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7
Fresh Vegetables
Place two cups water in the multi-cooker. Set heat control at 250°. Remove handle from basket. Place vegetables in basket and, using
tongs, attach basket to multi-cooker rim with steaming hook. Cover and steam as indicated in the table below. Steaming time begins once
water starts to boil. Add additional water as necessary.
Type of Vegetable Steaming Time Type of Vegetable Steaming Time
Asparagus, thin spears 3–4 minutes Cauliower,wholehead 18–20 minutes
Asparagus, thick spears 4–5 minutes Cauliower,orets 7–9 minutes
Beans, whole 7–8 minutes Corn-on-the-cob 10–15 minutes
Beans, 1-inch pieces 7–8 minutes Kale, cut into strips 6–7 minutes
Beets, 2½- to 3-inch diameter 35–40 minutes Parsnips, ¼-inch slices 6–7 minutes
Broccoli, spears 5–7 minutes Potatoes (white), small (1 to 2 ounces each) whole 13–15 minutes
Broccoli,orets 5–7 minutes Potatoes (white), medium, quartered 13–15 minutes
Brussels Sprouts, 1- to 1½-inch diameter 9–11 minutes Potatoes (sweet), 1-inch slices 17–19 minutes
Cabbage, 2-inch wedges 15–20 minutes Rutabaga, ¾- to 1-inch slices 20–22 minutes
Carrots, whole 18–22 minutes Spinach, whole leaves 3–4 minutes
Carrots, ¼-inch slices 6–7 minute Squash (yellow, crookneck, zucchini) ¼-inch slices 5–7 minutes
Carrots, baby-cut 11–14 minutes Turnips, ¾- to 1-inch slices 10–12 minutes
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. Basket may be used for draining
cooked pasta.
Fluffy Rice
Place2cupsrice,1teaspoonsalt(optional),andamountofwaterspeciedbelowinmulti-cooker.Setheatcontrolat250°.Coverand
bringtoavigorousboil,stirringonce.Turnheatcontroldownuntilpilotlightgoesoutandsimmerfortheamountoftimespeciedin
the table. Turn heat control to OFF and let stand, covered, for 5 minutes. Fluff with fork.
Type of Rice Liquid Boiling Time Type of Rice Liquid Boiling Time
White, long-grain 4 cups 15–18 minutes White, short-grain 3½ cups 18–23 minutes
White, medium-grain 3½ cups 15–18 minutes Brown 4 cups 45–50 minutes
Deep Fry
When using the multi-cooker for deep frying, you will need to attach the handle to the basket as instructed on page 2. Prior to each use,
make sure the lock bar on the basket handle is in the down (locked) position, see page 2, Fig. C.
Important Safety Information
• Do not let the cord hang or drape over the counter or table edge within reach of children.
• Remove the cover from the multi-cooker while the oil is heating or while frying.
• Always remove the plug from the wall outlet, then remove the heat control from the multi-cooker when not in use.
WARNING! Burn Hazards
• Hot oil can cause serious and painful burns. Close supervision is necessary when any appliance is used by or near children.
• Oil and water do not mix. The combination can be dangerous. When the oil is heated, any water droplets in the oil superheat,
becoming a volatile steam that can cause hot oil to spatter, boil over, or even erupt out of the multi-cooker. Always remove ice
crystals and excess moisture from foods by patting them dry with paper towels before frying.
• Uncooked potatoes contain a high percentage of moisture and extreme caution must be used when frying.
• Use caution when 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, to turn food during
frying and to remove food from oil.
• Usecautionwhenfryingourtortillas.Flourtortillascontainairbubbles.Duringfrying,oilcanbecometrappedwithinthese
bubbles. If not properly drained, the bubbles can burst and cause burns. Accordingly, after frying, carefully raise the tortillas out
of the vegetable oil and allow to drain for approximately 30 seconds.
• Always allow the appliance to cool completely before moving, removing oil, or cleaning.
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