Use and Care Manual

19
STUFFED FLANK STEAK
1 tablespoon butter
½ cup chopped onion
½ cup chopped celery
1 clove garlic, minced
6 tablespoons beef broth, divided
1 cup bread crumbs
½ teaspoon salt
¼ teaspoon marjoram
¼ teaspoon thyme
 ⅛ teaspoonblackpepper
 1 poundanksteak,cutinto2equalpieces
1 cup diced tomatoes
Heatbutterincookerovermediumheat.Sautéonion,celery,andgarlic.Mixin2tablespoonsofthebroth,breadcrumbs,salt,marjoram,
thyme,andpepper.Spreadstufngmixtureononesteak;topwithremainingsteak.Securewithtoothpicksormetalskewers.Placesteak
in cooker; stir in remaining 4 tablespoons broth and tomatoes. Close cover securely. Place pressure regulator on vent pipe and cook 18
minutes with a very slow, steady ow of steam escaping from the pressure regulator. Let pressure drop of its own accord.
Nutrition Information Per Serving 4 servings
237 calories, 12 g fat, 56 mg cholesterol
LAMB STEW
1 pound lamb stew meat, cut into 1-inch cubes
1 cup water
1 large onion, sliced
1 tablespoon Worcestershire sauce
1 large clove garlic, minced
• • • • • • •
 4 smallpotatoes,quartered
1 cup baby-cut carrots
1 teaspoon salt
¼ teaspoon black pepper
• • • • • • •
¼ cup cold water
 1 tablespoonour
Place lamb, water, onion, Worcestershire sauce, and garlic in cooker. Close cover securely. Place pressure regulator on vent pipe and
cook 6 minutes with a very slow, steady ow of steam escaping from the pressure regulator. Cool cooker at once.
Add potatoes, carrots, salt, and pepper. Close cover securely. Place pressure regulator on vent pipe and cook 3 minutes with a very slow,
steady ow of steam escaping from the pressure regulator. Cool cooker at once.
Mixwaterandourthoroughly;stirintostew.Heatuntilstewthickens,stirringconstantly.
Nutrition Information Per Serving 4 servings
315 calories, 6 g fat, 74 mg cholesterol
MEAT TIMETABLE
Brownmeatwellandremovefromcooker.Pourliquidintocooker.Positiontrivetincooker.Placemeatinsteamerbasketontrivet
§
.
NOTE: If the amount of meat is increased, it is not necessary to increase the cooking time or liquid.
§
Omit trivet if meat extends above the ⅔ full mark.
DO NOT FILL PRESSURE COOKER OVER ⅔ FULL!
NO PORTION OF THE MEAT SHOULD EXTEND ABOVE THE ⅔ FULL MARK (SEE PAGE 4).
CUPS OF COOKING TIME CUPS OF COOKING TIME
MEAT LIQUID (MINUTES) MEAT LIQUID (MINUTES)
Beef
Chuck Roast (3 pounds) 2 45–50
Corned Beef (3 pounds) 2 60
Rolled Rib Roast (3 pounds) 1½ 30–35
Round Steak (1 inch thick) 1 18*
Round Steak (½ inch thick) 1 10*
Short Ribs 1½ 25
Ham
Slice (3 pounds) 1½ 30–35
Picnic (3 pounds) 1½ 30–35
Lamb
Chops (1 inch thick) 1 12*
Chops (½ inch thick) 1 5*
Leg of Lamb (3 pounds) 2 35–45
Pork
Chops (1 inch thick) 1 15*
Chops (½ inch thick) 1 8*
Butt Roast (3 pounds) 2 55
Loin Roast (3 pounds) 2 55
Steak (1 inch thick) 1 12*
Steak (½ inch thick) 1 5*
Veal
Chops (1 inch thick) 1 12*
Chops (½ inch thick) 1 5*
Roast (3 pounds) 2 45–50
Steak (1 inch thick) 1 10*
*Cool cooker at once (see pages 3–4).