Presto Kitchen Kettle - Manual (Page 9)

BOIL
Fresh Vegetables:
Place 1 to 2 cups salted water in the multi-cooker. Set heat control at 250˚ and bring to a boil. Add prepared vegetables. 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 fl avored vegetables or those requiring long cooking times.
Vegetable
How to Prepare Boiling Time
Asparagus Wash. Break stalks, snapping where tender part starts. 10-15 minutes
Beans Wash. Snip ends and remove strings.
Green or wax Cook whole or in 1 inch pieces. 20-30 minutes
Lima Shell and wash. 20-30 minutes
Beets Cut off all but 1 inch of stems and root. 35-60 minutes
Wash and scrub. Peel when cooked.
Or pare and slice or cube. 15-20 minutes
Broccoli Remove outer leaves and tough part of 15-20 minutes
stalk. Split rest of stalk, almost to fl owerets.
Brussels Sprouts Cut off wilted leaves. Wash. Cut large 10-15 minutes
Brussels sprouts in half lengthwise.
Cabbage Remove wilted leaves. Cut in 6 to 8 10-12 minutes
wedges.
Carrots Wash and pare or scrape. Leave whole. 20-25 minutes
Or slice or cut in quarters or strips. 15-20 minutes
Caulifl ower Remove leaves and some of the stem. 20-25 minutes
Leave whole.
Celery Cut off leaves; trim roots. Wash. 10-15 minutes
Corn Remove husks from fresh corn. Remove 6-8 minutes
silks with stiff brush. Rinse. Cook whole.
Or cut off tips of kernels. Scrape cob with dull edge of knife. 5-8 minutes
Greens Cut off roots. Wash. 5-10 minutes
Kohlrabi Cut off leaves; wash, pare, and dice or slice. 25-30 minutes
Potatoes Wash. Cook with skins on.
Cook: whole 25-40 minutes
quartered 20-25 minutes
cubed 10-15 minutes
Rutabaga Wash. Pare thinly. Slice or cube. 25-40 minutes
Turnips Wash. Pare thinly. Slice or cube. 15-20 minutes
Pineapple Duckling
3 pound duckling, quartered
1 13 1 /
4
// ounce can pineapple chunks
2 teaspoons soy sauce
1 /
8
teaspoon ginger
1 /
4
// teaspoon salt
1 /
8
teaspoon pepper
1 tablespoon butter
1 onion, fi nely chopped
1 /
2
green pepper, fi nely chopped
2 tablespoons cornstarch
1 /
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. Saute 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.
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