Presto 06003 Options Electric Multicooker and Steamer

Presto 06003 Options Electric MultiCooker and Steamer

Presto 06003 Options Electric MultiCooker and Steamer

The Presto 06003 options electric multicooker and steamer is so versatile, you can use it every day. It steams, stews, deep fries, boils, and more! It is also easy to clean. There is a nonstick surface on the inside and out.

Presto 06003 Options Electric Multi-Cooker/Steamer
List Price: $74.99
Current Price: $4.70
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Product Features

  • All-purpose kettle for stews, roasting and steaming.
  • Fully submersible with Control Masterheat control removed.
  • Heavy cast aluminum body with non-stick surface inside and out.
  • Lift-and-drain basket for steaming.
  • Product Built to North American Electrical Standards

Product Description

All-purpose kettle for stews, roasting and steaming. Fully submersible with Control Masterheat control removed. Heavy cast aluminum body with non-stick surface inside and out. Lift-and-drain basket for steaming. Cast aluminum base with non-stick surface inside and out. Glass cover, metal basket with handle. Removable heat control. 120 volts, 60 Hz only ....read more

Please note that all pricing and availability are subject to change.

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Presto 06003 Options Electric MultiCooker and Steamer Features

The multi-cooker makes preparing your favorite soups and stews so easy. In your multi-cooker, foods will simmer at some point between the “WARM” setting and 200°. Heat the multi-cooker at 250° until the food boils. Then place cover on multi-cooker and reduce the heat to the simmer level by turning the heat control down until the pilot light goes out.

Recipes for Your Presto MultiCooker and Steamer

Beef StockBeef Stock
1½ tablespoons vegetable oil 2 pounds beef soup meat
8 cups water
1 cup sliced onion
1 cup celery, cut into 1-inch pieces
1 cup carrot, cut into 1-inch pieces
½ tablespoon parsley flakes
1 bay leaf
1 teaspoon salt
⅛ teaspoon pepper
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 to 8 servings

Delicious Soup From Beef Stock Vegetable Soup:
Add 2 cups cooked, diced vegetables of your choice. Salt and pepper to taste and heat through.

Beef Tomato Soup: Add 2 cups tomato juice, ¾ cup rice, ½ cup chopped onion, and 1 teaspoon salt. Cover and simmer 30 minutes or until rice is done.

Minestrone SoupMinestrone
3  cups beef stock or broth
1½  cups tomato juice
¼  pound beef soup meat
¼  pound sausage
2  cups shredded cabbage
¾  cup chopped onion
¾  cup sliced carrot
¾ cup green beans
½  cup sliced celery
1  can (14- to 15-ounce) diced tomatoes
2  garlic cloves, minced
1  teaspoon dried basil
1  teaspoon dried oregano
½  teaspoon salt
¼ teaspoon black pepper
1  can (14- to 15-ounce) cannelloni or navy beans, drained
1  ounce spaghetti, broken in half
¼  cup grated cheese
Place all ingredients except beans, spaghetti, and cheese in multi-cooker. Set heat control at 250° and bring to a boil. Turn heat control down until pilot light goes out. Cover and cook for 30 minutes. Add beans and spaghetti; cook until spaghetti is tender, about 20 minutes. Top individual servings with cheese. 8 to 10 servings

Traditional Beef StewTraditional Beef Stew
1½  tablespoons vegetable oil
2  pounds beef stew meat
4  cups beef stock or broth
½  teaspoon salt
¼  teaspoon pepper
1  small onion, diced
3  carrots, cut into 1-inch pieces
1  cup sliced mushrooms
1  cup peas
1  cup sliced celery
Preheat multi-cooker at 375°. Add oil and brown meat. Add stock, 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 to 8 servings

Southwest StewSouthwest Stew
2  tablespoons vegetable oil
4  boneless, skinless chicken breast halves, cut into 1-inch pieces
1  green bell pepper, cut into ¾-inch pieces
1  red bell pepper, cut into ¾-inch pieces
1  jalapeño pepper, chopped
1  cup coarsely chopped purple onion
2  cloves garlic, minced
1  can (14- to 15-ounce) pinto beans
1  can (14- to 15-ounce) stewed tomatoes
1  cup whole kernel corn
1  cup salsa, desired level of spiciness
1  tablespoon chili powder
2  teaspoons ground cumin
½  teaspoon salt
Fresh cilantro (optional)
Preheat multi-cooker at 375°. Add oil and brown chicken. Add peppers, onion, and garlic; cook for 2 to 3 minutes. Add beans, tomatoes, corn, salsa, chili powder, cumin, and salt. Bring to a boil. Turn heat control down until pilot light goes out. Cover and simmer for 20 to 25 minutes. Garnish with cilantro. 6 servings

Corn Pepper and Potato ChowderCorn, Pepper, and Potato Chowder
1 tablespoon vegetable oil
½ cup chopped onion
1 cup chopped red pepper (about 1 medium)
1 can chopped green chilies
2    tablespoons    flour
½ teaspoon cumin
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 pepper
Preheat multi-cooker at 350°.  Add oil and sauté onion, pepper, and chilies 2 minutes or until tender. Stir in the flour and the cumin; cook 1 minute. Add stock and potatoes; bring to a boil. Turn heat control down until pilot light goes out. 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. 6 servings

Presto Presto 06003 Options Multi Cooker & Steamer - 1.30 kW - 1.50 gal
Presto 06003 Options Multi Cooker & Steamer - 1.30 kW - 1.50 gal
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