Instructions / Assembly

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.
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
Use caution when deep frying  our tortillas. Flour tortillas contain air Use caution when deep frying  our tortillas.
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.
Steam
Deep Fry
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