Presto 12-inch electric skillet User manual
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INSTRUCTIONS
©2012 National Presto Industries, Inc.
Visit us on the web at www.GoPresto.com
12-inch electric
Stainless Steel
Skillet
•Luxurious stainless steel body and handles.
•Tempered glass cover with stainless steel rim
and handle.
•Braises, fries, grills, stews, bakes, makes casseroles
and more.
•Fully immersible and dishwasher safe for easy cleaning.
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. Do not touch hot surfaces. Use handles.
3. To protect against electrical shock, do not immerse heat control, cord, or plug in water or other liquid.
4. Close supervision is necessary when any appliance is used by or near children.
5. Unplug from outlet when not in use and before cleaning. Allow to cool before putting on or taking off parts, and before
cleaning the appliance.
6. Do not operate any appliance with a damaged cord or plug or in the event the appliance malfunctions or has been dam-
aged in any manner. Do not operate if the legs become cracked or damaged. Return the appliance to the Presto Factory
Service Department (see page 13) for examination, repair, or electrical or mechanical adjustment.
7. The use of accessory attachments not recommended by the appliance manufacturer may cause injuries.
8. This appliance is not intended for deep frying foods.
9. Do not use outdoors.
10. Do not let cord hang over edge of table or counter or touch hot surfaces.
11. Do not place on or near a hot gas or electric burner or in a heated oven.
12. It is recommended that this appliance not be moved when it contains hot oil or other hot liquid. If it must be moved
when it contains hot oil or other hot liquid, use extreme caution.
remove plug from wall outlet.
14. Do not use appliance for other than intended use.
SAVE THESE INSTRUCTIONS
Heat Selector
Control Master®
heat control
Pilot Light
Probe
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Important Cord Information
This appliance has a polarized plug (one blade is wider than the other). To reduce the risk of electric shock, this plug is in-
A short power supply cord (or cord set) is provided to reduce the risk resulting from becoming entangled in or tripping over
If an extension cord is used, the marked electrical rating of the extension cord should be at least 13A/125V/1625W. The
extension cord should be arranged so that it will not drape over the countertop or tabletop where it can be pulled on by chil-
dren or tripped over unintentionally.
Connect the power supply cord to a 120VAC electrical outlet only.
How To Use
Control Master®heat control or let the heat control come in contact with any liquid.
Caution: This product is not intended to melt wax, gels, plastics, glue, or other materials for making candles or for
other hobbyist activities, or in any commercial or business application.
1. Place skillet on a dry, level, heat resistant surface. Cover should not be on the skillet.
2. Prepare food for cooking.
3. Insert the Control Master®heat control probe into the skillet so the two electrical pins on
the skillet are fully inserted into the heat control. Connect cord to a 120VAC electrical
wall outlet only.
4. Preheat skillet by turning Control Master®heat control to the LOWER
desired temperature. Desired temperature ranges can be found on page 4. Note: Never
preheat at a temperature that exceeds 350°. Allow skillet to preheat for 5 to 10 minutes.
5. Add oil and food to skillet according to recipe. Cook using the temperature-timetable on page 4. Begin cooking at the
low side of the indicated temperature range shown. Depending on your preferences and tastes, you may wish to adjust
the temperature to the high side of the range after 3 to 5 minutes of cooking. During cooking, pilot light will go on and
off indicating desired temperature is being maintained.
Use wooden or silicone utensils in your skillet when cooking at temperatures above 375°, since they are more heat resistant
than plastic utensils. To maintain the high quality appearance of your stainless steel skillet, avoid using metal utensils.
Skillet Basics
heating process similar to that of a conventional oven. With the control set at 350°, for example, the skillet will heat continu-
ously until that temperature is reached; then it will cycle on and off to maintain the temperature. Settings on the heat control
range from Warm to 400°.
The basic procedures for cooking in the skillet are quite similar to those of conventional cooking. Some cooking methods
to 12 holes in the bottom.
PAN FRYING OR SAUTÉING: As a general rule, vegetables are sautéed at 225° to 250° and meats are fried at 325° to
375°. The skillet is often preheated so that when oil and food are added, it is hot enough to evenly brown and seal in juices,
Typically frying or sautéing is done without the cover.
SIMMERING: Simmering is cooking at a heat level slightly below the boiling point. In an electric skillet, foods will heat to
simmering at some point between the Warm setting and 200°. Heat the skillet at 350° until the food boils; then place cover
on pan and reduce the heat to the simmer level by turning the heat control down until the pilot light goes out.
BRAISING OR POT ROASTING: This cooking method involves browning food, usually meat or vegetables in oil, but-
ter, margarine, etc. and then simmering in a small amount of liquid over low heat. To brown meat and/or vegetables use a
temperature between 325° and 350°. After browning, simmer food as instructed above.
STEAMING: Food is placed on a rack or in a basket over, but not in, simmering liquid. Bring the liquid to a boil with the
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BAKING: Pancakes and French toast can be baked directly in the skillet without the cover. Upside-down-cakes can be baked
directly in the skillet with the cover on. Also, cake batters can be placed in baking pans and placed on a rack in the skillet
and baked with the cover in place. Because the top of a cake will not brown, don’t judge doneness by the color. Instead use
food is done. To compensate for the lack of browning on top of baked goods, cover them with glazes, toppings, or frosting.
STIR FRYING:-
tinually tossed or stirred to ensure the food is evenly exposed to heat. This skillet works well for stir frying because it has a
fast and hot preheat and good heat retention. Stir-frying is best accomplished at 350° to 400°.
Care and Cleaning
Before initial use and after each subsequent use, wash skillet in hot, soapy water and rinse and dry thoroughly, or wash skillet
in an automatic dishwasher. Wipe Control Master®
Note: If you choose to wash the skillet in a dishwasher,
the aluminum bottom of the skillet will likely discolor due to the caustic nature of the dishwashing detergent.
Food residue may be removed from skillet by scrubbing in a circular motion with a nylon mesh cleaning pad, such as Scotch-
Brite* Multi-Purpose Scrub Sponge, or a stainless steel scouring pad.
Helpful Hint: For quick, effective and easy cleaning that virtually eliminates scrubbing, use the following method: Pour
enough water into the emptied skillet to cover food residue. Cover and turn Control Master®heat control to 250°. Bring water
to a boil and while water is boiling, scrape the skillet with a wooden or plastic spatula until the food is loosened. Remove
heat control and wash skillet in hot, soapy water. Rinse and dry thoroughly.
If the cooking surface has mottling, stubborn, brown or tacky food residue, or if the skillet has developed straw colored or
rainbow discoloration as a result of prolonged exposure to high heat, use a powdered cleanser without chlorine or bleach,
such as Bar Keepers Friend* cleanser and polish or Cameo* copper, brass, & porcelain cleaner. Moisten the skillet with wa-
Scrub Sponge*, scrub the skillet in a circular motion. Wash the skillet in hot, soapy water. Rinse thoroughly and dry.
To maintain the high quality appearance of stainless steel appliances, avoid using metal utensils in them. In addition, avoid
cutting or chopping food in the appliance with a knife or other sharp utensil. To avoid pitting or creating white dots on the
cooking surface, bring liquids to a boil before adding salt. Stir thoroughly.
IMPORTANT: To ensure continued accuracy of the Control Master®heat control, avoid rough handling in use and storage.
Do not overheat or allow the skillet to boil dry as this will cause the skillet to discolor.
Glass Cover Care and Use Instructions
Caution: Your glass cover may break for no apparent reason if you fail to follow these instructions. Broken glass can
cause personal or property damage.
Do not use cover if it is chipped or cracked. Handle cover carefully and avoid rough handling.
Do not handle hot cover with wet towel or place hot cover on a cold or wet surface. Sudden, extreme changes in temperature
may cause glass to break. Allow cover to cool before washing. This cover is dishwasher safe. Keep the cover clean. Do not
use steel wool cleaning pads or abrasive 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.
*Scotch-Brite is a trademark of 3M.
Bar Keepers Friend is a trademark of Servaas Laboratories, Inc.
Cameo is a trademark of Church & Dwight Co., Inc.
Comet is a trademark of Colgate-Palmolive Company.
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TEMPERATURE – TIMETABLE
Approximate Cooking
Food Temperature Time in Minutes
PAN FRYING
Bacon 300° – 325° 8–10
Canadian Bacon 275° – 300° 3–4
Chicken 325° – 350° 25–40
Fish 325° – 350° 5–10
French Toast 300° – 325° 4–6
Liver 325° – 350° 5–10
Minute Steak 325° – 350° 4–5
Potatoes, cottage fried 300° – 350° 10–12
Sausage, link 300° – 325° 20–30
precooked 325° – 350° 10–12
Sandwiches, grilled 300° – 325° 5–10
Rare 350° – 375° 6–7
Medium 350° – 375° 10–12
Rare 350° – 375° 8–10
Medium 350° – 375° 18–20
STIR FRYING
Beef, chicken, pork 375° – 400°
Seafood 350° – 375°
Vegetables 350° – 375°
BRAISING & POT ROASTING
Browning 325° – 350°
Braising* 200° – 225°
SIMMERING Warm – 200°
CASSEROLE DISHES Warm – 225°
BAKING
Pancakes 350° – 375°
Upside Down Cake 225° – 275°
HOLDING TEMPERATURE
(after cooking period) Warm
*Add additional liquid during cooking, if necessary, to obtain desired consistency.
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Recipes
Canadian Bacon and Egg Breakfast Sandwiches
⅓ cupmayonnaise 8 ouncesslicedCanadianbacon
1 teaspoon lemon juice or ham
1 teaspoon Dijon-style mustard 1 tablespoon butter or margarine
½ teaspoon sugar 4 eggs
2 Englishmufns,split ½ cupshreddedSwisscheese
Butter or margarine, softened Paprika
Mix mayonnaise, lemon juice, mustard, and sugar in small bowl. Reserve.
with aluminum foil. Heat 1 tablespoon butter in skillet at Warm until melted. Fry eggs at
250° to desired degree of doneness. Sprinkle eggs with cheese; cook, covered, until cheese
is melted, about 1 minute. Place eggs on Canadian bacon; sprinkle with paprika. Serve with
reserved sauce.
4 servings
Cheesy Diced Potatoes
2 tablespoons butter Salt and pepper
¾ cup chopped red pepper ¾ cup shredded Asiago cheese
½ cup sliced green onions ½ cup shredded sharp cheddar
½ 32-oz. bag frozen Southern- cheese
Style Hash Brown Potatoes
Heat butter in skillet at Warm until melted. Add red pepper and onions; stir-fry at 225°
for 1 to 2 minutes. Stir in frozen potatoes. Cook, covered, at 250° for 10 minutes, turning
occasionally. Uncover; cook, turning frequently until potatoes are golden, about 2 to 3
minutes. Season to taste with salt and pepper. Sprinkle cheeses over top. Cover; cook until
cheese is melted, about 1 to 2 minutes.
Substitution Tip: Substitute frozen O’Brian Potatoes for Southern-Style Hash Brown
Potatoes. Omit red peppers and green onions.
6 servings
Caramel Apple French Toast
½ cup butter or margarine 4 eggs, beaten
1 cup brown sugar 1 cup milk
2 tablespoons light corn syrup ¼ teaspoon vanilla
½ cup chopped pecans ¼ teaspoon salt
4 bakingapples,peeledand 8 ouncesFrenchbread,cut
sliced into ¾-inch slices
⅓ cupapplecider ¼ teaspoonnutmeg
1½ teaspoons cinnamon, divided 2 tablespoons sugar
Heat butter in skillet at Warm until melted. Add brown sugar and corn syrup, stirring until
sugar is dissolved. Sprinkle with pecans. Layer apple slices evenly over pecans. Turn heat
to 200°. Pour apple cider over apples; sprinkle with 1 teaspoon cinnamon.
Mix eggs, milk, vanilla, and salt in a shallow bowl. Dip bread slices in egg mixture, turning
to evenly coat. Arrange bread over apples. Drizzle any remaining egg mixture over bread in
skillet. Combine remaining ½ teaspoon cinnamon, nutmeg, and sugar; sprinkle over bread.
Cook, covered, at 200° for 30 minutes.
6 servings
6
Honeyed Oranges and Grapefruit
1 cuporangejuice ⅛ teaspoongroundallspice
2 tablespoons honey 3 medium oranges, peeled, sliced
⅛ teaspoongroundcinnamon 1 largegrapefruit,peeled,cut
⅛ teaspoongroundnutmeg intosegments
Mix orange juice, honey, cinnamon, nutmeg, and allspice in skillet; cook at 350° until boiling.
Stir in oranges and grapefruit; simmer, between Warm and 200°, covered, 5 minutes. Spoon
into serving bowl; serve warm or refrigerate, covered, until chilled.
4 servings
Waldorf Baked Squash
2 medium acorn squash ½ cup coarsely chopped walnuts
Water ½ teaspoon ground cinnamon
1 cupcoarselychoppedmixed ⅛ teaspoongroundnutmeg
dried fruit ¼ cup maple syrup
½ cup chopped cored apple
Cut squash into halves; remove seeds and discard. Place squash halves, cut sides down, on
rack in skillet. Add 1 inch water; cook at 350° until boiling. Reduce heat to simmer, between
Warm and 200°; cook, covered, until squash are tender, 35 to 40 minutes.
Mix dried fruit, apple, walnuts, cinnamon, and nutmeg in small bowl. Turn squash halves
cook, covered, until apple is tender, about 10 minutes.
4 servings
Sautéed Asparagus with Garlic
1 pound fresh asparagus, ends 2 tablespoons olive or vegetable oil
trimmed 2 tablespoons water
1 clove garlic, minced Salt
Place asparagus and garlic in skillet. Drizzle with oil and water; cook, covered, at 225° for
5 minutes. Reduce heat to 200°; cook until water has evaporated and asparagus is browned
on all sides, 8 to 10 minutes, turning frequently with tongs. Season to taste with salt.
4 servings
Ratatouille
1 eggplant (about 1 lb.), peeled, 1 medium zucchini, cut into
cut crosswise into ½-inch ½-inch slices
slices 1 28-ouncecandicedItalian
Salt plum tomatoes
3 tablespoons olive oil ¼ cup sliced black olives
1 large onion, sliced 1½ teaspoons dried basil leaves
2 cloves garlic, minced 1 teaspoon dried tarragon leaves
1 large green pepper, cut into ½ teaspoon salt
¼-inch strips ¼ teaspoon dried oregano leaves
Cut eggplant slices into quarters; sprinkle lightly with salt and let stand 30 minutes. Rinse
well with cold water; drain thoroughly.
Heat skillet at 225°. Add oil, onion, and garlic; cook 2 minutes. Add green pepper; cook
1 minute. Add eggplant and remaining ingredients; cook at 350° until boiling. Reduce heat
to simmer, between Warm and 200°; cook, covered, until eggplant is tender and mixture is
desired consistency, 1 to 1½ hours.
6 to 8 servings
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Country Beans
6 slices bacon 1 14½-ounce can diced tomatoes
1 medium onion, sliced 2 tablespoons dark molasses
1 medium green pepper, sliced 2 teaspoons Worcestershire sauce
1 10-ounce package frozen 2 teaspoons prepared mustard
green beans 2 to 3 drops hot pepper sauce
1 10-ounce package frozen Salt and pepper
baby lima beans
1 15-ounce can kidney beans,
drained
Cook bacon in skillet at 300° until crisp. Remove bacon and crumble when cool. Pour off
excess drippings, reserving 1 tablespoon in skillet. Add onion and green pepper; cook at 225°
until tender, about 3 minutes. Stir in beans; cook, covered, 3 minutes, stirring occasionally.
Stir in tomatoes, molasses, Worcestershire, mustard, and hot pepper sauce; cook at 350°
until boiling. Reduce heat to simmer, between Warm and 200°; cook, covered, until lima
beans are tender, 10 to 15 minutes. Season to taste with salt and pepper.
6 servings
Italian Pot Roast
3½ pounds blade or center cut 1 6-ounce can tomato paste
chuck roast ¾ teaspoon dried basil leaves
½ teaspoon salt ½ cup sliced celery
½ teaspoon pepper ½ cup coarsely chopped carrot
2 tablespoons olive oil ½ cup sliced mushrooms
1 14½-ouncecandicedtomatoes 8 smallpotatoes
1 cup dry red wine 6 small onions
Sprinkle both sides of meat with salt and pepper. Heat skillet at 350°. Add oil and meat;
cook until browned on both sides. Add tomatoes, wine, tomato paste, and basil; cook until
boiling. Reduce heat to simmer, between Warm and 200°; cook, covered, until meat is fork-
tender, about 1¾ to 2 hours. Add celery, carrot, mushrooms, potatoes, and onions during
last 45 minutes of cooking time.
6 to 8 servings
Texas-Style Beef Barbecue
2 tablespoons vegetable oil 3 tablespoons cider vinegar
3 pounds beef cubes for stew 1 tablespoon Worcestershire sauce
1 cupchoppedonion ⅓ cuplightbrownsugar
2 cups water 2 teaspoons dry mustard
2 teaspoonsbeefavor 1 teaspoongroundallspice
instant bouillon ½ teaspoon salt
1 cup chili sauce ½ teaspoon pepper
1 cupketchup 8 hamburgerbuns,toasted
Heat skillet at 350°. Add oil, beef cubes, and onion; cook until beef is brown and onion is
tender, about 5 minutes. Add water and bouillon; cook until boiling. Reduce heat to simmer
between Warm and 200°; cook, covered, until beef is tender, about 2 hours. Shred beef in
skillet using a fork to pull meat apart. Stir in remaining ingredients, except buns; cook at 350°
until boiling. Reduce heat to simmer between Warm and 200°; cook, covered, 15 minutes,
stirring occasionally. Serve hot beef mixture on toasted buns.
8 servings
8
Acapulco Tostadas
Mexican Beef (see recipe below) 2 green onions, sliced
1 cuprefriedbeans 8 attostadas(5¼-inchdiameter)
2 cups shredded lettuce Salsa
1 medium tomato, chopped Shredded cheddar cheese
1 avocado, peeled, pitted, chopped Sour cream
¼ cup sliced black olives
Make Mexican Beef; remove from skillet and keep warm.
Reduce heat to 225°. Add refried beans to skillet, stirring pan juice into beans. Cook, until
heated through, about 2 minutes. Remove and reserve.
Combine lettuce, tomato, avocado, olives, and onions in medium bowl. Spread 2 tablespoons
refried beans on each tostada. Spoon Mexican Beef evenly over beans, dividing equally
between tostadas. Divide lettuce mixture equally between tostadas. Top each tostada with
salsa, cheese, and sour cream, as desired.
Shopping Tip: Tostadas can be found in the ethnic section of the supermarket or in a
Hispanic market.
8 servings
Mexican Beef
1 pound lean ground beef 2 teaspoons chili powder
½ cup chopped onion ¼ teaspoon salt
1 clove garlic, minced ¼ teaspoon cumin
1 10-ounce can mild
enchilada sauce
Heat skillet at 350°. Add ground beef, onion, and garlic; cook until beef is brown, about
5 minutes, stirring occasionally. Pour off excess drippings. Stir in chili powder, salt, and
cumin; cook until thickened, about 5 minutes.
About 2 cups
Meatballs with Chili Sauce
Beef and Sausage Meatballs 1 tablespoon sugar
(see recipe below) 2 teaspoons Worcestershire sauce
½ cup chopped onion ½ teaspoon ground cumin
½ cup chopped green pepper ½ teaspoon salt
2 14½-ounce cans diced tomatoes ¼ teaspoon ground oregano
¼ cup chili sauce
Make Beef and Sausage Meatballs. Remove meatballs; pour off excess drippings, reserving
2 tablespoons in skillet. Add onion and pepper; cook at 225° until tender, 3 to 4 minutes. Add
remaining ingredients; cook at 350° until boiling. Add meatballs; reduce heat to simmer,
between Warm and 200°; cook until sauce is thickened, 10 to 15 minutes, stirring occasionally.
Reduce heat to Warm; serve meatballs from skillet with toothpicks or cocktail forks.
Beef and Sausage Meatballs
½ pound lean ground beef ½ teaspoon chili powder
½ pound pork sausage 1 small clove garlic, minced
¼ cup minced onion ½ teaspoon salt
½ teaspoonbeefavorinstant ⅛ teaspoonpepper
bouillon
Mix all ingredients until blended in medium bowl. Roll meat mixture into 24 meatballs.
Arrange meatballs in skillet; cook at 325° until meatballs are browned on all sides, 5 to 8
minutes.
24 meatballs
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Apricot Barbecue Pork Chops
2 tablespoons vegetable oil ¼ cup apricot preserves
4 boneless pork chops, ¾-inch 2 tablespoons cider vinegar
thick 2 tablespoons packed dark
1 cup onion, sliced brown sugar
¼ cup water ½ teaspoon crushed red pepper
¼ cup ketchup ½ teaspoon dry mustard
¼ cup teriyaki sauce ¼ teaspoon ground pepper
Heat oil in skillet at 325°. Add pork chops; cook until browned, about 3 minutes per side.
Reduce heat to 200°. Combine remaining ingredients in a small bowl; pour over chops
making sure onion slices end up on cooking surface. Cook, covered, until pork chops are
tender, about 15 minutes.
4 servings
Saucy Barbecued Spareribs
Hot Chili Barbecue Sauce 4 cups water
(see recipe below) 1 cup cider vinegar
4 pounds pork spareribs, cut
into serving pieces
Make Hot Chili Barbecue Sauce; remove to bowl. Clean skillet.
Arrange ribs in skillet, meat sides down. Add water and vinegar; heat at 350° until boiling.
Reduce heat to simmer, between Warm and 200°; cook, with cover ½ inch ajar, for 30
minutes or until pork is tender. Remove meat; pour off liquid.
Replace meat in skillet and pour Hot Chili Barbecue Sauce over ribs; cook, covered, at
Warm for 10 minutes. Turn ribs over; cook, covered, 10 minutes. Uncover and cook at 200°
for 2 minutes on each side.
Substitution Tip: Any desired barbecue sauce may be substituted for the Hot Chili Barbecue
Sauce.
4 servings
Hot Chili Barbecue Sauce
2 10-ounce jars apricot 3 to 3½ tablespoons chili powder
preserves 1 clove garlic, minced
1 cup chili sauce ¼ teaspoon ground ginger
2 tablespoons distilled white 4 to 6 drops hot pepper sauce
vinegar
1 tablespoon Worcestershire
sauce
Mix all ingredients in skillet; cook at 350° until boiling. Reduce heat to simmer, between
Warm and 200°; cook 10 minutes.
Preparation Tip: Hot Chili Barbecue Sauce can be made in advance. Refrigerate, covered,
up to 1 month.
About 3 cups
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Stuffed Pork Chops
2 tablespoonsvegetableoil, 1⅔ cupswater
divided ¼ cup butter or margarine
½ cup chopped green pepper 6 pork chops, 1 inch thick
¼ cup chopped onion Salt and pepper
½ cup whole kernel corn ¾ cup water
1 6-ouncepackagestufngmix ½ teaspoonchickenavorinstant
for pork bouillon
Heat 1 tablespoon oil in skillet at 225°. Add green pepper and onion; cook until tender, about
5 minutes. Stir in corn. Remove vegetable mixture from skillet. Clean skillet.
butter; cook at 200° for 4 minutes. Stir in vegetable mixture. Cut pockets in pork chops; spoon
Heat remaining 1 tablespoon oil in skillet at 325°. Add pork chops; cook until browned,
about 4 minutes on each side. Pour off excess drippings. Sprinkle chops lightly with salt and
pepper. Add ¾ cup water and bouillon; heat until boiling. Reduce heat to simmer, between
Warm and 200°; cook, covered, until pork chops are tender, 45 minutes to 1 hour; turning
skillet during last 20 minutes of cooking time.
4 to 6 servings
Chicken Piccata
4 boneless skinless chicken 1 tablespoon vegetable oil
breast halves (about Salt and pepper
1¼ pound) 2 to 4 tablespoons dry sherry
Flour 2 to 3 tablespoons lemon juice
2 tablespoons butter or
margarine
cook at 325° until browned, 3 to 4 minutes on each side. Remove chicken, sprinkle lightly
with salt and pepper.
Reduce heat to 225°. Add sherry and lemon juice to skillet; cook until sauce is thickened,
scraping drippings from bottom of skillet with plastic or wooden utensil. Return chicken
to skillet; cook 2 minutes, turning chicken to coat with sauce. Serve sauce over chicken.
4 servings
Pesto Chicken Sandwiches
4 bonelessskinlesschicken 8 slicescrustysourdoughbread,
breast halves (about 1¼ ¼ inch thick
pounds) 8 thinslicestomato
1 tablespoonoliveoil 8 ½-ounceslicesprovolonecheese
½ cup prepared pesto sauce 3 tablespoons butter, melted
Pound chicken breasts lightly until even in thickness. Heat skillet at 325°. Add oil and
chicken; cook until chicken is cooked through, about 4 to 5 minutes per side. Remove from
Spread 1 tablespoon pesto on one side of each bread slice. Divide chicken evenly between 4
of the slices. Place 2 slices each of tomato and cheese over chicken. Cover with remaining
bread slices, pesto side facing cheese.
Brush outside of each sandwich with melted butter. Heat skillet at 325°. Toast sandwiches
until bread is golden and cheese is melted, about 2 to 3 minutes per side.
Preparation Tip: Chicken may be cooked in advance and refrigerated until needed.
4 servings
11
Best Chicken Tetrazzini
¼ cup butter or margarine ¼ teaspoon salt
¼ cupall-purposeour ⅛ teaspoonpepper
2½ cups milk 2 cups cubed cooked chicken
1 tablespoon plus 1 teaspoon (about 1 pound)
drysherry 8 ouncesspaghetti,cooked,
1 teaspoonchickenavor drained
instant bouillon 1 4-ounce can sliced mushrooms,
1 teaspoon minced parsley drained
¼ teaspoon ground nutmeg ¼ cup grated Parmesan cheese
constantly. Whisk in milk, cook at 350° until boiling. Reduce heat to 200°; cook until
thickened, whisking constantly. Whisk in sherry, bouillon, parsley, nutmeg, salt, and pepper;
cook 1 minute. Stir in chicken, spaghetti, mushrooms, and cheese; cook until heated through.
4 servings
Chicken Cacciatore
1 14-ounce can chicken broth 3 tablespoons olive oil
1 6-ounce can tomato paste 1 large onion, minced
½ cup dry white wine 1 large green pepper, cut
1 teaspoon dried basil leaves into ½-inch pieces
1 teaspoondriedoreganoleaves 8 ouncesslicedmushrooms
1 clove garlic, minced Hot cooked pasta
3½ pounds skinless chicken pieces Chopped fresh parsley
Flour
Mix chicken broth, tomato paste, wine, basil, oregano, and garlic in small bowl. Reserve.
until chicken is browned on one side, about 5 minutes. Turn chicken pieces; add mushrooms.
Pour tomato paste mixture over chicken pieces; heat until boiling. Reduce heat to simmer,
between Warm and 200°. Cook, covered, until chicken is tender and juices are clear when
thickest parts are pierced with a fork, about 35 to 40 minutes. Serve chicken and sauce over
pasta. Sprinkle with parsley.
4 to 6 servings
Southwest Stew
2 tablespoons vegetable oil 1 jalapeño pepper, chopped
4 boneless skinless chicken 1 cup coarsely chopped
breast halves (about purple onion
1¼ pounds), cut into 2 cloves garlic, minced
1-inch pieces 1 cup whole kernel corn
1 tablespoon chili powder 1 16-ounce can pinto beans
2 teaspoons ground cumin 1 14½-ounce can stewed
½ teaspoon salt tomatoes
1 green bell pepper, cut into 1 cup salsa (desired level of
¾-inch pieces spiciness)
1 red bell pepper, cut into Fresh cilantro (optional)
¾-inch pieces
Heat oil in skillet at 325°. Add chicken; cook until chicken is browned, about 4 minutes.
Combine chili powder, cumin and salt; sprinkle over chicken, tossing to coat pieces. Add
peppers, onion and garlic; cook for 2 to 3 minutes. Add corn, beans, tomatoes and salsa.
6 servings
12
Red Snapper with Tomato-Jalapeño Sauce
2 pound whole dressed red ½ cup sliced black olives
snapper 1 tablespoon seeded chopped
Salt and pepper jalapeño pepper
¼ cup lime juice 2 teaspoons drained capers
2 tablespoons vegetable oil 1 tablespoon chopped fresh
2 cups sliced onions cilantro
2 cloves garlic, minced ½ teaspoon salt
2 14½-ounce cans diced
tomatoes
Heat skillet at 225°. Add oil, onions, and garlic; cook until tender, about 3 minutes. Stir in
remaining ingredients; cook at 350° until boiling. Reduce heat to simmer, between Warm
4 to 6 servings
Poached Salmon with Yogurt-Dill Sauce
1 6-ounce container plain 2 cups white wine
nonfat or lowfat yogurt, 2 cups water
drainedofliquid 2 teaspoonschickenavorinstant
1 teaspoon lemon juice bouillon
1 teaspoon minced garlic ¼ cup chopped onion
¼ teaspoondrieddillweed 8 wholeblackpeppercorns
¼ teaspoonsalt 4 6-ouncesalmonllets,1inch
⅛ teaspoonpepper thick
Combine yogurt, lemon juice, garlic, dill weed, salt, and pepper in small bowl. Reserve.
Combine wine, water, bouillon, onion, and peppercorns in skillet; heat at 350° until boiling.
Reduce heat to simmer; between Warm and 200°; cook, covered, 5 minutes. Add salmon;
4 servings
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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:
•Call1-800-877-0441weekdays 8:00 AM to 4:30 PM (Central Time)
•Emailusthroughourwebsiteatwww.GoPresto.com/contact
•Write: National Presto Industries, Inc.
Consumer Service Department
When contacting the Consumer Service Department, please indicate the model number and the series code for the skillet.
These numbers can be found on the bottom of the skillet.
Please record this information:
Model Number _________________ Series Code ___________________ Date Purchased _______________________
Inquiries will be answered promptly by telephone, email, or letter. When emailing or 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. Be sure to indicate date of purchase and a description of problem when sending an appliance
for repair. Send appliances for repair to:
Canton Sales and Storage Company
Presto Factory Service Department
555 Matthews Dr., Canton, MS 39046-0529
®®parts.
®®appliances and
®parts. “Look-alikes” might not be of the same quality or function in the same manner. To ensure that
®®trademark.
Presto®Limited Warranty
®appliance is designed and built to provide many years of
satisfactory performance under normal household use. Presto pledges to the original
apply to damage caused by shipping. To obtain service under the warranty, return
®appliance, shipping prepaid, to the Factory Service Department.
When returning a product, please include a description of the defect and indicate
the date the appliance was purchased.
®appliance
and ask that you read and follow the instructions enclosed. Failure to follow instruc-
tions, damage caused by improper replacement parts, abuse or misuse will void this
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.
EauClaire,WI54703-3703
Form 72-729D
Table of contents
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