Use and Care Manual

SEAFOOD TIMETABLE
Pour 1 cup water into cooker. Position rack in cooker. Place seafood on rack in cooker.
Do not fill cooker over
2
⁄
3
full. Close cover securely. Place pressure regulator on vent
pipe and cook according to chart. Cool cooker at once.
SEAFOOD (FRESH OR THAWED) COOKING TIME
Crab Legs 0 to 1 minute
Fish Fillets
(1-inch thick) 2 minutes
Salmon Fillets
(1-inch thick) 2 minutes
Scallops
Large 1 minute
Shrimp
Medium to Large (36 to 40 count) 0 to 1 minute
Large (21 to 25 count) 1 minute
Tuna Fillets
(1-inch thick) 2 minutes
Place tuna steaks in a shallow glass dish. Combine remaining ingredients except
water; pour over tuna. Marinate for 30 minutes, turning fish once. Remove tuna from
marinade and place tuna on rack in cooker. Pour marinade and water into cooker. Place
pressure regulator on vent pipe and cook 2 minutes with pressure regulator rocking
slowly. Cool cooker at once.
Nutrition Information Per Serving 4 servings
170 Calories, 6 g Fat, 52 mg Cholesterol
2 cloves garlic, minced
1 teaspoon ginger
1
⁄
2
teaspoon black pepper
1
⁄
2
cup water
MARINATED TUNA
1 pound tuna steak, 1-inch thick
1
⁄
4
cup lemon juice
2 tablespoons olive oil
1 tablespoon soy sauce
poultry
A host of great, light meals can evolve from chicken and other
poultry when prepared in the pressure cooker. Be it a tender fillet
with a delightful, light sauce or a savory casserole with a host of
nutritious vegetables, you’ll find the pressure cooker is perfect for
preparing your favorites in a hurry.
Try the following recipes and enjoy tasty poultry in a variety of
ways or prepare your own favorite poultry dishes. It’s not neces-
sary to brown poultry before pressure cooking, but you may do so
if you like. Searing tends to seal in the natural juices, while cook-
ing without browning lets the flavor of the various ingredients
intermingle for some spectacular taste combinations. For crispier
chicken, you may want to put the chicken under the broiler for a
few minutes after pressure cooking.
FOR POULTRy, DO NOT FILL PRESSURE COOKER OVER
2
⁄
3
FULL!
NO PORTION OF ThE POULTRy ShOULD EXTEND AbOVE
ThE
2
⁄
3
FULL mARK (SEE PAgE 12).
OPERATINg ThE COOKER wIThOUT COOKINg LIqUID OR
ALLOwINg ThE COOKER TO bOIL DRy wILL DAmAgE ThE COOKER.
CHICKEN BREASTS TARRAGON
1 tablespoon vegetable oil
4 boneless, skinless chicken
breast halves
1
⁄
2
cup white wine
Worcestershire sauce
1
⁄
2
cup white wine
1
⁄
4
cup chopped onion
1
⁄
4
cup sliced celery
1
⁄
4
cup sliced carrot
1 teaspoon tarragon
1 teaspoon salt
1
⁄
4
teaspoon black pepper
• • • • • • •
1
⁄
4
cup cold water
1 tablespoon cornstarch
Pour oil into cooker. Turn heat selector to medium and brown chicken. Add remaining
ingredients except water and cornstarch. Close cover securely. Place pressure regula-
tor on vent pipe and cook 4 minutes with pressure regulator rocking slowly. Cool
cooker at once. Remove chicken and keep warm. Combine water and cornstarch. Stir
into sauce. Heat until sauce thickens, stirring constantly.
Nutrition Information Per Serving 4 servings
219 Calories, 5 g Fat, 69 mg Cholesterol
32
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