Presto Kitchen Kettle Users Manual
Kitchen Kettle to the manual b8ebbfa4-febc-4358-8f17-6479e48b2f20
2015-02-02
: Presto Presto-Kitchen-Kettle-Users-Manual-443331 presto-kitchen-kettle-users-manual-443331 presto pdf
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Kitchen Kettle ™ multi-cooker/steamer So versatile, you’ll use it every day. Steams, stews, roasts, boils, and deep fries. Easy to clean. Nonstick surface, inside and out. Visit us on the web at www.GoPresto.com INSTRUCTIONS 2002 by National Presto Industries, Inc. 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 or knobs. 3. To protect against electrical shock or burns, do not immerse heat control or magnetic cord assembly in water or other liquid. 4. Close supervision is necessary when any appliance is used by or near children. 5. Be sure handle is properly assembled to basket and locked in place. See detailed assembly instructions on page 3. 6. Do not let children handle or put electrical cords or plugs in their mouths. 7. Always attach heat control and magnetic cord assembly to appliance first, then plug cord into the wall outlet. To disconnect heat control and magnetic cord, turn control to “OFF”, remove plug from wall outlet and cord assembly from heat control. Allow appliance to cool, then remove heat control from unit. 8. Unplug from outlet and remove heat control from appliance when not in use and before cleaning. Allow appliance to cool before putting on or taking off parts, and before cleaning. 9. Do not operate any appliance with a damaged cord or plug or in the event the appliance malfunctions or has been damaged in any manner. Return the appliance to the Presto Factory Service Department or to the nearest Presto Authorized Service Station for examination, repair, or adjustment. 10. The use of accessory attachments not recommended by the appliance manufacturer may cause injuries. 11. Do not use outdoors. 12. Do not let cord hang over edge of table or counter or touch hot surfaces. 13. Do not place on or near a hot gas or electric burner or in a heated oven. 14. 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. 15. Do not use appliance for other than intended use. SAVE THESE INSTRUCTIONS THIS PRODUCT IS FOR HOUSEHOLD USE ONLY. IMPORTANT CORD AND PLUG INFORMATION A short power supply cord (or cord set) is provided to reduce the risk resulting from becoming entangled in or tripping over a longer cord. DO NOT USE WITH AN EXTENSION CORD. Do not allow the cord to run underneath or around the unit. The magnetic cord may not detach easily if the cord is positioned in this fashion. Connect the power supply cord to a polarized outlet only. As a safety feature, this appliance has a polarized plug (one blade is wider than the other). This plug will only fit in a polarized outlet one way. If the plug does not fit fully in the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do not attempt to defeat this safety feature. 2 4. 5. 6. 7. 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 magnetically attach itself to the heat control. If positioned upside down, it will not attach. 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 operation. If contact occurs, verify that the cord is still properly connected. Plug the multi-cooker into a 120v AC electrical polarized outlet only. 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. Simmer: To find the simmer point (just below boiling), heat pan 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. 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 cleaning. *dip-it is a registered trademark of Ecolab, Inc. 4 SIMMER The Presto Kitchen Kettle multi-cooker/steamer 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 pottage by first making either the Brown Beef Soup Stock or Chicken Soup Stock. Brown Beef Soup Stock 2 1 1/2 2 3 /4 1 /3 pounds beef soup meat tablespoons cooking oil quarts water cup diced onion cup diced carrots 1 1 1/2 1 /8 1 /3 1 /2 small bay leaf teaspoons salt teaspoon pepper cup chopped celery tablespoon parsley flakes 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. BEEF TOMATO SOUP: Add 2 cups tomato juice, 1/2 cup chopped onion, 3/4 cup rice, and 1 teaspoon salt. Cover and simmer 30 minutes or until rice is done. Chicken Soup Stock 2 pounds chicken 2 quarts water 1 teaspoon salt 2 ribs celery, chopped 2 carrots, diced 1 onion, chopped 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 1/4 pound noodles. Simmer 10 to 15 minutes or until noodles are done. CHICKEN SOUP WITH EGG DROP: Combine 3 eggs, 1 cup flour, 1 teaspoon baking powder, and 1/4 teaspoon salt; stir until smooth. Drop by 1/2 teaspoonfuls into simmering soup stock. Continue to simmer, uncovered, 20 to 30 minutes. Minestrone Soup 1 /2 pound beef bones 1 1/2 quarts water 2 tablespoons dried lima beans, soaked 1 /2 tablespoon salt pepper 1 /2 tablespoon cooking oil 1 small clove garlic, peeled 2 tablespoons chopped onion 1 2 1 /2 1 /4 1 /3 1 /2 1 1 /3 1 /4 tablespoon chopped green pepper tablespoons diced celery cup fresh or frozen peas cup shredded cabbage cup whole kernel corn cup diced carrots cup stewed tomatoes cup elbow spaghetti cup grated cheese Set heat control at 250˚. Place beef bones, water, lima beans, salt, and pepper in multi-cooker. Bring to a boil. Turn heat control down until pilot light goes out. Cover and simmer 21/2 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. 5 Green Split Pea Soup 1 2 1 1/2 1 cup green split peas quarts water pounds ham shank onion, chopped 1 bay leaf 1 teaspoon salt 1 /4 teaspoon pepper Place the split peas and water in multi-cooker. Let stand overnight. Add remaining ingredients. 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 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. Shrimp Bisque 1 1/2 1 1/2 3 /4 1 1/2 1 /2 cups chopped celery cups diced potatoes cup chopped onion cups water teaspoon salt pepper 3 3 3 /4 3 1 cups milk tablespoons flour pound precooked shrimp tablespoons butter zucchini, sliced (optional) 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 Traditional Beef Stew 1 2 1 1 /2 1 /8 1 3 1 1 1 tablespoon cooking oil pounds beef stew meat, cut into 1 inch cubes quart water tablespoon salt teaspoon pepper small onion, diced carrots, cut into 1 inch pieces cup sliced mushrooms cup peas cup celery, cut into 1/2 inch pieces 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 2 2 1 1 /2 1 1 /8 1 /2 1 2 2 1 /2 1 /2 1 tablespoons cooking oil pounds chicken, cut up quart water onion, chopped teaspoon salt teaspoon pepper small bay leaf teaspoon basil cup cubed cooked ham potatoes, diced tomatoes, peeled and quartered 10-ounce package frozen lima beans 10-ounce package frozen whole kernel corn 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. 6 New England Boiled Dinner 1 1/2 pounds ham, cut into serving pieces 3 /4 quart water 4 potatoes, halved 6 small onions /2 4 1 /2 1 /8 1 1 rutabaga, sliced carrots head cabbage, cut into wedges teaspoon pepper 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. ROAST 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 11/2 to 3 pounds of beef or pork... Chuck Roast Arm Roast Heel of Round Rib Roast Blade Roast Fore Shank Standing Rump Rolled Rump Roast Flank Steak Sirloin Tip Rib Eye Roast English Cut Brisket Shoulder Clod Boston Butt Preheat multi-cooker at 375˚. Brown roast in... Olive Oil Suet Butter Margarine Vegetable Shortening Vegetable Oil Bacon Drippings Poultry Drippings Coffee Red Wine Fruit Juice Vinegar Carbonated Beverage Thyme Rosemary Oregano Marjoram Bay Leaf Mustard Dill Caraway Basil Dry Soup Mix Add 2 cups... Water Beer Tomato Juice Add a pinch or two of... Salt Pepper Garlic Onion Celery Turn heat control down until pilot light goes out. Cover and simmer 1 to 3 hours or until tender. 7 CREATE A CASSEROLE 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 /2 pound crumbled ground meat, well browned 1 1 cup cooked leftover meat or poultry 1 /2 pound grated or diced cheese Add 2 cups of cooked... Noodles Macaroni Spaghetti Rice Potatoes, sliced, cubed, etc. Hominy Dried beans Add 1 cup any cooked vegetable... Stir in 1/2 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 Cheddar cheese soup Golden mushroom soup Chicken gumbo soup Tomato sauce Spaghetti sauce Canned gravy Reconstituted dehydrated sauce or gravy mix Season with salt, pepper, and a pinch of... Sauted minced garlic Sauted chopped onion Sauted chopped green pepper Instant onion, chopped or diced Crumbled cooked bacon Chopped parsley Minced chives Sliced black olives Instant bouillon Chopped pimiento Garlic powder Celery salt Onion salt Worcestershire sauce Tabasco sauce Soy sauce Thyme Oregano Basil Marjoram Sage 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 Toasted wheat germ Buttered bread crumbs Crushed crackers 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 Create a name for your exciting casserole dish. 4-6 servings. Boston Beans with Pork 2 cups dried beans water 1 /2 pound salt pork, diced 1 small onion, diced 3 tablespoons brown sugar 1 3 1 /2 2 teaspoon salt tablespoons molasses teaspoon dry mustard tablespoons catsup water Place beans in multi-cooker. Add water to well cover beans. Let stand overnight. 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 catsup; 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. 8 Pineapple Duckling 3 1 2 1 /8 1 /4 1 /8 pound duckling, quartered 131/4 ounce can pineapple chunks teaspoons soy sauce teaspoon ginger teaspoon salt teaspoon pepper 1 1 1 /2 2 1 /4 tablespoon butter onion, finely chopped green pepper, finely chopped tablespoons cornstarch 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. Saute 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. BOIL Fresh Vegetables: Place 1 to 2 cups salted water in the multi-cooker. Set heat control at 250˚ and bring to a boil. Add prepared vegetables. 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 How to Prepare Asparagus Beans Green or wax Lima Beets Wash. Break stalks, snapping where tender part starts. 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. Remove outer leaves and tough part of stalk. Split rest of stalk, almost to flowerets. Cut off wilted leaves. Wash. Cut large Brussels sprouts in half lengthwise. Remove wilted leaves. Cut in 6 to 8 wedges. Wash and pare or scrape. Leave whole. Or slice or cut in quarters or strips. Remove leaves and some of the stem. Leave whole. Cut off leaves; trim roots. Wash. Remove husks from fresh corn. Remove silks with stiff brush. Rinse. Cook whole. Or cut off tips of kernels. Scrape cob with dull edge of knife. Cut off roots. Wash. Cut off leaves; wash, pare, and dice or slice. Wash. Cook with skins on. Cook: whole quartered cubed Wash. Pare thinly. Slice or cube. Wash. Pare thinly. Slice or cube. Broccoli Brussels Sprouts Cabbage Carrots Cauliflower Celery Corn Greens Kohlrabi Potatoes Rutabaga Turnips Boiling Time 9 10-15 minutes 20-30 minutes 20-30 minutes 35-60 minutes 15-20 minutes 15-20 minutes 10-15 minutes 10-12 minutes 20-25 minutes 15-20 minutes 20-25 minutes 10-15 minutes 6-8 minutes 5-8 minutes 5-10 minutes 25-30 minutes 25-40 minutes 20-25 minutes 10-15 minutes 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.) 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. BLANCH 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 the multi-cooker, set heat control at 250˚ and bring to a rolling boil. Place 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 How to Prepare Asparagus Trim. Cut to package length or in 2 inch pieces. Sort according to stalk thickness. 2-4 minutes Snip ends and remove strings. Cut in 1 or 2 inch pieces or julienne. Shell. Peel stalks, trim. Cut to package length. No thicker than 11/2 inches. Remove outer leaves. Scrape or pare. Cut into package lengths. Or slice 1/4 inch thick. Cut into 1 inch pieces. 3 minutes Beans Green or wax Lima Broccoli Brussels Sprouts Carrots Cauliflower Corn On Cob Kernel Greens Peas Rutabagas and Turnips Blanching Time 2-4 minutes 3 minutes 3-5 minutes 5 minutes 2 minutes 3 minutes Husk, remove silk, wash, and sort. Blanch ears; cool, cut off corn. Cut and discard thick stems and imperfect leaves. Shell. Pare. Cut into 1/2 inch cubes. 7-11 minutes 4 minutes 2 minutes 11/2 minutes 2 minutes 10 STEAM 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 12). 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 steaming 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. DEEP FRY 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. 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 Kitchen Kettle and allow oil to drain from the tortilla for approximately 30 seconds. 11 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 contact@GoPresto.com. 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 Presto Authorized 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 satisfactory performance under normal household use. Presto pledges to the original owner that should there be any defects in material or workmanship during the first two years 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, damage 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 Form 72-436B 12
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