Use and Care Manual

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.
- When the pressure cooker has finished the cooking cycle, release all the pressure
by carefully setting the valve to Exhaust on the top of the lid. Once all the
pressure has released, the lid can be turned and unlocked. Serve with rice if
desired.
CORNISH HENS BRAISED IN WHITE WINE
SERVES 4
Ingredients
2 tablespoons olive oil
2 Cornish hens, trussed
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon thyme
1/2 teaspoon basil
1 tablespoon minced parsley
1 tablespoon flour
1/2 cup dry white wine
1/2 cup chicken stock
1/4 lb mushrooms, cleaned and sliced
Directions
- Follow the "BROWNING" instructions in this manual heat the olive oil and brown
the Cornish hens on all sides. Sprinkle them with salt and pepper,
thyme, basil and parsley. Remove and set aside. Cancel "BROWNING."
- In the cooking pot, stir in the flour, and then pour in the wine and stock and add
the hens back in.
- Close and lock the lid and following the instructions for How to use the Pressure
Cook Time button on page 16 of this manual, program the pressure cooker for
40-minutes.
- 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. Serve with rice or a salad if desired.
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