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n Foods such as applesauce, cranberries, pearl barley, oatmeal or other
cereals, split peas, noodles and pasta, or rhubarb should not be
cooked under pressure in the pressure cooker. These foods tend to
foam, froth and sputter, and may block the floating valve.
n To reduce the risk of electrical shock, cook only in the removable
cooking pot.
n Do not use an extension cord with this Pressure Cooker. However, if
one is used, it must have a rating equal to or exceeding the rating of
this appliance.
n The Pressure Cooker is for household use only.
n The Pressure Cooker should not be used for other than the intended
use.
n Extreme caution should be used when moving any appliance
containing hot food or liquid.
n Servicing or repair should only be completed by a qualified technician.
n The Pr
essure Cooker has a polarized AC (Alternating Current) plug
(one blade is wider than the other). This plug will fit in a polarized
outlet only one way, as a safety feature. Reverse the plug if the plug
does not fit fully in the outlet. Contact a qualified electrician if it still
does not fit. Do not attempt to defeat this safety feature.
n WARNING: Never deep fry or pressure fry in the pressure cooker.
It is dangerous and may cause a fire and serious damage.
CAUTION: Perishable foods such as meat and poultry 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.
SAVE THESE INSTRUCTIONS
29
2
Lentil Soup
Lentil Soup in just seven minutes in the pressure cooker.
Serves: 6
2 cups dried lentils, picked over, rinsed
1 bay leaf
2 cloves garlic, minced
1 large onion, coarsely chopped
1 tablespoon vegetable oil
1/2 cup white wine
6 cups chicken or vegetable broth
Sour cream, for garnish
Salt and pepper to taste
Add the lentils, bay leaf, garlic, onion, oil, wine and stock to the cooker. Lock lid in
place and set pressure to high for 7 minutes (see pages 5-6 for instructions).
Quick-release pressure. Check to make sure the lentils are done. If not, relock lid
and return to full pressure, cooking for 1-2 minutes. Remove bay leaf. Season to
taste. Serve in bowls with a dollop of sour crème. Yummy!
Osso Buco
Serves: 4
4 large veal shanks, about 10 to 12 ounces
1 cup all-purpose flour
3 tablespoons olive oil, divided into 2 oz and 1 oz portions
1 lar
ge onion chopped
1/2-cup veal stock (chicken stock can be substituted)
1/2 cup white wine
2 large carrots, chopped
2 cloves shallots, chopped
1 stalk celery, thinly sliced
1 14 1/2-ounce can tomatoes, chopped
1-tablespoon fresh basil, or 1 tsp dried basil
1 teaspoon dried oregano
3


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