Operation Manual

ManualsBrandsCooks Essentials ManualsHousehold99712

5 QT ELECTRIC

PRESSURE COOKER

INSTRUCTIONS

FOR PROPER USE AND CARE

IMPORTANT!

Please keep these instructions and your original box packaging.

Model #99711, 99712

Honey Baked Beans

This recipe for BBQ and picnic staple uses honey instead of the molasses of more

traditional baked beans. Just don’

t leave a batch lying around or a bee or two

might bring the whole thing to their queen, bean by bean. Then they’d come for the

burgers!

1 pound dried white navy beans, soaked for 6 hours

2 tablespoons vegetable oil

Water to cover beans

2 tablespoons ketchup

/4 cup honey

/2 cup light brown sugar

/2 teaspoon garlic powder

/2 teaspoon onion powder

1 cup water

Add the beans and vegetable oil to the pressure cooker and cover with water up to

at least 1

⁄2 inches above the beans. Securely lock on the pressure cooker’s lid, set

the cooker to

Soup (see pages 7-8 for instructions) and cook for 10 minutes.

Quick release the pressure and remove the lid. Drain the beans.

Return the beans to the pressure cooker, cover with ketchup, honey, brown sugar,

garlic powder, onion powder, and 1 cup water. Stir well and securely lock on the

lid, set to

Soup and cook for 3 minutes.

Let the pressure release naturally for 15 minutes before quick releasing any

remaining pressure. Remove lid and serve.

Replace the ketchup with a good BBQ sauce for beans with a bit more bang.

Throw

/4 cup of chopped raw bacon in with the beans in the beginning of the

cooking process for something even better! Add sliced hot dogs in with ketchup

and other flavorings for that “beanie” childhood favorite with a rhyming name!

Summary of content (16 pages)

PAGE 1
Honey Baked Beans This recipe for BBQ and picnic staple uses honey instead of the molasses of more traditional baked beans. Just don’t leave a batch lying around or a bee or two might bring the whole thing to their queen, bean by bean.
PAGE 2
Pork Chops with Apples, Kraut and Gravy Yes, and gravy. This is my friend Claire Winslow's recipe. She was testing my original recipe and thought it was missing something. So she added the canned gravy, and voila, it was great. Trust me, it really is.
PAGE 3
IMPORTANT SAFEGUARDS Lentil Soup Lentil Soup in just seven minutes in the pressure cooker. Serves: 6 2 cups dried lentils, picked over, rinsed 1 bay leaf 2 cloves garlic, minced 1 large onion, coarsely chopped 1 tablespoon vegetable oil 1/2 cup white wine 6 cups chicken or vegetable broth Sour cream, for garnish Salt and pepper to taste Add the lentils, bay leaf, garlic, onion, oil, wine and stock to the cooker. Lock lid in place and set pressure to Soup for 7 minutes (see pages 7-8 for instructions).
PAGE 4
■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ Foods such as applesauce, cranberries, pearl barley, oatmeal or other cereals, noodles and pasta, or rhubarb should not be cooked under pressure in the pressure cooker. These foods tend to foam, froth and sputter, and may block the floating valve. The exterior and the lid become hot during use. Do not touch hot surfaces. Use handles or knobs. WARNING: Keep hands and face away from the Pressure Limiting Valve when releasing pressure.
PAGE 5
FEATURES Black Bean Soup Black Bean Soup or thicken and serve over rice. Here's a secret for making the soup really explode with flavor. Stir in a tablespoon of Balsamic Vinegar. You won't believe the difference. Ready in 25 minutes.
PAGE 6
FUNCTIONS Pressure Limiting Valve: In down position when cooking AIRTIGHT, in up position when EXHAUST. Releases excess pressure automatically. Sliding Lock: Allows you to lock the lid to the pressure cooker. Removable Cooking Pot: 5 qt. capacity non-stick removable pot provides even heat distribution. Rubber Gasket: Creates an air tight seal that is needed for the pressure cooker to operate.
PAGE 7
HOW TO OPERATE pressure release naturally, about another 10 minutes. Remove the lid, let the stock cool until it is safe to handle. Strain the stock through a fine mesh sieve and store in the refrigerator or freezer. Minestrone I have probably enjoyed a 100 different variations some more like stews, most of them delicious. One of the delights of adding Minestrone to your Pressure Cooker is that you can create a light soup or a hearty dinner in just ten minutes.
PAGE 8
3. Dismantle Lid - When the Lid is in the vertical position, hold the Lid with both hands, and adjust the height between the Lid and the upper edge of the cooker to around 4”. Then, turn it in clockwise direction until you reach the Closed Lid position and in order to totally dismantle the lid, one need to move the lid in upward direction. 1 cup white wine 1/2 teaspoon whole black peppercorns 5 sprigs parsley 2 bay leaves 1 1/2 quarts cold water Salt (I leave the stock unsalted) 4.
PAGE 9
Beef Stock This easy to make stock has one ingredient that really separates it from the bland commercial beef broths: the beef shins that contribute their marrow and gelatin to the stock. Browning the beef thoroughly as well as browning the vegetables is very important in creating a flavorful stock. The Browning initiates the Maillard process and the sugars in the meat and vegetables also caramelize adding even more flavor.
PAGE 10
12. Unplug the unit. Hold the Handle of the lid and turn it counterclockwise until you reach the Opened Lid position. Then, pull the Lid up to vertical position. 13. To take the inner pot out, using potholders, lift up to remove. Barbecue Ribs Serves: 6 3 pounds pork baby back ribs or country style ribs 1 16-ounce bottle barbecue sauce, your favorite 1/4 Keep Warm Setting This program reheats or keeps cooked food warm for a long period of time. 1.
PAGE 11
CLEANING Fifteen-Minute Turkey Chili Of course, the pressure cooker is great for cooking dried beans fast, but when you want to have a meal on the table really fast, using canned beans and prepared sausage is one of my standby tricks of the trade.
PAGE 12
turn a golden brown. Serve the carrots piping hot as a side dish to your favorite meal. Cleaning the Pressure Limiting Valve Check that the Pressure Limiting Valve and the pressure safety valves are in good working order before each use. Perfect Beef Stew in 20 minutes 1. After the unit has cooled, remove the lid. 2. Pull the Pressure Limiting Valve up and carefully remove. 3. Using a brush, check and remove any food or foreign particles that may be lodged in the floating valve. 4.
PAGE 13
You can use the remaining stock to make the risotto to go with these ribs. Place one cup of cooked risotto on each plate and place two to three ribs per person on the risotto and pour over the reserved stock and serve. You will get rave reviews. Chicken Cacciatore (hunter style) Usually a Cacciatore recipe calls for cut up chicken, and that's just fine. This whole chicken Cacciatore recipe is the one we do on our TV shows every time we demonstrate a pressure cooker.
PAGE 14
HINTS AND TIPS Hints and Tips ■ ■ ■ ■ ■ ■ ■ ■ To ensure the best cooking performance when cooking under pressure, always use at least 12 oz. of water or liquid in your recipes to enable enough steam to be created to produce pressure. When using the pressure settings, the timer should not begin counting down until there is enough pressure. When cooking under pressure, if you are unsure of the cooking time, it is better to under cook and check for doneness. If not done, continue cooking under pressure.
PAGE 15
4. If too full, remove excess liquid and continue cooking. Remove lid and set the meat, onions, potatoes and mushrooms aside on a serving platter. Set the cooker to Beef and thicken the gravy with a mixture of water and cornstarch. When thickened, served over the steak and potatoes. If you can’t open or remove the cover: Quick Rice Pudding with Sun-Dried Cranberries 1. 2.
PAGE 16
RECIPES Favorite Pot Roast Corned Beef and Cabbage Serves: 6 3 pounds beef chuck roast (Add ten minutes cooking time for frozen) 4 cloves garlic, peeled and cut lengthwise into thin pointy slices 6 tablespoons oils A delicious dish that usually takes hours to get tender. Now, you can do it in under an hour.