Cooks Essentials Pressure Cooker Instructional Manual
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Basic operating instructions are the same regardless of capacity.
cook's essentials( HIGH PERFORMANCE KITCHENWARE 6 QT. PROGRAMMABLE ELECTRIC PRESSURE COOKER
MODEL CEPC660
OWNER'S MANUAL
IMPORTANT SAFEGUARDS
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 do not immerse cord, plugs, or appliance 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.
6. Do not operate any appliance with a damaged cord or plug or after the appliance malfunctions or has been damaged in any manner. Contact Consumer Service for examination, repair or adjustment.
7. The use of accessory attachments not recommended by the appliance manufacturer may cause injuries.
8. Do not use outdoors.
9. Do not let cord hang over edge of table or counter, or touch hot surfaces.
10. Do not place on or near a hot gas or electric burner, or in a heated oven.
11. Extreme caution must be used when moving an appliance containing hot oil or other hot liquids.
12. To disconnect, press the START/STOP Button until the red STOP Light illuminates and the Pressure Cooker beeps. Then remove plug from wall outlet
13. Do not use appliance for other than intended use.
14. Do not fill the unit above the MAX Fill Line. When cooking foods that expand during cooking, such as rice or dried vegetables, do not fill the unit over 1/2 full. see the Cooking with your pressure cooker section in this manual."
15. Do not cook foods such as applesauce, cranberries, pear barley, oatmeal or other cereals, split peas, pasta, or rhubarb. These foods tend to foam, froth and sputter, and may block the Steam Release Valve.
16. CAUTION: To reduce the risk of electric shock, cook only in the Removable Cooking Pot.
SAVE THESE INSTRUCTIONS FOR HOUSEHOLD USE ONLY
ADDITIONAL IMPORTANT SAFEGUARDS
CAUTION HOT SURFACES: This appliance generates heat and escaping steam during use. Proper precautions must be taken to prevent the risk of burns, fires, or other injury to persons or damage to property.
1. A person who has not read and understood all operating and safety instructions is not qualified to operate this appliance. All users of this appliance must read and understand this Owner's Manual before operating or cleaning this appliance.
2. If this appliance falls or accidentally becomes immersed in water, unplug it from the wall outlet immediately. Do not reach into the water!
3. When using this appliance, provide adequate air space above and on all sides for air circulation. Do not operate this appliance while it is touching or near curtains, wall coverings, clothing, dishtowels or other flammable materials.
4. To reduce the risk of fire, do not leave this appliance unattended during use.
5. If this appliance begins to malfunction during use, immediately unplug the cord. Do not use or attempt to repair a malfunctioning appliance!
6. The cord to this appliance should only be plugged into a 120V AC electrical wall outlet.
7. Do not use this appliance in an unstable position.
8. To relieve the pressure of this Programmable Pressure Cooker, follow the instructions in this manual for either Quick Steam Release or Natural Steam Release. DO NOT ATTEMPT TO COOL OR RELEASE PRESSURE USING WATER.
9. Do not lift the Removable Cooking Pot containing food by using Lid Handles.
GROUNDED 3-CONDUCTOR PLUG
This appliance is equipped with a grounded-type 3-wire cord (3-prong plug). This plug will only fit into an electrical outlet made for a 3-prong plug. This is a safety feature. If the plug should fail to fit the outlet, contact an electrician to replace the obsolete outlet. Do not attempt to defeat this safety feature.
SHORT CORD INSTRUCTIONS
A short power-supply cord is provided to reduce the risk resulting from becoming entangled in or tripping over a longer cord.
Do not use an extension cord with this product.
PLASTICIZER WARNING
CAUTION: To prevent Plasticizers from migrating from the finish of the counter top or table top or other furniture, place NON-PLASTIC coasters or place mats between the appliance and the finish of the counter top or table top.
Failure to do so may cause the finish to darken, permanent blemishes may occur or stains can appear.
ELECTRIC POWER
If the electrical circuit is overloaded with other appliances, your appliance may not operate properly. It should be operated on a separate electrical circuit from other appliances.
A NOTE REGARDING YOUR NEW COOK'S ESSENTIALS PROGRAMMABLE ELECTRIC PRESSURE COOKER FEATURING DUPONT@ TEFLON@ WITH SCRATCH GUARD 7v
Congratulations on your purchase of Cook's Essentials Programmable Electric Pressure Cooker featuring DuPont@ Teflon@ with ScratchGuardTm The special coating on your Programmable Electric Pressure Cooker has been designed to add durability and ease of use and cleaning. The special cera-c fillers in the coating make it safe for use with metal utensils. Please note that minor surface marring may occur, but will not affect the non-stick performance.
Care And Cleaning
Care and cleaning of your Programmable Electric Pressure Cooker is a snap with the ScratchGuard TM coating, as it has ztel-adesigned to be completely non-stick. Washing or rinsing with warm, soapy water and a sponge or a cloth is all that is recquired. Do not use steel wool, coarse scouring pads or harsh abrasives on any surface coated with ScratchGuardTm
INTRODUCTION
Congratulations! You are about to learn how to cook and prepare delicious, home made meals in a fraction of the time it normally takes, without sacrificing flavor or nutrition. Your Programmable Pressure Cooker is quick, safe and easy to use. And best of all, it can shorten the traditional cooking time of most foods by up to 70 percent.
1. Your Programmable Pressure Cooker cooks like a traditional Pressure Cooker by combining steam heat and pressure for faster cooking times. Since an air tight seal is formed when the Lid is closed and locked, the heat and steam stay trapped inside the Removable Cooking Pot. As the steam builds and the pressure rises, the cooking temperature will get as hot as 2500 F, which is 380 F hotter than when food is cooked in a standard pot with liquid. This combination of high heat and pressure cooks the food faster while retaining water soluble nutrients and flavor.
2. Your Pressure Cooker takes the guesswork out of cooking under pressure. A built-in Thermostat knows exactly when low or high pressure is reached inside the Removable Cooking Pot and automatically adjusts the heat and triggers the timer to begin. These computerized functions eliminate the need to make heat adjustments.
3. The 1200 watt Heating Element allows for quick heating and for maintaining even cooking temperature and pressure.
4. The large, 6-quart capacity, heavy-duty, non-stick, aluminum Removable Cooking Pot heats up quickly and evenly.
5. The Programmable Pressure Cooker has a BROWN MODE that allows you to saut6 or brown food in the Removable Cooking Pot before cooking under pressure.
6. The Quick Steam Release Feature allows you to release pressure with the simple push of a Button. Press this RELEASE Button in short bursts to prevent ejection of hot liquid along with steam.
7. The STEAM MODE heats cooking liquid in the Removable Cooking Pot to a boil in a matter of minutes for steaming an endless variety of foods like vegetables and shellfish, as well as rice.
8. The software incorporates a CANCEL Feature for both COOK TIME and DELAY TIME during setup. If it becomes necessary to cancel or reset the time before cooking has begun, simply press the COOK TIME and START/STOP Buttons simultaneously to reset the Cook Time to "01 "; or press the DELAY TIME and START/STOP Buttons simultaneously to reset the Delay Time to "00".
9. The KEEP WARM MODE holds and keeps cooked food warm for an unlimited period of time.
10. The sturdy, brushed stainless steel and molded Programmable Pressure Cooker Housing is both attractive and functional.
GETTING TO KNOW YOUR CEPC660 6 OT. PROGRAMMABLE ELECTRIC PRESSURE COOKER
1. Figure 1
1. Power Cord and Plug
2. Housing
3. Lower Housing Handles
4. Centering Guides
5. Removable Cooking Pot coated with DuPont' Teflon' with ScratchguardTM (P/N 22689)
6. Rubber Gasket (P/N 21321)
7. Quick Steam Release Button
8. Lid Handles
9. Pressure Regulator Knob
10. Steam Release Valve
11. Safety Lock Button
12. Pressure Indicator Rod
13. Pressure Safety Valves (2)
14. Self Locking Lid (P/N 21320)
15. Self Locking Grips
16. Control Panel
17. Heating Element Pins
18. Cleaning Brush (P/N 211 OOA)
CONTROL PANEL OPTIONS
Programmable PRESSURE COOKER
1. KEEP WARM: The KEEP WARM MODE holds and keeps cooked food warm for a long period of time. When you press the KEEP WARM Button the red Indicator Light illuminates. Press START/STOP to activate. The red KEEP WARM Indicator Light will flash, indicating KEEP WARM is working. To cancel or stop, press and hold the START/STOP Button until the red STOP Light illuminates and the Pressure Cooker beeps.
2. COOK MODE (BROWN or STEAM): For the BROWN MODE, press COOK MODE Button until the red Indicator Light next to BROWN is lit. Press the START/STOP Button until the green START Indicator Light illuminates and the red BROWN Indicator Light flashes. The Clock will display: indicating that the Pressure Cooker is in the BROWN MODE and the appliance will begin to heat immediately and will remain hot until the START/STOP Button is pressed again to end the BROWN MODE.
For the STEAM MODE and to bring water to a boil, press COOK MODE Button until green START Indicator Light next to STEAM illuminates. Press COOK TIME Button to enter the STEAM TIME desired. The COOK TIME red Indicator Light will be lit. Then press the START/STOP Button, the green START Indicator Light illuminates and the green STEAM Indicator Light will flash. The unit will begin to count down in minutes, and will beep 3 times and the STOP Light will illuminate when finished.
3. PRESSURE MODE (HIGH or LOW): For cooking food under LOW PRESSURE, press PRESSURE MODE Button until green START Indicator Light is lit; for HIGH PRESSURE, press until red Indicator Light is lit. Press the COOK TIME Button to select the desired cooking time. The COOK TIME red Indicator Light will be lit. Then press the START/STOP Button to activate, the green START Indicator Light will illuminate and the green LOW PRESSURE
or red HIGH PRESSURE Indicator Light will flash.
Once pressure is reached, the unit will begin to count down in minutes and will beep 3 times when the cooking time has elapsed. The Pressure Cooker will beep periodically as a reminder that your cooking is completed. To cancel this, press and hold the
START/STOP Button until it beeps. Let the pressure drop on its own by using the Natural Steam Release Feature, or release pressure immediately by pressing the QUICK STEAM RELEASE Button in short bursts until pressure is reduced.
WARNING: DO NOT hold the QUICK STEAM RELEASE Button down, as hot liquids may be ejected. Press in short bursts until pressure is reduced
NOTE. To cancel or stop cooking before time has elapsed, press and hold the START/STOP Button until the red STOP Light illuminates and the Pressure Cooker beeps.
4. COOK TIME: Use this Timer when using the COOK MODE (STEAM) or the PRESSURE MODE (HIGH or LOW) settings. Press COOK TIME Button to set the desired cooking time.
5. DELAY TIME: Allows you to begin cooking food up to 2 hours later in 1/2 hour increments.
6. START/STOP: After choosing the desired MODES: KEEP WARM, COOK MODE: (BROWN or STEAM), or PRESSURE MODE: (HIGH or LOW), and if appropriate, the COOK TIME, press the
START/STOP Button to begin operating the appliance. The green START Indicator Light will be lit when START is chosen. The red Indicator Light will illuminate for STOP. If you wish to change your selection, or to stop the appliance, press and hold START/STOP until the red STOP Indicator Light illuminates and the Pressure Cooker beeps.
This Pressure Cooker has an Idle MODE. If you input a COOK TIME and/or DELAY TIME, but forget to select a program or if you forget to press START, the Clock will display "--" after 5 seconds. This Feature is for your convenience to show that the program is incomplete. The "--" signal indicates that the Pressure Cooker is not programmed properly and will not run. You can proceed with the program where you left off by pressing the COOK TIME or DELAY TIME Button. Your selected time will reappear. If this time does not appear, or if it is incorrect, Simply enter the correct time and then press the START/STOP Button,
INSTRUCTIONS FOR USE
BEFORE USING FOR THE FIRST TIME
1 . Before using the Programmable Pressure Cooker for the first time, wash the Removable Cooking pot, the Self-Locking Lid and the Rubber Gasket with warm soapy water. Rinse with clear water and dry thoroughly.
2. The Rubber Gasket must be conditioned periodically to help it maintain its flexibility and prevent it from cracking or tearing. Lightly coat the Gasket with vegetable oil before you begin cooking each time or if condensation begins to drip down the front of the Pressure Cooker during cooking.
3. Make sure the Rubber gasket is seated properly around the Lid. To ensure correct fitting of the Rubber Gasket, fill the Removable Cooking Pot 2/3 full with water and run on HIGH PRESSURE for 15 minutes. Wait
15 minutes, then release pressure by pressing on the Quick Steam Release Button in short bursts. The Pressure Indicator Rod will drop. Let the appliance cool to room temperature. Pour out the water. Rinse and towel dry the Removable Cooking Pot. The Pressure Cooker is now ready to be used.
BEFORE YOU BEGIN COOKING EACH TIME
For best results, always check that the Pressure Regulator Knob, Pressure Indicator, Steam Release Valve and Safety Valves are in good working order and that there are no foreign particles blocking the Valve openings on the underside of the Lid. See CARE & CLEANING INSTRUCTIONS. IMPORTANT- The Rubber Gasket must be placed properly over the four hooks in the Lid as shown in Figure 4.
POWER SURGE PROTECTION FEATURE
This Pressure Cooker has a Back-Up Feature to prevent malfunction in the event of power surges. If the Pressure Cooker is unplugged or switched off, allow at least 30 seconds for the program to clear before turning the unit back on.
REMOVABLE COOKING POT NON-STICK DUPONT@ TEFLON@ WITH SCRATCHGUARD T M COATING
The special ceramic fillers in the coating make it safe for use with metal utensils. Please note that minor surface marring may occur, but will not affect the non-stick performance. Do not use steel wool, coarse scouring pads or harsh abrasives on any surface coated with ScratchGuardTm
OPERATING INSTRUCTIONS
1. Plug the cord into a grounded-type 120V AC electrical wall outlet.
2. Position the Removable Cooking Pot in the Housing so that its Rear Centering Guide slides into the Slot for Centering Guide on the inside of the Housing. (See Illustration on page 5.)
3. Choose the desired program by pressing either KEEP WARM, COOK MODE: (BROWN or STEAM), or PRESSURE MODE: (HIGH or LOW).
Figure 5
4. If using COOK MODE: (STEAM), or PRESSURE MODE: (HIGH or LOW), press COOK TIME until the desired time is set.
5. THE SELF-LOCKING LID MUST BE PROPERLY POSITIONED ON THE APPLIANCE WHEN COOKING UNDER PRESSURE OR WHEN STEAMING FOOD.
6. Place the Lid on the Pressure Cooker. To position and lock the Lid in
place, pull the Lid Handles apart to hold open the SelfLocking Grips. See Figure
5. Place the Lid on top of the Removable Cooking Pot and release the Lid
Handles so that the Self-Locking Grips close onto the rim of the Removable Cooking Pot.
7. To cook under pressure, slide the Safety Lock to the LOCK position. See Figure 6. Turn the Pressure Regulator Knob to PRESSURE (see Figure 7).
8. To steam food, leave the Safety Lock in 0 the UNLOCK position. Turn the Pressure
Regulator Knob to STEAM. Figure 6
9. Press the START/STOP Button to illuminate the green START Indicator Light and to begin cooking. The Pressure Indicator -CLEAN Rod will be UP when the Pressure Cooker 0
is under pressure. The Pressure Cooker - STEAM will beep 3 times at the end of the cooking
time and the STOP Light will automatically -PRESSURE illuminate.
10. Press and hold the START/STOP Button Figure 7
until it beeps, and the red Indicator Light is lit. Otherwise, the Pressure Cooker will beep periodically as a reminder that your cooking is completed.
11. Release pressure by pressing on the QUICK STEAM RELEASE Button in short bursts. The Pressure Indicator Rod will drop DOWN when the pressure is released.
12. PRESSURE MUST BE FULLY RELEASED BEFORE OPENING THE LID. Slide the Safety Lock to the UNLOCK position. Grasp the Lid Handles and pull out simultaneously to unclamp the SelfLocking Grips from the rim of the Removable Cooking Pot.
13. Allow the appliance to cool before cleaning. After it has cooled, unplug it from the wall outlet. Clean by following the CARE AND CLEANING INSTRUCTIONS in this manual.
COOKING WITH YOUR PROGRAMMABLE ELECTRIC PRESSURE COOKER
WARMING This MODE reheats or keeps cooked food warm for an indefinite period of time. This program can either be used on its own or in conjunction with COOK MODE: STEAM or PRESSURE MODE: HIGH or LOW to keep food warm after cooking.
1. Place cooked food in the Removable Cooking Pot. Press KEEP WARM Button. The red KEEP WARM Indicator Light will be lit. To start program, press START/STOP Button. The green START Indicator Light will
illuminate and the red KEEP WARM Indicator Light will flash.
2. If you would like to keep food warm after steaming or cooking with pressure, select COOK MODE: STEAM or PRESSURE MODE: HIGH or LOW. Set COOK TIME, then press the KEEP WARM Button. Press the START/STOP Button to begin the cooking process. The red KEEP WARM Indicator Light will flash as the appliance automatically goes into the KEEP WARM MODE after cooking. To end program or to reset, press and hold the START/STOP Button until it beeps and the red STOP Indicator Light illuminates.
Browning
BROWNING Braised foods often taste better when browned before cooking in liquid. The CEPC660 Programmable Pressure Cooker has a built-in BROWN MODE.
For best results, food should be patted dry with paper towels and cut into small, uniform pieces. Brown or saut6 food in small batches.
1. Place the Removable Cooking Pot into the Housing. Add the appropriate amount of oil as called for in the recipe. With the Lid off, press the COOK MODE Button for BROWN. The red Indicator Light next to BROWN will be lit.
2. Press the START/STOP Button. The green START Indicator Light will illuminate and the BROWN MODE red Indicator Light will begin to flash. After approximately one minute of preheating, add food and
begin browning.
WARNING: Extreme caution should be used when browning with hot oil. Keep hands and face away from the Cooking Pot especially when adding new ingredients, as hot oil may spatter.
3. During the BROWN MODE, the Pressure Cooker will beep
3 times every 10 minutes as a warning that this is a high temperature setting.
4. There is no time setting for the BROWN MODE. When desired browning is complete, press the START/STOP Button until it beeps and the red STOP Indicator Light illuminates.
WARNING: Do not leave the Pressure Cooker unattended while browning foods.
STEAMING This MODE quickly brings cooking liquid to a boil for steaming food.
1. Place the Removable Cooking Pot into the Housing.
2. To STEAM food, pour 1 cup of water into the Removable Cooking Pot. Arrange food in a heat-resistant steaming basket and use basket handles to lower basket into the Removable Cooking Pot. Fold handles down. (You may add more food on top of and around basket, but do not fill more than two thirds full.
3. Place the Self-Locking Lid onto the Removable
Cooking Pot. Keep the Safety Lock in the - CLEAN UNLOCK position. Turn the Pressure Regulator Knob to STEAM.
4. Press the COOK MODE Button for STEAM. -PRESSURE The green START Indicator Light next to STEAM Figure 8
will be lit.
5. Press COOK TIME Button for the desired cooking time. Press the START/STOP Button; the green START Indicator Light will illuminate and the green STEAM Indicator Light will blink slowly and then faster as the temperature increases and the liquid comes to a boil.
6. The Lid can be opened while cooking to check the food. CAUTION. Never place your face over the Pressure Cooker when removing the Lid.
WARNING: Use caution when opening Lid. Steam escapes as soon as the Lid is opened. Use oven mitts when handling hot materials.
7. The red Indicator Light will illuminate and the appliance will beep
3 times at the end of the preset cooking time. Press and hold START/STOP Button until it beeps.
NOTE: To cancel or stop cooking before time has elapsed, press and hold the STARTISTOP Button until the red STOP Light illuminates and the Pressure Cooker beeps.
PRESSURE COOKING
By cooking in the Programmable Pressure Cooker at high temperature and pressure you are able to reduce the cooking time of most foods by up to 70 percent.
1 -Place the Removable Cooking Pot into the Housing. Brown ingredients, if you wish, then add remaining ingredients.
2. Add at least 1 cup (8 ounces) of liquid to the Removable Cooking Pot when cooking under pressure. Do not fill the Removable Cooking Pot more than one-third full when cooking dried beans and legumes; no more than half full when cooking soups and stews; and no higher than the MAX Fill Line when cooking vegetables or whole pieces
of meat.
Figure 9
-PRESSURE
Figure 10
3. Place the Self-Locking Lid on the Pressure Cooker.
Slide the Safety Lock to LOCK position. (See Figure 9.)
4. Turn the Pressure Regulator Knob to PRESSURE. (See Figure 10.)
5. Press the PRESSURE MODE Button for HIGH or LOW, as called for in the recipe. Typically, most foods are cooked under HIGH pressure.
6. Press COOK TIME for the cooking time called for in the recipe or recommended in the SUGGESTED COOKING TIMES Section of this STEAM manual. The cooking time begins from the
moment pressure is reached and does not include the time it takes for the Pressure Cooker to come up to the selected pressure.
7. Press START/STOP Button until the green START Indicator Light illuminates. If cooking under HIGH PRESSURE, the red Indicator Light will blink slowly; the green Indicator Light blinks when cooking under LOW PRESSURE. The Lights will blink faster as pressure builds and the cooking countdown begins.
8. The Pressure Indicator Rod will rise as pressure builds. After cooking under pressure for the desired programmed time, the Pressure Cooker will beep 3 times and the red STOP Light will illuminate. Press and hold the START/STOP Button until it beeps.
9. Quick Steam Release/Natural Steam Release. After cooking is completed, you MUST release pressure using either the Natural Steam Release or Quick Steam Release Feature.
10. The Natural Steam Release Feature is preferred when cooking foods like stocks, sauces, and certain large cuts of meat which will benefit from continued cooking in the Pressure Cooker as the pressure and temperature drop naturally as the unit cools. DO NOT use with foods that can over-cook easily and quickly. When pressure is completely released, the Pressure Indicator Rod will drop.
11. To release pressure immediately after cooking, use the Quick Steam Release Feature. Press the QUICK STEAM RELEASE Button in short bursts only, until pressure is reduced - steam will stop coming out of the Steam Release Valve and the Pressure Indicator Rod will drop.
CAUTION., Escaping steam is very hot. To avoid serious injuries or burns, keep bare skin, face and eyes away from the Steam Release Valve.
CAUTION: When preparing recipes with a high volume of liquid, some liquid may spurt through the vent when you use the Quick Steam Release Feature. If this happens, allow the pressure to come down naturally, or wait for a minute, then resume releasing the steam in very short bursts.
12. Once pressure is released, regardless of method, slide the Safety
Lock to UNLOCK. Remove the Lid, tilting it away from you to avoid steam. Check the food to see if it has been cooked sufficiently. If not, replace the Lid and slide the Safety Lock to LOCK. Repeat PRESSURE COOKING Steps 4-8, cooking under pressure an additional 2-3 minutes.
13. To pressure cook foods like vegetables, add water to the Removable Cooking Pot. Place a small heat-resistant steaming rack or basket (NOT INCLUDED) in the Removable Cooking Pot. Place the food on the rack. For best results, do not overfill or pack the food down. Follow the same procedure for cooking under pressure. See PRESSURE COOKING Steps 3-8. Use the Quick Steam Release Feature for releasing the pressure.
14. Since steam is hotter than boiling water, always take care when opening the appliance after cooking under pressure. Never place your face over the Pressure Cooker when removing the Lid. Also, be aware that hot, boiling liquid increases in volume when under pressure.
CAUTION. Never attempt to open the Pressure Cooker before the red Pressure Indicator Rod has dropped.
When opening the Pressure Cooker after making soups and stock, let the food sit several minutes before releasing the pressure and removing the Lid to make sure the hot liquid will not boil over.
15. Since overcooked food cannot be corrected, it is advisable to err on the undercooked side by cooking an unfamiliar food for a shorter period of time than you may think necessary. You can always go back and continue cooking under pressure a minute or two longer if need be (see PRESSURE COOKING Steps 4-8).
16. It is easy to adapt your favorite recipe for use in the Programmable Pressure Cooker. For the most part, soups, stews, braised and slow roasted meats and legumes, steamed and braised vegetables, and slow-simmered recipes like tomato sauce, provide the best results. Instructions and Timing Charts for cooking commonly prepared foods under pressure can be found in the following Section.
Bear in mind that the amount of cooking liquid used when adapting a recipe will be much less since you will be cooking in a sealed pot for a much shorter time. You must, however, use sufficient liquid, since the Pressure Cooker is constantly building steam during the entire cooking process. If you run out of liquid, and continue cooking, the food will not cook properly and may burn. While there is no universal guide for adapting recipes, trial and error will come into play until you understand how your Pressure Cooker cooks.
When adapting other pressure cooker recipes, use the HIGH PRESSURE MODE and cook for the shortest amount of time you expect it might take. If food is not fully cooked, replace the Lid, and slide the Safety Lock to the LOCK position. Repeat PRESSURE COOKING Steps 4-8, cooking under pressure until done.
17. Never try to force open the Self-Locking Lid. Built-in Safety Valves
prevent opening the Lid while there is still pressure in the Removable Cooking Pot. All pressure and steam must first be released as explained in PRESSURE COOKING Steps 10 and 11.
18. WARNING: Never deep-fry or pressure-fry in the Programmable Pressure Cooker, regardless of whether the Lid is on or off. THIS IS DANGEROUS AND CAN CAUSE A FIRE AND SERIOUS DAMAGE.
19. Do not cook dumplings or other foaming ingredients under pressure without adding oil. Oil controls foaming and diminishes the possibility that a particle of food will block the safety devices.
NOTE. To cancel or stop cooking before time has elapsed, press and hold the START/STOP Button until the red STOP Light illuminates and the Pressure Cooker beeps.
DELAY TIME
1 .You can postpone cooking for up to two hours by using the DELAY TIME in conjunction with the KEEP WARM, COOK MODE: STEAM, and PRESSURE MODE: HIGH or LOW programs. Set DELAY TIME in 1/2 hour increments.
2. After selecting the desired cooking program and cooking time, press the DELAY TIME Button for delay time desired.
3. Press START/STOP Button until the green START Indicator Light appears. The appliance will begin cooking after the set time has elapsed.
4. Do not use the DELAY TIME function when cooking perishable foods that may spoil if left out at room temperature.
FREQUENTLY ASKED QUESTIONS
Question, What happens if the Timer Display is NOT counting down the time?
Response, Pressure is building. During the PRESSURE MODES: HIGH or LOW, the Timer begins counting down AFTER proper pressure has been reached. It counts actual "pressured cooking" time.
CARE & CLEANING INSTRUCTIONS
1. Unplug and let the Programmable Pressure Cooker cool to room temperature before cleaning.
2. Wash the Removable Cooking Pot with warm soapy water and a clean, soft cloth or sponge. Rinse off with clean water and dry thoroughly.
3. Remove the Rubber Gasket from the underside of the Self-Locking Lid. Wash both with warm soapy water and a clean, soft cloth or sponge. Rinse off with clean water and dry thoroughly.
4. The Rubber Gasket must always be properly positioned on the underside of the Lid. Check periodically to make sure that it is clean, flexible and not cracked or torn. If damaged, do not use this appliance. Contact the Consumer Service Department tollfree at 1-800-233-9054 for information on purchasing a
replacement Gasket, (P/N 21321).
5. Wipe the Housing clean with a damp soft cloth or sponge. Do not pour any liquid into the Pressure Cooker's Housing.
6. Never use harsh chemical detergents, scouring pads or powders on any of the parts or components.
7. Always check that the Steam Release Valve and Pressure Safety Valves are in good working order. After unit is cooled, remove and CLEAN the Lid. Turn the Pressure Regulator Knob
to CLEAN (see Figure 11) and carefully - remove. Turn the Lid over and place on
table top as shown to the side. Using the -PRESSURE brush supplied, check and remove any
food or foreign particles that may be Figure 11 lodged in the Steam Release Valve. Cleanin (See Figure 12.) Replace the Pressure Brush Regulator Knob before using again.
8. In order to maintain the good performance of your Pressure Cooker, the bottom of the Removable Cooking
Pot, in the area of the Sensor Pad, must be cleaned after each use. The Sensor must be free of dirt, food, or
residue. To do so, wipe with a soft, Figure 12 damp cloth and be sure to dry
thoroughly. (See Figure 13.)
9. Any service requiring disassembly, other 0 than the above cleaning, must be
performed by a qualified appliance repair technician.
10. Store the Pressure Cooker with the Lid
resting upside-down on the Removable Sensor Cooking Pad. Figure 13 Pad
SUGGESTED COOKING TIMES
The following cooking times are provided as a guide to be used when cooking in the cook's essentials@ CEPC660 Electric Pressure Cooker. Cooking times can vary depending on the quality and the individual piece sizes of the food being cooked; maximum and minimum cooking times are given in some instances. When uncertain how long to cook something, always start with the shortest cooking time since you can always continue cooking for additional time until the desired texture is reached.
All cooking times listed begin once full pressure is reached.
Foods that should not be cooked under pressure are: Applesauce, cranberries, rhubarb, macaroni, spaghetti or other pasta, dried soup mixes, oatmeal or other cereals, grains, pearl barley, split peas or any dried beans, peas or rice NOT LISTED on the Cooking Charts. These foods tend to expand, foam, or froth and may block the Steam
Release Valve or the Pressure Safety Valve.
NOTE: The U S D A recommends that ground turkey and chicken be cooked to an internal temperature of 1650F and ground beef, veal, lamb and pork be cooked to an internal temperature 1600F. Meats such as beef and lamb, etc. should be cooked to an internal temperature of at least
1450F. Pork should be cooked to an internal temperature of at least 160*F and poultry products should be cooked to an internal temperature of 170OF - 1800F to be sure any harmful bacteria has been killed. When re-heating meat/poultry products, they should also be cooked to an internal temperature of 1651F.
Suggested Cooking Times
Shellfish and Fish APPROXIMATE COOKING TIMES HIGH PRESSURE
SEAFOOD
Cooking Time
Cooking Liquid required
Clams, baby
2 to 3 min.
1 cupliquid
Mussels
3 to 5 min.
1 cupliquid
Fish, whole, 1 to 2 lbs., gutted
8 to 10 min.
1 cupliquid
Fish, steaks, 1-1/2 to 2 in. thick
5 to 8 min.
1 cup liquid
Meat & Poultry
APPROXIMATE COOKING TIMES
MEAT & POULTRY
BeefNeal, roast or brisket,
3 lbs., 2 to 3 in. thick
Beef, roast, 4 to 5 lbs., 5 to 6 in. thick Beef, stew meat, 1 in. cubes
Beef, corned, 4 lbs.
Meatballs, up to 2 lbs.,
browned Pork, roast, 4 lbs.
Pork, ribs, 4 lbs.
Chicken, whole, 3 to 4 lbs.
Chicken, pieces, 2 to 3 lbs.
Cornish Hens, Three
Ham, pre-cooked, 7 lbs.
BASIC RECIPE FOR MEAT AND POULTRY
1. Brown meat, if desired.
2. Pour 1 cup wat ,er or broth into Pressure Cooker for meats that cook for less than 45 minutes. Increase to 1-1/2 cups liquid for meats that cook more than 45 minutes.
3. Add meat and remaining ingredients.
4. Set PRESSURE MODE to HIGH and set COOK TIME as suggested above. Press START/STOP Button to begin operation.
5. When the Pressure Cooker beeps, quickly release remaining
pressure by pressing QUICK STEAM RELEASE Button in short bursts.
NOTE. WHEN COOKING BEEF, please use the Natural Steam Release for optimum tenderness.
Cooking Time
Cooking Liquid
40 to 45 min.
1-1/2 cups
70 to 80 min.
1-1/2 cups
15 to 20 min.
1-1/2 cups
60 to 70 min.
2 cups
8 to 10 min.
1 cup
50 to 60 min.
1-:1/2 cups
25 to 30 min.
1-1/2 cups
30 to 35 min.
1 cup
12 to 15 min.
I cup
10 to 12 min.
1 cup
35 to 40 min.
1-1/2 cups
17
VEGETABLES Peel vegetables when appropriate, or scrub them well. Keep in
mind that hard vegetables such as potatoes and beets hold their shape better when the peel is left intact.
Vegetables may be cooked whole or chopped into pieces. The larger the piece, the longer it will take to cook.
Vegetables with the same cooking time may be cooked together. Since quick-cooking vegetables like asparagus and broccoli may easily be overcooked, it is best to steam rather than pressure-cook them.
BASIC RECIPE FOR VEGETABLES
1. Trim and cut vegetables according to sizes suggested below.
2. Pour 1 cup water into Pressure Cooker.
3. Arrange vegetables in steaming basket and lower into Pressure Cooker. (Alternatively cook vegetables directly in water or broth.)
4. Set PRESSURE MODE to HIGH and set COOK TIME as
suggested below. Press START/STOP Button to begin operation.
5. When Pressure Cooker beeps, always quickly release pressure by pressing QUICK STEAM RELEASE Button in short bursts.
6. If vegetables require more cooking, steam until done.
Vegetables
APPROXIMATE COOKING TIMES HIGH PRESSURE
QUICK STEAM RELEASE BUTTON
FRESH VEGETABLES Cooking Time Water Asparagus, thick whole 2 to 3 min. 1 cup Asparagus, thin whole 2 to 2-1/2 min. 1 cup Beans, green or wax, whole or piece 2 to 3 min. 1 cup Beans, lima, shelled 3 to 4 min. 1 cup Beets, small, whole 14 to 17 min. 1-1/2 cups Beets, large, halved 26 to 30 min. 2 cups Beets, 1/4-inch slices 7 to 8 min. 1cup Broccoli, florets 3 to 4 min. 1cup Broccoli, spears 4 to 5 min. 1cup Brussels Sprouts, whole 6 to 7 min. 1cup Cabbage, red or green,
1/4-inch shreds 2 to 3 min. 1cup Cabbage, red or green, quartered 5 to 6 min. 1cup Carrots, whole 8 to 10 min. 1cup Carrots, 1-inch chunks 4 to 6 min. 1cup Carrots, 1/4-inch slices 2 to 3 min. 1cup
18
FRESH VEGETABLES APPROXIMATE COOKING TIMES
FRESH VEGETABLES Cooking Time Water Cauliflower, florets 3 to 4 min. 1 cup
Collard greens, coarsely chopped 7 to 9 min. 1 cup Corn, on-the-cob 5 to 7 min. 1cup Corn, kernels 2 to 3 min. 1cup Eggplant,
sliced 1/8- to 1/4-inch slices 2 to 3 min. 1cup Eggplant, 1/2-inch chunks 3 to 4 min. 1cup Escarole, coarsely chopped 3 to 4 min. 1cup Kale, coarsely chopped 3 to 4 min. 1cup Okra, small pods 3 to 4 min. 1cup Onions, whole 1-1/2-inch diameter 3 to 4 min. 1cup Parsnips,1 -inch chunks 5 to 7 min. 1cup Parsnips, 1/4-inch slices 2 to 3 min. 1cup Peas, shelled 2 to 3 min. 1cup Potatoes, New Red, small whole 12 to 14 min. 1cup Potatoes, Red, 1-1/2-inch chunks 13 to 15 min. Icup Potatoes, New White, small whole 12 to 15 min. 1cup Potatoes, White, 1-1/2-inch chunks 8 to 10 min. 1cup Pumpkin, 2-inch chunks 12 to 15 min. 1cup Rutabaga, 1-inch chunks 6 to 8 min. 1cup Spinach, fresh, coarsely chopped 2 to 3 min. 1cup Spinach, fresh, whole leaves 3 to 4 min. 1cup Squash, acorn, halved 9 to 10 min. 1cup Squash, butternut, 1-inch chunks 6 to 7 min. 1cup Squash, pattypan, 2 lbs. halved 10 to 11 min. 1-1/2( Squash, spaghetti, 2 lbs. halved 9 to 10 min. 1-1/2 Squash, summer, zucchini
or yellow, 1/2-inch slices 2 to 3 min. 1cup Sweet Potato, 1-1/2-inch chunks 8 to 10 min. 1cup Swiss Chard, coarsely chopped 3 to 4 min. 1cup Tomatoes, quartered 2 to 3 min. 1cup Turnips, small quartered 5 to 7 min. 1cup Turnips, 1-1/2-inch chunks 5 to 7 min. 1cup
c
19
FROZEN VEGETABLES APPROXIMATE COOKING TIMES LOW PRESSURE
QUICK STEAM RELEASE BUTTON
FROZEN VEGETABLES Cooking Time Water Asparagus 2 min. 1cup Beans, green, wax or French cut 1 min. 1cup Beans, lima 2 min. 1cup Broccoli, chopped, florets, or spears 2 min. 1cup Brussels Sprouts 2 min. 1cup Cauliflower, florets 1 min. 1cup Corn, kernels 1 min. 1cup Corn, on the cob 3 min. 1cup Mixed Vegetables 2 min. 1cup Peas (not split) 1 min. 1cup Peas and Carrots 1 min. 1cup Spinach 1 min. 1cup
BEANS Pressure-cooked beans are tender in record time. But since they can't be counted on to hold their shape, plan to use pressure-cooked beans for soups or stews rather than for bean salads.
GENERAL TIPS FOR COOKING BEANS
Set dried beans in a strainer or colander and rinse well. Discard any broken beans.
Pre-soaking beans is optional, but encourages more even cooking and aids digestibility. If time permits, soak beans in ample water to cover for
6 to 8 hours or overnight. Drain and rinse. Cook beans in fresh water.
If you wish, add some onion, bay leaves, and garlic to flavor the beans and broth. Strained bean broth may be used as a base for soups and stews.
o Since the time required to cook beans varies from batch to batch, it is best to do the majority of cooking under pressure and then finish off the beans by cooking them uncovered on the BROWN setting.
o Add salt during the final few minutes of cooking. Adding salt at the beginning may harden bean skins and prevent proper cooking.
Leftover beans may be frozen in convenient portion sizes.
20
PRECAUTIONS WHEN COOKING BEANS
When cooking beans alone (rather than in a soup or stew), never fill Pressure Cooker more than one-third full.
Always add at least 2 teaspoons of oil per cup of dried beans to control foaming action.
Let the pressure come down naturally to avoid ejecting liquid from the vent and to prevent bean skins from splitting.
Take great care when removing the Lid as there will be considerable steam in the Pressure Cooker.
o Clean the Pressure Regulator Knob, Steam Release Valve, Safety Valves and Rubber Gasket thoroughly after cooking beans.
BASIC RECIPE FOR BEANS
This recipe calls for 1 pound (about 2-1/2 cups) dried beans which will yield 5 to 6 cups cooked beans. You may cut this recipe in half, if you wish, but DO NOT COOK MORE THAN THIS AMOUNT.
1 pound beans, picked over and rinsed
(preferably pre-soaked; see GENERAL TIPS FOR COOKING BEANS)
2 quarts water
2 tablespoons vegetable oil
1 onion, peeled and halved (optional)
2 bay leaves (optional)
2 or 3 cloves garlic, peeled and crushed (optional) Salt to taste (add after cooking under pressure)
1. Place beans, water, oil, and any optional ingredients in the Removable Cooking Pot.
2. Pull Lid Handles apart and set Lid on Cooker. Slide Safety Lock to LOCK position. Turn Pressure Regulator Knob to PRESSURE.
3. Set PRESSURE MODE for HIGH and COOK TIME according to type of bean (see Dried Beans and Legumes Chart on the following page). Press STARTISTOP Button to begin operation.
4. When Pressure Cooker beeps 3 times, STOP Light will illuminate. If time permits, allow pressure to come down naturally until the red Pressure Indicator Rod drops, about 30 minutes. Otherwise, allow pressure to come down naturally for
20 minutes and quickly release remaining pressure by pressing QUICK STEAM RELEASE Button in short bursts.
5. Slide Safety Lock to UNLOCK. Pull Handles apart and remove Lid.
21
WHEN REMOVING LID, STEP BACK AND TILT LID CAUTION.
AWAY FROM YOU TO AVOID STEAM.
6. Add salt to taste. If beans are still quite hard, return to high pressure for a few more minutes. If beans require just a little more cooking, press the COOK MODE Button for BROWN. The red Indicator Light next to BROWN will be [it. Then press the START Button and cook uncovered until done. Stir in more water if cooking liquid becomes very thick.
7. If time permits, allow beans to cool in cooking liquid.
8. Ladle beans into a colander set over a large bowl. Drain beans thoroughly. Remove bay leaves. Reserve cooking liquid for use as broth, if you wish.
Dried Beans and Legumes
APPROXIMATE COOKING TIMES* HIGH PRESSURE NATURAL RELEASE FEATURE
BEANS & LEGUMES Cooking Time Water" Yield Cooked
Adzuki, 1 cup dry 9 to 13 min. 3 cups 2 cups Black Beans, 1 cup dry 15 to 18 min. 3 cups 2 cups Black Eyed Peas, 1 cup dry 14 to 17 min. 3 cups 2-1/4 cups Chickpeas (garbanzo),
1 cup dry 30 to 35 min. 3 cups 2-1/2 cups Great Northern, 1 cup dry 28 to 33 min. 3 cups 2-1/4 cups Kidney Beans, red or white,
1 cup dry 28 to 33 min. 3 cups 2 cups Lentils, green, brown, or red,
2 cups dry 10 to 12 min. 6 cups 4 cups Navy Beans 1 cup dry 14 to 17 min. 3 cups 2 cups Pinto Beans, 1 cup dry 16 to 19 min. 3 cups 2-1/4 cups
*All beans and dried legumes, with the exception of lentils, should soak in a large, covered bowl in boiling water one hour before cooking. The actual cooking times will vary depending on how old the beans are.
**Add one tablespoon of vegetable oil to reduce excess foaming.
22
RICE/GRAINS
Whole grains cook so quickly in the Pressure Cooker that they can become a regular part of your diet. Here are a few things to keep in mind: o Timing varies from one batch of grains to the next, depending upon age
and storage conditions. So it is wise to do the majority of cooking under pressure and then do any additional cooking, if needed, on the STEAM setting. Remember that whole grains such as wheat berries and brown rice always remain a bit chewy, even when thoroughly cooked.
Grains that have the same cooking time may be cooked together.
o Leftover grains may be frozen in convenient portion sizes. Defrost them in the microwave.
PRECAUTIONS WHEN COOKING GRAINS
o When cooking grains alone (rather than in a soup or stew), never fill Pressure Cooker more than one-third full.
o TO CONTROL FOAMING AS GRAINS COOK, ALWAYS ADD 1 TABLESPOON OF OIL PER CUP OF DRIED GRAINS TO THE COOKING LIQUID.
o Do not cook more than 2 cups of dried grains at a time.
* Clean the Pressure Regulator Knob, Steam Release Valve, Safety Valves and Rubber Gasket thoroughly after cooking grains.
BASIC RECIPE FOR RICE/GRAINS
This recipe calls for cooking grains in a fair amount of water, then draining off the excess. This approach accommodates the fact that no two batches of grains absorb the same amount of liquid. This recipe calls for
2 cups of dry grain which yields about 4-1/2 cups cooked. You may cut this recipe in half, if you wish, but DO NOT COOK MORE THAN THIS AMOUNT.
2 cups grains
6-1/2 cups water
2 tablespoons taste-free oil, such as canola
1/2 teaspoon salt (optional)
1. Place grains, water, oil, and salt (if using) in the Removable Cooking Pot.
2. Pull Lid Handles apart and set Lid on Pressure Cooker. Slide Safety Lock to LOCK position. Turn Pressure Regulator Knob to PRESSURE.
3. Set PRESSURE MODE for HIGH and cook time according to type of grain (see Chart on following page). Press the START/STOP Button to begin operation.
4. When Pressure Cooker beeps 3 times, STOP Light will illuminate.
5. Quickly release pressure by pressing QUICK STEAM RELEASE Button in short bursts. If liquid spurts from the regulator vent, wait a few seconds before continuing to release pressure.
6. If grains are not sufficiently tender, add a bit more water if mixture seems dry, and steam until done.
23
SUGGESTED COOKING TIMES (continued)
7. Use a ladle to transfer grains to a colander to drain. Bounce colander up and down a few times to release excess liquid. For drier, fluffier grains, transfer grains to a bowl and cover tightly with plastic wrap. Set aside for 10 minutes, then fluff.
Rice / Grains APPROXIMATE COOKING TIMES* STEAM FUNCTION
RICE/GRAINS Cooking Time Water" Yield Cooked
Rice, Basmati, 1 cup dry Rice, white, converted
or long grain,
1 cup dry
Rice, white, arborio or short grain
1 cup dry
Rice, brown, 1 cup dry Rice, wild, 1 cup dry
25 to 28 min. 2-1/4 cups
25 to 28 min. 2-1/4 cups
2-3/4
cups
2-1/2 cups
3-1/2 cups
3 cups
3 cups
3 cups
2-1/4 cups
2-1/4 cups
*Actual cooking times may vary depending on how old the grain is. **Add one tablespoon of vegetable oil to reduce excess foaming.
FRUIT The Pressure Cooker is good for stewing dried fruits or making quick compotes. You can also make a variety of recipes using fresh fruit, including whole, stuffed fresh apples, or wine-poached pears.
DRIED FRUIT
Consult Chart following and use minimum timing for moist dried fruit and maximum timing if fruit is leathery and dry.
You can mix fruits that have different cooking times if you don't mind that quicker-cooking fruits will become very soft.
You can combine dried and fresh fruit in a compote, but keep in mind that the fresh fruit is likely to "melt down" into a sauce.
If you wish, add a few tablespoons of fruit liquor before or after cooking.
Do not cook dates under pressure as they dissolve into mush. o Do not fill Pressure Cooker more than half full.
24
Fruits
APPROXIMATE COOKING TIMES LOW PRESSURE
QUICK STEAM RELEASE BUTTON
FRESH & DRIED FRUIT Cooking Time Water
Apricots, fresh whole or halved 2 to 3 min. 1cup Berries, fresh 1 min.* 1cup Cherries, fresh 1 min.* 1cup Peaches, fresh halved 3 min. 1cup Pears, fresh halved 3 to 4 min. 1cup Plums, fresh 1 min. 1cup Prunes 4 to 5 min. 1cup Quince, fresh quartered 5 min. 1cup Raisins 4 to 5 min. 1cup
*Set timer to 1 minute using either LOW or HIGH PRESSURE. As soon as the pressure builds, the red Pressure Indicator Rod will rise. Stop cooking by pressing the START/STOP Button until the red STOP light illuminates and the Pressure Cooker beeps once. Lower pressure immediately by pressing the Quick Steam Release Button in short bursts.
BASIC RECIPE FOR DRIED FRUIT
4 cups dried fruit
3 cups water
A few thin slices lemon (optional)
1 .Place fruit, water, and lemon (if using) in Removable Cooking Pot.
2. Pull Lid Handles apart and set Lid on Cooker. Slide Safety Lock to
LOCK position. Turn Pressure Regulator Knob to PRESSURE.
3. Set PRESSURE MODE for HIGH and COOK TIME according to type of fruit (see Fruits Chart above). Press the START/STOP Button to begin operation.
4. When Pressure Cooker beeps 3 times, STOP Light will illuminate.
5. Press QUICK STEAM RELEASE Button in short bursts to release the pressure.
6. If fruit is not sufficiently tender, replace Lid and steam until done.
7. Remove Lid with special care as there will be a fair amount
of steam.
Makes 4 cups
25
FRESH FRUIT
a For best flavor and texture, use ripe fruit that is still firm.
9 You can cook fruit in a steaming basket or directly in the liquid.
e When cooking fruit directly in liquid, you may use wine instead of water.
* When cooking stuffed apples and Anjou pears, wrap them in aluminum foil to maintain their shape and keep their skins intact.
- To maintain shape, cook Bosc pears with peels intact; it is easy to slip peels off after cooking.
a When preparing foil-wrapped fruit, do not fill Pressure Cooker more than half full. When preparing unwrapped fruit, do not fill more than one-third full.
BASIC RECIPE FOR FRESH FRUIT
1. Place 1 cup water (or wine) in Removable Cooking Pot.
2. Place fruit either in a steaming basket or directly into liquid.
3. Pull Lid Handles apart and set Lid on Cooker. Slide Safety Lock to LOCK position. Turn Pressure Regulator Knob to PRESSURE.
4. Set PRESSURE MODE for HIGH and COOK TIME according to
Chart on page 25. Press Press the START/STOP Button to begin operation.
5. When Pressure Cooker beeps 3 times, STOP Light will illuminate.
6. Quickly release pressure by pressing QUICK STEAM RELEASE Button in short bursts. (if cooking halved pears, allow pressure to come down naturally.)
7. If fruit is not sufficiently cooked, replace Lid and steam until done.
8. Remove Lid with special care as there will be a fair amount of steam.
RECIPE GUIDE
The following recipes have been especially developed for
preparing in the cook's essentials@ Programmable Electric Pressure Cooker by leading housewares expert and best-selling cookbook author, Tom Lacalamita, The Kitchen Resource.
A listing of suggested cooking times follows for your convenience.
Baked Beans in a Pot
4 (15-oz.) cans small white beans, drained and rinsed under cold water in a colander
2 tablespoons olive oil
1 small red onion, chopped
1 clove garlic, peeled and minced
1 small rib celery, chopped
1 small carrot, chopped
1 bay leaf
3 tablespoons molasses
3 tablespoons packed brown sugar
1-1/2 teaspoons dry mustard
1/2 teaspoon dried thyme
1 cup water
1. Place Removable Cooking Pot in the Pressure Cooker. Add oil.
2. Press the COOK MODE Button for BROWN. Press the START/STOP Button.
3. Preheat 5 minutes. Add the onion, garlic, celery, and carrot. Saut6 until the onion is soft. Do not let brown.
4. Add the beans and remaining ingredients.
5. Place Lid on the Pressure Cooker. Slide the Safety Lock to the LOCK position. Turn the Pressure Regulator Knob to PRESSURE. Press the PRESSURE MODE Button for HIGH and COOK TIME Button until
30 minutes appears on the Display.
6. Press START/STOP Button until the green START Indicator Light appears. The red HIGH PRESSURE Indicator Light will blink slowly and then faster as the cooking countdown begins. The Pressure Indicator Rod will rise as the pressure builds. After cooking under pressure 30 minutes, the Pressure Cooker will beep three times. Press and hold the START/STOP Button until it beeps.
7. Immediately press the Quick Steam Release Button using short bursts. Steam will emit from the Steam Release Valve. The Pressure Indicator Rod will drop when all the steam has been released. Slide the Safety Lock to UNLOCK position and remove the Lid.
8. Remove the bay leaf before serving beans.
Makes 14 servings
27
IvAnugetarian Chili
1 cup (approximately 8 ounces) dried black beans, soaked one hour in boiling water
2 tablespoons olive oil
1 medium onion, chopped
1 clove garlic, peeled and minced
1 medium green pepper, cored, seeded and chopped
1 medium red pepper, cored, seeded and chopped
I jalapeho pepper, cored seeded and chopped
2 carrots, chopped
2 teaspoons chili powder
2 teaspoons ground curnin
1/2 teaspoon dried oregano
1 (14.5-ounce) can diced tomatoes
1 cup water
salt
2 tablespoons minced fresh cilantro
Optional garnishes:
Chopped black olives Sour cream
Shredded cheddar cheese
1. Drain beans and set aside.
2. Place Removable Cooking Pot in Pressure Cooker. Add oil.
3. Press the COOK MODE Button for BROWN. Press the START/STOP Button.
4. Preheat 5 minutes. Add the onion, garlic, peppers, carrots, chili powder, cumin, and oregano. Saut6 until the onion is soft.
5. Add the soaked, drained beans, tomatoes, and water. Stir to combine. Place Lid on Pressure Cooker. Slide the Safety Lock to the LOCK position.
6. Turn the Pressure Regulator Knob to PRESSURE.
7. Press the PRESSURE MODE Button for HIGH PRESSURE.
8. Press COOK TIME Button until 30 minutes appears on
the Display.
28
Vegetarian Chili (Continued)
9. Press START/STOP Button until the green START Indicator Light appears. The red HIGH PRESSURE Indicator Light will blink slowly and then faster as the cooking countdown begins. The Pressure Indicator Rod will rise as the pressure builds. After cooking under pressure 30 minutes, the Pressure Cooker will beep three times. Press and hold the START/STOP Button until it beeps.
10. Immediately press the Quick Steam Release Button in short bursts. Steam will emit from the Steam Release Valve. The Pressure Indicator Rod will drop when all the steam has been released. Slide the Safety Lock to UNLOCK position and remove the Lid.
11. If the beans are not tender, replace Lid and LOCK.
Repeat Steps 7 through 10, (setting COOK TIME between
3 - 5 minutes) and cook under pressure an additional
3 to 5 minutes, or until tender.
12. Season with salt to taste. Stir in the chopped cilantro.
Serve with cooked white rice and optional garnishes, if desired.
Makes 4 to 6 servings
29
Vegetable Stock
1 medium onion, coarsely chopped
1 leek, trimmed, washed well and chopped
2 unpeeled cloves garlic, crushed
1 carrot, coarsely chopped
1 rib celery, coarsely chopped
2 canned plum tomatoes, coarsely chopped
3 sprigs parsley
1 bay leaf
112 teaspoon whole black peppercorns
6 cups water
salt
1. Place Removable Cooking Pot in Pressure Cooker. Add all the ingredients, except salt, to the Removable Cooking Pot.
2. Place Lid on Pressure Cooker. Slide the Safety Lock to LOCK position.
3. Turn the Pressure Regulator Knob to PRESSURE.
4. Press the PRESSURE MODE Button for HIGH PRESSURE.
5. Press COOK TIME Button until 30 minutes appears on
the Display.
6. Press the START/STOP Button until the green START Indicator Light appears. The red HIGH PRESSURE Indicator Light will blink slowly and then faster as the cooking countdown begins. The Pressure Indicator Rod will rise as the pressure builds. After cooking under pressure 30 minutes, the Pressure Cooker will beep three times. Press and hold the START/STOP Button until it beeps. Release pressure using the natural release feature. This will take approximately 30 to 45 minutes.
7. Once the Pressure Indicator Rod drops, slide the Safety Lock to UNLOCK position and remove the Lid.
8. Remove and discard the solids. Pour the stock through a fine sieve. Season with salt to taste.
Makes approximately 6 cups
30
Chicken Stock
2 pounds chicken pieces like wings, necks, backs: skin and all visible fat removed
1 large onion, coarsely chopped
2 carrots, coarsely chopped
2 ribs celery, coarsely chopped
2 canned plum tomatoes, coarsely chopped
4 sprigs parsley
1/2 teaspoon whole black peppercorns
6 cups water
salt
1. Place Removable Cooking Pot in Pressure Cooker. Add all the ingredients, except salt, to the Removable Cooking Pot.
2. Place Lid on Pressure Cooker. Slide the Safety Lock to LOCK position.
3. Turn the Pressure Regulator Knob to PRESSURE.
4. Press the PRESSURE MODE Button for HIGH PRESSURE.
5. Press COOK TIME Button until 30 minutes appears on
the Display.
6. Press the START/STOP Button until the green START Indicator Light appears. The red HIGH PRESSURE Indicator Light will blink slowly and then faster as the cooking countdown begins. The Pressure Indicator Rod will rise as the pressure builds. After cooking under pressure 30 minutes, the Pressure Cooker will beep three times. Press and hold the START/STOP Button until it beeps. Release pressure using the natural release feature. This will take approximately 30 to 45 minutes.
7. Once the Pressure Indicator Rod drops, slide the Safety Lock to UNLOCK position and remove the Lid.
8. Remove and discard the solids. Pour the stock through a fine sieve. Season with salt to taste.
Makes approximately 6 cups
31
Chicken Soup with Rice
6 cups chicken stock (page 31), or
canned, low sodium chicken broth
1 boneless chicken breast, cut into bite-sized pieces
3 carrots, peeled and sliced thin
5 ribs celery, trimmed and sliced thin
2 large leeks, trimmed, washed well, light green and white parts only, sliced thin
1/2 cup uncooked rice
1. Place Removable Cooking Pot in Pressure Cooker. Add all the ingredients to the Removable Cooking Pot.
2. Place Lid on Pressure Cooker. Slide the Safety Lock to LOCK position.
3. Turn the Pressure Regulator Knob to PRESSURE.
4. Press the PRESSURE MODE Button for HIGH PRESSURE.
5. Press COOK TIME Button until 10 minutes appears on
the Display.
6. Press the START/STOP Button until the green START Indicator Light appears. The red HIGH PRESSURE Indicator Light will blink slowly and then faster as the cooking countdown begins. The Pressure Indicator Rod will rise as the pressure builds. After cooking under pressure 10 minutes, the Pressure Cooker will beep three times. Press and hold the START/STOP Button
until it beeps.
7. Immediately press the Quick Steam Release Button in short bursts. Steam will emit from the Steam Release Valve. The Pressure Indicator Rod will drop when all the steam has been released. Slide the Safety Lock to UNLOCK position and remove the Lid,
Makes 4 servings
32
Barbecued Chicken
3 tablespoons olive oil
4 to 5 pound chicken, cut into pieces, skin and all fat removed
1-1/2 cups of your favorite barbecue sauce
1 large onion, chopped
1 large green pepper, seeded, cored and chopped
1. Place Removable Cooking Pot in Pressure Cooker. Add oil.
2. Press the COOK MODE Button for BROWN. Press the START/STOP Button.
3. Preheat 5 minutes. Add the chicken, a few pieces at a time, and brown on both sides. Place browned chicken pieces on a dish and set aside.
4. Place the barbecue sauce, chopped onion, green pepper, and browned chicken pieces into the Removable Cooking Pot. Stir to combine. Place Lid on Pressure Cooker. Slide the Safety Lock to LOCK position.
5. Turn the Pressure Regulator Knob to PRESSURE.
6. Press the PRESSURE MODE Button for HIGH PRESSURE.
7. Press COOK TIME Button until 15 minutes appears on
the Display.
8. Press the START/STOP Button until the green START Indicator Light appears. The red HIGH PRESSURE Indicator Light will blink slowly and then faster as the cooking countdown begins. The Pressure Indicator Rod will rise as the pressure builds, After cooking under pressure 15 minutes, the Pressure Cooker will beep three times. Press and hold the START/STOP Button
until it beeps.
9. Immediately press the Quick Steam Release Button in short bursts. Steam will emit from the Steam Release Valve. The Pressure Indicator Rod will drop when all the steam has been released. Slide the Safety Lock to UNLOCK position and remove the Lid.
Makes 5 to 6 servings
33
French Pot-au-feu
Braised Chicken with Vegetables
6 chicken breast halves, boneless, skinless
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons olive oil
6 medium red potatoes, scrubbed and quartered
6 carrots, peeled and quartered
2 ribs celery, quartered
2 leeks, trimmed, washed well,
light green and white parts only sliced thin
1 cup chicken or vegetable stock, or canned low sodium broth
1 .Rub chicken breast halves with the herbs, salt and black pepper.
2. Place Removable Cooking Pot in Pressure Cooker. Add oil.
3. Press the COOK MODE Button for BROWN. Press the START/STOP Button.
4. Preheat 5 minutes. Brown the chicken, one breast at a time. Scatter the vegetables around the browned chicken. Pour in the broth. Place Lid on Pressure Cooker. Slide the Safety Lock to LOCK position.
5. Turn the Pressure Regulator Knob to PRESSURE.
6. Press the PRESSURE MODE Button for HIGH PRESSURE.
7. Press COOK TIME Button until 15 minutes appears on
the Display.
8. Press the START/STOP Button until the green START Indicator Light appears. The red HIGH PRESSURE Indicator Light will blink slowly and then faster as the cooking countdown begins; the Pressure Indicator Rod will rise as the pressure builds. After cooking under pressure 15 minutes, the Pressure Cooker will beep three times. Press and hold the START/STOP Button
until it beeps.
9. Immediately press the Quick Steam Release Button in short bursts. Steam will emit from the Steam Release Valve. The Pressure Indicator Rod will drop when all the steam has been released. Slide the Safety Lock to UNLOCK position and remove the Lid. Remove chicken from bone and serve with the vegetables and cooking liquid.
Makes 6 servings
34
Sauerbraten
4 to 5 pound chuck or rump roast salt
black pepper
3 tablespoons vegetable oil
1 cup water
1/2 cup red wine vinegar
1/2 cup dry red wine
1/2 cup brown sugar, packed
1 teaspoon ground cloves
1 teaspoon salt
4 large carrots, coarsely chopped
2 ribs celery, coarsely chopped
2 large onions, coarsely chopped
2 cloves garlic, peeled and crushed
1 cup finely crushed ginger snaps
2 bayleaves
1. Pat the roast dry with paper towel. Rub with salt and black pepper.
2. Place Removable Cooking Pot in Pressure Cooker. Add oil.
3. Press the COOK MODE Button for BROWN. Press the START/STOP Button.
4. Preheat 5 minutes. Add the roast and brown evenly on all sides.
5. While the meat browns, combine the water, vinegar, wine, sugar, ground cloves, and salt. Set aside.
6. Scatter the chopped vegetables, crushed ginger snaps, and bay leaf around the meat. Add the liquid. Place Lid on Pressure Cooker. Slide the Safety Lock to LOCK position.
7. Turn the Pressure Regulator Knob to PRESSURE.
8. Press the PRESSURE MODE Button for HIGH PRESSURE.
9. Press COOK TIME Button until 80 minutes appears on
the Display.
10. Press the START/STOP Button until the green START Indicator Light appears. The red HIGH PRESSURE Indicator Light will blink slowly and then faster as the cooking countdown begins; the Pressure Indicator Rod will rise as the pressure builds. After cooking under pressure 80 minutes, the Pressure Cooker will beep three times. Press and hold the START/STOP Button
until it beeps.
35
Sauerbraten (Continued)
11. Release pressure using the natural release feature. This will take approximately 30 to 45 minutes.
12. Once the Pressure Indicator Rod drops, slide the Safety Lock to UNLOCK position and remove the Lid.
13. Remove the meat to a serving platter and cover with foil. Pour the gravy into a food processor, blender, or food mill and process until smooth. Taste and adjust for salt. Slice the meat across the grain into thick slices and serve with the gravy on the side.
Makes 8 to 10 servings
36
Chicken with Mushrooms*
3 tablespoons olive oil
2 lbs. chicken breasts, boneless, skinless
1 teaspoon salt
1 large onion, coarsely chopped
8 ounces small mushrooms, halved
2 cans cream of mushroom soup
112 cup chicken broth
1. Place the Removable Cooking Pot in the Pressure Cooker. Add oil.
2. Press the COOK MODE Button for BROWN. Press the START/STOP Button.
3. Preheat for 5 minutes. Brown the chicken breasts, two at a time. Remove the browned chicken to a plate while the remaining pieces are browning.
4. When all pieces have been browned, sprinkle chicken with salt.
5. Add onion and mushrooms to the cooking pot and saut6 until soft and lightly browned.
6. Put chicken back into the Removable Cooking Pot with the onion and mushrooms.
7. Add soup and chicken broth and stir. Place Lid on Pressure Cooker. Slide the Safety Lock to LOCK position.
8. Turn the Pressure Regulator Knob to PRESSURE. Press the PRESSURE MODE Button for HIGH PRESSURE.
9. Press COOK TIME Button until 15 minutes appears on the Display.
10. Press the START/STOP Button until the green START Indicator Light appears. The red HIGH PRESSURE Indicator Light will blink slowly and then faster as the cooking countdown begins; the Pressure Indicator Rod will rise as the pressure builds. After cooking under pressure 15 minutes, the Pressure Cooker will beep 3 times. Press and hold the START/STOP Button until it beeps.
11. Release pressure using the natural release feature. This will take approximately 30 minutes. Once the Pressure Indicator Rod drops, slide the Safety Lock to UNLOCK position and remove the Lid.
Makes 4 to 6 servings
*Recipe from the Salton Test Kitchen
37
Beef Stew
3 pounds boneless beef chuck, trimmed of all fat and cut into 3/4-inch cubes
1 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, peeled and minced
1-1/2 teaspoons dried thyme
3 cups baby carrots
2 all-purpose potatoes, peeled and cut into 1 -inch pieces
3 cups frozen cut green beans
40 ounces tomato sauce A,
2 bayleaves
salt black pepper
1 tablespoon minced parsley 4
1. Season meat with salt and pepper.
2. Place Removable Cooking Pot in Pressure Cooker. Add oil.
3. Press the COOK MODE Button for BROWN. Press the START/STOP Button.
4. Preheat 5 minutes. Add meat in small batches and brown evenly on all sides. Place browned meat on a dish and set aside. Add onion and garlic to Pressure Cooker and saut6 3 to 5 minutes, or until soft. Return the browned meat to the cooking pot. Add the remaining ingredients, except the parsley. Season with salt and pepper to taste. Stir well. Place Lid on Pressure Cooker. Slide the Safety Lock to LOCK position.
5. Turn the Pressure Regulator Knob to PRESSURE.
6. Press the PRESSURE MODE Button for HIGH PRESSURE.
7. Press COOK TIME until 30 minutes appears on the Display.
8. Press the START/STOP Button until the green START Indicator Light appears. The red HIGH PRESSURE Indicator Light will blink slowly and then faster as the cooking countdown begins; the Pressure Indicator Rod will rise as the pressure builds. After cooking under pressure 30 minutes, the Pressure Cooker will beep 3 times. Press and hold the START/STOP Button until it beeps.
9. Immediately press the Quick Steam Release Button in short bursts. Steam will emit from the Steam Release Valve. The Pressure Indicator Rod will drop when all the steam has been released. Slide the Safety Lock to UNLOCK position and remove the Lid. Add parsley. Taste and adjust for salt and pepper.
Makes 8 to 10 servings
38
Italian Meat Sauce
3 tablespoons olive oil
1 large onion, minced
2 carrots, minced
2 ribs celery, minced
1-1/2 pounds lean ground beef
1/3 cup minced parsley
8 cups tomato pur6e
1-1/2 teaspoons sugar
2 teaspoons salt
3/4 teaspoon black pepper
1. Place Removable Cooking Pot in Pressure Cooker. Add oil.
2. Press the COOK MODE Button for BROWN. Press the START/STOP Button.
3. Add the onion, carrot, and celery and saut6 until soft. Add the ground beef and parsley. Brown until the meat is no longer pink. Add the remaining ingredients. Place Lid on Pressure Cooker. Slide the Safety Lock to LOCK position.
4. Turn the Pressure Regulator Knob to PRESSURE.
5. Press the PRESSURE MODE Button for HIGH PRESSURE.
6. Press COOK TIME Button until 30 minutes appears on
the Display.
7. Press the STARTISTOP Button until the green START Indicator Light appears. The red HIGH PRESSURE Indicator Light will blink slowly and then faster as the cooking countdown begins; the Pressure Indicator Rod will rise as the pressure builds. After cooking under pressure 30 minutes, the Pressure Cooker will beep three times. Press and hold the START/STOP Button until it beeps. Release pressure using the natural release feature. This will take approximately 30 to 45 minutes.
8. Once the Pressure Indicator Rod drops, slide the Safety Lock to UNLOCK position and remove the Lid.
Makes 8 to 10 servings
39
Candied Yams
3 long strips orange peel
4-1/2 pounds sweet potatoes, peeled and cut into
1/2-inch thick slices
3/4 cup packed brown sugar
1-1/2 teaspoons ground cinnamon pinch salt
1 cup orange juice
1-1/2 tablespoons butter
1 .Place the Removable Cooking Pot in the Pressure Cooker.
2. Place orange peel in bottom of pot. Add sweet potato slices in layers, sprinkling each layer with brown sugar and cinnamon, ending with a final layer of brown sugar and cinnamon. Sprinkle with salt and drizzle with the orange juice. Dot with butter.
3. Place Lid on Pressure Cooker. Slide the Safety Lock to LOCK position.
4. Turn the Pressure Regulator Knob to PRESSURE.
5. Press the PRESSURE MODE Button for LOW PRESSURE.
6. Press COOK TIME Button until 8 minutes appears on
the Display.
7. Press the START/STOP Button until the green START Indicator Light appears. The green LOW PRESSURE Indicator Light will blink slowly and then faster as the cooking countdown begins; the Pressure Indicator Rod will rise as the pressure builds. After cooking under pressure 8 minutes, the Pressure Cooker will beep three times. Press and hold the START/STOP Button until it beeps.
8. Immediately press the Quick Steam Release Button in short bursts. Steam will emit from the Steam Release Valve. The Pressure Indicator Rod will drop when all the steam has been released. Slide the Safety Lock to UNLOCK position and remove the Lid.
9. Carefully remove the sweet potatoes with a spatula to a serving bowl. Pour any accumulated syrup over the sweet potatoes. If the sweet potatoes are not tender, leave in the Pressure Cooker. Press KEEP WARM Button and let food remain covered with the lid for 5 to 10 minutes. Season with salt to taste.
Makes 6 servings
40
Stuffed Artichokes
1 cup water
1/2 teaspoon salt
1 bay leaf
4 medium-sized artichokes
2 extra-large eggs, beaten
3 tablespoons grated Pecorino Romano cheese
1 clove garlic, peeled and minced
1 tablespoon minced parsley pinch black pepper
1 tablespoon olive oil
1. Place Removable Cooking Pot in Pressure Cooker. Add the water, salt, and bay leaf.
2. Cut off stems from artichokes. Tear off and discard the top two or three layers of tough, outer leaves. Cut off 1/2-inch to 1 -inch from the tops of the artichokes. Carefully open and expose the
removable leaves and choke. Pull out and remove any thorny leaves. With a teaspoon, scoop out and discard any fuzzy matter from the center choke. Place artichokes in Removable Cooking Pot, standing upright.
3. Combine the eggs, grated cheese, garlic, parsley, and black pepper in a small mixing bowl. Drizzle an equal amount of egg mixture over each artichoke. Drizzle with the olive oil.
4. Place Lid on Pressure Cooker. Slide the Safety Lock to LOCK position.
5. Turn the Pressure Regulator Knob to PRESSURE.
6. Press the PRESSURE MODE Button for HIGH PRESSURE.
7. Press COOK TIME Button until 7 minutes appears on the Display.
8. Press the START/STOP Button until the green START Indicator Light appears. The red HIGH PRESSURE Indicator Light will blink slowly and then faster as the cooking countdown begins; the Pressure Indicator Rod will rise as the pressure builds. After cooking under pressure 7 minutes, the Pressure Cooker will beep three times. Press and hold the START/STOP Button until it beeps.
9. Immediately press the Quick Steam Release Button in short bursts. Steam will emit from the Steam Release Valve. The Pressure Indicator Rod will drop when all the steam has been released. Slide the Safety Lock to UNLOCK position and remove the Lid.
10. Carefully remove the artichokes with a slotted spoon to small bowls. Pour some cooking liquid over each artichoke.
Makes 4 servings
41
Risotto
3 tablespoons unsalted butter
1 small onion, finely chopped
1 cup Italian arborio or other short grain rice
2-1/4 cups chicken or vegetable stock or canned, low-sodium broth
1/3 cup grated Parmesan cheese
black pepper
1. Place Removable Cooking Pot in Pressure Cooker. Add butter.
2. Press the COOK MODE Button for BROWN. Press the START/STOP Button.
3. Add the chopped onion and saut6 until soft. Add the rice and saut6 2 minutes. Pour in the stock or broth and stir to mix. Place Lid on Pressure Cooker. Slide the Safety Lock to LOCK position.
4. Turn the Pressure Regulator Knob to PRESSURE.
5. Press the PRESSURE MODE Button for HIGH PRESSURE.
6. Press COOK TIME Button until 10 minutes appears on
the Display.
7. Press the START/STOP Button until the green START Indicator Light appears. The red HIGH PRESSURE Indicator Light will blink slowly and then faster as the cooking countdown begins; the Pressure Indicator Rod will rise as the pressure builds. After cooking under pressure 10 minutes, the Pressure Cooker will beep three times. Press and hold the START/STOP Button
until it beeps.
8. Immediately press the Quick Steam Release Button in short bursts. Steam will emit from the Steam Release Valve. The Pressure Indicator Rod will drop when all the steam has been released. Slide the Safety Lock to UNLOCK position and remove the Lid. Stir in the Parmesan cheese and black pepper to taste.
Makes 4 servings
42
Golden Spanish Rice
3 tablespoons olive oil
1 large onion, chopped
2 large red peppers, cored, seeded and chopped
5 cloves garlic, minced
15 ounces yellow rice mix, available in the Latin food section of most supermarkets
2 (14.5-ounce) cans diced tomatoes with garlic
1 (14-ounce) can artichoke hearts, drained
1-1/2 cups frozen green peas
water (amount called for on rice mix package), plus 1/2 cup
Optional: 1 pound cooked shrimp
1. Place Removable Cooking Pot in Pressure Cooker. Add oil.
2. Press the COOK MODE Button for BROWN. Press the START/STOP Button. Add the chopped onion, red pepper, and garlic and saut6 until soft. Add the dry rice mix, tomatoes, artichokes, and peas. Pour in the amount of water called for on the rice mix package. Stir to mix. Place Lid on Pressure Cooker. Slide the Safety Lock to LOCK position.
3. Turn the Pressure Regulator Knob to PRESSURE.
4. Press the PRESSURE MODE Button for HIGH PRESSURE.
5. Press COOK TIME Button until 25 minutes appears on
the Display.
6. Press the START/STOP Button until the green START Indicator Light appears. The red HIGH PRESSURE Indicator Light will blink slowly and then faster as the cooking countdown begins; the Pressure Indicator Rod will rise as the pressure builds. After cooking under pressure 25 minutes, the Pressure Cooker will beep three times. Press and hold the STARTISTOP Button
until it beeps.
7. Release the pressure using the natural release feature. Slide the Safety Lock to UNLOCK position and remove the Lid. Add the optional cooked shrimp, if desired, and stir.
Makes 6 servings
43
Stuffed Apples
6 large firm apples like Rome, Jonagold, Cortland or Winesap
1/2 cup packed brown sugar
1/3 cup chopped walnuts
1/2 teaspoon cinnamon
2 tablespoons unsalted butter
1 cup apple juice or cider
1. Place Removable Cooking Pot in Pressure Cooker.
2. Core apples, cutting to, but not through the bottoms.
3. Combine the sugar, walnuts, and cinnamon in a small bowl. Spoon mixture into the apples and place in the Removable Cooking Pot. Dot the apples with the butter. Sprinkle any remaining sugar mixture over apples. Pour the apple juice or cider into the Removable Cooking Pot.
4. Place Lid on Pressure Cooker. Slide the Safety Lock to LOCK position.
5. Turn the Pressure Regulator Knob to PRESSURE.
6. Press the PRESSURE MODE Button for LOW PRESSURE.
7. Press COOK TIME Button until 12 minutes appears on
the Display.
8. Press the START/STOP Button until the green START Indicator Light appears. The green LOW PRESSURE Indicator Light will blink slowly and then faster as the cooking countdown begins; the Pressure Indicator Rod will rise as the pressure builds. After cooking under pressure 12 minutes, the Pressure Cooker will beep three times. Press and hold the START/STOP Button
until it beeps.
9. Immediately press the Quick Steam Release Button in short bursts. Steam will emit from the Steam Release Valve. The Pressure Indicator Rod will drop when all the steam has been released. Slide the Safety Lock to UNLOCK position and remove the Lid.
10. Carefully remove the apples with a slotted spoon to small bowls. Drizzle with some of the cooking liquid. If necessary, leave apples in the Pressure Cooker on KEEP WARM program
5 to 10 minutes, covered with the Lid.
Makes 6 servings
44
rIr
NOTES
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NOTES
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cook's essentials' is a registered trademark of GVC, Inc. P/N 61719 Printed in China 6/05 M
Updated on ... July 28, 2016