Operation Manual

11
20
turn a golden brown. Serve the carrots piping hot as a side dish to your favorite meal.
Perfect Beef Stew in 20 minutes
Serves: 6
1
1
/2 pounds chuck or r
ound roast, cut into 1
1
/2 in cubes
1
1
/2 pounds (about 16) medium new red or white potatoes, chopped (bite size)
3 large carrots, peeled and cut into bite size chunks
2 large garlic cloves, minced
1
/2 pound white mushrooms, cut into about four pieces each
1 14-ounce can chopped tomatoes
1
/2 cup beef bouillon
1
/2 cup red wine
1 tablespoon Worcestershire sauce
2 bay leaves
1 sprig fresh thyme, or
1
/2 tsp of dry
1 teaspoon dry mustard
1
/8 teaspoon ground allspice
1 package frozen and defrosted petit peas and pearl onions
1
/2 package frozen French-style green beans
1
/4 cup parsley finely chopped
Salt and pepper to taste
Place all the ingredients except the peas and onions, green beans, parsley and salt and
pepper in the cooker, stir together. Lock the lid in place and set to
Beef for 20 minutes
(go to pages 7-8 for instructions). Let the pressure drop naturally, about 10 to 12
minutes.
The beef should be fork tender. If it is not, don't be afraid to cook it for an additional
five minutes, again letting the pressure drop naturally.
Stir in the remaining ingredients and simmer with the lid off for about 5 minutes.
Season with salt and pepper to taste. You can make this recipe in advance and it will
taste even better after the flavors meld overnight.
Cleaning the Pressure Limiting Valve
Check that the Pressure Limiting Valve and the pressure safety valves are in
good working order before each use.
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. Replace the Pressure Limiting Valve by lining the notches up to the
inside wall of the pressure regulator chamber in the lid and turn
clockwise.
Recommended Cooking Times
Cooking times are approximate times. Use these as general guidelines. Size and
variety will alter cooking times.
Vegetables High Pressure (15 psi)
Apples, chunks (low pressure 2.5 psi) 2 mins
Artichokes, whole 8-10 mins
Asparagus, whole 1-2 mins
Beans
fresh green or wax 2-3 mins
shelled lima 2-3 mins
Beets
1
/4” slices 3-4 mins
whole, peeled 12-15 mins
Broccoli, florets or spears 2-3 mins
Brussel sprouts, whole 3-4 mins
Cabbage, quartered 3-4 mins
Carrots,
1
/4” slices 1-2 mins
Cauliflower, florets 2-4 mins
Corn on the cob 3-5 mins
Eggplant, 1
1
/4”
2-3 mins
Peas, shelled 1-1
1
/2 mins