Use and Care Manual

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.
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TRADITIONAL MEAT LOAF
SERVES 4
Ingredients
1 1/2 lb mixture of chopped or
ground lean beef, pork and veal
Freshly ground pepper
2 slices bread, soaked in water and
squeezed dry
1 teaspoon salt
2 tablespoons parsley
1 medium onion, minced 1 garlic clove
1 egg
2 tablespoons chicken stock
1 cup tomato sauce
2 teaspoons Worcestershire sauce
1 cup water
2 tablespoons olive oil
Directions
- In a bowl, combine the chopped meat, salt, pepper, bread, parsley, onion, garlic,
egg, chicken stock and Worcestershire sauce. Shape into two small loaves. Wrap
each in wax paper and chill several hours to firm.
- Follow the "BROWNING" instructions in this manual add the oil and brown the
loaves well on all sides. Cancel "BROWNING." Remove and set on oven-safe dish
that will fit into the pressure cooker.
- Pour out the oil and combine the tomato sauce and water, and season with salt
and pepper. Spread the ketchup over the meat loaves and lower the oven-safe
dish into the pressure cooker.
- Close and lock the pressure cooker lid. Adjust the pressure valve on top to
Airtight and press the MEAT & CHICKEN function switch.
- 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.
- Remove dish using a removing utensil/tool. Slice and serve immediately.
JAMBALAYA
SERVES 4-6
Ingredients
1 tablespoon vegetable oil
1/2 lb boneless skinless chicken
breasts, cut into 1" pieces
1/2 lb fully cooked Andouille or Italian
sausage, sliced
1/2 lb uncooked shrimp, peeled and
deveined
2 teaspoons Creole seasoning
1 teaspoon dried thyme leaves
1/8 teaspoon cayenne pepper
1 onion, chopped
3 garlic cloves, minced
1 green bell pepper, chopped
3 stalks celery, sliced
1 cup long grain rice
16 oz canned chopped tomatoes, un-
drained
1 cup chicken stock
3 tablespoons fresh parsley, minced
Directions
- Follow the "BROWNING" instructions in this manual, add oil and add chicken,
sausage and shrimp. Sprinkle half of the Creole seasoning, half the thyme and
half the cayenne. Cook for 3-5 minutes uncovered, stirring frequently, until
chicken and shrimp are thoroughly cooked. Remove chicken, sausage and shrimp
with a slotted spoon and set aside.
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