12-inch electric
Stainless Steel
Skillet
• Luxurious stainless steel body and handles.
• Tempered glass cover with stainless steel rim
and handle.
• Braises, fries, grills, stews, bakes, makes casseroles
and more.
• Fully immersible and dishwasher safe for easy cleaning.
2007 by National Presto Industries, Inc.
InstructIons
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. Do not touch hot surfaces. Use handles.
3. To protect against electrical shock, do not immerse control, cord, or plug in water or other liquid.
4. Close supervision is necessary when any appliance is used by or near children.
5. 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.
6. 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 legs become cracked or damaged. Return the appliance to the Presto
Factory Service Department (see page 13) for examination, repair, or electrical or mechanical adjustment.
7. The use of accessory attachments not recommended by the appliance manufacturer may cause injuries.
8. Do not use outdoors.
9. Do not let cord hang over edge of table or counter or touch hot surfaces.
10. Do not place on or near a hot gas or electric burner or in a heated oven.
11. 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.
12. Always attach heat control to appliance first, then plug cord into wall outlet. To disconnect, turn control to OFF then
remove plug from wall outlet.
13. Do not use appliance for other than intended use.
SAVE THESE INSTRUCTIONS
ThIS PRODUCT IS FOR hOUSehOLD USe OnLy.
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STEAMING: Food is placed on a rack or in a basket over, but not in, simmering liquid. Bring the liquid to a boil with the
temperature set at 350°. Once the liquid is boiling, place cover on pan and turn down the heat until the pilot light goes out.
BAKING: Pancakes and French toast can be baked directly in the skillet without the cover. Upside-down-cakes can be baked
directly in the skillet with the cover on. Also, cake batters can be placed in baking pans and placed on a rack in the skillet and
baked with the cover in place. Because the top of a cake will not brown, don’t judge doneness by the color. Instead use another
method specified in your recipe, such as using a toothpick or pushing down in the center to determine when the food is done.
To compensate for the lack of browning on top of baked goods, cover them with glazes, toppings, or frosting.
STIR FRYING: The benefit of this method is its speed and the resulting flavor of the food. During stir-frying, food is continu-
ally tossed or stirred to ensure the food is evenly exposed to heat. This skillet works well for stir frying because it has a fast
and hot preheat and good heat retention. Stir-frying is best accomplished at 350° to 400°.
Care and Cleaning
Before initial use and after each subsequent use, wash skillet in hot, soapy water and rinse and dry thoroughly, or wash skillet
in an automatic dishwasher. Wipe Control Master heat control with a damp cloth. DO nOT IMMeRSe heAT COnTROL
In WATeR OR LeT IT COMe In COnTACT WITh Any LIQUID.
Food residue may be removed from skillet by scrubbing in a circular motion with a nylon mesh cleaning pad, such as Scotch-
Brite* Multi-Purpose Scrub Sponge, or a stainless steel scouring pad.
Helpful Hint: For quick, effective and easy cleaning that virtually eliminates scrubbing, use the following method: Pour enough
water into the emptied skillet to cover food residue. Cover and turn Control Master heat control to 250°. Bring water to a
boil and while water is boiling, scrape the skillet with a wooden or plastic spatula until the food is loosened. Remove heat
control and wash skillet in hot, soapy water. Rinse and dry thoroughly.
If the cooking surface has mottling, stubborn, brown or tacky food residue, or if the skillet has developed straw colored or
rainbow discoloration as a result of prolonged exposure to high heat, use a powdered cleanser without chlorine or bleach,
such as Bar Keepers Friend* cleanser and polish or Cameo*copper, brass, & porcelain cleaner. Moisten the skillet with water.
Shake a film of cleaner over the cooking surface. Using a nylon mesh cleaning pad such as Scotch-Brite* Multi-Purpose Scrub
Sponge*, scrub the skillet in a circular motion. Wash the skillet in hot, soapy water. Rinse thoroughly and dry. The FOL-
LOWIng CAn CAUSe STAInLeSS STeeL TO PIT OR CORRODe: STeeL WOOL, OVen CLeAnSeRS,AnD CLeAnSeRS
COnTAInIng BLeACh OR ChLORIne, SUCh AS COMeT* AnD AjAx*. DO nOT USe TheM.
To maintain the high quality appearance of stainless steel appliances, avoid using metal utensils in them. In addition, avoid
cutting or chopping food in the appliance with a knife or other sharp utensil. To avoid pitting or creating white dots on the
cooking surface, bring liquids to a boil before adding salt. Stir thoroughly.
IMPORTANT: To ensure continued accuracy of the Control Master heat control, avoid rough handling in use and storage.
Do not overheat or allow the skillet to boil dry as this will cause the skillet to discolor.
Glass Cover Care and Use Instructions
Caution:Your glass cover may break for no apparent reason if you fail to follow these instructions. Broken glass can cause
personal or property damage.
Do not use cover if it is chipped or cracked. handle cover carefully and avoid rough handling.
Do not handle hot cover with wet towel or place hot cover on a cold or wet surface. Sudden, extreme changes in temperature
may cause glass to break. Allow cover to cool before washing. This cover is dishwasher safe. Keep the cover clean. 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. Do not scrape or gouge glass with hard or sharp utensils.
*Scotch-Brite is a trademark of 3M.
Bar Keepers Friend is a trademark of Servaas Laboratories, Inc.
Cameo is a trademark of Church & Dwight Co., Inc.
Comet is a trademark of Colgate-Palmolive Company.
Ajax is a trademark of Procter & gamble Corporation.
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TEMPERATURE – TIMETABLE
Approximate Cooking
Time in Minutes
Approximate Cooking
Food
Temperature
Food
Temperature
Time in Minutes
Steak, Beef, 1″ thick″
Rare
PAN FRYING
Bacon
350° – 375°
350° – 375°
6–7
300° – 325°
275° – 300°
325° – 350°
250° – 275°
250° – 275°
325° – 350°
300° – 325°
8–10
3–4
Medium
10–12
Canadian Bacon
Chicken
Steak, Beef, 1½˝ thick
Rare
25–40
3–5
350° – 375°
350° – 375°
8–10
eggs, Fried
eggs, Scrambled
Fish
Medium
18–20
3–5
5–10
4–6
STIR FRYING
Beef, chicken, pork
French Toast
ham
375° – 400°
350° – 375°
350° – 375°
Seafood
½″ thick
¾″ thick
hamburgers, ½″ thick
Liver
325° – 350°
325° – 350°
325° – 375°
325° – 350°
325° – 350°
10–12
14–16
8–12
5–10
4–5
Vegetables
BRAISING & POT ROASTING
Browning
325° – 350°
Braising*
200° – 225°
Warm – 200°
Warm – 225°
Minute Steak
Pork Chops
½″ thick
¾″ thick
Potatoes, cottage fried
SIMMERING
325° – 350°
325° – 350°
300° – 350°
15–20
20–25
10–12
CASSEROLE DISHES
BAKING
Pancakes
350° – 375°
225° – 275°
Sausage
Upside Down Cake
link
300° – 325°
325° – 350°
300° – 325°
20–30
10–12
5–10
precooked
Sandwiches, grilled
HOLDING TEMPERATURE
(after cooking period)
Warm
*Add additional liquid during cooking, if necessary, to obtain desired
consistency.
Recipes
Canadian Bacon and Egg Breakfast Sandwiches
1
⁄
3
cup mayonnaise
8
ounces sliced Canadian bacon
or ham
tablespoon butter or margarine
eggs
cup shredded Swiss cheese
Paprika
1
1
teaspoon lemon juice
teaspoon Dijon-style mustard
teaspoon sugar
English muffins, split
Butter or margarine, soſtened
1
4
1
⁄
2
1
2
⁄
2
Mix mayonnaise, lemon juice, mustard, and sugar in small bowl. Reserve.
Spread cut sides of muffins lightly with softened butter. heat skillet at 275°. Place Canadian bacon and muffins, cut sides
down, in skillet; cook until muffins are golden and Canadian bacon is hot. Remove from skillet; place Canadian bacon
slices on muffins; cover loosely with aluminum foil. heat 1 tablespoon butter in skillet at Warm until melted. Fry eggs at
250° to desired degree of doneness. Sprinkle eggs with cheese; cook, covered, until cheese is melted, about 1 minute. Place
eggs on Canadian bacon; sprinkle with paprika. Serve with reserved sauce.
4 servings
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Cheesy Diced Potatoes
2 tablespoons butter
Salt and pepper
3
1
1
3
1
4
2
2
4
2
⁄
⁄
⁄
cup chopped red pepper
cup sliced green onions
32-oz. bag frozen Southern-Style
Hash Brown Potatoes
⁄
⁄
cup shredded Asiago cheese
cup shredded sharp cheddar
cheese
heat butter in skillet at Warm until melted. Add red pepper and onions; stir-fry at 225° for 1 to 2 minutes. Stir in frozen
potatoes. Cook, covered, at 250° for 10 minutes, turning occasionally. Uncover; cook, turning frequently until potatoes are
golden, about 2 to 3 minutes. Season to taste with salt and pepper. Sprinkle cheeses over top. Cover; cook until cheese is
melted, about 1 to 2 minutes.
Substitution Tip: Substitute frozen O’Brian Potatoes for Southern-Style Hash Brown Potatoes. Omit red peppers and green
onions.
6 servings
Caramel Apple French Toast
1
⁄
2
cup butter or margarine
1 cup milk
1
1 cup brown sugar
⁄
⁄
4
teaspoon vanilla
teaspoon salt
1
2 tablespoons light corn syrup
4
1
⁄
2
cup chopped pecans
8 ounces French bread, cut into
3
4 baking apples, peeled and sliced
⁄
4-inch slices
1
1
⁄
3
cup apple cider
⁄
4
teaspoon nutmeg
11⁄2 teaspoons cinnamon, divided
2 tablespoons sugar
4 eggs, beaten
heat butter in skillet at Warm until melted. Add brown sugar and corn syrup, stirring until sugar is dissolved. Sprinkle
with pecans. Layer apple slices evenly over pecans. Turn heat to 200°. Pour apple cider over apples; sprinkle with 1 teaspoon
cinnamon.
Mix eggs, milk, vanilla, and salt in a shallow bowl. Dip bread slices in egg mixture, turning to evenly coat. Arrange bread
over apples. Drizzle any remaining egg mixture over bread in skillet. Combine remaining 1⁄2 teaspoon cinnamon, nutmeg,
and sugar; sprinkle over bread. Cook, covered, at 200° for 30 minutes.
6 servings
Honeyed Oranges and Grapefruit
1
1 cup orange juice
⁄
8
teaspoon ground allspice
2 tablespoons honey
3 medium oranges, peeled, sliced
1 large grapefruit, peeled, cut
into segments
1
⁄
⁄
8
teaspoon ground cinnamon
teaspoon ground nutmeg
1
8
Mix orange juice, honey, cinnamon, nutmeg, and allspice in skillet; cook at 350° until boiling. Stir in oranges and
grapefruit; simmer, between Warm and 200°, covered, 5 minutes. Spoon into serving bowl; serve warm or refrigerate,
covered, until chilled.
4 servings
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Waldorf Baked Squash
1
1
1
1
2 medium acorn squash
⁄
⁄
⁄
⁄
2
2
8
4
cup coarsely chopped walnuts
teaspoon ground cinnamon
teaspoon ground nutmeg
cup maple syrup
Water
1 cup coarsely chopped mixed
dried fruit
1
⁄
2
cup chopped cored apple
Cut squash into halves; remove seeds and discard. Place squash halves, cut sides down, on rack in skillet. Add 1 inch water;
cook at 350° until boiling. Reduce heat to simmer, between Warm and 200°; cook, covered, until squash are tender, 35 to 40
minutes.
Mix dried fruit, apple, walnuts, cinnamon, and nutmeg in small bowl. Turn squash halves over, cut sides up, on rack; fill
cavities with fruit mixture. Drizzle syrup over fruit mixture; cook, covered, until apple is tender, about 10 minutes.
4 servings
Sautéed Asparagus with Garlic
1 pound fresh asparagus, ends
trimmed
2 tablespoons water
Salt
1 clove garlic, minced
2 tablespoons olive or vegetable oil
Place asparagus and garlic in skillet. Drizzle with oil and water; cook, covered, at 225° for 5 minutes. Reduce heat to 200°;
cook until water has evaporated and asparagus is browned on all sides, 8 to 10 minutes, turning frequently with tongs.
Season to taste with salt.
4 servings
Ratatouille
1 eggplant (about 1 lb.), peeled,
cut crosswise into 1⁄2-inch slices
Salt
3 tablespoons olive oil
1 large onion, sliced
2 cloves garlic, minced
1 28-ounce can diced Italian
plum tomatoes
1
4
⁄
cup sliced black olives
11⁄2 teaspoons dried basil leaves
1 teaspoon dried tarragon leaves
1
⁄
2
teaspoon salt
1
4
1 large green pepper, cut into
⁄
teaspoon dried oregano leaves
1
4
⁄ -inch strips
1 medium zucchini, cut into
1
⁄
2-inch slices
Cut eggplant slices into quarters; sprinkle lightly with salt and let stand 30 minutes. Rinse well with cold water; drain
thoroughly.
heat skillet at 225°. Add oil, onion, and garlic; cook 2 minutes. Add green pepper; cook 1 minute. Add eggplant and
remaining ingredients; cook at 350° until boiling. Reduce heat to simmer, between Warm and 200°; cook, covered, until
eggplant is tender and mixture is desired consistency, 1 to 11⁄2 hours.
6 to 8 servings
6
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Country Beans
6 slices bacon
1 141⁄2-ounce can diced tomatoes
2 tablespoons dark molasses
2 teaspoons Worcestershire sauce
2 teaspoons prepared mustard
2 to 3 drops hot pepper sauce
Salt and pepper
1 medium onion, sliced
1 medium green pepper, sliced
1 10-ounce package frozen
green beans
1 10-ounce package frozen baby
lima beans
1 15-ounce can kidney beans,
drained
Cook bacon in skillet at 300° until crisp. Remove bacon and crumble when cool. Pour off excess drippings, reserving 1
tablespoon in skillet. Add onion and green pepper; cook at 225° until tender, about 3 minutes. Stir in beans; cook, covered,
3 minutes, stirring occasionally. Stir in tomatoes, molasses, Worcestershire, mustard, and hot pepper sauce; cook at 350°
until boiling. Reduce heat to simmer, between Warm and 200°; cook, covered, until lima beans are tender, 10 to 15 minutes.
Season to taste with salt and pepper.
6 servings
Italian Pot Roast
31⁄2 pounds blade or center cut
1 6-ounce can tomato paste
3
4
2
2
2
chuck roast
teaspoon salt
teaspoon pepper
⁄
⁄
⁄
⁄
teaspoon dried basil leaves
cup sliced celery
cup coarsely chopped carrot
cup sliced mushrooms
1
1
1
1
⁄
⁄
2
2
1
2 tablespoons olive oil
1 141⁄2-ounce can diced tomatoes
1 cup dry red wine
8 small potatoes
6 small onions
Sprinkle both sides of meat with salt and pepper. heat skillet at 350°. Add oil and meat; cook until browned on both sides.
Add tomatoes, wine, tomato paste, and basil; cook until boiling. Reduce heat to simmer, between Warm and 200°; cook,
covered, until meat is fork-tender, about 13⁄4 to 2 hours. Add celery, carrot, mushrooms, potatoes, and onions during last
45 minutes of cooking time.
6 to 8 servings
Texas-Style Beef Barbecue
2 tablespoons vegetable oil
3 pounds beef cubes for stew
1 cup chopped onion
2 cups water
2 teaspoons beef flavor
instant bouillon
3 tablespoons cider vinegar
1 tablespoon Worcestershire sauce
1
⁄
cup light brown sugar
3
2 teaspoons dry mustard
1 teaspoon ground allspice
1
⁄
⁄
teaspoon salt
teaspoon pepper
2
1
1 cup chili sauce
1 cup ketchup
2
8 hamburger buns, toasted
heat skillet at 350°. Add oil, beef cubes, and onion; cook until beef is brown and onion is tender, about 5 minutes. Add
water and bouillon; cook until boiling. Reduce heat to simmer between Warm and 200°; cook, covered, until beef is tender,
about 2 hours. Shred beef in skillet using a fork to pull meat apart. Stir in remaining ingredients, except buns; cook at 350°
until boiling. Reduce heat to simmer between Warm and 200°; cook, covered, 15 minutes, stirring occasionally. Serve hot
beef mixture on toasted buns.
8 servings
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Acapulco Tostadas
Mexican Beef (see recipe below)
1 cup refried beans
2 cups shredded lettuce
2 green onions, sliced
1
4
8 flat tostadas (5 ⁄ -inch diameter)
Salsa
1 medium tomato, chopped
1 avocado, peeled, pitted, chopped
Shredded cheddar cheese
Sour cream
1
4
⁄
cup sliced black olives
Make Mexican Beef; remove from skillet and keep warm.
Reduce heat to 225°. Add refried beans to skillet, stirring pan juice into beans. Cook, until heated through, about 2 minutes.
Remove and reserve.
Combine lettuce, tomato, avocado, olives, and onions in medium bowl. Spread 2 tablespoons refried beans on each tostada.
Spoon Mexican Beef evenly over beans, dividing equally between tostadas. Divide lettuce mixture equally between tostadas.
Top each tostada with salsa, cheese, and sour cream, as desired.
Shopping Tip: Tostadas can be found in the ethnic section of the supermarket or in a Hispanic market.
8 servings
Mexican Beef
1 pound lean ground beef
2 teaspoons chili powder
1
1
4
⁄
2
cup chopped onion
⁄
⁄
teaspoon salt
teaspoon cumin
1
4
1 clove garlic, minced
1 10-ounce can mild
enchilada sauce
heat skillet at 350°. Add ground beef, onion, and garlic; cook until beef is brown, about 5 minutes, stirring occasionally.
Pour off excess drippings. Stir in chili powder, salt, and cumin; cook until thickened, about 5 minutes.
About 2 cups
Meatballs with Chili Sauce
Beef and Sausage Meatballs
(see recipe below)
cup chopped onion
1 tablespoon sugar
2 teaspoons Worcestershire sauce
1
1
1
1
1
⁄
⁄
2
2
⁄
⁄
⁄
2
2
4
teaspoon ground cumin
teaspoon salt
teaspoon ground oregano
cup chopped green pepper
2 141⁄2-ounce cans diced tomatoes
1
4
⁄
cup chili sauce
Make Beef and Sausage Meatballs. Remove meatballs; pour off excess drippings, reserving 2 tablespoons in skillet. Add
onion and pepper; cook at 225° until tender, 3 to 4 minutes. Add remaining ingredients; cook at 350° until boiling. Add
meatballs; reduce heat to simmer, between Warm and 200°; cook until sauce is thickened, 10 to 15 minutes, stirring
occasionally. Reduce heat to Warm; serve meatballs from skillet with toothpicks or cocktail forks.
Beef and Sausage Meatballs
1
1
1
1
1
⁄
⁄
⁄
⁄
2
2
4
2
pound lean ground beef
pound pork sausage
cup minced onion
teaspoon beef flavor instant
bouillon
⁄
2
teaspoon chili powder
1 small clove garlic, minced
1
1
⁄
⁄
2
8
teaspoon salt
teaspoon pepper
Mix all ingredients until blended in medium bowl. Roll meat mixture into 24 meatballs. Arrange meatballs in skillet; cook
at 325° until meatballs are browned on all sides, 5 to 8 minutes.
24 meatballs
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Apricot Barbecue Pork Chops
2 tablespoons vegetable oil
2 tablespoons cider vinegar
2 tablespoons packed dark
brown sugar
3
4
4 boneless pork chops, ⁄ -inch thick
1 cup onion, sliced
1
1
1
1
4
4
4
4
⁄
⁄
⁄
⁄
cup water
cup ketchup
cup teriyaki sauce
cup apricot preserves
⁄
⁄
⁄
2
2
4
teaspoon crushed red pepper
teaspoon dry mustard
teaspoon ground pepper
1
1
1
heat oil in skillet at 325°. Add pork chops; cook until browned, about 3 minutes per side. Reduce heat to 200°. Combine
remaining ingredients in a small bowl; pour over chops making sure onion slices end up on cooking surface. Cook,
covered, until pork chops are tender, about 15 minutes.
4 servings
Saucy Barbecued Spareribs
Hot Chili Barbecue Sauce
(see recipe below)
4 pounds pork spareribs, cut into
serving pieces
4 cups water
1 cup cider vinegar
Make hot Chili Barbecue Sauce; remove to bowl. Clean skillet.
Arrange ribs in skillet, meat sides down. Add water and vinegar; heat at 350° until boiling. Reduce heat to simmer, between
Warm and 200°; cook, with cover 1⁄2 inch ajar, for 30 minutes or until pork is tender. Remove meat; pour off liquid.
Replace meat in skillet and pour hot Chili Barbecue Sauce over ribs; cook, covered, at Warm for 10 minutes. Turn ribs
over; cook, covered, 10 minutes. Uncover and cook at 200° for 2 minutes on each side.
Substitution Tip: Any desired barbecue sauce may be substituted for the Hot Chili Barbecue Sauce.
4 servings
Hot Chili Barbecue Sauce
2 10-ounce jars apricot preserves
1 cup chili sauce
2 tablespoons distilled white
vinegar
3 to 31⁄2 tablespoons chili powder
1 clove garlic, minced
1
4
⁄
teaspoon ground ginger
4 to 6 drops hot pepper sauce
1 tablespoon Worcestershire
sauce
Mix all ingredients in skillet; cook at 350° until boiling. Reduce heat to simmer, between Warm and 200°; cook 10 minutes.
Preparation Tip: Hot Chili Barbecue Sauce can be made in advance. Refrigerate, covered, up to 1 month.
About 3 cups
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Stuffed Pork Chops
2 tablespoons vegetable oil,
12⁄3 cups water
1
4
divided
⁄
cup butter or margarine
1
1
1
⁄
⁄
⁄
2
4
2
cup chopped green pepper
cup chopped onion
cup whole kernel corn
6 pork chops, 1 inch thick
Salt and pepper
3
4
⁄
⁄
cup water
teaspoon chicken flavor instant
bouillon
1
1 6-ounce package stuffing mix
for pork
2
heat 1 tablespoon oil in skillet at 225°. Add green pepper and onion; cook until tender, about 5 minutes. Stir in corn.
Remove vegetable mixture from skillet. Clean skillet.
Make stuffing mix in skillet according to package directions, using 12⁄3 cups water and 1⁄4 cup butter; cook at 200° for 4
minutes. Stir in vegetable mixture. Cut pockets in pork chops; spoon stuffing into each chop. Wrap remaining stuffing in
aluminum foil; reserve. Clean skillet.
heat remaining 1 tablespoon oil in skillet at 325°. Add pork chops; cook until browned, about 4 minutes on each side. Pour
off excess drippings. Sprinkle chops lightly with salt and pepper. Add 3⁄4 cup water and bouillon; heat until boiling. Reduce
heat to simmer, between Warm and 200°; cook, covered, until pork chops are tender, 45 minutes to 1 hour; turning after
20 minutes. Add more water, if necessary. Add reserved foil package of stuffing to skillet during last 20 minutes of cooking
time.
4 to 6 servings
Chicken Piccata
4 boneless skinless chicken breast
1 tablespoon vegetable oil
Salt and pepper
2 to 4 tablespoons dry sherry
2 to 3 tablespoons lemon juice
1
4
halves (about 1 ⁄ pound)
Flour
2 tablespoons butter or margarine
Pound chicken breasts lightly to 1⁄4-inch thickness; cut into serving pieces. Coat chicken lightly with flour. heat butter and
oil in skillet at Warm until butter is melted. Add chicken; cook at 325° until browned, 3 to 4 minutes on each side. Remove
chicken, sprinkle lightly with salt and pepper.
Reduce heat to 225°. Add sherry and lemon juice to skillet; cook until sauce is thickened, scraping drippings from bottom
of skillet with plastic or wooden utensil. Return chicken to skillet; cook 2 minutes, turning chicken to coat with sauce.
Serve sauce over chicken.
4 servings
Pesto Chicken Sandwiches
4 boneless skinless chicken breast
8 thin slices tomato
1⁄2-ounce slices provolone cheese
3 tablespoons butter, melted
1
4
halves (about 1 ⁄ pounds)
8
1 tablespoon olive oil
1
⁄
cup prepared pesto sauce
2
8 slices crusty sour dough bread,
1
4
⁄ inch thick
Pound chicken breasts lightly until even in thickness. heat skillet at 325°. Add oil and chicken; cook until chicken is cooked
through, about 4 to 5 minutes per side. Remove from skillet; cool completely. Slice chicken into 1⁄4-inch strips.
Spread 1 tablespoon pesto on one side of each bread slice. Divide chicken evenly between 4 of the slices. Place 2 slices each
of tomato and cheese over chicken. Cover with remaining bread slices, pesto side facing cheese.
Brush outside of each sandwich with melted butter. heat skillet at 325°. Toast sandwiches until bread is golden and cheese
is melted, about 2 to 3 minutes per side.
Preparation Tip: Chicken may be cooked in advance and refrigerated until needed.
4 servings
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Best Chicken Tetrazzini
1
1
1
4
4
8
⁄
⁄
cup butter or margarine
cup all-purpose flour
⁄
⁄
teaspoon salt
teaspoon pepper
1
4
21⁄2 cups milk
2 cups cubed cooked chicken
(about 1 pound)
1 tablespoon plus 1 teaspoon
dry sherry
8 ounces spaghetti, cooked,
drained
1 teaspoon chicken flavor
instant bouillon
1 4-ounce can sliced mushrooms,
drained
1 teaspoon minced parsley
1
4
1
4
⁄
teaspoon ground nutmeg
⁄
cup grated Parmesan cheese
heat butter in skillet at Warm until melted. Stir in flour; cook at 250° for 2 minutes, stirring constantly. Whisk in milk,
cook at 350° until boiling. Reduce heat to 200°; cook until thickened, whisking constantly. Whisk in sherry, bouillon,
parsley, nutmeg, salt, and pepper; cook 1 minute. Stir in chicken, spaghetti, mushrooms, and cheese; cook until heated
through.
4 servings
Chicken Cacciatore
1 14-ounce can chicken broth
1 6-ounce can tomato paste
3 tablespoons olive oil
1 large onion, minced
1 large green pepper, cut
into 1⁄2-inch pieces
1
⁄
2
cup dry white wine
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
1 clove garlic, minced
8 ounces sliced mushrooms
Hot cooked pasta
31⁄2 pounds skinless chicken pieces
Flour
Chopped fresh parsley
Mix chicken broth, tomato paste, wine, basil, oregano, and garlic in small bowl. Reserve.
Coat chicken with flour. heat oil in skillet at 325°. Add chicken, onion, and pepper; cook until chicken is browned on one
side, about 5 minutes. Turn chicken pieces; add mushrooms. Pour tomato paste mixture over chicken pieces; heat until
boiling. Reduce heat to simmer, between Warm and 200°. Cook, covered, until chicken is tender and juices are clear when
thickest parts are pierced with a fork, about 35 to 40 minutes. Serve chicken and sauce over pasta. Sprinkle with parsley.
4 to 6 servings
Southwest Stew
2 tablespoons vegetable oil
1 jalapeño pepper, chopped
1 cup coarsely chopped
purple onion
4 boneless skinless chicken breast
1
4
halves (about 1 ⁄ pounds),
cut into 1-inch pieces
1 tablespoon chili powder
2 teaspoons ground cumin
2 cloves garlic, minced
1 cup whole kernel corn
1 16-ounce can pinto beans
1 141⁄2-ounce can stewed
tomatoes
1
⁄
2
teaspoon salt
1 green bell pepper, cut into
3
4
⁄ -inch pieces
1 cup salsa (desired level of
spiciness)
1 red bell pepper, cut into
3
4
⁄ -inch pieces
Fresh cilantro (optional)
heat oil in skillet at 325°. Add chicken; cook until chicken is browned, about 4 minutes. Combine chili powder, cumin and
salt; sprinkle over chicken, tossing to coat pieces. Add peppers, onion and garlic; cook for 2 to 3 minutes. Add corn, beans,
tomatoes and salsa. Simmer, covered, at 200° for 20 to 25 minutes. garnish with cilantro.
6 servings
11
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Red Snapper with Tomato-Jalapeño Sauce
1
2 pound whole dressed red snapper
Salt and pepper
⁄
2
cup sliced black olives
1 tablespoon seeded chopped
jalapeño pepper
1
4
⁄
cup lime juice
2 tablespoons vegetable oil
2 cups sliced onions
2 teaspoons drained capers
1 tablespoon chopped fresh
cilantro
2 cloves garlic, minced
1
2 141⁄2-ounce cans diced tomatoes
⁄
2
teaspoon salt
Score skin on both sides of fish diagonally, using sharp knife. Season fish lightly with salt and pepper; place in shallow glass
baking dish. Pour lime juice over fish; let stand 30 minutes, turning fish occasionally.
heat skillet at 225°. Add oil, onions, and garlic; cook until tender, about 3 minutes. Stir in remaining ingredients; cook at
350° until boiling. Reduce heat to simmer, between Warm and 200°; cook 3 minutes, stirring frequently. Add fish to skillet;
spoon sauce over. Cook with cover 1⁄2 inch ajar, basting with sauce occasionally. Turn fish over; continue cooking with cover
1⁄2 inch ajar, until fish is tender and flakes with a fork, 20 to 30 minutes.
4 to 6 servings
Poached Salmon with Yogurt-Dill Sauce
1 6-ounce container plain nonfat
or lowfat yogurt, drained of
liquid
1 teaspoon lemon juice
1 teaspoon minced garlic
2 cups white wine
2 cups water
2 teaspoons chicken flavor instant
bouillon
1
4
⁄
cup chopped onion
1
4
4
8
⁄
⁄
⁄
teaspoon dried dill weed
teaspoon salt
teaspoon pepper
8 whole black peppercorns
4 6-ounce salmon fillets, 1 inch
thick
1
1
Combine yogurt, lemon juice, garlic, dill weed, salt, and pepper in small bowl. Reserve.
Combine wine, water, bouillon, onion, and peppercorns in skillet; heat at 350° until boiling. Reduce heat to simmer;
between Warm and 200°; cook, covered, 5 minutes. Add salmon; cook, covered, until it just flakes, about 4 to 5 minutes.
Serve reserved sauce over salmon.
4 servings
12
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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 4:30 PM (Central Time)
• Write: NATIONAL PRESTO INDUSTRIES, INC.
Consumer Service Department
3925 North Hastings Way, Eau Claire, WI 54703-3703
When contacting the Consumer Service Department, please indicate the model number for the skillet and the 4 digit date
code. These numbers can be found on the bottom of the skillet.
Inquiries will be answered promptly by telephone, email, or letter. When emailing or 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. 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 Dr., Canton, MS 39046-0529
The Presto Factory Service Department is 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.
Presto Limited Warranty
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. To obtain service under the warranty, return
this PReSTO appliance, shipping prepaid, to the Factory Service
Department. 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,damage 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
Form 72-729C
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