7
Steam
Note: When using the basket for steaming foods, position the basket handle as shown in Fig. B on page 2.
Fresh Vegetables
Place 2 cups water in the multi-cooker. Set heat control at 250°. Place vegetables in basket and lower into the multi-cooker.
Cover and steam as indicated in the table below. Steaming time begins once water starts to boil. When steaming foods requiring
15 minutes or more of cooking time, it will be necessary to add an additional 2 cups of water after 10 to 12 minutes. When
vegetables are done, remove cover and allow steam to subside. Using a pot holder, carefully grab the basket handle and remove
basket from multi-cooker.
VEGETABLE STEAMING TIME
Asparagus
Thin spears 3-4 minutes
Thick spears 4-5 minutes
Beans
Whole or 1-inch pieces 7-8 minutes
Beets, 2
1
⁄
2
to 3-inch diameter 35-40 minutes *
Broccoli
Spears or Florets 5-7 minutes
Brussels Sprouts, 1 to 1
1
⁄
2
-inch diameter 9-11 minutes
Cabbage, 2-inch wedge 15-20 minutes *
Carrots
Whole 18-22 minutes *
1
⁄
4
-inch slices 6-7 minutes
Baby-cut 11-14 minutes
VEGETABLE STEAMING TIME
Cauliflower
Whole head 18-20 minutes *
Florets 7-9 minutes
Corn-on-the-cob 10-15 minutes
Parsnips,
1
⁄
4
-inch slices 6-7 minutes
Potatoes, white
Small (1 to 2 ounces each) whole or
Medium, quartered 13-15 minutes
Potatoes, sweet, 1-inch slices 17-19 minutes *
Rutabaga,
3
⁄
4
to 1-inch slices 20-22 minutes *
Spinach, wholes leaves 3-4 minutes
Squash (yellow, crookneck, zucchini),
1
⁄
4
-inch slices 5-7 minutes
Turnips,
3
⁄
4
to 1-inch slices 10-12 minutes
*Add an additional 2 cups of water after 10 to 12 minutes.
Fish
Place 2 cups of water, wine, or herb-flavored broth into multi-cooker. Set heat control at 250°. Place one layer of fish fillets
in basket and lower into multi-cooker. Cover and steam 5 to 10 minutes or until the fish flakes easily when tested with a fork.
When fish is done, remove cover and allow steam to subside. Using a pot holder, carefully grab the basket handle and remove
basket from multi-cooker.
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. (The basket may be
used for draining cooked pasta.)
Fluffy Rice
Place 2 cups rice, 1 teaspoon salt (optional) and specified amount of water (see table below) in multi-cooker. Set heat control
at 250°. Cover and bring to a vigorous boil, stirring once. Turn heat control down until pilot light goes out and simmer for the
amount of time specified in the table. Turn heat control OFF and let stand, covered, for 5 minutes. Fluff with fork.
TYPE LIQUID COOKING TIME
White, long-grain 4 cups 15 – 18 minutes
White, medium-grain 3
1
⁄
2
cups 15 – 18 minutes
White, short-grain 3
1
⁄
2
cups 18 – 23 minutes
Brown 4 cups 45 – 50 minutes
Blanch
Note: When using the basket for blanching foods, position the basket handle as shown in Fig. C on page 2.
Vegetables are blanched before freezing to stop enzyme action and to retain fresh flavor and appearance.
Wash vegetables and sort according to size or cut into uniform pieces. Place 4 quarts of water in the multi-cooker, set heat
control at 250°, and bring water to a rolling boil. Place vegetables in the basket and lower into boiling water. Cover and
boil for time specified. After heating, immediately plunge vegetables in ice 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.
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