Presto Kitchen Kettle Instructions Manual page 6

1 tablespoon vegetable oil
½ cup chopped onion
1 cup chopped red pepper
1 can chopped green chilies
2 tablespoons all-purpose flour
½ teaspoon cumin
Preheat multi-cooker at 350°. Add oil; sauté onion, pepper, and chilies 2 minutes or until tender. Stir in flour and cumin; cook 1
minute. Add stock and potatoes; bring to a boil. Turn heat control down until indicator light turns off. Cover and simmer 10 minutes or
until potatoes are tender and liquid is thickened. Add corn, milk, salt, and pepper; cook 5 minutes or until heated through.
Braise
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon salt
½ teaspoon ground ginger
⅛ teaspoon black pepper
1 (2- to 3-pound) beef pot or chuck roast
1 tablespoon vegetable oil
Combine nutmeg, cinnamon, salt, ginger, and pepper; rub into all surfaces of the meat. Preheat multi-cooker at 375°. Add oil and
brown meat. Dissolve brown sugar in wine and water and pour into multi-cooker. Add onions, garlic, and bay leaves. Bring liquid to a
boil. Turn heat control down until indicator light turns off. Cover; simmer 1 to 3 hours or until tender.
Braise your favorite piece of meat or poultry. Choose from and combine these foods, but make sure they have compatible
flavors. Figure 2 to 4 servings per pound of meat or poultry.
Start with 1½ to 3 pounds of beef, pork, or poultry:
Blade Roast
Boston Butt
Brisket
Chuck Roast
Preheat multi-cooker at 375°. Brown meat in vegetable oil
Add up to a total of 2 cups of any of these liquids:
Beer
Broth
Add a pinch or two of spices of your choice:
Basil
Bay Leaf
Black Pepper
Celery
Bring liquid to a boil and then turn heat control down until indicator light turns off. Cover and simmer 1 to 3 hours or until
tender. Add additional liquid as necessary.
Steam
Fish
Place 1 or 2 cups of 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 basket and, using tongs, attach basket to multi-cooker rim with steaming hook. Cover and steam
5 to 10 minutes or until the fish flakes easily when tested with a fork.
Corn, Pepper, and Potato Chowder
Spiced Pot Roast
English Cut
Flank Steak
Fore Shank
Pot Roast
Carbonated Beverage
Coffee
Dill
Dry Soup Mix
Garlic
Marjoram
2 cups chicken stock or broth
2 cups peeled, cubed red potatoes
2 cups frozen whole kernel corn, thawed
1 cup low-fat milk
¼ teaspoon salt
¼ teaspoon black pepper
½ cup packed brown sugar
1 cup red wine
1 cup water
2 small onions, sliced
1 clove garlic, minced
4 bay leaves
Rib Roast
Round Roast
Rump Roast (boneless)
Rump Roast (standing)
.
Fruit Juice
Red Wine
Mustard
Onion
Oregano
Rosemary
6
Sirloin Roast
Turkey Breast
Whole Chicken
Tomato Juice
Water
Sage
Salt
Thyme
6 servings
6 to 8 servings