Use and Care Manual

ManualsBrandsUnbranded ManualsAppliancesPresto Precise Tuxedo 16 in. Precision Skillet Multi-Cooker

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INSTRUCTIONS AND RECIPES

Form 4028-405A

Visit www.PrestoPrecise.com

TUXEDO

™

digital precision skillet multi-cooker

• Digital heat control for precise cooking

and consistent results.

• Select exact* temperatures from

100° to 400°F for ultimate control

and versatility.

• Ideal for pan frying, sautéing, poaching,

making sauces, simmering soups and

stews, braising meats, making yogurt,

proofing dough, and sous vide.

• Ultra-durable ceramic nonstick surface

inside and out. PFOA and PTFE free.

*In one-degree increments from

100° to 205°F and five-degree

increments from 205° to 400°F.

Table of Contents

Important Safeguards ....................... ........2

Before First Use ........................... ........3

How to Assemble ........................... ........3

Getting Acquainted ......................... ........3

How to Use the Skillet ....................... ........3

Skillet Functions ........................... ........4

Time/Temperature Table ..................... ........5

Steaming Timetable ......................... ........6

Making Yogurt ............................. ........7

Proong Dough ............................ ........8

Sous Vide Cooking.......................... ........8

Recipes................................... ........9

Breakfast .............................. ........9

Appetizers ............................. .......10

Soups and Stews ........................ .......11

Pasta Sauce............................ .......12

Chicken, Meat, Eggs, and Pizza ............ .......13

Fish and Seafood ....................... .......17

Vegetables ............................. .......19

Desserts............................... .......20

Beverages ............................. .......22

Care and Cleaning .......................... .......22

Recipe Index .............................. .......23

Consumer Service Information ................ .......24

Warranty.................................. .......24

Summary of content (24 pages)

PAGE 1
® TUXEDO ™ digital precision skillet multi-cooker • Digital heat control for precise cooking and consistent results. • Select exact* temperatures from 100° to 400°F for ultimate control and versatility. • Ideal for pan frying, sautéing, poaching, making sauces, simmering soups and stews, braising meats, making yogurt, proofing dough, and sous vide. • Ultra-durable ceramic nonstick surface inside and out. PFOA and PTFE free. Estas instrucciones también están disponibles en español.
PAGE 2
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. Be sure that handles are assembled and fastened properly before using this appliance (see page 3). 3. Do not touch hot surfaces. Use handles or knobs. 4.
PAGE 3
Before First Use Before using for the first time, wash the skillet, cover, and cooking rack in warm, soapy water, rinse, and dry. Do not immerse the digital heat control in water or let it come in contact with any liquid. Assemble the skillet handles as described below. How to Assemble 1. Place the skillet upside down on a table or counter. Fig. A 2. Remove the four screws from the mounting tabs on the skillet body and set aside (Fig. A). Screw 3.
PAGE 4
For best results, use heat-resistant nylon, plastic, rubber, or wooden utensils. Do not use metal utensils as they may scratch the nonstick surface and also become hot if left in the skillet during cooking. Do not cut foods on the cooking surface. 7. If the recipe calls for a covered skillet, be sure to keep the cover on the skillet during the cooking process. When the cover is not in place, heat escapes and the temperature is reduced, causing the element to cycle on.
PAGE 5
NOTICE: This skillet is not intended to be used as a hot plate or for heating any cookware nor to melt wax, gels, plastics, glue, or other materials for making candles or for other hobbyist activities, or in any commercial or business application. Using this appliance for purposes different from those specified in the instruction manual may cause damage to the appliance and will void the warranty.
PAGE 6
STEAMING TIMETABLE Add 4 cups water and rack to skillet. Place food on rack and cover skillet. Set heat control at 205° to 215°. Steam food according to the table below. Add additional water as necessary.
PAGE 7
Making Yogurt Yogurt can be prepared in a large quantity or it can be prepared in individual containers as indicated below. Several recipes in this booklet call for plain yogurt: Savory Chicken Salad with Jalapeño and Curry (page 14); Chicken Salad with Tarragon, Fennel, and Apple (page 15); Garlic Cilantro Lime Sauce (page 19); Spicy Yogurt Sauce (page 19). Batch Method Ingredients needed: 3 to 4 quarts milk* 2 tablespoons plain yogurt that contains live and active cultures 1.
PAGE 8
Proofing Dough for Artisan Loaves or Rolls 1. Heat skillet at 100°. Place dough on parchment paper directly on skillet surface and cover skillet. Do not place dough in a pan. When refrigerated dough is placed in skillet or when frozen dough has proofed about 1 hour, use a sharp knife to make several ¼-inch deep slashes across surface of dough. This will help the dough rise in a consistent manner and produce an attractive artisan loaf. 2.
PAGE 9
SOUS VIDE TIME/TEMPERATURE TABLE TEMPERATURE APPROXIMATE COOKING TIME* Breasts, Boneless Breasts, Bone-in Thighs Steak (Beef), 6 to 8 ounces Rib-eye, Porterhouse, Tenderloin Medium-rare Medium Medium-well Pork Chops, 1 inch thick Fish/Seafood 150° 150° 165° 1½ to 3 hours 1½ to 3 hours 1½ to 3 hours 130° 140° 145° 140° 1½ to 3 hours 1½ to 3 hours 1½ to 3 hours 2 to 3 hours Salmon Salmon, broiling after sous vide White fish White fish, broiling after sous vide Shrimp, 16 to 20 count Vegetables 125° 11
PAGE 10
Honey Nut Granola 3 cups old-fashioned oats 1½ cups chopped pecans or walnuts ⅓ cup honey ¼ cup vegetable oil ½ teaspoon salt Preheat skillet at 375°. Add oats and pecans. Stir occasionally about 10 to 12 minutes or until lightly browned and toasted. Mix honey, oil, and salt in a small bowl. Gently stir honey mixture into oats and nuts until evenly coated. Stir occasionally an additional 2 to 3 minutes. Turn off heat. Remove granola to baking sheet to cool. Store in airtight container.
PAGE 11
Soups and Stews Sausage, Kale, and White Bean Soup 1½ cups dried Great Northern beans 6 cups water 1½ (14-ounce) fully cooked smoked sausage rings, cut into ½-inch pieces 1½ cups chopped onion 3 cloves garlic, minced 9 cups chicken broth 2 7 2 ½ ½ ½ ½ small sweet potatoes, peeled, cut into 1-inch pieces cups chopped kale, about 3 to 4 ribs bay leaves teaspoon black pepper teaspoon dried red pepper flakes teaspoon dried rosemary teaspoon dried thyme Clean and rinse beans.
PAGE 12
Corn, Pepper, and Potato Chowder 3 1 2¼ 3 ⅓ 1 tablespoons vegetable oil cup chopped onion cups chopped red pepper (4-ounce) cans chopped green chilies cup all-purpose flour teaspoon cumin 4½ 4½ 4½ 2¼ 1 1 cups chicken broth cups peeled, cubed red potatoes cups frozen whole kernel corn, thawed cups milk teaspoon salt teaspoon black pepper Preheat skillet at 350°. Add oil; sauté onion, pepper, and chilies 2 minutes or until tender. Stir in flour and cumin; cook 1 minute.
PAGE 13
Chicken, Meat, Eggs, and Pizza Mediterranean Chicken Marinade ⅓ ¼ ¼ 2 2 2 1 1 cup olive oil cup lemon juice cup red wine vinegar cloves garlic, minced teaspoons lemon zest teaspoons dried rosemary teaspoon black pepper teaspoon salt Mix oil, lemon juice, vinegar, garlic, lemon zest, rosemary, pepper, and salt; add chicken. Cover and refrigerate 2 hours.
PAGE 14
Savory Chicken Salad with Jalapeño and Curry 1 pound boneless, skinless chicken breast, cooked and diced 2 tablespoons fresh cilantro leaves, chopped 2 tablespoons lemon juice, divided 1 large clove garlic, minced 1 small jalapeño, seeded, deveined and diced ½ cup plain yogurt 1 ⅓ 2 1 ¾ ¼ small Granny Smith apple, cored and diced cup diced red onion tablespoons mayonnaise tablespoon curry powder teaspoon salt teaspoon black pepper Place chicken in large bowl.
PAGE 15
Chicken Salad with Tarragon, Fennel, and Apple 1 pound boneless, skinless chicken breast, cooked and diced 1 Granny Smith apple, cored and diced 2 cups red seedless grapes, halved 1 cup diced fennel ½ cup diced celery ¼ cup finely diced red onion ¾ cup plain yogurt 2 tablespoons fresh chives, snipped 2 1 1 1 1 1 ½ ¼ tablespoons lemon juice tablespoon Dijon mustard tablespoon honey teaspoon dried tarragon, chopped clove garlic, minced teaspoon salt teaspoon black pepper cup sliced almonds, lightly toasted
PAGE 16
Sous Vide Coffee Crusted Steak Instructions for sous vide cooking can be found on page 8. 1 1 4 2 2 tablespoon ground coffee* tablespoon packed brown sugar cloves garlic, minced teaspoons black pepper teaspoons salt ••••••• 4 (6- to 8-ounce) rib-eye steaks 4 zip-top freezer bags or vacuum seal bags 1 tablespoon vegetable oil Fill skillet with 6 quarts water. Set heat control to desired temperature (see time/temperature table on page 9).
PAGE 17
Eggs (soft-, medium-, and hard-cooked) Prepare up to 18 large eggs at a time. Pour 4 cups water in skillet. Place eggs on rack in skillet and cover. Heat skillet at 250°. • For soft-cooked eggs, cook 11 minutes. • For medium-cooked eggs, cook 12 minutes. • For hard-cooked eggs, cook 20 minutes. Immediately remove eggs and place in a pan containing ice water. • For soft- and medium-cooked eggs, allow eggs to cool 1 minute or until cool enough to peel. Use soft- and medium-cooked eggs immediately.
PAGE 18
Poached Salmon, Fruit, and Spinach Salad 3 2 2 6 cups water teaspoons salt teaspoons dried dill weed (4-ounce) skinless, boneless salmon fillets, 1 to 1½ inches thick 18 cups fresh spinach leaves (approximately 20 ounces) 3 cups fresh strawberries, quartered 3 cups fresh blueberries 1 cup pecan halves 3 green onions, sliced Citrus Dijon Vinaigrette (recipe below) Add water, salt, and dill weed to skillet. Place salmon fillet, flat side down, in center and cover with lid.
PAGE 19
Peach Mango Salsa 1 1 ½ ¼ cup peeled and diced ripe mango cup peeled and diced ripe peach cup chopped cilantro cup fresh lime juice ¼ cup red bell pepper, finely diced ¼ cup red onion, finely diced 1 jalapeño, seeded, deveined, and finely diced Combine mango, peach, cilantro, lime juice, bell pepper, onion, and jalapeño in medium bowl and toss well. If desired, chill for 30 minutes to let flavors blend. Stir well and serve.
PAGE 20
Roasted Cauliflower 2 heads cauliflower, cut into florets ¼ cup olive oil 1 teaspoon salt ½ teaspoon black pepper Preheat skillet at 350°. Place cauliflower pieces in a bowl and drizzle with oil, salt, and pepper. Stir until cauliflower is coated; pour into skillet and cover. Cook 10 minutes, stirring occasionally. Uncover and continue to stir 2 to 3 minutes or until desired browning is achieved.
PAGE 21
Fudge Ice Cream Topping ¼ cup butter 4 ounces unsweetened chocolate, coarsely chopped 1 (12-ounce) can evaporated milk 3 cups powdered sugar ¼ teaspoon salt 1 teaspoon vanilla extract Heat skillet at 200°. Add butter and chocolate, stirring occasionally with nonstick whisk, until melted. Slowly add milk, powdered sugar, and salt. Whisk gently until smooth. Continue to cook 5 minutes, stirring occasionally. Turn off heat and stir in vanilla.
PAGE 22
Beverages Mulled Cider 3 quarts apple cider 1 1-inch piece fresh ginger, peeled 20 whole cloves 4 cinnamon sticks Heat skillet at 160°. Add cider, ginger, cloves, and cinnamon sticks to skillet. Cover skillet and heat 1 to 2 hours. Discard ginger, cloves, and cinnamon sticks. 15 servings (serving size 6 ounces) Mulled Wine 2 (750 ml) bottles dry red wine, such as Cabernet or Merlot ⅔ cup honey 2 oranges, thinly-sliced, with peel 5 cinnamon sticks 20 whole cloves 2 star anise Heat skillet at 145°.
PAGE 23
Recipe Index Appetizers Pasta Sauce Caramelized Onion and Cranberry Crostini . . . . . . 10 Tuscan Dipping Oil for Bread . . . . . . . . . . . . . 10 Fresh Tomato and Mushroom Marinara . . . . . . . . Meat Beverages Mulled Cider . . . . . . . . . . . . . . . . . . . . . . 22 Mulled Wine . . . . . . . . . . . . . . . . . . . . . . 22 15 Sous Vide Coffee Crusted Steak . . . . . . . . . . . .
PAGE 24
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 4:00 PM (Central Time) • Email us through our website at www.GoPresto.com/contact • Write: National Presto Industries, Inc., Consumer Service Department, 3925 North Hastings Way, Eau Claire, WI 54703-3703 Inquiries will be answered promptly by email, telephone, or letter.