Operation Manual

ManualsBrandsCooks Essentials ManualsHousehold99740

4.22 QT. ELECTRIC

PRESSURE COOKER

INSTRUCTIONS

FOR PROPER USE AND CARE

IMPORTANT!

Please keep these instructions and your original box packaging.

Model #99740

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.

Serves: 6

2 tablespoons olive oil

6 center cut pork chops

2 tablespoons butter

2 red apples, diced, not peeled

1 large red onion, sliced thin

1 28-ounce can sauerkraut

1/3 cup dry white wine

1/3-cup chicken broth

2 dry bay leaves

Salt and pepper to taste

1 14 1/2-ounce can chicken gravy

1 large red apples sliced and cut in half for garnish

Season the pork with salt and pepper. Add the oil to the cooker. Press the

Brown

button. Press the Start/Stop button, heat until almost smoking. Add the pork chops

in two batches and brown on each side. Remove from cooker and put on a plate to

catch the juices and set aside.

Add butter to the cooker and melt. Add the red onion and sauté until translucent.

Stir in the kraut, stock, wine, bay leaf, salt, pepper and apples. Press the

Start/Stop button. Return the pork chops and drippings to the cooker, placing them

in two layers on top of the kraut. Lock the Lid in place, set the cooker to high for 8

minutes (see pages 5-6 for instructions). Release pressure naturally for 5 minutes.

Release any remaining pressure with the quick release, and remove the lid. Use a

slotted spoon to transfer the pork chops and kraut to a serving platter with the kraut

on the bottom and on top of the chops. Set the cooker to br

own (pr

ess the Br

own

button and press the Start/Stop 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!!

Recipes by Bob Warden

Summary of content (16 pages)

PAGE 1
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. Serves: 6 4.22 QT.
PAGE 2
IMPORTANT SAFEGUARDS When using this electrical appliance, safety precautions should always be observed, including the following: n n n n n n n n n n n n n n n n n n n n n n 1 Read all of the instructions before using. Close adult supervision must be provided when this appliance is used by or near children. Keep pressure cooker out of the reach of children. Do not touch hot surfaces. Use handles or knobs. Using attachments not recommended or sold by the manufacturer may cause hazards.
PAGE 3
Lentil Soup n Lentil Soup in just seven minutes in the pressure cooker. Serves: 6 2 cups dried lentils, picked over, rinsed 1 bay leaf n n 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 high for 7 minutes (see pages 5-6 for instructions).
PAGE 4
FEATURES Cool Touch Handle French Vegetable Soup This soup does not speak French, but it is a traditional French provincial vegetable Soup.
PAGE 5
FUNCTIONS 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. Pressure Regulator Knob: In down position when cooking under pressure, up position when steaming. Floating Valve: The Floating Pin is a safety device, it will rise against pressure built up and keep the cover in the locking position until pressure is released.
PAGE 6
HOW TO OPERATE Before First Use 1. Remove all packing materials and literature. 2. Wash all removable parts in warm soapy water. Rinse and dry all parts thoroughly. Wipe the outer housing with a clean damp cloth. NEVER immerse the housing in water or any other liquid. NEVER clean any parts in a dishwasher. 3. Make sure the rubber gasket is seated properly inside the lid. To ensure the correct fitting, fill the removable cooking pot with two-thirds water and run on HIGH PRESSURE for 15 minutes. 4.
PAGE 7
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. Here is my favorite basic recipe, plus some ideas for making it heartier.
PAGE 8
1. Position the removable cooking pot in the pressure cooker. 2. Add the appropriate amount of oil as per recipe. 3. Press the BROWN button. The light on the button will flash and the display will read 0.0. The lid should remain off. 4. Press the START/STOP button. The indicator light will stop flashing. 5. After about one minute of preheating, add food and begin browning.
PAGE 9
Press the Brown button. Press Start/Stop button. Add 1 tablespoon of oil to the cooker, and brown the shanks in batches evenly on all sides. Add extra oil if needed. Add the wine and deglaze the bottom and scrape all the good stuff. Add the carrots, celery and onions and brown. Add the remaining ingredients and stir to deglaze the vegetables. Press the Start/Stop button. Lock the lid in place, set the cooker to high for 1 hour. (See pages 5-6 for instructions) Let the pressure drop naturally.
PAGE 10
CLEANING Cleaning/Maintenance Pulled Pork Do not wash any parts of the pressure cooker in the dishwasher. Always wash the pressure cooker thoroughly after every use, or if it has not been used for an extended period of time. This recipe emphasizes the flavor of the pork without making a sauce. This recipe calls for only chicken stock for cooking.
PAGE 11
1 15-ounce can diced tomatoes Cleaning the Pressure Regular Knob 2 cloves garlic finely minced Check that the pressure regulator knob and the pressure safety valves are in good working order before each use. 2 tablespoons quick cooking polenta or cornmeal, to thicken the chili Sour cream, for garnish Fresh cilantro, finely minced for garnish Press the Brown button. Press the Start/Stop button. Add oil and sausage to the cooking pot. Brown the sausage well on all sides, set aside.
PAGE 12
High Pressure Potatoes Pieces, slices 1 package frozen and defrosted petit peas and pearl onions 5-8 mins 1/2 package frozen French-style green beans 5-8 mins 10-12 mins 1/4 cup parsley finely chopped Rice Brown White 15-20 mins 5-7 mins Spinach, fresh 2-3 mins Squash Fall, 1” chunks Summer, sliced Place all the ingredients except the peas, onions and green beans parsley and salt and pepper in the cooker, stir together.
PAGE 13
HINTS AND TIPS Hints and Tips Glazed Carrots There is something about a pressure cooker that cooks carrots like no other method can. Serves: 6 6 large carrots peeled 1 can chicken broth 2 teaspoons brown sugar 2 tablespoons sweet butter 1 teaspoon Italian seasoning Salt and pepper to taste Slice the carrots into 1/2 inch thick pieces. Add the carrots, chicken broth and Italian seasoning to a steamer basket and place in the cooker. Lock the lid in place and set the cooker to low for 5 minutes.
PAGE 14
RECIPES by Bob Warden My Favorite Pot Roast 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 Pepper to taste 1 cup onions, chopped 1/2 cup celery, chopped 1/2 cup carrots, chopped time.
PAGE 15
minutes, see pages 5-6 for instructions, cover and press Start/Stop button. Let the pressure release naturally, about 5 minutes. Place breasts or chops on a plate and cover with sauce or gravy. Season to taste, garnish with scallion flowers and serve. Bob's Short Ribs Serves: 6 another 10 minutes on high. Use fast release and remove the lid. Add the carrots, potatoes and onions. Replace the lid; lock in place (see pages 5-6 for instructions) set cooker on high for five minutes.
PAGE 16
Round Steak with Potatoes and Gravy Quick Rice Pudding with Sun-Dried Cranberries Serves: 6 Serves: 6 2 pounds of 3/4 inch thick beef round steaks, cut into 4 to 6 ounce serving pieces 1 cup rice, short grain 2 tablespoons vegetable oil 2 tablespoons sweet butter 2 slices bacon, diced 2 cups water 12 small white onions halved 1 can 14oz 2% evaporated milk 6 new red potatoes, scrubbed 1/2 teaspoon ground cinnamon 1 8 ounce can mushrooms, with liquid 1/4 teaspoon nutmeg freshly grated is best