ELECTRIC OVAL PRESSURE COOKER also sold as colors INSTRUCTIONS FOR PROPER USE AND CARE Model #99725, 99721, 99722, 99723 IMPORTANT! Please keep these instructions and your original box packaging.
bottom and on top of the chops. Set the cooker to Brown (press the Brown button and press the Start/Off button) and reduce the remaining braising liquid by half or add some cornstarch and water for a quick thickening. Season the sauce to taste and drizzle over the pork. Place the diced apples on the pork. They provide color and crunch to the dish. Enjoy!! Honey Baked Beans This recipe for BBQ and picnic staple uses honey instead of the molasses of more traditional baked beans.
IMPORTANT SAFEGUARDS Perform a quick release to release the pressure and remove the lid. Test lentils for doneness. If not to your liking, re-lock the lid and cook on High (15 psi) for another 2 minutes. Salt to taste and serve with a slotted spoon. For a spicer curry, try adding a teaspoon of chili powder and ground ginger. For even spicer yet, throw in a pinch of cayene pepper. Pork Chops with Apples, Kraut and Gravy Yes, and gravy. This is my friend Claire Winslow's recipe.
■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ 3 with liquid. When cooking foods that expand during cooking do not fill the unit over 1/2 full. When cooking food under pressure, at least 1 1/2 cup (12 oz.) of liquid must be used. Foods such as applesauce, cranberries, pearl barley, oatmeal or other cereals, split peas, 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.
FEATURES Remove the lid; take out the bay leaves and ham hock (if using). Salt and Pepper to taste. Drizzle and stir in the Balsamic vinegar to taste. Garnish with the fresh cilantro and serve. French Vegetable Soup This soup does not speak French, but it is a traditional French provincial vegetable soup.
FUNCTIONS Pressure/ Steam Regulator Knob: In down position when cooking under pressure, in up position when steaming. Sliding Lock: Allows you to lock the lid to the pressure cooker. Removable Cooking Pot: 5.25 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. Safety Valve: Control Panel Functions: Allows excess pressure to escape if too much pressure is building up.
HOW TO OPERATE Place the dried mushrooms in a large mixing bowl and pour the boiling water over them, cover, set aside. Stir after five minutes. They will be soft in 10 minutes. Strain the mushrooms through a colander into another bowl and save the mushroom liquid. Chop the mushrooms into bite size pieces. (Your bite) Press the Brown button. Press Start/Off button. Add the oil to the inner pot of the pressure cooker. Add the onions right away and soften until translucent, do not brown.
10. While the unit is building up pressure, the horizontal signal “- -” will move and illuminate. The unit will begin to count down after the pressure has been reached. It may take several minutes to begin counting down. This depends on the fullness of the pot. When the pressure level is reached, only the cooking time will be displayed and the timer will start to count down. 11. When cooking is finished, the unit will beep.
Stewed Chicken and Stock 5 pounds stewing chicken, whole or cut up 2 stalks celery, cut into 2 inch chunks 2 large carrots, peeled and cut into 4 or 5 chunks 2 large onions, coarsely chopped 4 large leeks, cut into 1/2 inch slices, using up to 2 inches of green top 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) Many recipes call for throwing all the ingredients in the pot without browning the chicken or the v
. Press the “Start/Stop” button to begin steaming. 11. When steam time is up, unit will beep. 12. Press the Start/Stop button when the steaming time is complete, or to cancel and reset. Otherwise, the pressure cooker will automatically switch to warm for 8 hours. NOTE: The lid can be opened while cooking to check the food. Use caution when removing the lid. Never place your face over the pressure cooker when removing the lid. Steam escapes as soon as the lid is opened and can cause serious burns.
CLEANING Sour cream, for garnish Fresh cilantro, finely minced for garnish Press the Brown button. Press the Start/Off button. Add oil and sausage to the cooking pot. Brown the sausage well on all sides, set aside. Add the ground turkey, and stir to break up clumps until it is no longer pink. Add the onions and cumin and stir until well blended. Add the white wine and the broth and deglaze the bottom of the pan with a wooden spoon to pick up the browned bits of meat from the bottom of the pan.
Cleaning the Pressure Regulator Knob 1 teaspoon dry mustard Check that the pressure regulator knob and the pressure safety valves are in good working order before each use. 1/8 1. After the unit has cooled, remove the lid. 2. Press down and turn the pressure regulator knob counter clockwise past the STEAM to the CLEAN setting and carefully remove. 3. Using a brush, check and remove any food or foreign particles that may be lodged in the floating valve. 4.
Cooking Times Press the Brown button. Press the Start/Off button. Heat the olive oil to almost smoking. Add the chickens one at a time, or a few pieces at a time and turn until golden brown. Set aside on a large plate that can collect the juices. Add the onion, garlic, and mushrooms. Add the wine to deglaze. Cook for 2 minutes, return the browned chicken and the collected juices. Add tomatoes, salt and pepper. Set the cooker on High (15 psi) for 20 minutes (see pages 6-7 for directions).
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 use the quick release method and check for doneness.
Press the Brown button. Press Start/Off button. Set cooker to Brown and melt butter. Stir in rice, and coat the grains with butter. Add water and evaporated milk, cinnamon and nutmeg. Go to pages 6-7 for instructions and set pressure cooker to High (15 psi) for 7 minutes. Lock cover into place making sure release valve is set to pressure. When done, quick release pressure, remove lid and stir in the dried fruit, condensed milk and vanilla. Let stand for 5 minutes with cover off.
With a pairing knife make incisions, just deeper than the length of your garlic slices, about 3/4 of an inch. Push the garlic slices into the incisions so that the meat closes around the garlic. Distribute the garlic evenly around the whole surface of the roast. Season the outside of the meat with salt and pepper. Press the Brown button. Press the Start/Off button and heat the oil until very hot. With the lid off, sear the meat on all sides until very brown, almost crusty.
