3 Quart NuWave Nutri-Pot™ Electric Pressure Cooker Owner’s Manual & Complete Recipe Book 1
TABLE OF CONTENTS OWNER’S MANUAL Important Safeguards.................3 Additional Safeguards..............4-5 Care & Maintenance...................6 Parts Descriptions.......................7 Product Features.....................8-9 Operating Instructions..........10-11 Silicone Gasket Installation....... 11 Control Panel.........................12-14 Presets........................................15 Functions...............................16-18 Time..........................................16 Texture.....
IMPORTANT SAFEGUARDS READ ALL INSTRUCTIONS CAUTION For safety reasons please use the top handle when lifting the pressure cooker as the stainless steel part can become hot. Avoid any contact with hot metal surface. • A short power-supply cord should be provided to reduce risks resulting from becoming entangled in or tripping over a longer cord. • Longer detachable power-supply cord are available and may be used if care is exercised in their use.
ADDITIONAL SAFEGUARDS The Water Collection Box needs to be installed before use. See page 10. 1. If you cook meat with skin, such as sausage, swelling can occur when cooked under pressure. Piercing skin after cooking can lead to bursts of hot liquid. 2. Do not lean over the NuWave Nutri-Pot™ Electric Pressure Cooker at any time while it is cooking. 3. The NuWave Nutri-Pot™ Electric Pressure Cooker should not be used for any medical purposes.
ADDITIONAL SAFEGUARDS (Continued) 17. Only use wood or plastic ladle spoons so not to ware the non-stick coating in the inner pot. 18. Do not attempt to move the unit while it is cooking. Only after the unit cools down completely can the it be moved. Move the unit using the top handle, do not try to hold in from the base. 19. Do not disassemble on your own or try to replace parts. 20. Make sure the air/pressure discharges completely before opening the lid. 21.
CARE & MAINTENANCE • Unplug the NuWave Nutri-Pot™ Electric Pressure Cooker prior to cleaning. • Wipe the base and inside of the base, if necessary, with a clean cloth. Do not immerse the base in water or spray any water in it. • Remove and clean the water collection box. Wipe with a wet towel and insert it back to the body of the NuWave Nutri-Pot™ Electric Pressure Cooker. • The lid can be detached from the base. See image on page 9 step 1 for proper operating instructions.
PARTS DESCRIPTION 1 2 3a 3b 4 9 LID 5 1 Pressure Cooker Lid 2 Floater Valve 3a Pressure Release Valve Part #: 34507 3b Pressure Release Switch 4 Tempered, Vented Glass Lid Part #: 34506 5 Rack Part #: 34505 6 Inner Pot Part #: 34509 7 Control Panel 8 Housing 9 Inner Lid 10 Silicone Gasket Part #: 34510 11 Anti-Clog Filter Part #: 34508 12 Measuring Cup Part #: 34503 13 Water Collection Box Part #: 34504 Spoon 14 Part #: 34502 6 10 11 8 7 12 13 14 Parts Description 7
PRODUCT FEATURES No more fiddling with heat settings like you would with a conventional pressure cooker. The NuWave Nutri-Pot™ Electric Pressure Cooker does it automatically. It’s a Slow Cooker, Rice Cooker and Yogurt Maker all in one! The NuWave Nutri-Pot™ Electric Pressure Cooker is easy to use, saving you time and energy. It is an ideal unit for any modern home. Benefits The NuWave Nutri-Pot™ Electric Pressure Cooker consists of a cooking pot and a special lid that locks into place on the top of the pot.
PRODUCT FEATURES (Continued) Faster Cooking On average, Pressure Cookers prepare food faster than traditional cooking methods and the NuWave Nutri-Pot™ Electric Pressure Cooker is no exception. Tastier Meals Pressure cooking allows food to retain its full flavor by cooking quickly and efficiently. With the natural flavor intact, less seasoning is required, enabling you to craft your meals precisely to your taste.
OPERATING INSTRUCTIONS 1 Open lid: Hold the lid handle. Turn the lid counter clockwise to open position then raise it. Make sure to install the Water Collector Box.(See below) Note: Install the Water Collector Box on the right side just below the handle. At a 45˚ angle press in. Right side 2 Place ingredients and water in the inner pot. Ingredients and water should not exceed 4/5 height of the inner pot.
OPERATING INSTRUCTIONS (Continued) 5 Once the lid is locked in place the Pressure Release Valve should be level. To manually release pressure, slowly turn the Pressure Release Switch counterclockwise. Steam can be extremely hot, take precautions to prevent any injury. 6 Pressure Release Valve Pressure Release Switch Plug the NuWave Nutri-Pot™ Electric Pressure Cooker into an electric power supply. The LCD display will show “--:--” and the unit will go into standby mode.
CONTROL PANEL Main Display Interface rice start/stop multi grain fish soup delay Presets meat/ stew steam/ veggies manual less normal Press once to start or stop. Press twice to clear.
rice start/stop start multi fish CONTROL PANEL grain(continued) multi grain Texture rice soup multi grain multi rice delay less poultry more less rice ste ve manual normal more meat/ you can make sticky start/stop start/stop When meat/ making rice using our “rice” function, rice by setting potatoes hours hours stew stew minutes minutes the “texture” to “more” and if you want fluffier rice, set the “texture” to “less”.
CONTROL PANEL (continued) Auto Warm Feature: When pressure cooking is complete, the NuWave Nutri-Pot™ Electric Pressure Cooker will automatically switch to the warm function. This allows the pressure to naturally release while your food remains warm. The times for the presets are listed below.
PRESETS Time Texture Default Time (minutes) (minutes & hours) Hrs:Min Less Normal More Min.
less normal eat/ tew more potatoes hours minutes rice ultry FUNCTIONS bake start/stop Time: This function lets you manually adjust the cooking time, overriding the presets and functions. multi eans grain texture time Directions: Press the “time” button. “manual” bar will light up and “00:01” will be flashing. This indicates that you can change the minutes. steam/ delay manual 1 soup veggies 2 3 meat/ stew Press the “+” or “-” button to increase or decrease the minutes.
veggies less normal more potatoes hours minutes FUNCTIONS (Continued) bake Delay: This function allows you to set a specific time you would like to start cooking. Directions: warm delay texture me 1 2 3 4 5 6 delay sear slow cook canning Press the “delay” button. The delay bar will light up and the first set of “00”s will be flashing. Press the “+” or “-” button to increase or decrease the hours. To change minutes press the “hours/minutes” button.
veggies mal more potatoes urs utes FUNCTIONS (Continued) bake Sear: This function lets you “sear” your food before cooking under pressure or before using the Slow Cook function. slow sear cook Directions: warm 1 2 3 rmal canning start/stop Press “sear” button. Display will show 00:10. Press “start/stop” button to begin. fish See the “hours/minutes” section for instructions on manually adjusting the time. manualNote: start/stop steam/ • Do not use sealedveggies lid when using “sear” function.
PRESSURE CANNING Canning Foods with lower acid content have a greater potential for spoilage and contamination than high acidity foods. Proper pressure canning minimizes the chances of spoilage and contamination.
PRESSURE CANNING (Continued) Safe Canning Tips: 1. Do not use overripe fruit. Bad quality degrades with storage. 2. Do not add more low-acid ingredients (onions, celery, peppers, garlic, etc.) than specified in the written recipe. This may lead to an unsafe end result. 3. Don’t use too many spices. Many spices tend to contain high levels of bacteria, which may result in unsafe canned goods. 4. Do not add butter or fat to the recipe. Fats do not store well and may cause premature spoilage.
PRESSURE CANNING (Continued) 7. After reading the Owner’s Manual, put the lid on the base and lock in place. Plug the unit into the wall outlet. 8. Press the “canning” button, the Pressure Cooker will default to 20 minutes. To change pressure time, press the “time” button then adjust accordingly. 9. When the canning process is complete, the unit will shut off. Press the Pressure Release Button to release the pressure. Once all the steam has escaped, carefully remove the lid. 10.
TROUBLESHOOTING GUIDE PROBLEM POSSIBLE CAUSE RESOLUTION Difficulty closing lid. Silicone Gasket may not be placed correctly. Place the Silicone Gasket correctly. Floater Valve may be blocking the push rod. Push the Floater Valve to the correct position. The Floater Valve may not be falling down properly. Push the Floater Valve Correctly. Difficulty opening lid. Pot may be still under pressure. Gas leakage from cooker lid. Clean the Silicone Gasket.
WARRANTY The NuWave™ Nutri-Pot™ Electric Pressure Cooker THE MANUFACTURER WARRANTS The NuWave Nutri-Pot™ Electric Pressure Cooker including the Pressure Release Valve, Pressure Release Button, Tempered Glass Lid, Rack, Inner Pot, Pressure Cooker Handle, Control Panel, Housing, Inner Lid, Silicone Gasket, Anti-Clog Filter, Measuring Cup and WaterCollection Box, are to be free from manufacturer defects.
Pressure Cooking Notes PRESSURE COOKING Tip: The NuWave Nutri-Pot™ Electric Pressure Cooker will beep to indicate that the cooking time is complete. Preheating: While the unit reaches the appropriate temperature for the function selected, the display will show “PH” indicating that it is preheating. Once the unit reaches the appropriate pressure, it will shift from preheating to the selected preset cooking time.
SOUPS 25
Andouille Sausage and Cabbage Soup Serves: 8-12 Ingredients: 6 tablespoons olive oil 2 pound andouille sausage, diced 2 small onion, diced 4 carrots, chopped 4 ribs celery, chopped 1 head green cabbage, chopped 1 head napa cabbage, chopped 6 cloves garlic, minced Directions: 1 teaspoon caraway seeds 2 teaspoon fennel seeds 1 teaspoon mustard powder 2 tablespoon tomato paste 12 cups low sodium chicken stock Salt and black pepper to taste 1 cup chopped fresh parsley 1.
Barley Beef Soup Serves: 8-12 Ingredients: 6 tablespoons olive oil, divided 3 pounds beef, cubed Salt and black pepper to taste 2 onion, medium diced 4 carrots, medium diced 8 ribs celery, medium diced 4 medium parsnips, chopped 16 ounces cremini mushrooms, chopped 4 cloves garlic, chopped 2 teaspoon dried rosemary 4 tablespoons tomato paste 2 cup red wine 2 cup uncooked pearl barley 12 cups low sodium beef broth 2 tablespoon chopped fresh thyme Directions: 1.
Chicken and Rice Soup Serves: 12-16 Ingredients: 2 tablespoon olive oil 6 boneless skinless chicken breasts, small diced 2 onion, finely chopped 6 carrots, peeled and sliced 4 ribs celery, sliced 6 cloves garlic, minced Directions: 2 teaspoon dried thyme 2 cup long-grain rice 8 cups chicken stock 2 (28-ounce) can diced tomatoes 3 teaspoons salt Freshly ground black pepper to taste ½ cup chopped fresh parsley 1. Press “sear” button, ensure it is set to 14 minutes, then press “start/stop” button. 2.
POULTRY 29
Cassoulet Chicken Serves: 8-12 Ingredients: 12-16 chicken legs or thighs Salt and black pepper to taste 6 tablespoons olive oil 1 pound diced pancetta 2 cup white wine 1 onion, chopped ½ cup celery Directions: 2 cup carrots 2 tablespoon Dijon mustard 2 clove garlic, chopped 4 cups low sodium chicken stock 4 (15-ounce) cans navy beans, drained 2 teaspoon fresh thyme, chopped 1. Press “sear” button, set to 15 minutes, then press “start/stop” button. 2.
Chicken a la King Serves: 12 Ingredients: 2 tablespoon olive oil 6 shallots, chopped 6 carrots, diced 6 ribs celery, diced 2 tablespoon chopped garlic 2 cup mushrooms 3 teaspoons fresh thyme 12 boneless skinless chicken breasts 4 cups low sodium chicken stock 3 cup rice 4 tablespoons parsley 4 teaspoons salt 2 teaspoon white pepper 2 tablespoon butter 6 tablespoon flour 32 ounces frozen peas 2 cup half and half Directions: 1. Press “sear” button and press “start/stop” button. 2.
Salsa Chicken and Rice Serves: 8 Ingredients: 4 teaspoons olive oil 2 (4-pound) chicken, cut into 8 pieces 2 cup basmati rice 4 cups chicken stock 1 cup dry white wine 2 (8-ounce) jar prepared salsa Directions: 2 (10-ounce) can diced tomatoes 2 (10-ounce) can green chilies 2 tablespoon chili powder 4 cloves garlic, chopped Salt and pepper to taste 1 cup cilantro, chopped (optional) Press “sear” button, set to 20 minutes, then press “start/stop” button.
BEEF 33
Beef Mac and Cheese Serves: 12-16 Ingredients: 2 tablespoon olive oil 2 pound lean ground beef 2 onion, finely chopped 2 green pepper, small dice 2 red pepper, small dice 3 teaspoon dried oregano 3 teaspoons dried basil 2 teaspoon salt 2 teaspoon paprika Directions: Freshly ground black pepper to taste 2 can (28-ounces) diced tomatoes in juice 2 cup beef stock ½ cup ketchup 1 pound dried elbow macaroni 3 cups grated Parmesan or Cheddar cheese Press “sear” button, set to 16 minutes, then press “start/sto
Beef Short Ribs Serves: 8-12 Ingredients: 4 tablespoons olive oil 8 pounds beef short ribs Salt and freshly ground black pepper to taste 2 onion, chopped 2 rib celery, chopped 4 cloves garlic, minced 6 sprigs fresh thyme 2 bay leaf 1 cup white wine 3 cups orange juice 4 tablespoons soy sauce 4 tablespoons chopped fresh chives Directions: Press “sear” button, set to 20 minutes, then press “start/stop” button. Add olive oil to Pressure Cooker. Season ribs with salt and pepper.
Spicy Beef and Cabbage Serves: 8-12 Ingredients: 2 tablespoon olive oil 2 pound lean ground beef 2 onion, small diced 2 clove garlic, sliced 2 teaspoons salt 2 teaspoon dried oregano 2 teaspoon red pepper flakes 2 tablespoon Worcestershire sauce 2 tablespoon red wine vinegar 2 tablespoon tomato paste Directions: 2 tablespoon brown sugar 4 cups beef stock 2 (28-ounce) can tomatoes, whole peeled 2 (14-ounce) can crushed tomatoes 2 cup basmati rice 2 medium head green cabbage, coarsely chopped ½ cup choppe
BBQ & MEATS 37
Baby Back Ribs Serves: 8-12 Ingredients: 4 tablespoons olive oil, divided 2 yellow onion, medium dice 8 cloves garlic, minced 2 rack baby back ribs (about 3-4 lbs) 2 teaspoon smoked paprika 2 teaspoon dark chili powder 2 teaspoon light brown sugar Directions: 4 teaspoons kosher salt 2 teaspoon pepper 2 teaspoon apple cider vinegar 4 cups ketchup 4 tablespoons tomato paste 1 cup water 1. Press “sear” button, set to 8 minutes, then press “start/stop” button. 2.
BBQ Pulled Pork Serves: 16-20 Ingredients: 12 slices bacon, chopped 2 (4-5-pound) pork shoulder roast 2 red onion, finely chopped 8 garlic cloves, minced 1 teaspoon dry mustard powder 1 teaspoon smoked paprika 1 teaspoon Ancho chili powder ½ teaspoon cayenne pepper 2 cup ketchup 2 tablespoon tomato paste 4 tablespoons brown sugar ½ cup apple cider vinegar 2 teaspoon salt 1 cup low sodium chicken or beef stock Directions: 1. Press “sear” button, set to 20 minutes, then press “start/stop” button. 2.
Honey BBQ Meatloaf Serves: 8-12 Meatloaf Ingredients: 1½ pound of ground beef 1 pound pork 1½ pound veal 2 onion, diced 2 clove garlic, minced 1 teaspoon dried thyme ½ cup Panko breadcrumbs 4 tablespoons tomato ketchup 1 cup BBQ sauce 4 egg yolks, lightly beaten salt and pepper to taste Directions: 1. 2. 3. 4. 5. 6. 7. 8. 9.
Pork Shoulder with Sauerkraut Serves: 12 Ingredients: 6 pounds boneless pork butt, cut into 8 even chunks Salt and pepper to taste 8 tablespoon olive oil ½ pound smoked bacon, chopped or diced 4 carrots, chopped 2 medium white onion, chopped 6 ribs celery, chopped Directions: 2 cup chardonnay wine 32 ounce sauerkraut 4 cups low sodium beef stock 6 garlic cloves, smashed 2 apple sauce 4 apples, cored and chopped 4 teaspoons dried oregano 4 teaspoons fennel seed 2 teaspoons brown sugar 1.
Pot Roast Serves: 12-16 Ingredients: 2 (3½-4-pound) boneless chuck roast Salt and freshly ground black pepper to taste 4 tablespoon olive oil, divided 2 onion, chopped 6 carrots, chopped 4 ribs celery, chopped 6 cloves garlic, minced 1 teaspoon dried rosemary 2 teaspoon dried oregano 2 teaspoon dried sage 2 cup red wine 2 (28-ounce) can crushed tomatoes 2 bay leaf 8 large red potatoes, skin on, roughly chopped ½ cup chopped fresh basil Directions: 1.
Swiss Steak Serves: 8-12 Ingredients: 2 lb beef top round, cut into ½–inch chunks 6 tablespoons olive oil, divided Salt and freshly ground black pepper to taste. 1½ cup beef broth, divided 6 ribs celery, julienned 6 medium carrots, julienned 2 medium onion, julienned 2 clove garlic, minced 2 teaspoon prepared horseradish 2 (8-ounce) can tomato sauce 2 bay leaf ½ cup flour ½ cup chopped fresh parsley Directions: 1. 2. 3. 4. Coat beef with 2 tablespoon olive oil and season with salt and pepper.
Braised Lamb Shanks Serves: 8-12 Ingredients: 12 lamb shanks Salt and freshly ground black pepper to taste 1 cup flour 8 tablespoons olive oil 2 yellow onion, chopped 2 rib celery, small diced 2 medium carrot, small diced 4 cloves garlic, smashed Directions: 6 tablespoons tomato paste 4 cups red wine 3 cups beef stock 4 bay leaves 2 teaspoon dried thyme 1 teaspoon dried oregano 2 orange, juiced and zested 2 lemon, juiced and zested Fresh parsley, chopped 1. 2. 3. 4. Place flour in shallow wide dish.
Sailor’s Mussels Serves: 12-16 Ingredients: 8 pounds mussels 6 tablespoons butter, divided 2 large shallot, finely chopped 4 cloves garlic, minced 4 sprigs fresh thyme Directions: 2 bay leaf 3 cups white wine ½ cup minced parsley 1 cup heavy whipping cream Pinch ground black pepper 1. Scrub mussels and run under running water to clean. Remove any hair protruding from shell and throw away any mussels that are cracked. 2. Press “sear” button, set to 18 minutes, then press “start/stop” button. 3.
VEGGIES, PASTAS & SAUCES 46
Blistered Cherry Tomato Stuffed Peppers Serves: 10 Ingredients: 2 tablespoon olive oil 1 onion 2 cup cherry tomatoes, halved 2 (14-ounce) can diced tomatoes 2 (14-ounce) can tomato puree 2 clove garlic 2 pound ground chicken 3 cups cooked rice 4 teaspoons parsley 2 teaspoon marjoram 2 teaspoon fresh basil 2 teaspoon salt 2 teaspoon black pepper 10 large green peppers, tops removed, seeded 1 cup provolone cheese Directions: 1. Press “sear” button, set to 16 minutes, then press “start/stop” button. 2.
Stuffed Squash Serves: 8 Ingredients: 4 cups water 4 small acorn squash, cut in half & seeded Kosher salt and freshly ground black pepper to taste 2 teaspoon ground cinnamon ½ teaspoon ground nutmeg Directions: 1. 2. 3. 4. 5. 6. 7. 8. 9. ½ teaspoon ground cloves 4 tablespoons brown sugar 4 green apples, peeled and chopped 1 cup dried cranberries ½ cup maple syrup 4 tablespoons butter, divided into 4 cubes Pour water into Pressure Cooker and place steamer rack in pot.
Classic Chili Serves: 12-16 Ingredients: 2 tablespoon chili powder 2 teaspoon dried oregano 1 teaspoon ground, dried cumin 1 teaspoon smoked paprika 6 tablespoons olive oil 8 pounds boneless chuck or round roast, cut into cubes Salt and freshly ground pepper to taste 2 medium white onion, small diced 6 cloves garlic, minced 5-6 chipotle peppers in adobo sauce, chopped 2 (28-ounce) can chopped tomatoes 2 cup low sodium beef stock ½ cup chopped fresh cilantro Directions: 1. 2. 3. 4.
Risotto with Italian Sausage & Parmesan Serves: 8-12 Ingredients: 2 tablespoon olive oil 2 pound sweet Italian sausage, sliced 1 cup chopped shallots 4 cloves garlic, minced 1 cup sliced sundried tomatoes 3 cups Arborio rice Directions: 1 cup white wine 7 cups low sodium chicken stock 2 teaspoon salt Freshly ground black pepper to taste 1 cup grated Parmesan cheese ½ chopped fresh basil Press “sear” button, and press “start/stop” button.
Jambalaya Serves: 8-12 Ingredients: 4 tablespoons olive oil 4 boneless skinless chicken breast, cut into ½-inch pieces 2 pound andouille sausage, cut into medium chunks 2 white onion, finely chopped 6 ribs celery, finely chopped 2 green pepper, finely chopped 1 teaspoon dried thyme 1 teaspoon dried oregano 1 teaspoon dried cayenne pepper 2 teaspoon dried smoked paprika 8 cloves garlic, minced 2 bay leaf 3 cups long grain rice 4 cups low sodium chicken stock 2 (14-ounce) can chopped tomatoes 2 tablespoon
Garlic Cheddar Mashed Potatoes Serves: 12-16 Ingredients: 12 russet potatoes, washed, peeled, and diced into 1-inch cubes 8 whole cloves garlic, peeled Water 1 cup half and half Directions: 6 tablespoons butter, melted 2 cup shredded cheddar cheese Kosher salt and fresh black pepper to taste 10 scallions, sliced (optional) 1. Place potatoes and garlic in Pressure Cooker pot and add just enough water to cover potatoes. 2. Close lid and lock in place. 3.
Marinara Sauce Serves: 12 Ingredients: 6 tablespoons olive oil 8 cloves garlic, finely chopped ½ teaspoon crushed red pepper flakes 4 (28-ounce) cans crushed herb tomatoes 2 teaspoon salt Freshly ground black pepper to taste 1 teaspoon sugar ½ cup chopped fresh basil Directions: 1. Press “sear” button, then press “start/stop” button. 2. Add olive oil, garlic and red pepper flakes to Pressure Cooker and cook until fragrant. 3. Add tomatoes, salt, pepper and sugar to Pressure Cooker. 4.
Rice and Beans Serves: 16-20 Ingredients: 2 cup dried pinto beans Water 2 tablespoon vegetable oil 2 red onion, finely chopped 2 green pepper, finely chopped 2 jalapeño, finely chopped 6 cloves garlic, minced 4 cups long-grain rice Directions: 1. 2. 3. 4.
Tortellini Serves: 8-12 Ingredients: 2 tablespoon olive oil 2 onion, small diced 2 clove garlic, minced 2 red pepper, small diced 2 (8-ounce) package cremini mushrooms 2 teaspoon dried oregano 2 teaspoon dried basil 2 teaspoon salt 4 cups low sodium chicken stock 2 (28-ounce) can diced tomatoes with juice 2 tablespoon tomato paste 2 bay leaf 4 medium carrots, thinly sliced 4 medium zucchini, thinly sliced 2 pound ground hot Italian sausage 1½ pound frozen cheese tortellini ½ cup chopped fresh parsley Di
BAKING 56
Box Cake Mix Serves: 8 Ingredients: 4 cups water 2 box cake mix Directions: 1. Prepare cake batter according to package directions. 2. Butter bottom and sides of 9-inch baking pan that will fit inside Pressure Cooker. 3. Pour half of prepared batter into baking pan and wrap with foil, ensuring the foil is airtight. 4. Place steamer rack in Pressure Cooker and pour in water. 5. Carefully place baking pan on rack. 6. Close lid and lock in place. 7.
Orange Cheesecake Yields 1 (9-inch) cheesecake Ingredients: 1½ cup graham cracker crumbs 2½ tablespoons butter, melted 1½ tablespoon orange zest Directions: 1. 2. 3. 4. Filling Ingredients: 4 (8-ounce) packages cream cheese 1⅓ cup granulated sugar 4 tablespoons all-purpose flour 2 tablespoon confectioners’ sugar Juice from 1 orange 4 eggs 2 teaspoon vanilla extract Cut parchment paper to fit a 9-inch spring form pan or pie plate. Butter bottom and sides of pan and parchment paper; set aside.
Brownies Serves 8-10 Ingredients: 3/4 cup all-purpose flour ⅔ cup unsweetened cocoa powder 3/4 cup granulated sugar 1½ teaspoon confectioners’ sugar 1 teaspoon baking powder ⅓ teaspoon salt 2½ eggs 8½ tablespoons butter, melted 1 teaspoon vanilla extract 1 cup chopped walnuts 2½ cups water Directions: 1. Butter bottom and sides of 9-inch baking pan that will fit inside Pressure Cooker; set aside. 2.
13 Cuartos NuWave Nutri-Pot Electric Pressure Cooker ™ Manual y Libro de Recetas 60
IMPORTANTES MEDIDAS DE SEGURIDAD LEA TODAS LAS INSTRUCCIONES 1. No toque las superficies calientes. Utilice el asa. 2. Para evitar una descarga eléctrica no sumerja el cable, las clavijas o la unidad en agua u otros líquidos. 3. Es necesario mantener supervisión cercana siempre que un aparato sea utilizado por o cerca de niños. 4. Desconecte el aparato cuando no lo utilice o antes de limpiarlo. Permita que se enfríe antes de colocarle o retirar las partes. 5.
OTRAS MEDIDAS DE SEGURIDAD 1. Si cocina carne con piel, como salchichas, se podría hinchar al cocinarse a presión. Pinchar la piel después de cocinar podría despedir líquidos calientes. 2. No incline la Olla Eléctrica a Presión NuWave Nutri-Pot™ en ningún momento mientras esté cocinando. 3. La Olla Eléctrica a Presión NuWave Nutri-Pot™ no debe ser utilizada para ningún propósito médico. No está diseñada para alcanzar la temperatura necesaria para esterilizar. 4.
OTRAS MEDIDAS DE SEGURIDAD (Continuación) 18. No intente mover la olla mientras esté cocinando, solo podrá hacerlo cuando se haya enfriado completamente. Muévala utilizando el asa, no trate de cargarla de la tapa. 19. No la desarme por su cuenta o trate de reemplazar partes por otras desgastadas o no especiales para ella. 20. Asegúrese de que todo el aire o presión se haya salido antes de abrir la tapa. 21. Coloque el recolector de agua antes de cada uso y siempre utilice una tapa limpia. 22.
CUIDADO Y MANTENIMIENTO • Desconecte la Olla a Presión antes de limpiarla. • Limpie la base y su parte interior, si fuera necesario, con un trapo limpio. No sumerja la base en agua ni la rocíe con agua tampoco. • Retire y limpie el recolector de agua con una toalla húmeda e insértelo de nuevo en el cuerpo de la Olla a Presión. • La tapa puede ser separada de la base de la Olla a Presión. Vea la imagen de la página 9 en el paso 1 para instrucciones de la separación.
DESCRIPCIÓN DE LAS PARTES 1 2 3a 3b 4 9 LID 5 1 Cubierta 2 Válvula de Flotación 3a Válvula de Liberación de Presión Parte #: 34507 3b Interruptor de Liberación de la Presión 4 Tapa de Vidrio Templado Parte #: 34506 5 Rejilla Parte #: 34505 6 Olla Interior Parte #: 34509 7 Panel de Control 8 Dispositivo 9 Tapa Interior 10 Empaque de Silicón Parte #: 34510 11 Filtro Anti Obstrucción Parte #: 34508 12 Taza de Medir Parte #: 34503 13 Recolector de Agua Parte #: 34504 14 Cucha
CARACTERÍSTICAS DEL PRODUCTO Elimina con los ajustes de temperatura como lo harías con una olla a presión convencional. La Olla Eléctricnia De Presión NuWave Nutri-Pot™ lo hace automáticamente. Es una Olla De Cocción Lenta, Arrocera y Fabricante De Yogur, todo en uno! La Olla Eléctricnia De Presión NuWave Nutri-Pot™ es fácil de usar, que ahorra tiempo y energía. Es una unidad ideal para cualquier hogar moderno.
CARACTERÍSTICAS DEL PRODUCTO (Continuación) Platillos Deliciosos La olla permite que la comida conserve todo su sabor al cocinarla rápida y eficientemente. Con el sabor natural intacto, se necesitarán menos sazonadores, permitiéndole preparar sus platillos exactamente a su gusto. Resultados Saludables La comida preparada en la Olla a Presión conserva más vitaminas y minerales comparada con la cocción convencional en estufa.
INSTRUCCIONES PARA EL FUNCIONAMIENTO Nota: Instale el Colector Agua en el lado derecho justo debajo de la mango. Right side 1 Para abrir la tapa: Sostenga la manija de la tapa. Gire la tapa en sentido opuesto al de las manecillas del reloj y levántela. (Ver arriba) 4 5 2 3 4 3 5 1 5 Coloque los ingredientes y el agua en la olla interior. Ambos no deben exceder 4/5 partes de la olla interior.
INSTRUCCIONES PARA EL FUNCIONAMIENTO (Continuación) 5 Una vez que la tapa esté bien cerrada la Válvula de Liberación de Presión deberá estar a nivel. Para liberar manualmente la presión, gire lentamente el interruptor de liberación de presión en sentido antihorario. El vapor puede ser extremadamente caliente, tome precauciones para evitar cualquier lesión. 6 Conecte la Olla a Presión a un contacto eléctrico. El display LCD mostrará “--:--” y la unidad irá al modo de espera.
PANEL DE CONTROL Display principal rice start/stop multi grain fish soup delay Presets meat/ stew steam/ veggies manual less normal Pulse una vez para iniciar o detener. pulse dos veces para borrar.
rice start/stop start fish grain grain PANEL DE CONTROL (Continuación) multi Textura rice multi grain soup beans normal fish more less rice beans normal multi grain multi grain poultry soup manual delay less poultry less fi ste ve manual normal more meat/ meat/ start/stop Cuando prepare arroz usando lastart/stop función pegajoso potatoes hoursstew“rice”, puede hacerlo hours usando stew minutes “texture” en “more” o si lo desea esponjado, use “texture” en minutes “less”.
PANEL DE CONTROL (Continuación) Función Automática de Mantener Caliente: Cuando el tiempo de cocinado haya concluido, la Olla a Presión automáticamente cambiará a la función de mantener caliente. Esto permitirá que la presión se libere naturalmente mientras la comida se mantiene caliente. Los tiempos para los preajustes se enlistan a continuación.
PREAJUSTES (minutos) (minutos & horas) Hrs:Min Menos Normal Más Min.
oup delay manual less normal eat/ tew potatoes hours minutes rice ultry veggies more FUNCIONES bake start/stop Tiempo: Esta función le permite ajustar manualmente el tiempo, anulando los preajustes y las funciones. multi eans grain texture time fish canning slow cook sear warm delay Instrucciones: 1 Presione el botón “time”. La barra “Manual” se iluminará y “00:01” parpadeará. Esto steam/ indicará que delay usted podrámanual cambiar los minutos.
me me ure veggies less more potatoes hours minutes FUNCIONES (Continúa) bake Demora: Esta función le permitirá establecer un tiempo específico antes de empezar a cocinar. texture Instrucciones: warm delay 1 slow cook sear canning Presione el botón “delay”. La barra delay se iluminará y el primer conjunto de “00”s parpadearán. 2 Presione los botones “+” o “-” para aumentar o disminuir las horas. 3 Para cambiar los minutos presione el botón “hours/minutes”.
steam/ veggies manual mal more potatoes urs utes FUNCIONES (Continúa) bake Sellar: Esta función le permite “sellar” su comida antes de que la cocine a presión o antes de utilizar la función de Cocción Lenta. slow sear cook Instrucciones: warm 1 canning start/stop Presione el botón “sear”. El display mostrará 00:05 2 3 Presione el botón fish “start/stop” para comenzar. Vea la sección “horas/minutos” para indicaciones del ajuste manual del tiempo.
CONSERVAS A PRESIÓN Conservas Nunca altere los tiempos de cocción, las temperaturas ni los ingredientes cuando prepare conservas. El hacerlo podría ser extremadamente peligroso, ya que no hay margen para experimentar. Al seguir los tiempos exactos, las temperaturas y los ingredientes se asegura de que sus alimentos se protejan de enzimas dañinas, bacterias y moho. Al alterar los tiempos de cocción podría destruir los nutrientes de los alimentos y su sabor.
CONSERVAS A PRESIÓN (Continúa) Consejos para Conservas Seguras: 1. No utilice fruta muy madura. La mala calidad se deteriora al guardarse. 2. No agregue más ingredientes ácidos (cebolla, apio, pimiento, ajo, etc.) de los que se especifican en la receta escrita. Eso podría llevar a un mal resultado final. 3. No utilice demasiados condimentos. Muchos condimentos tienden a contener altos niveles de bacterias, lo cual podría provocar productos en conserva no seguros. 4.
CONSERVAS A PRESIÓN (Continúa) 7. Después de leer el Manual del Usuario coloque la tapa en la base y asegúrela. Conecte el aparato al contacto. 8. Presione el botón “canning”, la Olla a Presión marcará automáticamente 20 minutos. Para cambiar el tiempo presione el botón “time” y ajústelo. 9. La olla se apagará cuando se termine el proceso de conserva. Presione el Botón de Liberación de Presión para dejar escapar la presión. Una vez que todo el vapor se haya salido, retire la tapa cuidadosamente. 10.
GUÍA DE SOLUCIÓN DE PROBLEMAS PROBLEMA POSIBLE CAUSA SOLUCIÓN Dificultad para cerrar la tapa. El Empaque de Silicón no se colocó bien. La Válvula de Liberación de Presión podría estar bloqueando el émbolo. Coloque el Empaque de Silicón correctamente. Asegúrese de que el émbolo a un lado de la tapa esté correctamente alineado a la base. Dificultad para abrir la tapa. La Válvula de Liberación de Presión puede no caer adecuadamente. La olla puede estar todavía bajo presión.
GARANTÍA La Olla Eléctrica a Presión NuWave Nutri-Pot™ EL FABRICANTE GARANTIZA La Olla Eléctrica a Presión NuWave Nutri-Pot incluye la Válvula de Liberación de Presión, el Botón de Liberación de Presión, una Tapa de Vidrio Templado, Rejilla, Olla Interna, Asa, Panel de Control, Cubierta, Tapa Interna, Empaque de Silicón, Filtro Anti Obstrucción, Taza de Medición, Recolector de Agua, una Cuchara. Todos ellos están libres de defectos de fabricación.
13 Quart FOR HOUSEHOLD USE ONLY Model: 33501 120V, 60Hz, 1800 Watts Designed & Developed in USA by NuWave, LLC • Made in China 1755 N. Butterfield Rd. LIbertyville, IL 60048, U.S.A. 1.877.689.2838 Monday-Friday 7:00 AM - 7:00 PM CST 34521 www.NuWaveNow.com • help@nuwavenow.com ON-1607-01-A ©2016 NuWave, LLC • All Rights Reserved.
