Manual Cooks Essentials 99721 (page 10 of 16) (English)

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Cut the pork into pieces, no more than 2 inches thick. Put the pork and chicken broth in

the cooker, separating the pieces with a spacer such as a carrot. Lock the lid in place

and set the cooker on

High (15 psi) for 59 minutes (see pages 6-7 for instructions). Let

the pressure release naturally, open the lid and check to see if the pork will shred easily

with a fork. If not, lock the lid in place and cook on

High (15 psi) pressure for 20

minutes. Quick release the pressure. Remove the pork to a large cutting board and

shred with a fork or pull apart with tongs. Return the pulled pork to the cooker and set it

to warm with lid on until ready to serve.

Beef Stock

This easy to make stock has one ingredient that really separates it from the bland

commercial beef broths: the beef shins that contribute their marrow and gelatin to the

stock. Browning the beef thoroughly as well as browning the vegetables is very

important in creating a flavorful stock. The Browning initiates the Maillard process

and the sugars in the meat and vegetables also caramelize adding even more

flavor. These two processes create hundreds of new flavor compound that we have

come to associate with a complex flavorful stock. Also, I always use wine, red for red

meat and white for white meat as part of the cooking liquid. Many of the

flavors created by the browning process will dissolve in alcohol, but not in water and

would be lost without the presence of some alcohol.

3 tablespoons neutral oils, such as safflower or corn oil 5 sprigs parsley

/2 pounds beef shins 1 bay leaf

/2 pounds beef bones

/2 teaspoon dried thyme

2 large carrots, cut into 3 to 4 chunks 1 teaspoon salt to taste

3 stalks celery, cut into 3 to 4 chunks

/4 teaspoon whole black peppercorns

2 large onions, quartered 1

/2 quarts cold water, approximately

1 cup red wine

ess the

own

button. Pr

ess

Star

t/Off

button. Add 1 tablespoon of oil to the cooker

and brown the beef shins and bones in batches evenly on all sides. Add extra oil if

needed. Add the wine and deglaze the bottom and scrape all the good stuff. Add the

carrots, celery and onions and brown. Add the remaining ingredients and stir to

deglaze the vegetables. Press the

Start/Off button.

Lock the lid in place, set the cooker to

High (15 psi) for 1 hour (see pages 6-7 for

instr

uctions). Let the pr

essur

e dr

op naturally. It will take quite a while, up to 30 minutes.

ou can quick release the pressure, if you are in a hurry. Allow the stock to cool, so it is

safe to handle. Strain the stock thru a fine mesh colander into a large storage container,

cover and refrigerate overnight. In the morning, the fat will have congealed on the top

of the stock. Remove and discard. You now have a great beef stock that can be kept in

the refrigerator for up to a week or frozen for up to six months. I like to reduce the stock

by half and freeze in ice cube trays and store the cubes in an airtight container. I can

then use an ice cube to enrich an instant pan sauce.

10. Press the “Start/Stop” button to begin steaming.

11. When steam time is up, unit will beep.

12. Press the Start/Stop button when the steaming time is complete, or to

cancel and reset. Otherwise, the pressure cooker will automatically

switch to warm for 8 hours.

NOTE: The lid can be opened while cooking to check the food. Use caution

when removing the lid. Never place your face over the pressure cooker

when removing the lid. Steam escapes as soon as the lid is opened

and can cause serious burns.

Slow Cook Setting

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 the food to be slow cooked in the cooking pot.

4. Place the lid on the pressure cooker and slide the locking lever to the

left to lock the lid in place.

5. Turn the pressure regulator knob to STEAM.

6. Press the “Slow Cook” button. The display will show 4:00. This equals

4 hours of cooking time.

7. Press the “+” or “-” buttons to set the desired cooking time. The longest

cooking time is 12 hours with a temperature of 180°F. Note: 180°F

is the lowest setting on a traditional slow cooker.

8. Press the “Start/Stop” button to begin cooking.

9. When the cooking time is up, the unit will beep.

10. Press the “Start/Stop” button when cooking time is complete, or to

cancel or reset. Otherwise, the pressure cooker will automatically

switch to warm for 8 hours.

Delay Time Setting

This function allows you to begin cooking food up to 8 hours later in half

hour increments. You can use the delayed time setting with the slow cook,

steam or pressure settings. CAUTION: Perishable foods such as meat and

poultr

y products, fish, cheese and dairy products cannot be left at room

temperature for more than 2 hours. (No longer than 1 hour when the room

temperature is above 90°F.) When cooking these foods, do not set the

delay time function for more than 1-2 hours.

If pressure cooking, set the pressure following the directions on

page 6

steps 1-8. (Slow cook - see above steps 1-7) (Steam page 8 steps 1-9).

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Cooks Essentials 99721 Manual

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