan. Refrigerate until rm. Cut into squares.
Store in airtight container.
Makes 1½ pounds
Presto Tip: Semi-sweet chocolate chips can be substituted for white chocolate chips and bittersweet chocolate baking bar can be sub-
stituted for white chocolate baking bar.
Cheesecake
½ cup graham cracker crumbs
1 tablespoon butter, melted
1 (8-ounce) package cream cheese, softened
¼ cup sugar
1 egg
1 egg yolk
2 tablespoons half and half
2 tablespoons vanilla extract
2 cups fresh strawberries, sliced
Add 2 quarts water and rack to skillet. Cover and heat at 210°.
Combine cracker crumbs and butter in small bowl. Divide crumbs evenly into 4 custard cups. Press down lightly.
With an electric mixer, beat cream cheese until smooth. Beat in sugar, egg, egg yolk, half and half, and vanilla just until smooth.
Divide cheesecake evenly among custard cups. Cover custard cups with aluminum foil and place on rack. Cook, covered, 25 minutes.
Remove custard cups from skillet and cool. Refrigerate at least 2 hours. Top with strawberries and serve.
4 servings
22
Beverages
Mulled Cider
2 quarts apple cider
1 ½-inch piece fresh ginger, peeled
15 whole cloves
3 cinnamon sticks
Heat skillet at 160°. Add cider, ginger, cloves, and cinnamon sticks to skillet. Cover skillet and heat 1 to 2 hours. Discard ginger,
cloves, and cinnamon sticks.
10 servings (serving size 6 ounces)
Mulled Wine
1 (750 ml) bottle dry red wine, such as Cabernet or Merlot
⅓ cup honey
1 orange, thinly-sliced, with peel
3 cinnamon sticks
10 whole cloves
1 star anise
Heat skillet at 145°. Add wine, honey, orange, cinnamon sticks, cloves, and anise to skillet; stir until honey dissolves. Cover skillet and
heat 30 to 60 minutes. Discard orange slices, cinnamon sticks, cloves, and star anise.
5 servings (serving size 5 ounces)
Care and Cleaning
Before initial use and after each subsequent use, remove the heat control and wash the skillet (including the bottom) and cooking rack
in warm, soapy water. Rinse and dry thoroughly. Do not use steel wool or abrasive kitchen cleaners. Do not immerse the heat
control in water or let it come in contact with any liquid. Do not wash the skillet body in the dishwasher.
In time, the ceramic coating may darken over the heating element due to a buildup of grease residue. To minimize or remove this
discoloration, sprinkle baking soda over the discolored area. Add enough water to make a paste. Allow paste to sit for several minutes
and then scour with a nylon mesh scouring pad, such as Scotch-Brite* Non-Scratch Scrub Sponge or a damp cloth. Wash and dry
thoroughly. Repeat the procedure, if necessary.
Wipe the plastic portion of the heat control with a damp cloth, if needed.
Important: To ensure continued accuracy of the digital heat control, avoid rough handling in use and storage.
Periodically check the screws on the cover handle and skillet handles for looseness. Retighten, if necessary. NOTICE: Continuing to
tighten, once secure, can result in the stripping of screws or the cracking of handles.
Glass Cover Care and Use Instructions
CAUTION! The glass cover may break for no apparent reason if you fail to follow these instructions. Broken glass can cause personal
injury or property damage.
Handle the cover carefully. Do not scrape or gouge the glass with hard or sharp utensils. Do not handle a hot cover with a wet towel
or place it on a cold or wet surface. Sudden, extreme changes in temperature may cause the glass to break. Do not use the cover if it is
chipped or cracked. Avoid rough handling in use and storage.
Keep the cover clean. Allow the cover to cool before washing. This cover is dishwasher safe. Do not use steel wool cleaning pads or
abrasive powders which can scratch or weaken the glass. Nonabrasive pads or powders may be used if necessary.
*Scotch-Brite is a registered trademark of 3M Company. Presto is not affiliated with this company.
23
Recipe Index
Appetizers
Caramelized Onion and Cranberry Crostini . . . . . . . 10
Tuscan Dipping Oil for Bread . . . . . . . . . . . . . . 10
Beverages
Mulled Cider. . . . . . . . . . . . . . . . . . . . . . . 22
Mulled Wine . . . . . . . . . . . . . . . . . . . . . . . 22
Breakfast
French Toast with Apple Cinnamon Syrup . . . . . . . 9
Honey Nut Granola . . . . . . . . . . . . . . . . . . . 10
Chicken
Chicken Salad with Tarragon, Fennel, and Apple . . . . 15
Chicken Piccata . . . . . . . . . . . . . . . . . . . . . 13
Greek Chicken-Couscous Lettuce Cups . . . . . . . . . 14
Mediterranean Chicken . . . . . . . . . . . . . . . . . 13
Poached Chicken . . . . . . . . . . . . . . . . . . . . 13
Savory Chicken Salad with Jalapeño and Curry . . . . 14
Desserts
Blush Pears . . . . . . . . . . . . . . . . . . . . . . . 20
Cheesecake . . . . . . . . . . . . . . . . . . . . . . . 21
Fudge Brownie Ice Cream Pie. . . . . . . . . . . . . . 20
Fudge Ice Cream Topping . . . . . . . . . . . . . . . . 21
Peanut Butter Fudge . . . . . . . . . . . . . . . . . . . 21
White Chocolate Pecan Cranberry Fudge . . . . . . . . 21
Eggs
Eggs (soft-, medium-, and hard-cooked) . . . . . . . . 17
Fish and Seafood
Blackened Catfish with Couscous . . . . . . . . . . . . 17
Poached Salmon, Fruit, and Spinach Salad . . . . . . . 18
Salmon with Lime Butter Sauce. . . . . . . . . . . . . 17
Savory Sous Vide Shrimp Tacos
with Peach Mango Salsa. . . . . . . . . . . . . . . . . 18
Seared Shrimp with Spiralized Zucchini . . . . . . . . 18
Pasta Sauce
Fresh Tomato and Mushroom Marinara . . . . . . . . . 12
Meat
Caramelized Pork Stir Fry . . . . . . . . . . . . . . . . 15
Sous Vide Coffee Crusted Steak. . . . . . . . . . . . . 16
Pizza
Super Deluxe Pizza . . . . . . . . . . . . . . . . . . . 16
Salad Dressings
Citrus Dijon Vinaigrette . . . . . . . . . . . . . . . . . 18
Lemon Mint Vinaigrette . . . . . . . . . . . . . . . . . 14
Salsa
Peach Mango Salsa . . . . . . . . . . . . . . . . . . . 19
Sauces
Garlic Cilantro Lime Sauce . . . . . . . . . . . . . . . 19
Spicy Yogurt Sauce . . . . . . . . . . . . . . . . . . . 19
Soups and Stews
Cioppino (Seafood Stew) . . . . . . . . . . . . . . . . 12
Corn, Pepper, and Potato Chowder . . . . . . . . . . . 12
Guinness Beef Stew . . . . . . . . . . . . . . . . . . . 11
Posole Verde (Mexican Stew) . . . . . . . . . . . . . . 11
Sausage, Kale, and White Bean Soup . . . . . . . . . . 11
Vegetables
Brussels Sprouts with Bacon, Apples,
and Cranberries . . . . . . . . . . . . . . . . . . . . . 20
Green Beans with Peppers and Walnuts . . . . . . . . . 19
Roasted Sweet Potatoes and Red Peppers . . . . . . . . 19
Roasted Cauliflower . . . . . . . . . . . . . . . . . . . 20
Yogurt
Batch Method . . . . . . . . . . . . . . . . . . . . . . 7
Individual Serving Size Method. . . . . . . . . . . . . 7
24
Presto
®
Limited Warranty
(Applies only in the United States)
This quality Presto
®
appliance is designed and built to provide many years of satisfactory performance
under normal household use. Presto pledges to the original owner that should there be any defects in
material or workmanship during the first year after purchase, we will repair or replace it at our option. Our
pledge does not apply to damage caused by shipping. Outside the United States, this limited warranty
does not apply.
To obtain service under the warranty, please call our Consumer Service Department at 1-800-877-0441. If
unable to resolve the problem, you will be instructed to send your Presto
®
appliance to the Presto Factory
Service Department for a quality inspection; shipping costs will be your responsibility. When returning an
appliance, please include your name, address, phone number, and the date you purchased the appliance
as well as a description of the problem you are encountering with the appliance.
We want you to obtain maximum enjoyment from using this Presto
®
appliance and ask that you read and
follow the instructions enclosed. Failure to follow instructions, damage caused by improper replacement
parts, abuse, misuse, disassembly, alterations, or neglect will void this pledge. This warranty gives you
specific legal rights, and you may also have other rights which vary from state to state. This is Presto’s
personal pledge to you and is being made in place of all other express warranties.
National Presto Industries, Inc.
Eau Claire, WI 54703-3703
Form 4029-405A
Consumer Service Information
If you have any questions regarding the operation of your Presto
®
appliance or need parts for your appliance, contact us by any of
these methods:
• Call 1-800-877-0441 weekdays 8:00 AM to 4:00 PM (Central Time)
• Email us through our website at www.GoPresto.com/contact
• Write: National Presto Industries, Inc., Consumer Service Department, 3925 North Hastings Way, Eau Claire, WI 54703-3703
Inquiries will be answered promptly by email, telephone, or letter. When emailing or writing, please include a phone number and a
time when you can be reached weekdays if possible.
When contacting the Consumer Service Department, please indicate the model and series numbers for the skillet. These numbers can
be found on the bottom of the plug guard. Please record this information:
Model ______________________ Series ___________________ Date Purchased _______________________________
The Presto Factory Service Department is equipped to service Presto
®
appliances and supply genuine Presto
®
parts. Genuine Presto
®
replacement parts are manufactured to the same exacting quality standards as Presto
®
appliances and are engineered specifically to
function properly with its appliances. Presto can only guarantee the quality and performance of genuine Presto
®
parts. “Look-alikes”
might not be of the same quality or function in the same manner. To ensure that you are buying genuine Presto
®
replacement parts,
look for the Presto
®
trademark.
Canton Sales and Storage Company
Presto Factory Service Department
555 Matthews Drive, Canton, MS 39046-3251
Product Registration
IMPORTANT: Please go online and register this product within ten days of purchase. Proper registration will serve as proof of
purchase in the event your original receipt becomes misplaced or lost. Registration will not affect warranty coverage, but it may
expedite processing of warranty claims. The additional information requested will help us develop new products that best meet your
needs and desires.
To register your product, visit www.GoPresto.com/registration or simply scan this QR code. If you do not have computer
access, call the Consumer Service Department at 1-800-877-0441 for assistance with registration.
