589838

Cooks Essentials 99721 Manual

9
Zoom out
Zoom in
Previous page
1/16
Next page
23
8
Stewed Chicken and Stock
5 pounds stewing chicken, whole or cut up
2 stalks celery, cut into 2 inch chunks
2 large carrots, peeled and cut into 4 or 5 chunks
2 large onions, coarsely chopped
4 large leeks, cut into
1
/2 inch slices, using up to 2 inches of green top
1 cup white wine
1
/2 teaspoon whole black peppercorns
5 sprigs parsley
2 bay leaves
1
1
/2 quarts cold water
Salt (I leave the stock unsalted)
Many recipes call for thr
owing all the ingredients in the pot without browning the
chicken or the vegetables. You will get a stock very quickly that will taste pretty much like
the canned stuff. To make a tasty difference, press the
Brown button. Press the Start/Off
button. Add the chicken and brown until golden brown. Take the chicken out, add the
veggies. Add the wine and deglaze, scraping/stirring the bottom of the pan. Press the
Start/Off button. Add the remaining ingredients. Lock the lid in place, set the cooker to High
(15 psi), for 30 minutes (see pages 6-7 for instr
uctions). Let the pressure drop naturally. You
can quick release the pressure, if you are in a hurry.
Let the stock cool to a safe temperature before, straining thru a fine mesh sieve, and then
refrigerate or freeze.
Vegetable Stock in 20 minutes
Ther
e are so many vegetables to choose from when making a vegetable stock. I have
just two rules: 1. Always include your basic vegetables: carrots, onions and celery.
2. Add as many vegetables, washed vegetable peels and trimmings that you have on
hand with the exception of beets, which will darken the stock and dominate the flavor.
So unless you are making Borscht, skip the beets. This tasty but neutral stock can now
be used to make soups, poach fish, and make vegetarian soups.
2 tablespoons oil
2 large onions, chopped
4 large carrots, chunked
4 stalks celery, chunked
1
/2 cup white wine
12 cups miscellaneous vegetables, coarsely chopped
Peeled tur
nips, leek gr
eens, zucchini, mushrooms, green beans, scallions etc
Brown Setting
This program allows you to brown your food before cooking it under
pressure. Brown your meat or poultry for the best flavor and texture, unless
otherwise indicated in the recipe.
Food should be patted dry with a paper towel before browning. For best
results, make sure the oil is hot before adding your meat or poultry. Brown in
batches to keep the correct temperature. The Brown temperature is 329°F.
1. Plug the cord into a wall outlet. The display will show --:--.
2. Position the removable cooking pot in the appliance at a diagonal.
Swivel the pot so the tabs are under the clip plate to stop the pot from
upward movement (diagram on page 6).
3. Add the appropriate amount of oil as per recipe.
4. Press the “Brown” button. The lid should remain off.
5. The display will flash 30 minutes (this equals 30 minutes of cooking
time). Press the “+” or “-” buttons to set the desired browning time.
6. Press the “Start/Stop” button to begin browning.
NOTE: Do not leave pressure cooker unattended while browning foods
7. Press the Start/Stop button to turn the unit off.
Steam Setting
This program quickly brings cooking liquid to a boil for steaming food or
cooking rice.
1. Plug the cord into a wall outlet. The display will show --:--.
2. Position the removable cooking pot in the appliance at a diagonal.
Swivel the pot so the tabs are under the clip plate to stop the pot from
upward movement (diagram on page 6).
3. Place a small, heat-resistant rack or basket (not included) in the bottom
of the removable cooking pot.
4. Add at least 12 oz. of water so that the bottom of the rack is above the
liquid.
5. Add the food. Do not fill the pot more than two-thirds full. Note: If steam-
ing rice, put the rice in a 8” or smaller bowl, place on the rack.
6. Place the lid on the pressure cooker and slide the locking lever to the left
to lock the lid in place.
7. Turn the pressure regulator knob to STEAM.
8. Press the “Steam” button. The display will flash 15. (This equals
15 minutes of cooking time.)
9. Press the “+” or “-” buttons to set the desired steaming time.
Note: The default temperatur
e is 212
°
F.
… 9 …


Need help? Post your question in this forum.

Forumrules


Report abuse

Libble takes abuse of its services very seriously. We're committed to dealing with such abuse according to the laws in your country of residence. When you submit a report, we'll investigate it and take the appropriate action. We'll get back to you only if we require additional details or have more information to share.

Product:

For example, Anti-Semitic content, racist content, or material that could result in a violent physical act.

For example, a credit card number, a personal identification number, or an unlisted home address. Note that email addresses and full names are not considered private information.

Forumrules

To achieve meaningful questions, we apply the following rules:

Register

Register getting emails for Cooks Essentials 99721 at:


You will receive an email to register for one or both of the options.


Get your user manual by e-mail

Enter your email address to receive the manual of Cooks Essentials 99721 in the language / languages: English as an attachment in your email.

The manual is 0,25 mb in size.

 

You will receive the manual in your email within minutes. If you have not received an email, then probably have entered the wrong email address or your mailbox is too full. In addition, it may be that your ISP may have a maximum size for emails to receive.

The manual is sent by email. Check your email

If you have not received an email with the manual within fifteen minutes, it may be that you have a entered a wrong email address or that your ISP has set a maximum size to receive email that is smaller than the size of the manual.

The email address you have provided is not correct.

Please check the email address and correct it.

Your question is posted on this page

Would you like to receive an email when new answers and questions are posted? Please enter your email address.



Info