®
™
SlowCook’nMore
-
electric multi cooker
●
Crockery liner for slow cooking.
●
Roasts, steams, boils, stews, or deep fries with crockery
liner removed.
●
Includes basket for steaming and deep frying.
INSTRUCTIONS
©2005 by National Presto Industries, Inc.
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This versatile electric cooker roasts, braises, blanches, boils, deep fries, stews, steams, makes casseroles, soups, and
desserts. It also has a removable crockery liner for slow cooking.
Caution: This product is not intended to melt wax, gels, plastics, or other materials for making candles or for
other hobbyist activities or in any commercial or business application.
Crockery liner
Basket snaps onto
Fig. A
multi-cooker rim for
draining and steaming.
Basket/handle
Tempered
glass cover
Steaming
hook
Draining
hook
Nonstick
surface inside
and out
Steam/fry
basket
Magnetic cord assembly
Control Master® heat control
Handle/Basket Assembly
Fig. B
Fig. C
Lock bar
Lock bar
To attach handle to basket, slide lock
bar up on handle as shown. Then, place
one end of the handle into one of the
notches in bracket. Then squeeze the
ends together, and fit the other end into
the opposite notch in bracket.
After attaching handle to basket, slide
the lock bar down as shown to ensure
against accidental detachment of handle
from basket.
HOW TO USE
Before initial use, and after each subsequent use, wash appliance in dishwasher or in warm, sudsy water, rinse, and dry.
Do not immerse heat control or magnetic cord assembly in water or let them come in contact with any liquid.
Prior to first use, “season” the multi-cooker’s cooking surface by rubbing lightly with cooking oil. Remove excess oil
with paper towel.
For best results use nylon, plastic, wooden, or rubber utensils to turn, stir, or remove food.
CAUTION: To avoid personal injury, 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.
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1. Prepare food for cooking according to recipe (see pages 6 to 19).
2. Place multi-cooker on a dry, level, heat resistant surface.
3. Insert the probe end of the heat control into the multi-cooker so the two electrical pins on the appliance are fully
inserted into the heat control. Then attach the magnetic cord assembly to the heat control by aligning the magnetic
coupler end with the two electrical pins located on the back
Control Master® heat control
Fig. D
of the heat control (Fig. D). Due to the fact that the magnetic
coupler end is polarized, it can only be attached to the heat
control one way. When properly aligned, the plug will mag-
netically attach itself to the heat control. If positioned upside
down, it will not attach.
Heat selector
Probe
Pilot light
Magnetic cord
assembly
Important: The magnetic cord was designed to detach
easily from the multi-cooker. As a result, if it is bumped or
touched during use, it could possibly detach causing the
unit to stop heating.Avoid contact with cord during opera-
tion. If contact occurs, verify that the cord is still properly
connected.
Heat
control
Electrical
pins
Magnetic
coupler end
4. Plug the multi-cooker into a 120vAC electrical polarized outlet
only.
To order a replacement Control Master® heat
control, see Service Information on page 20.
5. Set the heat control at the temperature specified in the recipe.
The pilot light will go out when selected temperature is reached.
During cooking, the pilot light will go on and off indicating
temperature is being maintained.
To assure the continued accuracy of the Control
Master® heat control, avoid rough handling
during use and storage. Store the cord assembly
in a clean, dry location away from metal objects.
Always check the magnetic coupler end before
use to assure metal items have not become
attached.
6. Instructions for slow cooking are on page 5.
7. Simmer: To find the simmer point (just below boiling), heat
multi-cooker at 400˚ until the food boils then turn the control
down until the light goes out. If you don’t want food to boil,
start at warm and increase heat until you reach the simmer
point.
8. When cooking is complete, turn heat selector to OFF. Remove plug from wall outlet and then remove magnetic
coupler end from heat control. Allow appliance to cool and detach heat control from multi-cooker before clean-
ing.
CARE AND CLEANING
Wash appliance in dishwasher or in warm, sudsy water, rinse, and dry. Do not immerse heat control or magnetic
cord assembly in water or let them come in contact with any liquid. Crockery liner should be allowed to cool
before cleaning.
After each use, clean the nonstick base and crockery liner with a non-metal cleaning pad, such as Scotch-Brite* Multi-
Purpose Scrub Sponge or Scotch-Brite* Dobie** Cleaning Pad. Firm pressure can be applied, if necessary. Do not use
steel wool or abrasive kitchen cleaners.
In time, the nonstick finish may darken over the heating element. To remove this discoloration, use a commercial
cleaner designed for cleaning surfaces, such as dip-it† destainer. These cleaners are available at most grocery and hard-
ware stores. For best results, follow the manufacturer’s instructions, being careful that any cleaning solution coming
in contact with the exterior of the appliance is wiped off. After treating the appliance with a commercial cleaner, it is
recommended that the cooking surface be wiped lightly with a cooking oil before using.
Periodically check the screws on the two handles and four legs for looseness. Retighten, if necessary, with a standard
slotted screwdriver. CAUTION: Overtightening can result in stripping of screws or cracking of handles and legs.
*Scotch-Brite is a trademark of 3M.
**Dobie is a trademark of Pechney Plastic Packaging, Inc.
†dip-it is a registered trademark of Ecolab, Inc.
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Any maintenance required for this product, other than normal household care and cleaning, should be performed by
the Presto Factory Service Department or a Presto Authorized Service Station, see page 20.
For answers to any questions regarding the operation of your Presto® appliance or if you need parts for your appliance,
see the Service Information on page 20.
Glass Cover Care and Use Instructions
Never use cover when frying or heating oil.
Do not use cover if it is chipped or cracked. Handle cover carefully and avoid impact.
Do not handle cover with wet towel or place hot cover on a cold or wet surface.
Allow cover to cool before washing. This cover is dishwasher safe. Keep the cover clean. Do not use cleaning pads or
harsh powders which can scratch or weaken the glass. Nonabrasive pads or powders may be used if necessary. Do not
scrape or gouge glass with hard or sharp utensils.
CAUTION: Failure to follow these instructions could cause immediate breakage or breakage at a later date for
no apparent reason, which may result in personal injury or property damage.
SLOW COOK Kettle with crockery liner
This SlowCook’nMore™ electric multi-cooker adds the convenience of slow cooking to the versatile benefits of the
SlowCook’nMore™ through the use of a special removable crockery liner. Read the information below for instructions
on use, care, and maintenance of your SlowCook’nMore™ crockery liner.
1. When slow cooking only, place multi-cooker on a dry, level, heat resistant surface. If you are unsure if the surface
is heat resistant, place a heat resistant counter protector, such as aluminum foil under appliance.
2. Place the crockery liner in your 6-Qt. SlowCook’nMore™ (the crockery liner has a 4-Qt. capacity). The crockery
liner should never be placed in a preheated multi-cooker. Always heat crockery liner and the multi-cooker at the
same time.
3. Frozen foods should always be thawed before placing them in the crockery liner. Do not put cold or frozen food in
a preheated crockery liner. (Sudden changes in temperature may crack the crockery liner.)
4. Many of your favorite recipes can be converted for slow cooking in the SlowCook’nMore™ electric multi-cooker.
Basically, slow cooking is “one-step” cooking. Simply add all ingredients to the multi-cooker (with the crockery
liner in place) at the same time. Cook 6 to 8 hours with the heat control set at 250° to 300°. Do not add as much
water as some recipes call for, because liquids do not boil away as in conventional cooking. Milk, sour cream, or
creams should be added during the last hour of cooking.
5. Always cook food for at least the minimum amount of time specified in your slow cooker recipe. Meat should always
be checked to ensure doneness; use an accurate meat thermometer.
6. Lifting the glass lid (releasing steam) will cause a loss of a significant amount of heat, prolonging the cooking
time.
7. Do not heat the crockery liner on a stove burner.
8. The crockery liner should be allowed to cool completely before cleaning. Wash in dishwasher or in warm, sudsy
water, rinse, and dry.
Helpful Hints
Here are some helpful hints for successful slow-cooking:
1. Allow plenty of time for cooking. Slow-cooking is so gentle that an extra hour or so will generally not overcook
food.
2. It is not necessary to brown meat except to remove excess fat. Brown and drain hamburger, bacon, etc., before
placing in the multi-cooker with crockery liner.
3. Some crisp vegetables like carrots, celery, turnips, and beets take longer to cook than meat; therefore, slice or chop
vegetables when adding to meat dishes.
4. Fish, seafood, rice, pasta, and dairy products cook quickly. They should be added toward the end of cooking
time.
5. If a crisp topping is desired, add crumbs, bacon bits, or grated cheese just before serving.
6. Variances in household electric current, altitude, volume of food, and temperature of foods being prepared all
affect cooking time.
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SLOW COOKING RECIPES
Beef Soup Stock
3 peppercorns
2 to 3 pounds beef soup meat
1
1
⁄
cup chopped celery with leaves
1 tablespoon chopped parsley
2 quarts water
4
⁄
⁄
cup chopped onions
cup sliced carrots
2
1
2
1 small bay leaf
1 teapoon salt, or to taste
Combine all ingredients in the multi-cooker with crockery liner in place. Set heat control at 250° to 300°.
Cover and cook for 6 to 8 hours. Strain through several thicknesses of cheesecloth. When stock is cold,
remove layer of fat. Use stock as a bouillon or for your favorite beef soup recipe. 6 to 8 servings.
Beef Vegetable Soup
1
⁄
⁄
cup chopped celery
cup barley
2
2
1 pound lean beef, cut into 1-inch cubes
6 cups beef stock
1
1
1
2 cloves garlic, minced
1 bay leaf
⁄
⁄
cup chopped onions
cup sliced carrots
2
2
salt and pepper, to taste
1 cup sliced parsnips
Combine all ingredients in the multi-cooker with crockery liner in place. Set heat control at 250° to 300°.
Cover and cook for 6 to 8 hours. 6 to 8 servings.
Beef Stew
1
⁄
teaspoon pepper
2
2 pounds beef stew meat, cut into
1-inch cubes
2 bay leaves
1 tablespoon Worcestershire sauce
1 cup beef stock
1 teaspoon salt, or to taste
1 cup chopped onion
1 cup sliced carrots
1
⁄
cup sliced celery
2
4 medium potatoes, peeled and cut
into eighths
Combine all ingredients in the multi-cooker with crockery liner in place. Mix well. Set heat control at 250°
to 300°. Cover and cook for 6 to 8 hours. Thicken gravy, if desired. 6 to 8 servings.
Chicken Soup Stock
1
21⁄2 to 3 pounds chicken
⁄
cup chopped celery with leaves
4
2 sprigs parsley
3 peppercorns
2 quarts water
1 teaspoon salt, or to taste
1
1
⁄
⁄
cup chopped onion
cup sliced carrots
2
2
Combine all ingredients in the multi-cooker with crockery liner in place. Mix well. Set heat control at 250°
to 300°. Cover and cook for 6 to 8 hours. Strain through several thicknesses of cheesecloth. When stock is
cold, remove layer of fat. Use stock as a bouillon or for your favorite chicken soup recipe. 6 to 8 servings.
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Chicken and White Bean Chili
1 cup dried great northern beans
3 cups water
2 teaspoons chili powder
1 teaspoon dried oregano
1
⁄
teaspoon ground allspice
4
******
1 pound boneless skinless chicken
4 cups chicken stock or broth
breasts, cut into 3⁄4-inch pieces
cup chopped onion
cup sliced carrot
11⁄2 teaspoons packed brown sugar
1 teaspoon white wine vinegar
1
⁄
⁄
2
2
1
******
2 cloves garlic, minced
salt and pepper, to taste
1⁄2 to 1 jalapeño chile, seeded, deveined, minced
Place beans and water in multi-cooker (without crockery liner). Set heat control at 375°. Cover and bring to
a boil; boil 2 to 3 minutes. Turn control off; allow beans to stand 1 to 2 hours. Drain.
Place crockery liner in multi-cooker; add drained beans and remaining ingredients, except salt and pepper.
Set heat control at 250° to 300°. Cover and cook 6 to 8 hours. Season to taste with salt and pepper.
6 servings.
Southwest Stew
1 package (11⁄4 pounds) boneless, skinless
chicken breasts, cut into 1-inch pieces
1 tablespoon chili powder
1 cup coarsely chopped purple onion
2 cloves garlic, minced
1 cup whole kernel corn
1 16-ounce can pinto or garbanzo beans
1 151⁄2-ounce can stewed tomatoes
1 cup salsa, desired level of spiciness
2 teaspoons ground cumin
1
⁄
teaspoon salt
2
1 green bell pepper, cut into
3⁄4-inch pieces
******
1 red bell pepper, cut into 3⁄4-inch pieces
1 jalapeno pepper, chopped
fresh cilantro (optional)
Place chicken in the multi-cooker with crockery liner in place. Sprinkle chili powder, cumin, and salt over
chicken; toss to coat. Add peppers, onion, garlic, corn, beans, tomatoes, and salsa. Mix well. Set heat control
at 250° to 300°. Cover and cook for 4 to 6 hours. Garnish with fresh cilantro. 6 servings.
Beef Pot Roast
21⁄2 to 3 pounds beef pot roast
1 teaspoon salt, or to taste
1
⁄
teaspoon pepper
4
1 cup water
Place the roast in the multi-cooker with crockery liner in place. Sprinkle with salt and pepper. Add water. Set
heat control at 250° to 300°. Cover and cook for 6 to 8 hours. 8 to 10 servings.
You can vary the above recipe with the following suggestions:
1. Choose the cut of meat from this list of beef pot roasts: Chuck, arm, rib, blade, rump, rolled rump,
brisket, flank, or shoulder.
2. The water may be substituted with beer, broth, tomato sauce, coffee, wine, fruit juice, or vegetable
juice.
3. Along with salt and pepper, add a pinch or more of garlic, onion, thyme, rosemary, oregano, marjo-
ram, bay leaf, dill, or basil.
4. Vegetables (potatoes, carrots, onions, beans) may be added with the liquid and seasonings.
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Easy Beef Stroganoff
2 pounds beef round or sirloin steak, cut into
1 package onion soup mix
1 cup water
1⁄2-inch strips
salt as desired
teaspoon black pepper
1 pound fresh mushrooms, sliced
******
1 tablespoon flour
1 cup sour cream
1
⁄
4
Place all ingredients except flour and sour cream in the multi-cooker with crockery liner in place. Set heat
control at 250° to 300°. Cover and cook for 4 to 6 hours. Combine flour and sour cream; stir into beef mix-
ture during the last 30 minutes of cooking. Serve over cooked egg noodles. 6 servings.
Porcupine Meatballs in Barbecue Sauce
2 pounds ground beef
1 teaspoon salt, or to taste
1
1
⁄
cup rice
⁄
teaspoon dry mustard
2
2
1 teaspoon salt
teaspoon pepper
1 onion, minced
1 egg, beaten
1 teaspoon chili powder
⁄ teaspoon cayenne pepper
1
1
⁄
2
8
3 tablespoons Worcestershire sauce
11⁄2 cups tomato juice
1
⁄
⁄
cup chili sauce
cup vinegar
3
******
1
3 tablespoons brown sugar
3
11⁄2 tablespoons paprika
Combine ground beef, rice, salt, pepper, onion, and egg. Form into 12 meatballs. Preheat multi-cooker (with-
out crockery liner) at 375° and brown meatballs. Remove meatballs; clean multi-cooker with damp cloth.
Place crockery liner in multi-cooker; add meatballs. Combine remaining ingredients; pour over meatballs.
Set heat control at 250° to 300°. Cover and cook 4 to 6 hours. 6 servings.
Swiss Steak
1
2 pounds round steak, cut into serving pieces
⁄
⁄
cup chopped celery
4
2
1
1
⁄
cup flour
cup green pepper, diced
2
salt and pepper, as desired
cup chopped onion
1 101⁄2-ounce can tomato soup
1
1
⁄
⁄
cup water
2
2
Dredge round steak in flour seasoned with salt and pepper. Combine round steak and remaining ingredients
in the multi-cooker with crockery liner in place. Set heat control at 250° to 300°. Cover and cook for 4 to 6
hours. 6 servings.
Apricot Barbecue Pork Chops
4 boneless pork chops, 3⁄4-inch thick
1
1
1
1
⁄
⁄
⁄
⁄
cup teriyaki sauce
4
2
2
4
1
1
⁄
⁄
cup ketchup
cup apricot preserves
4
teaspoon crushed red pepper
teaspoon dry mustard
teaspoon ground pepper
4
2 tablespoons packed dark brown sugar
2 tablespoons cider vinegar
1 cup onion, sliced
Place pork chops in the multi-cooker with crockery liner in place. Combine remaining ingredients and pour
over pork chops. Set heat control at 250° to 300°. Cover and cook for 4 to 6 hours. 4 servings.
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Corned Beef Dinner
1 tablespoon garlic powder
2 to 3 pound flat cut corned beef brisket
3 carrots, cut into 3⁄4-inch slices
1 large onion, cut into eighths
2 bay leaves
1 cup water
******
1
⁄
head small cabbage, cut into wedges
2
Rub garlic powder on all surfaces of corned beef. Add carrot slices to multi-cooker with crockery liner in
place. Place corned beef, onion, and bay leaves on top of carrots. Add water. Set heat control at 250° to 300°.
Cover and cook for 4 to 5 hours. Add cabbage wedges, making sure to moisten with accumulated liquid.
Cover and cook for 3 hours.
Note: If seasoning packet is provided with corned beef, spinkle contents of packet over corned beef and
omit bay leaves.
6 servings.
Presto Ribs
2
3 pounds baby back ribs, cut into serving
pieces
⁄
⁄
⁄
cup ketchup
cup lemon juice
cup light molasses
3
4
4
1
1
1 tablespoon dry mustard
1 tablespoon chili powder
1 teaspoon oregano
⁄
⁄
1
1
1
1
⁄
teaspoon cayenne pepper
2
teaspoon salt
teaspoon ground pepper
2
2 cloves garlic, minced
cup chopped onion
4
⁄
2
2 drops liquid smoke
Trim excess fat from ribs. Place ribs in the multi-cooker with crockery liner in place. In a medium size bowl
combine remaining ingredients; pour over ribs. Set heat control at 250° to 300°. Cover and cook for 6 to 8
hours. 4 servings.
Sweet and Sour Pork
3
3 pounds pork, cut into 1-inch cubes
1 package dry onion soup mix
2 cups water
⁄
⁄
⁄
cup ketchup
cup brown sugar
cup vinegar
4
2
2
1
1
Add pork cubes to the multi-cooker with crockery liner in place. Spinkle pork with onion soup mix. Combine
remaining ingredients and pour into the crockery liner. Set heat control at 250° to 300°. Cover and cook for
4 to 6 hours. 10 servings.
Jambalaya
1
2 cups chopped ham
⁄
teaspoon thyme
2
1
1
⁄
⁄
cup chopped onion
cup chopped green pepper
2 bay leaves, crumbled
salt as desired
⁄
2
2
1
2 cloves garlic, minced
teaspoon pepper
2
1 15-ounce can diced tomatoes
******
1
⁄
cup chicken stock
1 pound shrimp, peeled and cleaned
2
Combine all ingredients except shrimp in the multi-cooker with crockery liner in place. Set heat control
at 250° to 300°. Cover and cook for 4 to 6 hours. Add shrimp during the last 30 minutes of cooking.
6 servings.
9
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Chicken and Wild Rice
1
1
1
1
4 cups cooked chicken, chopped
⁄
⁄
⁄
⁄
teaspoon marjoram
teaspoon thyme
teaspoon salt, or to taste
teaspoon pepper
2
2
2
2
1 cup wild rice, rinsed
1
⁄
cup chopped celery
2
1 cup chopped carrots
1 cup sliced mushrooms
1 cup chopped onion
2 cups chicken broth
1 cup blanched, slivered almonds, divided
1
⁄
cup pimento
4
1
Combine first 12 ingredients plus ⁄2 cup of almonds in the multi-cooker with crockery liner in place.
Mix well. Top with reserved almonds. Set heat control at 250° to 300°. Cover and cook for 2 to 4 hours.
10 servings.
Baked Beans
2 cups dry navy beans
6 cups water
1 teaspoon dry mustard
1 onion, chopped
11⁄2 tablespoons brown sugar
******
1 pound ham, diced
******
1 15-ounce can diced tomatoes
3 tablespoons molasses
salt and pepper, as desired
Place beans and water in multi-cooker (without crockery liner). Set heat control at 375°. Cover and bring to
a boil; boil 2 to 3 minutes. Turn control off; allow beans to stand 1 to 2 hours. Drain.
Place crockery liner in multi-cooker; add drained beans and remaining ingredients, except salt and pepper.
Set heat control at 250° to 300°. Cover and cook 8 to 10 hours. Season to taste with salt and pepper.
4 servings.
Scalloped Potatoes and Ham
1 101⁄2-ounce can condensed cream of
mushroom soup
1 cup water
3 pounds potatoes, peeled and sliced
8 ounces ham, cubed
1
1
⁄
⁄
cup minced onion
cup chopped green pepper
2
salt and pepper, as desired
2
Place potatoes, ham, onion, and green pepper in the multi-cooker with crockery liner in place. Combine
soup, water, salt, pepper, and pour over potatoes. Set heat control at 250° to 300°. Cover and cook for 4 to
6 hours. 8 to 10 servings.
Marinara Sauce
1
1 pound lean ground beef
1 cup chopped onion
⁄
⁄
⁄
⁄
⁄
teaspoon salt
teaspoon oregano
teaspoon basil
teaspoon thyme
teaspoon cayenne pepper
2
2
2
2
4
1
1
1
1
2 cloves garlic, minced
1
⁄
cup chopped green pepper
2
2 15-ounce cans diced tomatoes
2 6-ounce cans tomato paste
1 teaspoon sugar
Preheat multi-cooker (without crockery liner) at 375°. Brown ground beef; drain excess fat and remove meat.
Wipe multi-cooker with damp cloth. Place crockery liner in multi-cooker; add browned meat and remaining
ingredients to the crockery liner. Set heat control at 250° to 300°. Cover and cook for 5 to 6 hours. Serve
meat sauce over spaghetti and sprinkle with Parmesan cheese. 10 to 12 servings.
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Bread Pudding
3 - 31⁄2 tablespoons margarine, softened
4 cups hot reduced fat milk
4 eggs, slightly beaten
1 teaspoon vanilla
1
2
10 slices French bread, ⁄ -inch thick, cubed
ground nutmeg
cup brown sugar
2
1
1
⁄
⁄
⁄
cup raisins
cup chopped pecans
3
3
1 teaspoon cinnamon
3
Spread margarine on one side of bread slices. Sprinkle lightly with nutmeg. Spread remaining margarine
on the inside of crockery liner. Combine remaining ingredients in crockery liner. Set heat control at 250° to
300°. Cover and cook for 3 to 4 hours. Serve warm. 8 servings.
Dried Fruit Compote
1 pound dried mixed fruit, cut into
bite-size pieces
2 cinnamon sticks
1 cup sugar
1
1
1
⁄
⁄
cup dried cranberries
cup raisins
⁄
cup minute tapioca
1 cup grape juice
2
2
2
2 quarts water
Combine all ingredients in the multi-cooker with crockery liner in place. Set heat control at 250° to 300°.
Cover and cook for 4 to 6 hours. Serve warm. 12 servings.
SIMMER Kettle Only
The Presto® SlowCook’nMore™ electric multi-cooker makes preparing your favorite soup, stew, or casserole
so easy. The Control Master® heat control maintains the cooking temperature and the nonstick finish, inside
and out, makes clean-up easy.
Great soup starts with rich flavorful broth. Create a tasty soup by first making either the Brown Beef Soup
Stock or Chicken Soup Stock.
Brown Beef Soup Stock
2 pounds beef soup meat
1 small bay leaf
1 teaspoon salt
1
2
1 ⁄ tablespoons cooking oil
1
4
⁄
2
⁄
2
⁄
2 quarts water
teaspoon pepper
cup chopped celery
tablespoon parsley flakes
1
1
1 cup diced onion
1
2
⁄
cup diced carrots
Preheat multi-cooker at 375°. Add oil and brown meat. Add remaining ingredients and bring to a boil. Turn
heat control down until pilot light goes out. Cover and simmer 2 to 3 hours. Strain stock. 6-8 servings.
Delicious Soups From Brown Beef Soup Stock
VEGETABLE SOUP: Add 3 cups cooked diced vegetables of your choice. Salt and pepper to taste and heat
through.
1
3
2
4
BEEF TOMATO SOUP: Add 2 cups tomato juice, ⁄ cup chopped onion, ⁄ cup rice, and 1 teaspoon salt.
Cover and simmer 30 minutes or until rice is done.
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Chicken Soup Stock
1
1
2
⁄
2
⁄
2 pounds chicken
2 quarts water
1 teaspoon salt
cup chopped celery
cup diced carrots
1 cup diced onion
1
4
⁄
teaspoon pepper
Cut chicken into serving pieces. (wings, neck, and back make excellent soup).Place all ingredients into multi-
cooker. Set heat control at 250° and bring to a boil. Turn heat control down until pilot light goes out. Cover
and simmer 2 to 3 hours. Strain stock. 6-8 servings.
Delicious Soups From Chicken Soup Stock
CHICKEN NOODLE SOUP: Add finely chopped carrot, celery, and onion. Salt and pepper to taste. Bring
to a boil and add 1⁄4 pound noodles. Simmer 10 to 15 minutes or until noodles are done.
1
CHICKEN SOUP WITH EGG DROP: Combine 3 eggs, 1 cup flour, 1 teaspoon baking powder, and ⁄4
1
teaspoon salt; stir until smooth. Drop by ⁄2 teaspoonfuls into simmering soup stock. Continue to simmer,
uncovered, 20 to 30 minutes.
Minestrone Soup
1
2
⁄
pound beef bones
2 tablespoons diced celery
1
1
2
2
4
3
2
1 ⁄ quarts water
⁄
⁄
⁄
⁄
cup fresh or frozen peas
cup shredded cabbage
cup whole kernel corn
cup diced carrots
1
4
1
1
1
⁄
cup frozen lima beans, soaked
1 teaspoon salt
1
4
⁄
teaspoon pepper
1
2
1 ⁄ teaspoons cooking oil
1 cup stewed tomatoes
1
3
1 small clove garlic, peeled
2 tablespoons chopped onion
1 tablespoon chopped green pepper
⁄
⁄
cup elbow spaghetti
cup grated cheese
1
4
Set heat control at 250°. Place beef bones, water, lima beans, salt, and pepper in multi-cooker. Bring to a boil.
1
2
Turn heat control down until pilot light goes out. Cover and simmer 2 ⁄ hours. Heat cooking oil in a skillet,
add garlic, and brown lightly on all sides. Remove garlic. Remove bones from stock, add garlic, oil, onion,
green pepper, celery, peas, cabbage, corn, carrots, and tomatoes. Simmer until vegetables are almost tender.
Add spaghetti and simmer 20 minutes or until tender. Garnish with grated cheese. 6-8 servings.
Split Pea Soup
2 cups split peas
7 cups water
1 bay leaf
1 teaspoon salt
11⁄2 pounds ham shank
1 onion, chopped
⁄
teaspoon pepper
1
4
Place all ingredients in multi-cooker. Set heat control at 250° and bring to a boil. Turn heat control down until
pilot light goes out. Cover and simmer 11⁄2 to 2 hours or until peas are very tender. Remove ham shank, cut
meat into small pieces, and return to soup. Stir well for even consistency. 6-8 servings.
12
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Shrimp Bisque
1
2
1 ⁄ cups chopped celery
3 cups milk
1
2
1 ⁄ cups diced potatoes
3 tablespoons flour
3
4
1
3
4
⁄
cup chopped onion
⁄
pound precooked shrimp
2
1 ⁄ cups water
3 tablespoons butter
1 zucchini, sliced (optional)
1
2
1
⁄
⁄
teaspoon salt
teaspoon pepper
4
Place celery, potato, onion, water, salt, and pepper in multi-cooker. Set heat control at 250° and bring to a
boil. Turn heat control down until pilot light goes out. Cover and simmer 15 minutes or until potatoes are
tender. Blend milk and flour; stir into potato mixture. Add shrimp, butter, and zucchini. Simmer, stirring until
thickened and bubbly. 3-4 servings.
STEWS Kettle only
Traditional Beef Stew
1 small onion, diced
3 carrots, cut into 1-inch pieces
1 cup sliced mushrooms
1 cup peas
1 tablespoon cooking oil
2 pounds beef stew meat, cut into 1-inch
cubes
1 quart water
1
cup celery, cut into 1⁄2-inch pieces
2
⁄
1 teaspoon salt
1
2
⁄
teaspoon pepper
Preheat multi-cooker at 375°. Add oil and brown meat. Add water, salt, and pepper. Bring to a boil. Turn heat
control down until pilot light goes out. Cover and simmer 1 to 2 hours. Add remaining ingredients. Cover
and simmer 30 minutes or until vegetables are tender. If desired, thicken with a paste made of cornstarch and
water. 6-8 servings.
Brunswick Stew
1
2
⁄
teaspoon basil
2 tablespoons cooking oil
2 pounds chicken, cut up
1 quart water
1 cup cubed cooked ham
2 potatoes, diced
1
2 tomatoes, peeled and quartered
⁄
cup chopped onion
2
1
2
⁄
⁄
10-ounce package frozen lima beans
10-ounce package frozen whole kernel corn
1 teaspoon salt
1
1
2
⁄
teaspoon pepper
4
1 small bay leaf
Preheat multi-cooker at 375°. Add oil and brown chicken. Add water, onion, and seasonings. Bring to a boil.
Turn heat control down until pilot light goes out. Cover and simmer 45 minutes or until chicken is tender. Add
ham and vegetables. Cover and simmer 30 minutes or until vegetables are tender. 3-4 servings.
New England Boiled Dinner
1
11⁄2 pounds ham, cut into
serving pieces
⁄
rutabaga, sliced
2
4 carrots
1
2
3 cups water
4 potatoes, halved
6 small onions
⁄
⁄
head cabbage, cut into wedges
teaspoon pepper
1
4
1 teaspoon salt
Place ham and water in multi-cooker. Set heat control at 250° and bring to a boil. Turn heat control down
until pilot light goes out. Cover and simmer 1 hour or until meat is nearly tender. Add remaining ingredients,
cover, and simmer until vegetables are done. Add water if necessary. 3-4 servings.
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ROAST Kettle Only
To create a personalized roast, choose and combine the following ingredients. Pick foods having compatible
flavors. Figure 2 to 4 servings per pound of roast.
Start with 11⁄2 to 3 pounds of beef or pork...
Chuck Roast
Arm Roast
Heel of Round
Rib Roast
Fore Shank
Rib Eye Roast
English Cut
Brisket
Shoulder Pot Roast
Boston Butt
Standing Rump
Rolled Rump Roast
Flank Steak
Blade Roast
Sirloin Tip
Preheat multi-cooker at 375°. Brown roast in...
Olive Oil
Butter
Margarine
Vegetable Shortening
Vegetable Oil
Add 2 cups...
Broth
Coffee
Red Wine
Fruit Juice
Vinegar
Carbonated Beverage
Water
Beer
Tomato Juice
Add a pinch or two of...
Salt
Thyme
Mustard
Dill
Caraway
Basil
Pepper
Garlic
Onion
Celery
Rosemary
Oregano
Marjoram
Bay Leaf
Dry Soup Mix
Turn heat control down until pilot light goes out. Cover and simmer 1 to 3 hours or
until tender.
CREATE A CASSEROLE Kettle Only
To create a personalized casserole, choose and combine the following ingredients. Pick foods having
compatible flavors and contrasting color and texture. The amounts given are approximate. Use imagination
in combining ingredients for an exciting casserole dish.
If a larger quantity is desired, recipes can be doubled. Do not overfill unit.
Start with...
1 6-ounce can tuna
1 cup cooked seafood, shrimp,
lobster, etc.
1 8-ounce can salmon
1 cup cooked leftover meat
or poultry
1
2
⁄
pound crumbled ground
meat, well browned
Add 2 cups of cooked...
Egg Noodles
Pasta
Rice
Hominy
Dried beans
Potatoes, sliced, cubed, etc.
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Add 1 cup any cooked or canned vegetable...
Stir in 1⁄2 cup milk or water and 1 cup...
Cream of celery soup
Cream of chicken soup
Cream of mushroom soup
Cream of tomato soup
Cream of shrimp soup
Spaghetti sauce
Canned gravy
Reconstituted dehydrated
sauce or gravy mix
Cheddar cheese soup
Chicken gumbo soup
Tomato sauce
Season with salt, pepper, and a pinch of...
Sautéd minced garlic
Sautéd chopped onion
Sautéd chopped green pepper
Instant onion, chopped or
diced
Crumbled cooked bacon
Chopped parsley
Sliced black olives
Tabasco sauce
Soy sauce
Thyme
Oregano
Basil
Marjoram
Sage
Instant bouillon
Chopped pimiento
Garlic powder
Celery salt
Onion salt
Worcestershire sauce
Minced chives
Set heat control at 250° and bring to a boil. Turn heat control down until pilot light
goes out. Cover and simmer 20 to 30 minutes.
Just before serving, top your casserole with...
Paprika
Crumbled potato or corn chips
Grated cheese
Buttered stuffing croutons
Toasted chopped nuts
Crumbled cooked bacon
Sliced stuffed green olives
Sliced hard cooked eggs
Chopped parsley
Toasted wheat germ
Buttered bread crumbs
Crushed crackers
Create a name for your exciting casserole dish. 4-6 servings.
Pineapple Duckling
3 pound duckling, quartered
1 tablespoon butter
1 onion, finely chopped
1 131⁄4-ounce can pineapple chunks
1
2 teaspoons soy sauce
2
⁄
green pepper, finely chopped
1
1
1
8
⁄
⁄
⁄
teaspoon ginger
teaspoon salt
teaspoon pepper
2 tablespoons cornstarch
1
4
8
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. Sauté 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.
15
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Boston Beans with Pork
2 cups dried beans
6 to 7 cups water
1 teaspoon salt
3 tablespoons molasses
1
2
1
2
⁄
pound salt pork, diced
⁄
teaspoon dry mustard
1 small onion, diced
3 tablespoons brown sugar
2 tablespoons ketchup
water
Place beans and water in multi-cooker. Set heat control at 375°. Cover and bring to a boil; boil 2 to 3 minutes.
Turn control off; allow beans to stand 1 to 2 hours. Drain.
Preheat multi-cooker at 375°. Brown salt pork. Add onion and sauté lightly. Remove excess fat. Add soaked
beans, brown sugar, salt, molasses, dry mustard, and ketchup; mix well.Add enough water to well cover beans.
Turn heat control down until pilot light goes out. Cover and simmer 4 to 6 hours or until beans are tender.
Add water if necessary. 4-6 servings.
BLANCH Kettle Only
Vegetables are blanched before freezing to stop enzyme action and to retain fresh flavor and appearance.
Wash vegetables thoroughly and sort according to size or cut into uniform pieces. Place 4 quarts of water in
1
2
the multi-cooker, set heat control at 250° and bring to a rolling boil. Place no more than ⁄ pound vegetables
in the steam/fry basket and lower into boiling water. Cover and boil for time specified. After heating, plunge
vegetables in cold water to cool quickly and thoroughly. When cool, remove from water, drain, pack, seal,
and freeze. For successive batches, return water to a full boil.
Vegetable
Asparagus
How to Prepare
Blanching Time
Trim. Cut to package length or in 2-inch
pieces. Sort according to stalk thickness.
2-4 minutes
Beans
Green or wax
Snip ends and remove strings. Cut in
1- or 2-inch pieces or julienne.
Shell.
3 minutes
Lima
Broccoli
2-4 minutes
3 minutes
Peel stalks, trim. Cut to package length.
No thicker than 11⁄2 inches.
Brussels Sprouts
Carrots
Remove outer leaves.
3-5 minutes
5 minutes
Scrape or pare. Cut into package
lengths.
Or slice 1⁄4-inch thick.
2 minutes
3 minutes
Cauliflower
Corn
Cut into 1-inch pieces.
On Cob
Kernel
Greens
Husk, remove silk, wash, and sort.
Blanch ears; cool, cut off corn.
Cut and discard thick stems and
imperfect leaves.
7-11 minutes
4 minutes
2 minutes
Peas
Rutabagas and
Turnips
Shell.
11⁄2 minutes
2 minutes
Pare. Cut into 1⁄4-inch cubes.
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BOIL Kettle Only
Fresh Vegetables:
Place 1 to 2 cups water in the multi-cooker. Set heat control at 250° and bring to a boil. Add prepared veg-
etables. 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 flavored vegetables or those requiring
long cooking times.
Vegetable
Asparagus
How to Prepare
Boiling Time
Wash. Break stalks, snapping where
tender part starts.
10-15 minutes
Beans
Wash. Snip ends and remove strings.
Cook whole or in 1-inch pieces.
Shell and wash.
Cut off all but 1 inch of stems and root.
Wash and scrub. Peel when cooked.
Or pare and slice or cube.
Green or wax
Lima
Beets
20-30 minutes
20-30 minutes
35-60 minutes
15-20 minutes
15-20 minutes
Broccoli
Remove outer leaves and tough part of
stalk. Split rest of stalk, almost to flowerets.
Brussels Sprouts
Cabbage
Cut off wilted leaves. Wash. Cut large
Brussels sprouts in half lengthwise.
Remove wilted leaves. Cut in 6 to 8
wedges.
10-15 minutes
10-12 minutes
Carrots
Wash and pare or scrape. Leave whole.
Or slice or cut in quarters or strips.
20-25 minutes
15-20 minutes
Cauliflower
Remove leaves and some of the stem.
Leave whole.
20-25 minutes
Celery
Corn
Cut off leaves; trim roots. Wash.
Remove husks from fresh corn. Remove
silks with stiff brush. Rinse. Cook whole.
10-15 minutes
6-8 minutes
Or cut off tips of kernels. Scrape cob
with dull edge of knife.
5-8 minutes
Greens
Kohlrabi
Cut off roots. Wash.
Cut off leaves; wash, pare, and dice or
slice.
5-10 minutes
25-30 minutes
Potatoes
Wash. Cook with skins on.
Cook: whole
quartered
25-40 minutes
20-25 minutes
10-15 minutes
cubed
Rutabaga
Turnips
Wash. Pare thinly. Slice or cube.
Wash. Pare thinly. Slice or cube.
25-40 minutes
15-20 minutes
Frozen Vegetables:
Place water and vegetables into multi-cooker according to package directions. Set heat control at 250°. Cover
and cook until tender.
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 until pasta is tender.
Drain. (The steam/fry basket may be used for draining cooked pasta.)
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Cranberry Sauce
2 cups sugar
2 cups water
1 pound cranberries
Combine sugar and water in multi-cooker. Set heat control at 250°. When mixture boils, turn heat control
down until pilot light goes out. Simmer 5 minutes. Add cranberries and simmer until all skins pop. Allow to
cool before serving. 6-8 servings.
STEAM Kettle Only
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 17). Add additional water if necessary.
Fish:
Pour 1 or 2 cups water, wine, or herb-flavored broth into multi-cooker. Set heat control at 250°. Remove handle
from basket. Place one layer of fish fillets in steam/fry basket and attach basket to multi-cooker rim with steam-
ing hook. Then cover and steam 5 to 10 minutes or until the fish flakes 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.
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DEEP FRY Kettle Only
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 filter-lined funnel. Place the strained oil in a
container labeled with date and type of food cooked. Store oil in cool, dark place.
Use caution when deep frying flour tortillas. Flour tortillas contain air 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 multi-cooker and allow
oil to drain from the tortilla for approximately 30 seconds.
The following recipe is recommended as an excellent coating for most fried foods:
Crispy Coating Recipe
1
2
⁄
cup milk
Flour
1 egg beaten
Salt and Pepper
Beat milk and egg together. Combine flour and seasonings. Dip food into milk-egg mixture, then seasoned
flour. Fry food in deep fryer.
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SERVICE INFORMATION
If you have any questions regarding the operation of your Presto® appliance or need parts for your appliance, call
our Consumer Service Department weekdays between 8:00 AM and 4:30 PM (Central Time) at 715-839-2209
or write:
NATIONAL PRESTO INDUSTRIES, INC.
Consumer Service Department
3925 N. Hastings Way, Eau Claire, WI 54703-3703
You may also email inquiries to [email protected]. Inquiries will be answered promptly by telephone, letter,
or email. When writing, please include a phone number and a time when you can be reached during weekdays if
possible.
Any maintenance required for this product, other than normal household care and cleaning should be performed by
our Factory Service Department or any Presto Authorized Service Station. Be sure to indicate date of purchase and
a description of defect when sending an appliance for repair. Send appliances for repair to:
CANTON SALES AND STORAGE COMPANY
Presto Factory Service Department
555 Matthews Drive, Canton, MS 39046-0529
Appliances may also be repaired at any Presto Authorized Service Station. Check your yellow pages for Service
Stations near you.
The Presto Factory Service Department and PrestoAuthorized Service Stations are equipped to service all 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.
California residents seeking warranty and service information may call 1-800-877-0441.
PRESTO® Limited Warranty
This quality PRESTO® appliance is designed and built to provide many years of satisfac-
tory 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. To obtain service under the warranty, return this PRESTO® appliance, shipping
prepaid, to the Presto Factory Service Department or to the nearest Presto Authorized
Service Station. When returning a product, please include a description of the defect and
indicate the date the appliance was purchased.
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, dam-
age caused by improper replacement parts, abuse or misuse 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
U.S. Patents 6,719,576 and 6,527,570
Form 72-575B
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