0 QT. DIGITAL PRESSURE COOKER Model: EPC-1013(A~Z) INSTRUCTION MANUAL Before operating your new appliance, please read all instructions carefully and keep for future reference.
TABLE OF CONTENTS IMPORTANT SAFEGUARDS SAFETY WARNING ADDITIONAL SAFETY TIPS LED ERROR INDICATOR ABOUT YOUR PRESSURE COOKER SHORT CORD PURPOSE/POLARIZED PLUG PARTS IDENTIFICATION PRESSURE COOKER LID MARKINGS RUBBER SEAL RING ASSEMBLY BEFORE FIRST USE Lid assembly PREPARING YOUR PRESSURE COOKER Opening the lid Closing the lid OPERATING INSTRUCTIONS How to use the pre-set menu buttons How to use the pressure cook time button How to use the delay timer How to brown/sauté with your pressure cooker How to use th
IMPORTANT SAFEGUARDS When using pressure cookers, basic safety precautions should always be followed: 1. Read all instructions before operation. 2. Do not operate while unattended. 3. Do not touch hot surfaces. Use handles or knobs. 4. Close supervision is necessary when the pressure cooker is used near children. 5. DO NOT allow children to operate under any circumstance. 6. Do not place the pressure cooker in a heated oven. 7.
IMPORTANT SAFEGUARDS 25. Food should not be kept warm for more than 4 hours in order to maintain the freshness of the food. The pressure cooker should not be used for more than 6 hours continuously. Serious Injury and/or damage may occur if any safeguards are ignored. 26. If steam releases around the Lid (2) during the cooking process, please unplug from the power supply immediately, let cool, remove contents and return the product to the manufacturer for exchange or repair.
Safety Warning There is a potential risk of fire, electric shock or injury to persons if the product is not used as instructed. Protection against electric shock is assured only if the main power cord is connected to a properly grounded 120V | 60Hz power receptacle. This product is to be used in an indoor environment only and is not intended for commercial use. Dry locations only. All parts and accessories for this appliance must be used properly according to the instructions.
ABOUT YOUR PRESSURE COOKER This digitally controlled and automatic pressure cooker uses advanced technology so you and your family can enjoy the benefits of better, faster and healthier cooking. Your Elite Platinum Pressure Cooker seals in steam to cook hotter and faster while maintaining important nutrients for healthier meals.
SHORT CORD PURPOSE NOTE: A short power cord is provided to reduce the risk of personal injury resulting from becoming entangled in or tripping over a longer cord. Longer power-supply cords or extension cords are available and may be used if care is exercised in their use.
PARTS IDENTIFICATION 20 1. 2. 3. 4. 5. 6. 7. 8. Handle Lid Pressure Limiting Valve Float Valve (external view) Float Valve (internal view) Inner Pot Outer Pot Handle 9. Upper Ring 10. Control Panel 11. Power Cable 12. Condensation Cup 13. Main Body 14. Electronic Heater 15. Bottom Ring 16. Seal Ring for Float Valve 17. Filter 18. Rubber Seal Ring 19. Sensor 20. Lid Rest (lid latches onto the side handle) NOTE The Inner Pot (6) consists of a non-stick surface.
PRESSURE COOKER LID MARKINGS 1 Please note the "OPEN" and "CLOSE" markings on the handle (1) and the rim of your pressure cooker body (13). (Figure 1). To properly close and secure the pressure cooker lid (2), always line up the "CLOSE" markings on the handle (1) and the rim of cooker body (13). The metal pin next to the "CLOSE" marking on the handle (1) will pop out. (Figure 2). 2 www.maxi-matic.com 8 info@maxi-matic.
RUBBER SEAL RING ASSEMBLY Always ensure the Rubber Seal Ring (18) is properly and securely fitted onto the metal ring in the interior of the Lid (2). The Rubber Seal Ring (18) should be placed into the Lid (2) by fitting it around the outer part of the entire metal ring making sure that the crease in the Rubber Seal Ring (18) meets with the metal ring all the way around. (Figures A – B) A B www.maxi-matic.com 9 info@maxi-matic.
BEFORE FIRST USE Working Pressure 0~70kPa Maximum Pressure 90kPa PSI 12 PSI Keep Warm Temperature 140ºF ~ 175 ºF Delay Timer 0.5~24 HR Remove packaging materials such as cardboard, plastics or Styrofoam and discard appropriately. 2. Clean all the parts by wiping with a soft damp cloth or sponge and dry thoroughly. 1.
PREPARING YOUR PRESSURE COOKER 1. Opening the lid: Hold the handle (1) firmly, turn the lid (2) clockwise until it loosens and lift vertically (See Figures 9-10); the lid (2) can stand on the lid rest (20) (Figure 11). OPEN OPEN OPEN 9 2. 10 11 Remove the inner pot (6) and add desired ingredients. The amount of water and food should not exceed 4/5 of the height of the inner Pot (6) (Figure 12). For food that will expand in water, the level should not exceed 3/5 of the Inner Pot (6) (Figure 13).
PREPARING YOUR PRESSURE COOKER (CONT). 4. 5. Closing the Lid: Make sure the Rubber Seal Ring (18) is fitted properly onto the inner part of the lid (2). Observe the Rubber Seal Ring (18) inside the lid (2) and ensure that it is evenly fitted onto the track. (Caution: If the rubber seal ring is damaged, do not use the pressure cooker. Contact Customer Service to repair or replace.) Lift the lid (2) from the rested position. Close the lid (2).
PREPARING YOUR PRESSURE COOKER (CONT). NOTES & TIPS #1: Please note that the Pressure Limiting Valve (3) will be loose when you are not using the unit for cooking. It will rock slightly and will turn 360° manually. Once the pressure cooker is in operation and the pressure has built up to its capacity, the Pressure Limiting Valve (3) will tighten but on the surface it will resemble a bobble-head, only allowing itself to be turned to “Exhaust”. Once all the pressure has released, it will become loose again.
OPERATING INSTRUCTIONS HOW TO USE THE PRE-SET MENU BUTTONS: There are eight Pre-Set MENU BUTTONS programmed for your pressure cooker. They are RICE, SOUP & STEW, MEAT & CHICKEN, POTATOES & YAMS, BEANS, PORK, FISH & VEGETABLES, AND DESSERTS. The default times are preset for quick and easy cooking for small portions of food. (When cooking food that is more than 3lbs. or more than 6-cups, please use the Timed Cooking function.
OPERATING INSTRUCTIONS (CONT.) display will show P:12 and the cooking time will begin to countdown. (Depending on the menu button selected, the display will be different for each button and show P0__ correspondingly based on the DEFAULT COOK TIMES CHART on page 14. 8. When the unit has pressurized, it will begin to pressure-cook the food. You may hear quiet hissing or sizzling sounds coming from inside of the unit during this time.
OPERATING INSTRUCTIONS (CONT.) NOTES & TIPS #6: a. NATURAL RELEASE is recommended when cooking foods that will not have the tendency to overcook such as Potatoes, Beans, Soups & Stews. During the Natural Release time period, the pressure cooker may still be heated and cooking the food slightly. In Natural Release, do not move the Pressure Limiting Valve (3) to EXHAUST immediately after cooking. Depending on the contents inside, Natural Release may take some time to fully release.
OPERATING INSTRUCTIONS (CONT.) HOW TO USE THE DELAY TIMER: If you wish to Program your pressure cooker to automatically cook prepared food at a later time, you can program the pressure cooker to delay cooking by up to 24-hours. (*See Notes & Tips #7). This setting is used in combination with the MENU BUTTON SELECTIONS in the chart shown on page 14 and with the PRESSURE COOK TIME BUTTON. 1. 2. 3. 4. 5. 6. Prepare desired food and place into cooking pot.
OPERATING INSTRUCTIONS (CONT.) NOTES & TIPS #7: During the cooking process, when the pressure cooker enters into the Pressurized Sequence, the first digit on the LED screen will display the letter “P”. For foods with a high volume of liquid (Stews, soups, porridges, etc.) IT IS NOT RECOMMEND TO USE QUICK RELEASE. This is to avoid liquid splatter from the ventilation in the Pressure Limiting Valve (3).
OPERATING INSTRUCTIONS (CONT.) 6. 7. 8. 9. The pressure cooker will start maintaining a lower temperature to keep warm. To cancel, simply press the KEEP WARM/CANCEL button again until indicator light is no longer illuminated. Remove food and serve. Unplug power cord and allow to cool completely before dismantling and cleaning. HOW TO COOK WITH FROZEN FOODS: Cooking frozen food inside a pressure cooker is quick and easy but has certain restrictions.
OPERATING INSTRUCTIONS (CONT.) touching each other or the sides of the inner pot. 10. Fill inner pot with 6-cups of water. (Certain canning recipes may require a different amount of water.) 11. Secure the lid onto the pressure cooker, turn it Counter-clockwise to lock it in place properly. 12. Make sure the Pressure Limiting Valve (3) is set to the “Airtight” position. 13. Plug the power cord into a 120V power outlet. 14.
HELPFUL TIPS Read this manual thoroughly and follow all instructions. Be familiar with the recipe and have all ingredients prepped before you begin. Be sure the lid is secured and locked properly before beginning. You may wish to brown some meats before cooking with other ingredients. To do so, follow instructions on page 18. Cut foods into equal-sized pieces to promote even cooking.
HOW TO CLEAN YOUR PRESSURE COOKER 1. Always make sure the Pressure Cooker is unplugged, depressurized and completely cooled down before dismantling. 2. Use a non-abrasive sponge or damp wash cloth to clean the exterior of the outer body (13) and the exterior surface of the pressure cooker. NEVER immerse the pressure cooker in any liquids. 3. Remove the Condensation Cup (12) and rinse it thoroughly and let dry. Clean the Upper Ring (9) with a damp sponge or wash cloth. 4.
TROUBLESHOOTING PROBLEM Is the Airtight/Exhaust Pressure Limiting Valve (3) on the top of the lid supposed to be loose? SOLUTION If you are not cooking or using the unit, the Valve (3) will be loose. It will turn 360 degrees and may even come off if you pull on it. Once you start using the pressure cooker and the pressure has built up, and the Valve is set to “Airtight” properly, it will resemble a bobble head. Sometimes during cooking and pressurizing, steam may escape from the Valve.
PROBLEM SOLUTION See Notes & Tips #2. Steam is being released around the rim of the lid during the pressurizing sequence. How do I fix this? The Rubber Seal Ring (18) did not make a proper seal. Cancel all the functions. Exhaust any remaining pressure and steam. Open the lid and remove it entirely. Check the Rubber Sealing Ring to make sure it is positioned properly. Rub a wet cloth along it to make sure it is clean of debris and it is smooth.
COOKING TIME CHART Courtesy of www.healthfoods.com Please note that all the below information is for your reference only and can be adjusted according to the user’s preference. Meat/Poultry Always cook meat or poultry with at least 1-3 cups of liquid. If the cooking time exceeds 15 minutes, use 2 cups of liquid. If weight of meat or poultry is 3lbs, use 3 cups of liquid. Preserved or salted meats should be immersed in water.
Vegetables Always cook with at least 1-2 cups of liquid. Add 1-2 additional minutes to cooking time when preparing frozen vegetables. Use the quick-release release method at the end of cooking cycle so vegetables will not become soggy. (Below chart is for quantity approximately half a pot).
*Split peas and rhubarb can foam, froth, and sputter, and can clog the pressure release device (steam vent). These foods should not be cooked in a pressure cooker. Dried Beans and Other Legumes Place beans or legumes in pressure cooker. Add 3 cups of water for each cup of beans or legumes. Add 1 tablespoon of vegetable oil for each cup of water to cut down on foaming. Do not add salt until after cooking. Let pressure drop naturally after cooking.
Meat/Poultry (Larger Cuts) Always cook meat or poultry with at least 1-3 cups of liquid. If the cooking time exceeds 15 minutes, use 2 cups of liquid. If weight of meat or poultry is 3lbs, use 3 cups of liquid. Preserved or salted meats should be immersed in water. Cooking times for meat and poultry may vary according to the quality and quantity of meat or poultry being cooked.
RECIPES Recipes on this page are courtesy of Joelle Hunter. MACARONI N' CHEESE SERVES 8 Ingredients 2 Tbsp butter 2 shallots, minced 12 cups water 2 Tbsp seasoned salt 1 Tbsp Worcestershire sauce 1 Tbsp dry mustard 3 pounds elbow noodles (or your favorite small pasta) 1 loaf original Velveeta, cut into cubes 2 cups shredded mozzarella cheese 2 cups shredded cheddar cheese 1/2 jar diced pickled jalapeños Follow the "BROWNING" instructions in this manual: Melt butter and sauté shallots for 2-3 minutes.
RECIPES Recipes are courtesy of www.recipezaar.com and www.fastcooking.ca. Please note that all of the information is for your reference only and can be adjusted according to the user s preference.
RECIPES CHICKEN PICCATA SERVES 6 Ingredients 6 chicken breast halves 1/2 cup all-purpose flour 1/4 cup olive oil 4 shallots ounce) o 3 garlic cloves, crushed 3/4 cup chicken broth 1/3 cup fresh lemon juice 1 tablespoon sherry wine 2 teaspoons salt 1/4 teaspoon white pepper 1 cup pimento stuffed olive, minced 1/4 cup sour cream 1 tablespoon potato starch or flour 1/4 cup fresh parmesan cheese, grated (1 fontinella cheese, grated 1 lemon, thinly sliced, to garnish 1 teaspoon dried basil Directions - - -
RECIPES - When the pressure cooker has finished the cooking cycle, release the pressure by carefully setting the valve to Exhaust on the top of the lid. Once the pressure has released, the lid can be turned and unlocked.
RECIPES - Add onion, bell pepper, celery and remaining Creole seasoning, thyme and cayenne to skillet and cook for 4-5 minutes, stirring frequently. Add chicken, sauce, shrimp and rice, tomatoes with their juice and stock back into the pot. Cancel "BROWNING." Close and lock the pressure cooker lid. Adjust the pressure valve on top to Airtight and press the SOUP & STEW function switch.
RECIPES Recipes courtesy of www.peggyunderpressure.com SEMI-ROASTED & PRESSURE COOKED THANKSGIVING TURKEY SERVES 6 Prep the turkey to your desired preference to roast it in the oven or, you can try this simple Herb Butter Recipe for a whole 12lb turkey. The butter will help the turkey brown quicker in the oven. Make sure the turkey is placed inside a roasting pan. Preheat your oven to 450F.
RECIPES When the pressure cooker has finished the cooking cycle, release the pressure by carefully setting the valve to Exhaust on the top of the lid. Once the pressure has released, the lid can be turned and unlocked. Using a pair of tongs, carefully and gently remove all the turkey sections. Use two pairs of tongs if you must. The liquid that s in the pot is also rich in flavor, perfect for making gravy if you like. Plate the turkey sections onto your serving platter.
RECIPES Close and lock the lid on your pressure cooker. Make sure the Pressure Valve is set to Airtight. Press MEAT & CHICKEN program button on your machine OR program the pressure cooker for 17-minutes. When the pressure cooker gives you the signal, *beep beep*, it s time to release the pressure. Carefully turn the Pressure Valve on the top to EXHAUST and wait for all steam and pressure to release. The Float Valve will drop, allowing you to unlock the lid.
RECIPES BRAISED PORK BELLY SERVES 4 Ingredients 3lbs. Pork Belly 1 thumb of Ginger, peeled and thinly sliced 3 stalks of Scallion/Green onion, chopped into 2″ lengths 4 cloves of Garlic, peeled 4 Star Anise 4 Cloves 1/2 cup Soy Sauce 1/2 cup Dark Soy Paste 1/2 cup Rice Wine or White Wine 1/2 cup Brown Sugar FOR SCALDING: 2-3 cups boiling water Follow the "BROWNING" instructions in this manual, add a bit of cooking oil. Saut the ginger, scallions, garlic, star anise and cloves until fragrant.
RECIPES cooker will use the juices to steam up and pressurize since the BBQ sauce mixture is quite thick and may burn if you place it on the very bottom. Start dipping chicken pieces in the BBQ sauce mixture, a thin coat is fine. Add them into pot one by one. Pour the remaining sauce mixture over the chicken when you re done. Shut the lid of the pressure cooker, turn to lock it. Set the pressure valve to Airtight. Program pressure cooker for 10-minutes.
RECIPES Add the onions and mushrooms and garlic. Add the Italian Seasoning and any other herbs you wish to add. Lock the lid and set the pressure cooker to cook for an additional 20-minutes. When the pressure cooker beeps, allow the pressure to naturally release or help it along by setting the valve to EXHAUST. Release the pressure before opening the lid. You can use the cooking juices from the cooking to make gravy.
RECIPES ST. PATRICK S BANGERS AND MASH Ingredients 1 Package of 6-8 Bangers 5-6 Baking Potatoes (Peeled and Diced) 1 Cup Milk 1/2 Cup Butter Salt & Pepper 1 Whole Onion (Sliced into rings) FOR THE POTATOES: 1/2 Cup Sour Cream 1/2 Cup Parmesan Cheese OTHER EQUIPMENT: Potato Masher Sheet of Foil Peel and dice potatoes and put in bottom of pressure cooker pot. (You can leave the peels on, just scrub them real well if you do.) Lightly toss with salt and pepper. Add the cup of milk.
RECIPES APPLES AND ONION PORK TENDERLOIN SERVES 4 Ingredients 3-5 lb. Pork Rump or Pork Tenderloin 3 Apples (Sliced) 1 Whole Onion (Sliced) 2 Bay Leaves 2 Cups Apple Juice 1 Cup Broth (Chicken, Beef or Vegetable, doesn t matter) Salt & Pepper to taste Remove any unwanted fatty pieces from pork. Season with salt and pepper on both sides. Place onions and apples into cooking pot. Pour in apple juice and broth. Place the pork rump directly into pot. Shut the lid and turn it to lock it into place.
RECIPES from inside and rinse the oxtail so the grime is washed away. Put the oxtail back into the main cooking pot and add the other remaining ingredients. Note, the amount of liquid in this recipe is not very much. (The consistency of this dish should be thick, so reducing the liquid later in the cooking cycle may be necessary.) Turn lid and lock into position. Adjust the pressure release valve to AIRTIGHT. Program pressure cooker for 75-minutes.
RECIPES Add the whole chicken into the cooking pot. Pour in Chicken Broth and water so majority of chicken is covered. Add in chopped onions, celery, jalapenos and bell peppers. Shut lid and turn to lock into position. Adjust valve to Airtight. If you re cooking the chicken in quartered pieces, you can just use the MEAT & CHICKEN pre-programmed button. If you re cooking the chicken whole, then program the pressure cooker for 20-minutes.
RECIPES - - Close and lock the pressure cooker lid. Adjust the pressure valve on top to Airtight and press SOUP & STEW. Cooking should be approximately 15-20 minutes. When the pressure cooker has finished the cooking cycle, release all pressure by carefully setting the valve to Exhaust on the top of the lid. Once all pressure has released, the lid can be turned and unlocked. Lift lid. Ladle the soup into large serving bowl or individual bowls. Combine the cheeses and sprinkle over soup.
RECIPES TORTILLA SOUP SERVES 8-10 Ingredients 1/3 cup vegetable oil 2 onions, diced 4 cloves garlic, peeled 1 can tomatoes, drained 3 quarts chicken broth 2 Cups Cooked Shredded Chicken Tortilla chips cilantro, chopped 1 lb grated cheese lime wedges (optional) Directions: - - Follow the "BROWNING" instructions in this manual: saut onions and garlic in the oil until they are deep golden brown and transparent. Cancel "BROWNING.
RECIPES KIELBASA, BUTTERNUT SQUASH & KALE SOUP SERVES 4 Ingredients 1 Package Kielbasa Sausage (Chopped into half-moon size) 4 Cups Chicken Broth 2 Cups Chopped Butternut Squash 2 Sprigs of Fresh Rosemary 1 Onion, Chopped 2 Cups Fresh Kale 4 Cloves Garlic, Minced Water 1 Shot Glass Sherry, Cooking Wine or White Wine 1 Cup Wild Rice (I ran out, so I just used brown rice) Follow the "BROWNING" instructions in this manual: add a bit of olive oil and place the first 4 ingredients in and saut for 4 minutes.
RECIPES Shut lid and lock it. Adjust valve to Airtight. Program the pressure cooker for 15minutes. When finished, it will beep and go to Keep Warm. Manually release pressure by adjusting the pressure valve on top to Exhaust. Use a dish towel because the pressure may be hot and may sputter a bit. Once all pressure has released and Float Valve has dropped, turn lid to unlock and lift to open. The Split Peas will have mostly disintegrated. Using a pair of tongs, remove Ham Hock from soup and set aside.
RECIPES Add the three types of beans. Give it another mix. Add liquid ingredients. Make sure beans and everything else are fully submerged in liquid. Enough liquid that it overlaps the bean mixture by about 1-inch. Shut the lid, and turn to lock securely. Set Pressure Valve to Airtight and program the pressure cooker for 75-minutes. Once the cooking is finished, it will beep and automatically go to keep warm. At this point, you can manually release the pressure by or allow it to Natural Release.
RECIPES Add the seafood to the soup base mix. You always want to leave at least about 2inches from the top rim to prevent over-flowing. (If you like, you can remove the shells so there is more room.) Once the seafood has been added, give everything another good stir. Then shut lid and turn to lock it into position. Adjust Pressure Valve to Airtight . Program the pressure cooker for 10-minutes.
RECIPES CHICKEN NOODLE SERVES 6 Ingredients 8 boneless skinless chicken thighs 3 carrots, large dice 1 onion, chopped 3 stalks celery, finely diced 2 garlic cloves, chopped 8 cups chicken stock 1 bay leaf 5 sprigs fresh thyme 1 sprig fresh rosemary 2 sprigs fresh sage 1 teaspoon poultry seasoning salt and pepper, to taste 1 lb egg noodles, frozen such as Reames brand 1 cup frozen peas 3 tablespoons stock 1 lemon, juice of 1/4 cup parsley, chopped Directions - - - Follow the "BROWNING" instructions in
RECIPES - Fold in cilantro and season to taste with salt and pepper. Serve with tortilla chips or fresh vegies. -----------------------------------------------------------------------------------------------------------PRESSURE COOKER CORN ON THE COB SERVES 10 Ingredients 10 ears sweet corn, halved 3 cup water Directions - - Pour the water in the bottom of your pressure cooker pot. Arrange the corn in pot standing up. Secure the lid and set the Valve to Airtight. Press FISH & VEGETABLES button.
RECIPES BROWN RICE SERVES 4-6 Ingredients 4 cups water 2 cups long brown rice 4 chicken bouillon cubes 3 dashes Mrs. Dash seasoning mix, original 3 tablespoons butter pepper Directions - Add all ingredients to Inner Pot. Lock on the lid and set Valve to Airtight. Press RICE button. When the pressure cooker has finished the cooking cycle, release all pressure by carefully setting the valve to Exhaust on the top of the lid. Once all pressure has released, the lid can be turned and unlocked.
RECIPES - Add water/broth around chicken. Close and lock lid securely, set the Valve to Airtight. Press MEAT& CHICKEN button. When the pressure cooker has finished the cooking cycle, release all pressure by carefully setting the valve to Exhaust on the top of the lid. Once all pressure has released, the lid can be turned and unlocked. Remove chicken to platter, pour accumulated juice into bowl & serve with chicken.
RECIPES - - Once each batch is browned, place the meat in a clean large bowl. Once all of the meat is browned, add the beer to the pot to deglaze the pot. Cancel "BROWNING." Scrape the browned bits from the bottom of the pot. Add the meat back to the pressure cooker along with the salsa, tortilla chips, chipotle peppers, adobo sauce, tomato paste, chili powder, and ground cumin and stir to combine. Close and lock lid securely, set the Valve to Airtight. Press the SOUP & STEW button.
RECIPES OLD FASHIONED MEAT LOAF SERVES 4 Ingredients 1 1/2 lb mixture of chopped or ground lean beef, pork and veal 1 teaspoon salt Freshly ground pepper 2 slices bread, soaked in water and squeezed dry 2 tablespoons parsley 1 medium onion, minced 1 garlic clove 1 egg 2 tablespoons chicken stock 2 teaspoons Worchestershire sauce 2 tablespoons olive oil 1 cup tomato sauce 1 cup water Directions - In a bowl, combine the chopped meat, salt, pepper, bread, parsley, onion, garlic, egg, chicken stock and Worc
RECIPES POTATO AND GREEN BEAN CASSEROLE SERVES 4-6 Ingredients 3 potatoes, peeled and cut in 1" cubes 3/4 lb green beans 1 tablespoon olive oil 1 medium onion, minced 1 garlic clove, minced 1 green pepper, diced 1 tablespoon minced parsley Salt and freshly ground pepper 1/2 cup chicken stock Directions - Add all ingredients to the inner pot. Close and lock lid securely, set the Valve to Airtight. Program Pressure Cook Time to 7 minutes.
RECIPES OLD FASHIONED BAKED BEANS SERVES 4 Ingredients 2 cups dry navy beans (also called white beans or pea beans) 3 tablespoons oil 1 large onion, diced 1 clove garlic, minced 1 3/4 cups water 2 fl oz (1/2 small can) tomato paste 3 tablespoons brown sugar 2 tablespoons molasses 1/2 teaspoon prepared mustard 1/4 teaspoon cumin 1/8 teaspoon chili powder Directions - Rinse and then soak the beans in water for about 8 hours.
RECIPES DESSERTS APPLESAUCE Makes about 4 1/2 cups Ingredients 3 lb apples, peeled, cored, and quartered 3/4 teaspoon ground cinnamon 1/3 cup water or apple juice Optional: Grated lemon zest Optional: Fresh lemon juice Optional: Honey Directions - Place the apples, cinnamon, and water (or juice) into pot. Close and lock lid securely, set the Valve to Airtight. Press FISH & VEGETABLES button.
RECIPES - cool, then chill for at least 4 hours or overnight. Before serving, arrange fruit or spread fruit preserves in a thick layer over the cheesecake. Release and remove the rim of the springform pan.
RECIPES OLD FASHIONED RICE PUDDING SERVES 4 It's preferable to eat it the same day or the rice may become chewy. Ingredients 1 tablespoon butter 1/4 cup long grain rice 2 cups milk 1 cup water 1/3 sugar 1/2 teaspoon salt 1 egg 1/4 cup evaporated milk 1/2 teaspoon vanilla Cinnamon Directions: - - - - Follow the "BROWNING" instructions in this manual: Melt butter and stir in rice, coating it with the butter. Pour in fresh milk and water, and stir in sugar and salt. Cancel "BROWNING.
RECIPES - setting the valve to Exhaust. Once all pressure has released, the lid can be turned and unlocked. Carefully remove only the pears and transfer to a deep container. Boil down the remaining sauce until it is syrup. Cool, then pour over the pears and keep at room temperature overnight. To serve, defrost and pur e the raspberries in a processor until smooth. Spoon 4 tablespoons of the pur e on four dessert dishes or shallow bowls. Place a pear upright in the center or each dish.
RECIPES Follow the "BROWNING" instructions in this manual: add all liquid ingredients (except the condensed milk). Add spices to the mixture. Leave cinnamon sticks and orange zest strips whole. Using a knife, gently slice a long slit down the middle of the vanilla pod. Scrape the vanilla bean into the pot and swish it around. Add the whole vanilla pod also and bring the whole mixture to a light simmer. Cancel "BROWNING." Add rice and give it a quick stir. Close lid and turn to lock into place.
RECIPES want the water touching the pan, that s what the trivet is doing, lifting it up above the water line. Shut the lid and turn to lock into position. Adjust Pressure Valve to Airtight . Program the pressure cooker for 15-minutes. The cook time will go by pretty fast, when it beeps and goes to keep warm automatically, allow the unit to drop down in pressure by itself. During this time, you can whip up some garnishes. You can use Whipped Cream, chopped up nuts or pumpkin butter.
CANNING RECIPES Recipes courtesy of www.allrecipes.com DILL PICKLES Ingredients 8lbs 3 to 4 in long pickling cucumbers 4 cups white vinegar 12 cups water 2/3 cup of pickling salt 16 garlic cloves, peeled and halved 8 sprigs fresh dill weed 8 heads fresh dill weed Directions 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. Wash cucumbers, and place in the sink with cold water and lots of ice cubes. Soak in ice water for at least 2 hours but no more than 8 hours. Refresh ice as required.
CANNING RECIPES 3. 4. 5. 6. 7. 8. 9. 10. Sterilize canning jars and lids in boiling water for at least 10 minutes. Ladle into sterilized jars and follow the instructions for How to use the Pressure Cooker for CANNING on page 19 of this manual and process sealed jars for 5 minutes in a boiling water bath. When the unit has reached optimum pressure, it will begin to pressure-seal the mason jars. The programmed time will begin to count down until it reaches zero.
CANNING RECIPES FRESH GARDEN SALSA Ingredients 7 cups of fresh tomatoes, peeled, cored, seeded and diced 6 green onions, sliced 2 or 3 jalapeno peppers, diced 4 cloves of garlic, minced cup of vinegar 2 Tbsp lime juice 4 drops of hot pepper sauce 2 Tbsp fresh minced cilantro 2 tsp salt Directions: 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. Sterilize canning jars and lids in boiling water for at least 10 minutes. Combine all ingredients in a large saucepan. Heat to a boil. Reduce heat and simmer 15 minutes.
CANNING RECIPES 4. 5. 6. 7. 8. 9. 10. knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. Place a rack or trivet in the bottom of the pressure cooker cooking pot and fill halfway with water. Carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars.
LIMITED WARRANTY* ONE (1) YEAR WARRANTY IS ONLY VALID WITH A DATED PROOF OF PURCHASE PLEASE DO NOT RETURN TO STORE. If you have any problems with this unit, contact Consumer Relations for service 1. 2. 3. 4. 5. 6. 7. 8. - Your small kitchen appliance is built with precision, inspected and tested before leaving our factory. It is warranted to the original purchaser to be free from any manufacturing defects under normal use and conditions for one (1) year, cord excluded.
RETURN INSTRUCTIONS RETURNS: A. B. Any return of defective merchandise to the manufacturer must be processed accordingly by first contacting customer service (info@maxi-matic.com) to obtain an RA # (Return Authorization Number). We will not accept any returns of merchandise without an applicable RA #. IMPORTANT RETURN INSTRUCTIONS. Your Warranty depends on your following these instructions if you are returning the unit to Maxi-Matic, USA: 1.
