Presto Electric Pressure Cooker Electric multi cooker User Manual

®
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.  
 
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.  
3
 
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-itdestainer. 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.  
4
 
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’nMoreelectric multi-cooker adds the convenience of slow cooking to the versatile benefits of the  
SlowCook’nMorethrough the use of a special removable crockery liner. Read the information below for instructions  
on use, care, and maintenance of your SlowCook’nMorecrockery 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’nMoreelectric 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.  
5
 
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
212 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.  
6
 
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 34-inch pieces  
cup chopped onion  
cup sliced carrot  
112 teaspoons packed brown sugar  
1 teaspoon white wine vinegar  
1
2
2
1
******  
2 cloves garlic, minced  
salt and pepper, to taste  
12 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 (114 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 1512-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  
34-inch pieces  
******  
1 red bell pepper, cut into 34-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  
212 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.  
7
 
Easy Beef Stroganoff  
2 pounds beef round or sirloin steak, cut into  
1 package onion soup mix  
1 cup water  
12-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  
112 cups tomato juice  
1
cup chili sauce  
cup vinegar  
3
******  
1
3 tablespoons brown sugar  
3
112 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 1012-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, 34-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.  
8
 
Corned Beef Dinner  
1 tablespoon garlic powder  
2 to 3 pound flat cut corned beef brisket  
3 carrots, cut into 34-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
 
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  
112 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 1012-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.  
10  
 
Bread Pudding  
3 - 312 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’nMoreelectric 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.  
11  
 
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 14 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  
112 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 112 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  
 
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 12-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
112 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.  
13  
 
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 112 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.  
14  
 
Add 1 cup any cooked or canned vegetable...  
Stir in 12 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 1314-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  
 
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 112 inches.  
Brussels Sprouts  
Carrots  
Remove outer leaves.  
3-5 minutes  
5 minutes  
Scrape or pare. Cut into package  
lengths.  
Or slice 14-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.  
112 minutes  
2 minutes  
Pare. Cut into 14-inch cubes.  
16  
 
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.)  
17  
 
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.  
18  
 
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.  
19  
 
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  
20  
 

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