® 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. Estas instrucciones también están disponibles en español.
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.
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 Fig. A 1. Place the skillet upside down on a table or counter. Screw 2. Remove the four screws from the mounting tabs on the skillet body and set aside (Fig. A). Screw hole 3.
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.
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.
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.
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.
Proofing Dough for Artisan Loaves or Rolls 1. Heat 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.
SOUS VIDE TIME/TEMPERATURE TABLE TEMPERATURE APPROXIMATE COOKING TIME* Breasts, Boneless Breasts, Bone-in Thighs Steak (Beef), 6 to 8 ounces Rib-eye, Porterhouse, Tenderloin Medium-rare Medium Medium-well Pork Chops, 1 inch thick Fish/Seafood 150° 150° 165° 1½ to 3 hours 1½ to 3 hours 1½ to 3 hours 130° 140° 145° 140° 1½ to 3 hours 1½ to 3 hours 1½ to 3 hours 2 to 3 hours Salmon Salmon, broiling after sous vide White fish White fish, broiling after sous vide Shrimp, 16 to 20 count Vegetables 125° 11
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.
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 5 1 ¼ ¼ ¼ ¼ medium sweet potato, peeled, cut into 1-inch pieces cups chopped kale, about 2 to 3 ribs bay leaf teaspoon black pepper teaspoon dried red pepper flakes teaspoon dried rosemary teaspoon dried thyme Clean and rinse beans.
Corn, Pepper, and Potato Chowder 2 ¾ 1½ 2 4 ¾ tablespoons vegetable oil cup chopped onion cups chopped red pepper (4-ounce) cans chopped green chilies tablespoons all-purpose flour teaspoon cumin 3 3 3 1½ ½ ½ cups chicken broth cups peeled, cubed red potatoes cups frozen whole kernel corn, thawed cups milk teaspoon salt teaspoon black pepper Preheat skillet at 350°. Add oil; sauté onion, pepper, and chilies 2 minutes or until tender. Stir in flour and cumin; cook 1 minute.
Chicken, Meat, Pizza, and Eggs Mediterranean Chicken Marinade 3 2 2 1 1 1 ½ ½ tablespoons olive oil tablespoons lemon juice tablespoons red wine vinegar clove garlic, minced teaspoon lemon zest teaspoon dried rosemary teaspoon black pepper teaspoon salt Mix oil, lemon juice, vinegar, garlic, lemon zest, rosemary, pepper, and salt; add chicken. Cover and refrigerate 2 hours.
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 ⅓ 2 1 ¾ ¼ small Granny Smith apple, cored and diced cup diced red onion tablespoons mayonnaise tablespoon curry powder teaspoon salt teaspoon black pepper Place chicken in large bowl.
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 1 1 1 1 1 ½ ¼ tablespoons lemon juice tablespoon Dijon mustard tablespoon honey teaspoon dried tarragon, chopped clove garlic, minced teaspoon salt teaspoon black pepper cup sliced almonds, lightly toasted
Sous Vide Coffee Crusted Steak Instructions for sous vide cooking can be found on page 8. 2 2 2 1 1 teaspoons ground coffee* teaspoons packed brown sugar cloves garlic, minced teaspoon black pepper 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).
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.
Poached Salmon, Fruit, and Spinach Salad 2 1 1 4 cups water teaspoon salt teaspoon dried dill weed (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 fillet, flat side down, in center and cover with lid.
Peach Mango Salsa 1 1 ½ ¼ cup peeled and diced ripe mango cup peeled and diced ripe peach cup chopped cilantro 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 flavors blend. Stir well and serve.
Roasted Cauliflower 1 head cauliflower, cut into florets 2 tablespoons olive oil ½ teaspoon salt ¼ teaspoon black pepper Preheat skillet at 350°. Place cauliflower pieces in a bowl and drizzle with oil, salt, and pepper. Stir until cauliflower 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.
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.
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°.
Recipe Index Appetizers Pasta Sauce Caramelized Onion and Cranberry Crostini . . . . . . . 10 Fresh Tomato and Mushroom Marinara . . . . . . . . . 12 Tuscan Dipping Oil for Bread . . . . . . . . . . . . . . 10 Meat Beverages Caramelized Pork Stir Fry . . . . . . . . . . . . . . . . 15 Mulled Cider . . . . . . . . . . . . . . . . . . . . . . . 22 Sous Vide Coffee Crusted Steak . . . . . . . . . . . . .
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.
