Use and Care Manual

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. Once
the float valve has dropped and the lid is safe to open, unlock and lift lid up. Give the
chili a good stir. If it seems too dry or thick, add some chicken stock to it. Add salt
and pepper to taste. And if you like more of a kick, some cayenne pepper too.
Serve hot with a sprinkle of shredded Parmesan cheese, a dollop of sour cream and
some freshly chopped basil. Note: You can substitute dry beans for canned beans if
you like. It would cut the cook time down substantially to about 15-20 minutes. You
may also soak the dry beans overnight and then remove the bean husks before
cooking.
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FISHERMAN S SEAFOOD CHOWDER
SERVES 4
The Soup Base Ingredients
A Mild Roux Mix
1 Tbsp Flour
1 Tbsp Butter
1 Cup White Wine
The Stock & Other Ingredients
2 Cups Water
1 Cup Chicken Stock
1 Whole Onion (Chopped)
2 Whole Tomatoes (Chopped)
1/2 Cup Corn (Optional)
1/2 Cup Celery (Optional)
4 Cloves of Garlic (Chopped)
1 Can Tomato Sauce
3 Bay Leaves
1/2 Tsp Saffron Strands
To make a roux, follow the "BROWNING" instructions in this manual: melt the butter
and then add the flour to the butter and mix with a wooden spoon. Start diluting the
roux with the white wine little by little.
To the roux mix, add the chopped onions, garlic and chopped tomatoes, plus the
celery. Cook the mixture for just a couple of minutes and cancel "BROWNING." The
mixture should be thick and creamy. Season with salt and pepper.
Add the water, tomato sauce and chicken stock. Add bay leaves and saffron. Give
everything a good mix. The soup base should be pretty watery with a slight hint of
thickness. If it s still too thick, add more water or stock or white wine.
SEAFOOD INGREDIENTS
1-2 Cups Seafood Mix (Calamari Rings,
Scallops, Bay Shrimps, etc.)
1-2 Cups Whole Clams
1-2 Cups Whole Shrimp (Shells
removed)
1-2 Cups Whole Mussels
1-2 Cups Langostino Tails
1-2 Cups Chopped Salmon (Or any
other fish is fine)
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